Beef tongue. Recipe for cooking in the oven, slow cooker, boiled, aspic, baked for a hot dish

Publication in the group: Meat and offal dishes

People began to eat beef tongue several centuries BC. Even then, the cow was one of the main sources of meat and offal. But initially the language was considered a delicacy and was inaccessible to most segments of the population. So, in the Middle Ages, French peasants had to give this part of the carcass after slaughtering a cow to the master’s kitchen.

Beef tongue is a very healthy product that is well absorbed, improves digestion, normalizes blood sugar levels and increases hemoglobin. Today there are many recipes for preparing offal - more than 30. Beef tongue is boiled, baked, marinated, fried, served as a main course and added to a variety of snacks.

Classic recipe

The classic way to prepare the offal under discussion is to boil it. The finished tongue is cut into pieces and served with your favorite side dish or used instead of sausage when making sandwiches.

Composition of ingredients

For the dish you need to take:

beef tongue – 1 pc.;
water – 3 l;
white onion and carrots - 1 pc.;
fresh dill and parsley - 1 bunch each;
clove buds and allspice peas - 5-6 pcs.;
bay leaf – 3-4 pcs.;
coarse salt – 1.5 tbsp. l.

The amount of salt can be increased or decreased according to your taste.

Step-by-step cooking process

The cooking process includes several stages:

Pour water into a large saucepan and bring it to a boil. Next, dip the beef tongue, thoroughly washed and, if necessary, cleaned with water, into the liquid.
After boiling again, it is necessary to remove the formed foam from the surface of the water. It is important not to miss the moment when it first appears, otherwise the foam will disintegrate and contaminate the broth. It will be very difficult to remove it in the future.
You need to peel the onions, stick clove buds into them and place them in the pan near the tongue. There you also need to add peeled carrots (whole), all the greens in a bunch, tied with thread so that they can be easily removed from the broth.
After about 1 hour of cooking the components, you can add bay leaves and peppercorns to them. The total cooking time for offal will be from 2.5 to 4 hours. It will depend on many factors. For example, on the size of the tongue and the age of the cow. If water boils away during the process, you can add it. The readiness of the product is checked by piercing the knife. If the reddish liquid stops coming out, you can remove the pan from the heat.
The finished tongue must be removed from the broth and kept in cold water for a couple of minutes. Then you can easily peel it off, even with your hands.
After removing the skin, the tongue can be returned to the pan and cooked for another 8-9 minutes.

The remaining aromatic broth makes very tasty soups. You just need to strain it thoroughly.

What can I add?

When cooking, you can add your other favorite spices to the tongue. It turns out very tasty if you add celery root and parsley to the pan.

How to serve a dish

Before serving, the tongue must be cooled and cut into small portions. Then you can combine it with any side dishes as a main meat dish, add it to salads or sandwiches.

In a slow cooker

Beef tongue, the recipe for which is published later in the article, turns out soft and juicy. It is cooked in a slow cooker.

Composition of ingredients

For the dish you need to take:

tongue – 1 pc. (about 1.7-2 kg);
carrots and onions – 1 pc.;
bay leaf – 4 pcs.;
garlic – 7 cloves;
spices 15 g;
salt – 1 tbsp. l.

You can also add peppercorns to the dish. 5 g will be enough.

Step-by-step cooking process

The cooking process includes several stages:

The tongue must first be thawed, thoroughly washed with a brush and cut lengthwise. It is worth removing excess fat from the offal. After this, you can place it in the multicooker bowl and fill it with water to the top mark.
In the “Soup” program, you need to cook the tongue for 2-2.5 hours. Next, you need to rinse it and pour out the remaining broth.
Place whole peeled vegetables, garlic cloves, and all other ingredients from the recipe in a clean “kitchen aid” bowl. Any spices to suit the cook's taste. For example, you can take a mixture of dried roots.
Place the washed tongue on top of all the additives, add water (clean) again to the top mark and cook in the same program for 55-60 minutes.

The cooled finished offal remains to be peeled and served.

How to serve a dish

The finished treat needs to be cut into medium pieces. It should be served while still warm, topped with canned green peas and fresh “Borodinsky” bread. You can sprinkle the treat with chopped herbs on top.

