Jellied tongue in bone broth
6 servings
180 minutes
Jellied tongue in bone broth is an exquisite dish of Russian cuisine that combines the tenderness of beef tongue, the transparency of aromatic broth, and the freshness of greens. This recipe has deep roots in Russian culinary tradition when cold appetizers held an honored place on festive tables. The tongue, boiled to tenderness, acquires a rich flavor, and the addition of gelatin makes the broth silky and elastic. Quail eggs and carrots add color and a hint of sweetness to the dish, while dill and peas provide fresh notes. This jellied dish not only pleases the eye but is also perfect for serving at formal events.
1
Put the beef tongue in a pot with clean water and boil for 2 hours and 45 minutes.
- Beef tongue: 300 g
2
Remove the foam during cooking.
3
Remove the cooked tongue from the heat and place it under cold running water for 5 minutes.
4
Then immediately remove the skin from the tongue.
5
Warm up the bone beef broth slightly.
- Bone broth: 4 glasss
6
Then strain the broth. Add salt.
- Sea salt: to taste
7
Boil the carrots for 20 minutes after boiling.
- Carrot: 1 piece
8
Add gelatin to the broth. Stir and let it sit for 5-10 minutes.
- Gelatin: 1 teaspoon
9
Cut boiled quail eggs in half. Slice the boiled tongue. Also, chop the carrot and dill. Slightly salt the ingredients.
- Quail egg: 6 pieces
- Dill: 0.5 bunch
- Carrot: 1 piece
- Sea salt: to taste
10
Combine the ingredients with broth and peas (optional) in a convenient form. Refrigerate for 4-6 hours. Ready.
- Bone broth: 4 glasss
- Green peas: to taste
