Boil beef tongue in a saucepan. How to properly cook beef tongue for slicing

Beef tongue is an offal.

But how delicious it is!

A real delicacy, especially when prepared correctly.

Most often, the tongue is boiled, since it itself has pleasant taste and does not need enrichment.

How to cook beef tongue and what can be prepared from it?

How to cook beef tongue - general cooking principles

It is believed that a tongue weighing up to 1.5 kg needs to be boiled for 3 hours, and if it weighs more, then 3.5 or 4. But in fact, the product does not need to boil in the kitchen for half a day. This will only make him lose more mass. How long should you cook? beef tongue directly depends on the chosen method.

How to prepare tongue for cooking:

1. Rinse the product well. Then we take napkins or towels and wipe them off.

2. Take a sharp knife and cut off excess fat. You also need to immediately remove the salivary glands. They are located at the base of the tongue.

3. You can clean your tongue immediately or remove unnecessary film after cooking. It does not affect the taste and is only aesthetic.

To easily clean your tongue, you just need to dip it in cold water and hold for a few minutes. After this, the skin can be easily peeled off with a knife. If the product is cooked, it will begin to flake off while in the pan. In this case, you can safely take out your tongue!

How to cook beef tongue with vegetables for cutting

Using this method, you can prepare beef tongue for slicing for meat plates, salads and other cold appetizers. The product is aromatic, dense and very tasty. Try it! There was no sausage even close!

Ingredients

1 onion;

1 carrot;

1 parsley root;

5 peppercorns;

1 Bay leaf points

Preparation

1. Place the prepared tongue in a saucepan, fill it with water and bring to a boil. We remove the foam, even though we don’t need the broth. Cook the tongue for exactly 1.5 hours at a low simmer.

2. Peel all the vegetables. We cut in large pieces, we send to the language. Let's boil.

3. Add salt and peppercorns to the broth and cook the tongue for another 40 minutes.

4. How long does it take to cook beef tongue? We check with a knife. If it goes in easily, it's done.

5. Turn off the heat and throw in the bay leaf.

6. Pull out the tongue, pour it over cold water, peel off the skin and put it back into the pan.

7. Let it sit for half an hour and soak in the aromas of spices. Slice after complete cooling; it is better to let it sit in the refrigerator for a while.

How and how long to cook beef tongue in a slow cooker

The multicooker has become a fixture in the kitchens of many housewives. And they prefer to prepare meals for the family with its help. But how long should you cook the tongue in it and what is the best way to cook it?

Ingredients

Carrot;

Preparation

1. Place the washed tongue in the multicooker container.

2. We also wash, peel and add vegetables. There is no need to cut them, throw them whole. You can remove the top skin from the onion and leave the second layer, it gives a pleasant taste.

3. Throw in peppercorns, but do not add salt.

4. Fill with water. How many? Maybe a couple of glasses or a couple of liters. The less liquid, the less flavor will go into the broth. But there must be water.

5. Close and cook on cooking mode for 2 hours. Similarly, you can cook using the stewing mode, the time is also 2 hours. This method works better if less water is added.

6. 20 minutes before it’s ready, open it and add salt.

How to cook beef tongue for aspic

Beef tongue aspic is just the bomb! Gorgeous dish For festive table, which will certainly be noticed. But how to cook it and what spices are best combined with?

Ingredients

0.5 kg tongue;

1 onion;

1 bay leaf;

3 sprigs of parsley;

5 peppercorns;

1 carrot.

For the broth:

0.5 kg of bones;

Onions, carrots;

Various spices;

1.5 liters of water;

20 grams of gelatin.

Preparation

1. Boil the tongue in water for 2 hours. Then add salt, whole carrots, onions, parsley and everything else. Cook until the carrots are ready.

2. We take out the tongue and carrots, everything else can be thrown away, we won’t need it.

3. Chop the bones, wash them and prepare a rich broth from them with the addition of vegetables. It needs to be cooked for at least three hours, at the end seasoned with spices.

