Beef tongue

Beef tongue is a delicacy that can become the basis of many appetizers and main dishes. You can boil it, fill it with jellied meat, bake it, prepare soups and salads with it - and this is not an exhaustive list. However, each recipe has its own subtleties of technology, without which you won’t get a tasty dish. Therefore, we tried to collect only the most successful proven recipes for excellent results.

Boiled beef tongue in a saucepan

Boiled beef tongue in a pan is the first and easiest cooking method. First, you need to stock up on enough for cooking. If you decide to prepare a salad with tongue, then it is better to cook it the day before. Secondly, it is necessary to follow the cooking technology and change the water.

1. 
   How to cook beef tongue deliciously? Prepare your tongue, vegetables and spices.
2. 
   Rinse the beef tongue well with running water, place it in a large container and soak for half an hour.After this, rinse again under the tap.
3. 
   Pour 2 liters of water into the pan, place the container on the fire and bring it to a boil. Place your tongue in boiling water.
4. 
   After the water boils again, cook the tongue for 20 minutes over medium heat. At the same time, boil another 2 liters of water in the kettle.
5. 
   Drain off the water in which the tongue was boiled. Rinse the pan, put the tongue back in it and pour 2 liters of boiling water. Bring the water to a boil and cook the tongue for an hour over low heat.
6. 
   Peel the onion and carrot and cut in half.
7. 
   Add vegetables, peppercorns and bay leaves to the broth with tongue and continue cooking for another 20-25 minutes.
8. 
   After this, add salt, stir and cook the tongue for another half hour.
9. 
   Remove the beef tongue from the broth and place in very cold water for 7-8 minutes. Leave the broth in the pan.
10. 
    Remove the boiled tongue from the water and peel off the top layer. When the temperature changes, the skin is easily removed.
11. 
    Place the boiled tongue back into the broth and simmer over low heat for 15-20 minutes. Turn off the stove and leave the tongue in the broth until it cools completely.
12. 
    Boiled beef tongue can be served as a slice or added to various snacks. Bon appetit!

Beef tongue aspic

Beef tongue aspic is a very popular dish for large festive feasts. Of course, it’s tasty, light and, most importantly, it looks original and beautiful on the table. For a bright look, you can add various boiled vegetables and fresh herbs to the aspic.

Cooking time: 4-5 hours.

Cooking time: 50 min.

Servings – 1.

Ingredients:

• Onions – 1 pc.
• Beef tongue – 1 pc.
• Instant gelatin – 50 g.
• Carrot – 1 pc.
• Bay leaf – 2 pcs.
• Black peppercorns – 10 pcs.
• Allspice peas – 5-10 pcs.
• Salt - to taste
• Parsley - for decoration

Cooking process:

Step 1. Wash the beef tongue well. Peel the onions and carrots and rinse with water.

Step 2. Place the tongue in a saucepan and fill it with cold water. Place the pan on the fire and bring its contents to a boil. If foam appears on the surface of the broth, drain the water.

Step 3: Fill your tongue with fresh water and bring to a boil. After half an hour, add onions, carrots and peppers by the pot. Cook the tongue over low heat with the lid on.

Step 4. After 1.5-2 hours of cooking the tongue, add salt and add bay leaf to the broth. Continue cooking until done. The finished tongue can be easily pierced with a knife.

Step 5. To make your tongue easy to clean after cooking, immediately transfer it from the hot broth to ice water and leave it there for 3 minutes.

Step 6. Start brushing from the tip of your tongue. Then put the tongue in the broth, bring to a boil, turn off the stove and leave it like that until it cools completely.

Step 7. Strain the beef tongue broth through a fine sieve.

Step 8. Measure out one and a half liters of broth, add quick-release gelatin, stir and bring to a boil, but do not boil.

Step 9. Cut the boiled tongue into thin pieces. You can also use boiled carrots for the aspic; cut them nicely. Wash the parsley and remove the leaves from the branches.

Step 10. Now you can proceed to assembling the filler. Pour some broth into the bottom of the pan, then arrange the pieces of tongue, carrots and parsley leaves. Carefully pour the remaining broth into the pan.

Step 11. Place the mold with the beef tongue in the refrigerator until completely frozen.

Step 12. Serve the aspic as a snack.It will become a real holiday decoration. Bon appetit!

Boiled beef tongue with onions and carrots in a saucepan

Boiled beef tongue with onions and carrots in a saucepan turns out tasty and soft. Vegetables undoubtedly add their own flavor, but you shouldn’t neglect spicy spices either. With this recipe you will get an excellent beef tongue appetizer.

