Tongue is fatty meat or not. What are the benefits of beef tongue?

Beef tongue is highly valued by gourmets and is considered a delicious offal. He captivates with his delicate structure And unusual taste, you can cook a lot with it interesting dishes. But what about its useful and not so useful properties?

Benefit

Beef tongue has beneficial properties, and in large quantities. This delicate, popular offal especially attracts attention due to its properties, as well as its low calorie content (which, of course, will also be influenced by the method of preparing the dish). Among positive properties beef tongue:

is easily absorbed by the body because it consists entirely of muscles;
increases regenerative ability, promotes wound healing;
assistance in replenishing and assimilating elements necessary for the body;
lowering cholesterol levels;
stimulation of insulin production;
regulation of blood sugar levels;
improvement of skin and hair condition;
strengthening immune system in children;
improvement of hematopoietic processes and the entire composition of the blood.

Due to its positive properties, beef tongue has long been firmly established in diets compiled by nutritionists. For baby food it is also recommended, as for athletes who need high content protein in the diet. This by-product is freely permitted for consumption by pregnant and lactating women, for whom the preparation proper diet the most important thing, because everything unnecessary will certainly end up in the baby’s body. But at the same time, benefits and harms apply together to beef tongue.

Harm

There are no products that do not cause any harm to the body (under certain conditions). Beef tongue was no exception. He can:

worsen the weakened immunity of an elderly person;
cause metabolic problems in those losing weight;
cause an allergic reaction in rare cases;
negatively affect the liver or kidneys if overfed.

Basically, the negative effects of beef tongue appear in case of overeating the product. Therefore, no one should abuse it, exceeding the consumption norm. Even if you are different good health, refrain from eating large quantities of the product on an ongoing basis.

Contraindications

liver diseases;
problems with kidney function;
elderly age;
bronchial asthma;
impaired thyroid function;
individual intolerance.

To see how you handle beef tongue, you can try it. In small quantities. And, if all is well, continue to use in moderation. In other cases, if you have these diseases, it is better to check with a specialist whether you can treat yourself to such a delicacy.

Composition (vitamins and minerals)

Beef tongue is famous not only for its taste, but also for its excellent chemical composition:

There are a little more than 200 calories per 100 grams. Calorie content varies depending on the method of preparing the offal.

How to cook

Most often, beef tongue is served in boiled. This makes it both the least caloric and the most nutritious. But it can also be stewed, for example in a wine marinade or with vegetables. The structure of the tongue will be even more delicate, and the taste will be interesting. In cooking, beef tongue is even fried. But it must be breaded or battered; don’t just fry it in a frying pan - the dish will turn out dry and completely tasteless. Before you start cooking your tongue, you will need to remove the mucus from it. To the point full readiness it takes a long time to arrive. When cooking, this process takes 3-4 hours over low heat. In this case, during the cooking process, the tongue can significantly increase in size, absorbing water. During the process, you can add vegetables with spices to it, and add salt about 60-40 minutes before it is ready. To check readiness, just pierce it with a knife. Daily norm beef tongue per adult is 150 grams. You should not exceed this norm if you eat it regularly!

Storage

Fresh, unfrozen beef tongue can only be stored for a day. So you'll likely have to limit yourself to frozen. At worst - smoked. When you bring it home, also put it in the freezer if you are not going to cook it right away. Cooked food cannot be frozen. It must be placed in a container or covered with foil, and then also placed in the refrigerator, but in a regular chamber, where the temperature is kept between 0 - +5 degrees. When prepared in the refrigerator, it will last for up to five days.

How to choose

When choosing beef tongue in a store, you most likely will not receive information about the date the cow was killed and the storage conditions of the product. You will have to focus on it appearance. Take a closer look at:

Color. Should be pink or purple. Don't even touch the unappetizing gray.
Smell. It should smell fresh meat, and not rotten.
Structure. Elastic and not loose meat indicates that the tongue was stored in the right conditions and is generally usable.

