How to cook beef tongue - step by step recipes. Beef tongue Allows you to digest a large amount of food

beef tongue refers to by-products of the first category. It is classified as a delicacy, as dishes prepared on its basis are tender and very tasty.

The structure of the tongue is a solid muscle, which is wrapped in a film with a rough surface (see photo). The weight of this offal varies and ranges from 800 to 2.5 kg.

On store shelves you can find fresh, smoked, frozen and salted beef tongue.

Beef and pork tongue - how are they different and which is better?

For a very long time there has been a debate about how beef and pork tongue differ and which one is better. Let's try to understand this problem and find out which of these two products is much tastier and healthier. The characteristic of the beef tongue is as follows:

• big size;
• boiled for a long time;
• used for cutting on the festive table;
• delicate taste;
• very expensive;
• contains a large amount of vitamins and minerals.

But the pork tongue, on the contrary, is small in size and cooks relatively quickly. However, the taste of beef is still better. Pork, like beef tongue, is useful. However, the former, unlike the latter, does not contain such a mineral substance as zinc.

In addition, the difference between the two offal is that beef tongue has more cholesterol, while pork tongue has more fat, so it is much more caloric. By the way, many nutritionists recommend eating beef tongue because it is less high-calorie.

As you can see, it is difficult to say which tongue is better - pork or beef. Both offal are good in their own way, so each person chooses at his own discretion what to eat.

How to choose and store?

When buying a beef tongue in the market or in a store, it is very important to choose it correctly so that after cooking the taste and appearance of such a delicacy will not disappoint you. So that you can easily cope with the task, follow these guidelines:

• The language must certainly be stamped by the sanitary service. This indicates that the product has been checked by specialists and does not contain any viruses.
• When choosing, evaluate the appearance of the product. The color of a fresh tongue should have a slight purple or pink tint. In the first case, it is a symbol of the fact that a lot of iron is included in the composition. If the beef tongue is colored light pink, then it has already been frozen. The presence of a gray color indicates that the product is already stale.
• The aroma of a fresh tongue should be meaty, if you smell any foreign odors, you can be sure that the product is spoiled.
• Use the standard test when choosing a meat product - press the offal with your finger. If the tongue is fresh, then it will be elastic and the resulting hole will quickly recover. If the recess remains, then the product was re-frozen.
• It is also worth looking at the cut that stands out when the tongue is incised. The released liquid must be transparent, otherwise you can be sure of spoilage of the product. A large amount of juice indicates that the tongue has already been frozen. If you see blood, then the tongue has already deteriorated.

The benefits of beef tongue

The benefit of beef tongue lies in its chemical composition. This by-product is rich in proteins, which are important for muscle tissue. They are especially useful for people who are actively involved in sports.

In large quantities, the tongue contains iron, which improves the composition of the blood and the process of hematopoiesis. It should be included in the diet for anemia, as well as pregnant and lactating women.

The language should be used by people in the postoperative period.

The offal is rich in B vitamins, which are important for metabolism and for the normal functioning of the nervous system.

In large quantities, beef tongue contains zinc, which reduces the amount of cholesterol in the blood, and it is also useful in the treatment of skin diseases.

The offal contains vitamin PP, which helps to cope with headaches and insomnia. There are other substances in it that are important for normal life.

It is also worth mentioning the low calorie content of beef tongue, so you can safely include it in your diet if you want to lose weight.

Beef tongue is allowed to be eaten by pregnant women, as well as nursing mothers. Offal can be boiled, stewed and baked. When breastfeeding, doctors advise starting to eat beef tongue only four months after giving birth. For the first time, the products need to be eaten quite a bit and during the day to monitor the well-being of the baby. If no allergic reaction is manifested, then the offal can continue to be eaten. Experts allow beef tongue to be consumed no more than twice a week and insist that the norm of the product eaten does not exceed two hundred grams.

For small children, it is recommended to start giving boiled beef tongue only after nine months. First you need to give a taste of half a teaspoon of mashed tongue, and then you can gradually increase the dose. However, if after the introduction of a new complementary food the child has an allergic reaction, it is worth giving up the by-product for a while and consult a doctor for advice.

With gastritis, beef tongue can be eaten only at the stage of remission, and boiled and in small quantities.

Beef tongue is very useful for increasing the level of hemoglobin in the blood. It is recommended to eat at least fifty grams of this offal daily.

After removal of the gallbladder, beef tongue is allowed to eat one and a half months after the operation. During the diet, you can cook boiled tongue in jelly.

