From beef tongue. How to cook beef tongue at home. Cooking beef tongue

Tender and very tasty beef tongue is classified as a first-class by-product. And not in vain. Beef tongue has an exquisite, delicate taste and aroma, allowing this truly delicious product to be used in a wide variety of combinations of ingredients and recipes. However, many not yet very experienced housewives are afraid to take on the preparation of beef tongue, considering this process to be too labor-intensive and troublesome, and fearing an unsuccessful result. And completely in vain! Prepare tasty dish It’s not at all difficult to make beef tongue; you just need to understand the intricacies a little and learn a couple of culinary tricks. And here, as always, Culinary Eden comes to your rescue. Today we invite you to learn and remember with us how to cook beef tongue.

Beef tongue is valuable not only for its high culinary qualities, but undoubted benefit for good health. Judge for yourself. The calorie content of beef tongue is lower than that of pork tongue, and it contains more valuable, easily digestible protein. In addition, the low carbohydrate content of beef tongue (only 2.2%) makes it a very valuable product for those following low-carb diets aimed at losing weight. Beef tongue is also rich in vitamins, especially B vitamins, for example, to cover daily requirement For an adult's body to contain vitamin B12, you will need to eat 70 grams of boiled beef tongue. In addition to vitamins, beef tongue boasts a high content of such important microelements as iron, zinc, magnesium, potassium, etc. All this makes beef tongue dishes indispensable in the menu of those who suffer from anemia, diseases of the cardiovascular system, peptic ulcer. Beef tongue is very useful for pregnant and nursing mothers, and in addition, doctors assure that regular consumption of beef tongue dishes can help cope with insomnia and migraines.

But, of course, you and I are primarily interested in culinary and taste qualities this valuable product. And here the beef tongue did not disappoint. When properly cooked, beef tongue is surprisingly tender and soft, and its delicate taste and delicate aroma make it easy to combine beef tongue with many foods. That is why there is such a wide choice of recipes for dishes in the preparation of which beef tongue is involved. What is not prepared from this delicious product: excellent cold and aromatic hot appetizers, rich soups and delicious main main courses. Beef tongue is not only boiled, but also fried, stewed, and grilled. And add here the excellent compatibility of the language with many herbs and spices, sauces and chutneys, and you can easily see for yourself that the variety of beef tongue dishes is truly limitless.

Today the Culinary Eden website has prepared for you a selection of the most important advice and little culinary tricks, coupled with proven recipes that will definitely help even the most inexperienced housewives, and will easily tell you how to cook beef tongue.

1. When choosing beef tongue at the market or in a store, pay attention to its color - a good fresh tongue will please you with a pink or slightly purple color, and the darker the purple hue, the more iron and zinc the product offered to you contains. Be sure to smell your tongue before purchasing. Fresh beef tongue has a pleasant, slightly sweet smell. Any foreign odors, the smell of ammonia, mold or rot will tell you that the product is spoiled. Inspect your tongue for damage and feel its density. A good tongue will be dense and elastic to the touch, and if you press on it with your finger, the dimple will immediately straighten out. Too soft, flabby beef tongue has most likely been subjected to repeated freezing; such a tongue has already lost all its valuable nutritional properties and taste. Do not hesitate to ask the seller for a veterinary certificate if you buy a tongue in an unfamiliar place - this will save you and your loved ones from many unpleasant consequences.

2. Before you start preparing the dish you have chosen, the beef tongue must be properly prepared. Place the tongue in a deep bowl or saucepan, cover with lukewarm water and leave for half an hour. This simple technique will allow you to easily clean your tongue of impurities, and in addition, will give it additional juiciness. If you soak beef tongue in milk, it will become even more tender, and the taste of such a tongue will become especially expressive. After soaking, rinse the beef tongue under running water and scrub thoroughly with a wire brush or knife, scraping off any remaining mucus, blood, or dirt from the tongue. Rinse your tongue thoroughly again running water and you can start cooking.

