Beef tongue has long been a delicacy. This product is salted, smoked and used in the preparation of salads. Beef tongue took its place in the kitchen as early as the beginning of the 19th century.

The tongue is a by-product of the first category, dishes from it are of great benefit. The tongue helps lower cholesterol levels in the body. It is recommended to eat it for those suffering from anemia, children, expectant mothers.

A portion of the tongue replenishes the daily requirement of vitamin B12 for a person. In addition, the tongue contains B vitamins, as well as iron, protein and zinc.

Beef tongue salad can be prepared with the addition of products and vegetables. Prepare beef tongue salad at home according to the recipes described below.

Tongue salad with carrots

Fresh and bright salad with tongue is a hearty and light dish that is suitable for a snack or dinner. Family and guests will appreciate one of the most delicious beef tongue salads prepared according to the recipe below.

Ingredients:

• 3 carrots;
• 500 of language;
• fresh greens;
• mayonnaise;
• Apple vinegar;
• onion (red is better);
• spices for Korean carrots and salt.

Cooking steps:

1. Weld your tongue. You can use a multicooker. Then turn on the "Soup" or "Stew" program. Cooking time is 3.5 hours.
2. Cook carrots in Korean. Peel the vegetables and grate on a special grater. Salt the mashed carrots and remember a little with your hands. Leave for 15 minutes - the carrots should release juice.
3. Add spices to the carrots, mix.
4. Drizzle carrots with oil. You can add garlic to carrots.
5. Cut the onion into thin half rings and mix with vinegar. Leave to marinate for 10-20 minutes.
6. Drain the marinade from the finished onion - it will not be needed.
7. Cut the finished tongue into thin strips and mix with carrots and onions.
8. Dress the salad with mayonnaise and add chopped greens.

Salad with tongue, nuts and cucumbers

Salad with beef tongue and cucumbers is surprisingly tasty and simple. It's perfect for a holiday menu. This dish can be prepared for the New Year.

Ingredients:

• 2 pickled cucumbers;
• 300 of language;
• 4 eggs;
• fresh parsley;
• mayonnaise;
• a couple of cloves of garlic;
• 10 walnuts.

Cooking:

1. Cool the boiled tongue and peel off the film. Boil the eggs.
2. Cut the tongue, eggs and pickles into thin strips.
3. Stir the squeezed garlic and mayonnaise, chop the nuts and herbs.
4. In a bowl, mix eggs, tongue and cucumbers, season with garlic mayonnaise. Put the salad on a plate, sprinkle with nuts and parsley on top.

To the table, a delicious salad with beef tongue can be served in portions or on one dish. Salad with beef tongue prepared according to this recipe looks very appetizing in the photo.

Salad with mushrooms and beef tongue

This salad combines mushrooms, tongue, ham and cheese to create a great taste of the dish. This beef tongue salad recipe can rightfully be called one of the most delicious.

Ingredients:

• 6 eggs;
• 200 g cheese;
• 200 g of ham;
• 2 onions;
• 400 g mushrooms;
• 2 languages;
• 300 g of mayonnaise;
• 4 cucumbers.

Cooking:

1. Boil the tongue for 3 hours, cool in water and remove the skin. Cut into pieces.
2. Cut the ham and boiled eggs into strips.
3. Chop the onion and chop the mushrooms, fry the two ingredients in oil.
4. Pass the cheese through a grater, cut the cucumbers into circles.
5. Mix the ingredients (except cucumbers) together, adding mayonnaise. Arrange the salad on a platter and place the cucumber slices around.

If you take champignons for salad, you can fry them right away. But other mushrooms must first be boiled.

After reading the recipes, you can confidently say that you know how to cook beef tongue salads.

All cooks will need information on how to cook a salad with veal tongue. This festive dish will decorate any feast, because it is rightfully called a delicacy. Tender meat goes well with vegetables, cheese, herbs, served warm or chilled. Tips from chefs will help you create a real culinary masterpiece.

How to cook beef tongue

Before you cook beef tongue deliciously, you should carefully choose the main component. Fresh offal is purple-pink in color, but not gray - this indicates staleness. Pale pink coloration of frozen tongue meat indicates re-freezing. The fresh product smells of meat, without foreign odors, has a hard elastic surface. If the consistency is soft and recovers for a long time after pressing, this indicates a re-freeze.

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

Salad with beef tongue - recipe

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

with cucumber

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 105 kcal.
• Destination: for lunch.
• Cuisine: author's.

A salad with tongue and fresh cucumber has a pleasant refreshing taste. Its production does not take much time, but you get a spectacular snack 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 meal 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 - bank;
• canned corn - can.

Cooking method:

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

With champignons

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 163 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

It will be useful for every cook to know how to cook a salad with tongue and mushrooms, because such an appetizer is characterized by increased satiety. It is perfect for serving for lunch, saturates the body. It is best to serve it warm in order to preserve the benefits and vitamins to the maximum. You can add onions if you like to spice up the recipe. He will give a special appetite to the finished dish.

