Boil the beef udder for 3 hours , removing the foam. Pre-salt the water and add the bay leaf.
How to cook beef udder
1. Wash the beef udder in warm water. 2. Put the offal in a saucepan, pour 2-3 liters of cool water so that it completely covers the udder, leave it to soak for a period of 5-8 hours or overnight, change the water to a new one a couple of times during this time. 3. Wash the soaked product in running water. 4. Put the udder in a saucepan, pour 2-3 liters of fresh water so that it is completely under water, place on medium heat, wait for it to boil. 5. Reduce the heat to a quiet one, remove the resulting foam, add a teaspoon of salt, cook for 3 hours, sometimes removing the foam. 6. 20 before the end of cooking, put 2 bay leaves and spices to taste so that the udder does not smell. 7. Serve beef udder sliced for sandwiches.
Products Beef udder – 700 grams Chicken egg – 1 piece Onion – 2 medium onions Flour – 40 grams Breadcrumbs – 30 grams Salt, peppercorns – to taste; cloves, bay leaf – 1 each How to cook Berlin schnitzel 1. Rinse beef udder, soak in cold water, boil in 2 liters of water, add onion, salt and pepper, cloves and bay leaf. 2. Put on low heat under the lid and cook for 4 hours. 3. Then cut the offal into slices 0.5 cm thick, roll in flour, egg and breadcrumbs, fry in a pan over medium heat without a lid for 3 minutes.
How to choose a beef udder 1. A good quality beef udder has a pinkish or yellowish hue and is shaped like a ball with a small hollow in the center. 2. The by-product goes on sale cleaned and skimmed (milk residues are removed). 3. Beef udder is sold fresh and frozen, but when frozen, it should be stored for no more than six months at a temperature of -16 to -20 degrees. 4. Fresh offal still smells like milk. It is better to look for it on the market or buy directly from private farms from trusted people. 5. The udder of an adult cow is considered the most valuable. 6. The taste of a good beef udder is delicate with a sweetish-milky flavor. It has been compared to the taste of pork ham, beef tongue or beef neck. 7. The weight of the beef udder is about half a kilo. How to check the readiness of the beef udder– The finished beef udder should soften, but remain elastic. How to use boiled beef udder 1. Beef udder can be boiled, and then fried in breadcrumbs or batter, stew. 2. Fillings for pies are made from offal or used in salads. 3. Goulash, steak, meatballs, stew are prepared from it. 4. Udder goes well with apples and rice. Boiled beans, green peas, mashed potatoes, cereals, pasta and mushrooms are usually served as a side dish. 5. In the cuisine of some nationalities, the offal is boiled and stewed in milk to make it softer. – Caloric content of beef udder – 172.5 kcal / 100 grams. – The cost of a beef udder is about 80 rubles per kilogram (average cost in Moscow as of April 2017). — Shelf lifefinished beef udder in the refrigerator – 5 days. – Beef udder can be boiled in milk – then its taste will become more creamy. – In a slow cooker , cook the beef udder for 1 hour in the “Extinguishing” mode. – Spices for offal – ground black pepper, garlic, thyme, coriander, nutmeg, basil, marjoram or ready-made “offal seasoning”. – The taste of beef udder is reminiscent of the taste of the tongue .