How to properly boil a mutton tongue so that it is soft and tender? How to remove white skin from the tongue? Subtleties and useful tips from experienced chefs. Step-by-step recipe with a photo. Video recipe.
Boiled lamb tongue is a great Uzbek appetizer. This delicious and valuable little offal is considered a real delicacy. Moreover, even just boiled and cut into pieces is an ideal appetizer with a delicate taste that does not require additional sauces. In terms of nutritional value, mutton tongue is in no way inferior to ordinary meat, while in terms of the content of vitamins and microelements it surpasses it several times. In this case, the offal is considered dietary, from which it is recommended for use in various diets. Lamb tongue is rich in proteins, magnesium, phosphorus, sulfur, calcium, vitamins B1, B2, PP.
It is worth noting that the tongue is sold with a large sublingual part, which, when cut, does not look very nice due to the unevenness. However, this part is no less tasty, so the boiled tongue needs to be cut into two parts. Cut the boiled tongue into slices and serve as slicing, and use the sublingual part for other dishes, for example, in salads, soups, appetizers, make stews, roasts, etc. Before starting cooking, we will find out useful tips that experienced chefs advise to take into account.
- If old lamb is being cooked, then after boiling, change the cloudy water to fresh to eliminate the unpleasant aftertaste.
- Young mutton tongue is considered to be up to 1, 5 years old, and it does not have a specific smell.
- Sheep tongue is stored in the refrigerator, in a sealed package for two days.
- To remove the smell of mutton tongue, soak it in slightly warm water for half an hour before cooking.
- Another way to remove the odor is to wipe the tongue with salt and let sit for 5 hours.
- During the cooking of lamb tongue, the unpleasant odor can be muted with the help of spices: mint herbs, coriander, origano, cumin, caraway seeds, rosemary, parsley, bell peppers, dill.
- To make the lamb tongue softer, soak it in sparkling mineral water with the addition of 1 tsp before cooking. lemon juice for 2-3 hours.
- Caloric content per 100 g - 195 kcal.
- Servings - 2
- Cooking time - 3 hours
Ingredients:
- Lamb tongue - 2 pcs.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Ground black pepper - 0.5 tsp or to taste
- Salt - 1 tsp or to taste
- Onions - 1 pc.
- Allspice peas - 3 pcs.
Step-by-step preparation of boiled lamb tongue, recipe with photo:
1. Wash the mutton tongue under running water, rub it with a hard sponge and put it in a cooking pot.
2. Fill it with drinking water and boil it after boiling for 5-10 minutes. Then drain the water and rinse the offal under running water.
3. Return the lamb tongues to a clean cooking pot, add the husked onion, garlic clove, bay leaf and peppercorns. If the broth in which the tongue is cooked is going to be used for cooking the soup, then you can add the roots: celery, parsley, carrots.
4. Pour the offal with drinking water and cook after boiling for 2 hours over low heat under a lid. Check readiness with a knife - if the tongue is pierced easily, then it is ready. Depending on the youthfulness of the lamb and the freshness of the tongue, it is cooked from 1, 5 to 2 hours.
5. Drain the water from the tongue and carefully peel off the white skin. To make it easier to remove, after boiling, dip the offal in ice water.
6. Rinse your tongue under running water, dry with a paper towel and use in cooking. Traditionally, mutton tongue is served with tomato, sour cream or nut sauces. Before serving the boiled lamb tongue, store it in the broth in which it was cooked to keep the product soft and tender.
Tip: mutton tongue can be cooked in other kitchen devices: in a slow cooker on the "Soup" or "Chicken broth" mode for 1-1.5 hours, in a pressure cooker - 25-35 minutes, in a double boiler - 2 hours.
See also a video recipe on how to cook mutton tongue.
