Jellied Beef Tongue in Bone Broth
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
6
Description
Jellied Beef Tongue in Bone Broth
Ingredients
- Beef tongue - 10.6 oz
- Veal broth - 4 cups
- Quail Egg - 6 pieces
- Dill - ½ bunch
- Green Peas - to taste
- Carrot - 1 piece
- Gelatin - 1 teaspoon
- Ocean salt - to taste
Step by Step guide
Step 1
Place the beef tongue in a pot with clean water and boil for 2 hours and 45 minutes.
Step 2
Skim off the foam during the cooking process.
Step 3
Remove the cooked tongue from the heat and place it under cold running water for about 5 minutes.
Step 4
Then immediately peel the skin off the tongue.
Step 5
Warm the beef bone broth slightly.
Step 6
Then strain the broth. Add salt to taste.
Step 7
Boil the carrot for 20 minutes after it starts boiling.
Step 8
Add gelatin to the broth. Stir and let it sit for 5–10 minutes.
Step 9
Cut the boiled quail eggs in half. Slice the boiled tongue. Also slice the carrot and dill. Lightly salt the ingredients.
Step 10
In a suitable mold, combine the ingredients with the broth and peas (if desired). Place in the refrigerator for 4–6 hours. Ready.
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