Most often on sale you can find beef tongues weighing 2-4 kilograms. Small tongues of lambs and calves are delicacies, pork tongue is famous for a harsher, coarser taste. This fresh offal is elastic, rough, in no way sticky, a hump is clearly visible on it, and it smells pleasantly of meat.
It is necessary
-
- Boiled pickled tongue
- 1 beef tongue
- weighing at least 2 kg
- 1/4 cup coarse salt
- 1 teaspoon peppercorns
- 2 teaspoons ground ginger
- 1/2 tsp carnation
- 2 bay leaves
- 1 tbsp brown sugar
- 1/8 tsp nutmeg
- 1/8 tsp sweet paprika
- 3 cloves of garlic
- 1 tablespoon saltpeter
- 1/2 cup warm water
- Boiled pickled tongue in sweet and sour sauce (Jewish cuisine)
- 1 marinated beef tongue
- 1 head of onion
- 2 bay leaves
- a mixture of spices (1 teaspoon each of black and allspice
- carnation buds
- 1/2 teaspoon salt and 1/8 teaspoon salt)
- 500 ml tomato sauce
- 500 ml of boiled water
- juice of one lemon
- 3/4 cup brown sugar
- 1/2 cup dark raisins
Instructions
Step 1
Most often, before preparing various dishes from the tongue, it is cooked over low heat from one hour for small tongues to four or more hours for large beef tongue. A finished offal is considered when a special long two-pronged fork or a simple narrow knife easily passes through it. The boiled tongue needs to be peeled from the skin, which, with a certain skill, is removed simply with a "stocking". Clean your tongue hot, as you will have to cut the skin off the chilled offal. The finished tongue is poured with jelly, pressed, fried and stewed, salads are prepared with it and simply cut into slices and served with various sauces as a cold snack or eaten on sandwiches. Sometimes the tongues, both before and after boiling, are salted or pickled.
Step 2
Boiled pickled tongue
Wash the beef tongue thoroughly under running water using a stiff brush. Peel the garlic and pass through the garlic press. Grind the pepper, cloves and bay leaves in a mortar. Mix all the spices and rub the offal with it, rubbing the mixture thoroughly directly into the skin. Place your tongue in a suitable non-metallic container. Dissolve the saltpeter in warm water and pour over the meat, cover with a clean linen cloth or plastic wrap and place the weight on top. Refrigerate and marinate for 10-14 days, turning the tongue every 2-3 days.
Step 3
After two weeks or less, without shaking off the spices, place your tongue in a deep saucepan of cold water. Bring to a boil and drain. Repeat three more times. Last time, pour the tongue with cold water, bring to a boil, reduce heat, cover and cook for 2-3 hours until soft. Remove the skin while the offal is still warm. Cut the chilled meat into thin slices and serve with mustard or horseradish.
Step 4
Boiled pickled tongue in sweet and sour sauce (Jewish cuisine)
Boiled pickled tongue in sweet and sour sauce can be both a Chinese and an Italian dish, it all depends on the mixture of spices and on some subtleties in cooking. There is also a recipe under this name in Jewish cuisine - this delicate and tasty dish is prepared by the hostess for the holiday of Sukkot.
Step 5
Place the marinated raw tongue in a deep pot of water, add the onion and the spice mixture. When the water in the saucepan boils, reduce heat to medium, cover and simmer for 2-3 hours until soft. Remove the skin from the finished offal, cool the tongue and cut into slices.
Step 6
In a wide, deep saucepan, combine the tomato sauce, warm water, lemon juice, and brown sugar. Place the tongue slices. Simmer over medium heat for about an hour, add washed raisins 30 minutes before cooking.
