Among offal, the language stands apart - dishes from it are considered a delicacy. But there are people who do not like him too much, believing that the boiled language has a somewhat "rubber" consistency. In order to dissuade such picks, the language must be prepared correctly.
Pick your recipe
You will need
-
- beef tongue;
- carrots 1 pc.;
- bow 1 pc.;
- parsley root 1 pc.;
- celery root 1 pc.;
- salt;
- black pepper;
- coriander;
- caraway;
- ginger;
- Bay leaf.
Instruction manual
1
Rinse your tongue with cold running water and put in a pan. Do not waste time washing the delicacy thoroughly. Take the pan low and wide. The tongue should lie in it, in contact with the walls.
2
Boil water in a kettle. Pour boiling water over your tongue. The protein on the surface will immediately seize and the tongue will be very juicy. Fill the kettle again with water and set it to boil.
3
Place a tongue pan on the fire. As soon as the water boils, immediately drain it. Together with this water, all harmful extractive substances and dirt that was on the uneven skin of the tongue will be removed from the dish. Pour boiling water again and set on fire.
4
Reduce the heat under the pan to a minimum. Now you can put the vegetables: peeled onion, carrots, celery root and parsley. Cover the dishes and cook for two hours on very low heat. All this time, the water should boil almost imperceptibly.
5
After two hours, put spices in a saucepan and salt. The broth should be spicy and well salted. Cook for another hour on very low heat.
6
Culinary fork chop the tongue. If the degree of readiness is suitable, it will easily stick. Do not turn off the stove. Under cold running water, cool your tongue for two to three minutes.
7
The skin of a chilled tongue is easily removed. Remove it by cutting with a knife in difficult places. Then put it back in the pan. Increase the heat so that the broth boils quickly. After that, completely turn off the burner and leave the finished tongue in the broth for 15 minutes.
8
The delicacy can be cut across the fibers and served cold or hot on the table as an appetizer or an independent dish. You can cook aspic from the tongue or, finely chopped, use it in salads.
Useful advice
Serve grated horseradish or mustard.
Strain the remaining broth well. It is suitable for cooking pickle. For other soups, this broth tastes too spicy and salty. Or pour it into ice molds, freeze and use to make various sauces.
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