Beef tongue: useful properties and recipes for cooking
Beef tongue is a subproduct that consists of muscle tissue. The structure of the tongue is delicate, there are no septa, fibers, films. The average weight is from 0.2 to 2 kg. Scientists have proved that the product is not only useful, but also a tasty delicacy, which will be appreciated even by the most sophisticated gourmet. Beef tongue is able to compete with sausages and meat products, this makes it a unique product that deserves special attention. With proper and moderate use, beef tongue will provide the body not only with all the necessary useful chemical elements, but also a whole vitamin complex.
- Composition and calories
- What is the difference between beef tongue and pork tongue
- Which is healthier and tastier
- What are the health benefits of beef tongue
- General benefits
- For Women
- For Men
- In Pregnancy
- For breastfeeding
- For children
- When losing weight
- Beef tongue in medicine
- Diabetes mellitus
- In pancreatitis
- For gastritis
- With gout
- Harm and contraindications
- How to choose and store
- Can I freeze?
- How to cook beef tongue fast
- How and how long to boil beef tongue
- Cooking in a classic pot
- Boiling in a pressure cooker
- Boiling in a multicooker
- What can be cooked of beef tongue: Recipes
- Can I give my dog beef tongue?
Composition and calories
Beef tongue is characterized by its low caloric content. In 100 g of boiled product contains 173 kcal, as well as 16 g of protein, fat - 12.1 g, carbohydrates - 2.2 g. With a low carbohydrate content, the tongue has a high amount of cholesterol - 132 mg per 100 g of product.
The chemical composition includes fat-soluble vitamins D, D3, E, K and water-soluble B1, B2, B3, B4, B5, B6, B9, B12, C, as well as micro- and macroelements, such as: calcium, potassium, magnesium, sodium, iron, phosphorus, manganese, selenium, zinc and copper.
How beef tongue differs from pork tongue
Both by-products are delicacies. When cooked, they do not differ much in taste from each other, but they do have other differences:
- Beef tongue is larger than pork tongue.
- Pork tongue, unlike beef tongue, has veins and is not as delicate in texture.
- The cooking time for beef tongue is several hours longer.
- Boiled pig byproduct is less valuable because it contains more fat and the chemical composition has almost no zinc.
- Unlike beef tongue, pork tongue has much less cholesterol.
- Beef tongue will look better and more beautiful in meat cuts, but pork tongue is better used in salads.
- By-products differ in cost. Pork is cheaper.
Which is healthier and tastier
People who prefer the more delicate texture of the meat product, veal tongue will taste better.
Persons with high blood cholesterol are better to choose pork tongue, as it contains almost no this substance, in contrast to the high content in beef by-product. And those who are overweight or diabetic should choose veal tongue, because it has the minimum fat content.
Experts on proper and healthy nutrition claim that beef tongue has a healthier effect on human health than pork tongue.
In any case, the benefits and taste preferences regarding the type of tongue for everyone will be individual. Both by-products are tasty and healthy.
What are the health benefits of beef tongue
Due to its extensive and beneficial chemical composition, eating beef tongue has a positive effect on the entire human body. In addition, the low caloric value allows you to include this product in dietary diets. Rare useful compounds can restore the chemical balance in the body.
- The iron content will ensure oxygen exchange between the environment and the internal organs.
- The vitamin B12 contained in the tongue has a beneficial effect on the circulatory system.
- Veal by-product contains a daily allowance of zinc. This substance is extremely necessary for the human body, as it can improve the overall condition of the skin, hair and nails, and also acts as a preventive agent for diabetes, activates brain activity, accelerates the healing process of wounds.
- Beef tongue consumption will help to quickly recover from serious illness and surgery, has a positive effect on the psycho-emotional background, eliminates migraines.
Of course, for the fair sex, the most important benefit beef tongue can bring in improving the condition of the skin, hair and nails. Thanks to the active compounds regenerate the cells of the skin at the internal level, which will prolong the elasticity of the skin and its natural freshness. Including beef tongue in the diet, you can not fear for the figure, because this dietary product is not able to harm it. In addition, beef by-product has a beneficial effect on the nervous system, gets rid of insomnia.
