Beef tongue with mushrooms and eggs


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


Pouring fish

Pouring fish

Cooking Together

1 h 30 min
Beef tongue with green salsa

Beef tongue with green salsa

Cooking Together

2 h
Fish with vegetables

Fish with vegetables

Cooking Together

4 h