Beef tongue slices with buckwheat

6 servings

120 minutes

Beef tongue slices with buckwheat are a true embodiment of Russian cuisine, combining the tenderness of meat and the nutritional value of buckwheat. Beef tongue, valued for its rich flavor and delicate texture, is baked together with aromatic buckwheat groats, creating a harmonious dish. Spices and salt enhance the natural taste of the ingredients, while parsley adds freshness. Historically, beef tongue was part of festive feasts, symbolizing abundance and sophistication. Today, this dish is suitable for both cozy family dinners and special occasions. Its rich flavor and simplicity of preparation make it an excellent choice for traditional cuisine enthusiasts.

Energy value per serving

• Calories: 499.1
• Proteins: 28.3g
• Fats: 20.1g
• Carbohydrates: 55g

Ingredients

• Buckwheat groats: 2 glass
• Beef tongue: 1 pc
• Salt: to taste
• Spices: to taste
• Water: 4 glass
• Parsley: 1 sprig

Cooking steps

1. Rinse the buckwheat and let it drain in a sieve.

   Required ingredients:

   • Buckwheat groats: 2 glasss

2. Wash and dry the meat

   Required ingredients:

   • Beef tongue: 1 piece

3. Cut the tongue crosswise into pieces 1.5–2 cm thick.

   Required ingredients:

   • Beef tongue: 1 piece

4. Cut the skin off the meat.

   Required ingredients:

   • Beef tongue: 1 piece

5. Sprinkle the meat with salt and spices.

   Required ingredients:

   • Salt:  to taste
   • Spices:  to taste

6. Place the buckwheat at the bottom of the baking dish.

   Required ingredients:

   • Buckwheat groats: 2 glasss

7. Salt the buckwheat and pour water over it.

   Required ingredients:

   • Salt:  to taste
   • Water: 4 glasss

8. Place the meat on top of the buckwheat.

   Required ingredients:

   • Beef tongue: 1 piece

9. Place in a preheated oven at 200 degrees for 1.5 hours.

10. Remove from the oven and let cool. Garnish with parsley when serving.

    Required ingredients:

    • Parsley: 1 sprig