Beef tongue is a dietary product from which you can prepare delicious snacks or hot dishes. The gentle taste of the tongue goes well with various additions - horseradish, garlic, spices, nuts.
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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. spoonfuls of capers;
- 1 head of lettuce;
- 2 tbsp. tablespoons 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 in a pan and fill it with cold water. Bring it to a boil. Drain, wash the pan, removing the resulting foam. Again, fill the tongue with water, salt and boil. Remove foam, reduce heat, add black peppercorns and bay leaf. Cook for about 2 hours - the tongue should be easily pierced with a fork. Remove it from the pan and fill it with cold water - this will help to easily remove the skin. Cut the flesh into narrow strips.
Wash the beets well and bake in the oven at 180 ° C for about 20 minutes. Cool and peel the root crops. Peel the apples by removing the core. Cut the fruit into strips and sprinkle with lemon juice. Chop the cucumber in the same way as apples, put in a colander, sprinkle with salt, mix and leave for 10 minutes. Then combine the cucumber, apples, tongue and capers in a bowl, mix well.
Place washed and dried lettuce leaves on a flat dish. Place the tongue mixture on top, lay the baked beets cut into thin slices at the edges. In a separate bowl, mix yogurt with mustard, lemon juice, salt and pepper. Pour the sauce over the salad and serve.