Dishes with beef tongue. Beef tongue salad. How to bake a tongue in the oven

Tongue is not cooked as often due to lack of knowledge of how to cook beef tongue. This part of beef is a dense muscle tissue. To make the tongue tasty, tender and soft, it needs to be boiled for a long time. Also to give taste qualities Spices, vegetables, and herbs are added to the broth.

The easiest way to prepare the product is boiled beef tongue. To prepare the product you will need:

2.5 liters of water;
beef tongue;
1.3 table. l. salt;
sprigs of dill;
lavrushka

Wash the tongue thoroughly under running water and remove dirt. When the surface remains perfectly clean, you can begin cooking. Place in a pan filled with water. We also put washed dill sprigs and salt there. Let's cook. During cooking, collect foam flakes. After an hour of cooking, add the bay leaf and continue cooking for another 2-2.5 hours. The water will gradually evaporate, so you need to add it from time to time. The water should completely cover the product. Leave the heat on low after the first boil.

On a note. To make it easier to remove mucus, blood and other contaminants from the meat part, it is recommended to soak your tongue in ice water half an hour before cooking.

How long?

The cooking time depends on how the beef tongue is prepared, as well as on the size of the meat tenderloin and the age of the animal. For example, the tongue of a young cow softens much faster than the meat of an adult animal.

So, how long to cook the tongue using different cooking methods:

45 minutes if the tongue is cooked in a pressure cooker;
2-4 hours if the product is cooked in a pan;
1.5-3 hours if using a multicooker.

It is worth noting that tongue cut into 3-4 pieces cooks much faster. Also, if the volume of the pan is small, the cut parts of the product will fit more compactly.

On a note. To check if your tongue is ready, pierce it with a knife after a couple of hours. If the blade enters softly, the product is ready for use; if it is tight, continue cooking for at least another half hour. It is worth paying attention to what kind of liquid comes out: transparent for cooked meat, cloudy for raw meat.

Correct proportions

It is important that the tongue is completely covered with water when cooking. Approximately 2 times needed more water in volume than meat taken.

How to clean cooked beef tongue?

To make it easier to remove the skin immediately after cooking, it is recommended to immerse the tongue in ice water and soak it in it for several minutes. After this, the skin will peel away from the meat very easily.

Calorie content

The calorie content of boiled beef tongue is 231 kcal. The product is approved for use by pregnant and lactating women. It is also often included in the diet of people on a diet.

How to cook in a slow cooker

Cooking a product using a multicooker is a little easier than on the stove. During cooking, the water will not evaporate as quickly as in a saucepan. This means you can leave the dish to cook and calmly go about your business.

To prepare delicious beef tongue you will need:

small onion;
small carrots;
Bay leaf;
⅓ table. l. salt;
4 peas of allspice;
beef tongue.

Rinse the meat part well and place it in a multi-cooker bowl. Fill with 2 liters of water.

Wash and peel the carrots, peel the onions and rinse. Cut into quarters and place in water. Add salt.

Activate the “Extinguishing” mode, set the time to an hour. After an hour, remove the vegetables and add the remaining spices, extend the time for another 1.5-2 hours - the time depends on the power of the multicooker.

The broth can be used to prepare the first course.

In a pressure cooker

Preparation of the product using a pressure cooker is significantly shortened. Only 40-50 minutes will be enough. For cooking, you can use the same products as in the recipe for cooking in a slow cooker. Only the cooking method is different.

Important! Before opening the pressure cooker, do not forget to release the steam or give the appliance time to reduce the pressure on its own.
The tongue is also used for preparing salads, aspic, and snacks.
Here are some simple and delicious recipes:
Combine 300 grams of boiled tongue (cut into strips), 250 grams of fried champignons (thin slices), 50 grams of prunes and chopped hazelnuts, a small onion (finely chopped). Season everything with pepper, salt and light mayonnaise to taste.
For jellied beef tongue, use 1 boiled beef tongue, cut into strips, boiled carrots, chopped into rings, 2-3 boiled eggs, cut into slices. If desired, you can add canned peas and garnish with sprigs of herbs. Gelatin is added to the broth, since in this case there are no bones that affect the degree of solidification of the broth. Spices and salt are used to taste.
For a tasty, satisfying hot dish you will need 600 grams of boiled tongue, 200 grams of champignons and cheese, a couple of tomatoes, a stack of cream, a tablespoon of flour and sour cream, a small onion, spices and salt. Mushrooms and onions are finely chopped and fried until tender, so that the liquid evaporates as much as possible. Gradually add mixed cream with sour cream and flour, seasoned with spices. The mass should warm up slightly and become thick. Spread parchment or silicone mat on a baking sheet, lay out slices of boiled tongue (1-1.5 cm thick), put sour cream and mushroom mixture on each, cover with a tomato ring and cover with cheese. At 200 degrees. bake for a third of an hour.

Beef tongue belongs to the by-products of the first category. It is considered a delicacy, as dishes prepared using it are tender and very tasty.

The structure of the tongue is a solid muscle, which is wrapped in a film with a rough surface (see photo). The weight of this offal varies and ranges from 800 to 2.5 kg.

On store shelves you can find fresh, smoked, frozen and salted beef tongue.

Beef and pork tongue - what is the difference and which is better?

There has been a long debate about the difference between beef and pork tongue and which 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 beef tongue are as follows::

big size;
takes a long time to cook;
used for slicing festive table;
delicate taste;
very expensive;
contains a large amount of vitamins and minerals.

But pork tongue, on the contrary, is small in size and cooks relatively quickly. However, the taste of beef is still better. Pork tongue, like beef tongue, is healthy. However, the former, unlike the latter, does not contain such mineral substance, like zinc.

