Beef and pork tongue is as versatile as beef and pork itself. It can be served as an appetizer - cold and in slices, or warmed up and served with a side dish as a second dish, or finely chopped and made into a meat salad. Or you can just cook soup from the tongue - it will also work out well. However, it is worth remembering the principle of proper language preparation, after which you can do anything with it. Before cooking, the tongue must be soaked in cold water, and then boiled for several hours with the addition of salt and spices. As soon as the tongue becomes soft, put it in cold water, let it cool and remove the skin. After that, you can bring to life any culinary "pagan" fantasies.
There is a variety of dishes from different types of tongues, such as: lamb tongue, pork, veal and beef tongues. Tongues go on sale in boiled, smoked, larded or fresh form.
When preparing fresh tongues, they are first washed and then boiled, and the skin is removed from the boiled tongues. Cold appetizers are prepared from tongues. The thickest part of the tongue refers to the tender part of the tongue.
Lamb tongue - has a delicate and piquant taste, belongs to the smallest tongues and weighs approximately 150 - 250 grams.
Veal tongue - weighs approximately 450 - 600 grams. Dishes are prepared both from larded tongue and from fresh. This tongue is very delicate in taste.
Pork tongue can be boiled both in larded form and fresh, pork tongue weighs approximately 250 - 400 grams, such a tongue is very delicate in taste.
To taste, beef tongue is considered the most delicious, although it has a specific taste.
Boiled or smoked, warm or cold, the tongues are cut into thin slices, and they are an excellent decoration for any holiday table, they make an excellent aspic, and are also added to artichokes, asparagus and mushrooms.
Boiled tongue
We will need:
Beef tongue - 1 piece (or veal, pork - 3 pieces), parsley (root) - 1 piece, onion - 1 piece, tomato sauce (or red with wine) - 2 cups (or horseradish sauce with vinegar - 1.5 cups ), bay leaf, salt - to taste.
Cooking:
Transfer the finished tongue to a bowl of cold water and immediately remove the skin from it. Then cut the tongue obliquely into wide thin slices and heat in the broth or sauce.
As a side dish, mashed potatoes or green peas are suitable. Sauce can be served separately
tongue in tomato
We will need:
Boiled beef tongue - 2.5 kilograms, butter - 2 tablespoons, garlic - 1 clove, onion - 1 onion, tomatoes (fresh or canned) - 8-9 pieces, dried basil - 1/2 teaspoon, salt - 1 teaspoon spoon, ground black pepper - to taste.
Cooking:
Pour the tongue with cold water and cook over low heat for 2-4 hours. Before the end of cooking, put salt, parsley, onion and bay leaf into the water.
Transfer the finished tongue to a bowl of cold water and immediately remove the skin from it.
Melt the butter in a saucepan and fry finely chopped onion and garlic in it until brown. Add basil, salt and pepper. Bring to a boil and keep on low heat under the lid for half an hour; pass through a sieve.
Put the tongues on a baking sheet, pour over the sauce and place in a medium-heated oven for about 40 minutes. Drizzle the sauce over the tongues from time to time.
Tongue in walnut sauce
We will need:
Boiled beef tongue - 2 kilograms, butter - 4 tablespoons, flour - 3 tablespoons, broth obtained by boiling the tongue, sugar - 1/4 cup, wine vinegar 3% - 1/4 cup, raisins (pitted ) - 1/4 cup, lemon zest (grated) - 2 tablespoons, walnuts (crushed) - 1/2 cup.
Cooking:
Melt the butter, stirring, add the flour and fry until it turns brown. Continuing to stir, pour in the broth in a thin stream and bring to a boil. Reduce heat and simmer over low heat for about 5 minutes.
In a separate pan, melt the sugar in the vinegar and cook it until the liquid turns brown. Pour it into the sauce while stirring. Add raisins, orange zest (scalded with boiling water), walnuts and mix.
Put the sliced tongues on a dish and pour over the sauce before serving.
Pickled boiled tongue
We will need:
Beef tongue, marinated - 2.5 kilograms, onion - 1 piece, celery root - 2 pieces, garlic - 1 clove, bay leaf, salt - to taste.
Cooking:
Tongue wash, pour cold water, bring to a boil and cook for half an hour over low heat. If salt is felt in the water, drain the water, pour fresh hot tongue over it, add onion.
Celery, garlic, bay leaf and soak on low heat for about 3 hours. Drain the water, remove the skin from the tongue, cut it obliquely and serve it cold or hot with mustard or horseradish.
Tongue in wine sauce
We will need:
Beef tongue - 1 piece, cloves - 4 buds, onion - 1 piece, celery root - 2 pieces.
For the sauce: red wine - 1/2 cup, butter - 3 tablespoons, wheat flour - 2 tablespoons, sugar - 2 teaspoons, meat broth - 1/2 cup, bay leaf - 1 piece, thick cream - 7 tablespoons spoons.
Cooking:
Boil the tongue with the addition of cloves and salt. 30 minutes before cooking, add coarsely chopped onion and celery. Peel the finished tongue by dipping it in cold water, then cut into portions, pour over the broth and warm it up.
For the sauce, spasser the flour in butter until golden brown, add sugar and heat. Gradually introduce the broth, put the bay leaf, warm up. At the end of cooking, pour in the cream, wine, salt, pepper, mix.
When serving, put the pieces of the tongue on a dish and pour over the sauce. Poached vegetables can be served as a side dish.
Tongue with cognac sauce
We will need:
Beef tongue - 700 grams, parsley root - 100 grams, onion - 1 head, cognac sauce - 300 grams.
Cooking:
Pour the tongue with cold water and cook for 2 hours in salted water, adding the onion and celery root.
Immerse the finished tongue in cold water and, without letting it cool, peel it off. Cut the tongue into pieces and heat them in the broth.
When serving, put the tongue on a dish, pour over with cognac sauce, sprinkle with chopped herbs.
Tongue with fruit sauce
We will need:
Beef tongue - 1 piece, carrot - 1 piece, parsley root - 40 grams, onion - 1 head, apples - 3 pieces, dried apricots - 100 grams, red table wine - 2 tablespoons, grated lemon zest - 1 tablespoon, sugar - 1 teaspoon, salt - to taste.
Cooking:
Pour tongue with cold water, cook for 1.5-2 hours with roots and onions. 5 minutes before readiness, put the bay leaf, salt.
Dip the hot tongue in cold water, peel off the skin. Cut the tongue into slices and heat in the broth.
For the sauce, peel and core the apples, cut into slices, cover with water, boil until soft, wipe through a sieve.
Boil dried apricots, wipe through a sieve, combine with applesauce. Add wine, salt, sugar, zest, bring to a boil.
When serving, put the tongue on a dish, pour over the sauce.
Tongue with berry sauce
We will need:
Veal tongue - 900 grams, carrots - 1 piece, onion - 1 head, salt.
For sauce:
Red currant - 300 grams, wheat flour - 2 tablespoons, olive oil - 2 tablespoons, sugar, salt.
Cooking:
1. Coarsely chop the onion and carrot and bake in a dry frying pan.
2. Pour hot water over the tongue, salt and cook for 1.5-2 hours over low heat, adding roasted vegetables at the end of cooking.
3. Remove the skin from the boiled tongue by dipping it in cold water.
4. Cut the prepared tongue into slices.
5. For the sauce, rub the currants through a sieve.
6. Dry the flour in a dry frying pan.
7. Combine the berry puree with dried flour, add 1/2 cup of the broth left over from cooking the tongue, sugar, salt and cook until thick.
8. When serving, put the tongue on a dish, pour over the berry sauce. Garnish with mashed potatoes. Decorate with greenery.
Language with apples in Crimean
We will need:
Beef tongue - 450 grams, butter - 1.5 tablespoons, apples - 500 grams, sugar - 2 teaspoons, meat broth obtained by boiling the tongue - 1.5 cups.
