Boiled beef tongue is an incredibly healthy dish, which is a source of a huge amount of substances and microelements important for the body.
In addition, the very low fat content makes this dish dietary. It is also worth noting the bright taste qualities.
But the consistency of boiled tongue does not always satisfy gourmets: the dish often turns out too tough. The reason is gross errors made during preparation.
What recommendations should be followed so that the boiled tongue comes out soft and can be chewed without problems?
Rules for cooking soft beef tongue
The dish will have the perfect consistency if you remember the following:
- The raw product should be placed in already bubbling liquid. Do not start cooking the tongue in cold water.
- The dish should be cooked over low heat.
- The duration of heat treatment of food is from two to three hours.
- Once the tongue is ready, it needs to be placed in a container with cold water. The dish should sit there for a few minutes. This simple procedure will make it easier to remove the skin.
