Photo: from open sources
This recipe will be a real highlight of your festive menu
In the pre-holiday turmoil, every hostess is looking not only for tasty but also practical recipes. One of such dishes, which will not only decorate the festive table, but also impress guests with its exquisite taste, is pickled tongue. This delicacy can be prepared in advance, it does not need urgent serving and perfectly stored in the refrigerator, every day becoming only tastier. How to cook it properly is told on the page treskablog.
Tongue is a meat with a tender, elastic structure and exquisite flavour. In boiled and marinated form, it goes well with spicy sauces, herbs and spices. It is better to take beef tongue – it is soft, large and ideal for serving in slices.
Recipe
Ingredients
for the marinade
- Parsley (you can add coriander, but not dill – it changes the flavour) 2-3 sprigs
- Green onions 2 sprigs
- Garlic 2 cloves
- Mustard (preferably Dijon or grain mustard) 1 tbsp
- Olive oil 3 tbsp
- Wine vinegar (can be apple or balsamic vinegar) 2 tbsp. l
- Soy sauce 2 tbsp
- Salt
- Sweet paprika (or hot pepper) 1 tsp.
Preparation
- Rinse the tongue well under cold water.
- Fill with cold water, bring to the boil and drain the first water (to make the broth clear).
- Fill with new water, add spices and cook under a lid for 2-3 hours (or 1 hour in a multicooker).
- When the tongue is easily pierced with a knife, pull it out, dip it in cold water and remove the skin.
- Cool completely before marinating.
- Preparing the marinade: Mix all the marinade ingredients in a bowl.
- Slice the cooled cooked tongue into thin slices.
- Place the meat in the container in layers, filling each layer with the marinade.
- Cover with a lid and place in the fridge for at least 3-4 hours, preferably overnight.
- Before serving, you should get the marinated tongue in advance, so that it reaches room temperature – that’s when the fullness of flavour is revealed. Decorate the dish with green onions, red onion rings or pomegranate grains – it will give a festive look.
Tips:
- Tongue is great as a stand-alone snack, as well as in sandwiches or as a component of a meat plate.
- The dish keeps for up to 5 days in the fridge in airtight dishes.
- The marinade can be varied by adding lemon juice, mustard seeds or a small amount of honey for a sweet note.
This recipe will be a real highlight of your festive menu. Pickled tongue is not only delicious, but also elegant. Don’t be afraid to experiment with spices and serving and every time you will discover this dish in a new way.
