If you want to surprise your guests with a truly exquisite appetizer, boiled tongue in fragrant marinade is a foolproof option. This dish looks festive, has a rich flavor, and is prepared without complicated techniques. Properly boiled and marinated tongue turns out tender, piquant, and literally melts in your mouth.
Why Tongue is Considered a Delicacy
Beef or pork tongue is valued for its tender texture and clean meat flavor without excess fat. Combined with citrus acidity, olive oil, and spices, it reveals itself particularly vividly, transforming into a full-fledged cold appetizer of restaurant quality.
Ingredients for Cooking the Tongue
- tongue — 1 piece
- carrot, onion — to taste
- parsley stems
- bay leaf
- peppercorns
- salt — 1 tbsp.
Ingredients for the Marinade
- salad onion — ½ piece
- lemon juice — 2 tbsp.
- parsley — to taste
- garlic — 2 cloves
- olive oil — 4–5 tbsp.
- paprika — 1 tsp.
- salt and ground pepper — to taste
How to Properly Cook the Tongue
The tongue is thoroughly washed, placed in a pot, and covered with cold water. Onion, carrot, bay leaf, peppercorns, and parsley stems are added. After boiling, it is cooked for about two hours over medium heat.
The cooked tongue is immediately transferred to ice water — this will make it easy to remove the tough skin. The peeled tongue is sliced thinly.
Marinating and Serving
For the marinade, finely chop the onion, garlic, and parsley, add lemon juice, paprika, salt, and pepper. Pour in the olive oil and mix thoroughly.
The slices of tongue are combined with the marinade, covered, and placed in the refrigerator for at least two hours. During this time, the meat absorbs the flavors and becomes particularly juicy.
Conclusion
Pickled tongue is a versatile appetizer that looks equally good on a festive table and in a home setting. Its delicate taste, piquant marinade, and simplicity of preparation make this dish a true find.
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