Cooking cow's udder. Cooking culinary masterpieces from beef udder

Beef udder is a special product. It is tender and has a sweetish-milk flavor, easy to digest. How can it be prepared? Boil, fry, stew with vegetables, use as an ingredient for filling in a pie. Combines with mashed potatoes, green peas, beans, mushrooms, pasta and cereals.

Culinary Secrets

You can store the semi-finished product in the cooked state in the refrigerator for up to 5 days.
If you stew it in milk, the taste will be more creamy.
If you use a multicooker, set the "Extinguishing" mode and cook for 1 hour.
What spices can be used? Basil, coriander, marjoram, nutmeg, garlic, thyme, ground black pepper. There is also a special "seasoning for offal" on sale.
It is easier to cut the product into portions when frozen.

1. Boiled udder

You still have to cook this product for any dish. Nothing complicated, but time consuming.

How to cook boiled udder:

Soak in water for 3-7 hours.
Salt the cooking water and add the bay leaf.
Cook for 1 hour, skimming off the foam.

2.Solyanka from beef udder

Prepare a hodgepodge according to the classic offal recipe? When else such a chance falls, but you will have to buy some more ingredients.

Products:

1. Boiled heart, kidneys, tongue, liver, udder - 100 gr each.
2. Meat or chicken bones - 200 gr.
3. Smoked pork ribs - 2-3 pcs.
4. Onion and pickled cucumber - 1 pc.;
5. Tomato paste - 1 tbsp. spoon
6. Olives - 6-8 pcs.
7. Vegetable oil - 2 tbsp. spoons
8. A few slices of lemon
9. Sour cream
10. Greenery
11. Bay leaf, peppercorns, salt.

How to cook beef udder hodgepodge:

Soak and boil all offal, except for the tongue and liver.
Boil tongue and liver separately.
Add the bones, smoked ribs, bay leaf and pepper to the broth.
Saute finely chopped onion in oil, add the paste, then the cucumber, chopped into strips.
Separate the meat from the bones, cut the offal into cubes and return to the broth.
Add frying, olives, let the dish boil for a couple of minutes, turn it off, leave it under the lid for an hour to infuse.
Serve with sour cream, lemon, herbs.

3. Berlin Schnitzel

How to cook Berlin Schnitzel:

Rinse offal, soak. Boil as usual, adding onion, peppercorns, cloves, bay leaf, salt.
Cook in this way for about 4 hours.
Remove, cool, cut into slices. Roll alternately in flour, egg, then breadcrumbs.
Cook schnitzels in a frying pan without a lid. Fry on each side for 3 minutes.

4. Cutlets from beef udder

Cutlets are loved by everyone, especially small eaters. This product is relatively inexpensive, so cooking cutlets for a children's and adult table will not burden the family budget.

Products:

1. Beef udder - 1 kg.
2. Onion - 1 pc.
3. The crumb of a loaf - 100 gr.
4. Egg - 2 pcs.
5. Garlic, salt, pepper
6. Breadcrumbs or flour.

How to cook beef udder cutlets:

Soak offal, cut into pieces. To cook or not to cook in advance - decide for yourself.
Twist in a meat grinder with a loaf, garlic and onions.
It is better not to soak the loaf, so it will take excess moisture from the minced meat. You can increase the amount of bread if the minced meat seems too "wet".
Next, add eggs to the mass, salt, pepper.
Send it to the refrigerator so that it hardens a little and it is more convenient to form cutlets from it.
Get, make cutlets, roll in breadcrumbs and fry.
Transfer to a saucepan, pour a little water on the bottom and cook for a few more minutes.

5. Salad with radish and beets

You can also prepare a salad from the udder, not only tasty, but also vitamin.

Products:
1. Beef udder - 100 gr.
2. Beets, radishes, sauerkraut and green peas - 30 gr each.
3. Apple - 1 pc.
4. Greens
5. Red pepper ground
6. Mayonnaise

How to cook a salad with radishes, beets and beef udder:

Boil offal until cooked, cut into cubes.
Grind radish and peeled apple.
Cut the beets into thin strips.
Mix everything, add peas without liquid and a little mayonnaise.
Decorate with any greens.

