Beef tongue with mushrooms and eggs
Author:
Cooking Together
Cooking time: 5 h 15 min
Pour beef tongue with dried porcini mushrooms and quail eggs
Ingredients
| beef tongue 0.5 kg |
| pork shanks 2 pcs |
| onions 200 g |
| carrots 150 g |
| garlic 6 cloves |
| quail eggs (hard-boiled) 12 pieces |
| dried porcini mushrooms 20 g |
| gelatin 10 g |
| bay leaf 5 pcs |
| black pepper peas 1 tsp. |
| parsley to taste |
| salt to taste |
Instructions
Step 1
Put the pork shanks, onions, carrots, beef tongue, garlic, bay leaf, peppercorns, salt into a pot, pour boiling water and simmer the broth for 3 hours. Then let it cool down a little.
Step 2
Pour cold water over the mushrooms, leave them for 1 hour. Then boil them in clean salted water until ready and let them cool down.
Step 3
Pour gelatin with water 1:5, let it swell, then dilute in half a liter of strained warm broth.
Step 4
Clean the tongue, cut into cubes. Add the sliced mushrooms. Stir and place in silicone molds. Add parsley leaves and egg halves. Fill with the broth and gelatin. Cover with clingfilm. Put in the refrigerator for 2 hours. Enjoy
