Beef tongue (Steba SV 2)

Category: Meat dishes
Beef tongue (Steba SV 2)

Ingredients

Beef tongue (1 - 1.5 kg) 1 PC.
Spice 1 set

Cooking method

  • Language, 1 kg (it doesn't matter if the mass is larger, I just got one).
  • Accompaniment: medium-sized carrots - 1 pc., Medium-sized onion - 1 pc., Black pepper - 6 pcs., Allspice - 2 pcs., Bay leaf - 1 pc., Salt - 1 dec. the spoon.
  • Beef tongue (Steba SV 2)
  • We wash and dry the tongue. Rub the carrots on a coarse grater, cut the onions not large and not finely - medium. Rub the tongue with salt, put it in a bag along with other ingredients, distributing vegetables more or less evenly on all sides of the tongue. We evacuate the air and seal the bag.
  • Beef tongue (Steba SV 2)
  • Ready to dive.
  • Beef tongue (Steba SV 2)
  • 72 degrees, 20 hours.
  • Beef tongue (Steba SV 2)
  • Put the finished tongue right in the bag for 2-3 minutes in cold water. After that, the skin is removed very easily.
  • Beef tongue (Steba SV 2)
  • Beef tongue (Steba SV 2)
  • It is difficult to convey the entire spectrum of organoleptic sensations, but in short, it is very tasty. The smell is like a good homemade stew with notes of lavrushka and carrots with onions. The consistency is elastic, but at the same time delicate, pleasant pink color, "marble" texture. Here, real flavorful meat. It would be appropriate to cut the tongue into thin, thin slices on a slicer and serve in some beautiful puff sandwiches, and even so, in itself, it is very good in its pure form.
  • Beef tongue (Steba SV 2)


gala10
Alexei, thanks for the recipe! It never even occurred to me to cook the tongue sous-vid, but this is much better than boiling it, because part of the usefulness and taste goes into the water. And the consistency of the finished tongue is perfect. Will do!
Kara
Alexey, a very interesting way of cooking Can you please tell me if the language is harsh? If you just boil and salt immediately when putting the tongue into water, then it turns out to be rubber .. Maybe the sous-vide technology helps to avoid this?
GuGu
Alexei, thanks for the recipe! I will definitely try to cook it. Now, while I am making a sauvid in a slow oven on heating and is already ripe for buying a sauvid, I really like meat using this technology
SD
Quote: gala10
but this is much better
Of course, you don't need to take a steam bath - threw it into Su Vid and went to bed - it will boil / won't boil - you don't need to worry ...
Quote: gala10
And the consistency of the finished tongue is perfect.
Yes, let the first one who is convinced otherwise, throw a stone at me ...

Quote: Kara
Can you please tell me if the language turns out to be harsh?

No, no, our high technology practically excludes this option: we are not zealous with the temperature and we are not in a hurry. Plus the vacuum (Great, All-Consuming Emptiness), the final product even seemed a little fat to me (this actually adds tenderness to the product), either I came across such a language (bold), or this is a feature of the technology - there is nowhere to go with the "underwater boats ", those about 80 gr. broth, which flowed out in 20 hours, were not greasy, which means that the fat was concentrated inside the product.
Quote: GuGu
I will definitely try to cook it.
Quote: gala10
Will do!

Ehhh ... now, if there was a completely desperate, courageous person, ready for experiments, and would cook the tongue in Su Vid at, degrees, for example 65, and 36 - 48 hours - that would be an Act of Kidding. In fact, it would be an interesting result, I am sure that it would exceed expectations. I was in time trouble, therefore, 20 hours, 72 degrees.
In any case, dear colleagues, I am ready to welcome all your experiments ...
gala10
Quote: SD
at degrees, for example 65, and 36 - 48 hours
I wrote it down.
Fenya
Oh, I already want to try it! Although I do not have a suvidnitsa and a vacumator. And hunting !!! Well, then I'll harness the DD1 Stack.
GuGu
Quote: gala10
language in Su View at, degrees, for example 65, and 36 - 48 hours
And I took note of how I will have a lady I promise to do
NatalyMur
FenyaI myself, too, here I am sitting in the bushes and dreaming ... I will definitely buy a language today ... And the recipe was bookmarked
I can do without sous-vidnitsa - Shteba's pressure cooker will help.
domovoyx
The tongue cooked in this way is delicious.
GuGu
I bought a suvidnitsa a long time ago and completely forgot that I wanted to cook the tongue and went to Auchan .. and the language costs 1110 rubles. per kg ... I was shocked: girl-swoon: and didn't buy ....
domovoyx
Quote: GuGu

I bought a suvidnitsa a long time ago and completely forgot that I wanted to cook the tongue and went to Auchan .. and the language costs 1110 rubles. per kg ... I was shocked: girl-swoon: and didn't buy ....
Probably the price was confused.
GuGu
No, I didn’t confuse the languages ​​of the two types, pretty for the above price and worse for 880 rubles.
domovoyx
Today I'll see how much we have chilled.
Arrived early, not posted yet
Webmaestro
Quote: gala10

I wrote it down.