Beef tongue is considered a dietary offal, so it can be eaten while losing weight. You just need to remember that during the diet, beef tongue is only allowed to cook. The daily intake should not exceed one hundred and fifty grams, while it is recommended to eat offal twice a week.

Below is a video about the beneficial properties of beef tongue.

Use in cooking

Beef tongue is one of the delicacies, on the basis of which you can cook real culinary masterpieces. In boiled form, it is cut into slices and served as a separate snack, and is also used as the basis for aspic. Beef tongue is also used to prepare various salads, appetizers, julienne, etc. This offal is best combined with pickled mushrooms, asparagus, pineapples and peas. For a variety of taste, you can use various sauces, for example, apple or pomegranate. You can also stew beef tongue with vegetables or, for example, in sour cream or wine. In addition, there are recipes where this offal is stuffed, baked, fried in breading and batter.

How to cook at home?

To cook beef tongue at home, first you need to prepare an offal. It is required to remove fat from the tongue, remove the hyoid bone, as well as muscle tissue. After that, thoroughly wash the beef tongue under running water to wash away the remnants of blood and mucus. Or you can do it in another way: lower the offal into water for about one hundred and eighty minutes. Now that the beef tongue is prepared, you can proceed to the cooking stage.

You can cook beef tongue soft and very tasty using an ordinary enameled pan or a slow cooker.

So, in order to cook beef tongue soft, you need to pour some water into an enameled saucepan and boil. As soon as the liquid boils, you need to lower your tongue into the container. It is also recommended to add lavrushka and black peppercorns. When the water boils again, remove the offal and bay leaf with pepper. Rinse the tongue and put it back into the container with the broth, bringing to a boil. When the broth boils, reduce the fire to a minimum. By the time the beef tongue is cooked in an enamel saucepan for at least three hours.

You can also cook delicious beef tongue in a slow cooker. Making an offal in a kitchen appliance does not differ much from cooking in an enamel pan. Initially, you need to prepare the language, as described above. Then the product must be put into the device and completely covered with water. Add chopped vegetables there (carrots with onions) and turn on the “Stew” mode. Cooking beef tongue in a slow cooker takes about three and a half hours. Fifteen minutes before the end of cooking, the broth must be salted.

You can quickly cook beef tongue in a pressure cooker. This will take no more than forty-five minutes. To do this, put the cleaned offal into the device, add fresh vegetables cut into several pieces (onion with carrots), add 2/3 tablespoon of salt, as well as spices to taste and completely fill the tongue with water. Close the pressure cooker and set the timer for forty-five minutes. At the end of cooking, the offal must be pierced with a knife. If the cutlery pierces the pulp well, then the tongue is cooked.

To clean the beef tongue after cooking, the offal must be removed from the broth, allowed to cool slightly, and then, starting from the tip of the tongue, gently pull the film. Where the film is difficult to remove, it must be cleaned with a knife. Other chefs say that in order to properly clean the beef tongue, the offal must be immediately dipped in very cold water for exactly sixty seconds after cooking. After that, the film from the tongue will be quite easy to remove.

After cooking, the cleaned boiled beef tongue should be stored in an airtight container to prevent the product from drying out. You can also wrap it in foil and refrigerate. The shelf life of the finished language is no more than two days. Boiled beef tongue can be frozen by first cutting it into portioned pieces. After defrosting, it is not recommended to re-freeze the offal.

How to cook delicious beef tongue?

You can cook a delicious beef tongue by steaming, frying or stewing in a pan, marinating, smoking or canning.

Steamed beef tongue is prepared according to this recipe. Cut the food foil into large pieces and sprinkle with Italian herbs seasoning on top. Now cut the raw peeled beef tongue into small pieces and put on pieces of foil. Then each tongue medallion should be sprinkled with lemon juice, salt to taste, wrapped in foil and put in a double boiler. Beef tongue is steamed for at least an hour and a half. When the offal is cooked, it needs to be cleaned.

Before frying the beef tongue in a pan, the product should be boiled. The cooking process is the same as described above. After that, the boiled beef tongue must be cleaned, cut into small strips, rolled in flour, then in an egg, and then in breadcrumbs. Next, put two tablespoons of melted bacon into a heated pan and fry the pieces of beef tongue until golden brown.

