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, the measured 25 g filling butter, sage, thyme, salt and pepper; fill loosely and close with food-safe twine.
Step 2
Simmer in water until nearly tender.
Step 3
Then lift and peel carefully without dislodging filling.
Step 4
Stud outer tongue with counted cloves and return to simmer until fully tender.
Step 5
Add vinegar and the separate 14 g 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.
Cooked it? Rate it.
Cooked 0 times