How to cook beef tongue
1. Thoroughly wash and brush the beef tongue.
- 2. Put the beef tongue in a saucepan, cover with cold water and put on fire.
- 3. After 15 minutes after boiling, drain the water and pour fresh, return the pot with the tongue to the fire.
- 4. Peel the onions and carrots, add to the boiling broth.
5. Cook the tongue for 2 hours under a covered lid.
6. Add salt and pepper to the broth. To keep the tongue soft, salt is added at the end of cooking. Cook for another hour. Whole boil 3 hours.7. Cool the boiled beef tongue under cold water.
8. Peel the tongue from the skin - you must do this right away, otherwise it will be very bad to come off.
9. Slice the beef tongue and serve with pleasure!
- IN multicooker - on the "Extinguishing" mode 3 hours.
- IN steamer - 3 hours.
About beef tongue
- ABOUT readiness Beef tongue can be recognized by puncturing the tip of the product with a knife or fork. If the beef tongue pierces easily, then it is ready. If with effort, then you need to cook more.- After half an hour boiling add onion and carrots to the beef tongue, as well as seasonings. Vegetables and seasonings are especially necessary if you want to use broth from the tongue for soup, sauce or jellied.
- Beef tongue is correct clean immediately after cooking: lower it from a saucepan of boiling water into ice cold water for 1 minute and then remove the whitish skin from the tongue with a knife. If you need to clean your tongue before boiling, you will first have to soak it in cold water for half an hour.
- Price chilled beef tongue in Moscow - from 700 rubles / kilogram (price for June 2020). It is more expensive than meat and is considered a delicacy.
- Tongue weight veal - about 350-400 grams, the weight of the beef tongue is from 800 grams to 2 kilograms. Cook a tongue weighing over 1.5 kilograms for half an hour longer.
- Beef tongue is best cooked in a saucepan with a reserve of space, since during cooking it increases in volume by about 10%.
Boiled Beef Tongue Recipes
Baked beef tongue
Ingredients for making beef tongueBeef tongue - 700-800 grams,
Sour cream - 4 tablespoons
Mustard sauce or soft mustard - 2 tablespoons,
Onions - 3 small heads,
Carrots - 1 large or 2 medium-sized,
Bay leaves, salt, pepper and other spices to taste.
Cooking beef tongue
When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove the film from the beef tongue. Cut the tongue into pieces, mix with finely chopped onions, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 ° C. Bake for 10-15 minutes.
Boiled beef tongue salad
Ingredients for beef tongue saladBeef tongue - 100-150 grams
Potatoes - 2 small potatoes
Chicken eggs - 2 pieces
Pickled cucumbers - 6 small
Marinated champignons - 100 grams
Mayonnaise or sour cream - 2 tablespoons
Dill - 20 grams
Cooking salad with boiled beef tongue
Boil and peel the beef tongue, potatoes (in their uniform) and the egg. Cut the tongue, potatoes, pickled cucumbers and eggs into cubes, mushrooms into slices into thin shavings. Season with mayonnaise or sour cream, stir, and top with chopped dill.
Language "for the New Year"
IngredientsBeef tongue - half a kilo
Fresh champignons - half a kilo
Cream 10% - 200 ml
Garlic - 2 teeth
Onions - 1 head
Parsley - 3 tablespoons
Carrots - 1 small carrot
Sunflower oil - 3 tablespoons
Salt to taste
How to make beef tongue salad
Cook the beef tongue for 3 hours, then add the carrots, onion, bay leaf and salt to the pan, cook for another half hour.
Cool the beef tongue under cold water and remove the skin, cut into cubes.
Wash, dry and chop the champignons. Peel and finely chop the onion. Fry the onions in sunflower oil, add the mushrooms and fry for 15 minutes over medium heat without a lid. Then pour cream into a frying pan and simmer, stirring occasionally, for 20 minutes.
Mix mushrooms with beef tongue, sprinkle with chopped parsley.
Serve the salad warm.
How to salt your tongue before cooking
ProductsBeef tongue - 1 medium-sized, weighing 1 kilogram (to marinate well)
Coarse sea salt - 2 tablespoons
Mustard - 1 tablespoon
Ground black pepper - 1 teaspoon
How to cook salty tongue
1. Wash the beef tongue, peel, dry and grate with mustard, sprinkle with pepper and salt.
2. Put the offal in a saucepan, cover and leave for 2 hours at room temperature, shaking in the middle.
3. Remove the tongue for 1 day in the refrigerator.
4. Rinse the tongue, add fresh water, lightly salt.
5. Put the pan on the fire, cook after boiling for 2 hours, removing the foam with a slotted spoon.
6. Cool the tongue, hold over ice water, peel.
Store the tongue in the broth, serve warm.
Cooking beef tongue
When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove the skin from the beef tongue. Cut the tongue into pieces, mix with finely chopped onions, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 degrees. Bake for 10-15 minutes.