Beef tongue salads - the most delicious recipes

6

Prepared by: Julia Vetrina

04/13/2017 Cooking time: 4 hours 0 minutes

A good lunch idea is to make a hearty and simple salad. You just need to choose a recipe that suits you with its composition. I was cooking for my husband, so I settled on the following salad with meat.

How to properly cook beef tongue for salad

Preparing offal is a long process that requires knowledge. To make beef tongue intended for preparing salads soft, tasty and juicy, follow my advice.

• Rinse the product with running water. Carefully scrape with a knife, removing mucus and other dirt.
• Boil water and send the delicacy there. After 20 minutes, drain the liquid.
• Boil the water in the pan again. Place the offal in boiling water. For taste, add a whole onion and carrot. Salt the broth, pepper, throw in a couple of bay leaves. No need to add salt yet.
• Let the broth boil. Reduce heat and cook at a gentle simmer for about 2 hours, depending on the size of the product. After about an hour from the start of cooking, salt the broth.
• You can make sure that the delicacy has become soft by puncturing it in the widest part. If clear juice flows out, turn off the burner.
• Take it out and immediately throw it into a bowl of ice water, this trick will help you when cleaning.
• After 10-15 minutes, remove the skin from your tongue and it will come off easily.
• Return the cleaned meat back to the pot with the broth. Hold for 5 minutes, during which time the meat will be saturated with the aromas of seasonings.

Beef tongue salad - classic recipe

In the ever-memorable Soviet times, when we were not spoiled and did not know the recipes for most culinary delights, salad with beef delicacy was prepared simply, without any fuss.

Ingredients:

• Beef tongue (ready) – 400 gr.
• Red onion.
• Carrots - a couple.
• Pickled cucumber – 3 pcs.
• Garlic – 2-3 cloves.
• Black pepper, salt, oil for frying.

Step by step recipe:

Boil the meat by-product until soft in advance, let cool, and cut into strips. Chop the cucumbers and onion (in half rings). Chop the carrots on a Korean grater. Chop the garlic cloves.

Add a drop of oil to the pan and add the carrot slices. Fry over full heat for three minutes, stirring constantly. Transfer to a separate container and let cool.

Add language.

Combine with remaining components. Add some salt and pepper. Mix the snack thoroughly.

Beef tongue salad does not require dressing. Bon appetit!

With potatoes and canned corn

Salad recipes with photos greatly facilitate the cook’s task when preparing appetizers. Including their variants with pork tongue. To make this dish especially satisfying, you can add potatoes to it.

What ingredients will you need?

For the dish you need to take:

• beef tongue – 370-400 g;
• potatoes – 2-3 tubers;
• Dutch cheese - 130-150 g;
• pickled cucumbers – 2-3 pcs.;
• eggs (pre-cooked until the yolk is firm) – 2-3 pcs. (depending on size);
• sweet corn kernels (canned) – 4-5 tbsp. l.;
• olive mayonnaise – 2/3 tbsp.;
• garlic – 2-3 cloves;
• salt and herbs.

Garlic is an optional component in such a snack; it can be completely omitted.

Step-by-step cooking process

The cooking process includes the following steps:

1. First of all, thoroughly rinse your tongue with cold running water. Then it is poured with fresh salted water and sent to cook over medium heat. After boiling, you need to cook the tongue for about 70-90 minutes.

2. The finished product should be poured with ice water for approximately 5-6 minutes. After this, you can easily remove the outer skin from it. All that remains is to cool the tongue completely and cut it into small cubes.
3. The potatoes should be thoroughly washed and cooked in their skins until soft and fully cooked. Then cool, peel and cut into neat, small cubes. Boiled eggs and pickled cucumbers are also crushed in the same way. The latter do not need to be peeled first.
4. Hard cheese can be added to this salad in 2 ways. First: cut it into small cubes and simply mix with the rest of the products. Second: grind using a grater with the smallest divisions and combine with mayonnaise as a sauce.
5. Garlic needs to be peeled, then passed through a press or finely grated. Next, it is also mixed with mayonnaise. The sauce can be salted to taste.
6. All prepared foods must be sent one by one to the salad bowl: tongue, potatoes, eggs, pickles, cheese (if it is chopped into cubes). The last thing to pour into it is corn, from which all the marinade has previously been drained, as well as chopped greens.

