Beef tongue: how to cook - proven recipes and important nuances

Publication in the group: Meat and offal dishes

Beef tongue is a source of B vitamins and protein. It lacks coarse fibers; therefore, it consists of homogeneous muscle tissue covered with a membrane. The mass of the offal reaches about 2 kg, so it is enough to prepare 4 or 6 large servings.

The daily intake of the product eaten should be no more than 150 g. When using the tongue, intestinal function improves and the level of hemoglobin in the blood normalizes. Based on the product, you can prepare first and second courses, snacks, salads and barbecue.

Classic recipe

Beef tongue dishes are suitable for the holiday table as a slice. The offal must be cooked properly so that it is not too tough.

If undercooked or overcooked, it will be tasteless, so the cooking time should take about 3 hours. It is recommended to add salt during cooking so that the taste is not bland. The nutritional value of boiled tongue is approximately 220 kcal per 100 g serving.

What ingredients will you need?

The products needed to prepare the treat are described in the following list:

• beef tongue – 1 kg;
• onion head – 75 g;
• bay leaf – 3 pcs.;
• peppercorns – 10 pcs.;
• salt - as needed.

Instead of beef, you can use veal tongue. The offal can be of any shade relative to the breed of the animal.

Step-by-step cooking process

The preparation of a product from an offal is shown in the following stages:

1. Rinse the tongue and remove fat from the salivary glands. Place the product in a saucepan with water and bring to a boil.
2. Immediately drain the water and add fresh water, bringing to a boil.
3. Skim off the foam, add salt and cook over medium heat for 30 minutes.
4. Add the whole and peeled onion and continue cooking for 2 hours.

5. Place the bay leaf with peppercorns and simmer under a closed lid over low heat for 5 minutes.
6. At the end of the time, place the tongue in a container with cold water for 3 minutes. and skin it.

Serving rules, decoration

Before slicing, the beef offal must be cooled to make it easier to cut into thin slices, otherwise the tongue will break. When serving, the dish is decorated with chopped parsley leaves. Garlic, mayonnaise or sour cream sauce is suitable as an addition.

Tongue: the benefits and harms of beef delicacy

This valuable product is included in dietary nutrition programs and is recommended for ulcers and gastritis. It helps normalize hemoglobin and is useful for atherosclerosis and intestinal problems. It is high in zinc and chromium, which reduce the risk of diabetes.

The tongue is indicated for pregnant women, children, and the elderly. It has no connective tissue. It is easily digestible and rich in nutrients. The product is a record holder for niacin (B3) content, which lowers cholesterol levels and reduces the risk of heart disease.

Here are other benefits:

• helps normalize blood sugar,
• regulates metabolism,
• provides muscles with protein,
• improves blood composition,
• accelerates tissue regeneration,
• relieves anemia,
• helps cope with insomnia,
• prevents migraine attacks,
• improves the synthesis of hormones and amino acids,
• regulates fat and carbohydrate metabolism.

The composition includes amino acids (replaceable and essential), which are involved in the synthesis of complex enzymes. Tongue dishes help you recover faster after surgery or an infectious disease. They restore strength and give a good mood.

The daily norm is 100-150 grams. Due to the presence of cholesterol, the serving is limited to 70-80 g for children, the elderly and pregnant women.

Chemical composition and calorie content of beef tongue

Energy value is 173 kilocalories, which is 11.3 of the calculated daily requirement. The balance of nutrients is presented in the table.

The tongue contains one and a half times more vitamin B12 than beef tenderloin, and its B5 content is almost four times higher. Beshki have a beneficial effect on the nervous system, and vitamin PP supports brain health. If you have trouble sleeping, notice hair loss, or suffer from headaches, eat organ meats more often.

There is more iron here than in regular meat. And in terms of zinc, beef by-product is superior to peanuts, oatmeal, Brazil nuts and other popular sources of this important element.

The product contains monounsaturated and polyunsaturated fatty acids. 100 grams contains half the daily dose of cholesterol (150 mg). There is a lot of chromium, which regulates glucose levels and reduces cravings for sweets.

