What dish from the language - the most delicious, only knows the person who once prepared this magic product. Repeat the miracle is possible if you study the necessary information and view snacks photos, the technology of making dishes from an unusual product. To taste did not fail, and the food was pleased, the first thing to do is to purchase beef tongue of excellent quality.
How to choose and prepare beef tongue
When choosing on the market or in the store, the hostess should consider the criteria for selecting a quality product:
- Odor. If he has a strange odor, you are a stale product. Fresh meat products always have a natural meat smell.
- Color. Choose violet or pink. The color determines the amount of iron: the shade closer to the violet, the more it is. Grayish color means stale, light pink, whitish color - the product was frozen.
- Structure. A quality meat product has a dense consistency, high elasticity, and it is solid. After clicking on the pulp, you will see: the pit immediately aligns. If the pulp is very soft, the product has been frozen several times.
- Liquid. When the incision is a little clear juice. Pre-thawed meat emits a large amount of liquid.
- Storage. The packed product is stored up to five days 0-5 °.Is the shelf life on the packaging more than expected? The product has preservatives.
- Rules and norms. Pay attention to the conditions in which meat is offered. Each animal is certified according to sanitary standards, a stamp is stitched on them indicating that the animal was healthy.
How much and how to cook
Before cooking, a fresh tongue is released from the lymph nodes, larynx, sublingual muscle tissue and bone. If you pre-soak meat in cold water for 30 minutes, the process will be simplified. Then the fat is removed, the product is cleaned of blood, washed under a stream of cold water. Frozen language before the sale is cleaned, so at 18-20 degrees the meat product is thawed, washed and cooked.
Do not attempt to defrost the product by pouring water, or in a microwave. Taste qualities will deteriorate: rapid defrosting affects juiciness and consistency. How much to cook the tongue of beef depends on the way and the preparation for cooking. Someone uses "old proven" saucepans, someone more like a multivarker. Below are the options for cooking in different ways.
In the saucepan
The cooking time ranges from two to four hours. Beef is prepared longer than veal tongue, how to cook and how long, depends on the size of the product. Weight is about 0.8-2 kg. How much should you cook the tongue? If the weight exceeds 1.5 kg, the cooking time is proportionally increased by an hour and a half. The procedure is as follows:
- Pour water into the pan, bring to a boil.
- In the boiling water lower the tongue, bring again to a boil, taking off the foam, boil it for another 15 minutes.
- Empty the water and pour it into the pan.
- Put the semi-boiled product in boiling water and cook for 2 to 4 hours, but no more.
How much optimal time to cook beef tongue is difficult to pinpoint, it all depends on the product. Check the readiness, notching the pulp: ready-made meat emits a clear juice. If the liquid is cloudy, you need to boil it still. Recommendations:
- Salt for the end of cooking: salt immediately, you risk getting a hard product.
- For a pleasant aroma, add bay leaf, peeled and chopped carrots, onions, black peppercorns.
- Add seasonings and vegetables costs after half an hour of cooking.
After taking the language, lower it immediately for 3 minutes. In cold water. Peel off the fat and skin when it cools down, for this, the product is placed in cold water and the cleaning process is easier and easier. Recipes how to cook tongue, cooked in a saucepan, the mass is a variety of salads, sandwiches, jellied and many other tasty, nutritious, delicious dishes.
In the steamer
To keep the maximum of useful substances, the tongue is cooked in a double boiler. Caloric content is minimal, but there is a maximum of taste. Prepare 1 lemon, seasoning from Italian herbs( spices can also pick up and at your discretion), salt and hard cheese. To make the dish juicy and preserve all the flavors, we need to prepare the meat delicacy in foil:
- Cut the peeled tongue into medallions one centimeter thick.
- We stack 4 pieces on a foil spiced with spices. Each square of material should be enough to wrap the ingredients in a pouch.
- Evenly salt, sprinkle with lemon juice and collect "bags" of foil.
- We put the steamer on the grill and cook for 1.5 hours.
- After the time, we take out, cool, carefully unfold and take the pieces. The liquid must remain in the foil.
- We clean the peel, put the tongue back into the pouches, sprinkle the cheese, wrap it and again into the steamer for 5 minutes.