The resulting appetizer needs to be seasoned with mayonnaise sauce, add salt to taste and mix thoroughly. Next, it should be moved to the refrigerator and cooled thoroughly.

Rules for serving dishes, decorations

The finished treat can be served either in a common salad bowl or in portions. In the second case, the appetizer should be placed in small glasses or on flat plates using a cooking ring. This salad becomes tastier if you let it brew well first.

Beef tongue salad with pickled cucumber - a simple recipe

Another example of a simple dish made from tasty and healthy offal from the recent Soviet past.

Take:

• Boiled tongue – 300 gr.
• Pickled cucumbers – 3 pcs.
• Green peas – 250 gr.
• Onion – 2 heads.
• Table vinegar - a large spoon.
• Mayonnaise – 150 gr.

How to cook:

1. Boil the beef product, cool. Cut into thin strips.
2. Chop the onion heads into half rings. Dilute the vinegar with boiling water and pour into a bowl with the slices. Marinate for about a quarter of an hour. Then remove, squeeze, place in a bowl with meat.
3. Cut the pickles into strips in the same way as your tongue.
4. Grate the boiled eggs using a large-mesh grater.
5. Combine all products, pour mayonnaise. Stir the appetizer and serve.

Olivier with pork tongue

This original version of the much-loved Olivier is healthier by replacing the sausage with pieces of boiled tongue. The calorie content of such a dish is approximately 147.6 kcal per 100 g.

And his BJU:

What ingredients will you need?

For the dish you need to take:

• beef tongue (already cooked) – 2 pcs.;
• fresh large cucumbers – 2 pcs.;
• green peas (canned) – 1 jar;
• boiled potatoes (medium size) – 4-5 pcs.;
• eggs (pre-boiled) – 5 pcs.;
• dill – 40 g;
• garlic – 2-3 cloves;
• salted classic mayonnaise, salt.

The recipe follows.

Step-by-step cooking process

The cooking process includes the following steps:

1. The best way to prepare this salad is with lightly salted cucumbers. Therefore, each one should be cut lengthwise and placed in a saucepan along with peeled garlic cloves and coarsely chopped dill. From above, everything is poured with boiling water and salted. The amount of salt is calculated to be approximately 3 tbsp. l. per 1 liter of liquid.
2. The food should be left covered for approximately 3-3.5 hours.
3. Then the cucumbers will need to be cooled completely and cut into neat small cubes.
4. The tongue must first be boiled until fully cooked in salted water. This process will take approximately 80-90 minutes. Next, the finished product must be washed with ice water and the skin removed. The tongue is cut into small pieces or cubes, then mixed with 1 crushed garlic clove and left in a cool place for 1 hour. This will make the taste of the meat more rich and interesting.
5. All that remains is to grind the other ingredients from the recipe. The potatoes are first peeled and cut into cubes. Eggs are also crushed. You need to drain the marinade from the peas without rinsing them.
6. For the sauce, mayonnaise is mixed with crushed garlic.

7. All prepared components are mixed in a common bowl and poured over with the resulting dressing. Chopped dill is also added there.

All that remains is to cool the appetizer and serve it to the table.

Rules for serving dishes, decorations

When serving a salad on a holiday table, it is worth decorating it effectively. For example, cover a flat plate with lettuce leaves, place a cooking ring on top and press the treat into it. All that remains is to carefully remove the mold, place green peas and cucumber slices in the form of flowers on top, and add all the green leaves.

Salad with tongue, fresh cucumber and egg

Cool, very tasty and simple salad with spicy dressing.

You will need:

• Boiled beef tongue – 370 gr.
• Egg.
• Cheese (Parmesan) – 40 gr.
• Fresh cucumber, large.
• Table mustard, prepared horseradish - ½ small spoon each.
• Mayonnaise – 50 gr.
• Parsley – 3 sprigs.
• Salt, pepper - a pinch.