In addition, the difference between the two offal is that beef tongue has more cholesterol, while pork tongue has more fat, so it is much higher in calories. By the way, many nutritionists recommend eating beef tongue, since it is lower in calories.

As we see, say which better language- pork or beef - difficult. Both offal products are good in their own way, so each person chooses at his own discretion what to eat.

How to select 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 such a delicacy will not disappoint you. So that you can easily cope with the task, follow these recommendations:

There must be a stamp on the tongue, which is put by the sanitary service. This indicates that the product has been tested by experts and does not contain any viruses.
When choosing, evaluate the appearance of the product. The color of a fresh tongue should have a slight purple or pink tint. In the first case, it is a symbol of the fact that the composition contains a lot of iron. If the beef tongue is light pink, it means it has already been frozen. Availability gray indicates that the product is no longer fresh.
The aroma of a fresh tongue should be meaty, if you feel any foreign odors, then you can be sure that the product is spoiled.
Use the standard test when choosing a meat product - press the offal with your finger. If the tongue is fresh, it will be elastic and the resulting hole will quickly recover. If the indentation remains, then the product could be re-frozen.
It is also worth looking at the cut that stands out when the tongue is cut. The released liquid must be clear, otherwise you can be sure that the product will spoil. A large number of juice indicates that the tongue has already been frozen. If you see blood, then the tongue has already deteriorated.

Benefits of beef tongue

The benefits of beef tongue are: chemical composition. This offal is rich in proteins, which are important for muscle tissue. They are especially useful for people who are actively involved in sports.

The tongue contains iron in large quantities, which improves blood composition and the process of hematopoiesis. It should be included in the diet for anemia, as well as for pregnant and breastfeeding women.

The tongue should be used by people during the postoperative period.

The offal is rich in B vitamins, which are important for metabolism and normal operation nervous system.

In large quantities, beef tongue contains zinc, which reduces the amount of cholesterol in the blood, and it is also useful in the treatment of skin diseases.

The by-product contains vitamin PP, which helps cope with headaches and insomnia. It also contains other substances that are important for normal life.

It is also worth mentioning that beef tongue is low in calories, 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 and nursing mothers. The offal can be boiled, stewed and baked. At breastfeeding Doctors advise you to start eating beef tongue only four months after giving birth. For the first time, you need to eat just a little bit of the product and monitor your baby’s well-being throughout the day. If no allergic reaction occurs, then the offal can continue to be eaten. Experts allow the consumption of beef tongue no more than twice a week and insist that the amount of product eaten should not exceed two hundred grams.

It is recommended to start giving boiled beef tongue to young children only after nine months. First you need to give half a teaspoon of tongue puree a try, and then you can gradually increase the dose. However, if after the introduction of new complementary foods the child develops allergic reaction, you should avoid the offal for a while and consult a doctor for advice.

For 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 every day.

After removal of the gallbladder, beef tongue can be eaten one and a half months after the operation. During the diet, you can prepare boiled tongue in jelly.

Beef tongue is considered a dietary offal, so it can be eaten when losing weight. You just need to remember that during the diet, beef tongue is only allowed to be boiled. The daily consumption rate should not exceed one hundred and fifty grams, while it is recommended to eat the offal twice a week.

Below is a video about beneficial properties beef tongue

Use in cooking

Beef tongue is a delicacy that can be used to create real culinary masterpieces. When boiled, it is cut into slices and served as a separate appetizer, and is also used as a base 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. To vary the taste, you can use different sauces, for example, apple or pomegranate. You can also stew beef tongue 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 necessary to remove fat from the tongue, remove the hyoid bone, as well as muscle tissue. After this, wash the beef tongue thoroughly under running water to remove any remaining blood and mucus. Or you can do it another way: immerse the offal in water for about one hundred and eighty minutes. Now that the beef tongue is prepared, you can begin the cooking stage.

You can cook beef tongue soft and very tasty using a regular enamel pan or slow cooker.

So, to cook beef tongue soft, you need to pour some water into an enamel saucepan and boil. As soon as the liquid begins to bubble, you need to lower your tongue into the container. It is also recommended to add bay leaf and black peppercorns. When the water begins to bubble again, remove the offal and bay leaf with pepper. Rinse the tongue and put it back into the container with the broth, bringing it to a boil. When the broth begins to boil, reduce the heat to low. In 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 much different from cooking it in an enamel pan. Initially, you need to prepare the language as described above. Then the product must be placed in the device and completely covered with water. Add chopped vegetables (carrots with onions) and turn on the “Extinguishing” mode. Cooking beef tongue in a slow cooker takes about three and a half hours. Fifteen minutes before the end of cooking, add salt to the broth.

You can quickly cook beef tongue in a pressure cooker. This will take no more than forty-five minutes. To do this, you need to put the cleaned offal into the device, add fresh vegetables cut into several pieces (onions and carrots), add 2/3 tablespoon 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 flesh well, it means the tongue is cooked.

To clean beef tongue after cooking, remove the offal from the broth, let it cool a little, and then, starting from the tip of the tongue, carefully pull off the film. Where the film is difficult to remove, it must be cleaned with a knife. Other cooks say that in order to properly clean beef tongue, the offal must be dipped in very hot water immediately after cooking. cold water for exactly sixty seconds. After this, the film will be quite easy to remove from the tongue.

After cooking, cleaned cooked beef tongue should be stored in an airtight container to prevent the product from drying out. You can also wrap it in food foil and put it in the refrigerator. The shelf life of the finished tongue is no more than two days. Boiled beef tongue can be frozen by first cutting it into portions. After defrosting, it is not recommended to refreeze the offal.

How to cook delicious beef tongue?

You can prepare delicious beef tongue by steaming, frying or stewing in a frying pan, marinating, smoking or canning.