The vitamins, macro and trace elements contained in beef tongue have a positive effect on the male body. When you consume veal by-products increases energy and strength, in addition, at a fast rate restores the strength already expended. That is why this product must be present in the menu, especially if a man is actively engaged in sports or his main working activity is associated with excessive physical exertion. The protein that is part of the beef tongue contributes to the rapid growth of muscle mass. The zinc content also has the most beneficial effect on the male body. This chemical element reduces the risk of infertility, the development of adenoma and prostate cancer.
Doctors strongly recommend that women who are expecting a baby eat beef tongue regularly. The fact is that during pregnancy very often the hemoglobin level in the blood decreases. The increased content of iron and easily digestible protein in the chemical composition of the tongue will quickly replenish the missing element, which will certainly have a positive impact not only on the health of the expectant mother, but also on the development of the fetus and provide it with the necessary amount of oxygen. But you should not abuse eating beef tongue during pregnancy, because it strengthens the liver and kidneys, which is undesirable for the body of the woman.
Beef tongue is an indispensable product for women during the breastfeeding period. The protein in its composition helps to increase lactation. Vitamins contained in the tongue will not only help to cushion the recovery process of a woman's body after childbirth, but also improve the quality of milk.
Despite all the useful properties, you should not eat beef by-product more than a few times a week. It is not recommended to include this product in the menu until the baby is three months old. Before this age, beef tongue in the diet of a nursing mother can cause the baby an upset stomach and an allergic reaction.
Pediatricians consider beef tongue the first delicate delicacy for the baby and often prescribe it as the main source of multivitamins, as well as if the infant has a low hemoglobin. Beef by-products may be included in children's menus from the time the child reaches 8 months of age. The prerequisite is to boil it longer than usual and pass it through the meat grinder several times.
It is better not to give tongue in its pure form until one year of age. It is better to prepare a delicate mashed potato, which includes 70 grams of tongue, boiled carrots and potatoes, one quail egg. Dress with a small amount of natural yogurt. This is tasty and healthy.
The diet of older children should necessarily include boiled beef tongue. This product increases children's immunity and energy, has a beneficial effect on mental and physical development in the period of active growth of the body.
When losing weight
The low calorie and chemical composition allows beef tongue to be on the list of products recommended for weight loss. The B vitamins contained in the by-product improve carbon and fat metabolism, as well as gastrointestinal function. Dishes that include this product allow you to satisfy your hunger quickly, which will help you gradually reduce the amount of food you eat without serious harm to your health.
Nutritionists recommend eating beef tongue in boiled form and in reasonable quantities. When dieting, there must be a measure for everything, regardless of the calories and benefits of the product. If you add physical exercise to the consumption of beef by-product, the result of weight loss will be fast and qualitative, and the extra pounds will not return soon. After finishing the diet, you should regularly include the tongue in your diet at least once a month.
Beef tongue in medicine
Doctors from different medical fields have long ago come to the consensus that the addition of such a by-product as beef tongue to a person's diet is essential. When consumed correctly, the body will receive only benefits. Medical experts recommend including tongue not only in the dietary menu when losing weight, but also in the therapeutic diet for certain diseases. But with some pathologies this product is contraindicated.
In case of diabetes
One of the important features of beef tongue is its effective positive effect on diabetic patients. Due to the zinc contained in the tongue, there is a natural production of insulin, which has a favorable effect on the thyroid gland. A chemical element like chromium in large quantities contributes to better absorption of glucose, which reduces the risk of further diabetes.
Pancreatitis, as well as cholecystitis, refers to just those diseases in which doctors strictly forbid the use of any by-products, including beef tongue. The fact that high cholesterol can increase the load on the pancreas, which is extremely undesirable in pancreatitis.
With gastritis and peptic ulcer disease, you can and should eat beef tongue. Only it should be noted that doctors strongly advise such patients to eat the subproduct in small quantities and only in boiled form. If the doctor's recommendations are followed, the product is easily and quickly digested without overloading the stomach.
Warning: During exacerbations it is worth excluding beef tongue from the diet.
In case of gout
Patients with gout are strictly prohibited products with a high content of such chemical compounds as purines. There are 72 mg of purines per 100 g of beef tongue. Such a figure is considered high. This is the reason why people suffering from gout are forbidden to include beef byproduct in their menu.
Harms and contraindications
Despite the fact that the use of beef tongue has a positive effect on the human body, as mentioned earlier, there are a number of diseases and features in which it is prohibited to eat this subproduct:
- Individual intolerance.
