Beef tongue salad

Beef tongue salad is a delicious appetizer in any version, it turns out tender and especially tasty in its own way. For the salad, it is important to boil the beef tongue in advance and properly so that it turns out soft and juicy. You can supplement the salad with cheese, peas, beans, cucumbers and nuts, which go well with beef tongue and make the appetizer great.

Salad with beef tongue and pickled cucumber

In recent Soviet times, beef tongue was a delicacy, and salads with it were prepared for the festive table. But times have changed. Beef tongue salad with pickled cucumber is the simplest and most delicious, and came to us from the past Soviet table. Add the salad with onions, boiled eggs and green peas, and season with mayonnaise.

1. 
   How to prepare beef tongue salad? We rinse well and cook the tongue, transferring it to boiling water for 1 hour over low heat. Then add salt and spices to the broth that you use to cook meat. Cook the tongue for another 1 hour. If the tongue is large (more than 1 kg), increase the cooking time to 3 hours. Remove the thick shell from the boiled tongue and cut off the required amount of tongue for the salad. We also prepare the remaining ingredients in the quantities specified in the recipe.
2. 
   Cut the boiled tongue into large cubes and immediately transfer it to a salad bowl.
3. 
   Chop the onion into thin half rings and pour in the marinade (apple cider vinegar + water + a pinch of sugar) for 10 minutes. Then, after 10 minutes, drain the marinade and transfer the onions to a salad bowl.
4. 
   Peel the hard-boiled eggs, cut into small cubes and add to the salad bowl.
5. 
   Chop the pickled cucumbers into the same cubes and add them to the rest of the cuttings.
6. 
   Then add canned green peas to the salad, add any mayonnaise to your taste, add salt and ground black pepper.
7. 
   Using a spoon, carefully mix the salad with beef tongue and pickled cucumber, take a sample, adjust the taste if necessary, and serve. Bon appetit!

How to prepare a salad with beef tongue and mushrooms?

An option for a bright and hearty salad for the holiday table would be beef tongue salad with mushrooms. Mushrooms are added both boiled and marinated. The tongue for the salad is boiled in advance. Its cooking time is 2–4 hours, which is proportional to its weight. In this recipe we prepare a salad with pickled champignons.Add fresh cucumber to the salad for a special taste and season with mayonnaise sauce.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Beef tongue – 300 gr.
• Champignons, marinated – 150 gr.
• Fresh cucumber – 1 pc.
• Boiled egg – 1 pc.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill – 1 bunch.

Cooking process:

Step 1. Boil the beef tongue in advance until fully cooked, place it in ice water for a few minutes and peel off the thick shell. The remaining ingredients for the salad are prepared in quantities according to the recipe.

Step 2. The washed fresh cucumber is cut into small cubes and immediately transferred to a salad bowl.

Step 3. The hard-boiled egg is peeled, cut into the same cubes and transferred to a salad bowl.

Step 4. The boiled tongue is cut into medium cubes and added to the rest of the cuttings.

Step 5. Pickled mushrooms, if large, are cut into small pieces and transferred to a salad bowl.

Step 6. Green dill is washed and finely chopped. Then it is transferred to a salad bowl along with mayonnaise, salt and black pepper.

Step 7. Then the salad is carefully mixed with a spoon and, after taking the sample, served immediately. Bon appetit!

Salad with beef tongue, egg and cucumber

Based on boiled beef tongue, various salads are prepared for a festive meal, combining this delicacy with various ingredients. Fresh cucumbers and herbs will brighten the salad and give it a special fresh taste. The salad is prepared quickly, and most of the time is spent on cooking the tongue.

Cooking time: 2 hours 15 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Beef tongue – 150 gr.
• Fresh cucumber – 1 pc.
• Boiled egg – 2 pcs.
• Green onion – 20 gr.
• Mayonnaise - to taste.
• Salt – 2 gr.

