Tongue in a slow cooker - 7 delicious homemade recipes

Tongue cooked in a slow cooker can be served as a separate appetizer, or as a component of various salads. To prepare this dish you will need water, salt and spices.

Fresh, high-quality tongue has a dense structure and a purple tint. When you press with your finger, the hole should disappear.

The tongue must have a stamp from the veterinary service confirming that the animal was healthy and the product is safe for consumption.

If a cloudy liquid is released during the cut, it means the tongue was frozen again. This should also be indicated by a grayish tint. This product does not contain any beneficial substances. A stale tongue will emit an unpleasant odor.

Tongue is a very delicate product and should be stored in the freezer for a short time.

How to cook tongue in a slow cooker

Before cooking the tongue in a slow cooker, wash it thoroughly and clean it of mucus and dirt using a knife. It is impossible to remove the skin from the raw product because it is slippery and cannot be trimmed.

After this, the raw tongue is soaked in cold water for 30 minutes. After rinsing again under running water, the offal is placed in boiling water and boiled. The water should cover the tongue completely.

Cooking of the tongue occurs at a minimum temperature. You can use the “Cooking” or “Stewing” mode.

50-60 minutes after the start of cooking, remove the tongue, cool slightly and remove the skin. It is worth starting from the base and moving towards the end of the tongue. If the film is difficult to remove, it means that the offal is not cooked enough. Do not cool the tongue completely, otherwise it will be difficult to remove the film.

{banner_vnutri-kontenta-1}

The completely cleaned tongue is again placed in the multicooker container, filled with water, salt and spices are added, and cooking is continued until fully cooked. For a richer taste and aroma, you can add an onion, bay leaf, whole carrot, and a few cloves of garlic to the water. During the cooking process, it is worth removing the foam that forms on the surface.

A fully prepared offal will be easy to cut, and the middle of the tongue will have a delicate pink color. If you pierce it with a fork, the juice that comes out should be clear.

To make the tongue tasty, before starting cooking it is necessary to clean the offal from blood, veins, and connective tissue. You should also rub the surface of your tongue with lemon juice.

Useful tips

Beef tongue is a product that takes quite a lot of time to prepare. Cooking it correctly is not that difficult, but sometimes people make simple mistakes that can cause the finished dish to taste completely different.

Before cooking, it is pre-soaked for 30 minutes in water, washed well and boiled. To make it more aromatic, you can add peppercorns, bay leaves, onions, carrots, and celery during the cooking process.

During cooking, the tongue expands, so the multicooker bowl should be at least three times larger in volume for it. Cooking time also depends on its size. The larger it is, the more time is needed - from 3 to 4.5 hours. It takes about 2-2.5 hours to cook a small tongue, but after cooking you must definitely cut it and see whether it is cooked or not.

Beef tongue in a slow cooker

Fresh beef tongue exudes a meaty smell, has a purple or pink color and a dense structure. After pressing, the hole should level out in a matter of seconds. When the cut is made, a small amount of fluid is released. Raw tongue in an airtight container can be stored for up to 5 days. A longer shelf life indicates the presence of preservatives.

If the offal is frozen, it should be thawed at room temperature. Rapid defrosting using hot water or a microwave will negatively affect the taste.

To make your tongue more juicy, you should put it in boiling water rather than cold water.

Ingredients:

• 1 beef tongue;
• salt, spices;
• onion and carrot.

Cooking method:

1. Before cooking, soak your tongue in cold water for an hour.
2. Thoroughly clean the product from dirt and wash.
3. Place the tongue in the multicooker and set it to “Cooking” mode. If the tongue is very large, it should be cut into several parts. The first stage of cooking should last about 15 minutes.
4. After this, the tongue is removed from the boiling water, washed under running water, and placed in clean water.
5. The second stage of cooking lasts 3 or 3.5 hours. Half an hour before the end of cooking, add onions, salt, carrots and spices to the broth.
6. The completely finished product is placed in cold water for a few minutes. After this, the skin is removed, cooled and cut into portions.