Cooking time: 4 hours.

Cooking time: 50-60 min.

Servings – 5.

Ingredients:

• Carrot – 1 pc.
• Beef tongue – 1 pc.
• Allspice peas – 4 pcs.
• Celery root – 0.25 pcs.
• Bay leaf – 1 pc.
• Onions – 1 pc.
• Black peppercorns – 6 pcs.
• Salt - to taste

Cooking process:

Step 1: Everything you need is listed. Also prepare a deep pan.

Step 2. Soak your tongue for half an hour in cold water. After this, scrape it with a knife and rinse it from dirt and grease. Place the tongue in a saucepan, add water and bring to a boil. Drain the first water, rinse the pan, pour in clean water, boil it and put the tongue, onion, carrot and celery root in the pan.

Step 3. Cook the tongue for 1.5-2 hours over low heat. After this, remove it from the broth and transfer it to cold water. Then peel the skin off the boiled tongue.

Step 4. Place the pan with the broth over moderate heat and add salt. Place the tongue in the broth and simmer over low heat for 30 minutes. Then remove the pan from the heat and let the tongue cool completely in the broth.

Step 5. Boiled beef tongue can be cut and served with vegetables and various sauces. Bon appetit!

Salad with beef tongue and pickled cucumber

Salad with beef tongue and pickled cucumber is a great appetizer for everyday life and holidays.The salad turns out juicy and light, the pickles add a pleasant sourness to it. To make the snack less high in calories, instead of mayonnaise we will prepare a dressing from herbs and vegetable oil.

Cooking time: 160 min.

Cooking time: 40 min.

Servings – 2.

Ingredients:

To cook beef tongue:

• Bay leaf – 1 pc.
• Black pepper in a pot – 6 pcs.
• Allspice peas – 4 pcs.

For the salad:

• Pickled cucumbers – 2 pcs.
• Potatoes – 3 pcs.
• Beef tongue – 1 pc.

For the sauce:

• Parsley – 6 branches
• Chili capsicum – 0.5 pcs.
• Olive oil – 5 tbsp.
• Wine vinegar – 1 tbsp.
• Salt - to taste
• Garlic – 2 teeth.

Cooking process:

Step 1. Prepare all the necessary ingredients for the salad. The potatoes must be boiled in their skins, and to prevent them from boiling, add a little vegetable oil to the water.

Step 2. Pour water into a deep saucepan, add washed beef tongue, one bay leaf, 4 allspice peas and 6 black peppercorns. Boil the tongue for 2-2.5 hours.

Step 3. Place the boiled tongue in ice water and then peel off the skin.

Step 4. Peel the potatoes and cut them into cubes. Also cut the pickled cucumbers and boiled beef tongue into cubes.

Step 5. Now you can move on to preparing the sauce. Wash the parsley, chop it coarsely and place it in a blender bowl.

Step 6. Remove seeds from half a chili pod. Coarsely chop the chili and garlic cloves and place in a blender bowl.

Step 7. Add 5 tablespoons of olive oil.

Step 8. Add a tablespoon of wine bite and salt to taste. Puree these ingredients in a blender until smooth.

Step 9. Place the chopped potatoes, cucumbers and tongue in a bowl, add the sauce and mix well.To soak the salad, leave it for 30-60 minutes.

Step 10. Serve the beef tongue salad as a chilled appetizer. Bon appetit!

Boiled beef tongue with onions

Boiled beef tongue with onions is a popular snack. Boiled tongue is often added to a variety of cold cuts and salads. This love of housewives for this product is due not only to its taste, but also to its rich content of vitamins, micro and macroelements.

Cooking time: 3 hours.

Cooking time: 30 min.

Servings – 1.

Ingredients:

• Bay leaf – 1-2 pcs.
• Allspice peas – 4 pcs.
• Beef tongue – 500 gr.
• Coriander beans – 0.5 tsp.
• Black peppercorns – 6 pcs.
• Onion – 1 pc.
• Cumin – 0.5 tsp.
• Salt – 2 tsp.

Cooking process:

Step 1. Wash the beef tongue well with running water to remove all contaminants.

Step 2. Pour water into the pan and boil it. Place the tongue in the pan and bring the water back to a boil.

Step 3. After boiling, drain the water, rinse the pan, return the tongue and peeled onion to it.

Step 4. Pour cold water into the pan and place on fire. Cook over low heat for 1.5 hours. After this, add all the spices and cook for another hour. If the tongue is ready, then when pierced with a knife, clear juice will be released.

