How to cook beef tongue at home

Publication in the group: Meat and offal dishes

Beef tongue is an invaluable product both for human health and in terms of culinary experiments when creating banquet dishes. This dietary delicacy has a whole range of microelements beneficial to the body, vitamins A, C, E, group B. The delicate and soft texture of the tongue will allow you not only to prepare a treat that melts in your mouth, but also to present it to the festive table in an elegant design.

The simplest recipe for boiled tongue

The recommended method of using the offal will become the basic basis for the subsequent creation of various variations of cold appetizers and hot dishes for festive feasts.

Composition of ingredients

The table shows the products needed for cooking:

Parsley root can be replaced with a few sprigs and a piece of the underground part of celery. The smell of its greens is similar to parsley and cilantro. The root of this culture has pleasant pungent notes, which will enrich the broth and the product cooked in it with a unique aroma and piquant flavor.

Step-by-step cooking process

Sequence of stages of creating a dish:

1. First you need to process the meat ingredient. If it is frozen, the product should be thawed completely, as the tongue may cook unevenly and remain tougher in the middle.

2. For proper preparation, the beef component must be rinsed under running water. During this procedure, the tongue should be cleared of mucus and the rough surface should be scraped well with a knife.
3. After this, you need to put the product in a pan, add drinking water, then heat the composition to a boil.
4. When the tongue has been boiled for 3–5 minutes, it must be removed from the liquid, rinsed again, and then placed in a clean container.
5. Now you need to fill the bowl with freshly boiled water in a volume exceeding the offal by 3-4 fingers. Keep in mind the cooking time and the possibility of liquid evaporation.
6. Next, you need to bring the mixture to a boil, remove the resulting foam, then, reducing the flame to the minimum setting, cook the tongue for 1–1.5 hours. Cooking time depends on the size and weight of the product.
7. In the middle of the process, add salt to the broth, about 25–30 minutes. Before cooking is complete, you need to place peeled carrots, chopped parsley root into the liquid, throw in peppercorns, bay leaves and both types of onions.
8. You can check the readiness of the meat using a sharp wooden stick. If it is inserted into the skin, and it is easy to do, then the appearance of light juice indicates the need to complete the process.
9. Now you need to carefully remove the tongue from the broth, place it in a spacious bowl with ice or water, and keep the product in this composition for no more than 3-5 minutes.
10. Then you have to drain the liquid, pry the edge of the skin with a knife, and then easily remove it.

The finished delicacy can be used hot or cooled, depending on the desire and intended use of the food.

What can I add?

It is recommended to supplement the recipe with clove buds and sprigs of fresh fragrant plants.

How to serve a dish

Beef tongue (you can prepare several different meat snacks at once for the holiday table) goes well with soft cheeses, young herbs and vegetable salads. In the Caucasus, it is customary to serve cold cuts with brine - a sauce made from a large amount of chopped garlic, diluted with hot broth or not very thick sour cream. This mixture should be seasoned with salt and pepper to taste.

With bechamel sauce

An exquisite dish served with the famous French gravy will be an excellent culinary “duet” of two delicious treats.

Beef tongue can be cooked with bechamel sauce and mushrooms.

Preparation next.

Composition of ingredients

To create the dish you will need:

• butter - 100 g;
• champignons (other fresh mushrooms) - 250 g;
• whole milk - 600 ml;
• beef tongue - 1 pc.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• premium flour - 40 g;
• laurel leaves - 2 pcs.;
• nutmeg - 1 pinch;
• greens, salt - to taste.

Step-by-step cooking process

Sequence of stages of creating a dish:

1. First, you need to thoroughly clean and rinse the beef tongue, then boil it in the order already presented, adding salt, 1 whole onion, bay leaves and carrots to the broth.
2. When the tongue is ready, it should be left in cold water, then peeled and cut into small cubes.
3. Now you need to process the mushrooms, chop them into small pieces, then fry in 50 grams of butter until the liquid evaporates and a light brown color forms.
4. After this, you need to add the peeled, finely chopped onion to the champignons, saute the mixture until soft, then add the chopped tongue to the mass.
5. Meanwhile, prepare the béchamel sauce. To do this, melt 50 g of butter in a saucepan, add sifted flour and grated nutmeg.

