Cooking time – 3 hours. Number of servings – 6.

Ingredients:

• beef tongue – 1 pc.;
• large onion – 1 pc.;
• large carrot root - 1 pc.;
• bay leaf – 2 pcs.;
• black peppercorns – 3-4 pcs.;
• allspice peas – 3-4 pcs.;
• salt – 1 tbsp.

How to cook soft and juicy beef tongue

Before cooking, soak the tongue for 30-40 minutes in cool water. Then rinse it thoroughly under cold running water, while carefully scraping it with a knife to remove dark spots, if any. There is no need to remove the top layer; we will remove it after we boil the tongue. We cut off only the excess fat and remove the hyoid bone.

To make the tongue even more flavorful, we will cook it with vegetables. Peel the onion and carrots, leave the onion whole, and cut the carrots into several pieces. A celery root would also be a good idea.

Place the prepared tongue and vegetables on the bottom of the multicooker bowl. In no case should we divide the language into parts. To make it juicy and tasty, the tongue must be boiled as a whole.

Pour cold water into the multicooker bowl. It should completely cover the contents. Set the multicooker to “stew” mode, cooking time – 2.5 hours.

After two hours, add salt, peppercorns and bay leaf to the broth. Cook the tongue for about 30 more minutes. When the program is over, check the meat for softness - the fork should fit freely into the body of the tongue.

Remove the tongue from the bowl and immediately immerse it in cold water for a couple of minutes. Then remove the top layer from the tongue. Due to sudden changes in temperature, the rough skin will come off easily.

The cleaned tongue is ready for use. A thinner piece can be used for slicing, and a larger portion can be used to make a salad. When storing the finished tongue, it is best to wrap it in cling film or cover it with a bag, otherwise it may dry out. When serving tongue as an appetizer, do not forget about the sauce; the delicacy goes perfectly with mustard and horseradish. Bon appetit!

Pork tongue is no less healthy than meat, moreover, it has low energy value and is affordable. At the same time, the dish is tasty, tender, juicy, equally attractive both hot and cold. However, not all housewives prepare it at home regularly. The reason most often is that the process of cooking a tongue is quite lengthy, and not every modern woman can afford to stand at the stove for several hours, constantly monitoring the water level in the pan. Those who have a multicooker will not have such problems: the pork tongue in a multicooker cooks faster, without causing any trouble to the housewife: she can do any other thing, and the smart unit will do all the work on its own.

Cooking features

The technology for cooking pork tongue in a slow cooker has several subtleties.

• The tongue of a young pig, weighing about 250 g, cooks faster than the tongue of an old animal weighing about 400–500 g. If the first one is boiled in a pan for about an hour and a half, then the second one takes at least 2.5 hours. In a slow cooker the process goes a little faster. It is enough to cook a small tongue for an hour, a large one – 2 hours.
• The tongue is covered with rough skin, which will have to be removed at one stage of cooking. This is usually done when the tongue is already ready. After all, if you put it in cold water after cooking, the skin will come off easily.
• The skin will be removed from the boiled tongue better if you add a few laurel leaves to the water during cooking.
• The rough pork tongue contains a lot of bacteria, so you need to wash it very carefully. It doesn’t even hurt to scrape it with a knife or use a brush. In order to wash the tongue better, soak it in cold water for an hour.
• If you add lemon juice to the water when soaking your tongue, it will be even more tender and pleasant to the taste after cooking.
• If the broth in which the tongue was cooked is intended to be used for preparing other dishes, such as aspic, the tongue should be cooked in two stages: first boil for 15 minutes, then rinse, fill the multicooker bowl with fresh water and then cook until tender. If you are going to pour out the broth later, you don’t have to split the process of preparing the tongue into two stages.
• When cooking tongue in a slow cooker, be sure to add onions, carrots, roots, and spices. They will give the dish a pleasant aroma.
• If you want to get a broth with a pleasant golden hue, put the onion whole, without peeling it completely, but removing only the very top layer of husk.
• In order for the tongue to retain its juiciness, it is recommended to salt it at the last stage of cooking.

Pork tongue is prepared in a slow cooker most often in stewing mode. The cooking time depends on the recipe and the size of the offal itself.

Boiled pork tongue in a slow cooker

• pork tongue – 0.4 kg;
• carrots – 100 g;
• onions – 100 g;
• bay leaf – 3 pcs.;
• salt, spices - to taste;
• water – 1.5 l.