Jellied tongue

Beef tongue aspic is a beautiful and tasty appetizer for the holiday table. In addition, it also turns out to be dietary.

Composition of ingredients

For the dish you need to take:

beef tongue – 1 pc. (about 1.5 kg);
carrots, onions, parsnip and parsley root - 1 pc.;
gelatin – 25 g;
egg (pre-boiled to a hard yolk) – 1 pc.;
sprigs of fresh parsley – 2-3 pcs.;
salt - to taste.

You can add bay leaf and pepper to the treat to taste.

Step-by-step cooking process

The cooking process includes several stages:

Raw beef tongue must be thoroughly rinsed under running water. Then place it in a large saucepan, add water and send to cook, removing all the foam on the surface with a slotted spoon.
Onions and carrots need to be washed, roots need to be scraped with a knife. These ingredients should be cut into large pieces and sent to cook on the tongue.
After adding salt and pepper, the mass will cook for about another 2 hours. 10 minutes before it is ready, you need to add a bay leaf to the broth.
The finished tongue must be removed from the pan and cooled. After removing the skin from its surface, you need to cut the boiled offal into thick slices along the fibers.
The broth needs to be strained until transparent, and then dilute the gelatin in the still hot liquid.
Half of the broth should be poured into the dish in which the aspic will be served. When the mixture has hardened in the cool place, you can place pieces of tongue, fresh parsley and slices of boiled egg on top.

All ingredients must be covered with the remaining broth with gelatin and the dish must be returned to cool until it completely hardens.

How to serve a dish

The finished aspic is served chilled. It’s worth cutting it into portions right in the dish in advance to make it easier for guests to place the treat on their plates. You can decorate the aspic with any fresh herbs, sweet corn, peas, or cherry halves.

Quick cooking

Boiled offal takes a long time to prepare, but there is a way to reduce the time without losing the valuable properties of the finished dish. The secret is to use a pressure cooker. The device does not require your constant participation and at the same time allows you to prepare a dish quickly and tasty. How long does it take to cook a product in a pressure cooker? It will take no more than 40 minutes.

To cook in a pressure cooker you should use:

Beef tongue – 0.5 kg.
Water.
Bay leaf.
Pepper.
Salt.

Method of preparing the product in a pressure cooker:

Rinse the offal and peel it with a knife, and then place it on the bottom of the pressure cooker.
Pour in water so that it covers the offal by 1 cm.
Turn on high heat and wait until it boils.
Then reduce the heat, add salt and spices.
Cook for 35 minutes.
Place the finished tongue under cold water and remove the film from it.
Let cool and then cut into pieces.

Boiled offal can be used as an ingredient in various salads. It will give them nutritional value and unique taste.

Baked tongue

The calorie content of beef tongue baked according to this recipe is approximately 153.2 kcal.

And BZHU:

BJU	Value in g per 100 g
Squirrels	14,2
Fats	10,3
Carbohydrates	3,4

Composition of ingredients

For the dish you need to take:

tongue – 1 pc. (about 1.5-1.6 kg);
garlic – 5-6 cloves;
soy sauce and sunflower oil - 2 tbsp. l.;
bay leaf – 5-6 pcs.;
salt, dried basil, Provençal herbs.

Step-by-step cooking process

The cooking process includes several stages:

The beef tongue must be thoroughly washed and poured with boiling water for approximately 6-7 minutes. Afterwards you need to remove it from the liquid and thoroughly peel it.
Make a paste from garlic, salt, and selected spices. You can help yourself with a blender. Rub the prepared tongue with the resulting marinade, and cover the food with a mixture of soy sauce and sunflower oil on top.
The tongue should remain in this form for at least a quarter of an hour.
Next, the offal in the marinade should be placed on foil folded in 2-3 layers, covered with crumbled bay leaves. All that remains is to wrap the entire structure tightly and leave it on the table for about 1 hour.
While the tongue is marinating, you need to preheat the oven to 190-200°. The treat will be baked in it for 80-90 minutes.

At the very end, you need to unroll or cut the foil and leave the tongue in the oven for another 10-12 minutes so that it has time to brown.