To put out the beef tongue, you need to wash the offal, put it in a saucepan, completely fill it with water and boil. As soon as the liquid boils, it is necessary to add carrots and onions to the tongue (no need to cut, just peel) and boil the ingredients until tender. Twenty minutes before the end of cooking, throw two laurels, six peas of black pepper and three teaspoons of salt into the broth. Then the boiled beef tongue must be cleaned of the film and again lowered into the broth. When the offal has cooled, cut into small pieces and fry in a pan, adding about thirty grams of butter. Now, in another container, it is necessary to stew the diced onion until soft, adding a little broth in which the tongue was boiled. Then pour the stewed onion to the fried beef tongue, add two teaspoons of tomato paste, a teaspoon of flour (previously mixed in a small amount of broth), about two hundred milliliters of broth and a teaspoon of dried basil. Stewed beef tongue is cooked for no more than ten minutes.

Beef tongue can be cooked in the oven. Wash the by-product thoroughly, put it in a saucepan, completely fill it with water and boil for about five minutes. Then remove the film from the tongue. Grease beef offal with soy sauce and sunflower oil. Put on a baking sheet covered with foil, rub the beef tongue on top with this mixture: finely chop five garlic cloves and mix with two tablespoons of suneli hops, and add salt and pepper to taste. Now the edges of the foil need to be fastened. Place the baking sheet in the oven, preheating it to two hundred degrees. Beef tongue baked in the oven will be ready in one hour and thirty minutes.

You can also cook beef tongue in the microwave. To do this, rinse the offal, put it in a special container for the device, then put a peeled onion there, in which you need to make several cuts and put a clove bud and a chopped bay leaf there. Now pour two hundred milliliters of white wine into a separate container, add salt and pepper to taste, stirring well. Next, you need to pour the beef tongue with wine, cover the container with the contents with a lid and send it to the microwave for five minutes, choosing the maximum power. After that, switch the power to medium mode by setting the timer for forty minutes. When the beef tongue is ready, the product should be cooled, peeled, cut into small pieces and put on a plate. The liquid in which the tongue was prepared must be filtered with gauze, and then pour half a glass of cream into it, stirring thoroughly. Pour the prepared sauce on top of the beef tongue.

To make beef tongue Grilled, offal must first be boiled, then cleaned and cut into portioned slices. Before frying the product, the beef tongue needs to be marinated. To do this, you need a decoction in which the tongue was previously boiled. Add salt, ground black pepper, chopped garlic, red pepper and ground smoked paprika there according to your preference. Dip the beef tongue into the prepared marinade for about one hour. After that, fry the offal on the grill.

Very tasty beef tongue, fried on the grill. First, boil the beef offal, then peel and cut into pieces. Now you need to make a marinade for the beef tongue. Pour fifty milliliters of olive oil into a container, put two lemon slices, add salt and season to your taste. Dip the pieces of beef tongue into the resulting marinade for about an hour. While the product is marinating, you need to cut the bell pepper, two tomatoes and onion into rings. After putting on the skewer alternately pieces of beef tongue with chopped vegetables and fry on the grill until cooked.

Many cooks recommend hot smoked beef tongue. It is necessary to clean the raw offal and rinse thoroughly. After that, rub the tongue liberally with salt and spices, as well as a mixture of dried and ground vegetables, which includes celery, garlic, carrots, lavrushka, onion, black pepper and parsley. Put the offal in a container, cover with a lid and leave to marinate for forty-eight hours. After the pickling stage, the tongue should be boiled by lowering the product into bubbling water for one hundred and twenty minutes. Then put the cooled boiled beef tongue on a special grill for the smokehouse and smoke for at least sixty minutes.

In addition, beef tongue can preserve for the winter. Place the cleaned and washed product in a deep enameled container, completely fill with water and boil for two hours. Then put the carrot, onion, garlic, parsley root, peppercorns, bay leaf into the broth and boil again for two hours. After removing the beef tongue from the broth, remove the film and return the product back to the broth, and then boil for about ten minutes. At the end of cooking, cut the offal into pieces, distribute in glass jars, pour in broth, cover with lids and boil in a water bath for about thirty minutes, and then preserve.

How and with what to serve?

Cooked beef tongue can be served both hot and cold. It is great for serving with potatoes, rice, cheese and vegetables (stewed cabbage, eggplant).

If you serve the offal as a separate snack, you will need sauce, horseradish or mustard for it. Sauce for beef tongue can be apple, sour cream or creamy mushroom.

To do applesauce, you need to take two ripe apples, wash, peel, remove the seeds and cut the fruit into small slices. Now melt a tablespoon of butter in a saucepan, put chopped onion (it will take about fifty grams) and fry until the onion becomes transparent. Next, put the apples in a saucepan, pour in two tablespoons of water and simmer over low heat until the fruits become softer. Then the apple-onion mixture should be chopped with a blender, then add a teaspoon of curry, salt and pepper to your taste, pour in one hundred and fifty milliliters of twenty percent cream and simmer for a few more minutes.

