Beef tongue is rich in B vitamins, vitamins E, PP, macro- and microelements. This delicate product is considered a delicacy and goes well with cheese, spices, mushrooms. From the tongue, you can cook interesting both cold and hot dishes.
It is necessary
-
- Tongue with cheese paste:
- 500 g beef tongue;
- 300 g of cheese;
- 4 cloves of garlic;
- 200 g mayonnaise;
- 1 bunch of dill;
- parsley.
- Boiled tongue with spices:
- 1 medium beef tongue;
- 1 tbsp marjoram;
- 1 tbsp savory;
- 1 tbsp dry dill;
- 1 tbsp basilica;
- 8-10 peas of black pepper;
- 1 head of garlic;
- 8-10 allspice peas;
- 1-2 bay leaves;
- salt to taste.
- Tongue salad with mushrooms:
- 200 g of champignons;
- 150 g sour cream;
- 2 pcs. celery stalks;
- 100 g pickled cucumbers;
- 1 tbsp vegetable oil;
- 1 tbsp white wine;
- 400 g boiled beef tongue;
- 1 red onion;
- salt to taste;
- ground black pepper to taste;
- 1 tsp mustard.
- Tongue with creamy sauce:
- 700 g of boiled tongue;
- 1/2 tbsp. broth from the tongue;
- 1 tbsp flour;
- 3 tbsp sour cream;
- 3 cloves of garlic;
- dill;
- parsley;
- 8-10 peas of black pepper.
Instructions
Step 1
Tongue with cheese paste
Boil the beef tongue, peel, cool and cut into slices. To prepare cheese paste, grate the cheese on a fine grater, chop the garlic, mix it all with dill and mayonnaise. Place a teaspoon of cheese paste on each piece of tongue, spread evenly over the surface. Put ready-made pieces on a platter, garnish with parsley.
Step 2
Boiled tongue with spices
Place a pot of water on the stove with bay leaves and crushed peppers. Bring to a boil. Then place your thoroughly washed tongue in a saucepan and cook for about two hours until tender. The total cooking time depends on the size of the tongue. Remove the tongue from the broth, hold it under cold water, peel it. Replace in broth and boil. After that, remove the tongue again, cut into thin pieces and roll in a spicy mixture, wrap in plastic wrap and refrigerate. The dish is served as a cold appetizer.
Step 3
Tongue salad with mushrooms
Peel vegetables. Cut boiled tongue into cubes, celery stalks into slices, cucumber cubes and thin onion rings. Wash the mushrooms and cut into slices. Fry in oil for 6-8 minutes, season with salt and black pepper. Whisk sour cream with white wine and mustard, salt and pepper. Mix meat, mushrooms, vegetables in a salad bowl, pour over the dressing. Garnish with fresh herbs.
Step 4
Tongue with creamy sauce
Cut the tongue into slices. Place the flour in a dry hot skillet and fry until golden brown. Transfer the flour to a bowl, add a little water, stir so that there are no lumps. Pass through a sieve if necessary. Pour the broth and flour mixture into a frying pan, stir, crush the peppercorns there. Place the sauce over medium heat and bring to a boil. Put your tongue in it and simmer over low heat for about 10 minutes. Add chopped garlic and finely chopped herbs. Bring to a boil. Serve the tongue with potatoes, buckwheat, pasta, or stews.