How to serve a dish

The foil is removed from the finished treat, and the baked offal is cut into portions. The tongue is served on lettuce leaves with plenty of fresh herbs.

Cooking features

The process of cooking sole in the oven is extremely simple, but to get the best result, the cook needs to know and take into account several important points.

Our compatriots often call the tongue of the sea not salt, but pangasius, which is valued much lower and has less nutritional value and organoleptic qualities that differ from salt. In order not to make a mistake when purchasing, you need to know that the pieces of sole fillet are narrower and have a gray-brown tint on the outside.
When buying sole, it doesn’t hurt to evaluate its quality and freshness. To do this, it is not enough to make sure that the expiration date of the product indicated on the packaging has not yet expired, and the packaging itself has not been damaged. The presence of snow or water in the bag or unevenly frozen ice crusts indicates a violation of the rules for storing fish: apparently, it was defrosted and re-frozen, perhaps even more than once. Purchasing such a product is risky.
To ensure that the fish does not lose its juiciness and integrity during defrosting, it should not be exposed to sudden temperature changes. It is best to let it thaw in the refrigerator, or in extreme cases, in ice water. Trying to speed up the process using a microwave or warm water will not lead to anything good.
It is recommended to cut the fillet into portions before it is completely defrosted, then they will come out more even and neat. But you can put the fish in the oven only after it has thawed completely, otherwise the food will turn out watery.
The sole cooks quickly. At a temperature of 200 degrees in the oven, it will reach readiness in 20-30 minutes, depending on the size of the pieces and the presence of a protective layer in the form of foil and vegetables. However, some recipes that include salt as one of the ingredients may require longer baking times.

New Year's video recipe

The time and technology for preparing sole dishes in the oven may vary. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany a specific recipe.

Boiled

This is the easiest way to prepare beef tongue. It is boiled with onions and bay leaves without additional ingredients.

Composition of ingredients

For the dish you need to take:

tongue – 1 kg;
onion – 1 pc.;
bay leaf – 3 pcs.;
salt.

If desired, you can add peppercorns to the treat. 8-10 pieces will be enough.

Step-by-step cooking process

The cooking process includes several stages:

The tongue must be thoroughly rinsed with running water, the salivary glands, fat and all excess must be cut off. Then you need to lower the offal into boiling water, cook for 8-9 minutes and drain the liquid.
Next, you need to send the tongue to boil in already clean water. After boiling again, you need to remove the foam, and after about half an hour of cooking, add salt and the whole onion along with the husk.
It will take 2 to 3 hours to cook the offal. A knife fits into the cooked tongue very easily.
About 15 minutes before cooking, you can add a bay leaf to the pan and add salt to the treat.

The boiled tongue should be immersed in cold water for a couple of minutes, after which the skin should be removed.

How to serve a dish

If you need to preserve the product until the holiday, then you should put it in the refrigerator directly in the broth. Before serving, the tongue is cut into thin, neat pieces.

The king of offal is pork tongue. How to bake it deliciously

This is a delicious offal. In terms of its usefulness and taste, tongue is no worse than meat of the first category. You can make many delicious dishes from it. One of them is pork tongue baked in the oven in foil.

Preparation:

Wash the pork tongue very well. To make it completely clean, soak it for one hour in cold water with lemon juice.
Take a brush and scrape off all dirt from your tongue.
Prepare the garlic. Peel it and squeeze it out using a press.
Wash the dill under running water. Shred it.
In a ceramic mortar, mix the garlic mass, chopped dill, seasonings, and salt.
Add olive oil to the spice mixture. Whisk it all together.
Rub the washed tongue generously with aromatic sauce. Place it on foil, wrap it in three layers and put it in the refrigerator. Marinate it for one and a half to three hours.
Preheat the oven. Place the marinated pork offal in it (without unrolling the foil).
Bake it for an hour and a half at 180°.
Remove the dish from the oven. Wait for the foil to cool. Remove it.
Cut the baked tongue into thin pieces and serve as a cold appetizer along with mustard or horseradish.

https://youtube.com/watch?v=8p6VnwBfecg

Salmon skewers on skewers in the oven: recipes
Stuffed goose in the oven for the New Year's table
Tartlets with ham and cheese in the oven: recipes

Whatever language ends up on your table, if you bake it in the oven, it will turn out very tasty. Therefore, do not be afraid to take on such dishes, they will help diversify your menu.

