How to properly cook beef tongue

How to properly cook beef tongue

• Selection rules
• Ingredients
• Step-by-step preparation of boiled beef tongue
• Video recipe

Although tongue is a by-product, it is fair to consider it a valuable delicacy. It contains a lot of iron, minerals and vitamins. It is recommended for consumption by pregnant women, people with anemia and during the recovery period after surgery. Boiled tongue is not only a delicious stand-alone snack in the form of tenderloin. It is used as a base for making salads, aspic, and julienne. The most important thing is to cook it correctly. You can simply boil it in salted water, but the offal will taste better if you add spices and vegetables to the broth.

In addition to properly cooking the tongue, it needs to be cleaned later, which not everyone succeeds the first time. It is the cleaning of the offal that intimidates novice cooks from starting to cook it. Therefore, in this material you will learn a recipe for boiled beef tongue, and make sure that in essence everything is simple and straightforward! According to the proposed recipe, you can cook pork tongue and other varieties of delicacies with no less success.

Language selection rules

Before you start cooking, you should correctly select the freshest offal. The tongue should not be chapped or have dark spots. Choose it with an even color. Please note that if you choose a huge tongue, it may be from an old animal. It will also have to be cooked for a longer time, which means that by the end of production there will not be enough of the necessary substances left in it. Young veal tongue contains more nutrients and vitamins, so give preference to small-sized offal.

• Calorie content per 100 g - 95 kcal.
• Number of servings - 1
• Production time - 4 hours

Ingredients:

• Beef tongue - 1 pc.
• Bay leaf - 2 pcs.
• Cloves - 2 buds
• Flavored peppercorns - 4 pcs.
• Salt - 1 tsp. or to taste
• Ground dark pepper - a pinch

Step-by-step preparation of boiled beef tongue, recipe with photo:

1. Before cooking, thoroughly wash your tongue with running cool water and cut off any remaining dried blood (internal environment of the human and animal body) . Some housewives immediately clear it of film. But this should not be done, because... together with the film, you will cut off the tasty pulp.

2. Fill your tongue with clean drinking water and leave it to soak for 30 minutes so that it comes out more tender and softer.

3. Then drain the water, pour clean water over the product and put it on the stove to cook. After boiling, remove all film from the surface of the broth.

4. Continue cooking the offal over low heat under the lid for 15 minutes.

5. Later, remove it from the pan and thoroughly wash it with running water.

6. Return the tongue to the clean pan.

7. Change the water, fill it with fresh water, and cook until done. Changing the water will remove harmful substances with a nasty odor.

8. After 1.5 hours, season your tongue with salt and pepper, add bay leaf, aromatic peppercorns and clove buds. You can add carrots, celery or parsley root, onions, dill and parsley to the broth. The spices of thyme, basil, and Italian herbs diversify the taste of the delicious by-product.

Continue cooking beef tongue until tender and cooked through. The total cooking time is 2-4 hours. It depends on the size of the offal. If the beef tongue weighs 1 kg, cook it for 2 hours, if its weight is more than 1 kg, 3 hours of cooking will be needed.

During cooking, do not allow a powerful boil; the water should only boil slightly. Also, from time to time, remove the foam with a slotted spoon and watch the water level, and if it boils over, add it. But add not just water, but boiling water, so as not to reduce the overall temperature of the broth.

9. Using a slotted spoon, remove the finished tongue from the broth and hold it under cool water for a couple of minutes.

10. Return the peeled tongue without skin back to the salty broth with spices and cook for another half hour. This will give the meat a smell and a tender thickness that melts in your mouth.

Continuing to keep it under cool water, remove the skin. If the tongue is completely ready, then it will be easy to clean. If it does not clean well, return it to the broth and continue cooking for another half hour. Then repeat the skinning process.

11. You can cut the finished tongue into thin slices, like regular sausage, starting from the tip, and serve as a tenderloin. Make a salad out of it, it is mixed with potatoes, avocado, cucumbers, mushrooms, cheese, green peas, carrots, garlic, eggs, herbs, mayonnaise... In any meat salad recipe, you can replace the meat with the tongue.

12. If you cook the tongue over low heat, the broth will turn out clear. Then it can be used to make soup or hot soup. If the broth turns out cloudy, ugly and has a nasty appearance, strain it a couple of times through a fine sieve or double folded gauze.

