How to properly cook veal tongue. Other delicious recipes

Tender and juicy beef tongue- this, in my humble opinion, is the most a real delicacy and the king of the festive table. Since Soviet times, there has been a tradition of “getting out” the tongue for the New Year or another event in order to put it on the festive table along with caviar, sausage, sprats and other products that people did not even think about on weekdays. True, unlike many other Soviet delicacies, beef tongue was very inexpensive and everyone could afford it, but seeing it on sale was akin to a miracle. In our time, the price of tongue has increased significantly, so that it has successfully retained its place in the elite category of products.

The main charm of beef tongue for me is that it is probably the only type of meat that is very tasty to eat in its natural state. boiled, that is, without frying in oil, without breading, without sauce and other embellishments. Boiled beef tongue is very thin and delicate meaty taste and the most delicate consistency that literally melts in your mouth. It is remarkably good warm and serves as a filling and useful second dishes, and in the role cold snack with a piece rye bread and a spoon grated horseradish. In addition, from boiled tongue you can make a tasty aspic and mass variety of salads, which can become a real decoration for any holiday table.

Preparing boiled beef tongue at home is not difficult. Enough to have on the farm small set spices and aromatic roots - and the tongue will turn out beyond all praise. Although the process of cooking a massive beef tongue takes quite a lot of time, it requires virtually no participation or attention, so it allows you to save energy during the holiday worries and troubles.

Boiled beef tongue contains quite a lot of vitamins, microelements and valuable animal protein, which are necessary to maintain the health of children and adults. The iron included in its composition accelerates the processes of hematopoiesis in the body and fights anemia. Due to the lack of connective tissue, the tongue is easily absorbed in the intestines, saturating the body with nutrients as much as possible, so this product is especially recommended for feeding children, as well as sick and convalescent people. All these unique properties make beef tongue an indispensable dish For dietary nutrition, which you should definitely include in your family’s diet and as often as possible!

INGREDIENTS:

• 1 beef tongue
• 3 liters of water
• 1 onion
• 1 carrot
• 1 small bunch of dill and/or parsley
• 5 – 6 clove buds
• 5 – 6 peas allspice
• 3 – 4 bay leaves
• 1.5 tbsp. l. salt

COOKING METHOD:

1. To prepare boiled beef tongue, boil water in a large saucepan and put the tongue in it, thoroughly rinsed under running water.

2. Over high heat, bring the water to a boil again and remove any foam that has formed with a spoon. Reduce the heat under the pan so that the water is barely simmering and cook the beef tongue for 1 hour.

Important! Try not to miss the moment when the water boils, because if you do not remove the foam in time, with strong boiling it will quickly break into pieces, contaminate the broth and then it will be quite difficult to remove it.

3. Peel the onions and wash them thoroughly, make several cuts in it with a knife and stick dry clove buds into them.


4. Place onions, whole peeled carrots and a bunch of fresh herbs in the pan with the tongue, which can be tied with culinary thread to make it easier to remove it from the broth after cooking. After another 1 hour of cooking the tongue, add allspice and Bay leaf.

Except specified ingredients, you can also add parsley and celery root to the broth for cooking the tongue.

5. The total cooking time for beef tongue is from 2 to 4 hours depending on its size, as well as the age of the animal to which it belonged. If the water boils too much during long-term cooking, you can periodically add a little boiling water to the pan.

The tongue should be pierced with a knife from time to time, and if no reddish liquid oozes from the cut, it means it is ready. It took me about 3 hours to cook a tongue weighing 1.3 kg.

6. Remove the finished tongue from the broth and hold it under running water. cold water for 1 - 2 minutes, after which it can be easily peeled with your hands. Return the cleaned beef tongue to hot broth, add salt and boil for another 8 - 10 minutes, after which it can be removed and cut into portions.

The broth remaining after boiling the tongue can be strained and used to prepare first courses.

Boiled beef tongue can be served as a cold appetizer along with horseradish and green peas, and also use as a second course with any side dish of your choice. In addition, you can use it to prepare aspic and various holiday salads. And the most simplest option- this is to put a thin slice of tongue on bread, lightly greased with mustard, and get delicious sandwich for a hearty and healthy snack. Bon appetit!

