Beef tongue is considered one of the most useful among offal used in food. It contains a large amount of protein, B vitamins, various macro and micro elements. Due to its delicate and refined taste, boiled beef tongue is considered a gourmet dish. But in addition to its taste, it contains many useful substances and vitamins. Many gourmets prefer to use boiled beef tongue instead of sausage. The benefit of this product is undoubtedly higher even because 100 grams contains about 40% of the daily requirement for B vitamins. Beef tongue is also rich in vitamin B12, an insufficient amount of which in the human body can lead to Alzheimer's disease.
Boiled beef tongue is used as an independent dish, and as a component of various salads and snacks. To boil it correctly, you must follow some rules. First, the tongue should be thoroughly washed in running cool water, and then lowered, without chopping salted water into pieces, into boiling water. Beef tongue is cooked for about three hours, peas and bay leaves are added during cooking. We can’t help but finish the product, since in this case it will turn out to be tough. Boiled beef tongue is ready when it is easily pierced with a knife. To remove the inedible top layer, beef tongue should be lowered into cold water for ten minutes. The benefits of such a product in combination with other products are obvious. Therefore, there are many recipes for various vitamin salads. On the other hand, the boiled tongue can be wrapped in foil and put in the refrigerator for later use in the form of slices.
As for vitamin salads, it is extremely useful to prepare a salad that uses boiled beef and radish. To prepare it, you will need 180 grams of boiled tongue, one large radish, one red onion, herbs, salt and spices to taste. The radish should be grated and let stand until the juice that needs to be drained stands out. Cut the boiled tongue into thin strips, onion in half rings, and finely chop the greens. Mix all the prepared ingredients, leaving a small amount of chopped greens for decoration on top. For refueling, you can use olive or sesame oil. The original taste of this salad is that one of its components is beef tongue. The benefits of such a dish are enhanced by vitamin-containing vegetables and herbs. In particular, radish contains many healthy essential oils and various vitamins.
The most common dish, especially on festive tables, is the jellied tongue. For him, both pork and beef tongue are suitable. The benefits and useful properties of the pig are the same, so often in many recipes it does not specify which language should be used to prepare the dish. To prepare the filler, you need to strain three cups of broth and dissolve 25 grams of gelatin in it. Next, strain it again and pour half into a shallow, small salad bowl. After that, you need to put the broth in the cold until jelly is formed, and then gently lay the tongue, egg, boiled carrots, greens and green peas cut into circles. Having poured the dish from above with the rest of the broth, you should again put it in a cold place until completely solidified. Jellied tongue is very decorated with a festive table, and it can be served either in a salad bowl, or by turning it onto another dish, after lowering the bottom of the mold for several minutes in hot water.
Beef boiled tongue goes well with various types of products. This is cheese, mayonnaise, potatoes, mushrooms, and many others. Therefore, if you want something tasty, a salad with this product will be very welcome.