Recipe: Italian salad with shredded beef

Oh!

One of my best dining memories from my childhood in the 1960s in Gothenburg is the “Italian Salad” with sliced ​​beef tongue that my parents bought at the classic Stibergs restaurant in Kungsportsplatsen. It was then eaten on Saturday afternoon as a spread on fresh bark in the kitchen. Is there more to remember? Who has a recipe? That would be cool because I’ve been missing that power for over 50 years.

Excuse

Thomas, Halmstad

Hi Thomas,

What a wonderful interesting question. I did some research on Old Gutenberg and found that the Stiberg Canning Factory started in 1919 and specialized in canned foods. Apparently they had a large grocery store in Kungsportsplatsen at the beginning of the last century.

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I didn’t find the recipe for tongue, but I grew up with beef tongue on a bun and a thin layer of mustard and for main course lukewarm veal tongue with sour sauce on lemon and parsley. In Italy, tongue was a common recurring dish and we ate it relatively often in the 1970s and 1980s. I agree with you that it is just as good as its spread and I like to take advantage of the whole animal when choosing to eat meat.

I have a nun (my grandmother) recipe left to cook. When it comes to salads, I think there are a lot of variations but I ship with one that I’ve eaten on several occasions. Go to a good meat dealer and order tongue, I think veal tongue and beef tongue are good. He might think that the canned tongue was mainly beef tongue.

I hope I get it right. Tongue is not difficult to cook but it does take a little time and preparation, so don’t be put off by the long recipe. It is excellent for freezing if you are a small family.

Borage or veal

1 beef tongue or veal (800g-1400gm, double the ingredients for a larger tongue)

2 bay leaves

2-3 juniper

2-3 whole dried cloves

0.5 tablespoon whole pepper (optional, black or white)

1 yellow onion

1 carrot

1 stalk of pale celery

6-8 large sprigs of parsley leaves (stems from the leaves)

0.5 dl salt for scrub and 1 tablespoon of salt put into the water

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salad dressing:

parsley leaves

1 deciliter of pitted Tagiasca olives (mild olives from northern Italy)

3 garlic cloves

1.5 dl of light olive oil

Juice and ½ tablespoons of organic lemon peel

Taste with salt and ground black pepper

addition:

Dozen cocktail tomatoes, optional on top

1 red onion

1 tablespoon balsamic vinegar

Feel free to do the following:

The day before: Rub the tongue in 0.5 dL of salt. Scrub well for a few minutes and then rinse thoroughly with cold water. Put in cold water and put in the refrigerator for 12 to 24 hours.

Then place the tongue in a large saucepan with the bay leaves, juniper berries, cloves, peppercorns, onions (peeled and sliced), carrots (peeled and sliced ​​with mint), celery, cut into pieces, stems of parsley (reserve leaves for seasoning) and 1 tablespoon salt.

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Pour water until covered and simmer under the lid for 2-3 hours.

Feel with a sharp stick or knife that the tongue is really soft / smooth. Let it cool in boiling water. In winter, it is good to put covers on and lie in the fresh air.

Remove from the boiling water while it is still lukewarm. Make a superficial incision with a knife and peel/scrub/pull the outer covering of the tongue.

dressings:

Grate the lemon peel (without including the white) and squeeze the juice

Chop the parsley and olives into coarse pieces, finely chop or squeeze the garlic.

Mix all ingredients together and taste with salt and ground black pepper

When serving, mix the sauce with finely chopped or finely chopped tongue.

addition:

Slice the tomatoes and finely chop the red onion and mix with the tongue and sauce or mix. Sprinkle with balsamic vinegar.

Enjoy both lukewarm and cold, with or on bread.

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