Cooking process:

Step 1. For the salad, boil the beef tongue in advance until soft, about 2–2.5 hours, quickly cool in cold water, peel the shell and cut into small cubes.

Step 2. The boiled egg is peeled and also cut into small cubes.

Step 3. Fresh cucumber is washed, dried with a napkin and chopped into cubes.

Step 4. Green onions are washed and finely chopped.

Step 5. All the cuttings are transferred to a salad bowl, salt and any mayonnaise are added according to your taste and the salad is carefully mixed.

Step 6. The prepared beef tongue salad with cucumber is laid out on portioned plates and served immediately. Bon appetit!

Simple and tasty salad with beef tongue and bell pepper

Properly boiled beef tongue, soft and not rubbery, is an excellent base for salads. In this recipe we prepare a salad with bell pepper. Let's complement the taste with fresh cucumber. Let's season the salad not with traditional mayonnaise, but with sesame oil and add garlic, parsley and pickled onions for a spicy taste. This delicacy will pleasantly surprise your guests.

Cooking time: 2 hours 30 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Beef tongue – 1 pc.
• Fresh cucumber – 1 pc.
• Bell pepper – 1 pc.
• Red onion – 1 pc.
• Parsley – 3 sprigs.
• Garlic – 4 cloves.
• Soy sauce – 3 tbsp.
• Sesame oil - to taste.
• Sesame seeds 1 tbsp. l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. The tongue for the salad is boiled for 2 hours in salted and spiced water until soft.Then it is cooled, peeled from the dense shell and cut into strips.

Step 2. Red onion is peeled and chopped into thin half rings.

Step 3. Then the onion slices are placed in a salad bowl and poured with three tablespoons of soy sauce to marinate for 15 minutes.

Step 4. Fresh cucumber is chopped into small pieces.

Step 5. The bell pepper is peeled from the partitions with seeds and chopped into the same cubes as the cucumber.

Step 6. Peeled garlic cloves are finely chopped with a knife.

Step 7. The parsley is washed and also finely chopped.

Step 8. All the cuttings are transferred to the salad bowl. Sesame oil is poured into it and salt and black pepper are added. The salad is carefully mixed, a sample is taken and adjusted to personal taste.

Step 9. The prepared salad is laid out on portioned plates, sprinkled with sesame seeds and served. Bon appetit!

Vyborg salad with beef tongue

The name of the beef tongue salad is beautiful and loud - “Vyborg”. It tastes similar to the traditional Olivier due to the pickled cucumber. Fried mushrooms with a boiled egg are added to this salad. Dress the salad with mayonnaise sauce. The tongue for the salad is boiled in advance for 2 hours and until tender in broth with onions, carrots and bay leaves.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Boiled beef tongue – 100 gr.
• Pickled cucumber – 60 gr.
• Boiled egg – 1 pc.
• Champignons – 100 gr.
• Onion – 50 gr.
• Vegetable oil – 2 tbsp.
• Mayonnaise – 1 tbsp.
• Salt - to taste.
• Lettuce - for serving.

Cooking process:

Step 1. First of all, you need to prepare all the ingredients for this salad in the quantities specified in the recipe.

Step 2.Chop the peeled onion into small cubes and fry until light golden brown in hot vegetable oil.

Step 3. Wipe the mushrooms with a damp cloth, cut into thin slices and add to the fried onions.

Step 4. Fry the champignons for 12–15 minutes over medium heat until the mushroom juice has completely evaporated and is golden brown. Add a little salt to the fried mushrooms, stir and then cool.

Step 5. Cut the boiled beef tongue into thin strips and immediately transfer to a salad bowl.

Step 6. Chop the pickled cucumbers into the same strips and place them in a salad bowl on top of your tongue.

Step 7. Then add fried and cooled champignons with onions to the salad bowl.

Step 8. Cut the white of a boiled egg (the yolk is not added to the salad) into strips and add to the rest of the ingredients. Then put this slice in the refrigerator for at least 20 minutes.

