How to cook boiled beef tongue aspic. How to properly prepare aspic from tongue

A delicacy in the form of an exquisitely decorated dish with a tongue will decorate the festive table and pleasantly surprise guests. Tongue aspic is a universal appetizer that, if served correctly, will become a real “highlight” of the feast. The process of preparing aspic is simple. With a little practice, you can please your guests and loved ones with this tasty and satisfying treat. Here are some recipes.

Beef tongue aspic

Jellied is a tasty and satisfying dish that is ideal as an interesting addition to the holiday table. Preparing an original snack is not so difficult. The main thing is to approach this process carefully and lovingly. By complementing the treat with spectacular decorative decorations from products, you will create a real work of culinary art.

Ingredients:

• 1 kg beef tongue
• bulb
• carrot
• 2 parsley roots
• 10-12 peppercorns
• 3-4 allspice
• 1-2 cloves
• 2-3 bay leaves
• 25-30 g gelatin
• 1-2 eggs
• 2-3 sprigs of parsley
• spices

Method for preparing jellied beef tongue:

1. Rinse your tongue and prepare all the ingredients. Place the meat in a saucepan, cover with cold water, and put on fire. Remove the film during cooking.
2. After the water in the pan boils, add a whole peeled onion, carrots, parsley roots, cloves, allspice, black pepper, and bay leaf. After half an hour, remove the bay leaf. Cook all ingredients for about two hours.
3. Remove the finished meat, rinse with cold water, and remove the skin.

   

4. Cut the peeled tongue into slices 1.5-2 cm thick. Cut across the grain.
5. Cut the boiled carrots into thin rings. We will use it to decorate the aspic. Strain the broth through a thick, clean cloth. To achieve transparency of the jelly, you need to clarify the liquid. To do this, take the white of one raw chicken egg per liter, beat it in a separate container, where you add a glass of chilled broth, as well as a tablespoon of lemon juice. Pour the mixture into the boiling broth and season.
6. Dissolve gelatin in a glass of hot broth and mix with the total mass. Pour a little broth with gelatin into a pre-prepared dish with high sides, place the plate in a cold place to form a bottom layer of aspic.
7. After hardening, place slices of tongue, carrots, hard-boiled egg rings, and parsley on the bottom layer of aspic.

   

8. Pour the broth over all the ingredients and place the aspic from the tongue in a cold place overnight.

   

In the morning the dish will be ready to serve.

How to make aspic from pork tongue

It can be done in different ways, including aspic. Various meats are used for this dish, but regardless of the type of meat base used, the principle of preparing aspic is approximately the same in all cases. An originally designed appetizer will help pleasantly surprise guests, as well as whet the appetite before serving the main course. Below are detailed step-by-step instructions for preparing a hearty and tasty treat.

Ingredients:

• pork tongue
• black peppercorns
• allspice
• carnation
• carrot
• Bay leaf
• gelatin
• spices
• garnishes: radishes, lemon, green peas

Recipe for aspic with pork tongue:

How to properly cook a dish in a slow cooker

Modern technologies have not bypassed cooking, and new-fangled devices began to appear in our kitchens, designed to significantly facilitate and also speed up the process of preparing all kinds of dishes. In the process of preparing aspic, a device such as a multicooker will only be needed at the stage of preparing vegetables and tongue. However, using it will make cooking much easier.

Ingredients:

• beef tongue
• carrot
• bulb
• salt, spices
• gelatin

Method for preparing aspic in a slow cooker:

In a few hours, the tongue aspic will be ready to serve.

Jellied recipe without gelatin

Aspic is almost always prepared using gelatin, which ensures timely and reliable hardening of the jelly. However, in dietary cooking it is practiced to prepare this nutritious and tasty snack without the use of soluble gelatin. Instead, a broth is prepared based on duck giblets, which has similar properties.

Ingredients:

• beef or pork tongue
• onion
• 5 bay leaves
• duck giblets
• allspice
• salt, spices
• quail eggs

Step-by-step instructions for preparing aspic without gelatin:

It is noteworthy that the calorie content of the aspic allows it to be classified as a dietary snack, so the tasty dish cannot harm your figure. An originally designed treat will help decorate the banquet table and pleasantly surprise the guests gathered around it. The process of preparing aspic is not fraught with anything complicated. Just a little patience is required as some of the cooking steps take a long time.

