The secret to making juicy and soft beef tongue

The secret to making juicy and soft beef tongue

Beef tongue is a unique delicacy, on the basis of which you can prepare true culinary masterpieces. This product is not only tasty, but also very necessary - it contains a lot of necessary substances and vitamins. In addition, tongue is a dietary by-product and can be eaten when losing weight.

But when we start cooking, the question immediately arises - how to cook beef tongue so that it is soft and juicy? To cook beef tongue deliciously, you don’t need to have any special abilities, but it doesn’t hurt to know the general secrets. If made incorrectly, the meat comes out “rubbery” and the outer skin does not separate.

A necessary condition is a long production time. It is unlikely that you will be able to boil a tongue in an hour; you need at least 2.5 hours for the tongue to become soft and tender. Therefore, a multicooker will come to our aid; with it, time passes unnoticed - there is no need to stand at the stove and watch the water level, the multicooker itself will give a hint when the dish is ready.

You also need to know that the tongue should be cleaned immediately after production. Otherwise, when it cools down, it will be more difficult to create.

Production time – 3 hours. Number of servings – 6.

Ingredients:

• beef tongue – 1 pc.;
• large onion - 1 pc.;
• large carrot root – 1 pc.;
• bay leaf – 2 pcs.;
• dark peppercorns – 3-4 pcs.;
• aromatic peppercorns – 3-4 pcs.;
• salt – 1 tbsp.

How to cook soft and juicy beef tongue

Before making, soak the tongue for 30-40 minutes in cold water. Then we rinse it well under cool running water, while carefully scraping it with a knife to remove black spots, if any. There is no need to remove the top layer; we will remove it after we boil the tongue. We cut off only the excess fat and remove the hyoid bone.

To make the tongue even more flavorful, we will cook it with vegetables. Peel the onion with carrots, leave the onion whole, and cut the carrots into several pieces. A celery root would also be helpful.

Place the cooked tongue and vegetables on the bottom of the multicooker bowl. In no case should we divide the language into parts. To make it juicy and tasty, the tongue must be boiled in its entirety.

Pour cool water into the multicooker bowl. It must completely cover the contents. We set the multicooker to “stew” mode, cooking time – 2.5 hours.

After two hours, add salt, peppercorns and bay leaf to the broth. Cook the tongue for about 30 more minutes. When the program is completed, we check the meat for softness - the fork must freely enter the body of the tongue.

Remove the tongue from the bowl and immediately immerse it in cool water for a few minutes. Then remove the top layer from the tongue. Due to sudden changes in temperature, the rough skin will come off easily.

The cleaned tongue is ready for use. The narrowest section can be used for tenderloin, and from the larger part you can prepare a salad. When storing the finished tongue, it is best to wrap it in cling film or cover it with a bag, otherwise it may dry out. When serving tongue as an appetizer, do not forget about the sauce; the delicacy is perfectly mixed with mustard and horseradish. Bon appetit!

Tongue in a slow cooker - 7 delicious homemade recipes

If you want real delicacy and offal, cook the tongue in a slow cooker. Take note of remarkable recipes with memorable, detailed photos. Find out how to choose, prepare and cook the right delicacy. Evaluate the subtle taste, delicate texture, benefits and calorie content of the dish. Read more...

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2. Best selections
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5. Meat in a slow cooker
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• Dishes with garlic
• Dishes with carrots
• Snacks
• Meat and meat products
• In a slow cooker
• Ceremonial table
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Russian cuisine
• Beef tongue
• Dishes with onions
• Pork tongue
• Cool snacks
• Meat with onions
• Vegetables in a slow cooker
• Meat by-products
• Dishes with parsley root
• Dishes with celery stalks
• Recipes without butter and margarine
• Meat snacks
• On March 8

Tongue in a slow cooker is a wonderfully tender and unforgettably tasty meat delicacy.

Find colorful, memorable tongue recipes in a slow cooker on the delicious culinary resource 1000.menu. Try cooking pork or beef tongue. Serve it as a tenderloin with exciting sauces or as aspic. Steal the taste of your tongue from various salads or sandwiches.

