Storing boiled tongue. How to properly cook beef tongue

At all times, the tongue was considered a delicacy. For example, in France, back in the Middle Ages, there was a law according to which peasants, when slaughtering livestock, did not have the right to keep the tongues for themselves, although, as a rule, they kept the heads of the animals for their own needs. And tongues were intended exclusively for the master's table. The favorite dish of Empress Catherine I was boiled tongue with cucumbers.

The French make it from tongue and stewed celery mile-fairy, that is, they are placed in layers and served hot. Aspic is prepared from the tongue, it is used in salads, and eaten boiled - cold, with various sauces.

Beef and pork tongues are usually sold separately, and lamb tongues are sometimes sold with the head. Servings of tongue dishes are calculated at 200 g per person. One beef tongue can feed five people, but there are two lamb tongues per serving.

To prepare a delicious dish from, let’s first get acquainted with some secrets of experts:

1. Fresh raw tongue can be stored for no more than a day.

2. If you decide to freeze your tongue, keep in mind that it freezes in 5-7 hours and can be stored for several weeks or even months. In any case, even before freezing it would be a good idea to soak it for 2-3 hours in cold water.

3. Boiled tongue is stored for three days.

4. Cooking tongue is not difficult. It needs to be washed, cleaned, immersed in boiling water for a couple of minutes and the skin removed.

5. It is easy to remove the skin from the tongue if, after cooking, the tongue is placed under running cold water for several minutes.

6. You need to boil your tongue for at least 2 hours in water or chicken broth, better aromatic, with spices, regularly skimming off the foam.

7. The degree of readiness is checked with a regular fork: if it easily enters the pulp, the tongue is ready.

8. If you bought salted tongue, you need to soak it thoroughly for 24 hours, regularly changing the water.

9. The tongue can be served with horseradish and mustard. Or pour over a sauce, for example, made from equal parts of sour cream and mustard, seasoned with sweet pepper and garlic. In general, there are a great variety of sauces for the tongue, both cold and hot. They shade delicate taste the tongue itself and therefore, as a rule, quite sharp.

Of course, tongue delicacies are mainly used to prepare snack delicacies, but tongue soup also turns out to be very tasty and aromatic. By the way, the broth in which the tongue was boiled can be used to prepare first courses or various sauces.

Vegetable soup with beef tongue

For 4 servings you will need: 1 onion, 100 g carrots, 150 g each cauliflower and broccoli, 2 tbsp. spoons of butter or margarine, 1 glass of white wine, 1 Bay leaf, 1 sprig of rosemary, 0.4 liters of white sauce, 250 ml of cream, 100 g of boiled tongue, salt, ground pepper to taste, 1-2 g of nutmeg powder, cayenne pepper, sugar, a little lemon juice and tomato sauce, 2- Z st. spoons of chopped parsley.

Peel the onions and carrots and cut into small cubes. Peel the cabbage, rinse and dry. Place vegetables with margarine or butter and white wine in a heatproof bowl. Add bay leaf and rosemary sprig and cook for 12-15 minutes. Mix white sauce with cream and add to vegetables. Cut the beef tongue into small cubes and add to the soup. Season the soup with salt, pepper, nutmeg, cayenne pepper, sugar, lemon juice, tomato sauce and cook for 6-8 minutes until fully cooked.

The set of vegetables for soup can be different, it all depends on your taste and the availability of products in the house. from the tongue goes well with all types of cabbage, green beans and legumes, and peas. Potatoes and pasta do not spoil the broth.

Here is another version of the first course, which includes tongue.

Solyanka in Kazakh

Required: 400 g bones, 150 g beef pulp and beef tongue, 100 g lamb sausage, 100 g kazy (horse sausage) or smoked lamb, 150 g each onions and pickled cucumbers, 100 g each, tomato puree and sour cream, 60 g butter, pepper, bay leaf, salt to taste.
For the dumplings: 100 g flour, 25 g butter, 1 egg, salt to taste.

