Smoked Beef Tongue in Cheese and Garlic Batter

Smoked Beef Tongue in Cheese and Garlic Batter



No. of servings


Ready in

1 h. 30 min.




Categories:  Beef  Season - Garlic  


all-purpose flour / plain flour2.75oz80grams
chicken egg2pcs2pieces
rapeseed oil6.75tbsp100milliliters
semi hard cheese3.5oz100grams
semi skimmed milk 1,5%3.25tbsp50milliliters
smoked beef tongue3.3lb1500grams

1. Cooking of the beef tongue

smoked beef tongue 3.3 lb (1500 g)

Wash fresh smoked tongue well and cook it in water for about 80 minutes until tender. Once the tongue is done, put it in the cold water for a while, then remove it and peel. Cut part of the tongue, about 700 g, into slices about 7,5 mm thin.

Cooking of the beef tongue

2. Preparation of batter

semi hard cheese 3.5 oz (100 g)  all-purpose flour / plain flour 2.75 oz (80 g)  chicken egg 2 pcs  semi skimmed milk 1,5% 3.25 tbsp (50 ml)  garlic 3 cloves

Mix egg, flour, milk, grated cheese and pressed garlic and prepare a batter. If the batter is too runny, add more flour, it should be dense enough and it should stick to the meat.

Preparation of batter

3. Coating

rapeseed oil 6.75 tbsp (100 ml)

Coat cutlets in batter and fry in oil for a while.



Serve with roasted potatoes, mashed potatoes or braised vegetables.

Bon appetit!

