Beef tongue is a by-product that is considered a delicacy due to its delicate taste. It can be served as an independent dish or included in sausages, canned meat. Most often, the tongue is included in many diets, it is especially useful for the child's body.
The composition of beef tongue and its benefits
The tongue belongs to high-calorie foods, rich in fats, but, despite this, remains a dietary dish. It contains enough protein, which is essential for the growth of muscle tissue and hair. In addition, protein helps maintain skin elasticity.
Beef tongue is 70% water. It contains very little cholesterol, only 150 mg per 100 g of the product, which makes it possible to judge its dietary qualities. The calorie content of the tongue is 173 Kcal per 100 g of product.
Energy value of beef tongue
Carbohydrates 2.2%
Fiber 0.1%
The benefit of beef tongue lies in its composition. It is rich in B vitamins, which are essential for the body. They contribute to the normalization of metabolism, improve the functioning of the nervous system. It includes:
Vitamins B9, B12, B5, B2, B6, B1;
In addition, the meat of the beef tongue contains enough iron. It is often included in the diet of anemic patients. Tongue dishes allow you to normalize blood pressure, increase the level of hemoglobin in the blood, and cope with headaches.
The product contains no connective tissue, it is completely digested and easily absorbed. Doctors recommend that pregnant women and children regularly consume beef offal.
Minerals in the language:
Calcium;
Manganese.
Beef tongue: benefits for the body
Despite the calorie content of the dish, nutritionists recommend including it in the diet for weight loss. This gourmet product is well absorbed by the body and helps to cope with various diseases:
Gastritis;
Stomach ulcer;
Diabetes;
Headaches and migraines;
Insomnia.
In addition, the tongue is indicated for general strengthening of the body. The rich vitamin composition allows you to normalize weight, accelerates growth and development in children. Promotes the synthesis of amino acids and hormones, has a beneficial effect on the central nervous system.
It is impossible not to mention the beef tongue and its benefits for the female body. By consuming dishes from the tongue at least once a week, a woman prolongs her youth. The vitamins and minerals that are part of the tongue have a positive effect on the condition of hair, facial skin, improving their color and structure, slowing down the aging process.
Beef tongue is indicated for the prevention of diabetes mellitus and for patients with type 2 diabetes. It promotes the production of insulin and allows the body to absorb glucose.
When to give up beef tongue
Despite all the benefits of beef tongue, it is necessary to use it in food for some ailments with caution, after consulting a doctor.
1. It is worth limiting the frequent use of beef tongue for elderly people, it has a heavy effect on the kidneys and liver.
3. It is worth completely eliminating the consumption of the product with allergic rhinitis.
In addition, individual intolerance is a contraindication to eating offal.
How to choose the right beef tongue
Beef tongue will only be beneficial if the product is fresh and properly selected. What to look for when choosing a by-product.
1. The presence of a stamp of the sanitary service. This will protect yourself from various diseases. Unconscious suppliers add hormones, growth stimulants, antibiotics and various additives to the animal's feed that have a negative effect on health.
2. Color. A fresh natural product with a characteristic purple hue. If the tongue is pink, then it was repeatedly frozen. A greyish coating on the surface of the product is the first sign of staleness.
3. Smell. Fresh offal smells good as meat. The presence of other odors indicates its low quality. It is not worth buying such a product.
In addition, you can determine the freshness of a product by its cut. If a watery liquid is released during the incision, the product was frozen. The cloudy ichor speaks of damage to the goods due to improper storage.
Important! Drops of blood flow from a cut of fresh and high-quality offal.
How to store beef tongue properly
Beef tongue is a perishable food, so it is better to eat it immediately after purchase.
You can only store fresh tongue in the freezer, cut into small portions. However, defrosting reduces the value. It is not recommended to re-freeze the offal.
Boiled tongue can be stored in the refrigerator wrapped in foil. Language storage period is no more than two days.
How to cook your tongue
Undoubtedly, the benefits of beef tongue for the body are greater than harm. But you need to know how to cook it. Incorrect cooking technology causes heaviness in the stomach, it is difficult for the body to digest the dense shell.