3. To prepare most appetizers and salads, you will need to properly boil the beef tongue, maintaining its juiciness and softness. It's not at all difficult to do this. Place the tongue in a deep pan and pour cold water, so that it covers the tongue by five to six centimeters. Remove the tongue from the pan, bring the water to a boil and return the tongue to the pan of boiling water. Wait for the water to boil again and cook the tongue over high heat for 10 minutes. Skim off any foam that has formed, reduce the heat to medium, cover the pan with a lid and cook the tongue until tender. Typically, cooking time ranges from two to four hours. You can check the readiness of the tongue using a fork or a thin knife: just pierce the tongue in the thickest place and look at the color of the meat juice that comes out. If the juice is clear, the tongue is ready, but if the released juice is cloudy, cook the tongue for another half hour and repeat the test again. Salt the tongue 10 - 15 minutes before the end of cooking - this will allow you to fully preserve its softness and tenderness. To add a special flavor while cooking the tongue, you can add onions, carrots, Bay leaf, allspice.

4. Remove the finished beef tongue from the pan with a slotted spoon and immediately place it in a container with ice water. Such a sharp temperature change will allow you to peel your tongue without much effort. Just pry the skin with a fork, grab it with your fingers and pull it off with a stocking. If you did everything correctly, the skin will come off your tongue very easily. If in some places the skin has not separated, simply cut it off with a very sharp knife. Sometimes beef tongue is too oily, and this becomes clearly visible after removing the skin. Don't worry, just trim off the excess fat with a sharp, thin knife, lightly scrape your tongue, and then rinse in cool water. Return the cleaned tongue to the pan and leave to cool in the broth. This simple technique will allow you to make beef tongue even more juicy, tender and flavorful.

5. Peeling boiled beef tongue, as you can see, is not at all difficult, but not all dishes require boiled tongue. Sometimes the tongue needs to be kept raw before cooking, but the skin still needs to be removed. And here an old culinary trick will come to our aid. Boil a large amount of water in a deep saucepan and keep it over high heat. Pour very cold water into a separate bowl and add more ice cubes. Dip the well-washed tongue into boiling water, cook for a couple of minutes and immediately transfer to ice water. Gently pry and pull off any skin that can come away, using a little help with a very sharp, thin knife. Repeat the procedure one or two more times, and you will be able to completely remove the skin from the beef tongue, and its flesh will remain almost raw and ready for further culinary processing.

6. A delicious beef tongue appetizer is perfect for both everyday and holiday menus. Boil until tender, peel and leave one beef tongue to cool in the broth. While the tongue is cooling, dissolve 1 tbsp in a frying pan. spoon butter, add one chopped onion and fry until transparent. Then add 100 gr. any fresh or frozen mushrooms, cut into slices, and fry until all the moisture has evaporated and the mushrooms are lightly browned. Season with a tablespoon of sour cream, stir and remove from heat. In a blender, grind together two pitted prunes and two walnut kernels. Add the resulting mixture to the mushrooms, add salt and pepper to taste, and mix thoroughly. Cut the tongue into thin slices, place on a dish, place the mushroom mixture on top and garnish with dill. This appetizer can be served warm or cold.

7. Hungarian cuisine invites us to enjoy a flavorful snack made from tongue and sweet pepper. Boil until tender, peel and cut one beef tongue into large strips. While the tongue is cooking, wrap four large sweet peppers in foil, place them on a baking sheet and place in an oven preheated to 200° for 10 minutes. Remove the peppers from the oven, let cool slightly in the foil, then remove the seeds and skin and cut into halves. Grind together 100 g in a blender. pitted olives, 2 tbsp. spoons of parsley and 1 tbsp. a spoonful of basil greens. Grate 100 gr on a coarse grater. your favorite hard cheese. Squeeze the juice from half a lemon. Mix the olive mass with cheese and lemon juice, season with white pepper and finely chopped onion. Place a tablespoon of the resulting mass and a couple or three pieces of beef tongue into each half of the sweet pepper. Wrap the edges of the peppers around the filling and place in a greased baking dish. Bake in an oven preheated to 180° for 15 minutes. Serve hot.

