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

In the section "Recipes from the tongue" 81 recipes

Tongue covered with mushrooms and cheese

Recipe for making a hot snack from boiled beef tongue with mushroom head and cheese. To prepare a snack, beef tongue is boiled in advance, and then cut into slices about 1 cm thick. For a hat, mushrooms and onions are fried and spread on the tongue. Then ...

Tongue in jelly

The jelly tongue recipe will appeal to those who love jellied meat and jellies. Beef tongue is pre-boiled until cooked in salted water with the addition of onions, carrots and spices. The boiled tongue is peeled, cut into slices and the finished broth is poured over. This ...

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Any tongue, including beef, is a versatile product that can be used to prepare a lot of different delicious snacks. You can make a lot of different sandwiches, salads, aspic from it.

Unfortunately, not every housewife is ready to start cooking beef tongue, all because at first glance, the procedure for preparing such a delicacy seems very complicated. In fact, everything is extremely simple, you should not bypass this product.

What to cook aspic, soup, pies - boil the tongue first. Therefore, the first thing to learn is to cook the tongue.

Cooking beef tongue correctly

Before sending the tongue to the pan to boil, it should be soaked in water for at least half an hour, this is necessary to facilitate the process of cleaning it from dirt. After soaking with a knife, mucus, blood, dirt, fat are scraped off the tongue, clean skin should remain, rinse it thoroughly with clean water.

Next, pour cold water into a saucepan, wait until it boils and send the tongue to boil. During cooking, the tongue tends to increase in size, so if the tongue is large, it should be divided into two parts. Boil the tongue until the water boils, then the formed foam is removed, after which it is cooked for another 20 minutes, and the water is drained. Next, the tongue is again sent to boiling water and again expected to boil, after which the tongue is boiled until it is fully cooked. It is very important to immerse your tongue in boiling water, and not in cold water, this subtlety makes it softer and juicier.

Many housewives are worried about the question: "How long does it take to cook the tongue?" To check whether the tongue is ready or not, after two hours of cooking it is pierced with a fork, if clear juice is released from the delicacy, then it is ready, if it is cloudy, it is worth boiling a little more. To prevent the delicacy from becoming tough, it is salted exclusively at the end of cooking, along with salt, you can put bay leaves, allspice, carrots and onions - this will make the tongue more aromatic.

The finished tongue is taken out of the broth and placed in a container of cold water for several minutes. A very important step in the preparation is skin removal, it is the cold water that ensures easy skin removal.

Some housewives salt the already peeled tongue, for this it is again immersed in broth, allowed to boil and salted. The broth can eventually be used to make aspic.

You can make many different goodies with your tongue. By the way, this product is very useful, light and dietary, it is recommended to eat for pregnant girls, nursing mothers, people in the postoperative period, and even give it to babies.

Ingredients:

300 grams of boiled beef tongue;

250 grams of any mushrooms (always fresh);

50 grams of prunes;

50 grams of roasted hazelnuts;

1 onion;

Salt, black pepper.

Preparation:

Mushrooms and onions are peeled, washed, diced and fried in butter until the juice is completely evaporated. The boiled tongue is cut into strips, mixed with chopped prunes, chopped nuts, mushrooms and onions. Peppers, salt, season with mayonnaise and serve cold.

Ingredients:

Boiled tongue;

Boiled carrots;

Boiled egg;

Canned green peas;

The broth remaining after boiling the tongue is filtered, cooled, gelatin is added to it and left to stand for an hour, after which it is heated, not allowing it to boil until the gelatin melts. Boiled carrots, tongue and eggs are cut into arbitrary pieces, laid out in molds with peas and herbs, poured with cool broth and placed in a cold place until they solidify.

Beef tongue "Under the fur coat"

Ingredients:

600 grams of boiled tongue;

200 grams of mushrooms;

200 grams of cheese;

50 milliliters of cream;

2 medium tomatoes;

1 tablespoon flour;

1 tablespoon sour cream;

Bulb;

Salt, pepper, spices.

