Tongue boiled cooking recipe. Aspic beef tongue

How to cook properly beef tongue

How to cook a great snack from boiled beef tongue and how to do it as quickly and tasty as possible? beef tongue boiled recipe cooking with a photo will tell you how to do it!

There are many ways to prepare this wonderful appetizer. Each culinary specialist tries to cook this offal in his own way in order to preserve everything as much as possible. beneficial features beef tongue and get a chic dietary product as a result.

Ingredients:

1. Beef tongue - 1 pc.

2. Salt - 2 tbsp. l.

3. Black pepper

4. Onion - 200 g

5. Ginger root - 30 g

Cooking method:


1. Soak the beef tongue in salt water for 30 minutes. Many prefer to soak it for 12 hours with spices, but I prefer my own way. It's pretty fast and the result is just fantastic!

I want to draw your attention to the fact that you carefully choose the language when buying it on the market. It is worth looking for this offal of bright purple. This testifies to its freshness and saturation with iron.

Gray color indicates staleness, and pale pink color signals that it for a long time frozen.


2. After soaking, be sure to clean the tongue and free it from excess fat and connective tissues that are located at the bottom of the base.

We put the prepared product in COLD water! So it will turn out soft and tender. Put the pot on slow fire. You can also cook in a slow cooker and get a very decent option.


3. Salt to taste, add a few grains of black pepper and throw in the peeled onion.

If you can, be sure to add some ginger root to the broth. This will give a light unique flavor to your dish and increase it. nutritional value. Your food is the foundation of your health!

Cook the tongue over very low heat for 3-4 hours. Exact time no chef can tell how this dish is prepared! It all depends on the size of the product and the age of the cow. Undercooked will be very difficult to clean and have a hard taste.

In digested form, this product has too much mild taste and breaks down into small fibers.

How to check its readiness? Pierce it with a fork and look at the juice that comes out. Transparent indicates its readiness, and cloudy will show that you need to cook more.


4. Immerse the finished tongue from the hot broth immediately into a container with cold water. I even add ice cubes to this water for maximum contrast. Let the tongue lie down and cool for 5-10 minutes.


5. Let's start cleaning! After the “shock therapy” we have carried out, this will not be difficult to do at all. But if some areas of the skin remain, then the contrast procedure should be repeated. Dip the beef tongue again for five minutes in boiling water, and then in ice water.


6. After cleaning, you can safely proceed to cutting and eating. Be sure to try it! Do you feel how delicious it is?

Additional Information:

This delicacy has low calorie, is a delicious source of protein and iron, it is recommended for use by all pregnant women, young children, postoperative patients.

Its benefits are appreciated by all nutritionists: this product contains vitamins A, PP, E, folic acid, thiamine and riboflavin, as well as many trace elements necessary for the body.

Now you can appreciate all the amazing qualities this product. From boiled beef tongue great appetizers, aspic dishes, julienne, chic salads and sandwiches.

Yes, and just in the form self-dish it is simply excellent, especially when combined with horseradish, mustard or sour cream.

Bon appetit!

Boiled beef tongue - very tasty and popular dish, which not many people know how to cook, so in this article we will try to figure out how long and how to cook beef tongue so that it is soft, juicy and cleans well after cooking.

How long to cook beef tongue?

The cooking time of beef tongue, both in a saucepan and in special kitchen appliances, is quite long and takes place in several stages. Let us consider in more detail how long it takes to cook beef tongue in various ways:

  • How long to cook beef tongue in a pan? In a saucepan, beef tongue must be boiled for 2-4 hours after boiling water (cooking time depends on the size of the tongue and the age of the cow).
  • How long does it take to cook beef tongue in a slow cooker? In a slow cooker, beef tongue needs to be cooked for an average of 2.5-3 hours in the “Stew” mode.
  • How long to cook beef tongue in a pressure cooker? In a pressure cooker, beef tongue can be cooked in 30-45 minutes.

Having learned how much you need to cook beef tongue until cooked, we will further consider the process of its preparation in a saucepan and a slow cooker.

How to prepare beef tongue for cooking?

