Favorite product of many gourmets is beef tongue. When properly prepared, a dish from the tongue can be served even at the most exquisite tables. A tender structure, original taste, a huge number of dishes using a boiled product, as well as an invaluable benefit to the body - all this makes the product a real delicacy.

Boiled beef tongue is used for making numerous salads, soups, snacks. Not only compatriots, but also other nations of the world use the byproduct. So, many dishes from the language are in Chinese, Russian, Polish, Georgian, Austrian, Tunisian and Brazilian cuisines.

How long does it take to cook?

Much of the cooking process will depend on the method of preparation. So, in a double boiler and a saucepan the preparation time for beef tongue is 30 minutes, in a double boiler - 6 hours on the "Quenching" regime, in a multivark - 3 hours.

How to cook beef tongue correctly

In the pan

For cooking you will need:

  • Beef or veal tongue;
  • Carrots and onions - 1 piece each;
  • Bay leaf and black pepper peas.

Prepare the dish for this recipe:

In the multivariate

To prepare the following ingredients:

  • Language;
  • Onions and carrots - 1 piece;
  • Spices to taste, salt.

Cooking beef tongue in a multivark follows:

  1. Rinse underwater tongue, put in a special capacity multivark.
  2. Add the bowl and carrots (whole) to the bowl.
  3. The cover of the multivark closes.
  4. The extinguishing regime is set for 2.5-3.5 hours. The actual cooking time will depend on the size of the tongue.
  5. All the spices in the container should be added after an hour of extinguishing.
  6. 15-20 minutes before the end of cooking, salt is added.
  7. For the flavor, you can add a root of parsley or celery, a pair of cloves of garlic.
  8. After filing a signal multivarka need to get the tongue, substitute it under a stream of water to remove the skin.
  • To determine the availability of the product you will need to pierce the tip of the tongue. If it is pierced easily, then the dish is ready.
  • For the flavor, various spices are added, but in any recipe there are two more obligatory ingredients (except the language itself) - these are carrots and onions.
  • You should clean the tongue immediately after cooking. Otherwise, the inedible peel will be difficult to remove.
  • Cook the product better in a large saucepan, as the product during cooking increases in volume.

Recipes for salad with boiled tongue

To prepare the following ingredients:

  • 100-150 grams of boiled beef tongue;
  • 2 eggs of chicken;
  • 2 potatoes;
  • 6 small pickled cucumbers;
  • 100 grams of marinated champignons;
  • 2 tablespoons of sour cream or mayonnaise;
  • 20 grams of dill.

The recipe is as follows:

  1. Boil and peel the egg, potatoes, tongue.
  2. Thin chips or cubes to cut all the products: pickled cucumbers and champignons, tongue, eggs, potatoes.
  3. The dish is filled with sour cream or mayonnaise, mixed.
  4. A salad dressed with dill is served on the table.
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Beef tongue is a real delicacy!

At the same time it is affordable and terrificly tasty.

It can be served as a meat cut or used for different dishes.

The multivariate will help you cook it easily and simply. At the same taste qualities will not be affected.

Beef tongue in a multivark - general principles of cooking

The tongue before cooking should be soaked in cold water for half an hour, then rinse thoroughly. You can use a brush. The main difficulty in preparing beef tongue is its purification from the film. In fact, a thin skin is easily removed. It is enough to immediately take the product out of boiling water and immerse it in a very cold water, then several times to hold the surface with your fingers.

In the multivark, the tongue boils from 2 to 3 hours on the programs "Quenching" or "Soup". Then the product is used for frying, stewing, baking. It is perfectly combined with different vegetables, spices, cereals and mushrooms.

Recipe 1: Beef tongue in a multicrew for slicing

The way of preparation of tasty and fragrant beef tongue, which can be used for meat cutting, salads, jellied. The same product is great for hot and cold sandwiches.

Ingredients

The onion head;

5 peas of pepper;

One carrot;

2 bay leaves;

5 cloves of garlic;

1 tbsp. a spoonful of salt;

Preparation

1. Take an average tongue about two kilograms, wash and cut along. We clean excess fat, remove all unnecessary and rinse.

2. Move the product to the multivark, twist the pieces with snails, but do not do it tightly. Fill with water to the upper mark.

3. We close and cook on the "Soup" mode exactly 2.5 hours. If the language is small, you can reduce the time to two hours.

