📝 About This Recipe
A cornerstone of the Russian 'Zakuski' table, this dish transforms humble beef tongue into a delicacy of incredible tenderness and refined flavor. Slow-simmered with aromatic root vegetables and spices, the meat achieves a melt-in-the-mouth texture that contrasts beautifully with the sharp, sinus-clearing bite of traditional white horseradish. It is an elegant, protein-rich starter that has graced Tsarists banquets and family holiday tables for centuries.
🥗 Ingredients
The Meat
- 1 large Beef Tongue (approximately 3-4 lbs, thoroughly rinsed)
The Poaching Liquid (Aromatics)
- 1 large Yellow Onion (peeled and halved)
- 1 large Carrot (peeled and cut into chunks)
- 1 Celery Stalk (cut into thirds)
- 3 pieces Bay Leaves
- 10 pieces Whole Black Peppercorns
- 4 pieces Allspice Berries
- 1.5 tablespoons Kosher Salt (plus more to taste)
- 3 pieces Garlic Cloves (smashed)
Classic Horseradish Sauce
- 1/2 cup Fresh Horseradish Root (finely grated)
- 1/2 cup Sour Cream (Smetana) (full fat)
- 1 teaspoon White Vinegar (or lemon juice)
- 1/2 teaspoon Sugar
- 1/4 teaspoon Salt
Garnish
- 1 small bunch Fresh Dill (chopped)
- 1 small bunch Fresh Parsley (for decoration)
👨🍳 Instructions
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1
Rinse the beef tongue thoroughly under cold running water. Use a brush to scrub the surface if necessary to ensure it is perfectly clean.
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2
Place the tongue in a large stockpot and cover with cold water. Bring to a rapid boil for 5-10 minutes. This 'first boil' helps remove impurities.
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3
Drain the water, rinse the tongue again, and wash the pot to ensure no scum remains. Return the tongue to the clean pot.
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4
Cover the tongue with fresh boiling water (about 2 inches above the meat). Add the onion, carrot, celery, garlic, bay leaves, peppercorns, and allspice.
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5
Bring to a gentle simmer. Reduce heat to low, cover partially, and cook for 2.5 to 3.5 hours. The tongue is ready when a fork pierces the thickest part with zero resistance.
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6
About 30 minutes before the end of cooking, add the 1.5 tablespoons of kosher salt to the broth. This allows the meat to season without toughening during the long simmer.
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7
While the meat cooks, prepare the sauce by mixing the grated horseradish, sour cream, vinegar, sugar, and salt in a small bowl. Chill until serving.
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8
Once tender, remove the tongue from the broth. Immediately plunge it into a bowl of ice-cold water for 2-3 minutes. This thermal shock makes peeling the skin easy.
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9
Using a small paring knife, nick the skin at the base and peel it off the entire tongue. It should come away in large strips. Trim any excess fat or gristle from the root of the tongue.
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10
Return the peeled tongue to the warm broth for 10-15 minutes. This keeps it moist and allows it to absorb more flavor from the seasoned liquid.
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11
Remove the tongue from the broth and pat dry. For the best presentation, let it cool slightly so it slices cleanly.
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12
Slice the tongue crosswise into thin, elegant ovals (about 1/4 inch thick). Arrange the slices overlapping on a chilled platter.
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13
Garnish with fresh dill and parsley. Serve warm or cold with a side of the horseradish sauce.
💡 Chef's Tips
Always peel the tongue while it is still hot; once it cools, the skin sticks to the meat like glue. Save the strained cooking broth! It is an incredibly rich base for Rassolnik or Solyanka soups. If you want a pinker color, some traditional chefs add a pinch of saltpeter, but natural slow-cooking results in a lovely grey-pink hue naturally. For the best texture, ensure the water never reaches a rolling boil after the initial stage; a gentle 'smile' of a simmer keeps the meat succulent.
🍽️ Serving Suggestions
Serve as part of a traditional Zakuski spread alongside pickled mushrooms and salted cucumbers. Pair with a glass of ice-cold, premium Russian vodka to cut through the richness of the meat. Accompany with thick slices of dark, toasted Borodinsky rye bread. If serving cold, add a side of 'Khrenovina' (a spicy tomato and horseradish dip) for extra kick.