If possible, you can ask the seller to cut the tongue right in the store. Juice should appear on the cut, indicating the quality of the meat. It is also worth looking for a stamp on it, which is placed as a sign that the tongue was removed from a healthy animal.

What goes with it?

The offal is considered a delicacy, so in combination with other products you can only be limited by your imagination. Wines and wine marinades, vegetables, other types of meat, even baked goods can be prepared with beef tongue if desired. But combine in such a way that you do not exceed the daily allowance of the product, and at the same time do not overdo it with other, not so healthy, components.

From time immemorial, beef tongue was considered a delicacy, so it taste qualities leave no room for discussion. But we will look at the calorie content, benefits and harms of this product in this article.

Calorie content of the product

Just 100 g of beef tongue contains 9% of the total calories necessary for a person per day. is 173 kcal. Although chefs note that this, in principle, depends directly on the beef and the cooking method. For example, the calorie content of boiled beef tongue varies within 90 kcal.

Nutritionists consider beef tongue as a basis in the fight against extra pounds. That is why many modern diets do not bypass it. And all because it contains many useful substances:

16% proteins;
12% fat;
2.2% carbohydrates.

What are the benefits of beef tongue?

As already mentioned, beef tongue is a delicacy. There is no connective tissue in it, which makes it easily digestible. The benefits of boiled beef tongue are revealed for the treatment of diseases such as gastritis, anemia, and stomach ulcers.

Beef tongue plays a significant role in the production of insulin. This, in turn, significantly alleviates the condition of patients diabetes mellitus because insulin regulates blood sugar levels.

The vitamin composition of beef tongue is a storehouse of health and youth. B vitamins improve hair and skin health. Vitamin PP helps cope with insomnia and frequent migraines.

The benefits of beef tongue are undeniable for pregnant women and people after surgery. It allows them to return to normal and replenish missing micro- and macroelements.

The amount of zinc in the tongue, which reaches 40% of the daily requirement, helps lower cholesterol and accelerates wound healing.

People who do not feel any illness also need to eat beef tongue. It gives strength and vigor to the entire body. The beneficial properties of beef tongue, in its high content of elements such as potassium, iodine, sulfur, phosphorus, iron, chromium, molybdenum and many others, can have a positive effect on every organ of the human body, on timely development and growth, and maintain normal well-being. The combination of protein, hormones and amino acids produced by beef tongue has an excellent effect on the entire nervous system.

Is there any harm from beef tongue?

Beef tongue has three times more fat than liver. The harm of beef tongue may be noticeable if you overdo it in eating it. This will negatively affect the liver or kidneys. Elderly people should limit themselves so as not to impair immunity.

Those who suddenly decide to go on a diet and eat this delicacy by both cheeks should also be wary, since there are not many calories. Everything would be fine, unless you have problems with thyroid gland, allergic rhinitis and bronchial asthma are not observed. And you definitely shouldn’t include just one language in your diet. It is better if some vegetables, herbs, and garlic keep him company, but it is better not to combine fruits with him.

We should not forget about those who may simply not tolerate a particular product. Therefore, to avoid harm from beef tongue, you should avoid contraindications.

Plus, harm to beef tongue is possible when antibiotics, additives, hormones or pesticides are introduced into the meat of the animal. Therefore, you should take the choice and purchase of this delicacy seriously.

Another way to reduce harm is to remove its shell during cooking. It is enough to scald it with boiling water and remove the skin. Then cook it in this form.

Probably every person knows that beef is good for health. This meat is a source of many useful elements and is quite easily absorbed by our body. So one of the highly useful and at the same time universal products This type is considered to be beef tongue. It can be used to prepare the most different dishes– salads, appetizers, as well as hot dishes. However, one of the most delicious dishes based on it is aspic. Let’s try to understand a little about the intricacies of its preparation, and also determine exactly what beneficial properties this dish has.