6. Then, with constant stirring with a whisk, it is necessary to bring the mass to a thick state, then pour in whole milk in a thin stream, add salt and pepper to a homogeneous mixture.
7. Next, you need to add bechamel sauce into the frying pan with mushrooms, vegetables and pieces of tongue, then mix everything well.

It remains to simmer the food over low heat for about 10–15 minutes. closed.

How to serve a dish

The presented hot dish should be transferred to one festive serving vase or distributed among several containers, garnish the food with chopped herbs (cilantro or parsley), and serve the delicious treat to the festive table.

How and how much to cook beef tongue

Preparing the tongue

For convenience, we will provide step-by-step instructions on how to cook beef tongue at home incorrectly.

1. Place a pot of clean water on the fire.
2. At the same time, soak the beef tongue in a large bowl or other pan. He must lie there for at least half an hour.
3. After the specified time has passed, remove your tongue, scrape off all excess (dirt, blood clots, etc.), rinse well in running water (under running tap).
4. Place in boiling water, wait until it boils again to remove the foam, cover with a lid, reduce heat, and simmer for a quarter of an hour.
5. Now you need to remove your tongue to change the water. The product should only be immersed in boiling water, otherwise it will turn out to be harsh after cooking. Cook it over low heat.
6. After an hour and a half, salt the water (some prefer to salt the tongue after it is completely cooked and cleaned, boiling it again for about 15 minutes over low heat). Add roots (celery, parsley, onions, carrots) to the water. It is better to put the roots whole, without cutting them.
7. After another half hour, check the readiness of the tongue by piercing it with a fork: if the juice that has come out is cloudy, cook further, checking the readiness every half hour; if the juice is clear, then the product is ready and can be removed.

IMPORTANT: Veal tongue weighing up to 1 kg will be ready in two hours; larger beef tongue will have to be cooked for 3-4 hours until done. If you use a pressure cooker, you can cook beef tongue at home three times faster.

1. Having taken it out, it is advised to immediately immerse it in cold water for 10 minutes, after which it will be easier to clean - do this.
2. Slice and serve as an appetizer on its own or use in other dishes.

Mixed vegetables with tongue

There are no connective tissues in the tongue, which contributes to its good digestibility. When combined with fresh vegetables, you can get a healthy and easy dietary treat.

Composition of ingredients

To prepare food you will need:

• olive oil - 40 ml;
• boiled beef tongue - 600 g;
• sweet pepper - 1 pc.;
• Mozzarella cheese (in round balls) - 400 g;
• balsamic vinegar (can be replaced with table vinegar) - 2 tsp;
• ripe tomatoes - 4 pcs.;
• fresh cucumbers - 2 pcs.;
• leek - 1 pc.;
• salt, freshly ground pepper, herbs - optional.

Step-by-step cooking process

The sequence of stages of food creation:

1. First you need to cut the beef offal into strips, boiled in advance, cooled, and peeled.
2. After this, you need to wash the vegetables and leeks, after which you need to chop the plant stem into thin rings, divide ripe tomatoes into small slices, arrange young cucumbers into circles, and chop the seeded sweet pepper.

3. Now you need to put all the prepared vegetables along with onions into a deep bowl, add chopped tongue to the composition.
4. The collected products should be sprinkled with balsamic vinegar, then seasoned with olive oil.

The resulting mixture must be mixed carefully.

How to serve a dish

The decorated treat should be decorated with small balls of mozzarella and sprigs of young parsley.

Jellied tongue

Beef tongue for a festive table (the offal will be prepared according to this recipe in the form of a jellied dish), decorated in this version, is considered an ideal, very filling and nutritious appetizer.

Composition of ingredients

The table lists the components needed to prepare the dish:

Step-by-step cooking process

Description of the stages of creating a dish:

1. Initially, you need to boil a pre-cleaned and well-washed tongue along with the meat pulp on the bone. Add carrots, onions and spices to the broth.