Before cooking, the beef tongue should be soaked for 30 minutes in cold water, so that it is easier to clean from contamination later.

Then, under running cold water, the tongue is thoroughly washed several times, carefully cleaning it from various contaminants that may be on its surface. Also, when cleaning, you can use a clean brush to make it easier and more convenient to clean it. After these procedures, the beef tongue can be cooked in a saucepan (slow cooker, pressure cooker).

How to cook beef tongue in a pan?

The most common way to prepare beef tongue is to boil it in a pot. Let's take a closer look at how deliciously cook beef tongue in a saucepan:

  • The cleaned and washed beef tongue must be placed in a large saucepan (we choose the size of the saucepan, taking into account that the tongue increases slightly in size during cooking), pour cold water so that it completely covers it.
  • On high heat, bring the water in the pan to a boil and cook the tongue over medium heat for 15-20 minutes, after which we drain all the water from the pan and pour in a new one (it is advisable to boil in advance required amount water).
  • We add one peeled whole onion and carrots to the pan so that the broth and the beef tongue itself are tastier and more aromatic, and after boiling the water in the pan again, cook the tongue over low heat (the water should not boil much) on average 2-2.5 hours. The pot must be covered with a lid.
  • Half an hour before the end of cooking, add salt to taste (an average of 0.5-1 teaspoon) and spices ( Bay leaf, black and allspice).
  • At the end of cooking the beef tongue, we check it for readiness (it is enough to pierce it with a knife, if the meat is soft and a clear liquid comes out of the tongue, then it is ready). If the tongue is not cooked, it is necessary to cook it for another 30 minutes, and then re-check for readiness.
  • The boiled beef tongue must be immediately transferred from boiling water to a container with cold (ice) water and kept in it for several minutes so that it can then be easily cleaned from the skin (film).
  • Cut the peeled tongue into pieces and serve.

Important: it is better to always clean the boiled beef tongue immediately after cooking, as it is well cleaned after the temperature difference (after moving from boiling water to cold water).

How to cook beef tongue in a slow cooker?

Boiling beef tongue in a slow cooker is easier than in a saucepan, as you will need less action and personal time. Consider step by step how to cook beef tongue in a slow cooker:

  • First, carefully clean the tongue (description at the beginning of the article), after which we cut it into several parts (if large in size) and put it in the multicooker bowl.
  • Next, add a whole peeled onion, carrots, salt and spices (bay leaf, black pepper) to the slow cooker and fill it all with cold water so that it completely covers the tongue and is several centimeters higher.
  • We set the "Extinguishing" mode, set the timer for 2.5-3 hours (depending on the size of the tongue) and turn on the slow cooker.
  • At the end of cooking, after a beep, we check the cooked beef tongue for readiness (by piercing it with a knife, if it is soft and a clear liquid comes out of it, then it is ready). If the tongue is not ready, we set it to cook for another 30 minutes in the same mode, but if it has already been cooked, we transfer it to a container with cold water for several minutes, after which we immediately clean it from the thick skin.

On a note: the cooking time of the beef tongue is almost the same as in the pan, but during cooking you do not need to change the water and monitor it, which greatly facilitates the process of its preparation.

This chic luxury by-product, it’s even hard to call it a by-product. Such an expressive taste, delicate texture (of a properly prepared tongue), leaves few people indifferent. Although some argue that the language is hard to spoil, unfortunately more than once I had to try something dry and hard, with a dull taste, even under a generous layer of jelly ...

So, so that the result is always pleasing:

1) Soak your tongue in saline beforehand, as described below. Spices and herbs can be adjusted to taste. It is better to season the tongue when soaking, then the aroma of spices and herbs will penetrate deeper.

2) Never let the water boil while boiling! This will make the tongue hard and the decoction cloudy.

3) Let the tongue cook longer, if you are not sure of readiness, cook for another 15 minutes. The main signs of readiness: the tongue can be easily pierced with a knife and the skin of the tongue easily leaves.

4) Clean your tongue right away while it's still hot. Then, when it cools down, it will be necessary to tear off the skin with "teeth".

