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 what is the difference between beef and pork 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, it is difficult to say which language is better - pork or beef. 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. A fresh tongue should have a slight purple or pink hue. 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.
• Use a standard dough when choosing a meat product - press down 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 amount 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, there is iron in the tongue, 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 by-product is rich in B vitamins, which are important for metabolism and for the normal functioning of the 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 has an allergic reaction, it is worth abandoning the by-product for a while and consulting 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 on the beneficial properties of beef tongue.

Cooking use

Beef tongue is one of the delicacies, on the basis of which you can prepare real culinary masterpieces. When boiled, it is cut into slices and served as a separate appetizer, and is also used as a basis for aspic. Beef tongue is also used to prepare various salads, appetizers, julienne, etc. This offal is best combined with pickled mushrooms, asparagus, pineapples and peas. For a variety of flavors, you can use different 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 an ordinary enamel pan or 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) there and turn on the "Stew" 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, put the peeled offal into the device, add fresh vegetables cut into several parts (onion with carrots), add 2/3 tablespoons of salt, as well as 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 the cutlery pierces the flesh well, then 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 chefs say that in order to properly clean the beef tongue, the offal must be dipped in very cold water for exactly sixty seconds immediately after cooking. 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 beef tongue 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 the food foil into large pieces and sprinkle with Italian herbs seasoning on top. Now cut the raw peeled beef tongue into small pieces and put on foil pieces. Then each tongue medallion should be sprinkled with lemon juice, salt to taste, wrapped 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 breadcrumbs. 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. Then pour the stewed onions 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 crushed 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. Pour the prepared sauce on top of the beef tongue.

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, chopped garlic, red pepper and ground smoked paprika there according to your preference. 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, boil the beef offal, 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 slices, 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 the Bulgarian pepper, two tomatoes and a bulb onion into rings. 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. Then rub the tongue abundantly with table salt with spices, as well as a mixture of dried and ground vegetables, which 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 the 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 of 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 green onion feathers, pour in a teaspoon of apple cider vinegar, 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. Carefully eat the tongue if you have problems with the thyroid gland, as well as with 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.

With high cholesterol, pancreatitis, experts do not allow the use of beef tongue.

Beef is the meat of cattle, which includes bulls and cows of various ages. There is evidence that the first ancestors of modern cattle were domesticated in Transbaikalia about eight thousand years ago.

Beef is classified into the second, first and highest grade. The dorsal and chest parts, as well as fillet, rump, rump and rump belong to the highest grade. The first grade includes the shoulder and shoulder parts of the carcass, and the second grade includes the shanks, front and back, and the cut. The most valuable is the meat of beef cattle. The meat of immature young animals is especially appreciated.

Beef liver, heart, brains, kidneys and beef tongue belong to the first category of pulp by-products. Beef tongue is rightfully called a delicacy. It consists of muscle tissue covered with an outer shell. The tongue can weigh from two hundred grams to two kilograms. This delicacy is carefully processed before it goes on sale. Lymph nodes, fat and connective tissue are removed from it.

Composition and calorie content of beef tongue

One hundred grams of the tongue contains 68.8 g of water, 150 mg of cholesterol, 4.8 g of saturated fatty acids and about one gram of ash. There are a lot of proteins in the tongue (about 16%). There are a lot of vitamins in this product. One hundred grams of the tongue contains 7.7 mg of vitamin PP, 0.4 mg of vitamin E, 4.7 mg of vitamin B12, 6 μg of vitamin B9, 0.2 μg of vitamin B6, 2 μg of vitamin B5, 0.3 μg of vitamin B3 and 0 , 12 mcg vitamin B1. The tongue also contains 9 μg of tin, 16 μg of molybdenum, 19 μg of chromium, 0.053 mg of manganese, 94 mg of copper, 251 mg of iron, 224 mg of phosphorus, 255 mg of potassium, 100 mg of sodium, 19 mg of magnesium and 8 mg of calcium.

The calorie content of beef tongue is 173 kcal per hundred grams of product.

The benefits of beef tongue

This gourmet by-product promotes the synthesis of hormones and amino acids, and also activates the production of insulin, helping to normalize the concentration of sugar in the blood. That is why the benefits of beef tongue for diabetes are obvious. An important benefit of beef tongue is a beneficial effect on the human nervous system.

