The tongue is not cooked as often due to not knowing how to cook beef tongue. This part of the beef is muscle tissue. dense structure... To make the tongue tasty, tender and soft, you need to cook it for a long time. Also for giving taste spices, vegetables, 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;
• dill sprigs;
• lavrushka.

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

On a note. To make it easier to clean off 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 the size of the tenderloin and the age of the animal. For example, the tongue of a young cow softens much faster than the meat of an adult animal.

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

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

It is worth noting that the 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 the readiness of the tongue, after a couple of hours, pierce it with a knife. If the blade enters gently, the product is ready for use, if it is tight, we continue to cook for at least another half hour. It is worth paying attention to which liquid comes out: transparent - at cooked meat, turbid - in raw.

Correct proportions

It is important that the tongue is completely covered with water during cooking. Roughly will need 2 times more water in volume than meat taken.

How to clean a cooked beef tongue?

To facilitate peeling off the skin immediately after boiling, it is recommended to dip your tongue into ice water and soak in it for several minutes. After that, the skin will very easily lag behind the meat.

Calorie content

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

How to cook in a slow cooker

Cooking with a multicooker is a little easier than cooking with a stovetop. Water will not evaporate as quickly as it does in a saucepan during cooking. This means that you can leave the dish to cook and calmly go about your business.

To prepare a delicious beef tongue you will need:

• small onion;
• small carrots;
• bay leaf;
• ⅓ table. l. salt;
• 4 allspice peas;
• beef tongue.

Rinse the meat part well, lower it into a multicooker bowl. Pour in 2 liters of water.

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

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

The broth can be used to prepare the first course.

In a pressure cooker

Cooking with a pressure cooker is significantly shortened. In time, only 40-50 minutes will be enough. For cooking, you can use the same products as in the recipe for cooking in a multicooker. Only the cooking method is different.

Important! Before opening the pressure cooker, remember to let off steam or allow the appliance to release the pressure on its own.

The best beef tongue recipes

The most common use of this meat portion is as a snack. The tongue is boiled in a convenient way, cooled, cut into slices. Can be used in place of sausage for making sandwiches, or lightly covered with mayonnaise and served as sliced.

Also, the tongue is used for making salads, aspic, snacks.

Here are some simple and delicious recipes:

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

Beef tongue belongs to the first category by-products. It is counted among the delicacies, as the dishes prepared on its basis are tender and very tasty.

The structure of the tongue is a solid muscle, which is enveloped in a film with a rough surface (see photo). The weight of this offal varies and ranges from 800 to 2.5 kg.

Fresh, smoked, frozen and pickled beef tongue can be found on store shelves.

Beef and pork tongue - how are they different and which is better?

For a very long time, there have been disputes over how beef and pig tongue and which one is better. Let's try to understand this problem and find out which of these two products is much tastier and healthier. The characteristics of the beef tongue are as follows:

• big size;
• cooked for a long time;
• used for cutting on a festive table;
• delicate taste;
• very expensive;
• contains a large amount of vitamins and minerals.

Pork tongue, on the other hand, is small and cooks relatively quickly. However, beef tastes better. Pork, like beef tongue, is healthy. However, the former, unlike the latter, does not contain such a mineral substance as zinc.

In addition, the difference between the two offal is that beef tongue has more cholesterol and pork tongue has more fat, so it is much higher in calories. By the way, many nutritionists recommend eating beef tongue, since it is less high in calories.

As you can see, say which better language - pork or beef - difficult. Both offal are good in their own way, so each person chooses at his own discretion what to eat.

How to choose and store?