Steamed beef tongue is prepared according to this recipe. Cut the food foil into large pieces and sprinkle Italian herbs seasoning on top. Now cut the raw, peeled beef tongue into small pieces and place on pieces of foil. Then each tongue medallion needs to be sprayed lemon juice, add salt to taste, wrap in foil and place in a double boiler. Steam beef tongue for at least one and a half hours. When the offal is cooked, it needs to be cleaned.

Before frying beef tongue in a frying pan, the product should be boiled. The cooking process is the same as described above. After this, the boiled beef tongue must be cleaned, cut into small strips, rolled in flour, then in egg, and then in breadcrumbs. Next, place two tablespoons of melted lard in a heated frying pan and fry the pieces of beef tongue until golden brown.

To stew beef tongue, you need to wash the offal, put it in a saucepan, fill it completely with water and boil. As soon as the liquid boils, you need to add carrots and onions to the tongue (no need to cut, just peel) and boil the ingredients until tender. About twenty minutes before the end of cooking, add two bay leaves, six black peppercorns and three teaspoons of salt into the broth. Then the boiled beef tongue must be cleared of the film and dipped back into the broth. When the offal has cooled, cut into small pieces and fry in a frying pan, adding about thirty grams of butter. Now in another container you need to simmer the diced onions until soft, adding a little of the broth in which the tongue was boiled. Then pour the stewed onion into 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. Stewed beef tongue takes no more than ten minutes to prepare.

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. Coat the beef offal with soy sauce and sunflower oil. Place on a baking sheet lined with foil, rub the beef tongue on top with this mixture: finely chop five garlic cloves and mix with two tablespoons of khmeli-suneli, and add salt and pepper to taste. Now the edges of the foil need to be fastened. Place the baking sheet in the oven, preheating it to two hundred degrees. Beef tongue baked in the oven will be ready in one hour and thirty minutes.

You can also cook beef tongue in the microwave. To do this, you need to rinse the offal, put it in a special container for the device, then put the peeled onion in it, in which you need to make several cuts and put in a clove bud and a chopped bay leaf. 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 wine over the beef tongue, cover the container with the contents with a lid and put it in the microwave for five minutes, selecting maximum power. After this, switch the power to medium mode, setting the timer for forty minutes. When the beef tongue is ready, the product should be cooled, peeled off, cut into small pieces and placed on a plate. The liquid in which the tongue was cooked must be strained using a gauze cloth, and then pour in half a glass of cream, 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 must be marinated. To do this, you will need a decoction in which the tongue was previously boiled. Add salt, ground black pepper, chopped garlic, red pepper and ground smoked paprika according to your preference. Place the beef tongue in the prepared marinade for about one hour. After this, fry the offal on the grill.

Beef tongue, fried, turns out very tasty. on the grill. First, boil the beef offal, then clean 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. Place pieces of beef tongue in the resulting marinade for about an hour. While the product is marinating, you need to cut a bell pepper, two tomatoes and an onion into rings. Then place pieces of beef tongue with chopped vegetables on a skewer and fry on the grill until cooked.

Many chefs recommend hot smoke beef tongue. It is necessary to clean and rinse the raw offal thoroughly. Then rub your tongue generously table salt with spices, as well as a mixture of dried and ground vegetables, which includes celery, garlic, carrots, bay leaves, onions, black pepper and parsley. Place the offal in a container, cover with a lid and leave to marinate for forty-eight hours. After the marinating stage, the tongue should be boiled by immersing the product in bubbling water for one hundred and twenty minutes. Then place the cooled boiled beef tongue on a special smokehouse grate and smoke for at least sixty minutes.

In addition, beef tongue can be preserve for the winter. Place the cleaned and washed product in a deep enamel container, fill it completely with water and boil for two hours. Then add carrots, onions, garlic, parsley root, peppercorns, bay leaves to 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 offal into pieces, distribute into glass jars, pour in 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 either hot or cold. It is great for serving along with potatoes, rice, cheese and vegetables (stewed cabbage, eggplant).

If you serve the offal as a separate appetizer, it will need sauce, horseradish or mustard. The sauce for beef tongue can be apple, sour cream or creamy mushroom.

To do applesauce, you need to take two ripe apples, wash them, peel them, remove the seeds and cut the fruit into small slices. Now melt a tablespoon of butter in a saucepan, add chopped onions (you will need about fifty grams) and fry until the onions become transparent. Next, place the apples in a saucepan, add two tablespoons of water and simmer over low heat until the fruit becomes softer. Then the apple-onion mixture should be crushed 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 You need to melt about fifty grams of butter in a frying pan, add fifty grams of chopped onion and fry until transparent. Then place one hundred grams of chopped champignons in a frying pan and fry until all the moisture has disappeared. Next, add chopped garlic cloves, salt, pepper, five grams of flour, a glass of heavy cream and simmer over low heat until the sauce acquires a thicker consistency.

Sour cream sauce is prepared very easily and quickly. In a small bowl, put about one hundred and fifty grams of sour cream (preferably thicker), about seventy grams of pickled cucumbers, which need to be finely cut into cubes, thirty grams of chopped green olives, three chopped green onions, pour in a teaspoon apple cider vinegar, Add salt and pepper to taste. When all the ingredients are placed in 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 offal in large quantities, as it can cause problems with the liver and kidneys. Older people should limit their consumption. You should eat your tongue carefully if you have problems with thyroid gland, and also when bronchial asthma And allergic rhinitis. It is also worth considering that if, when raising an animal, they used various antibiotics and hormones, the tongue will only cause harm to the body.

At high cholesterol, pancreatitis specialists do not allow eating beef tongue.

As well as the protein the body needs and saturated fats, which many fear due to the inertia of the old school in nutrition. But saturated fats are not as scary as people tend to think they are.

Choose salads with a lot of vegetables and healthy oil in sauce. This way, dishes with beef tongue will add to the range of light and healthy alternatives.

