Jellied beef tongue in a slow cooker. Beef tongue in a slow cooker: how to cook correctly, how long to cook

Beef tongue has always been considered a delicacy. It can be served as separate dish or diversify and enrich the taste of other dishes. The tongue goes well with salads and also adds a special taste to sandwiches. To cook a tongue, you need to learn how to boil it. This is much easier to do in a slow cooker than in a saucepan on the stove. You just need to put your tongue in the bowl, add salt, spices, water and turn on the desired mode. The “little assistant” will do the rest herself. Now you don’t need to worry about the tongue burning or the water boiling away.

We suggest cooking the tongue in a slow cooker according to classic recipe. Boiled beef tongue will be tender and flavorful. You can simply cut it into small slices and serve.

Ingredients:

beef tongue – 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
garlic – 2 cloves;
salt pepper, Bay leaf and other spices - to taste.

If the tongue was previously frozen, then it needs to be thawed and thoroughly rinsed under running water. If the offal is heavily contaminated, scrape the surface with a sharp knife - particularly contaminated areas should be removed.
We put the whole tongue in a multicooker pan, and add pre-peeled onions and carrots there. There is no need to cut vegetables. Fill with water. It should cover the tongue completely.
We activate the “Extinguishing” program, time – 3 hours. If you get a large tongue, then you should increase the cooking time by at least half an hour.
After 2 hours, open the multicooker lid, add salt, pepper, chopped garlic and bay leaf. Special taste Our main ingredient will be celery and parsley root.
When the multicooker begins to signal the completion of the cooking process, remove the tongue and place it in a container with cold water. Let him lie there for 3 minutes.
When the tongue has cooled down a little, but is still warm, you need to have time to remove the skin from it. This is done like this: the skin is carefully lifted from the narrow end and slowly removed. Once the tongue has completely cooled, it will be difficult to remove the skin.

The finished tongue is sliced and served with mustard.

Tongue in a slow cooker with sauce

In this recipe, just one ingredient can enrich the taste of the dish. Try to please your guests with an unusual dish - tongue in wine sauce.

Products:

large beef tongue – 1 pc.;
salt - to taste;
bay leaf – 2 pcs.;
allspice peas – 5 pcs.

For the sauce:

red dry wine– 250 ml;
meat broth – 100 ml;
carrots, onions - 1 pc.;
flour – 1 tbsp;
butter – 25 g;
sugar, salt and pepper - to taste.

How to cook tongue in a slow cooker:

Rinse your tongue in water and remove dirt (“scrape” it with a knife).
Place the beef tongue in the multicooker bowl, pour in water and turn on the “Stew” mode for 2 hours.
After 1 hour, open the multicooker lid and add salt, bay leaf and pepper. Continue cooking for another 1 hour.
When the signal sounds, remove the tongue from the multicooker bowl and place it in cold water. After 3 minutes, remove and remove the thin film.
Activate the “Fry” mode for 10 minutes, put a piece of butter on the bottom of the pan.
How to prepare the sauce: finely chop the onion and carrots and place in a saucepan. Fry vegetables until golden color, adding flour at the end. Continue sautéing for another 2 minutes.
Add broth, pepper and salt to vegetables, mix thoroughly. Wine is added to the sauce last. The multicooker needs to be switched to the “Stew” mode for 40 minutes. While preparing the sauce, you can stir the contents several times.
At the end of cooking, taste the sauce - if you find it sour, not salty or sweet enough, this can be corrected.
When the multicooker notifies you that cooking is complete, remove the sauce and strain it through a sieve.

Cut the boiled tongue into thin slices and serve with sauce.

Jellied tongue in a slow cooker

From the tongue you can prepare many tasty and unusual dishes. One of them - jellied tongue. For this dish, it is better to take beef tongue - it is not so fatty and it will make a tasty and beautiful aspic.