4. After the signal of readiness, we take out the tongue, we pour out of the bowl and wash the bowl.

5. Throw the cut carrot and onions, add all the other spices according to the recipe, including a spoonful of salt.

6. We return the language back.

7. We pour boiling water so much that it covers the product by 2 centimeters.

8. We close and prepare again on the soup, but it's enough for 50-60 minutes.

9. We take out the product, clean the film and use it for any purpose. For accurate cutting, we stand for several hours in the refrigerator.

Recipe 2: Beef tongue in a multicrew with potatoes

A variant of a hearty and insanely tasty beef tongue in a multivarquet, which immediately comes with potatoes. That is, nothing more should be served to him, if only a cut from vegetables or a light salad.

Ingredients

1 kg of tongue;

1 kg of potatoes;

0.2 kg of onion;

0.2 kg of carrots;

50 ml of oil;

Preparation

1. Throw a piece of washed tongue in the multivark, pour boiling water so that the water covers the main product by 2 centimeters. We cook on soup for 1.5 hours.

2. We take out the tongue, clean the film, cut it into pieces.

3. Shink a large straw carrot, also onions.

4. From the multiquark poured broth, the container is rinsed, wiped.

5. We pour in the oil, install the "Bake" program and fry the vegetables for five minutes, throw them together at once.

6. Cut the tongue into slices and add to the onions with carrots, give a little fire.

7. We clear the potatoes, cut them into several pieces and also throw them into the multivark.

8. Pour products with boiling water or hot broth. The liquid should barely cover them. Just salt, you can pepper.

9. Reconnect the soup program and prepare the tongue with the vegetables for an hour. Green fill the dish when serving.

Recipe 3: Beef tongue in a multivarquet with mushrooms and cream sauce

Delicious dish of beef tongue in a multivarquet, which is prepared with mushrooms or honey agarics. Suitable for different side dishes from potatoes, cereals, but can also be used alone.

Ingredients

1.2 kg of the tongue;

0,6 kg of mushrooms;

2 onion heads;

500 ml of cream; 15%;

0,5 a bunch of dill;

50 grams of butter;

2 cloves of garlic;

Spices for the tongue.

Preparation

1. Boil the tongue for at least two hours on a soup program in sufficient water. In the broth, add a laurel leaf, peas, but not salt.

2. Cool the tongue, clean and cut across into plates to 5 millimeters. We give while to stand aside.

3. We cut the onion, we send it to the liberated and dry capacity of the multivark, we throw butter  and fry until transparent.

4. Add the mushrooms. You can throw away the whole. If champignons are used, then cut them into small plates.

5. Fry the mushrooms for about twenty minutes, they should be almost ready.

6. Add cream mixed with flour. When pouring sauce into hot mushrooms, you need to stir the food continuously.

7. Spread the pieces of the tongue, add salt, chopped chives of garlic.

8. Cover and cook on the extinguishing mode for fifteen minutes.

9. For two minutes before the end add chopped dill, black pepper toss to taste.

Recipe 4: Beef tongue in a multi-bar baked

It turns out that in a multivariate you can not only cook the tongue, but also bake. The dish turns out very delicate, juicy, unusually tasty. Champignons are used pickled, but you can cook without mushrooms.

Ingredients

1 kg of tongue;

0.2 kg of champignons;

2 tomatoes;

40 grams of butter;

0.2 kg of cheese;

70 ml of cream;

1 tablespoon of flour;

1 onion head;

Condiments.

Preparation

1. Flush the tongue and cook on the quenching regime for two hours. You can add any seasonings, pour water around a liter.

2. Cool the product, peel, cut into plates of 1.5 centimeters.

3. While the tongue is cooled, you need to fry the cut bulb in the oil.

4. Add the pickled mushrooms to the onions, also cut. Prepare until all of the liquid evaporates.

5. Cream mixed with flour, send to the mushrooms, as soon as the sauce thickens, take out the filling in a plate. If the mushrooms are fresh, then a little salt.

6. In a clean container multivarka pour a little oil, lay slices of the tongue.

7. For each piece, lay out the mushroom filling. If the language turned out a lot, you can simply lay out the products in solid layers.

8. Cut the tomatoes into slices and lay them on top, sprinkle with grated cheese.

9. Turn on the baking program and cook for fifteen minutes.

Recipe 5: Beef tongue in a multivarquet with wine sauce

An unusual recipe for beef tongue in a multivark, which is served with amazing sauce. The wine will need a dry red.

Ingredients

Peas of pepper.

For sauce:

100 ml of broth;

270 ml of red wine;

Spoon of flour;

A spoonful of butter;

The onion head;

Preparation

1. The language is washed, scraped off with a knife all unnecessary and thrown into the multivark. We put the spices, pour in the water and cook for 2 hours on the program "Quenching". Minutes for 15 before the end of cooking solim.

