The beef tongue has always been considered a delicacy. It can be served to the table as a separate dish or diversify and enrich the taste of other dishes. Language with salads goes well, and will also give special taste to sandwiches. To prepare the language, you need to learn to boil it. In a slow cooker, this is much easier to do than in a pan on the stove. You just need to put the tongue in the bowl, add salt, spices, water and turn on the desired mode. The rest of the "little assistant" will do it herself. To worry for the fact that the tongue can burn, and the water can boil, now it is not necessary.

Language in a slow cooker

We offer to prepare a multicooker language according to a classic recipe. Boiled beef tongue will turn out to be delicate and fragrant. It can simply be cut into small slices and served to the table.

Ingredients:

• beef tongue - 1 pc.;
• onions - 1 pc.;
• carrots - 1 pc.;
• garlic - 2 lobules;
• salt, pepper, bay leaf and other spices - to taste.

How to cook a tongue in a slow cooker:

1. If the tongue was pre -frozen, then it needs to be thawed and rinked well under a stream of water. If the offal is very contaminated, scrape off with a sharp knife on the surface - especially contaminated areas must be removed.
2. We put a whole tongue in a potted pot, we send pre -peeled onions and carrots there. You do not need to cut vegetables. Pour water. It should cover the tongue completely.
3. We activate the “Extinguishing” program, time - 3 hours. If you came across a large language, then it is worth increasing the cooking time by at least half an hour.
4. After 2 hours, open the multicooker lid, add salt, pepper, chopped garlic and bay leaf. A special taste for our main ingredient will give celery and parsley root.
5. When the slow cooker begins to signal the completion of the cooking process, we extract the tongue and transfer it into a container with cold water. Let him lie there for 3 minutes.
6. When the tongue has cooled a little, but it will be still warm, you need to have time to remove the skin from it. This is done like this: the skin is neatly lifted from the narrow end and slowly removed. When the tongue cools completely, it will not be easy to remove the skin.

The finished tongue is cut and served with mustard.

Language in a slow cooker for sauce

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

Products:

• large beef tongue - 1 pc.;
• salt - to taste;
• bay leaf - 2 pcs.;
• fragrant pepper with peas - 5 pcs.

For 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 a tongue in a slow cooker:

1. Rinse the tongue in water and clean from pollution (“scatter” with a knife).
2. Put the beef tongue in the multicooker bowl, pour water and turn on the “Extinguishing” mode for 2 hours.
3. After 1 hour, open the multicooker lid and add salt, bay leaf and pepper. Continue to cook another 1 hour.
4. When the signal sounds, the tongue must be taken out of the multicooker bowl and put in cold water. After 3 minutes, remove and free from the thin film.
5. Activate the "Frying" mode for 10 minutes, put a piece of butter at the bottom of the pan.
6. How to prepare the sauce: cut finely onions, carrots and send it to the pan. Fry the vegetables until golden, adding flour at the end. Continue to pass for another 2 minutes.
7. Add broth, pepper and salt to the vegetables, mix thoroughly. The latter is added to the wine sauce. The slow cooker needs to be switched to the "extinguishing" mode for 40 minutes. During the preparation of the sauce, the contents can be stirred several times.
8. At the end of cooking, try the sauce to taste - if it seemed to you sour, not salty or sweet enough - this can be fixed.
9. When the multicooker notify you of the end of cooking, remove the sauce and strain it through a sieve.

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

Pouring tongue in a slow cooker

From the tongue you can cook a lot of delicious and unusual dishes. One of them is a flood language. For this, it is better to take a beef tongue for this - it is not so fat and it will turn out to be tasty and beautiful overwhelming.

Ingredients:

• language - 1 kg;
• onions - 1 pc.;
• carrots - 1 pc.;
• parsley root - 2 pcs.;
• fragrant pepper - 4 pcs.;
• cloves - 2 pcs.;
• bay leaf - 3 pcs.;
• egg - 3 pcs.;
• protein - 1 pc.;
• fresh parsley - 3 twigs;
• salt, pepper - to taste;
• water - 2 liters;
• soluble food gelatin - 1 bag (30 g).

