Beef Tongue with Horseradish

beef tongue horseradish dijon mustard

Beef Tongue with Horseradish

Boiled and sliced beef tongue recipe is a popular Russian appetizer for a festive table. The tongue is also stewed or baked under sour cream sauce; aspic is also prepared from the tongue. In the USSR, canned food "Canned beef tongues in jelly" was produced. Smoked beef tongues in the USSR were a product of the highest quality and were a delicacy difficult to obtain.
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Course: Light Meal & Snack
Cuisine: Low-Carbohydrate, Russian
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 2
Calories: 743kcal
Author: Lorenzo Zorbetti
Cost: $7

Ingredients

Main dish

  • 1 beef tongue
  • 1 onion
  • 1 carrot
  • 1 bay leaf
  • ground black pepper to taste
  • salt to taste

Sauce

  • 4 tbsp wheat flour
  • 1 tbsp unsalted butter
  • 2 tbsp water or beef borth
  • 200 gm sour cream
  • 1/2 horseradish root
  • ground black pepper to taste
  • salt to taste

Instructions

Main dish

  • Dip the well-washed beef tongue into boiling water, add peeled and coarsely chopped onions, carrots, salt and spices. Boil for 50-60 minutes. Dip the finished beef tongue into cold water without waiting until it cools down and remove the skin, starting from the thin end.
  • Cut the peeled beef tongue diagonally into slices of medium thickness and boil for 3-5 minutes in the broth in which it was cooked. Remove the prepared tongue from the broth and cool.

Sauce

  • For the sauce, fry the wheat flour with butter in a well-heated frying pan until light yellow or light golden color, cool, dilute with warm broth left over from boiling the tongue or water, add sour cream, salt and pepper to taste, and heat constantly on the stove until thickened.
  • Grate the peeled horseradish on a coarse grater, add to the sour cream sauce, bring to a boil, but do not boil. Chill the sauce and serve with a slice of boiled beef tongue.
    beef tongue horseradish dijon mustard

Notes

Instead of horseradish root, you can use 50-75 grams of wasabi paste. Because wasabi is difficult to grow, this expensive product outside of Japan is typically replaced with a mixture of horseradish (sometimes called "western wasabi" by the Japanese), mustard, and green food coloring.
The lazy way is to skip the sauce altogether and use Dijon mustard instead. Do not use French mustard (sometimes called Classic Yellow Mustard), even if it is called "spicy", it will only spoil the dish. The person who came up with the "classic yellow mustard" must burn in hell. Mustard in this case must be only Dijon or Russian!
french dijon mustard Beef Tongue with Horseradish

Nutrition

Nutrition Facts
Beef Tongue with Horseradish
Amount Per Serving
Calories 743 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 29g181%
Cholesterol 172mg57%
Sodium 178mg8%
Potassium 775mg22%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 7g8%
Protein 32g64%
Calcium 143mg14%
Vitamin C 7mg8%
Vitamin A 5893IU118%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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