Beef tongue is cooked for 3 – 3.5 hours under a lid, over low heat, veal tongue – 2 hours . Eat, after cooking, removing the skin from the tongue. Salt for half an hour before readiness.
How to cook beef tongue
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1. Thoroughly wash the beef tongue and brush it.
- 2. Put the beef tongue in a saucepan, pour cold water over and put on fire.
- 3. 15 minutes after boiling, drain the water and pour fresh water, return the pan with the tongue to the fire.
- 4. Peel onions and carrots, add to boiling broth.
- 5. Boil the tongue for 2 hours under a covered lid.
- 6. Add salt and pepper to the broth. To make the tongue soft, salt is added at the end of cooking. Cook for another hour. Cook for 3 hours in total.
- 7. Cool the boiled beef tongue under cold water.
- 8. Cleanse the tongue from the skin – you need to do it right away, otherwise it will be very difficult to leave.
- 9. Cut the beef tongue and serve with pleasure!
– In a pressure cooker – no more than 30 minutes. – In a slow cooker – in the “Extinguishing” mode for 3 hours. – In a double boiler – 3 hours.
About beef tongue
– You can find out about the readiness of the beef tongue by piercing the tip of the product with a knife or fork. If the beef tongue pierces easily, then it is ready. If with effort, then you need to cook more. – After half an hour of cooking, onion and carrots, as well as seasonings, are added to the beef tongue. Vegetables and seasonings are especially needed if you want to use the broth from the tongue for soup , sauce or aspic . – It is correct to clean the beef tongue immediately after cooking: lower it from a pot of boiling water into ice water for 1 minute and then remove the whitish skin from the tongue with a knife. If you need to clean the tongue before cooking, you will first have to soak it in cold water for half an hour. — Pricechilled beef tongue in Moscow – from 700 rubles / kilogram (price for June 2020). More expensive than meat and considered a delicacy. – Veal tongue weight – about 350-400 grams, beef tongue weight – from 800 grams to 2 kilograms. Tongue weighing over 1.5 kilograms, cook for half an hour longer. – It is better to cook beef tongue in a saucepan with a margin of space , since when cooking it increases in volume by about 10%.
Recipes with boiled beef tongue
Baked beef tongue
Ingredients for cooking beef tongue Beef tongue – 700-800 grams, Sour cream – 4 tablespoons, Mustard sauce or soft mustard – 2 tablespoons, Onion – 3 small heads, Carrots – 1 large or 2 medium-sized, Bay leaf, salt, pepper and other seasonings – to taste. Cooking beef tongue When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove the film from the beef tongue. Cut the tongue into slices, mix with finely chopped onion, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 ° C. Bake for 10-15 minutes.
Salad with boiled beef tongue
Ingredients for salad with beef tongue Beef tongue – 100-150 grams Potatoes – 2 small potatoes Chicken eggs – 2 pieces Pickled cucumbers – 6 small Pickled champignons – 100 grams Mayonnaise or sour cream – 2 tablespoons Dill – 20 grams Cooking salad with boiled beef tongue Boil the beef tongue, potatoes (in uniform) and boil and peel the egg. Cut into thin chips the tongue, potatoes, pickled cucumbers and eggs into cubes, champignons into slices. Season with mayonnaise or sour cream, mix, top with chopped dill.
Language for the New Year
Ingredients Beef tongue – half a kilo Fresh champignons – half a kilo Cream 10% – 200 ml Garlic – 2 cloves Onions – 1 head Parsley – 3 tablespoons Carrots – 1 small carrot Sunflower oil – 3 tablespoons Salt – to taste How to cook beef tongue salad Boil beef tongue for 3 hours, then add carrots, onions, bay leaves and salt to the pan, cook for another half hour. Cool the beef tongue under cold water and remove the skin, cut into cubes. Wash mushrooms, dry and cut. Peel the onion and chop finely. Fry the onion in sunflower oil, add the mushrooms and fry for 15 minutes over medium heat without a lid. Then pour the cream into the pan and simmer, stirring, for 20 minutes. Mix mushrooms with beef tongue, sprinkle with chopped parsley. Serve the salad warm.
