Each hostess tries to diversify the menu for her family, surprise guests with an original dish, show her cookery abilities. The recipe for boiled beef tongue is often used in the kitchen of professional chefs, available for beginner housewives. A well-prepared product will make it possible to make the simplest meal sophisticated and delicious.
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How to cook and how much beef tongue - cooking features
There are many recipes on how to cook the language, the main thing that unites them is a standard form of preparation and a number of technological features of cooking. So, before starting the cooking process, the tongue must be thoroughly washed, gently brushed, cut off the remaining fat from the bottom. Remove sublingual muscle tissue and bone, if any.
After this, the product must be soaked in saline for 30 minutes to clear the meat of the remaining blood and mucus. Then rinse under running water again, put in a pan for further cooking. It is also important to know how much to cook beef tongue. Here, the time depends on the weight of the product and pre-treatment. Well washed and peeled offal with a weight of up to a kilogram cook faster - from 2 to 3 hours.
How to cook beef tongue in a pot in water
Recipe for boiled beef tongue weighing 1 kg 500 g.
Prepared meat is placed in a pan, poured with cold water and boiled over medium heat until a foam appears. After removing it, continue to cook for another 1.5 hours. Then we pour the broth and pour clean water.We bring it to a boil, lower the tongue and continue the cooking process. Here, the amount of fluid in which the tongue will be boiled is of no small importance, it should be neither less nor less. Just enough so that the meat was completely covered taking into account evaporation.
Read also:beef tongue - recipe
Ingredients:
- for soaking - 2 tbsp. tablespoons of salt in 2 liters of water;
- for taste - 1 carrot, 1 onion;
- for aroma - 2 bay leaves, allspice 8 peas;
- salt for half an hour until tender.
To enhance the smell, you can use ginger, parsley, celery, garlic. Boil your tongue over low heat for 4 hours. At the end of time, the finished tongue is transferred to dishes with cold water, the shell is removed, and the slices are made.
When cooking the tongue, you need to take into account its increase in volume, so for convenience it is better to take a deep pan with a wide bottom.
Tongue in a slow cooker according to the classic recipe
Often, to save time and speed up the process of preparing a delicious dish, they use programmed kitchen appliances. The language cooked in a slow cooker turns out to be as tasty, soft as on a stove.
After washing the offal under running water, it is placed in the bowl of an electric pan, along with it peeled vegetables, everything is poured with cold water and closed with a lid. Using the "quenching" button, you can set the time range, usually it is 3 hours. The “start” command is given.
Ingredients Composition:
- beef tongue - 900g;
- bulb;
- carrot;
- garlic - 2 cloves;
- bay leaf and other spices to taste.
Depending on the weight of the tongue, cooking time can increase up to half an hour. Spices and salt are added approximately 15 minutes before the end of cooking. Upon completion of the thermal process, the product is removed, cooled for 3 minutes in cold water, then gently cleaned from the skin with slightly hot. Before serving, the tongue is cut into pieces. For garnish use mashed potatoes, green peas.
Steamed beef tongue
Simple and time-consuming steam cooking is highly preferred not only among professional chefs, but also among young housewives. The product is prepared for about an hour. Cooking in a double boiler begins with the preparation of the necessary products.
The composition of the recipe:
- beef tongue - 700g;
- lemon - 1 piece;
- garlic - 2 prongs;
- hard cheese;
- spices, salt.
Before starting the process, the tongue is thoroughly washed and cleaned of dirt. Then it is cut into small portions, which are sprinkled with spices, salt, chopped garlic, sprinkled with lemon juice. The pieces are wrapped in foil and placed on a special wire rack, which is inserted into the crock pot. Here, it is important to know that the spices scattered on the foil enhance the taste and aroma of the meat.
Adding water to level 8 for 30 minutes, the product is subjected to heat treatment. After time, the finished pieces of the tongue are carefully removed, with the help of a knife they are cleaned of the skin. To give a piquant taste, the pieces are sprinkled with grated cheese, wrapped in foil and steamed for 5 minutes. The tongue, while maintaining the maximum of useful substances, turns out to be juicy, fragrant.
Delicious recipes with boiled beef tongue
Gourmet gourmet meat is used not only as a separate dish for snacks, but for the preparation of various jellied dishes.
A simple salad with boiled beef tongue can be a "signature" treat for any housewife.
For cooking you will need:
- boiled beef tongue - 500g;
- boiled potatoes - 300g;
- pickled cucumbers - 2pcs;
- one apple;
- hard cheese - 50g.
Beef tongue, potatoes, cucumbers must be cut into thin slices. Grate the apple. Place cooked foods in a salad bowl. Then add 2 chopped celery stalks, 2 tbsp. tablespoons of olive oil, 1 tsp. honey, white pepper and salt to taste. Mix everything well, sprinkle grated cheese on top of the salad. Garnish with finely chopped onions.
Beef Tongue Stew
With ready-made boiled tongue, you can quickly cook a delicious stew stewed in the oven. To do this, cut into strips 600 g of boiled offal, one carrot, 4 pcs. potato, onion. All ingredients are placed in layers in a pot, filled with broth, in which the tongue was cooked and placed in the oven for 30 minutes. The finished dish is poured on plates, sprinkled with herbs.
Beef Tongue Appetizer
Light meals are ideal for a festive menu as well as for everyday.
To prepare, you will need:
- boiled beef tongue - 600g;
- mushrooms - 100g;
- sour cream - 1 tbsp. a spoon;
- prunes - 2 berries;
- two walnuts;
- onions - 1 pc.
Peel the boiled tongue and leave to cool in the broth. Grind the onion and fry in olive oil until transparent, then add boiled mushrooms to the frying, season with a little sour cream and stew.
Grind prunes with walnuts and mix with mushrooms. Then pepper with black pepper and salt to taste. The tongue is cut into small portions, laid out on a plate. The mushroom mixture is decomposed into pieces of meat, decorated with parsley or dill. Appetizer can be eaten both in warm and cold form.
Delicious tongue pate
A boiled, peeled tongue weighing 700 g finely crumbles and is placed in a mixer cup. Finely chopped eggs (3 pcs.), Butter (70 g), two sprigs of parsley, black pepper, salt are placed there. The ingredients are whipped into a homogeneous mass, turning into mashed potatoes. The finished mixture is transferred to a sealed container, placed in the cold for solidification. A paste of delicate consistency is served in special tins with green peas or marjoram leaves.
Little secrets and tricks for cooking
Cooking beef tongue is not at all difficult. If desired, absolutely available for every home cook. Using the advice of professionals, you can learn how to cook gentle, melting in your mouth meat with a minimum investment of time.
- It is advisable to cook fresh beef tongue immediately so as not to lose its usefulness and taste.
- The rush and lack of pre-treatment will make the meat tasteless and tough.
- To make the tongue soft and tender, and the broth saturated and tasty, it is recommended to add salt at the end of cooking.
- A delicious product will turn out to be more juicy if it is immersed immediately in boiling water or placed in broth for 10 minutes after peeling.
- The degree of readiness of the offal is determined by a knife or fork. A properly cooked tongue is easily punctured.
- The tongue needs to be cooked only on a small fire to give it softness.
- It is necessary to monitor the broth in the multicooker every 40 minutes. With strong evaporation, add water.
- The cooked sliced product is best stored in the refrigerator, wrapped in foil.
