How to cook beef tongue for the holiday table. Hot dish, boiled, aspic

Publication in the group: Meat and offal dishes

Beef tongue is an invaluable product both for human health and in terms of culinary experiments when creating banquet dishes. This dietary delicacy has a whole range of microelements beneficial to the body, vitamins A, C, E, group B. The delicate and soft texture of the tongue will allow you not only to prepare a treat that melts in your mouth, but also to present it to the festive table in an elegant design.

The simplest recipe for boiled tongue

The recommended method of using the offal will become the basic basis for the subsequent creation of various variations of cold appetizers and hot dishes for festive feasts.

Composition of ingredients

The table shows the products needed for cooking:

Parsley root can be replaced with a few sprigs and a piece of the underground part of celery. The smell of its greens is similar to parsley and cilantro. The root of this culture has pleasant pungent notes, which will enrich the broth and the product cooked in it with a unique aroma and piquant flavor.

Step-by-step cooking process

Sequence of stages of creating a dish:

1. First you need to process the meat ingredient. If it is frozen, the product should be thawed completely, as the tongue may cook unevenly and remain tougher in the middle.

2. For proper preparation, the beef component must be rinsed under running water. During this procedure, the tongue should be cleared of mucus and the rough surface should be scraped well with a knife.
3. After this, you need to put the product in a pan, add drinking water, then heat the composition to a boil.
4. When the tongue has been boiled for 3–5 minutes, it must be removed from the liquid, rinsed again, and then placed in a clean container.
5. Now you need to fill the bowl with freshly boiled water in a volume exceeding the offal by 3-4 fingers. Keep in mind the cooking time and the possibility of liquid evaporation.
6. Next, you need to bring the mixture to a boil, remove the resulting foam, then, reducing the flame to the minimum setting, cook the tongue for 1–1.5 hours. Cooking time depends on the size and weight of the product.
7. In the middle of the process, add salt to the broth, about 25–30 minutes. Before cooking is complete, you need to place peeled carrots, chopped parsley root into the liquid, throw in peppercorns, bay leaves and both types of onions.
8. You can check the readiness of the meat using a sharp wooden stick. If it is inserted into the skin, and it is easy to do, then the appearance of light juice indicates the need to complete the process.
9. Now you need to carefully remove the tongue from the broth, place it in a spacious bowl with ice or water, and keep the product in this composition for no more than 3-5 minutes.
10. Then you have to drain the liquid, pry the edge of the skin with a knife, and then easily remove it.

The finished delicacy can be used hot or cooled, depending on the desire and intended use of the food.

What can I add?

It is recommended to supplement the recipe with clove buds and sprigs of fresh fragrant plants.

How to serve a dish

Beef tongue (you can prepare several different meat snacks at once for the holiday table) goes well with soft cheeses, young herbs and vegetable salads. In the Caucasus, it is customary to serve cold cuts with brine - a sauce made from a large amount of chopped garlic, diluted with hot broth or not very thick sour cream. This mixture should be seasoned with salt and pepper to taste.

With bechamel sauce

An exquisite dish served with the famous French gravy will be an excellent culinary “duet” of two delicious treats.

Beef tongue can be cooked with bechamel sauce and mushrooms.

Preparation next.

Composition of ingredients

To create the dish you will need:

• butter - 100 g;
• champignons (other fresh mushrooms) - 250 g;
• whole milk - 600 ml;
• beef tongue - 1 pc.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• premium flour - 40 g;
• laurel leaves - 2 pcs.;
• nutmeg - 1 pinch;
• greens, salt - to taste.

Step-by-step cooking process

Sequence of stages of creating a dish:

1. First, you need to thoroughly clean and rinse the beef tongue, then boil it in the order already presented, adding salt, 1 whole onion, bay leaves and carrots to the broth.
2. When the tongue is ready, it should be left in cold water, then peeled and cut into small cubes.
3. Now you need to process the mushrooms, chop them into small pieces, then fry in 50 grams of butter until the liquid evaporates and a light brown color forms.
4. After this, you need to add the peeled, finely chopped onion to the champignons, saute the mixture until soft, then add the chopped tongue to the mass.
5. Meanwhile, prepare the béchamel sauce. To do this, melt 50 g of butter in a saucepan, add sifted flour and grated nutmeg.

