Beef tongue is used for making salads, aspic and as an independent dish. In order for the tongue to turn out delicious, you need to follow some cooking rules, in particular, boil it correctly.
How to properly boil beef tongue
When planning to cook any dish from a boiled tongue, first of all, you need to boil it correctly. There are several basic rules for boiling. In order for the tongue to turn out juicy inside, and not dry and "rubbery" (which often happens with beef), it is thrown into the already boiling unsalted water. Beef tongue is usually cooked for 3-4 hours under a lid. The foam from the top is periodically removed with a slotted spoon. After about two hours of boiling, onions, carrots, herbs, spices and salt are added to the broth. The degree of doneness is determined by piercing with a fork. If the meat is free to pierce through the entire thickness, it means that the tongue is cooked. In order to easily remove the skin from the boiled tongue, it is immediately placed from the boiling broth in cold water for a couple of minutes and then cleaned.
Festive Beef Tongue Salad
The boiled tongue can be used to prepare many meat salads, which are often served in cafes and restaurants as expensive specialties. And making such a salad is quite simple at home.
Cut the boiled beef tongue into large strips and put on a dish in the first layer. Pickled mushrooms cut into slices are laid out on top. Everything is poured with a sauce made from a mixture of sour cream and mustard. Now you need to sprinkle the dish on top with grated cheese, walnuts and garnish with herbs. This salad is good freshly prepared and still warm. Well, for lovers of baked dishes, the same set of products and in the same order is stacked in a brazier and baked in the oven. Here is such an interesting universal cooking method.
Caucasian appetizer
The Caucasian way of preparing beef tongue appetizers can rightfully be attributed to delicacies. And preparing such a dish is not at all difficult.
400 grams of champignons are sautéed in butter with two chopped onions and three cloves of garlic. Half a glass of walnuts is ground in a chopper and half of the resulting mass is added to the mushrooms. The nut-mushroom mass is seasoned with half a glass of sour cream and mixed well. Now the pre-boiled tongue is cut across the fibers into even thin portions, which are laid out on a platter. A teaspoon of the mushroom mixture is placed on each piece and sprinkled with the remaining nuts on top. The dish is decorated with herbs and pomegranate seeds.
