How to cook beef tongue for slicing. How to cook beef tongue

Tender and juicy beef tongue is, in my humble opinion, a real delicacy and the king of the festive table. Since Soviet times, there has been a tradition to “get” the tongue for the New Year or another event in order to put it on the festive table along with caviar, sausage, sprats and other products that people did not even remember on weekdays. True, unlike many other Soviet delicacies, beef tongue was very inexpensive and affordable for everyone, only to see it on sale was akin to a miracle. In our time, the price of the language has grown significantly, so that he successfully retained his place in the elite category of products.

The main charm of beef tongue for me is that it is probably the only type of meat that is very tasty to eat in its natural boiled form, that is, without frying in oil, without breading, without sauce and other embellishments. Boiled beef tongue has a very delicate and delicate meat taste and a delicate texture that literally melts in your mouth. It is wonderfully good both warm as a hearty and healthy second course, and as a cold appetizer with a slice of rye bread and a spoonful of grated horseradish. In addition, you can make delicious aspic and a lot of various salads from the boiled tongue, which can become a real decoration of any holiday table.

Cooking boiled beef tongue at home is not difficult. It is enough to have a small set of spices and fragrant roots in the household - and the language will turn out beyond praise. Although the process of cooking a massive beef tongue takes quite a lot of time, it practically does not require your participation and attention, therefore, it allows you to save energy during the festive worries and troubles.

Boiled beef tongue contains quite a lot of vitamins, microelements and valuable animal protein, which are necessary to maintain the health of children and adults. Iron, which is part of it, accelerates the processes of hematopoiesis in the body and fights anemia. Due to the lack of connective tissue, the tongue is easily absorbed in the intestines, saturating the body with useful substances as much as possible, therefore this product is especially recommended for feeding children, as well as sick and recovering people. All these unique properties make beef tongue an indispensable dish for dietary nutrition, which you should definitely include in your family's diet and as often as possible!

INGREDIENTS:

• 1 beef tongue
• 3 liters of water
• 1 onion
• 1 carrot
• 1 small bunch dill and/or parsley
• 5 - 6 cloves
• 5 - 6 allspice peas
• 3 - 4 bay leaves
• 1.5 st. l. salt

COOKING METHOD:

1. In order to prepare boiled beef tongue, boil water in a large saucepan and put the tongue in it, thoroughly washed under running water.

2. On high heat, bring the water to a boil again and remove the resulting foam with a spoon. Reduce the heat under the pot so that the water barely boils and cook the beef tongue for 1 hour.

Important! Try not to miss the moment of boiling water, because if you do not remove the foam in time, with a strong boil, it will quickly shatter into pieces, pollute the broth and then it will be quite difficult to remove it.

3. Peel and wash the onion thoroughly, make several cuts in it with a knife and stick dry clove buds into them.


4. Place onions, whole peeled carrots and a bunch of fresh herbs in a saucepan with tongue, which can be tied with kitchen string so that it is easier to remove it from the broth at the end of cooking. After another 1 hour of cooking the tongue, add allspice and bay leaf to it.

In addition to these ingredients, parsley and celery root can also be added to the broth for cooking the tongue.

5. The total cooking time for beef tongue is 2 to 4 hours, depending on its size, as well as the age of the animal to which it belonged. If the water boils heavily during long cooking, you can periodically add a little boiling water to the pan.

From time to time, the tongue should be pierced with a knife, and if a reddish liquid does not ooze from the cut, this means that it is ready. It took me about 3 hours to cook a tongue weighing 1.3 kg.

6. Remove the finished tongue from the broth and hold it under running cold water for 1 to 2 minutes, after which it can be easily peeled with your hands. Return the cleaned beef tongue to the hot broth, add salt and boil for another 8-10 minutes, after which it can be removed and cut into portions.

The broth left after boiling the tongue can be filtered and used for cooking first courses.

Boiled beef tongue can be served as a cold appetizer along with horseradish and green peas, or as a second course with any side dish of your choice. In addition, you can cook aspic and a variety of holiday salads from it. And the simplest option is to put a thin slice of the tongue on bread, lightly smeared with mustard, and get a delicious sandwich for a hearty and healthy snack. Bon appetit!

