How to cook beef tongue. How to cook a boiled tongue deliciously so that it is soft

How to cook beef tongue so that it is soft and juicy

Beef tongue is a versatile offal that can serve as a separate dish (instead of sausage, as an appetizer) or in polygamous dishes (salads, soups). But not all housewives take up the preparations, as the process seems rather complicated. It's not done right. How to cook soft beef tongue, for cold cutting or for salads, we will tell in this recipe with a photo.

Before using or on its own, it must be boiled. All the secrets of how much to cook beef tongue in time in a saucepan and the subtleties of cooking, we will tell below.

Ingredients:

beef tongue - 500 g;

onion - 1 pc.;

bay leaf - 1-2 pcs.;

coriander grain - ½ teaspoon;

allspice peas - 2-3 pcs.;

black peppercorns - 4-5 pcs.;

dry cumin - ½ teaspoon;

salt - 2 teaspoons (or to taste).

How to cook beef tongue deliciously:

The tongue should be washed well under water from mucus, blood and other contaminants (if any). Bring water to a boil and dip your tongue into it. Such a simple procedure to preserve the richness of the language. Bring the water to a boil.

Drain the water. Now the tongue is definitely clean and ready for long cooking. Put in a saucepan, a whole peeled onion. In addition to it, you can take carrots, celery (stems), parsley root.

Now the main secret: how much to cook beef tongue in a pan

Fill the pan with cold water and put on fire. Cook the tongue over low heat for 1.5 hours. Then add all the spices that we have prepared. Cook the tongue for another 1 hour.

We had two small tongues, with a total weight of 500 g, if your offal is heavier, increase the cooking time by 30-60 minutes. How to check readiness? You need to put the tongue on a plate and pierce it with a fork or knife. If the juice stands out at the same time transparent, then the tongue is ready. If the juice is still cloudy, cook further, but not longer than 4 hours.

After 2.5 hours, remove your tongue and dip it in ice water. Such a transition from hot to cold will help to easily remove the skin.

We hook the skin with a knife and remove it from the root to the tip.

We lower the tongue into the broth for another 15 minutes so that the beef tongue is soft and juicy. Broth, can be used for soups, sauces or second courses. Strain it through a sieve or cheesecloth. If you do not have the opportunity to use it immediately. Freeze in the ice cube freezer - these cubes defrost quickly and do not take up much space. And if you add a little gelatin, you can immediately cook the jellied tongue on a dish.

Cool the tongue and cut. In this way, you need to cook soft beef tongue for cold cutting or as a component for other dishes.

A variety of delicacies are prepared from beef tongue that can surprise even the most picky gourmets. This is aspic, and salads, and baked slices, and sausages. But if you know how to boil beef tongue deliciously, then you can just cut it and enjoy juicy and nutritious meat.

What is the use of beef tongue?

The usefulness of the product is explained by the abundance of valuable elements in the composition. So, B vitamins have a positive effect on the condition of hair and skin. Nicotinic acid helps with sleep disorders and headaches.

In 100 grams of offal - almost half of the daily intake of zinc. This helps to get rid of bad cholesterol, the production of insulin and a quick recovery from injuries and injuries.

• anemic people;
• diabetics;
• those who suffer from cardiovascular diseases;
• pregnant and lactating women.

Boiled offal is useful for ulcers, as well as for people with other diseases of the stomach and intestines. There is no connective tissue in such meat, which allows it to be easily digested without stagnation and putrefactive processes. Eating offal reduces the risk of bowel cancer.

Due to the delicate texture and low amount of cholesterol (150 milligrams per 100 grams), the meat product is classified as a dietary product. Dishes based on it contribute to weight loss. Boiled beef tongue has only 173 calories per 100 grams.

Caution should be taken with asthmatics, allergy sufferers and people with thyroid problems.

How to cook beef tongue and clean?

Before cooking, the offal is kept in ice water for 60 minutes so that all the dirt and blood remains are soaked. Then the tongue is dried with a paper towel and passed over the surface with a clean sponge, removing plaque. Excess fat and remnants of the neck must be cut off and rinsed under the tap. The skin is removed during the cooking stage.