Chop the onion, sauté in oil, add tomato puree and simmer for another 5-8 minutes. Peel the cucumbers and remove seeds, cut into slices, simmer and combine with sautéed onions. Prepare broth from the bones, boil beef and tongue. Meat products cut into slices, combine with prepared cucumbers and onions, pour in bone broth, add pepper, bay leaf, salt and cook for 5-10 minutes.

Prepare the dumplings. Boil the flour in oil, cool to 50 degrees and beat in the egg. Using a spoon, drop the dumplings into boiling salted water and cook for 5-10 minutes, then drain the water. Serve solyanka with hot custard dumplings and sour cream.

This delicious stew is also perfect as a hot dish.

Tongue stew

Required: 110 g tongue, 10 g butter margarine, 35 g carrots, 25 g turnips, 10 g parsley, 35 g onions, 100 g potatoes, 100 g sauce, bay leaf, pepper, salt and herbs to taste.

Cut the boiled and peeled tongues into cubes weighing 15-20 g each. Cut carrots, turnips, parsley into slices. Also cut the onions into slices, and leave the small ones (seedlings) as whole heads. Cut the potatoes into small cubes. Lightly fry vegetables and potatoes with fat separately, place them in a deep saucepan or cauldron, add pieces of boiled tongue, pour in red sauce with or without wine, add bay leaves and peppercorns, simmer over low heat, covering the dish with a lid, until cooked vegetables, if necessary, add salt to taste. Serve the stew, sprinkled with chopped parsley or dill.

In the stew, in addition to roots and onions, you can add fresh tomatoes in slices, bean pods, green pea, eggplant, vegetable Bell pepper, reducing the amount of carrots and turnips.

And now the recipes. There are many recipes for preparing boiled tongue alone.

Boiled tongue

For 6 servings you will need: 1 veal tongue weighing about 600 g, 1 onion, 1 carrot, bay leaf, 5 black peppercorns, salt to taste.

Rinse your tongue. Peel the onions and carrots, cut into large pieces. Place onion, carrots, bay leaf and black pepper in a large saucepan of boiling salted water. Let the water boil again, put in your tongue. Cook for 1.5–2 hours. Remove the skin from the finished tongue using a stocking, starting from the thin end. Allow to cool, and before serving, store in the same broth in which the tongue was boiled. Before serving, chop the tongue. Serve with cranberry jelly.

When the tongue is cooked, put it in for a minute cold water(or even better - in ice water). In this case, the skin from the tongue will be removed much easier.

Boiled tongue in white sauce with raisins

Required: 1 beef tongue, 1 onion, 1 carrot, 1 tbsp. spoon of butter, 1 tbsp. spoon of flour, 3-4 tbsp. spoons of raisins, lemon juice, salt to taste.

Wash the tongue thoroughly, put it in a saucepan, add peeled and chopped carrots and onions, pour hot water and cook for 2-3 hours until done, add salt 15 minutes before the end of cooking. Then take out your tongue and wash it cold water and immediately remove the skin. Place back into hot broth and bring to a boil.

Prepare the sauce. Lightly fry the flour in butter, pour in ¼ cup of strained broth, boil, add washed and sorted raisins, boil for 10 minutes, add salt, add lemon juice and a piece of butter, mix everything. Before serving, cut the tongue into thin slices and pour over the prepared sauce.

Boiled tongue with rutabaga puree

Required: 4 pork tongue, 1 onion, 1 carrot, 2-3 rutabaga, 2 tbsp. spoons of butter, 4 tbsp. spoons of cream or milk, 1 tbsp. a spoonful of ground white crackers, salt to taste.

Wash the tongues thoroughly, put them in a saucepan, add peeled carrots and onions, add hot water and cook for 1-2 hours until tender, add salt 15 minutes before the end of cooking. Remove the tongues from the broth, rinse with cold water and immediately remove the skins. Peel, cut into pieces, add water, cook until tender. Drain in a colander, then mash the hot rutabaga, add butter, boiling cream or milk, salt, crackers, mix thoroughly and bring to a boil. Cut the tongues into slices and garnish with rutabaga puree.

Beef tongue in apple sauce

Required: 1 beef tongue, 1 onion, 1 carrot, 1 parsley, 5 apples, ½ tbsp. spoons of red wine, salt, sugar and lemon zest to taste.