At home, most often the tongue is boiled and served chilled. When properly processed, the meat becomes very tender and tasty. Some housewives prefer aspic from the tongue. Stews and baked dishes based on this offal are also popular.
Traditional spices for tongue dishes are bay leaves, ground pepper and herbs.
Before preparing any dish, the product must be boiled, unless the recipe says otherwise. How to do this correctly in order to preserve all the benefits of beef tongue?
1. The tongue is immersed in boiling water.
2. The optimal cooking time is about 4 hours. It depends on the size of the product.
3. When the tongue boils and boils for five minutes, take it out and remove the thick skin.
Ready-made boiled tongue can be served as an independent dietary meal or with a side dish. It is better for children to boil the tongue without spices.
In order for the beef tongue to bring maximum benefit, it is recommended to use it no more than twice a week. The daily norm for a healthy person is 150 grams. For pregnant women and children, the rate should be halved, about 70-80 grams of the product is enough.
Regular use of beef tongue allows you to saturate the body with vitamins and minerals, strengthen its protective functions, restore the number of blood cells and improve health. Thanks to all the beneficial properties and delicate taste, the tongue can be served at the festive table.
Beef tongue is a delicacy product for various culinary traditions, belongs to category I offal, contains many useful substances, like. In structure, it is a solid muscle, covered with a fairly tough, rough shell. Typically, beef tongue weighs about 800 g to 2.5 kg. Its pulp is tender, tasty and nutritious. A well-cooked tongue tastes good and, since this product contains virtually no connective tissue, is well absorbed. You can cook many different, quite exquisite dishes from the tongue, which will perfectly decorate the festive table. Usually, before cooking, the tongue is soaked in cold water, then boiled with the addition of onions, carrots, roots, salt and dry spices. The addition of various seasonings gives both meat and broth a spicy taste and pleasant aroma.
How long does it take to cook beef tongue?
Usually the tongue is boiled for several hours. Boil the veal tongue for 2 hours. If the tongue is from an adult animal, they boil for 3 hours, and sometimes longer. If you could not determine the approximate age of the animal and do not know how many hours to cook the beef tongue, try to determine its readiness by piercing it with a fork. If it is pierced easily, then it is ready. It is important not to overcook, otherwise the taste of the meat immediately becomes worse. As soon as the tongue becomes soft, it is transferred to a container with cold water, cooled and peeled off. Then you can act in accordance with the instructions of a specific recipe. For example, the tongue can be cut into thin slices and used to make snacks or aspic. From a boiled tongue, you can fantasize various salads, replacing sausage or meat with pieces of boiled tongue.
A few tips
When buying a tongue, make sure that it is free of connective and hyoid muscle tissue, larynx, hyoid bone, lymph nodes, mucus, blood and fat. If the purchased product does not quite meet these requirements, then you need to remove all unnecessary, and then scrape thoroughly with a knife and rinse the tongue with cold water (preferably running). Now it can be soaked. It is best to do this in the evening, and cook the next day.
Languages \u200b\u200bare often sold fresh-frozen and ice-cream - this is, of course, easier to transport and store. Naturally, such a product should be cheaper than fresh.
First, we defrost the product - this process can be combined with soaking: just in the evening, place the frozen tongue in a container of cold water. In the morning you can clean it, rinse it and start boiling. It should be noted that the saucepan must be of sufficient size, as this product grows in size during cooking.
So, the preliminary manipulations with the beef tongue are completed, now we are preparing.
Ingredients:
- beef tongue soaked, peeled and washed (it doesn't matter if the original product is fresh or frozen) - 1 pc .;
- onion - 1 pc.;
- parsley root - 1-2 pcs.;
- peas of different varieties - 5-8 pcs.;
- clove - 3 inflorescences;
- bay leaf - 5 pcs.;
- salt.
You can add any other spices and aromatic herbs (parsley, dill, etc.) according to your taste.
Preparation
Place the beef tongue in a saucepan with boiling water, add the roots, carrots and onions (we do everything as when boiling beef). Add spices and salt for 15-20 minutes until cooked, bay leaf - 10 minutes. 