I hope I have convinced you to include beef tongue in your diet more often, and now you know how to cook it. It's not difficult at all. Moreover, the product is a valuable source of nutrients, a universal option for holiday and everyday menus.

In the oven

Beef offal, like meat, can be baked in the oven along with vegetables and aromatic spices. This dish is a good alternative to pork or beef, because it turns out to be quite juicy, soft and delicate in taste.

What ingredients will you need?

You can cook tongue in the oven if you have the products from the following table:

Additionally, the offal can be stuffed with slices of zucchini or eggplant. Thanks to this, the meal will be more satisfying.

Instead of fresh thyme branches, you can take 1 pinch of dried spice.

Beef tongue must be wrapped very tightly in foil so that the juice does not leak out during baking.

Step-by-step cooking process

Step-by-step preparation of the treat is described in the following paragraphs:

1. Rinse your tongue thoroughly and dry it with a napkin.
2. Peel and wash the vegetables.
3. Chop the pepper into strips, divide the garlic into 2 parts.

4. Make deep cuts in the offal with a knife and fill them with chopped garlic, tomatoes and peppers.
5. Fold baking foil in several layers and place on a baking sheet.
6. Grease the surface with oil and place the meat piece on top.
7. Place thyme sprigs on your tongue and sprinkle the semi-finished product with ground black pepper.
8. Sprinkle with vegetable oil and wrap the product tightly in foil.
9. Place the dough in an oven preheated to 180°C and cook for 1 hour 30 minutes.

Serving rules, decoration

Cut the offal into slices and place on a plate, pouring olive oil on top and sprinkling with salt. When serving, decorate the treat with rosemary or thyme sprigs. No additional side dish is required because the tongue was baked along with vegetables.

Tongue in batter with sauce

Ingredients:

• cream 22% fat – 100 ml
• mustard – 2 tbsp. l.
• broccoli – 150 g
• salt - to taste
• boiled beef tongue – 300 g
• parsley and cilantro - 1 bunch each
• flour – 100 g
• vegetable oil for deep frying
• butter – 2 tbsp. l.
• egg – 1 pc.
• garlic – 4 cloves

Cooking method:

1. Prepare the sauce. Finely chop the pepper, garlic and herbs. Divide the broccoli into florets, fry the vegetables and herbs in butter for 3 minutes. Add cream, mustard and cook for 4 minutes. Grind the sauce in a blender.
2. Whisk the egg, salt and 50 ml of water in a bowl. Gradually add flour and mix thoroughly. Cut the tongue into slices and roll in the flour mixture.
3. Deep fry the tongue for 3-4 minutes and serve with sauce.

In a slow cooker

Beef tongue dishes are considered a delicacy because the offal can be served on the table for a holiday. Since cooking takes about 3 hours, the product can be stewed in a multi-cooker bowl. Thanks to this, you don’t have to constantly stand near the stove, monitoring the process of boiling the broth.

Beef tongue dishes, recipe for cooking in a slow cooker.

It is enough to wash the products, place them in the cut-out form in the device and press the button to select the appropriate program. The energy value of stewed beef tongue is approximately 125 kcal per 100 g of composition.

What ingredients will you need?

You can create a treat in a slow cooker if you have the following ingredients:

• beef tongue – 1 kg;
• bay leaf – 2 pcs.;
• onion head – 80 g;
• carrots – 80 g;
• peppercorns – 6 pcs.;
• salt - to your taste;
• celery stalk – 70 g.

Beef tongue must be fresh and of high quality. Its color should be pink or lilac. If the offal is gray in color, it means it is stale. From the above proportions of ingredients you can prepare 10 servings of snacks.

Step-by-step cooking process

Step-by-step preparation of treats in a slow cooker is described below:

1. Peel the onion and cut into 2 parts.
2. Peel the carrots, rinse under water and chop into medium-sized pieces.
3. Peel the celery stalk, wash and cut into slices.