For noodles:
Flour - 1.5 cups, egg - 1 piece, water - 1/3 cup, salt - to taste.
For the flatbread:
Flour - 1 cup, sugar - 1 teaspoon, yeast, water - 1/4 cup.
Cooking:
Boil the tongue until half cooked, peel the skin and cut into noodles. Peel apples from seeds and cut into slices, sprinkle with sugar and put in a pot. Put the tongue and dried homemade noodles on them.
Pouring boiling salted broth, close the pot with a dough cake and put in the oven for 20-25 minutes. To prevent the dough from burning, cover it with a damp paper towel.
Language according to Borisopol with cheese
We will need:
Beef tongue - 600 grams, butter - 2 tablespoons, potatoes - 7 pieces, Dutch cheese - 50 grams, onions - 2 pieces, herbs, ground black pepper, salt - to taste.
Cooking:
Place tongue in boiling water and boil. After cooling under running water, remove the skin and cut into slices.
Cut the potatoes into slices, simmer in the broth (or water) and place on the bottom of the pot. Top with tongue slices, browned onions, grated cheese, chopped herbs, pour sour cream sauce and melted butter.
Cover the pot with a cake of dough and put in the oven for 20-30 minutes. To prevent the dough from burning, cover it with a damp paper towel.
Stuffed tongue
We will need:
Beef tongue - 1 kilogram, onion - 1-2 pieces, parsley (root) - 1/2 piece, peppercorns, bay leaf, salt - to taste.
For minced meat:
Wheat bread - 3 slices, egg - 1 piece, ground black pepper, parsley (herbs), salt - to taste.
For sauce:
Flour - 1.5 teaspoons, butter - 2 tablespoons, sour cream - 1/4 cup, broth - 1/4 cup, salt - to taste.
Cooking:
Pour the tongue with cold water and cook over low heat for 2-4 hours. Before the end of cooking, put salt, parsley, onion and bay leaf into the water.
Transfer the finished tongue to a bowl with cold water, immediately remove the skin from it and cut along it, take out a little meat from the inside, pass it through a meat grinder along with fat, meat from the throat and white bread soaked in milk. Mix the mass with eggs, pepper, chopped herbs, salt.
Put the minced meat in the cavity, tie the tongue with a thread, put it in a frying pan, grease with oil and put it in the oven for 30 minutes, pouring from time to time with the broth in which it was cooked.
Prepare the sauce: spasser the flour in oil, dilute with broth and sour cream, stir and heat. Pour the sauce over the tongue and boil. Before serving, remove the threads, cut into slices and place on a dish, give the shape of a whole tongue. Serve hot.
Tongue fried in breadcrumbs
We will need:
Beef tongue - 1 kilogram, vegetables - 200 grams, flour - 2 tablespoons, white bread crumbs or crackers (ground) - 6 tablespoons, egg - 1 piece, fat - 4 tablespoons, tomato sauce (or red with wine) - 1 cup, butter - 2 tablespoons, bay leaf, ground black pepper, salt - to taste.
Cooking:
Boil the tongue with vegetables, remove the skin and cool.
Cut the beef or pork tongues lengthwise into thin slices, leave the lamb tongues whole, salt, breaded in flour, and then, moistened in a beaten egg, breaded in white bread crumbs (or crushed breadcrumbs) and fry with fat.
Serve with fried potatoes or mashed potatoes, drizzled with oil. Serve the sauce separately in a gravy boat.
Tongue baked with potatoes
We will need:
Tongue - 330 grams, roots and onions (for cooking) - 30 grams, butter - 40 grams, sauce - 300 grams, potatoes - 450 grams, cheese - 15 grams, crackers - 15 grams, bay leaf, peppercorns, herbs - taste.
Cooking:
Boil fresh tongues, peel and cut into small thin slices. Pour a thin layer of 1/4 of the onion sauce with mushrooms into a dish or portioned pan, greased with butter, put slices of the tongue on it, and slices of boiled potatoes around them.
Pour potatoes and tongue with the rest of the sauce, sprinkle with grated cheese mixed with crushed breadcrumbs, drizzle with oil and bake in an oven or electric grill until a golden crust forms on the surface of the sauce.
The tongue can also be baked under some other sauce, such as tomato, sour cream with onions and without onions, or milk. Serve the tongue in the same bowl in which it was baked, pour over with oil and sprinkle with herbs
Boiled tongues in Chinese
We will need:
Pork tongues - 4 pieces, onion - 1-2 pieces, soy or tomato sauce - 1 tablespoon, vodka (preferably rice) - 1 tablespoon, cloves - 3-4 pieces, cinnamon - 1/4 teaspoon, parsley ( greens) - 1/2 bunch, dill (greens) - 1/2 bunch, pepper, salt - to taste, tarragon (greens) - to taste.
Cooking:
Cook the prepared tongues until tender with the addition of onions, sauce, herbs, vodka, spices and salt, then dip them in cold water, remove the skin from the still hot ones and cool.
Cut obliquely into thin slices, arrange on plates and garnish with sprigs of parsley or tarragon.
Pyongyuk beef tongue
We will need:
Beef tongue - 1 piece, ginger juice - a few drops, concentrated chicken broth, salt - 1 pinch, green salad (leaf) - 1 piece, broth - 300 grams, black pepper (ground) - on the tip of a knife.
Cooking:
Rinse tongue and cook for 15 minutes in boiling water. Then again put the tongue in clean water, bring it to a boil, remove and remove the shell from the tongue.
Put the tongue in a saucepan and cover with water. Add chopped onion and garlic, ginger juice, salt, concentrated chicken broth, green salad, pepper.
Simmer first on high heat, then on low. Cool the finished tongue and cut into thin slices. Arrange beautifully on a platter and serve.
Tongue with eggplant in a pot
We will need:
Beef tongue (boiled) - 1 kilogram, eggplant - 1 kilogram, mayonnaise - 1 can, garlic - 1 head, salt - to taste.
Cooking:
Cut the eggplant obliquely thinner, salt and wait until the juice is given. Finely crush the garlic, mix with mayonnaise and grease each layer of eggplant on both sides.
Finely chop the beef tongue and place in pots mixed with eggplant. Pour the remaining mayonnaise on top, put in the oven and bake until the eggplant is cooked.
Tongue with spicy sauce
We will need:
Tongue, carrots, onions - to taste, salt, pepper - to taste.
For sauce:
Mayonnaise, champignons, nutmeg, herbs.
Cooking:
Fill the tongue with hot water and boil until tender with the addition of carrots, onions, salt and pepper. Remove from the broth, dip in cold water and, without allowing to cool, peel off the skin.
Dip your tongue back into the broth and simmer over low heat for 5 minutes.
Cool, cut obliquely into slices and arrange on a dish.
Add chopped mushrooms, gherkins, nutmeg and greens to mayonnaise. Mix and pour to the side of the tongue.
Tongue with vegetables, in a pot
We will need:
Tongue - 500 grams, potatoes - 300 grams, carrots - 1/2 pieces, turnips - 1/2 pieces, parsley (root) - 1 piece, onion - 2 pieces, cabbage - 200 grams, white sauce - 200 grams, greens - 1 tablespoon, spices - to taste.
Cooking:
Carefully scrape the tongue, rinse with cold water, and soak the salted one in cold water for 4-5 hours. Then cook until tender at a low boil.
The cooking time of tongues varies from 2 to 4 hours, depending on the age of the cattle. After 1 - 2 hours of cooking, add salt to the water with the tongue (if the tongue is not salty), sliced carrots, onions, parsley and bay leaf.