You can add garlic and various herbs 5 minutes before the end of the process. Put the finished tongue in cold water, cool it, carefully remove the skin, starting from the thin end. If you do not immediately proceed to preparing dishes from the tongue, it is better to leave it in the broth in which it was cooked (strained, of course).
Beef tongue belongs to the group of offal of the first category. The nutritional value of beef tongue is much higher than that of lamb or pig tongue. The tongue has a muscular structure and is covered with a rather hard and rough shell. The weight of the tongue usually ranges from 800 grams. up to 3 kg.
Tongues are freed of connective tissue, fat and lymph nodes before being offered for sale. When choosing a language on trade counters, pay attention to its color, it should be a uniform light pink shade. The product must have a label on the passage of sanitary control. On sale you can find smoked, salted, frozen or fresh beef tongue. As a rule, fresh tongue is not transported over long distances, since its transportation time should not exceed 12 hours.
Tongue preparation methods
Before cooking, it is recommended to boil the tongue. The pot should be spacious as the volume of the tongue doubles during boiling. At the last stage of cooking, carrots, bay leaves and black peppercorns are added to the broth; the tongue will very quickly "take" their aroma onto itself.
It is better to store the boiled tongue in the refrigerator, wrapped in foil. Beef tongue is good not only as a cold snack, it is often added to salads, aspic dishes and julienne.
If you decide to serve your tongue as an independent snack, then you can add pickled mushrooms, asparagus, artichokes, green peas, canned pineapples or salted watermelons to it. You can use nut, berry or apple sauces.
Beef tongue also tastes excellent when stewed. You can stew your tongue in cream, sour cream or wine. Steamed vegetables or mashed potatoes are suitable as a side dish. Beef tongue can also be baked, fried in breadcrumbs or batter, and stuffed. The tongue is widely used in the preparation of ham, smoked meats, sausages and canned food.
Properties and useful substances
Beef tongue is a source of a large amount of iron and protein, which is so necessary for the treatment of anemia, in addition, nutritionists recommend it to children for normal development, pregnant women, as well as people who have experienced trauma, surgery or serious illness.
The offal contains almost all groups of vitamins. The tongue contains vitamin B12 in high concentration. Only 100 grams of tongue per day meet the body's daily need for this vitamin, which regulates fat and carbon dioxide metabolism. 100 g of the tongue also contains 40% of the daily requirement of the human body for zinc, which reduces the risk of disease and lowers cholesterol.
How to cook beef tongue
The tongue is boiled over moderate heat in a large saucepan, covered with a lid, about 3-4 hours. The tongue is salted only once 30 minutes until fully cooked. After cooking, be sure to remove the film from the water.
Nutritional and energy value
100 g of beef tongue contains 16 g of proteins, 12, 1 g of fat and 2, 2 g of carbohydrates and only 173 kcal.
It belongs to the first - this is the highest quality.
For a long time in Russia, beef tongue dishes were considered delicacies - they were served at dinner parties at aristocrats, and now this product is also popular with us. In shops and markets you can buy fresh, salted, frozen, smoked tongue, and at home many housewives like to cook pickled tongue.
Those who consider this product "not worthy of attention" should know that its weight reaches 2.5-3 kg, and you can cook a lot of delicious dishes from it, including festive ones. The pork tongue is also tasty, but experts believe that the taste of the beef tongue is more attractive and tender, and its composition is somewhat richer: there are noticeably fewer minerals in the pork tongue, and there are more fat and calories.
The benefits and composition of beef tongue
Beef tongue dishes are not only tasty, but also healthy, and especially for those who are involved in sports and are actively working physically: the language has a lot of protein, which is necessary for the "building" of muscle tissue. Beef tongue is considered a dietary product - 100 g contains about 173 kcal, - rich in vitamins E and group B, and minerals - potassium, phosphorus, sodium, magnesium, chlorine, iron, zinc; in smaller quantities it contains calcium, copper, manganese, chromium, molybdenum, tin.
