Beef tongue recipe. We cook beef tongue: juicy, tasty and according to all the rules! But, how much time to cook beef tongue and how to do it? Video recipes for cooking boiled beef tongue

Beef tongue is a delicacy and the main ingredient in so many recipes: festive and everyday, simple and complex, traditional and exotic. So, you bought beef tongue. How much to cook, what to serve with, how to cook - you will find answers to these and other questions about cooking beef tongue in this article.

Useful properties of beef tongue

Beef tongue, although it belongs to offal, is at the same time a delicacy and is highly valued in cooking. Its structure is a tissue of muscle fibers covered with a sheath. Its cut should be light pink, this indicates a high quality product. It has a delicate, pleasant and refined taste.

Vitamins of groups B, E, PP, magnesium, calcium, zinc, iron - all these and many other elements in the amount necessary for our body can be found in the tongue. This product is also rich in easily digestible protein. The calorie content of the tongue is relatively low: 173 kilocalories.

How to cook beef tongue

This is not difficult, but there are some subtleties and nuances that you need to know about in order to get the maximum benefit and taste from this product.

Cooking steps:

1. Beforehand, the tongue must be soaked in cold water for about half an hour. It is best to do this in a large saucepan or even in a basin, because the tongue takes up a rather large volume. Soaking is needed to make the tongue easier to clean.
2. Now the tongue should be thoroughly cleaned of all dirt and fat. It is convenient to do this with a large knife, scraping off everything unnecessary.
3. Wash your tongue thoroughly under running cold water.
4. Take a large saucepan, fill it with cold water, put your tongue. If it is very large, cut it in half. When choosing a pan, remember that during boiling, the tongue will swell and become larger.
5. Put the pan on the fire, wait until the water begins to boil and foam forms, remove the foam with a slotted spoon. The tongue should boil for about 15 minutes, then the fire must be turned off and the tongue removed from the pan.
6. Pour out the water in which the tongue was boiled, wash the pan and pour clean water. Put the tongue in the pan, put on the fire and bring it to a boil again. Remove the foam, reduce the heat and cook the tongue until tender.
7. An important question: how long to cook beef tongue? It depends on the weight and stiffness of the product. Beef tongue weighing 1-1.5 kg is cooked for about three hours. If the weight exceeds one and a half kilograms, the cooking time increases to at least three and a half hours. It should be noted that veal tongue is softer than beef tongue, so the cooking time can be reduced. It will be enough for 2-2.5 hours. You can make sure that the tongue is ready with a fork. If it is easy to pierce, then it is ready.
8. Approximately 20-30 minutes before the end of cooking, sliced ​​carrots, celery, onions, a little black pepper, 1-2 bay leaves and other seasonings can be added to the boiling broth as desired. Salt is also added at the end of cooking.
9. After cooking, the almost ready-to-eat tongue is cleaned of the skin. To make this easy, you should hold your tongue under cold water for about two minutes. If the tongue is cooked properly, then it will be very easy to remove the skin after that.

• Beef tongue does not have to be salted during the cooking process. In this case, after the tongue is ready and the skin is removed from it, it is again put into the broth, salted, put on fire and boiled for an additional fifteen minutes.
• If you want to use the broth from the tongue to make soup, then vegetables (carrots, onions, celery) must be put into it whole, and before you start cooking the soup, remove them from the broth.
• In a pressure cooker, the tongue is cooked for about 30 minutes.
• In a slow cooker, it should be cooked using the “quenching” mode for six hours.
• Ready beef tongue can be stored in the refrigerator for several days, it is pre-wrapped in food foil or film.

How to cook beef tongue

Beef tongue is a ready-made gourmet snack and can be served immediately to the table, neatly cut into thin slices. Beef tongue can be effectively used in the following dishes:

• In salads, including Olivier, instead of boiled meat or sausage.
• It can be served with various sauces, such as a sauce made from sour cream with grated horseradish, walnut, apple, tomato, cranberry or any other sauces.
• Pieces of tongue can be added to soup cooked in the broth left over from cooking.
• Jellied tongue is a wonderful holiday dish.
• It can be added to juliennes, for example, together with champignons.
• Beef tongue can be carefully cut and stuffed, stuffed with vegetables, minced meat, mushrooms and cheese and baked in the oven.
• It is stewed in sour cream with the addition of flour or cream, as well as in dry red or white wine.
• Tongue fried in breadcrumbs or cooked in batter is a great appetizer.
• Beef tongue is sometimes baked in the oven, in particular with potatoes. Options are possible: with potatoes and mushrooms, with potatoes, tomatoes and homemade cheese, with apples and pears, etc.
• The tongue is also prepared in pots, with the addition of eggplant, onions, tomatoes and bell peppers.