How to decorate a finished dish photo

Exquisitely decorated aspic is not only a tasty treat, but also an effective decorative element on the holiday table. The jellied tongue provides an amazing opportunity, using your imagination, to immerse yourself in culinary experiments and, as a result, present your own unique version of serving a dish. To decorate the appetizer, use quail eggs, lemon slices, green peas, pickled cucumbers, figuratively cut carrots, herbs and other ingredients. See what options you can get:

Video recipe: Veal tongue aspic with rye bread

The video below provides a step-by-step description of preparing a delicious and original aspic with veal tongue and rye bread. Visual instructions will allow you to better understand the cooking process and even become the author of a real culinary masterpiece.

Jellied dishes are a classic of holiday feasts. They delight the eye with a colorful picture captured in transparent jelly, and delight the taste with the smoothness of cold jelly. And if the aspic is made from tongue, then this is a classic among classics and the best of the best. But preparing the “king” is not so easy - the aspic may not harden, and the tongue may turn out to be tough. In order not to “sit in a puddle” of unfrozen aspic, but to please your guests with a beautiful and tasty dish, carefully follow the instructions given below. First, I will show the basic recipe for tongue aspic, and then its variation - portioned aspic with tongue.

Ingredients for the recipe:

• beef tongue 1.2 kg
• onion 1 pc.
• carrots 2 pcs.
• greens to taste
• star anise 1 star
• laurel leaf 1 pc.
• allspice 1 tsp.
• sour cream 100 g
• horseradish 1 tbsp. l.
• spices to taste
• gelatin 1 pack.
• salt 1-2 tbsp. l.
• chicken egg for decoration
• assorted marinated vegetables for decoration
• sour cucumber 1-2 pcs.
• mustard for serving

How to make tongue aspic

When choosing “raw materials” for aspic, choose a dense, not limp, light pink tongue without plaque. Before cooking the broth, you need to carry out several mandatory preparatory procedures with your tongue. First, rinse it 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.

Place the tongue in a saucepan, fill it with water and cook over medium heat for 5-10 minutes, skimming off the foam. After this, change the water, and only now cook the tongue until tender for 1-2 hours.

Roots, onions, carrots, bay leaves, allspice and star anise will make the broth aromatic. 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 plunge into very cold water.

Clean your tongue from the film, and leave the broth to settle.

Pour the desired amount of broth into a small saucepan and clarify 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 gently and leave to simmer on the lowest heat for five minutes.

Skim foam all the time.

Remove the pan from the stove and leave for 5-10 minutes. All the particles will settle to the bottom, and the thickness of the broth will remain clean and can be collected with a ladle into another saucepan. If the procedure for preparing tongue broth seems too tedious to you, you can use ready-made chicken or fish broth for aspic.

Soak the gelatin according to the instructions, and then dissolve it in the broth.

Keep the boiled tongue in the refrigerator for a while until it hardens. After that, cut it into thin slices.

To ensure that the aspic retains its appearance after hardening, first make a backing for 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 multi-colored canned vegetables. Carefully pour the broth over them and put them in the refrigerator until completely frozen.

You can decorate the aspic with a mixture of vegetables, sour cucumbers, and fresh herbs.

In a few hours the aspic will be ready to serve. Suitable sauces include mustard, horseradish or horseradish in sour cream.

Tongue aspic in portioned cups

A special case of this delicious dish is tongue aspic in portioned glasses. Such decoration, or culinary design, always looks elegant and original. Yes, it’s convenient - pour the aspic into portioned glasses and freeze it this way, then put it beautifully on croutons/plate and serve it to each guest.
In this version of aspic, the tongue is completely “invisible” - the meat is cut into small pieces, and the guest will not understand what it is until you explain. It turns out to be a small but tasty culinary intrigue.

Ingredients:

• boiled tongue 400 g
• meat broth 500-700 ml
• boiled carrots 100 g
• boiled egg 1 pc.
• sour cucumber 1 pc.
• sun-dried tomato to taste
• gelatin 1 pack
• salt to taste
• garlic 1 clove
• horseradish with beets 2 tbsp. l.
• mayonnaise 2-3 tbsp. l.
• dark bread 2 slices
• dill for decoration
• plastic cups 7-10 pcs.