6. Salad with nuts and cheese

This dish will look good as an appetizer on the festive table. It looks quite unusual and has an interesting taste.

Products:

1. Beef udder - 500 gr.
2. Peeled walnuts - 1 tbsp. spoon
3. hard cheese - 200 gr.
4. Garlic - 5 cloves
5. Mayonnaise - 100 gr.
6. Salt, spices.
How to make a salad with nuts, cheese and beef udder:

Cook offal in the usual way - soak, boil until soft with salt and spices. To cut in cubes.
The cheese is rubbed on a coarse grater.
Nuts can be dried a little in a pan, in the oven, in the microwave. Ceiling.
Mix all the ingredients, squeeze the garlic, season with mayonnaise.

Wish you bon appetit!

In a cow, this organ is intended not only for milk, it can also be eaten. Some do not even know about such a product, but in fact it is a very tasty dish, the udder can be used for meatballs, soups, chops and salads. The main thing is to choose the right recipe, and know how this product should be prepared.

Today, this very strange product is used in various cuisines of the world. The history of its preparation already lasts several hundred years. It was discovered by the poor peasants, who were left with only the useless parts of a cow. And so the recipes began to appear.

But do not attribute the udder to bad products. It includes beneficial properties for humans and has excellent taste with milky-sweet notes, also udder dishes are very nutritious and high in calories. Let's highlight all the nutritional elements of the cow's udder:

• the presence of a high content of healthy fats for the body;
• collagen - this substance includes anti-aging properties;
• elastin;
• sodium and calcium;
• phosphorus;
• potassium;
• iron;
• vitamins B1 and B2.

As you can see, this is a very useful product and incredibly tasty. It is great for people who follow a healthy and balanced diet or are on diets. If you are intrigued and want to cook dishes from a cow's udder, then first of all you need to know how to choose it correctly.

Where to buy an udder?

Be sure to pay attention to the freshness of the udder meat

There are two options where you can purchase such a product. This is a shop or a market. In the store, it is most often frozen, so there are few useful substances in it, especially if it has been frozen several times. But if you are confident in the quality of your supermarket products, then you can buy it there. In the market, you need to know reliable sellers in this case, you will always buy fresh udders. It can be sold whole or cut into pieces. It looks like a pink circle where all excess fat is removed. Fresh udder always smells like milk. This is a perishable product that can be stored frozen for up to six months (from -16 degrees). Fresh udders are always pink in color, have little to no odour, have a wiry and soft texture, and are free of mucus.

When the purchase is completed, the next step is preparation. You need to cook the product for a long time, at least 3-4 hours. Some cook all the time in the same broth (partially adding water) and after boiling immediately add spices and salt. And others believe that you need to cook in different waters. Drain the first broth, rinse thoroughly again with running water, and only after the second boil add salt. Here everyone decides for himself. If you choose the second option and cook, draining the water, then in the end we get a more delicate and mild taste. There should be enough water in the pan to cover the entire surface of the product.

Do not be afraid of large volumes, in fact, it has a small specific gravity, just 60 percent of the mass goes away during the cooking process.

Another important condition is that before cooking, it is advisable to soak the product for several hours in ordinary water and add a little soda. In this case, it will simply melt in your mouth. But many do not do this and absolutely do not complain about taste indicators. This is everyone's personal choice. Situations are different, sometimes there is no time to wait from 5 to 7 hours for lunch or dinner. And now we will move on to the most interesting, and find out what dishes can be made from such an unusual product.