That's probably all. As you can see, everything is very simple.

When I prepare the tongue, the part that is thinner, more beautiful, I always leave for serving in the form of cutting with different sauces. And I cook salads from the thick part (the salad recipe will be coming soon), and I definitely cook rich soup from scraps of the tongue with horseradish, on a decoction of the tongue (there will also be a recipe). This soup is always waiting for me very much. And I will tell you that it is such that there is something to wait for ;-).



Ingredients

  • 1 beef tongue

For brine per liter of water:

  • 45 grams of salt
  • Zest of 1/2 lemon, yellow part only
  • 2 bay leaves
  • 2 cloves garlic, peeled, crushed with a knife
  • 2 berries juniper (can be omitted)
  • 2 peas allspice

For boiling:

  • 1 large carrots, peeled, coarsely chopped
  • 1 horseradish root, peeled, coarsely chopped
  • 2 onions, peeled, each cut into 4 pieces
  • 5 allspice peas
  • 1 bay leaf
Tongue soak: 8 hours Cooking time: 3 hours Total cooking time: 11 hours

1) Wash your tongue with cold running water. Defrost if frozen.

2) Prepare the brine. Place the tongue in a small saucepan, and measure the amount of water needed so that the tongue is completely covered with water. I got 2 liters. Take out the tongue, put it aside In the measured water, place all the ingredients for the brine, in the amount corresponding to the amount of water. Bring the brine to a boil and cool completely.

3) Place the tongue in the cooled brine and leave for 8-10 hours (overnight).

4) The next day, remove the tongue and brine, rinse well under cold running water. Place in a clean saucepan, fill to the top with water and add all the ingredients for boiling. DO NOT SALT! To put on medium fire bring to a boil and immediately reduce heat to low. Cook for 2-3 hours. depending on the size of the tongue. The finished tongue is easy to pierce.

5) Remove the tongue, and save the broth for soup. (Recipe for broth tongue soup will be published soon). Immediately, rinse the tongue under cold running water to cool slightly and while the offal is still warm, remove the tough skin from the surface of the tongue, starting from the thick base.


Language can rightly be considered a delicacy. It is delicious, tender and nutritious. Most often in recipes used beef and veal tongue, less often - pork. Before cooking, it is advised to soak the tongue in cold water, then boil it with salt and spices for several hours. As soon as the tongue becomes soft, it is transferred to cold water, allowed to cool and the skin is removed. Then proceed according to the recipe. The tongue can be cut into thin slices and used for aspic. You can cook any meat salad, replacing the meat with pieces of the tongue.

In the section "Recipes from the language" 81 recipes

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tongue in jelly

The tongue in jelly recipe will appeal to those who love jelly and jelly. Beef tongue is pre-boiled until cooked in salted water with the addition of onions, carrots and spices. Boiled tongue peel, cut into slices and pour the finished broth. In th...

The tongue is not cooked as often due to not knowing how to cook beef tongue. This part of beef is a dense muscle tissue. To make the tongue tasty, tender and soft, it needs to be cooked for a long time. Also to give palatability spices, vegetables, herbs are added to the broth.

How to cook beef tongue in a pan?

The easiest option for preparing the product is boiled beef tongue. To prepare the product you will need:

  • 2.5 liters of water;
  • beef tongue;
  • 1.3 table. l. salt;
  • dill sprigs;
  • lavrushka.

We wash the tongue thoroughly under running water, clean off the dirt. When the surface remains perfectly clean, you can start cooking. Dip into a saucepan filled with water. We also put the washed sprigs of dill and salt there. Let's cook. During cooking, collect foam flakes. After an hour of cooking, put the lavrushka, continue to cook for another 2-2.5 hours. The water will gradually evaporate, so you need to add it from time to time. The water must completely cover the product. After the first boil, leave the fire at the minimum mark.

On a note. To make it easier to clean off mucus, blood and other contaminants from the meat part, it is recommended to soak the tongue in ice water half an hour before cooking.

How long?

