What sauce is suitable for boiled tongue. Beef tongue with three sauces

Meat dishes rightfully occupy a leading position in the human diet - meat is a protein, trace elements and some important amino acids that are essential for our body.
Our today's recipe is about how easy and delicious it is to cook beef tongue. You can cook meat in the same way.
So: butcher shops in Ingushetia have a fairly large selection of beef tongues. When choosing this product, the main criterion is that it should be as small as possible and as young as possible.
It is very important to properly clean the tongue:
1. First, we need to thoroughly wash the tongue, and it is necessary to clean the tongue with a small brush (a small brush with a handle on top is very convenient in this case).

2. Then we need to cut off everything superfluous from the tongue - unnecessary parts at the base, as well as (IMPORTANT) glands on the sides - they are yellowish and need to be cut off.

Then we cook the tongue in salted water, after boiling add black pepper there, if any - allspice a few leaves of bay leaf. If you want to give the tongue or meat a golden hue - add the washed husks from the old onion to the cooking water. Quantity - half a glass - a glass.

The tongue is cooked until cooked for 1-1.5 hours.

About ten minutes before readiness, add 2-3 bunches of parsley stems, dill, and coriander stems connected to each other.

Preparing these same bunches is very simple - when we use greens, we use the top leaves, and in the vast majority of cases we throw away the stem. So, we simply tie these most unnecessary stalks of parsley, dill or cilantro together with threads, i.e. we make some kind of snoops. We add 2-3 such snoops to our boiling tongue 10-15 minutes before readiness.

When cooking, the tongue (meat) absorbs all the aromas of bitter and allspice, bay leaf and spicy herbs (dill, parsley).
After cooking, we take out the tongue, peel it from the topmost skin. Cool down to room temperature.

Sour cream and garlic sauce for tongue and meat:

While our boiled tongue or meat is cooling (in a sealed container so as not to dry out), we prepare a simple and tasty sauce:

The calculation of the sauce is as follows - for a glass of the finished product - 2-3 cloves of garlic, although the proportions are completely arbitrary - garlic can be more or less.

In equal parts, mix low-fat sour cream and mayonnaise. We clean 5-7 cloves of garlic, take out the core from there - the stalks (so that there is no strong unpleasant odor) and push through the garlic press. But I often use another way of crushing garlic - finely chop the garlic and send it to the mortar. We add coarse rock salt there and crush in a mortar for 3-5 minutes until garlic gruel is formed.
We add garlic paste to the previously mixed sour cream and mayonnaise, add coarsely ground black pepper and a little crushed coriander seeds, a little finely chopped dill (you can do without it), mix and that's it - our sauce is ready. You can add some olive oil.

We cut the chilled tongue, spread our sauce on it and eat it with fresh bread.

You can cook boiled meat in the same way.

And remember that a man in the kitchen is a pleasant opportunity for the head of the family, which unites all your household members, brings harmony to your home and corresponds to the Sunnah of the Prophet Muhammad (peace and blessings of Allah be upon him!)

Boiled tongue deservedly considered a delicacy, it is tasty, nutritious, healthy and has a delicate structure. There are many dishes that can be prepared from the tongue: jellied tongue, appetizer with sauce, salads and just with mustard and bread.

But not everyone is able to cope with this product at the first preparation. Usually, this raises questions like: “how to remove the skin from the tongue?”, “How long does it take to cook the tongue?”, “How to cook the tongue?”. In this recipe, I will try to answer them as clearly as possible.

Boiled tongue

Important to know for the preparation of the language:

1. Before cooking, the tongue should be washed well and scraped with a knife in water to remove the mucus. If you have time, you can soak for half an hour in cold water.
2. The broth should not boil too much during cooking. This will make the tongue hard and the decoction cloudy.
3. When foam and a large amount of fat appear, they must be removed.
4. Add vegetables (carrots, onions) and spices that are indicated in the recipe to the broth, this will give it a taste and aroma. Add salt and vegetables at the end of cooking.
5. No culinary specialist will tell you how long to cook the tongue, it depends on its size and the age of the animal, so cook for about 2 hours and try the readiness with a fork, if the fork easily enters it, then the dish is ready and you need to quickly remove it from the broth, otherwise the tongue will be digested and will fall apart.
6. Clean your tongue right away while it's still hot. Then, when it cools down, it will be necessary to tear off the skin with "teeth". In order to remove the skin from the tongue, put it in cold water immediately after taking it out of the broth, hold it in water for 2 minutes. and remove the skin with your hands.
7. It is impossible to cut the boiled tongue when it is hot, because it will fall apart, wait until it cools down and only then cut into thin slices.
8. The broth after cooking the tongue can be used as a base for soup.

P.S. According to this recipe, you can cook any kind of tongue: veal, beef or pork.