Ingredients:

• champignons - 200 g;
• eggs - 4 pcs.;
• pickled cucumbers - 125 g;
• mayonnaise - 100 ml;
• garlic - a slice.

Cooking method:

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

With pickled cucumber

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 94 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Instead of using fresh fruits, you can make a salad with tongue and pickles, the taste of which will be more spicy and spicy due to the addition of home-pickled onions. A hearty snack will saturate you with calories, warm your body in the winter, or 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 tongue offal - 300 g;
• onions - 2 pcs.;
• pickled cucumbers - 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 into rings, pour boiling water and vinegar for 20 minutes.
2. Cut the cucumbers into strips, finely rub the boiled eggs.
3. Mix food, season with mayonnaise.

warm

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

1. Boil potatoes, eggs, offal, cut into strips. Chop the pepper into strips, zucchini rings - lightly fry.
2. Mix all kinds of sauces, oil, season with food.
3. Garnish with cherry tomatoes cut into 4 pieces, sprinkle with chopped cilantro if desired.

Without mayonnaise

• Cooking time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 180 kcal.
• Destination: for lunch.
• Cuisine: Croatian.
• Difficulty of preparation: medium.

Tongue salad without mayonnaise tastes good, which can be served as a dietary dish. This Croatian recipe uses smoked tongue meat paired with boiled beef and ham. Hearty meat appetizer has a spicy taste due to the use of anchovies and pickled cucumbers, the use of mustard-based 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 the beef, cut into strips along with the rest of the meat types.
2. Onion with cucumbers cut into cubes, mix all products.
3. Season with mustard, garnish with fresh parsley.

Salad with boiled tongue

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 120 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

A popular recipe is a salad with boiled Caprice tongue, which can be varied with unusual ingredients. Sweetness and piquancy will be added to the meat by roasted beets, 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:

• carrots - 3 pcs.;
• beets - 2 pcs.;
• lettuce leaves - 2 pcs.;
• eggs - 4 pcs.;
• sugar - 10 g;
• mayonnaise - package;
• horseradish - 20 g.

Cooking method:

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

With bell pepper

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 172 kcal.
• Purpose: for dinner
• Cuisine: author's.
• Difficulty of preparation: medium.

A gourmet holiday option is a tongue and bell pepper salad called Favorit, which combines the flavors of spices and vegetables. Added pork, which is fried along with tongue pieces, gives it satiety. Pickled vegetables create a nice color appetizer that looks great on the table, causing appetite and desire to try.

Ingredients:

• bell pepper - 1 pc.;
• pork - 200 g;
• beef tongue 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 offal, cut into pieces, 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, sprinkle with vinegar, after 5 minutes season with sugar, salt, pepper.
4. Serve after 5 minutes of marinating.

with beans

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: 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 make all guests and family members want to try it. Canned beans add brightness to the salad, which can be taken white or red, but better in its own juice.

Ingredients:

• beef tongue offal - 1 pc.;
• canned beans - a can;
• eggs - 3 pcs.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 20 ml;
• mayonnaise - 100 ml.

Cooking method:

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

With ham

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 101 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Salad with tongue and ham, for which 3 types of meat, mushrooms, vegetables and original dressing are combined, has an even more satisfying taste. For the recipe, it is best to take fresh champignons, but if they are not available, other mushrooms, as well as canned or pickled species, are also suitable. A savory dressing of ginger and wine vinegar will balance the taste of all ingredients.

Ingredients:

• beef tongue 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 types for half an hour, cut into cubes. Chop the onion in half rings, pour vinegar, boiling water, season with sugar.
2. Mushrooms cut into slices, fry until moisture evaporates.
3. Cucumbers cut into strips, ham into cubes, pepper into half rings, finely grate ginger.
4. Put onion on the bottom of the salad bowl, mash, put pepper and ginger, all kinds of meat, mushrooms, cucumbers. Season with wine vinegar, mix. Serve on lettuce leaves.

With cheese

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 236 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

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

Ingredients:

• beef tongue offal - 400 g;
• cheese - 100 g;
• olives - 100 g;
• tomatoes - 2 pcs.;
• mayonnaise - 100 ml.

Cooking method:

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

Delicious salad with tongue - cooking secrets

For any culinary specialist, information on how to cook dishes with beef tongue will be useful. 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, dirt and mucus scraped off, dipped in boiling water and boiled for 2 hours.
2. The readiness of the 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 the skin is removed.
3. To increase the juiciness of the meat after cleaning, it can be put back into the broth and allowed to cool.
4. To make the meat more fragrant, it should be cooked with the addition of bay leaf, celery root or parsley, ginger.
5. Meat salad with beef tongue goes well with chanterelles, green beans, crab sticks. Pickled honey agaric, decorations with pomegranate seeds, boiled carrots will give it showiness. Mayonnaise, sour cream with garlic, cream cheese sauce will serve as dressings.

