Indeed, tender meat in jelly, decorated with figuratively carved pieces of carrots, peas, herbs and egg halves, instantly awakens the appetite. Although the processes of washing, boiling and cleaning the tongue can take more than three hours, preparing the dish is not difficult - it is enough to act in accordance with the recommendations of the masters.
A responsible approach and attention will also require the preparation of jelly. After completing the two main steps - preparing the offal and the broth - all that remains is to work on the presentation. After several hours of hassle, it will be nice to see that a favorably decorated dish "with a bang" diverges during a spiritual feast. Bookmark aspic recipes from the tongue, write down some of them in your cookbook to surprise your family and friends, friends, dear guests with unusual delights and vivid presentations. Dishes will receive the highest rating, and your talent is guaranteed to be recognized.
How to cook aspic from beef tongue, there is more than one recipe that describes this process step by step and with a photo.
The general principle is the same: first you need to cook the tongue, get the broth, to which add the pre-dissolved gelatin, as well as all the vegetable components. The dish is prepared for 5-6 hours, but most of the time it does not require any participation.
But from the point of view of calorie content and health benefits, jellied tongue can rightfully be considered a dietary dish. 100 g of such a dinner gives only 60-75 kcal (depending on the ingredients).
Most often, the jellied tongue is prepared just for the holiday. To get a guaranteed delicious aspic beef dish, you need to carefully select the beef tongue itself.
It should be fresh and pleasant in color. If you click on good meat, then the hole is restored almost immediately. And of course, you need to pay attention to the presence of a veterinary stamp (especially if the product is purchased on the market).
To prepare a delicious beef tongue aspic, we will use a simple instruction with a description and a photo (step by step).
Step 1. Of course, the most important thing in aspic is a good broth. To get it, pour 5 liters of cold water into a saucepan and put the tongue itself, as well as vegetables.
Step 2. It should be noted right away that the tongue will cook for a long time. First, you just need to bring it to a boil, and then significantly reduce the heat.
Now we will cook it at a low boil for 2-3 hours. We add some salt to the water after boiling, and shortly before cooking (half an hour), we introduce all the spices. Vegetables can be removed already an hour after boiling. We carefully remove all the foam, especially during boiling.
The result is tender, tender meat. Its wonderful property is that the longer you cook the tongue, the more tender it becomes. However, of course, everything is good in moderation - 3-4 hours is enough.
Step 3. In the meantime, the broth is being cooked, we have a huge amount of time that can be spent usefully. For example, soak gelatin in half a liter of cool water and mix it thoroughly, leaving it to swell.
And also - cut carrots into flowers or just coins and prepare the rest of the ingredients (thaw cranberries, open a jar of peas).
Step 4. We clean the tongue from the skin and leave it to cool on the table. You can simply rinse with cool water - then the skin will fall behind itself. Cut the tongue into bite-sized pieces.
Step 5. The next step in the recipe for cooking aspic tongue is straining the broth. After it has cooled completely, swollen gelatin is added to the liquid and heated a little, stirring constantly. It is no longer possible to bring to a boil, otherwise the aspic will not work.
Broth is poured over pieces of tongue, decorated with carrots, herbs, cranberries, green peas. You can add halves of boiled chicken or quail eggs - it all depends on taste and imagination.
Step 6. We wait until it cools to room temperature, and then we send the tongue to the refrigerator for literally 3-4 hours. Aspic of beef tongue is ready.
Beef tongue meat has a mostly “calm”, seasoned taste, so it can be diversified by including additional components in the dish. For example, take garlic, as well as parsley root, cloves and other useful seasonings - in a word, improve the classic recipe described above.
To cook jellied beef tongue according to this recipe, we will use the descriptions with the photo.
Step 1. First, cook the broth according to the same rules: put the meat in cold water, add some salt and cook until boiling, removing all the foam. Then immediately reduce the heat to such a level that the water boils very weakly and cook in this mode for another 2-3 hours.