How to cook beef tongue deliciously in a saucepan:

1. Dip in cold water, heat and boil for an average of 10 minutes. The first broth must be poured out, and the meat washed.
2. In a bowl of boiling water with bay leaves, pieces of onion and carrots, put the offal and cook on a small flame. How much to cook beef tongue in a pan depends on the maturity of the animal.
3. Salt the broth only at the final stage, about seven minutes before readiness. Otherwise, the meat will lose its tenderness.

The final cleaning is carried out when the tongue is already cooked. It is placed in a bowl of very cold water and ice cubes and left for 15 minutes. The skin comes off easily and cutting the meat is easy.

How long to cook beef tongue in time? If it belonged to an adult animal, then about three hours, a calf - two.

Readiness is determined by piercing the meat with a knife. Does it work without difficulty? You can turn off the stove.

How to cook boiled beef tongue according to recipes for different dishes

The general principles of offal boiling apply to most recipes. But in different cooking technologies there are nuances.

How to cook beef tongue for slicing

For salads and snacks, only soft, undigested meat of a young animal without fat and ligaments is suitable.

Ingredients:

• kilogram of offal;
• two large lettuce onions;
• large carrot;
• five peas of different peppers, bay leaves, salt.

Cooking method:

1. Boil clean meat in the skin for 10 minutes, then change the water and cook for another 20 minutes. Water should be at least 12 centimeters above the edges of the tongue.
2. Add spices, as well as whole onions and carrots without peel.
3. Simmer on low heat for two hours. Pour a large spoonful of salt seven minutes before the end of the process.

After cooking, soak the tongue in ice water and remove the skin.

We use boiled beef tongue for a children's table

According to this recipe, the tongue can be given even to the smallest children as complementary foods. And for an adult menu, the resulting mashed meat can be baked like a soufflé.

Ingredients:

• 300 grams of boiled tongue;
• ten broccoli inflorescences;
• two carrots.

Cooking method:

1. Cut offal into pieces, salt a little.
2. Boil peeled and sliced ​​vegetables. Strain the decoction.
3. Put pieces of meat and vegetables in a blender bowl, pour half a cup of broth there and make a puree.

For children, this puree is offered as a separate dish or added to soups. It is also suitable for feeding the elderly and debilitated people after a long illness.

How to cook beef tongue deliciously in a slow cooker

Modern technology will speed up the process and make it possible to make labor costs minimal.

Ingredients:

• 700 grams of tongue;
• salt;
• three peas of different peppers, the same amount of bay leaf;
• carrot.

Cooking method:

1. Place a thoroughly cleaned tongue in a bowl and pour water over it so that it completely hides the meat.
2. Add seasonings, chopped into large pieces of root and onion, cut into rugs.
3. In the "Cooking" mode, cook for 2 hours with a covered lid. Salt before completing the process.

The tongue is soft and tender, but we must not forget about the skin. It will quickly be removed if you hold a hot product in ice water for a quarter of an hour.

Gourmet beef tongue dishes with step by step recipes and photos

Based on the boiled tongue, you can create real culinary masterpieces. Guests and family will love it! This is easy to do if you follow the step-by-step instructions.

Jellied beef tongue recipe with photo

It takes a long time to create a fragrant aspic. But the result is worth it.

Ingredients:

• a pound of boiled offal;
• one and a half liters of beef bone broth;
• one protein;
• 30 grams of gelatin;
• the same amount of table vinegar
• components for decoration - cranberries, lemon mugs, boiled carrots, cucumbers, egg slices, sprigs of greens.

Cooking method:

The aspic will be easy to put on a dish if the form is wrapped with a heated cloth for a few seconds.

Pickled veal tongue

Spicy sourness and light pungency, this recipe will delight lovers of spicy dishes.

Ingredients:

• kilogram of offal;
• 50 ml of vegetable oil;
• the same amount of white wine vinegar;
• a teaspoon of honey;
• two large sweet peppers;
• four cloves of garlic;
• a bunch of dill;
• chili pepper pod.

Cooking method:

Before enjoying the pickled tongue, the dish should stand warm for a while.

Salad with beef tongue recipe with photo

Salads with this offal can be prepared in a variety of ways. It goes well with many ingredients. An unusual taste is obtained together with canned pineapples.

