Contents
Rinse the lung thoroughly, cut it lengthwise, remove large veins and vessels. Put the lung in a saucepan and fill with cold water with a margin because after cooking, the lung is deformed and floats. Bring water to a boil, add salt, spices and cook for 40-60 minutes depending on size. After cooking, you need to let the lung cool and remove the films from it. After boiling, it is better to cut the light into pieces and fry or stew.
The lung is cooked in a pressure cooker for 10 minutes.
How to cook beef lung
Products
Beef light – half a kilo
Salt – 2 teaspoons
Lavrushka – 1 leaf
- Defrost beef lung and rinse thoroughly.
- Cut each lung in half lengthwise and remove large veins.
- Put the lung in a saucepan, fill it with water with a margin, since during cooking the lung is strongly deformed and can rise from under the water. You can put a weight or a lid of a smaller diameter so that the lung does not digest.
- During cooking, almost no foam is formed, but it is better to follow the first couple of minutes and carefully remove it when foam forms.
- Salt the lung, add spices.
- Boil beef lung40 minutes, then put out of the pan, cool slightly and peel off the film.
To the taste boiled beef lung resembles something between lard and meat. To use it as an independent dish, after cooking, fry the light in vegetable oil with the addition of spices. But more often salads are prepared with light or they are put on fillings in pies – in both cases, the beef lung must be brought to full readiness, just like the heart, liver and any beef offal.
To make softer beef light, as well as relieve it of a pungent odor, you can soak it in water for 2-3 hours. Or use a pressure cooker, in which the dish will cook under pressure.
Calorie value beef lung – 103 kcal / 100 grams.
Beef lung cost – from 180 rubles / kilogram (in Moscow for June 2020). Due to the relative cheapness, the lung is sometimes given for dog food – in this case, the light can be cooked for about 10 minutes, or you can do it without cooking, but then you should first freeze the offal.
Pressure cooker method
Products
Beef light – half a kilo
Salt – 2 teaspoons
Lavrushka, peppers, onions and carrots as spices – to taste
How to cook beef lung
1. Thoroughly rinse the lung under running water, large veins can be removed before or after cooking.
2. Put the washed heart in a pressure cooker pan or a multicooker-pressure cooker bowl, add salt and spices.
4. Close the pressure cooker valve. Put the rubble pressure cooker on low heat, set the multicooker-pressure cooker to the cooking mode.
5. Cook a light 10 minutes after the valve closes (a characteristic hiss will notify about this, the multicooker pressure cooker will beep).
6. Release the pressure for 10-20 minutes under natural conditions, then you can use the easy recipe.
When loading a pressure cooker with a light, keep in mind that the lung will swell a lot in size. It is better to cook the lung by cutting it into large pieces, the water should be more than 1,5 times the level of the lung.
After cooking, you can add chopped raw vegetables (potatoes, carrots, cabbage, tomatoes, etc.) to the pressure cooker and cook the dish for another 10 minutes – then you get a delicious stew with minimal effort.
If the lung has a strong odor, it is better to soak it in water or milk for a couple of hours.
Boiled lung and cucumber salad
Products
Boiled beef light – half a kilo
Pickled cucumbers – 6 pieces
Olives – 300 grams
Kinza – 1 bunch
Onion – 1 head
Mayonnaise or sour cream, salt and pepper to taste.
Boiled beef lung salad recipe
Easy to cook and chop finely, finely chop the pickles, chop the olives in half, finely chop the onion and cilantro. Season with mayonnaise or sour cream, salt and pepper, add a spoonful of sunflower oil and mix well.
Boiled lungs and eggs salad
Products
Boiled beef light – half a kilo
Eggs – 3 pieces
Green peas – small jar
Corn – 300 grams
Onion – 1 head
Mayonnaise or sour cream, herbs, salt and pepper – to taste.
Making light salad
Finely chop the boiled eggs, onion and boiled beef, add corn and peas, season with mayonnaise or sour cream, sprinkle with herbs and mix well.