Beef tongue is a delicacy for various culinary traditions, belongs to the sub-products of the 1st category, contains a lot of useful substances, like the porcine tongue . The structure - a solid muscle, covered with a fairly stiff coat. Usually beef tongue weighs about 800 g to 2.5 kg. The flesh is tender, tasty and nutritious. A well-prepared tongue is pleasant to the taste and, since this product contains practically no connective tissue, it is well absorbed. From the language you can cook a variety of different, quite delicious dishes that 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 dried spices. Adding different spices gives both meat and broth a piquant taste and a pleasant aroma.
How long does it take to cook beef tongue?
Usually the tongue is cooked for several hours. Veal tongue is boiled for 2 hours. If the language from an adult animal - cook for hours 3, and sometimes longer. If you could not determine the approximate age of the animal and do not know how many hours to cook beef tongue, try to determine its willingness by piercing with a fork. If piercing is easy, then it's ready. It is important not to digest, otherwise the taste of meat immediately becomes worse. Once the tongue becomes soft, it is transferred to a container of cold water, cooled and peeled. Then you can act according to the directions of the specific recipe. For example, the tongue can be cut into thin slices and used to make snacks or jellies. From the boiled tongue you can fantasize various salads, replacing sausage or meat with bits of boiled tongue.
A few tips
When buying a language, make sure that it is freed from the connective and sublingual muscular tissues, larynx, hyoid bone, lymph nodes, mucus, blood and fat. If the purchased product does not completely meet these requirements, then you need to remove all unnecessary, and then carefully scrape with a knife and rinse the tongue with cold water (better flowing). Now it can be soaked. It is best to do this from the evening, and cook the next day.
Often the languages are sold in freshly frozen and frozen form - they are, of course, more convenient to transport and store. Naturally, such a product should be cheaper than fresh.
How to cook frozen beef tongue?
First, defrost the product - this process can be combined with soaking: simply in the evening, place the frozen tongue in a container of cold water. The next morning you can clean it, rinse it and start to boil it. It should be noted that the pan should be of sufficient size, since this product increases in size during cooking.
So, preliminary manipulations with beef tongue are fulfilled, now we are preparing.
Ingredients:
- tongue beef soaked, peeled and washed (no matter whether the original product is fresh or frozen) - 1 piece;
- onion - 1 pc .;
- parsley root - 1-2 pieces;
- pepper-peas of different varieties - 5-8 pcs .;
- gvozdichka - 3 inflorescences;
- bay leaves - 5 pcs .;
- salt.
You can add any other spices and fragrant herbs (parsley, dill and others) to your liking.
Preparation
Beef tongue is placed in a pot of boiling water, we add roots, carrots and onions (everything is done as when cooking beef). Spices and salt we add minutes for 15-20 before readiness, bay leaf - minutes for 10.
One of the most popular recipes is a jelly from the tongue, but since this dish can not be daily, many people have a question how much to cook the tongue for the jellied. In fact, nothing difficult - for the pouring tongue as much as for other dishes. You can also prepare a salad of beef tongue .