Beef tongue salad always turns out to be refined and quite nutritious. This by-product has no fibers and after boiling it always turns out to be delicate in taste. There are many options for snacks with it. This product is especially well combined in salads with champignons.
Selection and preparation of ingredients
The beef tongue should be cleaned the day before and then boiled in salt water for 2–4 hours, depending on the age of the animal. 15–20 minutes before being prepared, toss peas and bay leaves into the broth.
Important! To check the readiness of the tongue, after 3 hours of cooking it is pulled out and pierced with a fork. The presence of a clear juice indicates that the product is fully cooked.
Immediately after getting out of boiling water, the tongue should be doused with cold water and a skin film removed. Rinse the champignons well under running water and clean.
Beef tongue and champignon salad recipes
Beef tongue dishes can be made with various ingredients. Usually, mushrooms (champignons), vegetables (cucumbers, tomatoes, onions), cheese and herbs are taken as additives.
Classic recipe
1 kg50 minutes
boiled beef tongue
400 g
red sweet fresh pepper
250 g
Provence mayonnaise
4 tbsp. l
salt, spices, herbs (parsley)
taste
Nutritional value per 100 g:
Cut the onions in half rings and pickle. To do this, place the chopped product in a bowl. It should be mixed with salt, sugar and a spoonful of vinegar. Then add a glass of boiled water and let stand.
Sweet pepper cut into strips.
Grinded boiled tongue in the form of straws or cubes.
Chop greens. Parsley is good for this purpose.
Cut the mushrooms and fry in a dry pan with non-stick coating without oil. Fry until the excess liquid evaporates and the mushrooms are not ready. After letting them cool.
Drain the marinade from the onion and mix all the ingredients. Salt, pepper to taste and season with mayonnaise.
Cut the onions in half rings and pickle. To do this, place the chopped product in a bowl. It should be mixed with salt, sugar and a spoonful of vinegar. Then add a glass of boiled water and let stand.
Sweet pepper cut into strips.
Grinded boiled tongue in the form of straws or cubes.
Chop greens. Parsley is good for this purpose.
Cut the mushrooms and fry in a dry pan with non-stick coating without oil. Fry until the excess liquid evaporates and the mushrooms are not ready. After letting them cool.
Drain the marinade from the onion and mix all the ingredients. Salt, pepper to taste and season with mayonnaise.Video recipe
Did you know? 100 g of boiled beef tongue contains 284 kcal. This product retains many essential vitamins. Only 100 g contains 104.3% of vitamin B12, which is necessary for normal metabolism and blood formation.
With pickled cucumbers, tomatoes, cheese and eggs
3 kg45 minutes
boiled beef tongue
2 pcs.
canned mushrooms
1 can
pickles
4 things.
Provence mayonnaise
200 g
salt, pepper, greens
taste
Nutritional value per 100 g:
- Remove the boiled beef tongue into strips.
- Boil the eggs and grind them on a grater or with a knife.
- Open a jar of mushrooms and chop them into thin plates.
- Chop pickled cucumbers and tomatoes. If the tomatoes are fleshy, then they can be cut into larger pieces.
- Chop the onion, and grate the cheese on a grater with large sections.
- Make a gas station. To do this, mix mayonnaise and mustard.
- Mix all ingredients and season with prepared dressing.
Important! After cooking the tongue, you can use it for cooking soups. The hodgepodge prepared on it is especially good. To make the meat broth better, the first water after boiling should be drained and purified water should be used for cooking.
With natural yogurt
1250 g30 minutes
boiled beef tongue
300 g
canned mushrooms
1 can
for dressing low-fat yogurt
100 g
salt, pepper, greens
taste
Nutritional value per 100 g:
- Cut boiled and peeled tongue into strips.
- Cut the ham in the same slices.
- Cut the pickled mushrooms into plates.
- Green apple (it is better to take Simirenko) and chop the cucumbers in the form of straws. Add salt and pepper to taste.
- Mix all the ingredients by adding yogurt as a dressing.
Orlando
4 kg45 minutes
boiled beef tongue
3 pcs.
pickles
3 pcs.
Provence mayonnaise
300 g
Nutritional value per 100 g:
- Cut the mushrooms into slices and fry in a pan until cooked. Excess water should evaporate. This will take 10-15 minutes.
- Separately, fry the onions in butter. He will give it a pleasant taste. It is allowed to add a little vegetable oil. Onions should not be overcooked and have a slightly golden hue.
- Chop the boiled tongue into cubes or straws. Put in the prepared dish with the first layer and coat it with mayonnaise.
- Gently distribute diced pickled cucumbers on top.
- Lay the next layer of fried mushrooms, add a little salt and pepper. Spread with mayonnaise.
- Top the mushrooms with fried onions.
- Finely chop the eggs (or grate) and place another layer, which is also smeared with mayonnaise;
- Grate cheese and sprinkle on top.
Did you know? Beef tongue is a source of such necessary trace elements as: iron, copper, selenium and zinc. Iron is needed for hematopoiesis, copper and zinc are involved in the synthesis and metabolism, selenium is needed to maintain immunity and the hormonal system.
Tasty and nutritious beef tongue salads with mushrooms will perfectly diversify any menu. It is good to serve red dry wine for such snacks during the celebration. In any case, guests will definitely appreciate these dishes.
