Beef Tongue Salad with Cornichons
A hearty salad of tender poached beef tongue with cornichons, green peas, and red onion in a creamy mayonnaise dressing.
- Time
- 3 h
- Serving
- 467 kcal
- Ingredients
- ≈ $2.80
- Protein
- 27 g
Ingredients
- 1 Beef tonguepack 1 kg ≈ $14.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 150 g
- 2 Pickled gherkinspack 370 g ≈ $3.00 60 g
- 3 Canned green peaspack 400 g ≈ $1.00 50 g
- 4 Red onion≈ $3.00 per kg 30 g
- 5 Mayonnaise 25 g
- 6 Bay leaves to taste
- 7 Ground black pepper to taste
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the tongue, cover with cold water, bring to a boil, and skim off the foam. Add a bay leaf and salt, then simmer gently for 2.5 hours until fork-tender.
Quickly shock the hot tongue in cold water for 1–2 minutes, then peel off the skin and cool to room temperature.
Slice the red4 onion into thin half-rings, pour boiling water over it for 2 minutes, drain, and pat dry.
Cut the tongue into 0.5 cm-wide strips and slice the cornichons into 0.3 cm-thick rounds.
Combine the tongue, cornichons, peas, and onion in a bowl.
Toss with mayonnaise, add black pepper, mix well, and chill for 10 minutes before serving.
Tips
- Why it works
- Simmer the tongue at 100°C for 2 hours to break down collagen; undercooked tongue stays tough and chewy.
- Substitutions
- Use pickles instead of gherkins (60g) for a sharper taste. Replace peas with frozen peas (50g, thawed).
- Common mistakes
- Overcooking turns the tongue gray and rubbery; check tenderness by piercing with a fork after 90 minutes.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in a pan for 3 minutes to warm, but best eaten fresh.
- Serve with
- Pair with crusty bread for lunch to soak up the dressing and add texture.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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