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How to properly cook beef tongue for salad

A brief algorithm for how to cook boiled beef tongue:

First add to boiling water for 20 minutes - Drain the broth - Second add to clean water+ salt + spices + cook for 1.5-2 hours - Remove to very cold water for 10 minutes, but do not pour out the broth! - Clean the tongue for 1 minute and return it to lie in the hot broth where it was cooked for 5 minutes.

Let's tell you more about the seven secrets of a delightfully soft tongue.

1) How to prepare for cooking?

Wash thoroughly in cool water, scraping with a knife if necessary. Rub with half a lemon, squeezing the juice.

2) What do we cook with?

One large onion, salt and spices, for example, peppercorns, coriander beans, bay leaf. If desired - carrots (load at the same time as onions) and fresh herbs, which we throw in towards the end of cooking.

3) How and how much do we cook?

Place the tongue in boiling (!) water. Cook for 20-30 minutes over medium heat and completely drain the first broth. Pour from a preheated kettle hot water into the pan and put the tongue in it again. Add the spices and cook until tender - 1.5-2 hours, over moderate heat, covered. Salt after 1 hour of cooking (count from the second addition to the water).

4) How do we check readiness?

We pierce it deeply with a knife and evaluate the juice that comes out. A clear liquid flows out of the finished tongue, like meat broth.

5) How do we get the boiled tongue out and clean it in 1 minute?

Place the finished tongue in a bowl with cold water, placing it under the tap so that the water is constantly renewed. The best thing is to put it in a large bowl with water and ice cubes. Let the tongue cool for 10-15 minutes.

Don't pour out the broth! We will return the cleaned tongue to it, so that after cooling fresh water he was once again saturated with aromas.

6) Clean beef tongue in 1 minute!

We take the piece out of the ice water and pry the loose skin with our fingers. Usually it comes off easily, in large pieces. If the process stalls, just lightly pry the skin with a knife.

7) Return the cleaned, boiled tongue to the reserved hot broth for 5 minutes. Take it out, let it cool, put it in the refrigerator.

Now we have the perfect preparation for the most delicious salads.

“Tender Spring” with beef tongue

Since we are publishing our favorites in the spring, let’s start with the most delicious spring composition.

We need:

Beef tongue - ½ medium tongue (500-600 grams)
Radish - 1 bunch
Cucumber - ½ large or 1 medium
Tomatoes - 1 pc. medium size
Finely chopped dill - 1 tbsp. spoon or to taste

For the sauce:

Sour cream - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Garlic - 1-2 cloves
Salt, black pepper - to taste

The preparation is simple: cut radish, cucumber and beef tongue into small pieces.

You can cut the tomatoes a little larger. If we use “cherry”, just cut it in half.

For the sauce, mix sour cream and mayonnaise, squeeze the garlic through a press, add salt, pepper, and beat with a fork.

Combine the chopped vegetables and tongue, pour in the sauce.

Secret of success!

We are not lazy to cut into cubes. In this salad, pieces that are similar in size come together most deliciously.

Meat station wagon “For all seasons”

This recipe with photos will delight men and meat eaters. Twice meat, very satisfying, available at any time of the year, with a light smoky note. Fans of smoked meats will find the most delicious dish.

We need:

Beef tongue - ½ medium sample (500-600 grams)
Smoked ham - 200 g
Marinated mushrooms (white or any other) - 200-250 g

For the sauce:

Olive oil - 2 tbsp. spoons
Apple cider vinegar - 2 tbsp. spoons
Salt, pepper - to taste

Cut the ingredients into strips, mix and pour in the sauce.

The sauce is pleasantly simple: oil + vinegar and whisk with a fork.

Secret of success!

If we use mushrooms other than porcini mushrooms, the liquid around which is slimy, rinse them in running cold water before slicing. A colander will help us!

This salad is so versatile that it can easily be paired with any new ingredient - from nut crumbs for those who like crunch, to pickled cucumbers, canned peas or corn and dill. Note that all these ingredients are also available all year round.

“Spicy” with cheese, cucumbers and almonds

For 2-3 servings we need:

Beef tongue - 200 g
Pickled cucumbers - 2-3 pcs. medium size
Dutch cheese - 50 g
Fresh porcini mushrooms - 2-4 pcs.
White onion - 1 medium onion
Mayonnaise - 2-3 tbsp. spoons
Almonds - 1-2 handfuls

Today there will be no complicated salads, and this recipe is no exception.

Fry the onions and mushrooms for the longest time. The rest of the work is brief - cut cucumbers, tongue, onions and mushrooms into long, but not thick slices. The photo clearly shows which cut is suitable for this salad.

Fry the onions and mushrooms until softened and golden brown over moderate heat, without a lid. Heat the oil, first add the onions, after 1 minute the mushrooms and cook until cooked, stirring frequently.

Place the cheese in the freezer for a couple of minutes and let it cool for three minutes on a fine grater.

In a bowl, mix the ingredients with half the mayonnaise. Place on a plate in a heap, coat with the second half of mayonnaise and decorate with almonds, sticking them in a row at small intervals.

“Winter Sunny” with boiled carrots

Boil beef tongue (800 g) and carrots (300 g) and open canned corn (1 jar) - that's all we need in simple recipe. It can brighten up the gloomiest winter days! Moreover, it is traditionally mayonnaise, so as not to scare away hungry men with classic tastes.

“Juicy luxury” with mushrooms and Korean carrots

One of our favorite salads for the holiday table. The ingredients are simple, available all year round in any supermarket, but skillful preparation will surprise you with the most delicious combination of flavors and textures.

