Beef offal: what is it and what dishes can you cook?

In beef, not only meat is eaten, but also offal.Some of them have a reduced nutritional value for the body, but one can cook amazing dishes for the table and even soup if you use one of the recipes.

Under the notion of by-product lurks not only the organs - it is the cow's udder, its tail, head and other parts of the body.

All of them are divided into two groups: on the use in cooking and nutritional value. The first includes internal organs, brain, tongue, trim, udder. The second less valuable group for chefs are abomasums, heads, tracheas, joints, beef books, chereva and other components. Have no value genitals and horns.

If classified by structure, the by-products are:

• meat-bone;
• meaty;
• mucous membranes;
• woolly.

The stomach and lower legs are used to create brawn because they contain a large amount of collagen. To use the product, it is necessary to comply with the technology and hygiene of primary processing. They should be used within seven hours, and mucous by-products - within three. Hair is removed from wool before being used in production.

Before cooking, the tongue is washed and the hyoid bone and cones are removed. The liver, including the heart, liver and lungs, removes fatty layers, foreign tissues, blood vessels. With the kidneys necessarily remove the fat capsule, lymph nodes and remove the ureter.

If you use the meat of the esophagus, then you will need to remove the pollution, that is, you need to rinse under running water, cut bruises. When using meat trim, remove the skin, dirt, wash in water.

The mucous by-products are more durable and complex processing, so they are used more often on an industrial scale, because degreasing is required. As for the head, then it is necessary to either remove the skin, or singe to remove the entire hair.

First of all, you need to boil water with wine vinegar in a large saucepan. When the water and wine vinegar reach the boiling point, put the by-product whole and cook about 20 minutes. Then they are thoroughly washed.

Pour some butter into the pan, fry the onion, which is cleaned in advance and passed through a meat grinder. Half a bottle of red wine is poured into the same pan, then gradually add flour, while constantly stirring with a wooden spoon. Spread chopped buds, pepper and salt to taste. Fry over low heat for an hour so that the kidneys are well drained. Served with rice or potatoes.

To prepare the liver will need:

• 1 kg of beef liver;
• 1 onion;
• 1 clove garlic;
• 4 large tablespoons of tomato paste;
• coriander;
• red pepper sweet;
• ginger;
• caraway;
• 2 tablespoons of olive oil;
• salt pepper.

Beef liver is cut into small cubes. Peel and chop the onion, chop the garlic, add the coriander. All ingredients are put in a cauldron, mixed well with spices, salt and pepper, add oil and tomato paste. Cook over medium heat for 30 minutes. Serve the dish hot.

For the preparation of such by-product you will need:

• 1 heart;
• 1 onion;
• 5 carnations;
• 4 stalks of thyme;
• 3 bay leaves;
• 3 tbsp. spoons of flour;
• olive oil;
• 200 g of bacon;
• 1 sprig of rosemary;
• 1 bottle of red wine;
• 2 cloves of garlic;
• salt;
• pepper;
• 15 ml of red wine vinegar.

First of all, it is necessary to cut the fatty layers from the heart, chop the onion and put it to it, adding a clove. In a bowl to them you need to pour vinegar, add herbs and seasonings. After that, cover with a lid and marinate for 8 hours.

Then it is necessary to peel and chop the onion.In a frying pan with a little oil, fry it and bacon. Cover and simmer for 5 minutes. Add pieces of beef heart and fry. While stirring, simmer on low heat with the lid closed for 5 minutes. Sprinkle with flour, salt and pepper.

The next step is to heat the oven to 180 degrees. Put the container with the heart inside, stew for 3 minutes, pour red wine. Add peeled garlic cloves, as well as thyme and rosemary. Stir, cover and simmer in the oven for 3 hours.

Cook beef tongue in a large bowl for 6 hours. Put thyme, bay leaf, carrot, onion, cloves in boiling water pot. When blisters form under the skin, this means that the by-product has been cooked.

Then wash the tongue under cold water and cut into slices. Start cooking the sauce. Melt the butter in a saucepan, then add the flour and mix well. Add immediately a little broth and a glass of wine. Salt and pepper.

After that, the dish is allowed to thicken: it takes from 20 to 25 minutes to evaporate water. Add a little beef broth to get the desired consistency. Put the champignons, pre-fried in a pan, and then add tongue and stew on low heat for 5 minutes.

Some recipes are presented in the following video.