Step 5. Transfer the finished tongue from the pan into ice water.

Step 6. Then lightly remove the skin, starting from the tip of the tongue.

Step 7. Return the cleaned tongue to the broth and boil it for another 15 minutes. Then the broth can be used when cooking soup.

Step 8. Cool the beef tongue, then cut into portions and serve as a snack. Bon appetit!

Olivier salad with beef tongue

Olivier salad with beef tongue is a great appetizer for a special occasion.Of course, it is better to cook beef tongue in advance, as this will take a decent amount of time. This version of the Olivier salad will undoubtedly delight you with its original and balanced taste.

Cooking time: 4 hours 5 minutes.

Cooking time: 15 min.

Servings – 5.

Ingredients:

• Potatoes – 250 gr.
• Salt - to taste
• Mayonnaise – 100 gr.
• Beef tongue – 200 gr.
• Carrots – 110 gr.
• Pickled cucumber – 110 gr.
• Allspice peas - to taste
• Bay leaf - to taste
• Garlic - to taste
• Eggs – 4 pcs.
• Canned peas – 100 gr.
• Ground black pepper - to taste

Cooking process:

Step 1. Beef tongue must be cooked for approximately 3.5 hours, the duration of cooking depends on the weight and condition of the product. Half an hour before the end of cooking, add bay leaf, peppercorns and garlic. Boil potatoes, carrots and eggs separately until tender.

Step 2. Peel the potatoes and cut into small cubes.

Step 3. Do the same with boiled carrots.

Step 4. Cut the cucumbers into cubes the same size as the potatoes and carrots.

Step 5. Peel the boiled eggs and cut into cubes, place the slices in a common bowl.

Step 6: Drain the canned peas and place them in a bowl.

Step 7. Cut the boiled beef tongue in the same way as other products. Leave a couple of large pieces to decorate the snack.

Step 8. Salt and season the salad, add mayonnaise and mix.

Step 9. Place a cooking ring on a flat plate, place the salad in it, and press down. Carefully remove the ring and decorate the Olivier salad with pieces of boiled tongue. Bon appetit!

Baked beef tongue in foil in the oven

Baked beef tongue in foil in the oven turns out incredibly tasty and tender.This dish will be appreciated by both ordinary people and real gourmets. It can be served hot or chilled, both on weekdays and at a festive feast.

Cooking time: 120 min.

Cooking time: 30 min.

Servings – 2.

Ingredients:

• Soy sauce – 70 ml.
• Salt - to taste
• Beef tongue – 300 gr.
• Garlic – 3 teeth.
• Spices - to taste

Cooking process:

Step 1. In addition to beef tongue and spices, you will need thick food foil. Beef tongue must first be boiled for half an hour and while it is hot, remove the skin.

Step 2. Place the tongue in a deep bowl, pour in soy sauce, add salt and spices, squeeze the peeled garlic cloves through a press. Leave the tongue to marinate for 30-60 minutes.

Step 3. Spread the foil on a flat surface and lift its edges up. Place your tongue in the middle and pour marinade over it. Then wrap the tongue tightly in foil and place the parcel on a baking sheet. Bake beef tongue at 200 degrees for an hour.

Step 4. 10 minutes before it’s ready, unwrap the foil and bake the tongue uncovered until it browns a little.

Step 5. Cool the baked beef tongue, cut into portions and serve as a snack. Bon appetit!

Salad with beef tongue and mushrooms

Salad with beef tongue and mushrooms is delicious, juicy and elegant, just right for a holiday. The tongue appetizer owes its rich and bright taste to its thoughtful composition and original dressing based on mayonnaise and olive oil.

Cooking time: 25 min.

Cooking time: 25 min.

Servings – 1.

Ingredients:

• Mushrooms – 200 gr.
• Onions – 1 pc.
• Quail eggs – 3 pcs.
• Boiled beef tongue – 200 gr.
• Pickled cucumbers – 100 gr.
• Arugula – 1 bunch
• Cherry tomatoes – 3 pcs.
• Vegetable oil - for frying

For refueling:

• Lemon juice – 1 tsp.
• Mustard – 0.5 tsp.
• Salt - to taste
• Ground black pepper - to taste
• Olive oil – 1 tbsp.
• Horseradish – 1 tsp.
• Mayonnaise – 4 tbsp.

Cooking process:

Step 1. You can take any mushrooms at your discretion. Slice them thinly and fry in vegetable oil until golden brown.