We need:

Beef tongue - 400 g
Korean carrots - 200 g
Raw champignons - 150 g
Orange - 1 pc.
Green peas - 2 tbsp. spoons
Mixed salads or garden lettuce leaves (for serving in portions)

For the sauce:

Olive oil - 3 tbsp. spoons
Orange juice - from ½ large fruit
Lemon juice - 1 teaspoon
Mustard - ½ teaspoon
Soy sauce - 1 tbsp. spoon
Salt, black pepper

The main secret: first our sauce will be a marinade for mushrooms.

We cut the champignons into 4 parts. Mix all the ingredients of the sauce and pour over the sliced champignons for 30 minutes.

Cut a couple of thin slices of tongue from the tip to decorate the dish. Cut the rest of the meat into thin strips.

Thoroughly peel the orange and cut it into slices. It is important to cut off all the skin! To do this, cut off the caps at the top and bottom and methodically cut off the peel in a circle to expose the juicy pulp. We will cut out whole slices from it, where a minimum of internal white films will remain. Don't chop it too much so as not to lose the juice from the orange and the expressive texture of the salad.

We cut Korean carrots crosswise if the threads are too long.

Combine the ingredients in a large bowl: tongue, orange, peas, pickled mushrooms, pouring one two-thirds of the sauce into the bowl. Mix thoroughly - together with the marinade sauce.

We will use the last third of the sauce to drizzle each serving when serving.

Place on plates, garnish with lettuce leaves and randomly drip the remaining sauce on top in a thin stream. Believe me, this luxurious and beautiful mix will not leave anyone indifferent!

“Soul of the party” with two types of cucumbers

This delicious salad is also known as tongue-twisting salad. Slicing into thin and long strips is the key to success even at the holiday table, when guests are already tired of snacks. And then a seemingly simple cast appears on stage with an unusual solution. It goes especially well with strong drinks due to pickled cucumbers

For 4 servings we need:

Boiled tongue (cold) - 300 g
Fresh cucumber - 300 g
Pickled cucumber - 300 g

For the sauce:

Sour cream - 150 g
Mayonnaise - 2 tbsp. spoons
Salt, pepper - to taste after tasting

How we do it.

An important point: it is better to use about a third of the length from the tip of the tongue. Maximum - the first half. The texture of this part is ideal for a holiday menu. We cut the cold meat into 0.5 cm plates, and then into strips of the same thickness.

Three cucumbers on a Korean carrot grater. These long vegetable noodles have all the deliciousness of a savory mix.

Combine and season the ingredients. After testing, salt and pepper the already seasoned dish.

Don't be alarmed: there will be a lot of juice. We find it very tasty. A kind of vinegar-smoked flavor, bright, but not heavy. Therefore, we do not drain the liquid, but serve the juicy composition in a salad bowl with a deep spoon for distributing portions. If this gravy bothers you, squeeze it out. cucumber juice before adding the sauce.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The question of what to cook from beef tongue arises for every housewife. It is very important to be able to choose, boil, fry or bake the tongue correctly, because it is a very delicate product that requires a special approach. Beef offal is much healthier than pork, so when preparing delicious, delicious dishes, opt for it.

How to cook beef tongue

Before making a dish that contains tongue, you need to choose a high-quality offal. When purchasing, pay attention to the color (it should be pink or purple), smell (natural meaty) and texture (the meat should quickly return to its original shape when pressed). Do not purchase packaging with large amounts of meat juice and make sure that the purchase has a stamp confirming freshness and quality. It is best to buy liver from a familiar butcher at the market.

Cooking beef tongue consists of several stages:

Rinse the product well without cleaning the films.
Soak the product in cold water for at least 1 hour.
Boil the offal, changing the water twice.
Do not salt the product at the beginning of cooking.
30 minutes before the end of cooking, add roots, onions, spices, and bay leaves.
Immediately pour the finished product with ice water - the skin will come off well.

How long to cook

We must not forget that the tongue is a muscle, so it will take a long time to boil. How long to cook beef tongue until done? First fill it hot water, bring to a boil, drain the water, add again and cook until tender. During the cooking process, add liquid as it boils. On last stage add vegetables, roots, seasonings and salt to the pan.

In a slow cooker

A multicooker is an ideal device for preparing “capricious” offal. Almost no effort is required on the part of the hostess. Cooking beef tongue in a slow cooker guarantees a soft, juicy product, and the process will take less time. If you have not yet acquired the necessary skills to work with a miracle stove, then you can find recipes online with step-by-step photos that will help you do everything correctly.

In the oven

Experienced chefs believe that cooking beef tongue in the oven should begin with boiling. The product is washed, boiled until cooked, spices or filling are added, placed on a sheet of foil or in a mold and baked for an hour and a half. Mushrooms, cheese, and vegetables are used as filling for baked offal, and served with spicy, sweet and sour sauces.

Recipes

The benefits of offal have been known for a long time. It is especially valuable during pregnancy and anemia, because it is rich in iron. Recipes for beef tongue are very varied: from first courses to delicious buffet appetizers, but more often housewives prepare salads, aspic, stew and bake from it. The offal is very tasty when boiled with various delicious sauces.

Boiled

Cooking time: 4 hours.
Calorie content of the dish: 146 kcal.
Cuisine: Russian.

Many salads are made from the tasty offal, so every housewife should be able to prepare boiled beef tongue. The well-washed product is boiled for 3-4 hours with the addition of aromatic herbs, spices and vegetables, and then cleaned under ice water. With a sharp change in temperature, the skin bursts and comes off well.

Ingredients:

onion – 2 pcs.;
carrots, celery (root) – 1 pc.;
offal – 700 g;
peppercorns, bay leaf, salt - to taste.

