Beef tongue

The beef from the beef tongue, the recipe of which is written below, everyone can cook. All guests and relatives will appreciate your efforts, the dish will turn out to be incredibly tasty.

Beef tongue
Beef tongue
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Ingredients

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Recipe for cooking at home

  1. Beef tongue thoroughly rinse under cold water, put in a deep saucepan. Pour about 2-3 liters of cold water (it should cover the tongue) and put on fire.
  2. Peel the onion and make a cross-cut on it. Carrots clean and cut into 3-4 pieces. Root the parsley and cut into 2-3 parts. Add vegetables to the pan with bay leaves, cloves, peppercorns and stir.
  3. If foam forms on the surface of the broth – remove it, then the beef from the beef tongue will be transparent. Half an hour after boiling, remove the laurel leaves.
  4. After this, boil the tongue at low boiling for about 2 hours with a weak boil. After the specified time, remove it from the boiling broth, dip into a bowl of cold water for a few seconds and quickly remove the skin.
  5. Cut the cleaned beef tongue into thin slices about 1.5 cm. Pour the contents of the pan through a thin cloth from vegetables, slices of tongue and spices. Carrots cut into thin crusts or figured pieces, the rest can be discarded.
  6. Gelatin pour into a small eek and pour 75-100 ml of cold water, leave for 15 minutes. When the broth cools down, drive the egg white into it and mix it thoroughly. Gelatin mixture put in a water bath and heated, stirring, until completely dissolved (do not bring to a boil).

    Pour the dissolved gelatin into the cooled broth with protein and mix thoroughly. Prepare several molds for jellied. Spread a bit of broth in them (about 3 mm high) and put in the refrigerator. When the broth “grab” (about 10 minutes), take out the molds from the fridge, put into them pieces of boiled tongue . To lay out ornaments from greens, slices of carrots, boiled chicken meat or onion rings. Pour a small layer of broth (about 1 mm), put in the refrigerator for 10 minutes (so that all the jewelry does not immediately float “). Remove the molds, pour their contents with the remaining broth and put in the refrigerator.

  7. The beef from the beef tongue should be infused in the cold for at least 5-6 hours. After that, you can take it out of the refrigerator, cut into small portions and serve.
  8. To gently flip the filler over a flat plate, you can dip the bottom of the mold for a couple of seconds into a hot water tank, and then flip it over the dish. Ideally, garnish is suitable for boiled potatoes. Bon appetit!
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