How to cook jellied tongue beef? Recipe

To prepare jellied beef tongue you will need certain products. The most important thing, of course, is the language itself. Take it weighing up to one kilogram. You will also need a medium-sized onion and carrot, a couple of parsley roots, about a dozen peppercorns, three or four pieces allspice, and one or two cloves. Also for this dish, prepare a couple of bay leaves, thirty grams of instant gelatin, a couple of eggs and a few sprigs of parsley. Salt should be used depending on your taste preferences.

First, defrost the beef tongue and rinse it thoroughly under running water, then pour in this product cold water in a saucepan so that the liquid completely covers it. Place the container on the fire, and after a while, be sure to remove the foam.

After the water boils, add peeled whole onions, carrots, and parsley roots to it. Also throw both types of peppers, cloves and bay leaves into the container (the latter, by the way, should be removed after about half an hour and thrown away).

Boil the tongue over medium heat for two hours, then remove it from the broth and immediately rinse with cold running water, then quickly remove the skin.

You need to remove the onion and roots from the broth. You can use carrots to decorate the aspic by cutting them into thin pieces. After fishing out these ingredients, strain the broth through a clean cloth of sufficient thickness. To lighten the jelly, take one protein fresh egg, beat it with a glass of chilled broth, and combine with a tablespoon of lemon juice. Pour the resulting mixture into the boiling broth. Don't forget to salt and pepper (optional) the future aspic. Next, dissolve the gelatin in one glass of fairly hot (but not boiling) broth and add to the rest of the liquid.

Afterwards, pour the resulting broth into containers in a thin layer and put it in the refrigerator. Wait for this bottom layer to set, then place slices of tongue, pieces of boiled egg, carrots, and chopped parsley on it. Pour in the remaining broth and refrigerate overnight. Serve ready dish with horseradish and any side dish.

What is the value of jellied beef tongue? Product benefits

Beef tongue is an excellent source of many vitamins, including B vitamins, which effectively improve the condition of the skin and hair, and have a positive effect on the condition of nervous system. This product also contains vitamin PP, which effectively eliminates insomnia and frequent migraines. Consumption of beef tongue helps improve the activity of the pancreas, namely the synthesis of insulin by this organ, and it also has a positive effect on the production of other substances necessary for our body - hormones and amino acids. Also this product contains a lot of minerals, among which zinc occupies one of the first places. Thus, beef tongue can satisfy forty percent of the daily requirement of this substance for an adult. In addition, it contains a significant amount of potassium, iodine, phosphorus, sulfur, iron, as well as chromium and molybdenum.

Just one hundred grams of beef tongue contains one hundred and fifty percent of our body’s daily requirement for vitamin B12. This substance is known to regulate metabolic processes and also help eliminate anemia.

Beef tongue has a fairly low calorie content, and the absence of connective tissue in its composition makes it an easily digestible product. Doctors strongly recommend including it in your daily diet if you develop anemia, gastric ulcers, as well as during pregnancy and gastritis.

Who can be harmed by jellied beef tongue? Harm to the product

This product can only cause harm if it is consumed excessively. So, it contains a significant amount of fat, which, if overeated, can negatively affect the activity of the liver or kidneys. You should not get carried away with this product if you suffer from problems with the thyroid gland, as well as allergic rhinitis or bronchial asthma.

In rare cases, beef tongue can cause allergic reactions, which is an immediate contraindication to its consumption.

It is worth considering that the body may be harmed if antibiotics, additives, hormones and pesticides were used when raising the animal. That is why you should buy such a delicacy only in trusted places.

Thus, with moderate consumption, beef tongue can be extremely beneficial and saturate our body with a number of highly beneficial elements.

By-products are often considered "poor man's meat." However, this does not apply to our main character; moreover, he has long been considered a real delicacy. This is beef tongue. What are its benefits and can there be harm from using it? And how to prepare it deliciously so that the dish fully justifies its status as a delicacy?

