How to clean beef tongue correctly?

Meat products today are difficult for anyone to surprise, nevertheless, some by-products will help to find unusual combinations of tender taste and rich nutrition. Unfortunately, not all housewives know how to properly prepare beef tongue, and often deny themselves and loved ones in the original increase to the usual menu. However, this oversight can be easily corrected.

Is the beef language of such efforts worth it?

Indeed, it will take a long time to prepare this byproduct. About three hours he has only to cook. And if you remember the considerable cost, many think about the advisability of such "victims".But beef tongue with its positive qualities in cooked dishes outweigh the scales in favor of its frequent use.

• It contains many minerals, including vitamins B and PP, a lot of zinc, which is rare in such quantities. There are iodine, potassium, phosphorus, iron and other substances with which the body can stabilize the production of hormones and amino acids.
• Facilitates the production of insulin by the body, which is especially useful for diabetics.
• Promotes the regeneration of tissues, which allows you to enter it in the menu of postoperative patients.
• Improves skin condition, makes it more elastic, slows down aging processes.
• The absence of connective tissue makes it useful for patients with gastritis, ulcer and anemia.
• Helps reduce cholesterol in the blood.
• Nutritionists suggest using a boiled version of the product as the basis of diets for weight loss, as it contains many proteins and a moderate amount of fat.

Advice for

Older people are better off not getting carried away by excessive dishes, the basis of which is beef tongue, because there is a lot of fat in it, it is possible to damage weakened kidneys or liver.

What to clean raw and what is boiled?

In order for the beef tongue to turn out to be tender, with a pleasant taste, you need to properly clean it. The procedure is carried out in two stages.

1. You need to clean the damp tongue of dirt, mucus or remaining blood. Before this, the by-product is soaked for half an hour at least, and preferably for an hour, in cold water. All that needs to be cleaned, will get wet, and removing the waste from the surface of the tongue will be much easier. Taking out of the water, the meat is dipped with a paper towel. Clean thoroughly, but with light movements, scraping off an unpleasant coating, at the same time cutting off the leftovers of the meat from the neck and fat, if any is available. Wash before cooking in running cold water. Skin remains unplugged for the time being.
2. The second stage of cleaning takes place after the beef tongue has already been cooked. It is dipped in cold water, boiled after boiling for 15 minutes, drain the boiling water, wash the pan and meat. Next time it comes right into fresh boiling water, where it is cooked 2.5-3.5 hours, depending on how large the piece is and how young it was. With it, you can boil a bay leaf, onions and carrots. Salting broth is possible only in the last phase, when the readiness is almost reached. Otherwise, the tender product will turn into hard fibers.

After cooking, beef tongue is immediately put out of boiling water for a minute in cold water.

Tip

In order to check the readiness, it is necessary to pierce the byproduct with a knife. A clear liquid will be released from the boiled tongue. If the meat is still damp, the liquid will be cloudy.

To clean further it will be quite easy: the skin starts to easily separate from the surface of the meat, you can pick up it with a knife and pull it off from the whole surface almost entirely.

Tip

You can clean the tongue after cooking only until it cools down. If you leave the film, later it will only have to cut it with a knife.

When does the good turn into harm?

Low-quality beef tongue can become a cause of ailments, and its excessive amount - to provoke relapses of chronic diseases. This happens under one of the following conditions.

• The tongue was bought by boiled. On the one hand, it is convenient - to get a product that does not need to be cleaned and cooked. On the other hand, you can not know for sure which product was boiled, how much time passed after that, and under what conditions storage took place. Often, languages ​​fall into the market from other countries in a frozen form. In this case they can get spoiled very quickly.
• Beef tongue is acquired in spontaneous markets. At purchase it is necessary to demand the certificate on the right of sale. In laboratories, the meat is checked for hormones, the amount of antibiotics and other harmful additives. If you use the services of natural markets, you can get problems for your body.
• The product is used unnecessarily. Beef tongue in large quantities is harmful for patients with bronchial asthma, with problem thyroid and allergic rhinitis. Do not forget that there is an individual intolerance to any food, including even such dietary and useful.

Do not deny yourself and loved ones in the pleasure of enjoying the exquisite taste of domestic delicacy. Many dishes of Russian and foreign cuisines use this meat in different versions. Modern mummies with pleasure began to offer it as an option for sandwiches in school backpacks: the volume is small, the taste is excellent, the nutrient is suitable for a growing organism, and it is not possible to get too much food from even the most restless kids.

If you cook and clean beef tongue ahead of time, the procedure does not seem long. And keep for several days the product can be in the refrigerator, for which pre-finished meat wrapped in foil.

We recommend reading the article on how to clean chicken hearts