Ingredients:

• 320 grams of boiled offal;
• half a can of canned pineapples;
• 110 grams of cheese;
• a couple of garlic cloves;
• two small sweet peppers.

Cooking method:

Pomegranate seeds will complement the taste and give the dish an extraordinary appearance.

How to cook beef tongue at home according to recipes from different countries

Original recipes from a useful by-product are in cookbooks from different peoples of the world. They are considered traditional in Russia, China, Georgia, Brazil, Austria, France, Tunisia, Poland. Let's try to cook some of them in our kitchen.

"Five spices" from a Chinese chef

Cooking virtuosos from China know how to perfectly cook boiled beef tongue. So, the famous chef Yang Chan Hu is sure that the most important thing is the balance of spices.

Ingredients:

• half a kilo of tongue;
• a liter of chicken broth;
• large head of onion;
• three small spoons of granulated sugar and as many large spoons of soy sauce;
• a pinch of Sichuan pepper;
• cinnamon stick;
• six carnations;
• three anise stars;
• two-centimeter piece of ginger root.

Cooking method:

1. Boil the tongue for 8 minutes, put in ice water and remove the skin.
2. Chop the peeled ginger root into thin slices.
3. Dip the spices and the whole peeled onion into the chicken broth. Heat to a boil and boil for 20 minutes.
4. Add offal, soy sauce and sugar. Simmer on a low flame for 60 minutes.

After turning off the stove, the tongue should cool in the broth and soak in the exquisite aroma of seasonings. Then it is removed and cut into thin slices. If you could not find Sichuan pepper, you can replace it with zira.

How to cook the language in French: try "Langue de boeuf aux tomates"

The beautiful French name translates as "beef tongue in tomato".

Ingredients:

• 2.5 kilograms of boiled tongue;
• onion;
• 40 grams of butter;
• garlic clove;
• a couple of pinches of dried basil;
• a pinch of black pepper and salt;
• five tomatoes (canned).

Cooking method:

1. Fry finely chopped onion and garlic in melted butter.
2. Add chopped tomatoes, spices, salt.
3. Heat to a boil and simmer covered over low heat for half an hour.
4. Make the sauce by passing the contents of the pan through a sieve.
5. Put the offal slices into a mold, pour over the sauce and send to the oven preheated to 190 degrees for 40 minutes.

To make the meat come out juicy, periodically open the oven and pour the sauce from the mold over the meat.

Preparation of boiled beef tongue according to a recipe from Brazil

The piquancy and delicate taste of this dish is achieved by adding good red wine.

Ingredients:

• 1.5 kilograms of offal;
• bunch of parsley;
• salt and black pepper;
• two cloves of garlic;
• onion head;
• 250 ml of wine and soy sauce.

Cooking method:

1. Boiled tongue cut into slices 1.5 cm thick.
2. Filter the broth.
3. Chop the onion and garlic cloves, overcook in a hot skillet.
4. Add meat slices to them, salt, pour 250 ml of broth and simmer on a low flame under the lid for half an hour.
5. Add wine, spices, chopped herbs and heat to a boil.

The Brazilian dish is best combined with boiled rice.

Properly cooked tongue is healthier than store-bought delicacies. It is suitable for the diet of adults and children and harmonizes perfectly with most side dishes.

Beef tongue is a dietary product, as it contains many amino acids, vitamins and beneficial micro- and macroelements, while it is well absorbed by the body and has a relatively low calorie content. If you regularly include dishes from the tongue in the diet, then this will certainly have a positive effect on overall well-being. In addition, beef tongue is so tender and tasty that it can even decorate a festive table. However, some housewives do not risk making snacks from this product even on special occasions, as they do not know how to cook beef tongue correctly. In fact, this process, although long, is not difficult. It is only important to know the technology of preparation.

Cooking features

Beef tongue is baked, fried, salted, hot dishes and cold snacks are made from it, including a very tasty aspic. But no matter what method of cooking the tongue is chosen, it must be boiled and cleaned. And this must be done correctly, because due to a violation of technology, the tongue may not be tender and tasty enough, it will not be cleaned well.