Galya, have you tried to do it? Share with the people
gala10
Dmitriy, not yet, a decent language has not yet come across. Thank you very much for reminding me of this recipe. I will definitely try to do this, but I'll get the language.
Anna1957
Found a language at an affordable price. It turned out very soft and tasty. Only I didn't add vegetables, one language.
Webmaestro
To use common salt, or nitrite?
gala10
Dmitriy, this is not a sausage or ham. I think the usual.
Oktyabrinka
Alexey, thank you, sorry I haven't seen this recipe before, two languages ​​are in the freezer, I will definitely do it.
Bul
And today I bought a fresh tongue and immediately cooked it in Shtebe!
I will definitely cook it this way next time! And I hope it will be soon!
Webmaestro
Galina, after all, ordinary meat is rubbed with nitrite salt, but how is the tongue different?
Anna1957
I used ordinary salt, I didn't even think about nitrite.
Masinen
Dmitriy, do not rub it with nitrite)
milka80
Tell me, pliz, is it possible to reduce the cooking time, otherwise 20 hours is somehow too much for me? In general, from what calculations is it billed?
Vinokurova
What a uhtyshka ... and I have two pork tongues on the table ... I thought to cook it in the night .. now I think, maybe I can see it ?. how many hours should I put on?
Advise soon !!!!!!!!!!!!
Anna1957
Quote: Vinokurova

What a uhtyshka ... and I have two pork tongues on the table ... I thought to cook it in the night .. now I think, maybe I can see it ?. how many hours should I put on?
Advise soon !!!!!!!!!!!!
Alain, I saw the beef for 20 hours. I haven't tried pork, but they are much smaller, so look.
Masinen
milka80, Irina, the time is like this, because the beef tongue and it needs a long preparation.
BUT beef can be cooked at 60-65 gr.
but the pig's minimum is 63-65 grams, and the time should be set less, because the pig's tongue is less)

In general, we calculate the time by the thickness of the meat!
milka80
Masinen, I understand correctly that the higher the temperature, the shorter the cooking time? I'll read about the sous-vide. I cooked beef, but not for that long.
Masinen
Irina, no, not right.
The cooking time does not depend on the temperature, but depends on the thickness of the meat and on the part of the meat that you will cook.
milka80
Masha, well, I looked, for meat 6cm thick, the time is 250min. I have just my tongue in the thickest part of this thickness. Well, let's take another 2 hours in reserve, a total of 8 hours ... not 20))) Weight is more than 1 kg. Or am I missing something again?
Masinen
Irina, try 10 hours. If you say something later
Vinokurova
I put the pork tongues ... at 8 o'clock, 65 degrees ..
I'll tell you tomorrow ..
Masinen
AlenKa, we wait!
Vinokurova
Oh, girls !. I didn't have time to take a picture ...
We sat down to try and ate ...
Well, I have never eaten such a tasty language in my life)))
I liked it very much, I will always do this ...
Masinen
AlenKa, thanks for the report, albeit without a photo!
I'm also interested in beef, if you put it in less time, will it be ready.
Vinokurova
Maria, you yourself say, a lot depends on the thickness .., look at the thickest place ... you taught me yourself !. but I read somewhere that it still depends on what part of the carcass the meat was taken .. like how to cook chicken breast quickly, but you need a longer leg ... right ?.pigs with cows have the same song ..
Masinen
AlenKa, that's where else the language, grab, beef and not expensive))
Vinokurova
Marus, all the time I buy everything on shares .. it seems even once the tongue was beef exactly .. and like 400 with a tail .. well, not a thousand, as they wrote ...
Masinen
AlenKawhere do they give?
Vinokurova
I didn't need beef ... I don't remember, but it seems like last week someone had it .. maybe frozen? .. Mash, I don't remember .. I have porridge in my head (((

in short, I realized that I should ... see you in a personal whistle right away


Vinokurova
Mash, do you have a Myasnov card? they have 569
🔗
if there are points, then it makes sense ... but they rarely have it in stock ... when I really needed it, I ordered through my personal account to be brought to a particular store on some day ..
Masinen
AlenKa, Nope. Now I'll look at the crossroads. maybe there will be)
Vinokurova
Marus, if I see anything, I'll whistle))) I can whistle)))
Anna1957
Listen, do you need to defrost it before vacuuming? Or, if for 20 hours, then it is not necessary?
gala10
Anya, wash, dry, rub with salt - better with thawed. And even when defrosting during cooking (in a vacuum) there will be a lot of liquid. I would defrost it beforehand.
Anna1957
Quote: gala10

Anya, wash, dry, rub with salt - better with thawed. And even when defrosting during cooking (in a vacuum) there will be a lot of liquid. I would defrost it beforehand.
Well, yes, I thought so too, but for some reason I decided to clarify
Vinokurova
I defrost it, the juice leaked anyway .. I thought the temperature was too high .. but since it leaks, it's okay ... by the way, the juice got gelatinous .. very tasty, only it was salty ... and the tongue is quite normal salty ..
gala10
Quote: Vinokurova
defrosted, the juice leaked anyway
And if you do not defrost, then it will be even more.
Vinokurova
Galinka, not just more, but to a fig .. while I defrosting it completely merged ... at least according to all the rules - on the bottom shelf of the refrigerator .. like a long time, in the cold

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