Cooking method:

Pre-soak the offal for several hours.
Place the meat in a saucepan with hot water, put it on the fire and bring to a boil, drain the water and add fresh water.
Immediately reduce the temperature and cook for 3-4 hours over low heat.
Half an hour before the end of cooking, add peeled carrots and onions, celery, and spices. You can add salt only a couple of minutes before the end.
Remove the beef from the container and immediately rinse it with ice water and remove the skin.
A secret from the cook: the cleaned offal should be placed in the hot broth in which it was boiled for another half hour, so the dish will be even tastier and more aromatic.
Cut it into slices and serve with horseradish or mustard.

Salad

Cooking time: 90 minutes.
Number of servings: 7-8 persons.
Calorie content of the dish: 321 kcal.
Purpose: for dinner, lunch.
Cuisine: Russian.

Try making a traditional Olivier with tongue and you will see that sometimes simple products are able to turn an ordinary dish into an exquisite, unusually tasty dish. Beef tongue salad with cucumber is prepared from vegetables, eggs, peas, seasoned with mayonnaise. The offal makes the treat more nutritious.

Ingredients:

carrots – 3 pcs.;
potatoes – 4 pcs.;
green onion – 20 g;
fresh cucumber – 1 pc.;
offal – 500 g;
mayonnaise – 220 g;
eggs – 4 pcs.;
red caviar – 1 tbsp. l. (optional);
pickled cucumber – 1 pc.;
greens – 20 g.

Cooking method:

Boil carrots, eggs, potatoes in different containers until tender in salted water. Peel and cut into equal cubes.
Peel the cucumbers (salted and fresh) and chop finely.
Boil the offal according to all the rules for 3-4 hours until soft, adding some vegetables and spices to the broth. Cool, cut in the same way as all other components.
Mix all the ingredients of the dish in a deep container, season with mayonnaise and salt. When serving, garnish the Olivier with tongue with finely chopped parsley and onion, and lay out the caviar in a heap.

Jellied

Cooking time: 2 hours 30 minutes.
Number of servings: 7-8 persons.
Calorie content of the dish: 470/100 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A classic treat that is traditionally served on the holiday table. Not many even experienced housewives know how to cook at home or how to clean a cow's tongue, although there is nothing complicated in the preparation. Special attention deserves meat broth with gelatin, which is poured over pieces of meat. It needs to be made transparent so that the dish looks beautiful and appetizing.

Ingredients:

food gelatin – 4 tbsp. l.;
eggs – 4 pcs.;
offal – 800 g;
onions, carrots, celery - 1 pc.;
olives - a handful;
fresh whites – 2 pcs.

Cooking method:

Place the offal in a saucepan, add hot water, and bring to a boil. Change the water, add peeled vegetables and cook for 3.5 hours until tender. 5 minutes before the end of cooking, add spices, bay leaf, and salt to the broth.
Remove the skin under cold water, return the meat to the broth, and simmer for another half hour.
Cool and cut into thin, neat slices.
Strain the broth through a fine sieve. Pour gelatin into a bowl, pour 4 tablespoons of broth over it, let stand for 15 minutes.
In order for the beef tongue aspic to be transparent, you need to prepare a pull (that’s what chefs call the protein mass). Whisk egg whites until fluffy foam, add to cold broth, stir, cook for 15 minutes over low heat. Strain the broth and cool.
Boil the eggs, peel, cut into thin rings. Peel the boiled vegetables and cut into shapes.
Fill the molds for the future treat one-third full with broth, lay out slices of eggs and vegetables, sliced boiled meat, fill them again with broth, and garnish with olives.

Baked in the oven

Calorie content of the dish: 146 kcal / 100 grams.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Diversify your holiday menu with a new savory, flavorful dish that is easy to prepare. The benefit and special value of the snack lies in the fact that the offal is not boiled, releasing all the juices, but is baked. To cook beef tongue in foil in the oven, select a large product weighing at least a kilogram - it is guaranteed to retain its juiciness after baking.

Ingredients:

garlic – 7 cloves;
offal – 1-1.2 kg;
hops-suneli – 1 tsp;
thyme – 1 tsp;
vegetable oil – 30 ml.

Cooking method:

Pass the garlic through a press, mix with seasonings and salt, add vegetable oil. Grind the mixture.
Rinse the offal, dry with a paper towel, rub with a mixture of spices, let marinate for 2.5-3 hours, wrap tightly in foil.
Place the future dish in a preheated oven, bake for an hour and a half at 200C.
Without unwrapping, place the foil rolls in very cold water, remove the skins, slice and serve with the sauce.

Beef with mushrooms

Cooking time: 4 hours 30 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 168 kcal / 100 grams.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

All guests will be delighted with this delicious, hearty treat. Just look at the name – “Beef tongue with mushrooms in the oven.” Soft, delicious meat is soaked in aromatic mushroom juice and enveloped in a delicious cheese crust - a truly royal dish! First, you definitely need to boil the tongue - this way it will be even juicier and softer, and you can use any mushrooms.

Ingredients:

onions – 2 pcs.;
sour cream – 2 tbsp. l.;
offal – 800 g;
butter – 50 g;
carrots – 1 pc.;
mushrooms – 400 g;
cheese – 150 g;
greens – 20 g;
walnuts - a handful;
salt, spices - to taste.

Cooking method:

Boil the meat until tender, changing the water twice, with spices and vegetables.
Place in cold water and remove the skin.
Peel the onions, cut into cubes, fry in butter. Place in a separate container.
Cut the mushrooms into slices and fry in the same oil as the onions.
Add finely chopped herbs to the prepared mushrooms and season to taste.
Cut the boiled tongue into slices.
Chop the nuts into crumbs with a knife.
Place a layer of meat in a greased form, then brush with sour cream and sprinkle with nut crumbs. Place fried onions and mushrooms on top and season.
Sprinkle with grated hard cheese. Place the mold in the oven, preheated to 200C, for half an hour.

