Marinated Tongue
An impressive appetizer for a celebration that will decorate the table and impress guests with its taste. Beef tongue is used in the recipe, but pork can also be taken. The specified products are enough for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- beef tongue
- carrot 200 g
- onion 200 g
- salt
- pepper
- vegetable oil 30 ml
- vinegar 6-9% 10 ml
- lemon
- garlic clove 1-2 clove
- greens to taste
- salt
Instructions
Step 1 of 15
Coarsely chop the carrot and onion.
Step 2 of 15
Place the rinsed tongue in a pot. Pour in 3–4 l water, cover with a lid and bring to a boil. Cook for 2 hours, removing the foam.
Step 3 of 15
Add the carrot and onion to the pot. Add salt and pepper. Continue cooking for another 40–60 minutes (readiness is determined by the knife entering easily).
Step 4 of 15
Transfer the hot tongue into cold water to cool.
Step 5 of 15
Peel off the skin, starting from the thick edge.
Step 6 of 15
Cut into pieces.
Preparing the marinade
Step 7 of 15
Zest the lemon.
Step 8 of 15
Prepare 50 ml lemon juice.
Step 9 of 15
Finely chop the greens.
Step 10 of 15
Combine the vinegar and oil.
Step 11 of 15
Pour in the lemon juice.
Step 12 of 15
Add garlic pressed through a press.
Step 13 of 15
Add the zest, greens and salt.
Step 14 of 15
Mix thoroughly.
Step 15 of 15
Mix the sliced tongue with the marinade. Leave in the refrigerator for 3–5 hours.