Meatloaf with tongue and meat. Pork roll with tongue "delicacy. Roll team "Festive"

Cooked based on the original lenulix culinary recipe. I used bacon instead of bacon, lean pork instead of veal. Unusually fragrant roll turns out. The tea marinade has proven itself very well, I will use it not only for the tongue, but also for pork.

Products:

Beef tongue 500 g
pork neck 700 g
bacon (sliced) 5-6 pcs.
salt
pepper mix
Provencal herbs
carnation 2 pcs.
allspice 3 pcs.
bay leaf 1-2 pcs.
tea (black) 2-3 tsp

Cooking:

Wash beef tongue thoroughly.

Boil until cooked with the addition of cloves, allspice and bay leaf.
Prepare a tea marinade with spices (cloves, allspice, bay leaf), bring to a boil.
Peel the finished tongue from the skin under running cold water, immerse in the tea marinade, leave to cool completely.

Cut the pork neck along not completely, open it like a book, sprinkle with salt, a mixture of peppers and Provence herbs, beat off lightly, leveling in thickness.

Cover the prepared layer of pork with bacon plates.

Put the pickled tongue, roll up a tight roll, tie with twine.

Place the roll in a heat-resistant form, pour in a little tea marinade, cover tightly with foil.

Bake at 240* 30 min. Without opening the oven door, turn off and leave in the oven to cool completely.
If there is liquid left in the mold, drain, put the finished roll under the press overnight in the refrigerator.

Despite the fact that modern stores can barely fit a variety of sausages and other ready-made meat products on their shelves, a delicious meatloaf that stimulates the appetite, which the hostess cooked with her own hands from the best varieties of beef, pork or poultry, becomes a real decoration of the festive table. And if the husband-hunter brought prey on his shoulder, then from elk-bear meat.

with tongue

Delicacy roll will require the following products:

0.5 kg tongue;
about 1 kg pork neck;
6 strips of bacon.

To give the dish the proper flavor, you need to take salt to taste, a mixture of different varieties of pepper, Provencal or French herbs in the set, a couple of cloves, three peas of allspice, bay leaf.

For the marinade, you will have to brew strong black tea with spices: mix 2-3 tablespoons of large-leaf tea without aromatic additives with cloves, bay leaves, a couple of allspice peas, pour a liter of boiling water and let it brew.

How to do it

Rinse the tongue and boil until soft with salt, cloves, laurel and Delicious meatloaf, stimulating the appetite, should be fragrant. Directly from the boiling broth, the tongue should fall into the ice water - then the skin will come off easily. Put the cleaned tongue into the hot tea marinade and wait for them to cool completely. Cut a piece of pork along the fibers almost to the end and unfold it with a book. Sprinkle the layer with salt, a mixture of herbs and peppers, beat off a little to even out the thickness. Delicious meatloaf that stimulates the appetite must be beautiful. To do this, you first need to evenly cover the pork neck with bacon plates, put the pickled tongue sliced \u200b\u200bin slices on it, carefully and tightly roll it up. Tie with twine to keep the shape.

Place the roll in a tall frying pan or roaster, pour the remaining tea marinade, cover tightly with a lid or seal with foil. Simmer in the oven for 40 minutes at a temperature of 240-250 ° C. Then turn off the oven, but do not open it for another hour and a half, until the roll has completely cooled down. Delicious meatloaf, stimulating appetite, will ripen during this time, soak in juices and aromas, become soft and tender.

Roll team "Festive"

Stock up on the following products:

0.5 kg each of pork and beef fillets (in the latter case, you can get by with beef tenderloin);
large chicken breast;
pickled bell pepper;
parsley, basil and spinach,
sea salt and a mixture of peppers.

First you need to make an incision along the fibers and expand the pork into a layer, salt it, sprinkle with a mixture of peppers and carefully beat the chops to a fineness. Do the same with beef, but you need to beat it with more force and for a longer time. Cut the chicken fillet from the bone, cut, unfold and beat off until the formation is even.