Ingredients:

tongue – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
parsley root – 2 pcs.;
allspice – 4 pcs.;
cloves – 2 pcs.;
bay leaf – 3 pcs.;
egg – 3 pcs.;
protein – 1 pc.;
fresh parsley - 3 sprigs;
salt, pepper - to taste;
water – 2 liters;
soluble food gelatin– 1 sachet (30 g).

How to cook tongue in a slow cooker:

We defrost the tongue, wash it and clean it well with a knife. Place in the multicooker bowl and add water. Add peeled carrots and onions.
Activate the “Extinguishing” mode for 2 hours.
When the broth boils, you need to try not to miss a moment and remove the “foam”, then add salt, spices and continue to cook the tongue until tender.
When the tongue is cooked, transfer it to a pan with cold water. Leave for 3 minutes, and then remove and remove the skin from the tongue. Cut into thin slices. To prevent the tongue from drying out, we’ll fill it with a small amount broth.
Let's return to the broth. You need to carefully remove the top greasy film with a spoon and pour all the broth into a glass. Pay attention to the transparency of the broth. It seems that everything should suit us if we cooked regular soup. For aspic we need clear broth.
Break one egg and remove the white. We don't need the yolk. Beat the whites into a strong foam. This is easy to do if the protein is cold. You also need to wipe the walls of the bowl with a slice of lemon, and add a little salt to the protein itself. It’s easy to beat such “prepared” protein even with a regular whisk.
While we were working on protein, our broth cooled down a little. Gently fold the whipped egg white into the broth.
Now comes the most important thing - clarification of the broth. Place the broth into the multicooker bowl and turn on the “Fry” mode for 10 minutes. We observe a very unpleasant picture: when the broth begins to boil, the protein will “climb” up the walls.
After boiling ready broth needs to be strained. Now it has acquired a beautiful shade and has become almost transparent.
Dissolve gelatin according to instructions. Usually you need to take 1 tbsp for 400 ml of liquid. gelatin. Pour a small amount of cold broth over gelatin and wait 5 minutes for it to swell. If you didn't buy instant gelatin, then you will have to wait about 40 minutes.
Add the dissolved gelatin to the hot broth and mix well.
Let's take it suitable container for aspic and pour a little broth on the bottom. Place the container in the refrigerator (in winter you can take it out onto the balcony) for 10 minutes.
When the “bottom” has set, we lay a beautiful layer of tongue. Fill with broth again and refrigerate.
When the first layer has set, lay out another one and fill it with broth again.
If you are making aspic for a festive table in plates, you can get by with one layer, and several when the dish is prepared in a silicone mold.
While the broth is congealing in the refrigerator, cook the eggs. Pour water into the multicooker bowl and turn on the “Soup” mode for 15 minutes.

All that remains is to decorate the aspic from the tongue in the slow cooker with beautifully chopped boiled eggs and parsley. Again, everything is filled with broth and sent to the refrigerator. The frozen aspic is served from the tongue in a slow cooker as cold appetizer. Help yourself!

Baked tongue in a slow cooker

The tongue can not only be boiled, but also baked. It will turn out just as tasty and tender that even children will like it. Let's prepare baked pork tongue in a slow cooker.

Products for cooking:

pork tongue – 1 kg;
champignons – 200 gr;
tomatoes – 2 pcs.;
hard cheese – 200 gr;
butter – 30 g;
cream – 50 ml;
sour cream – 1 tbsp;
flour – 1 tbsp;
onion – 1 pc.;
salt and spices - to taste.

Cooking tongue in a slow cooker:

Rinse your tongue well and remove any dirt. Boil the pork tongue in the slow cooker in the “Stew” mode for 2 hours. Don't forget to add salt and spices. The Georgian spice “khmeli-suneli” makes excellent friends with pork tongue.
Cool down boiled tongue. Remove the skin.
Finely chop the onion and mushrooms. Turn on the “Fry” mode for 10 minutes and fry the mushrooms for butter until all the liquid has completely evaporated.
In a separate container, mix sour cream with flour, add salt and spices. Continue sautéing the mushrooms and onions in the sauce until it begins to thicken.
Cut the tongue into thin slices (cut thickness no more than 1.5 cm).
Line the bottom of the multicooker mold baking paper and place the tongue slices.
Place mushrooms in sauce on top of the tongue in a slow cooker, cover with tomato slices, pour in cream and grate with cheese grated on a medium grater.
Activate the “Bake” mode for 15 minutes.
You will hear for yourself when the dish is ready - its aroma is impossible to resist. The tongue in the slow cooker will turn out tender and incredibly tasty. Bon appetit!

