Cooking beef tongue: recipes with photos

Beef tongue is considered a delicacy. It has a delicate and mild taste, despite the high calorie content and high fat content, it is a dietary product. Beef tongue is rich in protein, which is necessary for building muscle mass and skin elasticity. Due to its high iron content, this delicacy must be included in the diet of people suffering from anemia, especially pregnant women and children. The best recipes for cooking beef tongue and photos of ready meals are presented in our article. But first, let's consider how to properly cook this offal, so that it delights even the most demanding gourmets with its taste.

Features of preparation and recommendations

The secrets of experienced cooks will help to achieve the perfect taste of beef tongue:

1. Before cooking, the offal should be soaked in cold water for 40 minutes. This will make it easier to clean it of impurities: mucus, various particles and growths, and blood residues. After this, the tongue should be washed well again under running water.
2. To make the dish from this delicacy aromatic, it is recommended to marinate the offal first in wine, a weak vinegar solution or a mixture of herbs.
3. The degree of readiness of the tongue is determined by piercing it with a knife or fork. The juice that stands out from it must be completely transparent.
4. After cooking, the tongue is necessarily cleaned of a hard outer film. And to make it easier, from a saucepan with hot water it is transferred to dishes with cold for 2 minutes.

Step-by-step cooking of boiled beef tongue

It can be served both as the main hot dish, and as a thinly sliced ​​snack to the festive table. The main thing in the cooking process is to observe all the subtleties of cooking beef tongue (pictured). The recipe for a boiled delicacy is to perform the following sequence of actions:

1. Rinse offal (1 kg) well, clean it, cut off all excess (salivary glands, fat).
2. Put the tongue in a pan, pour cold water and bring to a boil. Drain the first water.
3. Pour the tongue again, but with fresh hot water. Bring offal to a boil, remove foam. After 30 minutes, salt, add the whole onion, peppercorns (10 pcs.), Bay leaf. Some chefs recommend salting at the end of cooking. In fact, salt does not affect the softness of the tongue, but it will turn out not fresh, but more pleasant to the taste.
4. Cook offal for 2-3 hours. Willingness to check with a knife. It should smoothly and gently enter the tongue. Add it if necessary.
5. Place the finished tongue under a stream of cold water for 3 minutes.
6. Carefully peel off the top hard film.
7. Cool the tongue completely and cut it into thin slices. It will be harder to do this when it’s hot.

Jellied Beef Tongue Recipe

This festive dish will appeal to even true gourmets. Meanwhile, in the preparation of beef tongue (pictured) there is nothing complicated:

1. Put your tongue in a pan, pour cold water and bring to a boil. Remove foam.
2. After 30 minutes, remove the tongue from the pan, hold it under running water and remove the film.
3. Return the peeled offal to the broth pan. Add onion, parsley, celery root (50 g). Continue cooking for another 1.5 hours.
4. Get the finished offal from the broth and cool. Now it needs to be lightened so that the finished dish looks more appetizing on the table.
5. Beat egg white with a pinch of salt and lemon juice. Add it to the broth, bring to a boil and remove from heat.
6. After a few minutes, return the pan to the stove, bring the broth again to a boil and cook it for 3 minutes.
7. Cool the broth completely, then strain it through several layers of gauze.
8. Soak gelatin according to instructions.
9. The broth is a little salt. Then add gelatin to it.
10. Put on the dish sliced ​​tongue, carrots and quail eggs for decoration. Pour the ingredients into the meat broth and refrigerate the dish for 2 hours.

Beef tongue recipe in a slow cooker

With the help of a kitchen assistant, cooking this delicacy will not be difficult. Firstly, it will not be necessary to remove foam from the broth surface and scale from the walls, and secondly, you can not follow the by-product and, if necessary, go away for a couple of hours.

In a slow cooker, cooking beef tongue includes several stages:

1. Peeled offal, whole carrots, onions are placed in the bowl. As much water is poured on top as needed to completely cover the ingredients.
2. The "Extinguishing" cooking mode is set and the time is 30 minutes.
3. 30 minutes before the end of the program, a tablespoon of salt, pepper and coriander in grains (½ tsp each) is added to the bowl with the tongue and broth.
4. Then the offal is brought to readiness and lowered into a bowl of ice. After 3 minutes, it can be peeled off and used as intended.