Transfer the boiled tongue from the broth to a bowl of cold water and immediately remove the skin from it. Put chopped pieces of beef tongue in a ceramic pot along with carrots, turnips and parsley, cut into medium-sized slices, add fresh white cabbage, cut into checkers, or whole buds of Brussels sprouts, small onions (seedlings) with whole heads or onions, cut into slices, and potatoes , diced, bay leaf, 4 - 5 black peppercorns.
Pour strained broth and cook at a low boil until vegetables are ready. After that, add white sauce, mix gently and boil.
You can use other vegetables: fresh tomatoes, zucchini, kohlrabi, respectively, while reducing the amount of carrots, turnips and onions.
The tongue is served in the same pot with broth and vegetables.
Beef tongue with olives
We will need:
Beef tongue - 1 kilogram, onion - 2 pieces, green or black olives (pitted) - 150 grams, flour - 50 grams, vegetable oil - 100 grams, tomato paste - 50 grams, salt and pepper - to taste, carrots - 2 pieces, celery - 100 grams, red wine - 100 grams, seedling onion - 150 grams, lemon - 1 piece.
Cooking:
Soak washed and thoroughly cleaned tongue in cold water for 12 hours. Fry the tongue in hot oil until browned on all sides, put in a separate bowl.
In the oil remaining from frying, sauté the flour and sliced vegetables, pour them with warm water, add tomato paste, put the tongue, salt, pepper and cook for about two hours. Take out the finished tongue, cool, remove the film from it, cut into slices, put in a shallow pan and pour strained sauce.
Separately, sauté the whole peeled onion seedling, pour a little water and simmer until tender.
Rinse the pitted olives with cold water, pour boiling water for 10 minutes, put on a sieve, let the water drain and put together with the onion seedling in a saucepan with the tongue. Salt, pour in the wine and boil for 10-15 minutes.
When serving, garnish with lemon slices and finely chopped greens.
Beef tongue with sardine sauce
We will need:
Beef tongue - 1 kilogram, sour cream - 5 tablespoons, butter - 100 grams, flour - 50 grams, sardines - 5 pieces or anchovy paste - 1 tablespoon, white wine - 1 glass, lemon - 1 piece, salt, white pepper (ground) - to taste.
Cooking:
Soak the washed and thoroughly cleaned tongue in salty cold water for 12 hours. Pour over the tongue and cook in boiling salted water for about 2 hours.
Immerse the finished tongue in cold water and remove the film from it, cut into slices (2-3 per serving) and put in a saucepan.
Boil the broth from boiling the tongue to 1 liter, add flour well mixed with butter, mix, put sardines or anchovy paste into the broth and boil for another 20 minutes. Strain through a sieve onto the tongue laid in a saucepan, pour in wine, juice from 1/2 lemon, sour cream, salt, pepper and cook over low heat for another 15 minutes. Put fresh butter on top of the finished dish.
Serve with a garnish of boiled potatoes with finely chopped parsley and slices of peeled and pitted lemon.
Tongue in cheese
We will need:
Beef tongue - 1 piece, cheese - 200 grams, butter - 200 grams, carrots - 1 piece, onion - 1 head, bay leaf - 1 piece, ground crackers - 1 cup, peppercorns, salt, herbs.
Cooking:
Boil the tongue in water with the addition of salt, carrots and onions until cooked, at the end of cooking put the pepper and bay leaf, then immediately dip in cold water and, without letting it cool, peel off the skin.
Cut the finished tongue into slices, put half in a pan in one layer, sprinkle with grated cheese mixed with breadcrumbs and pour over with melted butter. Lay the second layer of the tongue, sprinkle with cheese and breadcrumbs again, pour over with oil and place in the oven for baking.
Cut into portions and serve garnished with herbs.
Baked tongue
We will need:
Beef tongue - 0.5 kilograms, carrots - 1 piece, onion - 1 onion, white pepper - 10 grains, bay leaf - 1 piece, wheat flour - 2 tablespoons, fresh mushrooms - 50 grams, butter - 2 tablespoons, puree - 250 grams, salt, pepper.
Cooking:
Pour hot water over tongue and add sliced carrots and onions. Cover and cook over low heat for 2 hours. Check the readiness of the tongue with a fork. Add bay leaf, pepper and cook for another 5 minutes.
Take out the tongue, lower it into cold water. Without letting cool, remove the skin.
Strain 250 grams of broth from the tongue. Bring to a boil. Dry the flour, dilute with a part of the broth and pour, stirring, the mixture into the broth. Simmer over low heat for 5 minutes, then add the sautéed mushrooms. Season with salt and pepper to taste.
Cut the tongue diagonally into thin slices, place on a greased dish, put mashed potatoes around, pour over the sauce and bake in the oven.
Beef tongue in Polish
We will need:
Beef tongue - 1 piece pepper - 1 piece, spices, salt, sugar - to taste, onion - 1 piece, fat - for frying, vinegar - 1 teaspoon, flour - 1 tablespoon, raisins - 1 teaspoon, almonds ( chopped) - 1 tablespoon.
Cooking:
Boil the tongue in water with salt, pepper and spices. Remove the skin and set the tongue aside.
Fry finely chopped onion until golden brown and add a pinch of sugar. Stir flour into broth and add vinegar to taste.
Add onions, raisins and finely chopped almonds to the broth and simmer over low heat, then put the tongue, close tightly and simmer for half an hour.
Veal tongue with honey
We will need:
Veal tongue - 1 piece, honey - 100 grams, spices (cinnamon, cloves, anise, cardamom) - to taste, vinegar - 1/2 cup, raisins - 1/2 cup, salt - to taste.
Cooking:
Boil the tongue in salt water until tender. Drain the water, put the tongue in a saucepan, add a mixture of other products and cook under a lid over low heat for 45 minutes.
If the sauce boils away, add some water.
Brudu from veal tongue
We will need:
Veal tongue - 1 piece, butter - 30 grams, ground black pepper, salt - to taste.
Cooking:
Blanch the tongue in boiling water, peel it, salt, pepper and fry in butter. Pour the tongue with 3 liters of water, cover and cook over medium heat until completely softened.
Take out the tongue, cut into pieces, put in the soup. Add a raw egg to the brood, stir and serve hot.
Language in Caucasian
Beef tongue, 50 g butter, 3 onions, 400 g. mushrooms, 1 glass of walnuts, 3-4 cloves of garlic, 250 g of sour cream, salt, pepper, parsley.
Boil the tongue, peel, cut into large chunks and place in a baking dish. Put the fried onion rings on top, followed by the fried mushrooms. Grind the nuts and garlic into a homogeneous mass until the oil stands out. I chopped it in a blender. Mix the nut mass with sour cream, salt, pepper and pour this sauce over the tongue with onions and mushrooms. Cover the dishes with a lid, put in the oven on a quiet fire and heat well (the sauce should not boil). Sprinkle the finished dish with parsley and serve.
Tongue in sour cream
Ingredients:
1 beef tongue, 3 onions, 100 ml of sour cream, 1 carrot, 2 bay leaves, allspice, ground black pepper, salt.
Pour the peeled carrots, bay leaf and allspice with boiling water and cook for 5 minutes under the lid at full power. Pour the finished marinade into a large saucepan and cool. Wash the tongue and put it in an oblong shape with high sides, pour salted water over it and cook for 45 minutes in the “microwave + convection” mode, periodically turning over and adding water if necessary. Transfer the finished tongue to a cold marinade and let stand until completely cooled.
Peel the onion and cooled tongue.
Cut the tongue into slices, onion into cubes.
Put the slices of tongue and onion in a baking dish in layers, sprinkling each layer with pepper and spreading with sour cream, then bake for 8 minutes in the “microwave + convection” mode.
Tongue with nuts in creamy sauce
We will need: one small beef tongue, a glass of walnuts (already peeled), two large onions, half a kilo of mushrooms (fresh or frozen), one head of garlic (small), one bunch of dill, two glasses of heavy cream, pepper and salt each taste.