When buying beef tongue at the market or in a store, it is very important to choose it correctly so that after cooking it will taste and appearance such a delicacy did not disappoint you. So that you can easily cope with the task at hand, follow these recommendations:

• The language must certainly have a stamp that is put by the sanitary service. This indicates that the product was checked by experts and does not contain any viruses.
• When choosing, evaluate the appearance of the product. Color u fresh language should have a slight purple or pink tint. In the first case, it is a symbol of the fact that a lot of iron is included in the composition. If the beef tongue is light pink, then it has already been frozen. The presence of a gray color indicates that the product is already stale.
• A fresh tongue should have a meaty aroma,if you feel any foreign odors, you can be sure that the product is spoiled.
• Take advantage of standard test when choosing a meat product, press on the offal with your finger. If the tongue is fresh, then it will be elastic and the formed fossa will quickly recover. If the groove remains, then the product was subjected to repeated freezing.
• It is also worth looking at the slice that stands out when the tongue is cut. The emitted liquid should be clear, otherwise you can be sure that the product will deteriorate. A large number of juice indicates that the tongue has already been frozen. If you see blood, then the tongue has already deteriorated.

The benefits of beef tongue

The benefit of beef tongue lies in its chemical composition... This by-product is rich in proteins that are important for muscle tissue. They are especially useful for people who are actively involved in sports.

IN large quantities the tongue contains iron, which improves the composition of the blood and the process of hematopoiesis. It should be included in the diet for anemia, as well as for pregnant and breastfeeding women.

The language should be used by people in the postoperative period.

The offal is rich in B vitamins, which are important for metabolism and for normal work nervous system.

In large quantities, beef tongue contains zinc, which reduces the amount of cholesterol in the blood, and is also useful in treating skin conditions.

The by-product contains vitamin PP, which helps to cope with headaches and insomnia. There are other substances in it that are important for normal life.

It is also worth mentioning the low calorie content of beef tongue, so it can be safely included in your diet if you want to lose weight.

Beef tongue is allowed to eat for pregnant women, as well as for nursing mothers. The offal can be boiled, stewed and baked. When breastfeeding doctors advise starting to eat beef tongue only four months after giving birth. For the first time, you need to eat the product quite a bit and monitor the baby's well-being during the day. If no allergic reaction manifests itself, then the offal can continue to be eaten. Experts allow the use of beef tongue no more than twice a week and insist that the rate of the eaten product should not exceed two hundred grams.

For small children, it is recommended to start giving boiled beef tongue only after nine months. First you need to give a taste of half a teaspoon of puree from the tongue, and then you can gradually increase the dose. However, if, after the introduction of a new complementary food, the child showed allergic reaction, it is worth giving up offal for a while and consult a doctor for advice.

With gastritis, beef tongue can be eaten only at the stage of remission, and boiled and in small quantities.

Beef tongue is very useful for increasing the level of hemoglobin in the blood. It is recommended to eat at least fifty grams of this offal daily.

After removal of the gallbladder, beef tongue is allowed to eat one and a half months after the operation. During the diet, you can cook boiled tongue in jelly.

Beef tongue is considered a dietary by-product, so it can be eaten while losing weight. You just need to remember that during a diet, beef tongue is only allowed to boil. The daily intake should not exceed one hundred and fifty grams, while eating offal is recommended twice a week.

Below is a video about useful properties beef tongue.

Cooking use

Beef tongue belongs to delicacies, on the basis of which you can cook real culinary masterpieces. IN boiled it is cut into slices and served like a separate snack, and also used as a basis for aspic. Beef tongue is also used for cooking various salads, snacks, julienne, etc. This offal is best combined with pickled mushrooms, asparagus, pineapple and peas. For a variety of tastes, you can use various sauces, for example, apple or pomegranate. Beef tongue can also be stewed with vegetables or, for example, in sour cream or wine. In addition, there are recipes where this offal is stuffed, baked, fried in breading and batter.

How to cook at home?

To cook beef tongue at home, you first need to prepare the offal. It is required to remove fat from the tongue, remove the hyoid bone, as well as muscle tissue. After that, wash the beef tongue thoroughly under running water to wash off the remnants of blood and mucus. Or you can do another way: lower the offal in water for about one hundred and eighty minutes. Now that the beef tongue is prepared, you can proceed to the cooking stage.

