Beef tongue recipe. How to cook beef boiled tongue: the best recipes

A variety of delicacies are prepared from beef tongue that can surprise even the most picky gourmets. This is aspic, and salads, and baked slices, and sausages. But if you know how to boil beef tongue tasty, you can just cut it and enjoy the juicy and nutritious meat.

What is the use of beef tongue?

The usefulness of the product is explained by the abundance of valuable elements in the composition. So, B vitamins have a positive effect on the condition of hair and skin. Nicotinic acid helps with sleep disorders and headaches.

In 100 grams of offal - almost half daily allowance zinc. This helps to get rid of bad cholesterol, the production of insulin and a quick recovery from injuries and injuries.

anemic people;
diabetics;
those who suffer from cardiovascular diseases;
pregnant and lactating women.

Boiled offal is useful for ulcers, as well as for people with other diseases of the stomach and intestines. There is no connective tissue in such meat, which allows it to be easily digested without stagnation and putrefactive processes. Eating offal reduces the risk of bowel cancer.

Due to the delicate texture and low amount of cholesterol (150 milligrams per 100 grams), the meat product is classified as a dietary product. Dishes based on it contribute to weight loss. Boiled beef tongue has only 173 calories per 100 grams.

Caution should be taken with asthmatics, allergy sufferers and people who have problems with such food. thyroid gland.

How to cook beef tongue and clean?

Before cooking, the offal is kept in ice water for 60 minutes so that all the dirt and blood remains are soaked. Then the tongue is dried with a paper towel and passed over the surface with a clean sponge, removing plaque. Excess fat and remnants of the neck must be cut off and rinsed under the tap. The skin is removed during the cooking stage.

How to cook beef tongue deliciously in a saucepan:

We lower into cold water , heat and boil for an average of 10 minutes. The first broth must be poured out, and the meat washed.
In a bowl of boiling water with bay leaves, pieces of onion and carrots, put the offal and cook on a small flame. How much to cook beef tongue in a pan depends on the maturity of the animal.
Salt the broth only at the final stage, about seven minutes before readiness. Otherwise, the meat will lose its tenderness.

The final cleaning is carried out when the tongue is already cooked. It is placed in a bowl with cold water and ice cubes and leave for 15 minutes. The skin comes off easily and cutting the meat is easy.

How long to cook beef tongue in time? If it belonged to an adult animal, then about three hours, a calf - two.

Readiness is determined by piercing the meat with a knife. Does it work without difficulty? You can turn off the stove.

How to cook boiled beef tongue according to recipes for different dishes

The general principles of offal boiling apply to most recipes. But in different cooking technologies there are nuances.

How to cook beef tongue for slicing

For salads and snacks, only soft, undigested meat of a young animal without fat and ligaments is suitable.

Ingredients:

kilogram of offal;
two large lettuce onions;
large carrot;
five peas of different peppers, bay leaves, salt.

Cooking method:

Boil clean meat in the skin for 10 minutes, then change the water and cook for another 20 minutes. Water should be at least 12 centimeters above the edges of the tongue.
Add spices, as well as whole onions and carrots without peel.
Simmer on low heat for two hours. Pour a large spoonful of salt seven minutes before the end of the process.

After cooking, soak the tongue in ice water and remove the skin.

We use boiled beef tongue for a children's table

According to this recipe, the tongue can be given even to the smallest children as complementary foods. And for the adult menu, the resulting meat puree can be baked like a soufflé.

Ingredients:

300 grams of boiled tongue;
ten broccoli inflorescences;
two carrots.

Cooking method:

Cut offal into pieces, salt a little.
Boil peeled and sliced vegetables. Strain the decoction.
Put pieces of meat and vegetables in a blender bowl, pour half a cup of broth there and make a puree.

For children, this puree is offered as a separate dish or added to soups. It is also suitable for the nutrition of the elderly and debilitated people after a long illness.

How to cook beef tongue deliciously in a slow cooker

Modern technology will speed up the process and allow you to make labor costs minimal.

Ingredients:

700 grams of tongue;
salt;
three peas of different peppers, the same bay leaf;
carrot.

