Marinated beef tongue. Recipe: Marinated pork tongue - a delicious appetizer made from marinated tongue How to cook delicious marinated pork tongue

Beef tongue will become even tastier if you not only boil it, but additionally marinate it before boiling. This pickled tongue can be used for salads and as an element of cold cuts, and to prevent it from chapping and drying out on the table, serve it in a gelatin glaze.

Preparing pickled tongue takes a lot of time, but the end result is a truly unusual and festive cold appetizer.

Ingredients

• beef tongue 900 g
• salt 0.5 tbsp.
• sugar 1 tbsp.
• laurel leaf
• star anise 1 pc.
• allspice
• black pepper pinch
• onions 1 pc.
• sprig of rosemary
• capsicum to taste
• water 1.5-2 l
• gelatin
• tongue broth 0.5 tbsp.
• tomato 1-2 pcs.
• green onions 1 pc.
• bunch of greenery
• mustard and horseradish for serving

How to cook pickled tongue

First prepare the marinade. To prepare it, mix 1.5-2 liters of water, sugar and salt. Place the pan with the marinade on the fire, add all the spicy spices and onion, boil the marinade for about five minutes. Remove from heat and let cool completely.

Meanwhile, thoroughly wash the beef tongue under running cold water (you can pre-soak it in cool water).

Dip the tongue into the cooled marinade, press it down in the pan with a heavy plate so that it does not float. Keep the pan in the refrigerator or on the balcony at least overnight. The maximum time for salting the tongue is seven days. It needs to be turned over from time to time.

Rinse the pickled tongue from the brine, pour fresh water into the pan and let the tongue cook for 1.5-2 hours until tender.

If you don't need the whole tongue to serve at once, you can freeze it. When frozen, it will keep well without losing its taste.

The readiness of the tongue is determined by piercing. To easily remove the top hard layer, immediately after turning off the heat, remove the tongue from the pan and pour cold water over it.

For the gelatin glaze you will need some broth left over from cooking. Pour the broth into a small bowl, add salt and pepper. Fill the gelatin with cold water according to the instructions, after swelling, combine it with the broth and warm it up, but do not boil.

Cut the tongue into medium-thick pieces.

Place them on a plate, garnish with herbs and fresh vegetables.

Dip a brush in the gelatin glaze, brush it all over the tongue pieces and vegetables, and place the plate in the refrigerator for a few minutes. Repeat the procedure until a gelatin film forms on the surface of the tongue.

Serve this cut with mustard or horseradish.

Ingredients:

Language
1 medium sized onion
2 lavrushki
3-5 black peppercorns
2 carnation inflorescences
salt

Original recipes for offal dishes from the chef. Watch the video!

How to cook beef tongue in a European marinade:

Take your tongue, clean it thoroughly with a brush, and rinse well under warm water. Pour water into a saucepan, add tongue, peeled and halved onion, cloves, pepper, bay leaf, salt to taste, stir.

Place on the stove over medium heat, cook for 2.5-3.5 hours. When the tongue is ready, remove it from the pan and place it in cold water for a quarter of an hour.

After this, carefully remove the top layer of skin. Cut the meat crosswise into slices of the thickness you require.

The tongue is ready for marinating. In a special mortar, crush the red pepper with garlic and add salt. If you don't have a mortar on your farm, just finely chop the ingredients.

Place everything in a container, pour in lemon juice, vinegar and wine, add chopped herbs, mix everything thoroughly.

Add the tongue to the mixture, stir again, put everything in the refrigerator, and let stand for 5-8 hours. Serve with a side dish such as pasta, boiled potatoes, asparagus, rice, or fresh vegetable salad.

Language in Far Eastern style

Ingredients:

1.2-1.6 kg tongue
300 ml plum wine
40 ml rice or fruit vinegar
20 ml lime juice
dessert spoon of honey
3 dessert spoons dark soy sauce
1 medium red hot pepper
2 cloves garlic
a composition of dry ground spices, compiled to your taste

How to cook pickled tongue in the Far Eastern style:

Boil the tongue and prepare it as indicated in the recipe above. Chop or crush the garlic and pepper. Place all the ingredients needed for the marinade into a container and mix thoroughly.

Place the pieces of tongue and marinate in the refrigerator for 2-3 hours.

