Neat's tongue

Beef – meat of cattle which bulls and cows of various age treat. There are data that the first ancestors of modern cattle were cultivated in Transbaikalia about eight thousand years ago.

Beef is classified on the second, first and highest grades. Treats the premium back and chest its parts, and also fillet, kostrets, an okovalok and a rump. Carry humeral and scapular parts of ink to the first grade, and carry shanks to the second grade, front and back, and a neck. Meat of meat breeds of the cattle is considered the most valuable. Meat of immature young animals is especially appreciated.

Beef liver, heart, brains, kidneys and beef tongue are carried to a pulpy offal of the first category. Beef tongue is called by right a delicacy. It consists of the muscular tissue covered with an external cover. Language can weigh from two hundred grams to two kilograms. Before revenues to counters this delicacy is carefully processed. From it lymph nodes, fat and connecting fabrics are removed.

Structure and caloric content of beef tongue

Hundred grams of language contain 68,8 g of water, 150 mg of cholesterol, 4,8 g of saturated fatty acids and about one gram of ashes. In language there are a lot of proteins (about 16%) In this product many vitamins. Hundred grams of language contain 7,7 mg of RR vitamin, 0,4 mg of vitamin E, 4,7 mg of B12 vitamin, 6 mkg of B9 vitamin, 0,2 mkg of B6 vitamin, 2 mkg of B5 vitamin, 0,3 mkg of B3 vitamin and 0,12 mkg of B1 vitamin. Also language contains 9 mkg of tin, 16 mkg of molybdenum, 19 mkg of chrome, 0,053 mg of manganese, 94 mg of copper, 251 mg of iron, 224 mg of phosphorus, 255 mg of potassium, 100 mg of sodium, 19 mg of magnesium and 8 mg of calcium.

Caloric content of beef tongue makes 173 kcal on hundred grams of a product.

Advantage of beef tongue

This delicious offal promotes synthesis of hormones and amino acids, and also activates production of insulin, contributing to normalization of concentration of sugar in blood. For this reason the advantage of beef tongue at a diabetes mellitus is obvious. The important advantage of beef tongue consists in beneficial influence on a nervous system of the person.

Caloric content of beef tongue is rather low. In language there is no connecting fabric therefore it can be carried to digestible products. Doctors recommends to eat as often as possible boiled beef tongue at anemia, a peptic ulcer, at pregnancy, gastritises. It is considered that the regular use of a delicacy helps to cope with migraines and sleeplessness.

Hundred grams of this offal contain 150% of standard daily rate in B12 vitamin, regulating carbohydrate and a lipometabolism in an organism. The small piece of language on one third satisfies the day need of an organism for RR vitamin, and for zinc – for 40%.

Harm of beef tongue

The amount of fats in beef tongue are three times more, than in a liver. Harm can put beef tongue to kidneys and a liver only in case of the excessive use.

To reduce harm of beef tongue, it is necessary to remove from it a skin before boiling.

Besides, harm of beef tongue can be shown if entered into meat of an animal hormones, pesticides, antibiotics (most often through a forage).

Ways of preparation of beef tongue

Many culinary specialists of the world appreciate this offal its gentle, refined taste and high nutritious qualities. National dishes from language are present at the Polish, Georgian, Russian, Chinese, Tunisian cuisines. In a gastronomy there are several options of preparation of this delicacy, however boiled beef tongue enjoys the greatest popularity.

Boiled beef tongue extraordinary gentle and very soft. It is necessary to cook it not less than three-four hours. When boiling it can inflate and increase a little in a size. For giving of additional taste and aroma to a ready-made product at the end of boiling it is recommended to add to it various spices and spices, in particular, black pepper and bay leaf.

Excellent taste has language and in a stewed look. It is possible to extinguish it in sour cream, cream and even in wine. The delicacy can also be stuffed, fried in batter or a breading or to bake. This product is widely used by production of smoked products, sausages, canned food and ham.

It is very useful to make aspic from language. For this purpose it is necessary to prepare previously language, to wash out it, to fill in with water and to add bay leaf, pepper, a bulb and carrots. It is necessary to cook it two-three hours on small fire. Ready boiled beef tongue it is necessary to cool, remove a thin skin and to slice thin. To filter, fill in the cooled-down broth with gelatin and to leave for an hour for swelling. Then to heat broth for gelatin dissolution. To spread out pieces of language to a dish, to add carrots and parsley. Then to fill in everything with broth and to leave in the refrigerator before full hardening.