To make tongue in a slow cooker, the ideal choice would be the freshest chilled offal, purchased in a safe place (hypermarket, official market, etc.). Before cooking, it is recommended to soak it in cool water. Even taking into account the fact that both pork and beef tongues take quite a long time to cook, it is still worth preparing this solemn, unforgettable dish. And having such an assistant as a multicooker, you won’t need much effort. The “Magic Oven” will do everything itself. All that remains is to load all the necessary components into the bowl and set the program.

The 5 most commonly used ingredients in tongue recipes in a slow cooker:

A fascinating recipe:
1. Carefully wash your tongue with a brush.
If it is heavily soiled, you can additionally scrape it with a knife. 2. Place the offal in the multicooker bowl.
3. Peel the onions and carrots.
Coarsely chop if desired. 4. Send vegetables to the tongue.
5. Add a laurel leaf, aromatic and bitter peppercorns.
6. Fill with water up to the “2 liters” mark.
7. Add salt to taste.
8. Close the lid and set the timer in the stewing program for 2 hours (for beef tongue, depending on the size, increase the time from 3 to 4 hours).
9. After finishing cooking, remove the tongue from the multicooker.
10. Place in a fairly deep container and fill with ice water.
Wait a couple of minutes. 11. Remove the top hard skin.
12. Serve as tenderloin, aspic or in any other form.

5 of the fastest tongue recipes in a slow cooker:

Helpful tips:
• The rich, fragrant broth in which the tongue was cooked can be used as a base for sauces, gravies, soups, etc.
• To reduce the tongue production time, fill it with hot water.

Beef tongue in a slow cooker: how to cook correctly, how long to cook?

Beef tongue is considered a delicacy - it occasionally appears on the everyday table, and is mostly a guest of the ceremonial menu. It is served as a holiday appetizer with sauce, included in salads, added to aspic, and placed on sandwiches. But of all the by-products, it is the most difficult to handle, which is why most housewives avoid it. How to cook beef tongue in a slow cooker is not clear to anyone, although this method of cooking it is recognized by experts as the fastest and least energy-consuming.

Boiled beef tongue in a Redmond slow cooker

The most common way to prepare this delicious offal so that it comes out tender and fragrant is to boil it. In this case, it can be served as an independent snack, and used for salads or casseroles. How long to cook beef tongue in a slow cooker depends on its size and the specific device. In a multicooker-pressure cooker it will cook in 1-1.5 hours, but in an ordinary one you will have to wait 2.5-3 hours if the tongue is not cut. A very large offal can be cooked for up to 3.5 hours.

Ingredients:

• beef tongue – 1 pc.;
• carrot;
• onion;
• parsley root;
• garlic cloves – 2 pcs.;
• bay leaf – 2 pcs.;
• a pinch of salt;
• greens to taste;
• pepper mixture.

Manufacturing method:

1. Wash the beef tongue well, scrape the surface with a knife to remove dirt.
2. Place it, without cutting, into the multicooker bowl.
3. After removing the peel from the onion, divide it in half and find it next to the tongue.
4. Wash and peel the root vegetables, also cut into 4 parts. Throw in there along with spices and herbs.
5. Pour cool water over all the products so that it covers them completely and rises 3-5 cm above their level.
6. Lower the lid, select the “Stew” program and set the timer for 3 hours. After an hour, add bay leaf and salt.
7. After the signal, check the condition of the offal - when punctured, it should not be hard. If necessary, increase the cooking time by another half hour.
8. Add a finely chopped garlic clove and cook the tongue for another 10 minutes.
9. Remove it from the multicooker, put it in a bowl and pour for 5 minutes. cool water.
10. After making an incision at the narrow end, remove the skin. Then cut into pieces and serve, or use according to recipes chosen in advance.

