Boiled beef tongue

Boiled beef tongue is an excellent appetizer for any table, the basis of meat salad and aspic, but it must be boiled correctly. Cooking beef tongue begins with thoroughly cleaning it. The prepared tongue can simply be boiled in salted water, but it will be much tastier if spices and aromatic roots are added to the broth. The cooking process is long and depends on the size of this offal. Boiled beef tongue can be peeled off without much difficulty.

How and how long to cook beef tongue in a saucepan?

Boiling beef tongue in a saucepan is not difficult; the set of spices for it is minimal, but the cooking process takes several hours, which directly depends on the weight of this delicacy. Be responsible when choosing an offal, as a stale tongue will not produce tasty meat.

1. 
   How to cook boiled beef tongue in a saucepan? The tongue, cooled or defrosted in advance, is washed with cold water and placed in a deep bowl. Then pour it with warm water for 30–40 minutes to soak (experienced cooks advise soaking it in milk).Then we thoroughly rinse the soaked tongue again and scrape off the upper contaminated surface with a brush or knife.
2. 
   In a large cooking vessel, boil enough clean water so that the tongue is completely immersed in it. Place the prepared tongue into boiling water. We don't add salt. Cook the tongue over medium heat and covered with a lid for 2–2.5 hours. After boiling, remove the foam and add water as it boils. After this time, pour a heaped spoonful of salt into the broth and cook the tongue for another 20 minutes. We check the readiness of the meat by pricking it with a knife, and the juice should be clear.
3. 
   After 20 minutes, pour very cold water into a separate deep bowl and add a few ice cubes to it. Using a slotted spoon, transfer the tongue from the broth into this water, because rapid cooling is important to make it easier to clean the tongue.
4. 
   Transfer the cooled tongue from the water to any cutting surface.
5. 
   Using a sharp knife, carefully remove the thick outer shell of the tongue and cut off excess fatty pieces.
6. 
   Your beef tongue is boiled correctly. You can immediately use it for the dishes you have planned. For later use, place the storage tongue in a pan of broth to keep it juicy. Delicious and successful dishes!

Boiled beef tongue in a slow cooker - a classic recipe

Every housewife wants to boil beef tongue for salad or slicing, so that the meat is tender and juicy. A slow cooker helps to do this, but it won’t cook the tongue in an hour either, but it takes 2–3 hours. In a slow cooker, medium-sized beef tongue is cooked whole, because a large one does not fit in the bowl, and it is cooked using the “Stew” program. Boil the tongue with seasonings.

Cooking time: 3 hours 10 minutes.

Cooking time: 20 minutes.

Servings: 10.

Ingredients:

• Beef tongue – 1.5 kg.
• Onion – 1 pc.
• Large carrots – 1 pc.
• Bay leaf – 2 pcs.
• Black peppercorns – 1.2 tsp.
• Coriander beans – 1.2 tsp.
• Spices for meat – 1 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Before cooking, thoroughly rinse the beef tongue under running water and scrape off the upper contaminated part with a brush. Immediately peel and rinse the carrots and onions.

Step 2. Place the prepared tongue in the multi-bowl entirely and without cutting into pieces.

Step 3. Then add whole onions and carrots to the tongue. Pour these ingredients with cold water up to the 2.5 liter mark on the bowl. Do not add salt. Close the lid of the device and turn on the “Extinguishing” program for 3 hours. For a smaller language, 2–2.5 hours will be enough. 30 minutes before the end of the program, pour an average tablespoon of salt into the broth and add the spices indicated in the recipe.

Step 4. At the end of the program, check the tongue for readiness by piercing it with a fork.

Step 5. Immediately transfer the boiled tongue from the multi-bowl to another bowl and cover with very cold water for 2-3 minutes.

Step 6. Then transfer the tongue to a cutting board covered with a paper towel and remove the thick shell. In beef tongue it comes off easily. Use a knife to cut off pieces of fat from the tongue.

Step 7. The beef tongue cooked in a slow cooker is ready.