For cooking creamy mushroom sauce it is necessary to melt about fifty grams of butter in a frying pan, put fifty grams of chopped onion and fry until transparent. Then put one hundred grams of chopped champignons into the pan and fry until all the moisture disappears. Then add chopped garlic clove, salt, pepper, five grams of flour, a glass of enough heavy cream and simmer over low heat until the sauce becomes thicker.

Sour cream sauce is prepared very easily and quickly. In a small bowl, put about one hundred and fifty grams of sour cream (preferably fatter), about seventy grams of pickled cucumbers, which need to be finely diced, thirty grams of chopped green olives, three chopped green onion feathers, pour in a teaspoon of apple cider vinegar, salt and pepper to taste. When all the ingredients are combined in one container, the sauce should be thoroughly mixed.

Harm of beef tongue and contraindications

Harm beef tongue can bring in the presence of individual intolerance to the product. It is contraindicated to eat this offal in large quantities, as this can cause problems with the liver and kidneys. It is worth limiting the use of people in old age. You need to eat your tongue carefully if you have problems with the thyroid gland, as well as with bronchial asthma and allergic rhinitis. It is also worth considering that if various antibiotics and hormones were used when growing an animal, the tongue will only harm the body.

With high cholesterol, pancreatitis, experts do not allow the use of beef tongue.

Most often, beef and veal tongues are used in cooking, less often - pork. At first glance, the preparation of the tongue may seem like a laborious process, but this is a delusion. The main thing is to know a few tricks. Before cooking, you need to soak it for half an hour in warm water, then scrape off all the dirt and put it in boiling water - then it will be more juicy and tender. You need to cook the tongue depending on the size - from 2 to 4 hours, removing the foam. Salt is added 30 minutes before the end of cooking, and readiness can be easily checked by piercing it with a fork. After that, the hot tongue should be placed in cold water for 2 minutes, and then the skin should be removed.

Dishes from the language are present in the cuisines of different countries: France, Poland, Austria, China, Brazil. Poles love ozor wolowy - steamed beef tongue, and in Asia this product is usually marinated. In Russia, the tongue is stewed in cream, sour cream, fried in batter, served with pickled mushrooms, rolls and salads are made. But perhaps the best

it is simply boiled with a whole onion, carrot, spices, then thinly sliced ​​and served as a main course with a side dish or as an appetizer in the form of sandwiches.

But the British do not understand all the charm of the language and almost never cook it. And in vain: by its structure, the tongue is a muscle, it has almost no connective tissue, so it is an easily digestible product. It is a source of protein, iron, zinc. But the main wealth of the tongue is vitamin B12 (100 g contains 50% of the daily requirement), which ensures normal hematopoiesis (the process of formation, development and maturation of blood cells).

For 3 persons: beef tongues - 1 pc., red pepper - 1 pc., tomatoes - 2 pcs., eggplants - 1 pc., zucchini - 1 pc., champignons - 200 g, lettuce (any) - a bunch, pine nuts - a handful, vinegar balsamic - 1 tbsp. l., olive oil, salt, ground black pepper

Rinse the tongue and boil with salt and ground pepper until tender. Cut into plates. Cut eggplant and zucchini into slices, pepper into large cubes. Fry vegetables with salt in a grill pan or bake in the oven for 10 minutes. Cut mushrooms into slices and fry in butter. Salt, pepper. Put eggplant, red pepper and zucchini on plates, then mushrooms, lettuce, tongue. Put sliced ​​tomatoes next to it. Drizzle the salad with a mixture of olive oil, balsamic vinegar and nuts.

Calorie per serving 264 kcal

Cooking time from 30 minutes

5 points

For 6 persons: tongues (pork or beef) - 0.5 kg, champignons - 0.5 kg, sour cream - 200 g, onion - 1 pc., cheese - 50 g, dill - bunch, vegetable oil, salt, ground black pepper

Rinse the tongue and boil until tender with salt and pepper. Then pour ice water and remove the skin. Finely chop the onion. Cut mushrooms and tongue. Fry the onion in oil. After 3 minutes add mushrooms. After 5 minutes, put sour cream, tongue, salt, pepper there. Cook until thickened. Divide the mass into cocottes. Sprinkle with chopped dill and grated cheese. Bake for 5-7 minutes at 220°C.

