Cook the beef udder for 3 hours, removing the foam. Salt the water first and add the bay leaf.
How to cook beef udder
1. Rinse the beef udder in warm water.
2. Put the offal in a saucepan, pour 2-3 liters of cool water so that it completely covers the udder, leave to soak for a period of 5-8 hours or overnight, change the water to a new one a couple of times during this time.
3. Wash the soaked product in running water.
4. Put the udder in a saucepan, pour 2-3 liters of fresh water so that it is completely under water, place on medium heat, wait for a boil.
5. Reduce heat to low, remove the formed foam, add a teaspoon of salt, cook for 3 hours, sometimes removing the foam.
6. 20 minutes before the end of cooking, put 2 bay leaves and spices to taste so that the udder does not smell.
7. Serve the beef udder sliced for sandwiches.
Berlin Schnitzel
Products Beef udder – 700 grams
Chicken egg – 1 piece
Onions – 2 medium onions
Flour – 40 grams
Bread crumbs – 30 grams
Salt, peppercorns – to taste; cloves, bay leaves – 1 each
How to cook Berlin schnitzel
1. Rinse the udder of beef, soak in cold water, boil in 2 liters of water, add onion, salt and pepper, cloves and bay leaves.
2. Put on low heat under the lid and cook for 4 hours.
3. Then cut the offal into 0,5 cm thick slices, roll in flour, egg and bread crumbs, fry in a skillet over medium heat without a lid for 3 minutes.
Delicious facts
How to choose a beef udder
1. High-quality beef udder has a pinkish or yellowish tint and a ball shape with a small hollow in the center.
2. The by-product goes on sale cleaned and skimmed (milk residues have been removed).
3. Beef udder is sold fresh and frozen, but when frozen, it should be stored for no more than six months at a temperature of -16 to -20 degrees.
4. Fresh offal still smells like milk. It is better to look for it in the market or buy directly from private farms from trusted people.
5. The udder of an adult cow is considered the most valuable.
6. The taste of a good beef udder is delicate with a sweet-milky aftertaste. It has been compared to the taste of pork leg, beef tongue or beef neck.
7. The weight of the beef udder is about a pound.
How to check the readiness of beef udders
– The finished beef udder should soften but remain firm.
How to use boiled beef udder
1. Beef udder can be boiled, and then fried in breadcrumbs or in batter, stew.
2. From offal make fillings for pies or use it in salads.
3. Goulash, steak, cutlets, stews are made from it.
4. Udder goes well with apples and rice. Boiled beans, green peas, mashed potatoes, cereals, pasta and mushrooms are usually served as a side dish.
5. In the cuisine of some nationalities, the offal is boiled and stewed in milk to soften it.
– Calorie value beef udder – 172,5 kcal / 100 grams.
– Cost beef udder – about 80 rubles / kilogram (average cost in Moscow as of April 2017).
– Best before finished beef udder in the refrigerator – 5 days.
– Beef udder can be boiled in milk – then its taste will become more creamy.
– In the multivariate boil the beef udder for 1 hour on the “Stew” mode.
– Специи for offal – ground black pepper, garlic, thyme, coriander, nutmeg, basil, marjoram or ready-made “seasoning for offal”.
– Taste beef udder resembles the taste of the tongue.