Beef tongue with pickled cucumber
Description
It's better to boil the beef tongue in advance and let it cool thoroughly, then it will be easy to cut into cubes of the desired size. If the tongue is overcooked, it may fall apart, so keep an eye on it and test it while cooking. Good luck!
Instructions
- 1
Step 1
First, I'll explain how to prepare the tongue for the salad. Wash it under running water. Submerge it in boiling water and simmer gently for 1 hour. Boiling water helps the tongue stay juicy inside and seals in the meat juices. After an hour, add salt to taste, bay leaves (3-4 pieces), black peppercorns (5-6 pieces), and allspice berries (5-6 pieces) to the broth. Continue cooking for another hour. If the tongue weighs up to 1 kilogram, this cooking time will be sufficient. For larger tongues, extend the cooking time up to 3 hours. Check periodically—be careful not to overcook the meat. Once done, remove the tongue from the broth and plunge it into ice water for a few minutes; this will make the outer skin easy to peel off. Peel the skin off the tongue using a knife or your hands. That's it! Boil the eggs and peel the onion.
- 2
Step 2
Cut the tongue into large cubes and place it in a salad bowl.
- 3
Step 3
Slice the onion into very thin half-rings, then marinate in water with vinegar (for 50 ml of water, use 2 tablespoons of vinegar and a pinch of sugar). After 10 minutes, drain the marinade and add the onion to the salad.
- 4
Step 4
Cut the eggs into cubes.
- 5
Step 5
Cut the cucumbers into cubes and add them to the salad bowl.
- 6
Step 6
Drain the liquid from the peas and add them to the salad bowl with the other ingredients.
- 7
Step 7
Dress the salad with mayonnaise, add salt and black pepper to taste.
- 8
Step 8
Mix. Beef tongue with pickle is ready!