Beef tongue proper preparation. How much and how to cook tongue in a pan

Beef tongue is a delicacy product that contains a lot of useful substances. This offal is used to make salads, sandwiches and aspic. The tongue consists of muscle tissue that is very soft, which makes it possible to prepare dishes for baby food from it. How to cook beef tongue?

Most of the questions arise about the cooking time. It all depends on the weight of the offal. A tongue weighing more than 1 kg should be boiled for 3 hours, if the weight of the organ is less, 2 hours will be enough. Remember, before putting the product in boiling water, it is advisable to soak it in water for 8-10 hours. It is best to soak the tongue overnight so that in the morning you can start preparing festive dishes. Before boiling, it is necessary to scrape the tongue with a knife, as its surface is rough and may contain dirt or food debris. It is necessary to lay the product in the pan when the liquid boils. After the appearance of foam on the surface of the water, all liquid from the vessel should be drained and filled with fresh water. This cooking method is ideal for aspic, as the broth turns out to be transparent. To add flavor to the broth, put a few cloves of garlic in the pan along with onions and carrots.

After boiling, make a small fire and add the whole peeled carrots and onions. The tongue should languish in a saucepan for 2-3 hours. 10 minutes before readiness, add salt, spices and herbs. Turn off the broth and remove the tongue from it. Fill it with cold water and let it soak for 10 minutes. After that, remove the film from the product, it is well separated from the sirloin. Cut the tongue into portions or chop for a salad. The broth can be used to make soup or aspic. Try to buy a fresh product, it is sold in the market in the fresh meat section. Supermarkets sell a frozen product, it needs to be prepared a little differently than a fresh tongue. It must be thawed before cooking. Do not use a microwave oven or hot water for this. Let the product stand for several hours at room temperature. Pay more attention to the choice of goods. The tongue should not contain ligaments, cartilage and blood. If you were unable to purchase a cleaned product, remove all inclusions from it and scrape with a knife. Try not to digest the product, it will become very soft and fall apart. It will be difficult to cut it into thin slices and straws for salad. Try not to boil the water during the cooking process. It is necessary that the tongue languish on a small fire, you can install a divider on the burner. Water should completely cover the offal. It is not recommended to add water, so initially pour a lot of liquid. Add spices at the end of the boil, as long boiling bay leaves will make the broth bitter.

Boiled tongue can be used to prepare salads and snacks. Avoid sautéing this product as it may become tough during cooking. You can season the offal with mustard, adjika or horseradish. These spices go well with the product and complement its delicate taste.

- O readiness beef tongue can be recognized by piercing the tip of the product with a knife or fork. If the beef tongue pierces easily, then it is ready. If with effort, then you need to cook more.

After half an hour cooking, onion and carrots, as well as seasonings, are added to the beef tongue. Vegetables and seasonings are especially needed if you want to use the broth from the tongue for soup, sauce or aspic.

beef tongue right clean immediately after cooking: lower it from a pot of boiling water into ice water for 1 minute and then use a knife to remove the whitish skin from the tongue. If you need to clean the tongue before cooking, you will first have to soak it in cold water for half an hour.

- Price chilled beef tongue in Moscow - from 700 rubles / kilogram (price for October 2018). More expensive than meat and considered a delicacy.

- Tongue weight veal - about 350-400 grams, beef tongue weight - from 800 grams to 2 kilograms. Tongue weighing over 1.5 kilograms, cook for half an hour longer.

Beef tongue is best cooked in saucepan with space, since during cooking it increases in volume by about 10%.

Recipes with boiled beef tongue

Baked beef tongue

Ingredients for cooking beef tongue

Beef tongue - 700-800 grams,
Sour cream - 4 tablespoons,
Mustard sauce or soft mustard - 2 tablespoons,
Onion - 3 small heads,
Carrots - 1 large or 2 medium-sized,
Bay leaf, salt, pepper and other seasonings - to taste.

