Marinated beef tongue
10 servings
30 minutes
Marinated beef tongue is a gourmet dish of Russian cuisine, captivating with its deep flavor and tender texture. Historically, the tongue was considered a delicacy and often served at royal feasts. Boiled with aromatic spices and vegetables, it becomes surprisingly soft, while marinating in balsamic vinegar adds zest and richness. Garlic adds a slight sharpness that reveals meaty nuances, and roasting finishes it with a golden crust. This dish pairs excellently with fresh herbs and vegetables and can be served as a cold appetizer or a hot main course. Its rich flavor makes it ideal for festive tables and cozy family dinners.
1
Boil the beef tongue until tender. When boiling, add a whole carrot, an onion, celery, salt, peppercorns, and bay leaf to the water.
- Beef tongue: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Slice the boiled tongue.
3
Grate each piece with garlic, pour with balsamic vinegar, and tightly pack in a marinating container.
- Garlic: 1 head
- Balsamic vinegar: 100 ml
4
Leave for 4–8 hours.
5
Then place parchment/baking paper on the opposite side, grease it with vegetable oil, lay the tongue, and bake until brown.