And what is your favorite and time-tested dish with boiled beef tongue? Please share in the comments so that everyone can learn something new about this wonderful product that is not often on our tables!

There is nothing easier than boiling the tongue and preparing a festive cut from it for the guest table. But not everyone knows how to do it right. A few simple subtleties will help you with this. Language is such a product that it is just as bad not to cook it as it is to digest it. He 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 were salted at the end.

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

Rinse the tongue well and cut off the salivary glands, fat and everything superfluous. Pour cold water, bring to a boil and drain this water. All unnecessary will go with this water. Pour in fresh hot water and bring to a boil.

Bring to a boil again.

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

Immediately add the washed onion. Here, if desired, you can peel it and even cut it, or you can lower it entirely 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, salt the tongue again and add the bay leaf. You can cook the tongue under a closed lid over low heat. The broth after boiling the tongue is usually not used, so you can not be afraid to oversalt it. Check the readiness of the tongue with the tip of a knife. If the knife enters the tongue like clockwork, then it is ready. I cooked for 2 hours and 20 minutes.

In order for the tongue to be easily cleaned after cooking, it must immediately be lowered under cold water and held in it for 3 minutes. Start removing the skin from the tip of the tongue. She is removed with a stocking.

If there is a need to save the tongue until the festive table, then store it in the broth in the refrigerator. Before slicing, the tongue should be cooled, then it will be cut thinly and beautifully. I cut it to show the result while still hot. Turned out very soft.

Beef tongue is a versatile product, you can cook a lot of different dishes from it - appetizers, salads, hot dishes, you can even eat it instead of sausage with sandwiches. To make delicious beef tongue dishes delight you and your family, we will talk about the intricacies and nuances of its preparation.

Not every housewife takes up 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 cook can cook delicious beef tongue, 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:

So, before cooking, 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, fat, 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 the tongue. The tongue expands as it cooks, so if it's large, it's 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, the tongue must be put back into boiling water and let it boil, then cook the tongue until tender. Immersion of the tongue in boiling rather than 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 not less than 2 and not more than 4 hours. You can check the readiness like this: after 2 hours of cooking, pierce the tongue with a fork - if clear juice stands out, it is ready, and if it is cloudy, boil the tongue again until the juice becomes transparent. So that the boiled tongue is not tough, salt it only at the end of cooking, along with salt, you can add bay leaves, peppercorns 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 with 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 cooked for about 15 more minutes. The resulting broth can be used for aspic. By the way, carrots, onions, spices and greens are put into the broth peeled, but not chopped - whole, so the broth and tongue will turn out to be more fragrant. If you cook soup on 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 with anemia, after operations, and also give it to small children. A lot of snacks, salads, hot dishes are made from the tongue, and they simply eat it as cold cuts (cut the boiled tongue like a sausage, wrap it in foil and store it in the refrigerator). Here are the most interesting and delicious recipes for beef tongue dishes.

Recipe for 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 cook 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. Refrigerate salad with tongue before serving.

Aspic beef tongue

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

It is easy to prepare aspic from the tongue. Strain and cool the broth that remained after boiling the tongue, pour in the gelatin and leave for an hour, then heat it, not bringing it to a boil, until the gelatin dissolves. Tongue, boiled carrots and an egg cut into pieces of the desired shape, put in molds along with herbs and peas, pour chilled broth and remove until completely solidified in the cold.

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

You will need: 600 g of boiled tongue, 200 g of champignons, 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, heat 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 slices, and top with cheese plastics. Bake the tongue under a fur coat in an oven preheated to 200 degrees for 15-20 minutes.

And yet, beef tongue can be salted or pickled.

Salted beef tongue

You will need: 1 beef tongue, 2 tbsp. 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 it with spices and salt, put it in a bag, leave it at room temperature for 10-12 hours, then put it in the refrigerator for 6-7 days, shake the bag occasionally. After the time has elapsed, 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 back in the broth and heat.