Cooking time depends on how the beef tongue is prepared, as well as on the size of the meat tenderloin, and the age of the animal. For example, the tongue of a young cow softens much faster than the meat of an adult animal.

So, how much to cook the tongue with different cooking methods:

  • 45 minutes if the tongue is cooked in a pressure cooker;
  • 2-4 hours if the product is boiled in a saucepan;
  • 1.5-3 hours if a slow cooker is used.

It is worth noting that the tongue cut into 3-4 pieces is cooked much faster. Also, if the volume of the pan is small, the cut parts of the product will fit more compactly.

On a note. To check the readiness of the tongue, after a couple of hours, pierce it with a knife. If the blade enters gently - the product is ready for use, if it is tight - we continue to cook for at least another half hour. It is worth paying attention to what kind of liquid comes out: transparent - at finished meat, muddy - in raw.

Correct Proportions

It is important that when cooking, the tongue is completely covered with water. Approximately 2 times more water by volume will be needed than meat is taken.

How to clean cooked beef tongue?

To facilitate the removal of the skin immediately after cooking, it is recommended to dip the tongue in ice water and soak in it for several minutes. After that, the skin will very easily lag behind the meat.

calories

The calorie content of boiled beef tongue is 231 kcal. The product is approved for use by pregnant and lactating women. It is also often included in the diet of people on a diet.

How to cook in a slow cooker

Cooking a product using a slow cooker is a little easier than on a stove. Water during cooking will not evaporate as quickly as in a saucepan. So, you can leave the dish to cook and calmly go about your business.

To prepare a delicious beef tongue you will need:

  • small bulb;
  • small carrots;
  • Bay leaf;
  • ⅓ table. l. salt;
  • 4 peas of allspice;
  • beef tongue.

Rinse the meat part well, lower it into a multicooker bowl. Fill with water in an amount of 2 liters.

Wash and peel the carrots, peel and rinse the onions. Cut into quarters and dip in water. Add salt.

Activate the "Extinguishing" mode, set the time to an hour. After an hour, take out the vegetables and put the remaining spices, extend the time by another 1.5-2 hours - the time depends on the power of the multicooker.

The broth can be used to prepare the first course.

In a pressure cooker

Cooking a product using a pressure cooker is significantly shortened. In time, only 40-50 minutes will be enough. For cooking, you can use the same products as in the recipe for cooking in a slow cooker. The only difference is the cooking method.

Important! Before opening the pressure cooker, do not forget to release the steam or allow the appliance to release the pressure on its own.

The best beef tongue recipes

The most common use of this meat part is as a snack. The tongue is boiled in a convenient way, cooled, cut into slices. Can be used instead of sausage to make sandwiches or lightly covered with mayonnaise and served as a cut.

Also, the tongue is used to prepare salads, aspic, snacks.

Here are some simple and delicious recipes:

  1. Combine 300 gr boiled tongue (cut into strips), 250 gr fried champignons(thin plates), 50 g of prunes and chopped hazelnuts, a small onion (finely chopped). Season everything with pepper, salt and light mayonnaise to taste.
  2. For beef tongue jelly, use 1 boiled beef tongue, cut into strips, boiled carrots, chopped into rings, 2-3 boiled eggs, cut into slices. Optionally, you can add canned peas and decorate with sprigs of greenery. Gelatin is added to the broth, as in this case there are no bones that affect the degree of solidification of the broth. Spices and salt are used to taste.
  3. For a delicious, satisfying hot dish, you will need 600 grams of boiled tongue, 200 grams of champignons and cheese, a couple of tomatoes, a stack of cream, a tablespoon of flour and sour cream, a small onion, spices and salt. Mushrooms and onions are finely chopped and fried until tender, so that the liquid evaporates as much as possible. Gradually introduce the mixed cream with sour cream and flour, seasoned with spices. The mass should warm up slightly and become thick. Spread parchment or a silicone mat on a baking sheet, lay out slices of boiled tongue (thickness 1-1.5 cm), put sour cream and mushroom mass on each, cover with a ring of tomato and rub with cheese. At 200 degrees. bake for a third of an hour.

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