Sulgpallikeel

Introduction

Sulgpallikeel is a traditional Estonian dish that has been passed down through generations. Known for its unique combination of flavors, this dish exemplifies the rich culinary heritage of Estonia. The name "Sulgpallikeel" literally translates to "Feather tongue," which references the dish's signature ingredient: beef tongue, prepared and cooked to tender perfection. This beloved dish is often featured during festive occasions and family gatherings, symbolizing the hearty and welcoming nature of Estonian culture.

The origins of Sulgpallikeel can be traced back to medieval Estonia, where resourcefulness in cooking was a necessity. Utilization of every part of an animal was common practice, and beef tongue became a delicacy due to its rich flavor and succulent texture. Over time, this humble ingredient transformed into a distinguished dish, laced with traditional spices and a blend of local herbs, creating a culinary masterpiece celebrated throughout the nation.

In this detailed recipe, we will explore each step required to prepare this classic Estonian dish, from selecting quality ingredients to the meticulous cooking process that draws out the profound savory flavors of Sulgpallikeel. The following sections provide precise instructions to guide you through the preparation and enjoyment of this exquisite dish.

Ingredients

1. Beef tongue - 1 whole (approximately 1.5 kg)
2. Onion - 1 large, chopped
3. Garlic cloves - 3, minced
4. Bay leaves - 2 dried
5. Black peppercorns - 10 whole
6. Carrots - 2 medium, chopped
7. Celery stalks - 2, chopped
8. Parsley - 1 bunch, tied
9. Salt - to taste
10. Olive oil - 2 tablespoons
11. White wine - 1 cup
12. Chicken broth - 4 cups
13. Butter - 50g
14. Wheat flour - 2 tablespoons
15. Cream - 1/2 cup
16. Horseradish - 2 tablespoons, grated
17. Dill - finely chopped, for garnish

Preparation

Preparing the Beef Tongue

Before starting, thoroughly clean the beef tongue under running water. Remove any excess fat or connective tissue. Fill a large pot with enough water to submerge the beef tongue and bring to a boil. Add the beef tongue into the boiling water and blanch for about 10 minutes. This process helps to remove impurities and makes peeling the skin easier. After blanching, transfer the beef tongue to a bowl of cold water until it cools enough to handle. Carefully peel off the outer skin using a sharp knife, ensuring to leave the tender meat intact, and set aside.

Making the Broth

In the same large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrots, and celery stalks. Sauté until vegetables are soft and fragrant. Add the cooled, peeled beef tongue, bay leaves, 10 whole black peppercorns, and chicken broth. Finally, pour in 1 cup of white wine.

Bring the mixture to a gentle simmer and cover the pot. Allow the content to simmer for 3 to 4 hours, or until the beef tongue is completely tender when pierced with a fork. Occasionally skim off any foam that rises to the top as this ensures a clear broth.

Once tender, carefully remove the beef tongue from the pot and set aside. Strain the broth through a fine sieve, discarding the vegetables and spices, and save the liquid. Allow the broth to cool slightly. Taste and adjust the seasoning with salt if necessary. The broth will serve as the base for the sauce.

Cooking Process

Making the Sauce

In a saucepan, melt butter over medium heat, then whisk in wheat flour to form a roux. Continue to cook the roux until it becomes golden brown, stirring constantly to prevent burning. Gradually add the reserved broth to the saucepan, whisking continuously to ensure a smooth consistency.

Bring the mixture to a simmer, allowing the sauce to thicken slightly. Reduce the heat to low, then stir in 1/2 cup of cream and 2 tablespoons of freshly grated horseradish. Continue to stir until well combined and heated through. Taste the sauce and adjust seasoning with salt if necessary.

Slicing and Serving

While the sauce is cooking, thinly slice the beef tongue across the grain using a sharp knife for best results. Arrange the slices of beef tongue on a warm serving platter, pour the prepared sauce over the slices, and garnish with finely chopped dill.

How to Enjoy Sulgpallikeel

Best enjoyed warm, Sulgpallikeel pairs wonderfully with traditional sides such as boiled potatoes, roasted vegetables, or a simple fresh salad. For an authentic Estonian experience, serve it with a side of rye bread and a glass of chilled white wine to complement the dish's rich flavors.

This historical Estonian dish not only provides a taste of cultural history but also offers an opportunity to savor a wonderfully crafted meal that is sure to delight the palate and bring family and friends together around the dining table.