Calorie per serving 310 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 7 points

For 8 persons: tongues (pork or beef) - 1 pc., beets - 1 pc., onions - 1 pc., white cabbage - 400 g, garlic - 2 cloves, potatoes - 4 pcs., carrots - 1 pc., tomatoes - 5 pcs., vegetable oil, salt, ground black pepper

Rinse the tongue, pour water (2 l) and put on a strong fire. Add peeled and quartered beets. When the water boils, reduce the heat and cook until the tongue is ready. Peel and cut potatoes, put in a bowl. Remove the tongue from the broth and chop. Remove the skin from the tomatoes, chop the pulp. Grate the prepared beets. Saute chopped onions and carrots in oil. Add tomatoes. After 5 minutes - beets. Chop the cabbage and put to the potatoes along with the tongue. Let the broth come to a boil and simmer until the cabbage is soft. Transfer the prepared roast to the same place. Stir and keep on fire for 7 minutes. Put chopped garlic. Let stand 15 minutes and serve.

Calorie per serving 210 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 7 points

For 8 persons: pork tongues - 2 pcs., pork knuckle - 1 pc., onion - 1 pc., gelatin - 1 sachet, garlic - 4 cloves, salt, black peppercorns

Soak the shank and tongue in water for 40 minutes, then rinse, pour cold water, salt, add peeled onions. Put on a slow fire. After an hour, put peppercorns and cook until tender. The tongue cooks faster than the shank, so after an hour and a half, remove the finished tongue from the pan, continuing to cook the shank (on average, it cooks for 3-4 hours). Pour tongue with cold water, remove the skin. If at the shank the meat can easily be separated from the bone, then it is ready. Separate the meat and chop. Add chopped garlic, salt, pepper. Mix. Prepare gelatin solution according to the instructions. Pour a few tablespoons into the meat. Cover the mold with cling film. Put half of the mass there. Make a well in the center and put the whole tongue there. Top with the remaining meat mixture. Seal. Pour in the remaining gelatin solution. Close with foil. Place a load on top. Send to refrigerator overnight.

Calorie per serving 196 kcal

Cooking time from 230 minutes

Difficulty level on a 10-point scale 10 points

For 9 persons: pork tongues - 5 pcs., cream - 250 ml, cheese - 100 g, onion - 1 pc., carrots - 1 pc., garlic - 3 cloves, wheat flour - 1 tbsp. l., vegetable oil, salt, ground black pepper

Rinse tongues, boil in salted water with pepper. Rinse with cold water, remove skin. Slice. Fry chopped onion in oil, after 3 minutes add grated carrots and chopped garlic. Put the frying in the form, on top - the tongue. Whip cream with flour, salt and pepper. Pour the mixture over the tongue and put in the oven, preheated to 180 ° C, for 20 minutes. Sprinkle with grated cheese and serve.

Calorie per serving 239 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 5 points

For 6 persons: beef tongues - 2 pcs., lettuce - a bunch, tomatoes - 5 pcs., cucumbers - 3 pcs., horseradish - 3 tbsp. l., vegetable oil, salt, ground black pepper

Wash the tongues, put in a large saucepan, cover with cold water, salt and boil until tender. Cool under running water, remove the skin. Cut into slices 1.5-2 cm thick, brush with vegetable oil and grill for 2 minutes on each side. Cut the vegetables, tear the salad with your hands, put it on a plate. Salt, pepper. Above is the tongue. Serve with horseradish.

Calorie per serving 198 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 5 points

For 3 persons: beef tongues - 300 g, cheese - 150 g, eggs - 1 pc., garlic - 3 cloves, horseradish - 2 tbsp. l., sour cream, salt, ground black pepper

Hard boil an egg. Rinse the tongue and boil until tender with salt and pepper. Then cut across the slices as thin as possible. Grate cheese and egg. Add horseradish, chopped garlic. Fill with sour cream. Put the filling on the edge of the tongue, roll up. Secure with a toothpick if necessary.

Calorie per serving 312 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 4 points

For 4 persons: beef tongues - 300 g, eggs - 2 pcs., green peas - 100 g, pickled cucumbers - 2 pcs., lettuce - bunch, fresh cucumbers - 1 pc., mayonnaise, salt, ground black pepper

Rinse tongue, pour water, leave for an hour. Change the water, put the tongue on the fire, salt and cook until tender. Rinse with ice water and remove the skin. Hard boil eggs. Pickled and fresh cucumbers, as well as cut the tongue into thin strips. Tear lettuce with your hands. Grate the eggs. Put lettuce, cucumbers, eggs on a plate, tongue and green peas on top. Salt, pepper to taste. Fill with mayonnaise.

Calorie per serving 172 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 4 points

Photo: Legion Media, Fotolia/All Over Press

beef tongue. An extremely delicate gourmet product that needs a special approach. By the way, beef tongue is much healthier than pork tongue, which is why many hostesses try to opt for it!

