Beef Tongue Aspic with Olives
Description
The recipe won't take much time. It's best to use natural beef broth, but you can also dissolve beef bouillon cubes in boiling water. The beef tongue should be cooked. You can prepare it yourself or buy it ready-cooked. I never really learned how to boil beef tongue properly, so I prefer to buy it already cooked. Use pitted olives! Any fresh herbs you like. Don't use too much—let them be more of a garnish than a main ingredient. Let's begin. 1. Dissolve the gelatin in a glass of beef broth. Set aside for now. 2. Cut half the lemon into thin slices; squeeze the juice from the other half. 3. Chop the fresh herbs. 4. Slice the olives into rings or quarters. 5. Slice the beef tongue. 6. Warm the gelatin on the stove, stirring until fully dissolved. Then pour it into the main amount of broth. 7. Prepare a mold for the aspic. Lay the beef tongue on the bottom. 8. Top with olives and lemon slices. 9. Sprinkle with chopped fresh herbs. 10. Pour in part of the broth and place in the refrigerator. Once the beef tongue aspic has set slightly, add the rest of the broth and leave in the refrigerator for at least two hours. It's best to chill the aspic overnight and prepare it the evening before. Serve this tasty beef tongue aspic with mustard or horseradish. Serve with herbs and sauce.