Rinse the tongue well, scald with boiling water, put in a saucepan, add roots, pour cold water so that it covers the tongue by three fingers. Place on high heat. When the water boils, reduce the heat and cook the tongue over low heat until cooked, adding salt at the end of cooking. Remove the skin from the finished tongue, cut it into wide thin slices, holding the knife at an angle, pour a small amount broth in which it was boiled so that the slices did not dry out.

Prepare the sauce. Peel the apples from skin and seeds, cut into quarters, put in a saucepan, pour in ½ cup of water and boil until soft. Grate the apples through a colander, dilute with red wine, add salt and sugar to taste, add grated lemon zest. Boil it all. Before serving, pour the sauce over the tongue and warm it well.

The tongue can be served not only boiled with all kinds of sauces (which in itself is a very tasty dish), it can be fried, baked or stuffed.

Tongue baked in sour cream

Required: 4 pork tongues, 1 onion, 1 carrot, 2-3 tbsp. spoons of butter, 2 tbsp. spoons of tomato paste, 3-4 tbsp. spoons of sour cream, ground black pepper, salt to taste.

Simmer the tongues in boiling water for 5 minutes, remove them, place them in cold water and immediately remove the skins, then cut into small slices. Chop carrots and onions and fry in a heat-resistant bowl, place slices of tongue on top. Mix sour cream with tomato paste, add salt and pepper and pour this mixture over the meat and vegetables. Bake in the oven until done.

Tongue baked with cauliflower

Required: 1 veal tongue, 300 g cauliflower, 2-3 tomatoes, 1 tbsp. spoon of cream, 100 g of cheese, 1 teaspoon of grated nutmeg, parsley, ground black pepper, salt to taste.

Boil the tongue in salted water, cut into slices. Pour boiling water over the tomatoes, remove the skin, cut into four parts. Cauliflower divide into inflorescences, boil in salted water, place it in a mold along with tomatoes and tongue, sprinkle with pepper on top. Mix cream and grated cheese, season nutmeg and place this mixture on top of the vegetables with the tongue. Place in the oven and bake. Sprinkle the finished dish with parsley and serve.

Tongue fried with mushrooms

Required: 4 pork tongues, 200 g mushrooms, 1 onion, 2-3 tbsp. tablespoons butter, 1 bunch of dill, ground black pepper, salt to taste.

Pour boiling water over the tongues and cook for 5 minutes, remove, place in cold water and immediately remove the skin and cut into small slices. Fry pre-cooked (for 10-15 minutes) and chopped mushrooms, add slices of tongue, chopped onion, salt, pepper and fry everything thoroughly. Ready dish sprinkle with dill and serve.

To be continued…

Beef tongue is a delicacy product for various culinary traditions, it belongs to category I offal, contains many useful substances, like . The structure is a solid muscle, covered with a fairly hard, rough shell. Typically, beef tongue weighs from about 800 g to 2.5 kg. Its pulp is tender, tasty and nutritious. A well-cooked tongue tastes good and, since this product contains virtually no connective tissue, well absorbed. From the tongue you can prepare many different, quite gourmet dishes which will wonderfully decorate festive table. Usually, before cooking, the tongue is soaked in cold water, then boiled with the addition of onions, carrots, roots, salt and dry spices. The addition of various seasonings gives both the meat and the broth a piquant taste and a pleasant aroma.

How long to cook beef tongue?

Usually the tongue is boiled for several hours. Veal tongue is boiled for 2 hours. If the tongue is from an adult animal, it is boiled for 3 hours, and sometimes longer. If you were unable to determine the approximate age of the animal and do not know how many hours to cook beef tongue, try to determine its readiness by piercing it with a fork. If it pierces easily, then it is ready. It is important not to overcook, otherwise the taste of the meat will immediately become worse. As soon as the tongue becomes soft, transfer it to a container with cold water, cool and remove the skin. Then you can proceed according to the instructions of the specific recipe. For example, the tongue can be cut into thin slices and used for making snacks or aspic. You can create various salads from boiled tongue by replacing sausage or meat with pieces of boiled tongue.

