Salad with beef tongue and dried fruit sauce
Gourmet salad with tender beef tongue with dried fruit sauce
Ingredients
| SALATE: |
| boiled beef tongue 300 g |
| carrot 150 g |
| celery root 150 g |
| parsley 1 sprig |
| dried apples 20 g |
| raisins 20 g |
| garlic 1 clove |
| coriander 10 peas |
| olive oil 30 g |
| water 100 g |
| pinch of salt |
| BOILED TONGUE: |
| raw beef tongue 1 pc |
| carrot 1 pc |
| allspice a few peas |
| bay leaf 1 pc |
| salt to taste |
| water several liters |
| SAUCE: |
| dried apples 20 g |
| dried pears 2 pcs |
| prunes (without seeds) 2 pcs |
| water 150 g |
| sugar 1 tsp. |
| olive oil 10 g |
| wine vinegar 10 g |
| ground cinnamon a pinch |
| cloves 2 pcs |
| salt 1/4 tsp. |
Instructions
Step 1
Prepare the tongue. Soak it in cold water for 30 minutes. Then rinse well, pour boiling water over it and boil for 5 minutes. After a while, drain the water, rinse the tongue again and pour boiling water over it. Add carrots, onion, bay leaf, oregano pepper, salt and stew under a closed lid for 4 hours. After the time, dip the tongue in ice water and peel off the skin.
Step 2
Prepare the sauce. Pour water into a saucepan, add dried pears, prunes, dried apples, cloves, sugar, salt and bring to a boil. Reduce the temperature and simmer under a closed lid for 15 minutes. Then let cool slightly, add the olive oil, wine vinegar and ground cinnamon. Blend with a blender until smooth.
Step 3
Prepare the salad. Soak the raisins in salted water for a few minutes. Meanwhile, mix the coarsely grated carrots and celery root in a bowl. Add the grated coriander and dried apples and mix well. Fry the garlic cloves in olive oil. Place the mixture of carrots, celery and dried apples, sliced tongue, raisins, parsley leaves on a plate and drizzle with garlic oil. Serve the salad with the dressing.