Asian Pickled Tongue Recipe

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

How to pickle the tongue. Chop the garlic, fry for 2 tbsp. oil, adding hot pepper, put the tongue, cut into strips, add sesame seeds and warm. Mix the vinegar with honey and soy sauce, pour the marinade over the meat, add spices, mix, remove immediately from the heat, put in a bowl, add the sweet pepper chopped into strips, mix, sprinkle with herbs. This tongue can be served hot or cold.

Beef tongue is considered a delicacy because it has an original delicate taste and dense structure, and you can cook a lot of gourmet dishes from it. By its structure, the beef tongue is a solid muscle, covered with a hard, rough shell, which is removed after cooking. Beef tongue weighs from 800 g to 2.5 kg.

Before entering the trading network, the beef tongue is freed from fat, connective tissue and lymph nodes. The color of the tongue on the cut should be uniform, light pink.

The benefits of beef tongue

Beef tongue contains a large amount of protein and digestible iron, so nutritionists often recommend including it in the diet for anemia, as well as for children, pregnant women, and people who have undergone surgery.

It is very useful to eat beef tongue for food with stomach ulcers, anemia and gastritis.

This offal contains almost the entire range of B vitamins, especially a lot of vitamin B12. Vitamin B12 in children promotes growth, improves appetite and well-being. It increases energy. Maintains the nervous system in a healthy state. Reduces irritability. Improves concentration, memory and balance.

The calorie content of beef tongue is 170 kcal.

How to cook beef tongue

1. Wash the beef tongue well under running water. Place the tongue in a large pot of boiling water. Bring to a boil again and remove the foam with a slotted spoon. Reduce heat and cook at a temperature close to the boiling point.

How long does it take to cook beef tongue?

2. Cook for 3 hours a tongue weighing 1-1.5 kg. If the tongue weighs more than 2 kg, increase the cooking time to 3.5 hours. Veal small tongue (400 gr) is cooked for about two hours.

3. Half an hour before the end of cooking, add onions, carrots, bay leaves, celery can be. We check the readiness of the tongue with a meat fork. If the tip of the tongue pierces easily, then the tongue is ready.

4. We take out the hot tongue from the pan and be sure to place the tongue under a stream of cold water for a couple of minutes so that the skin easily separates from the tongue. We take off the skin.

5. The language is ready. Now cut it into thin slices across the grain.

Reference

The weight of a veal tongue is about 350-400 grams, the weight of a beef tongue (an adult cow) is about 800-1500 grams.

In a pressure cooker, cook the beef tongue for no more than 30-40 minutes.

In a slow cooker, cook the beef tongue in the "Stew" mode for 5-6 hours.

Boil the beef tongue in a double boiler for 3 hours.

The cooked product is best stored in the refrigerator, wrapped in food foil. Boiled beef tongue is used not only as a snack (cut into thin slices, like sausage), but also in salads, aspic dishes, and also for cooking julienne.

As an appetizer, boiled tongue goes well with pickled mushrooms and salted watermelons, with asparagus and artichokes, with canned pineapples or green peas. Various sauces (apple, berry, nut) are also suitable for such an appetizer.

RECIPES

Beef tongue in tomato sauce

boiled beef tongue - 2.5 kg; butter - 2 tbsp. l.; garlic - 1 clove; onion - 1 onion; tomatoes (fresh or canned) - 8-9 pcs.; dried basil - 1/2 tsp ; salt - 1 tsp; ground black pepper - to taste

Melt the butter in a saucepan and fry finely chopped onion and garlic in it until brown. Add basil, salt and pepper. Bring to a boil and keep on low heat under the lid for half an hour; pass through a sieve. Put the tongues on a baking sheet, pour over the sauce and put in a medium-heated oven for about 40 minutes. Drizzle the sauce over the tongues from time to time.

Beef tongue with apple sauce

beef tongue - 2 pcs.; onion - 1 pc.; parsley (root) - 1 pc.; carrots - 2 pcs.; for the sauce: apples - 2 pcs.; red table wine - 3 tsp; lemon (zest) - 1/2 pc.; sugar, salt - to taste

Boil the tongue, process and cut into noodles. Prepare the sauce: peel the apples and seeds, cut into slices, add water until soft and rub through a sieve. Season the mass with wine, salt, sugar, grated zest, mix and boil a little. Before serving, pour the slices of the tongue with sauce and warm up.