If you eat 100 g of the tongue daily, the body will receive the full norm of vitamin B12 and almost 1/2 of the norm of zinc; of course, every day we do not eat our tongue, and this is not necessary. But even if you cook for your family 1-2 times a week not fatty meat or semi-finished products, but dishes from the tongue, you can noticeably improve health and well-being: carbohydrate and fat metabolism will begin to return to normal, the level of "excess" cholesterol will decrease, muscles will become stronger and the skin is more elastic and younger.
These properties make the tongue an excellent food for people who restore health after surgery: the substances contained in it stimulate the processes of tissue regeneration.
Useful beef tongue for cardiovascular diseases, anemia, peptic ulcer and other gastrointestinal problems: it is digested and absorbed easily - there are no coarse fibers in its composition. It is recommended for diabetic diets because of its high zinc content - it helps the body produce insulin - as well as young children and pregnant women. Low calorie content and easy digestibility make it possible to include the tongue in the diet of those who want to lose weight and maintain their weight in the norm.
There are many ways to cook beef tongue. The simplest thing is to boil it, and cut into thin slices - slices, put on a dish and serve, decorating with fresh herbs, slices of pickled cucumbers, grated horseradish, etc. They make aspic, salads and snacks with boiled tongue, but first you need to boil it properly so that it is soft and tasty.
How to cook beef tongue
The tongue is soaked in cold water for an hour, or at least 30 minutes, so that you can easily clean it. Mucus, blood or dirt may remain on it - all this must be carefully scraped off with a knife, and then the tongue should be washed in cold running water.
When cooking meat, it is recommended to put it in cold water so that all excess is separated in the form of scale, but experts suggest dipping the language into boiling water, boiling it for about 15 minutes, and only then draining the water - this will make it softer and more tender. Then the tongue is again put in clean boiling water and boiled until tender: the cooking time can vary from 2 to 4 hours - it depends on the quality of the product. Of course, the tongue of a small young bull will cook much faster than the tongue of a large mature animal. During the cooking process, readiness can be checked: pull out the tongue onto a plate and pierce it with a fork - the juice released from the finished tongue will be transparent. If the juice is cloudy, you need to cook more.
The broth is salted almost at the end of cooking - if you do this at the beginning, the tongue will be harder; add root vegetables (carrots, parsley), peppercorns and bay leaves. Put the finished tongue in cold water for a couple of minutes to make it easier to clean. You can salt and season the already peeled tongue, so that it "takes" salt and spices better: it is again placed in the broth and boiled for another 10-15 minutes; then the broth can be useful for making jellied or soup, but the roots must be taken fresh. The boiled tongue is kept in the refrigerator like a sausage.
Beef Tongue Recipes
Simple beef tongue salad... Boiled beef tongue (500 g), peeled potatoes cooked in a uniform (300 g) and 2 pickled cucumbers are cut into cubes, 2 celery stalks are thin strips, a large apple is rubbed on a coarse grater. All are mixed in a salad bowl, poured with dressing - wine vinegar (1 tablespoon), olive oil (2 tablespoons), honey (1 tsp), white pepper and salt to taste, mix again, sprinkle with grated cheese (50 g) and chopped green onions.
Beef tongue pate turns out to be tender and tasty. A medium-sized tongue boiled according to the rules is cut into small pieces and placed in a blender bowl. Add 2 peeled boiled eggs, 70 g softened butter, a handful of chopped dill, ground black pepper and salt to taste. Beat everything into a homogeneous mass, transfer the pate on a flat plate, shape it and put it in the refrigerator.
With boiled tongue, you can cook a full meal in half an hour - a vegetable stew, stewed in the oven. Carrots (1 pc.) And potatoes (4 pcs.) Are cut into cubes and put in layers in a pot. The next layer is a boiled tongue cut in the same way (600 g). Cut the onion into rings, fry in oil until golden brown, spread on the tongue and pour everything with the broth in which it was cooked. You can take a larger pot and put vegetables and tongue in several layers. The pot is placed in a hot oven for 30 minutes. Sprinkle the cooked stew with parsley on the plates.