4. To make the broth beautiful, do not forget to remove the foam. It can also be lightened with whipped egg white, which is boiled in a saucepan and then removed with a slotted spoon.

5. Pour some of the cooled broth over the gelatin, let it swell, and then heat it up. Combine with the rest of the broth.

6. Cut the cleaned tongue into beautiful pieces. We also chop the carrots.

7. Pour a thin layer of broth 3-4 millimeters into the bottom of the dish and let it harden in the refrigerator.

8. Take out and lay out slices of tongue and carrots, add greens, you can put boiled eggs.

9. Pour broth over the products and cool until completely frozen.

How long to steam beef tongue?

If you have a double boiler, you can cook the delicacy in it. This method allows you to get the maximum delicious product, in which most of the vitamins are stored. Instead of a double boiler, you can use a multicooker with the appropriate function. But how long does it take to steam beef tongue?

Ingredients

Bay leaf.

Preparation

1. Rinse your tongue and rub it with spices. But it is not recommended to use salt, so as not to provoke the release of juice. It is better to add salt to the already cooked tongue. Place in a steamer.

2. Place garlic cloves and bay leaves nearby. You can add other spices, throw in a star of cloves or peppercorns, and to prevent them from falling through, you can put them on a piece of gauze.

3. Turn on the steamer and cook the tongue for 2 hours and 30 minutes. When vaping, the spices will magical aroma, which will saturate the product.

How to cook beef tongue with potatoes and other vegetables

Cooking tongue dishes is a delicate matter. And it is better to produce it in two stages, since the first broth from it is not very beautiful and tasty. It's better to drain it. But with the second broth, rich and aromatic, you can prepare an amazing dish with vegetables for lunch or dinner.

Ingredients

0.8 kg potatoes;

Carrot;

2 tomatoes;

Preparation

1. Pour the product with water, let it boil and cook for 10 minutes. At this time, boil 2 liters separately clean water, you can just in a teapot.

2. Drain the broth from the tongue, rinse it, and also wash the pan.

3. Pour boiling water and now set to cook for 2 hours. But we focus on softness. If the animal is old, it may take all of 3 hours.

4. Take out the tongue, and throw the chopped potatoes into the broth large pieces. If the liquid has boiled away, you can pour in a little boiling water.

5. After about five minutes, throw in the onions and carrots, cook the vegetables until soft, and add salt to the dish.

6. For now, let's clear the tongue. We remove everything unnecessary from it and cut it into transverse slices. You can put the whole tongue in the dish or leave some for other purposes, for example, meat salad.

7. Place the tongue in the pan with our dish so that it is saturated with the taste of vegetables.

8. As soon as the potatoes become easy to pierce, add the tomatoes cut into slices.

9. We start the greens, you can throw in a bay leaf, pepper and turn it off!

How to cook beef tongue for a child (up to a year and older)

Language is a wonderful product for baby food. It's suitable for the first meat feeding and the child’s further diet. But if a two-year-old baby can handle the pieces himself, then how to boil the tongue of a child under one year old and what can be added to it?

Ingredients

Vegetable broth;

Preparation

1. Cook the tongue until soft. You can cut it into pieces, it will cook faster.

2. To salt or not? If a child eats everything without salt, then there is no need to add salt. If he has already tasted salty food, then season it a little.

3. Boiled pieces Place in a blender and add liquid. It is not recommended to give meat broths to young children. Add vegetable broth.

4. Mix into puree. This tongue can be given on its own, added to soups and vegetable dishes.

If you cover your tongue with salt and leave it for two hours, it will taste better. But just remember to rinse it before cooking. In this case, salting the water is also not recommended.

Should I add spices or not when cooking tongue? There are no strict rules and it's just a matter of taste. But flavorful additions enhance the product and make it better.

