Recipes for men's cuisine: boiled tongue (or meat) with sour cream and garlic sauce (recipes). Boiled tongue with white sauce and horseradish Important to know for preparing tongue

Hi all.
I have already shared with you recipes for preparing offal more than once. We have already cooked brains, bull eggs, hearts and liver, now it’s time to cook and try beef tongue. Unlike eggs or brains, the tongue has a very wide range of applications. They make aspic with it, put it in soups, salads, appetizers and, of course, eat it just like that, boiled, always with some tasty sauce. Personally, I like to eat tongue just like that, dipped in some sauce, so today I will share with you a simple recipe boiled tongue with white sauce and horseradish.
In order to prepare boiled tongue, and white sauce with horseradish for it, we need:
1 language
1 small celery root, or half a standard one
1 onion
2 small carrots or 1 medium
1 tablespoon flour
100 ml cream
50 grams butter
1 tablespoon white wine vinegar
1 small horseradish root
salt and pepper to taste
1. The first thing we do is grate the horseradish, put it in a container, fill it with a tablespoon of vinegar and close the lid tightly. Now let's take care of the tongue, first we need to boil water in a saucepan (there should be enough of it to completely cover the tongue). When the water boils, throw in the tongue, celery, peeled onion (don't forget to pierce it with a knife several times) and carrots. We wait until the water boils again. skim off the foam and cook for 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 tongue. 10 minutes before cooking, add salt to the water.

2. Now we put cold water and ice in a bowl, we just need ice water, it will help us easily and without problems remove the skin from the tongue. Remove the tongue from the broth and place it in a bowl of ice. After a couple of minutes you can remove the skin. Thanks to cold water, it comes off like a stocking from a leg.

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

4. Let's get to the sauce. First, put a saucepan on low heat, 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 brown.

5. Fried? Now pour in 200 ml of broth from under the tongue and immediately add cream. Remember. that the cream should be warm is a very important point. In general, try to always use products at approximately the same temperature. Cook, stirring constantly, for 5 to 10 minutes, depending on how thick you want the sauce to be. 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, even in small quantities it will be enough in this sauce. As a last resort, you can always taste the sauce and decide what else is missing. heat for a couple more minutes, remembering to stir, and then remove from heat and cool. By the way. The easiest way to cool the sauce is also in cold water with ice, and again. stirring the sauce so that an unsightly film does not form.

6. What else should I add? cut your tongue, put the sauce in a bowl and invite your loved ones.
That's it, the boiled tongue with white sauce and horseradish is ready.

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

But not everyone is able to cope with this product the first time it is prepared. Usually, questions like: “how to remove the skin from the tongue?”, “how long should you 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 preparing tongue:

1. Before cooking, the tongue should be rinsed well and scraped with a knife in water to remove mucus. If you have time, you can soak it in cold water for half an hour.
2. The broth should not boil too much during cooking. This will make the tongue hard and the broth cloudy.
3. If foam and large amounts of fat appear, they must be removed.
4. Add vegetables (carrots, onions) and spices specified in the recipe to the broth, this will give it taste and aroma. Add salt and vegetables at the end of cooking.
5. No chef 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 test the readiness with a fork, if the fork goes into it easily, then the dish is ready and it must be quickly removed from the broth, otherwise the tongue will be overcooked and will disintegrate.
6. Clean your tongue right away while it is still hot. Then, when it cools down, you will need to tear off the skin with your “teeth”. In order to remove the skin from the tongue, place it in cold water immediately after removing it from the broth and keep it in the water for 2 minutes. and remove the skin with your hands.
7. You cannot cut boiled tongue when it is hot, because it will disintegrate, wait until it cools down and only then cut into thin pieces.
8. After cooking the tongue, the broth can be used as a base for soup.

P.S. This recipe can be used to cook any type 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 it with a knife. Then fill with cold water so that it completely covers the tongue and place 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 foam from time to time. Cook the tongue for 1 hour without covering.

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

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

Cut into pieces 0.5 - 1 cm thick

And serve, 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 foods. 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 it and see what you like best.

Horseradish sauce is suitable for cold meat appetizers (jellied meat, smoked ham and, of course, boiled tongue); it can also be served with boiled eggs. Serve it fresh 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 a bunch of dill and chop finely.

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

Some chefs recommend using the technique of softening meat by soaking it in a saline solution. The result is always pleasing, and the tongue turns out juicy and tender.

For brine for each liter of water:

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

Prepare the brine. Place the tongue in a small saucepan and measure out the amount of water needed so that the tongue is completely covered with water. Remove the tongue and put it aside. Place all the ingredients for the brine in the measured water, in an 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 from the brine and 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 SALTY!