- Older age (it is not recommended to eat beef tongue, as it has a negative effect on the liver and kidneys).
- Gout, asthma, some gastrointestinal diseases (pancreatitis, cholecystitis), as well as deviations in the thyroid gland and the period of exacerbation of gastritis and ulcers.
- Allergic rhinitis.
If you really want to enjoy the delicate taste of boiled beef tongue, all of the above categories, in order to avoid serious harm to their health, be sure to consult a doctor before consuming!
How to choose and store
In order to enjoy the fragrant and tender taste of beef tongue, it is very important to buy fresh and quality product. To do this, it is necessary to follow a number of simple rules:
- The first thing you need to pay attention to when buying beef tongue is its color. If properly stored, the color should be a purple hue. A gray color indicates that the product is stale, while pink indicates that the tongue has been frozen.
- The cut can indicate the freshness of a by-product. Transparent liquid indicates it is frozen, while cloudy crusts indicate improper storage. Such a product should not be eaten. And if the beef tongue is of good quality, blood droplets stand out on the cut.
- It is important to pay attention to the smell, it should be similar to the aroma of meat. There is no repulsive smell of rot.
- A quality tongue has a firm texture to the touch. A dimple from the finger should quickly disappear when pressed.
- It is best to buy beef by-products that are stamped by the sanitary service. In the presence of this sign, you can be sure that the animal has not had any disease.
- When buying frozen you should pay attention to the ice layer. It should be thin.
Beef tongue is a product that spoils quickly. It is recommended to cook it immediately. The product, purchased in frozen form, is allowed to store only in the freezer and no more than 6 months. In cooked form, the product can be stored in the refrigerator for up to 2 days, fresh - no more than 24 hours. Beef delicatessen should be covered with food film before being sent for short-term storage.
Can it be frozen
It happens that after buying the tongue there is no possibility or desire to cook it, or it was bought in advance for a certain date. In this case, you can safely freeze the fresh product and leave it for storage in the freezer. A little tip: if the size of the by-product is large, you can cut it into pieces, wrap each in a separate bag and safely store at a temperature not below -18 degrees for 6-8 months. The same way you can freeze boiled beef tongue. Its useful properties will not disappear. But the second freezing is strictly prohibited.
How to peel beef tongue quickly
In order for a dish from the tongue to turn out delicious and high quality, first of all you need to clean it. The cleaning process takes place in two stages:
Place the raw beef tongue in a container of cold water for 60 minutes. This will help to remove unnecessary waste faster and easier. After taking it out of the water, remove the excess liquid, using a paper towel or paper towel. Then lightly, but carefully enough scrape off all the unpleasant plaque on the skin of the tongue using a knife. Remove the fat and remaining meat from the throat. Rinse well under running cold water and send to the pot for further cooking.
Important condition, if the byproduct has been frozen, then before cleaning it must thaw, necessarily naturally, not at room temperature. Move the tongue from the freezer to the refrigerator. It is also not allowed to defrost with hot water or the microwave. If the above condition is not followed, there is a great risk of bacteria developing that can lead to serious food poisoning.
The next step of cleaning should be done after the product is boiled. Taking the cooked tongue out of the pot, place it in cold water for 1 minute. This manipulation will cause the skin to separate easily from the meat. Carefully pick up the skin with a knife from the side of the neck and gently pull to the bottom. Important point: the 2nd stage of cleaning should be carried out before the product has cooled down. Otherwise, you'll have to cut the skin off, which will inevitably damage the tongue meat itself.
How and how long to boil beef tongue
In order for a dish with tongue to turn out tender, and not resemble a sole, you need to cook it properly. To do this, you can use an ordinary pot, pressure cooker or a representative of modern household appliances - multicooker.
Cooking in a classic pot
Place the beef tongue in boiling water for 15 minutes. At the end of this time, drain the water and pour new boiling water into the pot. Add spices, if necessary. Leave to simmer on a medium heat, occasionally removing the foam from the surface of the water. Half an hour before the end of cooking time, salt and optionally add peeled onions and carrots. Cooking time depends on the size of the tongue: a small tongue will cook for a couple of hours, but if the weight is 1.5-2 kg, then the cooking time will increase to 3-4 hours. You can determine readiness by piercing the product with a fork. If the tines of the cutlery enter easily and a clear liquid emerges - the beef tongue is completely ready.