Tongue in a slow cooker. Video

Jellied language is one of the most gourmet delicacies worthy of the most honorable place on festive table. It is prepared infrequently, as there is an opinion that preparing any aspic dishes is a very complex and labor-intensive process. But after reading this recipe, you will see that this is not the case at all! Moreover, what to cook beef tongue aspic A multicooker will help us.

And this help is truly invaluable. The fact is that we will boil beef tongue in a slow cooker for aspic, and in addition we will use the resulting broth. And when we, the broth turns out much cleaner and more transparent than when cooked in regular saucepan, and sometimes you can even do without straining it.

You can also decorate the aspic to your taste with the most in a variety of ways. Traditionally, eggs, carrots, green peas, and herbs are used for this, but you don’t have to limit yourself to this. There is room for your imagination to run wild!

So, let's get started, putting aside all thoughts about what to cook. jellied tongue in a slow cooker long and difficult!

Ingredients for tongue aspic:

one beef tongue
one carrot
one onion
salt with spices
gelatin

How to prepare beef tongue aspic:

Wash the beef tongue, place it in a slow cooker, fill it with water. Add salt and spices. Add the peeled vegetables whole.

Cook in the “quenching” mode for three and a half hours.

After we take it out, we put it in cold water and clean it of the inedible film.

Cut the cooled tongue thinly.

Next, dilute the gelatin in cold water according to the instructions. I diluted it like this: a glass of cold water per 1 tablespoon. You can use half a glass if you are not sure about the quality of gelatin. Let it swell for one hour.

Then we combine the swollen gelatin with the strained broth one to one and heat until the gelatin dissolves, but do not boil!

Pour the gelatin solution over the chopped beef tongue. Aspic can be decorated green peas, carrots and parsley, you can put chopped egg slices on the tongue slices even before pouring gelatin. Leave in the refrigerator until completely hardened.

Ready! Can be served on a holiday table.

» » » Jellied tongue

Boiled tongue

Products

1 kg of tongue,
1-2 onions,
2 carrots,
celery branch,
parsley root,
8-10 black peppercorns,
2-3 bay leaves,
khmeli suneli,
salt,
dill and parsley,
mayonnaise,
horseradish,
vinegar.

Cooking time 40-60 minutes.

Preparation

Peel and wash the vegetables. Wash your tongue thoroughly, put it in a pressure cooker, add 2 liters of water, 2 tbsp. spoons of vinegar, parsley root, carrots, onions, chopped celery, suneli hops, bay leaf, salt, pepper.

Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 40-50 minutes (veal and pork tongues - 40, beef - 60 minutes).

Remove the boiled tongue from the broth, immerse it in cold water for 10 minutes, and peel off the skin.

Before serving, cut the tongue into slices, place on a dish, season with mayonnaise or horseradish with vinegar, and garnish with finely chopped herbs.

Jellied tongue

Products

1 kg of tongue,
bulb,
carrot,
parsley root,
khmeli suneli,
5 black peppercorns,
2-3 cloves of garlic,
Bay leaf,
egg,
food gelatin,
salt.

Cooking time 1 hour.

Preparation

Peel and wash the vegetables. Wash your tongue thoroughly, put it in a pressure cooker, pour 1 liter of cold water, add onion, carrots, parsley root, suneli hops. Bring to a boil in an open pressure cooker.

Skim off the foam, add bay leaf, pepper, and salt. Next, cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 60 minutes.

Remove the boiled tongue from the broth, immerse it in cold water for 10 minutes, and peel off the skin. Cut into slices and place on plates. Garnish with slices of hard-boiled egg and boiled carrots.