Jellied beef tongue in a slow cooker

If you are preparing this offal not for salads, but as a complete appetizer, make aspic based on it - it’s simple, quick and very tasty. The range of goods is small: gelling occurs with the help of gelatin, and for preparatory cooking of the tongue they use only the usual bunch of onions, carrots and celery stalks. If desired, herbs and spices are also added here. You can add a little fresh herbs for decoration.

Ingredients:

• beef tongue – 1 pc.;
• onion;
• carrot;
• celery stems – 3 pcs.;
• bay leaf – 2 pcs.;
• cloves, aromatic peppercorns - 5 pcs.;
• testicle;
• a bunch of parsley;
• salt;
• powdered gelatin – 1 tbsp. l.

Manufacturing method:

1. Carefully washed beef tongue must be cleaned with a knife, placed in a slow cooker and completely covered with cool water.
2. Peel the onions and carrots and cut them in half. Divide the celery trunks into 3 parts. Place all these products on your tongue.
3. Close the multicooker, select the “Stew” program and wait 2 hours. After half an hour, add spices and cook the tongue until the signal, without touching it.
4. Transfer the cooked offal into a container with cool water, so that after a couple of minutes it will be easier to remove the skin.
5. Cut into thin slices and put back into the broth where it was cooked (in a slow cooker).
6. Pour part of the broth into a glass, be sure to stretch the gauze over it - the transparency of the water is important.
7. Break the egg, discard the yolk, and beat the white with a mixer until foamy. Gently mix into a filtered glass of broth.
8. Remove pieces of boiled tongue from the multicooker. So did the broth they were swimming in.
9. Pour the broth that is mixed with the protein into the bowl and heat on the “Fry” for about 10 minutes.
10. Strain the hot broth, again using gauze.
11. Pour gelatin into a separate bowl, pour in a glass of cool broth and let it swell - this will take from 10 to 40 minutes, depending on its variety.
12. Add a glass of hot broth, stir, wait until the gelatin dissolves.
13. Place the tongue slices in any suitable container (preferably a glass bowl in the shape of a hemisphere). Pour in diluted gelatin, sprinkle with chopped herbs and place in the refrigerator for several hours.

How to bake beef tongue in a slow cooker?

Not many people like the taste of boiled or stewed offal, so it’s worth learning how to bake it. Of course, you will have to boil the tongue first, otherwise it will be very hard, and only brown it with sauce: compositions based on sour cream and low-fat cream have proven themselves excellent in this matter. The most common and successful recipe for tongue baked in a slow cooker is in front of you.

Ingredients:

• beef tongue – 1 pc.;
• tomatoes – 3 pcs.;
• semi-hard cheese – 160 g;
• cream 10% - half a glass;
• butter – 15 g;
• wheat flour – 1 tbsp. l.;
• purple onion;
• pepper, salt;
• bunch of dill.

Manufacturing method:

1. Clean the washed tongue with a knife, put it in a slow cooker and cook it on “Stew” under a lot of water for 3 hours. Be sure to add a little salt to the water before starting work and add half the onion.
2. Rinse the finished tongue with cool water and remove the skin.
3. Chop the remaining half of the onion finely.
4. Cut the tomatoes into cubes and mix with onions.
5. Place in a slow cooker with butter, cook on “Baking” until they soften. Then remove from the multicooker.
6. Stir cream, salt, flour and ground pepper in a small cup.
7. Place beef tongue cut into slices at the bottom of the multicooker bowl.
8. Pour in the tomato and onion mixture, then cream sauce.
9. Sprinkle with coarsely grated cheese and scatter torn dill on top.
10. Bake on the same mode, be sure to lower the lid, for 15-20 minutes.

Read also:

Thus, no matter what kind of work with beef tongue begins with boiling it, after which it is imperative to remove the rough skin and then you can do whatever you want with the offal. You can grind it to a puree to make pate, you can cut it into pieces and add it to a vegetable salad, you can bake it with vegetables or under a cheese crust like any other meat. There are a lot of options and the above recipes will help you master the most common ones.

Tongue in a slow cooker

The content of the article:

Tongue cooked in a slow cooker can be served as a separate snack or as a component of various salads. To make this dish you will need water, salt and spices.

