Dishes from the tongue

[TABLE OF CONTENTS]

I want to cook my tongue. I think how. And I don’t know ... And I also heard that the broth should be thrown out from under the tongue ... But why ...
In short, I propose to share recipes for cooking the tongue here!

TABLE OF CONTENTS

Boiled tongue in batter MariV
Boiled tongue in marinade Vanisinka
Boiled tongue in sour cream nut
Boiled language "in full" Stеrn
Tongue with mushrooms and lemon Gypsy
Lingual hepatic pate Summer resident
Tongue tubes with melted cheese Nat_ka
Language salad "Male" Michelle
Tongue salad with mushrooms Nat_ka
Tongue salad with Chinese cabbage Vanisinka

[Hairpin!]

Hairpin!The broth from under the tongue really has a specific and not very pleasant aftertaste, therefore, for me personally, it is practically not used. Although, I guess. you can use it for sauces (evaporate it to be more concentrated).
My family respects the language just boiled with mashed potatoes and gravy. Tongue-pan is very tasty (cut the boiled tongue into flat pieces, bread and fry. The outside is crispy, but inside is juicy meat). On the festive table I make a jellied tongue, and sometimes a meat salad with a tongue is also notable.

I mean, pour out the broth? And then the toad is strangling something ...

Maybe you will like it, it's a matter of taste! But he is somehow unpleasant

[Hairpin]

Hairpin, you stepped on my pet peeve!

I just shake with anger when I hear that broth from under my tongue
pour out!
This broth makes a fabulous Rassolnik or bean soup, pea soup!
You just need to cook the tongue correctly.

Boiled language "in full"

Rinse the tongue thoroughly, cover with cold water, bring to a boil, let it simmer for several minutes over moderate heat and pour out the water. Wash the saucepan, wash the tongue, pour cold water and cook with a low boil for about an hour.
After an hour, pull out the tongue, rinse with cold water, quickly remove the skin from it and return it to the broth.
In a saucepan, put the onion with the husk, peeled carrots, a couple of three cloves of garlic, parsley root or a piece of celery root (if any), a few peas of allspice, bay leaf and stalks (!) Of parsley, salt. And now cook until tender.
The tongue itself will melt in your mouth, and the broth will be wonderful!

I never poured it out and didn't even know what to do

An excellent jellied tongue has always turned out. In extreme cases, you can, as it boils, drain the first water. The main thing is a whole onion in a peel, a whole carrot. bell pepper in halves and do not spare a bunch of fresh herbs, all this as soon as you remove the foam. Then how to cook - throw it away, at the very end pepper, lavrushka and salt

! Uhhhhhhhhhhh, how interesting !!!

A great flooded tongue always worked out. In extreme cases, you can, as it boils, drain the first water. The main thing is a whole onion in a peel, a whole carrot. bell pepper in halves and do not regret a bunch of fresh herbs, all this as soon as you remove the foam. Then how to cook - throw it away, at the very end pepper, lavrushka and salt

And what to fill, Alexandra? He's a jellied one?

And I did not know that the first broth should be drained. Therefore, I did everything differently, because it was the first time. I washed the tongue (beef tongue), put it in a bucket in the Unit pressure cooker, filled it with cold water, added the onion in the husk, carrots, stems of herbs and a little salt. I closed the lid and on the soup mode. When the light on the control panel finished blinking, I switched on the beef again to the program (just like every fireman is suddenly not ready yet - she didn't open the lid under pressure). The program went very quickly - opened the lid - pulled out my tongue - under cold water and then as usual. The broth was very rich, I did not notice the foam, the smell was not disgusting.Strained, cooked mushroom soup for us - delicious !!! Everyone liked it!

[Alexandra]

And what to fill, Alexandra? He's a jellied one?

So pour your own broth! With gelatin.

Secondary?

[boiled]

Secondary?

Of course!

Then I write ... (recipe from the Carina-forum site)

On boiled tongue 600-800 grams, peeled and chopped.
Mix everything and grease pieces of tongue with marinade, let it brew.

And then? Boil, stew or fry?

Eat!

Oh ... As for me, it's just a boiled tongue, and you don't need anything ... With mustard ... Or mayonnaise + ketchup + garlic ... Tongue salads. And how hot - pieces of tongue warmed up in sauce. But best of all - just a boiled tongue !!!!

But best of all - just a boiled tongue !!!!

And I, and I, and I have the same opinion !!!
The main thing is that the tongue is not "rubber", well cooked.

And on the second day, lightly fry on butter!

[Tongue tubes with melted cheese]

Tongue tubes with melted cheese

And I like slices of tongue smeared with soft cheese (like Viola, Hochland or Amber) mixed with horseradish. All this is rolled up into tubes and held together with a skewer.
and
Tongue salad with mushrooms

Tongue, fried champignons, pickled onions. Dressed with mayonnaise and garnished with a sprig of rosemary (I add it to the salad).

