Salads from beef tongue

Nutritionists recommend including meat by-products in the ration, as they contain many valuable elements, are well digested, have a relatively low energy value. Beef tongue is considered one of the most tasty and healthy products. He is able to give a noble taste to even the most ordinary snacks. Beef tongue salads will be appropriate on a daily and holiday table. If the main ingredient is prepared in advance, an experienced housewife can cut such a snack very quickly. Salads with a by-product called appetizing look, their taste justifies the expectations, even if there are no expensive and exotic ingredients in the food.

Cooking Features

Even a cook who is just starting to learn the basics of cooking art will be able to prepare a beef tongue salad. It is only important to avoid mistakes when cooking the tongue and assembling the snack itself. Knowing a few points will help you get the expected result.

Before cooking, the tongue should be thoroughly washed, it will not hurt even to scrape it. It will be easier to clean the tongue if you put it in half an hour in cold water. This manipulation also makes the by-product more tender and fragrant.
After boiling, the water in which the beef tongue is boiled is recommended to be drained to get rid of potentially harmful substances and a specific odor. The tongue is poured with clean water and boiled until ready.
The readiness of the tongue is checked with a knife or fork. If they easily enter it, then it is ready. Check the readiness of the beef tongue earlier than 2 hours does not make sense, this is the minimum time of its preparation. It is necessary to cook large offal even longer (up to 4 hours).
To give the tongue a pleasant aroma, carrots, onions, and celery are added to the broth. Lay them in about 30-60 minutes before the end of cooking by-product. Salting the broth while cooking the tongue is not recommended so that it does not become rigid.
After the tongue is ready, you need to immediately place it in a container with cold water, hold it for 10-15 minutes. This small trick will allow you to quickly and easily clean the tongue from the skin.
It is recommended to return the cleaned tongue for a while to the already salted broth. After lying in salted and fragrant broth, the product will get a more pleasant taste, it will become juicier.
It is not recommended to refill salads in advance, otherwise the vegetables that make up it can make juice, which is why the appetizer will be watery and unappetizing at the time of serving.
If the composition of the salad includes products that have been heat-treated, they must be cooled before mixing with other ingredients, otherwise the dish will quickly turn sour.

Recipes for beef tongue salads are diverse, often have a simple composition. But even according to the most primitive recipes, the appetizer turns out to be delicious, gourmet, noble, able to become an ornament to the festive table.

Beef tongue salad with cucumbers and mushrooms

Composition:

boiled beef tongue - 0.3 kg;
fresh cucumbers - 0, 2 kg;
canned champignons - 0, 2 kg;
processed cheese - 150 g;
fresh greens, mayonnaise - to taste.

Method of preparation:

Pre-boiled, peeled, and chilled beef tongue cut into small strips.
Wash, blot cucumbers with a napkin. Remove the tips. Cut the fruit into strips, add to the tongue.
Drain liquid from the jar of mushrooms. Mushrooms cut into strips or thin plates. You can use canned pre-sliced champignons. Put minced mushrooms to the tongue and cucumber.
Place the cheese in the freezer for 15-20 minutes. Grind it on a coarse grater.
Finely chop the greens, leaving a few twigs to decorate the dish. Add chopped greens to the main ingredients.
Pour in mayonnaise, mix.
Put the salad in a vase.

Salad according to this recipe can be made puffy by mixing each product separately with mayonnaise. Layers are preferably spread in the following order: tongue, mushrooms, cucumbers, cheese. Do not forget to decorate the appetizer with sprigs of fresh greens.

Warm salad “Orator” with beef tongue

Composition:

beef tongue - 0, 3 kg;
canned champignons (whole) - 150 g;
walnut kernels - 50 g;
hard or semi-hard cheese - 50 g;
leaf lettuce - 50 g;
vegetable oil - as required;
table mustard - 10 ml;
sour cream - 100 ml;
salt, pepper - to taste.

Method of preparation:

Cut the boiled tongue into thin slices.
Mix sour cream with mustard, salt and pepper to make a uniform sauce.
Dry the kernels of walnuts in a clean frying pan, crush to a state of crumb with a tolkushka or a blender.
Chop grated cheese with medium or large holes.
Heat a small amount of butter in a pan, brown pieces of tongue. Add the sauce to them, stew for 5 minutes.
Put lettuce leaves on a dish, put pieces of tongue on top.
Cut the champignons into halves and place on the tongue, pour them with hot sauce, in which the meat by-product is stewed.
Sprinkle the salad with cheese and nut crumb.

The salad prepared according to this recipe is served warm, although it will be cold and tasty, with savory notes.

