Jellied Beef Tongue
Appetizers • European
Description
Jellied Beef Tongue
Ingredients
- Beef tongue 0 lbs
- Canned Mushroom Soup 0 oz
- Campbell's Beef Broth 10 fl oz
- Bay leaf 1 piece
- Red Grape Juice 1 cup
- Salt to taste
- Champagne Vinegar ½ cup
- Green peppercorns to taste
- Garlic 1 clove
- Canned Jalapeño Peppers 0 oz
- Olives stuffed with lemon to taste
Step-by-Step Guide
Step 1
Wash the tongue, bring a liter of water to a boil, add the bay leaf, wine, vinegar, garlic, salt, and pepper, and immerse the beef tongue.
Step 2
Cook for 2.5-3 hours, then strain the broth through double-layered cheesecloth. Peel the tongue from the skin, chop finely, and dice the canned pepper.
Step 3
Pour into a glass or ceramic dish. Place a layer of liquid jelly, leave in the refrigerator for an hour. Then, evenly arrange the pieces of meat, peas, and pepper. Pour the remaining jelly and leave in the refrigerator overnight.
Step 4
Unmold the jelly by inverting the dish onto a plate and serve with olives.
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