Beef tongue: benefits and harms of the product

Beef tongue - dietary product. What allows it to be considered such is the absence of connective tissue, which entails excellent digestibility by the body. The calorie content of beef tongue is determined both by the characteristics of the meat itself and by the method of heat treatment. But on average it is believed to be 170 kcal (this is much “moderate” compared to pork tongue), and the calorie content of a boiled dish is approximately 230 kcal per 100 g.

The dietary “character” of the offal is given by low content cholesterol - no higher than 150 mg per 100 g. Experts advise adding this delicacy to the diet of pregnant women, children and people who have recently undergone surgery. These are categories for which it is extremely important to receive the entire set of macro- and microelements “due” to the body. The offal will help such people quickly return to good shape and maintain it.

There are a lot of macro- and microelements here: potassium, iron, phosphorus, sodium, chromium, magnesium, copper, etc. But it is richest in zinc: 100 g of product can satisfy daily requirement in it by 40%. The body's needs for vitamin B12, which plays an important role in carbohydrate and fat metabolism, can also be satisfied 100%. To do this, it is enough to eat 70 grams of boiled tongue. This product can satisfy a third of the daily requirement of vitamin PP.

What else is beef tongue rich and healthy for, and which consumers can benefit most from its presence in their diet?

Anyone who has dermatological ailments or skin problems should pay attention to this product. The zinc mentioned above will help eliminate their consequences.
This same element plays an important role in the production of insulin. Beef tongue promotes the synthesis of not only hormones, but also amino acids. Thanks to this product, blood glucose levels return to normal, which can be beneficial for people suffering from diabetes.
Activation of the production of amino acids, hormones, protein has beneficial influence on the nervous system.
It is believed that beef tongue is of great benefit for anemia, gastritis, and ulcers (although for chronic gastrointestinal diseases it should be used carefully and in moderation).
The richness of B vitamins allows this by-product to “care” for skin and hair.
Vitamin PP is a good helper in the fight against migraines and insomnia.
It has been established that the systematic use of our “protagonist” is a preventive measure against rectal cancer and a number of other oncological diseases.

When is a delicacy harmful?

Beef tongue will cause more harm than good if the animal was fed antibiotics, pesticides, and hormones during the feeding process.
For obvious reasons, this delicacy cannot be enjoyed by people who, in principle, cannot eat meat. Although it is worth noting that compared to its usual varieties, beef tongue is digested by the gastrointestinal tract much easier.
It is extremely rare, but individual intolerance to the product does occur. In this case, it would be wiser to refuse it, despite its usefulness.

Moderation should be maintained when consuming beef tongue, as the fats present in it can seriously burden the kidneys and liver. This, in turn, will affect the overall health and reduce the body's defenses. This recommendation is especially relevant for the elderly.

To minimize harmful effects fat, you just need to remove the skin from the tongue and cook without it.

How to cook boiled beef tongue to make it delicious?

In the culinary world, tender, refined taste and beautiful nutritional properties offal. There are many options for preparing the delicacy, but the most popular and simple (but no less wonderful) is regular boiling. The meat turns out to be very soft and extremely tender, easily digestible. Here are some secret tips regarding this seemingly simple process.

How long should the tongue be cooked? It all depends on weight. If it is more than 1 kilo, then you will have to cook for three or four hours, if the tongue is smaller, perhaps two will be enough.
It is very good to soak the offal overnight so that you can start cooking it in the morning. In extreme cases, you can get by with a few hours of soaking.
Before cooking, you will have to arm yourself with a knife and thoroughly clean rough surface future delicacy.
The tongue is placed only in boiling water. During cooking, it may swell slightly and increase in size.
Try not to overcook, otherwise the softness will be excessive. Such a workpiece can no longer be cut into strips (for example, for salad) or into nice thin slices.
The water should not boil violently, but only gurgle: the tongue is supposed to cook at a relatively low temperature. Water should completely cover it, and it is not recommended to add it during the cooking process. Therefore, initially the amount of liquid should be sufficient.
To boiled tongue It turned out tasty and aromatic, the chefs recommend enriching it with a variety of spices, herbs (bay leaf, black pepper), and carrots. Add them at the end of cooking, otherwise the broth will turn out bitter. They also salt at the finish, otherwise the tongue will not gain the proper softness.
How to determine that it is already ready? You need to poke it with a knife or fork. A cloudy liquid released from inside indicates that the heat treatment process has not yet been completed. You need to keep the product in the pan until the juices become completely clear.

