Tongue and pepper salad ingredients
- Beef tongue 1 piece (medium)
- Eggs 2 pieces
- Bulgarian pepper red 1/2 piece
- Bulgarian pepper 1/2 piece
- Onion 1 piece
- Mayonnaise to taste
- Salt to taste
- Ground black pepper to taste
- Main ingredientsTongue, Pepper
- Serving 3 servings
- World Cuisine
Saucepan, lid, stewpan, kitchen knife, cutting board, disposable paper towels, salad bowl, tablespoon, brush.
Making a salad with tongue and pepper:
Step 1: Cook the beef tongue.
Thaw the beef tongue first, leaving it to thaw for several hours at room temperature. Then, with a brush, clean the ingredient properly and rinse it with warm water. Fold the tongue prepared in this way in a large saucepan, fill with water, bring to a boil and cook 15 minutes. Change the water, boil again and cook for already 3 hours under a slightly covered lid. Half an hour before the end of the right time, add salt and pepper to the broth. Check the readiness of the beef tongue with a kitchen knife, piercing the tip with it, if the blade goes into the meat easily, and just as easily leaves it, then everything is ready.
After cooking, the tongue should be washed again with cold water, peeled, then cooled to room temperature and cut into small cubes or strips, depending on your desire.
Step 2: Prepare the eggs.
Cook chicken eggs in a steep. To do this, cook them in a saucepan for 12-15 minutes after the water in which they are boiled, boils. Then cool the contents of the dishes, substituting them under a stream of running ice water. As a result of a sharp change in temperature, the shell from boiled eggs is easily peeled off and you just have to cut them into small cubes.
Step 3: Prepare the pepper.
Rinse the halves of the peppers by removing any remaining seed and core. Cut the prepared pulp of vegetables into small cubes or very thin straws. In fact, the form of your ingredients will only affect the appearance of the salad, without affecting its taste.
Step 4: Prepare the onion.
Peel the onions and chop them into thin half rings or, again, small cubes. If your chosen vegetable is very vigorous, then you can remove the bitterness by soaking pieces of onion in boiling water.
Step 5: Mix the salad.
Place all prepared ingredients in a salad bowl and mix with each other. Season the dish with mayonnaise, add salt and black pepper to taste. Once again, mix everything together and send in the refrigerator to 20-30 minutesso that it becomes saturated and tastes even better.
Step 6: Serve a salad with tongue and pepper.
After the salad with tongue and pepper is infused a little, it can be safely served to the table. And in order to make it look even tastier, lay it out using special shapes, garnish with sprigs of fresh herbs and thin slices of bell pepper.
Enjoy your meal!
- Often a salad with tongue and pepper is sprinkled with grated cheese on top. This not only gives the taste to the finished dish, but also makes the appearance more palatable.
- Tomatoes, pickles and fried champignons can also be added to the salad with tongue and pepper. But keep in mind that such a dish becomes more satisfying and heavier than the original version.
- Instead of mayonnaise, you can use any other dressing that is most suitable for this salad, to your taste.