You can cook the beef tongue soft and very tasty using the usual enamel potth or a slow cooker.

So, in order to boil the beef tongue soft, you need to pour water into an enamel saucepan and boil. As soon as the liquid boils, you need to lower your tongue into the container. It is also recommended to add lavrushka and black peppercorns. When the water starts bubbling again, take out the offal and bay leaf with pepper. Rinse the tongue and put it back in the container with the broth, bringing to a boil. When the broth boils, reduce the heat to a minimum. By the time the beef tongue is cooked in an enamel saucepan for at least three hours.

You can also cook delicious beef tongue in a slow cooker. Making offal in a kitchen appliance is not very different from cooking in an enamel pot. Initially, you need to prepare the language as described above. Then the product must be put into the device and completely covered with water. Add chopped vegetables (carrots with onions) and turn on the "Extinguishing" mode. Cooking beef tongue in a slow cooker takes about three and a half hours. Fifteen minutes before the end of cooking, the broth must be salted.

You can quickly cook beef tongue in a pressure cooker. This will take no more than forty-five minutes. To do this, you need to put the peeled offal into the device, add cut into several parts fresh vegetables (onion with carrots), add 2/3 tablespoons of salt and spices to taste and completely fill the tongue with water. Close the pressure cooker and set the timer for forty-five minutes. At the end of cooking, the offal must be pierced with a knife. If a cutlery well pierces the pulp, which means that the tongue is cooked.

To clean the beef tongue after boiling, remove the offal from the broth, let it cool slightly, and then, starting from the tip of the tongue, gently pull the film. Where the film is difficult to remove, it must be cleaned with a knife. Other culinary experts say that in order to properly clean the beef tongue, the offal must be dipped in a very cold water for exactly sixty seconds. After that, the film from the tongue will be quite easy to remove.

After boiling, the cleaned, cooked beef tongue should be stored in an airtight container to prevent the product from drying out. You can also wrap it in cling foil and put it in the refrigerator. The shelf life of the finished language is no more than two days. Boiled tongue beef can be frozen by cutting it into portioned pieces. It is not recommended to re-freeze the offal after defrosting.

How to cook delicious beef tongue?

You can cook a delicious beef tongue by steaming, frying or stewing in a pan, pickling, smoking or canning.

Steamed beef tongue is prepared according to this recipe. Cut food foil into large pieces and sprinkle with seasoning on top Italian herbs". Now cut the raw peeled beef tongue into small pieces and put on foil pieces. Then each tongue medallion must be sprinkled lemon juice, salt to taste, wrap in foil and put in a double boiler. Steamed beef tongue is cooked for at least one and a half hours. When the offal is cooked, it needs to be peeled.

Before frying the beef tongue in a pan, the product should be boiled. The cooking process is the same as described above. After that, the boiled beef tongue must be peeled, cut into small strips, rolled in flour, then in an egg, and then in bread crumbs... Next, put two tablespoons of melted lard in a preheated pan and fry the pieces of beef tongue until golden brown.

To extinguish the beef tongue, you need to wash the offal, put it in a saucepan, completely fill it with water and boil. As soon as the liquid boils, you need to add carrots and onions to the tongue (you don't need to cut it, just peel it) and boil the ingredients until tender. About twenty minutes before the end of cooking, add two lavrushkas, six black peppercorns and three teaspoons of salt to the broth. Then the boiled beef tongue must be cleaned of the film and again lowered into the broth. When the offal has cooled, cut into small pieces and fry in a pan, adding about thirty grams of butter. Now, in another container, it is necessary to extinguish the onion cut into cubes until soft, adding a little decoction in which the tongue was boiled. Later stewed onion pour to the fried beef tongue, add two teaspoons of tomato paste, a teaspoon of flour (after stirring in a small amount of broth), about two hundred milliliters of broth and a teaspoon of dried basil. Braised beef tongue is cooked for no more than ten minutes.

