Jellied beef tongue - recipe

VT-4213

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Wash the tongue, put it in a bowl, fill it with cold water so that the water level is 4–5 cm above the tongue.
3. Turn on the program "Aspic" for 4 hours. When it boils, remove the foam.
4. An hour before the end of cooking, add peeled and coarsely chopped onions and carrots, add spices and salt.
5.
5. At the end of the program, remove the tongue and vegetables from the broth. Pour the boiled tongue over with cold water and remove the skin. Strain the broth.
6. Cut the tongue across the fibers into slices, put on a dish, garnish with slices of boiled carrots and green peas.
7. Pour the broth into a bowl and turn on the Warm up program. Do not bring to a boil.
8. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth over the tongue on a platter.
9. Wait until it cools down and refrigerate until it solidifies.
10. Serve with horseradish, mustard or mayonnaise.

VT-4214

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Wash the tongue, put it in a bowl, fill it with cold water so that the water level is 4-5 cm above the tongue.
3. Switch on the program "Multipovar" , set the temperature to 100 ° С for 4 hours. When it boils, remove the foam.
4. An hour before the end of cooking, add peeled and coarsely chopped onions and carrots, add spices and salt.
5. At the end of the program, remove the tongue and vegetables from the broth. Pour the boiled tongue over with cold water and remove the skin. Strain the broth.
6. Cut the tongue across the fibers into slices, put on a dish, garnish with slices of boiled carrots and green peas.
7. Pour the broth into a bowl and turn on the Warm up program. Do not bring to a boil.
8. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth over the tongue on a platter.
9. Wait until it cools down and refrigerate until it solidifies.
10. Serve with horseradish, mustard or mayonnaise.