Beef tongue belongs to the by-products of the first category. It is considered a delicacy, as dishes prepared using it are tender and very tasty.

The structure of the tongue is a solid muscle, which is wrapped in a film with a rough surface (see photo). The weight of this offal varies and ranges from 800 to 2.5 kg.

On store shelves you can find fresh, smoked, frozen and salted beef tongue.

Beef and pork tongue - what is the difference and which is better?

There have been debates for a very long time about the differences between beef and pork tongue and which one is better. Let's try to understand this problem and find out which of these two products is much tastier and healthier. The characteristics of beef tongue are as follows::

big size;
takes a long time to cook;
used for cutting on the festive table;
delicate taste;
very expensive;
contains a large amount of vitamins and minerals.

But pork tongue, on the contrary, is small in size and cooks relatively quickly. However, the taste of beef is still better. Pork tongue, like beef tongue, is healthy. However, the former, unlike the latter, does not contain such mineral substance, like zinc.

In addition, the difference between the two offal is that beef tongue has more cholesterol, while pork tongue has more fat, so it is much higher in calories. By the way, many nutritionists recommend eating beef tongue, since it is lower in calories.

As we see, say which better language- pork or beef - difficult. Both offal products are good in their own way, so each person chooses at his own discretion what to eat.

How to select and store?

When buying beef tongue at the market or in a store, it is very important to choose it correctly so that after cooking the taste and appearance of such a delicacy does not disappoint you. So that you can easily cope with the task, follow these recommendations:

There must be a stamp on the tongue, which is put by the sanitary service. This indicates that the product has been tested by experts and does not contain any viruses.
When choosing, evaluate the appearance of the product. Color y fresh language should have a slight purple or pink tint. In the first case, it is a symbol of the fact that the composition contains a lot of iron. If the beef tongue is light pink, it means it has already been frozen. The presence of a gray color indicates that the product is no longer fresh.
The aroma of a fresh tongue should be meaty, If you smell any foreign odors, you can be sure that the product is spoiled.
Use a standard test when choosing meat product– press the offal with your finger. If the tongue is fresh, it will be elastic and the resulting hole will quickly recover. If the indentation remains, then the product could be re-frozen.
It is also worth looking at the cut that stands out when the tongue is cut. The released liquid must be clear, otherwise you can be sure that the product will spoil. A large number of juice indicates that the tongue has already been frozen. If you see blood, then the tongue has already deteriorated.

Benefits of beef tongue

The benefits of beef tongue are: chemical composition. This offal is rich in proteins, which are important for muscle tissue. They are especially useful for people who are actively involved in sports.

IN large quantities The tongue contains iron, which improves blood composition and the process of hematopoiesis. It should be included in the diet for anemia, as well as for pregnant and breastfeeding women.

The tongue should be used by people during the postoperative period.

The offal is rich in B vitamins, which are important for metabolism and the normal functioning of the nervous system.

In large quantities, beef tongue contains zinc, which reduces the amount of cholesterol in the blood, and it is also useful in the treatment of skin diseases.

The by-product contains vitamin PP, which helps cope with headaches and insomnia. It also contains other substances that are important for normal life.

It is also worth mentioning that beef tongue is low in calories, so you can safely include it in your diet if you want to lose weight.