8. French cuisine gave us a very simple recipe for the most aromatic beef tongue with garlic and thyme. Boil one beef tongue until half cooked, about an hour and a half. Remove the skin and strain the broth. Place two peeled heads of garlic, 2 teaspoons of thyme leaves, 1 tbsp. a spoonful of broth and a pinch of salt. Grind until smooth. Make several deep cuts on your tongue and rub it thoroughly with garlic paste. Place the tongue in a baking dish, add one glass of broth and half a glass of dry white wine. Bake in an oven preheated to 180° for one hour, periodically pouring broth and wine on top. Place the finished tongue on a dish and cut into portions. Serve with boiled rice and fresh vegetables.

9. Modern Scottish cuisine invites us to try the original spicy beef tongue with vegetables based on Mexican motives. Boil until tender, peel and cut into large cubes one beef tongue. Cut two sweet peppers into thin strips, one small chili pepper into slices, one red onion into half rings, three cloves of garlic into thin petals. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add onion, garlic and chili. Fry for a couple of minutes. Then add beef tongue, 1 teaspoon of paprika, stir and cook for another five minutes. Then add Bell pepper, jar canned corn without liquid, one large tomato, diced, salt and black pepper to taste. Stir and simmer over medium heat, covered, for 15 minutes. Transfer to a deep metal dish and serve. Just before serving, pour in 50 ml. good whiskey and set it on fire.

10. Russian cuisine has always been famous for its delicious and fragrant recipes stewed dishes. She didn't let us down this time either. Try to cook a delicious, very tender and satisfying beef tongue stewed with vegetables. Boil until tender, peel and cut one beef tongue into thick slices. Strain the remaining broth. Peel large carrots and parsley root and cut into circles. Peel two small turnips and cut into cubes. Peel and dice one large potato. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add carrots and parsley and fry until slightly golden brown. Then add the turnips and potatoes and cook over high heat, stirring frequently, for another 7 minutes. Remove vegetables from heat and place in a large ceramic pot. Add boiled tongue to the vegetables, 2 tbsp. spoons of chopped parsley and a sprig of thyme, add salt and black pepper to taste. Pour the broth over everything, cover the pot with a lid and place in an oven preheated to 150° for an hour and a half. Then reduce the heat in the oven to the lowest setting and let the tongue with vegetables simmer for a couple of hours. Make sure the broth level does not drop below one third of the pot. If necessary, add a little hot broth. Turn off the heat in the oven and leave the tongue with vegetables to cool with it. Before serving, pour into portioned pots, heat and add one tablespoon of sour cream to each. Garnish with chopped herbs.

And on the pages of the site you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook beef tongue.

The culinary industry offers a large number of delicacies that can satisfy the gastronomic needs of any person. These include boiled beef tongue, which is easy to chew and incredibly tasty. The article on how to cook beef tongue will reveal the secret of preparing this delicacy.

Boiled beef tongue is served as a separate treat and added to appetizers and cold dishes. It is found in salads and is used to make delicious sandwiches. It is not surprising that it is considered a universal product.

Preparing boiled beef tongue is simple, but time consuming. Rush is inappropriate, otherwise the dish will turn out to be extremely tough. The cooking time is determined by the age of the animal whose tongue you decide to eat.

Cooking beef tongue tasty and correctly

Practice shows that not every housewife will agree to cook this delicacy, considering the cooking process too complicated. In fact, even a beginner can handle the task.

If you plan to make soup, pies, aspic or other dish from beef tongue, you will have to initially boil the ingredient.

Nowadays, cooks have access to a large number recipes for dishes based on beef tongue. This product is included in their composition for a reason. It pairs perfectly and adds expressive flavor to complex treats. But only if it was boiled correctly.

Before cooking, I soak the beef tongue in cold water for half an hour, which makes the task of cleaning it easier. Next, using a knife, I remove dirt, cut off the film and fat. Then, I rinse under running water.
Pour cold water into a large saucepan, place it on medium heat and wait until it boils. I use large dishes, because during cooking the tongue swells and increases in size. In some cases I cut it in half.
I definitely add allspice, parsley and bay to the pan. These spices add a piquant taste and unique aroma. On initial stage I don’t recommend adding salt while cooking, otherwise the delicacy will turn out tough.
After the liquid boils, I lower the heat a little and put the tongue in the pan. To make the broth clear and the beef tongue soft and tender, cook it over medium heat and skim off the foam regularly.