The calorie content of beef tongue is relatively low. There is no connective tissue in the tongue, so it can be classified as an easily digestible food. Doctors recommend eating boiled beef tongue as often as possible for anemia, peptic ulcer, pregnancy, gastritis. It is believed that regular consumption of the delicacy helps to cope with migraines and insomnia.

One hundred grams of this offal contains 150% of the daily value in vitamin B12, which regulates carbohydrate and fat metabolism in the body. A small piece of tongue satisfies one third of the daily requirement of the body in vitamin PP, and in zinc - by 40%.

Beef tongue harm

The amount of fat in beef tongue is three times more than in the liver. Beef tongue can harm the kidneys and liver only in case of excessive use.

To reduce the harm of the beef tongue, it is necessary to remove the skin from it before boiling.

In addition, the harm of the beef tongue can manifest itself if hormones, pesticides, antibiotics (most often through feed) were injected into the meat of the animal.

Methods for preparing beef tongue

Many culinary experts around the world appreciate this offal for its delicate, refined taste and high nutritional qualities. National dishes from the language are present in Polish, Georgian, Russian, Chinese, Tunisian cuisines. In gastronomy, there are several options for preparing this delicacy, but boiled beef tongue is the most popular.

Boiled beef tongue is extraordinarily tender and very soft. It should be cooked for at least three to four hours. When boiled, it may swell slightly and increase in size. To add additional taste and aroma to the finished product at the end of boiling, it is recommended to add various spices and spices to it, in particular, black pepper and bay leaves.

The tongue also tastes excellent when stewed. You can stew it in sour cream, cream and even wine. The delicacy can also be stuffed, fried in batter or breadcrumbs, or baked. This product is widely used in the production of smoked meats, sausages, canned food and ham.

It is very useful to cook aspic from the tongue. To do this, you must first prepare the tongue, rinse it, fill it with water and add bay leaves, pepper, onion and carrots. It should be cooked for two to three hours over low heat. The cooked boiled beef tongue should be cooled, skinned and cut into thin slices. Strain the cooled broth, pour gelatin and leave for an hour to swell. Then heat the broth to dissolve the gelatin. Put pieces of tongue on a dish, add carrots and parsley. Then pour everything with broth and leave in the refrigerator until it solidifies.

YouTube video related to the article:

Beef tongue is a tasty and healthy dietary dish

Beef tongue is a by-product of category I, it has the highest nutritional value in comparison with pork or lamb tongues, calorie content of the tongue is 173 kcal.
The weight of the beef tongue is from 800 g to 2.5 kg, on sale it is found smoked, salted and fresh. Beef tongues are characterized by a delicate and pleasant taste. They are high in protein and fat.

Chemical composition of the product

Languages \u200b\u200bcontain about 70 - 72% water, about 13 - 14% protein and 12 - 13% fat, they contain vitamins PP, B1, B2, B6. The beef tongue contains sodium, magnesium, copper, calcium, potassium, iron, manganese and cobalt. The content of 150 mg of cholesterol in 100 g of the product indicates that beef tongue diet can be useful for people who have diseases of the circulatory system and digestive organs.

Beef tongue is a storehouse of zinc, about 40% of its daily value is contained in 100 grams of the product. Zinc helps lower blood cholesterol and heals wounds.

In addition, zinc is able to synthesize protein and significantly enhance immunity. In addition, the benefits of beef tongue are obvious for those who have diabetes mellitus, since eating this product leads to the natural production of insulin, which lowers blood sugar levels.

Beef tongue as a dietary product

Beef tongue diet especially useful for pregnant women and children, since this product contains practically no connective tissue, and therefore is well absorbed. Before using the beef tongue for food, it must be boiled, while choosing a larger pan, since during cooking the tongue swells and grows in size. Boil fresh beef tongue for about 3 hours. The dish is done when the tip of the tongue is easily pierced. After boiling, you need to remove the skin from the tongue.

Excellent beef tongue diet added to various appetizers, salads and hot dishes. Beef tongue dishes are full of original, interesting taste and are highly valued in the cuisines of various nations of the world.