What is your favorite and time-tested dish with boiled beef tongue? Please share in the comments so everyone can learn something new about this wonderful product that doesn't come across our tables very often!

Every housewife tries to diversify the menu for her family and surprise her guests. original dish, show off your cooking skills. The recipe for boiled beef tongue is often used in the kitchens of professional chefs, and is also accessible to novice housewives. A well-prepared product will make it possible to make the simplest dish refined and tasty.

There are many recipes on how to cook tongue correctly, the main thing that unites them is a standard form of preparation and a number of technological features preparations. So, before starting the cooking process, the tongue must be thoroughly washed, carefully brushed, and the remaining fat cut off from the bottom. Remove sublingual muscle tissue and bone, if any.

After this, the product must be soaked in a salty solution for 30 minutes to cleanse the meat of any remaining blood and mucus. Then rinse under running water again and put in a pan for further cooking. It is also important to know how long to cook beef tongue. Here the time depends on the weight of the product and pre-treatment. A well-washed and cleaned offal weighing up to a kilogram will cook faster - from 2 to 3 hours.

Recipe for boiled beef tongue weighing 1 kg 500 g.

The prepared meat is placed in a pan, poured cold water and boil over medium heat until foam appears. After removing it, continue cooking for another 1.5 hours. Then drain the broth and pour clean water. Bring it to a boil, lower the tongue and continue the cooking process. Here, the amount of liquid in which the tongue will be boiled is of no small importance; it should be neither too little nor too much. Just enough to completely cover the meat, allowing for evaporation.

• for soaking - 2 tbsp. spoons of salt per 2 liters of water;
• for taste - 1 carrot, 1 onion;
• for aroma - 2 bay leaves, allspice 8 peas;
• add salt half an hour before cooking.

To enhance the smell, you can use ginger, parsley, celery, and garlic. Cook your tongue low heat within 4 hours. After the time has passed, the finished tongue is transferred to a bowl with cold water, the shell is removed, and sliced.

When cooking the tongue, you need to take into account its increase in volume, so for convenience it is better to take a deep pan with a wide bottom.

Often to save time and speed up the cooking process gourmet dish, use kitchen electrical appliances with program control. Tongue cooked in a slow cooker turns out just as tasty and soft as on the stove.

After washing the offal under running water, it is placed in the bowl of an electric saucepan, along with the peeled vegetables, everything is filled with cold water and closed with a lid. Using the “quenching” button, you set the time range, usually 3 hours. The “start” command is given.

• beef tongue – 900g;
• bulb;
• carrot;
• garlic – 2 cloves;
• bay leaf and other spices to taste.

Depending on the weight of the tongue, the cooking time can increase to half an hour. Spices and salt are added approximately 15 minutes before the end of cooking. Finishing thermal process, the product is removed, cooled for 3 minutes in cold water, then gently peeled while slightly hot. Before serving, the tongue is cut into pieces. Used for garnish mashed potatoes, green pea.

Simple and effortless steaming of tongue is very popular not only among professional chefs, but also among young housewives. The product takes about an hour to prepare. Cooking a dish in a double boiler begins with preparing the necessary products.

• beef tongue – 700g;
• lemon – 1 piece;
• garlic – 2 cloves;
• hard cheese;
• spices, salt.

Before starting the process, the tongue is thoroughly washed and cleaned of dirt. Then it is cut into small portions, which are sprinkled with spices, salt, chopped garlic, and sprinkled with lemon juice. The pieces are wrapped in foil and placed on a special rack, which is inserted into the multicooker pan. Here, it is important to know that spices scattered on foil enhance the taste and aroma of meat.

By adding water to level 8 for 30 minutes, the product is exposed heat treatment. After time has elapsed, the finished pieces of tongue are carefully removed and peeled using a knife. To give spicy taste The pieces are sprinkled with grated cheese, wrapped in foil and steamed for 5 minutes. Language, keeping maximum useful substances, it turns out juicy and aromatic.

