How to cook beef tongue. Beef tongue - proper cooking and recipes for delicious dishes How to cook beef tongue

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Any tongue, including beef, is a universal product from which you can cook a lot of different delicious snacks. From it you can cook a lot of different sandwiches, salads, aspic.

Unfortunately, not every housewife is ready to take on cooking beef tongue, all because at first glance the procedure for preparing such a delicacy seems very complicated. In fact, everything is extremely simple, you should not bypass this product.

What to cook aspic, soup, pies - the tongue is first boiled. Therefore, the first thing to learn is how to cook the tongue.

Cooking beef tongue correctly

Before you send the tongue to the pan to boil, it should be soaked in water for at least half an hour, this is necessary to facilitate the process of cleaning it from dirt. After soaking with a knife, mucus, blood, dirt, fat are scraped off the tongue, clean skin should remain, rinse it thoroughly with clean water.

Next, pour cold water into the pan, wait until it boils and send the tongue to boil. During cooking, the tongue tends to increase in size, so if the tongue is large, it should be divided into two parts. Boil the tongue until the water boils, then the resulting foam is removed, after which it is boiled for another 20 minutes, and the water is drained. Next, the tongue is again sent into boiling water and again it is expected to boil, after which the tongue is boiled until it is fully cooked. It is very important to immerse the tongue in boiling water, and not in cold water, this subtlety makes it softer and juicier.

Many housewives are concerned about the question: “How long to cook the tongue”, in fact, there is no clear answer, it all depends on the weight of the tongue, the age of the animal, but it is worth noting that the cooking time ranges from two hours minimum to four hours maximum. To check whether the tongue is ready or not, after two hours of cooking it is pierced with a fork, if clear juice stands out from the delicacy, then it is ready, if it is cloudy, it is worth cooking a little more. To prevent the delicacy from becoming tough, it is salted only at the end of cooking, along with salt, you can put bay leaves, allspice, carrots and onions - this will make the tongue more fragrant.

The finished tongue is taken out of the broth and placed in a container with cold water for several minutes. A very important stage of preparation is the removal of the skin, it is cold water that ensures easy removal of the skin.

Some housewives salt the already peeled tongue, for this they immerse it again in the broth, let it boil and salt it. The broth can eventually be used to make aspic.

With the tongue, you can cook many different goodies. By the way, this product is very useful, light and dietary, it is recommended to eat it for pregnant girls, nursing mothers, people in the postoperative period, and even give it to babies.

Ingredients:

300 grams of boiled beef tongue;

250 grams of any mushrooms (necessarily fresh);

50 grams of prunes;

50 grams of roasted hazelnuts;

1 onion;

Salt, black pepper.

Cooking:

Mushrooms and onions are peeled, washed, cut into cubes and fried in butter until the juice is completely evaporated. The boiled tongue is cut into strips, mixed with chopped prunes, chopped nuts, fried mushrooms and onions. Pepper, salt, season with mayonnaise and serve cold.

Ingredients:

Boiled tongue;

boiled carrots;

boiled egg;

canned green peas;

The broth remaining after boiling the tongue is filtered, cooled, gelatin is added to it and left to stand for an hour, after which it is heated, not allowing to boil until the gelatin melts. Boiled carrots, tongue and eggs are cut into arbitrary pieces, laid out in molds with peas and herbs, poured with cool broth and put in a cold place until completely solidified.

Beef tongue "Under a fur coat"

Ingredients:

600 grams of boiled tongue;

200 grams of mushrooms;

200 grams of cheese;

50 milliliters of cream;

2 medium tomatoes;

1 tablespoon flour;

1 tablespoon of sour cream;

Bulb;

Salt, pepper, spices.

Cooking:

Finely chop the mushrooms and onions, fry in oil until all the liquid has evaporated, add the flour mixed with cream, salt, season and heat until the mass thickens. We cut the boiled tongue into slices no thicker than one and a half centimeters, put it on a baking sheet covered with baking paper, put the mushroom mixture on top, decorate with chopped tomatoes, and cheese slices on top. We send the tongue to the oven preheated to 200 degrees for 15 minutes.

Ingredients:

1 medium tongue;

2 tablespoons coarse salt;

Spices to taste.

