Olivier Salad with Tongue and Beef Brisket
Salads • Russian
Description
Recipe from a popular American restaurant.
Ingredients
- Beef tongue 5 oz
- Smoked Brisket 5 oz
- Potato 5 oz
- Carrot 0 oz
- Cucumbers 5 oz
- Onion 1 head
- Celery salt 0 oz
- Pickled Cauliflower 0 oz
- Green Peas 0 oz
- Chicken Egg 5 oz
- Mayonnaise to taste
- Dill 0 oz
- Skin-On Chicken Breasts 20 oz
- Water 0 qt
- Gelatin 0 oz
- Green peppercorns 0 oz
- Whole egg 3 pieces
- Dijon Mustard 0 fl oz
- Vegetable Oil 5 fl oz
- Yogurt powder 0 oz
- Meyer Lemon Juice 0 fl oz
- Salt 0 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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