Jelly from the tongue. Aspic from the tongue

Well, who said that this is a purely New Year's snack option? Down with established stereotypes, because this dish will fit perfectly into the summer menu, and seasoned with mustard, it will warm you up in winter. To make it incomparable, you need to adopt the best recipes that will tell you in all the details how to prepare beef tongue aspic. In your execution, this culinary masterpiece with mustard or vigorous horseradish will eclipse the minds of all eaters with its beauty of presentation and superiority of taste.

A proven product for centuries, with a delicate, soft texture. The tongue has no connective tissue, which is what makes this meat literally melt in your mouth. Under the Soviets, almost no wedding was complete without language jelly.

However, during the reign of the emperors, dinner parties were filled with an abundance of dishes containing this ingredient. The royal chefs could prepare it in at least two hundred different ways and, of course, they had a signature recipe for preparing tongue aspic, and we will use it today and tell you how to prepare this amazing dish.

Ingredients

• Beef tongue - 1 pc.;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Black peppercorns - 1 tsp;
• Allspice peas - 3 pcs.;
• Cloves - 2 pcs.;
• Lavrushka - 4 pcs.;
• Edible gelatin -27 g;
• Corn - ½ cup;
• Parsley -3 sprigs;
• Salt;

Preparation

To serve, place the aspic on a flat plate with the carrot-corn garnish facing up and season with mustard or horseradish.

* Cook's Tips This recipe can be called basic, and to prepare jellied beef tongue in a more original way, you can use a variety of spices, for example, paprika, fresh garlic and white mustard seeds are perfect for this.
Also, some cooks add dry boletus mushrooms during the cooking process, for aroma and a subtle mushroom flavor, or parsley roots, for spice. Dill and caraway seeds will perfectly enrich the taste of the filling.

Ingredients

• - 1 kg + -
• - 1 kg + -
• Turkey legs and wings— 0.5 kg + -
• Quail eggs— 4-5 pcs. + -
• - 1 head + -
• - 4 leaves + -
• Allspice - 4 pcs. + -
• - 1 PC. + -
• - 1 head + -
• - 3 branches + -
• - taste + -

Preparation

Among the kitchen wizards there are such fighters for everything natural who absolutely do not accept jellied meat prepared with the addition of gelatin to make it harden even further. If you are one of them, we will tell you , how to cook aspic from beef heart and tongue without “bone glue”.

• At the very beginning of cooking, we remove the skin from the tongue, rinse it thoroughly, also rinse the heart and cut it into 4 parts, and clean the turkey legs of scales and claws, wash them thoroughly and place all the meat products in the pan.
• Having filled the dishes with water so that everything is hidden, add peeled but not chopped carrots and onions, salt and all the seasonings, except garlic and green stuff.
• Putting the pan on the fire, wait for it to boil, lower the temperature to minimum and cook everything for at least 3 hours (don’t forget to remove the carrots after 20 minutes). As soon as the consistency of the broth is sufficiently sticky, the stove can be turned off.
• Using a slotted spoon, remove all the meat elements from the brew onto a large dish or tray, strain the broth and add the garlic passed through a press.
• We cut the heart and tongue into thin pieces, and remove the meat from the wings of the turkey, discarding all the bones, skins and legs.
• Silicone molds are perfect for pouring jelly. Place a piece of tongue, heart and wing meat and vegetable decorations in each serving.
• We cut the boiled carrots into circles; if you want to show off your originality, then cut out stars or petals from the circles for a flower, the center of which can be green peas, corn or olive. You can use parsley as flower leaves.
• Quail eggs are also used for decoration and to increase the nutritional value of our signature dish. If you know how, cut out chrysanthemum-chamomile hybrid flowers from the top of the egg, or, if you don’t want to bother too much, just cut them in half lengthwise and place them on the meat with the yolk up, and place parsley leaves next to it for extra picturesqueness.
• Fill the meat and egg-carrot landscape with a clear broth, and after the temperature of the future jellied meat drops to room temperature, you can safely send the molds to the refrigerator, where in a few hours you will get a real jellied tongue, which you have now learned how to make.

