Vibrant and Refreshing Beef Tongue Salad with Peppers and Tomatoes
Discover the perfect balance of tender beef tongue, crisp peppers, and juicy tomatoes in this vibrant salad. Ideal for everyday meals or festive occasions, this recipe promises delightful flavors and a refreshing crunch.
Experience a burst of freshness and texture with this vibrant salad combining tender beef tongue, sweet bell peppers, and ripe tomatoes. Whether for a casual lunch or a special celebration, this dish brings together wholesome ingredients and a flavorful dressing that will earn you countless compliments. Elevate your culinary skills with this easy-to-follow recipe!
Step-by-Step Preparation Guide
Total time: Approximately 5 hours
Step 1:
Start by gathering all the ingredients. We use beef tongue here, but pork tongue can be a suitable substitute. If frozen, thaw the tongue slowly in the refrigerator's lower shelf for optimal texture. For detailed thawing tips, consult our related guide linked at the end.
Step 2:
Simmer the tongue in water with peeled onion, celery stalk, bay leaves, allspice, black peppercorns, and salt for about 2 hours until tender. Feel free to adjust the spices to your preference. Cooking time varies with tongue size and heat intensity; pork tongue typically cooks in around 1.5 hours. After boiling, let the tongue cool in the broth for 3-4 hours to enhance tenderness and ease peeling.
Step 3:
In a small bowl, mix mayonnaise, sour cream, and freshly ground black pepper thoroughly. For an extra aromatic touch, add a pinch of dried blue fenugreek (utskho suneli). Alternatively, you can use yogurt, sour cream, or mayonnaise alone to dress the salad. Homemade mayonnaise recipes are available after the final step.
Step 4:
Once fully cooled in the broth, peel and slice the tongue into thin strips. Always prepare salads with chilled ingredients to maintain freshness and prevent spoilage. For an appealing presentation, cut all components into uniform shapes, such as julienne or small cubes.
Step 5:
Wash and dry the tomatoes thoroughly. Optionally, remove seeds and core before slicing into thin strips. Select firm yet juicy tomatoes for the best texture. Clean the bell peppers, remove stems and seeds, then cut into matching strips. Bright yellow or orange peppers add a beautiful pop of color. Peel and julienne cucumbers as well; remove skin if tough.
Step 6:
Combine the beef tongue, tomatoes, bell peppers, and cucumbers in a mixing bowl. Drizzle the prepared dressing over the ingredients and toss gently to coat evenly. Refrigerate the salad for 30 minutes to allow flavors to meld.
Step 7:
Serve the salad piled elegantly on a plate, garnished with fresh herbs of your choice. Enjoy the harmonious blend of flavors and textures in every bite. Bon appétit!
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