The freshest, high-quality tongue has a dense structure and purple color. When you press with your finger, the hole should disappear.

The tongue must have a stamp from the veterinary service confirming that the animal was healthy and the product is not dangerous for consumption.

If a cloudy liquid is released during the cut, it means the tongue was frozen again. The gray color scheme should also indicate this. This product does not contain any beneficial substances. A stale tongue will emit a nasty odor.

Tongue is a very gentle product and should be stored in the freezer for a short time.

How to cook tongue in a slow cooker

Before cooking the tongue in a slow cooker, it is carefully washed and cleaned of mucus and dirt using a knife. It is impossible to remove the skin from a raw product because it is slippery and cannot be trimmed.

After this, the raw tongue is soaked in cool water for 30 minutes. After rinsing again under running water, the offal is placed in boiling water and boiled. The water should completely cover the tongue.

Cooking of the tongue occurs at low temperature. You can use the “Cooking” or “Stewing” mode.

50-60 minutes after the start of cooking, the tongue should be pulled out, cooled slightly and the skin removed. It is worth starting from the base and moving towards the end of the tongue. If the film is difficult to remove, it means the offal is not cooked enough. You should not completely cool the tongue, otherwise it will be difficult to remove the film.

The 100% cleaned tongue is again placed in the multicooker container, filled with water, salt and spices are added, and cooking is continued until fully cooked. For the most intense taste and smell, you can add an onion, a bay leaf, a whole carrot, and a few cloves of garlic to the water. During the manufacturing process, it is worth removing the foam that appears on the surface.

A 100% finished offal will simply be cut, and the middle of the tongue will have a gentle pink color. If you pierce it with a fork, the juice that comes out should be clear.

To make the tongue tasty, before starting production it is necessary to clean the by-product from blood (the internal environment of the human and animal body) , veins, and connective tissue (the structure of tissues of living organisms is studied by the science of histology) . You should also rub the surface of your tongue with lemon juice.

Beef tongue in a slow cooker

The freshest beef tongue emits a meaty smell, has a purple or pink color and a dense structure. After pressing, the hole should level out in a matter of seconds. When cut, a small amount of water is released. Raw tongue in an airtight container can be stored for up to 5 days. The longest shelf life indicates the presence of preservatives.

If the offal is frozen, it should be thawed at room temperature. Rapid defrosting using hot water or a microwave negatively affects the taste properties.

In order for the tongue to come out as juicy as possible, you should put it in boiling water, not cool water.

Ingredients:

• 1 beef tongue;
• salt, spices;
• onion and carrot.

Manufacturing method:

1. Before making, soak the tongue in cool water for an hour.
2. Carefully remove any dirt from the product and wash it.
3. Place the tongue in the multicooker and set it to “Cooking” mode. If the tongue is very large, it should be cut into several parts. The first cooking step should last about 15 minutes.
4. After this, the tongue is removed from the boiling water, washed under running water, and placed in clean water.
5. The 2nd manufacturing step lasts 3 or 3.5 hours. Half an hour before the end of cooking, add onions, salt, carrots and spices to the broth.
6. The 100% finished product is placed in cool water for a couple of minutes. After this, the skin is removed, cooled and cut into portions.

Beef tongue cooked in a slow cooker can be kept in the refrigerator for no more than 4 days. It can be used to make sandwiches, salads, or served as an independent dish. And the finished broth is used to make soups.

Veal tongue in a slow cooker

Compared to beef, this product contains the lowest percentage of fat content and weighs no more than 0.6 kg. A chilled tongue of good quality has a hard shell and a soft mixture. There should be no damage or signs of drying on the surface. This product can be stored in the freezer for up to 8 months.

Before cooking veal tongue in a slow cooker, you need to soak it in lightly salted water for 12 hours. After this, the offal is painstakingly washed and cleaned.

To determine readiness, the tongue must be pierced with a sharp object. It should be soft inside.

Ingredients:

• 2 languages;
• 1 onion;
• 1 carrot;
• salt, pepper, spices.