Cooking time is determined by the weight, size and age of the tongue. This usually takes 2-4 hours. A tongue weighing 1 kg is cooked for about 120 minutes, a heavier one - at least 3 hours.

I check readiness with a kitchen knife or toothpick. Light piercing and the appearance of clear juice indicate full readiness. You need to check the readiness regularly, otherwise it will be overcooked and lose its taste and delicate structure.
After cooking, I transfer it to a container with cool water, which makes the task of removing the skin easier. After this procedure, I return it back along with salt, chopped onions, carrot cubes and chopped herbs. The product will be ready in 20 minutes.

Grandmother Emma's video recipe

The benefits and harms of boiled beef tongue

The delicacy in question is included in the list of valuable by-products, and treats based on it are appreciated by even the most sophisticated gourmets. As you understand, beef tongue is a muscle in a shell, so harm occurs only due to health characteristics and individual intolerance.

Benefit

There are no connective tissues, as a result of which it is well absorbed. Recommended for use by people with gastritis, anemia or stomach ulcers.
Beef tongue improves insulin production, which makes life easier for people with diabetes. Insulin regulates glucose levels.
Source of vitamins. Vitamin B improves the condition of skin and hair, vitamin PP helps fight insomnia.
Beef tongue is especially useful for people after surgery and for pregnant women. It saturates the body with missing microelements.

The benefits of the product are due to the enviable content of useful elements - molybdenum, sulfur, chromium, phosphorus. Regular consumption improves the functioning of organs, helps the normal development of the body, stimulates the production of amino acids and hormones that have a positive effect on the nerves.

Harm

Doctors managed to thoroughly study the benefits of the product, but they also did not ignore the harm. Let's look at cases when eating beef tongue is contraindicated or undesirable.

Beef tongue. An extremely delicate delicacy product that requires a special approach. By the way, beef tongue is much healthier than pork tongue, which is why many housewives try to choose it!

Beef tongue is rich in protein, which is extremely important for the full functioning of muscle tissue, and the iron it contains can significantly improve blood composition. This product is recommended for use in case of anemia, in the postoperative period, as well as during pregnancy and lactation. Beef tongue also contains B vitamins, which help normalize work nervous system and metabolism. It also contains a lot of zinc, which is useful for treating various skin ailments and helping lower cholesterol.

The most important thing is to purchase a truly high-quality product: the smell good language should be naturally meaty, the color should be slightly violet, lilac or pink, and its texture should be quite soft, but at the same time pliable (when pressed, the tongue should quickly return to its original shape). If there is too much meat juice in the package, then it is better not to purchase such a tongue. It is also important to ensure that the tongue has a stamp confirming its quality and freshness.

Before you start cooking the beef tongue, wash it thoroughly without removing the film from it, and then soak the tongue for at least an hour in cold water. Next, the offal is boiled, changing the water twice during the cooking process, and about half an hour before the end of cooking, add various roots, bay leaves, spices and onions. And under no circumstances should you salt your tongue at the very beginning of cooking! And when it is cooked, it is poured with cold water - the skin in this case will come off much faster, and it will not be difficult to remove it.

Since the tongue is a muscle, it will take a long time to boil (up to four hours, and sometimes more). First, the beef tongue is poured with hot water and brought to a boil, and then the water is drained, the tongue is filled with new water and cooked until done, adding liquid as it boils. You can also boil beef tongue in a slow cooker - in this case, it will not only cook faster, but will also turn out much softer and juicier. Boiled tongue can be added to various dishes (including salads), or you can not stop at just boiling it and subsequently stew or bake this delicate product in the oven. It will be especially tasty if you stew or bake it with various vegetables, cheese or mushrooms. And the tongue is served with sweet and sour or spicy sauces.

Beef tongue is dietary product, since it contains many amino acids, vitamins and useful micro- and macroelements, is well absorbed by the body and has a relatively low calorie content. If you regularly include tongue dishes in your diet, this will certainly have a positive effect on your overall well-being. In addition, beef tongue is so tender and tasty that it can even decorate a holiday table. However, some housewives do not risk making snacks from this product, even on special occasions, because they do not know how to cook beef tongue correctly. In fact, this process, although long, is not complicated. It is only important to know the cooking technology.