4. Wash the beef tongue thoroughly and place the offal into the multicooker bowl.
5. Add onions with celery, carrots, bay leaves and allspice.
6. Pour in water, add salt and close the lid. Set the appliance to “Extinguishing” mode.
7. Cook the dish for 3 hours. Then transfer the meat product into a container with cold water and remove the skin from it.

Serving rules, decoration

The stewed tongue is served cold, after being cut into thin slices. As an addition, lemon slices and a sauce made with olive oil, garlic and fresh herbs are suitable. The finished sauce is poured over the top of the slices.

In a frying pan

The tongue can be fried in a saucepan until golden and crispy, after rolling it in egg batter. The treat can serve as an appetizer and main course if it is supplemented with a side dish.

What ingredients will you need?

You can fry a treat made from offal in a frying pan by preparing the ingredients from the following list:

• sunflower seed oil - for frying;
• flour – 70 g;
• salt – 2 pinches;
• ground black pepper – 2 pinches;
• boiled tongue – 300 g;
• eggs – 110 g.

To simplify and speed up cooking, it is recommended to cook and cool the offal in advance.

Step-by-step cooking process

The process of preparing the delicacy in a saucepan is described in the following steps:

1. Beat the eggs into a bowl, add salt and pepper and whisk the ingredients.
2. Add flour and mix well until smooth.
3. Cut the boiled offal into portions no thicker than 0.5 cm. Dip each one on all sides in egg batter.

4. Heat a frying pan with vegetable oil and place the semi-finished products. Fry on both sides over medium heat for 3 minutes.

Serving rules, decoration

The treat is immediately served to the table, supplemented with fresh vegetable slices in the form of tomatoes and cucumbers. Mashed potatoes or pasta are suitable as a side dish.

What to cook from beef tongue - three favorite recipes

It's great on its own, as a snack or on a breakfast sandwich. It also produces delicious dishes, many of which reach the restaurant level.

Beef tongue with garlic and nut sauce

It can be served on its own or as an accompaniment to buckwheat, pearl barley, and bulgur. If you have already cooked the tongue, all that remains is to prepare the sauce. Prepare:

• a glass of sour cream,
• the same amount of broth
• 200 g walnuts,
• garlic – 2 cloves,
• onions – 1 pc.,
• refined sunflower oil – 50 ml,
• flour – 30 grams,
• salt,
• black pepper,
• nutmeg - on the tip of a knife.

How to cook:

• Dry the flour in a dry frying pan until golden brown.
• Mix with sour cream and broth.
• Add spices, fried finely chopped onion.
• Grind nuts and garlic in a blender.
• Mix the ingredients.
• Cut the boiled tongue into thin slices.
• Pour the mixture over it and heat it in a frying pan for 3-5 minutes.
• Remove from heat. Let sit until the gravy thickens.

Beef tongue salad

It can be prepared on weekdays and holidays. Pomegranate seeds, an orange slice or a few cranberries are suitable for decoration.

Ingredients:

• boiled tongue – 200 g,
• canned green peas – 0.5 cans,
• pickled cucumber – 1 pc.,
• sesame oil - a tablespoon,
• egg – 2 pcs.,
• red onion,
• a bunch of parsley.

Procedure:

• Cut the boiled tongue into strips.
• Chop the cucumber into cubes (1 cm).
• Wash the greens and onions, dry and finely chop.
• Hard boil the eggs, cut into half rings.
• Add peas.
• Mix the ingredients in a deep bowl.
• Season with vegetable oil, mayonnaise or sour cream.

Serve the appetizer with mashed potatoes, baked sweet potatoes, or rice.

"Medallions" in batter

For the batter you will need:

• 2 eggs,
• 30 ml milk,
• a pinch of salt,
• a glass of premium flour.

Make a mix of beaten eggs and other ingredients. Sift flour into it. Stir. Knead the dough like you would for pancakes.

Dip slices 0.5-1 cm thick and fry in hot vegetable fat until golden brown. Serve warm.

On the grill

Beef tongue dishes are suitable for an outdoor picnic if the offal is fried on the grill along with fresh vegetables.

