Mele Zeleja Recipe

Mele Zeleja is a delightful dish that captures the essence of traditional flavors through its tender and flavorful preparation. This dish centers around beef tongue, a unique cut that is carefully cooked to yield a delicate texture and rich taste. By using slow cooking methods, the beef tongue becomes melt-in-your-mouth tender, infused with aromatic spices and vegetables. Gelatin is incorporated to set the broth into a flavorful aspic that encases the sliced tongue. The presentation of this dish is both elegant and simple, allowing the focus to remain on the distinct texture and taste. Garnishing with parsley and boiled carrots adds a touch of color and freshness. Whether served as an appetizer or a main course, Mele Zeleja promises a culinary experience that is both sophisticated and deeply satisfying. For those interested in exploring traditional cuisine with a twist, this dish is a wonderful choice. It invites you to savor its unique flavor profile, offering a comforting and memorable dining experience.

Ingredients

Main Ingredients:

• 1 beef tongue
• 2 carrots
• 2 onions
• 1 slice of celery root

Spices:

• Allspice
• Pepper
• Salt

For the Gelatin Mixture:

• 8 g gelatin
• 50 ml water for blooming
• 200 ml water

Preparation Time

• Total: 250 minutes

Step-by-Step Instruction

1. Wash the beef tongue under cold water and place it in a pot.
2. Pour enough water to cover slightly more than half of the tongue, then bring to a boil.
3. Once the water begins to boil, skim off any foam that forms on the surface.
4. Add the allspice, pepper, salt, carrots, onions, and celery root to the pot.
5. Reduce the heat to a very low simmer, ensuring the mixture barely bubbles.
6. Every half hour, turn the tongue to ensure even cooking on all sides.
7. Continue cooking until the tongue is very tender, which should take around 4 hours.
8. Once tender, remove the tongue from the pot and let it cool slightly.
9. Peel off the skin from the tongue, then slice it into 1/4-inch thick slices.
10. Arrange the tongue slices in a shallow serving dish in an appealing layout.
11. Strain the broth to remove the vegetables and spices, reserving the liquid.
12. Bloom the gelatin by mixing it with 50 ml of cool water and allow it to sit for about 5 minutes.
13. Reheat 200 ml of the reserved broth and dissolve the bloomed gelatin in it.
14. Pour the gelatin-infused broth over the sliced tongue in the serving dish.
15. For decoration, add a few parsley leaves and slices of cooked carrot on top of the tongue.
16. Allow the dish to cool at room temperature, then refrigerate until the gelatin sets completely.
17. Once set, it can be sliced into portions and served.
18. Serve cold, and enjoy the wonderful flavors and textures.
19. This dish can be stored in the refrigerator for a couple of days, making it perfect for preparing in advance.

Tips

• Be patient with the simmering process to ensure the tongue becomes tender.
• Test for tenderness by piercing the tongue with a fork; it should slide in easily.
• If you can't find celery root, substitute with a bit of regular celery for flavor.
• Adjust the spices to your preference, adding more pepper for a spicier kick.

Nutritions

• Calories: Approximately 250 per serving
• Protein: 22g
• Fats: 15g
• Carbohydrates: 5g

Variations

• For a different flavor profile, consider adding fresh herbs like thyme or rosemary during the cooking process.
• Substitute the beef tongue with another tender meat cut, such as pork tongue or chicken, for a milder taste.
• Serve with a spicy mustard or horseradish sauce for added zest.

Serving Suggestions

• Pair with freshly baked bread or crackers for a delightful appetizer.
• Serve alongside a fresh salad or steamed vegetables for a complete meal.
• Garnish with additional fresh herbs to enhance both aroma and presentation.

Best Places

• Le Relais de l'Entrecôte - Famed for its steak and traditional dishes. Location: 17 Rue Marbeuf, Paris, France.
• Katz's Delicatessen - Iconic spot known for its sandwiches, including beef tongue. Location: 205 East Houston St, New York, USA.
• Hofbrauhaus - Traditional German dishes with authentic flavors. Location: Platzl 9, Munich, Germany.
• Café Imperial - Known for classic dishes in a grand setting. Location: Na Poříčí 15, Prague, Czech Republic.
• La Cabrera - Argentinian cuisine with a flair for meats. Location: José Antonio Cabrera 5099, Buenos Aires, Argentina.
• Lafiló - Offers traditional Latvian dishes with a modern twist. Location: Kr. Barona iela 20, Riga, Latvia.
• Le Chateaubriand - Innovative takes on classic French cuisines. Location: 129 Avenue Parmentier, Paris, France.
• Time for Lime - Thai fusion with local flavors. Location: 72-72/1 Moo 3, Koh Lanta, Thailand.
• The Ledbury - Combines British ingredients with international techniques. Location: 127 Ledbury Rd, London, UK.
• Oaxen Krog - Offers modern Nordic cuisine with traditional roots. Location: Beckholmsvägen 26, Stockholm, Sweden.