Samaštrani Jezik with Creamy Garlic Sauce

Ingredients

• 1 beef tongue (about 2 pounds / 900g) 1 beef tongue (about 2 pounds / 900g)
• 1 onion, peeled and quartered 1 onion, peeled and quartered
• 2 carrots, peeled and roughly chopped 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped 2 celery stalks, roughly chopped
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 2 bay leaves 2 bay leaves
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 29g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, place the beef tongue, onion, carrots, celery, crushed garlic cloves, bay leaves, black peppercorns, and salt.
2. 2.
   Pour the beef broth over the ingredients and add enough water to cover the tongue.
3. 3.
   Bring the liquid to a boil, then reduce the heat to low and simmer for about 2-3 hours, or until the tongue is tender.
4. 4.
   Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat.
5. 5.
   Slice the tongue thinly and set aside.
6. 6.
   In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
7. 7.
   Pour in the heavy cream and bring to a simmer. Cook for a few minutes until the sauce thickens slightly.
8. 8.
   Season the sauce with salt and pepper to taste.
9. 9.
   Arrange the sliced tongue on a serving platter and drizzle the creamy garlic sauce over the top.
10. 10.
    Garnish with chopped fresh parsley and serve hot.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the tongue until it is tender and easily peelable. Removing the outer skin and excess fat will result in a more enjoyable texture.
• Garlic — Sautéing the minced garlic before adding the cream will enhance its flavor and aroma.

Tips & Tricks

• For a stronger garlic flavor, you can add an extra clove of minced garlic to the sauce.
• Serve the Samaštrani Jezik with crusty bread or boiled potatoes to complement the dish.
• If you prefer a thinner sauce, you can add a splash of broth or milk to adjust the consistency.
• Leftover Samaštrani Jezik can be refrigerated and enjoyed cold as a delicious sandwich filling.

Serving advice

Serve the Samaštrani Jezik with Creamy Garlic Sauce as a main course, accompanied by a side of boiled potatoes or crusty bread. The dish pairs well with a fresh green salad to balance the richness of the meat and sauce.

Presentation advice

Arrange the thinly sliced tongue on a platter, drizzle the creamy garlic sauce over it, and garnish with chopped fresh parsley. The vibrant green parsley adds a pop of color to the dish, making it visually appealing.