Beef tongue is rich in protein, which is extremely important for the full functioning of muscle tissue, and the iron contained in it can significantly improve blood composition. This product is recommended for use in anemia, in the postoperative period, as well as during pregnancy and lactation. There are also B vitamins in beef tongue, which help to normalize the functioning of the nervous system and metabolism. It also contains a lot of zinc, which is useful for treating various skin ailments and helping to lower cholesterol.

The most important thing is to get a really high-quality product: the smell of a good tongue should be natural meaty, the color should be slightly purple, lilac or pink, and its texture should be quite soft, but at the same time pliable (when pressed, the tongue should quickly accept original shape). If there is too much meat juice in the package, then it is better not to purchase such a tongue. It is also important to ensure that the language has a stamp confirming its quality and freshness.

Before you start cooking the beef tongue, it is thoroughly washed without removing the film from it, and then the tongue is soaked for at least an hour in cold water. Next, the offal is boiled, changing the water twice during the cooking process, and about half an hour before the end of cooking, various roots, bay leaves, spices and onions should be added. And in no case do you need to salt the tongue at the very beginning of cooking! And when it is cooked, it is poured with cold water - the skin in this case will go off much faster, and it will not be difficult to remove it.

Since the tongue is a muscle, it will take a long time to boil it (up to four hours, and sometimes more). First, the beef tongue is poured with hot water and brought to a boil, and then the water is drained, the tongue is poured with new water and boiled until tender, adding liquid as it boils away. You can also boil beef tongue in a slow cooker - in this case, it will not only cook faster, but also turn out to be much softer and juicier. Boiled tongue can be added to various dishes (including salads), or you can not just boil it and subsequently stew or bake this delicate product in the oven. It will turn out especially tasty if you stew or bake it together with various vegetables, cheese or mushrooms. And the tongue is served at the table with sweet and sour or spicy sauces.

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 transparent, 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.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The question of what to cook from beef tongue arises for every housewife. It is very important to be able to choose correctly, boil, fry or bake the tongue, because this is a very delicate product that requires a special approach. Beef offal is much healthier than pork offal, so when preparing delicious, gourmet dishes, opt for it.

How to cook beef tongue

Before making a dish that contains a tongue, you need to choose a quality offal. When buying, pay attention to the color (it should be pink or purple), smell (natural meat) and texture (meat should quickly return to its original shape when pressed). Do not buy a package with a large amount of meat juice and make sure that the purchase has a stamp confirming freshness and quality. It is best to take a liver in the market from a butcher friend.

Cooking beef tongue consists of several stages:

1. Rinse the product well without peeling the films.
2. Soak the product in cold water for at least 1 hour.
3. Boil the offal, changing the water twice.
4. Do not salt the product at the beginning of cooking.
5. 30 minutes before the end of cooking, add the roots, onions, spices, bay leaf.
6. Pour the finished product immediately with ice water - the skin will come off well.

How much to cook

Do not forget that the tongue is a muscle, so it will take a long time to boil. How long to cook beef tongue until tender? First fill it with hot water, bring to a boil, drain the water, pour it again and cook until tender. During the cooking process, add liquid as it boils. At the last stage, put vegetables, roots, seasonings and salt in the pan.

In a slow cooker

A slow cooker is an ideal device for preparing a “capricious” offal. Almost no effort is required on the part of the hostess. Cooking beef tongue in a slow cooker guarantees a soft, juicy product, and the process will take less time. If you have not yet acquired the necessary skills to work with a miracle stove, then you can find recipes with photos step by step on the net that will help you do everything right.

In the oven

Experienced chefs believe that cooking beef tongue in the oven should begin with boiling. The product is washed, boiled until tender, spices or filling are added, laid out on a sheet of foil or in a mold and baked for one and a half hours. Mushrooms, cheese, vegetables are used as a filling for baked offal, and served with spicy, sweet and sour sauces.

Recipes

The benefits of offal have been known since ancient times. It is especially valuable during pregnancy and anemia, because it is rich in iron. Beef tongue recipes are very diverse: from first courses to delicious buffet appetizers, but more often housewives prepare salads, aspic, stew and bake from it. Boiled offal is very tasty with various delicious sauces.

Boiled

• Cooking time: 4 hours.
• Calorie content of the dish: 146 kcal.
• Cuisine: Russian.

Many salads are made on the basis of a delicious offal, so every housewife should be able to cook boiled beef tongue. A well-washed product is boiled for 3-4 hours with the addition of aromatic herbs, spices and vegetables, and then cleaned under ice water. With a sharp change in temperature, the skin bursts and leaves well.

