Beef tongue under a fur coat
4 servings
200 minutes
Beef tongue under a fur coat is an exquisite dish of Russian cuisine that combines the tenderness of boiled tongue with an aromatic layer of mushrooms, onions, and tomatoes baked under a golden cheese crust. This dish, originating from traditional Russian feasts, captivates with its rich flavor and extraordinary texture. First, the tongue is carefully prepared and boiled with vegetables and spices to impart softness and a rich aroma. Then the sliced pieces are covered with thick mushroom sauce, fresh tomatoes, and generously sprinkled with cheese. Baking completes the composition, turning the dish into a true gastronomic delight. Such tongue is often served on festive occasions or family dinners where its rich taste pairs perfectly with potato garnish or fresh vegetables.
1
Prepare all the ingredients.
2
Scrape the tongue with a knife, rinse thoroughly, and soak in cold water for at least 1 hour.
- Beef tongue: 400 g
3
Rinse the language again, pour in water, place on the stove, bring to a boil, and remove the foam.
4
Add cleaned onion and carrot, peppercorns to the tongue, salt it, reduce the heat to medium, and cook the tongue until done.
- Onion: 2 heads
- Carrot: 1 piece
- Allspice peas: 6 pieces
- Salt: to taste
5
Check the readiness of the tongue with a knife, remove it from the pot to a large bowl, pour cold water, and remove the skin.
6
Return the cleaned tongue to the broth for 15 minutes to heat, then place it in a bag or container to cool.
7
Peel and finely chop the onion.
- Onion: 2 heads
8
Grate the cheese on a coarse grater.
- Hard cheese: 150 g
9
Cut the tomatoes in half, remove the stem, and slice them into 0.5 cm thick pieces.
- Tomatoes: 2 pieces
10
Clean the mushrooms, chop them, and fry in vegetable oil.
- Champignons: 300 g
- Vegetable oil: 40 ml
11
When the liquid evaporates from the mushrooms, add chopped onion, season with salt and pepper, add sugar, and sauté the mushrooms and onion for another 4-5 minutes.
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 0.5 teaspoon
12
Dissolve the flour in the cream, add to the mushrooms with onions, and stir until the mixture thickens.
- Wheat flour: 1 tablespoon
- Cream: 150 ml
13
Slice the tongue diagonally from the wide end into pieces 1–1.5 cm thick.
- Beef tongue: 400 g
14
Preheat the oven to 180 degrees, line the baking dish with parchment or grease it with oil, and place the sliced tongue in the dish.
- Beef tongue: 400 g
15
Spread the mushroom mixture on the bottom, add tomatoes on top, and then grated cheese. Bake until the cheese melts, for 15-20 minutes.
- Champignons: 300 g
- Tomatoes: 2 pieces
- Hard cheese: 150 g
16
Serve with a garnish to taste.
- Salt: to taste