Preparation:

1. Cut the pre-boiled tongue into strips.
2. Cut the cucumber in the same way as the beef product, into cubes.
3. Boil an egg hard, cut into large slices.
4. Finely grate a piece of cheese.
5. Chop the parsley stems.
6. Make a spicy dressing, mix horseradish, mustard, and mayonnaise in a bowl. Pepper, add a little salt.
7. Place the prepared ingredients in a bowl and add sauce.

Delicious beef tongue salad with fresh cucumber

Keep a fabulous simple salad for those savory eaters.

Take:

• Tongue – 1 pc.
• Fresh cucumber.
• Bell pepper.
• Red onion.
• Parsley – 3 sprigs.
• Garlic – 3-4 cloves.
• Soy sauce – 2-3 spoons to taste.
• Sesame oil.
• Sesame seeds.
• Ground pepper, salt.

Step by step recipe:

Boil the meat product, cool. Cut into thin strips.

Chop the red onion into half rings.

Place in a salad bowl, pour in soy sauce. Mix well to marinate the contents.

Cut the cucumber into cubes, as in the photo.

Cut out the seed pod from the red sweet pepper. Cut the vegetable pulp into strips.

Chop the garlic cloves into crumbs.

Chop the parsley sprigs.

Place the ingredients in the previously marinated tongue. Pour sesame oil to taste. Pepper, mix well. Taste the salad for salt and add if necessary.

When serving, sprinkle with sesame seeds.

With mushrooms

Salads with pork tongue, recipes with photos of which are published later in the article, can also be prepared with mushrooms. Forest mushrooms are also suitable for such appetizers, but it is easiest and quickest to use champignons in the dish.

What ingredients will you need?

For the dish you need to take:

• pork tongue (pre-cooked until tender) – 1 pc.;
• pork pulp (pre-cooked until tender) – 150-170 g;
• pickled cucumbers (small size) – 2 pcs.;
• sweet pepper (any color) – 1 pod;
• champignons (large) – 5-6 pcs.;
• white onion – 1 head;
• apple cider vinegar (natural) – 2.5-3 tbsp. l.;
• beet sugar – ½ tsp;
• oil, ground colored peppers, salt.

To serve the appetizer, you should also use 50-60 g of salad mix. It is best to cook pork with a bay leaf, a whole onion and a few peppercorns to make it more flavorful. And be sure to take natural apple cider vinegar – 6%.

Step-by-step cooking process

The cooking process includes the following steps:

1. Pork tongue and pulp should be cooked in advance and cooled thoroughly. It is advisable to cool the fillet directly in the broth so that it turns out juicy and soft.
2. The onion needs to be peeled, cut into half rings and placed in a small bowl. The vegetable is topped with natural apple cider vinegar. Salt and sugar are also added to the onion in equal quantities. After mixing, the mixture is left for about 10 minutes.

3. It is necessary to cut off the stalk of the sweet pepper, then remove the internal partitions and clean out the seeds. The remaining part needs to be chopped into miniature strips. To brighten the salad, you can take several pieces of sweet pepper of different colors: red, yellow, orange.
4. Pickled cucumbers need to be cut into cubes or cubes along with the skin.
5. Boiled pork also needs to be chopped. You can directly disassemble it into fibers with your hands or cut it into strips with a knife. Boiled tongue is chopped in the same way.
6. The champignons will first need to be peeled from the top thin skin, and then cut into thin slices. Chopped mushrooms can be immediately placed in a frying pan with heated oil and fried until the moisture from the frying pan has evaporated and the pieces are lightly browned. Next, the champignons need to be left to cool.
7. When assembling the salad, all prepared products must be placed in a bowl one by one. First, pickled onions squeezed out of vinegar. Then - pieces of sweet pepper, pickled cucumbers, boiled pork and tongue.
8. In the next step, fried and cooled mushrooms are added to the salad. You need to transfer the product into a bowl along with the oil in which it was cooked.
9. All that remains is to salt and pepper the treat. You can also add a little vinegar to taste.