The product can also be prepared at home if the tongue is baked in the oven at a temperature of 200 °C.

What ingredients will you need?

Beef tongue on the grill must be prepared in the presence of components from the following list:

• bell pepper – 100 g;
• lemon slices – 2 pcs.;
• olive oil – 45 ml;
• onion head – 75 g;
• salt - at your discretion;
• spices - as needed;
• tomatoes – 200 g;
• beef tongue – 1 pc.

You can take sunflower or olive oil, which is available. The main thing is that it is of a refined type without a specific taste and aroma.

The proportions of the products are designed to prepare 7 servings of shish kebab.

Step-by-step cooking process

Cooking a meat dish on the grill consists of the following steps:

1. Wash the tongue, place it in a saucepan with water, add salt and boil until tender.
2. Peel the offal and cut into medium-sized pieces.
3. Place the meat slices into a container, add lemon slices, olive oil with salt and spices, mixing the mixture well.
4. Cover the dish with a lid and leave the offal to marinate for 60 minutes.
5. Peel the onions, rinse and cut into rings.

6. Wash bell peppers and tomatoes and chop into rings.
7. Alternately thread vegetables and meat onto a skewer.
8. Fry the dish on the grill until fully cooked.

Serving rules, decoration

The kebab is complemented with sauce in the form of mustard, ketchup or mayonnaise. Additionally, you can serve vegetable salad, fresh slices or pickles.

Appetizer “Pomegranate Necklace”

An elegantly decorated treat with a delicious meat component will become not only satisfying, but also the most exquisite decoration of the holiday table.

Preparation next.

Composition of ingredients

To create the dish you will need:

• pine nuts (can be replaced with other fruits) - 200 g;
• boiled tongue - 1–1.2 kg;
• potatoes - 10–12 pcs.;
• carrots - 4 pcs.;
• table beets - 4 pcs.;
• eggs - 15–16 pcs.;
• grenades - 4 pcs.;
• rock salt - optional.

Step-by-step cooking process

Step-by-step instructions:

1. Remove the pre-boiled offal from the skin, then chop it into small cubes.
2. The beets should also be cooked (boiled or baked) until soft, then cooled and coarsely grated. To obtain a tasty dish, it is necessary to use a table (ordinary) root vegetable, which is distinguished by its sweet content. The fodder vegetable is not suitable for human consumption.
3. The potatoes will have to be cooked in their jackets. To boil the product evenly, it is advisable to choose tubers of the same size.
4. Remove the peel from the cooled vegetable, then grate coarsely.

5. In the same form, arrange hard-boiled eggs, peeled, as well as ready-made carrots.
6. To easily remove pomegranate seeds, you need to carefully separate the top, without affecting the contents of the fruit, and make cuts along the sides of the peel. Then insert the knife into the center, rotate the blade, break the fruit into segments, easily separate the grains, and pour them onto a saucer.
7. Place a small culinary ring (the diameter of a bowl) in the middle of a wide flat dish, place a layer of potatoes in a circle, lightly salt it, apply a mesh of mayonnaise (squeeze from a pastry syringe or from a bag with the end cut off).
8. Place ½ amount of tongue and grated carrots above. Treat the layer with white sauce, then place the beets, sprinkle them with pine nuts, and cover them with a mesh of mayonnaise.
9. Continue assembly with the meat component and egg shavings.
10. Using the back of a spoon, coat the entire “structure” with white sauce, then decorate it with pomegranate seeds, completely covering the entire surface of the combined products with them.

All that remains is to carefully remove the ring and let the food sit for about 10–15 minutes. in a refrigerator.

How to serve a dish

A festive tongue appetizer becomes so at the stage of designing the ingredients used. The created treat should be presented on the same serving utensils on which this elegant delicacy was assembled.

Salad with mushrooms

Beef tongue can be used to make a salad, in which it goes well with meat, ham, mushrooms and vegetables. Thanks to the large list of ingredients, the dish will be very nutritious and appetizing. The nutritional value of the treat per 100 g serving varies within 100 kcal. The calorie content is low because there is no mayonnaise in the composition. Therefore, the salad is suitable for those who are on a diet.