First we need to weld the language. Boil it in salt water for about three hours over low heat. Then we dip the boiled tongue in cold running water and immediately remove the upper skin.
The tongue freed from the skin must be cut into thin slices.
Now let's start cooking the mushrooms. Mushrooms must be fried in a pan with onions until tender. Fry in vegetable oil, and at the very end add a small piece of butter.
We need to finely chop the nuts in a blender with garlic cloves. Grind both ingredients to a paste.
Then stir in the peanut butter and cream. Stir the sauce, pepper it and salt it.
We take a refractory form, grease the bottom of the form with butter. We spread the chopped tongue on the bottom, and pour the sauce (walnut with cream) on top.
We cook the dish in the oven for another thirty to forty minutes. The oven temperature is about one hundred and fifty degrees.
The dish is served hot, sprinkled with dill.
Rolls from tongue
Products for 2 servings: 1 boiled tongue, 1/2 cup of grated hard cheese, 200 grams of fresh mushrooms, 1 onion, 2 tablespoons of butter, salt, ground black pepper.
To prepare tongue rolls according to this holiday recipe, cut the tongue into long thin slices. Mushrooms and onions cut and fry in oil separately.
Mix cheese with fried mushrooms and onions, salt and pepper. Put the filling on the slices of the tongue, fold the slices in half, place on a greased baking sheet and bake for 10-15 minutes. in a preheated oven.
Before serving, cool the rolls from the tongue, put on a dish, garnish with fresh vegetables and decorate with herbs.
Tongue with mushrooms and lemon
beef or lamb tongue 1,700 kg
300 g chopped fresh or canned mushrooms
Large onion, chopped or two medium
diced tomatoes
3 pickled lemons [or 1 large lemon cut into thin slices and then cut into quarters]
cilantro [only if you love it]
Salt, turmeric [teaspoon]
And, of course, vegetable oil
Training
Boil the tongue in water with bay leaf until soft, [can be accelerated if there is a pressure cooker] After cooking, do not pour out the broth ... strain. Leave your tongue on the table to cool. Then remove the skin from it.
Cut the tongue into medium pieces and set aside until the sauce is prepared.
sauce preparation
Saute the onion until translucent, add the tomatoes and continue frying.
Add turmeric and mix gently. After a few minutes, add the mushrooms and fry all this, stirring occasionally for 10 minutes without adding liquid. Salt.
When the sauce becomes viscous, add a little broth, mix lightly and add another ladle of broth. After that, add the pieces of the tongue and pour the broth over them.
Check spices and add lemons, cover and simmer for 45 minutes to 1 hour, checking occasionally and adding stock as needed.
The sauce should be slightly thick. At the end, add cilantro and mix.
Serve with rice or potatoes...
JELLY TONGUE IN MUSHROOM SAUCE ON A POTATO PILLOW
1 boiled beef tongue
500 ml. broth from it
1 large onion
3 garlic clove
300 gr. fresh champignons
2 tbsp sour cream
60 ml. cream 15
1 tbsp flour
salt, pepper,
4-5 allspice peas
1 cajun/mixed herbs/
1/2 tsp paprika
1/2 tsp ground fennel with cilantro
Garnish
mash
60 gr cheddar cheese / grated /
Cut the boiled tongue into long strips, cut the mushrooms coarsely.
Chop the onion and fry at the end, add chopped garlic and add the mushrooms. We fry adding all the spices to taste. As soon as the mushrooms began to release juice, add the tongue and broth to it, and cream with sour cream. Leaving a little broth for topping up. In part of it, dilute a spoonful of flour and add to the gravy. Stew for 15-20 minutes until the sauce thickens slightly, stirring with a wooden spoon. When the sauce is ready and we have prepared mashed potatoes, we take a deep form with sides. Put a thick layer of mashed potatoes on the bottom and pour sauce from mushrooms and tongue, so that there is room on top and sauce did not leak during baking. Top the sauce with grated cheese and put in the oven for 10-15 minutes at 385, until melted and golden brown. Sprinkle green parsley on top of the finished dish.
Tongue with garlic
Tongue (pork, beef or mutton) - one thing;
Mayonnaise - about two soup spoons;
Garlic - two cloves;
Bay leaf - a few things;
Salt, pepper - to taste;
Cooking order:
Pour the tongue with clean and boiled cold water, add spices to taste, pepper, salt and put on a lazy fire, cook until fully cooked.
Then we clean the cooled tongue from the skin and carefully cut it into thin plates, after that we put the plates in a convenient bowl and season with mayonnaise and garlic. Then carefully fry the tongue in a pan, preferably over high heat.
Half a minute on each side. Fried potatoes can be served as a side dish.
Snack in Russian
Required products:
chicken - boiled fillet - 200 g
ham - 100 g
boiled beef tongue - 100 g
cheese - 50 g
butter - 50 g
canned champignons - 4 tbsp. spoons
ketchup
sour cream - 200 g
wheat flour - 1 teaspoon
ground black pepper - 1 pinch
salt
Cooking method:
Heat the flour without changing color until the smell of a roasted nut appears, cool and dilute with a part of sour cream. Heat the remaining sour cream to a boil, add diluted flour, salt, pepper, stir, heat until a homogeneous consistency is formed and strain.
Ham, chicken fillet, cut the tongue into strips, lightly fry in oil. Add sour cream sauce, ketchup. Divide the mass into 8 cocottes, sprinkle with grated cheese. Lay sliced mushrooms on top.
Bake in a water bath in the oven until golden brown.
Rolls from the Caucasian language
Required products:
tongue - 300 g
onion - 1 head
champignons - 100 g
vegetable oil - 2 tbsp. spoons
sour cream - 1/2 cup
garlic - 2 cloves
chopped walnuts - 2 tbsp. spoons
black peppercorns - 2 pcs.
salt to taste
Cooking method:
Boil the tongue in salted water with the addition of peppercorns. Then put in cold water and immediately peel off the skin.
Cut the prepared tongue obliquely into thin slices.
Onion and mushrooms cut into small cubes and fry in oil.
Mix nuts with finely chopped garlic, mushrooms and sour cream.
Place the resulting mass on slices of the tongue and roll them into rolls.
Warm the rolls in the oven for 10 minutes.
When serving, put the rolls on a dish and serve hot, decorating with nuts.
Cheese toasts with tongue
Required products:
wheat loaf - 8 slices
grated hard cheese - 200 g
boiled beef tongue - 1 pc.
eggs - 2 pcs.
Salsa garlic sauce - 1 tbsp. a spoon
Cooking method:
Combine cheese with beaten eggs, sauce and mix.
Cut the tongue into slices.
Put the cheese mass and slices of the tongue on the slices of the loaf.
Bake the toast at 200C until the cheese is melted.
Garnish with mint leaves when serving.
Sweet and sour tongue
INGREDIENTS:
1 kg of fresh tongue;
2-3 heads of onions (one - cut into rings, 1-2 - chopped);
3 bay leaves;
1/2 bouillon cube;
3 art. tablespoons of vegetable oil;
4 tbsp. spoons of potato starch;
120 ml of honey;
150 g raisins;
1/2 teaspoon of salt;
1/2 teaspoon ground ginger;
1 lemon, cut into slices;
sprigs of fresh rosemary for garnish
Place the tongue, sliced onion and bay leaf in a large saucepan. Cover with cold water and add bouillon cube. Bring to a boil, reduce heat, cover the pot with a lid and cook at a low boil for 2-3 hours. Cool down.
Heat oil in a small frying pan. Put the chopped onion in the oil and sauté it for about five minutes until it becomes soft.
Add starch to the onion and gradually pour in about 500 ml of broth. Stir constantly so that no lumps form in the sauce.
Add honey, raisins, salt and ginger to the sauce. Continue to cook the sauce until it is thick and smooth. Put lemon slices in it and set aside.
