Beef tongue from the category of an absolutely delicious dish, a rare guest even on a festive table, has gradually turned into everyday products, so the answer to the question how interesting it is to cook beef tongue many housewives are interested.
First you need to choose a fresh, preferably chilled beef tongue. If the tongue is veal, it means that the cooking time is shortened, it cooks faster.
Before cooking, the tongue must be thoroughly rinsed and cleaned of residual fat and films, then pour cold water for half an hour.
When choosing dishes in order to cook beef tongue, it should be borne in mind that during cooking it increases in size, the pan must be large, or the tongue must be cut in half.
Boiled beef tongue
Ingredients:
- Beef tongue – 1 pc.
- Celery root – 1 pc.
- Onions – 1 pc.
- Carrots – 1 pieces.
- Bay leaf – 2 pcs.
- Coriander, black peppercorns, cumin – to taste,
- Salt – to taste.
Pour boiling water over the prepared tongue, let it boil and drain. Pour boiling water over the beef tongue again (thanks for the kettle always at hand), after boiling, reduce the heat. Peel vegetables, send whole to a saucepan. Cook over low heat for two hours, covered. Add salt, bay leaves and spices. Cook for another hour, check the readiness of the tongue with a toothpick or long fork. If the fork goes in quietly, then the tongue is ready. Gently remove the tongue, rinse under cold water for several minutes and peel it off. Return the tongue to the saucepan, let it boil, turn off the heat and leave the tongue to cool in the broth. Serve boiled tongue with horseradish and mustard, use as an ingredient for appetizers and salads.
Beef tongue in sour cream
Ingredients:
- Beef tongue – 1 pc.
- Sour cream – 0,5 kg.
- Onions – 2 pc.
- Tomatoes – 4-5 pcs.
- Egg – 2 pcs.
- Butter – 50 gr.
- Wheat flour – 1 tbsp. l.
- Wine vinegar – 1 tbsp. l.
- Parsley, cilantro – to taste
- Salt, ground black pepper – to taste
Boil the beef tongue, peel and cut into large pieces. Fry finely chopped onion in oil, sift flour, carefully place and add tongue. Cook for 5-7 minutes over medium heat. Add vinegar, chopped tomatoes and simmer for 5 minutes. Add sour cream, finely chopped herbs, salt and pepper. Transfer to a baking dish, pour eggs, beaten with a fork and send to an oven preheated to 180 degrees for 15-20 minutes.
Beef tongue in jelly
Ingredients:
- Beef tongue – 1 pc.
- Meat broth – 0,5 l.
- Carrots – 1 pieces.
- Quail eggs – 5 pcs.
- Gelatin – 3 tbsp. l.
- Greens, lemon – for decoration.
Boil the tongue, peel and chop at random – into thin slices or narrow strips. Lay out the tongue, pieces of boiled carrots and halves of eggs, herbs on a platter. Dilute gelatin with a small amount of strained broth, let it swell. Heat the broth, combine with gelatin and place until completely dissolved. Carefully pour the resulting solution over the tongue, cool and send to the refrigerator for solidification. You can use the broth in which the tongue was boiled.
Interesting recipes and options for how to cook beef tongue are posted in our “Recipes” section.