Boiled Tongue with Green Salsa
4 servings
180 minutes
Beef tongue is an offal that does not require rehabilitation. Its simple taste is perfectly emphasized by green salsa - a variation on the theme of the Mexican sauce of the same name made of tomatoes and chili.
1
Place the tongue in a large pot of boiling water. Stick a clove into a peeled whole onion and add it to the pot along with sliced carrots and celery, as well as a clove of garlic. Skim off the foam, add both types of pepper, parsley, garlic, thyme, and bay leaf. Cook for about 1.5–2.5 hours until the tongue is tender.
- Beef tongue: 1.5 kg
- Onion: 1 head
- Carnation: 2 pieces
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Black peppercorns: 6 pieces
- Allspice peas: 6 pieces
- Parsley stems: 3 pieces
- Garlic: 2 cloves
- Thyme: 1 stem
- Bay leaf: 1 piece
2
In the bowl of a food processor, add arugula, parsley, rinsed capers and gherkins, anchovy fillets, chopped shallot, garlic, pour in lemon juice, and blend into a coarse paste. Then add olive oil and blend into a smooth puree. Season with salt and pepper to taste.
- Arugula: 20 g
- Parsley leaves: 15 g
- Capers: 1 tablespoon
- Gherkins: 3 pieces
- Anchovy fillet: 2 pieces
- Shallots: 30 g
- Garlic: 2 cloves
- Lemon juice: 2 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Place the prepared tongue in ice water for 30 seconds, then remove the skin. Let it cool completely.
4
Thinly slice the cooled tongue with a sharp knife and serve it with salsa, which can be refrigerated for a short time before serving if desired.