How to cook a tongue in a slow cooker:

1. We defrost the tongue, mine and clean well with a knife. We lay in a bowl of the multicooker, pour water. Add the peeled carrots and onion.
2. We activate the “Extinguishing” mode for 2 hours.
3. When the broth boils, you need to try not to miss the moment and remove the “foam”, then add salt, spices and continue to cook the tongue until cooked.
4. When the tongue is cooked, we transfer it to a pan with cold water. Leave for 3 minutes, and then take out and remove the skin from the tongue. Cut with thin slices. So that the tongue does not dry out - pour it with a small amount of broth.
5. We return to the broth. You need to carefully remove the upper fat film with a spoon, and pour the entire broth into the glass. Pay attention to the transparency of the broth. It seems that everything should arrange us if we cooked ordinary soup. For a filling, we need a transparent broth.
6. We break one egg and remove the protein. We do not need yolk. Beat the protein 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. Beat such a “prepared” protein is easy even with an ordinary whisk.
7. While we were engaged in protein, our broth has cooled down a little. Gently mix the whipped protein into the broth.
8. Now there will be the most important thing - lightening the broth. We send the broth to the multicooker bowl and turn on the "Frying" mode for 10 minutes. We observe a very unpleasant picture: when the broth begins to boil, the protein “climbs” up the walls.
9. After boiling, the finished broth needs to be filtered. Now he has acquired a beautiful shade and has become almost transparent.
10. Dissolve gelatin according to the instructions. Usually, 1 tbsp. gelatin. Pour a small amount of cold gelatin broth and wait 5 minutes when it swells. If you bought an inconspicuous gelatin, you will have to wait for about 40 minutes.
11. We send the dissolved gelatin to the hot broth and mix well.
12. We take a suitable container for the flood and pour a little broth to the bottom. We place the container in the refrigerator (in winter you can take it to the balcony) for 10 minutes.
13. When the “bottom” grabs, we lay beautifully a layer of tongue. Pour the broth again and send it to the cold.
14. When the first layer seizes, lay out another one and fill it again with a broth.
15. If you make a pouring for a festive table in plates, you can do with one layer, and several - when the dish is prepared in silicone form.
16. While the broth freezes in the refrigerator - weld the eggs. We pour water water into the multicooker bowl and turn on the "soup" mode for 15 minutes.

It remains to decorate the pouring from the tongue in a slow cooker with beautifully chopped boiled eggs and parsley. Again everything is poured with broth and goes into the refrigerator. The frozen filling from the tongue in a slow cooker is served as a cold appetizer. Help yourself!

Baked tongue in a slow cooker

The language can not only boil, but also bake. It will turn out as tasty and delicate that even children will like it. Prepare a pork tongue baked in a slow cooker.

Cooking products:

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

Preparation of a tongue in a slow cooker:

1. Rinse the tongue well and clean it from pollution. Boil in a slow cooker of pork tongue in the "Extinguishing" mode for 2 hours. Do not forget to salt and add spices. The Georgian spice of “hops-suns” with a pork tongue is perfectly “friendly”.
2. Cool the boiled tongue. Remove the skin.
3. Cut the onions and mushrooms finely. Turn on the “frying” mode for 10 minutes and fry the mushrooms in butter until the entire fluid is completely evaporated.
4. In a separate container, mix sour cream with flour, add salt and spices. Continue to pass the mushrooms with onions in the sauce until it starts to thicken.
5. Cut the tongue into thin slices (cut thickness no more than 1.5 cm).
6. Cover the bottom of the multicooker shape with baking paper and lay the slices of the tongue.
7. On top of the tongue in a slow cooker, put the mushrooms in the sauce, cover with slices of tomato, pour cream and trigger a cheese grated on the middle grater.
8. Activate the "baking" mode for 15 minutes.
9. You yourself will hear when the dish is ready - it is impossible to resist its aroma. The tongue in the slow cooker will turn out to be delicate and unusually tasty. Enjoy your meal!

Language in a slow cooker. Video