How to choose beef tongue
If you buy beef tongue from the market, look for signs of freshness and quality. Fresh tongue is pinkish, or slightly purple if rich in iron; if the tongue has been frozen, it may have a light pink color, and there is no need to buy a grayish product - it is stale. You can check the freshness by pressing on your tongue with your finger: the depression quickly disappears on fresh food. There should be no blood and cloudy liquid on the cut of the tongue - it should be transparent; a fresh tongue smells like only meat, and nothing else. And of course, the language must be stamped by the health service, as well as any type of meat sold in the markets.
I would like to say that when shopping in supermarkets you can be calmer and show less attention, but this is not the case: unfortunately, unscrupulous suppliers and sellers are not uncommon today.
Having bought a fresh beef tongue, use it as soon as possible, or put it in the freezer: it is not recommended to store the tongue on the refrigerator shelf - it will quickly deteriorate, lose its usefulness and taste.
There are no special contraindications to the use of beef tongue. Even with a tendency to allergies and thyroid diseases, you can eat it, but rarely and little by little. The harmfulness of beef tongue in our time is often explained by the fact that many chemical drugs and additives are used in raising livestock for rapid growth.
Beef tongue belongs to the first category by-products. It is counted among the delicacies, as the dishes prepared on its basis are tender and very tasty.
The structure of the tongue is a solid muscle, which is enveloped in a film with a rough surface (see photo). The weight of this offal varies and ranges from 800 to 2.5 kg.
Fresh, smoked, frozen and pickled beef tongue can be found on store shelves.
Beef and pork tongue - how are they different and which is better?
For a very long time, there have been disputes over what is the difference between beef and pork tongue and which one is better. Let's try to understand this problem and find out which of these two products is much tastier and healthier. The characteristics of the beef tongue are as follows:
- big size;
- cooked for a long time;
- used for cutting on a festive table;
- delicate taste;
- very expensive;
- contains a large amount of vitamins and minerals.
Pork tongue, on the other hand, is small and cooks relatively quickly. However, beef tastes better. Pork, like beef tongue, is healthy. However, the former, unlike the latter, does not contain such a mineral substance as zinc.
In addition, the difference between the two offal is that beef tongue has more cholesterol and pork tongue has more fat, so it is much higher in calories. By the way, many nutritionists recommend eating beef tongue, since it is less nutritious.
As you can see, it is difficult to say which language is better - pork or beef. Both offal are good in their own way, so each person chooses at his own discretion what to eat.
How to choose and store?
When buying beef tongue at the market or in a store, it is very important to choose it correctly so that after cooking the taste and appearance of such a delicacy does not disappoint you. So that you can easily cope with the task, follow these recommendations:
- The language must certainly have a stamp that is put by the sanitary service. This indicates that the product has been tested by specialists and does not contain any viruses.
- When choosing, evaluate the appearance of the product. A fresh tongue should have a slight purple or pink hue. In the first case, it is a symbol of the fact that a lot of iron is included in the composition. If the beef tongue is light pink, then it has already been frozen. The presence of a gray color indicates that the product is already stale.
- A fresh tongue should have a meaty aromaif you feel any foreign odors, you can be sure that the product is spoiled.
- Use a standard dough when choosing a meat product - press down on the offal with your finger. If the tongue is fresh, then it will be elastic and the formed fossa will quickly recover. If the indentation remains, then the product was subjected to repeated freezing.
- It is also worth looking at the slice that stands out when the tongue is cut. The emitted liquid should be clear, otherwise you can be sure that the product will deteriorate. A large amount of juice indicates that the tongue has already been frozen. If you see blood, then the tongue has already deteriorated.
The benefits of beef tongue
The benefit of beef tongue lies in its chemical composition. This by-product is rich in proteins that are important for muscle tissue. They are especially useful for people who are actively involved in sports.
In large quantities, the tongue contains iron, which improves the composition of the blood and the process of hematopoiesis. It should be included in the diet for anemia, as well as for pregnant and breastfeeding women.
The language should be used by people in the postoperative period.