Cooking method:

• Wash your tongue and put it in cold water. After an hour, remove from the water and wash thoroughly again, being sure to scrape with a knife or rub with a brush.
• Peel the onions and carrots. Cut the carrots into 3-4 parts, the onion can be left whole or cut in half.
• Place the tongue in the multicooker bowl and place large pieces of onions and carrots nearby. Add bay leaves and other spices to your taste. For example, sweet peas work well.
• Fill your tongue with water.
• Lower the lid. Turn on the unit by selecting the “Extinguishing” program for an hour and a half.
• Open the multicooker, add salt to the broth, and put the lid back on. Run the same program again, but for half an hour.
• Fill any container with cold water. Transfer the offal from the multicooker into it.
• After 10 minutes, rinse your tongue in running water, dry it with a napkin and remove the skin.

Video recipe for the occasion:

Before cutting the tongue, it is better to cool it completely. Then the pieces will turn out smooth and beautiful.

Pork tongue solyanka in a slow cooker

• pork tongues – 0.5–0.6 kg;
• pork heart – 0.4 kg;
• onions – 100 g;
• carrots – 100 g;
• tomatoes – 0.2 kg;
• pitted olives – 10 pcs.;
• cabbage – 0.4 kg;
• sausage (optional) – 0.2–0.3 kg;
• lemon – 1 pc.;
• vegetable oil – 20 ml;
• salt, pepper - to taste;
• greens (optional) – 50 g;
• water – 2 l.

Cooking method:

• Wash the pork tongues and hearts thoroughly, place them in a multicooker bowl and cover with water. Run the “Extinguishing” program for half an hour.
• Remove offal and rinse. Empty the water from the multicooker, wash the bowl and wipe dry. Return the offal to the multicooker bowl and fill it with water again. Add salt and spices to taste. Run the “Extinguishing” program for an hour and a half.
• Remove the offal and place it in cold water. Strain the broth. Wash and dry the multicooker bowl. Clean your tongues.
• Cut the offal and sausage into strips.
• Cut the onion into small cubes, grate the carrots on a coarse grater.
• Shred the cabbage.
• Add oil to the multicooker bowl, place onions, carrots, sausage, tongue and heart into it. Fry everything together for 10 minutes using the “Roast” or “Baking” program.
• Pour boiling water over the tomatoes and remove the skins. Cut the pulp into small cubes.
• Place cabbage and tomatoes in the slow cooker without removing the remaining products. Fill everything with broth.
• Lower the lid of the unit, start it using the “Extinguishing” program for an hour.
• 10 minutes before the end of the program, add the olives cut into rings.

Lemon slices and fresh herbs are added to everyone's plate before serving. It would be useful to put a spoonful of sour cream on the plates.

Pork tongue baked in sour cream

• boiled pork tongue – 0.35 kg;
• sour cream – 0.4 l;
• tomato sauce – 150 ml;
• butter – 80 g;
• chicken egg – 3 pcs.;
• onions – 0.3 kg;
• apple cider vinegar (6 percent) – 40 ml;
• wheat flour – 20 g;
• fresh parsley – 20 g;
• fresh cilantro – 20 g;
• salt, ground black pepper - to taste.

Cooking method:

• Prepare the tongue according to the recipe above. Peel it - in this recipe, the optimal weight of the tongue is indicated in an already peeled form.
• Cut the tongue into thin slices.
• Cut the onion into small pieces.
• Place butter in the multicooker bowl. Melt it in baking mode, in the same mode fry the onion in oil until golden brown, add flour. Stir.
• Place the tongue in the multicooker bowl. Add vinegar and tomato sauce. Continue cooking in the Baking program for another 10 minutes.
• Mix sour cream with chopped herbs, salt and pepper, pour it over your tongue. Beat the eggs and place them on the top layer.
• Continue cooking with the lid closed on the Bake setting for another 15 minutes. Thus, the total cooking time for a dish from already boiled tongue in the “Baking” program will be 30–35 minutes.

The dish prepared according to this recipe is best served hot with a side dish of potatoes or other vegetables. If you serve it at the holiday table, your guests will almost certainly be pleased.

Even an inexperienced housewife can cook pork tongue in a slow cooker. The main thing is to know a few subtleties of technology and arm yourself with a couple of proven recipes.

Find bright, memorable tongue recipes in a slow cooker on the delicious culinary resource website. Try cooking pork or beef tongue. Serve it sliced ​​with interesting sauces or as aspic. Steal a variety of salads or sandwiches with the taste of your tongue.

To prepare tongue in a slow cooker, the ideal choice would be fresh, chilled offal purchased from a safe place (supermarket, official market, etc.) It is recommended to soak it in cold water before cooking. Even considering that both pork and beef tongues take quite a long time to cook, it is still worth preparing this festive, unforgettable dish. And having such an assistant as a multicooker doesn’t require much effort. The “Miracle Oven” will do everything itself. All that remains is to load all the necessary components into the bowl and set the program.

