Salad with beef tongue and mushrooms
Description
Minimum effort — excellent result. This salad is easy to prepare, but quite a bit of time should be devoted to preparing the ingredients, specifically boiling the beef tongue. On average, beef tongue takes from 2 to 4 hours to cook, depending on the animal's age and the size of the tongue. My tongue weighed about a kilogram and was ready in just 2 hours. Can be served immediately.
Instructions
- 1
Step 1
Wash the tongue under running water. Submerge it in boiling water and simmer gently for 1 hour. The boiling water will help the tongue remain juicy inside. After an hour, add salt to the broth, 3-4 bay leaves, black peppercorns (5-6), and allspice berries (5-6). Cook for another hour. If the tongue weighs less than 1 kilogram, this cooking time is sufficient. If it's larger, extend the cooking time up to 3 hours. Be careful not to overcook the meat. Once done, immerse the tongue in ice-cold water for a few minutes to make the skin easier to remove. Peel the tongue. Also, boil an egg for the salad and wash the cucumber.
- 2
Step 2
Cut the cucumber into cubes. Place in a salad bowl.
- 3
Step 3
Dice the egg.
- 4
Step 4
Cut the tongue into cubes.
- 5
Step 5
Cut large mushrooms into 4 pieces, small ones in half.
- 6
Step 6
Dress the salad with mayonnaise, add dill, salt, and ground black pepper.
- 7
Step 7
Mix and your salad with beef tongue and mushrooms is ready!