Jellied Beef Tongue

Description

A tasty appetizer for any gathering. If you want to know, serve with herbs and sauce.

Instructions

1. 1

   Step 1

   Rinse the tongue under running water. It should weigh about one and a half kilograms. Place the tongue in a large pot, cover it with water, and put it on the stove. Bring the water to a boil, skimming off the foam with a slotted spoon.

2. 2

   Step 2

   Prepare the vegetables and seasonings for the broth. Peel the onion bulb, scrape the parsley root and carrot, and wash the roots. Chop the vegetables into large pieces.

3. 3

   Step 3

   Add the prepared vegetables to boiling water in a pot. Salt to taste. Cook for ten minutes, then remove the bay leaf from the broth. Simmer the tongue with the vegetables for another two hours.

4. 4

   Step 4

   Remove the cooked tongue from the pot and let it cool. Peel off the skin. Cut it into 2 cm (two-centimeter) thick pieces, slicing across the grain.

5. 5

   Step 5

   Strain thoroughly until clear. While the broth is still hot, dissolve the food gelatin in it. Take a dish in which the aspic will set. Pour in half the broth and refrigerate until set.

6. 6

   Step 6

   Then place pieces of tongue, fresh parsley leaves, and slices of hard-boiled egg on the set broth. Pour over the remaining broth and refrigerate until fully set.