Exquisite gourmet meat is used not only as a separate dish for appetizers, but for preparing various aspic dishes.

A simple salad with boiled beef tongue can become a “signature” treat for any housewife.

• boiled beef tongue – 500g;
• boiled potatoes – 300g;
• pickled cucumbers – 2 pcs;
• one apple;
• hard cheese – 50g.

Beef tongue, potatoes, cucumbers must be cut into thin slices. Grate the apple coarse grater. Place the prepared foods in a salad bowl. Then add 2 chopped celery stalks, 2 tbsp. spoons of olive oil, 1 tsp. honey, white pepper and salt to taste. Mix everything well, sprinkle grated cheese on top of the salad. Garnish with finely chopped onion.

With ready-boiled tongue you can quickly prepare delicious stew, stewed in the oven. To do this, you need to cut 600g of boiled offal into strips, one carrot, 4 pcs. potatoes, head onions. All ingredients are placed in layers in a pot, filled with broth in which the tongue was cooked and placed in the oven for 30 minutes. The finished dish is poured into plates and sprinkled with herbs.

A light meal ideal for both holiday menu, and for everyday life.

• boiled beef tongue – 600g;
• mushrooms – 100g;
• sour cream – 1 tbsp. spoon;
• prunes - 2 berries;
• two walnuts;
• onions – 1 pc.

Remove the skin from the boiled tongue and leave it to cool in the broth. Chop the onion and fry it on olive oil until transparent, then add boiled mushrooms to the frying, season with sour cream and simmer a little.

Prunes with walnuts chop and mix with mushrooms. Then add black pepper and salt to taste. The tongue is cut into small portions and placed on a plate. The mushroom mixture is laid out on pieces of meat and decorated with parsley or dill. The snack can be eaten both warm and cold.

Boiled, peeled tongue weighing 700 g is finely crumbled and placed in a mixer cup. Finely chopped eggs (3 pcs.) are also placed there. butter(70g), two sprigs of parsley, black pepper, salt. The ingredients are whipped into homogeneous mass turning into puree. The finished mixture is transferred to a sealed container and placed in the cold to harden. The pate has a delicate consistency and is served in special molds with green peas or marjoram leaves.

Cooking beef tongue is not at all difficult. Available for absolutely everyone if desired home cook. Using the advice of professionals, you can learn how to cook tender, melt-in-your-mouth meat with minimum cost time.

• It is advisable to cook fresh beef tongue immediately so as not to lose its usefulness and taste.
• Rushing and lack of pre-processing will make the meat tasteless and tough.
• To make the tongue soft and tender, and the broth rich and tasty, it is recommended to add salt at the end of cooking.
• The delicacy product will turn out more juicy if it is immersed immediately in boiling water or, after peeling, placed in broth for 10 minutes.
• The degree of readiness of the offal is determined with a knife or fork. A properly welded tongue is easily pierced.
• The tongue should only be cooked over low heat to make it soft.
• It is necessary to monitor the broth in the slow cooker every 40 minutes. If it evaporates too much, add water.
• The cooked product for slicing is best stored in the refrigerator, wrapped in foil.

Tongue, pork and beef, although classified as offal, is quite rightly considered a delicacy. In language great amount iron, minerals and vitamins. It is recommended to be consumed in case of anemia, during recovery after surgery, and is necessary for pregnant women and children. For all its benefits, tongue is also very, very tasty. It is often prepared for slicing, and is also added to salads, julienne, and aspic. The main thing is to cook it correctly.

First, let's try to choose the right one and fresh product. It should not be weathered, with dark spots and so on. Choose a tongue that is even in color.

Do not try to buy a very large tongue, as it may come from an old animal. It will have to be cooked for a long time, and by the end of cooking there will be practically no useful substances left in it. And besides, it is known that in young, calf language, as in any young meat, much more nutrients and vitamins.

Before cooking, thoroughly wash the tongue and cut off all remaining dried blood.

It is better to choose a larger pan for cooking, with a reserve, since the tongue tends to increase in size during cooking.

