Beef tongue is a very delicate and refined product loved by many gourmets. Usually it is just boiled, but cooking, for all its seeming simplicity, is not the easiest thing to do, because you need to preserve the taste, delicate texture and benefits of beef tongue.
Language selection rules
The choice of beef tongue is of great importance. In no case, do not purchase this offal in an unorganized place of sale, try to buy it only in markets and in stores where products that have received a veterinary certificate are sold.
The optimal colors of a fresh beef tongue are pinkish or slightly lilac, and a uniformly gray coloring indicates a far from fresh product. You can also determine the quality of the tongue by its meaty smell, in contrast to other extraneous and unusual "aromas". If possible, press on the packaged product with your finger: the resulting dent should quickly disappear in a fresh beef tongue, but too much softness again indicates a long storage and repeated freezing of the offal.
Cooking the tongue in a slow cooker
Cooking time for standard size beef tongue in a multicooker is on average about 2.5-3 hours in the "Cooking" mode. It will turn out better and tastier if you add some vegetables to it - carrots or a couple of onions, as well as traditional salt, pepper or other seasonings to your liking.
Before placing the tongue in the multicooker container, it must be thoroughly rinsed. Never start cooking it frozen and do not defrost it at room temperature, but leave it in the refrigerator overnight. This will keep the product juicy and soft. You also need to put vegetables in the same container and cover your tongue with a lid.
The exact cooking time for beef tongue depends entirely on its size and can be up to 3, 5-4 hours. In no case should spices be put into the multicooker container immediately, as they will quickly give off their taste and smell, which will evaporate in the future. The optimal time for adding them is 30-40 minutes before the end of cooking, and for salt - 15-20 minutes. Perfectly complement the taste of boiled beef tongue and added to the multicooker at the stage of cooking celery and garlic cloves.
Determining the readiness of the product is quite simple: you need to pierce the tip of the tongue with a knife or a toothbrush. If they easily entered the pulp, it is ready. In no case should the tongue be left in water at the end of cooking, it must be immediately taken out and rinsed in cold water, which will further facilitate the further simple and quick peeling of the skin. You should also not be late with the latter, otherwise the skin will simply harden.
The easiest and fastest boiled tongue salad recipe
The longest time in preparing this dish is to cook the tongue itself. In a similar way, you need to prepare a couple of eggs and one medium-sized potato, as well as the following ingredients - 3-4 small pickled cucumbers, 150-200 grams of pickled champignons, a little sour cream or yogurt for dressing, as well as fresh herbs.
The ingredients are chopped, cut or grated according to your preference and mixed with sour cream. There is no need to salt the salad, as cucumbers and mushrooms will add salinity to it. Then decorate the dish with a few sprigs of herbs.
This salad will be an excellent "use" for beef tongue cooked in a multicooker. But nevertheless, it is not recommended to use mayonnaise for its dressing, which can be replaced with more tasty and healthy products.
