How to cook beef tongue. How and how much to cook beef tongue correctly in a saucepan and slow cooker so that it turns out tasty and soft

Tongue is considered a dietary product, as it is suitable for feeding people suffering from diseases of the gastrointestinal tract. It contains a lot of niacin, vitamin B12, zinc and iron. Thanks to this, this product helps normalize the acid-base environment in the stomach, preventing peptic ulcers of the digestive system, and increasing the level of hemoglobin in the blood. For this reason, the tongue is recommended for the nutrition of pregnant women, children, and people suffering from anemia. At the same time, the calorie content of beef tongue is low - only 146 kcal/100 g.

Despite the low energy and high nutritional value, as well as excellent organoleptic qualities, in some families the tongue is not often on the table. And all because some housewives do not know how to cook beef tongue at home so that it turns out soft, juicy and well-cooked. There are indeed some nuances to the preparation of this dish. However, the cooking process itself is simple, and our tips will help you do everything right.

How and how much to cook beef tongue

For convenience, we will provide step-by-step instructions on how to cook beef tongue at home incorrectly.

1. Place a pot of clean water on the fire.
2. At the same time, soak the beef tongue in a large bowl or other pan. He must lie there for at least half an hour.
3. After the specified time has passed, remove your tongue, scrape off all excess (dirt, blood clots, etc.), rinse well in running water (under running tap).
4. Place in boiling water, wait until it boils again to remove the foam, cover with a lid, reduce heat, and simmer for a quarter of an hour.
5. Now you need to remove your tongue to change the water. The product should only be immersed in boiling water, otherwise it will turn out to be harsh after cooking. Cook it over low heat.
6. After an hour and a half, salt the water (some prefer to salt the tongue after it is completely cooked and cleaned, boiling it again for about 15 minutes over low heat). Add roots (celery, parsley, onions, carrots) to the water. It is better to put the roots whole, without cutting them.
7. After another half hour, check the readiness of the tongue by piercing it with a fork: if the juice that has come out is cloudy, cook further, checking the readiness every half hour; if the juice is clear, then the product is ready and can be removed.

IMPORTANT: Veal tongue weighing up to 1 kg will be ready in two hours; larger beef tongue will have to be cooked for 3-4 hours until done. If you use a pressure cooker, you can cook beef tongue at home three times faster.

1. Having taken it out, it is advised to immediately immerse it in cold water for 10 minutes, after which it will be easier to clean - do this.
2. Slice and serve as an appetizer on its own or use in other dishes.

Tongue for slicing (salted)

As we have already said, boiled tongue can be used as an independent dish as cold cuts. It is even more suitable for this purpose if it is pre-salted (after it has been washed, but not yet boiled). Mix two heaps of coarse salt with spices (to taste), coat it with this mixture, and put it in a bag. First, let it lie at room temperature for several hours, then in the refrigerator for a week. The bag should be shaken every day. Afterwards, the meat by-product needs to be boiled; in this case, it is no longer necessary to add salt during cooking; it is advisable to reduce the cooking time.

Ingredients required:

• boiled beef tongue - half a kilo,
• fresh champignons – 400-500 g,
• prunes and roasted hazelnuts – 100 g each,
• onion - one head,
• mayonnaise, salt, pepper - to taste.

Cooking process:

1. Finely chop the champignons and onions, fry them until all the liquid has evaporated.
2. Finely chop the prunes and crush the nuts.
3. Cut the main product into strips.
4. Mix everything, pepper, season with mayonnaise.

If you want to make aspic from the tongue, do not pour out the broth in which it was cooked. Dissolve the gelatin in it, heating it so that there are no lumps left. Cut the offal itself into strips, cubes or layers - as you like. Cut the boiled carrots beautifully too. Greens and canned peas will also come in handy. Arrange all the ingredients beautifully in molds, fill with gelatin, refrigerate until hardened.

Spicy tongue (pickled)

Ingredients required:

• boiled veal tongue - one (or half a large beef tongue),
• bell pepper - one,
• garlic - a couple of cloves,
• sesame nuts and soy sauce - 2 large spoons each,
• table vinegar, grated ginger, honey - one tablespoon each.

