Beef tongue, fried in a grill pan
10 servings
195 minutes
Beef tongue grilled in a skillet is a true delight for connoisseurs of Russian cuisine. This delicacy, known since tsarist times, combines the tenderness of boiled tongue with an appetizing crispy crust that forms when grilled. Seasoned with saffron, salt, and pepper, it acquires a rich aroma and refined depth of flavor. Served with arugula, cherry tomatoes, and fresh basil adds freshness and lightness to the dish. Beef tongue is a symbol of sophistication, perfectly suited for both festive feasts and cozy family dinners. Rich in protein and beneficial microelements, it is nutritious and harmoniously pairs with various side dishes.
1
Put the tongue in water and boil for 3 hours on medium heat after it starts boiling.
- Beef tongue: 1300 g
2
Drain the water and place the tongue under cold running water for a few minutes.
3
Clean the tongue from skin.
4
Slice the language.
5
Heat the oiled grill pan.
- Mustard oil: 1 teaspoon
6
Lay out the slices.
7
To salt.
- Sea salt: to taste
8
Add pepper. Fry on high heat for 3-4 minutes.
- Ground pepper blend: to taste
9
Turn over.
10
Add saffron.
- Saffron: pinch
11
Salt it. Fry for 3 minutes.
- Sea salt: to taste
12
Place arugula on the plate. Top with slices of tongue.
- Rocket (arugula): to taste
13
Cut the cherry in half.
- Cherry tomatoes: 100 g
14
Add cherry and basil to the dish.
- Cherry tomatoes: 100 g
- Basil: to taste
