Preparing this delicacy is easy if you follow certain rules. First of all, it must be soaked in a large pan or in a basin with water for half an hour. This must be done so that it can be much easier to clean from dirt. They clean the tongue with a knife, scraping off fat, mucus, dirt and baked blood on the skin surface. Then it must be thoroughly washed with cold water. After such preparation, you can boil beef tongue .
To do this, pour cold water into a large pan, lower the whole prepared product into it. If it is large enough, it can be pre-cut in half. The tongue during the cooking process tends to increase in size. After boiling water, it is necessary to remove the foam, allow it to boil for fifteen minutes and drain the water.
Wash the pan well, fill it with clean cold water, put the tongue and let the water boil again. Carefully remove the resulting foam and continue to simmer for several hours over low heat. From its size, weight, age of the cow will depend on how much the beef tongue is cooked . And do not confuse it with calf tongue, because they differ in terms of preparation and taste.
A beef delicacy is prepared from two to four hours, salt is added only at the end of cooking, otherwise it will turn out harsh. Then you can add peeled carrots, peppercorns and bay leaves to the broth. After two hours of cooking, you can try to pierce the tongue with a fork. If the muddy juice flows out, then you need to continue to boil it, and if the juice is transparent, you can remove the tongue from the pan and transfer it to a bowl with cold running water for a couple of minutes.
It is not enough to know how to cook beef tongue , it is necessary to properly remove the skin from it, while not burning yourself and not tearing it off with pieces. If the beef tongue is well cooked, then having doused it with cold water, you can easily remove the skin from it. Ready-made delicacy is most conveniently stored in the refrigerator in food foil.
Does the hostess need to have any specific knowledge of how to cook beef tongue in order to use it later for cooking salads or aspic? There is a slight nuance. In the process of cooking, the liquid is not salted at all. After removing the skin, the tongue is again placed in the broth in which it was cooked, salted and boiled for another fifteen minutes, so that the salt is absorbed into the meat. And such a broth is already better prepared for aspic.
There is another way of cooking, how to cook beef tongue in order to use it as a cut. In this case, in order to get a juicier and more flavorful meat, it should be dipped in hot water, not cold. After boiling, immediately drain the water, replace it with a clean one, heat it, and only then lower it in a pan. A language cooked in this way will form a little foam, it will better retain all the juices in itself and it will be softer and more delicate in taste.
There are small culinary finds, so you need to know how to cook beef tongue , then use the broth for cooking soups. Practice has shown that in the process of cooking, you need to add greens, aromatic spices, onions, carrots to the whole broth, without cutting anything. In this case, the liquid absorbs their aroma, which will positively affect the taste of the broth. All herbs and vegetables should be discarded, and fresh ones should already be used to make soup.
Boiled tongue contains a lot of protein, iron, so it is often used as a diet for anemia, especially in pregnant women, young children and weakened postoperative patients. Its meat is a light diet food that is healthy and tasty at the same time.
Boiled delicacy is used in the form of slices, it is part of salads. Beef tongue is used in jellied dishes, they are taken for cooking julienne. Yes, it’s just very tasty to use it with horseradish and sour cream sauce and green peas. It’s very tasty to use it with mashed potatoes.