Beef tongue is considered a delicacy.It has a gentle and mild taste, despite the high caloric content and high fat content, is a dietary product. Beef tongue is rich in protein, which is necessary for building muscle mass and elasticity of the skin. Due to the high iron content, this delicacy must be included in the diet of people with anemia, especially pregnant women and children. The best recipes for cooking beef tongue and photo of ready meals are presented in our article. But first, let's look at how to properly weld this byproduct, so that he will satisfy even the most demanding gourmets with his own taste.
Features of preparation and recommendations
Achieve the perfect taste of beef tongue will help the secrets of experienced culinary experts:
- Before starting the preparation, thesoak in cold water for 40 minutes. This will make it easier to clear it of contaminants: mucus, various particles and growths, and residual blood. After this, the tongue should be rinsed once more under running water.
- To make a dish from this delicacy turned out to be fragrant, it is recommended to pre-marinate the product in wine, a weak vinegar solution or a mixture of herbs.
- The degree of readiness of the tongue is determined by piercing it with a knife or fork. The juice that separates from it must be completely transparent.
- After cooking, the tongue must be cleaned of the rigid outer film. And to make it easier, from a pot of hot water it is put into a bowl with a cold for 2 minutes.
Step by step cooking boiled beef tongue
Его можно подать и как основное горячее блюдо, и as a thinly sliced snack to the festive table. The main thing in the process of cooking is to observe all the subtleties of cooking beef tongue (pictured). The recipe for a boiled delicacy consists in the following sequence of actions:
- Subproduct (1 kg) rinse well, clean it, cut off any excess (salivary glands, fat).
- Put the tongue in a saucepan, pour cold water and bring to a boil. First water to drain.
- Again pour the tongue, but already with fresh hot water.Bring the by-product to a boil and remove the foam. After 30 minutes salt, add a whole onion, bell pepper (10 pcs.), Bay leaf. Some culinary experts recommend salt at the end of cooking. In fact, the salt does not affect the softness of the tongue, but it will not turn out to be fresh, but more pleasant to the taste.
- Cook the byproduct for 2-3 hours. Readiness to check with a knife. He must smoothly and gently enter the language. If necessary, wheeze it.
- The finished tongue should be placed under a stream of cold water for 3 minutes.
- Carefully remove the upper rigid film.
- Completely cool the tongue and cut it into thin slices. In a hot form, this will be more difficult.
The recipe for cooking beef tongue
This festive dish will taste even true gourmets. Meanwhile, in the preparation of beef tongue (in the photo) there is nothing difficult:
- Put the tongue in a saucepan, pour cold water and bring to a boil. Remove the foam.
- After 30 minutes, get the tongue out of the pan, hold it under the running water and remove the film.
- Return the purified by-product to a saucepan with broth. Add the onion, parsley, celery root (50 g). Continue cooking the tongue for another 1.5 hours.
- Get the finished product from the broth and cool it. Now it needs to be clarified, so that the ready dish looked on the table more appetizing.
- Beat egg white with a pinch of salt and lemon juice. Add it to the broth, bring to a boil and remove from heat.
- After a few minutes, return the saucepan to the stove, bring the broth again to a boil and cook it for 3 minutes.
- Fully cool the broth, then strain it through several layers of gauze.
- Gelatin soak according to the instructions.
- Broth a little salt. Then add gelatin.
- Put on the dish sliced tongue, carrots and quail eggs for decoration. Pour the ingredients with meat broth and put the dish in the refrigerator for 2 hours.
Beef tongue recipe in multivark
With the help of a kitchen assistant, prepare thisdelicacy will not be very difficult. First, it will not be necessary to remove the foam from the surface of the broth and the scum from the walls, and secondly, you can not monitor the by-product and, if necessary, leave for a couple of hours.
In the multivark, the preparation of beef tongue includes several stages:
- The bowl contains the purified by-product, whole carrots, onion. On top of this, so much water is poured in as much as necessary to completely cover the ingredients.
- The cooking mode "Quenching" is set and the time is 30 minutes.
- 30 minutes before the end of the program, a tablespoon of salt, pepper and coriander in grains (½ tsp) are added to the bowl with tongue and broth.
