Beef Tongue Rolls

Beef tongue rolls with cheese and gherkins are an excellent appetizer for a festive table. Delicacy rolls are flavored with a melted cheese layer, tightly enveloping the “zest” – a crispy gherkin, which is the flavor accent of this dish.

Cook: 13 hours 15 mins

Serving: 4

Ingredients

• Beef tongue – 300 g
• Salted gherkins – 4 pcs.
• Hard cheese – 80 g
• Fresh dill – several long branches
• Bay leaf – 3 pcs.
• Peppercorns – 5 pcs.
• Water – 2.5 l

Directions

1. Making beef tongue rolls is not at all time consuming. The main time is spent on boiling the tongue and cleaning it (this will take 3 hours, and in addition, 2.5 liters of water, half a tablespoon of salt, up to 3 bay leaves and 5 pieces of peppercorns).

   

2. When the beef tongue is boiled, while still hot, it should be substituted under cold running water and the top thick layer should be cleaned off (it will not be easy to do this from the cooled tongue). When the beef tongue has already been boiled and peeled, further actions will take only 15 minutes.
3. Turn on the oven at 180 ° C. Cut the cut piece of tongue lengthwise into thin strips. There will be 4 stripes in total
4. Prepare the ingredients for the filling.
5. Finely grate the cheese.
6. Spread the cheese on a strip of tongue.
7. Put a gherkin on the edge of the strip so that it protrudes beyond one edge of the tongue and lies flush with it on the other side.
8. Roll up the roll, fixing the tip with a toothpick.
9. Fold the rolls into a mold.
10. They will need to stand in the oven for only 5 minutes.

    

11. Put the beef tongue rolls on a plate, take out the toothpicks (the rolls will not fall apart), tie them with a sprig of dill and pour a pile of cheese on top to hide the whole cucumber under it.
12. Put the plate with rolls in the off, but still rather hot oven so that the cheese starts to melt slightly.
13. After a couple of minutes, remove the plate with beef tongue rolls from the oven. The dish is ready.
14. Additionally, place the dill sprigs in the unoccupied spaces on the plate, add the gherkins cut along the length. This dish is universal: hot or cold – it is amazing, harmonious and tasty.

Try it, bon appetit!