Cooking process:

1. Pass the garlic through a garlic press, mix with sesame seeds, grated ginger root, honey, vinegar, soy sauce.
2. Cut the rest of the food.
3. Fry everything in oil, pour in the marinade and simmer for a couple of minutes.
4. The dish can be served as a hot appetizer or as a cold one.

Language buffet

Ingredients required:

• beef tongue, boiled - one,
• champignons – 400 g,
• onions - two onions,
• oil for frying - how much will it take,
• walnuts – 100 g,
• garlic - a couple of cloves,
• sour cream – 100 ml,
• pomegranate seeds (optional) – for decoration.

Cooking process:

1. Fry finely chopped mushrooms and onions until moisture is lost.
2. Grind the garlic and nuts in a blender.
3. Mix mushrooms, nuts, sour cream.
4. Cut the main ingredient into layers and place on a dish.
5. Top each piece with the nut-mushroom mixture.
6. Garnish with pomegranate seeds.

According to this recipe, you can cook beef tongue at home for a buffet table: it turns out tasty and beautiful.

How to cook beef tongue so that it is soft and juicy

Beef tongue is a versatile offal that can serve as a separate dish (instead of sausage, as an appetizer) or in multiple dishes (salads, soups). But not all housewives take up the preparations, as the process seems quite complicated. This is completely wrong. We will tell you how to cook soft beef tongue for cold slicing or salads in this recipe with photos.

Before using or on your own, it must be boiled. We will tell you all the secrets of how long to cook beef tongue in a saucepan and the subtleties of cooking below.

Ingredients:

beef tongue – 500 g;

onion – 1 pc.;

bay leaf – 1-2 pcs.;

coriander grains – ½ teaspoon;

allspice peas – 2-3 pcs.;

black peppercorns – 4-5 pcs.;

dry cumin – ½ teaspoon;

salt – 2 teaspoons (or to taste).

How to cook beef tongue deliciously:

The tongue should be rinsed well under water to remove mucus, blood and other contaminants (if any). Bring the water to a boil and dip your tongue into it. This is a simple procedure to preserve the richness of the tongue. Bring the water to a boil.

Drain the water. Now the tongue is definitely clean and ready for long-term cooking. Place a whole peeled onion in a saucepan. In addition to it, you can take carrots, celery (stems), parsley root.

Now the main secret: how long to cook beef tongue in a pan

Fill the pan with cold water and put it on fire. Cook the tongue over low heat for 1.5 hours. Then we add all the spices that we have prepared. Cook the tongue for another 1 hour.

We had two small tongues with a total weight of 500 g; if you have a larger offal, increase the cooking time by 30-60 minutes. How to check readiness? You need to put the tongue on a plate and pierce it with a fork or knife. If the juice comes out clear, then the tongue is ready. If the juice is still cloudy, cook further, but not longer than 4 hours.

After 2.5 hours, remove your tongue and place it in ice water. This transition from hot to cold will help you remove the skin easily.

We pry the skin with a knife and remove it from root to tip.

Dip the tongue into the broth for another 15 minutes so that the beef tongue is soft and juicy. Broth can be used for soups, sauces or main courses. Strain it through a sieve or cheesecloth. If you don't have the opportunity to use it right away. Freeze in the freezer in an ice cube - these cubes defrost quickly and do not take up much space. And if you add a little gelatin, you can immediately cook the jellied tongue on a dish.

Cool the tongue and cut it. This is the way to cook soft beef tongue for cold cutting or as a component for other dishes.

My grandmother prepared amazing boiled beef tongue: at one time she told me the secrets of this dish. The result is a soft, very tender, incredibly tasty boiled tongue, cooked in a fragrant, rich broth, with vegetables and spices. It can be served with different sauces: as an appetizer, and it also plays a major role in an appetizing, very satisfying salad. In any case, this delicacy turns out to be a win-win in every variation of dishes.

Ingredients:

• water - 1.5-2 liters;
• salt - to taste;
• beef tongue - 1 piece;
• bay leaf - 3 pieces;
• allspice - 7-8 peas;
• carrots - 4 pieces;
• parsley root - 1 piece;
• onion - 80 grams;
• leek - 1 piece.