Left over rich broth after boiling your tongue? It can be used for soup. And also for main courses and sauces. And if you don’t plan to cook anything now, you can pour it into small molds and freeze. Homemade bouillon cubes will always come in handy!

The process of preparing most offal is simple, and the output is delicious delicacies. For example, to understand how to cook beef tongue, you need to learn just a few rules and take into account a couple of nuances.

The scheme for boiling the pork tongue is different in some ways, but there is nothing complicated about it either. The main thing is to properly prepare the components, select the optimal exposure option and suitable additional components. Maintaining the processing time of the product also plays an important role. Beef by-products will reach readiness in about 2.5-4 hours, pork by-products in 1.5-2 hours.

How to prepare offal for cooking?

The meat will turn out tender, juicy and aromatic only if it is properly pre-processed. Regardless of whether you plan to boil pork tongue or beef tongue, you need to take into account the following points:

If you clean the component before cooking, there is a risk of ruining it beyond repair. Firstly, cleaning will take a lot of time, because... the skin will come off reluctantly. Secondly, a significant amount of the edible part will definitely be removed along with it. Finally, such a protective film retains moisture, making the dish juicy.
But all excess meat and fat should be cut off. Their presence increases the calorie content of the broth, especially if it is pork tongue. Because of this, the dish turns out to be too rich and even greasy.

Tip: If you want to boil a beef delicacy according to all the rules, you should not salt it. Adding salt at the beginning or middle of cooking will increase the cooking time of the product. Adding it at the end can rob the dish of its rich texture. It is better to salt a ready-made and cleaned product, using not dry salt, but a solution prepared from it.

Even if the offal is purchased in good store and obviously passed pre-treatment, it should be washed and rubbed with a brush.
It is worth considering that the tongue cooks for several hours, so you will have to add water during the process. To do this you should stock up boiled water, use tap liquid or drinking water do not do it.

When planning to boil pork tongue, you should consider using a slow cooker. It makes the offal especially tasty. But for beef preparation it is better suited traditional version- in a saucepan.

Options and rules for boiling pork tongue

Buying for cooking pork by-product, it must be taken into account that as a result heat treatment it will decrease by about half. To prepare the delicacy correctly, you can use the traditional approach.

Bring water to a boil in a saucepan. Its volume must be selected so that the liquid covers the tongue by 5-6 cm.
We lower the peeled and washed offal, freed from all unnecessary parts, into the boiling composition.
After the liquid boils again, add salt, spices and seasonings, black peppercorns, and bay leaves.
Cook the product until cooked for 1.5-2 hours.

If you want to try cooking pork tongue in a slow cooker, you need to follow these recommendations:

On 3 pork tongue take a medium-sized carrot, an onion, a couple of bay leaves, a few black peppercorns, a tablespoon of chopped parsley root and salt to taste.
Place the prepared tongue in a bowl and fill it with cold water; it should exceed the level of the meat by 2 cm. We also send carrots and onions, peeled and cut into large pieces, there.
We set the device to “Quenching” mode, set the timer to 1 hour. After the specified time, add all the other ingredients to the broth and cook the product at the same mode for another 30 minutes.

Immediately after cooking, place the component in cold water and peel off the skin. How faster dish be sliced and served with sauce, so much the better. This preparation can also be used as a component for salad.

How to properly cook beef tongue?

As for beef tongue, the procedure is slightly different from that described above. If you want to get something really tasty and... healthy dish, you should proceed according to this scheme:

Place the washed and cleaned component in a saucepan and fill it with water, covering it by 5-6 cm. We wait until the composition boils and reduce the heat to medium.
After 15 minutes of boiling, the water must be drained and replaced with fresh, cold water. Bring the mixture to a boil again and reduce the heat, this time to low.
Cover the pan with a lid and cook the mixture for 2 hours, adding hot boiled water if necessary.
Peel the onions and carrots, cut them into 4 parts and lower them into the broth. Add black peppercorns, bay leaf and parsley root there.
Cook the mixture for another half hour closed lid, then drain the broth and cool the product in a colander under running cold water.
We clean the workpiece from the skin, cut it into pieces half a centimeter thick. Spray or lubricate saline solution and serve while still warm.
If during the cleaning process it turns out that the product is not yet ready, it must be placed again in cold water, brought to a boil and boiled for another 20 minutes. If necessary, the duration of treatment is further increased. It is best to fry the already cut into pieces undercooked tongue in a small amount of oil.