The by-product is rich in B vitamins, which are important for metabolism and for the normal functioning of the nervous system.
In large quantities, beef tongue contains zinc, which reduces the amount of cholesterol in the blood, and is also useful in treating skin conditions.
The by-product contains vitamin PP, which helps to cope with headaches and insomnia. There are other substances in it that are important for normal life.
It is also worth mentioning the low calorie content of beef tongue, so you can safely include it in your diet if you want to lose weight.
Beef tongue is allowed to be eaten by pregnant women, as well as nursing mothers. The offal can be boiled, stewed and baked. When breastfeeding, doctors advise starting to eat beef tongue only four months after giving birth. For the first time, you need to eat the product quite a bit and monitor the baby's well-being during the day. If no allergic reaction manifests itself, then the offal can continue to be eaten. Experts allow the use of beef tongue no more than twice a week and insist that the rate of the eaten product should not exceed two hundred grams.
For small children, it is recommended to start giving boiled beef tongue only after nine months. First you need to give a taste of half a teaspoon of puree from the tongue, and then you can gradually increase the dose. However, if, after the introduction of a new complementary food, the child has an allergic reaction, it is worth abandoning the by-product for a while and consulting a doctor for advice.
With gastritis, beef tongue can be eaten only at the stage of remission, and boiled and in small quantities.
Beef tongue is very useful for increasing the level of hemoglobin in the blood. It is recommended to eat at least fifty grams of this offal daily.
After removal of the gallbladder, beef tongue is allowed to eat one and a half months after the operation. During the diet, you can cook boiled tongue in jelly.
Beef tongue is considered a dietary by-product, so it can be eaten while losing weight. You just need to remember that during a diet, beef tongue is only allowed to boil. The daily intake should not exceed one hundred and fifty grams, while it is recommended to eat offal twice a week.
Below is a video on the beneficial properties of beef tongue.
Cooking use
Beef tongue is one of the delicacies, on the basis of which you can prepare real culinary masterpieces. When boiled, it is cut into slices and served as a separate appetizer, and is also used as a basis for aspic. Beef tongue is also used to prepare various salads, appetizers, julienne, etc. This offal is best combined with pickled mushrooms, asparagus, pineapples and peas. For a variety of flavors, you can use different sauces, for example, apple or pomegranate. Beef tongue can also be stewed with vegetables or, for example, in sour cream or wine. In addition, there are recipes where this offal is stuffed, baked, fried in breading and batter.
How to cook at home?
To cook beef tongue at home, you first need to prepare the offal. It is required to remove fat from the tongue, remove the hyoid bone, as well as muscle tissue. After that, wash the beef tongue thoroughly under running water to wash off the remnants of blood and mucus. Or you can do another way: lower the offal in water for about one hundred and eighty minutes. Now that the beef tongue is prepared, you can proceed to the cooking stage.
You can cook the beef tongue soft and very tasty using an ordinary enamel pan or slow cooker.
So, in order to boil the beef tongue soft, you need to pour water into an enamel saucepan and boil. As soon as the liquid boils, you need to lower your tongue into the container. It is also recommended to add lavrushka and black peppercorns. When the water starts bubbling again, take out the offal and bay leaf with pepper. Rinse the tongue and put it back in the container with the broth, bringing to a boil. When the broth boils, reduce the heat to a minimum. By the time the beef tongue is cooked in an enamel saucepan for at least three hours.
You can also cook delicious beef tongue in a slow cooker. Making offal in a kitchen appliance is not very different from cooking in an enamel pot. Initially, you need to prepare the language as described above. Then the product must be put into the device and completely covered with water. Add chopped vegetables (carrots with onions) there and turn on the "Stew" mode. Cooking beef tongue in a slow cooker takes about three and a half hours. Fifteen minutes before the end of cooking, the broth must be salted.
You can quickly cook beef tongue in a pressure cooker. This will take no more than forty-five minutes. To do this, put the peeled offal into the device, add fresh vegetables cut into several parts (onion with carrots), add 2/3 tablespoons of salt, as well as spices to taste and completely fill the tongue with water. Close the pressure cooker and set the timer for forty-five minutes. At the end of cooking, the offal must be pierced with a knife. If the cutlery pierces the pulp well, then the tongue is cooked.