Cooking:

Wash your tongue thoroughly, clean it with a knife and rub it with salt. We put it in a bag, leave it in the room for ten to twelve hours, after which we put it in the refrigerator for a week. The package needs to be shaken from time to time. A week later, the tongue is laid out in a saucepan, poured with water, spices are added to taste and boiled until fully cooked, after which they are poured over with cold water, cleaned, immersed again in the broth and warmed up a little.

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Beef tongue is considered not only a very useful product, but also a real delicacy. In order to maximize the taste of the offal, while retaining all its useful properties, it is important to be able to cook it correctly. The subtleties of cooking beef tongue will be discussed in more detail in this article.

Offal selection

The maximum benefit from cooked beef tongue can only be obtained if it is of good quality.

Therefore, when buying an offal, it is important to follow some recommendations.

First of all, you need to pay attention and evaluate the appearance of the language. On the surface of the product, the presence of gray plaque or spots is unacceptable, which will indicate its staleness. As for the color of the offal, it can vary from pink to purple. If the color of the product is very pale, then this indicates that it has previously been frozen and thawed.
To the touch, the by-product should be dense and elastic. If, when pressed with a finger, a depression forms on the surface of the product, which does not disappear after a few seconds, then this indicates that the product is not fresh.
From the offal should come the characteristic smell of beef meat. Extraneous flavors will talk about staleness or improper storage of the tongue.

Unfortunately, not all methods of checking the quality of a product can be applied when choosing it. After buying a tongue at home, you can make a small incision on it, from which juice will definitely stand out. The liquid should be clear and appear in small amounts.

Abundant juice secretion will indicate that the tongue was previously frozen. A cloudy liquid indicates a violation of the temperature regime of offal storage. If a few drops of blood stand out along with a clear liquid, there is no need to be scared. The presence of blood indicates that the beef tongue is very fresh.

General principles of preparation

To make the boiled tongue soft and juicy, it is important to pay special attention to preparing the product for cooking. Before cooking, the offal must be left in chilled water for thirty minutes. Such manipulations will remove dirt from the surface of the product. After soaking, the offal must be washed under running clean water and all films, fat and salivary glands removed from its surface.

The tongue must be boiled in a large bowl, as it changes significantly in volume upwards during the cooking stage. It is allowed to divide the tongue immediately before cooking into portioned parts. It is not recommended to immediately salt the offal and the water in which it will be boiled. Salt will not have the best effect on the taste and texture of the offal - it will become dry and hard.

Before putting the tongue into the water, it must be boiled and the heat reduced to medium. After laying the offal, you need to regularly remove the foam from the surface of the broth.

To properly cook the tongue, it is important to monitor the time of its preparation.

An overexposed offal will lose its taste characteristics and beneficial properties, and will also become tough. Checking the product for readiness is quite simple: to do this, you need to pierce it in the thickest part with the tip of a knife or other sharp object. If completely transparent juice oozes out of the puncture, the offal can be considered cooked.

Salt is poured into the pan with the product 20-25 minutes before the end of cooking. After twenty minutes, the tongue will absorb the salt and all the flavors, after which the boiling procedure can be completed. At the beginning of cooking, chopped onions, favorite roots and seasonings can also be added to the pan to the tongue.

How much time to cook?

The time of boiling the offal primarily depends on the method of its preparation. In order to boil offal, you can use not only a pan, but also a double boiler, slow cooker or pressure cooker. The weight of the product also affects the cooking time.

An offal weighing more than one and a half kilograms is cooked in a saucepan until cooked for quite a long time - up to four hours. A product of a smaller mass is cooked for about three hours.

In a slow cooker, both small and large beef tongue cook quickly enough. The cooking time will be two hours, regardless of the selected cooking mode. It is worth noting that offal from beef can be boiled in two modes: boiling and stewing.

In a double boiler, beef tongue will cook a little longer - two hours and thirty minutes. The cooking time of the offal in a pressure cooker will be exactly two hours. If a small tongue is cooked in a pressure cooker, it will take only an hour and a half.

Recipes

Recipes for cooking beef tongue differ insignificantly from each other. Cooking is always based on the general principle of processing and boiling offal. The difference lies in the utensils used, as well as the use of additional ingredients that will affect the flavor characteristics of the finished tongue.

Classic way

For cooking beef tongue according to the classic recipe, a large enameled pan is used.

In terms of products, in addition to the language, the following components are used:

one small onion;
celery or parsley root;
two bay leaves;
two carrots;
five peas of fragrant black pepper;
salt is added to taste.