Beef tongue is allowed to be eaten by pregnant women and nursing mothers. The offal can be boiled, stewed and baked. At breastfeeding Doctors advise you to start eating beef tongue only four months after giving birth. For the first time, you need to eat just a little bit of the product and monitor your baby’s well-being throughout the day. If no allergic reaction occurs, then the offal can continue to be eaten. Experts allow the consumption of beef tongue no more than twice a week and insist that the amount of product eaten should not exceed two hundred grams.

It is recommended to start giving boiled beef tongue to young children only after nine months. First you need to give half a teaspoon of tongue puree a try, and then you can gradually increase the dose. However, if after the introduction of new complementary foods the child develops allergic reaction, you should avoid the offal for a while and consult a doctor for advice.

For gastritis, beef tongue can be eaten only at the stage of remission, and boiled and in small quantities.

Beef tongue is very useful for increasing the level of hemoglobin in the blood. It is recommended to eat at least fifty grams of this offal every day.

After removal of the gallbladder, beef tongue can be eaten one and a half months after the operation. During the diet, you can prepare boiled tongue in jelly.

Beef tongue is considered a dietary offal, so it can be eaten when losing weight. You just need to remember that during the diet, beef tongue is only allowed to be boiled. The daily consumption rate should not exceed one hundred and fifty grams, while it is recommended to eat the offal twice a week.

Below is a video about beneficial properties beef tongue

Use in cooking

Beef tongue is a delicacy that can be used to create real culinary masterpieces. When boiled, it is cut into slices and served as a separate appetizer, and is also used as a base for aspic. Beef tongue is also used to prepare various salads, appetizers, julienne, etc. This offal is best combined with pickled mushrooms, asparagus, pineapples and peas. For a variety of tastes you can use various sauces, for example, apple or pomegranate. You can also stew beef tongue with vegetables or, for example, in sour cream or wine. In addition, there are recipes where this offal is stuffed, baked, fried in breading and batter.

How to cook at home?

To cook beef tongue at home, you first need to prepare the offal. It is necessary to remove fat from the tongue, remove the hyoid bone, as well as muscle tissue. After this, wash the beef tongue thoroughly under running water to remove any remaining blood and mucus. Or you can do it another way: immerse the offal in water for about one hundred and eighty minutes. Now that the beef tongue is prepared, you can begin the cooking stage.

You can cook beef tongue soft and very tasty using the usual enamel pan th or a slow cooker.

So, to cook beef tongue soft, you need to pour some water into an enamel saucepan and boil. As soon as the liquid begins to bubble, you need to lower your tongue into the container. It is also recommended to add bay leaf and black peppercorns. When the water begins to bubble again, remove the offal and bay leaf with pepper. Rinse the tongue and put it back into the container with the broth, bringing it to a boil. When the broth begins to boil, reduce the heat to low. In time, the beef tongue is cooked in an enamel saucepan for at least three hours.

You can also cook delicious beef tongue in a slow cooker. Making offal in a kitchen appliance is not much different from cooking it in an enamel pan. Initially, you need to prepare the language as described above. Then the product must be placed in the device and completely covered with water. Add chopped vegetables (carrots with onions) and turn on the “Extinguishing” mode. Cooking beef tongue in a slow cooker takes about three and a half hours. Fifteen minutes before the end of cooking, add salt to the broth.

You can quickly cook beef tongue in a pressure cooker. This will take no more than forty-five minutes. To do this, you need to put the cleaned offal into the device, add the cut into several pieces fresh vegetables(onion with carrots), add 2/3 tablespoon of salt, as well as spices to taste and completely fill the tongue with water. Close the pressure cooker and set the timer for forty-five minutes. At the end of cooking, the offal must be pierced with a knife. If cutlery pierces the flesh well, which means the tongue is cooked.