Many popular diets include beef tongue dishes in their diets. For example, the famous Ducan diet. Beef tongue diet uses not all, but only the first half of the language. Both hot and cold dishes can be served.

Given the low calorie beef tongue, extra pounds for losing weight will not add.

Wherein beef tongue calorie content, which is relatively small, in 100 grams contains about 9% of the daily calories needed by a person.

Beef tongue calories, which can be burned quite quickly, is able to cover the body's need for vitamin B12 by 157% of the daily value per 100 grams of product. With the help of this vitamin, fat and carbohydrate metabolism in the human body is regulated, and its lack can contribute to the development of Alzheimer's disease.

If we compare pork and beef tongues calorie content the second, lower than the first, by about 40 calories.

Combining beef tongue with other low-calorie foods can help you lose weight.

Beef tongue is a universal product, it can be used to prepare a lot of various dishes - snacks, salads, hot, it can even be eaten instead of sausages with sandwiches. To make delicious beef tongue dishes please you and your family, we will tell you about the intricacies and nuances of its preparation.

Not every housewife takes on the preparation of beef tongue, but all because the process of cooking it at first glance may seem very complicated. You should not be afraid - even a novice culinary specialist can cook a beef tongue deliciously, and we will tell you how it is done.

For salads, as well as many other dishes - aspic, soups, pies, the tongue must first be boiled. Therefore, first of all, you should master the science of proper cooking of beef tongue.

How to cook beef tongue properly

So, before boiling, it is better to soak the tongue in water for at least half an hour, so that it is easier to clean it of dirt. After soaking with a knife, scrape off mucus, grease, dirt, blood from the tongue, leaving the skin clean, then rinse well under cold water.

Next, you need to pour cold water into the pan, bring it to a boil and put your tongue. When boiling, the tongue grows in size, so if it is large, it is best to cut it in half. Boil the tongue until the water boils again, remove the foam, cook for 15 minutes, then drain the water. Next, put the tongue back into boiling water and let it boil, then cook the tongue until tender. Submerging the tongue in boiling water, not cold water, will make it more juicy and tender.

The answer to the question of how much to cook beef tongue depends on the weight, size, age of the cow, as a rule, it is no less than 2 and no more than 4 hours. You can check the readiness as follows: after 2 hours of cooking, pierce the tongue with a fork - if clear juice is released, it is ready, and if it is unclear, boil the tongue until the juice becomes transparent. So that the boiled tongue is not tough, salt it only at the end of cooking; together with salt, you can add bay leaves, peas and peeled carrots to the water - this will make the tongue more fragrant.

After cooking, the finished tongue is removed from the liquid and transferred to a container of cold water for 2-3 minutes. A very important stage is the removal of the skin from the tongue, it is immersion in cold water that will make it easier to cope with this task.

Some housewives prefer to salt the tongue only after cleansing: for this, the finished peeled tongue is again put into the broth where it was boiled, everything is salted and seasoned, the tongue is boiled for about 15 minutes more. The resulting broth can be used for aspic. By the way, carrots, onions, spices and herbs are put into the broth peeled, but not chopped - whole, so the broth and tongue will be more fragrant. If you cook soup in this broth, then you need to use new, fresh roots for it, and those on which the broth was cooked should be thrown away.

With boiled beef tongue, you can cook a lot of dishes. By the way, this is a very useful, dietary and light product - it is recommended to eat it for pregnant and lactating women, patients with anemia, after operations, as well as for small children. They make a lot of snacks, salads, hot ones from the tongue, and they just eat it as cold cuts (cut the boiled tongue like sausage, wrap it in foil and store it in the refrigerator). Here are the most interesting and delicious recipes for beef tongue dishes.

Beef tongue salad with mushrooms and prunes

You will need: 300 g of boiled beef tongue, 250 g of champignons (or other fresh mushrooms), 50 g of prunes, fried hazelnuts, 1 onion, mayonnaise, black pepper, salt.

How to make beef tongue salad. Finely chop the mushrooms and onion, fry together until the liquid evaporates. Cut the boiled tongue into strips, mix with chopped prunes, chopped nuts, mushrooms and onions, pepper and salt, and season with mayonnaise. Chill the tongue salad before serving.

