Marinated beef tongue

Category: Cold meals and snacks
Marinated beef tongue

Ingredients

Boiled beef tongue (pork)
cut into thin slices
Refueling:
Garlic - finely chop 1-2 cloves
Rast. oil 2-3 st. l.
Wine white vinegar 1-2 tbsp.
Sugar 1-2 tsp
Provencal herb mixture
(I used mint + green basil)
1/2 tsp

Cooking method

  • The number of filling components depends on the amount of language.
  • Mix the dressing until the sugar dissolves. We taste and adjust.
  • We put the tongue in the dishes in layers (bowl, jar), and pour each layer with dressing.
  • Close with a lid and keep in the refrigerator for 12 hours (as long as possible). Turn the tongue plates periodically, for even marinating.
  • All! Done!
  • You can serve and taste!
  • Bon appetit, everyone!


dimitrova
Tatyana! Review of my husband on the tongue, prepared according to your recipe: "I have never eaten more delicious language in my life"! What do you think, and if you cook boiled chicken hearts in this way?
dimitrova
I will answer myself. We don't buy the language often. But the chicken hearts prepared according to this recipe are simply masterpiece. It is a pity that the recipe is not in demand enough .....

Admin
Julia, sorry - just now I saw the posts in this thread
I am glad of your replacement with a grocery store, and especially when it turns out tasty, and especially when my husband likes it.
To your health!
Smurfie
Tanya, thank you, it's very tasty! I always bought beef tongue, but then I decided to save money and take pork. The husband eats, but somehow reluctantly. Here they were "ennobled" with such a marinade. I also added freshly ground black pepper on my own, and poured olive oil from under your own sun-dried tomatoes! Yum! I hope my husband will appreciate it too! Thanks again!
Admin

Victoria, good luck to you and my husband, I hope he will like it.A good way out

There are also such recipes with languages:

Marinated beef tongueBoiled tongue in Oursson pressure cooker
(Admin)
Marinated beef tongueBeef tongue marinated with bell pepper
(Admin)


gala10
Tanya, thank you for the deliciousness!
Marinated beef tongue
Made exactly according to the recipe. The taste is amazing.
Admin

Galya, to your health! The slices are so delicious with garlic
I also wanted to defrost my tongue?
Mandraik Ludmila
Tanya, I crawled to my tongue, I have already cut it, the density is the very thing, delicious right now, but I want to try the pickled one. First questionwhich oil is better to take, with or without flavor. I have extra virgin olive, village sunflower with the smell of fried seeds, sesame, mustard, cumin oil. Naturally, there is refined, deodorized sunflower oil.
Instead of Provencal, I want to put Italian herbs, I love them more, do you think it will be no worse, all the same they are different.
Admin

Luda, oil to your liking - any

If the oil is ordinary sunflower (or another neutral to taste), then you can add spices, they will complement the taste for the better
If the oil has a "smelly" smell, then the spices will be lost against the background of other strong odors.

Choose for yourself, your taste As for me, I would choose the usual oil and Provencal spices (or others). After all, we make pickled meat, not herring with onions, where the scented oil will go
Mandraik Ludmila
Tanya, I poured mustard oil, because a tongue with mustard is always delicious! Already filled, that's what happened, is not enough marinade?
Marinated beef tongue
I will put a saucer and a weight on top, and in the refrigerator.
Tanya, but what do you think how much it can be stored like this. I am planning to make it on the table for the wedding anniversary, wondering how much to do?
Admin

Weight, that's good. It is advisable to pour the marinade more so that the pieces are slightly covered with liquid
Oh, how much to store - I don't know how your wedding date is. I didn't have much, ate it in a week, kept it in the refrigerator
Mandraik Ludmila
Tanya, before the wedding (09.02) I will still cook, this is a test of the "pen", the husband must approve, he is our main grocery store. And there I will buy a couple of languages ​​in a week, this one turned out to be small and will fly away in a couple of days
Under the yoke, the butter rose to the level of the saucer, so everything is immersed in the marinade
Admin

Luda, pay attention to this recipe Beef tongue marinated with bell pepper

Here it is marinated with sweet pepper, it is very tasty, beautiful and the tongue itself on a large table will require less
Mandraik Ludmila
Tanya, for us this is a summer version, I have already looked, I liked it. My husband has an intolerance to store peppers, he can only eat his own, and his own is still far away.
Admin

So you are waiting for summer peppers But I recommend trying
Mandraik Ludmila
Quote: Admin
I recommend trying
Tanya, in the summer it is obligatory And today my husband will come back from the city and will taste, it will take more than 12 hours, I’m waiting for him myself, I don’t try it, we will be with him After my husband quit smoking more than 10 years ago, his taste and "scent" have become more acute. , in general, he now enjoys these feelings so much that it is a special pleasure for me to watch him "taste" what I have prepared. He is my most grateful, but also a strict critic and taster
Admin

I will also wait for his opinion on
Mandraik Ludmila
The first report: I tried it with my husband and realized it was overdone, it turned out that my refrigerator was too cold, I understood it well from the language, and so even my cream froze in the refrigerator compartment, I moved the refrigerator to a lower number. Although an interesting unusual taste is already felt, but for now the marinade is separate, the tongue is separate Tomorrow evening the second part Marlezon ballet tastings I left my tongue on the refrigerator at room temperature, before it spoils, it will marinate
Admin

Luda, maybe the marinade is weak, there is not enough vinegar and spices? If you like spicy food
Mandraik Ludmila
No, Tanya, it's just that it's not pickled at + 1 deg., The marinade is delicious.But until the tongue is soaked, we'll try it for the second time in the evening. we are waiting for at least some warming




Tanya, fsё, the language ended, as they sat down to try, as it somehow ended imperceptibly. Even after the marinade, the husband collected the whole fresh bread, although there was not much marinade left, he soaked the tongue well at room temperature. We still have to do and much more, it flies away - you won't notice. Summary: do it unambiguously! This is delicious. The taste is highly vinegar dependent. So if the vinegar is tasty, then the tongue will be tasty too.
Admin

Well, here, and I am all in frustration from feelings So you need vinegar stronger and tastier, and keep it warm longer
Luda, to your health!
Mandraik Ludmila
Tanya, from my husband, as usual with your recipes, thank you very much! Great idea! We will repeat!

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