Step 8. It can be sliced ​​against the grain for slicing or sandwiches, leaving the thickest part for salad. Delicious and successful dishes!

How to deliciously boil 1 kg of beef tongue whole until tender?

Many recipes for dishes made from this valuable delicacy often indicate “boil the tongue correctly,” and this instruction is not in vain.We cook beef tongue weighing 1 kg, which indirectly indicates a young animal. The cooking time for this weight of offal is on average 2 hours. Cook in a regular saucepan and add spices. According to the step-by-step instructions, your tongue will be soft and juicy.

Cooking time: 4 hours.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Beef tongue – 1 kg.
• Bay leaf – 2 pcs.
• Sweet peas – 4 pcs.
• Cloves – 2 buds.
• Ground black pepper – 1 pinch.
• Salt - to taste.

Cooking process:

Step 1. First of all, let's prepare all the ingredients for this dish.

Step 2. Wash the tongue thoroughly under running water and use a brush to clean the contaminated upper surface of the tongue.

Step 3. Then put it in a pan and fill it with cold water for half an hour to soak.

Step 4. After 30 minutes, drain this water, fill the tongue with fresh water and bring to a boil over high heat.

Step 5. Then remove all the foam from the surface and cook the tongue for 15 minutes over low heat and covered with a lid.

Step 6. After this time, transfer the tongue from the pan to a colander and rinse thoroughly under running water to remove any remaining scale.

Step 7. We wash the pan and put the washed tongue in it.

Step 8. Fill it with clean water and cook over low heat under a covered lid for 2 hours from the start of boiling.

Step 9. After an hour and a half of cooking, pour salt and the spices indicated in the recipe into the broth, the set of which you can change according to your taste preferences. When cooking, periodically remove the foam and add boiling water. Towards the end of cooking, check the readiness of the meat by pricking it with a knife.

Step 10. Transfer the cooked tongue from the broth into a separate bowl and fill with cold water for 5 minutes.

Step 11Then carefully remove the thick coating from the tongue. Place the tongue back into the boiling broth and cook for another 30 minutes so that the meat is saturated with the aroma of spices.

Step 12. Beef tongue is ready for further use in the form of slicing or preparing salads.

Step 13. The remaining aromatic and clear broth can be reserved for soup or sauce. Delicious and successful dishes!

How to properly cook beef tongue for slicing?

For the holiday table, an excellent dish along with other meat delicacies will be boiled beef tongue, served in a beautiful presentation. Both chilled and frozen tongue are prepared, and there is no difference in taste, only it is important not to overcook it. For slicing, cook the tongue with the addition of seasonings. The cooking time is long and is determined by the weight of the tongue.

Cooking time: 4 hours.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Beef tongue – 1 pc.
• Bay leaf – 2 pcs.
• Onion – 1 pc.
• Ground black pepper - to taste.
• Salt - to taste.
• Salad – for serving.
• Tomatoes - for serving.

Cooking process:

Step 1. Before cooking, soak the beef tongue for half an hour in cold water.

Step 2. Then rinse your tongue thoroughly under running water and scrape its outer surface with a brush or knife. Boil clean water in a saucepan. Immediately pour salt, bay leaves and unpeeled onion into it. Dip the prepared tongue into the boiling broth, bring to a boil, remove the foam from the surface and cook the tongue over low heat under a covered lid for 2.5–3 hours, depending on the weight of the tongue.

Step 3. Place the cooked tongue from the broth in a bowl with cold water for 5 minutes and then remove the thick shell. If it is difficult to remove, then cook the tongue for some more time.

Step 4.Place the cleaned tongue back into the broth and cool in it. Then transfer the cooled tongue from the broth to a cutting board and cut into thin slices with a sharp knife.

Step 5. Place half of the slices on lettuce leaves and decorate them with herbs.

Step 6. Decorate the other half with tomatoes and sprinkle with freshly ground pepper. You can serve the sliced ​​tongue to the table. Bon appetit!

