Beef lung: properties and subtleties of cooking

If you find the right approach, then even the by-product can be an unusually tasty dish.Beef lung is an inexpensive product, when you use it you can get a taste of pleasure, as well as bring great benefits to the body.

Beef lung belongs to dietary by-products. It contains a small amount of fat and a significant percentage of proteins. BJU of this beef product per hundred grams:

• squirrel - sixteen;
• fats - two;
• water eighty;
• ash - one.

Caloric content of this nutritional product is one hundred and three calories. Beef lung - a set of vitamins of groups C, B, PP, A. A large proportion of the by-product consists of copper, manganese, potassium, phosphorus, magnesium, sodium, calcium, iron and zinc. This simple type of internal organ of cattle has a rich and balanced composition. The lung is not characterized by high calorie, but it is quite nutritious.

The difference between offal and other parts of animal carcass is low fat content. Due to the greater amount of muscle tissue, the beef lung is rich in protein and, accordingly, amino acids. Useful properties of the product for humans:

• increased resilience to stressful situations;
• assistance in blood clotting processes;
• the implementation of anti-inflammatory action;
• acceleration of metabolism;
• normalization of water and salt exchanges;
• increase in hemoglobin content in the blood;
• stimulation of the functioning of the thyroid gland;
• increase immunity;
• protection against viruses and bacteria;
• removal of toxic substances from cells and systems;
• maintaining healthy bone and cartilage systems;
• stimulation of bile production;
• improvement of nails, hair;
• slowing the aging process;
• antiallergic action;
• stimulation to lose extra pounds.

Due to the presence of vitamins of group B, the use of beef lung is able to normalize the work of the heart, vessels, brain, as well as have a positive effect on the liver and reproductive system. Vitamins PP - a guarantee of reducing cholesterol levels. The use of this animal product is capable of a beneficially high content of vitamin C, which is able to strengthen the body as a whole, as well as to carry out the function of preventing viral and colds.

Only individual intolerance and high cholesterol in the body can be a contraindication to the use of the lung. The damage that is possible when eating beef offal may be in such moments:

• increased cholesterol;
• the presence of harmful substances;
• Poor and poor quality product.

Food made from offal can be tasty, healthy and at the same time economical. But if the light is wrong to choose or cook, then the dish can be simply spoiled. That is why it is worth taking a responsible attitude to the choice of beef offal, considering at the same time how it looks.

When deciding how to prepare food from this by-product, you need to carefully evaluate its characteristics and qualities. When a beef leaver has a uniform consistency, as well as a delicate pink color, it is considered good and fresh. From this product should not come unpleasant smell. The beef lung can be distinguished from the pork one by the cooking time, while the latter is cooked faster.

Light - this is the product that, after boiling is considered ready to eat. To make a delicacy tasty, it must first be prepared and soaked:

• the by-product needs thorough rinsing under running water;
• using a knife, it is necessary to cut the lung, while separating the trachea and removing the film;
• after that, the purified product must be put in a vessel, filled with low-temperature liquid and left for a short time;
• after darkening of water, it is worth replacing with fresh;
• when the water becomes colorless, the by-product is again washed and put in a pan for further boiling;
• the amount of liquid in the pot should cover the lung, but not exceed two-thirds of the size of the pot;
• using the lid, it is worth pressing the contents in the pot so that the product does not rise during cooking;
• fire for boiling must be set to the minimum force;
• after boiling the dish, you must remove the foam, add onions and salt;
• then the fire increases slightly, and the light is boiled for about 90 minutes.

Boiled liver of cattle is a good option for filling pies, pies. This product can be the basis of goulash, sauce or stew. Liver is well exposed to other types of heat treatment, after which it becomes more tender and tasty.

For five hundred grams of by-product you will need one and a half cups of broth from meat or vegetables. You also need to take four cloves of garlic, half red pepper, one carrot, an onion, two spoons of tomato paste, salt and pepper to taste, vegetable oil, a bit of greenery.

Vegetables must be peeled, cut into identical cubes, and chopped garlic. The oil is heated in a pan, the by-product is laid out, cut into pieces with vegetables, and fried. Pasta from tomatoes is laid out in a dish, then broth is poured. Products extinguished covered with a lid using low heat. The cooking period lasts about twenty minutes, after which spices and greens are added.

To prepare two hundred grams of lung will require a fourth of a cup of chickpeas, vegetables in dried form, seasoning, salt and pepper. Chickpeas need to boil until the finished state. Then he, together with the boiled internal organ is crushed with a blender. Next, vegetables and spices are laid out in the mixture, as well as salt and pepper, and again they are brought together in a blender. The resulting mass is laid out on the film for food purposes and is twisted in the form of a tight sausage. Pate is sent to a double boiler for twenty minutes, after which the dish must be unrolled, cooled, cut and served to the table.

To prepare this unusual and delicate dish you will need to prepare the following products:

• one kilogram of offal;
• two large onions;
• one big carrot;
• spices in the form of peppercorns, bay leaves;
• salt;
• vegetable oil;
• one glass of sour cream.

Phased cooking.

1. Beef lung is considered a delicate product, but it can accumulate a lot of harmful elements. Initially, the by-product is washed, and then soaked for several hours.
2. When the soaking process is finished, the lung should be boiled and cleaned after cooling.
3. Leaver must be put under a press to release blood and excess juice.
4. Meat product must be cut into strips.
5. Vegetables should be peeled. Then cut the onion in the form of half-rings, and carrots should be grated with a large grater.
6. Semi-prepared by-product is fried in vegetable oil before roasting.
7. Onions are added, and in five minutes a carrot.
8. The dish must be constantly stirred to avoid burning. Next, add salt to taste.
9. The fried dish is dressed with sour cream and seasoned with spices after boiling. The container is covered with a lid, and the fire is reduced to weak. After five minutes of languishing, the most delicious easy-to-use sour cream.

The following ingredients are involved in this unusual dish:

• half a kilogram of offal;
• one carrot and large onion;
• Maggi cube with mushroom flavor;
• three tablespoons of mayonnaise;
• the same vegetable oil.

Boiled liver product is cut into thin strips. The onion must be cut into half rings, and then fry in hot oil for several minutes. Carrot cleaned and rubbed with a large grater. Vegetable must be poured into the pan, where the onions are fried, all together cooked to a soft state. The fire during the procedure should be weak. In the dish it is worth adding a bouillon cube that is dented beforehand. Lung must be combined with fried vegetables. The dish is filled with mayonnaise and served at the table.

Beef lung is a nutritious product, so it is indispensable for diet and unloading. Dishes prepared using this by-product are tasty, wholesome and easy to prepare. The only difficulty that may arise during its preparation is its duration. But if you put in a little patience and effort, then you can please yourself and your family with an unusual and vitamin-rich meal.

Another recipe for beef lung in wine, see the video below.