Salad "Holiday"

Beef tongue, the recipe for which is found in various variations, can also be added to salad. The offal goes well with fresh vegetables and cheese.

Composition of ingredients

For the dish you need to take:

beef tongue (boiled until tender and peeled) – 300-350 g;
ripe tomatoes – 300-350 g;
sweet peppers, cucumbers, red onions – 270-300 g each;
lettuce leaves – 100-150 g;
Gouda cheese - 300-330 g;
yogurt - 1 tbsp.;
soy sauce – 70-80 ml;
salt.

Sweet peppers should be used in different colors. This does not affect the taste, but this way the finished salad turns out more impressive and appetizing.

Step-by-step cooking process

The cooking process includes several stages:

The finished peeled tongue needs to be chopped into thin long strips.
When chopping vegetables you need to: cut tomatoes into small slices, sweet peppers of different colors into strips, cucumber into slices, red onion into half rings. It is enough to tear the washed and dried lettuce leaves with your hands.
To prepare the sauce, you need to pour all the yogurt into a bowl (take natural yogurt without sugar and fruit/berry additives), add soy sauce to it. You can use any spices to taste. Salt should be added to taste, as it is already in soy sauce.
The first thing to put on the salad plate is lettuce leaves torn by hand. On top - distribute all the chopped peppers, cucumbers, tongue, onions, tomatoes. Each layer should be salted to taste and sprinkled with sauce. The most convenient way to do this is with a pastry syringe.

All that remains is to coarsely grate the Gouda and cover the entire treat with the resulting shavings.

How to serve a dish

You can serve the appetizer to the table immediately, without giving it time to steep. The salad already turns out juicy and tasty. The main thing is not to skimp on the layers of sauce.

Battered tongue

If you want to surprise your guests with an unusual dish, you should cook beef tongue in dough. The latter is easiest to use ready-made puff pastry; this will greatly simplify and speed up the entire culinary process.

Composition of ingredients

For the dish you need to take:

boiled tongue (medium size) – 1 pc.;
puff pastry – 1 package;
cheese (hard, sharp) – 80-90 g;
carrots (boiled) – 4 pcs.;
garlic – 3-4 cloves;
fresh parsley - ½ bunch;
mayonnaise – 1/3 cup;
egg (yolk only) – 1 pc.;
salt.

The egg yolk will only be used to grease the baked goods, so it can be replaced with milk or tea. Puff pastry is suitable either with or without yeast.

Step-by-step cooking process

The cooking process includes several stages:

The pre-cooked tongue must be removed from the upper dense skin, cut lengthwise and remove the middle.
For the filling you need to mix grated cheese with crushed garlic and mayonnaise, and add salt to taste.
A tongue without a middle must be filled with the cheese mixture, after which the two halves of the offal must be combined.
The dough should be rolled out thinly, and boiled carrots should be distributed on top (over its entire surface). All that remains is to sprinkle the base with washed, dried and chopped herbs and press it down.
You need to place the stuffed beef tongue in the middle of the dough, carefully wrap it and pinch the edges. You need to coat the structure with yolk on top.

The treat will be baked in the oven at 170-180° until an appetizing golden crust.

How to serve a dish

The finished treat should be cut into thin slices and served immediately, while the cheese has not yet hardened. This dish will be a hearty hot appetizer.

Cooking steps

To prepare, you will need a deep baking dish. The container should be thoroughly greased with butter. This applies not only to the bottom, but also to the walls. After this, you need to put a layer of potatoes in the mold and salt it, but not too much. After that comes the tongue. It should not only be salted, but also peppered. You can use your favorite spices. Now you need to lay out a layer of mushrooms, and then onions. All this should be poured with sour cream, previously mixed with mayonnaise. All that remains is to sprinkle the dish with grated cheese.