How to cook an udder and a recipe for every day

Let's start with the simplest options. Cow udder has more than one recipe. With its help, it is possible to endow the following dishes with originality:

• make a frying for a side dish (cereals, mashed potatoes, pasta), you can just fry or stew it with your favorite gravy;
• in any soup instead of meat;
• cutlets and schnitzels;
• in fried pies or baked meat pies;
• cook homemade dumplings or dumplings;
• just cook with spices and use as a sausage for a sandwich;
• add to salads, for example, in Olivier instead of sausage - this will give the dish a new taste and the salad will not be so banal and boring.

If you decide to cook one or more of the above dishes, then you should know the culinary secrets of this product.

• The product can be stored only five days in the refrigerator (when cooked).
• If you add milk when stewing, then the dish acquires creamy notes.
• It is much easier to cut the product into the desired pieces in a slightly frozen form.
• The best spices are thyme, nutmeg, basil, pepper, garlic and marjoram.

original dishes

Any good hostess wants to please her family or guests with unusual and original recipes. There are several special cooking options for a regular dinner or a festive table.

Solyanka

This is a wonderful soup that is not difficult to prepare, especially since you will need very little time (considering that the main product is already cooked). For hodgepodge, you need to buy a heart, kidneys, tongue and liver. You will also need smoked ribs, olives, tomatoes, herbs, sour cream, spices, onions and lemon. Solyanka should be prepared as follows, the recipe:

• soak and cook all meat ingredients;
• then transfer to a saucepan and bring to a boil, then add bay leaf and your favorite spices;
• put smoked bones in the boiled broth;
• in frying, stew onions, carrots and olives;
• cook for about 40 minutes;
• Serve with fresh herbs and lemon.

cutlets

If time is running out, and cooking is simply necessary, then unusual cutlets will be a great option. Moreover, few ingredients are required, this is the main product, eggs, onions, carrots, flour, breadcrumbs and spices, the recipe is as follows:

• finely chop all the ingredients;
• add the egg and flour, and then mix;
• put spices and mix thoroughly;
• make comfortable balls and roll in breadcrumbs;
• put on a hot skillet and cook for 30 minutes.

Light salad

This is a very quick and easy salad that tastes incredible. Great for those who want to keep their figure or try something new. For a salad, you need to buy beets, radishes, sauerkraut, peas, apples, herbs and mayonnaise, the recipe is as follows:

• cut all the ingredients into slices;
• add peas, cabbage, greens and red pepper;
• mix thoroughly and grease with mayonnaise.

For lovers of low-calorie food, olive oil should be used as a dressing. And in this version, the salad will be very tasty, and most importantly, healthy!

Glycemic index (GI) – 0.

Calorie content - 173 kcal.

The udder is an organ of female ruminant mammals (goat, deer, cow), formed by the animal's mammary glands and connective tissue. Beef udder belongs to the first category of offal and is considered an easily digestible type of meat. It is used in the national cuisines of many countries. A well-cooked cow's udder vaguely tastes like beef's tongue, neck, and ham.

Useful properties of the udder

The beef udder contains more fat than protein, so this product is considered quite fatty and has an increased energy value. The composition of the udder includes: fats - 13.8 g, proteins - 12.4 g, ash - 0.8 g, water - 72.5 g. The protein contains valuable substances: collagen and elastin, which affect the condition of the skin and hair . Macro- and microelements: calcium, sodium, magnesium, iodine, iron, sulfur, phosphorus. In terms of the presence of potassium, it surpasses all by-products - 325 mg. Vitamins: PP, B1, B2, B5, B6, E, H.

To meet the daily requirement, 100 g of beef udder enriches the body with vitamin B2 by 40%, PP - 35%, iron - 19%, phosphorus - 18%

How the udder affects the body

The use of beef udder is useful for disorders of the nervous system, low hemoglobin. This product has a beneficial effect on the cardiovascular system, brain function, enhances blood flow in the peripheral parts of the circulatory system, speeds up metabolic processes, activates the pancreas and gastrointestinal tract.

