Recently I have participated in the ChefSteps Transformation
contest. The challenge was to take something sleazy and turn it into something
sexy. After consideration I decided to submit Beef Tongue appetizer and Meat
Solyanka soup for the entries. Beef Tongue is considered a delicatessen in
Russian cuisine and I have been tasted it since childhood at the family and
friends gatherings. Even though I didn’t win, I had a good time cooking and
treating my brave foodie friends.
Ingredients:
- 1 beef tongue (found at Uwajimaya or PCC stores)
- 1 whole onion
- 1 whole carrot
- 2 celery stalks
- 6-8 whole black peppercorns
- 2 bay leaves
- Salt
Directions
All you need is a big pot, a bit of courage and a lot of
patience.
Step 1. Clean the tongue in cold water and place it in a big
pot. Cover with water. Put the pot on a hot stove and let it simmer for an hour
while removing the skim regularly.
Step 2. Add a small unpeeled onion cut lengthwise, a carrot,
2 stalks of celery, 2 bay leaves and peppercorns. Season with salt. Cook for
another 1-1.5 hours until the tongue is fork tender.
Step 3. Place the cooked tongue in an iced bath. Remove the
white skin on top – it comes off like a stocking (pretty gross, I know). Save
the stock for the Meat Solyanka soup.
Cut thinly and serve with horseradish and mustard as an
appetizer. I recommend to accompany this appetizer with a shot of icy cold
vodka.