Peel carrots, beetroot, celery and cut into 1/2 cm cubes. Soften in salted water, then rinse with cold water. Cut the tongue into 1/2 cm cubes and mix with the vegetables in a baking dish. Soak gelatin sheets in cold water. Heat beef broth, squeeze gelatin well in it and pour over vegetable-tongue mixture. Season with salt and pepper. Rinse portion molds with cold water and pour the brawn mixture into them. Refrigerate for at least 3 hours.
For the salad dressing, cut the stem from the tomatoes, place them briefly in boiling water, cool and remove the skin.
Cut the tomatoes in half, squeeze out the seeds and cut into small cubes. Remove the skin from the shallots and cut into small cubes, also cut the seeded bell pepper halves into small cubes. Mix the vegetables with the remaining ingredients for the salad dressing.
Spread salad dressing evenly on plates. Turn out the sulz from the mold and arrange. Garnish with cleaned lettuce (chicory, frisée) and pumpkin seed oil. Sprinkle with freshly grated horseradish.
White wine
Our tip: Use your favorite red wine for cooking!
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