Add salt and pepper (count about ten peppercorns and 6 g of salt per liter of water) and immerse the beef tongue in it. Bring to a boil and cover the pan. Always bring to a simmer over low heat. Count about 1 hour of cooking for 500 g of meat.
Why soak a beef tongue?
If the tongue is fresh, it should be soaked for 2 to 3 hours in cold water then left to macerate for 12 hours with a handful of coarse salt, which makes it tastier.
How to have a tender beef tongue?
Last step before cooking the beef tongue, it must be tenderized. To do this, you need to blanch the meat in a pot of boiling water for 20 to 30 minutes. Then you can finish cleaning it, then peel it and remove the ossicles that would remain at the base of the tongue.
Which vinegar to disgorge a beef tongue?
Rinse the beef tongue under tap water and let it drain overnight in a container filled with cold water with a handful of coarse salt and 10 cl of alcohol vinegar.
Why is my beef tongue hard?
Why is beef tongue hard? When making a casserole, you use inexpensive cuts that contain more collagen. The meat is therefore hard at the base. It is during cooking that it will soften.
Why blanch beef tongue?
The tongue is ready to be bleached. In order to rid it of its impurities, blanch the tongue: place it in a large casserole dish, cover with cold water and bring to the boil.
How to clean a beef tongue?
Boil the beef tongue in boiling water with vinegar to clean it. Let boil 2 to 3 minutes. Then drain the tongue, refresh it under a trickle of cold water to remove all impurities.
How do you know if beef tongue is well cooked?
In an open casserole dish, allow 3 hours of cooking. To be sure that the tongue is sufficiently cooked before taking it out, stick a knife into the beef tongue. If it penetrates easily, the tongue is cooked.
When to remove the skin from beef tongue?
The tongue is cooked when the tip is tender and the skin comes off. Remove the skin and possibly the throat part. The tongue can be kept warm in the cooking water. Serve it sliced with a hot sauce such as tomato sauce, Madeira or horseradish sauce.
How to make up for meat that is too tough?
If your meat is still tough after cooking, add a little baking soda. A teaspoon will suffice. The baking soda will foam so do not cover immediately wait a little cook a few minutes and you’re done.
Why soak beef tongue in vinegar?
Although for modern languages it is no longer necessary, it is recommended to soak the tongue overnight in water with salt and vinegar. The vinegar water will whiten the exterior and remove traces of blood, bacteria and impurities.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!