Olivier with tongue and beef brisket
4 servings
45 minutes
Recipe from the M2 Organic Club restaurant.
1
Boil the beef tongue with carrots, onions, and celery for 2.5–3 hours over medium heat. Remove the carrots from the pot about 30–40 minutes after boiling.
- Beef tongue: 200 g
- Carrot: 60 g
- Onion: 1 head
- Celery: 60 g
2
Boil potatoes and eggs.
- Potato: 80 g
- Chicken egg: 100 g
3
Prepare jelly from chicken broth. Pour chicken breast with water and bring to a boil, reduce heat, skim off the foam, and remove the broth from heat.
- Chicken breast: 500 g
- Water: 1 l
4
Soak the gelatin in a small amount of water and let it sit for 15 minutes.
- Gelatin: 50 g
5
Dissolve gelatin in a small amount of broth. Pour the broth with gelatin into the main mixture and stir. Place the broth in the refrigerator for 1 hour.
- Gelatin: 50 g
6
While the tongue is boiling and the jelly is setting, prepare homemade mayonnaise. Whisk the yolks, sugar, salt, and mustard in a blender, gradually pouring in cold vegetable oil and increasing the speed.
- Egg yolk: 3 pieces
- Sugar: 1 g
- Salt: 2 g
- Dijon mustard: 10 ml
- Vegetable oil: 200 ml
7
Add lemon juice and yogurt and mix well.
- Lemon juice: 5 ml
- Yogurt: 35 g
8
Cut the potatoes, carrots, cucumbers, eggs, smoked bacon, and tongue into small cubes. Combine all ingredients and dress with homemade mayonnaise.
- Potato: 80 g
- Carrot: 60 g
- Cucumbers: 80 g
- Chicken egg: 100 g
- Smoked brisket: 80 g
- Beef tongue: 200 g
- Homemade mayonnaise: to taste
9
Cut the chicken jelly, add to the salad to taste, and garnish with fresh dill.
- Young dill: 20 g
- Gelatin: 50 g
- Homemade mayonnaise: to taste