After thorough mixing, the salad will be completely ready to serve.

Rules for serving dishes, decorations

Before taking a sample from the resulting treat, a wide flat dish must be covered with lettuce leaves. The resulting salad is placed on top of them. You can decorate it with slices of pickled cucumbers and fresh parsley.

Light salad without mayonnaise

Thanks to the spicy dressing of sour cream and mustard, you can easily do without mayonnaise.

Necessary:

• Tongue – 250 gr.
• Cucumber, fresh - the same amount.
• Eggs – 2 pcs.
• Dill, green onions - to taste.
• Sour cream – 100 ml.
• Mustard, sauce - 0.5 small spoon.
• Salt.

Step by step recipe:

Boil the offal, cool, peel. Grind into strips.

Cut the fresh cucumber into small strips.

Chop the boiled eggs into small cubes.

Chop the sprigs of dill and the feathers of green onions.

Place all ingredients in a common salad bowl.

Make the sauce by mixing sour cream with mustard sauce and ground pepper. First add half a spoon, stir, taste. If you decide it's not spicy enough, add a little more.

Season the appetizer, stir. Taste again and adjust the taste for salt.

For a festive serving, beef tongue salad can be beautifully decorated using a culinary ring, as in the photo.

Useful tips and tricks

To make a tasty salad with tongue, you need:

• when cooking offal, add vegetables, roots, and aromatic herbs to it;
• salt the tongue at the very end so that it does not turn out tough;
• let the finished appetizer brew slightly and soak in the sauce.

Step-by-step recipes for pork tongue salads with photos will help even a novice housewife quickly and easily prepare a delicious, original appetizer for the holiday table. For example, an option with potatoes, mushrooms or crab sticks.

How to prepare a salad with beef tongue and bell pepper, tomato, cheese

Required:

• Boiled delicacy – 200 gr.
• Canned mushrooms (champignons) – 50 gr.
• Bell pepper.
• Tomato.
• Pitted olives.
• Cheese – 50 gr.
• Lemon juice - a tablespoon.
• Olive oil – 2 tablespoons.
• Pepper, salt.

Preparation:

1. Divide the boiled offal into cubes.
2. Chop the pickled mushrooms into cubes. Chop the tomato in the same way.
3. Remove the seeds with partitions from the pepper and cut into strips.
4. Grate hard cheese with coarse shavings.
5. Place the ingredients in a bowl, pour in a mixture of olive oil and lemon juice.
6. Throw in the spices, stir and bring to the table. If you decide that the spiciness is not enough, add pickled onions to the recipe.

Language salad with mushrooms and pickled cucumbers

Another wonderful version of your favorite snack.

Compound:

• By-product – 100 gr.
• Champignons – 80 gr.
• Bulb.
• Pickled cucumber.
• Fresh cucumber.
• Oil for frying, salt, pepper.
• Mayonnaise – 80 gr.

Cooking:

1. Roughly chop the mushrooms and onions. Fry in a frying pan in a small amount of oil.
2. Cut the delicacy product cooked the day before into cubes.
3. Grate the pickled and fresh cucumber on a coarse grater.
4. Combine the ingredients in a salad bowl, pour over the mayonnaise sauce, and mix.

Puff

Cooking time: 1 hour 5 minutes

Number of servings: 4 persons

Calorie content of the dish: 126 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

Portioned cold appetizers differ from many similar dishes not only in their excellent taste, but also in their attractive appearance. Layered salad of pork tongue with corn turns out very bright, at the same time nutritious and festive. You can make beautiful, neat portions using a molding ring, or by cutting off a plastic bottle.

Ingredients:

• cheese – 100 g;
• sour cream – 5 tbsp. l.;
• salt - to taste;
• onions, carrots - 1 pc.;
• vinegar - 1 tbsp. l.;
• cucumber – 2 pcs.;
• eggs – 2 pcs.;
• pork tongue – 250 g;
• sugar – 1 tsp.