Preparation:

Finely chop the mushrooms and onion, fry in oil until all the liquid evaporates, add flour mixed with cream, salt, season and heat until the mass thickens. Cut the boiled tongue into slices no thicker than one and a half centimeters, put it on a baking sheet lined with baking paper, put the mushroom mixture on top, decorate with chopped slices of tomatoes, and on top with slices of cheese. We send the tongue into an oven preheated to 200 degrees for 15 minutes.

Ingredients:

1 middle language;

2 tablespoons of coarse salt;

Spices to taste.

Preparation:

Wash the tongue well, clean it with a knife and rub it with salt. We put it in a bag, leave it in the room for ten to twelve hours, and then put it in the refrigerator for a week. Shake the bag from time to time. After a week, the tongue is laid out in a saucepan, poured with water, spices to taste and cooked until cooked, then poured over with cold water, cleaned, immersed in broth again and warmed up a little.

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There are many successful recipes for making beef tongue.

We will describe the best of them and draw your attention to the subtleties that are important when choosing and cooking this product.

Selection rules

So, whoever prefers the market goes to the market, and whoever prefers the supermarkets goes there. But we go for the same thing - beef tongue. We need to choose the right product so that it is of high quality and fresh.

The first rule when buying meat products is the presence of a sanitary stamp on the product. The stamp confirms that the meat has been examined and that no diseases have been identified in the animal. We examine the appearance:

1. The product should have a pink or slightly purple tint;
2. Must smell fresh and meaty. A different smell already leads to suspicion of staleness of the product;
3. When pressed with a finger, the fresh tongue should be firm, and the dent should disappear. The softness of the product indicates repeated freezing;
4. When cutting the tongue, pay attention to the meat juice. It should be transparent. If there is blood on the offal, then this indicates freshness. With an abundance of meat juice, you should know that this language is far from fresh.

A stale tongue will primarily smell bad and have an olive tint. Of course, it is very easy to get poisoned with such a by-product. Therefore, be careful when choosing meat products.

What you need to know about the beneficial properties of offal

And so we chose the language. Now let's find out how it is useful.

Due to the fact that it is almost completely absorbed, it is part of many diets, and people with diseases of the cardiovascular system need to eat it constantly, the tongue also prevents exacerbations of peptic ulcer disease. It is recommended even for children.

With the constant use of beef tongue in people, immunity increases. And for patients with diabetes mellitus, it is completely irreplaceable. The fact is that the product contains a high content of zinc, and with the help of zinc, insulin is produced, which is so necessary for the life of diabetics.

We will not delve into such a science as chemistry, we will only say one thing: the beef tongue contains the entire periodic table useful for humans. The product contains all the proteins, acids and vitamins necessary for health and longevity.

Subtleties and secrets of cooking

According to the laws of logic, having learned about the benefits of this product, we proceed to its correct preparation. Having brought home from a retail outlet, bought a fresh and high-quality product, first of all we put it in cold water and keep it there for about an hour.

This is necessary so that it thaws and cleans more easily. We remove mucus, blood with a knife and rinse well with running, cold water.

A little secret: when boiling beef tongue, you need to take a pot with a large margin, since during cooking it will greatly increase in size.

Each housewife will cook offal in different ways - some in a pressure cooker, some in a multicooker, and some just on a gas stove. The cooking time, of course, will be different.

The fastest of these hostess assistants, of course, is the pressure cooker.

From the moment it boils, the cooking time will take only one hour.

In a multicooker, this process will take about six hours.

The most troublesome business of preparing the tongue will be for those who are armed with a gas stove.

But don't be discouraged and roll up your sleeves. The end result will be worth it.

We remind you: the pan should be at least twice as large as the tongue itself. So, here's how to cook beef tongue properly:

1. Stage one: cut the already clean product in half. We put it in a container, fill it with cold water and put it on a lit stove;
2. After bringing the water to a boil, it is necessary to remove the foam. Then cook the product over medium heat for about twenty minutes. Then we take out the tongue and rinse it well. Pour the broth, and wash the pan;
3. Already a clean pot of water, put it on a preheated stove and wait for it to boil. Then we salt, put the meat in it and reduce the heat to minimum;
4. We cook for at least three hours, and then the hostess needs to see for herself whether it is necessary to continue the process or not. After half an hour after boiling, throw the onion and 2-3 dry bay leaves into the broth. We check the readiness of the offal by piercing it with a sharp object. With ease of puncture, the tongue is ready. We take it out and put it in cold water. After holding the offal in water for a quarter of an hour, remove the skin from it.