Some tips

When purchasing a tongue, you should make sure that it is freed from connective and sublingual muscle tissue, larynx, hyoid bone, lymph nodes, mucus, blood and fat. If the purchased product does not quite meet these requirements, then you need to remove all excess, and then carefully scrape it with a knife and rinse your tongue with cold water (preferably running). Now it can be soaked. It is best to do this in the evening and prepare it the next day.

Tongues are often sold fresh and frozen - this, of course, makes them more convenient to transport and store. Naturally, such a product should cost less than a fresh one.

First, we defrost the product - this process can be combined with soaking: just place the frozen tongue in a container with cold water in the evening. The next morning you can clean it, rinse it and start boiling it. It should be noted that the pan must be of sufficient size, since this product increases in size during cooking.

So, the preliminary manipulations with the beef tongue have been completed, now we are ready to cook.

Ingredients:

• beef tongue, soaked, peeled and washed (it doesn’t matter whether the original product is fresh or frozen) – 1 pc.;
• onion – 1 pc.;
• parsley root – 1-2 pcs.;
• peppercorns of different varieties - 5-8 pcs.;
• cloves – 3 inflorescences;
• bay leaf – 5 pcs.;
• salt.

You can add any other spices and aromatic herbs (parsley, dill and others) to your taste.

Preparation

Place the beef tongue in a saucepan with boiling water, add roots, carrots and onions (we do everything as when cooking beef). Add spices and salt 15-20 minutes before readiness, bay leaf - 10 minutes before cooking. You can add garlic and various herbs about 5 minutes before the end of the process. Place the finished tongue in cold water, cool, and carefully remove the skin, starting from the thin end. If you do not immediately proceed to preparing dishes from the tongue, it is better to leave it in the broth in which it was boiled (strained, of course).

Knowing how to preserve beef tongue, you can regularly prepare delicious dishes from it and enjoy them at any time. This versatile and affordable product has incredible useful composition. By eating just 100 g of beef tongue daily, you can provide your body with valuable protein and a daily dose of vitamin B12, while consuming only 173 kcal. You can find both prepared and raw beef tongue on sale (their shelf life, of course, is different). Boiled tongue is used for appetizers, fillings for baked goods, hot dishes and salads, and is simply eaten as a snack with bread. More complex dishes are prepared from frozen beef tongue or buy fresh offal. The main thing is to choose a high-quality tongue, because the degree of freshness determines how long beef tongue can be stored in the freezer or refrigerator. It should be elastic, have a pink tint, a pleasant smell and a veterinarian's seal. Now let’s take a closer look at how to properly store it.

The most important things about storing beef tongue

Raw tongue should not be kept in the refrigerator for more than a day.

IN freezer Beef tongue will keep for 8-10 months.

Boiled tongue must be carefully isolated from foreign odors in the refrigerator.

How to Store Raw Beef Tongue

It is very important to know how long beef tongue can be stored in one form or another, because this product is for real delicacies.

Before storing beef tongue in the refrigerator, fresh, it needs to be wrapped cling film, paper or plastic bag, or better yet, place in an airtight food container.

No more than 1 day - that’s how long this offal can be stored. You can significantly extend the shelf life of beef tongue by placing it in the freezer.

Up to 8 weeks is how long beef tongue can be stored in an old-style freezer. But in a modern one, with a temperature of 18°C ​​and a No frost system, it can last 6-8 months.

You can first divide it into portions, since you can defrost and cook it several times. In this case, the beef tongue should be wrapped in cling film or placed in Plastic container.

How to store boiled beef tongue

Before storing boiled beef tongue in the refrigerator, it must be cooled. It can stay there not much longer than fresh - up to 48 hours. You can wrap it in foil or place it in a food container with a tight lid. After cooking, beef tongue will easily absorb foreign odors, which is completely undesirable for its subsequent use.

Don’t forget about the freezer - as one of the ways to store boiled beef tongue after cooking.

After cooking, it is cooled and divided into portions in order to defrost exactly as much as needed each time.

Boiled beef tongue cannot be re-frozen!

We probably all know that it can be used in cooking in different ways. It can be an independent dish (both hot and cold), and can become the basis for many salads.