Thanks to the spices, tongue baked in the oven with potatoes turns out very aromatic. The whole family will love this dish. It must be cooked in the oven at a temperature not lower than 200°C. Baking tongue with vegetables and mushrooms takes from 1.5 to 2 hours. Before serving, the dish should be decorated with finely chopped herbs.

Language in Caucasian

Beef tongue, the recipe for which can be found below in the article, comes out with a very bright original taste. The snack includes mushrooms, nuts, and pomegranate.

Composition of ingredients

For the dish you need to take:

tongue (pre-cooked until cooked) – 1 pc.;
champignons (fresh) – 370-400 g;
onion – 2 heads;
sour cream - ½ tbsp.;
walnuts (shelled) – ½ tbsp.;
garlic – 3-4 cloves;
parsley – 1 bunch;
pomegranate seeds - 1 handful.

Walnuts can first be lightly fried in a dry frying pan.

Step-by-step cooking process

The cooking process includes several stages:

Peeled walnuts should be placed in a blender bowl and blended until finely crumbled.
Separately, you need to cut the peeled onions and mushrooms, freed from the outer skin, into small cubes. These ingredients must be poured into a frying pan with heated oil and fried until lightly browned.
To the resulting onion-mushroom filling, add all the sour cream and approximately half of the chopped nuts.
The boiled, peeled tongue should be cut into small portions (slices) and placed on a flat dish. Place a small portion of mushroom filling on top of each of them.

All that remains is to cover the treat with the remaining chopped nuts.

How to serve a dish

The appetizer should be served immediately while the filling is still warm. Pomegranate seeds and parsley leaves are sprinkled on top of the treat. The latter can be chopped first or left whole to taste.

Layered salad of tongue, potatoes and mushrooms

In the photo: salad with beef tongue

And now I will share with you the recipe for one of my favorite salads, which is often present on my holiday table. Mayonnaise is usually used as a dressing for it, but to make it more healthy and dietary, I suggest replacing mayonnaise with natural yogurt or low-fat sour cream.

Products for cooking:

boiled tongue;
2-3 boiled potatoes;
onion head;
one small carrot;
100 grams of mushrooms (marinated);
2-3 boiled eggs;
2-3 pickled cucumbers;
200-250 milligrams of sour cream or yogurt;
fresh herbs and seasonings to taste.

Cooking method:

Finely chop the carrots and onions and simmer until tender.
Cut all the boiled ingredients into strips - tongue, potatoes and eggs. Cut the cucumbers into small cubes.
For the sauce, mix yogurt or sour cream with seasonings and finely chopped fresh herbs.
We take a beautiful flat dish and begin to lay out our salad in the following sequence: potatoes, half of the eggs, carrots with onions, tongue, cucumbers, mushrooms and the second part of the eggs. Before laying out a new component, lubricate the previous one with dressing.

I hope that the easy and simple recipes I have proposed will be useful to you and that you will prepare them for your holiday feast. And if you like our blog and like to cook with us, subscribe, tell your friends about us and share your original holiday recipes.

And now let me congratulate you on the upcoming New Year and wish you only the most positive emotions, inspiration and happiness in the coming year! With this, I say goodbye to you for a while, and hope to see you soon.

Grilled beef tongue

This Asian dish also has a second name: “fried Gyutan”. You can even cook it at home if you use a special grill pan.

Composition of ingredients

For the dish you need to take:

beef tongue (small) - about half a kilo;
sesame oil and yuzu kosho paste - 1 tbsp. l.;
soy sauce and sake - 2 tbsp each. l.;
lemon – ½ pc.

If you can’t find special yuzu kosho paste in the store, you can make it yourself from 1 Japanese chili pepper, 2 limes and 1 tsp. coarse salt. These ingredients (peppers without seeds and limes without seeds) need to be blended into a homogeneous paste.

Step-by-step cooking process

The cooking process includes several stages:

For such a dish, it is customary to use only the sharp part of the tongue, but you can also use the entire offal. It must first be peeled directly in its raw form. This is not an easy task, and a thin, sharp knife will help you cope with it.
Next, the tongue needs to be cut into thin pieces. To make this easier, you can put the product in the freezer in a bag for about 1 hour.
The yuzu kosho paste (or any hot sauce instead) must be combined with soy sauce, strained lemon juice, sesame oil and sake. If desired, you can also add salt and pepper to the mixture.
You need to place pieces of tongue into the resulting mixture and leave it like that for at least half an hour. The longer the offal spends in the marinade, the brighter the final taste of the finished dish will be.