When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove the film from the beef tongue. Cut the tongue into slices, mix with finely chopped onion, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 ° C. Bake for 10-15 minutes.

Salad with boiled beef tongue

Beef Tongue Salad Ingredients
Beef tongue - 100-150 grams
Potato - 2 small potatoes
Chicken eggs - 2 pieces
Pickled cucumbers - 6 small
Pickled champignons - 100 grams
Mayonnaise or sour cream - 2 tablespoons
Dill - 20 grams

Cooking salad with boiled beef tongue
Boil the beef tongue, potatoes (in uniform) and boil and peel the egg. Cut into thin chips the tongue, potatoes, pickled cucumbers and eggs into cubes, champignons into slices. Season with mayonnaise or sour cream, mix, top with chopped dill.

Language for the New Year

Ingredients
Beef tongue - half a kilo
Fresh champignons - half a kilo
Cream 10% - 200 ml
Garlic - 2 cloves
Onion - 1 head
Parsley - 3 tablespoons
Carrot - 1 small carrot
Sunflower oil - 3 tablespoons
Salt - to taste

How to make Beef Tongue Salad
Boil beef tongue for 3 hours, then add carrots, onions, bay leaves and salt to the pan, cook for another half hour.
Cool the beef tongue under cold water and remove the skin, cut into cubes.
Wash mushrooms, dry and cut. Peel the onion and chop finely. Fry the onion in sunflower oil, add the mushrooms and fry for 15 minutes over medium heat without a lid. Then pour the cream into the pan and simmer, stirring, for 20 minutes.
Mix mushrooms with beef tongue, sprinkle with chopped parsley.
Serve the salad warm.

How to salt the tongue before cooking

Products
Beef tongue - 1 medium-sized, weighing 1 kilogram (to marinate well)
Coarse sea salt - 2 tablespoons
Mustard - 1 tablespoon
Ground black pepper - 1 teaspoon
How to cook salty tongue
1. Wash the beef tongue, peel, dry and grate with mustard, sprinkle with pepper and salt.
2. Put the offal in a saucepan, cover and leave for 2 hours at room temperature, shaking in the middle of the period.
3. Remove the tongue for 1 day in the refrigerator.
4. Rinse the tongue, pour fresh water, lightly salt.
5. Put the pan on the fire, cook after boiling for 2 hours, removing the foam with a slotted spoon.
6. Cool the tongue, hold over ice water, peel.
Keep the tongue in the broth, serve warm.

Cooking beef tongue
When cooking, grated carrots, peppers and lavrushka are added to the beef tongue. Remove skin from beef tongue. Cut the tongue into slices, mix with finely chopped onion, add seasonings, put in layers in a baking dish (can be made from foil on a baking sheet), grease each layer with sour cream mixed with mustard sauce, and put in an oven preheated to 200 degrees. Bake for 10-15 minutes.

Cook beef tongue at home, you need to do it right so that the dish turns out tasty and healthy. Beef tongue is one of the healthiest meat products and is considered a delicacy in many countries. But in order for the finished dish to bring as much benefit as possible, the beef tongue must be properly cooked in order to leave the maximum number of useful elements intact.

How to cook?

After you have decided on the choice of beef tongue and brought it home, all that remains is to cook it tasty and properly so that it retains the maximum possible amount of useful elements. It will be best if you boil it. Our article will help you with this, in which you will learn several ways in which you can properly cook beef tongue so that it turns out soft.

in a saucepan

Before boiling the beef tongue in the pan, thaw it in the refrigerator if it has been frozen, and then put it in a container of cold water for half an hour. After that, arm yourself with a knife, and start cleaning the product from mucus and dirt. Ideally, it should not contain any foreign objects and blood. After you have cleaned your tongue, rinse it well with cool water.

