How to Cook Beef tongue?

Language refers to byproducts, and fleshy, but it can not be called meat. This sub-product consists only of muscles and contains and slightly inferior to meat in terms of its nutritional value. And all because it has significantly less complete proteins than meat, and more collagen. But the taste of the by-product is simply excellent! But how to cook beef tongue, so that it was not only delicious, but also quite unusual? What is the recipe for its preparation?

Personally, I prefer to please the guests and the domestic language. The tongue of beef jellies I cook so that this wonderful dish is always not enough - so it turns out delicious.

For a tongue, I need quite a few ingredients. For one kilogram of by-product I take one and a half liters of broth, an onion, a medium-sized carrot, one parsley root, two steep eggs and thirty grams of gelatin. Well, salt and pepper to taste.

First, I soak gelatin in cold boiled water (very little), and let forty minutes swell. After swelling it should be dissolved in a water bath and added to the broth. Language I wash with my brush, pour boiling water and cook for about half an hour. Then the tongue should be taken out and put in cold water, so that it is easy to remove the skin. Having removed the skin, I again put the tongue in the broth and cook until ready, and now I add spices and vegetables, well, salt, of course, is needed.

Now the tongue is cut into beautiful neat slices and laid out on a dish. We add beautifully greens, vegetables and chopped eggs, pour broth with added gelatin. After cooling I put in the refrigerator (but not in the freezer!).

All! Beef tongue is ready! But this dish has one significant drawback: it is always small. Even if prepared for a whole week, everything will be eaten in two days. For speed you can make it much easier. Boiled tongue cut into pieces, put into molds and just fill them with jelly.

Beef tongue in general and quite deservedly ranks first among all snack foods. The subtle taste and aroma of dishes cooked from it, and leads to the fact that in my family they are absorbed with incredible speed. We have this byproduct at a premium, so even a little Nadia knows how to cook beef tongue, and the husband pushes his own recipe for cooking beef tongue.

In general, how to cook beef tongue, there is one small secret. It is simple: before preparing any (!) Dish, it must be cleaned of fat and other unnecessary places such as the hyoid bone or other gross "indigestible" tissues. Then boil, but only until soft, put in cold water and after cooling (but still warm!) Cleanse the skin. It is possible and not to clean, but so the pieces will be rough in the mouth.

And how to cook beef tongue baked, as my husband likes? Be sure to rinse the tongue and soak in cold water for a couple of hours. Then add salt, pepper, sprinkle finely chopped garlic. Some housewives wrap it in thinly sliced greasy plastic. Then wrap in foil - and in the oven, heated degrees to two hundred. And in the foil, you need to do a few small holes on top of the steam out. Finished tongue to cut and lay out on a dish, but not just so, but on lettuce leaves.

There are several basic rules for how to cook beef tongue. Before preparing any dish, the tongue should be thoroughly rinsed. It is advisable to use a brush for this. You can even soak it for an hour and a half in cold water. Clear from fat and other uselessness. Then the tongue needs to cook a little - until soft, but not until ready. Water can be drained, it is not needed. Now you can remove the skin, if you hold the tongue in cold water. Further actions depend on the recipe.

Well, that's probably all. There are, of course, more secrets, but about them afterwards.