Boiled beef tongue

Category: Meat dishes
Boiled beef tongue

Ingredients

Fresh beef tongue 1 PC. weighing 1500 g
I got this weight
Water 3 l
Spices (I took my dried vegetables different)
or others to taste
20 g
dry spices
Lavrushka, peppercorns
Bulb onions 1 medium piece
Fresh carrots 1 PC.
Celery root, salt

Cooking method

  • Raw tongue
  • Boiled beef tongue
  • It is very important how much water to pour into the pan to get a rich and tasty broth, and the meat turned out to be boiled and tasty.
  • There should be neither less water, nor much !!!
  • With a small amount of water, the meat will not be completely covered with water and will not cook completely at the same time.
  • With a large amount of water, a lot of broth will turn out, and it will not turn out to be so rich and tasty, it will be diluted to taste.
  • Therefore, there should be just enough water to cover the meat with water and plus a little more for boiling water, and so that the meat is constantly under the broth.
  • In my case, it took 3 liters of water.
  • At first I poured 2.5 liters of water, but when I put the meat, it turned out that I needed to add more water, which I did while the process of cooking the meat had not yet begun and did not dilute the broth in the process.
  • In the process of cooking meat and broth, we no longer add water !!!!!
  • Therefore, it is advisable to immediately determine the amount of water !!!
  • The second important point is in which water to put the meat - cold or hot.
  • If we want to get juicy meat inside and a transparent broth, then put the meat in boiling water! When laying meat in boiling water, protein is immediately brewed on the top (crust) of the meat, and all the tasty and valuable substances from the meat will not come out during cooking, they seem to be blocked inside.
  • And at the same time, there will be practically no foam in the broth, and if there is, then not so much.
  • Here you can see how I put the meat in boiling water. The meat was immediately steamed, turned white.
  • Boiled beef tongue
  • I let the meat boil and watch the foam to collect and remove it in time. As you can see in the photo, the foam on the broth is quite scanty, there is nothing to remove.
  • Boiled beef tongue
  • I add spices. Let it boil again, reduce the heat to a barely weak boil and leave it to cook until tender. Once in the cooking process, I turn the meat over to the other side.
  • I add salt to taste one hour before the end of cooking.
  • The cooking time for the meat-tongue is about 2.5-3 hours from the moment the water boils.
  • Boiled beef tongue
  • 3 hours passed. The tongue is ready, and the meat is well cooked, the hard crust on the tongue is detached "at once". You can see in the photo, I deliberately tore off a piece of the white crust.
  • Boiled beef tongue
  • Now you need to decide what you are going to do with the boiled tongue.
  • If eaten hot, you can cut it hot and serve with a side dish.
  • If you want to cut into sandwiches or leave the meat for tomorrow, it is better to leave the meat in the broth until it cools completely so that the juice does not leak out of the meat, otherwise it will become dry.
  • Cold (cooled) meat can be put from the broth into another dish or film for storage.
  • The broth can be used as a base for first courses and other uses.
  • Or you can pour it into portioned jars and put it in the freezer - "then there will be a surprise" and will be useful for preparing any porridge in meat broth, and even so to drink hot broth.
  • The broth looks very dignified and beautiful! I didn’t even have to filter the different dregs!
  • Boiled beef tongue

Note

Today we cook beef tongue!
Rather, I will tell you how I do it, and show what comes of it.
What I do with the boiled tongue next - I'll tell you later!
Bon appetit, everyone!

Alxndr
I found this advice on the internet: "Pour cold water, bring to a boil, boil for 5 minutes. Drain the water, rinse the tongue in cold water, wash the pan, fill with new water and cook ...Draining the first water significantly improves the smell of the finished tongue ..... "
I have nothing to compare with (first experience), but maybe someone will come in handy.

My "hero" is still cooking ...
🔗

Quote: Admin

If you want to cut into sandwiches or leave the meat for tomorrow, it is better to leave the meat in the broth until it cools completely so that the juice does not leak out of the meat, otherwise it will become dry.

Tatyana, leave the tongue in the broth to cool unpeeled?
Remove (strain) vegetables and spices from the broth?
Admin
Quote: Alxndr


Tatyana, leave the tongue in the broth to cool unpeeled?
Remove (strain) vegetables and spices from the broth?

I boil my tongue the way I boil - without any dancing with tambourines. If the meat is "dirty" inside, it will stay that way. I buy meat and tongue in the market from my old butchers, and I know that there, the meat is checked and sold to me with a stamp, even in the tongue

I leave the tongue to cool in the broth with spices, herbs, the film comes off the tongue well and cold - just cook it well until soft.

Bon Appetit!
Alxndr
Quote: Admin

just weld it well until soft.
It's already two o'clock, but with softness somehow not very ...
We will win anyway.
Thank you!
Admin
Quote: Alxndr

It's already two o'clock, but with softness somehow not very ...

For beef tongue, this will not be enough Boil for another hour or two, and check readiness with a knitting needle
Look at my photo above, my tongue is very soft, boiled
Alxndr
Quote: Admin

Cook for another hour or two, and check readiness with a knitting needle
Good. (I poke with a knife)
I will report tomorrow ...
nakapustina
Admin, the tongue is already boiling, is it possible to clarify how much salt you put. I'm afraid to undersalt or vice versa
Admin

Yes, I put salt to taste
Put, stir, taste - not enough, put more to your own taste
Alxndr
I seem to have succeeded.