Video

Beef tongues are sold in three main types: salted, smoked or fresh. The weight of an average cow's tongue is 1 to 2 kg. This semi-finished product, when used in most dishes, is usually boiled. The cooking technology is that you need to cook a fresh tongue in salted water for about 3 hours. The readiness of the tongue occurs when its tip is freely pierced with a fork. From a newly cooked tongue, the first step is to remove the skin, which is quite easily removed. The tongue is now ready for culinary use.

Due to the fact that there is no connecting connection in the language, it is perfectly assimilated. When using boiled beef tongue, the risk of developing diseases of the central nervous system is reduced. Beef tongue is a real dietary product, useful for absolutely everyone. Beef tongue goes well with vegetable and meat ingredients, but can be considered as a separate dish. Beef tongue is especially good in salads. The following are some recipes for salads, some of them can be used as salads for weight loss, and you can also read about how we lose weight with pleasure.

Salad - "Peter I"

Ingredients:

• beef tongue - 0.5 kg
• boiled potatoes - 2 pcs.
• pickled cucumbers - 1 pc.
• carrots - 2 pcs.
• sunflower oil - 45 ml
• table vinegar - 15 ml
• egg - 0.5 pcs.
• Dill
• parsley
• ground black pepper

Boil beef tongue. Rinse potatoes, carrots in water and boil. Cut boiled vegetables and pickled cucumber into cubes.

Combine and season with table vinegar, sunflower oil, ground pepper and salt. Cut the beef tongue into slices and place along the edges of the salad bowl.

Put the vegetable mixture in the center. Garnish the finished salad with chopped egg slices (recipes for egg salads will come in handy) and chopped fresh herbs.

Ham salad - "Croatian"

Ingredients:

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

Boil beef (you can see how to cook beef salads) in lightly salted water. Beef tongue and ham (ham salad recipes) finely chop.

Chop onion and pickled cucumbers. Combine the ingredients by adding boiled beef, cut into cubes. Add mustard to taste to salad. Garnish with sprigs of fresh parsley.

Beef tongue vegetable salad - "Angstrem"

Ingredients:

• fresh beef tongue - 1 pc.
• carrots - 3 pcs.
• beets - 2 pcs.
• green salad
• chicken egg - 4 pcs.
• granulated sugar - 1 tsp. a spoon
• mayonnaise - 200 g
• grated horseradish - 1 tbsp. a spoon

Boil beef tongue. Roast the beets in the oven and cut into small pieces. Cut raw carrots and green salad into small strips.

Combine cooked vegetables and chopped boiled tongue. Season with a mixture of mayonnaise, grated horseradish and granulated sugar. To stir thoroughly. Decorate the salad with lettuce leaves and chopped and chicken eggs.

Salad with pepper - "Red buffalo"

Ingredients:

• beef tongue - 60 g
• pickled red pepper - 20 g
• canned green peas - 20 g
• olive mayonnaise - 20 g
• cream - 20 g
• Dill
• spices

Boil beef tongue. Tongue and red pepper cut into thin strips and put in a salad bowl.

Add canned green peas and season with mayonnaise and cream (you can use sour cream). Sprinkle the salad with chopped dill and spices to taste.

Avocado Salad with Beef Tongue - English Breakfast

English Salad Ingredients:

• beef tongue - 500 g
• avocado - 2 pcs.
• onion - 1 pc.
• mayonnaise
• cilantro
• green salad

Wash the avocado, peel, removing the central bone, cut into small slices (here are salads with avocados). Boiled beef tongue cut similarly.

Finely chop the onion. Combine all ingredients, season with low-fat mayonnaise and mix thoroughly. Garnish the salad with finely chopped cilantro and lettuce leaves.

Mushroom salad with beef tongue - "Summer rain"

Ingredients:

• fresh mushrooms - 150 g
• beef tongue - 300 g.
• chicken fillet - 200 g
• celery - 100 g
• mayonnaise
• lemon juice

Stew fresh mushrooms. Boil the beef tongue and chicken fillet and cut into strips. Boil the celery root in lightly salted water and chop as desired.

Combine salad ingredients and place in salad bowl. Season with mayonnaise and mix well. Sprinkle with lemon juice.

Anchovy salad - Castile

Ingredients:

• beef tongue - 100 g
• carrots - 1 pc.
• onion - 70 g
• beets - 1 pc.
• celery - 70 g
• tomatoes - 1 pc.
• anchovies - 20 g
• salad mayonnaise - 100 g
• green salad
• white pepper
• coriander

Boil beef tongue with carrots and onions in salted water. Remove the skin from the tongue and cut into cubes. Chop boiled vegetables too.

Boil the celery root and beets and cut into small strips. Cut anchovy fillets into narrow strips. Mix all the ingredients, season with mayonnaise and put in a salad bowl lined with lettuce leaves.