Preparation

The main taste of the aspic depends on how you cook the tongue. Bring the pan 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. Do not over-salt the broth. To give it a slight smoky flavor, hold the carrots and onions over the fire for a little while and only then add them to the broth.
Prepare shallow plastic cups, perhaps disposable ones.

Soak gelatin according to package instructions.
Lighten the broth by pouring the protein into it, bring to a boil and skim off the foam. Then put some of the gelatin into the broth and heat it well on the stove, but do not boil.

Make vegetable decorations. For example, you can use a felt-tip pen cap to squeeze circles out of boiled carrots and then form a pattern to your liking.
You can also cut out circles from the protein, and cut the sour cucumber into strips.

Pour the diluted broth into the bottom of the glasses and place in the refrigerator for 10 minutes.

Take out the cups and place the cut vegetables on the frozen layer: carrots, egg white, cucumber, chopped garlic and sun-dried tomato.

Pour just a little broth and put it in the refrigerator, the vegetables will harden and will no longer float in the glass.

Cut the meat into small cubes, pour it into each glass, pour the broth on top, leaving a little free space. Place in the refrigerator so that the aspic hardens well.

Mix a little swollen gelatin with mayonnaise, horseradish and broth (2-3 tbsp).
Place this mixture as the last layer and place the aspic from the tongue in the refrigerator until it completely hardens.

And now the fun part - decorating. Using a glass, cut out circles from dark bread, fry them in a dry frying pan on both sides and serve the aspic on them.
Before serving, place a little horseradish on each crouton.

Spread the aspic out of the tongue. Serve the cold appetizer on a common platter decorated with herbs.

Let's prepare the ingredients for the aspic, peel the carrots and onions, and boil the eggs.
We wash the beef tongue and place it in a pan with cold water so that it is completely covered on top. As soon as it boils, skim off the foam and reduce the heat to low. Cook the tongue for 1.5-2 hours, until completely cooked, periodically clearing the surface of the water from any foam that has appeared. 30 minutes before the end of cooking, add carrots, onions, bay leaves, pepper and salt to the pan.

Soak the gelatin in cold boiled water for 40 minutes so that it swells and is ready for further use.
After the time has passed, we take out the tongue and immediately lower it into a container with cold water to easily and simply free it from the outer skin. Then cut it into thin pieces of equal thickness. We also cut eggs and carrots into slices. Strain the broth and add dissolved gelatin while stirring.

You can place the prepared chopped pieces in portioned salad bowls and pour in the strained broth, not forgetting to garnish with parsley leaves, chopped eggs, carrots, olives, lemon slices, cucumbers (fresh or pickled) - to your taste.
Serve with horseradish, mayonnaise or mustard. Bon appetit everyone and Happy New Year!!!

Tongue aspic will be an excellent appetizer on any holiday table.

Dishes whose main ingredient is tongue have always been considered an exquisite delicacy.

Most often, pork or beef tongue is used for them. Preparing aspic takes a lot of time, and besides, you need to know how to cook beef tongue according to all the rules. However, the result will exceed all your expectations!

Aspic from the tongue. Ingredients:

1-2 pcs. beef tongue

1 tablespoon gelatin

1 onion

1-2 carrots

Bay leaf, celery root, parsley, allspice in a pot

Olives

Fresh herbs

Aspic from the tongue. Preparation:

In order for the aspic to be truly tasty, you should know how to cook beef tongue. Rinse it under running water, place it in a deep saucepan, pour water, add a peeled whole onion, carrots, celery root, and bay leaf.



Cover the pan with the tongue and cook over low heat. It will take at least 3 hours for the beef tongue to be completely cooked. The broth should be salted half an hour before the end of cooking.

Immediately after cooking, the tongue must be scalded with cold water: this way the skin will quickly and easily separate from the meat.





Pour gelatin into a saucepan, dilute it with one glass of warm water and leave to swell for a while.



When the gelatin swells, place the saucepan with it in a water bath and stir constantly until it is completely dissolved. After this, add the strained broth in which the tongue was cooked.

I remember when I was little, my grandmother and mother prepared jellied tongue and jellied meat for the holidays. Not a single holiday in the family could go without this.

Place the tongue in a large bowl or basin and cover with cold water