Voila! The language is ready. Now you can make a variety of dishes from it: salads, aspic, soups, snacks. Even those on a low-calorie diet can use this ingredient too.

Often, boiled beef tongue is served in the form of a regular sliced ​​snack, and some sauce to it. We suggest you step back from the usual serving by replacing the sauce with homemade adjika, which you can cook on your own. Wow, how sharp!

If you have decided to eat such a cut with bread, then in this case, we know what to offer you. Of course, it will be bread, but not simple, but yeast-free. Try to bake homemade bread and, most likely, after that you will begin to bypass the bakery departments in stores.

Attention! there are three recipes for Bonn soup that can drive off your extra pounds once and for all!

Boiled beef tongue: an interesting recipe with a photo

For several centuries, our cuisine has been famous for such a cold appetizer as boiled beef tongue. This is an inexpensive and tasty dish that can be found on the menus of many restaurants. Let's find out how you can cook boiled tongue at home and pamper your loved ones with a delicious dish.

We take a spacious saucepan, pour water into it and put it on fire. We lower our tongue there and add a few pieces of black pepper.

Bring to a boil and cook over low heat for a quarter of an hour. Then we take it out and put it in cold water.

Then we remove the skin and cook in clean cold water for another 3 -3.5 hours.

In the process of cooking, add dry bay leaf, black pepper to boiling water, and at the end we throw greens.

Cut the finished product diagonally into pieces and arrange them on a platter, serve with boiled potatoes, horseradish and mustard.

We present to your attention a video with a recipe for the correct cooking of the tongue:

Other delicious recipes

Pasta with tongue and sauce in the oven

Ingredients for the recipe:

For the sauce:

• Ghee - 30 g;
• Milk - 2 glasses;
• Salt to taste.

Instructions for cooking pasta with beef tongue in the oven:

1. Wash the offal, put in a saucepan with salted water, add pepper, garlic. Cook for about three hours. Cut the tongue into cubes;
2. Boil the pasta in slightly salted water until half cooked. Throw in a colander and let the water drain, then rinse with cold water;
3. Prepare the sauce. Add flour to the ghee and cook until it smells like a nut. Remove from heat and pour in hot milk, stir. Season with salt to taste;
4. Grease the pre-prepared form with oil, pour a little sauce on the bottom, spread the pasta, chopped tongue on top of the pasta. Fill the form with sauce;
5. Sprinkle with grated cheese and put in a preheated oven for 15 minutes to a temperature of 170 degrees;
6. After the cheese casserole is ready, you can serve it.

This casserole will become your family's favorite dish. Be sure, having tasted this dish just once, you will remember its taste forever.

Cooking jellied in a multicooker

Ingredients:

• 1 large tongue;
• 1 large onion, peeled;
• 1 medium carrot;
• Dry bay leaves, allspice peas;
• 20 g gelatin;
• Salt to taste.

Put the pre-washed beef tongue in a multicooker.

Put peeled onions and carrots there, salt to taste.

After that, pour water to cover the tongue, throw in the spices.

Press "Stew" and cook for 3.5 hours.

1. Pour a pack of gelatin into a bowl, add 150 ml of water and mix well. After an hour, the gelatin is ready;
2. After the signal, we take out the tongue from the multicooker and immerse it in cold water for 5-10 minutes. Then we easily clean it;
3. Cut the beef offal into thin slices and put on a dish. Decorate beautifully using boiled carrots, eggs or green peas and herbs;
4. Strain the broth and add gelatin to it;
5. We heat until the gelatin is completely dissolved, but so that it does not boil. After cooking, gently pour it onto the tongue and wait for it to solidify.

The filling is ready - you can serve it to the table!

