How to cook and peel pork and beef tongue

Culinary experts appreciate beef tongue and dishes prepared from it. Usually it is boiled, and then pickled or added to salads. The main thing with heat treatment is to preserve the benefit.

Beef and pork tongue are delicious products with a pleasant taste and delicate texture. The offal contains a large number of useful substances and vitamins: zinc, lecithin, B vitamins, iron, phosphorus, chromium.

Due to the protein content and the minimum amount of carbohydrates, athletes and supporters of a healthy diet eat it. The structure is soft, consists of muscle tissue, is easily absorbed by the body. A high iron content helps to increase hemoglobin in the blood. One hundred grams contains 9% of the daily calorie requirement.

Cooking preparation

Language can be bought in the market or in the store. When buying, appreciate the color, freshness. Quality meat of a pink or purple hue - the more saturated the color, the more vitamins, especially zinc. Make sure there are no extraneous odors - a sweet, meaty aroma is the norm. The pulp should be elastic - when pressed there should be no depressions.

The soft, shapeless language was frozen several times, so the beneficial properties were lost. Check the veterinary certificate, which confirms the quality of the products.

Thaw frozen offal in the refrigerator the day before cooking. Soak in water at room temperature for 30 minutes. During this time, the coarse hymen and mucus are soaked. Rinse with running water, clean the dirt with a sponge. Rinse again, then proceed with cooking.

Cleaning boiled beef and pork tongue

It is important to properly weld the tongue so that it is juicy and soft. The secrets are simple. Put the product in a pan and pour cold water to the top. The liquid should be 5-6 cm larger, since it boils off during cooking. Remove the tongue from the pan, and bring the water to a boil, then pour it into boiling water and cook for 10-15 minutes. Remove foam on the surface. Then make the fire less and cook 2-4 hours - beef, and pork - 1.5-2 hours. Cooking time depends on size. Check for readiness with a fork or knife, making a small incision or puncture. Willingness is defined by the transparent speaker juice.

Add salt 10 minutes before the end of cooking, so juiciness and tenderness will be preserved. For flavor, you can add spices or vegetables.

After cooking, remove the tongue from the pan and immediately lower it into ice water. This trick will help cleanse your upper skin quickly. If you find excess fat, cut it off. Put the finished offal in the broth and cool. So it will keep juiciness and softness.

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Beneficial features

Beef tongue contains proteins - 16%, fats - 12%, carbohydrates - 2.2%, as well as thiamine, folic acid, riboflavin, vitamins of group E, A, PP.

It is useful in various diseases. Doctors recommend eating it to children and pregnant women with skin diseases. Zinc helps the body produce insulin and lower blood sugar, which is useful for diabetes.

The by-product is dietary, so it is allowed to include it in the diet for patients suffering from a stomach ulcer, anemia, gastritis.

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Useful Tips

Salt a few minutes until cooked. Otherwise, the dish will turn out tough.
Cooking time depends on the size: pork is boiled - 1.5-2 hours, and beef - 2.5-4 hours.
Raw, refined product, put in a boiling liquid, and add vegetables for half an hour until cooked, so that it absorbs their aromas.
It is advised to leave the finished, peeled tongue in the broth for 30 minutes, so that it becomes softer and more tender.
If you plan to leave the broth, after 30 minutes, drain the first broth and refresh the water. Then excess fat and harmful substances will not get into food.

Everything is good in moderation. Excessive consumption due to the presence of fats can increase the load on the liver and kidneys, which will negatively affect the state of the body.

Do not forget about the cooking rules that will help make a dish at home tasty and healthy.