For some, the most difficult step in preparing broth jelly is boiling it. Either it boiled over, the foam was not removed, or it boiled down too much, you can come up with any number of reasons, if the unfortunate cook simply does not know how to bring this dish to mind.

However, technological progress is moving across the earth by leaps and bounds, and has already reached our kitchens. And now we want to offer a recipe on how to properly cook jellied beef tongue in a slow cooker, where nothing will burn, run away or spoil.

1. So, as always, we need a washed, clean tongue, which we place in the bowl of the unit, fill it with water and send it to the company 1 turnip-onion, peeled and cut into 4 parts, garlic - a couple of cloves, salt and whatever spices you want (laurel , pepper, paprika, cloves, etc.).
2. We close our “spacecraft”, set the program to “extinguishing”, and send it on a “flight” for 3.5 hours.
3. About an hour before the end of cooking, dilute 20 g of gelatin in half a liter of cold water and leave it for 40 minutes to swell.
4. And now the device signals that the dish is completely ready. We remove the tongue from the broth, peel its skin and cut it into slices.
5. The broth needs to be filtered, mixed with gelatin and placed on the stove so that the “glue” disperses in the liquid without a trace, but do not allow it to boil, just heat until the first bubble appears.
6. Place any decoration in the mold: greens, olives, peas, corn. Place the meat on top, fill it all with the sticky mixture and set it to cool in the refrigerator.

With this culinary hit, your table will become the most complete, and you will be able to show off your cooking skills in front of your friends. Strong, transparent, beautiful, and most importantly the most delicious beef tongue aspic will turn out just perfect with our tips and recipes.

Dare, sculpt, use your wits, and you yourself will be amazed at what you are capable of in the kitchen, and perhaps create your own method.

Spectacularly decorated jellied tongue is an excellent option for a cold appetizer for a beautiful festive table. It goes well with various alcoholic drinks and hot treats. This appetizer is prepared from both beef and pork tongue.

Ingredients: 1.3 kg 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 allspice peas, salt, 3 bay leaves, onion.

1. The tongue is washed well and lightly cleaned with a knife. The meat is poured with cold water and sent to cook. After boiling, the tongue cooks for 3–4 minutes.
2. Next, the water in the pan is changed, and the meat is cooked for about 3 hours under the lid. Peppercorns and bay leaves are also sent there. The foam is removed periodically during the process.
3. The vegetables are peeled and mixed whole into the broth about half an hour before it is ready.
4. The tongue is cooled in cold water and gets rid of the skin.
5. Gelatin dissolves in the strained broth. Salt is added.
6. The finished tongue is cut into thin slices, which are laid out in shapes. Canned peas are poured into the meat, as well as chopped boiled carrots.
7. The ingredients are poured into the broth and stored in the cold.

You can try the beef tongue jellied mixture with gelatin after it has completely hardened. It is noteworthy that this dish has little in common with the jellied meat we are accustomed to.

The jelly must be absolutely transparent, and there must be bright elements inside - peas, corn, carrots, berries, etc.

Pork tongue recipe

Ingredients: 2 pork tongues, onion, carrot, 45 g of high-quality gelatin, 6 - 7 allspice peas, ground pepper, 2 bay leaves, salt, 2 clove buds.

