Beef tongue: the best recipes Photo:Shutterstock Tongue: Cooking Secrets Before starting cooking, pour cold water on the tongue and wait 30-40 minutes Then you need to clean it with a knife, remove mucus, dirty particles, blood residues, and rinse again under running water. Before cooking, it is permissible to marinate the tongue in wine, a weak solution of vinegar or a mixture of herbs. The tongue must be cleaned of hard skin. Pour 2-3 liters of water into a saucepan, put on the stove and bring to a boil, then put the tongue inside. It is necessary to cook the offal for at least 2.5 hours over low heat, periodically removing the foam. The degree of readiness is determined by a puncture with a knife or fork. If clear juice is released, the dish is ready. Salt the tongue at the end of cooking, so it remains soft and juicy, then you need to add bay leaves, peas and peeled vegetables. This will add flavor to the meat. As soon as the tongue is ready, it is transferred to a separate container with cold water for 2-3 minutes. After that, you can easily remove the skin. Boiled beef tongue is indispensable in dietary nutrition, it is recommended to include it in the diet of pregnant and lactating women, children, those with low hemoglobin levels in the blood, as well as patients after surgery. Delicious snacks, salads, hot dishes are obtained from this product. It is served with various sauces, stewed, fried, sliced, etc.
Beef tongue with mushroom sauce
A dish for this recipe can be served as a snackin a cold form, or as hot. For preparation it is necessary to take: - 1 beef tongue weighing 900-1200 g - 1 onion bulb - 4 cloves of garlic - 1-2 bay leaves - 10 grams of turmeric - 500 g of champignons - 15 g of flour - 80 grams butter, salt, black ground pepper, fresh greens. Place the tongue in a saucepan with boiling water and cook for about 2.5 hours, then add one onion, 4 cloves of garlic, bay leaves, parsley, spices. Cook for 15-20 minutes on moderate heat, drain the liquid. Good with beef tongue mustard and horseradish are combined. The remaining broth can be used to make soups or to freeze in molds. Cut the washed mushrooms with plates, fry over medium heat with 20 g of butter for 2-3 minutes. On a dry frying pan, pour in the flour, add the remaining oil, fry until golden. Then pour 200 ml of the broth left from the tongue, stir until the liquid boils. Then strain through a sieve and mix with mushrooms. Peel the tongue from the skin, cut into thin slices and pour the sauce, serve on a large flat dish, decorated with greens to your liking.
Stuffed beef tongue
This dish will become an exquisite decorationfestive table. To prepare it, you will need: - 1 kg of beef tongue - 1 bulb - parsley root - peppercorns - laurel 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. Remove the purified and well-washed by-product into boiling water, add vegetables and spices after 2.5 hours, then cook for about 15 minutes and remove. Put the meat in cold water for 2-3 minutes, peel off the skin. The boiled tongue is cut along. Take out a piece of pulp with a knife, scroll it through the meat grinder along with the bread. Mix the mixture with the egg, pepper, chopped herbs, salt. Accurately put the stuffing inside the tongue, tie it in a circle with a culinary thread and put it in a deep, heat-resistant shape, suitable in size. Then grease the top with melted butter and put in the oven, cook for 30 minutes at a temperature of 180 degrees. During the preparation, water the tongue every five minutes with the broth in which it was cooked. Pour the flour on a dry frying pan, brown until golden, add broth and sour cream there, warm well and remove from heat. Remove the tongue, remove the thread, cut into slices and place on the dish. Serve hot, fill the resulting sauce and decorate with parsley.
Pouring beef tongue
For cooking 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 gelatin with broth according to the instructions, wait about 40 minutes, and then heat in a water bath until the powder is completely dissolved. Pour a thin layer of liquid on the bottom of molds or dishes with high walls, put in a cold place for 1 hour. Then put the pieces of tongue on top at a short distance from each other, garnish with a chopped chicken egg, chopped herbs and figures from boiled carrots and fill again with the rest of the gelatin mixture. Soak in the cold until completely solidified.