I cook in the same way as Stella, for aspic I only use my native broth. But for the rest of the dishes, the language broth does not work for me. I would eat, but my husband grumbles and says that he doesn't like the taste. I think it's a matter of his taste ...;)

[Zest]

Zest, persuaded! I'll make a cool language and post pictures with ... well, I realized, a bunch of smilies.

I just need to translate into the pressure cooker.
1. I put my tongue in LL pressure cooker and set the timer for five minutes.
2. Dumping steam.
3. I take out my tongue, my pot.
4. I pour cold clean water.
5. I cook the tongue for half an hour on the timer.
6. Dumping steam.
7. I take out the tongue, clean it, and put it back in the same water.
8. I put ... probably an hour timer.

Is that correct?

I just need to translate into the pressure cooker.
1. I put my tongue in LL pressure cooker and set the timer for five minutes.
2. Dumping steam.
3. I take out my tongue, my pot.
4. I pour cold clean water.
5. I cook the tongue for half an hour on the timer.
6. Dumping steam.
7. I take out the tongue, clean it, and put it back in the same water.
8. I put ... probably an hour timer.

Is that correct?

I'm in the pressure cooker and I'm cooking. Only the first time I don't cover it with a lid at all. Only after a full (pot, meat) "trash heap".

Due to the high cost and large size of beef tongues lately, I only cook pork tongues (once a year, since my husband does not take them in his mouth), so twice for 45 minutes and Usho!

["Male" tongue salad]

I like a completely simple tongue salad

"Male" tongue salad

... however, it is somewhat masculine (because because of the large amount of meat it is more to the liking of men):
the same amount of boiled tongue, balyk and boiled chicken + pickled onions + season with mayonnaise and sour cream.
It turns out to be a very satisfying salad. The taste of the salad is original due to 3 different tastes of meat. You can take other options for meat, the main thing is that they are different in taste.
Aunt Besya: and if you try to cheat pancreatitis-cholecystitis? For example, to chew the "enemy" with festal and / or wash down all the Borjomi?

[Liver-tongue pate]

Speaking of languages. I somehow formed an excess of them. It was necessary to urgently dispose of it, so there were awesome pancakes and dumplings with the tongue stuffing, and the liver-tongue paste is actually something.

Liver-tongue pate

Boil the liver, tongue, sub-mucus in a ratio of 1: 1: 0.25.
Drain the first water. After boiling, put two peeled onions, two medium carrots, black, allspice peas, bay leaves, salt into the second water and cook until the tongues are ready. Remove meat, onions and carrots from the hot broth, cool, mince and homogenize with a blender. Bring to taste with salt, sugar, pepper.If it turns out thick, add butter.
The guests said that they had never eaten more delicious pate.

Pancakes with tongue !!! I have childhood and youth memories that language is something super-delicious, out of an unattainable life, it is only possible in a restaurant, in a cut ... And now what you want and how much you want ..

[Liver-tongue pate]

Liver-tongue pate
Boil the liver, tongue, sub-mucus in a ratio of 1: 1: 0.25.
Drain the first water. After boiling, put two peeled onions, two medium carrots, black, allspice peas, bay leaves, salt into the second water and cook until the tongues are ready. Remove meat, onions and carrots from the hot broth, cool, mince and homogenize with a blender. Bring to taste with salt, sugar, pepper. If it turns out thick, add butter.
The guests said that they had never eaten more delicious pate.

Summer resident, I love such things, I will definitely do it, but the question is how much liver do you boil? If you cook it all together ... the sub-mucus and the language I still understand, but the liver? It needs to be cooked a little, otherwise it will be like a sole and even homogenized, it seems to me not very much.

[kleskox35]

I brought my nickle.

kleskox35 , I would not cook the liver, but quickly fry it with onions and carrots.
And homogenized is just very, very! In the pate!

Stеrn, I totally agree with you! Against homogenized I have nothing and even very good. I love in pate, I am against its long cooking! In the sense that after prolonged cooking / frying, even homogenization will not save the taste of the liver

I cooked everything with gamuz because the liver was very frozen and hard as a sole, and a normal one can be boiled for 15-20 minutes.

points, you will laugh, all my life I have been frying the liver with onions and carrots, but then my friend from Rovno insisted on cooking, it turned out to be much softer in taste, one might say more refined

Sorry to interfere, but ... I just dragged my tongue. Now figuring out how to cook in a pressure cooker with the lid open? I have LL, but I think it doesn't matter ...

Even you slow down Pour some water into a saucepan, put your tongue in it and bring it to a boil without covering it with a lid. You pour out the water, wash everything. You fill it with water again, you can boil it, etc. dt .....

points, you will laugh, all my life I have been frying the liver with onions and carrots, but then my friend from Rovno insisted on cooking, it turned out to be much softer in taste, one might say more refined

This is already from the aria from the opera "how to whom and for what character"!
My mother cooked the liver, and I fry it.

[Hairpin!]