Cooking features

Beef tongue is baked, fried, salted, and made into hot dishes and cold snacks, including a very tasty aspic. But no matter what method of preparing the tongue is chosen, it must be boiled and cleaned. And this needs to be done correctly, since due to a violation of technology, the tongue may not be tender and tasty enough and will not be cleaned well.

First of all, you need to choose a quality product. The tongue should be fresh, preferably not too strong, have a pleasant pink tint, and there should be no bloody puddles under it, indicating that the product has been frozen. When you press the tongue with your finger, it should restore its shape, that is, be elastic.
Before you start cooking your tongue, you should wash it thoroughly and remove any films. However, even with thorough cleaning, it is better to pour out the first decoction, after the tongue has boiled in water for 10–15 minutes.
To cook the tongue, you need a large container, as it swells quite a lot.
Veal tongue weighing about 1 kg is boiled for 2 hours; if it is larger, then it is cut into 2 parts, and the cooking time is increased to 3-4 hours.
It is recommended to salt the tongue 15 minutes before it is ready. Around this time, you can add herbs, spices, and roots. Parsley and celery roots are combined with the tongue, onion, carrots, bay leaf, peppercorns.
To make it easier to clean the cooked tongue, immerse it in cold water for 10–15 minutes.
When cooking, the tongue is placed in already boiling water.
It is better to cut the tongue after it has cooled.

Knowledge of these subtleties is quite enough to prepare the tongue deliciously and at the same time not experience difficulties in peeling and cutting it.

How to cook boiled tongue in a saucepan

beef tongue – 1 kg;
water - how much will it take;
salt - to taste;
bay leaf – 1 pc. for 1 liter of water;
black peppercorns – 5 pcs. for 1 liter of water;
carrots – 100 g;
onion – 150 g.

Cooking method:

Wash and remove film from your tongue, soaking it in cool water for an hour beforehand to facilitate the process.
Boil water, put your tongue in it, cook for a quarter of an hour, drain the water.
Boil a new portion of water. Place the tongue in it and cook for 2 hours, adding water as it boils.
Salt the broth. Add spices to it, carrots peeled and cut into 3-4 pieces, 2-3 small, peeled onions. Cook for another 15 minutes.
Take out your tongue and soak it in cold water for 15 minutes.
Remove, peel the skin, cut into slices or pieces of the desired shape and size.

Boiled tongue can be served as an independent snack, or can be used to prepare other dishes.

How to cook boiled tongue in a slow cooker

beef tongue – 1 kg;
onion – 100 g;
carrots – 100 g;
garlic – 2 cloves;
bay leaf – 2 pcs.;
salt, peppercorns - to taste.

Cooking method:

Soak the tongue for 40 minutes in cold water, wash and remove the film.
Place the tongue in the slow cooker, fill it with water so that it completely covers it.
Turn on the multicooker for 10 minutes in steaming mode, skim off the foam.
Add salt to taste, add spices and peeled vegetables (whole). Start the “Extinguishing” program for 3 hours.

Afterwards, all you have to do is take out your tongue, hold it in cold water for a while and clean it. The broth in which it was cooked in a slow cooker can be used to prepare aspic from the tongue.

Aspic from the tongue

beef tongue – 1 kg;
chicken egg – 2 pcs.;
boiled carrots – 100 g;
canned green peas – 100 kg;
curly parsley - to taste;
gelatin – 20 g;
broth – 1 l.

Cooking method:

First, you should prepare the boiled tongue in any convenient way, cool and cut into slices or cubes - depending on how you like it.
Now pour 150 ml of broth, cool it until room temperature. Mix with gelatin.
After 10 minutes, add the rest of the broth and heat it over low heat until the gelatin dissolves.
Pour some broth with gelatin into the molds and place them in the refrigerator for 15 minutes.
While the gelatin hardens, you can prepare the remaining ingredients: cut the carrots and eggs into slices.
Take out the molds, place a slice of egg, a couple of sprigs of parsley, and a few slices of carrots on a thin layer of gelatin in the center.
Mix pieces of tongue with green peas and place them on top. Pour in the remaining broth mixed with gelatin and place in the refrigerator until completely cooled.