Step 2. The next stage - 1 hour before cooking, lay the vegetables and all the spices.
Step 3. In the meantime, soak the gelatin for swelling: for 100 g, about 0.5 liters of cool water or cooled broth. Cut the tongue into bite-sized pieces.
Step 4. We will certainly strain the broth and leave it to cool.
Step 5. As soon as the broth has completely cooled down, add the swollen gelatin and heat it up a little, stirring thoroughly.
Step 6. Put the meat in the dish, as well as all the decoration elements - they are delicious additions. These are carrots, cranberries, garlic, and there may also be eggs, peas, corn - almost all vegetables and even small berries are appropriate.
Step 7. Pour the broth on top, and leave the whole dish to cool to room temperature, and then put it in the refrigerator for the night or for several hours. Long wait only enhances the pleasure, and the result is such beauty.
Aspic of beef tongue is usually served with horseradish, mustard and, of course, greens. As a side dish, boiled potatoes suggest themselves.
At the same time, you can see that the dish is quite self-sufficient, since it already has a vegetable side dish, and the most tender meat, and a fragrant broth in a frozen form.
Bon Appetit!
Spectacularly decorated aspic from the tongue is an excellent option for a cold appetizer for a beautiful festive table. It goes well with various alcoholic drinks and hot treats. Such an appetizer is prepared from both beef and pork tongue.
Ingredients: 1.3 kg of beef tongue, 5 tbsp. l. canned peas (green), 2 bags of high-quality gelatin (25 g each), carrots, 3 liters of purified water, 4 - 5 peas of allspice, salt, 3 leaves of parsley, onion.
Aspic of beef tongue with gelatin can be tasted after it has completely solidified. It is noteworthy that such a dish has little in common with the jelly we are used to.
Jelly should be absolutely transparent, and bright elements are required inside - peas, corn, carrots, berries, etc.
Ingredients: 2 tongues (pork), onion, carrot, 45 g of high-quality gelatin, 6 - 7 peas of allspice, ground pepper, 2 bay leaves, salt, 2 cloves.
Aspic from the pork tongue is removed in the cold.
Ingredients: 1 kg of beef heart and tongue, half a kilo of turkey wings and legs, 5 boiled quail eggs, turnip, 4 leaves of lavrushka, 5 peas of allspice, carrot, head of garlic, 5 sprigs of fresh parsley, salt.
The filling is sent to the refrigerator until completely solidified.
Ingredients: beef tongue, onion, garlic clove, salt, spices, 15 g of quality gelatin, 2.5 tbsp. purified water.
The appetizer is cooled until solidified, after which it is served at the table.
A slow cooker is an almost ideal device for cooking jellied meat and aspic. It maintains a constant temperature, so you can forget about the broth for the entire cooking time.
Ingredients: 4 tongues (preferably pork), 420 g of mushrooms, 45 g of gelatin, ½ tsp. selected spices, 2 leaves of parsley, salt, a couple of pickled cucumbers and a small lemon, a small onion, a medium carrot, a dozen peas of hot pepper.
First, the appetizer is cooled at room temperature, and then removed in the cold until it solidifies.
Ingredients: 2 veal tongues, carrots, 3 garlic cloves, onion, 1 root of celery and parsley, 2 leaves of parsley, 2 tbsp. l. quality gelatin, salt, 1 tbsp. chicken broth.
The compositions are decorated with fresh herbs and sent to the cold until hardened.
Knowing how to decorate the aspic, the hostess can easily turn it into an appetizer for the festive table. A variety of fresh and boiled vegetables are usually used to decorate such a dish. For example, flowers and other figures are cut out of carrots, cooked together with offal. Suitable for decorating jellied cubes of colored sweet peppers, pickled cucumbers.
Canned corn and green peas will add bright notes to the appetizer. They just crumble into shape next to the slices of meat.
Flowers and other figures for decorating snacks can be cut not only from vegetables, but also from boiled eggs, sliced, and fruits.