Step 9. Season the chilled salad with a spoon of mayonnaise, add salt, mix gently and taste to taste.

Step 10. “Vyborg” salad with beef tongue is ready. Place it on serving plates lined with lettuce leaves and serve. Bon appetit!

Warm salad with beef tongue at home

Warm salads came to us from oriental cuisine and are prepared from various products. Although this dish is not exactly a salad, it is appreciated for its taste and satiety, and the main highlight is that it is served warm. In this recipe we prepare a warm salad based on beef tongue with the addition of pickled mushrooms and cheese. The tongue for salad is properly boiled, peeled and cooled in advance.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Boiled beef tongue – 600 gr.
• Marinated mushrooms – 100 gr.
• Hard cheese – 50 gr.
• Sour cream – 150 ml.
• Not spicy mustard – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. Boiled, peeled and cooled beef tongue is cut into small cubes.

Step 2. This cutting is transferred to a dry non-stick frying pan and warmed up a little over low heat.

Step 3. Then sour cream of any fat content, a spoonful of mustard are placed on the tongue, salt and black pepper are poured to personal taste, everything is mixed and simmered for a few more minutes.

Step 4. Pickled mushrooms (salted ones can also be used) are cut into small pieces.

Step 5. The stewed pieces of tongue are transferred from the frying pan to a common salad bowl or portioned plates.

Step 6. Place sliced ​​mushrooms on top of the tongue.

Step 7. A piece of hard cheese is chopped on a medium grater and sprinkled over the salad on top of the mushrooms.

Step 8. Then the salad is decorated with chopped herbs and served immediately. Bon appetit!

Olivier salad with beef tongue for the holiday table

“Olivier” with beef tongue is today recognized as the most refined version of this salad. The tongue has a rich meaty flavor and tender texture, and replacing it with sausage makes the salad more interesting and satisfying. Other ingredients of Olivier remain classic. We cook the tongue for the salad in a pressure cooker and always with a set of spices. This salad is worthy of a holiday table.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Beef tongue – 1 pc.
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Egg – 4 pcs.
• Pickled cucumbers – 7 pcs.

To boil the tongue:

• Salt – 1 tbsp.
• Garlic – 3 cloves.
• Paprika – 1 tsp.
• Thyme – 1 tsp.
• Dried onion – 1 pc.
• Black peppercorns – 1 tsp.
• Sweet peas – 1 tsp.

Cooking process:

Step 1. Before starting cooking, soak the beef tongue for a couple of hours by filling it with cold water. You can cook the tongue in a regular saucepan, which requires at least 2 hours, but a pressure cooker significantly reduces the cooking time.

Step 2. Immediately measure out the amount of all spices indicated in the recipe. Grind the garlic in a garlic grinder.

Step 3. Place the prepared tongue in a pressure cooker, pour in clean water to completely cover it, and add all the spices and salt to the broth. Close the lid with the valve and cook the tongue for 25 minutes, which will be enough for the tongue to be ready.

Step 4. Place the boiled tongue in a bowl with cold water.

Step 5. Then remove the thick coating from the tongue and cut off the pieces of fat around the edges. Let your tongue cool.

Step 6. Then cut the cooked tongue into small pieces and place in a salad bowl.

Step 7. Chop the boiled potatoes, carrots and pickled cucumbers into the same pieces as the tongue.

Step 8. Peel the hard-boiled eggs, cut into cubes and place in a salad bowl.

Step 9. Then add the chopped vegetables to them. Season the salad with mayonnaise, preferably homemade, and mix gently with a spoon.

Step 10. Place the prepared Olivier with beef tongue beautifully on a serving dish, decorate to your liking and serve. Bon appetit!

Simple salad with beef tongue and Korean carrots

When planning a festive table, every housewife pays special attention to salads. Using this recipe, you can prepare a bright appetizer with an original spicy taste - a salad with beef tongue and Korean carrots. Add red onion to the salad and season with mayonnaise sauce.Boil the tongue for the salad in advance, using any method and adding spices.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Boiled beef tongue – 300 gr.
• Potatoes – 4 pcs.
• Korean carrots – 200 gr.
• Red onion – 1 pc.
• Mayonnaise - to taste.