The article discusses a recipe for grilled beef tongue.
Fry the marinated pieces of tongue on a grill over charcoal or at home in a grill pan for about 2.5-4 minutes on each side.

How to serve a dish

The dish in question is usually served on lettuce leaves with pickled vegetables. Separately, they are supplemented with soy sauce.

Rassolnik with beef tongue

Beef tongue (the recipe for preparing it in the form of soup has been undeservedly forgotten by modern housewives) can become the basis of a first course. Pearl barley adds satiety and thickness to the treat.

Composition of ingredients

For the dish you need to take:

water – 4.5-5 l;
sweet pepper, red onion - 1 pc.;
beef tongue (medium size) – 1 pc.;
pearl barley – 130-150 g;
potatoes (medium size) – 4-5 pcs.;
carrots – 2 pcs.;
pickled cucumbers – 4 pcs.;
cucumber pickle – 1/2 cup;
tomato paste and butter - 1 tbsp. l.;
salt, vegetable oil and spices for soup.

Step-by-step cooking process

The cooking process includes several stages:

The water in the pan needs to be salted, the tongue, washed and peeled with a knife, should be placed in it and cooked until fully cooked, about 2-2.5 hours.
Next, the offal should be removed from the pan, peeled, and cut into thin long pieces.
The broth must be thoroughly strained and, while it is still hot, add the washed barley. The cereal needs to be cooked until half cooked.
Cucumbers and onions need to be cut into miniature cubes and placed in a frying pan with butter. It takes about half an hour to cook them over low heat, stirring frequently. If necessary, you can pour hot broth into the mass.
When the pearl barley is already half cooked, you should add potato cubes and stewed cucumbers and onions into the pan with it.
In a separate frying pan, you will need to prepare golden brown frying of carrots and sweet peppers, cut into strips, in sunflower oil. When the vegetables turn golden, you can add tomato paste, 2 ladles of broth, and continue to simmer everything over low heat for another 6-7 minutes.
All that remains is to add the roasted vegetables to the soup, pour in the brine, and add salt to taste.

The treat must be cooked over medium heat for another quarter of an hour.

How to serve a dish

When serving, the finished soup should be poured into portions. Add a handful of chopped tongue to each. This first dish tastes better the next day. If desired, you can add sour cream to it when serving.

Baked tongue with eggplant: composition, calorie content and nutritional value per 100 g

Proteins 9.15 g

Fat 14.99 g

Carbohydrates 4.38 g

Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android

189 kilocalories

Step 1:

To prepare this dish you will need: boiled beef tongue, eggplant, sour cream, egg, hard cheese, garlic, salt, spices.

Step 2:

Eggplant

1 PC.

Cut one large eggplant into slices 5 mm thick.

Step 3:

Sea salt

2 tsp.

Place the chopped eggplant on a plate and sprinkle with salt. Let stand for 10-15 minutes.

Step 4:

Beef tongue

400 g

Cut the boiled beef tongue into plates 5-7 mm thick.

Step 5:

Sunflower oil

50 ml

Fry the eggplant in a small amount of sunflower oil. Since eggplants absorb a lot of oil during frying, I added a little water so that they would not so much fry as stew.

Step 6:

Place the fried eggplant slices on a paper towel to remove excess fat.

Step 7:

Place tongue plates and eggplant mugs in a baking dish, alternating them in a circle.

Step 8:

Chicken egg

1 PC.

Let's prepare the filling for this dish. Break an egg into a bowl.

Step 9:

Sour cream

4 tbsp. l.

Add sour cream.

Step 10:

Garlic

2 teeth

Add two small chopped garlic cloves and salt to taste to the sour cream and egg. Salt, taking into account that the tongue was salted during the cooking process, and the eggplant was also salted.

Step 11:

Beat the egg, sour cream, garlic and salt. You can add any spices.

