Beef tongue salad: recipes with photos

The content of the article

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• How to cook beef tongue
• Beef Tongue Salad – Recipe
• With cucumber
• With champignons
• With pickles
• Warm
• Without mayonnaise
• Boiled Tongue Salad
• With bell pepper
• With beans
• With ham
• With cheese
• Tasty salad with tongue – cooking secrets

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All culinary professionals need information on how to cook a salad with calf tongue. This festive dish will decorate any feast, because it is rightly called a gourmet one. Tender meat goes well with vegetables, cheese, herbs, served warm or chilled. Chefs advice will help you create a real culinary masterpiece.

How to cook beef tongue

Before you cook a beef tongue, you should carefully choose the main component. Fresh offal differs in violet-pink color, but not gray – it speaks about stale. The pale pink color of frozen tongue meat indicates repeated freezing. Fresh product smells of meat, without extraneous odors, has a firm elastic surface. If the consistency is soft and restores for a long time after pressing, this indicates a repeated freezing.

To make a delicious salad of beef tongue, it is not necessary to take chilled meat – a salty or smoked product will add piquancy. If you take fresh, you have to cook it for up to 3 hours in salted water. Then it remains to peel, chop with straws or cubes, add vegetables, herbs or cheese. Any dressing – classic mayonnaise, honey with mustard or lemon juice with vegetable oil.

Beef Tongue Salad – Recipe

For a cook with any experience, there is a recipe for a salad with beef tongue. For beginners, a step-by-step recipe with a photo is suitable to study in detail the stages of making an appetizing snack. Experienced can experiment with tastes – add fresh or salted vegetables, canned corn, beans or juicy tomatoes with cheese. For the holiday, it is appropriate to make a warm salad, and on a casual table – a snack without mayonnaise to preserve the figure.

With cucumber

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 105 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

A salad with tongue and fresh cucumber has a pleasant refreshing taste. Its manufacture will not take much time, but it will turn out a spectacular appetizer with a bright appearance. The combination of boiled potatoes, eggs and meat will give the necessary satiety, and the juiciness of cucumbers, canned peas and corn will make the food more appetizing. The dressing here is traditional mayonnaise..

Ingredients:

• potatoes – 300 g;
• fresh cucumbers – 200 g;
• mayonnaise – 20 ml;
• beef tongue – 200 g;
• eggs – 150 g;
• green peas – a can;
• canned corn – can.

Cooking method:

1. Potatoes, language offal, boil eggs, cut into cubes. Chop the cucumber.
2. Mix all the ingredients, salt, pepper, season with mayonnaise.

With champignons

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 163 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

It is useful for every cook to know how to make a salad with tongue and mushrooms, because such an appetizer is distinguished by increased satiety. It is perfect for serving for dinner, saturates the body. It is best served warm to maximize the benefits and vitamins. If desired, you can add onions to diversify the recipe. He will give a special appetite to the finished dish..

Ingredients:

• beef language offal – 300 g;
• champignons – 200 g;
• eggs – 4 pcs.;
• pickled cucumbers – 125 g;
• mayonnaise – 100 ml;
• garlic clove.

Cooking method:

1. Offal, boil eggs. Chop mushrooms, fry with crushed garlic.
2. Mix meat cubes, grated egg, mushroom plates, season with salt, pepper, season with mayonnaise.

With pickles

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 94 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Instead of using fresh fruits, you can make a salad with tongue and pickles, the taste of which will be different in spiciness and spiciness by adding pickled onions at home. A hearty snack will saturate with calories, warm the body in the winter, or will be a great lunch option in the summer. The green peas included in the composition will bring freshness to the taste and brightness to the appearance..

Ingredients:

• beef language offal – 300 g;
• onion – 2 pcs.;
• pickles – 3 pcs.;
• eggs – 3 pcs.;
• green peas – 250 g;
• vinegar – 10 ml;
• mayonnaise – 150 ml.

