The tongue refers to offal, with meat, but it can not be called meat. This by-product consists only of muscles and contains and is somewhat inferior to meat in its nutritional value. And all because there are significantly fewer complete proteins in it than in meat, and more collagen. But the off-flavors are simply excellent! But how to cook beef tongue so that it is not only tasty, but also completely unusual? What is the recipe for its preparation?
Personally, I prefer to please the guests and home jellied language. I cook jellied beef tongue so that this wonderful dish is always lacking - it turns out delicious.
For jellied tongue, I need very few ingredients. For one kilogram of offal, I take one and a half liters of broth, onion, medium-sized carrots, one parsley root, two cool eggs and thirty grams of gelatin. Well, salt and pepper to taste.
First, I soak the gelatin in cold boiled water (just a little), and let it swell for forty minutes. After swelling, it must be dissolved in a water bath and added to the broth. I wash my tongue with a brush, pour boiling water and cook for about half an hour. Then the tongue needs to be removed and necessarily put in cold water so that it is easy to remove the skin. Having removed my skin, I put my tongue back in the broth and cook until ready, and now I add spices and vegetables, and of course, I need to add salt and salt.
Now the tongue is cut into beautiful neat slices and laid out on the dish. Beautifully add greens, vegetables and sliced eggs, fill with broth with added gelatin. After cooling, I put in the refrigerator (but not in the freezer!).
All! The beef jellied tongue is ready! But this dish has one significant drawback: it is always small. Even if you cook for a whole week, everything will be eaten in two days. For speed, you can do a lot easier. Cut the boiled tongue into slices, put into molds and just pour them with jelly.
Beef tongue in general and quite deservedly takes first place among all snack dishes. The finest taste and aroma of dishes prepared from it, and leads to the fact that in my family they are absorbed at an incredible speed. We have this by-product at a premium, so even little Nadia knows how to cook beef tongue, and her husband pushes her own recipe for cooking beef tongue.
In general, how to cook beef tongue has one small secret. It is simple: before cooking any (!) Dish, it needs to be cleaned of fat and other unnecessary places such as hyoid bone or other rough “indigestible” tissues. Then boil, but only until soft, put in cold water and after cooling (but still warm!) Peel off the skin. You don’t need to peel, but so the pieces will be rough in the mouth.
How to cook beef tongue baked, how do my husband like it? Be sure to rinse your tongue and soak in cold water for a couple of hours. Then salt and pepper, sprinkle with finely chopped garlic. Some housewives wrap it with thinly cut plastics of fat. Then wrap in foil - and in the oven, heated to two hundred degrees. And in the foil, you need to make several small holes on top so that the steam comes out. Cut the finished tongue and put it on a dish, but not just like that, but on lettuce leaves.
There are several basic rules for making beef tongue. Before cooking any dish, the tongue must be thoroughly rinsed. It is advisable to use a brush for this. You can even soak it for an hour and a half in cold water. Clear of fat and other unnecessary. Then you need to boil the language a little - until soft, but not until ready. Water can be drained, it is not needed. Now you can remove the skin if you hold your tongue in cold water. Further actions depend on the recipe.
Well, that’s probably all. There are, of course, more secrets, but about them after.