Meat dishes rightfully occupy a leading position in the human diet - meat is protein, microelements and some important amino acids that are essential for our body.
Our recipe today is about how to simply and deliciously cook beef tongue. You can cook meat in a similar way.
So: In the butcher shops of Ingushetia there is a fairly large selection of beef tongues. When choosing this product, the main criterion is that it has as little “trailer” as possible and is as young as possible.
It is very important to clean your tongue properly:
1. First, we need to thoroughly wash the tongue, and we need to clean the tongue with a small brush (in this case, a small brush with a handle on top is very convenient).

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

Then cook the tongue in salted water, after boiling, add black pepper, if you have it, allspice, a few bay leaves. If you want to give the tongue or meat a golden hue, add washed peelings from old onions to the cooking water. Quantity - half a glass - a glass.

Cook the tongue until tender for 1-1.5 hours.

About ten minutes before it’s ready, add 2-3 bunches of tied together stems of parsley, dill, and maybe cilantro.

These same bunches are prepared very simply - 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 very unnecessary stems of parsley, dill or cilantro together with threads, i.e. we make some kind of sheaves. We add 2-3 such sheaves to our boiling tongue 10-15 minutes before it is ready.

When cooked, the tongue (meat) absorbs all the aromas of bitter and allspice, bay leaves and herbs (dill, parsley).
After cooking, remove the tongue and peel off the very top skin. Cool 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), prepare a simple and tasty sauce:

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

Mix low-fat sour cream and mayonnaise in equal parts. We peel 5-7 cloves of garlic, remove the core and stems from there (so that there is no strong unpleasant smell) and press through a garlic press. But I often use another method of crushing garlic - finely chop the garlic and put it in a mortar. Add coarse rock salt and pound in a mortar for 3-5 minutes until a garlic paste forms.
Add garlic paste to the previously mixed sour cream and mayonnaise, add coarsely ground black pepper and some 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 a little 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!)

Creamy mushroom sauce:

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

Apple curry sauce:

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

Sour cream sauce with olives:

• 150 g sour cream (or half and 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, and tender. I already have one tongue dish on my website - it’s probably difficult to meet someone who hasn’t tried it at least once, it’s practically a classic of Soviet cuisine. This aspic is, of course, a good dish, but, in my opinion, boiled tongue is a product that is much tastier when warm and hot, which contradicts the very idea of ​​a cold dish in jelly. Therefore, today I suggest you try to cook and serve warm tongue to your guests or household members, and to make this dish truly exquisite and festive, to match the most delicious tongue, I have prepared three wonderful sauces for it. Details of preparation and tasting results are further in the recipe))

Preparation:

Pour water over the tongue, bring to a boil, cook over low heat, covered, for 2-2.5 hours. Half an hour before turning off, add 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, it needs to be cooked until completely soft.
Immediately transfer the boiled tongue into cold water and cool slightly. Then remove the skin from the tongue (after such cooling it is easily removed).
Cut the tongue into slices and place on a large platter to serve.

Prepare the first creamy mushroom sauce.
Melt butter in a frying pan, add finely chopped onion, fry until transparent.

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 used a level spoon), pour in the cream, heat over low heat until slightly thickened, 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.

Prepare the second Apple Curry sauce.
In a small saucepan with a thick bottom, melt the butter, add finely chopped onion, fry until transparent.

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

Grind thoroughly with an immersion blender.

Add curry, the amount may vary depending on its spiciness (I added a small heaped teaspoon). Salt and pepper.

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

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

Mix.
The third sauce is ready.

And here in the photo are all the sauces assembled))
In the middle is “mushroom”, this is a classic mushroom sauce based on cream, suitable for many dishes, it is quite versatile and, as I expected, suited the tongue just fine.
On the left is apple, it has an unusual taste with an Indian flavor; by the way, to prepare it, I was inspired by a recipe from Camelenta - Turkey in apple sauce. Olechka, thank you for the great recipe;)) Excellent taste!
On the right is “sour cream”, it turned out quite good too, 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.
Place the sauces next to each other, put a spoon for each sauce and voila! You can serve! This dish is perfect for a holiday table or just for a weekday dinner. Of course, it is not at all necessary to make all three sauces; you can use two, or even limit yourself to one.
Well, after tasting, the verdict is this. I liked the “mushroom” and “apple” ones equally the most, and the second place was taken by the sour cream sauce. My husband put “mushroom” in first place, “sour cream” in second, and “apple” in third. To my surprise, the child liked the “apple” one the most, despite the fact that it is quite spicy. By the way, the taste of apples in apple sauce is not recognizable at all, unless you tell me, no one will guess what it is made from))
Tender, soft, delicious tongue with sauces can be an excellent holiday dish, or a hearty dinner for the whole family! Delicious!