Cooking method:

1. Boil offal, cut into strips. Chop the onion rings, pour boiling water and vinegar for 20 minutes.
2. Cut the cucumbers into strips, finely rub the boiled eggs.
3. Stir foods, season with mayonnaise.

Warm

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 90 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

An effective festive option will be a hot salad with a tongue called boyar. Its mouth-watering appearance is due to the addition of zucchini, cucumbers and bell peppers. Instead of zucchini, you can take zucchini or eggplant, and for satiety add boiled potatoes and cherry tomatoes. The original dressing includes several types of sauces, which makes the taste of the snack exquisite.

Ingredients:

• potatoes – 250 g;
• zucchini – 150 g;
• cucumber – 100 g;
• bell pepper – 120 g;
• beef language offal – 250 g;
• cherry tomatoes – 4 pcs.;
• eggs – 1 pc.;
• soy sauce – 20 ml;
• olive oil – 20 ml;
• Tabasco sauce – 5 ml;
• Worcester sauce – 5 ml.

Cooking method:

1. Boil potatoes, eggs, offal, cut into strips. Chop pepper into strips, zucchini rings – lightly fry.
2. Stir all kinds of sauces, butter, season foods.
3. Garnish with cherry tomatoes cut into 4 parts, sprinkle with chopped cilantro if desired.

Without mayonnaise

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 180 kcal.
• Purpose: for lunch.
• Cuisine: Croatian.
• Difficulty: medium.

A tasteful salad made from a tongue without mayonnaise, which can be served as a dietary dish, is pleasant to taste. This recipe for Croatian cuisine involves the use of smoked tongue meat, which is combined with boiled beef and ham. A hearty meat appetizer has an island taste due to the use of anchovies and pickled cucumbers, the use of mustard dressing.

Ingredients:

• smoked beef tongue – 100 g;
• beef – 300 g;
• ham – 100 g;
• anchovies – 50 g;
• pickled cucumbers – 2 pcs.;
• mustard – 20 ml;
• onion – 1 pc.;
• parsley – 50 g.

Cooking method:

1. Boil beef, cut together with other meat types in strips.
2. Dice onions with cucumbers, mix all the products.
3. Dress with mustard, garnish with fresh parsley.

Boiled Tongue Salad

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 120 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

A popular recipe is a salad with a boiled Caprice tongue, which can be varied with unusual ingredients. Baked beets in the oven will give the sweets and piquancy to the meat, which will go well with the freshness and crunch of fresh carrots and green lettuce leaves. If you replace the mayonnaise dressing with sunflower oil, you get a more dietary option.

Ingredients:

• beef language offal – 1 pc.;
• carrots – 3 pcs.;
• beets – 2 pcs.;
• lettuce leaves – 2 pcs.;
• eggs – 4 pcs.;
• sugar – 10 g;
• mayonnaise – a packet;
• horseradish – 20 g.

Cooking method:

1. Boil offal, bake beets until soft, cut into slices.
2. Chop the carrots with lettuce leaves.
3. Combine food, season with mayonnaise, sugar and grated horseradish sauce.
4. Garnish with boiled egg halves.

With bell pepper

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 172 kcal.
• Destination: for dinner
• Cuisine: author.
• Difficulty: medium.

A delicious holiday option will be a tongue salad with bell pepper called Favorit, which combines the aromas of spices and vegetables. The added pork, which is fried along with the language pieces, gives it its fullness. Pickled vegetables create a pleasant snack color that looks great on the table, causing an appetite and a desire to try.

Ingredients:

• bell pepper – 1 pc.;
• pork – 200 g;
• beef language offal – 100 g;
• tomatoes – 1 pc.;
• onion – 1 pc.;
• cucumbers – 1 pc.;
• wine vinegar – 1 ml;
• sugar – 10 g;
• red pepper – 1 g;
• sunflower oil – 20 ml.

