Before preparing dishes from the tongue, it should be boiled properly. Therefore, the initial processing of the offal is important for the future dish. Useful tips and a step-by-step recipe with a photo of cooking a tongue for a salad. Video recipe.
Despite the fact that pork and beef tongue belongs to by-products, it is rightly considered a delicacy due to its delicate soft texture. The structure of the tongue is a solid muscle, so it contains proteins, a little fat and is practically devoid of carbohydrates. It contains a huge amount of vitamins, minerals, iron and zinc. The latter produces insulin in the diabetic's body. It is advised to eat it in case of anemia, during the recovery period after surgery, and it is also necessary for pregnant women and children. In addition, the tongue also has an exquisite taste.
It is used for slicing, making aspic, added to julienne and salads. The most important thing is to cook it correctly. But first you need to choose the right one. When buying an offal, pay attention to its condition. It should not be windy, with dark spots, etc. A good quality tongue has an even color. You should not purchase a very large offal. Since it can be from an old animal, which will require a longer cooking time, and as a result, by the end of cooking, there will be no useful properties in it. And in a young tongue, as in any young meat, there are significantly more nutrients and vitamins.
- Caloric content per 100 g - 146 kcal.
- Servings - 1 Language
- Cooking time - 2, 5-3 hours
Ingredients:
- Language - 1 pc.
- Bay leaf - 2 pcs.
- Ground black pepper - a pinch
- Allspice peas - 3 pcs.
- Salt - 0.5 tsp
Step-by-step preparation of cooking tongue for salad, recipe with photo:
1. Rinse your tongue well under running water. Some housewives clean it at this stage, but I do not recommend doing this, because together with the film, you can cut off the valuable and tasty pulp.
2. To make the tongue more tender and soft, soak it for half an hour in clean cold water.
3. Change the water and send the tongue to the stove to cook without salt. Take a bigger pot for cooking, because the tongue tends to increase slightly in size during cooking. Bring it to a boil over high heat. At this point, a lot of white foam forms on the surface.
4. Remove all the foam from the surface of the broth with a spoon, turn the heat to the minimum setting, close the pan with a lid and continue to cook the tongue for 2-2, 5 hours. Do not boil too much, otherwise the taste of the meat will deteriorate, it is enough for the water to boil just a little. Some housewives boil their tongues in two waters. First, the meat is boiled for 15 minutes, then it is washed, the water is changed and the product is boiled until tender. This removes harmful substances.
30 minutes before the end of cooking, season the offal with salt, ground black pepper and put bay leaf and peppercorns in a saucepan. You can also add peeled onions, carrots, dill and parsley.
The cooking time of the tongue differs depending on the species. Pork tongue can be cooked for 1, 5-3, 5 hours, and beef tongue - 2-4 hours. It depends on the dimensions of the product. Since the tongue is boiled for a long time, watch the water level, and if it boils away, add boiling water.
5. Place the boiled tongue in a bowl of cold water and remove the film. If the tongue is well boiled, then it will be very easy to remove it. If it is poorly cleaned, it means that the offal is not yet ready. Cool the finished boiled tongue and use for salad and other dishes. Do not pour out the broth remaining after cooking. It is very tasty, so use it to cook the first course or use it to stew vegetables.
See also the video recipe on how to cook the tongue. The program “Everything will be fine”.