Beef tongue aspic

You will need: broth, boiled tongue, boiled carrots, boiled egg, canned green peas, parsley, dill, gelatin.

Making aspic from the tongue is easy. Strain and cool the broth that remained after boiling the tongue, add gelatin and leave for an hour, then heat it without boiling until the gelatin dissolves. Cut the tongue, boiled carrots and an egg into pieces of the desired shape, put in molds along with herbs and peas, pour in chilled broth and remove until they solidify in the cold.

And you can also cook interesting hot dishes from the tongue, for example, like meat in french.

Beef tongue, baked with mushrooms, "under a fur coat" *

You will need: 600 g of boiled tongue, 200 g of mushrooms, 200 g of cheese, 50 ml of cream, 2 tomatoes, 1 tbsp. sour cream, 1 tbsp. flour, 1 onion, spices, salt.

Cooking beef tongue baked with mushrooms. Finely chop the mushrooms and onions, fry them together in oil until the liquid is completely evaporated, add flour mixed with sour cream, salt, season with spices, warm until thickened. Cut the boiled tongue into slices about 1-1.5 cm thick, put on a baking sheet covered with paper, put the prepared mushroom mixture on top, cover with tomato circles, and top with cheese plastics. Bake the tongue under a fur coat in an oven preheated to 200 degrees for 15-20 minutes.

* From me personally: I don't think this is a recipe for losing weight, except for low-fat cream and sour cream

And also, beef tongue can be salted or pickled.

Salty beef tongue

You will need: 1 beef tongue, 2 tablespoons. coarse salt with a slide, seasonings and spices to taste.

How to salt your tongue. Rinse and clean the tongue with a knife, dry it, rub with spices and salt, put in a bag, leave for 10-12 hours at room temperature, then put it in the refrigerator for 6-7 days, shake the bag occasionally. After the expiration of the time, put the tongue in a saucepan, pour in water, put spices and roots to taste, boil until tender, then pour over with ice water, peel, put it back in the broth and warm up.

Asian marinated tongue recipe

You will need: 600-700 g of boiled beef tongue, 2 tbsp. sesame seeds, 1 bell pepper, hot pepper, garlic, 2 tbsp. soy sauce, 1 tsp each vinegar and honey, ground ginger, salt.

How to pickle your tongue. Chop the garlic, fry for 2 tablespoons. butter, add hot pepper, put the tongue, cut it into strips, add sesame seeds and warm up. Stir vinegar with honey and soy sauce, pour the marinade to the meat, add spices, mix, remove immediately from heat, put in a bowl, add bell peppers, chopped into strips, mix, sprinkle with herbs. You can serve such a tongue hot and cold.

Probably everyone knows that beef is good for health. This meat is a source of many useful elements and is easily absorbed by our body. So one of the highly useful and at the same time universal products of this type is considered to be beef tongue. It can be used to prepare a wide variety of dishes - salads, snacks, as well as hot dishes. However, one of the most delicious dishes based on it is aspic. Let's try to understand a little about the intricacies of its preparation, and also determine exactly what useful properties this dish has.

How to cook jellied beef tongue? Recipe

To prepare jellied beef tongue, you need certain foods. The most important thing here is, of course, the language itself. Take it weighing up to one kilogram. You will also need a medium-sized onion and carrot, a couple of parsley roots, about a dozen peppercorns, three to four pieces of allspice, and one or two cloves. Also for this dish, prepare a couple of bay leaves, thirty grams of instant gelatin, a couple of eggs and a few sprigs of parsley. The salt should be used depending on your taste preference.

First, defrost the beef tongue and rinse it thoroughly under running water, then pour this product with cold water in a saucepan so that the liquid completely covers it. Place the container on a fire, and after a while, be sure to remove the foam.

After the water boils, add the peeled whole onion, carrot, and parsley roots to it. Also throw both varieties of pepper, cloves and bay leaves into the container (the latter, by the way, need to be removed after about half an hour and thrown away).

Boil the tongue over medium heat for two hours, then remove it from the broth and immediately rinse it with cold running water, then quickly remove the skin from it.