How to boil juicy and soft beef tongue for salad?

To ensure that the beef tongue for the salad is juicy and soft, it is advisable to choose a fresh product. Frozen tongue should be thawed on the bottom shelf of the refrigerator. When cooking, immerse the tongue in boiling water and add salt towards the end of cooking. Do not add extra seasonings to the broth for salad tongue, so as not to spoil the taste of the main dish. Keep the boiled and peeled tongue in the broth for some time.

Cooking time: 4 hours.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Beef tongue – 2 kg.
• Bay leaf – 2 pcs.
• Onion – 1 pc.
• Black peppercorns – 5 pcs.
• Salt - to taste.

Cooking process:

Step 1. Before starting cooking, rinse your tongue thoroughly under running water and scrape its upper rough surface with a knife.

Step 2. Boil clean water in a large saucepan and place the prepared tongue into the boiling water. After boiling the broth again, skim off the foam, turn the heat to low and cook the salad tongue under the lid for 2.5 hours. Every 30 minutes, turn the tongue over to the other side and add hot water as it boils.

Step 3. After an hour of cooking, add the peeled onion, bay leaf and black peppercorns into the broth. Half an hour before the end of cooking, add salt to the broth to your taste.Check the cooked tongue for readiness by pricking it with a knife, the juice should be clear.

Step 4. Remove the boiled tongue from the broth and immediately transfer it to a bowl with cold water for 5 minutes.

Step 5. Then, using a knife, remove the thick membrane and cut off the pieces of fat at the root of the tongue.

Step 6. Place the cleaned tongue into the broth and leave in it for 1 hour to make it soft and juicy.

Step 7. Then cut the tongue into two parts, leaving the required amount of meat for the salad.

Step 8. And the rest can be served as slices or as a second course with a side dish. Bon appetit and happy cooking!

How to properly cook frozen beef tongue for a cold appetizer?

Housewives are well aware that the method of defrosting any meat significantly affects the taste of the finished dish, and beef tongue is no exception. Do not cook the tongue frozen, as it will cook unevenly, and its aesthetic appearance will be unsightly. Proper defrosting of the tongue is on the bottom shelf of the refrigerator. This takes 10 hours, but the finished dish will be much better quality than with other defrosting methods. For a cold appetizer, cook the tongue in broth with seasonings.

Cooking time: 4 hours.

Cooking time: 20 minutes.

Servings: 10.

Ingredients:

• Beef tongue – 1500 gr.
• Bay leaf – 4 pcs.
• Onion – 2 pcs.
• Black peppercorns – 15 pcs.
• Garlic – 5 cloves
• Soy sauce (optional) – 100 ml.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Rinse the properly thawed beef tongue thoroughly under running water. Scrape the dirty outer surface of the tongue with a knife or brush. Place the clean tongue in a cooking vessel, fill it completely with cold water and bring to a boil over high heat.Then reduce the heat, skim off all the foam and cook the tongue covered with a lid for 15 minutes.

Step 2. After this time, remove the tongue from the dish, rinse off all the scale again under running water and return it to the dish (rinse it). Pour in clean water to completely cover your tongue and bring to a boil. Add black peppercorns, bay leaves and coarsely chopped onion to the boiling broth. Pour 100 ml of quality soy sauce and add salt. If you cook without sauce, add more salt.

Step 3. Cook the tongue over low heat and covered for 3.5–4 hours. Check the readiness of the meat by pricking your tongue with a fork, the juice should be clear. Periodically add hot water to your tongue as it boils away. Transfer the cooked tongue from the broth to a plate, let it sit for 10 minutes and cool slightly. Then remove the thick shell and place the cleaned tongue into the broth. Leave it in the broth for 2-3 hours.

Step 4. After this time, the tongue will turn out very juicy, transfer it from the broth to a dish and stuff it with chopped garlic. Sprinkle your tongue with any spices you like.

Step 5. Then you can cut the cooked beef tongue into thin slices, place it on a serving dish and serve. Bon appetit!