Bouillon

Cooking time: 3 hours.
Number of servings: 3-4 persons.
Calorie content of the dish: 48 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Often, home cooks do not know how to cook offal, for how long, how to preserve the benefits of the product and do everything correctly. Beef tongue broth almost always remains after boiling the product and you need to know how to use it. They will help you great recipes preparing soups with cereals and vegetables, which are served as a separate dish with croutons and mushrooms.

Ingredients:

celery, carrots, onions - 1 pc.;
offal – 600 g;
butter – 20 g;
salt, spices, bay leaf;
parsley.

Cooking method:

Wash the meat, add hot water, and let it boil. Drain the water, add fresh water and boil the product for 40 minutes.
Remove the meat, place immediately under cold water, remove the skin, and cool.
Fry the whole boiled offal in butter in a well-heated frying pan until a crust appears. It needs to be fried to make the finished broth as rich as possible.
Place the fried tongue in the hot broth, add peeled celery, carrots, onions, spices and cook until tender for an hour.
Take out all the ingredients, strain the broth, cut the tongue into slices.
Serve in a deep bowl with herbs.

With cheese

Cooking time: 3 hours.
Number of servings: 7-8 persons.
Calorie content of the dish: 237 kcal / 100 grams.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The gourmet snack turns out to be surprisingly tender, delicate, and simply melts in your mouth. Beef tongue salad with cheese is popularly called “Ballerina”, although its fat content would hardly please the artist. For all its nutritional value, this dish has amazing property quickly spread across guests' plates due to its wonderful taste and appetizing appearance.

Ingredients:

eggs – 2 pcs.;
tongue – 600 g;
mushrooms – 150 g;
mayonnaise – 150 g;
onion – 1 pc.;
cheese – 150 g.

Cooking method:

Peel the champignons and onions, cut into strips and fry separately.
Grate the cheese on a medium-mesh grater.
Before boiling your tongue, wash it under running water. Boil until tender with the addition of spices.
Cut the offal into thin strips.
Boil the eggs hard and chop them.
Layer all the ingredients: tongue, onion, then mushrooms, eggs and cheese. Grease each layer with mayonnaise.

Stewed

Cooking time: 3 hours.
Number of servings: 3-4 persons.
Calorie content of the dish: 254 kcal / 100 grams.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The offal is boiled, fried, added to salads, snacks, but there is one more very tasty dish- tongue stewed in sour cream. To prepare it, you only need four ingredients and a couple of hours of time. As a result, you will receive a hearty, tasty treat that can be served with your favorite side dish.

Ingredients:

carrot – 1 pc.;
tongue – 700 g;
onion – 1 pc.;
sour cream – 200 ml;
salt, spices.

Cooking method:

Pour hot water over the tongue, let it boil, change the water, cook for an hour and a half, adding vegetables and spices.
Rinse the meat with cold water and remove the skin.
Cut the boiled offal into strips, pour sour cream. Simmer over low heat for 30 minutes, adding salt and spices.

Video

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A variety of delicacies are prepared from beef tongue that can surprise even the most picky gourmets. This includes aspic, salads, baked slices, and sausages. But if you know how to boil beef tongue deliciously, you can simply cut it and enjoy the juicy and nutritious meat.

What are the benefits of beef tongue?

The usefulness of the product is explained by the abundance of valuable elements in the composition. Thus, B vitamins have a positive effect on the condition of hair and skin. A nicotinic acid Helps with sleep disorders and headaches.

In 100 grams of offal - almost half daily norm zinc This helps get rid of bad cholesterol, insulin production and quick recovery for wounds and injuries.

anemic people;
diabetics;
to those who suffer from cardiovascular diseases;
pregnant and lactating women.

Boiled offal is useful for ulcer sufferers, as well as people with other diseases of the stomach and intestines. There is no such meat connective tissue, which allows it to be easily digested without stagnation and putrefactive processes. Eating offal reduces the risk of intestinal cancer.

Due to its delicate texture and low amount of cholesterol (150 milligrams per 100 grams), the meat product is classified as dietary. Dishes based on it promote weight loss. Boiled beef tongue has only 173 kcal per 100 grams.

Asthmatics, allergy sufferers and people with thyroid problems should be wary of this food.

How to properly cook and clean beef tongue?

Before cooking, the offal is kept in ice water for 60 minutes to soak off all the dirt and remaining blood. Then dry the tongue with a paper towel and pass over the surface with a clean sponge, removing the coating. Excess fat and remnants of the neck must be cut off and the tongue rinsed under the tap. The skin is removed during the cooking stage.

How to cook beef tongue deliciously in a pan:

Place in cold water, heat and boil for an average of 10 minutes. The first broth needs to be poured out and the meat washed.
In a bowl of boiling water add the offal with bay leaves, pieces of onion and carrots and cook over low flame. How long to cook beef tongue in a pan depends on the maturity of the animal.
Salt the broth only at the final stage, about seven minutes before readiness. Otherwise, the meat will lose its tenderness.

Final cleaning is carried out when the tongue is already welded. Place it in a bowl of very cold water and ice cubes and leave for 15 minutes. The skin will come off easily and cutting the meat will be easy.

How long does it take to cook beef tongue? If it belonged to an adult animal, then about three hours, to a calf - two.

Readiness is determined by piercing the meat with a knife. Is it possible without difficulty? You can turn off the stove.

How to cook boiled beef tongue according to recipes for various dishes

The general principles of boiling offal apply to most recipes. But different cooking technologies have their own nuances.

How to properly cook beef tongue for slicing

For salads and appetizers, only soft, uncooked meat of a young animal without fat and ligaments is suitable.

Ingredients:

kilogram of offal;
two large salad onions;
large carrot;
five peas of different peppers, bay leaves, salt.

Cooking method:

Boil clean meat in the skin for 10 minutes, then change the water and cook for another 20 minutes. The water should be at least 12 centimeters above the edges of the tongue.
Add spices, as well as whole onions and carrots without peel.
Simmer over low heat for two hours. Add a large spoonful of salt seven minutes before the end of the process.