Cut the tongue into thin slices and serve with a generous drizzle of sweet and sour sauce. Garnish the dish with rosemary sprigs.
jellied tongue(tongue, 1 pc., spices, boiled egg, vegetables, ...)
Boil the tongue with the addition of spices (bay leaf, parsley root or celery). Cool and cut into thin slices, put them on a dish and decorate with boiled egg slices, vegetables (carrots,...
Cold beef tongues with artichokes
(beef tongues, 1.5 kg, onion, 2 pcs., carrots, 1 pc., white peppercorns, 1 tsp ...)
Pour 2 liters of water into a saucepan, put peeled and cut onions, carrots, peppercorns, bay leaves and put on fire. Bring the water to a boil, add the beef tongues and cook until...
Beef tongue with tarragon
(beef tongue, 1kg, onion, 2 pcs., carrots, 2 pcs., celery, 100g, tarragon,...)
Soak a well-washed and thoroughly cleaned tongue in salt water for 12 hours. Then cook by dipping in boiling salt water, adding scalded and finely chopped tarragon, vinegar and pepper. Ready...
Vegetable soup with beef tongue
(onion, 1 piece, carrot, 100g, cauliflower, 150g, cabbage, 150g, broccoli, 1...)
Peel onions and carrots and cut into small cubes. Peel, wash and dry the cabbage. Place vegetables with margarine or butter and white wine in a microwaveable dish. Add bay leaf and...
well, salads next time
List of recipes
Beef tongue is high in protein and low in fat. It contains no carbohydrates at all. The tongue contains a lot of zinc and lecithin, which are useful for the nervous and cardiovascular systems. However, in order to preserve all the nutritional properties, it is important to follow the tongue preparation technology.
Beef tongue can be boiled in a saucepan or in a pressure cooker, baked in the oven, marinated, fried and stewed. To keep the offal tender, it is better to salt it in a ready-made form. How to calculate the time, how much to cook the tongue? Depending on the size of the product, the cooking time can be from 2 to 4 hours. However, boiled offal is not always used as an independent dish. A variety of salads and snacks can be prepared from the tongue. How much to cook a salad from the tongue depends on the recipe chosen. Usually 20-30 minutes is enough.
Fast Cooking
Boiled offal takes a long time to cook, but there is a way to reduce the time without losing the valuable properties of the finished dish. The secret is to use a pressure cooker. The device does not require your constant participation and at the same time allows you to cook a dish quickly and tasty. How long does it take to cook a product in a pressure cooker? It will take no more than 40 minutes.
For cooking in a pressure cooker, you should use:
- Beef tongue - 0.5 kg.
- Water.
- Bay leaf.
- Pepper.
- Salt.
How to cook the product in a pressure cooker:
- Rinse the offal and clean with a knife, and then put it on the bottom of the pressure cooker.
- Pour in water so that it covers the offal by 1 cm.
- Turn on a quick fire and wait for a boil.
- Then reduce the heat, add salt and spices.
- Cook 35 min.
- Place the finished tongue under cold water and remove the film from it.
- Let cool and then cut into pieces.
Boiled offal can be used as an ingredient in various salads. It will give them nutrition and unique taste.
Salad with beef tongue, mushrooms and cherry tomatoes
Recipe for a gourmet salad for a festive table. The main components of the dish are boiled tongue, several types of mushrooms, cherry tomatoes and fragrant greens. Rucola in salad is used not only for decoration, but also to give a spicy nut-mustard flavor.
To prepare a salad, you will need the following ingredients:
- Beef tongue - 0.5 kg.
- Champignons - 300 g.
- Oyster mushrooms - 0.4 kg.
- Shiitake - 0.4 kg.
- Cherry tomatoes - 0.2 kg.
- Onion - 2 pcs.
- Eggs - 4 pcs.
- Pickled cucumbers - 0.2 kg.
- Arugula - 0.1 kg.
- Mayonnaise.
- Olive oil.
- Salt.
- Ground black pepper.
Cooking method:
- Wash mushrooms and oyster mushrooms and cut into pieces.
- Boil shiitake in a saucepan until half cooked.
- Fry all 3 types of mushrooms in a pan with heated olive oil. Sprinkle them with salt and pepper.
- Boil the beef tongue in a separate pan.
- Cut the boiled beef tongue into strips and mix with mushrooms.
- Add sliced pickled cucumbers, onion half rings and arugula leaves.
- Salt the salad and season with mayonnaise.
- Decorate the dish with egg halves and cherry tomatoes.
Beef tongue goes well with mushrooms; various varieties can be used to prepare salads and second courses. But to make it tasty, it is necessary to pre-fry the mushrooms until golden brown.
Jellied
Aspic is a dish consisting of broth and pieces of tongue. Aspic is usually prepared on holidays, as the process takes a lot of time. How much to cook aspic? This recipe takes up to 2 hours to prepare, given the set time.
Ingredients:
- Offal - 1.2 kg.
- Bulb.
- Carrot.
- Parsley root.
- Parsnip root.
- Egg - 1 pc.
- Gelatin - 1 pack.
- Parsley for decoration.
- Salt.
- Spices.
You need to prepare the dish according to the following instructions:
- Rinse the beef tongue and place in a pot of water, put on the stove.
- Bring to a boil, constantly skimming off the foam.
- Then add the onion, carrot, salt, spices and cook for another 15 minutes.
- After that, you should remove the bay leaf from the broth.
- Cook on low heat for 2 hours.
- Then you can remove the pan from the stove, and rinse the offal under cold water and remove the film from it.
- Cut the beef tongue into small pieces.
- Take the carrots out of the broth and cut into slices. They will be required to decorate the aspic.
- Next, you need to strain the broth.
- Salt and sprinkle with pepper.
- Stir gelatin in a glass of broth and pour into the pan where the aspic was prepared.
- Pour 3-4 mm of broth into prepared plates and let cool.
- Put the slices of the tongue and carrots, and pour the aspic from the pan on top.
- Put the aspic to solidify in a cold place, preferably at night.
You can serve aspic with horseradish or mustard, and use mashed potatoes as a side dish.
Tongue baked with mushrooms "under a fur coat"
The tongue can be baked in the oven and get a gourmet dish for a holiday or family dinner. The recipe for baking the tongue in the oven with vegetables and cheese is often called “under a fur coat”, for the appearance of the crust on the finished dish.
The recipe for baking offal in the oven requires the use of the following ingredients:
- Beef tongue - 0.5 kg.
- Mushrooms - 0.2 kg.
- Cheese - 0.2 kg.
- Tomato - 2 pcs.
- Cream - 50 ml.
- Bulb.
- Flour.
- Vegetable oil.
- Salt.
- Spices.
Step by step cooking recipe:
- Finely chop the mushrooms and onions and fry them in a pan.
- In a separate bowl, mix flour with cream, salt and spices.
- Pour the sauce into the skillet and heat until thick.
- Pre-boil the tongue in a saucepan, and then cut it into slices of 1-1.5 cm thick.
- Place tongue pieces on a baking sheet, mushroom mixture, tomato and cheese slices on top.
- Bake in the oven for 15-20 minutes.
The offal baked in the oven is recommended to be served hot. You can decorate the dish with herbs. If desired, the recipe can be diversified by adding bell pepper or eggplant. These vegetables, when baked in the oven, give a delicate taste and sophisticated aroma to the finished dish.
pickled tongue
Another way to prepare an offal is pickling. The use of seasonings and hot sauces allows you to get a savory snack for the festive table.
Ingredients:
- Offal - 0.7 kg.
- Bulgarian pepper - 0.3 kg.
- Garlic - 3 cloves.
- Dill.
- Olive oil.
- Soy sauce.
- Sugar.
- Vinegar.
Step-by-step recipe for marinating the tongue:
- Boil offal in a saucepan or pressure cooker. Remove film from it.
