How to cook beef tongue

How to cook beef tongue

Beef tongue refers to dietary products. It consists entirely of muscle tissue, does not contain cartilage and is well absorbed. Pregnant women are recommended to use it because it helps prevent anemia. People with a diagnosis of diabetes mellitus are advised to include this product in the diet because it improves insulin production. It is also useful for athletes, as it contains a lot of protein, and older people, as it does not cause problems with digestion, and people recovering from surgery or a long illness, as it helps to restore strength. However, not everyone cooks it often enough. Sometimes the absence of this valuable product in the menu is due only to the fact that the hostess does not know how to cook beef tongue. Cooking the cow's tongue is a long process, but simple enough, so even an inexperienced cook can master this technology.

Features of cooking beef tongue so that it is soft and juicy

The technology of preparation of any of the meat by-products has its own subtleties, and beef tongue is no exception. Knowing the features of his cooking and preparation for it, even an aspiring hostess will cope with the task.

  • Try to choose the right beef tongue. Fresh will be juicier than frozen, salty will require a long soaking. When choosing a fresh tongue, make sure that all excess material is removed (lymph nodes, blood clots, connective hyoid tissue, larynx, and hyoid bone).
  • If you purchased a frozen product, allow it to thaw out gradually on the lower shelf of the refrigerator or at room temperature, then it will lose a minimum of moisture.
  • Salty tongue is soaked for 6 hours in ice water, changing to fresh when heated.
  • Fresh tongue before cooking should also be soaked in cold water, but only briefly, literally for half an hour. This will facilitate the process of its subsequent purification.
  • Before you start cooking the beef tongue, you must rinse it under running water and clean it well, for this it is advisable to use a brush. If you need to reduce the cooking time or put a large tongue in the pressure cooker tank, it can be cut into several pieces.
  • To make the tongue soft and juicy, it should be dipped in already boiling water. Salt it can be no more than half an hour before readiness. Some housewives do not salt the tongue at all during cooking, but do it after cleansing, dropping it in salted water and boiling it for literally 15 minutes.
  • It will be easy to clean the prepared tongue if it is transferred from the hot liquid into ice water and left in it for 1-2 minutes. After that, you can easily remove the skin.
  • If you didn’t use the tongue immediately after cooking, store it in broth, then it will remain juicy and soft.

Boiled tongue can be used for cold cuts or serve it with a side dish. Also, the language is used to make aspic, various salads and hot appetizers, baking it with vegetables or other products in the oven.

Cooking time for beef tongue

Beef tongue can weigh from 0, 8 kg to 2, 5 kg. The weight of the calf tongue is on average 0.4 kg. The preparation time of the by-product depends on what it is boiled in, as well as on its size.

  • In a saucepan, calf language (weighing up to 0.8 kg) is cooked for 2 hours, beef tongue weighing up to 1.5 kg is cooked for 3 hours. The byproduct is heavier than 1, 5 kg cook 3, 5-4 hours.
  • The cooking time of the tongue in the multicooker is comparable to the cooking time of the by-product in the pan. It ranges from 2 to 4 hours depending on the size of the by-product.
  • In a pressure cooker, beef tongue will cook much faster. The average cooking time for this product is 45 minutes. Calf tongue will be ready in half an hour, but if the by-product is large and belonged to an old animal, it is advisable to increase the cooking time to 1 hour.

The readiness of the tongue can be checked with a knife. If it enters the meat easily and at the same time a clear liquid flows out of the product, it is ready. If a tongue is pierced with effort, or a pinkish liquid flows out of it when piercing, it is necessary to continue its preparation.

Beef tongue in pan


  • beef tongue - 1, 5 kg;
  • water - 3, 5 l;
  • carrots - 0, 2 kg;
  • onions - 100 g;
  • laurel leaves - 3 pcs .;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • salt - to taste.

Method of preparation:

  • Rinse tongue under running water, put in a saucepan. Fill with cold water, leave to soak for 30-40 minutes.
  • Wash the spices, let them dry.
  • Remove the husks from the bulb. Scrub carrots, wash. Cut the carrots into large pieces, leave the onions intact.
  • Clean the tongue with a brush and rinse well again.
  • Boil the water; dip the beef by-product into it. Cook for 10 minutes on medium heat, removing the foam protruding on the surface.
  • Turn down the fire. Cover the pot with a lid. Cook for 2, 5 hours.
  • Put carrots, onions and spices in a saucepan. Continue cooking it for half an hour.
  • Check the readiness of the tongue by piercing it with a knife. If the by-product is ready, transfer it to an ice water tank. After a couple of minutes, remove it from the water and clean it.
  • Strain the broth, discarding the used vegetables and spices. Salted it. Boil.
  • Lower the peeled tongue into the boiling broth. Cook it for 15 minutes.

