The time of New Year's holidays is approaching and the recipes of winter traditional dishes are becoming more relevant. One such is the beef from the beef tongue, which will be discussed in the recipe below.
How to cook a tasty beef from a beef tongue - a recipe?
Ingredients:
- tongue of beef - 1 kg;
- onion - 85 g;
- carrots - 85 g;
- parsley root - 85 g;
- eggs - 2 pieces;
- fresh parsley;
- gelatin - 25-30 g;
- peas of black pepper - 12-15 pcs .;
- peas of sweet pepper - 4-5 pcs .;
- a carnation bud - 1 piece;
- bay leaves - 2-3 pcs .;
- lemon juice;
- egg white;
- salt - to taste.
Preparation
Washed properly under running cold water, the beef tongue is placed in a pan with water and heated to a boil. Then the water is drained, the tongue is rinsed again thoroughly, washed and the pan, filled with clean filtered water and put again on the fire. After boiling, remove the foam, throw the pre-peeled onions, carrots, parsley root, peas of black and sweet-scented pepper, a carnation bud and cook at the lowest heat for two hours. Thirty minutes before the end of cooking, we throw laurel leaves and salt. Meanwhile, boil the hard-boiled eggs, put it for a minute in ice water and clean it from the shell.
On readiness we take out the tongue from the broth, we pour out cold running water and then quickly and easily clean it from the skin. Slice the tongue in longitudinal slices or cubes, depending on the shape of the used dishes for the formulation of the jellied.
We extract the bulb and the root of parsley from the broth and discard, and we use carrots for decoration, cutting out various figures from it or simply cutting them into strips or cubes.
Broth filter through a dense fabric or several layers of gauze and lighten it. To do this, take one egg-white protein for one liter, beat it, mix it with a glass of cooled decoction, add a tablespoon of lemon juice and pour the mixture into the main part of the boiled-up broth.
Now we dissolve the gelatin in one glass of hot tongue decoction and pour into a common container with broth.
In a dish for pouring we pour very little broth and we determine in the refrigerator for a short while, so that the bottom layer stiffens a little. Then lay out at its discretion twigs of greenery, cubes or slices of the tongue, mugs or slices of eggs, pieces of carrots and pour very carefully gelatinous broth. We place containers with a jellied in the refrigerator or any other cool place for several hours or overnight.
If you were making jellied tongue on a flat dish, then serve the dish to the table in it. From deep molds, turn over the jellied to a dish, first placing the container for a few seconds in a bowl with hot water.