Beef Tongue Salad
1 serving
170 minutes
Beef tongue salad is a refined dish of Russian cuisine that combines tenderness and rich flavor. Beef tongue, prepared using classic techniques, acquires softness and subtle meat notes. Crunchy fresh cucumbers add lightness, while chicken egg contributes tenderness. Mayonnaise binds the ingredients together, creating a harmonious taste, and ground black pepper adds spiciness. This dish is perfect for festive gatherings as well as everyday dinners, highlighting the richness of traditional cuisine. Beef tongue salad is an example of gastronomic finesse that delights not only in taste but also in presentation aesthetics.
1
Put the beef tongue in a pot with clean water and boil for 2 hours and 45 minutes.
- Beef tongue: 175 g
2
Remove the foam during cooking.
3
Remove the cooked tongue from the heat and place it under cold running water for 5 minutes.
4
Then immediately remove the skin from the tongue.
5
Boil the chicken egg hard.
- Chicken egg: 1 piece
6
Cut the cucumbers into strips.
- Cucumbers: 115 g
7
Salt and mix.
- Sea salt: to taste
8
Place the boiled egg under cold running water for a couple of minutes. Then peel it.
9
Chop the egg finely. Combine it with cucumbers in a deep bowl and add salt.
- Sea salt: to taste
10
Cut the tongue into strips.
- Beef tongue: 175 g
11
Add it to the salad and salt it.
- Sea salt: to taste
12
Add mayonnaise and ground black pepper.
- Mayonnaise: 2 tablespoons
- Ground black pepper: to taste
13
Mix, place on a plate, and serve.