1. The tongues are washed well and soaked in ice-cold purified water for half an hour.
2. The soaked meat is carefully washed again, filled with water and brought to a boil. Immediately after this, the tongues are placed in a colander.
3. Now the broth is boiling. Meat, peppercorns, bay leaves, and cloves are placed in fresh water.
4. After about 55 min. Whole peeled vegetables are sent to the broth. The mass is salted, peppered and continues to cook until the offal softens.
5. Gelatin is poured into 90 ml of cool water and left in this form for a short time.
6. The finished tongues are poured with ice water - this will help to easily peel off the skin. The meat is cleaned.
7. The broth is filtered and combined with prepared gelatin. The liquid is stirred over the fire until all the lumps have dissolved. The main thing is not to bring the mixture to a boil. Then it cools down.
8. A little (no more than a third of the volume) of broth is poured into portioned bowls. It should freeze in the cold.
9. After this, pieces of boiled carrots and tongue cut into slices are laid out on top. The appetizer is filled with the remaining broth.

The aspic from the pork tongue is put away in the cold.

How to cook a dish without gelatin

Ingredients: 1 kg each of beef heart and tongue, half a kilo of turkey wings and legs, 5 boiled quail eggs, onion, 4 bay leaves, 5 allspice peas, carrots, a head of garlic, 5 sprigs of fresh parsley, salt.

1. The skin is removed from the tongue and it is washed. The heart is rinsed and cut into 4 parts. Birds' feet are cleaned of claws and “scales.”
2. All prepared meat products are placed in a large saucepan. Water pours out from above. Add peeled vegetables, bay leaves, peppercorns and salt.
3. After boiling, the heat under the pan is reduced and the food is left to cook for 3 hours. The carrots are removed from the container after about 30 minutes and immediately cut into thin slices.
4. The finished broth is filtered, and all the crushed garlic is added to it. You should not cook garlic with all the ingredients at once - the broth may have an unpleasant aftertaste.
5. The heart and tongue are cut into thin slices. The meat is removed from the wings and legs.
6. Carrots, meat pieces, and eggs cut into slices are placed in silicone molds. The ingredients are poured with garlic broth on top. Each serving is garnished with parsley.

The aspic is sent to the refrigerator until it hardens completely.

Tongue aspic in a slow cooker

Ingredients: beef tongue, onion, garlic tooth, salt, spices, 15 g of high-quality gelatin, 2.5 tbsp. purified water.

Let's take a closer look at how to make aspic in a slow cooker.

1. In the stew program, beef offal is boiled with spices, salt, a whole onion and chopped garlic. The process lasts 3 hours.
2. The finished meat is rinsed with ice water and the skin is removed. The tongue is cut into small pieces.
3. Gelatin dissolves in the strained broth.
4. Half of the liquid is poured into a deep dish, meat pieces are laid out on top. Next, pour in the remaining broth.

The appetizer is cooled until solidified, after which it is served.

A multicooker 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.

Preparing a dish with mushrooms

Ingredients: 4 tongues (preferably pork), 420 g honey mushrooms, 45 g gelatin, ½ tsp. selected spices, 2 bay leaves, salt, a couple of pickled cucumbers and a small lemon, a small onion, a medium carrot, a dozen hot peppercorns.

1. The tongues are washed and boiled over low heat for 90 minutes along with carrots and onions in their peels. Half an hour before the meat is ready, bay leaf and selected spices are added to the meat, the broth is added and peppered.
2. Mushrooms are boiled separately.
3. Gelatin is diluted in some cold water and left for 12 - 14 minutes.
4. The finished offal is doused with ice water and peeled.
5. The tongues are cut into slices, mixed with boiled mushrooms and salted.
6. The broth is filtered, salt and Provencal herbs are added to it. The swollen gelatin is poured in. The mass is heated and stirred constantly - the gelatin should completely dissolve.
7. Fresh lemon, along with its skin, is cut into thin slices, cucumbers into slices.
8. Meat with mushrooms, slices of citrus and slices of pickled cucumbers are placed in the mold.
9. Broth with gelatin is poured on top.

First, the snack is cooled at room temperature, and then put in the cold until it hardens.

Delicious jellied veal tongue

Ingredients: 2 veal tongues, carrots, 3 garlic cloves, onion, 1 celery and parsley roots, 2 bay leaves, 2 tbsp. l. quality gelatin, salt, 1 tbsp. chicken broth.

