Jellied Tongue with White Pickled Radish
⏳ Time
13 hours + 12 hours
🥕 Ingredients
16
🍽️ Servings
5
Description
A festive recipe where the jellied dish is made from chicken, thickened with gelatin. An additional bonus is a beautiful vegetable bed of radish in a pumpkin marinade.
Ingredients
- Beef tongue - 2 lbs
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Garlic - 1.8 oz
- Green peppercorns - 0.2 oz
- Bay leaf - 0.2 oz
- Ground Black Pepper - to taste
- Chicken Broth - 1 qt
- Gelatin - 1.8 oz
- Radish - 2 lbs
- Pumpkin - 7.1 oz
- Horseradish Leaves - 1.8 oz
- Apple Cider Vinegar - 1 fl oz
- Sugar - 1.1 oz
- Salt - 0.5 oz
- Unrefined Sunflower Oil - 17 fl oz
Step by Step guide
Step 1
Rinse the tongue, season it with salt and pepper. Place it in a pot, barely covering it with water. Add onion, carrot, garlic, allspice, and bay leaf. Simmer in this manner for 4–5 hours at a temperature of 320°F.
Step 2
Allow the cooked tongue to cool and then cut it into cubes.
Step 3
Add the finely chopped tongue and gelatin to the chicken broth. Bring to a boil. Pour into containers and place in the refrigerator.
Step 4
Peel the radish and slice it into strips.
Step 5
Prepare the marinade: blend horseradish root, pumpkin, oil, vinegar, salt, and sugar for 5 minutes until smooth.
Step 6
Place the sliced radish in the marinade for 12 hours.
Step 7
Place a piece of jellied meat on a plate, and top it with radish.
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