If you do not have a multicooker at hand, then see what a wonderful video recipe for making jellied beef tongue without using a multicooker is:

Caprice salad

Ingredients:

• Beef tongue (boiled) - 500 g;
• Hard cheese - 150 g;
• Mayonnaise (fat content is determined at your discretion) - 200 g;
• Olives - half a can;
• Mushrooms - 300 g;
• Ripe tomatoes - 2 pcs.;
• Salt, ground pepper;
• Vegetable oil for roasting mushrooms.

Salad preparation:

1. Cut the mushrooms into strips and fry;
2. We also cut the beef tongue into beautiful strips;
3. Rub the cheese on a grater;
4. Cut the tomatoes into small cubes;
5. Cut the olives into rings.

Then we put all the products in a deep bowl, add mayonnaise, spices and salt to taste. Mix well. Move to a salad bowl and decorate.

For those who are losing weight and love this beef offal

Compliance with a diet does not mean that a person should not eat meat. There are a large number of recipes, the dishes of which will be not only tasty, but also low-calorie.

It is important to choose the right food and follow all cooking recommendations. We offer you a recipe for one of the dietary dishes - salad "Grace".

It will include:

• Boiled beef tongue - 400 g;
• Pickled mushrooms - 250 g;
• Prunes - 50 g;
• 1 tomato;
• Eggs - 2 pcs;
• Dill and parsley;
• Olive oil for dressing;
• Squeezed lemon juice - to taste;
• Salt.

Agree that with such ingredients, the salad simply cannot be tasteless and take our word for it that it really will not bring you excess weight. Diet salad "Grace" will decorate any festive table.

Let's start cooking:

1. Cut the tongue, mushrooms, tomato and boiled eggs into strips;
2. Add chopped prunes;
3. Season the salad with olive oil, lemon juice, salt and mix thoroughly;
4. Put in a salad bowl and sprinkle with chopped herbs.

So we told you everything we wanted about the beef tongue: about the right choice and the most delicious cooking methods. Buy and cook beef tongue according to these recipes and you will appreciate it.

Watch another video with a recipe for a cold appetizer from the tongue, which will take only 10 minutes to cook:

Beef tongue is a delicacy product that contains a lot of useful substances. This offal is used for making salads, sandwiches and aspic. The tongue is made of muscle tissue, which is very soft, which makes it possible to prepare meals for baby food from it. How to cook beef tongue?

Most of the questions arise about the cooking time. It all depends on the weight of the offal. A tongue weighing more than 1 kg needs to be cooked for 3 hours, if the weight of the organ is less, 2 hours will be enough. Remember, before placing the product in boiling water, it is advisable to soak it in water for 8-10 hours. It is best to soak your tongue overnight to start preparing your holiday meals in the morning. Before boiling, it is necessary to scrape the tongue with a knife, as its surface is rough and may contain dirt or food debris. You need to put the product in the pan when the liquid boils. After the appearance of foam on the surface of the water, all the liquid from the vessel should be drained and filled with fresh water. This cooking method is ideal for aspic, as the broth is transparent. To add flavor to the broth, place a few cloves of garlic along with the onions and carrots in a saucepan.

After boiling, make a small heat and add whole peeled carrots and onions. The tongue should simmer in a saucepan for 2-3 hours. Add salt, spices and herbs 10 minutes before cooking. Turn off the broth and remove the tongue from it. Pour cold water over it and let stand in it for 10 minutes. After that, remove the film from the product, it separates well from the sirloin. Slice your tongue into portions or chop for a salad. The broth can be used to make soup or aspic. Try to get a fresh product, it is sold in the market in the fresh meat section. In supermarkets, frozen food is sold, it needs to be prepared a little differently than fresh tongue. Defrost it before cooking. Do not use a microwave oven or hot water for this. Let the food stand at room temperature for several hours. Pay more attention to the choice of the product. The tongue should be free of ligaments, cartilage and blood. If you are unable to purchase a peeled product, remove all inclusions from it and scrape with a knife. Try not to overcook the product, it will become very soft and fall apart. It will be difficult to cut it into thin slices and into salad strips. Try not to boil the water during cooking. It is necessary that the tongue simmer over low heat, you can install a divider on the burner. The water should completely cover the offal. It is not recommended to top up the water, so fill in a lot of liquid initially. Add spices at the end of the boil, as boiling the bay leaves for a long time will make the broth bitter.

