Jellied tongue is a classic holiday dish. The tongue itself is bold and rather tender, so the jellied tongue is an excellent appetizer for strong alcoholic drinks, as well as an excellent alternative for those who love meat, but prefer light meals.
It is necessary
-
- Beef tongue - 1 piece
- Gelatin - 2 tbsp. spoons
- Onion - 1 onion
- Carrots - 3 pieces
- Allspice - 5 peas
- Bay leaf - 3 pcs
- Beef legs - 3 pieces
- Fresh dill - 1 bunch
- Dried dill - 2 tbsp. spoons
- Salt - 1 tsp
Instructions
Step 1
Take a saucepan with a volume of 4-5 liters and cook a strong broth from the beef legs. Fill the legs with water, put onion, carrots, bay leaves, allspice into a saucepan, salt to taste and cook until the meat starts to come off the bones. Strain the finished broth and cool.
Step 2
Boil the tongue separately with a lot of dill, add salt. The tongue is boiled long enough, the finished tongue is boiled, almost twice.
Step 3
Cool the finished tongue, remove the skin from it. Cut into slices. Place them in a dish in which you will pour your tongue. Garnish with fresh carrots, onions, or greens to your liking.
Step 4
Take gelatin and fill it with boiled water. Leave it to swell for 40 minutes. Then warm it up until it dissolves. Take a glass of gelatin solution at the rate of 2 cups of broth.
Step 5
Mix the beef leg stock with the gelatin solution. Pour over the tongue slices.
Step 6
Refrigerate for several hours.