If we cook tongue for slicing, then pour it into the pan hot water, put the tongue there, bring to a boil and cook, reducing the heat, for about 15 minutes. Then, as when cooking any offal, drain the water, pour in new water and cook further until done. This is done to ensure that all of the meat is removed. unpleasant odors. During the cooking process, and the cooking time depending on the size and age of the tongue can reach up to 4 hours, we monitor the water level and add it if it boils over.

About half an hour before the end of cooking, add carrots and onions to the broth. Many years of experience and experiments have proven that by adding whole vegetables and roots to the broth, you allow the meat to absorb their flavor and benefits as much as possible. In addition to carrots and onions, you can add bay leaves, peppercorns, dill and parsley. In order not to subsequently catch the greens from the broth, you can add only the stems. It will be easier to get them completely. And the aroma from them is absolutely the same as from the leaves. Salt the tongue shortly before the end of cooking.

We check the readiness of the tongue with a fork. Having pierced the tip, we see what juice comes out of the puncture. If it is cloudy, then the tongue needs to be cooked for some more time. If the juice comes out clear, then our tongue is ready. Remove it from the broth and place it in cold water for a few minutes. This is done to make it easier to peel the skin without tearing it off in pieces and without spoiling the appearance of the finished tongue.

How long does it take to cook the tongue? The cooking time depends on its size and age. The veal tongue will have time to cook in an hour to an hour and a half, while the tongue of an adult, or rather even an elderly animal, can cook for up to four hours. But we don’t recommend choosing this one, because nutritional value there is much less of it.

There is another way to cook the tongue. After preliminary washing, put it in boiling water for fifteen minutes, then take it out, clean it and then cook until tender.

There is no fundamental difference, you can choose any method convenient for you, but keep in mind that in a peeled tongue after cooking there are fewer vitamins left, but it better absorbs salt, spice and the aroma of spices and vegetables.

If you are boiling a child’s tongue, then use the first method, since food is healthier for the child, rich in vitamins, and he will still have time to eat salt in his entire life.

After we have boiled the tongue and peeled its skin, we cut it. Cut it like a regular sausage, starting from the tip. You choose the thickness yourself, as you like. Some people like it thicker. My dad always said: " Big piece and the mouth is glad,” mother, however, always cut the pieces as thick as a sheet of paper.

Place the chopped pieces on a plate in a circle. You can decorate all this splendor with greenery on top. Or you can immediately place it on lettuce leaves. Whatever you like best, based on what you have on hand. Add mustard or horseradish to your tongue as a condiment or sauce.

For salad, the tongue is cut into slices of the required size - strips, cubes, whatever you like. It all depends on the recipe, general appearance ready-made salad and your imagination.

You can use the broth left after cooking the tongue to prepare aspic. You can cook soup with this broth, adding leftovers from the holiday. beautiful cuts. You just need to remove the vegetables from the broth and cut new ones for the soup. You can also use the broth when preparing julienne. Like zealous housewife, let everything go to work in your kitchen.

Thanks to its benefits and incredible taste qualities the language is quite popular. And with a little effort, you can also prepare tongue at home.

Spicy beef tongue, when cooked correctly, is very tasty and juicy dish. To the list useful qualities its properties can be attributed to low calorie content, low fat content, the presence of vitamins of various groups, as well as well-absorbed iron and zinc. It is well absorbed by people with digestive problems, diabetes mellitus, anemia. Due to the large amount of useful substances and delicate consistency, boiled tongue can be prepared even for small children or people who observe certain diets. Some chefs have their own proven recipes and tricks that they use to cook beef tongue tasty and inexpensively.

In order to cook beef tongue, you will need the following components:

• actually, the language itself;
• water;
• salt;
• spices (bay leaf, allspice and black peppercorns, ground celery, cilantro or parsley).

To the list of main ingredients, each housewife adds other products according to her favorite recipe. These may include vegetables such as carrots, leeks, garlic, white root, root or leaf celery.