In any case, we will need boiled one and we must know how to prepare it. That's why in this article we'll talk about how to cook beef tongue. The process is generally simple, but quite long. The total cooking time depends on the size of the tongue and the age of the cattle. Veal tongue, naturally, is smaller in weight and age, and to cook it, 2 hours are usually enough (the countdown begins after the moment of boiling!). Beef tongue “will be older”, and its weight is quite large (you rarely come across tongues weighing 700-800 grams, that is, less than 1 kilogram, usually the weight of an average tongue is about a kilogram or more: 1.2-1.4 kg) - such The tongues should be cooked for 3 hours. Add time for boiling and other manipulations and get ready to spend a total of 3-4 hours.

When buying beef tongue, be aware of the size of your pans! As our experience shows, to cook one tongue weighing about a kilogram, you need a saucepan with a capacity of 4 liters, no less. To cook two tongues at once (if you are expecting a lot of guests), you need a 7-8 liter pan. If you bought frozen tongue, remember that due to its large mass it will take quite a long time to thaw, so it is better to take it out of the freezer the evening before the day you are going to cook it and leave it, without unwrapping, in a large bowl to defrost at room temperature all night long. So…

Need to:

• Beef or veal tongue
• Carrots – 1 piece (large)
• Onion – 1 head
• Black peppercorns – 10-20 peas
• Bay leaves – 1-2 pieces (small ones can be 3-4)
• Table salt (coarsely ground) - not a full tablespoon, definitely more than half a spoon for a 4-liter pan

Preparation:

Wash your tongue with cold water and place it in a saucepan with cold water (the water should completely cover the tongue).

Place on the stove over high heat/fire. Without closing the lid, bring to a boil. Do not forget that shortly before boiling, foam forms on the surface of the water, which must be skimmed off with a slotted spoon and discarded.

When the water boils, reduce the heat/heat to low and cover the pan with a lid. Don’t add anything to the pan yet! After a few minutes, lift the lid and make sure that the water in the pan is slowly boiling and “gurgling”, but does not escape from under the closed lid again. And in this state of quiet boiling under a closed lid, leave the pan on the stove for 1.5 hours if you have a large beef tongue (or for 1 hour if you bought veal tongue).

After the specified time has passed (that is, in the middle of the total cooking time), peeled and coarsely chopped carrots (cut the carrots into 4-5 pieces) must be added to the pan; peeled whole onion without cutting it; peppercorns, bay leaf, salt. If the tongue has floated and some part of it rises above the surface of the water, the tongue must be turned over so that it cooks evenly.

Bring the water to a boil again, turn down the heat, cover the pan with a lid and leave it on the stove at a gentle boil for another 1.5 hours (for veal tongue - 1 hour).

When the required time has passed, take the tongue out of the pan and transfer it to a large bowl (in truth, in terms of size it would be more correct to call it a small basin!), leave the pan on the stove for now. Place the bowl with the tongue in the sink under running cold water, fill it with water and leave it there for 3-5 minutes. Then, without removing the tongue from the bowl of cold water, remove the skin from it. If you did everything correctly before, then the skin, picked up at the edge with a knife, will be removed quite easily, like a sock or stocking.

After removing the skin, put the tongue back into the pan where it was cooked, bring it to a boil again and boil for another 5-10 minutes. All.

The next steps depend on how you plan to use your tongue next.

Option 1. If you are going to serve it immediately as a hot dish, remove the tongue from the broth onto a large plate or dish, cut it crosswise into thick (1.5-2 cm) slices and bring it to the table. In this situation, the classic side dish is a heated canned dish with the addition of butter. You can serve warm peas on the table in a separate bowl, or put them on a dish next to the tongue slices; serve the butter on the table, of course, separately. You can do any other vegetable side dish. It is also good to serve boiled tongue with grated horseradish or sour cream sauce with greens. You can experiment with your other favorite sauces (boiled tongue itself is very soft and tender, but the taste is quite bland, so horseradish or sauce will add piquancy to it). If not everything was eaten, put the cooled tongue in the refrigerator in a sealed container. The broth in which the tongue was cooked is not used in any version, so you will have to pour out the broth and throw away the carrots and onions.