The five most commonly used ingredients in slow cooker tongue recipes are:

Interesting recipe:
1. Wash your tongue thoroughly with a brush. If it is heavily soiled, you can additionally scrape it with a knife.
2. Place the offal in the multicooker bowl.
3. Peel the onions and carrots. Coarsely chop if desired.
4. Send vegetables to the tongue.
5. Add a laurel leaf, allspice peas and bitter pepper.
6. Fill with water up to the “2 liters” mark.
7. Add salt to taste.
8. Close the lid and set the timer in the stewing program for 2 hours (for beef tongue, depending on the size, increase the time from 3 to 4 hours).
9. After cooking, remove the tongue from the multicooker.
10. Place in a fairly deep container and fill with ice water. Leave for a few minutes.
11. Remove the top hard skin.
12. Serve as slices, aspic or in any other form.

Five of the fastest tongue recipes in a slow cooker:

Helpful Tips:
. The rich, aromatic broth in which the tongue was cooked can be used as a base for sauces, gravies, soups, etc.
. To reduce the cooking time of the tongue, fill it with hot water.

A very tasty delicacy dish - boiled tongue - can be prepared in a slow cooker. This will ensure the preservation of taste and nutrients and make the meat even softer. - one of the most popular snacks. In addition, it is often used to prepare tasty and interesting salads. in a slow cooker it’s not difficult at all. This will require carrots, onions, spices (bay leaf, peppercorns), salt and some time that you will spend creating our dish. No effort is required to cook tongue in a slow cooker - it cooks while you go about your business. A minimum of attention is required from you.

We will cook it in a slow cooker, since that is what is most often used. As for pork, its preparation is no different from the recipe given, the only difference is the time - it will be less (in accordance with the size of the product).

Before preparing the dish, the tongue must be thoroughly rinsed under running water, scraping off dirt and mucus from it with a knife. The best solution would be to soak it in cold water for 30 minutes, and only after that, after rinsing it under running water, start cooking.

Next, put the prepared product in the bowl of the device and fill it with water. Set its quantity yourself - the tongue in the multicooker should be completely covered with it. We also place peeled but whole carrots and onions there, which are necessary to give our delicacy the appropriate taste and aroma. Close the lid of the multicooker and set the "Stew" mode, cooking time - from 2 to 3.5 hours, again depending on the size of the tongue. After 2 hours, you need to check the readiness of the dish by its softness, piercing it with a knife. If you cook tongue in a Panasonic multicooker, you can use the very convenient universal “Express” mode, which requires less time for cooking.

It is better not to add salt and seasonings right away. The most tender and tasty tongue will be obtained if you add spices (pepper, bay leaf) about an hour after the start of cooking. It’s better to add salt 15 minutes before the end.

You can add a more interesting taste and aroma to your tongue using some other spices other than the standard pepper and bay leaf. For example, you can add garlic, as well as, say, celery. At the same time, I repeat, the taste of the original dish will become different from the usual, classic one. All additives are for everyone.

After the signal sounds indicating the end of cooking, the tongue in the multicooker will be ready. Remove it from the broth and place it in cold water for about two minutes. After this, the skin from which the tongue needs to be cleaned will come off easier. Cut the thin end and peel it completely while the dish is still warm.

Now your food is finally ready. It can be consumed both hot and cold. To use the tongue as a ready-made snack or a hot dish, cut it into thin slices like sausage slicing. Serve with horseradish, garlic or mustard.

From time immemorial, beef tongue has been considered one of the greatest delicacies. It is consumed both on its own and as a component of many delicious, gourmet dishes. And almost all of these recipes require the tongue to be boiled first. Let's find out how to cook beef tongue in a slow cooker.

And cooking tongue in a slow cooker is much easier than in a regular saucepan. You just need to switch the mode once and remove the foam. Our miracle saucepan will do the rest itself, and we don’t have to worry about the water boiling away and our tongue burning.

Boiled beef tongue, cut into portions, is an excellent snack in itself. And how many delicious things can be prepared from it! But, before we start conjuring the rest of the delicacies, let’s cook.

What is needed to cook beef tongue in a slow cooker:

• beef tongue - 1 pc.
• 1 onion
• 1 carrot
• 2 cloves of garlic
• salt, black peppercorns
• Bay leaf

How to cook beef tongue in a slow cooker:

We wash the beef tongue and put it in a slow cooker.

Pour water so that the tongue is hidden.

Add peeled whole carrots with onions, black peppercorns and salt.

Turn on the “steam” mode for 10 minutes. After the signal, open the multicooker, remove the foam, if any, and turn on the “quenching” mode for 3.5 hours.

After the signal boiled beef tongue in a slow cooker ready! While the tongue is hot, immerse it in cold water and remove the white film.

Cut off a piece and check if the tongue is ready.

Cool, cool and slice thinly.

Serve with mustard as an appetizer. This dish is perfect for a holiday table.