2. After the signal, the tongue is taken out, thrown into the cold water and easily cleaned of the product from the film. We put it in a container and cool it.

3. Pour out the water from the cup multivark, rinse and wipe. Turn on the "Frying" mode.

4. We put oil, after a minute cut onions, then we throw the grated carrot. Vegetables passeruem to softness.

5. Add flour, fry another minute.

6. Pour a thin trickle into the future sauce broth, then add the wine. Season with spices, salt and cook for about 15 minutes on the soup program or on the stew.

7. Filter the sauce and wipe the pieces of vegetables through a sieve. We bring the spices to the desired taste.

8. Slice the tongue with thin plates, lay out on a platter, pour wine sauce, decorate with greens.

Recipe 6: Braised beef tongue in the multivariate

Another recipe with the addition of wine. This time it can be any: white, red, pink, dry or table. Of course, the taste of the dish from the type of alcohol will change, but it will still be amazing.

Ingredients

1.5 kg of the tongue;

3 tablespoons oil;

600 ml of broth;

30 grams of flour;

200 ml of wine;

Laurel, parsley, a pinch of thyme.

Preparation

1. We cook in any way the language, you can in a multivariate, but not less than two hours. Then clean and cut into small blocks.

2. We pour oil into the capacity of the multivark, warm up.

3. Throw the flour, fry for a minute and add a thin trickle of broth, followed by flour and flour.

4. We bring the sauce to the desired taste, that is, salt and pepper, fill with any spices, throw a pinch of thyme.

5. Return the language to the multivark, close and stew for 30 minutes.

6. In the ready-made language we add parsley greens, laurel leaf. Serve yourself or with boiled rice.

Recipe 7: Beef tongue in a multivark with tomatoes

For this, the dishes will be needed fresh tomato, but you can also use canned tomatoes or in your juice.

Ingredients

8-9 tomatoes;

70 grams of butter;

400 grams of onions;

Preparation

1. Boil washed tongue in water. We put the soup program for 2 hours.

2. We take the product, dip it into cold water and take off the skin. We cool completely.

3. There is a lot of Luka in this dish. We cut all the heads by semirings.

4. Melt the oil in the multivark, the program "Baking".

5. Grill the onion until ruddy.

6. Add grated tomatoes and boil the mass to third.

7. Add the tongue cut into cubes, slabs or slices. If we used not salted tomatoes, then salt, throw different spices, pepper.

8. Close and stew for 20 minutes.

9. Sprinkle with herbs, turn off. We serve with potatoes, pasta, cereals.

You need to pour the tongue at the very end of the cooking. Otherwise, the spice will slow down the process, draw moisture, the product will turn out to be dry and tasteless.

To make the tongue turned out juicy, lay it only in boiling water. Or pour steep boiling water. It will promote the formation of a film on the surface, which will retain the taste and juices inside.

When cooking the tongue, you need to add various spices to the water, but it is more accurate to be with the laurel leaf. It can give the product an unpleasant aftertaste and bitterness.

If you decide to cook the original meat delicacy to the festive table, then you, for sure, will be interested to learn how to cook the language in a multivariate. We offer several ways from which you can choose: boil beef tongue in a multivark or pork, or veal - in this modern kitchen appliance everything turns out deliciously delicious!

Pork tongue, cooked in a multivark

Ingredients:

  • 1 Pork tongue
  • 1 onion
  • 1 carrot
  • 3 cloves of garlic
  • 1 bay leaves
  • black peppercorns
  • salt to taste

Preparation:

  1. In the bowl of the multivarka we lay out the peeled whole bulb, grated carrots on the middle grater, laurel leaf and 3-4 peas of pepper.
  2. The tongue is rubbed with salt and garlic and sent to the multivark.
  3. Fill the contents of the bowl with water to an acceptable level, mix everything and, if necessary, add salt.
  4. In the multivark menu for cooking the language, select the mode "" and the time is 60 minutes.