Beef tongue can be cooked in the oven. Wash the offal thoroughly, put it in a saucepan, completely fill it with water and boil for about five minutes. Then remove the film from the tongue. Grease the beef offal with soy sauce and sunflower oil. Put on a baking sheet covered with foil, grate the beef tongue on top with the following mixture: finely chop five garlic cloves and mix with two tablespoons of suneli hops, and add salt and pepper to taste. Now the edges of the foil need to be stapled. Place the baking sheet in the oven, preheating it to two hundred degrees. Oven baked beef tongue will be ready in one hour and thirty minutes.

You can also cook beef tongue in the microwave... To do this, rinse the offal, put it in a special container for the device, then put a peeled onion there, in which you need to make several cuts and put a clove bud and a chopped bay leaf there. Now pour two hundred milliliters of white wine into a separate container, add salt and pepper to taste, stirring well. Next, you need to pour the beef tongue with wine, cover the container with the contents with a lid and send it to the microwave for five minutes, choosing the maximum power. After that, switch the power to medium mode, setting the timer for forty minutes. When the beef tongue is ready, the product should be cooled, peeled from the film, cut into small pieces and put on a plate. The liquid in which the tongue was prepared must be filtered with a gauze cloth, and then pour half a glass of cream into it, stirring thoroughly. Ready sauce pour the beef tongue on top.

To make beef tongue Grilled, the offal must first be boiled, then peeled and cut into portions. Before frying the product, the beef tongue needs to be marinated. To do this, you will need a decoction in which the tongue was previously cooked. Add salt, ground black pepper, minced garlic, red pepper and ground paprika smoked. Dip the beef tongue into the prepared marinade for about one hour. Then fry the offal on the grill.

Beef tongue is very tasty, fried on the grill... First beef offal boil, then peel and cut into pieces. Now you need to make a marinade for the beef tongue. Pour fifty milliliters of olive oil into a container, put two lemon wedges, add salt and season to your taste. Dip the pieces of beef tongue into the resulting marinade for about an hour. While the product is pickling, you need to cut into rings bulgarian pepper, two tomatoes and a bulb onion. Then put on a skewer alternately pieces of beef tongue with chopped vegetables and fry on the grill until tender.

Many chefs recommend smoke the beef tongue hot... It is necessary to clean the raw offal and rinse thoroughly. After rubbing the tongue liberally table salt with spices, as well as a mixture of dried and ground vegetableswhich includes celery, garlic, carrots, lavrushka, onions, black pepper and parsley. Put the offal in a container, cover and leave to marinate for forty-eight hours. After the marinating stage, the tongue should be boiled by dipping the product into bubbling water for one hundred and twenty minutes. Then put the chilled boiled beef tongue on a special grill for the smokehouse and smoke for at least sixty minutes.

In addition, beef tongue can preserve for the winter... Put the cleaned and washed product in a deep enamel container, completely fill with water and boil for two hours. Then put the carrot, onion, garlic, parsley root, peppercorns, bay leaf into the broth and boil again for two hours. Then remove the beef tongue from the broth, remove the film and return the product back to the broth, and then boil for about ten minutes. At the end of cooking, cut the offal into pieces, distribute in glass jars, pour over the broth, cover with lids and boil in a water bath for about thirty minutes, and then preserve.

How and with what to serve?

Cooked beef tongue can be served hot or cold. It is great to serve with potatoes, rice, cheese and vegetables ( stewed cabbage, eggplant).

If you serve the offal as a separate appetizer, you will need sauce, horseradish or mustard for it. Sauce for beef tongue can be apple, sour cream or creamy mushroom.

To do applesauce , you need to take two ripe apples, wash, peel, remove seeds and cut fruit into small slices. Now melt a tablespoon of butter in a saucepan, put the chopped onions (about fifty grams will be needed) and fry until the onions become transparent. Then put the apples in a saucepan, pour in two tablespoons of water and simmer over low heat until the fruits become softer. Then the apple-onion mixture should be chopped with a blender, then add a teaspoon of curry, salt and pepper to your taste, pour in one hundred and fifty milliliters of twenty percent cream and simmer for a few more minutes.