The by-product is soaked in chilled water for thirty minutes, cleaned of contaminants and dipped in an enamel pot with water. The contents of the container must be boiled, after which the liquid is drained. A clean liquid is poured into the pan and the offal is put into it again.

In addition to the offal, chopped onions, favorite roots, as well as bay leaves and a few peas of fragrant black pepper are placed in the container. After the broth boils, the fire must be reduced to a minimum value and the product should be cooked at a gentle boil for two hours and thirty minutes. Twenty minutes before removing the pan from the heat, the broth must be salted.

In a slow cooker

Boiling offal in a slow cooker is much easier than cooking it on the stove. During the cooking process, you do not have to periodically remove the foam and check the readiness of the product. It is also necessary to put onions, carrots, bay leaves and black peppercorns in the broth.

Onions and carrots do not need to be chopped. In this case, you need to salt the water immediately, and not twenty minutes before the end of cooking. It is also recommended to put two peeled garlic cloves in the broth. After laying all the ingredients, you must turn on the cooking mode for ten minutes.

After the specified time, you need to open the lid of the multicooker, remove the foam and set the “cooking” or “stewing” mode again for two hours.

If the tongue is massive enough and cooked whole, then the cooking time can be increased by another thirty minutes.

In a pressure cooker

The process of cooking the tongue in a pressure cooker is similar to the method of cooking in a slow cooker. In this case, the time will differ. It will take only an hour and a half to prepare an offal of a small mass.

one small onion;
one stalk of celery;
one carrot;
fragrant black peppercorns;
salt to taste.

One liter of water is poured into the pressure cooker bowl, the tongue, chopped vegetables and seasonings are laid. Offal is prepared in the "languishing" mode from one and a half to two hours, depending on its mass.

In a double boiler

Steam cooking allows you to cook not only very tasty, but also healthy dishes. In addition to taste characteristics, all useful substances will be preserved in the offal as much as possible. For steam cooking, you will need the following components:

beef tongue weighing no more than 700 grams;
juice of one lemon;
a mixture of Provence or Italian herbs;
salt and black ground pepper to taste.

To make the tongue as juicy as possible, it is recommended to boil it wrapped in foil. The by-product is cut into portioned pieces with a thickness of not more than ten millimeters. The foil is also cut into small plates, each of which is sprinkled with aromatic herbs.

Each piece of tongue must be placed on a separate plate of foil, sprinkled with lemon juice, sprinkled with salt and wrapped. The by-product is laid out on the grate of the double boiler and cooked for one and a half hours. If the tongue has more weight or is cooked whole, the cooking time will increase to two and a half hours.

How to remove the skin from the tongue after cooking?

It is quite easy to clean the offal after boiling it. The skin will peel off the surface of the tongue well if you resort to one trick, which is to sharply cool the product. After cooking, the tongue must be placed in cold water and the colder it is, the faster and easier the skin removal process will be.

The skin on the chilled offal must be slightly incised with a knife. Using the tip of a knife, the skin is pried off and removed from the tongue with smooth movements.

The cleaned offal can be cut into portions or put away for storage.

How and with what to serve?

Various hot or cold dishes are often prepared from boiled offal. Also, the tongue can act as an independent snack. Hot offal can be served with a side dish of vegetables. The easiest way to serve beef tongue is to use it for cold cutting along with sausages, smoked and jerky.

If the offal will be served as a separate dish, then a sauce must be prepared for serving. For example, you can make a dressing from apples, sour cream or mushrooms. To prepare applesauce, you will need a couple of apples, a small piece of butter, half an onion and 150 milliliters of low-fat cream.

They are considered delicacies due to their delicate soft texture, exquisite taste, vitamin and nutritional value. The tongue is a solid muscle in structure, so it contains proteins, some fat and is practically devoid of carbohydrates. The composition of the beef tongue contains zinc, which produces insulin in the body of a diabetic, and the pork tongue is rich in lecithin, which is necessary for the normal functioning of the nervous system and brain cells. The absence of connective tissue in the tongue ensures its excellent digestibility, so it is safe to call the tongue a dietary product. It remains to find out how to properly cook pork and beef tongue so that vitamins, minerals and trace elements are preserved in them, and the meat melts in the mouth, surprising tasters with juiciness, aroma and unique taste!