- Wash the bell pepper and bake in the oven whole.
- Place the hot vegetable in a plastic bag to steam. This will help to remove the film from it. You will also need to clean the pepper from the seeds inside.
- Grind the offal and pepper into pieces, chop the dill, crush the garlic.
- Put all the ingredients in a jar.
- Mix soy sauce, sugar, olive oil and vinegar.
- Pour the contents of the jar with the resulting mixture.
- Put in the refrigerator for a day.
Fried tongue in breadcrumbs
This recipe makes for a delicious main course or a delicious hot appetizer. The crispy crust will please even picky gourmets.
Most often, beef and veal tongues are used in cooking, less often - pork. At first glance, the preparation of the tongue may seem like a laborious process, but this is a delusion. The main thing is to know a few tricks. Before cooking, you need to soak it for half an hour in warm water, then scrape off all the dirt and put it in boiling water - then it will be more juicy and tender. You need to cook the tongue depending on the size - from 2 to 4 hours, removing the foam. Salt is added 30 minutes before the end of cooking, and readiness can be easily checked by piercing it with a fork. After that, the hot tongue should be placed in cold water for 2 minutes, and then the skin should be removed.
Dishes from the language are present in the cuisines of different countries: France, Poland, Austria, China, Brazil. Poles love ozor wolowy - steamed beef tongue, and in Asia this product is usually marinated. In Russia, the tongue is stewed in cream, sour cream, fried in batter, served with pickled mushrooms, rolls and salads are made. But perhaps the best
it is simply boiled with a whole onion, carrot, spices, then thinly sliced and served as a main course with a side dish or as an appetizer in the form of sandwiches.
But the British do not understand all the charm of the language and almost never cook it. And in vain: by its structure, the tongue is a muscle, it has almost no connective tissue, so it is an easily digestible product. It is a source of protein, iron, zinc. But the main wealth of the tongue is vitamin B12 (100 g contains 50% of the daily requirement), which ensures normal hematopoiesis (the process of formation, development and maturation of blood cells).
For 3 persons: beef tongues - 1 pc., red pepper - 1 pc., tomatoes - 2 pcs., eggplants - 1 pc., zucchini - 1 pc., champignons - 200 g, lettuce (any) - a bunch, pine nuts - a handful, vinegar balsamic - 1 tbsp. l., olive oil, salt, ground black pepper
Rinse the tongue and boil with salt and ground pepper until tender. Cut into plates. Cut eggplant and zucchini into slices, pepper into large cubes. Fry vegetables with salt in a grill pan or bake in the oven for 10 minutes. Cut mushrooms into slices and fry in butter. Salt, pepper. Put eggplant, red pepper and zucchini on plates, then mushrooms, lettuce, tongue. Put sliced tomatoes next to it. Drizzle the salad with a mixture of olive oil, balsamic vinegar and nuts.
Calorie per serving 264 kcal
Time for preparing from 30 minutes
5 points
For 6 persons: tongues (pork or beef) - 0.5 kg, champignons - 0.5 kg, sour cream - 200 g, onion - 1 pc., cheese - 50 g, dill - bunch, vegetable oil, salt, ground black pepper
Rinse the tongue and boil until tender with salt and pepper. Then pour ice water and remove the skin. Finely chop the onion. Cut mushrooms and tongue. Fry the onion in oil. After 3 minutes add mushrooms. After 5 minutes, put sour cream, tongue, salt, pepper there. Cook until thickened. Divide the mass into cocottes. Sprinkle with chopped dill and grated cheese. Bake for 5-7 minutes at 220°C.
Calorie per serving 310 kcal
Time for preparing from 40 minutes
Difficulty level on a 10-point scale 7 points
For 8 persons: tongues (pork or beef) - 1 pc., beets - 1 pc., onions - 1 pc., white cabbage - 400 g, garlic - 2 cloves, potatoes - 4 pcs., carrots - 1 pc., tomatoes - 5 pcs., vegetable oil, salt, ground black pepper
Rinse the tongue, pour water (2 l) and put on a strong fire. Add peeled and quartered beets. When the water boils, reduce the heat and cook until the tongue is ready. Peel and cut potatoes, put in a bowl. Remove the tongue from the broth and chop. Remove the skin from the tomatoes, chop the pulp. Grate the prepared beets. Saute chopped onions and carrots in oil. Add tomatoes. After 5 minutes - beets. Chop the cabbage and put to the potatoes along with the tongue. Let the broth come to a boil and simmer until the cabbage is soft. Transfer the prepared roast to the same place. Stir and keep on fire for 7 minutes. Put chopped garlic. Let stand 15 minutes and serve.
Calorie per serving 210 kcal
Time for preparing from 90 minutes
Difficulty level on a 10-point scale 7 points
For 8 persons: pork tongues - 2 pcs., pork knuckle - 1 pc., onion - 1 pc., gelatin - 1 sachet, garlic - 4 cloves, salt, black peppercorns
Soak the shank and tongue in water for 40 minutes, then rinse, pour cold water, salt, add peeled onions. Put on a slow fire. After an hour, put peppercorns and cook until tender. The tongue cooks faster than the shank, so after an hour and a half, remove the finished tongue from the pan, continuing to cook the shank (on average, it cooks for 3-4 hours). Pour tongue with cold water, remove the skin. If at the shank the meat can easily be separated from the bone, then it is ready. Separate the meat and chop. Add chopped garlic, salt, pepper. Mix. Prepare gelatin solution according to the instructions. Pour a few tablespoons into the meat. Cover the mold with cling film. Put half of the mass there. Make a well in the center and put the whole tongue there. Top with the remaining meat mixture. Seal. Pour in the remaining gelatin solution. Close with foil. Place a load on top. Send to refrigerator overnight.
Calorie per serving 196 kcal
Time for preparing from 230 minutes
Difficulty level on a 10-point scale 10 points
For 9 persons: pork tongues - 5 pcs., cream - 250 ml, cheese - 100 g, onion - 1 pc., carrots - 1 pc., garlic - 3 cloves, wheat flour - 1 tbsp. l., vegetable oil, salt, ground black pepper
Rinse tongues, boil in salted water with pepper. Rinse with cold water, remove skin. Slice. Fry chopped onion in oil, after 3 minutes add grated carrots and chopped garlic. Put the frying in the form, on top - the tongue. Whip cream with flour, salt and pepper. Pour the mixture over the tongue and put in the oven, preheated to 180 ° C, for 20 minutes. Sprinkle with grated cheese and serve.
Calorie per serving 239 kcal
Time for preparing from 40 minutes
Difficulty level on a 10-point scale 5 points
For 6 persons: beef tongues - 2 pcs., lettuce - a bunch, tomatoes - 5 pcs., cucumbers - 3 pcs., horseradish - 3 tbsp. l., vegetable oil, salt, ground black pepper
Wash the tongues, put in a large saucepan, cover with cold water, salt and boil until tender. Cool under running water, remove the skin. Cut into slices 1.5-2 cm thick, brush with vegetable oil and grill for 2 minutes on each side. Cut the vegetables, tear the salad with your hands, put it on a plate. Salt, pepper. Above is the tongue. Serve with horseradish.
Calorie per serving 198 kcal
Time for preparing from 80 minutes
Difficulty level on a 10-point scale 5 points
For 3 persons: beef tongues - 300 g, cheese - 150 g, eggs - 1 pc., garlic - 3 cloves, horseradish - 2 tbsp. l., sour cream, salt, ground black pepper
Hard boil an egg. Rinse the tongue and boil until tender with salt and pepper. Then cut across the slices as thin as possible. Grate cheese and egg. Add horseradish, chopped garlic. Fill with sour cream. Put the filling on the edge of the tongue, roll up. Secure with a toothpick if necessary.