Cooking process:

Step 1. First you need to prepare all the ingredients specified in the recipe for this salad.

Step 2. Wash the potatoes and boil them in their jackets until tender. Then cool it to home temperature and peel it.

Step 3. Peel the red onion, chop it finely, sprinkle with salt and leave for 15 minutes so that the onion bitterness goes away.

Step 4. Cut a piece of pre-boiled beef tongue into small cubes.

Step 5. Place the chopped tongue into a salad bowl and add Korean carrots, ready-made or homemade, to it.

Step 6. Cut the cooled potatoes into small cubes.

Step 7. Then transfer the potato slices to the tongue with carrots.

Step 8. Add the prepared red onion to the salad.

Step 9. Season the salad with mayonnaise sauce, mix gently with a spoon and taste.

Step 10. Place the prepared salad with tongue and Korean carrots into portioned plates and serve. Bon appetit!

Step-by-step recipe for salad with beef tongue and beans

No one is surprised by meat salads on the table anymore, and a good alternative would be a salad with beef tongue, because its taste and texture are superior to many of the best varieties of meat. According to this recipe, we prepare a beef tongue salad with the addition of ready-made beans, cucumber and cheese. The snack will turn out to be new, unusual and even go well with strong drinks. Boil tongue for salad in advance.We use canned or pre-boiled beans.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Boiled beef tongue – 100 gr.
• Ready beans – 2 tbsp.
• Egg – 2 pcs.
• Fresh cucumber – 1 pc.
• Hard cheese – 100 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. First of all, prepare all the ingredients for the salad in the quantities specified in the recipe.

Step 2. Pre-boiled and peeled beef tongue is cut into thin strips.

Step 3. Fresh cucumber and herbs (onion with dill) are washed with cold water. Then the cucumber is cut into strips, and the greens are finely chopped with a knife.

Step 4. The boiled egg is cut into cubes. A piece of hard cheese is crushed on a coarse grater. Place chopped tongue, beans, egg, grated cheese and chopped vegetables into a salad bowl. The salad is sprinkled with salt and black pepper, dressed with mayonnaise and mixed carefully.

Step 5. The prepared salad with beef tongue and beans is infused in the refrigerator for an hour, and then transferred to a decorative salad bowl and served. Bon appetit!

Incredibly delicious salad with beef tongue and prunes

An option for a light and incredibly tasty salad for the holiday table would be beef tongue salad with prunes. We will complement the salad with carrots, fried mushrooms and onions. It is prepared simply and from available ingredients, only the tongue is boiled in advance and correctly so that it does not turn out tough or overcooked.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Boiled beef tongue – 300 gr.
• Prunes – 150 gr.
• Champignons – 100 gr.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Vegetable oil – 0.5 tbsp.
• Garlic – 4 cloves.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cook the beef tongue correctly and with the addition of spices in advance, cool it, peel it and cut it into small cubes.

Step 2: Clean and rinse fresh mushrooms and cut them into pieces. Chop the onion into small cubes. Then fry the onions and mushrooms in hot vegetable oil until tender. Transfer these fried ingredients to a plate and leave to cool.

Step 3. Pour boiling water over the prunes for 10 minutes. Then rinse it, place in a colander to drain all the water, and cut into pieces.

Step 4. Peel, wash and chop two medium carrots on a Korean grater. Transfer it to a salad bowl. To the carrots, add chopped garlic cloves, salt and black pepper to your taste.

Step 5. Heat the vegetable oil well in a saucepan, pour it over the carrots and stir.

Step 6. Then add pieces of beef tongue and champignons fried with onions to the carrots and mix again.

Step 7. Place the salad in the refrigerator for 1 hour to infuse and cool. Then you can put the salad into portioned salad bowls and serve. Bon appetit!