After cooking, soak the tongue in ice water and remove the skin.

We use boiled beef tongue for the children's table

According to this recipe, tongue can be given to even the smallest children as complementary food. And for an adult menu, the resulting meat puree can be baked as a soufflé.

Ingredients:

300 grams of boiled tongue;
ten broccoli florets;
two carrots.

Cooking method:

Cut the offal into pieces and add a little salt.
Boil peeled and sliced vegetables. Strain the broth.
Place pieces of meat and vegetables in a blender bowl, pour half a cup of broth into it and puree.

This puree is offered to children as a separate dish or added to soups. It is also suitable for feeding elderly and weakened people after a long illness.

How to cook beef tongue deliciously in a slow cooker

Modern technology will speed up the process and keep labor costs to a minimum.

Ingredients:

700 grams of tongue;
salt;
three peas of different peppers, the same amount bay leaf;
carrot.

Cooking method:

Place the thoroughly cleaned tongue in a bowl and fill it with water so that it completely covers the meat.
Add seasonings, root vegetables chopped into large pieces and onions cut into rugs.
In the “Cooking” mode, cook for 2 hours with the lid on. Add salt before completing the process.

The tongue turns out soft and tender, but you must not forget about the skin. It will quickly come off if you keep the hot product in ice water for a quarter of an hour.

Delicious beef tongue dishes with step-by-step recipes and photos

Based on boiled tongue, you can create real culinary masterpieces. Guests and family will be delighted! This is easy to do if you follow the step-by-step instructions.

Jellied beef tongue recipe with photo

It takes a lot of time to create a flavorful aspic. But the result is worth it.

Ingredients:

half a kilo of boiled offal;
one and a half liters of beef bone broth;
one protein;
30 grams of gelatin;
as many table vinegar
components for decoration - cranberries, lemon mugs, boiled carrots, cucumbers, egg slices, sprigs of herbs.

Cooking method:

It will be easy to put the aspic on a dish if you wrap the mold in a heated cloth for a few seconds.

Marinated veal tongue

This recipe will delight lovers of spicy dishes with its piquant sourness and slight heat.

Ingredients:

kilogram of offal;
50 ml vegetable oil;
the same amount of white wine vinegar;
a teaspoon of honey;
two large sweet peppers;
four cloves of garlic;
a bunch of dill;
chili pepper pod.

Cooking method:

Before enjoying the pickled tongue, the dish should sit warm for a while.

Beef tongue salad recipe with photo

Salads with this offal can be prepared in a variety of ways. It goes well with many ingredients. An unusual taste is obtained when combined with canned pineapples.

Ingredients:

320 grams of boiled offal;
half a can of canned pineapple;
110 grams of cheese;
a couple of garlic cloves;
two small sweet peppers.

Cooking method:

Pomegranate seeds will complement the taste and give the dish an unusual appearance.

How to cook beef tongue at home according to recipes from different countries

Original recipes from healthy offal are available in cookbooks different nations peace. They are considered traditional in Russia, China, Georgia, Brazil, Austria, France, Tunisia, and Poland. Let's try to cook some of them in our kitchen.

"Five Spice" from a Chinese Chef

Culinary virtuosos from China know how to perfectly cook boiled beef tongue. Thus, the famous chef Yang Chan Hu is sure that the most important thing is the balance of spices.

Ingredients:

half a kilo of tongue;
liter of chicken broth;
big head onions;
three small spoons of granulated sugar and the same number of large spoons of soy sauce;
a pinch of Sichuan pepper;
cinnamon stick;
six cloves;
three anise stars;
a two-centimeter piece of ginger root.

Cooking method:

Boil the tongue for 8 minutes, put it in ice water and remove the skin.
Purified ginger root chop into thin slices.
Add spices and a whole peeled onion to the chicken broth. Heat to a boil and boil for 20 minutes.
Add by-product soy sauce and sugar. Simmer on low flame for 60 minutes.

After turning off the stove, the tongue should cool in the broth and be saturated with the exquisite aroma of seasonings. Then it is removed and cut into thin slices. If you can't find Szechuan pepper, you can replace it with cumin.

How to cook a tongue in French: try “Langue de boeuf aux tomates”

The beautiful French name translates as “beef tongue in tomato.”

Ingredients:

2.5 kilograms of boiled tongue;
onion;
40 grams butter;
garlic clove;
a couple of pinches of dried basil;
a pinch of black pepper and salt;
five tomatoes (canned).

Cooking method:

Fry finely chopped onion and garlic in melted butter.
Add tomatoes cut into slices, spices, add salt.
Heat to a boil and simmer covered over low heat for half an hour.
Make the sauce by passing the contents of the pan through a sieve.
Place the offal slices in a mold, pour in the sauce and place in an oven preheated to 190 degrees for 40 minutes.

To make the meat juicy, periodically open the oven and pour the sauce from the pan over the meat.

Cooking boiled beef tongue according to a recipe from Brazil

The piquancy and delicate taste of this dish is achieved by adding good red wine.

Ingredients:

1.5 kilograms of offal;
a bunch of parsley;
salt and black pepper;
two cloves of garlic;
onion head;
250 ml each of wine and soy sauce.

Cooking method:

Cut the boiled tongue into slices 1.5 cm thick.
Filter the broth.
Chop the onion and garlic cloves and fry in a hot frying pan.
Add meat slices to them, add salt, pour in 250 ml of broth and simmer on low flame under the lid for half an hour.
Add wine, spices, chopped herbs and heat to a boil.

The Brazilian dish goes best with boiled rice.

Properly prepared tongue is healthier than store-bought delicacies. It is suitable for the diet of adults and children and harmonizes perfectly with most side dishes.