2. Then you have to cook the food for 3-4 hours over low heat using the already familiar method. We must not forget to remove the foam that appears in time.
3. When the contents of the dish are ready, you need to put the meat and tongue on a plate, be sure to strain the liquid mixture.
4. To obtain a perfectly clear broth, you can use a little secret trick - high-quality gelatin must be diluted in 100 ml of cool drinking water, then left to swell. After this, you need to add a little warm broth, then pour the resulting mixture into the pan with the rest of the meat broth. Next, you should add well-beaten egg white, which will act as a brightening agent.
5. At the same time, you need to pour vinegar into the broth, then heat the mixture for 30 minutes, without bringing the liquid to a boil.
6. When the broth brightens, you need to use a slotted spoon to collect the egg flakes that float to the surface and strain the mixture again through cheesecloth.
7. Next, you need to cut the previously peeled tongue into thin, neat slices, then you should carefully lay out the layers in beautiful shapes, place parsley sprigs and curly carrot slices on top.
8. Next, you need to fill the containers with food with the prepared broth, filling the container with about half the volume, then send the workpiece to the refrigerator.

When the mass hardens, you need to use a second portion of the broth, then return the aspic to the cold for another few hours.

What can I add?

The recipe can be supplemented with hard-boiled, sliced ​​eggs, canned green peas, and cranberries. These components will become exquisite elements of holiday decor, which need to be beautifully laid out on the tongue before the first pouring of broth.

How to serve a dish

The presented treat should be placed on the festive table at the final stage of its serving. It is advisable to do this immediately before the guests arrive, so that the frozen composition does not have time to heat up.

Garnet bracelet

Beef tongue is always a hit on the holiday table, especially if you prepare the dish in advance and decorate it like a famous piece of jewelry.

Preparation next.

Composition of ingredients

To prepare the treat you will need:

• boiled tongue - 600 g;
• carrots - 2 pcs.;
• pine nuts (can be replaced with other similar fruits) - 100 g;
• fresh mayonnaise - 600 g;
• hard-boiled eggs - 8 pcs.;
• potatoes - 6 pcs.;
• beets, pomegranates - 2 pcs.;
• table salt - optional.

Step-by-step cooking process

Step-by-step creation of a dish:

1. First you need to clean the pre-boiled and cooled tongue from the skin, then cut it into small cubes.
2. After this, the potatoes need to be boiled in their “jacket”, the cooled tubers should be coarsely grated, and shelled eggs and boiled and peeled carrots should be prepared in the same way.
3. The beets also need to be cooked until soft, then peel the root vegetables and grate the vegetable with coarse shavings.
4. Now you have to collect the treat, for which you need to take a wide flat dish and place a glass turned upside down in the center.
5. After this, you need to lay a potato layer around it, add a little salt to the mass, and treat it with a mesh of mayonnaise.
6. The next ingredient will be some of the tongue pieces. The formed row of meat should be covered with carrot mixture, then greased with white sauce.
7. Then you need to lay out a layer of beets, generously sprinkle them with pine nuts, and treat the products with mayonnaise.
8. Next, you need to place the second part of the chopped tongue, then cover it with egg crumbs, using the back of a spoon to coat the assembled components with mayonnaise sauce.

All that remains is to carefully decorate the “structure” with pomegranate seeds, and then carefully remove the glass.

How to serve a dish

The prepared dish looks especially elegant, so when served, such a treat does not need additional decoration.

Baked tongue with eggplant

It is recommended to prepare beef tongue for the holiday table (the offal can be prepared in a wide variety of variations) not only as a cut meat, but also baked with vegetables.

Preparation next.

Composition of ingredients

To prepare food you will need:

• sunflower oil - for frying;
• eggs - 2 pcs.;
• beef tongue - 1 pc.;
• young eggplants - 2 pcs.;
• garlic cloves - 5–6 pcs.;
• hard cheese - 50–60 g;
• walnut kernels - 12–14 pcs.;
• natural yogurt (can be replaced with kefir) - 400 ml;
• salt, spices - according to preference.

