How much time and how to cook beef lung?

It would seem that it may be easier to dish, for which you only need to cook the meat. But to do it right, but few can taste delicious meat.Liver, despite its specific taste, is considered a delicacy in many countries. In particular, few people imagine that beef lungs can be made really appetizing. How to boil it - in this article.

Before you start cooking light beef, it must be subjected to preprocessing. If the lung was frozen, then it must be left to defrost. It is undesirable to use a microwave or hot water for this, it is better to let the meat defrost on its own.

After the beef lung, rinse thoroughly under running water. Next, the lungs must be cut lengthwise and try to remove as much as possible all the large veins and vessels, the trachea. Sometimes beef lungs are soaked before cooking for 3 hours in water in order to soften the meat, and after cooking there was no pronounced unpleasant smell.

So, the step-by-step recipe for cooking beef lung includes the following steps.

• Put the sliced ​​lung into the pot. Fill with plenty of water.
• Now we have to wait until the water boils. After lowering the heat and cook until readiness.
• In the first minutes of boiling you need to remove the foam.
• Add salt and bay leaves.
• Boil a light 40 minutes.
• Remove the finished dish and let it cool.
• Remove the formed film.

There is another recipe for cooking live in a multicooker. Such meat turns out to be much softer than cooked in a saucepan. In addition, this cooking does not take much time.

• Put organs in a slow cooker. Pour water to the brim.
• Add salt and spices.
• Cook for 10 minutes in a weak cooking mode.
• Cook for the next 15 minutes as usual.

First of all it depends on how you are going to use meat. For a light salad, you need to cook it for more than 40 minutes, or even about an hour. Then the beef liver will become soft, will not produce juice, and will taste good. If you are going to fry the meat or use it for the filling, you can reduce the time to 30 minutes.

The second fact affecting the duration of cooking is improper execution of the process. Lungs during cooking constantly pops up, as it is filled with air. To prevent this from happening, you need to stir the pieces often, then they will absorb the water and stop floating up. Floated meat boils unevenly, which can push the point of readiness of the dish. It is obvious that meat cut into small pieces will cook faster than whole liver.

Cooking time may be shortened if the by-product was properly soaked in water beforehand. When soaking it is important to regularly change the water, because it begins to darken. In conclusion, we can say that the product’s readiness can be easily checked by piercing it with a sharp object. If the lung is hard to pierce and release juices, then it is not yet ready.

The recipe for cooking beef lung in wine, see below.