Food for gourmets: tongue of beef, cooking

To date, beef tongue, cookingwhich does not take much time, is one of the most favorite gourmet dishes. Moreover, this by-product is recognized as a delicacy, because it has an original unique taste and delicate texture. In addition, the language in its composition has many vitamins B, E and PP, useful substances, trace elements and very small amounts of cholesterol, which equates it with a diet product.

Beef tongue, cooking from whichwill be discussed in this article, they are used in various salads, snacks, as well as cold and hot dishes, they have an interesting taste and are appreciated by the cuisines of different countries of the world, for example, Georgian, Russian, Chinese or Brazilian.

This subproduct weighs up to two and a halfkilogram and goes on sale, both in fresh, and in salted or smoked form. Before boiling beef tongue, it must be rinsed well and scalded with hot water for five minutes in order to remove the skin from it. Also, the skin can be removed and after the product is boiled.

You should specify, you can prepare the language in several ways. Let's consider some of them.

1. Beef boiled tongue.

Ingredients: tongue, one carrot and onion, salt and spices to taste.

First you need to wash the meat product, pour itits cold water and bring to a boil. Then add the carrots and onion, salt. It should be noted that the cooking time of beef tongue is three hours. Ten minutes before the end of cooking, add spices. The finished product is cooled, peeled off, cut and sprinkled with chopped greens.

2. Language "in a royal way".

Ingredients: one and a half kilograms of tongue, three onions, half a kilogram of mushrooms, five cloves of garlic, two glasses of nuts, half a glass of sour cream, twenty grams of butter, salt, spices and dill.

First beef tongue (cookingyou need to start with it) you need to boil and peel off the skin, then cut into large chunks. Onion is peeled and cut into semi-rings, and mushrooms - slices, and all together fried in oil. Nuts are well ground, add to them garlic, passed through garlic, and mix well until the nuts will not give off the juice. Sour cream is added to the resulting mass, salt and spices are added and mixed. So, the sauce was made.

The tongue and mushrooms are laid out on the baking sheet, poured with sauce and put in the oven for forty minutes. Finished dish sprinkled with chopped dill.

3. The jellied tongue.

Ingredients: boiled tongue, broth, boiled egg and carrots, greens, gelatin.

The broth, which remained after cooking the tongue,it is necessary to strain, cool, add gelatin to it and set aside for one hour, after which it is good to warm up to complete dissolution of gelatin, adding salt and spices.

The dishes are laid out with sliced ​​tongue, carrots, eggs, as well as peas and greens, and all this is filled with broth, and then put in a cold place.

It should be said that the tongue of beef, cookingwhich is not very difficult, is the basis of various salads. It also goes well with cucumbers, potatoes, carrots, green peas and eggs. As a garnish to the jellied tongue, you can serve a salad of tomato, greens and cabbage, seasoned with sour cream.

Thus, beef tongue is not onlytasty delicacy, but also has some medicinal properties. It is recommended to use it for people suffering from anemia, stomach ulcers, heart and vascular diseases and many others. Regular use of this meat product helps enrich the body with vitamins, micro- and macro elements and many useful substances, which, in turn, strengthens human health. In addition, no one will remain indifferent, having tasted dishes from this valuable by-product.

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