1. The offal is soaked in cold water for a couple of hours. Next, they are filled with fresh liquid and sent to cook for 2.5 hours with roots, carrots, bay leaves and peeled onions. The foam is removed during the process.
2. Gelatin is diluted in cold, pre-cooked chicken broth. Leave to swell.
3. The finished tongues are doused with ice water and the film is removed. Next, the meat is cut into thin slices and placed in bowls.
4. Swollen gelatin is diluted in hot beef broth. Add crushed garlic and salt to taste.
5. The broth is filtered through a couple of layers of gauze and poured onto the meat pieces.

The compositions are decorated with fresh herbs and sent to the cold until they harden.

Decoration of jellied tongue for the festive table

Knowing how to decorate aspic, the housewife can easily turn it into an appetizer for the holiday table. A variety of fresh and boiled vegetables are usually used to decorate this dish. For example, flowers and other shapes are cut out of carrots boiled together with offal. Cubes of colored sweet peppers and pickled cucumbers are suitable for decorating aspic.

Canned corn and green peas will add bright notes to the appetizer. They simply crumble into shape next to the slices of meat.

Flowers and other shapes for decorating snacks can be cut not only from vegetables, but also from boiled eggs, sliced, and fruits.

How to clarify broth

To make the finished dish beautiful and appetizing, you need to take care of the transparency of the filling for the appetizer. Did you end up with a beautiful, aromatic, but dark broth? Let's figure out how to clarify the broth for aspic.

1. You need to take a raw egg white and pour a glass of cooled water in which the meat was cooked.
2. Half a spoon of citrus juice or table vinegar is also added here.
3. The ingredients are mixed and poured into the boiling broth.

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 it.

You can prepare an excellent beef tongue aspic if you initially know certain nuances and secrets of its preparation. In no time you will be able to get a tasty and incredibly healthy dish that can please absolutely everyone. True, you need to try for this.

If we talk about this delicacy, we can give many arguments in its favor. Beef tongue has an incredibly delicate taste, undoubted benefits and a wide range of applications in cooking. It can be used for absolutely everything and the results are excellent. It is also worth using the product as a dietary ingredient. In addition, one should not forget about the availability of beef tongue.

It can be considered one of the first and perhaps the best offal from which you can get the maximum amount of vitamins and minerals. In terms of iron content, it surpasses many products of animal origin, and the protein in its composition is easily digestible.

Cooks are often afraid to prepare various dishes from this offal due to ignorance of the basic rules for choosing a quality product. Having learned to cope with this difficult task, you will be able to pamper yourself and your loved ones with this delicacy without any problems.

Now is a unique opportunity to learn the intricacies of choosing beef tongue and how to cook it. The unusually tasty and tender aspic will be a worthy reward for every cook.

Rules for choosing beef tongue

There is an unspoken set of rules according to which you can learn how to choose beef tongue, as well as how to approach the cooking process correctly.

1. Each beef tongue that has passed the appropriate sanitary certification must have a stamp confirming the presence of the examination.

2.The pink color of the tongue indicates the obvious freshness of the product. Shades close to purple indicate a high iron content. The gray color confirms the long shelf life of the offal. A light shade clearly indicates the presence of repeated freezing.

3. The sense of smell should help when choosing. Beef tongue has a fresh smell with meaty notes without the slightest impurity of mustiness and bitterness.

4. The beef tongue should be soft to the touch. The dent, after touching, immediately becomes elastic. A small amount of blood and juice clearly indicates the freshness of the offal.

Beef tongue aspic - step-by-step recipe with photos

Jellied tongue is a dish that can be prepared both for an everyday diet and for a holiday. This offal is incredibly tasty and healthy. When preparing, you can use your imagination and decorate your masterpiece as you please.