Boiled beef tongue in multivark

Ingredients:

  • 1 beef tongue
  • 1 onion
  • 1 carrot
  • 20 g of parsley root
  • 2 bay leaves
  • black peppercorns
  • salt to taste

Preparation:

  1. We put the language in a multivark and fill it with water.
  2. In the menu, select the "Soup" mode and the time is 60 minutes.
  3. At the end of the time, open the lid, remove the foam, add the chopped parsley root to the thicket of the multivark, grate the carrots, clean the whole bulb, add all the salt, mix it and set it on the timer for an additional half an hour.
  4. Then throw the laurel leaf and 4 peas of pepper.
  5. In the menu choose the mode "Quenching" and time 2 hours.
  6. The readiness of the language is checked by freely inserting a plug into it.
  7. After the tongue is welded, lower its cold water for 5-10 minutes. This procedure helps to get the skin off the tongue well.
  8. The tongue is cooled at room temperature, then we put it in the refrigerator.
  9. In the remaining broth we add noodles and cook a useful vermicell soup with beef broth.

Now you know that cooking a language in a multivariate is not at all difficult. By the way, in a multivark it can be cooked and steamed simultaneously with some garnish.

Enjoy your meal!

A very tasty delicacy dish - boiled tongue - can be cooked in a multivariate. This will ensure the preservation of taste and useful substances, will make the meat even milder. - one of the most popular snacks. In addition, it is often used for making tasty and interesting salads. It is not difficult to prepare a language in a multivariate. This requires carrots, bulbs, spices (bay leaf, peppercorns), salt and some time you spend on creating our dish. No effort to prepare a language in a multivark, it is not required - it is brewed, and you are doing your own business. From you need a minimum of attention.

We will cook in a multivark, because they often use it. As for the pork, its preparation is no different from the above recipe, the difference is only in time - it will be less (in accordance with the size of the product).

Before preparing the dish, the tongue must be thoroughly rinsed under running water, scraping off dirt and mucus from the knife. The best solution is to soak it in cold water for 30 minutes, and only after that, after rinsing under the flowing, start cooking.

Next, put the prepared product in the bowl of the device and fill it with water. You can install it yourself - the language in the multivarque must be completely covered by it. We also place the peeled, but whole carrots and onions, necessary for giving our delicacy the appropriate taste and aroma. Close the lid of the multivarker and set the "Quenching" mode, the cooking time is from 2 to 3.5 hours, again depending on the size of the tongue. After 2 hours you should check the readiness of the dish for its softness, piercing with a knife. If you are preparing a language in the multi-bar "Panasonic", then you can use the very convenient universal mode "Express", which requires less time for cooking.

Salt and seasonings at once it is better not to add. The most gentle and tasty tongue  It turns out, if you add spices (pepper, bay leaves) about an hour after the start of cooking. A salt better 15 minutes before the end.

To give a more interesting taste and aroma to the tongue, you can use some spices other than the standard pepper and bay leaves. For example, you can add garlic, as well as or, say, celery. In this case, I repeat, the taste of the original dish will be different from the usual, classical. All supplements for the amateur.

After the signal sounds, announcing the end of cooking, the language in the multivark will be ready. Remove it from the broth and place in cold water for two minutes. After that, the peel, from which the tongue needs to be cleaned, will leave easier. Scrub the thin tip and clean it thoroughly while the dish is still warm.

Now your food is finally ready. It can be consumed both hot and cold. To use the tongue as a ready-made snack or hot dish cut it in thin slices like a sausage cut. Serve with horseradish, garlic or mustard.

A properly cooked tongue (beef or pork) is an excellent snack. From boiled tongue you can cook a variety of salads and second courses. How to cook tongue in multivark (panasonic, redmond, polaris, scarlet, melinex, vitek and other models)? Simple enough. To do this, the "Quenching" or "Soup" modes are suitable. Focus on your model of multivark.

Ingredients for cooking tongue in multivark:

  • 1,5-2 kg of tongue;
  • 1 onion;
  • 1 carrot;
  • root of parsley;
  • celery, parsnips;
  • bay leaf;
  • fragrant and black pepper (peas);
  • salt.

How to cook a tongue in a multivariate: a recipe for cooking

Before cooking tongue in a multivark, it should be thoroughly washed with water. Put the tongue in the cup. Fill up cold waterso that the tongue is covered with it. Put the whole carrot and onion. Close the multivark with the language.

Put "Quenching". To boil beef  you must set the time for 2.5 hours. For cooking pig tongue  in the multivariate, set the time to 2 hours. Large-sized tongue cook in the multivark a little longer.

One hour before the end of cooking, add spices and salt. After the signal, remove the boiled tongue from the multivark. Immediately cool with cold water and remove the skin from the tongue.

Use broth for cooking a delicious soup. So, you learned how to cook the language in a multivariate. To do this, having a multivark, is very simple. We offer one more. Bon Appetit!

How to brew a language in a multivariate pressure cooker

Enjoy watching!