Watch also the video recipe on how to properly and deliciously cook beef tongue and clean it.

Boiled beef tongue

Tender and juicy beef tongue is, in my moderate opinion, the most real delicacy and the ruler of the festive table. Since Russian times, there has been a tradition of “getting out” the tongue for the New Year or another event in order to put it on the festive table along with caviar, sausage, sprats and other products that people didn’t even think about on weekdays. True, unlike almost all other Russian delicacies, beef tongue was very cheap and everyone could afford it, but seeing it on sale was akin to a miracle. In our time, the cost of the tongue has increased significantly, so it has successfully retained its space in the elite group of goods.

The main beauty of beef tongue for me is that this is probably the only type of meat that is very tasty to eat in its natural boiled form, that is, without frying in oil, without breading, without sauce or other embellishments. Boiled beef tongue has a very narrow and piquant meaty taste and a delicate thickness that practically melts in the mouth. It is remarkably good either warm, as a hearty and healthy second course, or as a cool appetizer with a piece of rye bread and a spoonful of grated horseradish. In addition, from boiled tongue you can create a delicious aspic and a lot of different salads, which can become a real decoration for any festive table.

Cooking boiled beef tongue at home is not difficult. It is enough to have a small set of spices and fragrant roots in your household - and the language will turn out beyond all praise. Although the process of boiling bulky beef tongue takes quite a lot of time, it actually does not require your role and attention, therefore it allows you to save energy during the festive troubles and troubles.

Boiled beef tongue contains a lot of vitamins, microelements and valuable animal protein, which are needed to maintain the health of children and adults. The iron included in its composition accelerates the processes of hematopoiesis in the body and fights anemia. Due to the lack of connective tissue (the structure of the tissues of living organisms is studied by the science of histology), the tongue is simply absorbed in the intestinal tract, greatly saturating the body with useful substances, therefore this product is especially recommended for feeding babies, as well as unhealthy and convalescent people. All these unique characteristics make beef tongue an indispensable dietary dish that should definitely be included in your family’s diet as often as possible!

Necessary information

How to cook boiled beef tongue - a recipe for proper boiled beef tongue with step-by-step photos

INGREDIENTS:

• 1 beef tongue
• 3 liters of water
• 1 onion
• 1 carrot
• 1 small bunch of dill and/or parsley
• 5 – 6 clove buds
• 5 – 6 peas of aromatic pepper
• 3 – 4 bay leaves
• 1.5 tbsp. l. salt

COOKING METHOD:

1. In order to prepare boiled beef tongue, boil water in a large saucepan and put the tongue in it, carefully rinsed under running water.

2. Over high heat, bring the water to a boil again and skim off any foam that has formed. Reduce the heat under the pan so that the water is slightly bubbling, and cook the beef tongue for 1 hour.

3. Peel the onions and wash them thoroughly, make several cuts in them with a knife and stick cloves into their dry buds.
4. Place onions, whole peeled carrots and a bunch of fresh herbs in a saucepan with the tongue, which can be tied with culinary thread to make it easier to remove it from the broth after cooking. After another 1 hour of making the tongue, add aromatic pepper and bay leaf to it.

5. The total cooking time for beef tongue is from 2 to 4 hours, depending on its size, as well as the age of the animal to which it belonged. If the water boils too much during the long cooking process, you can add a little boiling water to the pan from time to time.

6. Remove the finished tongue from the broth and hold it under running cool water for 1 - 2 minutes, after which you can simply peel it off with your hands. Return the cleaned beef tongue to the hot broth, add salt and boil for another 8 - 10 minutes, after which it can be pulled out and cut into portions.

Boiled beef tongue can be served as a cool snack along with horseradish and green peas, or as a second course with any side dish of your choice. In addition, you can use it to prepare aspic and various festive salads. And the simplest option is to put a narrow slice of tongue on bread, lightly greased with mustard, and get the most delicious sandwich for a satisfying and healthy snack. Bon appetit!

What is your favorite and time-tested dish with boiled beef tongue? Please share in the comments so that everyone can find out something new about this wonderful product, which often happens on our tables!

Boiled beef tongue

Beef tongue contains a huge amount of protein and iron, virtually the entire range of B vitamins and a lot of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B12. Nutritionists often advise including it in the diet for anemia, also for children, pregnant women, and people who have undergone surgery. And it's also quite tasty. And much better than sausage. Suitable for a formal table, for morning sandwiches, and as an ingredient for a myriad of dishes.

