Beef tongue is a by-product, properly selected and well cooked, it has a pleasant and delicate taste. It contains a large amount of proteins, fats, B vitamins, and minerals. The presence of iron in the composition makes beef tongue very useful for people suffering from anemia.
Instructions
Step 1
When buying fresh beef tongue, pay attention to the health service stamp. It means that the product has been tested by specialists and that the animal was free of any diseases.
Step 2
Look at the color of the beef tongue. The product should have a purple or pink tint. Purple means that the food contains a lot of iron. If the beef tongue is pale pink, then it has already been frozen. A product with a gray color is stale.
Step 3
Sniff the beef tongue. The smell of the product should be fresh and meaty. An unpleasant odor indicates that the product is of poor quality.
Step 4
Press on the offal with your finger. A fresh beef tongue is elastic to the touch, the fossa from pressing with a finger will disappear almost immediately. If the product is soft, then it has been frozen several times.
Step 5
Pay attention to the meat juice that is released when the tongue is cut. The product should release a clear liquid if it is cloudy, the tongue has been stored at the wrong temperature. If there is a lot of juice, the tongue has already been frozen. The presence of blood droplets indicates that the product is fresh. A high-quality beef tongue should have a uniform structure on the cut.
Step 6
Soak the purchased beef tongue in cold water for half an hour. Then rinse it under the tap, clean it with a knife from mucus and blood. Remove the salivary glands located at the base of the tongue.
Step 7
Place the beef tongue in a saucepan, cover with cold water and put it on low heat. Bring to a boil and remove the foam. Salt the water a little. Boil the tongue for 2, 5-3 hours at a temperature close to the boiling point.
Step 8
Check that the tongue is ready, it should be easily pierced with a fork. Take out the finished product, put it in cold water, chill a little, peel off the skin with a knife and put it back in the broth.
