Boiled beef tongue
Source of protein and B vitamins, boiled beef tongue aids in tissue recovery and supports the health of the nervous system. Its tender texture and rich flavor make the dish ideal for a hearty lunch.
Thoroughly rinse the beef tongue (1 piece) under cold water, removing excess fat and dirt from the surface.
You can also use a knife or scraper for cleaning.
Place the tongue in a pot of cold water. Bring it to a boil, then drain the first water to remove excess foam and impurities.
Fill the pot with clean water, add salt (1-2 tsp), bay leaves (2-3 pieces), and peppercorns (5-6 pieces). Optionally, you can add onion (1 piece) and carrot (1 piece).
Cook the tongue on low heat for 2-3 hours (depending on its size).
You can check for doneness with a fork — it should easily penetrate the tongue.
Remove the cooked tongue from the broth and immediately submerge it in cold water. This will help to easily remove the skin.
Carefully peel the skin off the surface of the tongue while it is still warm.
Slice the tongue into thin pieces.
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