Step 2. Cut the boiled beef tongue into strips, pickled cucumbers into circles, and onions into half rings.

Step 3. Combine all ingredients in a bowl.

Step 4: In another bowl, mix mayonnaise, olive oil, lemon juice, horseradish and mustard. Season the dressing with salt and pepper to taste.

Step 5. Wash the arugula, dry on paper towels and place on a flat dish.

Step 6. Place a mixture of boiled tongue, mushrooms, cucumbers and onions on the arugula layer. Wash the cherry tomatoes and cut them in half, arrange the vegetables along the edge of the dish. Hard-boil quail eggs, peel and cut into slices, add them to the appetizer. Pour the dressing over the beef tongue and mushroom salad and serve. Bon appetit!

Beef tongue soup

Beef tongue soup is undoubtedly an original first course, which is not often found on the everyday lunch menu, but everyone eats it with great pleasure. Beef tongue broth will be tasty, nutritious and not very greasy.

Cooking time: 2.5 hours.

Cooking time: 35 min.

Servings – 6.

Ingredients:

For the broth:

• Water – 3 l.
• Beef tongue – 1.5 kg
• Salt - to taste
• Peppercorns – 0.5 tsp.
• Bay leaf – 2 pcs.

For the soup:

• Tongue broth – 2.5 l.
• Uncooked rice – 2 tbsp.
• Vegetable oil – 3 tbsp.
• Boiled beef tongue – 150 gr.
• White cabbage – 200 gr.
• Onions – 150 gr.
• Carrots – 150 gr.
• Potatoes – 200 gr.

Cooking process:

Step 1. First, wash, scrape your tongue with a knife and fill it with cold water. After that, rinse it again, put it in a saucepan and fill it with clean water. Bring the water to a boil and pour the first broth into the sink.

Step 2. Wash your tongue and pan, fill it with water again and let it cook. Add bay leaf, peppercorns and salt. When the broth boils, reduce the heat and cook the tongue for 2 hours.

Step 3. After cooking, immediately transfer the tongue to a container of ice water. This temperature difference will make it easy to clean the tongue from the skin.

Step 4. Cut off part of the boiled tongue for soup, the rest can be used in slices or made aspic.

Step 5. Strain the broth in which the tongue was cooked. Return the broth to the heat, add the washed rice cereal and cook for 10 minutes.

Step 6. Finely chop the white cabbage. Place it in a saucepan and cook with the rice for 10 minutes.

Step 7. Cut the potatoes into small cubes, place in a saucepan and cook for 5-7 minutes.

Step 8. Finely chop the onion and grate the carrots on a coarse grater. Fry the vegetables until soft and add them to the soup along with the potatoes.

Step 9. You can also immediately add diced boiled beef tongue to the soup. Boil the soup until the potatoes are ready.

Step 10. Pour the beef tongue soup into bowls, garnish with fresh herbs and serve for lunch. Bon appetit!

Beef tongue rolls

Beef tongue rolls are a wonderful, interesting-looking and tasty appetizer. It is better to cook the tongue in advance so that it has time to cool, and the rolls themselves are formed very quickly. Moreover, the filling options may be different; we will tell you only about one.

Cooking time: 60 min.

Cooking time: 20 min.

Servings – 10.

Ingredients:

• Fresh cucumber – 250-300 gr.
• Boiled beef tongue – 500 gr.
• Salt - to taste
• Cream cheese – 300 gr.
• Dill – 30 gr.
• Green onion – 30 gr.
• Horseradish – 2 tbsp.
• Ground black pepper - to taste
• Boiling water – 1 tbsp.

Cooking process:

Step 1. Cut the boiled beef tongue into thin longitudinal pieces.

Step 2. Leave the green onion feathers 15 centimeters long. Chop the white part of the onion and add to the cream cheese.

Step 3. Pour a glass of boiling water into a bowl and dip the green onions in it, soak them for 10 seconds, then dry them on paper towels.

Step 4. Finely chop the dill with a knife. Mix cream cheese with horseradish and dill. Salt and pepper the mixture to taste.

Step 5. Wash the cucumbers and cut them into thin strips lengthwise.

Step 6. Everything is ready, you can proceed to assembling the rolls. Place a beef tongue on a cucumber strip and spread a thick layer of cream cheese spread on it. Then roll up tight rolls and tie them with onion feathers. Cover the appetizer with cling film and put it in the refrigerator for 15 minutes or several hours, it all depends on how much time you have.

Step 7. Beef tongue rolls look very appetizing on the table. Bon appetit!