Now choose a convenient pan in which you will cook the tongue, collect water and put on fire. After boiling, carefully place the beef tongue in it. Be careful, during the cooking process, the tongue may increase in size, so it is better to divide it into two parts to be safe. Cook until the water boils again. In this case, the emerging foam must be removed with a slotted spoon or spoon. After boiling, let the dish boil for about 20 minutes, then pour out the water. Take out the tongue on a saucer, draw clean water again and boil. After boiling, lower the tongue back into the pan and cook the tongue until fully cooked. This product is cooked for about 3.5 hours in total.

To check the readiness of the dish, you need to remove the beef tongue from the water and prick it with a fork: if the product releases clear juice, it means that it is ready. If the juice appears slightly cloudy, then return the tongue to the pan and cook for some more time.

Salt and add spices only half an hour before the end of cooking. You can add any spices that are familiar to you to the water. But do not overdo it, otherwise there is a chance to spoil the real taste of the dish.

Before eating, the peel must be removed from the finished dish. This is very easy to do if, immediately after cooking, put the product in cold water for a few minutes. After that, the home-cooked beef tongue is ready to eat.

In a slow cooker

Cooking beef tongue at home using a slow cooker or pressure cooker is a very easy process, which, among other things, requires very little time.

Before cooking the beef tongue, it must be thoroughly washed and cleaned of visible contaminants, blood and film. Then put the product in the multicooker bowl, add peeled, but not chopped onions and carrots there. Close the lid and turn on the multicooker to the "Extinguishing" mode. Time must be set based on the size of the product. The minimum cooking time is two and a half hours. If you chose a large beef tongue, then it is better to set the time one hour more than the minimum.

20 minutes before the end of cooking, salt the dish, and all other spices, if any, must be added after you remove the beef tongue from the slow cooker.

After the beep, remove the finished dish from the multicooker, after which it will need to be lowered into cool water for two minutes. This must be done so that you can easily get rid of the skin. When you've peeled off the skin, your home-cooked beef tongue is ready to eat.

One of the unusual delicacies in any cuisine is the tongue, no matter how it is cooked, the fact of what animal it comes from recedes into the background. The main thing is that such dishes have a unique taste, and there is no need to talk about the benefits. Adding to salads is the most common way to use it, but the use of this delicacy for other dishes is completely not prohibited. It can be boiled or baked with equal success. You can also prepare jellied dishes and dishes for buffets, that is, serve as cuts, canapes and sandwiches.

To get the perfect dish in terms of taste, the delicacy must be chosen and prepared correctly. It is also important to determine which language is preferable for the intended purposes. Indeed, despite the content of useful elements, the product from different animals has different characteristics.

Choosing the right product

When choosing a product, it doesn’t matter what animal it comes from, you need to pay attention to the parameters that are responsible for the quality and condition of the product. So:

1. There must be a stamp from the sanitary inspection service. This guarantees the quality of the product, in the sense that it is not infected with any pathogenic bacteria and viruses.
2. You need to pay attention to the color of the product. It should have a characteristic pink or purple color. By no means gray, as this is a sign that the product is stale.
3. The freshness of the product can be determined by pressing on it. Despite the fact that the tongue is classified as an offal, it is still a muscle, quite strong and tough. Therefore, when pressed, the shape should be restored.
4. The smell of the tongue should be pleasant, meaty, if this is not the case, then it is better to refuse the purchase, due to the fact that it has already begun to deteriorate. It is the smell that can give out a tongue that has been treated with various means to give a presentation.
5. After purchase, the quality can be checked on the cut. In this case, the juice of a transparent color should stand out. In a situation where the liquid is gray, this indicates improper storage or storage problems.

Anything that does not meet the specified parameters characterizes the damage to the language due to improper storage and repeated freezing.

Benefits of language

Speaking about how beneficial the use of the language affects the state of human health, we can say that the low content of cholesterol in it makes it a product for those who are either forced or purposefully follow a diet. Along with this, it contains a large amount of iron, vitamins B, E and PP. Minerals are also contained in the tongue in sufficient quantities, here is a small proportion - potassium, magnesium, calcium.