Manufacturing method:

1. Place the peeled tongues in a container, add water and cook for 10 minutes in the “Cooking” mode.
2. After this, remove the films from the broth, add vegetables, salt, spices and cook using the “Stew” program until fully cooked. Quite 3 hours.
3. Cool the product, remove the hard skin and cut into thin slices.

Veal tongue can be wrapped in foil and stored in the refrigerator for up to 2 days. Serve with green peas or vegetable salad.

Pork tongue in a slow cooker

The tongue of a young animal weighs approximately 250 g and is cooked in a slow cooker for about an hour. A product purchased from the oldest animal can weigh up to 500 g, and the production time increases to 2 hours.

There are a huge number of microbes on the surface of a raw tongue. For this reason, it should be washed with special care. You can use a knife or brush.

If, after the first step of cooking, the tongue is immersed in cool water, the skin will come off even easier.

To obtain a wonderful golden broth, place a well-washed onion with its skin in the water. Various roots and spices are also added.

To ensure that the pork tongue in the slow cooker comes out juicy, salt should be added at the end of cooking.

Ingredients:

• 400 g pork tongue;
• 1 onion;
• 1 medium carrot;
• 3 bay leaves, parsley root and other spices;
• 1.5 liters of water;
• salt;
• oil, thyme.

method :

1. Clean the tongue and cook on the “Cooking” mode for 1 hour. Remove from the broth, remove the film. Pour out the water.
2. Place tongue, whole carrot, onion and spices in a bowl. Add salt. Fill the contents of the bowl with unstained water.
3. Cook for 1.5 hours using the “Stew” mode. The multicooker lid must be closed.
4. Before cutting the offal, it should be cooled first. Then the pieces will be as even as possible.
5. Cut the finished tongue into slices and place in a bowl greased with butter. Place a few sprigs of thyme on top.
6. Continue production for 10-15 minutes using the “Baking” program. When serving, discard the thyme.

The tongue can also be prepared with a sauce of sour cream, crushed garlic and spices. Thin slices should be placed on the bottom of the bowl, poured with sauce and baked for 30 to 60 minutes. For this amount of ingredients it is enough to take 120 ml of sour cream.

Steamed tongue in a slow cooker

Steamed food contains a huge amount of essential substances and is suitable for people who adhere to healthy eating rules or are on a diet. Any by-product can be used for production.

Ingredients:

• 1-1.5 liters of water;
• 4 pork tongues;
• spices (bay leaf, dark pepper), salt.

Manufacturing method:

1. Thoroughly wash the offal and soak in water for one and a half hours.
2. Pour water into the bowl and add spices.
3. Place a special sieve for steaming in the multicooker. Put tongues in it. Cook for 90 minutes using the “Steam” mode.
4. After finishing the program, you should remove the finished tongues, place them in cool water for 4-5 minutes, and then remove the hard skin.
5. Cool the tongues completely and cut into thin pieces.

Steamed tongue in a slow cooker can be served as an independent dish or as a component of a salad.

Sea sole in a slow cooker

Do not confuse sole with pangasius; these are completely different varieties of fish. Pangasius is grown on special farms in Vietnam. This is a river fish that has a completely different taste and composition. Solefish is a fish that lives in the ocean. It has a delicate taste and high fat content. There is ready-made fillet on sale, which is defrosted at room temperature and soaked in lemon juice before production.

Ingredients:

• 500 g of sole;
• juice of 1 lemon;
• salt, spices as desired.

Manufacturing method:

1. Soak the fish in freshly squeezed lemon juice and rub with spices.
2. Pour 1 liter of water into the multicooker bowl and install a mesh for steaming. Pieces of cooked sole fillet are placed inside.
3. The sole is cooked using the “Steam” mode in a multicooker for 20 minutes.

Ready fish is served with mashed potatoes, rice or buckwheat porridge.

You can also fry sole fillet in oil. To do this, pieces of fish are rolled in breadcrumbs and fried in vegetable oil.