In the hot broth, dissolve gelatin previously soaked in boiled cold water (2 tablespoons per 500 ml of broth), add chopped garlic. Pour the prepared tongue with broth and cool.

Calories: Not specified
Cooking time: Not indicated

Jellied pork tongue in a slow cooker, as it turns out, is easy to prepare. Tongue aspic is one of my favorites deli meats on our table. Since ancient times, the dish has occupied a central place among all cold appetizers of any celebration. Refined taste, beautiful presentation and ceremonial serving make this dish truly royal.

Looking at this splendor, it seems that cooking pork tongue in a slow cooker will require a lot of time and good culinary skills. But it is not so. Using a miracle saucepan will greatly facilitate the cooking process and save time. You no longer need to stand over the pan for hours and control the transparency of the broth and the degree of readiness of the tongue. The multicooker will do all this, which will allow you to add the recipe for aspic from the tongue into daily menu every family.

And this is very important, since the dish is dietary and very healthy for adults and children. Its calorie content is only 170 kcal, and 70 g of product completely replenishes daily requirement in vitamin B12, which is responsible for carbohydrate-fat metabolism.
We also invite you to see how it is prepared.
So, pork tongue aspic - a recipe in a slow cooker.

- pork tongue - 1 piece;
- onion - 1 piece;
- carrots - 1 piece;
- spices - to taste;
- salt - to taste;
- gelatin;
- drinking water.

Recipe with photos step by step:

To prepare the jellied pork tongue, rinse it well in running cold water. Place the tongue, peeled vegetables, salt, spices in a slow cooker and add water so that it completely covers the tongue. We choose spices and roots according to our taste. For flavor, you can add garlic, celery root, bay leaf, and peppercorns.

Cook in the “stew” mode for 3.5 hours. During the cooking process, you need to make sure that the water does not evaporate. If necessary, you can add water.

While the tongue is cooking, pour 1 tablespoon of gelatin into 0.5 glass of cold water and leave for an hour to swell. You can use instant gelatin, which does not require soaking.

Open the multicooker after the signal.

We take out the finished tongue and place it in cold water. This little trick will make cleaning the product easy. Cleaning the tongue.

We cut the tongue into even thin slices and place it beautifully on the serving dish in which the appetizer will be served.

You can decorate the jellied pork tongue with circles of boiled eggs and carrots, olives, parsley, green peas - it all depends on your imagination.
The appetizer can be served in transparent bowls or bowls.

Strain the broth and add the pre-prepared gelatin mixture into it.
Heat until the gelatin is completely dissolved, but do not bring to a boil. This may spoil the taste of the dish. Strain the broth again and carefully pour it onto your tongue.

Leave the finished dish in a cool place until completely frozen. Now you know how to cook jellied tongue in a slow cooker and you can please your loved ones with a new dish at any time.

We recommend watching how to cook

Tongue is not cooked as often due to lack of knowledge on how to cook beef tongue. This part of beef is a dense muscle tissue. To make the tongue tasty, tender and soft, it needs to be boiled for a long time. Also to give taste qualities Spices, vegetables, and herbs are added to the broth.

How to properly cook beef tongue in a saucepan?

The easiest way to prepare the product is boiled beef tongue. To prepare the product you will need:

2.5 liters of water;
beef tongue;
1.3 table. l. salt;
sprigs of dill;
lavrushka

Wash the tongue thoroughly under running water and remove dirt. When the surface remains perfectly clean, you can begin cooking. Place in a pan filled with water. We also put washed dill sprigs and salt there. Let's cook. During cooking, collect foam flakes. After an hour of cooking, add the bay leaf and continue cooking for another 2-2.5 hours. The water will gradually evaporate, so you need to add it from time to time. The water should completely cover the product. Leave the heat on low after the first boil.

On a note. To make it easier to remove mucus, blood and other contaminants from the meat part, it is recommended to soak your tongue in ice water half an hour before cooking.