For cooking creamy mushroom sauce it is necessary to melt about fifty grams of butter in a frying pan, put fifty grams of chopped onions and fry until transparent. Then put one hundred grams of chopped mushrooms in a pan and fry until all moisture disappears. Then add chopped garlic clove, salt, pepper, five grams of flour, a glass is enough heavy cream and simmer over low heat until the sauce acquires a thicker consistency.

Sour cream sauce is prepared very quickly and easily. In a small bowl, put about one hundred and fifty grams of sour cream (preferably fatter), about seventy grams of pickled cucumbers, which need to be cut into small cubes, thirty grams of chopped green olives, three chopped feathers of green onions, pour in a teaspoon apple cider vinegar, Add salt and pepper to taste. When all the ingredients are added to one container, the sauce should be mixed thoroughly.

Harm of beef tongue and contraindications

Beef tongue can be harmful if you have an individual intolerance to the product. It is contraindicated to eat this offal in large quantities, as this can cause the development of problems with the liver and kidneys. Elderly people should limit their use. You need to eat your tongue carefully if you have problems with the thyroid gland, as well as if bronchial asthma and allergic rhinitis. It is also worth considering that if various antibiotics and hormones were used when growing an animal, the tongue will only harm the body.

When high cholesterol, experts do not allow pancreatitis to use beef tongue.

There is nothing easier than boiling a tongue and making from it festive slicing to the guest table. But not everyone knows how to do it right. Some simple subtleties will help you with this. Language is such a product that not boiling it is as bad as digesting it. It can get tough. They say that you need to salt it at the end, but this is not so. A salted tongue in time will taste good and not bland, as if it was salted at the end.

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

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

Bring to a boil again.

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

Add the washed onion immediately. Here, if you wish, you can peel and even cut it, or you can dip it whole in a golden peel, which will give an 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, add salt to the tongue again and add the bay leaf. You can cook your tongue under closed lid over low heat. After boiling the tongue, broth is usually not used, so you can not be afraid to oversalt it. Check the readiness of the tongue with the edge of a knife. If the knife enters the tongue like clockwork, then it is ready. I cooked for 2 hours and 20 minutes.

To easily cleanse the tongue after boiling, it must immediately be immersed under cold water and held in it for 3 minutes. Begin to remove the skin from the tip of the tongue. It is removed with a stocking.

If there is a need to keep the language until festive table, then store it in broth in the refrigerator. Before cutting, 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.

- ABOUT readiness Beef tongue can be recognized by puncturing the tip of the product with a knife or fork. If the beef tongue pierces easily, then it is ready. If with effort, then you need to cook more.

After half an hour boiling add onions and carrots to the beef tongue, as well as seasonings. Vegetables and seasonings are especially necessary if you want to use the broth from the tongue for soup, sauce or aspic.

Beef tongue is correct clean immediately after cooking: lower it from a pot of boiling water into ice cold water for 1 minute and then remove the whitish skin from the tongue with a knife. If you need to clean your tongue before boiling, you will first have to soak it in cold water for half an hour.

- Price chilled beef tongue in Moscow - from 700 rubles / kilogram (price as of October 2018). More expensive than meat and is considered a delicacy.

- Tongue weight veal - about 350-400 grams, beef tongue weight - from 800 grams to 2 kilograms. Cook a tongue weighing over 1.5 kilograms for half an hour longer.

Beef tongue is best cooked in a saucepan with a reserve of space, since during cooking it increases in volume by about 10%.

Boiled Beef Tongue Recipes

Baked beef tongue

Ingredients for making beef tongue

Beef tongue - 700-800 grams,
Sour cream - 4 tablespoons
Mustard sauce or soft mustard - 2 tablespoons,
Onions - 3 small heads,
Carrots - 1 large or 2 medium-sized,
Bay leaves, salt, pepper and other spices to taste.

