Beef tongue is a dietary product from which you can prepare delicious snacks or hot meals. The delicate taste of the tongue goes well with various additions - horseradish, garlic, spices, nuts.
Tongue salad
You will need:
- 1 small beef tongue;
- a few peas of black pepper;
- Bay leaf;
- 4 mini beets;
- 1 large cucumber;
- 1 apple;
- 3 tbsp. spoons of capers;
- 1 head of lettuce;
- 2 tbsp. spoons of natural yogurt;
- 1 tbsp. a spoonful of sweet mustard;
- 1 tbsp. a spoonful of lemon juice;
- freshly ground black pepper;
- salt.
Wash your tongue, put it in a saucepan and fill it with cold water. Bring it to a boil. Drain the water, wash the pan, removing the formed foam. Fill the tongue with water again, add salt and boil. Remove foam, reduce heat, add black peppercorns and bay leaf. Cook for about 2 hours - tongue should be easily pierced with a fork. Take it out of the pot and cover it with cold water to help peel off the skin easily. Cut the pulp into narrow strips.
Wash the beets well and bake in the oven at 180 ° C for about 20 minutes. Cool and peel the root vegetables. Peel the apples by removing the core. Cut the fruit into strips and drizzle with lemon juice. Chop the cucumber in the same way as apples, put in a colander, sprinkle with salt, stir and leave for 10 minutes. Then combine the cucumber, apples, tongue and capers in a bowl and stir well.
Place the washed and dried lettuce leaves on a flat dish. Place the tongue mixture on top, spread the baked beetroot cut into thin slices around the edges. In a separate bowl, combine yogurt with mustard, lemon juice, salt and pepper. Pour the sauce over the salad and serve.
Fried tongue in dough
Tongue fried in batter is a high-calorie, but very tender and nutritious dish. As a side dish, prepare a salad of fresh and pickled vegetables or mashed potatoes.
You will need:
- 300 g of beef tongue;
- 1 egg;
- 50 ml of milk;
- 100 g of wheat flour;
- salt;
- vegetable oil for frying.
Boil the tongue according to the recipe above, remove the skin from it. Prepare the batter. Mix the egg with salt and flour, pour in the milk. Rub the batter thoroughly so that there are no lumps left in it.
Heat vegetable oil in a deep skillet. Cut the tongue into thin slices. Dip them in the dough one by one and put them in hot oil. Fry the tongue on both sides until golden brown and place on a paper towel lined plate. Keep food warm until serving.
Prepare the sauce by mixing sour cream with finely chopped herbs and garlic, rubbed with salt. Serve the tongue in batter with the sauce.