Cooking beef and pork tongue at home

Before preparing various dishes from the tongue, it should be boiled, so the process of initial processing of the offal is very important for the future taste of the dishes. Here are some tips on how to cook boiled beef and pork tongue.

Rinse your tongue well under running water. Some housewives clean the meat at this stage, but this is not recommended, since valuable and tasty pulp can be cut off along with the film.
Soak your tongue for half an hour to make it more tender and soft.
Boil the meat in water without salt - everyone knows that it is better to salt the tongue in finished form. How to determine how long to cook beef and pork tongue? Pork tongue is cooked for 1.5–3.5 hours, and beef tongue for 2–4 hours, it all depends on the size of the product. Do not allow a strong boil, so as not to impair the taste of the meat, it is enough that the water only boils a little. Don't forget to skim off the foam with a slotted spoon. Some housewives cook the tongue in two waters - boil the meat for 15 minutes, then rinse it thoroughly, change the water in the pan and cook the product until tender. This allows you to remove harmful substances and unpleasant odors when cooking the broth.
Half an hour before cooking, add carrots, celery root, onion and bay leaf to the broth.
Hold the finished tongue for several minutes under cold water and easily remove the skin. If the tongue is not cleaned well, it means that it is not ready yet.

How to cook beef and pork tongue: favorite recipes

The tongue can be cut lengthwise into thin slices, served with horseradish or mustard - this is an excellent Russian snack for vodka.

Salads with tongue satisfy hunger and are very tasty if you combine meat with potatoes, avocados, pickles, mushrooms, cheese, green peas, eggs, carrots, garlic, herbs and mayonnaise. Taking any recipe for meat salad and replacing the meat with a tongue, you will get a very original and completely new dish in taste.

Very popular, baked in the oven with vegetables, mushrooms and cheese, and jelly and aspic from the tongue can be served on the festive table. The tongue can be fried in breadcrumbs, stewed with vegetables, marinated, made into meat rolls, casseroles, pies and homemade sausages. If you don’t have time for the chores at the stove, cook the easiest dinner option - tongue with pasta, beans, potatoes or rice.

The taste of this delicious offal can be varied with various spices - thyme, basil and Italian herbs.

And for dessert - a little trick on how to make the tongue even more tender and tastier. After boiling and removing the skin, put it back into the broth, to which spices and salt have already been added, cook for another 30 minutes and enjoy the fragrant and melting meat in your mouth. It's great to be a gourmet!

There is no woman in the world who does not love to cook. Each has its own unique menu, its signature dishes. She will cook something for the holiday, and something for every day. When the need arises to cook something special, it is worth considering in more detail such a dish as beef tongue. There are different opinions about this product, so I propose to figure out how to cook beef tongue so that it becomes a universal dish on your table.

Due to the fact that beef tongue is an offal, some question its usefulness and taste. However, true gourmets of all the elements of this category prefer just this product.

The tongue itself is a solid muscle tissue, which is wrapped in a rough shell. Its weight can reach two and a half kilograms. The minimum weight of the tongue of an adult animal is eight hundred grams. Before this product hits the shelves, it goes through several stages of control. After all sanitary checks, an appropriate stamp will be put on the language, which will indicate that the language is usable.

In order for the cooked beef tongue to be a truly tasty and delicious dish, it is important to be able to choose this product correctly. In the cut, the meat should be of a uniform color, gently pinkish. Check how fresh the product is offered to you.

The fact is that beef tongue is a product that is not subject to long-term transportation without proper processing. If more than twelve hours have passed from the moment you receive the language to the moment it hits your table, then such a language may be spoiled. In order to maintain the quality of the goods at the proper level, they are transported exclusively frozen over long distances.

Beef tongue is used not only as an independent dish, but also added to a variety of salads and other delicacies. Therefore, before this element of beef hits the table, it will go through several stages of processing. We can say that, first of all, it is important to know how to cook beef tongue in the right way.

Cooking process

Cooking boiled tongue can be divided into several aspects.

Tongue cleaning.
Subtleties of cooking.
processing time.

Now let's take a closer look at how to cook this unique product. In order for the tongue to be well cleaned, it must be soaked in water in advance for at least thirty minutes. After the time has passed, you can scrape off all the impurities, fat from it, until the skin becomes clean. After cleaning, you can rinse the product well with cold water.

For tongue cooking, it is important to choose a pot that will be much larger than the size of the product itself. The fact is that during cooking, the tongue will begin to increase rapidly in size. For ease of preparation, you can even cut it into several parts.

