Beef Tongue Rolls
Description
Perfect for the table and with drinks. The spinach and egg filling turns out soft, tender, and slightly spicy thanks to the garlic and pepper. A tongue weighing 300–350 grams will need to boil for about 2 hours. If the tongue is large, 500 grams or more, it should be boiled for 3 hours. Boiled tongue is easier to slice if you partially freeze it first for 30–40 minutes. After boiling the tongue, you get a tasty, aromatic broth. It can be served with the rolls or used to prepare first courses. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients. Simmer the tongue in salted water for about 2 hours. While it cooks, you can add carrots, onion, and spices so the tongue is more aromatic and the broth is richer.
- 2
Step 2
Prepare the filling. Wash the spinach, pat dry, and chop finely.
- 3
Step 3
Add the garlic passed through a press.
- 4
Step 4
Add sour cream, salt, and pepper.
- 5
Step 5
Boil the eggs, grate them, and add them to the bowl with the remaining ingredients. Mix well.
- 6
Step 6
Cool the boiled tongue, remove the white membrane, and place it in the freezer for 30 minutes. Then slice it thinly on the diagonal. Spread the filling on the tongue slices.
- 7
Step 7
Roll up the roll-ups and place them on a flat plate. For garnish, add spinach and red berries.