CookEat Recipe
Russian Onion-Stuffed Beef Tongue
Incised beef tongue filled with onion-herb breadcrumbs, simmered, peeled and clove-studded, served with beets and olives.
Method
Steps
Step 1
Make a stable pocket in cleaned tongue. Combine onion, crumbs, filling butter, sage, thyme, salt and pepper; fill loosely and close with food-safe twine.
Step 2
Simmer in water until nearly tender, then lift and peel carefully without dislodging filling. Stud outer tongue with counted cloves and return to simmer until fully tender.
Step 3
Add vinegar and finishing butter to cooking liquid; heat through. Remove twine and cloves, slice tongue to reveal filling and garnish with optional cooked beets, olives and parsley.
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