Cooking method:

Place a thoroughly cleaned tongue in a bowl and pour water over it so that it completely hides the meat.
Add seasonings, chopped large pieces root crop and onion, cut into rugs.
In the "Cooking" mode, cook for 2 hours with a covered lid. Salt before completing the process.

The tongue is soft and tender, but we must not forget about the skin. It will quickly come off if you hold it for a quarter of an hour. hot product in ice water.

Gourmet beef tongue dishes with step by step recipes and photos

Based on the boiled tongue, you can create real culinary masterpieces. Guests and family will love it! This is easy to do if you follow the step-by-step instructions.

Jellied beef tongue recipe with photo

It takes a long time to create a fragrant aspic. But the result is worth it.

Ingredients:

a pound of boiled offal;
one and a half liters of beef bone broth;
one protein;
30 grams of gelatin;
as many table vinegar
components for decoration - cranberries, lemon mugs, boiled carrots, cucumber, egg slices, sprigs of greens.

Cooking method:

The aspic will be easy to put on a dish if the form is wrapped with a heated cloth for a few seconds.

Pickled veal tongue

Spicy sourness and light pungency, this recipe will delight lovers of spicy dishes.

Ingredients:

kilogram of offal;
50 ml vegetable oil;
so much white wine vinegar;
a teaspoon of honey;
two large sweet peppers;
four cloves of garlic;
a bunch of dill;
a pod of chili pepper.

Cooking method:

Before enjoying the pickled tongue, the dish should stand warm for a while.

Salad with beef tongue recipe with photo

Salads with this offal can be prepared in a variety of ways. It goes well with many ingredients. Unusual taste paired with canned pineapple.

Ingredients:

320 grams of boiled offal;
half a can canned pineapple;
110 grams of cheese;
a couple of garlic cloves;
two small sweet peppers.

Cooking method:

Pomegranate seeds will complement the taste and give the dish an extraordinary appearance.

How to cook beef tongue at home according to recipes from different countries

Original recipes from a useful by-product are in cookbooks different peoples peace. They are considered traditional in Russia, China, Georgia, Brazil, Austria, France, Tunisia, Poland. Let's try to cook some of them in our kitchen.

"Five spices" from a Chinese chef

How to cook beef perfectly boiled tongue, culinary virtuosos from China know. So, the famous chef Yang Chan Hu is sure that the most important thing is the balance of spices.

Ingredients:

half a kilo of tongue;
a liter of chicken broth;
large head of onion;
three small spoons granulated sugar and as many large ones - soy sauce;
a pinch of Sichuan pepper;
cinnamon stick;
six carnations;
three anise stars;
two-centimeter piece of ginger root.

Cooking method:

Boil the tongue for 8 minutes, put in ice water and remove the skin.
Chop the peeled ginger root into thin slices.
AT chicken bouillon omit the spices and the whole peeled onion. Heat to a boil and boil for 20 minutes.
Add offal, soy sauce and sugar. Simmer on a low flame for 60 minutes.

After turning off the stove, the tongue should cool in the broth and soak exquisite aroma seasonings Then it is removed and cut into thin slices. If you could not find Sichuan pepper, you can replace it with zira.

How to cook the language in French: try "Langue de boeuf aux tomates"

beautiful French name translates as "beef tongue in tomato".

Ingredients:

2.5 kilograms of boiled tongue;
onion;
40 grams butter;
garlic clove;
a couple of pinches of dried basil;
a pinch of black pepper and salt;
five tomatoes (canned).

Cooking method:

Fry finely chopped onion and garlic in melted butter.
Add chopped tomatoes, spices, salt.
Heat to a boil and simmer covered over low heat for half an hour.
Make the sauce by passing the contents of the pan through a sieve.
Put the offal slices into a mold, pour over the sauce and send it to the oven preheated to 190 degrees for 40 minutes.

To make the meat come out juicy, periodically open the oven and pour the sauce from the mold over the meat.

Preparation of boiled beef tongue according to a recipe from Brazil

The piquancy and delicate taste of this dish is achieved by adding good red wine.

Ingredients:

1.5 kilograms of offal;
bunch of parsley;
salt and black pepper;
two cloves of garlic;
onion head;
250 ml of wine and soy sauce.