• First of all, you need to choose a quality product. The tongue should be fresh, preferably not too strong, have a pleasant pink tint, there should be no bloody puddles under it, indicating that the product has been frozen. When you press the tongue with your finger, it should restore its shape, that is, be elastic.
• Before you start cooking the tongue, it should be thoroughly washed, cleaned of films. However, even with thorough cleaning, the first decoction, after the tongue has boiled in water for 10–15 minutes, is better to pour out.
• To cook the tongue, you need a large capacity, as it swells quite strongly.
• Veal tongue weighing about 1 kg is boiled for 2 hours, if it is larger, then it is cut into 2 parts, and the cooking time is increased to 3-4 hours.
• It is recommended to salt the tongue 15 minutes before it is ready. Around this time, you can add spices, spices, roots. Parsley and celery roots, onions, carrots, bay leaves, peppercorns are combined with the tongue.
• To make the boiled tongue easier to clean, it is dipped in cold water for 10-15 minutes.
• When cooking, the tongue is placed in already boiling water.
• It is better to cut the tongue after it has cooled.

Knowing these subtleties is quite enough to cook the tongue deliciously and at the same time not experience difficulties in order to clean and cut it.

How to cook boiled tongue in a pan

• beef tongue - 1 kg;
• water - how much will go;
• salt - to taste;
• bay leaf - 1 pc. for 1 liter of water;
• black peppercorns - 5 pcs. for 1 liter of water;
• carrots - 100 g;
• onion - 150 g.

Cooking method:

• Wash, clean the tongue from the film by soaking it for an hour in cool water beforehand to facilitate the process.
• Boil water, put your tongue in it, cook for a quarter of an hour, drain the water.
• Boil new water. Put your tongue in it and cook for 2 hours, adding water as it boils away.
• Salt the broth. Add spices to it, carrots peeled and cut into 3-4 parts, 2-3 small onions freed from the husk. Boil for another 15 minutes.
• Take out the tongue, lower it for 15 minutes in cold water.
• Remove, peel off the skin, cut into slices or pieces of the desired shape and size.

Boiled tongue can be served as an independent snack, can be used to prepare other dishes.

How to cook boiled tongue in a slow cooker

• beef tongue - 1 kg;
• onion - 100 g;
• carrots - 100 g;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• salt, peppercorns - to taste.

Cooking method:

• Soak the tongue for 40 minutes in cold water, wash and remove the film.
• Put the tongue in the slow cooker, fill it with water so that it completely covers it.
• Turn on the multicooker for 10 minutes in steam mode, remove the foam.
• Salt to taste, add spices and peeled vegetables (whole). Start the "Extinguishing" program for 3 hours.

After that, it remains to take out the tongue, hold it a little in cold water and clean it. The broth in which it was cooked in a slow cooker can be used to make aspic from the tongue.

Aspic from the tongue

• beef tongue - 1 kg;
• chicken egg - 2 pcs.;
• boiled carrots - 100 g;
• canned green peas - 100 kg;
• green curly parsley - to taste;
• gelatin - 20 g;
• broth - 1 l.

Cooking method:

• First you should cook the boiled tongue in any convenient way, cool and cut into slices or cubes - depending on how you like it.
• Now pour 150 ml of broth, cool it to room temperature. Mix with gelatin.
• After 10 minutes, add the rest of the broth and heat it over low heat to dissolve the gelatin.
• Pour a little broth with gelatin into the molds, put them in the refrigerator for 15 minutes.
• While the gelatin hardens, you can prepare the rest of the ingredients: cut the carrots and eggs into circles.
• Take out the molds, put a slice of egg, a couple of sprigs of parsley, a few circles of carrots on a thin layer of gelatin in the center.
• Mix the pieces of tongue with green peas, put them on top. Pour the remaining broth mixed with gelatin, put in the refrigerator until completely cooled.

Before serving, you will only need to remove the aspic from the tongue from the molds. This will be very easy to do if you lower the molds for a few seconds in warm water.

How to cook stuffed tongue

• beef tongue - 1 kg;
• pickled cucumbers - 100 g;
• carrots - 100 g;
• garlic - 4 cloves;
• onions - 100 g;
• salt, bay leaf, peppercorns - to taste;
• water - how much will go.