You can find dozens and even hundreds of recipes that use beef tongue. It should be noted that, in almost all cases, the tongue should be pre-boiled, as described above. Well, then - it all depends on your imagination and skill.

The tongue is not cooked as often due to not knowing how to cook beef tongue. This part of beef is a dense muscle tissue. To make the tongue tasty, tender and soft, it needs to be cooked for a long time. Also, to give taste to the broth, spices, vegetables, herbs are added.

How to cook beef tongue in a pan?

The easiest option for preparing the product is boiled beef tongue. To prepare the product you will need:

• 2.5 liters of water;
• beef tongue;
• 1.3 table. l. salt;
• dill sprigs;
• lavrushka.

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

On a note. To make it easier to clean off mucus, blood and other contaminants from the meat part, it is recommended to soak the tongue in ice water half an hour before cooking.

How long?

Cooking time depends on how the beef tongue is prepared, as well as on the size of the meat tenderloin, and the age of the animal. For example, the tongue of a young cow softens much faster than the meat of an adult animal.

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

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

It is worth noting that the tongue cut into 3-4 pieces is cooked much faster. Also, if the volume of the pan is small, the cut parts of the product will fit more compactly.

On a note. To check the readiness of the tongue, after a couple of hours, pierce it with a knife. If the blade enters gently - the product is ready for use, if it is tight - we continue to cook for at least another half hour. It is worth paying attention to what kind of liquid comes out: transparent - for finished meat, cloudy - for raw meat.

Correct Proportions

It is important that when cooking, the tongue is completely covered with water. Approximately 2 times more water by volume will be needed than meat is taken.

How to clean cooked beef tongue?

To facilitate the removal of the skin immediately after cooking, it is recommended to dip the tongue in ice water and soak in it for several minutes. After that, the skin will very easily lag behind the meat.

calories

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

How to cook in a slow cooker

Cooking a product using a slow cooker is a little easier than on a stove. Water during cooking will not evaporate as quickly as in a saucepan. So, you can leave the dish to cook and calmly go about your business.

To prepare a delicious beef tongue you will need:

• small bulb;
• small carrots;
• Bay leaf;
• ⅓ table. l. salt;
• 4 peas of allspice;
• beef tongue.

Rinse the meat part well, lower it into a multicooker bowl. Fill with water in an amount of 2 liters.

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

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

The broth can be used to prepare the first course.

In a pressure cooker

Cooking a product using a pressure cooker is significantly shortened. In time, only 40-50 minutes will be enough. For cooking, you can use the same products as in the recipe for cooking in a slow cooker. The only difference is the cooking method.

Important! Before opening the pressure cooker, do not forget to release the steam or allow the appliance to release the pressure on its own.

The best beef tongue recipes

The most common use of this meat part is as a snack. The tongue is boiled in a convenient way, cooled, cut into slices. Can be used instead of sausage to make sandwiches or lightly covered with mayonnaise and served as a cut.

Also, the tongue is used to prepare salads, aspic, snacks.

Here are some simple and delicious recipes:

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

Beef tongue is a delicious, tender, nutritious delicacy that is used as an independent dish - in the form of a favorite snack for many, present on almost every holiday table, served with horseradish or mustard, as well as in many salads and other snacks. It is usually sold fresh or frozen.

Compared to other similar offal, such as pork or lamb, beef, the recipe of which we will consider in this article, has a greater nutritional value. Tongue is considered a dietary food that is recommended in many common diets for various ailments. For example, due to the fact that it contains a large amount of iron and protein, the use of the tongue is necessary in case of anemia, as well as in the recovery period after surgery. In addition, it is recommended for the nutrition of lactating and pregnant women and children who especially need enhanced replenishment of these essential elements for the body. A large amount of B vitamins and zinc also add value to the beef tongue. 100 grams of the product contains the daily value of vitamin B12 and 40% of the daily value of zinc. And, of course, this is not all of its useful properties, but this is already enough to understand how useful it is to include this delicious product on the menu.