Cooking method:

Boiled tongue cut into slices 1.5 cm thick.
Filter the broth.
Chop the onion and garlic cloves, overcook in a hot skillet.
Add meat slices to them, salt, pour 250 ml of broth and simmer on a low flame under the lid for half an hour.
Add wine, spices, chopped herbs and heat to a boil.

Best matched brazilian dish with boiled rice.

Properly cooked tongue is healthier than store-bought delicacies. It is suitable for the diet of adults and children and harmonizes perfectly with most side dishes.

Beef tongue is considered universal for a reason! From this delicious product you can cook a lot various dishes or just submit it as cold cuts topped with slices of bread. By the way, such a snack will be much more useful than the usual sausage sandwiches, because the tongue is rich in protein and iron, and also contains various vitamins and is rightfully considered dietary. And it turns out just amazing!

However, no matter what dish you choose using this delicacy, first you should pay attention to cooking meat. Our recipe will tell you how to cook beef tongue correctly!

Ingredients:

beef tongue - 1 pc.;
bulb - 1 pc.;
fresh carrots - 1-2 pcs.;
bay leaf - 1-2 pieces;
allspice - 4-5 peas;
salt - to taste.

How to cook beef tongue correctly - recipe with photo

Before the cooking process, soak the tongue in cold water for about 30-40 minutes. Then lightly scrape with a knife to remove possible contaminants. After the preparatory work, fill in the language clean water, put on fire.
We drain the first broth immediately after boiling, pour cold water into the pan again and bring to a rapid boil. After lowering the fire, cook the meat without salt. For flavor, we throw fragrant peppercorns, 1-2 bay leaves, as well as peeled vegetables into the broth - a large onion and a whole carrot.
We continue to cook at a low boil under the lid. The average cooking time is 2-2.5 hours, but if the tongue is very large, it may take 3 or even 4 hours. To make sure that you are ready, you need to use traditional way- pierce the meat with a knife. If the blade enters very easily, without effort, and no cloudy liquid comes out of the boiled tongue, remove the pan from the heat. As for salt, we put it already at the end of cooking, about half an hour before the end of cooking - then the meat will turn out softer.
Before eating, the tongue must be cleaned of the skin. To facilitate this task, we take out the freshly cooked meat from the broth and put it in a clean container. Fill with cold water and leave for a couple of minutes.
After this procedure, the skin will be removed very easily.
The cleaned tongue, having cooled completely, is used for cooking other dishes or served as cold appetizer, cut into thin slices and topped with mustard.

Now you know exactly how to cook beef tongue correctly! Enjoy your meal!

beef tongue refers to by-products of the first category. It is classified as a delicacy, as dishes prepared on its basis 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 has been a long debate about the difference between beef and pig 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 characteristic of the beef tongue is as follows:

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

But the pork tongue, on the contrary, is small in size and cooks relatively quickly. However, the taste of beef is still better. Pork, like beef tongue, is useful. 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 more caloric. By the way, many nutritionists recommend eating beef tongue because it is less high-calorie.

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

How to choose and store?

When buying a beef tongue in 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 will not disappoint you. So that you can easily cope with the task, follow these guidelines:

The language must certainly be stamped by the sanitary service. This indicates that the product has been checked by specialists 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 a lot of iron is included in the composition. If the beef tongue is colored light pink, then it has already been frozen. The presence of a gray color indicates that the product is already stale.
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 the standard test when choosing meat product- press on the offal with your finger. If the tongue is fresh, then it will be elastic and the resulting hole will quickly recover. If the recess remains, then the product was re-frozen.
It is also worth looking at the cut that stands out when the tongue is incised. The released liquid must be transparent, otherwise you can be sure of spoilage of the product. A large number of juice indicates that the tongue has already been frozen. If you see blood, then the tongue has already deteriorated.

The benefits of beef tongue

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

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

The language should be used by people in the postoperative period.

The offal is rich in B vitamins, which are important for metabolism and for 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 offal contains vitamin PP, which helps to cope with headaches and insomnia. There are other substances in it that are important for normal life.

