Beef tongue: the best recipes Photo: Shutterstock Holographic tongue: cooking secrets Before beginning preparation, the tongue should be poured with cold water and wait 30-40 minutes,. Then it is necessary to clean with a knife, remove mucus, dirty particles, the remains of blood, and rinse again under a stream of water. Before cooking it is permissible to marinate the tongue in wine, a weak solution of vinegar or a mixture of spicy herbs. The language must be cleaned of hard skin. Pour 2-3 liters of water into a saucepan, put on a plate and bring to a boil, then put the tongue inside. Cook the byproduct at least 2.5 hours on low heat, periodically removing the foam. The degree of readiness is determined by piercing with a knife or fork. If clear juice is allocated, the dish is ready. Salt the tongue at the end of cooking, so it will remain soft and juicy, then you need to add bay leaf, pepper-peas and peeled vegetables. This will give the meat a flavor. Once the tongue is ready, it is transferred to a separate container with cold water for 2-3 minutes. After this, you can easily remove the skin. Boiled beef tongue is indispensable in dietary nutrition, it is recommended to include in the diet of pregnant and lactating women, children, those with low hemoglobin levels in the blood, and also patients after surgery. From this product you get delicious snacks, salads, hot. It is served with various sauces, stewed, fried, like sliced, etc.
Beef tongue with mushroom sauce
The dish according to this recipe can be served asa cold snack, or as a hot dish. To prepare, you need: - 1 beef tongue weighing 900-1200 g; - 1 onion; - 4 cloves of garlic; - 1-2 bay leaves; - 10 g of turmeric; - 500 g of champignons; - 15 g of flour; - 80 g of butter; - salt; - ground black pepper; - fresh herbs. Place the beef tongue in a pan with boiling water and cook for about 2.5 hours, then add one onion, 4 cloves of garlic, bay leaf, parsley, spices. Cook for 15-20 minutes over moderate heat, drain the liquid. Mustard and horseradish go well with beef tongue. The remaining broth can be used to make soups or frozen in molds. Cut the washed champignons into slices, fry over medium heat with 20 g of butter for 2-3 minutes. Pour flour into a dry frying pan, add the remaining butter, fry until golden brown. Pour 200 ml of the broth left over from the tongue, stir until the liquid boils. Then strain through a sieve and mix with the mushrooms. Peel the tongue, cut into thin slices and pour sauce over it, serve on a large flat dish, decorating with herbs to your taste.
Stuffed beef tongue
This dish will be an exquisite decorationfestive table. To prepare it, you will need: - 1 kg of beef tongue; - 1 onion; - parsley root; - peppercorns; - bay leaf; - salt; - 100 g of wheat bread; - 1 chicken egg; - 20 g of flour; - 40 g of butter; - 50 g of sour cream; - 50 ml of broth; - salt. Put the cleaned and well-washed offal in boiling water, after 2.5 hours add vegetables and spices, then cook for about 15 more minutes and take out. Put the meat in cold water for 2-3 minutes, peel off the skin. Cut the boiled tongue lengthwise. Take out some of the pulp with a knife, scroll it through a meat grinder together with the bread. Mix the mixture with the egg, pepper, chopped herbs and salt. Carefully place the minced meat inside the tongue, tie it in a circle with cooking thread and place it in a deep heat-resistant form of a suitable size. Then grease the top with melted butter and put it in the oven, cook for 30 minutes at 180 degrees. During the cooking process, pour the broth it was cooked in every five minutes over the tongue. Pour the flour into a dry frying pan, fry until golden brown, add the broth and sour cream, heat well and remove from heat. Take out the tongue, remove the thread, cut into slices and place on a plate. Serve hot, pour the resulting sauce over it and garnish with parsley.
Pouring beef tongue
To prepare you will need:- 1 beef tongue; - spices to taste; - 1 boiled chicken egg; - 1 carrot; - greens; - gelatin; - water. Boil the tongue, remove the skin and cut into thin slices. Pour the gelatin with broth according to the instructions, wait about 40 minutes, and then heat it in a water bath until the powder is completely dissolved. Pour a thin layer of liquid into the bottom of the molds or a dish with high walls, put it in a cold place for 1 hour. Then put pieces of tongue on top at a small distance from each other, decorate with chopped chicken egg, chopped greens and figures from boiled carrots and again pour in the rest of the gelatin mixture. Keep in the cold until completely hardened.