To clean the beef tongue after boiling, remove the offal from the broth, allow it to cool slightly, and then, starting from the tip of the tongue, gently pull the film. Where the film is difficult to remove, it must be cleaned with a knife. Other culinary experts say that in order to properly clean the beef tongue, the offal must be dipped in very cold water immediately after cooking for exactly sixty seconds. After that, the film from the tongue will be easily removed.
After boiling, the cleaned boiled beef tongue should be stored in an airtight container to prevent the product from drying out. You can also wrap it in cling foil and put it in the refrigerator. The shelf life of the finished language is no more than two days. Boiled beef tongue can be frozen by cutting it into portioned pieces. It is not recommended to re-freeze the offal after defrosting.
How to cook delicious beef tongue?
You can cook a delicious beef tongue by steaming, frying or stewing in a pan, pickling, smoking or canning.
Steamed beef tongue is prepared according to this recipe. Cut the food foil into large pieces and sprinkle with Italian herbs seasoning on top. Now cut the raw peeled beef tongue into small pieces and put on foil pieces. Then each tongue medallion must be sprinkled with lemon juice, salt to taste, wrapped in foil and put in a double boiler. Steamed beef tongue is cooked for at least one and a half hours. When the offal is cooked, it needs to be peeled.
Before frying beef tongue in a pan, boil the product. The cooking process is the same as described above. After that, the boiled beef tongue must be peeled, cut into small strips, rolled in flour, then in an egg, and then in breadcrumbs. Next, put two tablespoons of ghee in a preheated pan and fry the pieces of beef tongue until golden brown.
To extinguish the beef tongue, you need to wash the offal, put it in a saucepan, completely fill it with water and boil. As soon as the liquid boils, it is necessary to add carrots and onions to the tongue (no need to cut, only peel) and boil the ingredients until tender. About twenty minutes before the end of cooking, add two lavrushkas, six black peppercorns and three teaspoons of salt to the broth. Then the boiled beef tongue must be cleaned of the film and again lowered into the broth. When the offal has cooled, cut into small pieces and fry in a pan, adding about thirty grams of butter. Now, in another container, it is necessary to extinguish the onion cut into cubes until soft, adding a little broth in which the tongue was boiled. Then pour the stewed onions to the fried beef tongue, add two teaspoons of tomato paste, a teaspoon of flour (after stirring in a small amount of broth), about two hundred milliliters of broth and a teaspoon of dried basil. Braised beef tongue takes no more than ten minutes.
Beef tongue can be cooked in the oven. Wash the offal thoroughly, put it in a saucepan, fill it completely with water and boil for about five minutes. Then remove the film from the tongue. Grease the beef offal with soy sauce and sunflower oil. Put on a baking sheet covered with foil, grate the beef tongue on top with the following mixture: finely chop five garlic cloves and mix with two tablespoons of suneli hops, and add salt and pepper to taste. Now the edges of the foil need to be held together. Place the baking sheet in the oven, preheating it to two hundred degrees. Oven baked beef tongue will be ready in one hour and thirty minutes.
You can also cook beef tongue in the microwave... To do this, rinse the offal, put it in a special container for the device, then put a peeled onion there, in which you need to make several cuts and put a clove bud and a chopped bay leaf there. Now pour two hundred milliliters of white wine into a separate container, add salt and pepper to taste, stirring well. Next, you need to pour the beef tongue with wine, cover the container with the contents with a lid and send it to the microwave for five minutes, choosing the maximum power. After that, switch the power to medium mode, setting the timer for forty minutes. When the beef tongue is ready, the product should be cooled, peeled from the film, cut into small pieces and put on a plate. The liquid in which the tongue was prepared must be filtered with a gauze cloth, and then pour half a glass of cream into it, stirring thoroughly. Pour the prepared sauce over the beef tongue.