It is also worth mentioning the low calorie content of beef tongue, 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, as well as nursing mothers. Offal can be boiled, stewed and baked. At breastfeeding doctors advise starting to eat beef tongue only four months after giving birth. For the first time, the products need to be eaten quite a bit and during the day to monitor the well-being of the baby. If no allergic reaction is manifested, then the offal can continue to be eaten. Experts allow beef tongue to be consumed no more than twice a week and insist that the norm of the product eaten does not exceed two hundred grams.

For small children, it is recommended to start giving boiled beef tongue only after nine months. First you need to give a taste of half a teaspoon of mashed tongue, and then you can gradually increase the dose. However, if after the introduction of a new complementary food, the child manifested allergic reaction, it is worth giving up the offal for a while and consult a doctor for advice.

With 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 daily.

After removal of the gallbladder, beef tongue is allowed to eat one and a half months after the operation. During the diet, you can cook boiled tongue in jelly.

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

Below is a video about the beneficial properties of beef tongue.

Use in cooking

Beef tongue is one of the delicacies, on the basis of which you can cook real culinary masterpieces. AT boiled it is cut into slices and served as a separate snack, and is also used as the basis 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 flavors, 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, first you need to prepare an offal. It is required to remove fat from the tongue, remove the hyoid bone, as well as muscle tissue. After that, thoroughly wash the beef tongue under running water to wash away the remnants of blood and mucus. Or you can do it in another way: lower the offal into water for about one hundred and eighty minutes. Now that the beef tongue is prepared, you can proceed to the cooking stage.

You can cook the beef tongue soft and very tasty using the usual enamel saucepan or multicooker.

So, in order to cook beef tongue soft, you need to pour some water into an enamel saucepan and boil. As soon as the liquid boils, you need to lower your tongue into the container. It is also recommended to add lavrushka and black peppercorns. When the water boils again, remove the offal and bay leaf with pepper. Rinse the tongue and put it back into the container with the broth, bringing to a boil. When the broth boils, reduce the fire to a minimum. By the 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 an offal in a kitchen appliance does not differ much from cooking in an enamel pan. Initially, you need to prepare the language, as described above. Then the product must be put into the device and completely covered with water. Add chopped vegetables there (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, the broth must be salted.

You can quickly cook beef tongue in a pressure cooker. This will take no more than forty-five minutes. To do this, 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 a cutlery well pierces the pulp, which means that the tongue is cooked.

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

After cooking, the cleaned boiled beef tongue should be stored in an airtight container to prevent the product from drying out. You can also wrap it in foil and refrigerate. The shelf life of the finished language is no more than two days. Boiled tongue beef can be frozen, after cutting it into portioned pieces. After defrosting, it is not recommended to re-freeze the offal.

How to cook delicious beef tongue?

You can cook a delicious beef tongue by steaming, frying or stewing in a 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 put on pieces of foil. Then each tongue medallion needs to be sprinkled lemon juice, salt to taste, wrap in foil and put in a double boiler. Beef tongue is steamed for at least an hour and a half. When the offal is cooked, it needs to be cleaned.

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

To put out the beef tongue, you need to wash the offal, put it in a saucepan, completely fill it with water and boil. As soon as the liquid boils, carrots must be added to the tongue and onion(no need to cut, just peel) and boil the ingredients until tender. Twenty minutes before the end of cooking, throw two laurels, six peas of black pepper and three teaspoons of salt into the broth. Then the boiled beef tongue must be cleaned of the film and again lowered into the broth. When the offal has cooled, cut into small pieces and fry in a pan, adding about thirty grams of butter. Now, in another container, it is necessary to stew the diced onion until soft, adding a little broth in which the tongue was boiled. Then pour the stewed onion to the fried beef tongue, add two teaspoons of tomato paste, a teaspoon of flour (previously mixed in a small amount of broth), about two hundred milliliters of broth and a teaspoon of dried basil. Stewed beef tongue is cooked for no more than ten minutes.