6. Then, with constant stirring with a whisk, it is necessary to bring the mass to a thick state, then pour in whole milk in a thin stream, add salt and pepper to a homogeneous mixture.
7. Next, you need to add bechamel sauce into the frying pan with mushrooms, vegetables and pieces of tongue, then mix everything well.

It remains to simmer the food over low heat for about 10–15 minutes. closed.

How to serve a dish

The presented hot dish should be transferred to one festive serving vase or distributed among several containers, garnish the food with chopped herbs (cilantro or parsley), and serve the delicious treat to the festive table.

Boiled

• Cooking time: 4 hours.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Many salads are made from the tasty offal, so every housewife should be able to prepare boiled beef tongue. The well-washed product is boiled for 3-4 hours with the addition of aromatic herbs, spices and vegetables, and then cleaned under ice water. With a sharp change in temperature, the skin bursts and comes off well.

Ingredients:

• onion – 2 pcs.;
• carrots, celery (root) – 1 pc.;
• offal – 700 g;
• peppercorns, bay leaf, salt - to taste.

Cooking method:

1. Pre-soak the offal for several hours.
2. Place the meat in a saucepan with hot water, put it on the fire and bring to a boil, drain the water and add fresh water.
3. Immediately reduce the temperature and cook for 3-4 hours over low heat.
4. Half an hour before the end of cooking, add peeled carrots and onions, celery, and spices. You can add salt only a couple of minutes before the end.
5. Remove the beef from the container and immediately rinse it with ice water and remove the skin.
6. A secret from the cook: the cleaned offal should be placed in the hot broth in which it was boiled for another half hour, so the dish will be even tastier and more aromatic.
7. Cut it into slices and serve with horseradish or mustard.

Mixed vegetables with tongue

There are no connective tissues in the tongue, which contributes to its good digestibility. When combined with fresh vegetables, you can get a healthy and easy dietary treat.

Composition of ingredients

To prepare food you will need:

• olive oil - 40 ml;
• boiled beef tongue - 600 g;
• sweet pepper - 1 pc.;
• Mozzarella cheese (in round balls) - 400 g;
• balsamic vinegar (can be replaced with table vinegar) - 2 tsp;
• ripe tomatoes - 4 pcs.;
• fresh cucumbers - 2 pcs.;
• leek - 1 pc.;
• salt, freshly ground pepper, herbs - optional.

Step-by-step cooking process

The sequence of stages of food creation:

1. First you need to cut the beef offal into strips, boiled in advance, cooled, and peeled.
2. After this, you need to wash the vegetables and leeks, after which you need to chop the plant stem into thin rings, divide ripe tomatoes into small slices, arrange young cucumbers into circles, and chop the seeded sweet pepper.

3. Now you need to put all the prepared vegetables along with onions into a deep bowl, add chopped tongue to the composition.
4. The collected products should be sprinkled with balsamic vinegar, then seasoned with olive oil.

The resulting mixture must be mixed carefully.

How to serve a dish

The decorated treat should be decorated with small balls of mozzarella and sprigs of young parsley.

Salad

• Cooking time: 90 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 321 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Try making a traditional Olivier with tongue and you will see that sometimes simple products can turn an ordinary dish into an exquisite, unusually tasty dish. Beef tongue salad with cucumber is prepared from vegetables, eggs, peas, seasoned with mayonnaise. The offal makes the treat more nutritious.

Ingredients:

• carrots – 3 pcs.;
• potatoes – 4 pcs.;
• green onion – 20 g;
• fresh cucumber – 1 pc.;
• offal – 500 g;
• mayonnaise – 220 g;
• eggs – 4 pcs.;
• red caviar – 1 tbsp. l. (optional);
• pickled cucumber – 1 pc.;
• greens – 20 g.

Cooking method:

1. Boil carrots, eggs, potatoes in different containers until tender in salted water. Peel and cut into equal cubes.
2. Peel the cucumbers (salted and fresh) and chop finely.
3. Boil the offal according to all the rules for 3-4 hours until soft, adding some vegetables and spices to the broth. Cool, cut in the same way as all other components.
4. Mix all the ingredients of the dish in a deep container, season with mayonnaise and salt. When serving, garnish the Olivier with tongue with finely chopped parsley and onion, and lay out the caviar in a heap.

