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Beef tongue - at Crockpot

Beef tongue - at Crockpot

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of Oana in theBeef,18 Jun 2015 | 4421 views

    • beef tongue - a whole piece, about 1 kg
    • seedless black olives - 100 g
    • red onion- 1 pc
    • garlic- 3-4 puppies
    • tomato juice - 150 ml
    • red wine- 200 ml
    • bay leaves- 2 pcs
    • salt and pepper to taste
    • lemon slices for serving

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Beef with olives - at Crockpot:

  • put on the fire a large pot with 2 l of water, salt and 2 tablespoons of vinegar

  • when the water starts to boil add the washed beef tongue and cover the pot with a lid

  • let it boil for 3-4 minutes, turn off the heat and leave the pot covered for 10 minutes

  • remove the meat on a mincer and clean the white part and the fat well

  • cut the tongue into 2 cm pieces and place it in the slow cooker bowl

  • add on top of the chopped onion scales and the garlic cut into thin strips

  • season with salt and pepper to taste and add bay leaves, olives, tomato juice and wine

  • set the slow cooker to high for 6 hours

  • serve with lemon slices on top

Necessary pork tongue with olives and leeks:

  • 500 gr pork or veal tongue
  • 200 gr olives
  • 1 small leek thread
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • a cup of broth or 3-4 tomatoes
  • 1 tablespoon paste
  • green parsley
  • pepper, 1 bay leaf, salt
  • oil

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Beef (tongue) with wine and olive sauce

The most fragrant, the finest and most intense food I've made this year came out of the pressure cooker. I used beef tongue but you can use what kind of meat you prefer (it would be good to have beef, though).

I put the meat in the pressure cooker. Along with it, a handful of mint, a handful of coriander and a handful of oregano, all fresh. I put another tablespoon of green peppercorns, a teaspoon of salt, 100 grams of kalamata olives, a few dried and oiled tomatoes, a red onion, three cloves of garlic and a liter and a half of water (to be covered meat). After an hour I took out the meat and cleaned it (the tongue must be cleaned of the skin), cut it into slices a little thicker than 5 millimeters and left it for a few minutes in a bowl.

I finely chopped two red onions and put them in a saucepan in which I had melted 100 grams of butter. After the onion softened, I put my tongue on it, poured half of the juice from the pot, from which I took out the herbs. I poured another glass (250 ml) of red wine into the pan. I left the pot on low heat for almost an hour.

I prepared couscous for the garnish. Instead of water I used some of the aromatic juice in which he boiled the meat.

I seasoned with freshly ground pepper and sprinkled mint and coriander leaves over the food on a plate.

Both for today. Stay healthy.

Veal stew at Slow Cooker

One evening, even at night, I caught at the end of a culinary show, on Paprika, a recipe of the famous Mary Berry, of veal stew. Thank you very much, Paprika, for wonderful shows, full of sensational ideas!
I didn't follow her head to tail, but as soon as I caught her, I also planted a stew that turned out great! I can even say that it was the best veal stew I enjoyed!
It has some tips that I will keep and put into practice whenever I make this stew. Let me tell you how it turned out at Slow Cooker? :)))

Nr. of portions: 4
Preparation time: 7 hours

  • 700 gr veal (slightly breaded)
  • 2-3 carrots
  • 3 small onions
  • 1 large red onion
  • garlic
  • flour
  • 1 teaspoon hot pepper jam
  • canned dried tomatoes
  • pepper
  • salt
  • freshly ground cumin
  • pepper
  • green parsley
  • was dafin
  • 1 teaspoon tomato paste
  • 200 ml of red wine
  • 400 gr small mushrooms

[preparation title = & # 8221Preparation & # 8221]

Choose tender meat, slightly breaded. The tender beef has a pink color, avoid dark meat.

We cut the meat into suitable cubes. Place the meat in a bag, put a few tablespoons of flour, tie the bag and shake it so that all the meat is powdered in the flour.
We take it out, brown it in a pan with a little olive oil and 1 clove of crushed garlic. The meat thus browned will be juicy and will have more taste.

We prepare the cooking pot.
We clean and wash the vegetables. We cut the red onion and the carrot into rounds. We leave the small onions whole.

Place the meat in the bowl, add the vegetables, a few dried tomatoes, a teaspoon of tomato paste, salt, 2-3 bay leaves, pepper, cumin more. Add the wine and sprinkle the hot pepper slices. Cover, select the Low function, lasting 6 hours.

Let the appliance do its job, and an hour before it is ready, add a teaspoon of hot pepper jam and mushrooms left whole. We let the appliance finish its work, selecting an extra half hour for the cooking time, that's because I lifted the lid to add the last ingredients.
After completing the cooking program, the appliance automatically switches to the keep warm function.
I enjoyed the stew with so much appetite, I wholeheartedly recommend it, only the goulash eaten at a famous inn in Hungary still equals this stew, so good that it came out!

Tongue ingredients with olives and tomato sauce

  • 400-500 grams of beef tongue, boiled and sliced
  • 40 ml. olive oil
  • 1 medium-sized onion (80 grams)
  • 3 large cloves of garlic
  • celery root about 1 small egg (about 40 grams)
  • 1 carrot (120 grams)
  • 500-600 ml. soup in which he boiled his tongue
  • 150 grams of black olives (weighed with seeds)
  • 50 grams of tomato paste & # 8211 I used the double concentrated Mutti
  • 80 ml. dry red wine
  • 2 bay leaves
  • salt, freshly ground black pepper
  • 1 bunch of chopped green parsley

Tongue with olives and tomato sauce, how to prepare

1. Once we are done with the preliminary ones, described step by step here, the tongue dish with olives and tomato sauce will be ready very quickly. And for that to happen, it's good to prepare all the ingredients at hand, as I did.