Before serving, you just need to remove the aspic from the tongue from the molds. This will be very easy to do if you lower the molds into warm water for a few seconds.

How to cook stuffed tongue

beef tongue – 1 kg;
pickled cucumbers – 100 g;
carrots – 100 g;
garlic – 4 cloves;
onions – 100 g;
salt, bay leaf, peppercorns - to taste;
water - how much will go.

Cooking method:

Soak your tongue in cool water for an hour, wash it and scrub it.
Make a deep longitudinal cut in the tongue.
Peel the carrots and cut them lengthwise into thin slices.
Cut pickled cucumbers into strips.
Cut the garlic cloves lengthwise into 4 pieces.
Place carrots, garlic and cucumber strips into the longitudinal slit in the tongue. Connect both parts of the tongue and tie it with thread.
Boil water, put your tongue in it and cook it for 2 hours.
Add the peeled onion, without cutting, salt and spices to the broth.
Cook the tongue for another half hour.
Place your tongue in cold water. After 15 minutes, take it out, remove the threads, and peel off the skin.
Cool the tongue and cut into thin slices.

This cut looks very good on festive table. Its taste will not disappoint you either.

How to cook salted tongue

beef tongue – 1 kg;
salt – 0.2 kg;
spices - to taste.

Cooking method:

Wash your tongue by soaking it in cool water first. Dry with napkins.
Mix salt with spices. Place it in a bag.
Place your tongue in a bag of salt. Tie and shake to distribute the salt evenly.
Place your tongue in a cool place for a day.
Take it out and shake off the salt. Place in boiling water and cook for two hours. Half an hour before cooking, add spices to the broth to taste.

How to bake a tongue in the oven

beef tongue – 1 kg;
sour cream – 50 ml;
mustard sauce – 50 ml;
carrots – 100 g;
onions – 100 g;
salt, spices - to taste.

Cooking method:

Boil the tongue in a saucepan or slow cooker, cut into large slices.
Grind the carrots and finely chop the onion. Stir.
Cover the tongue slices on both sides with the mixture and leave in a cool place for half an hour.
Mix sour cream with mustard.
Place each tongue slice on a piece of foil. Cover with sour cream and mustard sauce. Secure the ends of the foil at the top.
Place on a baking sheet and bake in an oven preheated to 180 degrees for 20 minutes.

The tongue prepared in this way should be served with a side dish, having first removed it from the foil. It goes very well with mashed potatoes.

How to fry your tongue in breadcrumbs

beef tongue – 1.2 kg;
chicken egg – 4 pcs.;
wheat flour – 160 g;
bread crumbs – 160 g;
vegetable oil - how much will be needed;
salt - to taste.

Cooking method:

Boil the tongue, cut it into slices about half a centimeter thick or a little more.
Sift the flour, mix it with salt and spices to taste.
In a separate bowl, beat the eggs.
Pour the crackers into the third container.
Heat oil in a frying pan.
Dip each slice first in flour, then in egg and finally in breadcrumbs. Fry on both sides over medium heat until an appetizing crust forms.

The tongue prepared according to this recipe is best served hot, with a side dish of baked vegetables.

How to cook pickled tongue

beef tongue – 1 kg;
bell pepper – 0.45 kg;
garlic – 4 cloves;
soy sauce – 50 ml;
olive oil – 50 ml;
apple cider vinegar (6 percent) – 50 ml;
fresh dill – 50 g.

Cooking method:

Boil the tongue, cut it into strips.
Mix garlic passed through a press, finely chopped dill, vinegar, oil and soy sauce. Place this mixture in a tight bag.
Place your tongue in the bag. Tie and shake well.
Place in the refrigerator for a day.
Cut the pepper in half lengthwise, remove the seeds, bake it in the oven (20 minutes), peel off the film and cut into strips.
Mix pickled tongue with bell pepper.

The result is a savory snack that you won’t be embarrassed to serve to your friends.

How to make tongue salad

boiled beef tongue – 0.4 kg;
pickled cucumbers – 0.2 kg;
porcini mushrooms or champignons (fresh) – 0.2 kg;
sour cream – 150 g;
dry white wine – 20 ml;
mustard (sauce) – 10 g;
ground black pepper - a pinch;
vegetable oil - how much will be needed.