Beef udder promotes the production of insulin, stimulates the synthesis of amino acids and hormones. Regular use improves immunity, normalizes acidity, lowers cholesterol and sugar, increases efficiency, and eliminates insomnia. The inclusion of the udder in the diet improves vision, memory, attention, stimulates thought processes, eliminates depression, relieves overwork, and restores a weakened body.

How to choose the right udder

The udder goes on sale after a special treatment, cleaned and divided into pieces. Quality udders are creamy in color with pale pink hues, tender in texture and have a sweet milky smell. Brown or dark yellow spots are a sign of improper processing. Such an udder will be bitter and remain tough even after a long boil.

The best choice would be a chilled product or in a vacuum package. When purchasing a frozen product, you should choose pieces without signs of weathering and without traces of repeated thawing. Don't buy gray pieces.

Storage methods

In the freezer, at a temperature not higher than -15 degrees, the udder will retain all its beneficial properties for six months. Chilled, it can be kept in the refrigerator for 2-3 days. Boiled and left in the broth will be usable for 4-6 days.

What is combined with in cooking

The udder is a by-product loved by many, which is prepared in different ways. For any dish, cooking begins the same way: soaking for at least 3-5 hours and long-term cooking until completely soft for at least 2 hours. Many people eat just boiled udder. There are also many recipes using this product. Cutlets, various stews, steaks, hodgepodge, goulash are popular. It is fried, cooked in batter and breading, stewed with fruits and vegetables, in milk and sour cream.

The udder is combined with cereals and pasta, green peas, beans, mushrooms, potatoes. It makes a delicious filling for pies and pancakes. Serves as an ingredient in meat salads. Harmonious with spices.

Useful food combination

The udder belongs to dietary products and is included in the diet for body shaping. In diets for weight loss, it is used in boiled and stewed form. It is useful to combine with carrots, root parsley, celery, onions, various spices, including bay leaf, black pepper, ginger, rosemary, sweet peas. It is better to use in combination with boiled or fresh vegetables, sauerkraut, pickles and leafy greens.

Contraindications

Not recommended for individual intolerance. The udder in large quantities is contraindicated in arthrosis, gout, urolithiasis, arthritis. With caution in case of problems with the biliary organs and the liver.

Application in medicine and cosmetology

Doctors recommend including udder in the diet for anemia, to increase hemoglobin, to strengthen blood vessels and the heart, for nervous disorders and metabolic disorders. In folk medicine, the udder is prescribed to restore strength after prolonged illnesses, with depression and reduced immunity. With great physical exertion, to relieve symptoms of chronic fatigue, improve brain function and vision.

Cosmetologists welcome the use of the udder, as it has a beneficial effect on the condition of the skin, hair, and the aging process slows down.

If you want to cook economically, you need to take note of the beef udder, the recipes and photos of which we will provide you with below. It is healthy, tasty - if cooked correctly, and can diversify your menu. It will also save you a lot of money on food. And do not look at some persons who say: “Fie, how can you eat this!” Meanwhile, the tongue is considered a delicacy, which is much dirtier than a clean cow's udder, smelling of milk. You can cook a lot of dishes from offal - the liver is especially loved by many - look at its preparations.

1. The udder must be cleaned, remove unnecessary fat.
2. Soak in cold clean water for a couple of hours.
3. Put to boil in clean water, adding onion, peppercorns and salt, for 1 hour.
4. Drain, cool - the preparation for the following dishes is ready for you.

Actually, the udder can already be eaten anyway, smeared with mayonnaise or sour cream sauce with garlic and herbs. Just put it in the refrigerator for an hour first so that it acquires a dense structure, then it will be cut like meat, and it tastes like sausage. And you can cook several dishes from it.

Beef Schnitzel

1. 1 egg
2. 300 g udder
3. 2 tablespoons flour
4. Salt pepper
5. Refined cooking oil

Cooking:

Cut the udder like chops.

Salt, pepper, roll in flour, then in a beaten egg and fry in hot oil until lightly browned.