Boiling in pressure cooker
Put the product in pressure cooker, add salt, spices and root vegetables to taste, pour enough water to immerse the tongue in the liquid. Close the lid tightly and cook over medium heat for 40-50 minutes
Cooking in multicooker
Place beef tongue and vegetables in a bowl of multicooker, pour water. Set the mode "Stew" and time - from 2.5 to 3.5 hours, depending on the size. 20 minutes before the end of cooking, salt and add spices.
What can be cooked with beef tongue: recipes
Beef tongue is a unique, delicious and healthy product, from which a huge number of both ordinary and gourmet dishes can be prepared. This byproduct can be prepared as a separate independent appetizer, and include it in salads, first and second courses. For many years, the product has graced the tables at banquets of the upper classes of society and at holiday feasts of ordinary people.
Professional chefs and ordinary culinary enthusiasts with great pleasure use beef tongue in the preparation of salads. Let's look at some interesting and delicious recipes.
New Year Salad
- 200 g of boiled beef tongue;
- 3-4 tbsp. sour cream;
- 100g of any fresh mushrooms to your taste;
- 50 g of prunes and walnuts each;
- Salt and mayonnaise - to taste.
Cut boiled and well cooled tongue and prunes washed thoroughly with hot water in julienne. Mushrooms cut into slices, sprinkle with salt and stew in sour cream in a pan, allow to cool and combine with the tongue. Add the walnuts, chopping them and prunes. Fill everything with a little mayonnaise and leave for a few hours in the refrigerator. Note: the ready salad can not be salted, as the tongue is boiled in salted water, when stewing salt the mushrooms and the mayonnaise already includes salt.
This dish will be appreciated even by the most fastidious gastronomic gourmet. To prepare it you will need:
- 200 g of boiled tongue;
- 2 pre-boiled and cooled carrots;
- 2 large fresh and pickled cucumbers;
- Protein of one chicken egg;
- Mayonnaise and ready horseradish for dressing.
All ingredients should be cut into cubes, but not very small. Protein can be grated on a coarse grater. Prepare the dressing by mixing mayonnaise with horseradish, the amount of these products is determined individually. Then put the products in a shallow salad bowl in layers in the following order: carrots, dressing, pickles, dressing, beef tongue, dressing, fresh cucumbers, dressing, grated protein. To ensure that all the layers are well soaked, it is better to prepare the salad 3-4 hours before serving. The main thing is not to go overboard with the dressing, otherwise the mayonnaise will block the taste of the other ingredients.
This appetizer will be a real joy for people on a diet and trying to lose weight, as well as for those who suffer from diabetes. The salad will not only decorate the table, but also will please the stomach.
- 100 g of boiled beef tongue;
- 1 small fresh or lightly salted cucumber;
- 2 chicken or 4 quail eggs;
- 5 cherry tomatoes or 2 medium-sized tomatoes;
- 1 tsp. mustard with grains;
- 2 Tbsp. olive oil;
- 1 tbsp. wine vinegar;
- Fresh dill and salt to taste.
Cut everything into cubes, mix, dress with prepared sauce: mix oil, vinegar and mustard. Sprinkle fresh chopped dill on top.
Despite the simplicity of preparation, the salad turns out not only beautiful, but also very useful and delicious.
Beef tongue is used to make a great casserole. This dish is rightly the centerpiece of the holiday table. Cooking a proper and delicious jam is not easy, but its excellent taste is worth your time.
- 1 medium sized beef tongue;
- 2 carrots;
- 2 chicken eggs;
- 20 g of gelatin;
- half a liter of broth;
- 1 onion;
- salt and pepper to taste;
- For decoration, cranberries and a few sprigs of parsley.
The first thing to do is to boil the tongue properly. Approximate cooking time of the main ingredient is 2 hours on low heat. After an hour and a half from the start of cooking the tongue, add peeled and coarsely chopped carrots and onions, salt and pepper to the pot. While the tongue is boiling, boil hard-boiled eggs, cool and peel them from their shells. Prepare the gelatin part of the filling: soak gelatin in cold water and leave to swell for 40 minutes. Ready and peeled tongue cut into thin slices, the eggs - rings.
