Beef Tongue Under a Blanket

Ingredients

• Beef tongue 15 oz
• Pickled Chanterelles 10 oz
• Onion 2 heads
• Carrot 1 piece
• Allspice berries 6 pieces
• Tomatoes 2 pieces
• Hard Cheese 5 oz
• Cream 5 fl oz
• Wheat Flour 1 tablespoon
• Vegetable Oil 0 fl oz
• Sugar ½ teaspoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Scrape the tongue with a knife, rinse thoroughly, and soak in cold water for at least 1 hour.

Step 3

Rinse the tongue again, cover with water, place on the stove, bring to a boil, and remove the foam.

Step 4

Add the peeled onion and carrot, allspice, salt, reduce the heat to medium, and cook the tongue until tender.

Step 5

Check the tongue's readiness with a knife, remove it from the pot to a large bowl, cover with cold water, and peel off the skin.

Step 6

Return the peeled tongue to the broth for 15 minutes to warm it up, then place it in a bag or container to cool.

Step 7

Peel and finely chop the onion.

Step 8

Grate the cheese on a coarse grater.

Step 9

Cut the tomatoes in half, remove the stem, and slice them into 0.5 cm thick slices.

Step 10

Clean the mushrooms, chop them, and sauté in vegetable oil.

Step 11

When the moisture evaporates from the mushrooms, add the chopped onion, season with salt and pepper, add sugar, and sauté the mushrooms and onion for another 4–5 minutes.

Step 12

Dissolve the flour in the cream, add it to the mushrooms with onions, and stir until the mixture thickens.

Step 13

Slice the tongue diagonally from the wide end into pieces 1–1.5 cm thick.

Step 14

Preheat the oven to 355°F, line a baking dish with parchment paper or grease it with oil, and place the sliced tongue in the dish.

Step 15

Top the tongue with the mushroom mixture, then add the tomatoes, and finally sprinkle with grated cheese. Bake until the cheese melts, about 15–20 minutes.

Step 16

Serve with a side dish of your choice.