Beef tongue cooked in a slow cooker can be kept in the refrigerator for no more than 4 days. It can be used to make sandwiches, salads or served as a separate dish. And the finished broth is used to make soups.

Recipe Description

Boiling beef tongue in a slow cooker is much easier than, say, on a gas stove: you don’t have to worry about descaling and the amount of boiled-off liquid. It will take a long time to cook, so being able to leave it without close attention is a big advantage.

Beef tongue is a delicacy in many national cuisines. Our cooking is no exception. This meat is valued for its tenderness and rich aroma. It's similar to stew or brisket. It makes an excellent appetizer, aspic, salads and simply sliced.

I have to admit that I was a little scared to buy it for the first time. After all, it’s not every day that you bring home such an unusual product from the market. But I reminded myself that it was just another part of the animal, no different from beef ribs, shin, loin or brisket.

If you decide to buy beef tongue, you will be surprised to see that it is a fairly large piece of meat, so it will make at least two dishes: for example, salad and aspic.

To cook beef tongue in a slow cooker, you need to boil it for several hours with onions, carrots and bay leaves. You can also add celery, garlic and hot pepper if desired. After cooking the beef tongue in a slow cooker, you will need to remove the thick, tough skin from it (I will tell you how to do this quickly and easily). The tongue of large animals is covered with rough skin, unsuitable for food. If you've ever had your hands licked by a cat, then you know what I'm talking about. True, the cat's tongue needs to be multiplied 20 times...))

As the meat cooks, your kitchen will be filled with a rich and mouth-watering aroma that will have your mouth watering long before it's ready. So let's start cooking.

Veal tongue in a slow cooker

This product, compared to beef, contains a lower percentage of fat content and weighs no more than 0.6 kg. Good quality chilled tongue has a hard shell and a soft consistency. There should be no damage or signs of drying on the surface. This product can be stored in the freezer for up to 8 months.

Before cooking veal tongue in a slow cooker, it must be soaked in lightly salted water for 12 hours. After this, the offal is thoroughly washed and cleaned.

To determine readiness, the tongue must be pierced with a sharp object. It should be soft inside.

Ingredients:

• 2 languages;
• 1 onion;
• 1 carrot;
• salt, pepper, spices.

Cooking method:

1. Place the peeled tongues in a container, add water and cook for 10 minutes in the “Cooking” mode.
2. After this, remove the films from the broth, add vegetables, salt, spices and cook using the “Stew” program until fully cooked. Three hours is enough.
3. Cool the product, remove the tough skin and cut into thin slices.

Veal tongue can be wrapped in foil and stored in the refrigerator for up to two days. Serve with green peas or vegetable salad.

{banner_vnutri-kontenta-2}

What can be prepared from boiled offal?

There are a huge number of dishes using this by-product, for example, salads, first and second courses, snacks, etc. Let's look at a few popular and simple recipes.

Salad with tomatoes

A simple dish that is suitable for both daily use and holidays. The quantity of products is designed for 3 servings.

For this recipe, prepare the following ingredients: boiled beef tongue, 125 g of hard cheese, 100 g of homemade mayonnaise, half a can of olives, 2 tomatoes, salt and pepper.

Cooking process :

• Boil the product using any of the above methods and cut it into strips;
• Grate the cheese on a coarse grater, the olives into rings, and the tomatoes into cubes;
• Combine all ingredients by adding salt, pepper and mayonnaise. Stir and serve.

Original aspic

Many families have a tradition of cooking aspic for the holiday. We suggest preparing an original version with jelly.

To prepare a dish according to this recipe, you need to take the following products: 125 g of tongue, 55 g of green peas, 250 ml of broth, bay leaf, 1 tbsp. dry red wine, 0.5 tbsp. white wine vinegar, 1 tbsp. a spoonful of salt, a clove of garlic, 50 g of canned pepper, olives and peppercorns.

