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.
1
Rinse the buckwheat and let it drain in a sieve.
- Buckwheat groats: 2 glasss
2
Wash and dry the meat
- Beef tongue: 1 piece
3
Cut the tongue crosswise into pieces 1.5–2 cm thick.
- Beef tongue: 1 piece
4
Cut the skin off the meat.
- Beef tongue: 1 piece
5
Sprinkle the meat with salt and spices.
- Salt: to taste
- Spices: to taste
6
Place the buckwheat at the bottom of the baking dish.
- Buckwheat groats: 2 glasss
7
Salt the buckwheat and pour water over it.
- Salt: to taste
- Water: 4 glasss
8
Place the meat on top of the buckwheat.
- 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.
- Parsley: 1 sprig