Arrange the chopped, skinless tomatoes on top of the salad as a garnish. You can also garnish with coriander and spice up with peppercorns.

Salad of beef tongue and asparagus - "Magyar"

Ingredients:

• beef tongue - 100 g
• canned green peas - 150 g
• asparagus - 180 g
• mayonnaise - 3 tbsp. spoons
• low-fat sour cream - 3 tbsp. spoons
• Dill

Cut fresh asparagus into small pieces and stew. Boil the beef tongue, remove the skin and cut into strips. Combine asparagus and boiled tongue by adding green peas.

As a salad dressing, use a mayonnaise-sour cream mixture with grated dill. Mix the salad thoroughly before serving.

Beef Tongue Potato Salad with Apples - Nautilus

Ingredients:

• apples - 3 pcs.
• beef tongue - 500 g
• potatoes - 3 pcs.
• mayonnaise - 250 g
• carrots - 2 pcs.
• chicken egg - 6 pcs.
• Dill
• parsley
• ground black pepper

Boil beef tongue, potatoes, eggs and carrots separately. Cool everything boiled and cut into cubes.

Peel apples (here we look at recipes for salads with apples), remove the seeds and core, cut into small slices. Combine all ingredients. Add salt and pepper to taste. To stir thoroughly.

Cabbage salad with beef tongue - "Magpie-Beloboka"

Ingredients:

• beef tongue - 250 g
• white cabbage - 250 g
• olive mayonnaise - 200g
• fresh cucumbers - 2 pcs.
• canned green peas - 3 tbsp. spoons
• green salad
• chicken egg - 3 pcs.
• Bay leaf
• ground black pepper
• cilantro

Boil the tongue in salted water with the addition of spices and bay leaf. After cooking, peel it from the skin and cut into cubes.

Hard boil the eggs and cut into slices. Cut fresh cucumbers randomly. Chop white cabbage into small strips and rub with salt. Remove the resulting juice by squeezing the chopped cabbage.

Combine all ingredients. Add mayonnaise and place in a salad bowl on lettuce leaves. Decorate the salad with egg slices and fresh herbs.

Salad of beef tongues with turnips - "Kazan"

Ingredients:

• beef tongues - 2 pcs.
• lettuce
• sweet bell pepper - 1 pc.
• leek - 1 pc.
• carrots - 1 pc.
• turnip root - 1 pc.
• pitted olives - 70 g
• olive oil - 6 tbsp. spoons
• mustard - 0.5 tsp. spoons
• table vinegar - 1.5 tbsp. spoons
• chervil
• cilantro
• ground white pepper

Boil beef tongues in salted water with the addition of ground black pepper and spices to taste. After cooking, carefully remove the skin and cut into strips.

Also boil the following vegetables (you can in one pan): leeks, turnips, carrots. Pepper scald in boiling water for 7 minutes. Cut boiled vegetables into small pieces.

Mix all prepared ingredients. As a dressing, use a mixture of olive oil, table vinegar and mustard with the addition of chopped herbs: chervil and cilantro. Garnish the salad with chervil leaves and pitted olives.

There are at least three reasons why you should cook beef tongue salads. Firstly, there are many delicious recipes, secondly, it is easy and quick to cook, and thirdly, beef tongue is extremely useful, especially for children and women.

Beef tongue salad with fresh cucumbers

Beef tongue refers to dietary products. And if you add a fresh cucumber to it, then the salad will become light - both in taste and for the stomach.

Ingredients needed:

• beef tongue - take 300 grams;
• fresh cucumbers - one is enough;
• mushrooms (preferably canned, any kind) - ½ kilogram;
• cheese (for this salad you need processed cheese) - two pieces;
• greens - onion feathers, a few sprigs of dill;
• mayonnaise (if you want to lighten the dish, replace it with medium-fat sour cream).

Let's do the language first. Boil him. Drain the first broth. We change the water and cook, as we usually do with meat. Depending on whether you bought the tongue of a young or an old animal, it will take from two to four hours until it is fully cooked.

We flavor the broth with spices - laurel, black ground pepper, put the onion and salt. After ten minutes, we take out the tongue and, while hot, free it from the skin. You can return it to the finished broth - let it cool and soak in flavors.

With a knife, we turn the cooled tongue into cubes. Mushrooms cut into cubes (you can plates). We rub the melted cheese using a grater with large cells. To make it more convenient to do this, we froze it ahead of time in the refrigerator.

Chop the greens as small as possible. Three or four dill sprigs are left for decoration.

Place all ingredients in a salad bowl. It remains to season the dish with mayonnaise or sour cream, mix gently. We decorate the salad with tongue and cucumbers with green dill and help ourselves.

So that the skin is easily removed from the tongue, like a stocking, hold it hot for several minutes under a stream of cold water.

With pickles

Cucumbers also appear in that recipe, but not fresh, but salted. The taste is different, but not worse.

What products are needed?