Amazing boiled beef tongue. Step by step recipe

1. Pour one and a half liters of cold water into a deep saucepan and bring it to a boil.
2. Place beef tongue, bay leaves and allspice in the form of peas into boiling water. Add vegetables: peeled onion, several washed and peeled carrots, parsley root, well washed and also peeled, leek stem.
3. Advice. To prepare dishes, you can use any tongue: pork, beef, but I like beef better - it is softer and tastier.
4. When all the ingredients are put in the pan, cover with a lid and bring to a boil. Then reduce the heat and cook for about four hours.
5. During the cooking process, salt the broth well. And when the tongue becomes completely soft, quickly transfer it to very cold water. Thanks to the temperature difference, it can be easily cleaned of the mucous membrane.
6. Boiled beef tongue can be served cut into thin slices with different sauces: for example, horseradish or garlic.
7. For horseradish sauce, you need to wash and peel the horseradish, grate it on a fine grater. Separately wash and boil the red beets until tender. Grate and squeeze out a few tablespoons of juice. Season the grated horseradish with beet juice, add salt, half a teaspoon of lemon juice and one tablespoon of sour cream. Mix everything and serve in a gravy boat.
8. For garlic sauce, you need to squeeze the garlic through a press and add three tablespoons of mayonnaise. Finely chop several stems of young dill and mix with mayonnaise-garlic sauce. Lubricate each slice of chopped, home-boiled tongue with this aromatic sauce. Decorate the dish with sprigs of herbs and serve as a cold appetizer.

You can make a wonderful and very tasty salad from boiled beef tongue.

• To do this, you need to cut the tongue into thin strips.
• Peel and cut the lettuce onions (red or white) into thin half rings and marinate.
• Marinade for onions: add a teaspoon of vinegar 9%, a spoonful of sugar, a little salt and pour hot water to cover the surface of the onion. Leave for ten minutes, then strain the onion and place in a salad bowl next to your tongue.
• Canned green peas, brain varieties, drain the liquid and add a few spoons to the tongue salad.
• Peel three hard-boiled eggs and cut them into small strips.
• Mix everything, add salt to taste, season with ground black pepper and dress the salad with rich mayonnaise.
• Sprinkle the boiled tongue salad with herbs on top.

Beef tongue can be prepared as a hot dish with vegetables.

• To do this, you need to cut the boiled tongue into small strips.
• Pour vegetable oil into a heated frying pan. When it warms up well, add pre-peeled and quartered onions (about two pieces).
• When the onion becomes transparent, add two carrots, cut into thin, but not long, strips.
• Fry a little and add the sweet bell pepper, peeled and seeded, cut into rings.
• When the vegetables turn a little golden, lay out the tongue, add salt, season with ground pepper and add one tablespoon of tomato puree.
• Mix everything and simmer for another five minutes.
• Serve the finished dish hot. You can cook boiled rice or potatoes as a side dish.

An excellent delicacy made from offal, such as beef tongue, you can easily prepare it at home if you know the secrets of cooking. Visit our website “I love to cook: get a wide variety of recipes and ideas for preparing delicious dishes.

Beef tongue is a delicious product that contains a lot of useful substances. This offal is used to make salads, sandwiches and aspic. The tongue consists of muscle tissue, which is very soft, which makes it possible to prepare dishes for baby food from it. How to cook beef tongue?

Boiled tongue can be used to prepare salads and snacks. Be careful not to fry this product as it may become tough during cooking. You can season the offal with mustard, adjika or horseradish. These seasonings go well with the product and complement its delicate taste.

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Any tongue, including beef, is a universal product from which you can prepare many different delicious snacks. You can make a lot of different sandwiches, salads, and aspic from it.

Unfortunately, not every housewife is ready to start cooking beef tongue, all because at first glance the procedure for preparing such a delicacy seems very complicated. In fact, everything is extremely simple; you should not bypass this product.

What to cook aspic, soup, pies - the tongue is boiled first. Therefore, the first thing you should learn is how to cook your tongue.