Remove the onion and roots from the broth. You can use carrots to garnish aspic by cutting them into thin slices. After fishing for these ingredients, strain the broth through a clean cloth of sufficient density. To lighten the jelly, take one fresh egg white, beat it with a glass of chilled broth, and combine with a tablespoon of lemon juice. Pour the resulting mixture into the boiling broth. Do not forget to salt and pepper (optional) the future aspic. Next, dissolve the gelatin in one glass of fairly hot (but not boiling) broth and add to the rest of the liquid.

Then pour the resulting broth into containers in a thin layer and put it in the refrigerator. Wait until such a bottom layer grabs, then place slices of the tongue, pieces of boiled egg, carrots, and chopped parsley on it. Pour over the rest of the broth and refrigerate overnight. Serve the cooked dish with horseradish and any side dish.

What is the value of beef jellied tongue? Product benefits

Beef tongue is an excellent source of many vitamins, including B vitamins, which effectively improve the condition of the skin and hair, and have a positive effect on the state of the nervous system. This product also contains vitamin PP, which effectively eliminates insomnia and frequent migraines. The consumption of beef tongue helps to establish the activity of the pancreas, namely the synthesis of insulin by this organ, it also has a positive effect on the production of other substances necessary for our body - hormones and amino acids. Also, this product contains a lot of minerals, among which zinc occupies one of the first places. So beef tongue is able to satisfy forty percent of the daily intake of this substance for an adult. In addition, it contains a significant amount of potassium, iodine, phosphorus, sulfur, iron, as well as chromium and molybdenum.

Only one hundred grams of beef tongue contains one hundred and fifty percent of our body's daily need for vitamin B12. This substance is known to regulate metabolic processes, and also helps to eliminate anemia.

Beef tongue has a rather low calorie content, and the absence of connective tissues in its composition makes it an easily digestible product. Doctors strongly recommend including it in your daily diet with the development of anemia, gastric ulcers, as well as pregnancy and gastritis.

Who can be harmful to jellied beef tongue? Product harm

This product can only harm if consumed excessively. So in its composition there is a significant amount of fat, which, when overeating, can adversely affect the activity of the liver or kidneys. You should not get carried away with this product even if you suffer from problems with the thyroid gland, as well as from allergic rhinitis or bronchial asthma.

In rare cases, beef tongue can cause allergic reactions, which is a direct contraindication to its consumption.

It is worth considering that the body can be damaged if antibiotics, additives, hormones and pesticides were used when raising the animal. That is why it is worth buying such a delicacy only in trusted places.

Thus, with moderate consumption, beef tongue is able to bring exceptional benefits and saturate our body with a number of highly useful elements.

Beef by-products are appreciated all over the world, as they make many healthy dishes. The most valuable gourmets consider the language. It has the most delicate structure and excellent taste, so it can be safely ranked among the most exquisite delicacies. The benefits and harms of beef tongue are actively discussed by adherents of a healthy diet. To understand this issue, you need to find out what valuable substances are in its composition, and study the calorie content.

The nutritional value

There is practically no connective tissue in the gourmet offal. Due to this, it is assimilated by a person easily and quickly. Its use has a beneficial effect on the body. The chemical composition is striking in its diversity and value. Upon deep study, experts found about 16% of proteins in it, 12% of fats, and about 2.1% of carbohydrates.

There are many extraactive substances in the pulp of the tongue. It is they who give dishes an exquisite taste and fill the broth with a tantalizing aroma that stimulates the appetite. Chemical research has revealed the following compounds in beef tongue:

• leucine, tyrosine;
• glutamic and inosinic acids.

The product contains a large set of B vitamins, vitamins PP, E and other valuable elements.

Nutritionists appreciate the low calorie content of offal. In 100 g of raw tongue, about 174 kcal. The value may deviate slightly upwards. It depends on the conditions of keeping the animal and on its age. In a boiled tongue, the calorie level decreases and is 90-100 kcal per 100 g. The amount of cholesterol in cooked dishes is minimal. This feature makes it possible to successfully use the most tender meat for feeding people weakened after surgery and for losing weight.