Step-by-step cooking process

Description of preparation steps:

1. First, you need to completely process the beef tongue, then it should be boiled for 1.5 hours with carrots, bay leaves, onions, and peppercorns added to the broth.
2. Then you have to cut the washed eggplants into small slices, sprinkle them with coarse salt, and leave the workpiece for about 25-30 minutes under pressure. This procedure will remove bitterness (solanine) from vegetables.

3. After this, you should dry the pieces of “little blue” with disposable towels, then fry the product in oil.
4. Place the rosy slices on paper napkins to absorb excess fat.
5. The boiled, cooled and skinned tongue should be cut into thin slices.
6. Now you need to beat fresh eggs into the bowl, pour yogurt/kefir into them, add chopped garlic to the mixture, salt and pepper the mixture, stir until smooth.
7. Next, you need to place overlapping pieces of fried eggplant and slices of tongue in a heat-resistant bowl, alternating them with each other.
8. Pour the prepared sauce over the resulting layer, sprinkle with crushed walnut kernels and cheese shavings.

The prepared dish should be left for about 10–15 minutes. into an oven heated to 180–200 °C.

How to serve a dish

To present a festive treat, it is best to use special dishes made of heat-resistant ceramic material or fireproof glass with a beautiful design. Dishes prepared in such containers can be immediately served to the table piping hot.

Cooking methods

How to cook delicious beef tongue at home? Our tips will help you cope with this task!

For salads and soups, aspic, pies, the tongue should be boiled. Therefore, let’s first master the science of proper cooking.

It should be soaked in water for half an hour before cooking to make it easier to clean. Then scrape off any grease, dirt, mucus, or blood from the product and rinse it with cold water.

Pour cold water into the pan and bring to a boil, then add the offal. The tongue increases in size when cooked, so it is better to cut it in half. Cook until boiling, then skim off the foam, cook for another 15 minutes and drain. Next, put the product back into boiling water and cook until boiling and ready. If you want your tongue to be more tender and juicy, then immerse it in boiling water, not cold.

The cooking time of the offal depends on the size, weight and age of the cow, but usually it is no less than 2 hours and no more than 4. Check readiness like this: pierce the product with a fork after 2 hours of cooking, if cloudy juice is released, then cook the tongue until the juice becomes clear . Salt the tongue at the end of cooking, also add peeled carrots, bay leaves, and pepper to make the tongue aromatic.

After cooking, remove the tongue and place it in a container with cold water for 3 minutes. Immersion in cold water will make it easier to remove the skin from the product. Many housewives salt the tongue after cleansing, then put the cleaned tongue back into the broth and cook for about 15 minutes. Don't throw away the broth; it can be used for aspic. Place carrots, spices, onions and herbs into the broth, peeled, but whole, so the tongue will be more aromatic.

You can prepare a huge number of dishes with boiled tongue. This is a very light product, healthy and dietary, it is recommended for use by lactating and pregnant women, patients, after surgery, it should be given to small children. Many salads, appetizers, hot dishes are made from the tongue, and they are simply used as cut meat.

Tips for preparing delicious dishes in a slow cooker

A slow cooker is considered an ideal device for cooking tongue. This does not require any effort on the part of the hostess. The multicooker guarantees the preparation of soft and juicy dishes in a short period of time. If you have not yet acquired the necessary skills for working with a stove, then on the Internet you can find step-by-step tongue recipes with photos that will help you.

How to cook in the oven

Cooking tongue in the oven must begin with boiling it. The offal is washed, spices are added to it and boiled until tender, placed on foil or a baking dish and baked for an hour and a half. For the baked product, cheese, mushrooms, vegetables are used as filling and served with sweet, sour and spicy sauces.

Next, we will share the most common recipes using offal and other products.

Salad recipe with mushrooms and prunes

Products for cooking:

• boiled beef tongue - 300g;
• champignons - 250 g;
• prunes - 50g;
• onion - one;
• roasted hazelnuts;
• black pepper, salt;
• mayonnaise.