If you do not know how to cook cow's udder, here are a couple more delicious recipes for you.

beef stroganoff

• 1 onion
• Salt, chopped or dried herbs, spices
• 2 spoons of sour cream
• 0.5 cups of water

Cooking:

Cut the boiled cow's udder into cubes.

Cut the onion into strips, fry in oil, add the udder to it, lightly fry with the onion together, add sour cream, spices, salt, herbs and 0.5 cups of water. Let it boil for a minute and turn it off, otherwise it will become soft, lose elasticity. Now you can boil pasta, potatoes or porridge, pour over the resulting gravy - and dinner is ready!

Stewed udder with vegetables

1. Onion 1 pc.
2. Carrot - 1 pc.
3. Bulgarian pepper - 1 pc.
4. Udder - 300 g
5. Spices, salt, herbs

Cooking:

Grate the carrot, cut the onion into a cube, pepper into thin strips.
Fry all the vegetables in a pan in oil, add the boiled udder cut into cubes, stew a little together, add tomato paste, salt, spices, herbs, 0.5 cups of water, and turn it off after a minute. Let it stand, soak in the aromas of vegetables, you can add a clove of chopped garlic and serve with any side dish. You can make minced meat from boiled udder and fry pies, and also look at the recipe - delicious, puffy, very easy to prepare!

Salad

• Boiled beef udder - 300 g
• Any ground nuts, lightly roasted - 1 tbsp. spoon
• 100 g cheese
• Clove of garlic
• Mayonnaise or sour cream sauce - 2 tablespoons
• Salt pepper

Cooking:

Boiled udder cut into small sticks. Cheese grate on a medium grater. Roast nuts lightly and chop. Pass the garlic through a crusher.
Mix everything, season with sauce, sprinkle with herbs - a wonderful and healthy breakfast is ready! Serve it baked and a cup of tea or milk, and breakfast will turn into a hearty lunch.

Dish costs:

beef udder - 1 kg - 20 UAH

cheese - 100 g - 6 UAH

onion, carrot, pepper — 5 UAH

If you have your own tips for cooking beef udder - please share them with other visitors and you will be happy!

Dishes from this offal have a high calorie content, so it is not recommended for people who are overweight. The udder has a unique chemical composition, which includes:

• vitamins of different groups - PP, B1, B2;
• macroelements - potassium, magnesium, sodium, calcium, phosphorus, sulfur;
• trace elements - iron, iodine.

The use of beef udder for food provides the human body with a large number of useful substances. Proteins - calogen and elastin, which are contained in this offal, help maintain healthy skin, hair and nails. Also, due to the composition of the by-product, the work of the brain improves, the walls of the vessels of the circulatory system are strengthened.

The use of udder, due to its high calorie content, is recommended for athletes and people facing great physical and mental stress. A small amount of this product provides the body with a boost of energy for a long time and perfectly satisfies the feeling of hunger.

How to cook an udder?

To prepare the udder, it must be selected. And this issue needs to be taken very seriously. Like any by-product, the udder quickly deteriorates. Therefore, it is advisable to purchase this product from farmers and immediately cook or freeze. Freshly frozen udders can be stored in the freezer for up to 6 months.

Before cooking, the udder must be soaked in cold water for 2.5-3 hours. Water during this period of time should be changed 3-4 times.

We cook the udder on the stove. We take a pot. We lay the udder and fill it with water. The liquid should completely cover the offal. Bring water to a boil. When boiling, foam forms - remove it with a slotted spoon. Add bay leaf, whole peeled onion, black peppercorns and salt to taste. It is necessary to cook on a small fire so that the liquid barely boils. Cooking time after boiling is 4-5 hours. Then the udder must be cooled at room temperature.

We cook the udder in a slow cooker. We take a multicooker bowl. We put the udder in it and fill it with water. We select the "Extinguishing" program, set the cooking time 4.5-5 hours. We follow the process. When it boils, remove the foam. Then add a whole peeled onion, bay leaf, black peppercorns and salt to taste. At the end of the program, the liquid must be drained and the udder cooled.