The tongue, both beef and pork, is usually boiled and added in this form to various salads or served with mayonnaise or onions. There is another option, how to cook this type of offal - pickle. How to do it right? There is nothing easier. Let's get a little more detailed.

How to prepare the tongue for pickling?

Can be used for both pork and beef tongue. First of all, if you have offal from the freezer, then defrost it. Then boil the tongue until tender in salted water with the addition of black peppercorns and bay leaf. Do not forget to remove the foam in time. It is better to put the offal in already boiling water. Cook it over low heat with the lid ajar.

When the knife gently enters the tongue, drain the broth. Now pour over the offal with cold water. Then the most unpleasant procedure: you should clean the tongue from the skin. You'll have to fiddle around a bit. Then cut the boiled product as you like: straws, cubes or rings. The main thing is not too thin, at least 0.5 cm thick.

How to pickle the tongue?

Place the prepared tongue in a deep glass or ceramic container. Squeeze through a press or grate a few cloves of garlic (1-2 pcs. For each pork tongue). Mix well and leave for 10-15 minutes.

Now go directly to the marinade. In a separate bowl, mix the ingredients in the following proportions: 3 tablespoons olive oil(you can replace with other vegetable), 1 tablespoon of soy sauce, the same amount of vinegar (it is better to use apple cider), 1 teaspoon of sugar and sprinkle spices to taste. Pour the resulting liquid tongue with garlic. Stir. Cover tightly. Refrigerate and marinate for at least 4 hours, overnight is best.

Such a moment: the offal should not float in the liquid. Make enough marinade so that it only envelops the chopped tongue. You can add fresh herbs, both at the beginning of the process, and immediately before serving.

It's so very simple you get interesting and tasty dish- pickled tongue.

Tongue (veal, beef or pork) is a delicacy, usually dishes from tongues are prepared for festive meals. One of the possible recipe options is marinated pork or. In any case, the tongues should be boiled and cleaned before pickling.

How to pickle the tongue?

We clean the tongues (preferably with a brush) and rinse thoroughly. Veal and pig tongues boiled in a small amount of water for about 1.5-2 hours, beef - for 2.5-3.5 hours. We use the usual set of spices for the broth (onion, bay leaf, peppercorns, cloves, a little salt). We place the boiled tongues in cold water for 15 minutes, after which we clean the top layer of the skin. Cut the tongue across into slices of the desired thickness - now it can be marinated.

Ingredients:

• natural wine vinegar and / or lemon juice;
• strong white or pink wine (vermouth, nutmeg, sherry, Madeira);
• hot red pepper;
• garlic.

Cooking

Crush in a mortar hot red pepper with garlic and a minimum amount of salt. We add wine, vinegar and lemon juice (the ratio is approximately 3:1:1), you can add finely chopped greens to the marinade (parsley, basil, coriander, rosemary, but without dill). Marinate the tongue slices for at least 2 hours. Serve with any side dish (it can be rice, pasta, asparagus, young beans, greens, peas) and fresh vegetable salads.

Ingredients:

• mirin or fruit wine (such as plum);
• natural fruit or rice vinegar;
• lime or lemon juice;
• natural flower honey;
• soy sauce;
• hot red pepper;
• garlic;
• dry ground spices (optional component, it can be a mixture or curry paste or composition according to your taste).

Cooking

Fresh garlic and pepper, of course, must be crushed or chopped very finely. We mix the sauce, in quantities of ingredients, focusing on taste. Adding fresh, finely chopped fragrant herbs and tamarind paste can give the taste additional interesting shades.

Marinate slices of boiled tongue in this sauce for at least 2 hours. Serve with rice, rice or any other noodles, young beans, asparagus, fresh vegetables and fruits.

Using the same marinade options (see above) or any others, you can cook marinated sole - under this name, European salt fish from the salt family of the flounder order is sold. It is necessary to distinguish the European sea language from pangasius.

Marinated sole

Cooking

Peeled, washed and sliced ​​(pitted) raw fish marinate for at least 20 minutes. An excellent appetizer with vodka, including rice, gin, aquavit and light table wine.

Beef tongue will become even tastier if it is not just boiled, but additionally marinated before boiling. Such a pickled tongue can be used both for salads and as an element of cold cuts, and so that it does not become weathered and does not dry out on the table, serve it in gelatin glaze.

Cooking pickled tongue takes a lot of time, but the result is a really unusual and festive cold appetizer.

Ingredients

• beef tongue 900 g
• salt 0.5 tbsp.
• sugar 1 tbsp.
• laurel leaf
• star anise 1 pc.
• allspice
• pinch of black pepper
• onion 1 pc.
• sprig of rosemary
• capsicum to taste
• water 1.5-2 l
• gelatin
• broth from the tongue 0.5 tbsp.
• tomato 1-2 pcs.
• green onion 1 pc.
• bunch of greenery
• mustard and horseradish for serving

How to cook pickled tongue

First prepare the marinade. To prepare it, mix 1.5-2 liters of water, sugar and salt. Put the pot with the marinade on the fire, add all the spicy spices and the onion, boil the marinade for about five minutes. Remove from heat and let cool completely.

In the meantime, thoroughly wash the beef tongue under running cold water (you can pre-soak it in cool water).

Dip the tongue in the cooled marinade, press it in the pan with a heavy plate so that it does not float up. Keep the pan in the refrigerator or on the balcony at least overnight. The maximum time for salting the tongue is seven days. It needs to be turned over from time to time.

Rinse the pickled tongue from the brine, pour fresh water into the pan and put the tongue to cook for 1.5-2 hours until tender.

If the entire tongue is not needed for serving at once, it can be frozen. Frozen, it will keep well without losing flavor.

The readiness of the tongue is determined by piercing. To easily remove the top hard layer, immediately after turning off the heat, remove the tongue from the pan and pour over cold water.

For gelatin glaze, you will need a little broth that remains from cooking. Pour the broth into a small bowl, season with salt and pepper. Pour gelatin according to the instructions with cold water, after swelling, combine it with the broth and warm it up, but do not boil.

Cut the tongue into pieces of medium thickness.

Put them on a plate, decorate with herbs and fresh vegetables.

Dip a brush in the gelatin glaze, brush over all the tongue pieces and vegetables, and refrigerate the plate for a few minutes. Repeat the procedure until a gelatin film forms on the surface of the tongue.

Serve this cut with mustard or horseradish.

This recipe was found by me on the Internet and tested many times. Tongue is a delicacy, not an everyday dish, but on holidays I try to make it a must. Most often on New Year. Very convenient - I did it in the morning, and by midnight festive table appetizer is ready. Usually they use beef tongue, or veal tongue, they are tastier, but I also made pork tongue, they are cheaper.

And this time I have two small pork tongues, I took them frozen, one turned out to be strange. The tongue is boiled in lightly salted water. Each housewife has her own way, tongues are boiled for a long time, you can check for readiness with a toothpick.

To make it easier to clean the tongue, after cooking it must be dipped in cold water for a while. I peel and cut into slices

Finely chop two cloves of garlic and sprinkle over the cloves

While the tongue is "resting", I make the marinade:

In a separate bowl, mix oil, salt and sugar first. You need to mix well so that there are no grains.

Then soy sauce, vinegar, and some water are added. You can pepper or add your favorite seasonings, but I don’t do this, it’s delicious for me.

Then I fill the chopped tongue with marinade

The slices in the filling are put in the refrigerator on the lower shelf to marinate, it is advisable to mix them from time to time so that they are more evenly saturated. The tongue should be marinated for about 5 hours, no less, but in fact it begins to be used even in the process of stirring. It's so delicious that you won't tear yourself away from the plate!