Finely chop the onion and mushrooms and fry until the liquid disappears. Boil the offal and cut into strips, then mix with chopped prunes, nuts, onions and mushrooms, salt and pepper, then season everything with mayonnaise. Chill the salad before serving.

How to cook delicious aspic at home

This is a classic treat served on a holiday table. There is nothing complicated in preparing this dish. Meat broth with gelatin deserves special attention; it is poured over meat. It should be made transparent so that the dish looks appetizing and beautiful. Ingredients:

• food gelatin - 4 tablespoons;
• eggs - 5 pieces;
• tongue - 900g;
• celery, onions, carrots - one each;
• a handful of olives;
• fresh whites - 3 pieces.

Cooking method:

1. Place the offal in a saucepan, add hot water and bring to a boil. Then change the water and add vegetables, cook for about 3.5 hours until tender. At the end of cooking, add bay leaf, spices, salt and pepper to the broth, cook for another 5 minutes.
2. Remove the skin from the meat under cold water, then return the meat to the pan and cook for another half hour.
3. Cool and cut into neat thin slices.
4. Strain the broth through a sieve. Place the gelatin in a bowl and pour a little broth over it. Leave to sit for 15 minutes.
5. To ensure that the aspic is transparent, you should prepare a guy. Beat the egg whites until foamy and pour everything into the broth, stir and simmer over low heat for about 15 minutes.
6. Boil the eggs, peel and cut into rings. Peel the boiled vegetables and cut them.
7. Fill the mold one third with strained broth, add vegetables and eggs, sliced ​​meat and add broth again. Decorate the finished dish with olives.

Bouillon

After boiling the offal, broth almost always remains. You should know where and with what it can be used.

Ingredients:

• Carrots, celery, onions - one each;
• Beef tongue – 700g;
• Spices, salt, bay leaf;
• Butter – 15-25g;
• Parsley dill.

Cooking method:

1. Rinse the meat, add water and bring to a boil. Change the water and cook the product for another 40 minutes.
2. Remove the meat and place under cold water, then peel and cool.
3. Fry the boiled offal in oil until golden brown. It must be fried to make the broth rich.
4. Place the fried meat in the broth, add celery, onions and carrots, spices and cook for an hour until done.
5. Remove the ingredients, strain the broth, and cut the meat into pieces.
6. Serve to the table in a deep plate with greens.

Recipe with cheese

The appetizer is very delicious and turns out extremely tender, melting in your mouth. People call this dish “Ballerina”, but the salad is very fatty and obviously will not please any artist. The dish is nutritious, but it quickly ends up on guests’ plates due to its wonderful appearance and memorable taste.

Ingredients:

• Beef tongue – 700g;
• Mushrooms – 200g;
• Eggs – 3 pieces;
• Onion is a thing;
• Mayonnaise – 200g;
• Cheese – 200g.

Preparation:

1. Peel the onions and mushrooms, fry them and fry them separately.
2. Grate the cheese on a medium grater.
3. Wash your tongue and cook it until tender, adding spices.
4. Cut the offal into strips.
5. Boil the eggs hard and chop.
6. Lay out the ingredients in layers: eggs with onions, mushrooms, then eggs and cheese. Lubricate each layer with mayonnaise.

Cooking a baked dish in the oven

Diversify your menu with new flavorful, savory and simple dishes. The special value and benefit of the snack lies in the fact that the product is not boiled, but baked. To prepare beef tongue in foil, choose a product weighing at least a kilogram, then it will retain its juiciness after baking - guaranteed.

Ingredients:

• Garlic – 8 cloves;
• Tongue – 1 kg;
• Vegetable oil – 50g;
• Seasonings (thyme, hops-suneli) - to taste.

Cooking steps:

1. Pass the garlic through a press, mix with salt and seasonings, add vegetable oil and grind the resulting mixture.
2. Rinse your tongue, dry it with a paper towel, rub it with spices, let it marinate for three hours, before wrapping it tightly in foil.
3. Place the future dish in a preheated oven and bake for an hour and a half at 200 degrees.
4. Without opening, place the packages in cold water, after a while remove the skin and cut. Serve with sauce.

