Most often on sale it is possible to meet beef tongues weighing 2-4 kilograms. Small uvulas of lambs and calfs are delicious, pork tongue is famous for more rigid, rough taste. Fresh this offal elastic, rough, not sticky, on it the small hump is clearly visible, and it pleasantly smells of meat.
It is required to you
- Boiled vinegar pickled tongue
- 1 beef tongue
- weighing not less than 2 kg
- 1/4 cups of coarse-grained salt
- 1 teaspoon of bell pepper
- 2 teaspoons of a cracked ginger
- 1/2 tsps of a carnation
- 2 bay leaves
- 1 tablespoons of a refiner syrup
- 1/8 tsps of nutmeg
- 1/8 tsps of sweet paprika
- 3 garlic gloves
- 1 tablespoon of saltpeter
- 1/2 glasses of warm water
- Boiled vinegar pickled tongue in a sweet-sour sauce (Jewish cuisine)
- 1 vinegar beef tongue
- 1 head of onions
- 2 bay leaves
- mix of spices (on 1 teaspoon black and allspice
- carnation buds
- ½ teaspoons of salt and 1/8 teaspoons of salt)
- 500 ml of tomato sauce
- 500 ml of boiled water
- juice of one lemon
- 3/4 cups of a refiner syrup
- 1/2 glasses of dark raisin
Instruction
1. Most often before preparing various dishes from language, it is cooked on slow fire of one o'clock for small uvulas till four and more o'clock for large beef tongue. Ready the offal is considered when through it easily there passes the special long bidentate fork or a simple narrow knife. The boiled tongue needs cleaning of a thin skin which, at a certain skill, is removed just "stocking". You clean language hot as from the cooled offal the skin should be cut off. Ready language is filled in by jellies, press, fry and extinguish, cook with it salads and just slice and give with various sauces as cold appetizer or eat on sandwiches. Sometimes languages as before boiling, and later, salt or pickle.
2. Carefully wash up boiled vinegar yazykgovyazhy tongue under a stream of flowing water by means of a rigid brush. Peel garlic and miss through a chesnokodavka. Pound pepper, a carnation and bay leaf in a mortar. Mix all spices and rub with it an offal, carefully rubbing mix directly in skin. Put language in a suitable nonmetallic container. Dissolve saltpeter in warm water and fill in meat, cover with pure linen fabric or a polyethylene film and place from above cargo. Remove in the fridge and pickle 10-14 days, overturning language each 2-3 days.
3. Two weeks later or it is slightly less, without shaking some spice, put language in a deep pan with cold water. Bring to the boil and merge liquid. Repeat three more times. Last time fill in language with cold water bring to the boil reduce fire, cover and you cook 2-3 hours to softness. Flay until the offal is still warm. Slice cooled meat thin and give with mustard or horse-radish.
4. The boiled vinegar pickled tongue in a sweet-sour sauce (Jewish cuisine) the Boiled vinegar pickled tongue in sweet-sour sauce can be both the Chinese and Italian dish everything depends on mix of spices and on some subtleties in preparation. Also the recipe a baking plate such name is and in the Jewish cuisine – it the gentle and tasty dish of the hostess is cooked by the holiday Sukkot.
5. Put vinegar crude pickled tongue in a deep pan with water, add a head of onions and mix of spices. When water in a pan begins to boil, lower fire to an average cover and you cook 2-3 hours to softness. From a ready offal flay, cool language and slice.
6. In a wide and deep pan mix tomato sauce, warm water, lemon juice and a refiner syrup. Put language slices. You cook on average fire about an hour more, in 30 minutes until ready add the washed-out raisin.