🔗

Delicious !!!

Quote: nakapustina

Admin, the tongue is already boiling, is it possible to clarify how much salt you put. I'm afraid to undersalt or vice versa

Can I express my opinion?
The broth was salted to taste for further use. The tongue itself, it is better to add coarse salt later - Mmmm ...
nakapustina
Thank you girls, and I still have 1.5 hours to cook, I was late for something
Alxndr
Quote: nakapustina

Thank you girls
Hmm ...
Admin
Quote: Alxndr

I seem to have succeeded.

🔗

Delicious !!!

Can I express my opinion?
The broth was salted to taste for further use. The tongue itself, it is better to add coarse salt later - Mmmm ...

Finally!
I was all worried when the reviews appeared
Nice to hear that I liked it, THANKS!

I also like it, then slicing into blackberries and adding a little coarse salt on top - super tasty!

Was your tongue cleaned normally?
Admin
Quote: Alxndr

Hmm ...

Yeah, you are not the only one in the confusion of nicknames / genders. I, too, are often mistaken for a male sex
Alxndr
Quote: Admin

Was your tongue cleaned normally?
So the problem is familiar ... No, not really. I attributed this to the fact that I had it all night in the broth. If immediately pulled out and under cold water, it should be easy to clean. Is that so?
Alxndr
Quote: Admin

I, too, are often mistaken for a male
And I (first of all) am no exception
Admin
Quote: Alxndr

So the problem is familiar ... No, not really. I attributed this to the fact that I had it all night in the broth. If immediately pulled out and under cold water, it should be easy to clean. Is that so?

I noticed that the tongue cleans well when it is well cooked and soft (boiled).
The skin slides off at once, quickly and evenly.

I never put it under cold water, for some reason I don't like it. Basically, everyone is looking for their own convenient way ...
nakapustina
Quote: Alxndr

Hmm ...

Alxndr , sorry out of habit
Alxndr
Quote: nakapustina

Alxndr , sorry out of habit
Trivia ...
nakapustina
ROMjust had breakfast with tongue sandwiches. The language turned out to be soft and juicy The most amazing thing is that my elderly mother liked the language, who is very capricious in food, she practically does not eat meat or poultry (with a scandal). , something didn't work out for me and I didn't cook it anymore. Then thanks Stеrn learned to cook pork tongues in the sleeve. Now I got to the beef. My tongue was 1.8 kg, so I barely hammered it into the pan and it was problematic to cover it with water, it floated up all the time. Cooked for a long time, 4 hours. The skin was removed with a stocking, where it is thinner, and where it is thicker worse.
ROM, thanks for the master class!
Admin

Natasha, well, if the elderly person liked the meat, then you definitely got the language

Cook for health, now you know exactly how to do it!
ReNa
Today I prepared the tongue according to this recipe.
Admin, the recipe is great !!! Thank you.
Admin
Quote: ReNa

Today I prepared the tongue according to this recipe.
Admin, the recipe is great !!! Thank you.

That's good! Cook your tongue with pleasure, and not only, bon appetit!

Thanks for the kind words!
Tell me, is this a warehouse?
Class. Gourmand. : rose: This is the case when I do not cook, but simmer meat. A small light, covered with a lid .... iii dreams, patience
mishkind
I add my tongue before cooking, for at least a week, with garlic.
Under oppression.

There is a recipe from Nadia on the Internet.

So yes, it turns out tastier. If you cook in a pressure cooker, then even faster.
Mist
Tanyusha, made for the New Year!
The tongue just came out amazing, the meat just melts in your mouth, thanks
Admin
Irisha, to your health! HAPPY NEW YEAR!
Mandraik Ludmila
Tanechka, I cook the tongue, I do everything as you have written, not that I haven't cooked languages ​​before, but according to your recipe it's easier, you don't need to think, but just do it once, do two, etc. I have to cook it for a little more than an hour. The question is, what would you marinate later, how is it in your other recipe, what is the best way to take it out of the broth right away or leave it to cool?
Admin
Luda, do not digest your tongue! Check readiness with a knitting needle.
And it is better to cool it in the broth completely or until completely warm, then the tongue will remain juicy inside
Mandraik Ludmila
Tanya, well, the skin is not picking out yet, so it's probably too early. And with a knitting needle is it like what you need to feel - an easy entry, like into a boiled carrot? After all, it's not a dry stick like in a biscuit.And the temperature inside, or it doesn't work here
Admin

Luda, I have never measured the temperature, I do not know
The needle should pass freely into the thick part of the meat, but not like into jellied meat - it will already be digested. There should be some tension when entering, and while the meat cools in the broth, it will come completely to readiness.
Mandraik Ludmila
I poked and took it off the heat, the temperature was 96, as I poked with a thermometer needle, at the same time I tried on my tongue, it turned out to be quite soft, maybe it was already a little digested, although there seemed to be no 3 hours of cooking yet. Well, in general, it does not matter now, I will note this for myself for the future. I put it to cool, tomorrow I will pickle. Tanechka, thanks for the help tomorrow I will torture you in the recipe for marinating tongue
Admin
I don't mind - torture with your tongue

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