Jellied beef tongue
• Beef tongue – 1.5 kg
• Onions – 1 pc• Carrots – 1 pc
• The root of parsley – 1 pc
• pepper – 4-5 pc
• Allspice – 3-4 pieces
• Carnation – 1-2 pieces
• Bay leaf – 2-3 pc
• Food instant gelatin – 25 g
• Egg – 1 pc (to lighten the broth)
• Peas, preserved for decoration
Wash the tongue under running water and soak in cold water with lemon juice for 30 minutes. Knife scrape the tongue from the broad to the narrow part of half a lemon and rub to remove the odor. Place tongue into the boiling water and cook for 15 minutes on the first broth. Then drain the water, wash your tongue and place in a boiling broth second. Simmer for 1 hour. Next, put the stew the onions, carrots, parsley root and spices, cook for about 1 hour. Put ready tongue in a bowl and fill it with ice water, to hide easily shot. Clean peel tongue and boil for another 15 minutes in the same broth. Whisk in chicken protein fluffy foam and add to ostyvshemu broth, bring to a boil.
Tip: add the broth egg whites, that it was not cloudy.
Strain the stock through a fine sieve. Dissolve gelatin in 100 ml of broth and connect with 0.5 liters broth, heat.
Tip: To gelatin evenly distributed in the broth, it is necessary to stir constantly.
Pour on a plate (3-4 mm) of the broth and refrigerate for 15 minutes. Cut the tongue slices of 2-3 mm. And laid randomly on a frozen broth at a short distance. Garnish with diced carrots, green peas, red pepper. Pour the broth over the ball and put in the fridge for 20-30 minutes.
Tip: To aspic well frozen and easily separated from the dish, pour the broth layers – before and after putting some language.