Headcheese from Beef Heart and Tongue

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.