To check the readiness of the product, you need to try to pierce it with a fork or toothpick. The tool should enter easily, otherwise processing must be continued. You can also try to remove the skin from the meat part. If it comes off easily, the component is ready and can be removed from the broth.

There is nothing easier than boiling a tongue and cooking it holiday cutting to the guest table. But not everyone knows how to do it correctly. Some simple subtleties will help you with this. Language is such a product that undercooking it is just as bad as overcooking it. It can get tough. They say that you need to salt it at the end, but this is not true. Salted tongue on time will taste pleasant and not bland, as if it were salted at the end.

Here's what we need: beef or veal tongue(can be of different colors, depending on the breed of the animal), peppercorns, salt, onion, bay leaf.

Rinse the tongue well and trim off the salivary glands, fat and all excess. Pour in cold water, bring to a boil and drain the water. Everything unnecessary will go away with this water. Fill with fresh hot water and set to cook.

Bring to a boil again.

After boiling, be sure to remove the foam. Boil for half an hour and add salt.

Immediately add the washed onion. Here, if desired, you can peel it and even cut it, or you can dip it entirely in golden peel, which will give additional color. Usually the tongue is boiled for 2 to 3 hours, it all depends on the age of the animal and the size of the tongue itself.

After a couple of hours of cooking, salt the tongue again and add bay leaf. You can cook the tongue under a closed lid over low heat. The broth is usually not used after cooking the tongue, so you don’t have to worry about over-salting it. Check the readiness of the tongue with the tip of a knife. If the knife enters the tongue like clockwork, it means it is ready. I cooked for 2 hours and 20 minutes.

In order for the tongue to be easily cleaned after cooking, it must be immediately placed under cold water and kept in it for 3 minutes. Start removing the skin from the tip of the tongue. She is removed with a stocking.

If there is a need to preserve the tongue until the holiday table, then store it in broth in the refrigerator. Before slicing, the tongue should be cooled, then it will be cut thinly and beautifully. I cut it to show the result while still hot. It turned out very soft.

Tongue is not cooked as often due to lack of knowledge on 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 boiled for a long time. Also to give taste qualities Spices, vegetables, and herbs are added to the broth.

How to properly cook beef tongue in a saucepan?

The easiest way to prepare 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;
sprigs of dill;
lavrushka

Wash the tongue thoroughly under running water and remove dirt. When the surface remains perfectly clean, you can begin cooking. Place in a pan filled with water. We also put washed dill sprigs and salt there. Let's cook. During cooking, collect foam flakes. After an hour of cooking, add the bay leaf and continue cooking for another 2-2.5 hours. The water will gradually evaporate, so you need to add it from time to time. The water should completely cover the product. Leave the heat on low after the first boil.

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

How long?

The 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 long to cook the tongue using different cooking methods:

45 minutes if the tongue is cooked in a pressure cooker;
2-4 hours if the product is cooked in a pan;
1.5-3 hours if using a multicooker.

It is worth noting that tongue cut into 3-4 pieces cooks 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 if your tongue is ready, pierce it with a knife after a couple of hours. If the blade enters softly, the product is ready for use; if it is tight, continue cooking for at least another half hour. It is worth paying attention to what kind of liquid comes out: transparent - cooked meat, cloudy - in raw.

Correct proportions

It is important that the tongue is completely covered with water when cooking. Approximately you will need 2 times more water by volume than the amount of meat taken.