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Smoked tongues marinated in beer with grilled vegetables from an air fryer

Smoked tongues marinated in beer with grilled vegetables from an air fryer

Category: Meat dishes
Smoked tongues marinated in beer with grilled vegetables from an air fryer

Ingredients

Calf tongues 1 kg
For the marinade:
Beer half a glass
Soy sauce 2 tbsp. l.
Worcester 1 tsp
Adjika 1 tsp
Chopped garlic 4-5 teeth
Honey 1 tbsp. l.
Hmeli-suneli 1 tsp
Olive oil. 1 tbsp. l.
Salt 1 tbsp. l.
Vegetables:
Zucchini 2 pcs.
Broccoli 6-8 inflorescences
Cherry 10 pieces.
Sweet and hot peppers 1 pc.
Onion 1-2 pcs.
Marinade for vegetables:
Soy sauce 2 tbsp. l.
Olive oil. 1 tbsp. l.
Honey 1 tsp
Chop the garlic. 2 teeth
Sesame 2 tsp
Salt 1 tsp

Cooking method

  • Prepare the marinade for the tongues and leave them to marinate in the refrigerator overnight. If there is a marinator or vacuum containers, then 1-2 hours is enough. Usually I smoked everything, pouring water into the bowl, like all of us, and this time, since I made the marinade on beer, I decided to pour beer instead of water. Smoked for 40 minutes on hot smoking. It turned out delicious, but at the same time there was no pronounced taste or smell of beer.
  • For vegetables: mix the marinade from all the ingredients, dip each of the coarsely chopped vegetables in it and bake in a Philips aroma fryer 200about 20 minutes. You can serve hot, cold and hot.

Cooking program:

Brand 6060 smokehouse and Philips Airfryer

Babushka
dopleta I adore! and I sing praises! It's just lovely!
dopleta
Thank you, Granny, glad you liked !
Twist
Larissa, how delicious! Mmm ...
Mist
Larissa, delicious
Did it yesterday, though my tongue was pork and without vegetables
I also smoked on beer, really it is not felt afterwards.
I will repeat, a great recipe.
Smoked tongues marinated in beer with grilled vegetables from an air fryer
dopleta
Irochka, I am very glad that you liked it! I hope that both my husband and my son, who had a holiday yesterday. Thanks for your feedback! Tell me, did you peel off the skin from your tongue in advance? After all, pork is larger than calf? I don’t take it off from calves, it turns out to be very soft.
lunova-moskalenko
Head off, I'm already sitting and drooling.
Girls, and in what you smoke, I did not move a bit?
dopleta
Quote: nvk

Head off, I'm already sitting and drooling.
Girls, and in what you smoke, I did not move a bit?
In a smokehouse, in Brand, Nagy! I have it in the cooking program.
lunova-moskalenko
Quote: dopleta

In a smokehouse, in Brand, Nagy! I have it in the cooking program.
I saw the picture and the description, I didn't have enough strength to read further. And I don't have her. Means not to see languages ​​to me. yes, we can't find veal in the market during the day with fire ...
dopleta
Quote: nvk

I saw the picture and the description, I didn't have enough strength to read further. And I don't have her. Means not to see languages ​​to me. yes, we can't find veal in the market during the day with fire ...
Yes, any is possible! I like it when there are many little ones! Or maybe a couple of big ones! After all, the whole chicken fits! Only the big one will have to clean off the skin.
Mist
Quote: dopleta

Irochka, I am very glad that you liked it! I hope that both my husband and my son, who had a holiday yesterday. Thanks for your feedback! Tell me, did you peel off the skin from your tongue in advance? After all, pork is larger than calf? I don’t take it off from calves, it turns out to be very soft.

Thank you for your congratulations, graduation was great!
Everyone liked it! They don't actually eat them from me, I just feast on myself, but they treated themselves, check out
Usually I take off my skin, but yesterday I twirled, put it on to smoke, it turned out fine.
Next time for the purity of the experiment without skin I will try, compare.
lunova-moskalenko
Quote: dopleta

Yes, any is possible! I like it when there are many little ones! Or maybe a couple of big ones! After all, the whole chicken fits! Only the big skin will have to be cleaned off.
So I don't have a smokehouse ...
Igrig
dopleta

Remember, Kartsev and Ilchenko had a miniature "In the warehouse"?
"... - But I've heard that there are such smoked reindeer tongues ...
- How much? ... "(Literally).
In May, while in Budapest, they bought cold-smoked beef tongue on the main market, and the seller was Russian-speaking, most likely a native of the USSR.
In the life of smoked tongues, not only have I not tried - I have not even seen!
I cannot say that I am delighted - they are harsh after all! Despite the fact that languages ​​and many offal I personally adore!
But boiled-smoked, probably would have passed with a bang! True, I can only smoke it in the country.
Thanks for the idea! I'll try to implement it somehow.
dopleta
Quote: Igrig
did not even see!
Come on, Igor? They are on sale, boiled and smoked, and even more so in Moscow! Both pork and beef. By the way, and deer too!
Igrig
dopleta
How I lagged behind life !!!
To be honest, for a very long time I practically do not go to counters with sausages and other products (except for very rare cases. We try to eat meat cooked with our own hands.). The taste is not at all the same compared to the Soviet one - you see, I even gave out the age ...
Once in Moscow (in Soviet times) they sold raw-smoked Voronezh ham (I don't know which combine made it), I can't find this taste in any smoked meat for decades. By the way, it is the same with Baikal, Tarhun ...
About 20 years ago, my wife worked at the Cherkizovsky meat-packing plant in a fairly high position. There was a shop at the factory where they sold manufactured products to their employees. And there was a sausage called "boiled sausage"at a price 2 times lower than in ordinary stores. Limited in quantity for each employee 1 loaf per week.
But my wife could buy almost unlimitedly ... Eh, neither before nor after, I did not eat such sausage and she saved us after the ill-fated default at 97.
We must, of course, look at the smoked tongues, but I'm afraid the hand will not rise to buy. How are they "smoked"? At best, liquid smoke.
And at the dacha, when I make kebabs, I always throw soaked branches of currants, apple trees, pears, plums into the coals. Then the meat takes on an amazing flavor.

dopleta
Quote: Igrig
hand will not rise to buy
And the hand will do the right thing! As for age, our memory keeps the same thing.
Anna67
And how is it to skin in advance? I didn't buy veal, but when boiling beef it's like a test for readiness - it is removed with a stocking, which means it's ready, if you don't want to - I cook it further. Is it really good to take off raw?
dopleta
Anya, in some rare cases it is necessary to remove the skin before cooking. Then the tongue is literally boiled in boiling water for just a few minutes, then it drops sharply into ice water, and the skin is removed. Can be repeated until the tongue is completely cleansed.
Anna67
dopleta, well, well, yes, but without welding, you can't pull off at all.

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