All these characteristics of the product affect the body in the best way. The inclusion of the tongue in the diet allows you to normalize weight, in children it accelerates the overall development due to the calcium content. The language is especially recommended for those who have problems with the stomach, high, low sugar and insulin-dependent, of course, pregnant women.

When you include a tongue in your diet, you first need to learn how to properly cook this offal, namely, cook it. Since all other dishes are prepared from the cooked tongue.

Training

For the correct preparation of the tongue, preliminary preparation is necessary, without which the taste can be spoiled. We must also not forget that beef and pork tongues are different in their properties. However, speaking about how to cook the language correctly, it should be noted: the preparation is the same in both the first and second cases. This is good for those who are not particularly familiar with cooking.

Preliminary preparation is as follows: language for 30 minutes. sent to a pot of cold water. After a while, you need to remove it. Then you need to blot with a towel to remove excess moisture, and clean from salivary glands, mucus and other things. The film is not removed from the delicacy at this stage. After carrying out the preparatory activities, you can begin the cooking process. How to cook the tongue will be discussed below.

When choosing between tongues from different animals, we note that pork is less expensive. It is more tender, since this animal eats differently. Low muscle density helps to reduce the cooking time of the delicacy. And yet there is a drawback in the form of less pronounced taste and aromatic qualities. If the choice falls on the tongue from a large horned animal, then its size will be almost twice as large, as well as muscle density. However, all other characteristics will be more pronounced, and the end result will depend on how the language is cooked.

There are two cooking methods. How long to cook tongue in a pan? It's pretty hard to say exactly. Since the time depends on the size and type of language. As noted above, due to its characteristics, the pork tongue is cooked for a shorter amount of time, and the dimensions allow you to choose containers with a smaller volume.

First way

So how do you cook a tongue? Now we'll tell you. Let's consider the first option. After the product is prepared, it must be sent to a bowl of water, preferably cold. In this case, the liquid should be at a sufficient level above the tongue, and put on fire. After waiting for the water to boil, it is necessary to reduce the heat and boil the tongue for fifteen minutes. Next, you need to drain the first broth. This is done in order to remove various kinds of carcinogens and harmful substances. After that, the tongue is again filled with water. It is better to do this with boiling water, which is prepared for storage in the right amount. And they are already ready. How much to cook the tongue? This is determined solely on the basis of his condition. Readiness is checked by piercing with a fork.

Second way

How to cook tongue? The second cooking method is not much different from the first, as it might seem.

First, the washed delicacy is placed in boiling water for 15 minutes. Then they take it out, clean it and boil it until it is ready.

No matter how the tongue is prepared, it is necessary to monitor the water level and add as needed. How to cook beef or pork tongue? In no case should you add cold water to a boiling broth. Since this stops the cooking process and can make the tongue tougher. In order to enrich the taste, 30 minutes before readiness, you can add salt, your favorite spices and root vegetables, that is, onions in their skins, carrots, celery, to the broth. Readiness is checked with a fork, which should enter easily and without effort, and the juice that stands out should be transparent. Otherwise, the cooking process cannot be stopped. After the tongue is completely ready, it can be dipped in cold water, this will make the process of removing the film easy.

Having mastered the general rules of cooking, you can move on to improving and supplementing them, depending on the dish and which language is selected.

Cooking beef

How to cook beef tongue? Having chosen a tongue that is considered to be a real delicacy, that is, beef, it is necessary to cook it correctly. This is what guarantees a good result. Before cooking the beef tongue, it is better to lower it into a cold one for at least one hour. After that, you can rinse it, clean it and already proceed to the cooking process. It is better to put the tongue in cold water and, bringing to a boil, boil for about 15 minutes, as the rules prescribe. In the first broth, you can put a bay leaf, which is then necessarily removed. This is done due to the fact that the long heat treatment of this seasoning eventually gives bitterness to the dish.

After draining the first broth, the tongue is sent to boiling water with the addition of salt and peppercorns. All other spices, carrots, onions, parsley and celery roots are poured only at the end, half an hour before readiness.

