Jellied Tongue with White Pickled Radish
Appetizers • Russian
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 0 lbs
- Onion 5 oz
- Carrot 5 oz
- Garlic 0 oz
- Green peppercorns 0 oz
- Bay leaf 0 oz
- Ground Black Pepper to taste
- Chicken Broth 0 qt
- Gelatin 0 oz
- Radish 0 lbs
- Pumpkin 5 oz
- Horseradish Leaves 0 oz
- Apple Cider Vinegar 0 fl oz
- Sugar 0 oz
- Salt 0 oz
- Unrefined Sunflower Oil 15 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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