Poured from beef tongue with gelatin

4 servings
10 hour

How to make a filling out of beef tongue? Prepare the products according to the list. Choose an even language, without damage. Soak it for a couple of hours in cold water. This will get rid of blood and there will be less foam when cooking. Wash the vegetables and dry with paper towels.

Put your tongue in a large saucepan (I took a 5-liter) and fill it completely with water. Peel the vegetables, roughly chop and put in a saucepan of tongue. Salt a little and put on a medium heat, bring to a boil. Then lower the heat and cook your tongue for 1. 5-2 hours. Do not cover the pan and let the broth boil a lot, this will make the broth cloudy.

Then remove and transfer the tongue under cold water, clean it from the top layer of the skin. The tongue should be soft, as if a little digested. If not, return it to the stock again and cook for a further 30 minutes. Remove it using tongs, put it in a plastic bag, tie it and leave it so until it cools completely. This will allow him not to curl and remain soft. The tongue will cut better if you hold it in the refrigerator for at least a few hours.

Strain the stock through several layers of gauze, put in a colander, cool and put in the refrigerator.

Pour the gelatin over 200 milliliters of stock and leave for one hour. After that, dissolve it in a water bath. Or prepare it according to the instructions for it.

To make the broth clear, without a layer of fat, run paper wipes over its surface until there is no fat left. With this method, the fat remains on the napkin and the broth will be clear. Pour loose gelatin into it and salt to taste.

Take a pour tin and pour one centimeter thick gelatin stock into the bottom. Place the tin in the fridge until set. Keep the rest of the broth at room temperature so that it does not start to freeze.

From sprigs of dill and berries, make a kind of bouquet. I did three portions, so I have three bouquets. But you can decorate as you like and taste.

Cut preferably the same pieces from the cold tongue and lay the dill with berries on top. Pour the stock so that it does not reach the top of the tongue and put it in the refrigerator until set. If you pour a lot of liquid at once, all your jewelry will float and mix. Instead of decorating, you get chaos. But after everything sets, safely pour out all the remaining broth and put it back in the refrigerator for a few hours to make the filling feel good.

Cut the finished filling with a knife, turn over and serve. Enjoy your meal!