• tongue - take 400 grams;
• pickles - 3, if large enough, or 6-7 small ones;
• potato tubers - four is enough;
• crab meat (canned) - can;
• green peas - also a bank;
• eggs - four is enough;
• mayonnaise - "Provencal" or another one you like. The main thing is not to be too light.

To make a beef tongue salad with pickles, pre-boil the tongue, potatoes and eggs. When all this has cooled down, which will not burn your hands, we take a knife and, in turn, cut the products into cubes. The same fate awaits cucumbers and canned crab meat.

It remains to combine everything in one bowl, season with mayonnaise and mix.

You will get something similar to the traditional Olivier, but the crab meat and tongue will provide it with a much more refined taste.

Warm salad with beef tongue

The next salad called "Orator" will especially delight gourmets. It must be served while it is still warm. Thus, the tastes of all components are fully revealed, uniting in a harmonious bouquet.

What is needed for such a meal?

• beef tongue - take 300 grams;
• pickled champignons - 100 grams;
• sour cream - the same volume;
• mustard - one tablespoon is enough;
• hard cheese, for example, "Russian" - 50 grams;
• walnut kernels - the same amount;
• salt, ground black pepper - be guided by your own taste;
• vegetable oil (preferably odorless) - for frying;
• lettuce leaves.

We start cooking the salad with the tongue (how to cook it, see above). Cut it into thin slices. Then we fry a little in a frying pan with vegetable oil, and then we mix a kind of sauce right in it, adding sour cream and mustard. In this form, the tongue should be extinguished, but not for long, literally a couple of minutes.

Cover the bottom of the plate with lettuce leaves. We put our tongue on them. Mushrooms, already cut in half, go on top. Pour all this with sauce - it remained in the pan after the procedure with the tongue. The next layers are cheese, passed through a grater with medium-sized cells, and nut crumbs. Serve until the salad has cooled down.

With bell pepper

Beef tongue is good because it goes well with many products, including a variety of vegetables. For example, you can cook it with bell pepper.

You will need:

• beef tongue - take a pound;
• chicken breast - one is enough;
• fresh cucumbers - a couple of pieces;
• the same number of Bulgarian peppercorns;
• greens, salt, ground black pepper - depending on your own taste;
• mayonnaise.

Meat ingredients - both chicken fillet and tongue - are turned into thin homogeneous straws with a knife. We also cut vegetables, and also not too large.

We mix all the crushed components in a common bowl, season with mayonnaise. Now you can add herbs, spices and mix for the last time.

Beef tongue salad with ham

Prepare a salad with tongue and ham. Do not be afraid that two types of meat will kill the taste of each other. On the contrary, they are perfectly combined.

This dish is made from:

• tongue - enough 200 grams;
• low-fat ham - the same volume;
• fresh mushrooms - 300 grams is enough;
• onion head;
• sour cream (or mayonnaise);
• herbs, salt and spices - to your own taste and choice;
• odorless vegetable oil - enough for frying.

Mushrooms and onion cut and sent to a frying pan with oil. They have to be fried until they soften.

We cut both types of meat - ham and tongue - into medium-sized, approximately identical pieces.

It remains to put all the ingredients in a salad bowl, season with spices and salt, season with sour cream or mayonnaise. The last step is to mix the salad and garnish with herbs on top.

If you want the dish to look spectacular, you should serve it in a glass salad bowl.

Hearty snack with beans

Beef tongue gives quick satiety. You can make the salad even more satisfying if you add beans to it. So we'll do it.

We take:

• beef tongue - one;
• beans (canned) - a can;
• hard-boiled eggs - three are enough;
• garlic and onions - the first two cloves, the second two medium-sized heads;
• seasonings and salt - to your own taste;
• mayonnaise;
• refined sunflower oil.

Cut onion heads into half rings. They need to be fried until light golden in a frying pan with oil. Press the garlic cloves with a garlic press.

We combine salt and selected seasonings, as well as garlic "paste" in a separate plate with mayonnaise and mix. You should get a homogeneous sauce.

We cut the tongue into not too large fragments. You can grind eggs with a knife, and using a grater.

We send all the ingredients to a common salad bowl, here comes canned beans from a can, as well as mayonnaise-garlic sauce. Mix and enjoy the taste.

Recipe with mushrooms

Naturally, mushrooms are constant "participants" of all kinds of salads. And beef tongue dishes are by no means an exception. The proposed recipe costs only one type of meat - the tongue. And not dressed with mayonnaise. But mushrooms will add satiety to him and will please him with a mushroom spirit and taste.

We will need:

• fresh champignons - take 200 grams;
• beef tongue - 250 grams;
• mustard - at least one tablespoon;
• ½ lemon;
• refined sunflower oil - 3 large spoons is just enough;
• salt, spices, seasonings, herbs.

We make thin slices of mushrooms and fry in a pan until they become soft. For this, one tablespoon of vegetable oil is enough.

