Olivie with Beef Tongue
A sophisticated twist on the classic holiday salad using tender, savory beef tongue for a premium flavor profile.
About this recipe
Elevate your festive table with this gourmet version of the beloved Olivie salad. By substituting traditional deli meat with slow-cooked, buttery beef tongue, you add a rich texture and deep flavor that is sure to impress your guests.
Ingredients
1 kg beef tongue
4 pcs potato
2 pcs carrot
4 pcs egg
4 pcs pickled cucumber
1 cup green peas
200 g mayonnaise
to taste salt
to taste black pepperOptional
Instructions
Step 1
Place the beef tongue in a large pot with water, bring to a boil, skim the foam, and simmer on low heat until fork-tender.
2 h 30 min
Step 2
Remove the tongue from the water, immediately plunge it into a bowl of ice-cold water for easier skin removal, then peel off the rough outer layer and dice into small cubes.
5 minutes
Step 3
Boil the unpeeled potatoes and carrots in a separate pot of water until they are tender when pierced with a knife.
30 minutes
Step 4
Drain the vegetables, allow them to cool completely, then peel them and cut into small, uniform half-centimeter cubes.
10 minutes
Step 5
Peel the hard-boiled eggs and chop them into small pieces approximately the same size as the vegetable cubes.
5 minutes
Step 6
Dice the pickled cucumbers into small cubes and drain any excess liquid to ensure the salad does not become watery.
5 minutes
Step 7
Combine the diced tongue, potatoes, carrots, eggs, cucumbers, and green peas in a large mixing bowl.
Step 8
Add the mayonnaise, season with salt and pepper, and fold everything together gently until evenly coated.