Calorie per serving 312 kcal
Time for preparing from 40 minutes
Difficulty level on a 10-point scale 4 points
For 4 persons: beef tongues - 300 g, eggs - 2 pcs., green peas - 100 g, pickled cucumbers - 2 pcs., lettuce - bunch, fresh cucumbers - 1 pc., mayonnaise, salt, ground black pepper
Rinse tongue, pour water, leave for an hour. Change the water, put the tongue on the fire, salt and cook until tender. Rinse with ice water and remove the skin. Hard boil eggs. Pickled and fresh cucumbers, as well as cut the tongue into thin strips. Tear lettuce with your hands. Grate the eggs. Put lettuce, cucumbers, eggs on a plate, tongue and green peas on top. Salt, pepper to taste. Fill with mayonnaise.
Calorie per serving 172 kcal
Time for preparing from 50 minutes
Difficulty level on a 10-point scale 4 points
Photo: Legion Media, Fotolia/All Over Press
Delicate and very tasty beef tongue is classified as a first class offal. And not in vain. Beef tongue has a refined, delicate taste and aroma that allows you to use this truly delicious product in a wide variety of combinations of ingredients and recipes. However, many not too experienced housewives are afraid to take on the preparation of beef tongue, believing this process to be too laborious and troublesome, and fearing an unsuccessful result. And absolutely in vain! Cooking a delicious beef tongue dish is not at all difficult, you just need to understand a little the intricacies and find out a couple of culinary tricks. And here, as always, "Culinary Eden" hurries to your rescue. Today we invite you to learn and remember how to cook beef tongue with us.
Beef tongue is valuable not only for its high culinary qualities, but for its undoubted health benefits. Judge for yourself. The calorie content of the beef tongue is lower than that of the pork tongue, and it contains more valuable, easily digestible protein. In addition, the low carbohydrate content of beef tongue (only 2.2%) makes it a very valuable product for those who follow low-carb weight loss diets. Beef tongue is also rich in vitamins, especially B vitamins, for example, in order to cover the daily requirement of an adult's body for vitamin B12, you will need to eat all 70 grams of boiled beef tongue. In addition to vitamins, beef tongue boasts a high content of such important trace elements as iron, zinc, magnesium, potassium, etc. All this makes beef tongue dishes indispensable in the menu of those who suffer from anemia, diseases of the cardiovascular system, peptic ulcer. Beef tongue is very useful for pregnant and lactating mothers, and in addition, doctors say that regular use of beef tongue dishes can help cope with insomnia and migraines.
But, of course, we are primarily interested in the culinary and taste qualities of this valuable product. And here the beef tongue did not disappoint. Properly cooked, beef tongue is surprisingly tender and soft, and its delicate flavor and delicate aroma make it easy to combine beef tongue with many foods. That is why the choice of recipes for dishes in the preparation of which beef tongue is involved is so wide. What is not prepared from this delicacy product: excellent cold and fragrant hot appetizers, rich soups and delicious second hot dishes. Beef tongue is not only boiled, but also fried, stewed, grilled. And add here the excellent compatibility of the tongue with many herbs and spices, sauces and chutneys, and you yourself can easily see that the variety of beef tongue dishes is truly limitless.
Today, the Culinary Eden website has prepared for you a selection of the most important tips and little culinary tricks, coupled with proven recipes that are sure to help even the most inexperienced housewives and easily tell you how to cook beef tongue.
1. When choosing a beef tongue in the market or in a store, pay attention to its color - a good fresh tongue will please you with a pink or slightly purple color, and the darker the purple hue, the more iron and zinc the product you are offered contains. Be sure to smell your tongue before buying. Fresh beef tongue has a pleasant slightly sweet smell. Any foreign smells, the smell of ammonia, mold or rot will tell you that the product is spoiled. Inspect the tongue for damage, feel its density. A good tongue will be firm and elastic to the touch, and if you press it with your finger, the fossa will straighten immediately. Too soft, flabby beef tongue, most likely, was subjected to repeated freezing, such a tongue has already lost all its valuable nutritional properties and taste. Do not hesitate to ask the seller for a veterinary certificate if you buy the language in an unfamiliar place - this will save you and your loved ones from many unpleasant consequences.
2. Before you start cooking your chosen dish, the beef tongue must be properly prepared. Place the tongue in a deep bowl or saucepan, cover with lukewarm water and leave for half an hour. This simple technique will allow you to easily clean the tongue of impurities, and in addition, it will give it extra juiciness. If you soak the beef tongue in milk, it will become even more tender, and the taste of such a tongue will become especially expressive. After soaking, rinse the beef tongue under running water and rub thoroughly with a metal brush or knife, scraping off any remaining mucus, blood and dirt from the tongue. Rinse your tongue thoroughly again in running water and you can start cooking.
3. To prepare most appetizers and salads, you will need to properly boil the beef tongue, keeping it juicy and soft. It's not at all difficult to do this. Place the tongue in a deep saucepan and fill with cold water so that it covers the tongue by five to six centimeters. Remove the tongue from the pot, bring the water to a boil, and return the tongue to the pot of boiling water. Wait for the water to boil again and cook the tongue over high heat for 10 minutes. Skim off the resulting foam, reduce the heat to medium, cover the pan with a lid and cook the tongue until tender. Usually the cooking time is two to four hours. You can check the readiness of the tongue with a fork or a thin knife: just pierce the tongue in the thickest place and look at the color of the meat juice that stands out. If the juice is transparent, the tongue is ready, if the juice that stands out is cloudy, cook the tongue for another half an hour and repeat the test again. Salt the tongue 10 - 15 minutes before the end of cooking - this will allow you to fully preserve its softness and tenderness. To give a special flavor in the process of cooking the tongue, you can add onions, carrots, bay leaves, allspice.
4. Remove the cooked beef tongue from the pan with a slotted spoon and immediately place it in a container of ice water. Such a sharp temperature drop will allow you to peel your tongue without much effort. Just pick up the skin with a fork, grab it with your fingers and pull it off with a stocking. If you did everything right, the skin will peel off the tongue very easily. If in some places the skin does not come off, just cut it off with a very sharp knife. Sometimes the beef tongue is too oily, and this becomes clearly visible after skinning. Don't worry, just cut off the excess fat with a sharp, thin knife, lightly scrape your tongue, and then rinse in cool water. Return the cleaned tongue to the pan and leave to cool in the broth. This simple technique will allow you to make the beef tongue even more juicy, tender and fragrant.
5. Cleaning a boiled beef tongue, as you can see, is not at all difficult, but not all dishes require a boiled tongue. Sometimes it is necessary that the tongue remains raw before cooking, but it is still necessary to remove the skin from it. And here an old culinary trick will come to our aid. Boil a large amount of water in a deep saucepan and keep it on the highest heat. Pour very cold water into a separate basin and throw in more ice cubes. Dip a well-washed tongue in boiling water, cook for a couple of minutes and immediately transfer to ice water. Gently pry and pull off any skin that can come off, helping yourself a little with a very sharp, thin knife. Repeat the procedure one or two more times, and you will be able to completely peel the beef tongue from the skin, and its flesh will remain almost raw and ready for further cooking.
6. A delicious beef tongue appetizer is perfect for both everyday and holiday menus. Boil until cooked, peel and leave to cool in the broth one beef tongue. While the tongue is cooling, dissolve in the pan 1 tbsp. a spoonful of butter, add one chopped onion and fry until translucent. Then add 100 gr. any sliced fresh or frozen mushrooms and sauté until all the moisture has evaporated and the mushrooms are lightly browned. Season with a tablespoon of sour cream, mix and remove from heat. In a blender, grind together two pitted prunes and two walnut kernels. Transfer the resulting mixture to the mushrooms, salt and pepper to taste, mix thoroughly. Cut the tongue into thin slices, put on a dish, spread the mushroom mixture on top and garnish with dill. This appetizer can be served both warm and cold.