What ingredients will you need?

Beef tongue salad should be prepared from the ingredients listed below:

• bell pepper – 100 g;
• ham – 100 g;
• wine vinegar – 45 ml;
• beef – 150 g;
• beef tongue – 200 g;
• ginger – 5 g;
• watercress - as needed;
• pickled cucumbers – 75 g;
• butter and vegetable oil - for frying;
• onion – 75 g;
• granulated sugar – 50 g;
• table vinegar – 30 ml;
• champignons – 200 g.

Instead of ham, you can use smoked sausage. Pickled cucumbers can be replaced with salted ones. Substituting products will not affect the taste of the treat. The above ingredients are enough to create 4 servings of salad.

Step-by-step cooking process

Prepare the treat by following these steps:

1. Place the meat in a pan with water and boil for 30 minutes.
2. Peel the onions and chop into thin half rings.

3. Place the vegetable in a container, pour in a mixture based on granulated sugar, hot water and table vinegar, leaving to marinate until the treat is served.
4. Wash the mushrooms, cut into slices and fry in vegetable oil and butter until the liquid has completely evaporated.
5. Wash the cucumbers and chop into strips together with the ham and tongue.
6. Wash the pepper and chop into thin half rings.
7. Grind the ginger on a fine grater, chop the boiled meat.
8. Place pickled onions, peppers and ginger on the bottom of the salad bowl.
9. Place all the chopped meats on top and add mushrooms and cucumbers.
10. Pour wine vinegar over the ingredients and mix well.

Serving rules, decoration

The finished dish is transferred to a plate decorated with lettuce leaves. No additional garnish required.

Jellied recipe

Beef tongue dishes in the form of aspic can be prepared in one large container or distributed among individual portioned plates. The ingredients can be cut into thin slices or cubes, placed in a container and covered with broth.

What ingredients will you need?

Beef tongue-based jellied must be prepared in the presence of components from the following list:

• broth – 250 ml;
• canned peas – 100 g;
• gelatin – 30 g;
• greens - as needed;
• canned corn – 100 g;
• salt - to your taste;
• beef tongue – 200 g.

It is best to use parsley leaves as herbs intended to decorate a dish. From the indicated proportions of components you can prepare approximately 3 servings of aspic.

Step-by-step cooking process

Preparation of aspic is possible if the following steps are followed:

1. Rinse the beef tongue and boil until tender in lightly salted water for 2 hours.
2. Transfer the offal into cold water and remove the skin.
3. Cut the peeled delicacy into small cubes and place in a separate container.
4. Place the gelatin in a bowl and pour in the broth.
5. Add corn and canned peas to the tongue. Divide the resulting mixture into small bowls.
6. Heat the swollen gelatin over low heat and distribute into bowls with ingredients.
7. Place the preparations in the refrigerator for 2 hours.

Ready.

Serving rules, decoration

The treat is served to the table, first garnished with parsley leaves and viburnum berries. For a side dish, it is best to prepare mashed potatoes.

Cold pork tongue appetizer

Ingredients:

• pork tongue – 2 pcs.,
• green onions (white part only) – from 2-3 arrows,
• garlic – 3-4 cloves,
• soy sauce – 1 tbsp,
• black rice vinegar – 0.5 tbsp.,
• rapeseed oil (or regular vegetable oil) – 3 tbsp.,
• chili – 2 tbsp.,
• white sugar – 0.5 tbsp,
• salt – 0.25 tsp.