Cooking method:

• Soak your tongue in cool water for an hour, wash it and scrub it.
• Make a deep incision in the tongue.
• Peel the carrots, cut lengthwise into thin sticks.
• Cut pickled cucumbers into strips.
• Cut garlic cloves lengthwise into 4 pieces.
• Insert carrots, garlic and cucumber strips into a longitudinal slit in the tongue. Connect both parts of the tongue and tie it with a thread.
• Boil water, put your tongue in it and boil it for 2 hours.
• Add the peeled onion, without cutting, salt and spices to the broth.
• Boil the tongue for another half hour.
• Soak your tongue in cold water. After 15 minutes, take it out, remove the threads, peel off the skin.
• Cool the tongue and cut into thin slices.

This cut looks very good on the festive table. Its taste will not disappoint you either.

How to cook salted tongue

• beef tongue - 1 kg;
• salt - 0.2 kg;
• spices - to taste.

Cooking method:

• Wash your tongue by soaking it in cool water first. Dry with napkins.
• Mix salt with spices. Put it in a bag.
• Put your tongue in the salt bag. Seal and shake to evenly distribute the salt.
• Put the tongue in a cool place for a day.
• Take it out, shake off the salt. Put in boiling water and boil for two hours. Half an hour before readiness, add spices to taste to the broth.

How to bake a tongue in the oven

• beef tongue - 1 kg;
• sour cream - 50 ml;
• mustard sauce - 50 ml;
• carrots - 100 g;
• onions - 100 g;
• salt, spices - to taste.

Cooking method:

• Boil the tongue in a saucepan or slow cooker, cut into large slices.
• Grind the carrots on a grater, finely chop the onion. Stir.
• Cover the tongue slices with the mixture on both sides, leave for half an hour in a cool place.
• Mix sour cream with mustard.
• Place each slice of tongue on a piece of foil. Top with creamy mustard sauce. Fasten the ends of the foil on top.
• Place on a baking sheet and bake in a preheated oven at 180 degrees for 20 minutes.

The tongue prepared in this way should be served with a side dish, having previously removed it from the foil. It pairs very well with mashed potatoes.

How to fry the tongue in breadcrumbs

• beef tongue - 1.2 kg;
• chicken egg - 4 pcs.;
• wheat flour - 160 g;
• breadcrumbs -160 g;
• vegetable oil - how much will go;
• salt - to taste.

Cooking method:

• Boil the tongue, cut it into slices about half a centimeter thick or a little more.
• Sift the flour, mix it with salt and spices to taste.
• Whisk the eggs in a separate bowl.
• Pour crackers into the third container.
• Heat oil in a frying pan.
• Dip each slice first in flour, then in egg, and finally in breadcrumbs. Fry on both sides over medium heat until a delicious crust forms.

The tongue prepared according to this recipe is best served hot, with a side dish of baked vegetables.

How to cook pickled tongue

• beef tongue - 1 kg;
• bell pepper - 0.45 kg;
• garlic - 4 cloves;
• soy sauce - 50 ml;
• olive oil - 50 ml;
• apple cider vinegar (6 percent) - 50 ml;
• fresh dill - 50 g.

Cooking method:

• Boil the tongue, cut it into strips.
• Mix the garlic passed through the press, finely chopped dill, vinegar, oil and soy sauce. Place this mixture in a tight bag.
• Put your tongue in the bag. Tie up and shake well.
• Send for a day in the refrigerator.
• Cut the pepper in half lengthwise, remove the seeds, bake it in the oven (20 minutes), remove the film and cut into strips.
• Mix marinated tongue with bell pepper.

The result is a savory snack that is not ashamed to treat friends.

How to make tongue salad

• boiled beef tongue - 0.4 kg;
• pickles - 0.2 kg;
• white mushrooms or champignons (fresh) - 0.2 kg;
• sour cream - 150 g;
• dry white wine - 20 ml;
• mustard (sauce) - 10 g;
• ground black pepper - a pinch;
• vegetable oil - how much will it take.

Cooking method:

• Boil the meat offal, cut it into small cubes.
• Cut the cucumbers into small cubes.
• Grind the washed and dried mushrooms with a knife, fry them in oil until the liquid released from the mushrooms evaporates from the pan.
• Mix tongue with cucumbers and mushrooms.
• In a separate bowl, whisk together the sour cream, mustard, wine and pepper. Dress the salad with the resulting mixture.