Ingredients for “Boiled Beef Tongue”:

• Beef tongue - 1 piece
• Carrots - 1 pc.
• Onion - 1 pc.
• Salt - 1 tbsp. l.
• Bay leaf - 5 pcs
• Allspice (or peas) – 15 pcs.

Production time: 130 minutes

Number of servings: 12

Nutritional and energy value:

Recipe for “Boiled beef tongue”:

Let's take the tongue. If it is frozen, defrost it completely. Wash in cold water.

Put it in a saucepan. Fill with cool water. Cover with a lid and cook over low heat for 1 hour. We remove the foam as it forms.

After an hour, add the onions and carrots to the pan. Cover with a lid and cook over low heat for another 45 minutes.

After the end of the allotted time, salt the tongue, throw in the pepper and bay leaf. Cover again and cook over low heat for another 15-20 minutes.

We check for readiness - just pierce it with a fork. If it comes in easily, it means it’s ready. If not, cook it. Remove the tongue from the pan and immediately place it under running cool water for 2 minutes.

After this, we immediately clean our tongue. The skin is very easy to remove. Then return it to the broth and simmer for a few minutes.

Can be served either warm or cool. Store in the refrigerator in the broth. Bon Appetit everyone.

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How and how much to cook beef tongue

Cook the tasty and desired offal on the stove, in a pressure cooker or slow cooker.

How to choose beef tongue

When choosing chilled beef tongue, pay attention to its appearance. The tongue must have a natural color. The gray color indicates that the offal is not very fresh. Traces of weathering are another indicator that the product was lying around on the counter.

When choosing, pay attention to color and smell / thecookingfrogblog.com

The smell should be meaty, and any foreign notes are an obvious sign that the tongue is spoiled.

It feels hard to the touch, and if you press it, it quickly returns to its previous shape. The tongue, frozen and thawed a couple of times, is soft and inelastic, and the pit does not smooth out for a long time after pressing.

If you buy a frozen product, make sure that there is actually no ice in the package.

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How to prepare beef tongue for boiling

Frozen offal must first be thawed. It is better to make this in the refrigerator rather than at room temperature. This reduces the risk of developing microbes that can cause food poisoning.

Wash your tongue before cooking / tungbrush.com

Before you start cooking, the cooled or thawed tongue must be soaked in cold water for 30–40 minutes, and then washed thoroughly under running water. If the dirt is heavy, you should scrape off all the excess with a knife.

There is no need to peel the tongue from the outer shell before cooking.

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How to cook beef tongue on the stove

Boil water and put beef tongue in it. After 15 minutes, drain the liquid and add boiling water. Throw in a few peppercorns, bay leaves and other spices to suit your taste. Continue cooking over medium heat. Skim off any foam that forms.

For flavor, use spices and vegetables / instructables.com

You can also use onions, carrots and other root vegetables when cooking. Add them along with salt approximately 30–40 minutes before they are ready.

Cooking time depends on the size of the tongue. So, a small veal will cook in about 2 hours. An offal weighing one and a half kilograms is boiled for approximately 3 hours, and a two-kilogram product takes an average of 3½ hours.

To make sure the dish is ready, simply pierce the edge of your tongue with a fork. If the teeth simply enter and clear juice comes out, the cooking is over.

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How to cook beef tongue in a slow cooker

Place the offal in a bowl and fill with cool water until it is completely covered. Add onions and carrots to make the dish more fragrant.

In a slow cooker, cook in the “Stew” mode / inmamaggieskitchen.com

Select the “Stewing” mode, and set the time depending on the size of the tongue - from 2½ hours. 15-20 minutes before readiness, add salt and spices to taste.

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How to cook beef tongue in a pressure cooker

Place your tongue in the pressure cooker. Fill with water until it is completely covered. Add salt, spices and, if desired, garlic, onions and carrots.

You can also use any root vegetables and spices in a pressure cooker / mommyshomecooking.com

Cook for approximately 40-45 minutes.

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How to clean cooked beef tongue

Peel the finished offal from the shell before it has time to cool completely.

Cool your tongue slightly before brushing / thegluttonlife.com

To avoid getting burned, you can put it on ice for a couple of minutes, put it in cool water, or simply hold it under a cold stream of tap while cleaning.