We will need:

• Beef tongue – 800 g
• Carrots for decoration
• Bulb onions
• Black peppercorns
• Allspice peas
• Bay leaf
• Gelatin – 1.5 tbsp. spoons
• Parsley for decoration

Preparation:

1. Prepare the necessary products on the desktop.

2. Pour cold water over the beef tongue and soak for half an hour to drain the blood. After this, you can start cooking directly.

3.In order to get a beautiful transparent broth, the tongue is boiled in several waters. The first time it will take half an hour to prepare.

4.After the allotted time, remove the tongue and rinse it from ichors. We will not use this broth because it is dirty with flakes.

5.Place the offal in a saucepan and fill with cold water. Add all the spices, salt, carrots here. 20 - 30 minutes before the end of cooking, lower the onion, it perfectly kills unpleasant odors, and the bay leaf.

6. We take out the beef tongues and give them cold water, but it is not recommended to let them cool completely, as the skin will be difficult to clean.

7.At this time, you need to strain the broth using gauze. You need to take as much of it as will fit into your container. In my case, 2 glasses are enough. Try to take broth without fat, then it will be clean and transparent. This is what we will be pouring into our dish.

8. We make decorations from carrots. Here you can show your imagination as you please. We also use parsley in the decoration.

10.Cut the tongue into thin slices and place in a dish. We also add carrots and greens on top.

11.Pour the broth evenly and leave it in the refrigerator until it hardens completely.

I hope this aspic will be included in your cookbook and become your favorite dish.

You can watch the video recipe for more details:

Bon appetit!

1.If you plan to use only part of the beef tongue, then you should divide it into parts and place it in the freezer.

2. Potatoes with butter or grilled make an excellent side dish. Horseradish or adjika will go well with it. But a lot depends on the method of preparing hot sauces.

3.For beef tongue aspic, you should use still mineral water. This will help give special transparency to the broth and enhance the richness of the offal.

4. The cloudiness of the broth can be easily overcome if you take into account the following secret. Strain the resulting liquid, take a cooled egg, separate the white and beat into a dense foam. Add to the liquid and put on fire. Boil. Boil under a closed lid for at least 8 minutes. Strain. A completely clear broth will have an excellent taste.

5. To make the aspic from the tongue more tender, you need to take bone broth and discard gelatin. It is preferable to use beef bones. In rare cases, fish bones are used. Cook them less, but their astringent properties are much higher. After boiling, strain the broth well through a fine sieve, add bay leaves and peppercorns to enhance the taste.

A classic appetizer - jellied tongue: beef or pork! Choose the best recipe from our selection.

• Beef tongue 1 piece (450-500 grams)
• The broth in which the tongue was boiled
• Gelatin Calculation for 1 glass of broth 0.5 tablespoons
• Salt, pepper To taste
• Allspice 5-6 pieces
• Bay leaf 4-5 pieces
• Green peas 4-5 tablespoons (frozen)
• Egg 1-2 pieces
• Greenery For decoration

The very first and most important thing is to boil the beef tongue. Take a 7-8 liter saucepan, place the tongue in it and pour cold water. Place the pan over medium heat and bring to a boil. Add salt, allspice, bay leaf. Boil the tongue for 3-3.5 hours, then quickly transfer the boiled tongue to a large bowl of cold water and remove the skin from the tongue. Let the tongue cool completely and cut into thin slices, as in the photo. The broth can be used as a base for soup.

You can take canned peas, but they taste better frozen. Boil the peas in water for 1-2 minutes. Then cool and place on the bottom of the bowl in which we will make the aspic.

Boil quail or chicken eggs, peel them and cut them in half. Decorate the aspic with eggs and herbs. You can boil the carrots and decorate the aspic with carrots.

For one glass of hot broth in which the tongue was boiled, we need half a tablespoon of gelatin. Mix the gelatin well in the broth.

Then carefully pour the broth with gelatin into the tongue and peas. Place the aspic in the refrigerator until completely set, at least 2-3 hours. All is ready.