Cooking method:

1. The recipe for this cold appetizer is absolutely simple, but the result is guaranteed. So, we bought pork tongues, fortunately this by-product is not in short supply, and you can buy it without any problems.
2. Rinse the tongues, remove any scraps of tissue, put them in a saucepan, cover with cold water and put on fire.
3. Bring the liquid to a boil, reduce heat to low, descale and cook for 20-30 minutes. Then drain the broth and rinse the boiled tongues with cold running water. Once the tongues have cooled enough to avoid getting burned, remove the skins from them. Set aside to cool further.
4. While the tongues are cooling, you can prepare the dressing. Rinse the green onions, separate the white parts from them and cut them into strips lengthwise. Peel the garlic and chop into small cubes - do not put it through a garlic press, but chop it.
5. In a bowl of suitable volume, mix light soy sauce, black rice vinegar, chili oil, Ajinomoto-Weijing seasoning, white sugar and salt and stir until the sugar and salt dissolve. If necessary, adjust the taste of the dressing to your liking (add salt, sweeten, add vinegar or chili oil).
6. Cut the cooled tongues into thin slices and place in a salad bowl in which the dish will be served. Pour the prepared dressing over the tongue slices.
7. Sprinkle chopped garlic on top of the tongue slices in the serving plate and arrange onion straws evenly on top.
8. In a small saucepan, heat the rapeseed (or vegetable) oil over medium heat, add the Sichuan Huajiao pepper to the oil and fry it in the oil until aroma appears and color begins to darken.
9. As soon as the peppercorns begin to darken, remove the saucepan from the heat and pour hot oil through a metal strainer over the tongue slices, on top of which are chopped garlic and onion straws.
10. The room will immediately be filled with the aromas of Chinese cuisine. If desired, you can add chopped cilantro to the appetizer.
11. The finished appetizer can be served immediately. A fragrant, filling and tasty snack before lunch.

Cold smoked dish

It will take about 8 days to cook beef tongue using the cold smoking method. During this time, the offal should be well saturated with brine and become quite juicy and soft in taste.

What ingredients will you need?

A cold smoked dish must be prepared from the products listed below:

• beef tongue – 5 kg;
• bay leaf - as needed;
• onion heads – 150 g;
• chopped parsley – 20 g;
• granulated sugar – 100 g;
• thyme seeds – 10 g;
• dill seeds – 20 g;
• salt – 500 g;
• garlic - 10 cloves.

If desired, you can include basil and cilantro leaves in the greens. The taste and aroma will become more intense. If the container with brine and offal does not fit in the refrigerator compartment, it can be kept in the cellar or basement, where the temperature will not exceed 5 °C.

Step-by-step cooking process

The process of preparing a treat based on beef tongue is described in the following steps:

1. Clean the offal, remove the salivary glands, rinse and dry with a paper towel.

2. Place peeled and pounded garlic, granulated sugar, salt, chopped onion, parsley, bay leaf, thyme and dill seeds into a shallow container.
3. Thoroughly rub the semi-finished product with the resulting mixture, place the workpiece in an enamel bowl, cover with a lid and place pressure on top.
4. Send the workpiece to a cold place for 8 days.
5. During the pickling process, shift the tongues from top to bottom every day, pouring brine over the product.
6. At the end of the time, wash the offal, soak it, dry it a little and smoke it with cold smoke for 2 days.

Serving rules, decoration

After smoking is completed, it is recommended to keep the appetizer for 24 hours in the refrigerator compartment so that the beef tongue is well saturated with smoked smoke. The dish is served with any side dish, supplemented with fresh vegetables or a salad based on them.

Rassolnik

Beef tongue dishes can be served at lunchtime if you prepare rassolnik based on the offal. The hot product tastes moderately fatty, nutritious and satisfying.

What ingredients will you need?

Rassolnik should be prepared from the products described below:

• water – 4 l;
• beef tongue – 1 pc.;
• potatoes – 500 g;
• bay leaf – 3 pcs.;
• onion – 150 g;
• sunflower oil – 30 ml;
• butter – 20 g;
• carrots – 150 g;
• tomato-based paste – 50 g;
• pearl barley – 150 g;
• brine – 200 ml;
• fresh herbs - optional;
• sour cream - for serving;
• pickled cucumbers – 200 g;
• salt - to your taste;
• ground black pepper – as needed.

Pickles should be crispy and dense so that after frying they do not turn into mush.