Option 2. If you want to do the same thing, but the next day or even the day after (and you almost certainly want this, because on the day guests arrive, no normal housewife would agree to spend 3-4 hours preparing one hot dish), then leave the tongue in the broth, let it cool and put the pan in the refrigerator. On the day guests arrive at right moment(40-50 minutes before serving) put the pan on the stove, bring the broth to a boil and boil for 5-10 minutes (a tongue with a large mass needs time to warm up). We take the tongue out of the pan and then proceed according to the first option. Pour out the broth.

Option 3. The tongue is served on the table as a cold cold cuts or will be used for salad. In this case, it is better to let the tongue cool in the broth rather than take it out hot (by the way, you can also cook the tongue the day before). When it has cooled, take the tongue out of the broth and put it in the refrigerator in a sealed container (a plastic container with a lid or an enamel pan of the appropriate size will do). At the right moment, we take out the tongue, cut it into thin slices and place it on a plate (nobody canceled horseradish on the table!) as cold snack, or roll the slices into rolls with some kind of filling (for example, cheese and garlic), or cut into cubes or strips for salad.

REMEMBER: EASY TO COOK!

Go for it! Create! Get ready!

Eat yourself, feed your family, treat your friends!

BON APPETIT!

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Beef tongue is a universal product; you can prepare a lot of different dishes from it. Appetizers, salads, hot dishes, you can even eat it instead of sausage with sandwiches. To delicious dishes made from beef tongue will delight you and your family, we will tell you about the intricacies and nuances of its preparation.

Not every housewife takes up the task of preparing beef tongue, and all because the process of preparing it at first glance may seem very complicated. You shouldn’t be afraid - even a novice cook can cook beef tongue deliciously, and we’ll tell you how it’s done.

For, as well as many other dishes - aspic, soups, pies, the tongue must first be boiled. Therefore, first of all, you should master the science proper cooking beef tongue

So, before cooking, it is better to soak the tongue in water for at least half an hour to make it easier to clean it of contaminants. After soaking, use a knife to scrape off mucus, fat, dirt, and blood from your tongue, leaving the skin clean, then rinse well under cold water.

Next, you need to pour cold water into the pan, bring it to a boil and put the tongue. When cooked, the tongue increases in size, so if it is large, it is better to cut it in half. Boil the tongue until the water begins to boil again, skim off the foam, cook for 15 minutes, then drain the water. Next, you need to put the tongue back into boiling water and let it boil, then cook the tongue until tender. Immersing your tongue in boiling water rather than cold water will make it more juicy and tender.

The answer to the question of how long to cook beef tongue depends on the weight, size, and age of the cow; as a rule, it is no less than 2 and no more than 4 hours. You can check readiness like this: after 2 hours of cooking, pierce the tongue with a fork - if clear juice comes out, it’s ready, and if it’s cloudy, boil the tongue some more until the juice becomes clear. To boiled tongue It was not hard, salt it only at the end of cooking; along with salt, you can add bay leaves, peppercorns and peeled carrots to the water - this will make the tongue more aromatic.

After cooking ready language removed from the liquid and transferred to a container with cold water for 2-3 minutes. Very important stage– removing the skin from the tongue, immersion in cold water will make it easier to cope with this task.

Some housewives prefer to salt the tongue only after cleansing: to do this, the finished cleaned tongue is put back into the broth where it was boiled, everything is salted and seasoned, the tongue is cooked for about another 15 minutes. The resulting broth can be used for aspic. By the way, carrots, onions, spices and herbs are added to the broth, peeled, but not chopped - whole, so the broth and tongue will be more aromatic. If you cook soup with this broth, then you need to use new, fresh roots for it, and those on which the broth was cooked should be thrown away.

You can prepare a lot of dishes with boiled beef tongue. By the way, this is a very healthy, dietary and light product - it is recommended to be eaten by pregnant and lactating women, patients with anemia, after operations, and also given to small children. A lot of snacks, salads, hot dishes are made from the tongue, and they simply eat it as cold cuts (cut the boiled tongue like sausage, wrap it in foil and store it in the refrigerator).

Bon appetit!