Lay the holes formed in the process of notching and reversing with pieces of the fillet exfoliated on the sides (and they will definitely peel off even before starting work with a hammer) so that the edges overlap each other, and beat everything together to make one even layer. Grind greens (can be in a blender). Put the pork fillet on the foil, sprinkle with parsley and basil. On top of the pork - beef, on top of it - a layer of spinach. And, finally, put the chicken fillet in the center, and along it - sweet pepper, cut into strips. Twist a tight roll and tie a thread rather tightly. Wrap in foil and bake in an already heated oven for at least three hours: first at a temperature of 200 ° C, and in the last two hours - 150-170 ° C. But even after three hours the oven should not be opened, let the roll cool down. After that, the finished dish can be unfolded and the threads removed. Before slicing, it is best to keep the roll in the refrigerator for at least half an hour.

in the oven

The recipe is as follows: cut 700 g of chicken fillet into small pieces, add chopped three cloves of garlic, a spoonful of dry paprika, black pepper, half a teaspoon of any dried herbs, salt and 30 g of dry gelatin. Mix everything, fold into a baking sleeve and place in a mold. In a preheated and not too hot (up to 200 ° C) oven, bake for about an hour. Get the form, cool first to room temperature, and then in the refrigerator until the jelly components harden for five hours, but it is better to leave it overnight.

Meat in dough

Finally, we offer an amazing dish, which is quite a popular treat in many cafes. It's in the test. A homemade recipe, of course, should be tastier. We will need:

700 g of good minced pork;
4 eggs;
1 onion;
clove of garlic;
1 spoon of mustard;
parsley;
spices and salt.

Mix finely chopped onion, grated garlic clove, incomplete tablespoon of mustard, salt, freshly ground black pepper, finely chopped parsley and add to minced meat. Hard boil three eggs. Beat one egg raw - it won’t take much to grease the dough, and nothing bad will happen if most of it is immediately combined with minced meat. Preheat the oven to medium temperature - up to about 180 ° C degrees.

Molding

Roll out a package of puff pastry (450 g) into a rectangle. In the middle, put half of the minced meat with logs, boiled eggs cut in half on top, cover with the other half of the minced meat. The long sides of the dough rectangle should remain on the sides. They need to be cut obliquely almost to the minced meat into strips of 2 cm. Next, you need to wrap the short sides of the dough on the minced meat, and then lay the strips crosswise quite tightly. Scraps can decorate the meatloaf in the dough. Calling smells will rush through the home space in the first ten minutes of baking the roll in the oven, but you need to endure another half an hour. When the dough is reddened, the roll can be taken out and eat it immediately, hot!

Products:

Beef tongue 500 g
pork neck 700 g
bacon (sliced) 5-6 pcs.
salt
pepper mix
Provencal herbs
carnation 2 pcs.
allspice 3 pcs.
bay leaf 1-2 pcs.
tea (black) 2-3 tsp

Cooking:

Wash beef tongue thoroughly.

Cut the pork neck along not completely, open it like a book, sprinkle with salt, a mixture of peppers and Provence herbs, beat off lightly, leveling in thickness.

Cover the prepared layer of pork with bacon plates.

Put the pickled tongue, roll up a tight roll, tie with twine.

Place the roll in a heat-resistant form, pour in a little tea marinade, cover tightly with foil.

Enjoy your meal!

You will need:
Beef tongue - 500 g.
Pork neck - 700 g.
Bacon (sliced) - 5-6 pcs.
Pepper mix - to taste
Provence herbs - to taste
Carnation - 2 pcs.
Allspice - 3 pcs.
Bay leaf - 1-2 pcs.
Tea (black) - 2-3 tsp
Salt - to taste.

Cooking method

Step 1 Wash beef tongue thoroughly. Boil until cooked with the addition of cloves, allspice and bay leaf.
Step 2 Prepare a tea marinade with spices (cloves, allspice, bay leaf), bring to a boil.
Step 3 Peel the finished tongue from the skin under running cold water, immerse in the tea marinade, leave to cool completely.
Step 4 Cut the pork neck along not completely, open it like a book, sprinkle with salt, a mixture of peppers and Provence herbs, beat off lightly, leveling in thickness.
Step 5 Cover the prepared layer of pork with bacon plates.
Step 6 Put the pickled tongue, roll up a tight roll, tie with twine.
Step 7 Place the roll in a heat-resistant form, pour in a little tea marinade, cover tightly with foil.
Step 8 Bake at t 240 degrees for 30 minutes. Without opening the oven door, turn off and leave in the oven to cool completely.
Step 9 If there is liquid left in the mold, drain, put the finished roll under the press overnight in the refrigerator.
Enjoy your meal!