After a specified time, the pot can be removed from the stove, the language used for its intended purpose.

Beef tongue in a crock-pot


  • beef tongue - 1 kg;
  • water - 2 l;
  • carrots - 100 g;
  • onions - 100 g;
  • garlic - 2 cloves;
  • peppercorns, leaves of laurel, salt - to taste.

Method of preparation:

  • Put prepared beef tongue into the multicooker bowl.
  • Peel onions, garlic and carrots. Cut the carrots into large pieces, cut the onion in half, leave the garlic cloves whole.
  • Put prepared vegetables to the tongue.
  • Fill with water.
  • Turn on the device by selecting the “Quenching” program. Set the timer to 3 hours.
  • When the program has finished, add salt and spices. Again, start the unit in extinguishing mode, but already for half an hour.
  • Put the tongue in cold water, leave for a couple of minutes.

It remains to clear the tongue, cut it and serve it to the table. The broth in which it is boiled should not be poured: it is suitable for aspic, and if it is diluted, it will be possible to cook soup on it.

Beef tongue in a pressure cooker


  • beef tongue - 1, 5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • salt - 10-15 g;
  • dried herbs - 5 g;
  • water - how much will go.

Method of preparation:

  • Wash, clean the tongue. Rub it with salt and dried herbs. Place in pressure cooker container. If it doesn't fit, you can cut it in half.
  • Peel the vegetables, cut them up into quarters. Spread pieces of vegetables near the tongue.
  • Fill the food with water so that it covers them completely.
  • Close the pressure cooker and run it for 45 minutes.
  • After a specified time, release the steam, wait for the pressure to normalize.

After that, you can carefully remove the tongue, immerse it in cold water and clean it. If the language you have a larger size than that indicated in the recipe, it is advisable to increase the cooking time to one hour.

Beef tongue for filler


  • beef tongue - 1, 5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • celery or parsley root - 100 g;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • carnation - 3 pcs .;
  • bay leaf - 2 pcs .;
  • salt - to taste;
  • water - 3 l.

Method of preparation:

  • Dip washed and cleaned tongue into boiling water.
  • When the water in the saucepan begins to boil again, boil the meat by-product for 15 minutes over medium heat, removing the froth protruding on the surface.
  • Reduce the heat, cover the pan with a lid, leaving a gap, and continue cooking the tongue for 3 hours.
  • Peel the onion, cut it in half.
  • Peel the carrots and celery root. Cut them into large pieces of arbitrary shape.
  • Put the roots in the pot, where the tongue is cooked. Put spices there too.
  • When the water in the saucepan starts to boil again, salt the broth to taste. Continue cooking the tongue for another half hour.
  • Put the tongue in cold water. After a few minutes, remove it from the water, dry it and clean it.

The broth in which the tongue was cooked is also used for the preparation of the jellied, having previously treated it. Vegetables and spices are thrown out of the broth. If carrots are included in the composition, they are boiled separately.

Beef tongue for salad


  • beef tongue - 1, 5 kg;
  • allspice - 3 pcs .;
  • bay leaf - 2 pcs .;
  • salt - to taste;
  • water - 3 l.

Method of preparation:

  • Boil water, dip the prepared tongue into it.
  • Cooking it for 10 minutes over medium heat, removing the foam, reduce the intensity of the flame. Continue boiling until ready. It will take about 3 hours.
  • Dip your tongue in cold water and clean it.
  • Strain broth and salt to taste, add spices to it.
  • Put the peeled tongue in broth and boil it for 15 minutes.

When preparing the tongue for a salad, you should not add a lot of spices and fragrant roots to the broth so that it does not work that the smell of the main ingredient interrupts the aroma of the other components, because of this the appetizer may acquire an inharmonious taste.

Beef tongue is useful and tasty in itself, if it is properly boiled. You can cook this product in a saucepan, multi-cooker, pressure cooker. When cooking it for a fill in the broth add roots and spices. When preparing the product for the salad, the spices are put in a minimum quantity so that its smell does not prevail over the aroma of the other components of the snack.

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