Today we treat him as a culinary curiosity, but older generations remember that during the Polish People’s Republic the beef tongue was a real rarity. It could be found on the tables in the form of sausages, in jelly or served with horseradish sauce. It was one of those products that was considered luxurious – not only because of the taste, but also because of the way of preparation.
Cooking lasted several hours, and after cooking, the thick skin had to be removed, revealing a soft and juicy interior. Although today it is less likely to be on our tables, it still enjoys recognition in French, Jewish and Spanish cuisines. Maybe it is worth remembering its taste?
The beef tongue is an excellent source of proteinwhich is necessary for the structure of muscles and regeneration of the body. It contains a lot of collagen, thanks to which it supports joint health and helps to maintain skin firmness. It is also rich in iron, which makes him a great choice for people with anemia. In 100 grams of this meat there are about 280 kcal, 19 g protein and 22 g of fat. It is also a valuable source of B vitamins that support the nervous system and improve concentration.
Its nutritional value is appreciated by athletes, people on a high -protein diet, as well as those who are looking for natural methods of strengthening the body. Although it is slightly fat than other parts of beef, fat gives it exceptional juiciness and delicacy. In addition, it absorbs spices and marinades great, which allows you to prepare it in many ways.
Preparation of tongue requires patience, but the effect rewards effort. First, wash it thoroughly and then cook in salted water with a bay leaf, allspice and vegetables. After a few hours, the meat becomes soft enough that the skin goes easily, revealing a delicate interior.
From this moment we have many possibilities – we can serve it warm, in horseradish or mustard sauce, or cold, thinly chopped as an addition to sandwiches.
One of the classic recipes is the beef tongue in horseradish sauce. It is a dish that perfectly combines a creamy consistency of meat with a expressive, sharp taste of the sauce. Ingredients:
- 1 beef tongue,
- 3 bay leaves,
- 3 balls of allspice,
- 1 tablespoon of salt,
- 2 onions,
- 2 carrots,
- 100 ml of cream,
- 2 tablespoons of grated horseradish.
Preparation:
Wash the tongue thoroughly and put in a pot of water. We add bay leaves, allspice, salt, onions and carrots.
We cook on low heat for about 3 hours until the meat is soft. We remove the tongue, cool and remove the skin. We cut it thick into slices.
In a saucepan, heat the cream, add grated horseradish and season with salt. We put the tongue slices in the sauce and heat for a few minutes. Serve with potato puree and beetroot.
Another proposal is the beef tongue in Spanish style, with garlic and white wine. It is a dish that has an intense taste and aroma, and garlic combined with wine gives it a unique character.
Ingredients:
- 1 beef tongue,
- 130 g of butter,
- 200 ml of semi -sweet white wine,
- 3 tablespoons of vinegar,
- 2 tablespoons of lemon juice,
- 4 cloves of garlic, sliced, sliced,
- green part of the speech bubbles,
- fresh rosemary,
- Salt and pepper.
Preparation:
We put the tongue in a pot of water and vinegarbring to a boil and cook 10 minutes.
We remove, rinse and cook again in fresh water with salt, pepper and rosemary for 2-3 hours. After cooking, remove the skin and cut into thick slices. Melt the butter in a frying pan, fry garlic, add wine and cook until half of the liquid evaporates.
We add lemon juice, season with salt and pepper. Place the tongue slices on a platter, pour the sauce and sprinkle with chopped spring onions.
Source: NowowoPuje.pl