We cut the tongue finely. Then we make the sauce. We make it from: the remaining oil, mustard, salt, juice squeezed out of half a citrus and selected spices. We interfere so that the mass acquires uniformity.

We combine the meat ingredient with mushrooms, season with oil-lemon sauce. You can try.

With champignons and Korean carrots

Korean carrots add piquancy to the next recipe with mushrooms. The dish gets, as they often say now, "two in one" - both a share of sweetness and a pleasant sharpness.

Salad Ingredients:

• language - take one;
• eggs - at least 4 pieces;
• apples (sweet juicy variety) - a couple;
• as many small bulbs;
• ½ lemon;
• champignons - 300 grams;
• carrot in Korean - not less than 200 grams;
• sour cream and mayonnaise - 150 grams of each;
• hard cheese (grade of your choice) - ¼ kilogram;
• spicy mustard - one teaspoon:
• salt, ground black pepper - take to your taste.

Boil everything you need - tongue, eggs, mushrooms. We leave a small part of the tongue so that there is something to decorate the finished dish. The rest of the cut, but not large. Pass the eggs through a grater. Cut the mushrooms into thin slices with a knife.

Chop apples and onions. We allocate them in a separate bowl and sprinkle fruits and vegetables with citrus juice. Let marinate for 15 minutes. Leave the apples alone for now, and drain the excess liquid from the onions.

We process cheese on a grater with the largest cells. It remains to “compose” the sauce (mayonnaise, sour cream, salt, mustard and spices go into it), and you can build a salad. It is to build, because it does not mix, but consists of layers. As we lay out, each will be greased with sour cream and mayonnaise sauce.

The order is: tongue, apples, cheese, Korean carrots, mushrooms, pickled onions, eggs.

Let's fantasize about the decor. For example, from the remnants of the tongue we will create a flower with a bright carrot center, wrap the petals with pomegranate seeds, and sprinkle chopped green onions around the edges.

Beauties are different. Salad "Beauty" also has many varieties.

For example, made from:

• tongue - take 300 grams;
• low-fat ham - 350 grams is enough;
• a pair of fresh tomatoes;
• hard-boiled eggs - the same amount;
• mayonnaise (or sour cream).

We turn the meat components into long bars. Rather, even a straw. We chop vegetables and eggs to them. It remains to fill the “Beauty” with mayonnaise or sour cream, mix, and you can start eating. Sprinkle grated cheese on top.

With boiled carrots

Boiled carrots, together with bell peppers, can provide a salad with an unobtrusive sweet note and soften the meat “heaviness”.

Products needed:

• undercooked carrots - one;
• bell pepper (take yellow for color contrast) - one;
• hard cheese - 100-150 grams will be just right;
• tongue - 250-300 grams is enough;
• curry seasoning - no more than three teaspoons;
• mayonnaise (if it is homemade, generally ideal).

Everything that is cut, we cut. It is desirable to ensure that the same thin straw is obtained. Season mayonnaise with curry and mix.

Now there are two options - create a regular salad by mixing all the ingredients together with the sauce, or lay it out in layers, smearing each layer with curry mayonnaise. To make it look more fun, decorate the top with green onion arrows.

Beef tongue is not only a godsend for demanding gourmets and an exquisite delicacy, moreover, it is a dietary valuable, healthy product. Its beneficial properties do not end with the rich amount of protein and proper fats in it, few people know that frequent eating of this by-product significantly reduces the risk of developing a wide variety of diseases of our central nervous system. Beef tongues are rich in magnesium, iron, copper, potassium, calcium, sodium and B and PP vitamins.

If you are a fan of proper nutrition or trying to lose weight, then dishes based on this offal are for you. Due to the absence of connective tissue in it, it is perfect even for feeding kids of kindergarten age, as it is easily digested and does not cause a feeling of heaviness in the children's stomach.

Beef tongue is very tasty in various dishes - hot or cold, it is served with a variety of side dishes for lunch and dinner, salted, marinated and smoked. However, this offal is best felt in salads, because it goes well with many vegetables and meat.

Recipe one: Salad with beef tongue, cheese and tomatoes

This hearty and at the same time light beef tongue salad will become your lifesaver in case of unexpected visitors or when there is absolutely no time to cook. What could be easier than putting the offal on the boil and forgetting about it for a couple of hours. And then just cut it and the rest of the ingredients, seasoning and getting an unusually tasty treat? Cook such a dish at least once, and you will no longer be able to resist it.

We will need:

• Beef tongue - 360 grams;
• Mayonnaise - 60 grams;
• Hard cheese ("Belarusian gold", "Russian", "Smetankovy") - 120 grams;
• Pitted olives - 0.5 jars;
• Strong red tomatoes - 3 pcs.;
• A mixture of ground peppers;
• Grain or table mustard - ½ tsp;
• Salt.

