Back to Recipes

Beef tongue salad with tuna and anchovy

Beef tongue salad with tuna and anchovy

KEYS

Main ingredient: Beef tongue
Dish: Second
Style: Home cooking
Atmosphere: Javi Estévez
Time: 140 min.
Difficulty: Medium
People: 4/6

INGREDIENTS

  • 3.2 kg raw beef tongue
  • 1.2kg onion
  • 0.3kg carrot
  • 0.1kg leek
  • 0.5kg tomato
  • Water Laurel
  • 300gr canned tuna, drained
  • 400gr milk
  • 140gr drained canned anchovies
  • 100gr oil
  • Salt
  • 1gr xanthan
  • 50gr capers
  • Tomato powder
  • Laminated almonds
  • 30gr Micromezclum shoot

Preparation

  1. Introduce the tongue into cold water with salt and bay leaf. Boil for 20 minutes.
  2. Pour out the water and add clean water, the vegetables and salt.
  3. Cook everything for about 4 hours.
  4. Remove from the water and when it cools down a little, peel the tongue. We laminate with a slicer.
  5. Make the mayonnaise with the ingredients.

Plating

Arrange the slices of tongue and serve with the mayonnaise, capers, almonds, tomato powder and shoots.

RELATED CONTENT

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

LEGAL TERMS

PRIVACY POLICY

COOKIES POLICY

CONTACT US

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

Language switcher