Product benefits

Due to its easy digestibility, beef tongue is useful for people suffering from gastritis, ulcers and other diseases of the gastrointestinal tract. Its presence in the diet allows the body to provide the body with many substances necessary for smooth functioning.

1. Iron is of great benefit in the composition of the tongue. It improves blood composition, prevents anemia, regulates blood pressure and relieves headaches.
2. Calcium and phosphorus help to strengthen bones and protect tooth enamel from destruction.
3. Potassium improves immunity, promotes the work of the heart muscle, fights chronic fatigue.
4. In small quantities, doctors advise to include dishes from the tongue in the diet for diabetes mellitus. They contain chromium - the most important trace element, the lack of which affects the course of type 2 diabetes. If it is supplied in sufficient quantities to a person with food, this greatly reduces the symptoms of an insidious disease. People have less thirst, urge to use the toilet, fatigue decreases.

Beef tongue is an excellent tool for maintaining youth and health. Boiled tender meat gives a person vigor and excellent health, has a positive effect on the work of many organs.

For men

The stronger sex needs a lot of protein. By consuming a dietary offal, they fully provide the body. It is especially important for athletes to build muscle mass. In addition, protein is involved in metabolism, improves mental alertness and promotes fast satiety.

Men seeking to correct weight need food from the tongue. They will help you lose extra pounds, keep your lean muscles and relieve you of the excruciating feeling of hunger.

For women and children

Girls are advised to boil the product and be sure to eat it several times a week in order to saturate the body with zinc - a valuable substance, justly called by scientists "the element of youth." It is indispensable for the thickness and shine of hair, healthy skin, strong nails. reduces appetite, normalizes hormones in women and promotes weight loss.

The complex of vitamins in the by-product allows women to feel healthy and energetic.

1. Vitamins of group B, entering the body, soothe the nervous system, prevent migraines and sleep disturbances.
2. Vitamin E ensures the preservation of red blood cells and the flow of oxygen to the organs. It normalizes blood pressure, strengthens blood vessels and protects against radiation. Tocopherol is responsible for the elasticity of the skin and stimulates the sex glands. It is also necessary for older women because it prevents pigmentation on the hands and reduces the risk of Alzheimer's disease.
3. Vitamin PP does not allow the development of arthrosis, reduces the fragility of blood vessels. It is needed for the health of the nervous system. Vitamin quickly removes signs of depression, improves memory, makes a person balanced.

For pregnant women, offal is of great benefit. Due to iron, it improves the process of hematopoiesis and protects expectant mothers from anemia.

It is important for children to provide a varied menu. Beef tongue is an ideal product for this, as it has everything necessary for the baby to grow and develop intensively. Pediatricians are allowed to include language in the child's diet from 1 year old, along with other meat dishes. Be sure to give this food to the children. It increases the body's resistance to colds and stimulates the brain.

Contraindications

Despite all the benefits, in some cases, the use of beef tongue can be harmful. It is high in fat, so do not get carried away and eat it excessively. Overeating can cause liver and kidney problems.

1. In order not to harm the body, experts recommend eating no more than 150 g of beef per day for adults who are not burdened with health problems. The same dosage applies to the use of offal.
2. Pregnant women and babies need to halve the daily allowance and eat no more than 70-80 g of meat. During the diet, include boiled tongue in the menu 1-2 times a week.

Individual intolerance to offal happens very rarely, but it cannot be excluded from possible contraindications to the use of the language.

Important!
Doctors have closely studied the effects of the delicacy on the body. They recommend people suffering from bronchial asthma and thyroid problems to eat the product with caution, after consulting a doctor.

To make the meat only beneficial, purchase it in trusted places. Be sure to check the presence of a special stamp on the offal, which is put by the sanitary service. He says that you are paying money for quality meat from a healthy animal. In spontaneous markets, it is easy to buy tongue from a cow raised on antibiotics and hormones. This will nullify all the beneficial properties and cause severe harm to the body.

After analyzing the composition of the beef tongue, we can say that it is incredibly beneficial to health if it is included in the menu in reasonable quantities. Diet meals are great for health food and a chic holiday feast, so be sure to use them in your diet.