How much to cook the tongue?

Note that the cooking process requires a sufficient amount of time. Answering the question about how much to cook beef tongue, let's say that the time may vary, but on average it is about 4 hours. The time is influenced not only by such parameters as the weight and size of the product, but also by how old the animal was. That is, the tongue from a young bull will be ready faster than from an older one.

Pork boil time

How long to cook tongue in a pan? If we are talking about pork, then the cooking process will take less time. In just one and a half to two hours, such a product will be ready for use.

Outcome

Now you know how to do it in a saucepan. We hope that this information was useful to you. Whatever language the hostess chooses for her culinary masterpiece, introducing it into the menu of the family or her own will have an extremely positive effect. By consuming the norm of the product per week, which is no more than 150 grams, you can ensure good health and, as a result, mood and strength. It is equally useful for healthy people and those who have problems with it. Due to their exceptional taste characteristics, tongue dishes are also suitable for special occasions, where it will be a great occasion to show off your culinary skills.

Delicate and very tasty beef tongue is classified as a first class offal. And not in vain. Beef tongue has a refined, delicate taste and aroma that allows you to use this truly delicious product in a wide variety of combinations of ingredients and recipes. However, many not too experienced housewives are afraid to take on the preparation of beef tongue, believing this process to be too laborious and troublesome, and fearing an unsuccessful result. And absolutely in vain! Cooking a delicious beef tongue dish is not at all difficult, you just need to understand a little the intricacies and find out a couple of culinary tricks. And here, as always, "Culinary Eden" hurries to your rescue. Today we invite you to learn and remember how to cook beef tongue with us.

Beef tongue is valuable not only for its high culinary qualities, but for its undoubted health benefits. Judge for yourself. The calorie content of the beef tongue is lower than that of the pork tongue, and it contains more valuable, easily digestible protein. In addition, the low carbohydrate content of beef tongue (only 2.2%) makes it a very valuable product for those who follow low-carb weight loss diets. Beef tongue is also rich in vitamins, especially B vitamins, for example, in order to cover the daily requirement of an adult's body for vitamin B12, you will need to eat all 70 grams of boiled beef tongue. In addition to vitamins, beef tongue boasts a high content of such important trace elements as iron, zinc, magnesium, potassium, etc. All this makes beef tongue dishes indispensable in the menu of those who suffer from anemia, diseases of the cardiovascular system, peptic ulcer. Beef tongue is very useful for pregnant and lactating mothers, and in addition, doctors say that regular consumption of beef tongue dishes can help cope with insomnia and migraines.

But, of course, we are primarily interested in the culinary and taste qualities of this valuable product. And here the beef tongue did not disappoint. Properly cooked, beef tongue is surprisingly tender and soft, and its delicate flavor and delicate aroma make it easy to pair beef tongue with many foods. That is why the choice of recipes for dishes in the preparation of which beef tongue is involved is so wide. What is not prepared from this delicacy product: excellent cold and fragrant hot appetizers, rich soups and delicious second hot dishes. Beef tongue is not only boiled, but also fried, stewed, grilled. And add here the excellent compatibility of the tongue with many herbs and spices, sauces and chutneys, and you yourself can easily see that the variety of beef tongue dishes is truly limitless.

Today, the Culinary Eden website has prepared for you a selection of the most important tips and little culinary tricks, coupled with proven recipes that are sure to help even the most inexperienced housewives and easily tell you how to cook beef tongue.

1. When choosing a beef tongue in the market or in a store, pay attention to its color - a good fresh tongue will please you with a pink or slightly purple color, and the darker the purple hue, the more iron and zinc the product you are offered contains. Be sure to smell your tongue before buying. Fresh beef tongue has a pleasant slightly sweet smell. Any foreign smells, the smell of ammonia, mold or rot will tell you that the product is spoiled. Inspect the tongue for damage, feel its density. A good tongue will be firm and elastic to the touch, and if you press it with your finger, the fossa will straighten immediately. Too soft, flabby beef tongue, most likely, was subjected to repeated freezing, such a tongue has already lost all its valuable nutritional properties and taste. Feel free to ask the seller for a veterinary certificate if you buy the language in an unfamiliar place - this will save you and your loved ones from many unpleasant consequences.