Ingredients:

• onion turnip - 2 pcs.;
• carrots, celery (root) - 1 pc.;
• offal - 700 g;
• peppercorns, bay leaf, salt - to taste.

Cooking method:

1. Pre-soak offal for several hours.
2. Place the meat in a pot of hot water, put on fire and bring to a boil, drain the water and pour fresh.
3. Immediately reduce the temperature, cook for 3-4 hours on low heat.
4. Half an hour before the end of cooking, add peeled carrots and onions, celery, spices. You can salt only a couple of minutes before the end.
5. Remove the beef from the container and immediately pour over ice water, remove the skin.
6. Secret from the cook: the cleaned offal must be placed in the hot broth in which it was cooked for another half hour, so the dish will be even tastier, more aromatic.
7. Cut it into slices, serve with horseradish or mustard.

Salad

• Cooking time: 90 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 321 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.

Try to make a traditional Olivier with tongue and you will see that sometimes simple products can turn an ordinary dish into an exquisite, extraordinarily tasty meal. Beef tongue salad with cucumber is prepared from vegetables, eggs, peas, seasoned with mayonnaise. Offal makes the treat more nutritious.

Ingredients:

• carrots - 3 pcs.;
• potatoes - 4 pcs.;
• green onion - 20 g;
• fresh cucumber - 1 pc.;
• offal - 500 g;
• mayonnaise - 220 g;
• eggs - 4 pcs.;
• red caviar - 1 tbsp. l. (optional);
• pickled cucumber - 1 pc.;
• greens - 20 g.

Cooking method:

1. Boil carrots, eggs, potatoes in different containers until tender in salted water. Peel, cut into equal cubes.
2. Cucumbers (salted and fresh), peel, cut finely.
3. Boil the offal according to all the rules for 3-4 hours until soft, adding some vegetables and spices to the broth. Cool, cut in the same way as all other components.
4. Mix all the ingredients of the dish in a deep container, season with mayonnaise, season with salt. When serving, garnish Olivier with a tongue of finely chopped parsley and onion, lay out a slide of caviar.

Jellied

• Cooking time: 2 hours 30 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 470/100 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A classic treat that is traditionally served on the festive table. Not many even experienced housewives know how to cook at home, how to clean a cow's tongue, although there is nothing complicated in cooking. Particularly noteworthy is the meat broth with gelatin, which is poured over pieces of meat. It must be made transparent so that the dish looks beautiful and appetizing.

Ingredients:

• food gelatin - 4 tbsp. l.;
• eggs - 4 pcs.;
• offal - 800 g;
• onions, carrots, celery - 1 pc.;
• olives - a handful;
• fresh proteins - 2 pcs.

Cooking method:

1. Place the offal in a saucepan, pour hot water, bring to a boil. Change the water, add peeled vegetables and cook for 3.5 hours until tender. 5 minutes before the end of cooking, put spices, bay leaf, salt in the broth.
2. Under cold water, remove the skin, return the meat to the broth, boil for another half hour.
3. Cool and cut into thin, neat slices.
4. Strain the broth through a fine sieve. Pour gelatin into a bowl, fill it with 4 tablespoons of broth, let stand for 15 minutes.
5. In order for the aspic from the beef tongue to be transparent, you need to prepare a guy (as cooks call the protein mass). Beat the egg whites until fluffy, add to the cold broth, stir, cook for 15 minutes on minimum heat. Strain the broth, cool.
6. Boil the eggs, peel, cut into thin rings. Peel the boiled vegetables, cut into pieces.
7. Forms for future treats fill a third with broth, lay out circles of eggs and vegetables, sliced ​​\u200b\u200bboiled meat, pour broth again, garnish with olives.

Oven baked

• Calorie content of the dish: 146 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Spice up your holiday menu with a new savory, flavorful dish that's easy to make. The benefit and special value of the snack is that the offal is not boiled, giving all the juices, but baked. To cook beef tongue in foil in the oven, pick up a large product weighing at least a kilogram - it is guaranteed to remain juicy after baking.

Ingredients:

• garlic - 7 cloves;
• offal - 1-1.2 kg;
• suneli hops - 1 tsp;
• thyme - 1 tsp;
• vegetable oil - 30 ml.

Cooking method:

1. Pass the garlic through a press, mix with seasonings and salt, add vegetable oil. Rub the mixture.
2. Rinse the offal, dry with a paper towel, rub with a mixture of spices, let marinate for 2.5-3 hours, wrapping tightly in foil.
3. Place the future dish in a preheated oven, bake for an hour and a half at 200C.
4. Without unwrapping, put the rolls of foil in very cold water, remove the skin, cut and serve with sauce.