It is very important to immerse the product in water only when it has boiled. The quality of the cooked meat will depend on this moment. If you immediately put it in cold water, then the dish will not turn out soft and tender. After the tongue boils in the pan, it is necessary to remove the foam and let it boil for fifteen minutes.

After fifteen minutes, you need to drain the water. To continue cooking our dish, it is important to boil the water separately again and only then immerse the beef tongue in it. This will add juiciness to the dish.

Now comes the longest stage of cooking boiled tongue. The cooking process can take from two to four hours. The duration of treatment will depend on the age of the cow, on her physique, size and weight.

When is the best time to add seasoning?

Do not salt the water in which our dish is cooked. Salting in the early stages of cooking will cause the tongue to be tough and take even longer to cook. To determine whether the tongue is ready, you need to pierce it with a fork at least two hours after the start of the second digestion. If a clear liquid stands out from the tongue, then the dish is ready, and if it is cloudy, then the beef still needs to be cooked.

When the dish is almost cooked, the water can be salted. Also at this stage, you need to add a whole carrot, peppercorns, and bay leaf. You can add other favorite spices. This will give the finished dish a more pleasant aroma and delicate taste.

To make it easier to remove the tough skin from the cooked product, it is important to do such a manipulation. When the tongue is cooked, it must be immersed in cold water for three minutes. This will help make the next step easier.

Some cooks do not like to salt and season the tongue when it is in the skin. In this case, the cooking technology changes somewhat. The tongue is cooked until fully cooked without salt and spices. The finished tongue is transferred to a container with cold water for several minutes, the skin is removed from it. Only now the cleaned tongue is again immersed in the liquid in which the product was boiled, and boiled for another fifteen minutes.

After cooking the beef tongue, a delicious broth remains, which can be successfully used for aspic. Due to the fact that whole onions and carrots were added to it, the broth became more fragrant. If the hostess wishes to make soup from the broth, then, first of all, she will need to remove the cooked vegetables from it, and add others to the soup.

Why is this unique language useful?

Beef tongue has long been famous for its nutritional properties. In addition to the fact that it is very nutritious, it also contains a complex of vitamins necessary for the full health of a person. The energy value of the finished boiled product is as follows:

16% protein;
12% fat;
2.2% carbohydrates.

Obviously, it is a low-calorie product, which means it is well suited for those who adhere to health diets. At the same time, the amount of protein is able to provide the human brain with the compounds necessary for full-fledged work.

Beef tongue contains a large complex of vitamin compounds. Among them are the majority belonging to group B:

Folic acid;
Riboflavin;
Thiamine;
Pyridoxine.

Also, beef tongue contains vitamins E, A, PP in large quantities. In order for the human body to be sufficiently supplied with vitamin B12, it will be enough to eat 70 grams of boiled tongue.

In addition to vitamins, beef offal also contains a large amount of microminerals. Among them:

Phosphorus inclusions;
Zinc elements;
Iron;
Potassium compounds;
Chromium in chelated form;
Magnesium;
Copper.

In addition to being just good for humans, beef tongue can also help treat certain diseases. Due to the fact that this piece of beef is completely devoid of connective tissue, it is ideally absorbed by the human body. Therefore, it can be successfully taken as food for people who are sick with stomach ulcers, gastritis and anemia. Also, if you have to deal with such a problem as insomnia and migraine, regularly eat this offal. You will forget about these problems very quickly.

Can this product harm a person?

Despite all the benefits of beef tongue, some people still need to use it with caution and little by little. Since this product is high in fat, it can have a negative effect on the human liver and kidneys. However, when consumed in moderation, only positive results can be seen. Elderly people should be especially careful with this product, as the negative impact on them may be stronger than on others.

Knowing how to cook beef tongue, you can make many changes to already familiar dishes and learn new tastes. With this product, many cooks successfully replace sausage, meat and even fish in their salads. You can also serve this product as an independent dish, for example, with sour cream and horseradish sauce. Aspic language has always been and will always be a frequent guest at festive tables. Ideally in julienne and aspic dishes such an additive as champignons is suitable. In addition, the stuffed tongue is interesting. To do this, they cut it, stuff it with all kinds of fillers and send it to the oven for some time. There are many options for preparing this wonderful dish. Everything will depend on the wishes and limits of the chef's imagination.