Cooking process :

• Boil the offal not in plain water, but add laurel, wine, vinegar, chopped garlic, salt and pepper. Boil the peas and cut the pepper into cubes;
• Remove the offal and cut into thin strips, and strain the broth through gauze folded in several layers;
• Take any form and pour some broth into it. The layer thickness should be approximately 0.5 cm. Place the mold in the refrigerator for an hour. After the time has passed, take it out and put the tongue, peas and pepper there. Pour in the remaining broth and refrigerate until completely set, or preferably overnight. To transfer the aspic to a flat dish, lower the pan into boiling water for a few seconds, and then simply turn it over. Garnish with olives.

Holiday rolls

If you want to surprise your guests, then prepare this original dish that both adults and children will enjoy. The amount of ingredients is designed for 6 servings.

Boiling beef tongue in a slow cooker is much faster and easier than on the stove. Tender and juicy, it is not only tasty in itself, but also serves as an excellent basis for further preparation of appetizers or delicious salads.

Boiled beef tongue is an exquisite delicacy that can decorate any table. And since tongue is not cheap, you want it to be cooked correctly: to become soft, and at the same time not to be overcooked and turn into jelly.

A multicooker will help you cope with this task brilliantly: due to circular heating, beef tongue in a multicooker will cook faster and will be, as they say, “just what the doctor ordered.” At the same time, the multicooker will practically cook it itself, leaving only a very small preparatory part for us. I cooked beef tongue in a Redmond multicooker, but your multicooker (if you have an appliance from another company) will do just as well.

I only boiled half the tongue, since that’s how much I needed to prepare my signature :) salad, but the whole story is exactly the same.

Pork tongue in a slow cooker

The tongue of a young animal weighs approximately 250 g and is cooked in a slow cooker for about an hour. The product obtained from an older animal can weigh up to 500 g, and the cooking time increases to two hours.

There are a large number of bacteria on the surface of a raw tongue. For this reason, it should be washed with special care. You can use a knife or brush.

If, after the first stage of cooking, the tongue is immersed in cold water, the skin will come off much easier.

To obtain a beautiful golden broth, place a well-washed onion in its peel into the water. Various roots and spices are also added.

To make the pork tongue in a slow cooker juicy, add salt at the end of cooking.

Ingredients:

• 400 g pork tongue;
• 1 onion;
• 1 medium carrot;
• 3 bay leaves, parsley root and other spices;
• 1.5 liters of water;
• salt;
• oil, thyme.

method :

1. Clean the tongue and cook on the “Cooking” mode for 1 hour. Remove from the broth, remove the film. Pour out the water.
2. Place tongue, whole carrot, onion and spices in a bowl. Add salt. Fill the contents of the bowl with clean water.
3. Cook for 1.5 hours using the “Stew” mode. The multicooker lid must be closed.
4. Before slicing the offal, it should be pre-cooled. Then the pieces will be more even.
5. Cut the finished tongue into slices and place in a bowl greased with butter. Place a few sprigs of thyme on top.
6. Continue cooking for 10-15 minutes using the Baking program. When serving, discard the thyme.

The tongue can also be prepared with a sauce of sour cream, crushed garlic and spices. Thin slices should be placed on the bottom of the bowl, poured with sauce and baked for 30 to 60 minutes. For this amount of ingredients, it is enough to take 120 ml of sour cream.

Festive dish

We invite you to prepare a beautiful and unusual-tasting dish in a slow cooker. It can decorate any table and surprise even gourmets.

Ingredients:

• Beef tongue;
• Veal kidneys – 2 pcs.;
• Ham – 200 gr.;
• Beef – 300 gr.;
• Hunting sausages – 5 pcs.;
• Pickled cucumbers – 5 pcs.;
• Carrots – 4 pcs.;
• Onion – 3 pcs.;
• Tomato paste – 2 tbsp. l.;
• Canned olives;
• Olive oil;
• Black pepper;
• Greenery;
• Lemon.

