Beef tongue with coriander
4 servings
87 minutes
Beef tongue with coriander is an exquisite dish of Russian cuisine that combines the tenderness of the tongue with aromatic spices. This recipe has roots in ancient culinary traditions when beef tongue was considered a delicacy served at festive lunches. The boiled tongue acquires an amazing softness, while coriander adds spicy notes that harmoniously complement the flavor. Onion, garlic, carrot, and dill enrich the broth with depth of aroma, allowing the tongue to absorb the best shades of spices. After cooking, it is sliced thinly and served with mustard and horseradish that add sharpness and brightness to the appetizer. Ideal for a festive table, it pairs wonderfully with bread and traditional Russian side dishes, leaving a rich and warm aftertaste.
1
Beef tongues should be washed well.
- Beef tongue: 2 pieces
2
Peel the large onion.
- Onion: 3 heads
3
Clean 6–7 cloves of garlic.
- Garlic: 6 cloves
4
Wash a whole bunch of dill thoroughly under running water.
- Dill: 1 bunch
5
Peel the large carrot.
- Carrot: 1 piece
6
Place 3 onions in a deep pot or cauldron.
- Onion: 3 heads
7
Then lay down the beef tongues.
- Beef tongue: 2 pieces
8
Add carrots, garlic, and top with dill.
- Carrot: 1 piece
- Garlic: 6 cloves
- Dill: 1 bunch
9
Pour salt.
- Salt: 1 tablespoon
10
Add coriander seeds.
- Coriander seeds: 1 tablespoon
11
Pour in water to completely cover all the ingredients.
12
Close tightly with a lid and cook for 1 hour until done. Turn off the gas.
13
Take the cooked tongue out of the broth and cool it in cold water.
- Beef tongue: 2 pieces
14
Use a knife to peel the skin and remove excess parts.
- Beef tongue: 2 pieces
15
Return the cleaned tongue to the broth, cover it, and let it steep for 20 minutes. This way, the flavor of the tongue will be richer and more aromatic.
- Beef tongue: 2 pieces
16
Slice the beef tongue thinly and serve it with mustard and horseradish. Enjoy your meal!
- Beef tongue: 2 pieces