Cooking method:

Boil the meat by-product, cut it into small cubes.
Cut the cucumbers into small cubes.
Chop the washed and dried mushrooms with a knife, fry them in oil until the liquid released from the mushrooms evaporates from the pan.
Mix tongue with cucumbers and mushrooms.
In a separate bowl, whisk sour cream with mustard, wine and pepper. Season the salad with the resulting mixture.

An exquisite appetizer prepared according to this recipe is unlikely to leave anyone indifferent.

Now that you know how to deliciously cook beef tongue, it will be a frequent guest on your table.

Most often, beef and veal tongues are used in cooking, less often - pork. At first glance, preparing tongue may seem like a labor-intensive process, but this is misleading. The main thing is to know a few tricks. Before cooking, you need to soak it for half an hour in warm water, then scrape off all the dirt and put it in boiling water - then it will be more juicy and tender. Depending on the size, you need to cook the tongue for 2 to 4 hours, skimming off the foam. Salt is added 30 minutes before the end of cooking, and readiness can be easily checked by piercing it with a fork. After this, the hot tongue should be placed in cold water for 2 minutes, and then the skin should be removed.

Tongue dishes are present in cuisines different countries: France, Poland, Austria, China, Brazil. Poles love ozor wolowy - steamed beef tongue, and in Asia this product is usually pickled. In Russia, tongue is stewed in cream, sour cream, fried in batter, served with pickled mushrooms, and made into rolls and salads. But perhaps it's best

Simply boil it with a whole onion, carrot, spices, then slice it thinly and serve as a main dish with a side dish or as an appetizer in the form of sandwiches.

But the British do not understand the beauty of the language and almost never prepare it. And in vain: the structure of the tongue is a muscle, it has almost no connective tissue, so it is an easily digestible product. It is a source of protein, iron, zinc. But the main wealth of the tongue is vitamin B12 (100 g contains 50% daily norm), ensuring normal hematopoiesis (the process of formation, development and maturation of blood cells).

For 3 persons: beef tongues - 1 pc., red pepper - 1 pc., tomatoes - 2 pcs., eggplants - 1 pc., zucchini - 1 pc., champignons - 200 g, lettuce (any) - a bunch, pine nuts - a handful, vinegar balsamic - 1 tbsp. l., olive oil, salt, ground black pepper

Wash the tongue and boil with salt and ground pepper until tender. Cut into slices. Cut the eggplants and zucchini into slices, and the pepper into large cubes. Fry vegetables with salt in a grill pan or bake in the oven for 10 minutes. Cut the champignons into slices and fry in oil. Salt and pepper. Place eggplants, red peppers and zucchini in a heap on plates, then mushrooms, lettuce, tongue. Place tomatoes cut into slices nearby. Drizzle mixture over salad olive oil, balsamic vinegar and nuts.

Calorie content per serving 264 kcal

Cooking time from 30 minutes

5 points

For 6 persons: tongues (pork or beef) - 0.5 kg, champignons - 0.5 kg, sour cream - 200 g, onion - 1 pc., cheese - 50 g, dill - a bunch, vegetable oil, salt, ground black pepper

Wash the tongue and boil until tender with salt and pepper. Then add ice water and remove the skin. Finely chop the onion. Chop the champignons and tongue. Fry the onion in oil. After 3 minutes, add mushrooms. After 5 minutes, add sour cream, tongue, salt and pepper. Cook until thickened. Divide the mixture into cocotte bowls. Sprinkle with chopped dill and grated cheese. Bake for 5-7 minutes at 220°C.

Calorie content per serving 310 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 7 points

For 8 persons: tongues (pork or beef) - 1 pc., beets - 1 pc., onions - 1 pc., white cabbage - 400 g, garlic - 2 cloves, potatoes - 4 pcs., carrots - 1 pc., tomatoes - 5 pcs., vegetable oil, salt, ground black pepper

Rinse the tongue, add water (2 liters) and put on high heat. Add peeled and quartered beets. When the water boils, reduce the heat and cook until the tongue is ready. Peel and cut the potatoes and place in a saucepan. Remove the tongue from the broth and cut into pieces. Remove the skin from the tomatoes and chop the pulp. Grate the finished beets. Fry chopped onions and carrots in oil. Add tomatoes. After 5 minutes - beets. Chop the cabbage and add to the potatoes along with the tongue. Let the broth boil and cook over low heat until the cabbage is soft. Transfer the prepared roast there. Stir and keep on fire for 7 minutes. Add chopped garlic. Let sit for 15 minutes and serve.