Cooking method:

1. Boil the pork tongue, remove the film, trim off excess fat. Grate the meat using a coarse grater.
2. Marinate thinly sliced ​​onion half rings in a mixture of sugar, water, salt and vinegar. After this, rinse and dry.
3. Grate boiled eggs and carrots. Do the same with cheese and fresh cucumbers.
4. Place the salad dish on a serving plate: place the meat in the first layer, then the prepared onions, then make a carrot layer, spread eggs, cheese, and cucumber on top. Each layer must be compacted and poured with a small amount of sour cream.

Salad with nuts and prunes

A festive version of the salad, when you want to cook something unusual and original. Snacks with prunes and nuts are always a hit

Necessary:

• Boiled tongue – 300 gr.
• Mushrooms – 300 gr.
• Onion.
• Nuts (hazelnuts, walnuts) – 50 gr.
• Prunes – 50 gr.
• Butter – 50 gr.
• Mayonnaise sauce – 200 gr.
• Salt, ground pepper.

How to cook:

1. If the prunes are dry, steam them with boiling water for a quarter of an hour. After draining the liquid, cut the pulp into strips.
2. Fry the nuts in a dry frying pan, then crush them into crumbs.
3. Cut the mushrooms into slices and the onions into small cubes. First fry the onion slices, then add the mushrooms to the frying pan. Fry until the liquid has completely evaporated and is beautifully browned.
4. Divide the pre-cooked offal into strips.
5. Place the ingredients in a salad bowl and season with sauce. Stir and take the first sample. For a festive serving, garnish the appetizer with herbs and chopped nuts.

Boiled tongue and Korean carrot salad

The appetizer will not be lost among the holiday dishes, as it looks bright, appetizing, and has an unforgettable piquant taste.

Compound:

• Boiled offal – 400 gr.
• Champignons – 150 gr.
• Peas - 2 large spoons.
• Korean carrots - a large spoon.
• Orange.
• Lettuce leaves.

For the marinade:

• Juice from ½ orange.
• Mustard – ½ teaspoon.
• Soy sauce - large spoon.
• Olive oil -3 tablespoons.
• Lemon juice - teaspoon.
• Pepper, salt - a pinch.

How to do:

1. Combine all the ingredients for the marinade in a bowl. Rub it. Place the champignons, divided into 4 parts, into the sauce. Leave for half an hour.
2. Separate several plates from the tip of the tongue to decorate the snack and set aside. Cut the rest of the meat into strips.
3. Cut long sticks of Korean carrots to make it easier to eat.
4. Peel the orange from seeds and partitions. Divide the clean pulp into slices.
5. Place pickled mushrooms, tongue, peas, orange slices, and Korean carrots in a container.
6. Season with the remaining marinade. Don't add everything at once; you'll probably need less.

Layered beef tongue salad with cheese and pomegranate

In my notebook the snack is referred to as “Drops of Passion”. I don’t know where this name comes from. But once you try the salad at least once, your passion for the dish itself will fully manifest itself. And the guests, having tasted it, will not leave without compliments.

Required:

• Tongue – 300 gr.
• Potatoes – 4 tubers.
• Onion – 2 heads.
• Eggs – 5 pcs.
• Cheese – 200 gr.
• Mayonnaise – 150 gr.
• Table vinegar – 2 teaspoons.
• Sugar - a teaspoon.
• Pomegranate – ½ fruit.

Preparation:

1. Cook the meat, eggs, and jacket potatoes in advance.
2. Grate the potatoes and eggs on a coarse grater. Grind a piece of cheese in the same way.
3. Chop the onion into small cubes, pour in vinegar, add sugar. Marinate for 10 minutes, then drain.
4. Chop the beef tongue into small cubes. Separate the pomegranate into grains.
5. Form the salad in layers, laying out in the following order: potatoes, deli beef, pickled onions, cheese. Sprinkle all layers with mayonnaise and add a little salt.
6. Garnish with pomegranate seeds and let the dish sit for at least 2 hours to soak thoroughly.

Delicate and quick tongue and chicken salad “Gossip Girl”

Well, why not gossip if you really want to discuss the recipe for a great snack with a cool name.