When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove the film from the beef tongue. Cut the tongue into pieces, mix with finely chopped onions, add seasonings, lay in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 ° C. Bake for 10-15 minutes.

Boiled beef tongue salad

Ingredients for beef tongue salad
Beef tongue - 100-150 grams
Potatoes - 2 small potatoes
Chicken eggs - 2 pieces
Pickled cucumbers - 6 small
Pickled champignons - 100 grams
Mayonnaise or sour cream - 2 tablespoons
Dill - 20 grams

Cooking salad with boiled beef tongue
Boil and peel the beef tongue, potatoes (in their uniform) and the egg. Slice thin shavings tongue, potatoes, pickled cucumbers and eggs in cubes, champignons in slices. Season with mayonnaise or sour cream, stir, garnish with chopped dill on top.

Language "for the New Year"

Ingredients
Beef tongue - half a kilo
Fresh champignons - half a kilo
Cream 10% - 200 ml
Garlic - 2 prongs
Onions - 1 head
Parsley - 3 tablespoons
Carrots - 1 small carrot
Sunflower oil - 3 tablespoons
Salt to taste

How to make beef tongue salad
Cook the beef tongue for 3 hours, then add the carrots, onion, bay leaf and salt to the pan, cook for another half hour.
Cool the beef tongue under cold water and remove the skin, cut into cubes.
Wash, dry and chop the champignons. Peel the onion and chop finely. Fry onions on sunflower oil, add mushrooms and fry for 15 minutes over medium heat, uncovered. Then pour cream into a frying pan and simmer, stirring occasionally, for 20 minutes.
Mix mushrooms with beef tongue, sprinkle with chopped parsley.
Serve the salad warm.

How to salt your tongue before cooking

Products
Beef tongue - 1 medium-sized, weighing 1 kilogram (to marinate well)
Coarse sea salt - 2 tablespoons
Mustard - 1 tablespoon
Ground black pepper - 1 teaspoon
How to cook salty tongue
1. Wash the beef tongue, peel, dry and grate with mustard, sprinkle with pepper and salt.
2. Put the offal in a saucepan, cover and leave for 2 hours at room temperatureshaking in the middle of the term.
3. Remove the tongue for 1 day in the refrigerator.
4. Rinse the tongue, add fresh water, lightly salt.
5. Put the pan on the fire, cook after boiling for 2 hours, removing the foam with a slotted spoon.
6. Cool the tongue, hold it over ice water, peel.
Store tongue in broth, serve warm.

Cooking beef tongue
When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove the skin from the beef tongue. Cut the tongue into pieces, mix with finely chopped onions, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 degrees. Bake for 10-15 minutes.

A variety of delicacies are prepared from beef tongue that can surprise even the most picky gourmets. This is jellied, and salads, and baked slices, and sausages... But if you know how to boil a beef tongue deliciously, you can just cut it and enjoy juicy and nutritious meat.

Why is beef tongue useful?

The usefulness of the product is explained by the abundance of valuable elements in the composition. Thus, B vitamins have a positive effect on the condition of hair and skin. Nicotinic acid helps with sleep disturbances and headaches.

In 100 grams of offal - almost half daily allowance zinc. This promotes the elimination of bad cholesterol, the production of insulin and a quick recovery from injuries and trauma.

• anemic people;
• diabetics;
• those who suffer from cardiovascular ailments;
• pregnant and lactating women.

Boiled offal is useful for ulcers, as well as for people with other diseases of the stomach and intestines. There is no connective tissue in such meat, which allows it to be easily digested without stagnation and putrefactive processes. By-product consumption reduces the risk of bowel cancer.

Due to its delicate texture and low amount of cholesterol (150 milligrams per 100 grams) meat product referred to as dietary. Dishes based on it contribute to weight loss. Beef boiled tongue calorie content per 100 grams is only 173 kcal.

Asthmatics, allergy sufferers and people with thyroid problems should be treated with caution.

