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Tongue salad with vegetables and pomegranate

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Ingredients

Scale

for the broth:

  • 1 white root (parsley, parsnips, celery),
  • 1 onion,
  • 2 Bay leaves,
  • 3 pea allspice,
  • salt to taste,

for salad:

  • 500 g beef tongue,
  • 1 onion,
  • 3 potatoes,
  • 1 carrot,
  • 1 pomegranate (preferably seedless),
  • 2 eggs,
  • 50 g hard cheese,
  • 200 g of mayonnaise,
  • 0.5 tsp 9% vinegar
  • ground black pepper, to taste
  • salt to taste.

Instructions

  1. Beef tongue pre-soak in cold water for 30 minutes, then cleanse it with a knife from mucus, remnants of blood and dirt and thoroughly rinse under running water.
  2. Put the tongue into boiling water, bring again to a boil, remove foam and boil on low heat for 15 minutes, then take out the tongue, and the broth pour. This will save the dish from a specific smell. Again put the tongue into boiling water, remove the foam, add Bay leaf, allspice, onion and white root. Boil until tender for about 2-3 hours until the tongue is tender and liquid by piercing with a fork will not be transparent. At the end of salt.
  3. Get ready the tongue from the broth and perch in cold water for 2-3 minutes – this will make it easier to clean the tongue from the skin. Cool and cut small cubes.
  4. Wash the potatoes and carrots and boil vegetables until tender. Cool and cut small cubes.
  5. The eggs boil hard boiled, cool, peel and RUB on a medium grater.
  6. Finely slice the onion and sprinkle with vinegar or lemon juice.
  7. Cheese RUB on a coarse grater.
  8. Prepare the pomegranate seeds. To the salad language

Find it online: https://legenrecipes.com/recipe/tongue-salad-vegetables-pomegranate/