To make beef tongue Grilled, the offal must first be boiled, then peeled and cut into portions. Before frying the product, the beef tongue needs to be marinated. To do this, you need a decoction in which the tongue was previously cooked. Add salt, ground black pepper, chopped garlic, red pepper and ground smoked paprika there according to your preference. Dip the beef tongue into the prepared marinade for about one hour. Then fry the offal on the grill.
Beef tongue is very tasty, fried on the grill... First, boil the beef offal, then peel and cut into pieces. Now you need to make a marinade for the beef tongue. Pour fifty milliliters of olive oil into a container, put two lemon slices, add salt and season to your taste. Dip the pieces of beef tongue into the resulting marinade for about an hour. While the product is pickling, you need to cut the Bulgarian pepper, two tomatoes and a bulb onion into rings. Then put on a skewer alternately pieces of beef tongue with chopped vegetables and fry on the grill until tender.
Many chefs recommend smoke the beef tongue hot... It is necessary to clean the raw offal and rinse thoroughly. Then rub the tongue abundantly with table salt with spices, as well as a mixture of dried and ground vegetables, which includes celery, garlic, carrots, lavrushka, onions, black pepper and parsley. Put the offal in a container, cover and leave to marinate for forty-eight hours. After the marinating stage, the tongue should be boiled by dipping the product into bubbling water for one hundred and twenty minutes. Then put the chilled boiled beef tongue on a special grill for the smokehouse and smoke for at least sixty minutes.
In addition, beef tongue can preserve for the winter... Put the cleaned and washed product in a deep enamel container, completely fill with water and boil for two hours. Then put the carrot, onion, garlic, parsley root, peppercorns, bay leaf into the broth and boil again for two hours. Then remove the beef tongue from the broth, remove the film and return the product back to the broth, and then boil for about ten minutes. At the end of cooking, cut the by-product into pieces, distribute in glass jars, pour over the broth, cover with lids and boil in a water bath for about thirty minutes, and then preserve.
How and with what to serve?
Cooked beef tongue can be served hot or cold. It is great to serve with potatoes, rice, cheese and vegetables (stewed cabbage, eggplant).
If you serve the offal as a separate appetizer, you will need sauce, horseradish or mustard. Beef tongue sauce can be apple, sour cream or creamy mushroom.
To do applesauce, you need to take two ripe apples, wash, peel, remove seeds and cut the fruit into small slices. Now in a saucepan, melt a tablespoon of butter, put the chopped onions (about fifty grams will be needed) and fry until the onions become transparent. Then put the apples in a saucepan, pour in two tablespoons of water and simmer over low heat until the fruits become softer. Then the apple-onion mixture should be chopped with a blender, then add a teaspoon of curry, salt and pepper to your taste, pour in one hundred and fifty milliliters of twenty percent cream and simmer for a few more minutes.
For cooking creamy mushroom sauce it is necessary to melt about fifty grams of butter in a frying pan, put fifty grams of chopped onions and fry until transparent. Then put one hundred grams of chopped mushrooms in a pan and fry until all moisture disappears. Then add chopped garlic clove, salt, pepper, five grams of flour, a glass of enough heavy cream and simmer over low heat until the sauce acquires a thicker consistency.
Sour cream sauce is prepared very quickly and easily. In a small bowl, put about one hundred and fifty grams of sour cream (preferably fatter), about seventy grams of pickled cucumbers, which need to be cut into small cubes, thirty grams of chopped green olives, three chopped green onion feathers, pour in a teaspoon of apple cider vinegar, salt and pepper to taste. When all the ingredients are added to one container, the sauce should be thoroughly mixed.
Harm of beef tongue and contraindications
Beef tongue can be harmful if you have an individual intolerance to the product. It is contraindicated to eat this by-product in large quantities, as it can cause the development of liver and kidney problems. Elderly people should limit their use. You need to eat your tongue carefully if you have problems with the thyroid gland, as well as with bronchial asthma and allergic rhinitis. It is also worth considering that if various antibiotics and hormones were used when growing an animal, the tongue will only harm the body.
With high cholesterol, pancreatitis, experts do not allow the use of beef tongue.