2020-08-13 / test@t

Tongue with carrots and smoked vegetables and mushrooms sauce

Tongue with carrots and smoked vegetables and mushrooms sauce is a rich, dense dish with an expressive taste. The tongue goes well with smoked vegetables in a sauce and sweet carrots.

Ingredients

beef tongue - 550 g
carrots - 300 g
butter -110 g
beets - 30g
sugar - 40 g
grain mustard - 40 g
bay leaf -5 g
sweet peas - 5 g
red oxalis -2g
salt - 5 g
cardamom - 3 g
vinegar - 40 ml
salt - 5 g
water - 250 ml
honey
porcini mushrooms - 60 g
celery - 60 g
onions - 60 g
garlic - 10 g
beef broth -1 l
honey

STEP-BY-STEP COOKING RECIPE

Step 1

Boil the tongue on a low boil for 6 hours, with the addition of bay leaves, salt and pepper, then clean it from the skin and portion.

Step 2

For carrot puree: fry 2/3 of carrots in pre-melted butter, then, with the addition of the same ghee, prepare mashed potatoes using a high-power mixer.

Step 3

Fry the rest of the carrots in vegetable oil with the addition of honey, salt and cumin.

Step 4

To prepare the marinade: take 250 ml of water, 40 vinegar, 40 g of sugar, 5 g of salt and cardamom. We shift everything.

Step 5

Pickle the beets. Cut the beets into small round washers. Fill with boiling marinade, let cool in it.

Step 6

To prepare the sauce: chop and smoke celery, onion, garlic and porcini mushrooms at random. Then we add it to the beef broth and evaporate it 8 times, discard the vegetables. Add honey and alter.

Step 7

For the preparation of dried mustard. Rinse grain mustard with cold water. Dry at 80 degrees for 2 hours.

Preparation time

Servings

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