How to cook and peel beef tongue properly?

Before cooking, the offal is kept in ice water for 60 minutes to soak off all the dirt and blood residues. Then the tongue is dried paper towel and pass over the surface with a clean sponge, removing plaque. Excess fat and the rest of the neck must be cut off and the tongue washed under the tap. The skin is removed at the cooking stage.

How to cook beef tongue deliciously in a saucepan:

1. We put it in cold water, heat and boil for an average of 10 minutes. Pour the first broth and rinse the meat.
2. In a bowl of boiling water with bay leaves, slices of onions and carrots, put the offal and cook on a low flame. How much beef tongue to cook in a saucepan depends on the maturity of the animal.
3. Salt broth only at the final stage, about seven minutes before readiness. Otherwise, the meat will lose its tenderness.

The final cleaning is carried out when the tongue is already cooked. Put it in a bowl of very cold water and ice cubes and let it sit for 15 minutes. The skin comes off easily, and it will be easy to cut the meat.

How much time to cook beef tongue? If it belonged to an adult animal, then about three hours, a calf - two.

Readiness is determined by piercing the meat with a knife. Is it easy? You can turn off the stove.

How to cook boiled beef tongue according to recipes for different dishes

The general principles of boiling offal are applicable to most recipes. But different cooking technologies have their own nuances.

How to properly cook beef tongue for slicing

For salads and snacks, only soft, undigested meat of a young animal without fat and ligaments is suitable.

Ingredients:

• kilogram of offal;
• two large salad onions;
• large carrot;
• five peas of different peppers, bay leaves, salt.

Cooking method:

1. Boil clean meat in skin for 10 minutes, then change the water and cook for another 20 minutes. The water should be at least 12 centimeters above the edges of the tongue.
2. Add spices and whole onions and peeled carrots.
3. Simmer for two hours over low heat. Add a large spoonful of salt seven minutes before the end of the process.

After boiling, the tongue is soaked in ice water and the skin is removed.

We use boiled beef tongue for the children's table

According to this recipe, the tongue can be given even to the smallest children as complementary foods. And for an adult menu, the resulting meat puree can be baked like a soufflé.

Ingredients:

• 300 grams of boiled tongue;
• ten inflorescences of broccoli;
• two carrots.

Cooking method:

1. Cut the offal into pieces, add a little salt.
2. Boil peeled and sliced \u200b\u200bvegetables. Strain the broth.
3. Put pieces of meat and vegetables in a blender bowl, pour half a cup of broth there and make mashed potatoes.

For children, such mashed potatoes are offered as a separate dish or added to soups. It is also suitable for feeding the elderly and those who are weak after a long illness.

How to cook beef tongue deliciously in a slow cooker

Modern technology will speed up the process and make it possible to keep labor costs to a minimum.

Ingredients:

• 700 grams of tongue;
• salt;
• three peas of different peppers, the same amount bay leaf;
• carrot.

Cooking method:

1. Put the thoroughly cleaned tongue in a bowl and fill it with water so that it completely hides the meat.
2. Add seasoning, chopped in large pieces root vegetable and onion, cut into rugs.
3. In the "Cooking" mode, cook for 2 hours with the lid on. Salt before completing the process.

The tongue turns out to be soft and tender, but you must not forget about the skin. It will come off quickly if you hold it for a quarter of an hour. hot product in ice water.

Gourmet beef tongue dishes with step-by-step recipes and photos

On the basis of a boiled tongue, you can create real culinary masterpieces. Guests and family will be delighted! This is easy to do if you follow the step-by-step instructions.

Jellied beef tongue according to the recipe with photo

It takes a long time to create a fragrant aspic. But the result is worth it.

Ingredients:

• a pound of boiled offal;
• one and a half liters of broth from beef bone;
• one protein;
• 30 grams of gelatin;
• as many table vinegar
• components for decoration - cranberries, lemon mugs, boiled carrots, cucumber, egg wedges, sprigs of herbs.