Marinated tongue with tartar sauce

Ingredients:

1 beef tongue
1 medium carrot and onion
small stalk of celery
clove of garlic
glass of white wine vinegar
salt and pepper
4 eggs
glass of olive oil
4 sprigs parsley
juice of half a lemon

How to cook marinated tongue with tartar sauce:

Place peeled and coarsely chopped onions, carrots, and celery into a saucepan. Add salt, add water, add tongue, cook for 3 hours.

Cut the finished meat into small pieces. In a bowl, mix chopped garlic, pepper, salt, vinegar, add tongue, stir.

Marinate for 2 hours in a cool place. Place the yolks of 3 boiled eggs in a blender, add one raw yolk, add parsley, a little onion, beat everything until smooth.

While whisking, add lemon juice and oil. The sauce is ready. Using variations of these marinades, you can also prepare pork tongue.

I found this recipe on the Internet and tried it many times. Tongue is a delicacy, not a dish for every day, but on holidays I try to cook it without fail. Most often on New Year's. It’s very convenient - I made it in the morning, and the appetizer is ready for the midnight festive table. Usually they use beef tongue or veal tongue - they are tastier, but I also made pork tongue - they are cheaper.

And this time I had two small pork tongues, I took them frozen, one turned out to be kind of strange. The tongue is boiled in lightly salted water. Each housewife has her own method; tongues take a long time to cook; you can check for doneness with a toothpick.

To make it easier to clean the tongue, after boiling it should be immersed in cold water for a while. I peel and cut into slices

Finely chop two cloves of garlic and add cloves

While the tongue is “resting”, I make the marinade:

In a separate bowl, first mix the butter, salt and sugar. It is necessary to stir well so that there are no grains

Then soy sauce, vinegar, and a little water are added. You can pepper or add your favorite seasonings, but I don’t do this, I think it’s already delicious.

Then I pour the marinade over the cut tongue.

The slices in the filling are put into the refrigerator on the bottom shelf to marinate; it is advisable to stir them from time to time so that they soak evenly. The tongue should marinate for about 5 hours, no less, but in fact it begins to be used even during the stirring process. It's so delicious you won't be able to tear yourself away from the plate!

Tongue (veal, beef or pork) is a gourmet product; tongue dishes are usually prepared for holiday meals. One of the possible recipe options is marinated pork or. In any case, the tongues should be boiled and peeled before marinating.

How to marinate your tongue?

We clean the tongues (preferably with a brush) and rinse thoroughly. Veal and pork tongues are boiled in a small amount of water for about 1.5-2 hours, beef tongues for 2.5-3.5 hours. We use the usual set of spices for the broth (onion, bay leaf, peppercorns, cloves, a little salt). Place the boiled tongues in cold water for 15 minutes, after which we peel off the top layer of skin. We cut the tongue crosswise into slices of the desired thickness - now it can be marinated.

Ingredients:

• natural wine vinegar and/or lemon juice;
• strong white or rose wine (vermouth, muscat, sherry, madeira);
• hot red pepper;
• garlic.

Preparation

Crush hot red pepper with garlic and a minimal amount of salt in a mortar. Add wine, vinegar and lemon juice (ratio approximately 3:1:1), you can add finely chopped herbs to the marinade (parsley, basil, coriander, rosemary, but without dill). Marinate the tongue slices for at least 2 hours. Serve with any side dish (it can be rice, pasta, asparagus, young beans, green peas) and fresh vegetable salads.

Ingredients:

• mirin or fruit wine (such as plum);
• natural fruit or rice vinegar;
• lime or lemon juice;
• natural flower honey;
• soy sauce;
• hot red pepper;
• garlic;
• dry ground spices (optional component, this can be a mixture or curry paste or a composition made to your taste).

Preparation

Fresh garlic and pepper, of course, need to be crushed or very finely chopped. Mix the sauce, using the quantities of ingredients according to taste. Adding fresh, finely chopped aromatic herbs and tamarind paste can add additional interesting flavors.

We marinate slices of boiled tongue in this sauce for at least 2 hours. Serve with rice, rice or any other noodles, young beans, asparagus, fresh vegetables and fruits.

Using the same variants of marinades (see above) or some others, you can prepare pickled sole - under this name the European saltfish from the saltaceae family of the order Flounder is sold. It is necessary to distinguish the European sole from the pangasius.

Pickled sole

Preparation

Marinate cleaned, washed and sliced ​​(boneless) raw fish for at least 20 minutes. An excellent snack for vodka, including rice, gin, aquavit and light table wine.