Fleischsalat aus Rinderzunge Beef Tongue Salad

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Fleischsalat is a classic German meat salad made with sausage, pickles and tossed with a mayonnaise dressing. They are often eaten with some German bread or Brötchen / buns. I am using the beef tongue instead as I enjoy organ meat and like to experiment with eating offal. Use mortadella or other ham instead if you don't eat organ meat. This special cut of beef is wonderfully flavourful and tender, and it's also surprisingly easy to make, esp. if you have a pressure cooker. You can't typically find many internal organs in supermarkets. I usually order the whole set of organs or 1/4 cow from the farmer or ask the butcher from the store to special order for me. I like organ meat because they are nutrient-dense and tasty. Plus, nose-to-tail eating is a responsible way for carnivores to consume meat. Eating just the steaks or other muscle meat of the animal is simply wasteful and irresponsible.

 

Beef Tongue	Salad
1 / 800-1000 g Beef tongue, organic and grass-fed 1 Large onion, chopped 1 Carrot, chopped 1 stalk Cellery, chopped 2 Bay leaves 2 Cloves 1 tsp Black peppercorns 5 Juniper berries 5 Allspice 2 tsp Salt	5 g Dried wood ear mushrooms 300 g Beef tongue, diced 1 Small cucumber, deseeded and cubed 1 Red onion, diced 3 Hard boiled eggs, chopped 2 tbso Fresh dill, chopped 4-5 tbsp Homemade mayonnaise Salt and pepper to taste 50 g Leafy lettuce or arugula 1 tbsp Pine nuts, toasted

1. Chop all the vegetables in smaller pieces. Roughly crush the cloves, black peppercorns, juniper berries and allspice.
2. Rinse the beef tongue well. Place the tongue, chopped vegetables and spices in the instant pot. Add just enough water to cover the tongue. Close and seal the lid. Select 'pressure cook' and set time for 40 minutes. Allow the pressure to release naturally. This will take about 15 minutes.
3. Unlock and remove the lid. Using tongs, remove the tongue. Peel the tough skin off while still hot.
4. Soak dried wood ear mushrooms in a pot of hot water for at least 30 minutes or until they are pliable. Drain. Trim off the tough stem area and wash thoroughly. In a small saucepan, cook the rehydrated wood ear in boiling water for 3 minutes. Drain and rinse under cold running water to cool them completely. Roughly chopped.
5. Place chopped wood ear mushrooms, beef tongue, cucumber, onion, eggs, and fresh dill in a large salad bowl. Add in mayonnaise and stir to combine. Season. Chill for an hour before serving.
6. Arrange the salad leaves on a serving plate or bowl. Spoon the beef tongue salad over. Sprinkle with roasted pine nuts. Enjoy!

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com