Beef tongue has long been considered a delicacy. It should be properly prepared and served on a special occasion. I share an excellent recipe for jelly with beef tongue. I recommend serving the dish with horseradish, mustard and Borodino bread.
Ingredients
- Beef tongue - 1 kg
- Onion - 2 pieces
- Carrots - 2 pieces
- Garlic - 4 cloves
- Bay leaf - 2 pieces
- Black Pepper - 7 peas
- Greenery (for decoration) – a couple of twigs
- Salt - to taste
- Water (purified) – 3,5 l
Step-by-step cooking recipe
Clean beef tongue, rinse, pour cold water and boil for 15 minutes.
Change the water, add spices, peeled vegetables and cook for 3.5 hours on very low heat.
Fish out the vegetables. Discard the onion, cut the carrots. Add salt and crushed garlic to the broth and cook for another 30 minutes.
Cool the tongue, cut it into plates and put it nicely into plates. Add the carrot pieces.
Strain the broth through cheesecloth, pour into plates with meat and sprinkle with herbs.
Transfer the cooled jelly to the refrigerator for 8 hours.