Ingredients

• veal tongue - 1 kg
• carrots - 1 pc.
• onion - 1 pc.
• bay leaf - 1 pc.
• peppercorns - 3 pcs.
• salt - to taste

Rinse the veal tongue well in cold water and scrape with a knife. Then pour cold water so that it completely covers the tongue and put on the stove, over medium heat.

When foam begins to appear on the surface of the water, remove it with a spoon or slotted spoon. Reduce heat to low and continue cooking, skimming off foam from time to time. Cook the tongue for 1 hour uncovered.

Add peeled onions and carrots, bay leaves and black peppercorns to the broth, and salt to taste - about 1 teaspoon. salt. Continue to cook the tongue until tender.

When the veal tongue is ready, remove it from the broth and quickly place it in cold water. Remove the skin from the tongue with your hands, remove it from the water and leave it on a plate to cool slightly.

Cut into pieces 0.5 - 1 cm thick

And serve to the table, for example with horseradish sauce

Boiled Beef Tongue - Grandma Emma's Recipe

Del Norte Kitchen. Tender boiled beef tongue

Horseradish sauce

Sauce with horseradish and sour cream is suitable for lovers of spicy. Sour cream gives the sauce a touch of softness, and dill its freshness. You can change the sharpness of the sauce by adding more or less horseradish, try and see how you like it more.

Horseradish sauce is suitable for cold meats (jelly, smoked ham and, of course, boiled tongue), it can also be served with boiled eggs. Serve it fresh to the table so that the horseradish does not lose its aroma and taste.

Ingredients

• horseradish - 1 pc.
• sour cream 10% - 150 g
• dill - 1 bunch
• salt - to taste

Peel the horseradish and grate it on a fine grater.

Wash the bunch of dill and chop finely.

Combine sour cream, grated horseradish and dill, mix until smooth and salt to taste.

Some cooks advise using the technique of tenderizing meat by soaking in saline. The result is always pleasing, and the tongue is juicy and tender.

For brine per liter of water:

• 45 grams of salt
• Zest of 1/2 lemon, yellow part only
• 2 bay leaves
• 2 cloves garlic, peeled, crushed with a knife
• 2 peas allspice

Prepare brine. Place the tongue in a small saucepan, and measure the amount of water needed so that the tongue is completely covered with water. Take out the tongue, put it aside In the measured water, place all the ingredients for the brine, in the amount corresponding to the amount of water. Bring the brine to a boil and cool completely.

Place the tongue in the cooled brine and leave for 8-10 hours (overnight). The next day, remove the tongue and brine, rinse well under cold running water. Place in a clean saucepan, fill to the top with water and add all the ingredients for boiling. DO NOT SALT!

Creamy Mushroom Sauce:

• 200 g cream 20%
• 100 g champignons
• 50 g onion
• 1 tooth garlic
• 1 tsp flour
• 1 st. l. butter
• salt pepper

Curry Apple Sauce:

• 300 g sweet and sour apples (2 pieces)
• 150 g cream 20%
• 50 g onion
• 1-2 tsp curry
• 1 st. l. butter
• salt pepper

Sour cream sauce with olives:

• 150 g sour cream (or half with mayonnaise)
• 70 g pickled cucumbers
• 30 g olives
• 3 green onions
• 1 tsp wine or apple cider vinegar
• salt pepper

Beef tongue, a product I respect and love, is practically a delicacy, I think so. Properly cooked tongue is very soft, juicy, tender. I already have one dish from the language on my site - it’s probably difficult to meet a person who hasn’t tried it at least once, it’s almost a classic of Soviet cuisine. Aspic is, of course, a good dish, but, as for my taste, boiled tongue is the product that tastes much better when warm and hot, which contradicts the very idea of ​​\u200b\u200ba cold dish in jelly. Therefore, today I suggest you try to cook and serve your guests or household members of the tongue in a warm form, and to make this dish really refined and festive, to match the most delicious tongue, I prepared three wonderful sauces for it. Details of preparation and results of tasting later in the recipe))

Cooking:

Pour the tongue with water, bring to a boil, cook over low heat under the lid for 2-2.5 hours. Half an hour before turning off, salt. Cooking time may vary, I usually cook for at least two hours if it is a small tongue, but this time I got a very large tongue, I cooked it for 3.5 hours, you need to cook until it is completely soft.
Immediately transfer the boiled tongue to cold water, cool slightly. Then remove the skin from the tongue (after such cooling, it can be easily removed).
Cut the tongue into slices, arrange on a large dish on which you will serve.

Preparing the first creamy mushroom sauce.
Melt the butter in a frying pan, put the finely chopped onion, fry until translucent.

Add finely chopped champignons, fry until all the released liquid has evaporated. Then add garlic, squeezed through a press, generously salt and pepper.

Sprinkle with flour (I took a spoon without a slide), pour in the cream, heat over low heat until it thickens slightly, but do not boil (!) So that the cream does not curdle. By the way, the higher the percentage of cream, the less likely it is to curdle.
The first sauce is ready.

