Most often on sale you can find beef tongues weighing 2-4 kilograms. Small tongues of lambs and calves are delicious, pork tongue is famous for its harsher, rude taste. Fresh, this offal is resilient, rough, and by no means sticky, a hump is clearly visible on it, and it smells nice of meat.
Pick your recipe
You will need
-
- 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 carnations
- 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 marinated tongue in sweet and sour sauce (Jewish cuisine)
- 1 marinated beef tongue
- 1 onion
- 2 bay leaves
- spice mix (1 teaspoon of black and allspice
- carnation buds
- ½ teaspoon of salt and 1/8 teaspoon of salt)
- 500 ml tomato sauce
- 500 ml of boiled water
- juice of one lemon
- 3/4 cup brown sugar
- 1/2 cup dark raisins
Instruction manual
1
Most often, before preparing various dishes from the tongue, it is simmered from one hour for small tongues to four or more hours for a large beef tongue. A finished offal is considered to be when a special long double-toothed fork or a simple narrow knife easily passes through it. Boiled tongue needs to be peeled, which, with a certain dexterity, is removed simply with a “stocking”. Clean your tongue hot, since the skin will have to be cut off from the chilled offal. Ready tongue is filled 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 languages, both before boiling and after, are salted or pickled.
2
Boiled pickled tongue
Wash the beef tongue thoroughly under running water with a stiff brush. Peel and mince the garlic. Mash pepper, cloves and bay leaf in a mortar. Mix all the spices and grate the offal with it, carefully rubbing the mixture directly into the skin. Put your tongue in a suitable non-metallic container. Dissolve nitrate in warm water and pour meat, cover with a clean linen cloth or plastic wrap and place the load on top. Put in the refrigerator and pickle for 10-14 days, turning the tongue every 2-3 days.
3
After two weeks or a little less, without shaking off the spices, put your tongue in a deep pot with cold water. Bring to a boil and drain. Repeat three more times. Last time, fill your 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. Chilled meat, cut into thin slices and serve with mustard or horseradish.
4
Boiled marinated 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 of the subtleties in the preparation. There is also a recipe with the same name in Jewish cuisine - this is a delicate and tasty dish prepared by the hostess for the holiday of Sukkot.
5
Put the marinated raw tongue in a deep pan with water, add a head of onion and a mixture of spices. When the water in the pan boils, reduce the 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.
6
In a wide and deep saucepan, combine tomato sauce, warm water, lemon juice and brown sugar. Put slices of tongue. Cook on medium heat for about an hour, add washed raisins 30 minutes before cooking.