To clean beef tongue after cooking, remove the offal from the broth, let it cool a little, and then, starting from the tip of the tongue, carefully pull off the film. Where the film is difficult to remove, it must be cleaned with a knife. Other cooks say that in order to properly clean beef tongue, the offal must be dipped in very hot water immediately after cooking. cold water for exactly sixty seconds. After this, the film will be quite easy to remove from the tongue.

After cooking, cleaned cooked beef tongue should be stored in an airtight container to prevent the product from drying out. You can also wrap it in food foil and put it in the refrigerator. The shelf life of the finished tongue is no more than two days. Boiled tongue beef can be frozen by first cutting it into portions. After defrosting, it is not recommended to refreeze the offal.

How to cook delicious beef tongue?

You can prepare delicious beef tongue by steaming, frying or stewing in a frying pan, marinating, smoking or canning.

Steamed beef tongue is prepared according to this recipe. Food foil cut into large pieces and sprinkle seasoning on top " Italian herbs" Now cut the raw peeled beef tongue in small pieces and place on pieces of foil. Then each tongue medallion needs to be sprayed lemon juice, add salt to taste, wrap in foil and place in a double boiler. Steam beef tongue for at least one and a half hours. When the offal is cooked, it needs to be cleaned.

Before frying beef tongue in a frying pan, the product should be boiled. The cooking process is the same as described above. After this, the boiled beef tongue must be cleaned and cut small stripes, roll in flour, then in egg, and then in breadcrumbs. Next, place two tablespoons of melted lard in a heated frying pan and fry the pieces of beef tongue until golden brown.

To stew beef tongue, you need to wash the offal, put it in a saucepan, fill it completely with water and boil. As soon as the liquid begins to boil, you need to add carrots and onion(no need to cut, just peel) and boil the ingredients until tender. About twenty minutes before the end of cooking, add two bay leaves, six black peppercorns and three teaspoons of salt into the broth. Then the boiled beef tongue must be cleared of the film and dipped back into the broth. When the offal has cooled, cut into small pieces and fry in a frying pan, adding about thirty grams of butter. Now in another container you need to simmer the diced onions until soft, adding a little of the broth in which the tongue was boiled. Then pour the stewed onion into the fried beef tongue, add two teaspoons of tomato paste, a teaspoon of flour (after stirring in a small amount of broth), about two hundred milliliters of broth and a teaspoon of dried basil. Stewed beef tongue takes no more than ten minutes to prepare.

Beef tongue can be cooked in the oven. Wash the offal thoroughly, put it in a saucepan, fill it completely with water and boil for about five minutes. Then remove the film from the tongue. Beef offal grease soy sauce and sunflower oil. Place on a baking sheet lined with foil, rub the beef tongue on top with this mixture: finely chop five garlic cloves and mix with two tablespoons of khmeli-suneli, and add salt and pepper to taste. Now the edges of the foil need to be fastened. Place the baking sheet in the oven, preheating it to two hundred degrees. Beef tongue baked in the oven will be ready in one hour and thirty minutes.

You can also cook beef tongue in the microwave. To do this, you need to rinse the offal, put it in a special container for the device, then put the peeled onion in it, in which you need to make several cuts and put in a clove bud and a chopped bay leaf. Now pour two hundred milliliters of white wine into a separate container, add salt and pepper to taste, stirring well. Next, you need to pour wine over the beef tongue, cover the container with the contents with a lid and put it in the microwave for five minutes, selecting maximum power. After this, switch the power to medium mode, setting the timer for forty minutes. When the beef tongue is ready, the product should be cooled, peeled off, cut into small pieces and placed on a plate. The liquid in which the tongue was cooked must be strained using a gauze cloth, and then pour in half a glass of cream, stirring thoroughly. Ready sauce pour beef tongue over top.

To make beef tongue Grilled, the offal must first be boiled, then peeled and cut into portions. Before frying the product, the beef tongue must be marinated. To do this, you will need a decoction in which the tongue was previously boiled. Add salt, ground black pepper, chopped garlic, red pepper and ground paprika smoked. Place the beef tongue in the prepared marinade for about one hour. After this, fry the offal on the grill.

