Go to content

Fresh, even more so smoked and boiled beef tongue with side dishes or sauces was an important meat delicacy for the people of Ljubljana.

A richly filled sandwich on a wooden cutting board.

  • Čas:

    1:30 h

  • Number of portions:


  • Author:

Indeed, even today, many restaurants in Ljubljana offer this characteristic dish. And if modern taste may be somewhat surprised by the central ingredient of this dish, it can also be understood in the context of the new-old dietary ethics of "from snout to tail."


  • 1 smoked or fresh beef tongue
  • 1/2 celery root
  • 2 parsley roots
  • 2 sprigs of parsley
  • 4 carrots
  • 1 small onion
  • 2 cloves of garlic
  • 8 juniper berries
  • 2 sage leaves
  • salt
  • pepper
  • 1 teaspoon of sugar


Place the chopped vegetables and tongue in a pot.
Cover with water, add salt, pepper, and a teaspoon of sugar.
While cooking, periodically check the tenderness of the tongue.
Once the tongue is tender, remove it from the pot and peel it while still warm.
Slice the peeled tongue into thin slices.
Serve it as a cold appetizer with horseradish or mustard, or place it in a fresh loaf from the local bakery, add mustard spread, some young spinach, freshly grated horseradish, and microgreens.