2. Before you start cooking your chosen dish, the beef tongue must be properly prepared. Place the tongue in a deep bowl or saucepan, cover with lukewarm water and leave for half an hour. This simple trick will allow you to easily clean the tongue of impurities, and in addition, it will give it extra juiciness. If you soak the beef tongue in milk, it will become even more tender, and the taste of such a tongue will become especially expressive. After soaking, rinse the beef tongue under running water and rub it thoroughly with a metal brush or knife, scraping off any remaining mucus, blood and dirt from the tongue. Rinse your tongue thoroughly again in running water and you can start cooking.

3. To prepare most appetizers and salads, you will need to properly boil the beef tongue, keeping it juicy and soft. It's not at all difficult to do this. Place the tongue in a deep saucepan and fill with cold water so that it covers the tongue by five to six centimeters. Remove the tongue from the pot, bring the water to a boil, and return the tongue to the pot of boiling water. Wait for the water to boil again and cook the tongue over high heat for 10 minutes. Skim off the resulting foam, reduce the heat to medium, cover the pan with a lid and cook the tongue until tender. Usually the cooking time is two to four hours. You can check the readiness of the tongue with a fork or a thin knife: just pierce the tongue in the thickest place and look at the color of the meat juice that stands out. If the juice is transparent, the tongue is ready, if the juice that stands out is cloudy, cook the tongue for another half an hour and repeat the test again. Salt the tongue 10 - 15 minutes before the end of cooking - this will allow you to fully preserve its softness and tenderness. To give a special flavor in the process of cooking the tongue, you can add onions, carrots, bay leaves, allspice.

4. Remove the cooked beef tongue from the pan with a slotted spoon and immediately place it in a container of ice water. Such a sharp temperature drop will allow you to peel your tongue without much effort. Just pick up the skin with a fork, grab it with your fingers and pull it off with a stocking. If you did everything right, the skin will peel off the tongue very easily. If in some places the skin does not come off, just cut it off with a very sharp knife. Sometimes the beef tongue is too oily, and this becomes clearly visible after skinning. Don't worry, just cut off the excess fat with a sharp, thin knife, lightly scrape your tongue, and then rinse in cool water. Return the cleaned tongue to the pan and leave to cool in the broth. This simple technique will allow you to make the beef tongue even more juicy, tender and fragrant.

5. Cleaning a boiled beef tongue, as you can see, is not at all difficult, but not all dishes require a boiled tongue. Sometimes it is necessary that the tongue remains raw before cooking, but it is still necessary to remove the skin from it. And here an old culinary trick will come to our aid. Boil a large amount of water in a deep saucepan and keep it on the highest heat. Pour very cold water into a separate basin and throw in more ice cubes. Dip a well-washed tongue in boiling water, cook for a couple of minutes and immediately transfer to ice water. Gently pry and pull off any skin that can come off, helping yourself a little with a very sharp, thin knife. Repeat the procedure one or two more times, and you will be able to completely peel the beef tongue from the skin, and its flesh will remain almost raw and ready for further cooking.

6. A delicious beef tongue appetizer is perfect for both everyday and holiday menus. Boil until cooked, peel and leave to cool in the broth one beef tongue. While the tongue is cooling, dissolve in the pan 1 tbsp. a spoonful of butter, add one chopped onion and fry until translucent. Then add 100 gr. any sliced ​​fresh or frozen mushrooms and sauté until all the moisture has evaporated and the mushrooms are lightly browned. Season with a tablespoon of sour cream, mix and remove from heat. In a blender, grind together two pitted prunes and two walnut kernels. Transfer the resulting mixture to the mushrooms, salt and pepper to taste, mix thoroughly. Cut the tongue into thin slices, put on a dish, spread the mushroom mixture on top and garnish with dill. This appetizer can be served both warm and cold.