We take:

• Boiled tongue – 200 gr.
• Chicken breast – 100 gr.
• Tomato.
• Bell pepper.
• Eggs – 3 pcs.
• Pickled cucumber, large.
• Red onion.
• Green onions - 3-5 feathers.
• A clove of garlic.
• Mayonnaise, salt, pepper - to taste.

Cooking method:

1. In the evening, boil the tongue, chicken, eggs.
2. Cut the offal into strips. Chop the chicken fillet into medium-sized cubes.
3. Roughly chop the bell pepper, cucumber, tomato, and eggs. Crush the garlic clove by passing it through a press.
4. Place vegetables and meat in a salad bowl. Pour in mayonnaise, pepper and salt. All that remains is to mix the dish and take it to the table.

Favorite

Cooking time: 60 minutes

Number of servings: 4 persons

Calorie content of the dish: 101 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

Every caring housewife and mother tries to feed her household, especially children, with tasty and healthy food. Favorite salad is perfect for this purpose, because the main product is a source of protein and zinc. Before preparing the dish, as in the photo, you only need to properly boil the pork part, then simply cut all the ingredients.

Ingredients:

• potatoes – 3 pcs.;
• tongue – 1 pc.;
• eggs – 3 pcs.;
• cucumbers (fresh) – 2 pcs.;
• salt - to taste;
• onion – 1 pc.;
• ginger (optional) – 15 g;
• mayonnaise – 3 tbsp. l.

Cooking method:

1. Rinse the main meat product, let it simmer for several hours, salt and season the water. Remove the boiled meat, put it immediately into cold water, then peel off the skin and fat. Cut into strips.
2. Peel the boiled potatoes with their skins and cut them into neat cubes with a sharp knife.
3. Chop the eggs.
4. Grate the cucumbers and strain off the juice.
5. Chop the onion into small cubes and pour over boiling water.
6. Cut the ginger into very thin strips.
7. Combine all ingredients in one bowl, season with mayonnaise. You can serve Favorite immediately.

Delicious salad with beans “Tbilisi”

The Tbilisi salad has several options, among which the tongue appetizer stands out, it turns out very tasty.

We take:

• Canned red beans – 400 gr.
• Bell pepper.
• Beef tongue – 250 gr.
• Garlic cloves – 3 pcs.
• Salad onion.
• Walnuts – 50 gr.
• Parsley, cilantro - a bunch.

Refueling:

• Sunflower oil – 50 ml.
• Wine vinegar – 25 ml.

Cooking technology:

1. Remove the beans from the jar and add the bell pepper cut into medium cubes. Chop the garlic into crumbs and send it next.
2. Chop a red salad onion into half rings.
3. Cut the boiled tongue into cubes. Grind the walnut kernels into crumbs. Chop the cilantro and parsley.
4. Combine in a bowl, pour wine vinegar. Splash some oil. Stir well.

With tomatoes

Cooking time: 25 minutes

Number of servings: 2 persons

Calorie content of the dish: 200 kcal

Purpose: cold appetizer

Cuisine: Slavic

Cooking difficulty: easy

If you are looking for a simple recipe for a delicious salad, then do not ignore this option. The delicacy is prepared in a minimum of time, and in return you get an excellent nutritious dinner or a complete snack. The salad with tongue and tomatoes also includes arugula, which makes the taste more sophisticated, so be sure to diversify your menu with this appetizer.

Ingredients:

• arugula – 75 g;
• olive oil – 4 tbsp. l.;
• quail eggs – 5 pcs.;
• tongue (pork or beef) – 1 pc.;
• salt, allspice - to taste;
• honey – 0.25 tbsp. l.;
• white wine vinegar - 1 tbsp. l.

Cooking method:

1. Boil the main meat product, then cut into strips.
2. Wash the green leaves and dry them.
3. Boil the quail eggs, then cut them into two halves.
4. Cut the cherry in half.
5. Prepare the dressing: combine honey with olive oil, white wine vinegar, mix thoroughly.
6. Mix the meat with arugula, pour over the dressing and add salt. Decorate the dish with halves of cherry tomatoes and quail eggs.