Tongue with potatoes and carrots, baked in the oven
6 servings
120 minutes
Language with potatoes and carrots baked in the oven is a traditional Russian dish that combines the tenderness of meat with the rich flavor of roasted vegetables. Lamb tongues, with their velvety texture, absorb the aroma of spices, while potatoes and carrots add sweet and earthy notes to the dish. In Russia, tongue dishes have always been considered a delicacy served at festive dinners. Baking in the oven makes it especially tender, and the vegetables soak up the juices of the meat, creating a harmony of flavors. It can be served as a standalone dish or with light sauces based on herbs and cream. Garnished with fresh herbs, it pleases the eye and awakens the appetite, while its deep flavor lingers in memory for a long time.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Wash and peel the potatoes.
- Potato: 1000 g
3
Cut the potatoes into pieces 1-2 cm thick.
- Potato: 1000 g
4
Wash and peel the onion.
- Onion: 3 heads
5
Cut the onions into pieces 1-2 cm thick.
- Onion: 3 heads
6
Wash and peel the carrot.
- Carrot: 1 piece
7
Cut the carrot into pieces 1–2 cm thick.
- Carrot: 1 piece
8
Wash and dry the meat. Cut into pieces 2 cm thick.
- Lambs tongues: 1200 g
9
Place potatoes, onions, and carrots at the bottom of the dish. Salt and sprinkle with spices.
- Potato: 1000 g
- Onion: 3 heads
- Carrot: 1 piece
- Salt: pinch
- Spices: to taste
10
Place pieces of meat on top, salt them, and add spices to taste.
- Lambs tongues: 1200 g
- Salt: pinch
- Spices: to taste
11
Place in a preheated oven at 200 degrees for 1.5 hours.
12
Remove from the oven, let cool. Garnish with greens when serving.
- Green: 1 bunch