Stuffed beef tongue

beef tongue - 1 kg; onion - 1-2 pcs.; parsley (root) - 1/2 pc.; peppercorns, bay leaf, salt - to taste; for minced meat: wheat bread - 3 slices; egg - 1 pc.; ground black pepper, parsley (greens), salt - to taste; for the sauce: flour - 1.5 tsp; butter - 2 tbsp. l.; sour cream - 1/4 cup; broth - 1/4 cup; salt - to taste

Pour the tongue with cold water and cook over low heat for 2-4 hours. Before the end of cooking, put salt, parsley, onion and bay leaf into the water. Transfer the finished tongue to a bowl with cold water, immediately remove the skin from it and cut along it, take out a little meat from the inside, pass it through a meat grinder along with fat, meat from the throat and white bread soaked in milk. Mix the mass with eggs, pepper, chopped herbs, salt. Put the minced meat in the cavity, tie the tongue with a thread, put it in a frying pan, grease with oil and put it in the oven for 30 minutes, pouring from time to time with the broth in which it was cooked.

Prepare the sauce: spasser the flour in oil, dilute with broth and sour cream, stir and heat. Pour the sauce over the tongue and boil. Before serving, remove the threads, cut into slices and place on a dish, give the shape of a whole tongue. Serve hot.

tongue - 1 pc.; spices; boiled egg; vegetables; jelly.

Boil the tongue with the addition of spices (bay leaf, parsley root or celery). Cool and cut into thin slices, put them on a dish and decorate with boiled egg slices, vegetables (carrots, cucumbers, etc.), herbs.

From the broth obtained by boiling the tongue, prepare jelly (for 2.5-3 stacks of jelly, 20-25 g of gelatin).

Strain the jelly, pour it over the tongue and put it in the cold to harden. And you can get a little perverted: pour a layer of jelly, let it harden, then lay beautifully pieces of the tongue and so on, and then pour a second portion of jelly.

In this case, you can use the form. Before serving, heat it in hot water (40-50 gr.) And put it on a dish.

Beef tongue, fried in breadcrumbs

beef tongue - 1 kg; vegetables - 200 g; flour - 2 tbsp ; white bread crumbs or crackers (ground) - 6 tablespoons; egg - 1 pc.; fat - 4 tbsp. l.; tomato sauce (or red with wine) - 1 cup; butter - 2 tbsp. l.; bay leaf, ground black pepper, salt - to taste

Boil the tongue with vegetables, remove the skin and cool. Cut the beef or pork tongue lengthwise into thin slices, leave the mutton whole, salt, breaded in flour, and then, moistened in a beaten egg, breaded in white bread crumbs (or crushed breadcrumbs) and fry with fat. Serve with fried potatoes or mashed potatoes, drizzled with oil. Serve the sauce separately in a gravy boat.

Beef tongue with berry sauce

tongue - 500 g; parsley, carrots, dill, onions - to taste; for the sauce: gooseberries or red currants - 200 g; salt, sugar - to taste; oil - 1 tbsp; flour - 1 tbsp

Pour the washed tongue with boiling water and cook over low heat, adding roots and salt. Remove the rough white skin from the boiled tongue, dousing it with cold water, cut the tongue across into slices, place in a bowl, pour over the prepared sauce.

Heat the oil in a saucepan, sauté the flour, add a little broth and the mass of red currant or stewed gooseberries rubbed through a sieve.

Let it boil, add sugar and salt to taste. Serve with boiled friable rice or potatoes.

Today we will tell you how to cook beef tongue at home, how long it takes to cook the tongue and what sauces and dishes will complement the taste of this non-everyday meat dish.

Beef tongue is rightfully considered a delicacy. It belongs to the offal of the first category of quality. The tongue has a high nutritional value, low cholesterol content, is a dietary dish, normalizes metabolism and strengthens the immune system due to the content of iron, protein, vitamins B and PP, zinc. The color of a fresh, high-quality and unfrozen tongue is purple or pink. The structure of the tongue consists of muscle tissue covered with dense rough skin.