7. Hungarian cuisine invites us to enjoy a fragrant appetizer of tongue and sweet pepper. Boil until tender, peel and cut into large strips one beef tongue. While the tongue is cooking, wrap four large sweet peppers in foil, place them on a baking sheet and place in an oven preheated to 200 ° for 10 minutes. Remove the peppers from the oven, let cool slightly in foil, then de-seed and peel and cut in half. In a blender, grind together 100 gr. pitted olives, 2 tbsp. spoons of parsley and 1 tbsp. a spoonful of basil greens. On a coarse grater, grate 100 gr. your favorite hard cheese. Squeeze the juice from half a lemon. Mix the olive mass with cheese and lemon juice, season with white pepper and finely chopped onion. In each half of the sweet pepper, put a tablespoon of the resulting mass and a couple - three pieces of beef tongue. Wrap the edges of the pepper around the filling and place in an oiled baking dish. Bake in a preheated 180° oven for 15 minutes. Serve hot.
8. French cuisine gave us a very simple recipe for the most aromatic beef tongue with garlic and thyme. Boil one beef tongue until half cooked, about an hour and a half. Remove the skin and strain the broth. In a blender bowl, place two peeled heads of garlic, 2 teaspoons of thyme leaves, 1 tbsp. a spoonful of broth and a pinch of salt. Grind until smooth. Make a few deep cuts on your tongue and rub it thoroughly with garlic paste. Place the tongue in a baking dish, add one glass of broth and half a glass of dry white wine. Bake in a preheated oven at 180° for one hour, basting occasionally with the stock and wine. Put the finished tongue on a dish and cut into portions. Serve with boiled rice and fresh vegetables.
9. Modern Scottish cuisine invites us to try the original spicy beef tongue with Mexican-style vegetables. Boil until cooked, peel and cut into large cubes one beef tongue. Cut two sweet peppers into thin strips, one small chili pepper into circles, one red onion into halves of rings, three cloves of garlic into thin petals. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onion, garlic and chili. Fry for a couple of minutes. Then add the beef tongue, 1 teaspoon of paprika, stir and cook for another five minutes. Then add bell peppers, a can of drained canned corn, one large diced tomato, salt and black pepper to taste. Stir and simmer over medium heat, covered, for 15 minutes. Transfer to a deep metal dish and serve. Just before serving, pour in 50 ml. good whiskey and set it on fire.
10. Russian cuisine has always been famous for its delicious and fragrant recipes for stewed dishes. She didn't let us down this time either. Try to cook delicious, very tender and hearty beef tongue stewed with vegetables. Boil until tender, peel and cut into thick slices one beef tongue. Strain the remaining broth. Peel large carrots and parsley root and cut into circles. Peel two small turnips and cut into cubes. Peel and dice one large potato. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add carrots and parsley and fry until slightly golden. Then add the turnips and potatoes and sauté over high heat, stirring frequently, for another 7 minutes. Remove vegetables from heat and transfer to a large ceramic pot. Add boiled tongue to vegetables, 2 tbsp. tablespoons chopped parsley and a sprig of thyme, add salt and black pepper to taste. Pour everything with broth, cover the pot with a lid and put in an oven preheated to 150 ° for an hour and a half. Then reduce the heat in the oven to the smallest and let the tongue with vegetables sweat for a couple of hours. Make sure that the broth level does not fall below one third of the pot. Add some hot broth if needed. Extinguish the fire in the oven and leave the tongue with the vegetables to cool with it. Before serving, pour into serving pots, reheat and add one tablespoon of sour cream to each. Decorate with chopped herbs.
And on the pages of the site you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook beef tongue.
Culinary offers a large number of delicacies that can satisfy the gastronomic needs of any person. Among them is boiled beef tongue, which is easy to chew and incredibly tasty. An article on how to cook beef tongue will reveal the secret of preparing this delicacy.
Boiled beef tongue is served as a separate treat, added to snacks and cold dishes. It is found in salads and is used to make delicious sandwiches. No wonder it is considered a versatile product.
Cooking boiled beef tongue is simple, but long in time. Haste is inappropriate, otherwise the dish will be extremely tough. Cooking time is determined by the age of the animal whose tongue you decide to feast on.
We cook beef tongue tasty and right
Practice shows that not every housewife will agree to cook this delicacy, considering the cooking process too complicated. In fact, even a beginner can cope with the task.
If you plan to cook soup, pies, aspic or other dish from beef tongue, you will have to boil the ingredient first.
Nowadays, cooks have access to a large number of recipes based on beef tongue. This product is included in their composition for a reason. It pairs perfectly and adds expressive flavor to complex treats. But only on condition that it was boiled correctly.
- Before cooking, I pour cold water on the beef tongue for half an hour, which makes it easier to clean the dirt. Further, using a knife, I remove dirt, cut off the film and fat. Then, I rinse under running water.
- I pour cold water into a large saucepan, put it on medium heat and wait for it to boil. I use large dishes, because during cooking the tongue swells and increases in size. Sometimes I cut it in half.
- I definitely add allspice, parsley and laurel to the pan. These spices give a spicy taste and unique aroma. At the initial stage of cooking, I do not recommend adding salt, otherwise the delicacy will turn out tough.
- After boiling the liquid, reduce the heat a little and send the tongue to the pan. To make the broth clear and the beef tongue soft and tender, boil it over medium heat and skim it regularly.
Cooking time is determined by the weight, size and age of the tongue. Usually it takes 2-4 hours. A tongue weighing 1 kg is cooked for about 120 minutes, a heavier one - at least 3 hours.
- I check readiness with a kitchen knife or toothpick. Easy piercing and the appearance of clear juice indicates complete readiness. You need to check the readiness regularly, otherwise it will be digested, lose its taste properties and tenderness of the structure.
- After cooking, I transfer it to a container with cool water, which makes it easier to remove the skin. After this procedure, I return it back along with salt, chopped onions, carrot cubes and chopped herbs. The product will reach readiness in 20 minutes.
Grandma Emma's video recipe
The benefits and harms of boiled beef tongue
The delicacy in question is on the list of valuable by-products, and treats based on it are appreciated even by the most sophisticated gourmets. As you understand, the beef tongue is a muscle in the shell, so the harm is manifested only because of the characteristics of health and individual intolerance.
Benefit
- There are no connective tissues, as a result of which it is well absorbed. Recommended for people with gastritis, anemia or stomach ulcers.
- Beef tongue improves insulin production, which makes life easier for people with diabetes. Insulin regulates glucose levels.
- Source of vitamins. Vitamin B improves the condition of the skin and hair, vitamin PP helps fight insomnia.
- Beef tongue is especially useful for people after surgical operations and for pregnant women. It saturates the body with the missing trace elements.
The benefits of the product are due to the enviable content of useful elements - molybdenum, sulfur, chromium, phosphorus. Constant use improves the functioning of organs, helps the normal development of the body, stimulates the production of amino acids and hormones that positively affect the nerves.
Harm
The doctors managed to thoroughly study the benefits of the product, but they did not disregard the harm either. Let's look at cases where the use of beef tongue is contraindicated or undesirable.
- Lots of fat. Harm can occur when overeating. In abnormal amounts, it has a bad effect on the functioning of the kidneys and liver. Elderly people should eat it very carefully.
- Due to its low calorie content, it is recommended for people who want to lose weight. Eat only in the absence of bronchial asthma, allergic rhinitis and thyroid problems. In addition to the tongue, the diet should include vegetables and herbs. It is not recommended to combine with fruits.
- Harmful if it contains antibiotics, pesticides, hormones and additives. Take the choice and purchase of a delicacy seriously.
There is a way to reduce the harm level of the product. It provides for the removal of the shell during the cooking process, and not after completion. If there are problems listed above, you need to use the delicacy as carefully as possible and in small quantities. Ideally, you should consult your doctor about this.