Beef Tongue Salad with Vegetables
0
0
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Beef Tongue Salad with Vegetables
Ingredients
- Potato - 17.6 oz
- Beef tongue - 2 lbs
- Pickled Cauliflower - 3.5 oz
- Carrot - 8.8 oz
- Vinegar essence - 2½ tablespoons
- Vegetable Oil - 5 tablespoons
- Celery salt - 1.4 oz
- Salt - to taste
- Chicken Egg - 1 piece
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Boil the carrot, potato, and celery root in salted water, then chop. Add diced pickled cucumbers. Mix vinegar with vegetable oil, add to the vegetables, season with salt and pepper. Stir well.
Step 2
Boil the tongue, adding spices to taste, remove the skin, slice it, and arrange it around the edges of the dish. Place the vegetables in the center. Garnish with sliced boiled egg and parsley.
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