How to Boil Beef Lungs So They Don't Smell and Become Tender Quickly, Guaranteed Delicious

Kapanlagi.com - Beef lungs, one of the offals that is a star on the dining table, often adorns traditional Indonesian dishes such as fried lungs, lung jerky, and lung sambal. With a chewy texture and a tantalizing flavor, beef lungs can be the star on any occasion. But don’t be mistaken! Cooking beef lungs is not as easy as cooking regular meat.

Many people face challenges when trying to eliminate the fishy smell that often bothers, due to residual blood and mucus that cling. If not processed properly, beef lungs can become tough and lose their deliciousness. So, how do you boil beef lungs so that the fishy smell disappears and the texture remains tender?

Here are practical steps you can follow to achieve the best results when preparing beef lungs at home. Come on, pay attention and get ready to create an unforgettable special dish!

1. Cleaning Beef Lungs Properly Before Boiling

On the briliofood.net page, the first step to processing beef lungs is to clean them thoroughly so that all adhering dirt can be removed.

Choose beef lungs that are still fresh, pink in color, firm, and free from slime; avoid those that are dark red or blackish as this may indicate poor quality.

Cut the lungs into several large pieces to facilitate the washing and boiling process, while also helping to remove any remaining blood.

Use running water to rinse them until clean, ensuring that all dirt, blood, and slime are completely gone before proceeding to the boiling stage. By cleaning the beef lungs properly, you can reduce the fishy smell that often poses a challenge in processing this offal.

2. Technique for Boiling Beef Lungs Twice to Eliminate Fishy Smell

To ensure that the fishy smell is completely gone, the beef lungs need to be boiled twice using the following method:

First boil to remove blood and mucus:

• Prepare a pot of water and heat it until boiling.
• Put the beef lungs into the boiling water and let them cook for 10 minutes.
• Occasionally turn the lungs to ensure even cooking, then discard the boiling water to remove any impurities that dissolve in the water.
• Remove the lungs and rinse them again with clean water before proceeding to the next boiling stage.

Second boil with added spices:

• Bring water to a boil in a new pot, then add lemongrass, kaffir lime leaves, ginger, and galangal to eliminate any remaining fishy smell.
• Add a little salt to enhance the flavor of the lungs after cooking.
• Boil for 25-30 minutes on low heat until the beef lungs are tender and absorb the aroma of the spices.
• With this double boiling technique, the beef lungs will be cleaner, not fishy, and ready for further processing.

3. Using Natural Ingredients to Eliminate Fishy Odors

In addition to boiling it twice, using natural ingredients is also very effective in eliminating the fishy odor from beef lungs. Some ingredients that can be used are:

Lime or lemon:

Squeeze two limes and rub the juice all over the beef lungs before boiling. Let it sit for 5-10 minutes so the fishy odor can be absorbed and more easily removed during boiling.

Salt:

• Sprinkle half a tablespoon of salt on the beef lungs and massage it to help release the blood and mucus.
• After that, rinse with clean water before entering the boiling process.

Bay leaves and kaffir lime leaves:

• Add bay leaves and kaffir lime leaves to the boiling water to give a fresh aroma to the beef lungs.
• Kaffir lime leaves also help eliminate any remaining fishy aroma from the lungs.
• Using these natural ingredients will make the beef lungs fresher and no longer have a pungent smell.

4. Proper Lung Cutting Techniques for a Softer Texture

Proper Lung Cutting Techniques for a Softer Texture

5. Tips for Storing Boiled Lungs to Last Longer

If not processed immediately, boiled beef lungs can be stored to remain fresh for a longer time. Here are some storage tips:

Store in a closed container:

Place the boiled lungs in an airtight container before storing them in the refrigerator. This way, the lungs can last for up to 2-3 days while remaining fresh.

Use a ziplock bag for freezer storage:

If you want to store them for a longer period, beef lungs can be placed in the freezer and last for up to 2-3 weeks. When ready to use, simply take them out and let them sit at room temperature before further processing. Avoid storing lungs while wet:

Before storing, make sure the lungs are well-drained to prevent them from becoming slimy or spoiled. With proper storage, beef lungs will remain fresh and can be processed anytime as needed.

6. People Also Ask

Why should beef lungs be boiled twice?

The first boiling aims to remove blood and mucus, while the second boiling is to make it tender and eliminate the fishy smell.

Can beef lungs be boiled without spices?

Yes, but the result will be fishier. Spices like lemongrass, kaffir lime leaves, and ginger are very helpful in reducing the odor.

How long should beef lungs be boiled to be tender?

If boiled twice, the total boiling time is 30-40 minutes to achieve a tender texture.

How to make beef lungs more savory?

Add salt and a little broth powder during the second boiling to give the lungs a natural savory flavor.

Can beef lungs be fried directly without boiling first?

Yes, but the result will be tougher and smell fishy, so it is still recommended to boil them first.

(kpl/srr)