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Episode 621 - This time a classic of the genre - tongues in aspic, tongues in horseradish sauce with mustard puree and barley soup on oxtail, i.e. the best recipes of traditional Polish cuisine, prepared by Remigiusz Rączka. Ingredients below: Beef tail broth Beef tongue – 1 pc. Beef tail – 1 pc. Celery – 0.25 pcs. Leek – 1 pc. Carrot – 2 pcs. Parsley – 2 pcs. Onion – 1 pc. Garlic – 1 head Bay leaf – 6 pcs. Allspice – 10 pcs. Chili pepper – 1 pc. Fresh lovage – a few sprigs Celery leaves – a few pieces Salt, pepper – to taste Tongues in jelly Cooked beef tongue – 0.3 pcs. Beef broth – 1 l Gelatin – 3 teaspoons Cooked carrots – 1 pc. Parsley – 0.5 bunch Pepper – to taste Tongues in horseradish sauce Cooked beef tongue – 1 pc. Horseradish sauce: Grated horseradish – 3 tablespoons Beef broth – 500 ml Butter – 1 tablespoon wheat flour – 1 tablespoon heavy cream – 100 ml salt, pepper – to taste Mustard purée: boiled potatoes – 1.5 kg French mustard – 1 jar butter – 1 tablespoon Remigiusz's beetroots: boiled beetroots – 1 kg vinegar – 30 ml sugar – to taste salt, pepper – to taste cumin – a pinch Barley soup on beef tail beef bouillon on beef tail – 3 l carrots – 2 pcs. celery – ½ pc. parsley – 1 pc. onion – 1 pc. garlic – 6 cloves coarse barley – 200 g potatoes – 3 pcs. parsley – 1 bunch maggi – 2 tablespoons pepper – to taste