How long?

The cooking time depends on how the beef tongue is prepared, as well as on the size of the meat tenderloin and the age of the animal. For example, the tongue of a young cow softens much faster than the meat of an adult animal.

So, how long to cook the tongue using different cooking methods:

45 minutes if the tongue is cooked in a pressure cooker;
2-4 hours if the product is cooked in a pan;
1.5-3 hours if using a multicooker.

It is worth noting that tongue cut into 3-4 pieces cooks much faster. Also, if the volume of the pan is small, the cut parts of the product will fit more compactly.

On a note. To check if your tongue is ready, pierce it with a knife after a couple of hours. If the blade enters softly, the product is ready for use; if it is tight, continue cooking for at least another half hour. It is worth paying attention to what kind of liquid comes out: transparent - cooked meat, cloudy - in raw.

Correct proportions

It is important that the tongue is completely covered with water when cooking. Approximately 2 times needed more water in volume than meat taken.

How to clean cooked beef tongue?

To make it easier to remove the skin immediately after cooking, it is recommended to immerse the tongue in ice water and soak it in it for several minutes. After this, the skin will peel away from the meat very easily.

Calorie content

The calorie content of boiled beef tongue is 231 kcal. The product is approved for use by pregnant and lactating women. It is also often included in the diet of people on a diet.

How to cook in a slow cooker

Cooking a product using a multicooker is a little easier than on the stove. During cooking, the water will not evaporate as quickly as in a saucepan. This means you can leave the dish to cook and calmly go about your business.

To prepare delicious beef tongue you will need:

small onion;
small carrots;
Bay leaf;
⅓ table. l. salt;
4 peas of allspice;
beef tongue.

Rinse the meat part well and place it in a multi-cooker bowl. Fill with 2 liters of water.

Wash and peel the carrots, peel the onions and rinse. Cut into quarters and place in water. Add salt.

Activate the “Extinguishing” mode, set the time to an hour. After an hour, remove the vegetables and add the remaining spices, extend the time for another 1.5-2 hours - the time depends on the power of the multicooker.

The broth can be used to prepare the first course.

In a pressure cooker

Preparation of the product using a pressure cooker is significantly shortened. Only 40-50 minutes will be enough. For cooking, you can use the same products as in the recipe for cooking in a slow cooker. Only the cooking method is different.

Important! Before opening the pressure cooker, do not forget to release the steam or give the appliance time to reduce the pressure on its own.

The best recipes for dishes with beef tongue

The most common use of this meat part is as a snack. The tongue is boiled in a convenient way, cooled, and cut into slices. Can be used in place of sausage to make sandwiches or lightly coated with mayonnaise and served as slices.

The tongue is also used for preparing salads, aspic, and snacks.

Here are some simple and delicious recipes:

Combine 300 g of boiled tongue (cut into strips), 250 g fried champignons(thin slices), 50 grams each of prunes and chopped hazelnuts, a small onion (finely chopped). Season everything with pepper, salt and light mayonnaise to taste.
For jellied beef tongue, use 1 boiled beef tongue, cut into strips, boiled carrots, chopped into rings, 2-3 boiled eggs, cut into slices. If desired, you can add canned peas and decorate with sprigs of greenery. Gelatin is added to the broth, since in this case there are no bones that affect the degree of solidification of the broth. Spices and salt are used to taste.
For a tasty, satisfying hot dish you will need 600 grams of boiled tongue, 200 grams of champignons and cheese, a couple of tomatoes, a stack of cream, a tablespoon of flour and sour cream, a small onion, spices and salt. Mushrooms and onions are finely chopped and fried until tender, so that the liquid evaporates as much as possible. Gradually add mixed cream with sour cream and flour, seasoned with spices. The mass should warm up slightly and become thick. Spread parchment paper on a baking sheet or silicone mat, lay out slices of boiled tongue (thickness 1-1.5 cm), put sour cream and mushroom mixture on each, cover with a tomato ring and cover with cheese. At 200 degrees. bake for a third of an hour.