Cooking:

1. My tongue, then boil according to the rules of cooking (about 2 hours). When ready, clean (how to do this quickly, see our tips). Cut the resulting pulp into thinner strips;
2. Grind the cheese into thin chips;
3. Salt the brine from the olives, chop each berry into rings;
4. Wash large ripe tomatoes and dry them. Cut into cubes of any size. Salt a little, let the juice stand out, and then merge it;
5. Now let's prepare the sauce: combine mustard seeds (or pasta) with mayonnaise, pepper, salt. Our savory dressing is ready;
6. Now, in a deep bowl, combine all the ingredients: chopped beef tongue, tomatoes, cheese and olive circles. Season everything with the prepared mayonnaise-mustard sauce. Our tender and spicy treat is ready!

Tip: Beef tongue requires a long boil in plenty of water - at least 2 hours. After that, it is easily pierced with a knife.

Recipe two: Hearty salad with tongue and rice

Delicious doesn't have to be expensive. Unusual salads can be budget, affordable and simple. You will see this on the example of our next dish, which has long won the hearts of many people. Perhaps you've heard of it but never tried it before? Then do not miss your chance, cook this hearty treat today.

We will need:

• Beef tongue - 280 grams;
• Canned peas - 1 small jar;
• Green onion feathers - 80 grams;
• Rice (dry) - 5 tablespoons;
• Chicken eggs - 3 pcs.;
• Fresh parsley - 60 grams;
• Onion -1 pc.;
• ground pepper;
• Salt;
• Mayonnaise - 60 grams.

Cooking:

1. Let's tackle the language first. We will wash it, then we will leave it to cook in a pan. Forget about it for 2-2.5 hours, but sometimes it will be necessary to remove the foam. After that, cool, clean from the rough skin, remove the fat along with the sublingual part. Then chop into cubes;
2. While our tongue is being prepared, let's take care of the other ingredients for the treat. Boil the eggs, cool and remove their shells. We chop;
3. We put the rice in a sieve, and then it will be thoroughly washed with tap water to rinse off the rice powder. It is best to use the Asian variety, it holds its shape better and almost does not boil soft when cooked;
4. Now fill the cereal with cool water, add a pinch of salt, set to boil. When it's ready, put it back in a colander or sieve, rinse it. This must be done so that in the future the rice does not stick together;
5. We clean the onion, rinse, chop finely. And then you can douse it with a little boiling water. Although if you like bitterness in salads, then don't do it;
6. We rinse the green onion and parsley, put it on towels or napkins, let them dry completely. Then we cut the feathers into rings, and the branches of fresh greens are just smaller;
7. Salt brine from green peas;
8. Now let's assemble our beef tongue salad: add chopped onions, boiled rice, all greens, eggs, and green peas to the offal. We season with mayonnaise. We decorate with a couple of sprigs of greenery and hurry to please loved ones.

Tip: After a thorough boil, the finished tongue can be easily cleaned. To do this, transfer it from boiling water, where it was cooked, to cold water, and then easily remove the rough skin. It will also be necessary to remove the sublingual part and fat.

Recipe three: summer salad with tongue, cherry tomatoes and quail eggs

Such a treat can be safely called festive, because cherry tomatoes and quail eggs are not so frequent guests on our table. On weekdays, of course, they can be replaced with simpler analogues (ordinary tomatoes and chicken testicles). However, because of the amazing taste. Small neat shape, they are ideal for special occasions. Making this salad is very simple and quick, there are no difficulties and troubles with cooking, it is enough to boil offal and root crops in advance. And all that is left for you is just to chop, cut and chop.

We will need:

• Beef tongue - 1/5 of a small offal;
• Potato - 5 medium tubers;
• Cherry tomatoes - 8 pcs.;
• Quail eggs - 5 pcs.;
• Lettuce leaves - 90 grams;
• Mustard grains (can be in paste or replaced with horseradish) - 2 tbsp;
• Mayonnaise - 50 grams;
• Salt.

Cooking:

1. First, we will abandon the boiled products that need it. Let's wash our tongue, put it to boil. The main thing here is a large amount of water and timely removed foam from the broth. While it is cooking, let's take care of the potatoes;
2. We wash the tubers from the soil, fill them with cold water, and send them to boil. After the liquid boils, add salt, reduce the intensity of the burner, forget about the potatoes for 20 minutes. If it is easily pierced with a knife, then it is ready. Let it cool, then we will clean it and cut it into cubes;
3. We also boil the quail testicles; to boil them hard-boiled, they will need no more than 5 minutes due to their small size. Let's cool, clean them, cut them into halves, and you can also quarter them if you want smaller ones;
4. Wash sweet cherry tomatoes, wipe a little with a towel. Then cut into neat quarters;
5. Rinse lettuce leaves under the tap, then send them to dry. The moisture must be completely evaporated. Then tear into pieces;
6. So 2 hours have passed (especially if we started cooking in advance), our tongue is already cooked. They pierced it with a knife, they saw that it was quite soft. Let's cool it, clean it, remove the fat from the sublingual part. We chop the resulting product into cubes;
7. Mix potatoes with beef tongue so as not to break the root cubes;
8. Now it's time to prepare the dressing. Everything is very simple here - let's combine mayonnaise and mustard, which can be replaced with wasabi or horseradish for more spice;
9. Now we spread our insanely delicious festive summer salad on a wide flat dish. The first will be a litter of fresh green leaves. Then we evenly pour a mixture of potatoes with beef tongue onto it, and on top of them we randomly scatter slices of quail eggs and Cherry tomatoes;
10. We salt everything on top a little, because we have unsalted tomatoes and eggs, and then pour our fragrant-spicy dressing in a thin stream. This can be done both with a spoon and through a pastry bag, which is successfully replaced by the most ordinary plastic bag. Everything, the treat is ready, let it soak a little with the sauce, and you can eat.

