Stuffed beef tongue
Here is one gourmet dish. We adore boiled beef tongue in all possible ways. I found the recipe in the GREAT FOLK COOK and I dared to change it just a little bit. According to this recipe, the tongue is not spiced, but I did it and here is what it looks like:
Preparation steps
- Beef tongue well washed and cooked introduces with lorber, pepper, salt ... The tongue must be well cooked / 2-3h /. I cooked it in an espresso pot for 1 hour. I always cook it the day ahead, and the next day I just prepare it in various ways.
- Peel a squash, grate it and cut it in half.
- Put the excess extracted meat in a blender / or grind /, along with a little bacon, ham, pepper and salt. Add the 1st egg to that mixture and equalize it.
- Fill the halves of the tongue with the mixture.
- Fold the stuffed halves, tie and bake with bacon.
- Lubricate the refractory vessel. Bake at 200 degrees for 20-25 minutes, occasionally pouring the liquid in which it was cooked over the tongue.
Serving
Serve with horseradish sauce, it suits me best with this dish.