Salad with boiled tongue and canned beans

Composition:

boiled beef tongue - 0, 4 kg;
onions - 0, 2 kg;
chicken egg - 4 pcs .;
garlic - 2 cloves;
canned cereal beans (preferably red) - 0, 25 kg;
refined vegetable oil - 20 ml;
salt, spices, mayonnaise - to taste.

Method of preparation:

Crush the garlic cloves with the flat side of a knife, chop finely.
Add salt and seasonings to garlic, pour mayonnaise into the cup with them, mix.
Cut the boiled tongue into strips, not too shallow, put in a bowl.
Eggs boil hard boiled. Place a container with them under a stream of cold water to cool them faster. Remove eggshells from eggs. Cut the eggs into slices, put to the tongue.
Open the jar with the beans, drain the liquid from it, put the beans to the tongue and eggs.
Free from onions peel, cut into thin half-rings. Fry them in butter until golden brown. Put to the rest of the ingredients.
Fill the food with cooked mayonnaise-garlic sauce, mix.

Salad according to this recipe is hearty and has a savory taste. Such snacks are almost always liked by men, but many women can not refuse such dishes.

Korean beef tongue salad with carrots

Composition:

boiled beef tongue - 0, 4 kg;
chicken egg - 4 pcs .;
apples - 0, 3 kg;
onions - 150 g;
fresh champignons - 0, 3 kg;
Korean carrots - 0, 2 kg;
hard cheese - 0, 2 kg;
sour cream - 150 ml;
mayonnaise - 150 ml;
lemon - 0, 5 pcs .;
apple cider vinegar (6 percent) - 40 ml;
table mustard - 5 ml;
salt, black pepper - to taste;
vegetable oil - as needed.

Method of preparation:

Prepare the sauce by combining sour cream, mayonnaise, mustard, salt, pepper, and whisking. Place the sauce in a culinary bag or bag, cutting off a corner. Sauce you will water the layers when assembling the salad.
Squeeze juice out of half a lemon. Divide it in half.
Clean apples by removing the core. Cut into small strips, mix with one part of lemon juice.
With the remaining juice, sprinkle the champignons washed and dried with a napkin. Leave them for 10 minutes.
Fry whole mushrooms, lightly salted and seasoned. Leave a few of the most beautiful specimens for decorating a salad. The rest, after cooling, cut into small cubes.
Free the onion from the husk, cut it into small pieces, cover with a mixture of vinegar and water (1: 1 ratio). In the marinade, you can add half a teaspoon of sugar. Leave the onions to marinate for 10-15 minutes. Drain marinade, onion press.
Cut a few thin plates from the tongue, fry, leave for decor. The remaining tongue cut into small cubes or fine straws.
Cut the cheese in half, half chop on a coarse grater, half - fine.
Boil eggs hard, cool under cold running water, clean. Extract the yolk from one egg, cut it in half. Set aside one half to decorate the finished dish. Any remaining eggs chop grated.
Put a food hoop on the dish, put tongue pieces inside it, pour the sauce. Put apples on top, cover with coarsely grated cheese, brush with sauce. Put carrots on cheese, put mushrooms on it, pour them sauce. Place the pickled onions on the mushrooms, sprinkle them with eggs, cover them with the remaining sauce. Sprinkle the salad with finely grated cheese, put half of the yolk in the center, put slices of fried tongue around so that the design resembles a flower. Spread fried champignons around the perimeter.

Put the salad in the fridge for 2-3 hours so that the layers were soaked in the sauce. Before serving to the table, do not forget to remove the cooking hoop.

How to decorate a salad with beef tongue

Beef tongue salads are good because they do not require complicated decoration. Quite simply decorated dishes with this meat delicacy look presentable enough to be on the festive table. However, if you decorate a snack before serving, it will look even more elegant.

A simple design is suitable for salads with a tongue. A sprig of greenery is able to emphasize the simple but noble taste of a beef tongue dish. If at the same time to put a snack turret, using a special form or a tin can without a bottom, it will look even more appetizing.
The salad of beef tongue looks good in creamers. A sprig of parsley or dill will not be superfluous in this case.
When you put lettuce leaves in a dish with a snack, you give it a brighter and brighter look.
Sometimes beef tongue salads are layered. Laying out layers is possible not only in a salad bowl, but also on a platter, inside a culinary hoop. If you decide to make a salad in a vase, give preference to transparent glassware, through the walls of which contrast layers will be clearly visible.

A puff salad of beef tongue can be laid out in a ring, collecting it around a glass. It is possible to decorate such a “bracelet” with pomegranate or corn grains, pieces of kiwi.

Beef tongue salads are easy to prepare, you just need to prepare the main ingredient in advance. Foods with this valuable by-product look appetizing and noble, have a delicate and exquisite taste, they like almost everyone.