In the multi-pressure cooker
How to cook beef, pork, cereals and soups in a multivark, a secret for many housewives. The device significantly reduces the waste of time and simplifies cooking. How to properly brew the language in a multivark, every owner of this magnificent device should know. Procedure:
- Thoroughly flush the tongue.
- Clean one bulb.
- Pour the meat product into the pan of the multivark with water and set the steam cooking mode to "Steam".Boil two minutes, drain the liquid, take it out.
- Rinse the saucepan, put it back into place, put the tongue back, adding to it a peeled bulb, bay leaf, garlic, black peppercorn.
- Set the "Quenching" mode to 3 hours.
- Salt half an hour before the end of the meal.
- Finish the tongue in a warm state.
- Strain broth, without onions, make the basis for a delicious soup.
Recipes of dishes from the boiled beef tongue
In the meat assortment, the taste of the products and the destination are different. From the main ingredient you can prepare a cold, jellied, baked and other dishes. Many people still do not understand the difference between a chill and a jellied dish. Note: these are not the same dishes. How much to cook the meat of the tongue, we have already figured out, and the next stage is the selection of the best recipes.
How to prepare a jellied
The gelling element of a dish is gelatin, due to which the hardening occurs quickly, and the consistency of the dish becomes more elastic. The basis of the jellied is meat without the addition of articular parts. How much to cook properly is the beef tongue for jellied? After removing the foam, it is boiled for 30 minutes. After half an hour the tongue is taken out, cleaned of excess skin under cold water. The tongue is returned to the pan, add the onion and carrots, cook for an hour and a half. Preparation:
- Put cold tongue in cold boiled water.
- Whiten with whipped protein and salt broth( boil it with whipped protein for 3 minutes and completely cool).
- Strain the jelly stock through gauze, add salt and 30 g of gelatin.
- In the jug, add the sliced tongue, pieces of carrots, boiled quail eggs, corn and greens.
- Fill with broth and refrigerate. It will be delicious!
Salad with boiled tongue and fresh cucumber
Light mood and warm summer emotions will give a delicious salad. Important nuance: although the cucumber in the composition of the dish is fresh, it should not be salted separately. He will let out excess juice, and the salad will not be juicy, but watery, which will affect the quality of taste. To prepare a salad you will need:
- boiled beef tongue - 300 g;
- cucumber and bulbs - half the product;Hard-boiled eggs
- - 3 pieces;
- favorite solid cheese - 100 g;
- salt and mayonnaise - to taste.
Cut cubes, tongue, cucumber, eggs, then pickle onions. Pour the onions cut into half rings with boiled water, apple cider vinegar and fall asleep with sugar. Hold for five minutes, drain the liquid. We lay on the dish layers: tongue, cucumber, onion, eggs, salt, cover with a net of mayonnaise. Three cheese, sprinkled on top - a delicious salad is ready.3-4 servings for 15 minutes - fast and appetizing.
Boiled tongue baked with mushrooms in the oven
Another festive and fragrant dish. How much you need to cook the language of beef we sorted out earlier, and additional ingredients for it are:
- butter - 2 tablespoons;
- fresh or frozen mushrooms - 0,5 kg;
- mayonnaise, sour cream or sour cream sauce - 2-3 tablespoons;
- hard cheese - 150 g;
- peeled walnut - 100 g;
- greens and salt.
- Use a thin layer of vegetable oil to grease the baking tray.
- Put the cut tongue 1 cm thick
- Lubricate the top layer with sauce or mayonnaise, a little bit of salt.
- We stack crushed walnuts.(For a bright taste, do not break too finely the walnut.) Salt neatly: the cheese on top will give its "salty" note.)
- After the walnut, the next layer is the onion fried in onion and the top fried mushrooms with greens.
- We put mayonnaise on mushrooms and rub cheese.
- We send it to the oven for half an hour.
- We spread the dish on plates, decorating with Bulgarian pepper and greens.
Video: how long to cook a veal tongue until ready
How fast and easy is the cooking of beef tongue, you learn from the master class from Emma's grandmother. You can visualize the right amount of ingredients, apply all the secrets and cook a deliciously juicy beef tongue. In the video below, the most important details of cooking delicatessen, which are used in all kinds of dishes, are taken into account.