How to salt the tongue before cooking
Products Beef tongue – 1 medium-sized, weighing 1 kilogram (to marinate well) Large sea salt – 2 tablespoons Mustard – 1 tablespoon Ground black pepper – 1 teaspoon How to cook salty tongue 1. Wash, peel, dry and grate the beef tongue with mustard , sprinkle with salt and pepper. 2. Put the offal in a saucepan, cover and leave for 2 hours at room temperature, shaking in the middle of the period. 3. Remove the tongue for 1 day in the refrigerator. 4. Rinse the tongue, pour fresh water, lightly salt. 5. Put the pan on the fire, cook after boiling for 2 hours, removing the foam with a slotted spoon. 6. Cool the tongue, hold over ice water, peel. Keep the tongue in the broth, serve warm. Cooking beef tongueWhen cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove skin from beef tongue. Cut the tongue into slices, mix with finely chopped onions, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 degrees. Bake for 10-15 minutes.
About beef tongue
– You can find out about the readiness of the beef tongue by piercing the tip of the product with a knife or fork. If the beef tongue pierces easily, then it is ready. If with effort, then you need to cook more. – After half an hour of cooking, onion and carrots, as well as seasonings, are added to the beef tongue. Vegetables and seasonings are especially needed if you want to use the broth from the tongue for soup , sauce or aspic . – It is correct to clean the beef tongue immediately after cooking: lower it from a pot of boiling water into ice water for 1 minute and then remove the whitish skin from the tongue with a knife. If you need to clean the tongue before cooking, you will first have to soak it in cold water for half an hour. — Pricechilled beef tongue in Moscow – from 700 rubles / kilogram (price for June 2020). More expensive than meat and considered a delicacy. – Veal tongue weight – about 350-400 grams, beef tongue weight – from 800 grams to 2 kilograms. Tongue weighing over 1.5 kilograms, cook for half an hour longer. – It is better to cook beef tongue in a saucepan with a margin of space , since when cooking it increases in volume by about 10%.
Recipes with boiled beef tongue
Baked beef tongue
Ingredients for cooking beef tongue Beef tongue – 700-800 grams, Sour cream – 4 tablespoons, Mustard sauce or soft mustard – 2 tablespoons, Onion – 3 small heads, Carrots – 1 large or 2 medium-sized, Bay leaf, salt, pepper and other seasonings – to taste. Cooking beef tongue When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove the film from the beef tongue. Cut the tongue into slices, mix with finely chopped onion, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 ° C. Bake for 10-15 minutes.
Salad with boiled beef tongue
Ingredients for salad with beef tongue Beef tongue – 100-150 grams Potatoes – 2 small potatoes Chicken eggs – 2 pieces Pickled cucumbers – 6 small Pickled champignons – 100 grams Mayonnaise or sour cream – 2 tablespoons Dill – 20 grams Cooking salad with boiled beef tongue Boil the beef tongue, potatoes (in uniform) and boil and peel the egg. Cut into thin chips the tongue, potatoes, pickled cucumbers and eggs into cubes, champignons into slices. Season with mayonnaise or sour cream, mix, top with chopped dill.
Language for the New Year
Ingredients Beef tongue – half a kilo Fresh champignons – half a kilo Cream 10% – 200 ml Garlic – 2 cloves Onions – 1 head Parsley – 3 tablespoons Carrots – 1 small carrot Sunflower oil – 3 tablespoons Salt – to taste How to cook beef tongue salad Boil beef tongue for 3 hours, then add carrots, onions, bay leaves and salt to the pan, cook for another half hour. Cool the beef tongue under cold water and remove the skin, cut into cubes. Wash mushrooms, dry and cut. Peel the onion and chop finely. Fry the onion in sunflower oil, add the mushrooms and fry for 15 minutes over medium heat without a lid. Then pour the cream into the pan and simmer, stirring, for 20 minutes. Mix mushrooms with beef tongue, sprinkle with chopped parsley. Serve the salad warm.
How to salt the tongue before cooking
Products Beef tongue – 1 medium-sized, weighing 1 kilogram (to marinate well) Large sea salt – 2 tablespoons Mustard – 1 tablespoon Ground black pepper – 1 teaspoon How to cook salty tongue 1. Wash, peel, dry and grate the beef tongue with mustard , sprinkle with salt and pepper. 2. Put the offal in a saucepan, cover and leave for 2 hours at room temperature, shaking in the middle of the period. 3. Remove the tongue for 1 day in the refrigerator. 4. Rinse the tongue, pour fresh water, lightly salt. 5. Put the pan on the fire, cook after boiling for 2 hours, removing the foam with a slotted spoon. 6. Cool the tongue, hold over ice water, peel. Keep the tongue in the broth, serve warm. Cooking beef tongueWhen cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove skin from beef tongue. Cut the tongue into slices, mix with finely chopped onions, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 degrees. Bake for 10-15 minutes.