Olivier Salad with Tongue and Beef Brisket
⏳ Time
45 minutes + 3 hours
🥕 Ingredients
23
🍽️ Servings
4
Description
Recipe from a popular American restaurant.
Ingredients
- Beef tongue - 7.1 oz
- Smoked Brisket - 2.8 oz
- Potato - 2.8 oz
- Carrot - 2.1 oz
- Cucumbers - 2.8 oz
- Onion - 1 head
- Celery salt - 2.1 oz
- Pickled Cauliflower - 1.4 oz
- Green Peas - 2.1 oz
- Chicken Egg - 3.5 oz
- Mayonnaise - to taste
- Dill - 0.7 oz
- Skin-On Chicken Breasts - 17.6 oz
- Water - 1 qt
- Gelatin - 1.8 oz
- Green peppercorns - 0.4 oz
- Whole egg - 3 pieces
- Dijon Mustard - 0 fl oz
- Vegetable Oil - 7 fl oz
- Yogurt powder - 1.2 oz
- Meyer Lemon Juice - 0 fl oz
- Salt - 0.1 oz
- Sugar - 0 oz
Step by Step guide
Step 1
Boil the beef tongue together with carrots, onions, and celery for 2.5 to 3 hours over medium heat. Remove the carrots from the pot about 30 to 40 minutes after it starts boiling.
Step 2
Boil the potatoes and eggs.
Step 3
Prepare a jelly from chicken broth. Pour water over the chicken breast and bring it to a boil, then reduce the heat, skim off the foam, and remove the broth from the heat.
Step 4
Soak the gelatin in a small amount of water and let it sit for 15 minutes.
Step 5
Dissolve the gelatin in a small amount of broth. Pour the broth with gelatin into the main mixture and stir. Place the broth in the refrigerator for 1 hour.
Step 6
While the tongue is boiling and the jelly is setting, prepare homemade mayonnaise. Blend the yolks, sugar, salt, and mustard in a blender, gradually adding cold vegetable oil and increasing the speed.
Step 7
Add lemon juice and yogurt, and mix well.
Step 8
Dice the potatoes, carrots, cucumbers, eggs, smoked bacon, and tongue into small cubes. Combine all the ingredients and dress with homemade mayonnaise.
Step 9
Cut the chicken jelly into pieces, add to the salad to taste, and garnish with fresh dill.
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