Beef Tongue, Mushroom and Cornichon Salad
A festive salad with tender beef tongue, sautéed mushrooms and cornichons. Mustard in the dressing brings the flavors together without weighing the dish down.
- Time
- 2 h 45 min
- Serving
- 410 kcal
- Ingredients
- ≈ $2.29
- Protein
- 22 g
Ingredients
- 1 Beef tonguepack 1 kg ≈ $14.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 90 g
- 2 Button mushrooms≈ $7.50 per kg 80 g
- 3 Onions≈ $1.60 per kg 30 g
- 4 Pickled gherkinspack 370 g ≈ $3.00 35 g
- 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 6 Mayonnaise 18 g
- 7 Mustard 5 g
- 8 Sunflower oil 6 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cover the tongue with water, season with salt and simmer gently for 2–2,5 hours until tender and a knife slides in easily.
Transfer the tongue to cold water for 3 minutes, peel off the skin, let cool and cut into thin strips.
Boil the egg for 9–10 minutes, cool, peel and dice.
Finely chop the onion3 and slice the mushrooms. Sauté in oil for 8–10 minutes until the liquid evaporates and the mushrooms brown.
Cut the cornichons into strips. Mix the mayonnaise with the mustard and pepper.
Combine the tongue, mushrooms with onion3, egg and cornichons, dress with the sauce and chill for 20 minutes before serving.
Tips
- Why it works
- Simmer the tongue for a long time on low heat so the collagen turns into gelatin and the meat gets tender. A hard boil tightens it and makes it tough.
- Substitutions
- Replace the mayonnaise with 15% sour cream. It has fewer calories, but the dressing is less stable. Instead of cornichons, use thinly sliced salted cucumbers without the brine.
- Common mistakes
- If the tongue is still tough, it was undercooked or boiled too hard. Test with a knife: it should go in easily.
- Storing and reheating
- Keep in the fridge for 2 days. Stir before serving so the dressing spreads evenly. Don't freeze, the tongue and egg lose their texture.
- Serve with
- Serve at a festive table with rye bread and sauerkraut. Pairs well with a light wine such as Riesling.
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