Salad cocktail

Exquisitely decorated in special glass vases, the dish is an excellent option for a holiday snack.

Composition of ingredients

To prepare food you will need:

• ripe tomatoes - 4 pcs.;
• beef tongue - 1 pc.;
• lemon juice - 7–8 tbsp. l.;
• young cucumbers - 4 pcs.;
• mayonnaise (can be replaced with homemade sour cream) - 300 g;
• apples - 4 pcs.;
• salt, freshly ground pepper.

Step-by-step cooking process

Sequence of cooking steps:

1. First, you need to boil the offal in the usual manner, adding vegetables (onions, carrots, parsley/celery roots), spices and herbs in the desired composition to the broth.
2. The prepared tongue should be cooled slightly in ice or cold water, then peeled off the skin and cut the cooled product into strips.

3. Now you need to wash the vegetables and fruits, blot them with paper napkins, remove the seed pods from the apples, and then cut the products into thin strips.
4. The tomatoes must be divided into slices, the seeds removed from them, and the resulting pulp chopped in the same form as the rest of the components of the future dish.
5. Next, you need to place the prepared ingredients in shaped glasses intended for the buffet table. The layers should be placed in the following order: cucumbers, pieces of tongue, mayonnaise mesh, apple layer.
6. Sprinkle the fruit row with lemon juice, then continue assembling with tomato slices, white sauce and freshly ground pepper.

It is recommended to prepare the salad immediately before consumption.

How to serve a dish

Exquisite buffet tableware is the main element of a beautiful presentation of food, arousing your appetite at the first glance at the contents of the transparent vases.

How to properly cook beef tongue?

Now let's find out how to properly and tasty cook the soup. Before cooking, you need to keep it in very cold water for about an hour.

After this, it is dried and further cleaned with a sponge. Any remaining fat should be trimmed off and the tongue rinsed under the tap.

The skin is removed during the cooking stage.

Now let's find out how to cook tongue hot in a saucepan.

In this case, the cooking process consists of the following steps:

• Place the product in cold water, and then boil it for 10 minutes. The resulting broth should be drained and the meat should be washed;
• put the offal, pieces of carrots, onions, and bay leaves into boiling water;
• The broth should be salted 6-8 minutes before it is ready.

After the tongue is cooked, place it in a bowl of cold water and leave for 15 minutes. After this, the skin is easily removed.

If the meat can be easily pierced with a knife, then it is ready. It is important to choose a high-quality offal. Its color should be purple or pink.

You should not purchase a package that contains a large amount of juice.

Beef tongue rolls

Beef tongue on a festive table (such a product should be prepared boiled in the usual way) is usually served in combination with other meat snacks, so the delicacy, decorated with rolls with a spicy filling, looks especially attractive.

Preparation next.

Composition of ingredients

To receive the food you will need:

• olive oil - 100 ml;
• homemade sour cream - 250 g;
• beef tongue - 1.2 kg;
• garlic cloves - 6 pcs.;
• carrots - 1 pc.;
• walnuts - 2 tbsp.;
• champignons - 1 kg;
• hops-suneli - 2 tsp;
• onion - 2 pcs.;
• laurel leaves - 2 pcs.;
• peppercorns - 8–10 pcs.;
• dill - 2 g.

Step-by-step cooking process

Step-by-step execution of the recipe:

1. First you have to boil the offal until tender. In 30–40 minutes. Before the end of the process, you need to add vegetables, a whole onion, 2-3 cloves of garlic, peppercorns, and peeled carrots to the broth.
2. The almost finished tongue must be kept in cold water, then the skin should be removed from the product, returned to the broth, salt the composition, add laurel leaves to it, and continue the process for about another 10–15 minutes.
3. The boiled tongue must be removed from the liquid, cooled, and cut into thin slices slightly diagonally to obtain layers of the largest possible size.