Cooking method:

1. Boil the language by-product, cut into slices, fry together with pork cubes.
2. Chop the cucumber into strips, chop the onion, cut the tomatoes and pepper into cubes.
3. Combine the components, drizzle with vinegar, after 5 minutes, season with sugar, salt, pepper.
4. After 5 minutes, marinate.

With beans

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 155 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

The recipe for making a salad with tongue and beans, which is perfect for the festive table, is distinguished by its spectacular taste and satiety. Its pleasant appearance will decorate the feast, will cause the desire of all guests and family members to try it. Brightness is given to the salad dressing by canned beans, which can be taken white or red, but better in their own juice.

Ingredients:

• beef language offal – 1 pc.;
• canned beans – a can;
• eggs – 3 pcs.;
• onion – 2 pcs.;
• garlic – 2 cloves;
• vegetable oil – 20 ml;
• mayonnaise – 100 ml.

Cooking method:

1. Boil offal, cut into slices. Coarsely boiled eggs, crush garlic with a press.
2. Chop the onion rings, fry in oil until golden brown.
3. Mix mayonnaise, garlic, salt, pepper, season with the resulting mixture of components.

With ham

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 101 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Salad with tongue and ham differs in even more satisfying taste, for which 3 types of meat, mushrooms, vegetables and original dressing were combined. For the recipe, it is best to take fresh champignons, but in their absence other mushrooms, as well as canned or pickled species, are suitable. Piquant ginger and wine vinegar dressing balances the taste of all ingredients.

Ingredients:

• beef language offal – 200 g;
• ham – 100 g;
• beef – 150 g;
• pickled cucumbers – 75 g;
• bell pepper – 1 pc.;
• champignons – 200 g;
• onion – 1 pc.;
• ginger root – 1 cm;
• red wine vinegar – 30 ml;
• table vinegar – 20 ml;
• sugar – 20 g;
• watercress – 3 sheets.

Cooking method:

1. Boil both meat species for half an hour, cut into cubes. Chop the onions in half rings, add vinegar, boiling water, season with sugar.
2. Cut mushrooms into plates, fry until moisture evaporates.
3. Cut cucumbers into strips, ham into cubes, pepper in half rings, ginger finely grate.
4. Put onions at the bottom of the salad bowl, mash, put pepper and ginger, all kinds of meat, mushrooms, cucumbers. Season with vinegar, mix. Serve on lettuce leaves..

With cheese

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie meals: 236 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

A salad with tongue and cheese is always excellent, because these 2 components are in perfect harmony with each other. Fresh tomatoes give juiciness and brightness to the appetizer, and pitted olives are pitted. You can fill the meal with classic mayonnaise, but it is better to replace it with low-fat sour cream, mixed with lemon juice and Dijon mustard grains. It will turn out so much tastier.

Ingredients:

• beef language offal – 400 g;
• cheese – 100 g;
• olives – 100 g;
• tomatoes – 2 pcs.;
• mayonnaise – 100 ml.

Cooking method:

1. Cook the meat, cut into thin strips.
2. Combine with tomato cubes, olives rings, grated cheese.
3. Season with mayonnaise, salt, black pepper.

Tasty salad with tongue – cooking secrets

For any cook, information will be useful on how to cook dishes with beef tongue. Chefs reveal secrets:

1. Before cooking, beef tongue salad, the main product must be thawed, soaked for half an hour in cold water. Then the meat should be washed, scraped off dirt and mucus, put in boiling water and cook for 2 hours.
2. The readiness of meat is determined by piercing with a knife or fork – if they enter easily, you can turn off the stove. After cooking, the offal is placed in cold water and skinned..
3. To increase the juiciness of meat, after peeling it can be put back into the broth and allowed to cool.
4. To make the meat more aromatic, it should be boiled with the addition of bay leaf, celery root or parsley, ginger.
5. Beef tongue meat salad goes well with chanterelles, green beans, crab sticks. Effectiveness will be given to it by pickled mushrooms, decorations with pomegranate seeds, boiled carrots. Dressings include mayonnaise, sour cream with garlic, cream and cheese sauce.