7. Hungarian cuisine invites us to enjoy a fragrant appetizer of tongue and sweet pepper. Boil until tender, peel and cut into large strips one beef tongue. While the tongue is cooking, wrap four large sweet peppers in foil, place them on a baking sheet and place in an oven preheated to 200 ° for 10 minutes. Remove the peppers from the oven, let cool slightly in foil, then de-seed and peel and cut in half. In a blender, grind together 100 gr. pitted olives, 2 tbsp. spoons of parsley and 1 tbsp. a spoonful of basil greens. On a coarse grater, grate 100 gr. your favorite hard cheese. Squeeze the juice from half a lemon. Mix the olive mass with cheese and lemon juice, season with white pepper and finely chopped onion. In each half of the sweet pepper, put a tablespoon of the resulting mass and a couple - three pieces of beef tongue. Wrap the edges of the pepper around the filling and place in an oiled baking dish. Bake in a preheated 180° oven for 15 minutes. Serve hot.

8. French cuisine gave us a very simple recipe for the most aromatic beef tongue with garlic and thyme. Boil one beef tongue until half cooked, about an hour and a half. Remove the skin and strain the broth. In a blender bowl, place two peeled heads of garlic, 2 teaspoons of thyme leaves, 1 tbsp. a spoonful of broth and a pinch of salt. Grind until smooth. Make a few deep cuts on your tongue and rub it thoroughly with garlic paste. Place the tongue in a baking dish, add one glass of broth and half a glass of dry white wine. Bake in a preheated oven at 180° for one hour, basting occasionally with the stock and wine. Put the finished tongue on a dish and cut into portions. Serve with boiled rice and fresh vegetables.

9. Modern Scottish cuisine invites us to try the original spicy beef tongue with Mexican-style vegetables. Boil until cooked, peel and cut into large cubes one beef tongue. Cut two sweet peppers into thin strips, one small chili pepper into circles, one red onion into halves of rings, three cloves of garlic into thin petals. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onion, garlic and chili. Fry for a couple of minutes. Then add the beef tongue, 1 teaspoon of paprika, stir and cook for another five minutes. Then add bell peppers, a can of drained canned corn, one large diced tomato, salt and black pepper to taste. Stir and simmer over medium heat, covered, for 15 minutes. Transfer to a deep metal dish and serve. Just before serving, pour in 50 ml. good whiskey and set it on fire.

10. Russian cuisine has always been famous for its delicious and fragrant recipes for stewed dishes. She didn't let us down this time either. Try to cook delicious, very tender and hearty beef tongue stewed with vegetables. Boil until tender, peel and cut into thick slices one beef tongue. Strain the remaining broth. Peel large carrots and parsley root and cut into circles. Peel two small turnips and cut into cubes. Peel and dice one large potato. In a deep frying pan, heat 2 tbsp. tablespoons of vegetable oil, add carrots and parsley and fry until slightly golden. Then add the turnips and potatoes and sauté over high heat, stirring frequently, for another 7 minutes. Remove vegetables from heat and transfer to a large ceramic pot. Add boiled tongue to vegetables, 2 tbsp. tablespoons chopped parsley and a sprig of thyme, add salt and black pepper to taste. Pour everything with broth, cover the pot with a lid and put in an oven preheated to 150 ° for an hour and a half. Then reduce the heat in the oven to the smallest and let the tongue with vegetables sweat for a couple of hours. Make sure that the broth level does not fall below one third of the pot. Add some hot broth if needed. Extinguish the fire in the oven and leave the tongue with the vegetables to cool with it. Before serving, pour into serving pots, reheat and add one tablespoon of sour cream to each. Decorate with chopped herbs.

And on the pages of the site you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook beef tongue.