Jellied tongue

Beef tongue for a festive table (the offal will be prepared according to this recipe in the form of a jellied dish), decorated in this version, is considered an ideal, very filling and nutritious appetizer.

Composition of ingredients

The table lists the components needed to prepare the dish:

Step-by-step cooking process

Description of the stages of creating a dish:

1. Initially, you need to boil a pre-cleaned and well-washed tongue along with the meat pulp on the bone. Add carrots, onions and spices to the broth.

2. Then you have to cook the food for 3-4 hours over low heat using the already familiar method. We must not forget to remove the foam that appears in time.
3. When the contents of the dish are ready, you need to put the meat and tongue on a plate, be sure to strain the liquid mixture.
4. To obtain a perfectly clear broth, you can use a little secret trick - high-quality gelatin must be diluted in 100 ml of cool drinking water, then left to swell. After this, you need to add a little warm broth, then pour the resulting mixture into the pan with the rest of the meat broth. Next, you should add well-beaten egg white, which will act as a brightening agent.
5. At the same time, you need to pour vinegar into the broth, then heat the mixture for 30 minutes, without bringing the liquid to a boil.
6. When the broth brightens, you need to use a slotted spoon to collect the egg flakes that float to the surface and strain the mixture again through cheesecloth.
7. Next, you need to cut the previously peeled tongue into thin, neat slices, then you should carefully lay out the layers in beautiful shapes, place parsley sprigs and curly carrot slices on top.
8. Next, you need to fill the containers with food with the prepared broth, filling the container with about half the volume, then send the workpiece to the refrigerator.

When the mass hardens, you need to use a second portion of the broth, then return the aspic to the cold for another few hours.

What can I add?

The recipe can be supplemented with hard-boiled, sliced ​​eggs, canned green peas, and cranberries. These components will become exquisite elements of holiday decor, which need to be beautifully laid out on the tongue before the first pouring of broth.

How to serve a dish

The presented treat should be placed on the festive table at the final stage of its serving. It is advisable to do this immediately before the guests arrive, so that the frozen composition does not have time to heat up.

How long to cook beef tongue in a pan

Recipes usually don’t say how long to cook beef tongue, oh, that is, until it becomes soft. And here the original quality of the product and other factors also matter. Therefore, there is no clear answer to the question of how long to cook beef tongue in a pan. Usually it takes about 2-4 hours to cook.

In fact, everything is determined by the weight of the product. If the question is how long to cook 1 kg beef tongue, then it will take 2 hours. If the weight is more than 1 kg, then this is already 3-4 hours.

Even if you know how long to cook a whole beef tongue in a pan, you still need to check its readiness. To do this, you need to take a sharp fork or thin knife and pierce the most fleshy part of it. The transparency of the released meat juice indicates readiness. If the liquid remains cloudy, you need to continue the process. The question arises, how long does it take to cook beef tongue in a pan after such a check? You need to wait at least another half hour and then check again.

Garnet bracelet

Beef tongue is always a hit on the holiday table, especially if you prepare the dish in advance and decorate it like a famous piece of jewelry.

Preparation next.

Composition of ingredients

To prepare the treat you will need:

• boiled tongue - 600 g;
• carrots - 2 pcs.;
• pine nuts (can be replaced with other similar fruits) - 100 g;
• fresh mayonnaise - 600 g;
• hard-boiled eggs - 8 pcs.;
• potatoes - 6 pcs.;
• beets, pomegranates - 2 pcs.;
• table salt - optional.

Step-by-step cooking process

Step-by-step creation of a dish:

1. First you need to clean the pre-boiled and cooled tongue from the skin, then cut it into small cubes.
2. After this, the potatoes need to be boiled in their “jacket”, the cooled tubers should be coarsely grated, and shelled eggs and boiled and peeled carrots should be prepared in the same way.
3. The beets also need to be cooked until soft, then peel the root vegetables and grate the vegetable with coarse shavings.
4. Now you have to collect the treat, for which you need to take a wide flat dish and place a glass turned upside down in the center.
5. After this, you need to lay a potato layer around it, add a little salt to the mass, and treat it with a mesh of mayonnaise.
6. The next ingredient will be some of the tongue pieces. The formed row of meat should be covered with carrot mixture, then greased with white sauce.
7. Then you need to lay out a layer of beets, generously sprinkle them with pine nuts, and treat the products with mayonnaise.
8. Next, you need to place the second part of the chopped tongue, then cover it with egg crumbs, using the back of a spoon to coat the assembled components with mayonnaise sauce.

