Jellied Beef Tongue in Bone Broth

Ingredients

• Beef tongue 10 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.