Tongue Roll-Ups
Description
Perfect for the table and with drinks. The rolls made with this recipe turn out very appetizing and delicious, and are quite easy to prepare. The most important thing here is to slice the tongue thinly—then the dish will definitely turn out well for you. This delicate appetizer will be a worthy adornment for any festive table, and your guests will be delighted with it. Feel free to experiment with the filling and presentation. These beautiful and tasty rolls will please the eye and satisfy every palate. Be sure to try them and add them to your repertoire ahead of the holidays. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the beef tongue, remove excess fat, cover with cold water, and place over high heat. As soon as the broth comes to a boil and foam appears, drain the water, rinse the tongue, cover with water again, and bring to a boil. Reduce the heat to the lowest setting and simmer the tongue for 2–2.5 hours.
- 3
Step 3
Dice the onion and mushrooms. Sauté in a pan until the liquid has evaporated. Season with salt, add spices, remove from heat, and let cool.
- 4
Step 4
After the specified amount of time, add the onion cut into wedges, the carrot cut into pieces, whole peppercorns, and a bay leaf to the tongue. Simmer for another 30–60 minutes. At the very end, add salt to taste. To check if the tongue is done, pierce the thickest part with a knife or fork. When ready, the meat should be tender and the juices clear.
- 5
Step 5
Remove the cooked tongue and place it in ice water for 10 minutes. Placing the tongue in cold water will help remove the skin.
- 6
Step 6
Make a cut on the tongue with a knife and clean off the top layer. Remove any remaining fat and membranes. If the skin is difficult to peel off, return the tongue to the broth and simmer a little longer.
- 7
Step 7
Grind the nuts and garlic in a blender.
- 8
Step 8
Combine them with the mushrooms and onion and dress with sour cream. Adjust the filling to taste.
- 9
Step 9
Cut the tongue in half, then thinly slice each half crosswise. Place the filling on the tongue.
- 10
Step 10
Roll into a roll, remove any excess filling with a spoon, and place seam-side down. The rolls hold their shape well, but if you like, you can secure them with toothpicks.
- 11
Step 11
The tongue rolls are ready. You can serve them right away, but it's better to let them rest in the refrigerator for at least a couple of hours.