How to cook beef tongue correctly

It is considered universal and is suitable for a variety of cold and hot appetizers, aspic, salads and hot dishes. You can use the tongue as cold cuts with various sauces: with mustard, sour cream and garlic sauce, serve with a side dish or vegetables. A lot of variety with the use of beef tongue, as it gives a delicate expressive taste and is good in combination with many products.

The main thing is to know how to properly cook beef tongue and how to boil beef tongue for slicing:

Leave the beef tongue in cold water for 30 minutes before cooking. This is necessary for easy cleaning of the tongue from various contaminants. After soaking, carefully clean from dirt with a kitchen knife, cut off the fat and film, and rinse with cold running water.

Place a large pot of cold water over medium heat and bring to a boil. It should be borne in mind that when cooking, the beef tongue will swell and increase by about one and a half times, so you need to take the largest pan. If the tongue is large enough, you can cut it in half.

Add dry spices - bay leaf, parsley and allspice. Spices will give the tongue a piquant taste and aroma.

You should not add salt at the beginning of cooking, as salt will harden the tongue.

Reduce the heat to low and put the tongue in the pan. Do not boil the tongue in boiling water, as it will turn out to be very hard and rubbery, and the broth will not be transparent.

Depending on the weight, age of the animal and size, cook the beef tongue from 2 to 4 hours. If the weight of the beef tongue is about 1 kg, then cook for 2 hours, if more than 1 kg, then - 3 hours. Do not forget to periodically remove the foam with a slotted spoon.

To check readiness, pierce the tip of the tongue with a kitchen knife or toothpick. If it is easily pierced and clear juice is released, it means that the tongue is ready. You should not digest the tongue, it can lose its useful and gustatory properties and delicate structure. Regularly pierce the beef tongue while cooking, thus checking readiness.

After cooking, we shift the beef tongue into a deep bowl with cold water. This is necessary to remove the skin from the tongue.

After the skin is removed, return the tongue to the pot with broth, add salt, onions, herbs and carrots in cubes. Cook the beef tongue over low heat for about 20 minutes.

Cool the finished tongue and cut across the fibers into thin slices, slices or straws.

Cooked beef tongue can be stored in the refrigerator, pre-wrapped in cling film or foil, and used in subsequent preparations.

Step-by-step recipe for the correct preparation of beef tongue. How to cook how much to cook beef tongue.

There are many different dishes with beef tongue. It goes well with vegetables and pickled mushrooms, tastes great when stewed in creamy sauces, besides, the tongue can be salted or baked. You can serve the tongue as a cold or hot dish. Due to the low beef tongue can be included in the diet menu.

beef tongue salad recipe

Cooking salad with beef tongue
Time consumption - 25 min.
Number of servings - 4.
Ingredients for salad with beef tongue:

• 1. 400 g beef tongue.
• 2. 280 g of fresh mushrooms.
• 3. 400 g oyster mushrooms.
• 4. 360 g shiitake mushrooms.
• 5. 60 ml of olive oil.
• 6. 200 g cherry tomato.
• 7. 1 onion.
• 8. 4 chicken eggs.
• 9. 100 g of arugula.
• 10. Salt.
• 11. 100 g of mayonnaise.
• 12. 200 g pickled cucumbers.
• 13. Greens.

Salad preparation with beef tongue

Initially, the beef tongue must be boiled. Then it is cut into strips.

The legs are removed from the mushrooms. Mushroom caps are cut into large pieces.

Shiitake mushrooms are boiled, but not completely. They must be in a semi-finished state. A mixture of mushrooms is fried in a pan with the addition of olive oil, salt and pepper.

Lightly salted cucumbers are peeled and cut into small slices.

Tomatoes are cut into quarters. The onion is cut into half rings.

The egg must be hard-boiled and the protein separated from it. It is cut into strips.
Prepared salad ingredients are combined, mixed with arugula, salted and seasoned with mayonnaise.

The salad is laid out in a bowl on a plate, decorated with arugula leaves, and halves of the yolk are laid out on the sides.