Beef tongue, fried, turns out very tasty. on the grill. At first beef offal Boil, then peel and cut into pieces. Now you need to make a marinade for the beef tongue. Pour fifty milliliters of olive oil into a container, put two lemon wedges, add salt and season to your taste. Place pieces of beef tongue in the resulting marinade for about an hour. While the product is marinating, you need to cut a bell pepper, two tomatoes and an onion into rings. Then place pieces of beef tongue with chopped vegetables on a skewer and fry on the grill until cooked.

Many chefs recommend hot smoke beef tongue. It is necessary to clean and rinse the raw offal thoroughly. Then rub your tongue generously table salt with spices, as well as a mixture of dried and ground vegetables, which includes celery, garlic, carrots, bay leaves, onions, black pepper and parsley. Place the offal in a container, cover with a lid and leave to marinate for forty-eight hours. After the marinating stage, the tongue should be boiled by immersing the product in bubbling water for one hundred and twenty minutes. Then place the cooled boiled beef tongue on a special smokehouse grate and smoke for at least sixty minutes.

In addition, beef tongue can be preserve for the winter. Place the cleaned and washed product in a deep enamel container, fill it completely with water and boil for two hours. Then add carrots, onions, garlic, parsley root, peppercorns, bay leaves to the broth and boil again for two hours. Then remove the beef tongue from the broth, remove the film and return the product back to the broth, and then boil for about ten minutes. At the end of cooking, cut the offal into pieces, distribute into glass jars, pour in broth, cover with lids and boil in a water bath for about thirty minutes, and then preserve.

How and with what to serve?

Cooked beef tongue can be served either hot or cold. It's great served alongside potatoes, rice, cheese and vegetables ( stewed cabbage, eggplants).

If you serve the offal as a separate appetizer, it will need sauce, horseradish or mustard. The sauce for beef tongue can be apple, sour cream or creamy mushroom.

To do applesauce , you need to take two ripe apples, wash them, peel them, remove the seeds and cut the fruit into small slices. Now melt a tablespoon of butter in a saucepan, add chopped onions (you will need about fifty grams) and fry until the onions become transparent. Next, place the apples in a saucepan, add two tablespoons of water and simmer over low heat until the fruit becomes softer. Then the apple-onion mixture should be crushed with a blender, then add a teaspoon of curry, salt and pepper to your taste, pour in one hundred and fifty milliliters of twenty percent cream and simmer for a few more minutes.

For cooking creamy mushroom sauce You need to melt about fifty grams of butter in a frying pan, add fifty grams of chopped onion and fry until transparent. Then place one hundred grams of chopped champignons in a frying pan and fry until all the moisture has disappeared. Next add chopped garlic clove, salt, pepper, five grams of flour, a glass is enough heavy cream and simmer over low heat until the sauce acquires a thicker consistency.

Sour cream sauce is prepared very easily and quickly. In a small bowl, put about one hundred and fifty grams of sour cream (preferably thicker), about seventy grams of pickled cucumbers, which need to be finely cut into cubes, thirty grams of chopped green olives, three chopped green onions, pour in a teaspoon apple cider vinegar, Add salt and pepper to taste. When all the ingredients are placed in one container, the sauce should be thoroughly mixed.

Harm of beef tongue and contraindications

Beef tongue can be harmful if you have an individual intolerance to the product. It is contraindicated to eat this offal in large quantities, as it can cause problems with the liver and kidneys. Older people should limit their consumption. You should eat your tongue carefully if you have problems with the thyroid gland, as well as bronchial asthma and allergic rhinitis. It is also worth considering that if various antibiotics and hormones were used when raising an animal, the tongue will only cause harm to the body.

If you have high cholesterol or pancreatitis, experts do not allow you to eat beef tongue.