Beef tongue is a dietary product, as it contains many amino acids, vitamins and beneficial micro and macro elements, while it is well absorbed by the body and has a relatively small caloric content. If you regularly include in the diet dishes from the language, then it will certainly have a positive effect on overall well-being. In addition, beef tongue is so tender and tasty that it can decorate even a festive table. However, some housewives do not risk making snacks from this product even on solemn occasions, since they do not know how to cook beef tongue correctly. In fact, this process, though long, is not difficult. It is only important to know the technology of cooking.
Cooking Features
Beef tongue baked, fried, salted, make hot dishes and cold snacks, including very tasty aspic. But whatever method of cooking the language would be chosen, it must be boiled and cleaned. And it must be done correctly, because due to the violation of technology, the language may not be sufficiently tender and tasty, it will be poorly cleaned.
- The first step is to choose a quality product. The tongue should be fresh, preferably not too strong, have a pleasant pink shade, under it should not be bloody pools, indicating that the product was subjected to freezing. When you press a tongue with your finger, it must restore shape, that is, be elastic.
- Before you start cooking the tongue, it should be thoroughly washed, cleaned of films. However, even with a thorough cleaning, it is better to pour out the first decoction after the tongue has been boiled in water for 10-15 minutes.
- A large capacity is needed for boiling the tongue, since it swells up quite strongly.
- Calf tongue weighing about 1 kg is boiled for 2 hours; if it is larger, it is cut into 2 parts, and the cooking time is increased to 3-4 hours.
- It is recommended to salt the tongue 15 minutes before its readiness. Around this time, you can add spices, spices, roots. Parsley and celery roots, onions, carrots, bay leaves, peas are combined with the tongue.
- In order to make the cooked tongue easier to clean, it is dipped for 10-15 minutes in cold water.
- When boiling, the tongue is put into boiling water.
- Chop tongue better after it has cooled.
The knowledge of these subtleties is quite enough to cook the tongue deliciously and at the same time not to experience difficulties in order to clean and chop it.
How to cook boiled tongue in a pan
Composition:
- beef tongue - 1 kg;
- water - how much will leave;
- salt - to taste;
- bay leaf - 1 pc. on 1 l of water;
- black pepper peas - 5 pcs. on 1 l of water;
- carrots - 100 g;
- onion - 150 g.
Method of preparation:
- Wash, clean the tongue from the film, soaking it for an hour before that in cool water to facilitate the process.
- Boil the water, put the tongue in it, boil for a quarter of an hour, drain the water.
- Boil a new batch of water. Put the tongue in it and boil for 2 hours, adding water as it boils away.
- Salt the broth. Add to it spices, peeled and cut into 3-4 pieces of carrots, 2-3 small onions, freed from the husk. Boil another 15 minutes.
- Take out the tongue, lower it for 15 minutes in cold water.
- Remove, peel off, cut into slices or pieces of the desired shape and size.
Boiled tongue can be served as an independent snack, can be used for cooking other dishes.
How to cook boiled tongue in a slow cooker
Composition:
- beef tongue - 1 kg;
- bulb onion - 100 g;
- carrots - 100 g;
- garlic - 2 cloves;
- bay leaf - 2 pcs .;
- salt, pepper and pepper - to taste.
Method of preparation:
- Soak the tongue for 40 minutes in cold water, wash and remove the film.
- Place the tongue in the multicooker, fill it with water so that it covers it completely.
- Turn on the multicooker for 10 minutes in the steam cooking mode, remove the foam.
- Salt to taste, add spices and peeled vegetables (whole). Run the “Quenching” program for 3 hours.
After that, it remains to remove the tongue, hold it in cold water for a bit and clean it. The broth in which it is boiled in a slow cooker can be used to make a fill of tongue.
Filler from
Composition:
- beef tongue - 1 kg;
- chicken egg - 2 pcs .;
- boiled carrots - 100 g;
- canned green peas - 100 kg;
- curly parsley - to taste;
- gelatin - 20 g;
- broth - 1 l.
Method of preparation:
- At first you should cook boiled tongue in any convenient way, cool and cut into slices or cubes - depending on how you like.
- Now pour 150 ml of broth, cool it to room temperature. Mix with gelatin.
- After 10 minutes, add the rest of the broth and heat it over low heat to dissolve the gelatin.
- Pour some broth with gelatin into the molds, put them in the refrigerator for 15 minutes.
- While the gelatin freezes, you can make the rest of the ingredients: cut the carrots and eggs into slices.
- Remove the slices, put a slice of egg, a couple of parsley sprigs, and a few slices of carrot on a thin layer of gelatin in the center.
- Mix pieces of tongue with green peas, lay them on top. Pour the remaining broth mixed with gelatin, refrigerate until cool.
Before serving, it will only be necessary to remove the filler from the tongue from the mold. It will be very easy to do if you lower the molds for a few seconds in warm water.