An exquisite appetizer prepared according to this recipe is unlikely to leave anyone indifferent.

Now that you know how to cook beef tongue deliciously, it will be a frequent guest on your table.

Delicate and very tasty beef tongue is classified as a first class offal. And not in vain. Beef tongue has a refined, delicate taste and aroma that allows you to use this truly delicious product in a wide variety of combinations of ingredients and recipes. However, many not too experienced housewives are afraid to take on the preparation of beef tongue, believing this process to be too laborious and troublesome, and fearing an unsuccessful result. And absolutely in vain! Cooking a delicious beef tongue dish is not at all difficult, you just need to understand a little the intricacies and find out a couple of culinary tricks. And here, as always, "Culinary Eden" hurries to your rescue. Today we invite you to learn and remember how to cook beef tongue with us.

Beef tongue is valuable not only for its high culinary qualities, but for its undoubted health benefits. Judge for yourself. The calorie content of the beef tongue is lower than that of the pork tongue, and it contains more valuable, easily digestible protein. In addition, the low carbohydrate content of beef tongue (only 2.2%) makes it a very valuable product for those who follow low-carb weight loss diets. Beef tongue is also rich in vitamins, especially B vitamins, for example, in order to cover the daily requirement of an adult's body for vitamin B12, you will need to eat all 70 grams of boiled beef tongue. In addition to vitamins, beef tongue boasts a high content of such important trace elements as iron, zinc, magnesium, potassium, etc. All this makes beef tongue dishes indispensable in the menu of those who suffer from anemia, diseases of the cardiovascular system, peptic ulcer. Beef tongue is very useful for pregnant and lactating mothers, and in addition, doctors say that regular use of beef tongue dishes can help cope with insomnia and migraines.

But, of course, we are primarily interested in the culinary and taste qualities of this valuable product. And here the beef tongue did not disappoint. Properly cooked, beef tongue is surprisingly tender and soft, and its delicate flavor and delicate aroma make it easy to combine beef tongue with many foods. That is why the choice of recipes for dishes in the preparation of which beef tongue is involved is so wide. What is not prepared from this delicacy product: excellent cold and fragrant hot appetizers, rich soups and delicious second hot dishes. Beef tongue is not only boiled, but also fried, stewed, grilled. And add here the excellent compatibility of the tongue with many herbs and spices, sauces and chutneys, and you yourself can easily see that the variety of beef tongue dishes is truly limitless.

Today, the Culinary Eden website has prepared for you a selection of the most important tips and little culinary tricks, coupled with proven recipes that are sure to help even the most inexperienced housewives and easily tell you how to cook beef tongue.

1. When choosing a beef tongue in the market or in a store, pay attention to its color - a good fresh tongue will please you with a pink or slightly purple color, and the darker the purple hue, the more iron and zinc the product you are offered contains. Be sure to smell your tongue before buying. Fresh beef tongue has a pleasant slightly sweet smell. Any foreign smells, the smell of ammonia, mold or rot will tell you that the product is spoiled. Inspect the tongue for damage, feel its density. A good tongue will be firm and elastic to the touch, and if you press it with your finger, the fossa will straighten immediately. Too soft, flabby beef tongue, most likely, was subjected to repeated freezing, such a tongue has already lost all its valuable nutritional properties and taste. Do not hesitate to ask the seller for a veterinary certificate if you buy the language in an unfamiliar place - this will save you and your loved ones from many unpleasant consequences.

2. Before you start cooking your chosen dish, the beef tongue must be properly prepared. Place the tongue in a deep bowl or saucepan, cover with lukewarm water and leave for half an hour. This simple technique will allow you to easily clean the tongue of impurities, and in addition, it will give it extra juiciness. If you soak the beef tongue in milk, it will become even more tender, and the taste of such a tongue will become especially expressive. After soaking, rinse the beef tongue under running water and rub thoroughly with a metal brush or knife, scraping off any remaining mucus, blood and dirt from the tongue. Rinse your tongue thoroughly again in running water and you can start cooking.

