Beef tongue with potatoes and tartar sauce

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First we need to prepare tartar sauce

Ingredients:

  • 100g of mayonnaise
  • 10g black olives
  • 22g cucumbers
  • 7g capers
  • Pinch of sea salt
  • dill
  • a pinch of black pepper (spice)

To prepare the sauce, dice the olives and cucumbers. Next, finely chop the capers and dill.

Mix all ingredients together, add salt and pepper to taste.

Now prepare the dish.

Ingredients:

  • 200g beef tongue
  • 150g potatoes
  • 120g pre made tartar sauce
  • 10ml olive oil
  • a pinch of black pepper (spice)
  • herbs

First, we need to boil the tongue. Before cooking, it is better to soak the tongue in water for minimum half an hour, to make it easier to clean.

After soaking, scrape off with a knife all the slime, grease, dirt, blood, leaving the skin of the tongue clean, then rinse well under cold water.

Next you need to pour cold water into a saucepan, bring it to the boil and put the tongue in it.

When cooking, tongue increases in size, so if it’s big, it is better to cut it in half.

Remove any foam that forms and leave to simmer 15 minutes, then drain the water.

Next you need to put the tongue back into fresh water and let it boil, then cook until tender.

Immersing the tongue in hot rather than cold water, will make it more juicy and tender.

Preparing the tongue used to take between 2 and 4 hours. But not any longer.

While the tongue is cooking, we will prepare the potatoes.

Peel and salt the potatoes and put in cold water and cook for 20 minutes.

Drain the water and leave them in the pan.

Now go back to the tongue.

To check, if the tongue is ready, pierce it with a fork after 2 hours of cooking – if transparent juice runs out, it is ready. If you are unsure, boil the tongue again until juices run clear.

Boiling the tongue is not hard, add salt to it only at the end of cooking.

After cooking, the finished tongue is removed from the liquid and is placed in a container with cold water for 2-3 minutes.

A very important step – the removal of skin from the tongue. Submerging it in cold water will make it easier to do this.

When the tongue is cool, it will need a little fry.

In the restaurant we prepare this dish on a grill.

If you do not have a grill, you can fry a little tongue in a frying pan with olive oil. Just 2 minutes on each side.

Spread the tongue on a plate (it can be cut into circles).

Then lay out the potatoes and sprinkle with herbs.

Recipe: Uilliam Lamberti

Tags: meat

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