To make the finished dish beautiful and appetizing, you need to take care of the transparency of the filling for the snack. Do you have a beautiful, fragrant, but dark broth? Let's figure out how to lighten the broth for aspic.
The mass is brought to a boil and immediately removed from the heat. After 25 minutes, the liquid is carefully filtered. You can't shake her up.
Aspic from the tongue is an elegant dish that will bring a festive mood to the atmosphere of even an everyday meal. But before delving into the details of a simple recipe for its preparation, perhaps it would not be out of place to clarify what aspic is.
For me, there was never a significant difference between jelly and aspic until I stumbled upon a recipe book from the times of the USSR. It turned out that there is a difference, and calling two different dishes jellied aspic is fundamentally wrong! Aspic is cooked on the basis of meat, in which bones (articular parts) must be present. They contain a lot of gelling substances - due to this, the dish freezes. But you can cook aspic from anything, not necessarily from meat. Since this dish necessarily contains an additional ingredient - gelatin, the aspic always freezes without problems.
In this recipe, the most important product is the beef tongue. This offal is considered not only tasty, but also a very useful delicacy. Boiling beef tongue is not difficult if you know how to do it correctly. The most important thing is to remember to take it out after 30 minutes have passed from the moment of boiling, and peel off the thick film. Also, I know that all housewives dream of getting - whether for jelly or aspic - a crystal clear broth at the exit. This is very easy to do with a regular egg white and a piece of gauze.
Preparation time: 2 hours / Yield: 7-8 servings
We place the beef tongue in a saucepan, fill it with water and set to cook for 30 minutes. As soon as the water boils, be sure to remove the foam that forms on the surface with a slotted spoon.
After 30 minutes, we take the tongue out of the broth and lower it into a bowl of cold water. We put it under running cold water, take the tongue in hand, hold it under the stream, make cuts with a knife in several places and remove the film. Under running cold water, it is easily separated.
We return the cleaned tongue to the broth, add carrots, onions and celery cubes. Cover the pot with a lid and let it simmer for 1.5 hours.
We take out the boiled tongue from the pan and place it in a bowl of boiled cold water. Thanks to this, it will not darken while we lighten the broth. We throw away onions and celery, we will no longer need them, and leave boiled carrots to decorate the dish. Lubricate the bowl with a slice of lemon and pour in the egg white, add a pinch of salt. Beat the protein in a lush foam with a mixer or whisk.
Pour the whipped protein into the broth and put on the stove. Bring to a boil and remove from heat. Let the broth cool down a bit. Then we return the pan to the stove and already boil the broth with egg white for three minutes. Then let the broth cool down completely.
Fold the piece of gauze in layers (the more layers, the better). We cover the sieve with it and filter the broth.
In the clarified meat broth, add salt to taste. Soak the gelatin according to the instructions, and then add to the broth.
Cut the tongue into thin slices and put on a dish. If all the cuts from the tongue do not fit on one dish, we take an additional one.
Boiled carrots cut into pieces and put on a dish near the cut. If desired, put pieces of quail eggs, greens and corn. Pour the meat broth so that it completely covers all the ingredients, and put in the refrigerator for two hours.
When the aspic from the tongue hardens, you can serve it to the table.
Jellied dishes are a classic of festive feasts. They delight the eye with a colorful picture captured in transparent jelly, and delight the palate with the smoothness of cold jelly. And if the aspic is made from the tongue, then this is a classic among the classics and the best of the best. But it’s not so easy to cook the “king” - the aspic may not freeze, and the tongue can turn out to be tough. In order not to “sit in a puddle” from an unfrozen aspic, but to please the guests with a beautiful and tasty dish, follow the instructions below exactly. First, I will show the basic recipe for aspic from the tongue, and then its variation - portioned aspic with the tongue.
When choosing “raw materials” for aspic, stop at a dense, not limp, light pink tongue without a coating. Before you cook the broth, you need to carry out several mandatory preparatory procedures with the tongue. First rinse thoroughly under running water. Then pour water into a bowl, squeeze the juice of half a lemon into it and soak your tongue for 20 minutes. Lemon will soften fabrics and remove excess odors.
