Jellied beef tongue
8 servings
300 minutes
Jellied beef tongue is a gourmet dish of European cuisine that impresses with its delicate flavor and appetizing appearance. Historically, jellied dishes were popular among the aristocracy as their preparation required time and skill. Beef tongue boiled in aromatic broth with wine, garlic, and spices acquires incredible tenderness. It is sliced thinly and complemented with bright pieces of red pepper and peas before being covered in clear broth jelly. After a night of cooling, the dish transforms into a culinary masterpiece—shimmering, elegant, and melting in the mouth. Jellied tongue pairs excellently with tangy olives and fresh bread, making it perfect for a festive dinner or celebration.
1
Wash the tongue, boil a liter of water, add bay leaf, add wine, vinegar, garlic, salt, and pepper, and immerse the beef tongue in it.
- Beef tongue: 1 kg
- Bay leaf: 1 piece
- Dry red wine: 1 glass
- White wine vinegar: 0.5 glass
- Garlic: 1 clove
- Salt: to taste
- Black peppercorns: to taste
2
Boil everything for 2.5-3 hours, then strain the broth through double-layered cheesecloth. Clean the tongue from the skin, chop it finely, and dice the canned pepper.
- Beef tongue: 1 kg
- Canned red peppers (roasted): 50 g
3
Pour into a glass or ceramic mold. Place a layer of liquid jelly and leave in the fridge for an hour. Then, evenly arrange pieces of meat, peas, and pepper. Pour the remaining jelly and leave in the fridge overnight.
- Beef tongue: 1 kg
- Canned green peas: 50 g
- Canned red peppers (roasted): 50 g
4
Unmold the jelly onto a plate and serve with olives.
- Black olives: to taste