Beef with mushrooms

• Cooking time: 4 hours 30 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 168 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

From this exquisite, satisfying treat, all guests will be delighted. What is the name worth - "Beef tongue with mushrooms in the oven." Soft delicacy meat is soaked in fragrant mushroom juice, wrapped in a delicious cheese crust - a truly royal dish! First, you must certainly boil the tongue - so it will be even juicier and softer, and any mushrooms can be used.

Ingredients:

• onions - 2 pcs.;
• sour cream - 2 tbsp. l.;
• offal - 800 g;
• butter - 50 g;
• carrots - 1 pc.;
• mushrooms - 400 g;
• cheese - 150 g;
• greens - 20 g;
• walnuts - a handful;
• salt, spices - to taste.

Cooking method:

1. Boil the meat until tender, changing the water twice, with spices and vegetables.
2. Dip in cold water, remove the skin.
3. Peel the onion, cut into cubes, fry in butter. Put in a separate container.
4. Cut the mushrooms into slices, fry in the same oil as the onion.
5. Add finely chopped greens to the prepared mushrooms, season to taste.
6. Cut the boiled tongue into slices.
7. Chop the nuts into crumbs with a knife.
8. Put a layer of meat in a greased form, then brush with sour cream, sprinkle with nut crumbs. Place the fried onions, mushrooms on top, season.
9. Sprinkle with grated hard cheese. Send the form to the oven, heated to 200C, for half an hour.

Bouillon

• Cooking time: 3 hours.
• Servings: 3-4 persons.
• Calorie content of the dish: 48 kcal / 100 grams.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Often, home cooks do not know how to cook offal, how long to cook, how to preserve the benefits of the product and do everything right. Beef tongue broth almost always remains after boiling the product and you need to know how to apply it. You will be helped by excellent recipes for making soups with cereals and vegetables, which are served as an independent dish with croutons, mushrooms.

Ingredients:

• celery, carrots, onions - 1 pc.;
• offal - 600 g;
• butter - 20 g;
• salt, spices, bay leaf;
• parsley.

Cooking method:

1. Wash the meat, pour hot water, let it boil. Drain the water, pour in fresh water and boil the product for 40 minutes.
2. Remove the meat, place immediately under cold water, remove the skin, cool.
3. Fry the whole boiled offal in butter in a well-heated pan until a crust appears. It needs to be fried to make the finished broth as saturated as possible.
4. Place the fried tongue in the hot broth, add the peeled celery, carrots, onions, spices and cook until tender for an hour.
5. Take out all the products, strain the broth, cut the tongue into slices.
6. Serve in a deep bowl with greens.

With cheese

• Cooking time: 3 hours.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 237 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An exquisite appetizer turns out to be surprisingly tender, delicate, just melts in your mouth. Beef tongue salad with cheese is popularly called "Ballerina", although its fat content would hardly please the artist. For all its nutritional value, this dish has an amazing property to quickly disperse on the guests' plates because of its wonderful taste and mouth-watering appearance.

Ingredients:

• eggs - 2 pcs.;
• tongue - 600 g;
• mushrooms - 150 g;
• mayonnaise - 150 g;
• onion - 1 pc.;
• cheese - 150 g.

Cooking method:

1. Peel the mushrooms and onions, cut into strips and fry separately.
2. Grate the cheese on a medium-sized grater.
3. Before you boil your tongue, wash it under running water. Boil until tender with the addition of spices.
4. Cut offal into thin strips.
5. Boil hard-boiled eggs, chop.
6. Lay out all the ingredients in layers: tongue, onion, then mushrooms, eggs and cheese. Lubricate each layer with mayonnaise.

Stewed

• Cooking time: 3 hours.
• Servings: 3-4 persons.
• Calorie content of the dish: 254 kcal / 100 grams.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Offal is boiled, fried, added to salads, snacks, but there is another very tasty dish - tongue stewed in sour cream. To prepare it, you need only four ingredients and a couple of hours of time. The result is a hearty, tasty treat that can be served with your favorite side dish.

Ingredients:

• carrot - 1 pc.;
• tongue - 700 g;
• onion turnip - 1 pc.;
• sour cream - 200 ml;
• salt, spices.

Cooking method:

1. Pour the tongue with hot water, let it boil, change the water, cook for an hour and a half, adding vegetables and spices.
2. Rinse the meat with cold water, remove the skin.
3. Cut the boiled offal into strips, pour sour cream. Simmer over low heat for 30 minutes, adding salt and spices.

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