Cooking beef tongue correctly

Before putting the tongue in a pan to cook, it should be soaked in water for at least half an hour, this is necessary to facilitate the process of cleaning it from dirt. After soaking, use a knife to scrape off mucus, blood, dirt, fat from the tongue, leaving clean skin, rinse it thoroughly with clean water.

Next, pour cold water into the pan, wait until it boils and send the tongue to cook. During cooking, the tongue tends to increase in size, so if the tongue is large, it should be divided into two parts. Cook the tongue until the water boils, then the resulting foam is removed, after which it is cooked for another 20 minutes, and the water is drained. Next, the tongue is again sent into boiling water and again waiting for it to boil, after which the tongue is boiled until it is completely cooked. It is very important to immerse your tongue in boiling water and not in cold water; this subtlety makes it softer and juicier.

Many housewives are concerned with the question: “How long to cook a tongue”; in fact, there is no clear answer, it all depends on the weight of the tongue, the age of the animal, but it is worth noting that the cooking time ranges from two hours minimum to four hours maximum. To check whether the tongue is ready or not, after two hours of cooking, pierce it with a fork; if clear juice comes out of the delicacy, it means it’s ready; if it’s cloudy, you should cook it a little more. To prevent the delicacy from becoming tough, it is salted only at the end of cooking; along with the salt, you can add bay leaves, allspice, carrots and onions - this will make the tongue more flavorful.

The finished tongue is removed from the broth and placed in a container with cold water for several minutes. A very important stage of preparation is removing the skin; it is cold water that ensures easy removal of the skin.

Some housewives salt already peeled tongue; to do this, it is again immersed in the broth, allowed to boil and salted. The broth can ultimately be used to make aspic.

You can make many different delicacies with tongue. By the way, this product is very healthy, light and dietary; it is recommended to be eaten by pregnant girls, nursing mothers, people in the postoperative period, and even given to babies.

Ingredients:

300 grams of boiled beef tongue;

250 grams of any mushrooms (necessarily fresh);

50 grams of prunes;

50 grams of roasted hazelnuts;

1 onion;

Salt, black pepper.

Preparation:

Mushrooms and onions are peeled, washed, cut into cubes and fried in butter until the juice has completely evaporated. The boiled tongue is cut into strips, mixed with chopped prunes, chopped nuts, and fried mushrooms and onions. Pepper, salt, season with mayonnaise and serve cold.

Ingredients:

Boiled tongue;

Boiled carrots;

Boiled egg;

Canned green peas;

The broth remaining after boiling the tongue is filtered, cooled, gelatin is added to it and left to stand for an hour, after which it is heated, not allowing it to boil, until the gelatin has melted. Boiled carrots, tongue and eggs are cut into arbitrary pieces, placed in molds with peas and herbs, poured with cool broth and placed in a cold place until completely frozen.

Beef tongue “Under the fur coat”

Ingredients:

600 grams of boiled tongue;

200 grams of mushrooms;

200 grams of cheese;

50 milliliters of cream;

2 medium tomatoes;

1 tablespoon flour;

1 tablespoon sour cream;

Bulb;

Salt, pepper, spices.

Preparation:

Finely chop the mushrooms and onions, fry in oil until all the liquid has evaporated, add flour mixed with cream, salt, season and heat until the mass thickens. We cut the boiled tongue into slices no thicker than one and a half centimeters, place it on a baking sheet lined with baking paper, put the mushroom mixture on top, decorate with sliced ​​tomatoes, and slices of cheese on top. Place the tongue in an oven preheated to 200 degrees for 15 minutes.

Ingredients:

1 middle language;

2 tablespoons of coarse salt;

Spices to taste.

Preparation:

Wash your tongue thoroughly, clean it with a knife and rub it with salt. We put it in a bag, leave it in the room for ten to twelve hours, after which we put it in the refrigerator for a week. The package must be shaken from time to time. After a week, the tongue is placed in a pan, filled with water, spices are added to taste and cooked until fully cooked, after which it is doused with cold water, cleaned, immersed again in the broth and warmed up a little.

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