All that remains is to carefully decorate the “structure” with pomegranate seeds, and then carefully remove the glass.

How to serve a dish

The prepared dish looks especially elegant, so when served, such a treat does not need additional decoration.

Baked tongue with eggplant

It is recommended to prepare beef tongue for the holiday table (the offal can be prepared in a wide variety of variations) not only as a cut meat, but also baked with vegetables.

Preparation next.

Composition of ingredients

To prepare food you will need:

• sunflower oil - for frying;
• eggs - 2 pcs.;
• beef tongue - 1 pc.;
• young eggplants - 2 pcs.;
• garlic cloves - 5–6 pcs.;
• hard cheese - 50–60 g;
• walnut kernels - 12–14 pcs.;
• natural yogurt (can be replaced with kefir) - 400 ml;
• salt, spices - according to preference.

Step-by-step cooking process

Description of preparation steps:

1. First, you need to completely process the beef tongue, then it should be boiled for 1.5 hours with carrots, bay leaves, onions, and peppercorns added to the broth.
2. Then you have to cut the washed eggplants into small slices, sprinkle them with coarse salt, and leave the workpiece for about 25-30 minutes under pressure. This procedure will remove bitterness (solanine) from vegetables.

3. After this, you should dry the pieces of “little blue” with disposable towels, then fry the product in oil.
4. Place the rosy slices on paper napkins to absorb excess fat.
5. The boiled, cooled and skinned tongue should be cut into thin slices.
6. Now you need to beat fresh eggs into the bowl, pour yogurt/kefir into them, add chopped garlic to the mixture, salt and pepper the mixture, stir until smooth.
7. Next, you need to place overlapping pieces of fried eggplant and slices of tongue in a heat-resistant bowl, alternating them with each other.
8. Pour the prepared sauce over the resulting layer, sprinkle with crushed walnut kernels and cheese shavings.

The prepared dish should be left for about 10–15 minutes. into an oven heated to 180–200 °C.

How to serve a dish

To present a festive treat, it is best to use special dishes made of heat-resistant ceramic material or fireproof glass with a beautiful design. Dishes prepared in such containers can be immediately served to the table piping hot.

Salad cocktail

Exquisitely decorated in special glass vases, the dish is an excellent option for a holiday snack.

Composition of ingredients

To prepare food you will need:

• ripe tomatoes - 4 pcs.;
• beef tongue - 1 pc.;
• lemon juice - 7–8 tbsp. l.;
• young cucumbers - 4 pcs.;
• mayonnaise (can be replaced with homemade sour cream) - 300 g;
• apples - 4 pcs.;
• salt, freshly ground pepper.

Step-by-step cooking process

Sequence of cooking steps:

1. First, you need to boil the offal in the usual manner, adding vegetables (onions, carrots, parsley/celery roots), spices and herbs in the desired composition to the broth.
2. The prepared tongue should be cooled slightly in ice or cold water, then peeled off the skin and cut the cooled product into strips.

3. Now you need to wash the vegetables and fruits, blot them with paper napkins, remove the seed pods from the apples, and then cut the products into thin strips.
4. The tomatoes must be divided into slices, the seeds removed from them, and the resulting pulp chopped in the same form as the rest of the components of the future dish.
5. Next, you need to place the prepared ingredients in shaped glasses intended for the buffet table. The layers should be placed in the following order: cucumbers, pieces of tongue, mayonnaise mesh, apple layer.
6. Sprinkle the fruit row with lemon juice, then continue assembling with tomato slices, white sauce and freshly ground pepper.

It is recommended to prepare the salad immediately before consumption.

How to serve a dish

Exquisite buffet tableware is the main element of a beautiful presentation of food, arousing your appetite at the first glance at the contents of the transparent vases.

How to cook beef tongue in a pressure cooker

Place your tongue in the pressure cooker. Fill with water until it is completely covered. Add salt, spices and, if desired, garlic, onions and carrots.

You can also use any root vegetables and spices in the pressure cooker / mommyshomecooking.com

Cook for approximately 40-45 minutes.

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