The boiled tongue can be used to make salads and snacks. Avoid frying this product as it can become tough during cooking. You can season the offal with mustard, adjika or horseradish. These spices go well with the product and complement its delicate taste.

My grandmother cooked an amazing boiled beef tongue: at one time she told me the secrets of this dish. It turns out a soft, very tender, insanely tasty boiled tongue, cooked in a fragrant rich broth, with vegetables and spices. It can be served with different sauces: as an appetizer, and it also plays a major role in a delicious, very satisfying salad. In any case, this delicacy turns out to be a win-win in every variation of dishes.

Ingredients:

• water - 1.5-2 liters;
• salt to taste;
• beef tongue - 1 piece;
• bay leaf - 3 pieces;
• allspice - 7-8 peas;
• carrots - 4 pieces;
• parsley root - 1 piece;
• onions - 80 grams;
• leek -1 piece.

Amazing boiled beef tongue. Step by step recipe

1. Pour one and a half liters of cold water into a deep saucepan and bring it to a boil.
2. Put beef tongue and bay leaves, allspice in the form of peas in boiling water. Add vegetables: a peeled onion, a few washed and peeled carrots, parsley root, well washed and also peeled, a leek stalk.
3. Advice. For cooking, you can use any language: pork, beef, but I like beef more - it is softer and tastier.
4. When all the ingredients have been placed in a saucepan, cover and bring to a boil. Then we reduce the heat and cook for about four hours.
5. Salt the broth well during cooking. And when the tongue becomes completely soft, we quickly transfer it to very cold water. Due to the temperature difference, it can be easily cleared of the mucous membrane.
6. Boiled beef tongue can be served thinly sliced ​​with different sauces, such as horseradish or garlic.
7. For horseradish sauce, you need to wash and peel horseradish, grate with small holes. Wash separately and boil the red beets until tender. Grate and squeeze a few spoons of juice out of it. Season the grated horseradish with beet juice, salt, add half a teaspoon of lemon juice and one tablespoon of sour cream. Mix everything and serve in a gravy boat.
8. For the garlic sauce, squeeze the garlic through a press and add three tablespoons of mayonnaise. Finely chop a few stalks of young dill and mix with mayonnaise-garlic sauce. Lubricate each slice of the home-boiled tongue with such a fragrant sauce. Decorate the dish with sprigs of herbs and serve as a cold appetizer.

Boiled beef tongue can be used to make a wonderful and delicious salad.

• To do this, cut the tongue into thin strips.
• Peel the salad onions (red or white) and cut into thin half rings, pickle.
• Marinade for onions: add a teaspoon of vinegar 9%, a spoonful of sugar, a little salt and pour hot water to cover the surface of the onion. Leave it for ten minutes, then filter the onion and put it in a salad bowl to the tongue.
• Decant the canned green peas, brain varieties, from the liquid and add a few spoons to the salad from the tongue.
• Peel three hard-boiled eggs and cut into small strips.
• Mix everything, salt to taste, season with black pepper and season the salad with fatty mayonnaise.
• Sprinkle the boiled tongue salad with herbs on top.

Beef tongue can be prepared as a hot dish with vegetables.

• To do this, cut the boiled tongue into small strips.
• Pour vegetable oil into a preheated pan. When it warms up well, send onion, pre-peeled and cut into quarters into rings (about two pieces).
• When the onion becomes transparent, put two carrots, cut into thin, but not long strips, to it.
• Fry a little and add sweet bell peppers, peeled from stalks and seeds, cut into rings.
• When the vegetables are slightly golden, lay out the tongue, salt, season with ground pepper and add one tablespoon of tomato puree.
• Mix everything and simmer for another five minutes.
• Serve the finished dish hot. As a side dish, you can cook boiled rice or potatoes.

A wonderful delicacy made from offal, such as beef tongue, can be easily prepared at home if you know the secrets of cooking. Visit our site “I love to cook: get a wide variety of recipes and ideas for cooking delicious dishes.