Preparation:

1. Rinse the tongue with beef and put it in a slow cooker.
2. Add water and leave to cook for about 15 minutes.
3. Remove any foam that has formed and leave to cook for another half hour.
4. Prepare veal kidneys: rinse, remove fat, cut into strips. Leave for 10 minutes, adding soda.
5. Then transfer the buds into a deep container and let it brew for 20 minutes, first adding salt and wine vinegar.
6. Peel the onion and carrots, chop finely and fry in tomato paste. Mix with chopped cucumbers.
7. Fry hunting sausages with ham until light golden brown.
8. When ready, remove the tongue and remove the skin, cut into strips and return to the pressure cooker. Place the chopped beef here too.
9. Add prepared onions with carrots and cucumbers, sausages with ham and kidneys to the meat.
10. Add olives and pepper and sprinkle with lemon juice.
11. Leave to cook for another half hour.
12. Place the finished dish on the greens and you can add sour cream on top.

Bon appetit!

Steamed tongue in a slow cooker

Steamed food contains a large amount of useful substances and is suitable for people who adhere to healthy eating rules or are on a diet. Any offal can be used for cooking.

Ingredients:

• 1-1.5 liters of water;
• 4 pork tongues;
• spices (bay leaf, black pepper), salt.

Cooking method:

1. Rinse the offal thoroughly and soak in water for one and a half hours.
2. Pour water into the bowl and add spices.
3. Place a special sieve for steaming in the multicooker. Put tongues in it. Cook for 90 minutes using the “Steam” mode.
4. After finishing the program, remove the finished tongues, place them in cold water for 4-5 minutes, and then remove the hard skin.
5. Cool the tongues completely and cut into thin pieces.

Steamed tongue in a slow cooker can be served as an independent dish, or as a component of a salad.

{banner_vnutri-kontenta-3}

Boiled tongue

First of all, let's look at a simple recipe for how to cook boiled tongue.

Ingredients:

• Beef tongue;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Salt and spices to taste.

Preparation:

1. Rinse the tongue and place it in the multicooker bowl.
2. Peel the carrots and onions and place in a bowl.
3. Select the “Extinguishing” mode and close the lid.
4. Cook for at least three hours.
5. After an hour, add spices to taste.
6. About twenty minutes before the end of cooking, the broth in which the tongue is cooked must be salted.
7. The skin must be removed from the finished tongue and served cut into portions.

Bon appetit!

Benefit

The product is useful for many diseases. Doctors recommend using it for children and pregnant women. Thanks to the presence of zinc, the product becomes useful for dermatological ailments. This component allows you to produce insulin naturally, which is important for diabetes.

Beef tongue has few calories. Since it does not contain connective tissue, it is easily absorbed by the body. It is useful to use the product if you have a stomach ulcer, anemia, or gastritis. It will help eliminate insomnia and migraines. 100 g of product contains the daily requirement of vitamin B12, which is important for the human body due to the regulation of the metabolism of carbohydrates and fats. That is why it is useful for all people.

Pork tongue is no less healthy than meat, moreover, it has low energy value and is affordable. At the same time, the dish is tasty, tender, juicy, equally attractive both hot and cold. However, not all housewives prepare it at home regularly. The reason most often is that the process of cooking a tongue is quite lengthy, and not every modern woman can afford to stand at the stove for several hours, constantly monitoring the water level in the pan. Those who have a multicooker will not have such problems: the pork tongue in a multicooker cooks faster, without causing any trouble to the housewife: she can do any other thing, and the smart unit will do all the work on its own.

Contraindications and harm

Any product under certain conditions can cause harm to the body. Be careful with beef tongue or completely exclude this dish from your diet for those who:

• over 50 years old;
• has breathing problems, including bronchial asthma;
• prone to allergies and allergic rhinitis;
• has problems with the thyroid gland;
• suffers from individual intolerance to the product.

If you have any health problems, it is better to consult a doctor before eating this delicacy in order to avoid problems in the future.