4. In the meantime, you need to finely chop the champignons, grind the nut kernels in a blender along with the remaining garlic.
5. Shredded mushrooms must be fried in oil until the liquid evaporates, then add chopped onion to them and continue the process until the food is ready.
6. Now you need to combine the mushroom and nut mixtures, mix everything well.
7. Next, you need to grease the tongue slices with the resulting filling, place a sprig of dill in each portion, and roll the layers into rolls.

Decorated products must be placed seam side down on a wide flat plate.

How to serve a dish

The appetizing dish should be presented in a chilled state, decorating the food according to your own taste. Beef tongue is a versatile offal that can be included in multi-course dishes (soups, hot or cold salads), or used as a hearty, nutritious and completely self-sufficient meal.

You can get the perfect dish with exquisite taste and the best aroma by following these recommendations:

• The use of exceptional fresh and high-quality offal is required. The absence of diseases of the animal will be confirmed by a stamp left on the tongue by the sanitary service;
• The purple or pink color of the product indicates the iron it contains. The grayish tint of the meat indicates that it has already been frozen;
• You should choose your tongue using your personal sense of smell - a natural meat smell without foreign shades is characteristic of a fresh product. It would be a good idea to press your finger on the tongue - if it is dense, it means that the purchased ingredient is of high quality, suitable for cooking;

• The freshness of the product can be judged by the cut on the tongue: the clear liquid that appears after this indicates that it has been pre-frozen. If the released ichor is also dark, it means that there was a violation of the temperature regime during storage. This delicacy is unsuitable for consumption;
• It is recommended to thaw frozen tongue completely in the refrigerator;
• the product will need to be cooked for at least 2.5–3 hours, depending on the size and type of the ingredient;
• Beef tongue, which is to be prepared for Sunday lunch or a holiday table, is usually salted in its finished form or after being freed from the skin, by re-boiling the product in broth with the addition of spices for about 10–15 minutes.

How to deliciously cook beef tongue in a pan

Before boiling the whole beef tongue in a pan, it must be soaked and washed in the manner described above. The cooking container is selected so that the product fits in it and can be filled with a sufficient amount of water.

Beef tongue in a pan

The diagram on how to properly cook beef tongue looks like this:

• Place the product in a saucepan, pour in cold water to cover it, and set to cook over medium heat.
• When the broth boils, foam forms on it, which must be removed immediately.
• The offal continues to be cooked over low heat. How long it takes to cook beef tongue at the current stage of cooking depends on the release of scale. On average, this takes 10-15 minutes, then it is taken out of the broth and washed under the tap, and fresh water is poured into the container.
• The product is returned to the pan and placed on the stove.

When figuring out how to properly cook beef tongue, you cannot do without mentioning salt and spices. No salt is added during the preparation of this delicacy. This can be done a quarter of an hour before turning off the heat, or better yet, ready-made. Allspice and other spices are added 1.5 hours from the start of the cooking process. You can add a few cloves. To make the dish tasty, add carrots, onions, and aromatic root vegetables like celery to the broth. It is better to add fresh parsley at the very end.

Continue to keep the product over medium heat, making sure that it does not boil too much and that the liquid does not boil away. How long to cook beef tongue until done will be discussed below.

Cooking tongue in a saucepan

Culinary experts who know how to cook beef tongue deliciously will tell you that you not only need to cook it correctly, but also remove the skin from the product in time. To do this, it is taken out of the pan and placed in a large bowl of water - very cold, sometimes even ice is thrown into it. This temperature difference makes cleaning easier. You just need to lift the skin with a fork and remove it. The tongue will remain juicy and beautiful.

Sometimes only after this it becomes clear that the product is too fatty. This is another secret of how to cook beef tongue in a pan correctly. In this case, excess fat is carefully cut off with a thin and sharp knife, and the product is washed with boiled water.

And, if you want to know how to cook beef tongue in a pan correctly, then you cannot skip the final stage. The product purified in the described way is returned to the broth so that it absorbs the aromas as it cools.