2. Peel the carrot, onion and celery. Remove the pepper stalk (if used, it is optional). Wash all vegetables well. Grate celery and carrots on a large grater. Finely chop the onion and pepper. Crush the garlic. Heat the oil in a large, deep frying pan (I used one with a diameter of 28 cm). Add the vegetables and garlic, sprinkle with 1 pinch of salt and cook over medium heat until soft.

3. When the vegetables are soft, add the tomato paste. I used the double concentrate from Mutti which has an excellent taste and gives a beautiful color to the dishes. Mix well.

4. Add ½ to the amount of soup from boiling the tongue and bring to a boil. Immediately, add the red wine.

5. Put the slices of tongue in the pan and add the soup so that they are well covered. Now add the bay leaves and cover everything with the lid. We did not add more salt in this phase, because before the end we are going to add the olives that are already salted. Boil the food for about 10 minutes on low heat. If necessary, top with soup or hot water.

6. After the first 10 minutes, add the olives, to which the seeds are removed beforehand. Boil everything under the lid, over low heat, for another 20 minutes and the food is ready. Turn off the heat, taste and season with pepper and, if necessary, a little salt, as long as the taste is balanced.

Serve tongue with olives and tomato sauce

This delicious & # 8211 because that's how it is & # 8211 tongue food with olives and tomato sauce is served hot, sprinkled with chopped green parsley. The right garnishes are the ones that go well with sauce dishes. I chose some simple potatoes, boiled and sprinkled with melted butter (the so-called natural potatoes). As well, the tongue with olives and tomato sauce can be served with rice, boiled pasta and, if I think about it, it would be delicious with a golden polenta!

Beef tongue with olives and sweet potato puree

I made this wonderful and very tasty food as my grandfather did. I am lucky that I received from him his notebook with many recipes that you never fail with. I remember going to the market and buying beef first, then going to each stall to look for vegetables. I also remember the aroma in the kitchen and the moment when my mother came from work and told my grandfather that it smelled of food from the block door "and you made your neighbors crave something good to eat!"))

Today not many people cook with beef, pork or sheep. And because of this, these wonderful recipes are lost. These organs do not cost much and implicitly we can cook on a small budget for more people.

The recipe is not very complex, you don't need a lot of ingredients, and the result is just right.
Keep the beef tongue for about 4 hours in salted water in the refrigerator to get all the blood out of the meat. Then bring to a boil and bring to a boil. Meanwhile, put another pot of water on the fire. When the water where the tongue has boiled is thrown away, wash the tongue a little and then boil it in the other water on the fire.

Let it boil for about 70 minutes until the fork enters the meat lightly. When it is ready and still hot, clean it of that whitish skin, then cut it into slices of the right size. Cut the two onions into small pieces and put the two cloves of garlic in a pan with a little oil.
Mix a little, add a little salt and add the wine. Also now add the slices of tongue. Allow to decrease to evaporate all the alcohol, then add the diced tomatoes. Let the sauce thicken a little, add the olives, salt and pepper to taste.

At the end, after stopping the fire, add a few parsley leaves. For the sweet mashed potatoes, boil them in water with a little salt for about 15 minutes. Clean while hot and pass with a fork.

In order to have a higher creaminess, the puree is passed through a sieve, then it is matched with salt and sour cream is added.

Serve while the food is hot, but also the sweet potato puree.

Tongue with olives and mushrooms

We wash the tongue very well and boil it in water for a few boils, then we throw the water and we boil it again in clean water, with salt and cubes of celery. During cooking we take care to collect the foam!
When it is ready, take out the pieces of celery (which we do not use), the tongue and keep the soup clear.
We clean the tongue, as much as we can, of skins and hairs, then we cut it into 2-3 cm thick pieces.
In the pan in which we prepare the food, heat the oil and lightly heat the onion and the mushrooms cut in half.
Add the bay leaves, spices, olives, tomato juice and mix.
We also put the pieces of tongue, we cover them with the soup in which they boiled the pork tongue and the celery.
Let it boil for a few minutes, over low heat and then close. Presaram parsley.
If we want more sauce, complete with soup. The sauce can be thickened with 1 tablespoon of starch.
Optionally we can add 2-3 cloves of garlic.

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)

Beef tongue with olives

The recipe is quite well known, looking at the pictures I think that those who have not tried it may be terrified :)), I hope it is not so & # 8230 the tongue is very clean and does not smell bad plus it is only muscles. Let me write the recipe quickly :).
1 beef tongue (approx. 1kg)
1 suitable onion
400 ml broth or mashed tomatoes
2-3 bay leaves
150 ml of red wine
150 g olives
a little bit of oil

Wash the tongue in several waters and boil it in cold water. When it boils, froth and let it boil with the lid on low heat.

The cooking time is by luck, that is, depending on how old the beef is :). Anyway, after 1 hour and a half you try it with a fork, if it comes in easily it means that it has boiled, if you don't let it boil and you find work in the house & # 8230 When it is cooked we take it out on a plate, let it cool a little and then remove the skin from it (see photo). It comes off quite easily.

Finely chop the onion and fry it in a little oil. Meanwhile, cut the tongue into slices (I like to cut it into smaller slices), then add it to the onion. Put the broth, bay leaves and add the wine. Let it boil for 10 minutes on low heat and then add the olives. Leave for another 10 minutes. We match the salt.

It is served cold, but I always ate it hot with mashed potatoes or polenta.

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