It is best to serve aspic with tongue with horseradish or mustard. The festive tongue appetizer is ready, bon appetit.

Recipe 2: delicious jellied veal tongue (with photo)

Tongue aspic is everyone's favorite popular dish. If you prepare it correctly and decorate it beautifully, it will not only delight you with its unsurpassed taste, but will also become a decoration for your holiday table. Beef tongue aspic, the recipe with photos of its preparation you will see, is an excellent appetizer for both the festive table and the everyday menu, especially if in your family dishes prepared from offal are not uncommon.

• veal tongue – 1-2 pcs.;
• carrots – 1 pc.;
• onions – 1 pc.;
• garlic – 3-4 cloves;
• parsley root;
• celery root;
• bay leaf – 2-3 pcs.;
• allspice peas;
• gelatin – 2 tbsp. l.;
• chicken bouillon;
• chicken eggs to decorate the dish;
• black pepper and salt to taste;
• parsley.

Cover the veal tongues with cold water and leave for several hours. Then wash them well, add fresh water, and put the pan with the tongues on the fire.

Peel the roots of parsley, carrots and celery, cut into several pieces and place in a saucepan with the tongues. The broth should boil over low heat and without a lid, then your aspic will look beautiful. Do not forget to skim off the foam that forms when the tongues boil.

When the contents of the pan boil and the broth is completely cleared of foam, place a peeled whole onion and a few bay leaves into the pan, add allspice and black peppercorns, and salt to taste. Cook everything over very low heat, without covering the pan, for 2 hours. During the cooking process, the broth will boil away; you need to add boiling water to the pan.

For high-quality hardening of our aspic, you will need gelatin. Pour two tablespoons of gelatin into a glass of cold chicken broth (it must be cooked in advance) and leave for the gelatin to swell.

When the offal is cooked, remove it from the broth and immediately rinse it with a stream of cold water. This will make it easier to remove the white film from the tongues. Wrap the tongues cooled under water in cling film and place in the refrigerator while the broth cools. Cooled tongue is easier to slice.

Dissolve the swollen gelatin in the hot broth. Add crushed garlic and freshly ground black pepper to taste. Strain the liquid through two layers of gauze; we only need clean, transparent broth for the aspic to be of high quality.

Cut the boiled and cooled veal tongue into thin slices and place them on a plate. Cut flowers from boiled carrots and eggs and place them in the center of the plate. Decorate the composition with sprigs of fresh parsley.

Now carefully pour the meat broth over everything and put it in the refrigerator until it hardens completely. The tongue aspic can be served in 2-3 hours. But it is best to prepare the aspic in the evening; the dish will have the opportunity to harden well overnight.

Recipe 3: Pork tongue aspic with gelatin

• Pork tongue - 2 pcs.+
• Onion - 1 large head+
• Carrots - 1 pcs.+
• Gelatin - 40 g+
• Allspice - 5-7 peas+
• Ground black pepper - to taste+
• Bay leaf - 2 leaves+
• Salt - to taste+
• Cloves - 2 buds

We wash the pork tongues and soak them in cold filtered water for 30-40 minutes.

We carefully wash the soaked products again and fill them with water again so as to cover the tongues with a layer of water 1 cm higher. We put it on the highest heat, wait until it comes to a boil and put it in a colander.

Now you can cook the broth. Place the tongues in a saucepan and fill with clean hot water. Wait for it to boil over medium heat and cook over low heat.

After about an hour, add peeled onions and coarsely chopped carrots to the broth (we will then cut out design elements from them to decorate the aspic, so do not chop too finely or add whole carrots). After boiling, season the broth with spices, add salt and continue cooking until the pork offal is soft.

While the by-products are cooking, we make the gelatin filling. We read the instructions on the package, because... Gelatin can also be instant. Pour the amount of gelatin prescribed according to the instructions with 100 ml of cool water and leave to swell.