Recipe: Boiled Beef Tongue

First you need a tongue and water. Pour the required amount of water into the pan and put it on fire. The recipe for "Boiled" begins with the preparation of the main product - the tongue. It must be thoroughly washed under running water. Excessive zeal is not necessary - the layer covering it will be completely removed after cooking.

Place your tongue in the already hot water. It would be useful to put onions, carrots, celery in a pan. The boiling tongue will absorb their aroma with pleasure, acquiring an amazing shade of taste. All these seasonings must be washed and cleaned, but it is not necessary to cut them finely. Onions just need to be peeled and placed in the broth as a whole, carrots cut into large pieces.

Bring the water to a boil over high heat, then reduce it to medium and leave to cook, now for a long time. Cooking time for beef tongue - 2.5-3 hours. The recipe is also suitable for cooking a more tender, veal tongue, but the cooking time will be reduced to about 2 hours. Readiness should be checked, as when cooking meat, piercing the tip of the tongue with a fork. When the tongue is ready, the fork will easily pierce it. 30 minutes before the end, salt the water to taste and add peppercorns and bay leaf to it.

When there is no doubt about the degree of readiness, turn off the fire, pull the finished tongue out of the water and place it in a bowl filled with cold water. After the tongue has been lying like this for a while, the skin covering it will easily come off if you pry it off with a knife. Clean the tongue completely and place it briefly back into the fragrant broth in which it was boiled.

That's the whole recipe! Boiled beef tongue is completely ready. Now you can cool it and cut it into slices, serve as an appetizer on its own, or start preparing a dish that will contain it.

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.

There is no woman in the world who does not love to cook. Each has its own unique menu, its signature dishes. She will cook something for the holiday, and something for every day. When the need arises to cook something special, it is worth considering in more detail such a dish as beef tongue. There are different opinions about this product, so I propose to figure out how to cook beef tongue so that it becomes a universal dish on your table.

Due to the fact that beef tongue is an offal, some question its usefulness and taste. However, true gourmets of all the elements of this category prefer just this product.

The tongue itself is a solid muscle tissue, which is wrapped in a rough shell. Its weight can reach two and a half kilograms. The minimum weight of the tongue of an adult animal is eight hundred grams. Before this product hits the shelves, it goes through several stages of control. After all sanitary checks, an appropriate stamp will be put on the language, which will indicate that the language is usable.

In order for the cooked beef tongue to be a truly tasty and delicious dish, it is important to be able to choose this product correctly. In the cut, the meat should be of a uniform color, gently pinkish. Check how fresh the product is offered to you.

The fact is that beef tongue is a product that is not subject to long-term transportation without proper processing. If more than twelve hours have passed from the moment you receive the language to the moment it hits your table, then such a language may be spoiled. In order to maintain the quality of the goods at the proper level, they are transported exclusively frozen for long distances.

Beef tongue is used not only as an independent dish, but also added to a variety of salads and other delicacies. Therefore, before this element of beef hits the table, it will go through several stages of processing. We can say that, first of all, it is important to know how to cook beef tongue in the right way.

Cooking process

Cooking boiled tongue can be divided into several aspects.

1. Tongue cleaning.
2. Subtleties of cooking.
3. processing time.

Now let's take a closer look at how to cook this unique product. In order for the tongue to be well cleaned, it must be soaked in water in advance for at least thirty minutes. After the time has passed, you can scrape off all the impurities, fat from it, until the skin becomes clean. After cleaning, you can rinse the product well with cold water.

For tongue cooking, it is important to choose a pot that will be much larger than the size of the product itself. The fact is that during cooking, the tongue will begin to increase rapidly in size. For ease of preparation, you can even cut it into several parts.

It is very important to immerse the product in water only when it has boiled. The quality of the cooked meat will depend on this moment. If you immediately put it in cold water, then the dish will not turn out soft and tender. After the tongue boils in the pan, it is necessary to remove the foam and let it boil for fifteen minutes.

