Headcheese from Beef Heart and Tongue
Heart and tongue provide plenty of protein, iron, and B vitamins, while gelatin helps the headcheese hold its shape firmly after chilling. Carrot adds a mild sweetness and makes the slice look cleaner and brighter. This is a dense keto meat appetizer that is easy to prepare ahead.
First prepare the Boiled Beef Tongue and Boiled Beef Heart recipes, then take ready cooked tongue (900 g) and heart (1 kg). Dice the tongue, shred the heart or grate it coarsely, and boil carrot (100 g) separately until tender before cutting it into small cubes.
Soak gelatin (10 g) in water (100 g) for 10 minutes. Mince garlic (20 g) very finely, then combine the tongue, heart, carrot, garlic, salt (16 g), and black pepper (3 g). Stir in the dissolved gelatin and, if needed, add 50-100 g of hot heart broth so the mass becomes pliable rather than dry.
Pack the mixture tightly into a mold and press it well. Refrigerate for at least 3 hours, or preferably overnight, so the headcheese sets completely and slices into neat even pieces.
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