- Next, the by-product is brought to readiness and falls into a bowl with ice. After 3 minutes from it, you can peel and use as directed.
Preparation of the tongue in a pressure cooker
You can weld the by-product in a saucepan on the stove, andin the multivark. But only this process takes quite a long time. The pressure cooker allows you to cut it several times. As a result, the preparation of beef tongue will take no more than 45 minutes.
Cook the delicacy in a pressure cooker in the following way:
- Prepare the tongue by clearing it of mucus and foreign particles, place it in the bowl.
- If desired, add onions, carrots, a spoonful of salt and aromatic herbs.
- Pour the tongue with water so that it completely covers it.
- Close the pressure cooker cover and the steam outlet valve. Otherwise, water will boil through it.
- Set the cooking time to 45 minutes.
- After the signal after 20 minutes, open the lid of the pressure cooker.
- Get tongue, dip in cold water, remove the skin. Cut the by-product into slices and use for sandwiches.
Beef tongue in the oven
When cooking the offal into the broth goes largepart of the nutrients contained in it. To avoid this, beef tongue is recommended to bake in the oven. And if it is also pre-marinated for 2-3 hours, then the dish will turn out not only tasty, but also tender and fragrant.
The process of cooking beef tongue in the oven consists of only a few steps:
- Make a marinade of olive oil (5 tbsp. L.), extruded through a press of garlic (3 slices) and juice of two lemons. Put the tongue in a bowl with marinade and leave for three hours.
- Wrap the by-product with some marinade in double folded foil. Put the workpiece in a baking dish.
- Send the tongue into the oven for 3.5 hours, preheating it to 150 ° C.
- Expand the ready delicacy, let it cool completely, then remove the film.
Snack from tongue with mushrooms and nuts
The following recipe can be made originaland delicious rolls for the festive table. For cooking beef tongue using the traditional method - cooking. Cooled and peeled offal (400 g) is cut into thin slices. And already inside each piece the filling is wrapped. Here you can fully rely on your fantasy.
Один из вариантов приготовления начинки involves roasting onion and mushrooms in vegetable oil (150 g). As soon as they cool down, pressed garlic (3 cloves), salt, pepper, finely chopped walnuts (2 tablespoons) are added. The filling is wrapped in rolls. Then they should be laid out in a baking dish, pour sour cream and sent to the oven (180 ° С) for 10 minutes. Serve to the table, decorated with greens.
Beef tongue in tomato sauce with olives
The process of cooking this savory dish is as follows:
- Onions and garlic (1 pc.) Crushed with a knife or in a blender to the state of crumbs.
- Green olives (50 g) are cut into small pieces.
- In vegetable oil (1.5 tablespoons), the prepared ingredients are fried for 5 minutes.
- Next on the pan laid out tomatoes in their own juice (250 g), poured 200 ml of broth.
- Within five minutes, the sauce is brought to the desired consistency. Sugar, salt, spices are added to taste.
- Cooking beef tongue in the sauce does not takemuch time if the by-product was welded in advance. Then it will be enough to cut into slices, combine with gravy and hold under the lid for 5-7 minutes. Serve the dish with any side dish.
Stuffed beef tongue
In the process of preparing a delicacy according to the following recipe, it is recommended to adhere to a specific procedure:
- Prepared tongue (cleaned and well washed) should be dipped in boiling water and cook for 2.5 hours.
- After the specified time, add onion, parsley root, bay leaf, a few peas of pepper and salt to the by-product in the pan. Boil another 15 minutes.
- Remove the tongue from the pan, cool under cold water, remove the film.
- Cut the byproduct along. Remove some of the meat from the middle and make mince from it, twisting the pulp in a meat grinder along with the bread. Add an egg, finely chopped greens, and salt.
- Cooked stuffing put back into the tongue. Tie it with a thread and put in a heat resistant form.
- Brush your tongue with butter. Put the form in the oven for 30 minutes at a temperature of 180 ° C. When cooking beef tongue every 5 minutes, it is recommended to water it with broth in which it is boiled.
- In a dry frying pan fry 20 g of flour, add sour cream and broth (50 ml). Bring the sauce to the desired consistency.
- Ready tongue cut across, put on a plate, pour the sauce. Serve hot.
