Beef or calf tongue is a delicate and delicate product, a real delicacy. Traditionally, it is boiled and served with horseradish, as a cold snack. The classic restaurant dish is jellied tongue. But this offal is good not only in the cold.
Try to fry slices of boiled tongue in butter, add grilled vegetables, spicy sauces, and the taste will open from the most unexpected side.
And, on a gentle broth from the tongue, wonderful first courses are obtained. For example, the simplest soup with homemade and purchased noodles, with vegetables, everything will be delicious.
I also cook green borscht, beloved in our family, also on the broth from the tongue, and add the tongue, cut into pieces, into the finished dish. As for me, it is much tastier than with meat. Try and rate! My men, husband and son, are simply thrilled!
The most delicious, of course, is the calf's tongue. In addition, it does not need to be cooked for a long time. Beef will have to cook longer. Pork tongue is also cooked - it is small, with a specific taste, but also very personal.
Tongue is cooked in the same way as any meat. According to the principle - if for broth, then pour cold water, if for the second dish, snacks, then boiling water. We will have the first dish, but it’s not necessary to add the whole language to the borscht later, some can be used for snacks.
I usually cut into the first coarser and fleshy part, the one at the root, and the delicate and thin one, the tip of my tongue, leave it for snacks and sandwiches.
- Total cooking time - 2 hours 30 minutes
- Active cooking time - 0 hours 30 minutes
- Cost - High Cost
- Calories per 100 g - 115 kcal
- Servings Per Container - 8 Servings
How to cook beef tongue
- Beef tongue - 1 kg
- Potato - 300 g
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Sorrel - 300 g can be supplemented with chard
- Vegetable oil - 2 tbsp.
- Greens - to taste parsley, dill, green onions, etc.
- Bay leaf - 2 pcs.
- Allspice - 3 amount
- Black pepper - taste
- Salt - taste
- Sour cream - to taste for serving
- Egg - 1 pc. boiled, for serving
- Celery Root - optionally a piece in the broth
Be sure to put peeled carrots and onions in the broth. You can also put a sprig or slice of celery root, bay leaf, black and allspice. All these spicy additives will make the broth tasty and fragrant, because the language itself is quite neutral in taste.
A kilogram of calf tongue is cooked for about two hours maximum, smaller and younger - one and a half hours. As it boils, remove the foam, add all the vegetables, roots and spices, cover with a lid and cook over low heat.
Remove the finished tongue from the broth, pour over with cold water and remove from it a white and thick rough skin, it is easily removed by stocking. Everything, the language is ready for use. If you are not going to cook the soup right away, return the tongue to cool in the broth.
For green borsch, you need to cut the carrots and onions into strips. Fry vegetables in vegetable oil in a pan.
Dice potatoes. Put all the vegetables in a boiling broth from the tongue and cook for ten minutes.
In the meantime, you need to prepare the green part. Now I have this frozen sorrel and chard from my garden, in the spring and summer, of course, will be fresh. Coarse chopped greens and add to borsch. Cook for five minutes.
Add fresh, dried, frozen or salted greens. Remove from the pepper and salt to taste.
Cut the tongue into cubes and put in the borsch. Serve traditionally with sour cream and boiled egg.