Preserved language

Among meat offal, there are also their own culinary stars, such as beef tongue. This product is significantly superior in nutritional value and taste characteristics to lamb or pork tongue. In its biological structure, the tongue is a continuous muscle, which is covered with a rough to the touch shell.

Before entering any varieties of languages ​ ​ on the counters of food stores, the product is carefully cleaned of lymph nodes, as well as fat and some connective tissue. In the section, the tongue should have a uniform light pink color. In cooking, the language is used to prepare a fairly extensive amount of culinary products.

As a rule, the language on sale can be found fresh, frozen, smoked, salted and canned. Due to its distinctive taste and consumer characteristics, the canned language is called the true gourmet treat. Canned beef tongue is classified as a generally recognized delicacy.

It is noteworthy that in addition to the distinctive taste qualities, the canned language boasts its vitamin-mineral composition and nutritional content. Often, doctors and nutritionists recommend eating beef or lamb tongue for pregnant women, people with anemia, stomach ulcers, and diseases of the cardiovascular system.

The chemical composition of the tongue is enriched with vitamins of group B, as well as PP. In addition, the product contains phosphorus, molybdenum, zinc and iron in its chemical composition. Canned language can be purchased ready-made in many domestic grocery stores. However, we offer you a recipe for cooking canned tongue at home.

After all, a self-cooked canned tongue can become a tasty and useful treat for all family members. Typically, beef tongue is chosen for canning at home, but pork or calf subproduct can also be used.

The canned tongue will require the following ingredients: beef tongue, you can also use calf, carrots, parsley root, garlic and onions, as well as bay leaves and black peppercorns.

The tongue is cleaned, washed and then boiled in enameled utensils for about two hours. After time, spices are added to the water and the tongue continues to cook for another two hours until the product is completely ready. The almost finished tongue is then cleared of skin and placed back in boiling water for another 10 minutes.

After this procedure, the tongue is cut into pieces, put into jars, poured with broth in which the product was cooked, covered with lids and boiled in a water bath for about half an hour. Then the jars with preserved tongue are covered with lids and sterilized in boiling water. Canned tongue is served to the table as a snack accompanied by horseradish or sour cream. In addition, canned tongue can become an ingredient for delicious and nutritious salads.