Tender and juicy beef tongue is, in my humble opinion, a real delicacy and the king of the festive table. Since Soviet times, there has been a tradition to “get” the tongue for the New Year or another event in order to put it on the festive table along with caviar, sausage, sprats and other products that people did not even remember on weekdays. True, unlike many other Soviet delicacies, beef tongue was very inexpensive and affordable for everyone, only to see it on sale was akin to a miracle. In our time, the price of the language has grown significantly, so that he successfully retained his place in the elite category of products.

The main charm of beef tongue for me is that it is probably the only type of meat that is very tasty to eat in its natural boiled form, that is, without frying in oil, without breading, without sauce and other embellishments. Boiled beef tongue has a very delicate and delicate meat taste and a delicate texture that literally melts in your mouth. It is wonderfully good both warm as a hearty and healthy second course, and as a cold appetizer with a slice of rye bread and a spoonful of grated horseradish. In addition, you can make delicious aspic and a lot of various salads from the boiled tongue, which can become a real decoration of any holiday table.

Cooking boiled beef tongue at home is not difficult. It is enough to have a small set of spices and fragrant roots in the household - and the language will turn out beyond praise. Although the process of cooking a massive beef tongue takes quite a lot of time, it practically does not require your participation and attention, therefore, it allows you to save energy during the festive worries and troubles.

Boiled beef tongue contains quite a lot of vitamins, microelements and valuable animal protein, which are necessary to maintain the health of children and adults. Iron, which is part of it, accelerates the processes of hematopoiesis in the body and fights anemia. Due to the lack of connective tissue, the tongue is easily absorbed in the intestines, saturating the body with useful substances as much as possible, therefore this product is especially recommended for feeding children, as well as sick and recovering people. All these unique properties make beef tongue an indispensable dish for dietary nutrition, which you should definitely include in your family's diet and as often as possible!

Useful information

How to cook boiled beef tongue - a recipe for the right boiled beef tongue with step by step photos

INGREDIENTS:

1 beef tongue
3 liters of water
1 onion
1 carrot
1 small bunch dill and/or parsley
5 - 6 cloves
5 - 6 allspice peas
3 - 4 bay leaves
1.5 st. l. salt

COOKING METHOD:

1. In order to prepare boiled beef tongue, boil water in a large saucepan and put the tongue in it, thoroughly washed under running water.

2. On high heat, bring the water to a boil again and remove the resulting foam with a spoon. Reduce the heat under the pot so that the water barely boils and cook the beef tongue for 1 hour.

Important! Try not to miss the moment of boiling water, because if you do not remove the foam in time, with a strong boil, it will quickly shatter into pieces, pollute the broth and then it will be quite difficult to remove it.

3. Peel and wash the onion thoroughly, make several cuts in it with a knife and stick dry clove buds into them.

4. Place onions, whole peeled carrots and a bunch of fresh herbs in a saucepan with tongue, which can be tied with kitchen string so that it is easier to remove it from the broth at the end of cooking. After another 1 hour of cooking the tongue, add allspice and bay leaf to it.

In addition to these ingredients, parsley and celery root can also be added to the broth for cooking the tongue.

5. The total cooking time for beef tongue is 2 to 4 hours, depending on its size, as well as the age of the animal to which it belonged. If the water boils heavily during long cooking, you can periodically add a little boiling water to the pan.

From time to time, the tongue should be pierced with a knife, and if a reddish liquid does not ooze from the cut, this means that it is ready. It took me about 3 hours to cook a tongue weighing 1.3 kg.

6. Remove the finished tongue from the broth and hold it under running cold water for 1 to 2 minutes, after which it can be easily peeled with your hands. Return the cleaned beef tongue to the hot broth, add salt and boil for another 8-10 minutes, after which it can be removed and cut into portions.

The broth left after boiling the tongue can be filtered and used for cooking first courses.

Boiled beef tongue can be served as a cold appetizer with horseradish and green peas, or as a second course with any side dish of your choice. In addition, you can cook aspic and a variety of holiday salads from it. And the simplest option is to put a thin slice of the tongue on bread, lightly smeared with mustard, and get a delicious sandwich for a hearty and healthy snack. Enjoy your meal!

And what is your favorite and time-tested dish with boiled beef tongue? Please share in the comments so everyone can learn something new about this great product that doesn't often make it to our tables!