3. To prepare most appetizers and salads, you will need to properly boil the beef tongue, keeping it juicy and soft. It's not at all difficult to do this. Place the tongue in a deep saucepan and fill with cold water so that it covers the tongue by five to six centimeters. Remove the tongue from the pot, bring the water to a boil, and return the tongue to the pot of boiling water. Wait for the water to boil again and cook the tongue over high heat for 10 minutes. Skim off the resulting foam, reduce the heat to medium, cover the pan with a lid and cook the tongue until tender. Usually the cooking time is two to four hours. You can check the readiness of the tongue with a fork or a thin knife: just pierce the tongue in the thickest place and look at the color of the meat juice that stands out. If the juice is clear, the tongue is ready, if the juice that stands out is cloudy, cook the tongue for another half an hour and repeat the test again. Salt the tongue 10 - 15 minutes before the end of cooking - this will allow you to fully preserve its softness and tenderness. To give a special flavor in the process of cooking the tongue, you can add onions, carrots, bay leaves, allspice.

4. Remove the cooked beef tongue from the pan with a slotted spoon and immediately place it in a container of ice water. Such a sharp temperature drop will allow you to peel your tongue without much effort. Just pick up the skin with a fork, grab it with your fingers and pull it off with a stocking. If you did everything right, the skin will peel off the tongue very easily. If in some places the skin does not come off, just cut it off with a very sharp knife. Sometimes the beef tongue is too oily, and this becomes clearly visible after skinning. Don't worry, just cut off the excess fat with a sharp, thin knife, lightly scrape your tongue, and then rinse in cool water. Return the cleaned tongue to the pan and leave to cool in the broth. This simple technique will allow you to make the beef tongue even more juicy, tender and fragrant.

5. Cleaning a boiled beef tongue, as you can see, is not at all difficult, but not all dishes require a boiled tongue. Sometimes it is necessary that the tongue remains raw before cooking, but it is still necessary to remove the skin from it. And here an old culinary trick will come to our aid. Boil a large amount of water in a deep saucepan and keep it on the highest heat. Pour very cold water into a separate basin and throw in more ice cubes. Dip a well-washed tongue in boiling water, cook for a couple of minutes and immediately transfer to ice water. Gently pry and pull off any skin that can come off, helping yourself a little with a very sharp, thin knife. Repeat the procedure one or two more times, and you will be able to completely peel the beef tongue from the skin, and its flesh will remain almost raw and ready for further cooking.

6. A delicious beef tongue appetizer is perfect for both everyday and holiday menus. Boil until cooked, peel and leave to cool in the broth one beef tongue. While the tongue is cooling, dissolve in the pan 1 tbsp. a spoonful of butter, add one chopped onion and fry until translucent. Then add 100 gr. any sliced ​​fresh or frozen mushrooms and sauté until all the moisture has evaporated and the mushrooms are lightly browned. Season with a tablespoon of sour cream, mix and remove from heat. In a blender, grind together two pitted prunes and two walnut kernels. Transfer the resulting mixture to the mushrooms, salt and pepper to taste, mix thoroughly. Cut the tongue into thin slices, put on a dish, spread the mushroom mixture on top and garnish with dill. This appetizer can be served both warm and cold.

7. Hungarian cuisine invites us to enjoy a fragrant appetizer of tongue and sweet pepper. Boil until tender, peel and cut into large strips one beef tongue. While the tongue is cooking, wrap four large sweet peppers in foil, place them on a baking sheet and place in an oven preheated to 200 ° for 10 minutes. Remove the peppers from the oven, let cool slightly in foil, then de-seed and peel and cut in half. In a blender, grind together 100 gr. pitted olives, 2 tbsp. spoons of parsley and 1 tbsp. a spoonful of basil greens. On a coarse grater, grate 100 gr. your favorite hard cheese. Squeeze the juice from half a lemon. Mix the olive mass with cheese and lemon juice, season with white pepper and finely chopped onion. In each half of the sweet pepper, put a tablespoon of the resulting mass and a couple - three pieces of beef tongue. Wrap the edges of the pepper around the filling and place in an oiled baking dish. Bake in a preheated 180° oven for 15 minutes. Serve hot.

