How to properly cook beef tongue at home? Step by step recipe with photos and cooking secrets. Video recipe.
Although the language belongs to by-products, it is fair to consider it a valuable delicacy. It is rich in iron, minerals and vitamins. It is recommended for use by pregnant women, people with anemia and during the recovery period after surgery. Boiled tongue is not only a delicious, independent appetizer in the form of slicing. It is used as a basis for the preparation of salads, aspic, julienne. The most important thing is to cook it correctly. You can simply boil it in salted water, but the offal will be tastier with the addition of spices and vegetables to the broth.
In addition, in order to properly cook the tongue, it then needs to be cleaned, which not everyone succeeds in the first time. It is the cleaning of the offal that scares the novice cooks to start cooking it. Therefore, in this material you will learn the recipe for boiled beef tongue, and make sure that in fact everything is easy and simple! According to the proposed recipe, you can cook pork tongue and other varieties of a delicious product with no less success.
Language selection rules
Before you start cooking, you should choose the right fresh offal. The tongue should not be chapped and with dark spots. Choose it with an even color. Please note that if you choose a large tongue, it may be from an old animal. It will also take longer to cook, which will leave few useful substances in it by the end of cooking. Young veal tongue contains more nutrients and vitamins, so prefer smaller offal.
- Caloric content per 100 g - 95 kcal.
- Servings - 1
- Cooking time - 4 hours
Ingredients:
- Beef tongue - 1 pc.
- Bay leaf - 2 pcs.
- Carnation - 2 buds
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step preparation of boiled beef tongue, recipe with photo:
1. Before boiling, rinse the tongue thoroughly with running cold water and cut off the remaining clotted blood. Some housewives immediately clean it from the film. However, this should not be done, because cut off the delicious pulp along with the film.
2. Fill your tongue with clean drinking water and leave it to soak for 30 minutes to make it softer and softer.
3. Then drain the water, fill the product with clean water and place on the stove to cook. After boiling, remove the entire film from the broth surface.
4. Continue simmering the offal, covered, for 15 minutes.
5. Then remove it from the pan and rinse thoroughly under running water.
6. Return the tongue to a clean pot.
7. Change the water, fill it with fresh water, and cook until tender. Changing the water will remove harmful substances with an unpleasant odor.
8. After 1, 5 hours, season the tongue with salt and pepper, put bay leaves, allspice peas and clove buds. You can add carrots, celery or parsley root, onions, dill and parsley to the broth. The spices of thyme, basil, and Italian herbs will diversify the taste of a gourmet by-product.
Continue to cook the beef tongue until tender and tender. The total cooking time is 2-4 hours. It depends on the size of the offal. If the beef tongue weighs 1 kg, cook it for 2 hours, if its weight is more than 1 kg, it will take 3 hours of cooking.
During cooking, do not boil too much, the water should only boil a little. Also, periodically remove the foam with a slotted spoon and monitor the water level, and in case of boiling, add it. But add not just water, but boiling water, so as not to reduce the overall temperature of the broth.
nine. Using a slotted spoon, remove the finished tongue from the broth and hold it for several minutes under cold water.
10. Return the peeled skinless tongue back to the salted broth with spices and cook for another half hour. This will give the meat a flavor and a delicate texture that melts in the mouth.
While continuing to keep it under cold water, remove the skin. If the tongue is completely ready, then it will be good to clean. If it does not peel well, return it to the broth and continue cooking for another half hour. Then repeat the skinning process.
11. Ready tongue can be cut into thin slices, like a regular sausage, starting from the tip, and serve as slices. Make a salad out of it, it goes well with potatoes, avocados, cucumbers, mushrooms, cheese, green peas, carrots, garlic, eggs, herbs, mayonnaise … In any recipe for meat salad, you can replace meat with the tongue.
12. If you cook your tongue on the smallest possible flame, the broth will turn out to be transparent. Then it can be used to make soup or stir-fry. If the broth turns out to be cloudy, ugly and with an unpleasant appearance, strain it several times through a fine sieve or cheesecloth folded in half.
