Beef tongue represents very gentle and refined product loved by many gourmets. Ordinary it is just cooked, but preparation at all the seeming simplicity is not the lightest business, it is necessary to keep taste, gentle consistence and advantage of beef tongue.
Rules of the choice of language
The choice of beef tongue is of great importance. Don't get this offal in the unorganized place of trade at all, try to buy it only in the markets and in shops where the products which received a veterinary certificate are implemented.
Optimum colors of fresh beef tongue - pinkish or a little lilac, and evenly gray coloring testifies to not a fresh product. It is possible to determine quality of language and by its meat smell, unlike other strangers and unusual "aromas". If it is possible, press the packed product a finger: at fresh beef tongue the turned-out dent has to disappear quickly, and here too big softness besides speaks about long storage and numerous freezing of an offal.
Preparation of language in the multicooker
Preparation time of beef tongue of the standard size in the multicooker averages about 2.5-3 hours in the Cooking mode. It will turn out better and more tasty if to add to it a few vegetables – carrot or couple of heads of onions and also traditional salt, pepper or other seasonings to the taste. Before the room of language in the capacity of the multicooker it needs to be washed out carefully. Don't begin to train him frozen at all and don't defreeze at the room temperature, and leave for the night in the fridge. So the product will keep juiciness and softness. It is also necessary to put vegetables in the same capacity and to cover language. The exact time of preparation of beef tongue completely depends on its sizes and can reach till 3.5-4 o'clock. You shouldn't put spices in multicooker capacity at all at once as they will quickly give the taste and a smell which will disappear further. Optimum time of their addition – 30-40 minutes before the end of preparation, and salt – 15-20 minutes. Perfectly supplement taste of boiled beef tongue and celeries and garlic gloves added to the multicooker at a cooking stage. It is rather simple to define readiness of a product: it is necessary to pierce a language tip a knife or a zubotychka. If they easily entered pulp – it is ready. It isn't necessary to leave language in water upon termination of preparation at all, it needs to be got and washed out at once in cold water which will promote further simple and fast removal of a thin skin. With the last also you shouldn't be late, otherwise the thin skin will simply stiffen.
The simplest and fast recipe of salad from a boiled tongue
The longest in preparation of this dish – to weld actually language. Similarly it is necessary to prepare couple of eggs and one average sizes potato and also the following ingredients – 3-4 small pickled cucumbers, 150-200 grams of marinated champignons, it is a little sour cream or yogurt for gas station and also fresh greens. Ingredients are crushed, cut or grated according to your preference and mix up with sour cream. It isn't necessary to salt salad as the salinity to it will be given by cucumbers and mushrooms. Then it is quite good to decorate a dish with several branches of greens. This salad will become excellent "application" for the beef tongue cooked in the multicooker. But nevertheless it isn't recommended to use mayonnaise which can be replaced with more tasty and useful products for its gas station.