8. French cuisine gave us a very simple recipe for the most aromatic beef tongue with garlic and thyme. Boil one beef tongue until half cooked, about an hour and a half. Remove the skin and strain the broth. In a blender bowl, place two peeled heads of garlic, 2 teaspoons of thyme leaves, 1 tbsp. a spoonful of broth and a pinch of salt. Grind until smooth. Make a few deep cuts on your tongue and rub it thoroughly with garlic paste. Place the tongue in a baking dish, add one glass of broth and half a glass of dry white wine. Bake in a preheated oven at 180° for one hour, basting occasionally with the stock and wine. Put the finished tongue on a dish and cut into portions. Serve with boiled rice and fresh vegetables.

9. Modern Scottish cuisine invites us to try the original spicy beef tongue with Mexican-style vegetables. Boil until cooked, peel and cut into large cubes one beef tongue. Cut two sweet peppers into thin strips, one small chili pepper into circles, one red onion into halves of rings, three cloves of garlic into thin petals. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onion, garlic and chili. Fry for a couple of minutes. Then add the beef tongue, 1 teaspoon of paprika, stir and cook for another five minutes. Then add bell peppers, a can of drained canned corn, one large diced tomato, salt and black pepper to taste. Stir and simmer over medium heat, covered, for 15 minutes. Transfer to a deep metal dish and serve. Just before serving, pour in 50 ml. good whiskey and set it on fire.

10. Russian cuisine has always been famous for its delicious and fragrant recipes for stewed dishes. She didn't let us down this time either. Try to cook delicious, very tender and hearty beef tongue stewed with vegetables. Boil until tender, peel and cut into thick slices one beef tongue. Strain the remaining broth. Peel large carrots and parsley root and cut into circles. Peel two small turnips and cut into cubes. Peel and dice one large potato. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add carrots and parsley and fry until slightly golden. Then add the turnips and potatoes and sauté over high heat, stirring frequently, for another 7 minutes. Remove vegetables from heat and transfer to a large ceramic pot. Add boiled tongue to vegetables, 2 tbsp. tablespoons chopped parsley and a sprig of thyme, add salt and black pepper to taste. Pour everything with broth, cover the pot with a lid and put in an oven preheated to 150 ° for an hour and a half. Then reduce the heat in the oven to the smallest and let the tongue with vegetables sweat for a couple of hours. Make sure that the broth level does not fall below one third of the pot. Add some hot broth if needed. Extinguish the fire in the oven and leave the tongue with the vegetables to cool with it. Before serving, pour into serving pots, reheat and add one tablespoon of sour cream to each. Decorate with chopped herbs.

And on the pages of the site you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook beef tongue.

There is nothing easier than boiling the tongue and preparing a festive cut from it for the guest table. But not everyone knows how to do it right. A few simple subtleties will help you with this. Language is such a product that it is just as bad not to cook it as it is to digest it. He can get tough. They say that you need to salt it at the end, but this is not so. A salted tongue in time will taste good and not bland, as if it were salted at the end.

Here's what we need: beef or veal tongue (it can be of a different color, depending on the breed of the animal), peppercorns, salt, onion, bay leaf.

Rinse the tongue well and cut off the salivary glands, fat and everything superfluous. Pour cold water, bring to a boil and drain this water. All unnecessary will go with this water. Pour in fresh hot water and bring to a boil.

Bring to a boil again.

After boiling, be sure to remove the foam. Boil half an hour and salt.

Immediately add the washed onion. Here, if desired, you can peel it and even cut it, or you can lower it entirely in a golden peel, which will give an additional color. Usually the tongue is boiled for 2 to 3 hours, it all depends on the age of the animal and the size of the tongue itself.

After a couple of hours of cooking, salt the tongue again and add the bay leaf. You can cook the tongue under a closed lid over low heat. The broth after boiling the tongue is usually not used, so you can not be afraid to oversalt it. Check the readiness of the tongue with the tip of a knife. If the knife enters the tongue like clockwork, then it is ready. I cooked for 2 hours and 20 minutes.

In order for the tongue to be easily cleaned after cooking, it must immediately be lowered under cold water and held in it for 3 minutes. Start removing the skin from the tip of the tongue. She is removed with a stocking.

If there is a need to save the tongue until the festive table, then store it in the broth in the refrigerator. Before slicing, the tongue should be cooled, then it will be cut thinly and beautifully. I cut it to show the result while still hot. Turned out very soft.