Lunch · 180 min · russian

Beef Tongue with Horseradish

Beef tongue does the heavy lifting here, with onion rounding it out. A Russian lunch that takes 180 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef tongue
• 1 Onion
• 2 Carrots
• 2 Bay leaf
• 1 tsp Black peppercorns
• 1/2 cup Horseradish
• 1/4 cup Sour cream
• 2 tbsp Dill

Steps

1. Simmer the tongue with onion, carrots, bay, and peppercorns 3 hours until a knife slides in with no resistance.
2. Peel the thick skin while the tongue is still hot — it slips off easily now and clings stubbornly later.
3. Chill the peeled tongue completely, then slice paper-thin against the grain.
4. Whisk the horseradish with sour cream into a sharp, creamy sauce; it should clear your sinuses pleasantly.
5. Arrange the slices overlapping on a platter with the sauce alongside.
6. Serve cold with dark bread, pickles, and dill; an old-school delicacy that converts skeptics.

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