After fifteen minutes, you need to drain the water. To continue cooking our dish, it is important to boil the water separately again and only then immerse the beef tongue in it. This will add juiciness to the dish.

Now comes the longest stage of cooking boiled tongue. The cooking process can take from two to four hours. The duration of treatment will depend on the age of the cow, on her physique, size and weight.

When is the best time to add seasoning?

Do not salt the water in which our dish is cooked. Salting in the early stages of cooking will cause the tongue to be tough and take even longer to cook. To determine whether the tongue is ready, you need to pierce it with a fork at least two hours after the start of the second digestion. If a clear liquid stands out from the tongue, then the dish is ready, and if it is cloudy, then the beef still needs to be cooked.

When the dish is almost cooked, the water can be salted. Also at this stage, you need to add a whole carrot, peppercorns, and bay leaf. You can add other favorite spices. This will give the finished dish a more pleasant aroma and delicate taste.

To make it easier to remove the tough skin from the cooked product, it is important to do such a manipulation. When the tongue is cooked, it must be immersed in cold water for three minutes. This will help make the next step easier.

Some cooks do not like to salt and season the tongue when it is in the skin. In this case, the cooking technology changes somewhat. The tongue is cooked until fully cooked without salt and spices. The finished tongue is transferred to a container with cold water for several minutes, the skin is removed from it. Only now the cleaned tongue is again immersed in the liquid in which the product was boiled, and boiled for another fifteen minutes.

After cooking the beef tongue, a delicious broth remains, which can be successfully used for aspic. Due to the fact that whole onions and carrots were added to it, the broth became more fragrant. If the hostess wishes to make soup from the broth, then, first of all, she will need to remove the cooked vegetables from it, and add others to the soup.

Why is this unique language useful?

Beef tongue has long been famous for its nutritional properties. In addition to the fact that it is very nutritious, it also contains a complex of vitamins necessary for the full health of a person. The energy value of the finished boiled product is as follows:

• 16% protein;
• 12% fat;
• 2.2% carbohydrates.

Obviously, it is a low-calorie product, which means it is well suited for those who adhere to health diets. At the same time, the amount of protein is able to provide the human brain with the compounds necessary for full-fledged work.

Beef tongue contains a large complex of vitamin compounds. Among them are the majority belonging to group B:

• Folic acid;
• Riboflavin;
• Thiamine;
• Pyridoxine.

Also, beef tongue contains vitamins E, A, PP in large quantities. In order for the human body to be sufficiently supplied with vitamin B12, it will be enough to eat 70 grams of boiled tongue.

In addition to vitamins, beef offal also contains a large amount of microminerals. Among them:

• Phosphorus inclusions;
• Zinc elements;
• Iron;
• Potassium compounds;
• Chromium in chelated form;
• Magnesium;
• Copper.

In addition to being just good for humans, beef tongue can also help treat certain diseases. Due to the fact that this piece of beef is completely devoid of connective tissue, it is ideally absorbed by the human body. Therefore, it can be successfully taken as food for people who are sick with stomach ulcers, gastritis and anemia. Also, if you have to deal with such a problem as insomnia and migraine, regularly eat this offal. You will forget about these problems very quickly.

Can this product harm a person?

Despite all the benefits of beef tongue, some people still need to use it with caution and little by little. Since this product is high in fat, it can have a negative effect on the human liver and kidneys. However, when consumed in moderation, only positive results can be seen. Elderly people should be especially careful with this product, as the negative impact on them may be stronger than on others.

Knowing how to cook beef tongue, you can make many changes to already familiar dishes and learn new tastes. With this product, many cooks successfully replace sausage, meat and even fish in their salads. You can also serve this product as an independent dish, for example, with sour cream and horseradish sauce. Aspic language has always been and will always be a frequent guest at festive tables. Ideally in julienne and aspic dishes such an additive as champignons is suitable. In addition, the stuffed tongue is interesting. To do this, they cut it, stuff it with all kinds of fillers and send it to the oven for some time. There are many options for preparing this wonderful dish. Everything will depend on the wishes and limits of the chef's imagination.