Carefully strain the hot broth that came out during cooking the offal, mix it with swollen gelatin and stir well until a homogeneous mass without lumps. In a deep dish beautifully put chopped tongue, eggs, you can add slices of carrot, cranberries and sprigs of parsley, but this is if you want. Carefully pour the gelatin broth over it and leave in the fridge until it sets. Serve with horseradish or mustard.
Beef tongue broth can be used as a separate first course or as a base for noodle soup or hodgepodge.
To make a delicious classic broth, you will need:
- beef tongue weighing no more than 1.5 kg;
- 2 onions;;
- 2-2.5 liters of water;
- 1 carrot;
- If desired, a few stalks of celery;
- salt, pepper.
Rinse the tongue thoroughly and prepare it for cooking. Put it in a pot, pour the specified amount of water, wait for boiling on high heat, then remove the foam that appeared on top with a slotted spoon and leave to cook on low heat for 2.5-3 hours. At the end of the specified time, add the diced vegetables and cook for another 30 minutes. To ensure that the broth does not turn cloudy, it is important not to allow boiling while boiling.
On the basis of the broth, you can prepare a dietary rice soup from the ingredients that are always on the kitchen shelves of every housewife.
- 1.5-2 liters of beef tongue broth;
- 1 cup of rice;
- 4-5 medium sized potatoes;
- 2 onions;
- Salt, pepper, herbs - to taste.
Boil the broth according to the classic recipe, as above. Take the cooked tongue out of the pot, and instead of it, put there the rice and vegetables chopped into julienne strips. Cook for 15-20 minutes. Readiness is determined by the grits. Cooled tongue cut into slices and add to the cooked rice soup. Diet first course is ready.
Soups can be cooked not only on the hob, but also in a modern multicooker
Potato soup with beef tongue in the multicooker
The following ingredients will be required:
- 200 g of boiled beef tongue;
- 4 potatoes;
- 1,5 l of lingual broth;
- 1 bell bell pepper;
- 2 stalks of celery;
- Greens, salt and pepper to taste.
Pour the broth into the bowl of the multicooker, add the peeled and diced potatoes and celery chopped into julienne strips. Select the "Soup" mode and set the cooking time - 40 minutes. 20 minutes before the end of cooking soup, add chopped bell peppers and beef tongue to the bowl of the multicooker. 10 minutes before the end of cooking time put the greens and salt.
Everyone is used to cooking kebabs of meat, fish and vegetables. But beef tongue kebab is able to delight fans of chargrilled dishes. Having tried this rare but very tasty and juicy dish, it is difficult to resist the temptation to cook it again. In order for the kebab to turn out perfect, it is necessary to follow some recommendations:
- Choose a high-quality and fresh product.
- Boil beef tongue and peel it.
- While the main product is boiling, prepare the marinade: put 4 cloves of garlic, 5 bay leaves, 5 g freshly ground black pepper, 3 medium onions, previously peeled and cut into large cubes, pour 20 ml of apple cider vinegar, 50 ml of olive oil and soy sauce in the blender bowl. Whisk thoroughly at maximum speed. You should get a homogeneous mass, resembling a liquid puree.
- Cut the cooled beef tongue into portions. It is important not to cut too finely, as the kebab will be dry.
- The distance between the slices put on a skewer should be at least 1 cm, this is important.
- Roast until the brown crust appears.
It is recommended to eat immediately when hot. Cooled kebab loses its unique flavor and begins to dry out.
Can I give my dog beef tongue?
Beef tongue is one of the most important sources of protein, as well as vitamins and beneficial elements not only for humans, but also for our smaller brothers. Dog food manufacturers actively include this ingredient in their products. And the price of dog food with beef by-product added is much higher than the usual.
It is especially important to give tongue to dogs in the cold season, as it contains vitamin D, which is so lacking in winter.
Since beef by-product is not cheap, it should be considered as a delicacy in the diet of a four-legged friend.
In order to pamper your fluffy pet with a tasty and healthy product, you can buy dry or wet food with this component, share boiled tongue cooked for yourself, or give it in raw form. You can also buy special treats in the form of dried beef tongue in pet stores.
Your dog, regardless of breed or size, will only benefit from this beef byproduct.
«Important: All information on this site is provided for informational purposes only. for your dog. Always consult a health care professional before following any recommendations. health care professional. Neither the editors nor the authors shall be liable for any possible harm caused by materials."