We remove the cooked pork tongues from the broth and immediately immerse them in cold water so that later it is easy to remove the skin from them. After cooling the by-products in water, we clean them.

The broth will be properly strained through several layers of gauze. We do this and pour the amount of broth required according to the instructions on the gelatin package. We combine the swollen gelatin with the broth, put it on low heat and, stirring, achieve complete dissolution of the gelatin clots. Do not bring to a boil, otherwise the gelling effect will decrease. Cool to room temperature.

Take portioned or serving deep plates and pour the cooled broth into each to a level of 5-7 mm and place in the refrigerator for 15 minutes.

While the first layer of broth jelly hardens in the refrigerator, we work on the languages. We make cuts with a thickness of 5-6 mm, and the shape of the cut can be different: rings, half rings, geometric shapes, etc. We also cut the boiled carrots either into rings or into shapes with cloves (there are special devices).

Place sliced ​​meat and carrots on the frozen first layer of jelly and fill it again with broth 5 mm above the slices. Place in the refrigerator to harden for 15-20 minutes.

We repeat the layout of the elements again and fill them with gelatin solution. We decorate the pork tongue aspic with decorative elements from products (green peas, olives, eggs, carrots, herbs, etc.). Place in the refrigerator until it becomes a stable jelly.

Recipe 4: Tongue aspic with carrots and celery

A recipe for a tasty and impressive appetizer for the holiday table, which won’t be much of a hassle - jellied tongue, a godsend for the hostess. Here is a recipe for jellied tongue.

• Tongue (beef, pork) - 600 g
• Carrots – 50 g
• Celery – 50 g
• Water – 350 ml
• Salt - 0.75-1 teaspoon
• Ground black pepper - 1 pinch
• Parsley or dill - 0.5 bunch

Wash the vegetables, peel them, add water and cook for 20 minutes.

Boil the tongue until tender. To do this, you need to wash it, add water, bring to a boil, add salt and cook for about 2 hours.

Place in cold water and remove skin. Then cut the tongue into slices.

You can simply strain the broth for aspic, but it is better to clarify it. To lighten the broth, you need to take 1 protein, lightly beat it and pour it into the hot broth.

Then bring the broth to a boil and cook for 3-4 minutes.

Prepare broth with gelatin. Soak the gelatin for 30-40 minutes in cold boiled water (instant gelatin can be soaked for 10-15 minutes. Usually take ¾ cup of water for 20 g of gelatin.

Then heat until completely dissolved, strain, mix with hot broth.

Place the tongue on a platter, add side dishes of boiled vegetables (carrots, celery).

Cool the broth slightly and pour it over your tongue. Spice up.

Place the jellied tongue in the refrigerator to completely harden for 4-5 hours.

Chop the greens.

Decorate the jellied tongue with greens on top. The jellied tongue is ready, you can serve the appetizer on the table.

Recipe 5, step by step: beef tongue aspic with lemon

Beef tongue jellied is a beautiful and unpretentious dish that will ideally decorate a holiday table. In addition to meat, the recipe necessarily includes additional ingredients, which give the appetizer a solemn look. Typically, bright slices of carrots, contrasting greens, eggs, lemon and other products are used for this purpose. Here you can use everything your imagination tells you! The main thing is that everything is compatible, beautiful and tasty!

For the transparent layer of meat jelly in the recipe, we used sheet gelatin, but if you wish, you can also use regular powdered (granulated) gelatin.

• beef tongue - 1 pc.;
• carrots - 1 pc.;
• egg - 1 pc.;
• lemon - several slices;
• parsley, dill - several sprigs;
• gelatin - 5-6 sheets (or 10-15 g powder).

First of all, boil the beef tongue until tender. Cut the finished meat into thin, approximately equal-sized slices.

Boil carrots and eggs until tender, peel. We cut the orange root vegetable into circles, with the blunt side of the knife blade we make several slits along the edges to get the semblance of flowers.