Step 12:

Dill

10 g

Chop the dill and add to the filling.

Step 13:

Mix the filling with dill.

Step 14:

Pour the mixture over the tongue and eggplant. Place in the oven preheated to 190 degrees for 15-20 minutes.

Step 15:

Hard cheese

50 g

After 15-20 minutes, take out the dish and sprinkle with grated cheese. Place in the oven for another five minutes until the cheese melts.

Step 16:

Beef tongue baked with eggplant is ready. Serve warm as an appetizer. Bon appetit!

In Creole

The recipe for this dish is quite simple and understandable, despite the exotic name. The beef tongue is simmered in an original sauce.

Composition of ingredients

For the dish you need to take:

beef tongue – 1.5-1.7 kg;
petiole celery – 3 pcs.;
broth/water – 1 tbsp.;
tomatoes (chopped, in their own juice) – 400-450 g;
onion – 1 pc. (in broth) + 1 pc. (in sauce);
garlic – 3 cloves (in broth) + 3 cloves (in sauce);
sweet peppers of different colors - 2 pcs.;
chili – 1 pod (in broth) + 1 pod (in sauce);
butter – 150-170 g;
green onion feathers - 1 bunch;
salt, sweet paprika, thyme.

It is best to use chicken broth for this treat. The specified amount of ingredients makes 6 servings.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to cook the tongue until tender. To do this, place it in a saucepan with water, onions, garlic, and chili for 2 hours.
After approximately 2-2.5 hours, the offal can be removed from the pan, peeled, returned to the broth, salted and cooked for another half hour.
The remaining onion should be cut into small cubes, the garlic should be passed through a press, and the ingredients should be fried together in hot oil until golden brown.
Next, add sweet pepper cubes and miniature pieces of the remaining seeded chili to the frying pan. Together, the products should simmer for another 7-8 minutes.
Then you need to pour the broth/water into the pan and add all the tomatoes along with the juice. Afterwards, add the cubes of the cooled tongue.
All that remains is to salt the mass and add spices.

The treat needs to be simmered over low heat in a frying pan with a thick bottom for 2.5-3 hours, stirring occasionally (under the lid).

How to serve a dish

Already when serving the dish to the table, you need to add the remaining butter and chopped onion. It should be complemented with mashed potatoes and crispy garlic croutons.

The following tips will help you always prepare delicious dishes with beef tongue:

the boiled offal will be very easy to peel if you immerse it hot in ice water; such a temperature contrast will allow you to easily remove the outer skin (even with your fingers);
The already cleaned tongue should be left in the hot broth for a few minutes, then it will turn out softer and juicier;
to cut the finished offal, you need to cool it thoroughly (it will become denser);
You should start removing the skin from the tongue from its tip; it can be easily removed with a stocking;
You cannot cook offal that has not been thawed, otherwise it will be boiled or baked unevenly;
Cooked (boiled or baked) beef tongue is perfectly stored in the refrigerator; to do this, it should be cut into small cubes and wrapped in a special bag, and then defrosted and used in various recipes.

How to cook sole

Experts say that this fish is incredibly beneficial for the body. It is flat, small in size, covered with small hard scales, gray with a brown tint. On sale it is found fresh, frozen, and sometimes salted, smoked and dried. The tongue meat is nutritious, juicy and tender. The saltwater fish Pangasius is very similar to the salt and many people cannot even distinguish them. There are several subtleties, knowing which you will always prepare the tongue correctly:

If you bought frozen fish, defrost it in the bottom of the refrigerator or in ice water. The use of a microwave or boiling water is unacceptable. Otherwise, it will lose a larger percentage of its beneficial properties.
It is necessary to defrost the fillet not completely, but to a state at which it is comfortable to cut it with a knife. Fish slices are ground with salt, pepper, and then subjected to heat treatment.
European salt is prepared using different technologies. If you are going to fry fish, do it quickly and in a well-heated frying pan.
Fillet can be breaded in breadcrumbs, flour, or batter. When frying with the lid open, an appetizing crust will form on it, and if you close it, the pieces will be juicier.
Fish goes well with sauces based on butter and citrus juices and any side dishes.