Food for gourmets: tongue of beef, cooking

To date, beef tongue, the preparation of which does not take much time, is one of the most favorite gourmet dishes. Moreover, this by-product is recognized as a delicacy, since it has an original unique taste and delicate texture. In addition, the language in its composition has many vitamins B, E and PP, useful substances, trace elements and very small amounts of cholesterol, which equates it with a diet product.

Beef tongue, the preparation of dishes from which will be considered in this article, is used in various salads, appetizers, as well as cold and hot dishes, they have an interesting taste and are appreciated by the cuisines of different countries of the world, for example, Georgian, Russian, Chinese or Brazilian.

This subproduct weighs up to two and a half kilograms and goes on sale, both in fresh, and in salted or smoked form. Before boiling beef tongue, it must be rinsed well and scalded with hot water for five minutes in order to remove the skin from it. Also, the skin can be removed and after the product is boiled.

You need to specify, you can prepare the language in several ways. Let's consider some of them.

1. Beef boiled tongue.

Ingredients: tongue, one carrot and onion, salt and spices to taste.

First you need to wash the meat product, pour it with cold water and bring to a boil. Then add the carrots and onion, salt. It should be noted that the cooking time of beef tongue is three hours. Ten minutes before the end of cooking, spices are added. The finished product is cooled, peeled, cut and sprinkled with chopped greens.

2. Language "in a royal way".

Ingredients: one and a half kilograms of tongue, three onions, half a kilogram of mushrooms, five cloves of garlic, two glasses of nuts, half a glass of sour cream, twenty grams of butter, salt, spices and dill.

First the tongue of beef (the preparation of the dish must begin with it) must be boiled and peeled off the skin, then cut into large pieces. Onion is peeled and cut into semi-rings, and mushrooms - slices, and all together fried in oil. Nuts are well ground, add to them garlic, passed through the garlick, and mix well until the nuts will not give off the juice. Sour cream is added to the resulting mass, salt and spices are added and mixed. So, the sauce was made.

The tongue and mushrooms are laid out on the baking sheet, poured with sauce and put in the oven for forty minutes. Finished dish sprinkled with chopped dill.

3. The jellied tongue.

Ingredients: boiled tongue, broth, boiled egg and carrots, greens, gelatin.

Broth, which remained after cooking tongue, it is necessary to strain, cool, add gelatin and leave for one hour, then warm well until gelatin is completely dissolved by adding salt and spices.

The dishes are laid out with tongue-cut tongue, carrots, eggs, as well as peas and greens, and all this is filled with broth, and then put in a cold place.

It should be said that the language of beef, the preparation of which is not very difficult, is the basis of various salads. It also goes well with cucumbers, potatoes, carrots, green peas and eggs. As a garnish to the jellied tongue, you can serve a salad of tomato, greens and cabbage, seasoned with sour cream.

Thus, beef tongue is not only a delicious delicacy, but also has some medicinal properties. It is recommended to use it for people with anemia, stomach ulcers, heart and vascular diseases and many others. Regular use of this meat product helps enrich the body with vitamins, micro- and macro elements and many useful substances, which, in turn, strengthens human health. In addition, no one will remain indifferent, having tasted dishes from this valuable by-product.