Preparing the second sauce "Apple Curry".
In a small saucepan with a thick bottom, melt the butter, put the finely chopped onion, fry until translucent.

Add apples, peeled and cut into arbitrary pieces, simmer under a lid over low heat until the apples are completely soft (first add a couple of tablespoons of water to the bottom).

Blend thoroughly with an immersion blender.

Add curry, its amount may vary depending on its spiciness (I put a teaspoon with a small slide). Salt, pepper.

Pour in the cream, heat for a few minutes over low heat.
The second sauce is ready.

Preparing the third sauce "Sour cream with olives".
Put sour cream in a container, add very finely chopped cucumbers, olives, green onions. Add vinegar, salt, pepper.

Mix.
The third sauce is ready.

And here is a photo of all the sauces in the collection))
Mushroom in the middle, it's a classic cream-based mushroom sauce that goes well with a lot of dishes, it's pretty versatile, and it went just fine on the tongue, as I expected.
On the left is apple, it has an unusual taste with Indian flavor, by the way, for its preparation I was inspired by the recipe from Camelenta - Turkey in apple sauce. Olechka, thank you for a great recipe;)) Great taste!
On the right is “sour cream”, it turned out not bad either, if you like olives, you will like it.

Before serving, heat the dish with the tongue in the microwave, the tongue should be warm (!), but the sauces should not.
Put the sauces side by side, put a spoonful for each sauce and wow! You can submit! This dish is perfect for a festive table, or just for a weekday dinner. Of course, it is not at all necessary to make all three sauces, you can make two, and even limit yourself to one.
Well, after the tasting, the verdict is as follows. I liked "mushroom" and "apple" equally the most, and sour cream sauce took the second place. The husband put "mushroom" in the first place, "sour cream" in the second, and "apple" in the third. The child, to my surprise, liked the “apple” one the most, despite the fact that it is rather spicy. By the way, I don’t recognize the taste of apples in apple sauce at all, if you don’t tell me, no one will guess what it is made of))
Delicate, soft, delicious tongue with sauces can be a great holiday dish, or a hearty dinner for the whole family! Delicious!

Hi all.
I have already shared with you recipes for cooking offal. We have already cooked brains, bull eggs, hearts and liver, it's time to cook and taste beef tongue. Unlike the same eggs or brains, the language has a very wide range of applications. They make aspic with it, put it in soups, salads, snacks and, of course, eat it just like that, boiled, always with some delicious sauce. Personally, I like to eat the tongue just like that, dipping it in some kind of sauce, so today I will share with you a simple recipe boiled tongue with white sauce and horseradish.
In order to cook a boiled tongue, and to it a white sauce with horseradish, we need:
1 language
1 small celery root, or half a standard
1 bulb
2 small carrots or 1 medium
1 tablespoon flour
100 ml cream
50 grams of butter
1 tablespoon white wine vinegar
1 small horseradish root
salt and pepper to taste
1. The first thing we do is rub horseradish, put it in a container, pour a tablespoon of vinegar and close the lid tightly. And now let's take care of the tongue, first we need to boil water in a saucepan (there should be enough water to completely cover the tongue). When the water boils, we throw in the tongue, celery, peeled onion (do not forget to pierce it with a knife several times) and carrots. We are waiting for the water to boil again. remove the foam and cook from 1.5 to 2 hours, depending on the size of the tongue. In my case, it took an hour and forty minutes, since I used a small language. 10 minutes before cooking, add salt to the water.

2. And now we collect cold water and ice in a bowl, we just need ice water, it will help us to easily and without problems remove the skin from the tongue. We take out the tongue from the broth and place it in a bowl with ice. After a couple of minutes, you can remove the skin. Thanks to cold water, it is removed like a stocking from the leg.

3. This is how we get our language. Consider that it is ready, it remains only to cut it into pieces, but this can be done before serving. Do not pour out the broth that we have left after cooking. we still need some of it, and you can use some of it for another dish, or freeze it.

4. let's get the sauce. To begin with, we put a saucepan on a small fire, put 25 grams of butter in it, let it melt and add flour. We need to fry the flour a little. Maximum until light golden.

5. Fried? Now pour in 200 ml of broth from under the tongue, and immediately add the cream. Remember. that the cream should be warm, this is a very important point. In general, try to always use foods around the same temperature. Cook, stirring constantly, for 5 to 10 minutes, depending on how thick you want the sauce to end up. And now add the remaining butter and horseradish to the sauce along with vinegar, as well as salt and pepper. I added ground black, chili and white pepper, but be careful with salt, in such a sauce it will be enough even in a small amount. As a last resort, you can always taste the sauce and decide what else is missing. We warm up for a couple more minutes, not forgetting to stir, and then remove from heat and cool. By the way. it will be easiest to cool the sauce also in cold water with ice, and again. stirring the sauce so that an ugly film does not form.

6. What else to add? cut your tongue, put the sauce in a bowl and call your loved ones.
Everything, boiled tongue with white sauce and horseradish is ready.