Beef tongue 1 kg
Green peas 50 g
Beef broth 250 ml
Bay leaf 1 PC.
Red wine 1 tbsp. dry table
White wine vinegar 0.5 art.
Salt 1 tbsp
Pepper black pepper to taste
Garlic cloves 1 tooth.
Red pepper 50 g canned
Olives black big canned to taste
1. Wash the tongue, to boil a liter of water, add the Bay leaf, add the wine, vinegar, garlic, salt and pepper and put beef tongue.
2. Simmer for 2.5-3 hours, then strain the broth through a folded doubled cheesecloth. Clear language from the skin, finely chopped, pickled peppers cut into cubes, boil the peas.
3. Pour into glass or ceramic form is placed a layer of liquid aspic, leave in the fridge for an hour. Then, evenly place the pieces of meat, peas and pepper. Pour the remaining jelly and leave in the fridge overnight.
4. Flip the form of jelly on a dish and serve with olives.