Put the tongue in a saucepan, fill it with water and cook over medium heat for 5-10 minutes, removing the foam. After that, change the water, and only now cook the tongue until cooked for 1-2 hours.
Roots, onions, carrots, bay leaves, allspice and star anise will make the broth fragrant. During cooking, make sure that the broth does not boil too much, otherwise it will become cloudy.
Remove the finished tongue (soft when pierced) from the broth and dip in very cold water.
Clean the tongue from the film, and set the broth to settle.
Pour desired amount of broth into a small saucepan and clear with egg white. To do this, put the broth on the fire and carefully pour the beaten egg whites into it. When it boils, stir lightly and leave to cook on the smallest fire for five minutes.
Remove foam all the time.
Remove the pan from the stove and leave for 5-10 minutes. All particles will settle to the bottom, and the thickness of the broth will remain clean and can be collected with a ladle in another saucepan. If the procedure for preparing the broth from the tongue seems too tedious for you, you can take ready-made chicken or fish broth for aspic.
Soak the gelatin according to the instructions, and then dissolve it in the broth.
Hold the boiled tongue in the refrigerator for a while so that it freezes. After that, cut it into thin slices.
In order for the aspic to retain its appearance after solidification, first make a substrate under the tongue and vegetables. To do this, pour a little broth into the plates and put them in the refrigerator for 10 minutes. On the resulting substrate, beautifully arrange pieces of tongue and colorful canned vegetables. Pour them gently with broth and put in the refrigerator until completely solidified.
You can decorate the aspic with a mixture of vegetables, sour cucumbers, fresh herbs.
After a few hours, the aspic will be ready to serve. Mustard, horseradish or horseradish in sour cream are suitable as a sauce.
A special case of this delicious dish is aspic from the tongue in portioned cups. Such decoration, or culinary design, always looks elegant and original. Yes, it’s convenient - pour the aspic into portioned cups and freeze it in this way, then put it beautifully on croutons / plate and serve to each guest.
In this edition, the aspic tongue is completely “not visible” - the meat is cut into small pieces, and it will not be clear to the guest what it is until you explain. It turns out a small but tasty culinary intrigue.
The main taste of the aspic depends on how you cook the tongue. Bring the pot with the product filled with water to a boil, drain the water. Fill with fresh cold water, add carrots, onions and spicy spices to the tongue. Cook the tongue over medium heat for about two hours. Don't over-salt the broth. To give it a light smoky flavor, hold the carrots and onions a little over the fire and only then add them to the broth.
Prepare shallow plastic cups, disposable.
Soak gelatin according to package directions.
Clarify the broth by pouring protein into it, bring to a boil and remove the foam. Then put part of the gelatin into the broth and heat well on the stove, but do not boil.
Make vegetable decorations. For example, you can use the cap of a felt-tip pen to squeeze circles out of boiled carrots and then form a pattern to your liking.
You can also cut circles from the protein, and cut the sour cucumber into strips.
Pour the diluted broth into the bottom of the cups and put in the refrigerator for 10 minutes.
Remove the cups and place the cut vegetables on the frozen layer: carrots, protein, cucumber, chopped garlic and sun-dried tomato.
Pour quite a bit of broth and refrigerate, the vegetables will harden and will no longer float in a glass.
Cut the meat into small cubes, pour it into each glass, pour the broth on top, leaving a little free space. Put it in the refrigerator so that the aspic freezes well.
Mix a little swollen gelatin with mayonnaise, horseradish and broth (2-3 tablespoons).
Place this mixture in the last layer and put the aspic from the tongue in the refrigerator until it solidifies completely.
And now the most interesting - decoration. Cut out circles from dark bread with a glass, fry them in a dry frying pan on both sides and serve aspic on them.
Before serving, put a little horseradish on each toast.
Spread the aspic from the tongue. Serve a cold appetizer on a shared platter garnished with herbs.