Step-by-step cooking process

Creating the first dish is described in the following steps:

1. Rinse pearl barley and soak in cold water for 2 hours.

2. Rinse the beef tongue and place it in a saucepan with cold water.
3. Bring the ingredient to a boil. After 10 min. Drain the hot water and rinse the offal.
4. Place the ingredient back into a clean saucepan, add fresh water and bring to a boil.
5. Carrots and onions 1 pc. Peel, cut into 4 parts and add along with chopped herbs to the broth with tongue. Cook the dish over medium heat for 2 hours. Towards the end of cooking, add salt to the broth.
6. Remove the finished tongue, place it in cold water, peel it and cut it into strips.
7. Filter the broth and pour it back into the pan, boiling in it for 40 minutes. pearl barley
8. Peel the remaining onions and carrots, rinse, cut into cubes and bars, respectively. Chop the cucumbers into cubes.
9. Sauté ½ of the onion and cucumbers in butter over medium heat for 3 minutes, stirring lightly.
10. Pour the broth into the saucepan and simmer over medium heat for 20 minutes.
11. Cut the potatoes into cubes, place in a saucepan and boil for 15 minutes.
12. In another saucepan, fry the rest of the onion with carrots and adding tomato paste. Place the roast in a saucepan and boil for 5 minutes.
13. After the time has passed, add the stewed cucumbers, pour in the brine, add bay leaf and pepper.
14. Simmer the dish for 15 minutes. under a closed lid over low heat.
15. Chop the greens, add to the soup along with the tongue and remove the pan from the heat, allowing the treat to brew for 20 minutes.

Serving rules, decoration

When serving, season the pickle with sour cream and add bread.

Tongue appetizer with horseradish

Ingredients:

• 1 beef tongue, weighing 1.2-1.5 kg
• Bay leaf
• Salt
• Black peppercorns
• Sauce with horseradish and beets (store-bought or grated horseradish + boiled beet juice)

Cooking method:

1. Boil 3-4 liters of water in a large saucepan. Add salt.
2. Clean the tongue from large tubes and fat (if necessary). Place the tongue in boiling water and cook for 2 hours over low heat.
3. Skim off any foam if it has formed. An hour after cooking, add bay leaves and peppercorns.
4. Make a test: pierce the base of the tongue with a thin sharp knife; if there is no blood, then it is ready.
5. If liquid mixed with blood is released, then cook for another 30 minutes, then repeat the test. You should not overcook the tongue, as it will be too soft and will fall apart when cut.
6. The larger the tongue, the longer the cooking time. Pork, lamb and veal tongues are cooked accordingly less.
7. When the tongue is ready, remove it and place it in previously prepared cold water for 10 minutes. Then remove the skin like a stocking.
8. Return the tongue to the broth and keep it there until serving.
9. Slice thinly before serving. Delicious as an appetizer with horseradish sauce, on sandwiches, or in salads. You can also bake the tongue in a creamy sauce, with mushrooms, and cheese.

Useful tips and tricks

Helpful tips and tricks:

• It is necessary to cook the offal in salted water so that the vitamins in it do not turn into a decoction;

• When purchasing a product, you must pay attention to the presence of a sanitary service stamp indicating that the ingredient has been tested;
• It is recommended to check the readiness of the product not with a fork, but with a wooden skewer, and clear juice should appear;
• To make the ingredient soft, it should be cooked over low heat for 3 hours 30 minutes.

Dishes prepared with beef tongue are characterized by a low calorie content. Therefore, they can be eaten by those who control their weight. The offal goes well with any ingredients and can be added to salads, soups and other treats.

How to use broth after boiling beef tongue?

When prepared according to the rules, it turns out transparent, aromatic, and rich. Proteins, fats, minerals and aromatic substances pass into it. The decoction is rich in vitamin B12. A one-hundred-gram serving contains half the daily requirement. Don't throw away such a nutritious product.

You can cook delicious borscht, pickle soup or vegetable soup with it. It is used to make sauces. Buckwheat and pasta are cooked on it, which significantly increases their nutritional value. They also make excellent jellied meat or aspic from clear broth, but add boiled chicken, vegetables, and other offal as filler.