Cooking method:

The filling will be easy to put on a dish if you wrap the mold for a few seconds with a heated cloth.

Pickled Calf Tongue

This recipe will delight lovers of spicy dishes with piquant sourness and light pungency.

Ingredients:

• kilogram of offal;
• 50 ml vegetable oil;
• the same amount of white wine vinegar;
• a teaspoon of honey;
• two large sweet peppers;
• four cloves of garlic;
• a bunch of dill;
• chilli pod.

Cooking method:

Before feasting on the pickled tongue, the dish should stand warm for a while.

Recipe beef tongue salad with photo

You can cook a wide variety of salads with this offal. It goes well with many ingredients. Unusual taste it turns out together with canned pineapples.

Ingredients:

• 320 grams of boiled offal;
• half a can canned pineapple;
• 110 grams of cheese;
• a couple of garlic cloves;
• two small sweet peppers.

Cooking method:

Pomegranate seeds will complement the taste and give the dish an extraordinary appearance.

How to cook beef tongue at home according to recipes from different countries

Original recipes from useful offal is in cookbooks different nations the world. They are considered traditional in Russia, China, Georgia, Brazil, Austria, France, Tunisia, Poland. Let's try to cook some of them in our kitchen.

Five Spices by a Chinese Chef

The culinary virtuosos from China know how to perfectly cook boiled beef tongue. So, famous chef Yang Chan Hu is sure that the most important thing is the balance of spices.

Ingredients:

• a pound of tongue;
• a liter of chicken broth;
• big head onions;
• three small spoons granulated sugar and the same amount of large ones - soy sauce;
• a pinch of Sichuan pepper;
• cinnamon stick;
• six carnations;
• three aniseed stars;
• two centimeter piece of ginger root.

Cooking method:

1. Boil the tongue for 8 minutes, put in ice water and remove the skin.
2. Purified ginger root chop into thin slices.
3. IN chicken bouillon omit spices and a whole peeled onion. Heat to a boil and boil for 20 minutes.
4. Add offal, soy sauce and sugar. Simmer on a low flame for 60 minutes.

After turning off the stove, the tongue should cool in the broth and be saturated with the exquisite aroma of seasonings. Then it is removed and cut into thin slices. If you can't find Sichuan pepper, you can replace it with cumin.

How to cook a tongue in French: trying "Langue de boeuf aux tomates"

Beautiful french name translates as "beef tongue in tomato".

Ingredients:

• 2.5 kilograms of boiled tongue;
• onion;
• 40 grams butter;
• garlic clove;
• a couple of pinches of dried basil;
• a pinch of black pepper and salt;
• five tomatoes (canned).

Cooking method:

1. Fry finely chopped onion and garlic in melted butter.
2. Add chopped tomatoes, spices, salt.
3. Heat to a boil and simmer under a lid over low heat for half an hour.
4. Make the sauce by passing the contents of the pan through a sieve.
5. Put the offal slices in a mold, pour the sauce and send them to an oven preheated to 190 degrees for 40 minutes.

To make the meat juicy, periodically open the oven and pour the sauce over the meat from the mold.

Cooking boiled beef tongue according to a recipe from Brazil

Piquancy and discriminating taste this dish is achieved by adding good red wine.

Ingredients:

• 1.5 kilograms of offal;
• a bunch of parsley;
• salt and black pepper;
• two cloves of garlic;
• onion head;
• 250 ml each of wine and soy sauce.

Cooking method:

1. Cut the boiled tongue into slices 1.5 cm thick.
2. Filter the broth.
3. Chop the onion and garlic cloves, overcook in a hot skillet.
4. Add meat slices to them, add salt, pour 250 ml of broth and simmer on a low flame under a lid for half an hour.
5. Add wine, spices, chopped herbs and heat to a boil.

Best matches brazilian dish with boiled rice.

A properly prepared tongue is healthier than store-bought delicacies. It is suitable for the diet of adults and children and is in perfect harmony with most side dishes.