Recipe: Marinated Beef Tongue step by step with pictures | Handy.Recipes

Marinated Beef Tongue

Cooked Pickled Beef Tongue

Time to cook: 270 minutes

Total Servings: 12

Nutritional Value

Sure, boiled beef tongue is already a delicacy, but when cooked in this recipe it becomes quite different. Tight but soft meat, wonderful flavor, attractive appearance, rich color. To be honest, I'm not a fan of complicated recipes, but I dared to try this one and I don't regret it at all. It's a little more work, but "it's worth the effort"! I assure you, it's very delicious. The author of the recipe Irina Khlebnikova, an excellent cook, attributes this dish to old English cuisine and calls it "Pressed beef tongue".

Author of the recipe

Ingredients for marinated beef tongue:

  • Beef tongue (1,2 - 1,6 kg) - 1 pc
  • Water (for marinade) - 2,5 l
  • Salt (1 cup 200 ml, not iodized, for marinade) - 225 g
  • sugar (1 cup 200 ml, for marinade) - 225 g
  • Juniper (dried berries for marinade) - 10 units
  • Allspice (peas for marinade) - 10 units
  • Cloves (for marinade) - 4 bottles.
  • bay leaf (for marinade) - 2 pcs
  • Carrots (for cooking tongue) - 1 pc
  • Onion (for cooking tongue) - 1 pc
  • Gelatin (2 pcs. of gelatin Dr. Otker, for pouring) - 20 g
  • Garlic (for the filling to taste) - 3 clove

How to cook pickled beef tongue step by step with photos

First of all we need to marinade our tongue. Here are our marinade ingredients.

Pour 2.5 liters of water into a large pot, put it on the fire, bring it to a boil, pour salt and sugar, add spices (I also added a few sprigs of fresh rosemary, it grows in my kitchen in a pot), cook over medium heat for 10 minutes. Let's put the marinade in cold and cool it down (!) cool it down. I put the pot on the balcony. If you can not find dried juniper berries, put a few sprigs of dried rosemary. In a cold (!) marinade we put the tongue washed with cold water. The tongue should be completely covered with marinade. To be sure it will be covered with a small plate, put the lid on the pan and leave in the freezer for 7 days. My good advice: Take your time and marinate the tongue for 7 days. If the tongue is in the fridge, look at it once in a while to make sure it's completely floating in the marinade, you can turn it upside down a couple of times. Oh, woe is me, woe is me! While I've been poking you, the pumpkin's burned to a crisp on the stove! I hear idioms hard to translate into literary language in my grandfather's cry! What rich overtones! And the stench has arrived... What a pity! I spent an hour thinly slicing and dicing my pumpkin. I'm sorry, I'm going to have to clean up the mess... I'll see you in a week

Well, it's been a week. We take the tongue out of the marinade, it's fragrant and without the slightest sign of mucus. We rinse the tongue under running cold water, pour the marinade out, put the tongue back in the pot, and pour fresh cold water so that the water covers the tongue by three fingers. Do not salt! Put on the fire, bring to the boil, put peeled onion and carrot, turn down the heat to low and simmer for 3-3,5 hours. The ready tongue should be pierced with a fork.

Take out the tongue from the pan, pour cold water on it and peel it.

Sieve 0.5 liters of hot broth from boiling the tongue into a separate pan, pour the gelatin and stir until it dissolves. Taste the solution for salt; if necessary, add more salt to taste.

Finely chop the garlic.

Cut tongue into pieces. Cut off the hooked tip, remove the top ridge, cut off the rough edges, ie. е. Form a semblance of a bar, which is convenient to fit in the mold.

Cut off all cut pieces.

Line a rectangular muffin tin, or whichever you prefer, with cling film around the edges to make it easier to remove the tongue. Place the tongue in the muffin tin. Densely lay sliced pieces from the edges, fill with garlic (you can do it without it, I just like it with garlic) and carefully, gradually pour the gelatin solution so that it just slightly appears above the surface of the tongue. Cover with the side ends of the cling film and leave it there until it cools down. Then put it in the fridge overnight. We can put a small weight on it.

In the morning, we take out our marinated marinated beef tongue, slice it into thin slices, and begin our gluttony feast.

Nutritional Value:

Whole Dish:
2345.2 Calories
115.6 g
82.4 g
295.1 g
Per Serving:
195.4 Calories
9.6 g
6.9 g
24.6 g
66.2 Calories
3.3 g
2.3 g
8.3 g

Meat, Salt, Garlic, Spicy, Sweet pepper, Sugar, Flavorful, Onions, Carrots, Water, Bay Leaf, Gelatin, Cloves, Juniper, Ingredients, Starters, Snacks

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