Tip: The best dressing for salads with beef tongue are mayonnaise sauces with horseradish or mustard.

Recipe Four: Olivier Salad with Beef Tongue and Mushrooms

Of course, this recipe is radically different from the well-known and beloved salad of the same name, but if you look closely, the main composition of the products remains the same: potatoes, eggs, carrots and onions. The only difference is that the sausage here is replaced with boiled tongue, onions with green feathers, and champignons are also added. Such a small replacement of ingredients allows you to fill the dish with a new taste, give it tenderness, sophistication and piquancy.

We will need:

• Potato - 4 medium tubers;
• Boiled tongue - 180 grams;
• Carrot - 140 grams;
• Mushrooms in marinade - 1 medium jar;
• Testicles - 2 pcs.;
• Mayonnaise - 60 grams;
• Green onion - 80 grams;
• Salt.

Cooking:

1. First, boil the beef tongue. It is better to do this in advance, as it will take about 150 minutes to cook it. When the by-product turns out to be the desired softness, we cool it, clean it from the rough skin, remove all the fat unnecessary in the salad, as well as the sublingual part. Chop the pulp into cubes;
2. Now let's deal with vegetables, they can also be cooked in advance. We wash the carrots from the soil, stop cooking (about 1/3 hour) without salt. Then we cool, clean, cut, as for the classic Olivier, into cubes;
3. Next is the turn of the root crop. Wash the potatoes well, then boil them. Be sure to put it in cold water, and we will salt only after boiling. So the vegetable will be less crumbly, retain its shape when cut. We pierce with a knife - is it ready? Then take it out and let it cool down. After that, clean, cut like a carrot;
4. Boil the eggs, cool, remove the shells. Chop into large slices;
5. Dry the mushrooms a little from the marinade so that our Olivier does not become wet. Then cut into large pieces;
6. Rinse the green onion from dust, dry it a little, then cut it into rings;
7. Now let's mix all the ingredients for the salad: add eggs, green onions, boiled root vegetables, carrots, pickled champignons to the beef tongue;
8. Add mayonnaise to your taste, salt, add pepper if you want. Now our beef tongue salad should stand in the cold for a while, and then we will decorate it and serve it to the guests.

Recipe Five: Salad with fresh cabbage, beef tongue and vegetables

Light, tasty and crispy salad - what could be better for breakfast or a late dinner? Prepare this treat for your loved ones for a picnic or any celebration, they will certainly appreciate the amazing taste, color and aroma of the dish. Often preparing this salad, you can not worry about the figure, because it contains only healthy products, and fatty mayonnaise can always be replaced with natural light yogurt.

We will need:

• Beef tongue - 320 grams;
• Fresh cucumbers - 2 pcs.;
• White cabbage - 250 grams;
• Canned peas - 1 small jar;
• Chicken eggs - 3 pcs.;
• Green salad - 50 grams;
• cilantro - 50 grams;
• Salt;
• Ground pepper.

Cooking:

1. Let's tackle the language first. How to cook it correctly, you can read in our tips on this page. Boiled? Now pierce with a knife, if it easily enters the pulp, then it's time to take it out and get down to business. Let's cool it down. We will clean it as it should be, get rid of everything superfluous (in particular, fat and the sublingual part). After all, we want to get a stunningly delicious salad. We chop what remains, temporarily forget about it;
2. Boil the eggs, cool, peel the shells. We chop at our discretion;
3. Wash the cucumbers, if the skin is too hard, peel it off. Cut into thin neat straws;
4. We chop the cabbage as finely as possible, it is best to take the lower part of the head for this purpose (there are the thinnest leaves). Grate its salt, mix. Let's wait until the vegetable releases juice, squeeze it out;
5. Rinse the green salad and cilantro, then put it on a towel - let it dry well. And then we will cut them or simply tear them to shreds with our hands;
6. With peas, salt all the brine, it is best to throw it into a colander or sieve;
7. Let's collect our treat: combine the chopped tongue with cabbage, cucumbers, peas, fresh salad, cilantro and eggs;
   Mix everything with mayonnaise, salt if you want. Ready!