Hairpin!I completely forgot! The tongue is a chic component for a hodgepodge of meat (y) freeze the kusmanchik, and if you cook the hodgepodge, you already have a tongue !!!

By the way, the tongue, especially the inner lower part of it in a thick place, is the only meat that my cat can consume - he knows, shaggy, which is delicious

Still, I don't like something ... He turned out to be shaggy ... But I wanted a sleek one. Maybe because it's beef? I cut him into slices, and he ... his fibers come out !!! I'll go take a picture, otherwise it's hard to explain.

Did you cool it down or cut it hot?

[Hairpin]

Hairpin , and without pictures everything is clear. Either cut it hot or digest it.

I cut it warm ... Next time I will be 10 (without a lid) + 35 (under pressure) + 35 (under pressure). But it's still delicious !!!

Shipple, is the chilled tongue smooth?

No! But it doesn't matter anymore!

[Hairpin]

Hairpin

I repent, I'm guilty)) I saw your notes on how long to cook in a pressure cooker, flashed through my head: "Why is it so dofig? Digest", and was distracted by something else ... so it came out - shaggy In any case - delicious

[Stеrn]

Stеrn
point, thank you so much for the recipe "Boiled Tongue" in full "" I cooked it in a cartoon. I have never had such a beautiful broth after boiling the tongue. The broth was always poured out. And then ... such a delicious broth turned out !!!

[Stеrn]

Stеrn, thanks for the recipe on how to cook the tongue correctly, I love it, but I always poured the broth, I don’t know, I disdain. I will try according to your advice, I have 2 tongues in the refrigerator, though they are pork tongues, but they can also be cooked like that, or shouldn't you bother about the broth and its further disposal?

[Andreevna]

Andreevna , for health!

Basja , I have only cooked pork tongues for the last few years. Wonderful broth
turns out!

[Boiled tongue in sour cream]

Boiled tongue in sour cream

I just adore beef tongue and cook it like Stern, I cook any soup in broth, and cut the tongue itself into large strips or cubes, lightly fry it on the drain. butter with onion, season with salt and add thick sour cream, stew under the lid for at least 10 and everything is delicious It turns out both the first and the second from the same language

[Tongue with mushrooms and lemon]

Girls, get bibs ready!

Tongue with mushrooms and lemon



Hebrew recipe 🔗
translate the page here
🔗

[Stеrn]

Stеrn
point, thank you so much for the recipe "Boiled Tongue" in full "" I cooked it in a cartoon. I have never had such a beautiful broth after boiling the tongue. The broth was always poured out. And then ... such a delicious broth turned out !!!

Andreevna, tell me, please, in what modes and how much to cook it in a cartoon? I have 2 pieces of pork

[Boiled language "in full"]

I just shake with anger when I hear that broth from under my tongue
pour out
This broth makes a fabulous
Pickle or bean soup, pea soup!
You just need to cook the tongue correctly.

Boiled language "in full"

Rinse the tongue thoroughly, cover with cold water, bring to a boil, let it simmer for several minutes over moderate heat and pour out the water. Wash the pot, wash the tongue, pour cold water and cook at low boil for about an hour.
After an hour, pull out the tongue, rinse with cold water, quickly remove the skin from it and return it to the broth.
Put an onion with the husk, a peeled carrot, a couple of three cloves of garlic, a parsley root or a piece of celery root (if any), a few peas of allspice, a bay leaf and stalks (!) Of parsley, salt in a saucepan. And now cook until tender.
The tongue itself will melt in your mouth, and the broth will be wonderful!

How much to cook until tender a second time after an hour of boiling?
I also always thought it unfair to pour out the broth after boiling the tongue,
but I boiled it after pickling.
I found your recipe attractive and more rational.
I love Rassolnik.
There is a tongue and there are three pickles.
I'm already at the start.

It depends on the size and age of the tongue. Poke a match into it - if it's easy to pierce it means ready

It depends on the size and age of the tongue. Poke a match into it - if it's easy to pierce it means ready

Weight 1240g, but I don't know the age.

I think it will cook in 40-50 minutes

I think it will cook in 40-50 minutes

Is it 1 hour in the skin and + 40-50 minutes without the skin?

[DonnaRosa]

DonnaRosa , if you do not cook in a pressure cooker, but in a regular saucepan, boil for an hour with the skin, then another hour without the skin, and then until cooked.
Pierce with a match, as the Summer Resident advised correctly.

[DonnaRosa]

DonnaRosa , if you do not cook in a pressure cooker, but in a regular saucepan, boil for an hour with the skin, then another hour without the skin, and then until cooked.
Pierce with a match, as the Summer Resident advised correctly.

Won't it cook in two hours?

To be honest, I haven't boiled my tongue for more than an hour. I try, if I'm ready, I dip it into ice water, take off the skin and, if I'm lucky, I cool it

To be honest, I haven't boiled my tongue for more than an hour. I try, if I'm ready, I dip it into ice water, take off the skin and, if I'm lucky, I cool it

I cook the pickled tongue for one hour.