Calorie content per serving 210 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 7 points

For 8 persons: pork tongues - 2 pcs., pork knuckle - 1 pc., onion - 1 pc., gelatin - 1 sachet, garlic - 4 cloves, salt, black peppercorns

Soak the shank and tongue in water for 40 minutes, then rinse, cover with cold water, add salt, and add peeled onions. Place on low heat. After an hour, add the peppercorns and cook until tender. The tongue cooks faster than the knuckle, so after an hour and a half, remove the finished tongue from the pan, continuing to cook the knuckle (on average, it cooks for 3-4 hours). Rinse your tongue with cold water and remove the skin. If the meat of the knuckle easily separates from the bone, it means it is ready. Separate the meat and chop. Add chopped garlic, salt, pepper. Mix. Prepare gelatin solution according to instructions. Pour a few tablespoons into the meat. Line the form cling film. Place half of the mixture there. Make a depression in the center and place the entire tongue there. Top with the remaining meat mixture. Compact. Pour in the remaining gelatin solution. Cover with film. Place the weight on top. Place in the refrigerator overnight.

Calorie content per serving 196 kcal

Cooking time from 230 minutes

Difficulty level on a 10-point scale 10 points

For 9 persons: pork tongues - 5 pcs., cream - 250 ml, cheese - 100 g, onions - 1 pc., carrots - 1 pc., garlic - 3 cloves, wheat flour - 1 tbsp. l., vegetable oil, salt, ground black pepper

Wash the tongues and boil them in salted water with pepper. Rinse with cold water and remove skin. Slice. Fry chopped onion in oil, after 3 minutes add grated carrots and chopped garlic. Place the roast in the mold, with the tongue on top. Beat the cream with a mixer with flour, salt and pepper. Pour the mixture over the tongue and place in the oven preheated to 180°C for 20 minutes. Sprinkle with grated cheese and serve.

Calorie content per serving 239 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 5 points

For 6 persons: beef tongues - 2 pcs., lettuce - a bunch, tomatoes - 5 pcs., cucumbers - 3 pcs., horseradish - 3 tbsp. l., vegetable oil, salt, ground black pepper

Wash the tongues, put them in a large saucepan, cover with cold water, add salt and boil until tender. Cool under running water, remove skin. Cut into slices 1.5-2 cm thick, brush with vegetable oil and grill for 2 minutes on each side. Chop the vegetables, tear the salad with your hands, and place on a plate. Salt and pepper. On top is the tongue. Serve with horseradish.

Calorie content per serving 198 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 5 points

For 3 persons: beef tongues - 300 g, cheese - 150 g, eggs - 1 pc., garlic - 3 cloves, horseradish - 2 tbsp. l., sour cream, salt, ground black pepper

Hard boil the egg. Wash the tongue and boil until tender with salt and pepper. Then cut crosswise into slices as thin as possible. Grate the cheese and egg. Add horseradish and chopped garlic. Season with sour cream. Place the filling on the edge of the tongue and roll it up. If necessary, secure with a toothpick.

Calorie content per serving 312 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 4 points

For 4 persons: beef tongues - 300 g, eggs - 2 pcs., green peas - 100 g, pickled cucumbers - 2 pcs., lettuce - a bunch, fresh cucumbers - 1 pc., mayonnaise, salt, ground black pepper

Rinse your tongue, cover it with water and leave for an hour. Change the water, put the tongue on the fire, add salt and cook until tender. Rinse with ice water and remove skin. Hard boil the eggs. Cut pickled and fresh cucumbers, as well as tongue into thin strips. Tear the salad with your hands. Grate the eggs. Place salad, cucumbers, eggs on a plate, tongue and green peas on top. Salt and pepper to taste. Season with mayonnaise.

Calorie content per serving 172 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 4 points

Photo: Legion Media, Fotolia/All Over Press