On a note! An important nuance preparing delicious and healthy dish of beef tongue is its freshness. You need to choose this by-product according to appearance, do not be shy to ask the seller to show your tongue from all sides. It should be a nice pink or purple, without foreign stains, sticky deposits and dried areas. In this case, after cooking, the beef tongue will retain its positive qualities and will not have any foreign tastes or odors.

The cooking time for this product depends on its weight, as well as the age of the animal from which it was taken. The greater the mass of the tongue itself, the longer it takes to cook it.

On average, it may take from 1.5 to 4 hours to obtain a boiled tongue. If, after boiling it, you need further heat treatment, then you can bring the tongue to half-ready.

On a note! You can check the degree of readiness of the boiled beef tongue by making a small puncture in it with a knife. The cooked product produces light and clear juice, while the raw product produces reddish juice.

You need to cook this offal over low heat for the entire time, avoiding boiling vigorously in the pan. The broth obtained after boiling the beef tongue can be used to prepare first courses, sauces, or pour it into ice trays and freeze.

Before you put the beef tongue to boil, you need to check it pre-treatment. It helps remove all unnecessary substances from the tissues and outer surface of the tongue. In order to avoid mistakes when cooking this product, it was created step by step recipe with photo below.

This recipe is designed for anyone, regardless of their culinary skills. With its help, any cook can cook and serve beef tongue correctly, even without prior experience working with offal.

And if you watch a video of the process of preparing beef tongue, then the decision to create this culinary masterpiece It will be finalized next weekend.

Beef tongue is considered one of the most delicious delicacies in the world. festive table. Enjoy tasty offal It doesn’t always work out - its price on the market goes through the roof, and one head of cattle yields about 1 kilogram. Due to the fact that the delicacy is a rare guest on the family table, many housewives do not know how to cook it. How long to cook beef tongue, what dishes can be prepared from it, how to clean it - questions that are answered by experienced chefs.

The tongue consists of muscle fibers that do not have a drop of excess fat or bad cholesterol, so it is used as food for children, as a dietary treat.

It will have a special taste as a cold appetizer, aspic, as an ingredient meat salad, the broth can be used as a base for soup or puree.

A properly prepared delicacy will become the signature dish of the buffet table.

Beef tongue consists of dense muscle mass, which is difficult to cook. There are several opinions on how long it takes to cook offal. Some believe that it takes at least 4 hours to cook the meat until cooked. Others cook the dish in 30-40 minutes. How long does it really take to cook beef tongue?

In reality, the offal may differ depending on how old the animal was. The tongue of old cows is denser, cooks poorly and remains tough if not cooked enough. Calf tongues cook quickly, are soft, tender, and easy to clean. The most delicious and suitable for cooking are offal from one-year-old calves.

If beef tongue appears on the housewife's table, the first thing to do is defrost it and rinse it well. It is not advisable to cook an undefrosted product - it will cook unevenly and remain tough inside.

The optimal time for cooking is 2-2.5 hours. During this time even the most tough meat boil thoroughly.

The procedure for preparing the offal is as follows:

The cooked beef tongue must be removed from the broth, cooled under running cold water for a few seconds and peeled off the skin covering it. top part. It is not suitable for food, as it is very tough with small hard growths. The skin comes off easily, just cut it slightly and pick it up with a knife. By pulling the edge, carefully remove all the skin.

http://youtu.be/dR4MuSR10XA

The prepared tongue can be used for slicing, aspic, and as a meat base for salads. You can cook from the broth aromatic soup, stew, prepare mashed potatoes. How many delicious dishes can be prepared from the tongue, and what great benefit brings byproduct to the human body?

First of all, this dietary dish, since it does not contain fat, and therefore cholesterol. The offal contains a lot of iron, it is a pure protein that quickly restores strength, performance, and affects memory and thinking.

It is useful for people with physical loss of strength, postoperative patients, growing children's bodies, and women after childbirth.

The simplest dish that will decorate festive feast, is aspic. So, the recipe:

Experienced housewives feel with their hearts how long to cook a beef delicacy. According to the rules of culinary art, the minimum cooking time for tongue is 1.5-2 hours.