How to make stuffed tongue
Composition:
- beef tongue - 1 kg;
- pickled cucumbers - 100 g;
- carrots - 100 g;
- garlic - 4 cloves;
- onions - 100 g;
- salt, bay fox, bell pepper - to taste;
- water - how much will leave.
Method of preparation:
- Soak your tongue for an hour in cool water, wash it and scrape it.
- Make a deep longitudinal slit in the tongue.
- Peel the carrots, cut along into thin sticks.
- Cut strips of pickled cucumbers.
- Cut the garlic cloves lengthwise into 4 pieces.
- Insert carrots, garlic and cucumber strips in a longitudinal section in the tongue. Connect both sides of the tongue and tie it with a thread.
- Boil the water, put the tongue in it and boil it for 2 hours.
- Add the peeled onion to the broth, without cutting, salt and spices.
- Boil the tongue for another half hour.
- Put the tongue in cold water. After 15 minutes, remove it, remove the thread, clean the skin.
- Cool the tongue and cut into thin slices.
Such cutting looks very good on a festive table. Her taste will not disappoint you either.
How to make a salty tongue
Composition:
- beef tongue - 1 kg;
- salt - 0, 2 kg;
- spices - to taste.
Method of preparation:
- Wash your tongue before soaking it in cool water. Pat dry with napkins.
- Mix salt with spices. Pour it into the bag.
- Put tongue in salt bag. Tie and shake so that the salt is distributed evenly.
- Put the tongue in a cool place for a day.
- Take out, shake off the salt. Put in boiling water and boil for two hours. Half an hour before the readiness, add the spices to the broth to taste.
How to bake tongue in the oven
Composition:
- beef tongue - 1 kg;
- sour cream - 50 ml;
- mustard sauce - 50 ml;
- carrots - 100 g;
- onions - 100 g;
- salt, spices - to taste.
Method of preparation:
- Boil the tongue in a saucepan or multi-cooker, cut into large slices.
- Grind grated carrots, finely chop the onion. Stir.
- Cover the mixture with tongue slices on both sides, leave for half an hour in a cool place.
- Mix sour cream with mustard.
- Place each slice of tongue on a piece of foil. Smear with mustard cream sauce. Secure the ends of the foil from above.
- Place on a baking sheet and bake in a preheated 180 degree oven for 20 minutes.
Serve the tongue prepared in this way with a side dish, removing it from the foil. It harmonizes very well with mashed potatoes.
How to fry tongue in breadcrumbs
Composition:
- beef tongue - 1, 2 kg;
- chicken egg - 4 pcs .;
- wheat flour - 160 g;
- breadcrumbs -160 g;
- vegetable oil - how much will leave;
- salt - to taste.
Method of preparation:
- Boil the tongue, cut it into slices about half a centimeter thick or a little more.
- Sift flour, mix it with salt and spices to taste.
- In a separate bowl, beat the eggs.
- In a third bowl, add the crackers.
- Heat the oil in a pan.
- Dip each slice first in flour, then in egg, and finally in breadcrumbs. Fry on both sides over medium heat until an appetizing crust forms.
Serving cooked in this recipe language is best hot, with a side dish of baked vegetables.
How to cook pickled tongue
Composition:
- beef tongue - 1 kg;
- Bulgarian pepper - 0, 45 kg;
- garlic - 4 cloves;
- soy sauce - 50 ml;
- olive oil - 50 ml;
- apple cider vinegar (6%) - 50 ml;
- fresh dill - 50 g.
Method of preparation:
- Boil the tongue, cut it into strips.
- Mix garlic, finely chopped dill, vinegar, oil and soy sauce. Put this mixture in a tight bag.
- Put the language in the package. Tie and shake well.
- Send for a day in the fridge.
- Pepper cut in half lengthwise, remove the seeds, bake it in the oven (20 minutes), peel off the film and cut into strips.
- Mix marinated tongue with bell pepper.
The result is a savory snack, which is not ashamed to treat friends.
How to make a salad from the language
Composition:
- boiled beef tongue - 0, 4 kg;
- pickles - 0, 2 kg;
- white mushrooms or champignons (fresh) - 0, 2 kg;
- sour cream - 150 g;
- dry white wine - 20 ml;
- mustard (sauce) - 10 g;
- black ground pepper - a pinch;
- vegetable oil - how much will leave.
Method of preparation:
- Boil the meat by-product, cut it into small cubes.
- Chop cucumbers into small cubes.
- Grind the washed and dried mushrooms with a knife, fry them in oil until the liquid released from the mushrooms evaporates from the pan.
- Mix tongue with cucumbers and mushrooms.
- In a separate bowl, beat the sour cream with mustard, wine and pepper. Season the salad with the resulting mixture.
An exquisite appetizer made according to this recipe is unlikely to be left to anyone indifferent.
Now that you know how to cook beef tongue deliciously, he will be a frequent guest at your table.