Cooking tongue in a pressure cooker

You can cook offal in a pan on the stove and in a slow cooker. But only this process takes a lot of time. A pressure cooker allows you to cut it several times. As a result, cooking beef tongue will take no more than 45 minutes.

Cook the delicacy in a pressure cooker in the following way:

1. Prepare the tongue, cleansing it of mucus and foreign particles, place in the bowl.
2. Optionally add onions, carrots, an incomplete spoonful of salt and aromatic herbs.
3. Pour the tongue with water so that it completely covers it.
4. Close the pressure cooker lid and the steam outlet valve. Otherwise, water will boil through it.
5. Set the cooking time to 45 minutes.
6. After a beep, after 20 minutes open the pressure cooker lid.
7. Get out the tongue, dip in cold water, remove the skin. Cut the offal into slices and use for sandwiches.

Beef tongue in the oven

When cooking offal into the broth, most of the useful substances contained in it are consumed. To avoid this, beef tongue is recommended to bake in the oven. And if you pre-marinate it for 2-3 hours, then the dish will turn out not only tasty, but also tender and aromatic.

The process of cooking beef tongue in the oven consists of just a few steps:

1. Make a marinade from olive oil (5 tbsp. L.), Squeezed through a press of garlic (3 cloves) and the juice of two lemons. Place the tongue in a bowl with marinade and leave for three hours.
2. Wrap offal with some marinade in double folded foil. Put the workpiece in a baking dish.
3. Send the tongue into the oven for 3.5 hours, preheating it to 150 ° C.
4. Expand the finished delicacy, allow to cool completely, and then remove the film.

Tongue appetizer with mushrooms and nuts

According to the following recipe, you can make original and delicious rolls for the festive table. To cook beef tongue, the traditional method is used - cooking. The offal, cooled and peeled (400 g), is cut into thin slices. And already inside each piece is wrapped filling. Here you can completely rely on your imagination.

One of the options for preparing the filling involves frying onion and mushrooms in vegetable oil (150 g). Once they have cooled, pressed garlic (3 cloves), salt, pepper, finely chopped walnuts (2 tbsp.) Are added. The filling is wrapped in rolls. Then they should be put in a baking dish, pour sour cream and send to the oven (180 ° C) for 10 minutes. Serve to the table, decorated with greens.

Beef tongue in tomato sauce with olives

The cooking process for this piquant dish is as follows:

1. Onions and garlic (1 pc.) Are chopped with a knife or in a blender until crushed.
2. Green olives (50 g) are cut into small pieces.
3. In vegetable oil (1.5 tbsp. L.), The prepared ingredients are fried for 5 minutes.
4. Next, tomatoes in their own juice (250 g) are laid out in a pan, 200 ml of broth is poured.
5. Within five minutes, the sauce is brought to the desired consistency. To taste, sugar, salt, spices are added to it.
6. Cooking beef tongue in the sauce will not take much time if the offal was cooked in advance. Then it will be enough to cut into slices, combine with gravy and hold under the lid for 5-7 minutes. Serve the dish with any side dish.

Stuffed Beef Tongue

In the process of preparing a delicacy according to the following recipe, it is recommended to adhere to a certain procedure:

1. Dip the prepared tongue (peeled and well washed) into boiling water and cook for 2.5 hours.
2. After the specified time, add the onion, parsley root, bay leaf, a few peas of pepper and salt to the offal pot. Cook for another 15 minutes.
3. Remove the tongue from the pan, cool under cold water, remove the film.
4. Notch offal along. Remove some of the meat from the middle and make minced meat from it, twisting the pulp in a meat grinder with bread. Add to it an egg, finely chopped greens, salt.
5. Stuffed minced meat back into the tongue. Tie it with a thread and put in a heat-resistant form.
6. Lubricate the tongue with butter. Put the mold in the oven for 30 minutes at a temperature of 180 ° C. When cooking beef tongue every 5 minutes, it is recommended to pour it with the broth in which it was cooked.
7. Fry 20 g of flour in a dry pan, add sour cream and broth (50 ml each). Bring the sauce to the desired consistency.
8. Cut the finished tongue across, put on a plate, pour over the sauce. Serve hot.