Beef tongue can be cooked in the oven. Wash the offal thoroughly, put it in a saucepan, completely fill it with water and boil for about five minutes. Then remove the film from the tongue. Lubricate beef offal soy sauce and sunflower oil. Put on a baking sheet covered with foil, rub the beef tongue on top with this mixture: finely chop five garlic cloves and mix with two tablespoons of suneli hops, 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, rinse the offal, put it in a special container for the device, then put a peeled onion there, in which you need to make several cuts and put a clove bud and a chopped bay leaf there. 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 the beef tongue with wine, cover the container with the contents with a lid and send it to the microwave for five minutes, choosing the maximum power. After that, switch the power to medium mode by setting the timer for forty minutes. When the beef tongue is ready, the product should be cooled, peeled, cut into small pieces and put on a plate. The liquid in which the tongue was prepared must be filtered with gauze, and then pour half a glass of cream into it, stirring thoroughly. ready sauce pour the beef tongue over the top.

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

Very tasty beef tongue, fried on the grill. 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 slices, add salt and season to your taste. Dip the pieces of beef tongue into the resulting marinade for about an hour. While the product is marinating, you need to cut the bell pepper, two tomatoes and onion into rings. After putting on the skewer alternately pieces of beef tongue with chopped vegetables and fry on the grill until cooked.

Many cooks recommend hot smoked beef tongue. It is necessary to clean the raw offal and rinse thoroughly. After rubbing the tongue generously table salt with spices, as well as a mixture of dried and ground vegetables, which includes celery, garlic, carrots, parsley, onion, black pepper and parsley. Put the offal in a container, cover with a lid and leave to marinate for forty-eight hours. After the pickling stage, the tongue should be boiled by lowering the product into bubbling water for one hundred and twenty minutes. Then put the cooled boiled beef tongue on a special grill for the smokehouse and smoke for at least sixty minutes.

In addition, beef tongue can preserve for the winter. Place the cleaned and washed product in a deep enameled container, completely fill with water and boil for two hours. Then put the carrot, onion, garlic, parsley root, peppercorns, bay leaf into the broth and boil again for two hours. After removing 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 by-product into pieces, distribute in 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 both hot and cold. It is great for serving with potatoes, rice, cheese and vegetables ( stewed cabbage, eggplant).

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

To do applesauce , you need to take two ripe apples, wash, peel, remove the seeds and cut the fruit into small slices. Now melt a tablespoon of butter in a saucepan, put chopped onion (it will take about fifty grams) and fry until the onion becomes transparent. Next, put apples in a saucepan, pour in two tablespoons of water and simmer for low fire until the fruit is softer. Then the apple-onion mixture should be chopped 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 it is necessary to melt about fifty grams of butter in a frying pan, put fifty grams of chopped onion and fry until transparent. Then put one hundred grams of chopped champignons into the pan and fry until all the moisture disappears. Next, add crushed garlic clove, salt, pepper, five grams of flour, a glass is enough heavy cream and simmer over low heat until the sauce thickens.

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

Harm of beef tongue and contraindications

Harm beef tongue can bring in the presence of individual intolerance to the product. It is contraindicated to eat this offal in large quantities, as this can cause problems with the liver and kidneys. It is worth limiting the use of people in old age. You need to eat your tongue carefully if you have problems with the thyroid gland, as well as when bronchial asthma and allergic rhinitis. It is also worth considering that if various antibiotics and hormones were used when growing an animal, the tongue will only harm the body.

With high cholesterol, pancreatitis, experts do not allow the use of beef tongue.

Beef tongue is a delicious, tender, nutritious delicacy that is used as independent dish- in the form of a snack favorite by many, present on almost every holiday table served with horseradish or mustard, as well as in many salads and other snacks. It is usually sold fresh or frozen.

Compared to other similar offal, such as pork or lamb, beef, the recipe of which we will consider in this article, has more nutritional value. language is considered diet dish, which is recommended in many common diets followed by various diseases. For example, due to the fact that it contains a large amount of iron and protein, the use of the tongue is necessary in case of anemia, as well as in the recovery period after surgery. In addition, it is recommended for the nutrition of lactating and pregnant women and children who especially need enhanced replenishment of these essential elements for the body. A large amount of B vitamins and zinc also add value to the beef tongue. 100 grams of product contains daily allowance vitamin B12 and 40% of the daily requirement of zinc. And, of course, that's not all of it. beneficial features, but this is already enough to understand how useful it is to include this delicious product on the menu.

