Boiled beef tongue
10 servings
180 minutes
Boiled beef tongue is a delicacy of Russian cuisine, valued for its tenderness and rich flavor. Its preparation history roots back to the traditions of ancient Russian feasts where the tongue was served as a symbol of sophistication. Cooking with bay leaves, fragrant and pink peppercorns, along with fresh vegetables imparts a subtle aroma and depth of flavor to the meat. After long simmering in broth, the tongue becomes tender, and cooling allows for easy skin removal. Sliced and served with salt and pepper, it is often complemented by mustard or horseradish. This dish pairs wonderfully with fresh vegetables and herbs, making it perfect for both festive tables and cozy family dinners.
1
Put the tongue in the pot.
- Beef tongue: 1300 g
2
Fill with clean water.
3
Bring to a boil and skim off the foam. Reduce heat to medium. Cook for 1 hour.
4
Then add bay leaf and allspice.
- Bay leaf: 3 pieces
- Allspice berries: 10 pieces
5
Add pink pepper and a mixture of peppercorns. Cook for 30 minutes.
- Pink peppercorns: 1 tablespoon
- Mixed peppercorns (four peppers): 1 teaspoon
6
Chop the onion and carrot coarsely.
- Onion: 180 g
- Carrot: 110 g
7
Chop the celery coarsely and separate the lemongrass into fibers.
- Celery: 125 g
- Lemongrass: 20 g
8
Add vegetables and cook for another 1 hour and 15 minutes (total time — 2 hours and 45 minutes after boiling).
- Carrot: 110 g
- Celery: 125 g
- Onion: 180 g
- Lemongrass: 20 g
9
Remove the vegetables and drain the water. Place under cold water for 2 minutes, then leave in water for 10 minutes.
10
Clean the tongue from skin.
11
Slice, arrange on a plate. Season with pepper and salt.
- Sea salt: to taste
- Mixed peppercorns (four peppers): 1 teaspoon