Good day everyone!
Beef tongue is considered a delicacy and has a delicate taste.
But it turns out that not everyone knows how to cook beef tongue so that it is delicious, tender and decorates the festive table.
I'll tell you a little story.
Earlier, when there was no Internet (remember, there were times like this?), Women gathered in the courtyard of the house, discussed all the news, shared recipes with each other. We talked in one word!
And once, in a conversation between neighbors, my mother mentioned beef tongue, said that she loved it very much and recently cooked it for a holiday. Apparently, my mother told her so deliciously that one of the neighbors also wanted to try the language.
She ran to the market and bought a beef tongue.
And the next day, the same company gathers again and my mother is shown by that neighbor that this tongue is so disgusting, rubber in one word, and there is nothing tasty and tender.
Mom decided to clarify how the neighbor cooked it.
And the neighbor says: "Yes, I fried him for an hour and a half! And zero sense! Some kind of sole! "
When I don’t know how to cook this or that product, new to me, I remember this story and go to the Internet (it’s good that now you can use the worldwide network).
The product is not cheap and we in the family cook it only for some holiday instead of the same sausage.
So let's cook the most tender beef tongue without troubles and dancing with tambourines.
✅Ingredients:
- beef tongue (I have about 1.5 kg),
- 2 onions,
- carrot,
- 3 leaves of lavrushka,
- 6-7 peas of allspice,
- 1.5 level tablespoons of salt.
Cooking.
We put a large pot of water on the fire.
When the water boils, put the whole tongue in a saucepan, add onions, carrots and all the spices.
When it boils again, we reduce it to medium heat so that the water boils a little and forget about the tongue for one and a half to two hours.
The time depends on the size of the tongue. Mine weighing about 1.5 kg was cooked for 2 hours.
Check with a knife if the tongue is soft and clear juice comes out of it - then it's ready!
We take the tongue out of the water and immerse it in ice water for a few minutes to make it easier to remove the skin from the tongue.
Then carefully remove the skin.
And we cut off everything unnecessary on the sides - fat, veins.
We cool, cut and enjoy the most delicate tongue.
I know that someone removes the skin and then cooks the tongue with vegetables and knitting needles.
But we cook all the time in the way described above and without unnecessary "dances with tambourines" - we get a delicious and tender tongue.
And to eat it with sandwiches, put it in a salad or cook aspic is a master's business.
Enjoy your meal!
KBZHU per 100g approximately: K - 178, B - 16, F - 16, U - 2
You can watch the video recipe on my YouTube channel link.
Thanks for your time and likes.
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I do not pretend to be a PP expert. Just sharing my experience. I am "OkoloPP"!