Recipe: Boiled Beef Tongue

First you need a tongue and water. Pour into a saucepan required amount water and put it on fire. The recipe for "Boiled" begins with the preparation of the main product - the tongue. It must be thoroughly washed under running water. Excessive zeal is not necessary - the layer covering it will be completely removed after cooking.

Put your tongue in already hot water. It would be useful to put onions, carrots, celery in a pan. The boiling tongue will absorb their aroma with pleasure, acquiring an amazing shade of taste. All these seasonings must be washed and cleaned, but it is not necessary to cut them finely. Onions just need to be peeled and placed in the broth as a whole, carrots cut into large pieces.

Bring the water to a boil over high heat, then reduce it to medium and leave to cook, now for a long time. Cooking time for beef tongue - 2.5-3 hours. The recipe will do and for the more tender, veal tongue, but the cooking time will be reduced to about 2 hours. Readiness should be checked, as when cooking meat, piercing the tip of the tongue with a fork. When the tongue is ready, the fork will easily pierce it. 30 minutes before the end, salt the water to taste and add peppercorns and bay leaf to it.

When there is no doubt about the degree of readiness, turn off the fire, pull the finished tongue out of the water and place it in a bowl filled with cold water. After the tongue has been lying like this for a while, the skin covering it will easily come off if you pry it off with a knife. Clean the tongue completely and place it briefly back into the fragrant broth in which it was boiled.

That's the whole recipe! Boiled beef tongue is completely ready. Now you can cool it and cut into slices, serving as independent snack, or start cooking a dish that will contain it.

How to cook beef tongue so that it is soft and juicy

Beef tongue is a versatile offal that can serve as a separate dish (instead of sausage, as an appetizer) or in polygamous dishes (salads, soups). But not all housewives take up the preparations, as the process seems rather complicated. It's not done right. How to cook soft beef tongue, for cold cutting or for salads, we will tell in this recipe with a photo.

Before using or on its own, it must be boiled. All the secrets of how much to cook beef tongue in time in a saucepan and the subtleties of cooking, we will tell below.

Ingredients:

beef tongue - 500 g;

onion - 1 pc.;

bay leaf - 1-2 pcs.;

coriander grain - ½ teaspoon;

allspice peas - 2-3 pcs.;

black peppercorns - 4-5 pcs.;

dry cumin - ½ teaspoon;

salt - 2 teaspoons (or to taste).

How to cook beef tongue deliciously:

The tongue should be washed well under water from mucus, blood and other contaminants (if any). Bring water to a boil and dip your tongue into it. Such a simple procedure to preserve the richness of the language. Bring the water to a boil.

Drain the water. Now the tongue is definitely clean and ready for long cooking. Put in a saucepan, a whole peeled onion. In addition to it, you can take carrots, celery (stems), parsley root.

Now main secret: how long to cook beef tongue in a pan

Fill the pan with cold water and put on fire. Cook the tongue over low heat for 1.5 hours. Then add all the spices that we have prepared. Cook the tongue for another 1 hour.

We had two small tongues, with a total weight of 500 g, if your offal is heavier, increase the cooking time by 30-60 minutes. How to check readiness? You need to put the tongue on a plate and pierce it with a fork or knife. If the juice stands out at the same time transparent, then the tongue is ready. If the juice is still cloudy, cook further, but not longer than 4 hours.

After 2.5 hours, remove your tongue and dip it in ice water. Such a transition from hot to cold will help to easily remove the skin.

We hook the skin with a knife and remove it from the root to the tip.

We lower the tongue into the broth for another 15 minutes so that the beef tongue is soft and juicy. Broth, can be used for soups, sauces or second courses. Strain it through a sieve or cheesecloth. If you do not have the opportunity to use it immediately. Freeze in the ice cube freezer - these cubes defrost quickly and do not take up much space. And if you add a little gelatin, you can immediately cook jellied tongue on a platter.

Cool the tongue and cut. In this way, you need to cook soft beef tongue for cold cutting or as a component for other dishes.