How to cook beef tongue?
In this article we will introduce you how to cook beef tongue, and write some delicious recipes. Beef tongue is one of the most delicious delicacies. Language has long been recommended for patients with anemia, as it is rich in iron. The taste of beef tongue differs from meat and is more often used in the preparation of salads, main dishes and appetizers. We will explain to you how to cook beef tongue.
Before cooking, the tongue should be soaked in cold water, then boiled with the addition of salt and spices. Many are faced with the question: How long to cook beef tongue? Beef tongue should be cooked for three or three and a half hours, then it will be easy to chew and have its famous delicious taste. Check the readiness of the tongue, you can pierce it with a knife, as soon as the tongue can be easily pierced easily, it must be shifted into cold water, allowed to cool, then remove the skin. We have prepared for you a few recipes for cooking beef tongue.
Recipe One: Beef delicacy
To prepare you will need:
- Beef tongue - 700-800 grams.
- Carrots - 1 large (200-400) grams.
- Sour cream - 5 tablespoons.
- Soft mustard - 2 tolovye spoons.
- Onions - 3 heads.
- Salt, pepper, bay leaf and other spices depending on your taste.
Now we come to the most interesting - the cooking process.
During cooking, bay leaf, pepper and grated carrots are added to the prepared tongue. When you are convinced that the tongue is ready, as mentioned above, “let it cool, then peel”, cut the cooked tongue into small cubes. After, finely chop the onion and mix it with the tongue, add spices. Next, spread the tongue in layers on a baking tray, and between the layers of the tongue, carefully lubricate with a mixture of sour cream and mustard. Bake for 10-15 minutes at 200 degrees. As a result, you will get a fragrant and delicious dinner on your table.
Recipe two: Language in rice
- 1 beef tongue.
- 200 grams of rice.
- 1.25 liters of water.
- 1 cup flour.
- Butter - 2 tablespoons.
- 1.50 cups broth.
- Squeezed juice of one lemon.
- 1 glass of port wine.
- Salt to taste.
As in most recipes, it is necessary to boil the tongue and peel it off the skin. Wash the rice and put in a saucepan, add salt, put a spoonful of butter and pour hot water.Put on a slow fire and let the rice boil. Next, move the tongue into the oven and bring to readiness, but so that the crust does not appear. From the flour and the remaining butter, cook the toast, dilute it with hot broth, add lemon juice and a good port wine to the resulting mixture, now boil it all. Put the rice on a plate, cover with slices of tongue and pour over all the sauce.
Recipe number three: Tongue with sardine sauce
- 1 kilogram of beef tongue.
- 1 PC. lemon.
- 1 glass of white wine.
- Salt to taste
- Pepper, Lavrushka, cloves - to taste.
- White pepper (ground) - to taste.
- Sour cream - 5 tablespoons.
- 50 grams of flour.
- Sardine - 5 pcs.
- Butter - 100 grams.
Clean the tongue and put it in cold salt water for 10–12 hours. Boil the tongue for 2 hours in boiling salted water. Put the tongue in cold water and let cool, then remove the film and cut it into small slices. Put the slices in a saucepan. The remaining broth from the tongue in which it is boiled, boil the broth to one liter and add the butter mixed with the flour, put the sardines and cook for 15-20 minutes. Further, through a sieve, put on a saucepan, add sour cream, 0.5 lemon, wine and salt.Put to simmer for another 10-15 minutes. Once the dish is ready, put the butter on top, it will give an irresistible shine.
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