Beef Tongue with Three Sauces

Cover the tongue with water, bring to a boil, and simmer over low heat with the lid on for 2–2.5 hours. Add salt about 30 minutes before you turn it off. Cooking time can vary — I usually simmer for at least two hours for a smaller tongue, but this time I had a very large one and cooked it for 3.5 hours; cook until completely tender. Transfer the cooked tongue immediately to cold water and let it cool slightly. Then peel off the skin (after chilling like this, it comes off easily). Slice the tongue and arrange it on a large serving platter.

Let's make the first sauce — Creamy Mushroom. Melt the butter in a skillet, add the finely chopped onion, and sauté until translucent.

Add the finely chopped cremini mushrooms and cook until all the released liquid has evaporated. Then add the garlic pressed through a garlic press, and season generously with salt and pepper.

Sprinkle with flour (I used a level spoonful), pour in the heavy cream, and heat over low heat until slightly thickened — but do not boil(!), or the cream may curdle. By the way, the higher the fat content of the cream, the less likely it is to curdle. The first sauce is ready.

Now let's make the second sauce — Apple Curry. In a small heavy-bottomed saucepan, melt the butter, add the finely chopped onion, and sauté until translucent.

Add the apples, peeled and cut into rough chunks, and braise covered over low heat until completely soft (add a couple of tablespoons of water to the bottom at the start).

Blend thoroughly with an immersion blender.

Add the curry — the amount can vary depending on its heat level (I used a slightly heaped teaspoon). Season with salt and pepper.

Pour in the heavy cream and heat for a few minutes over low heat. The second sauce is ready.

Now let's make the third sauce — Sour Cream and Olive. Place the sour cream in a bowl, then add the very finely chopped cucumbers, olives, and green onions. Add the vinegar, season with salt and pepper.

Stir to combine. The third sauce is ready.

And here in the photo are all three sauces together!)) In the middle is the Mushroom sauce — a classic cream-based mushroom sauce that pairs wonderfully with a wide variety of dishes. It's quite versatile, and as I expected, it went perfectly with the tongue. On the left is the Apple Curry sauce — it has a uniquely exotic flavor with an Indian flair. I was actually inspired to make it by a recipe from Kamelenta — Turkey in Apple Sauce. Olechka, thank you so much for the wonderful recipe ;)) Absolutely delicious! On the right is the Sour Cream and Olive sauce — it turned out quite nice as well; if you love olives, you'll enjoy it.

Before serving, warm the platter of tongue in the microwave — the tongue should be warm (!), but the sauces do not need to be. Set the sauces alongside, place a small spoon with each one, and voilà — ready to serve! This dish works beautifully for a festive table as well as a weeknight dinner. Of course, you don't have to make all three sauces — one or two will do just fine. And after tasting, here's the verdict. I personally liked the Mushroom and Apple Curry sauces equally, with the Sour Cream sauce in second place. My husband put the Mushroom first, the Sour Cream second, and the Apple Curry third. Our child, much to my surprise, loved the Apple Curry most — even though it has a bit of a kick. By the way, the flavor of apples in the apple sauce is completely unrecognizable — if you don't tell anyone, no one will ever guess what it's made of!)) Tender, soft, delicate tongue served with these sauces can make a wonderful festive centerpiece or a satisfying family dinner. So delicious!