Cut the lemon into thin slices - halves or quarters, as you prefer. We also make cuts on the peel, this time with the sharp side of the knife blade.

Now all the ingredients are prepared, so let's start assembling the dish. You can make aspic in one large container or, for example, in portioned plates. We create a composition using imagination and a creative approach - we lay out pieces of tongue, slices of lemon and carrots, greens, and an egg cut into plates in random order.

Soak the gelatin sheets in water for 10-15 minutes (for 100 g of meat broth you will need 1 gelatin sheet). You can also use regular powdered gelatin - in this case, see the instructions on the package for the required amount of liquid.

Strain the broth in which the tongue was cooked through folded gauze and measure out the required amount. One large filling container will require approximately 500-600 ml. If you make aspic in portioned plates, as in our example, count about 100-150 ml per serving. We remove the swollen gelatin sheets from the water and place them in the meat broth. Stirring, heat the mixture until the gelatin is completely dissolved.

Using a tablespoon, pour a thin layer of broth over the ingredients. It is not recommended to pour out all the liquid at once, because in this case, the components of the dish may float to the surface, and the composition you created will be disrupted! To avoid this situation, put the dish with a thin layer of liquid in the refrigerator.

When the jelly hardens, pour out the remaining portion of the broth and put it back in the cold. On average, it will take 3-4 hours for the transparent layer to harden.

Beef tongue aspic is ready! When serving, you can additionally decorate the dish with herbs. Bon appetit!

Recipe 6: chicken and pork tongue aspic with gelatin

• Pork tongue (if available, you can also use beef tongue 1 pc) - 2 pcs
• Chicken thigh (other parts of chicken are also possible) - 2 pcs.
• Onions (for broth) - 1 pc.
• Bay leaf (for broth) - 3-4 pcs.
• Egg white (for broth) - 1 pc.
• Chicken egg (boiled, for decoration) - 1 pc.
• Salt (to taste)
• Gelatin (instant) - 1 tbsp. l.

Wash the tongues and chicken and fill them with water. Bring to a boil over high heat. Remove the foam, reduce the heat, add salt, add bay leaf and onion, cover with a lid and cook until the tongue is ready.

We take out the tongue and lower it into cold water. This way the skin will come off well and it will be easy to peel. We also take out the chicken and let it rest on the plate for now.

Carefully skim off the fat from the broth with a spoon. We don't need him.

Here's our broth. It seems to be quite transparent. Although it's not very visible in the photo. If you are just preparing soup for lunch, then you can stop there. But if the soup is for a holiday table or for aspic, or maybe you just want to make the broth clearer, then we do the following “feint with your ears.”

Beat the whites into a foam. In order for the protein to beat well, firstly, it must be cold, secondly, the bowl in which you will beat must be rubbed with a cut of lemon, and thirdly, lightly salt the protein. Then the protein will come together well even with a whisk, without any mixers or blenders.

By this time the broth had cooled slightly. This is how it should be, otherwise it won’t work. Stir the protein into the broth.

Bring it to a boil and turn it off for 10 minutes to cool again.

A terrible sight!

Bring to a boil again.

And we filter.

The colored cup on the back allows you to appreciate the transparency.

Now the difference between aspic and jellied meat. Jellied meat is cooked in meat and bone broth. At the same time, the gelatin found in the bones goes into the broth and this broth hardens perfectly.

Jellied is made with meat or fish broth. It’s clear that such a broth will never harden! Although the fish one may freeze if the fish is fatty enough. Therefore, it (the broth) needs to be helped with gelatin. Gelatin is a natural product, so there is no need to be afraid of it. But it is necessary to strictly adhere to the recipe on the pack so that the aspic does not “float” and is not too dense. On my pack it was written: 1 full tablespoon per 400 ml of liquid.

I have instant gelatin, but anyway, first I poured it with a small amount of cold broth for swelling. So it diverges better. It took me 5 minutes. If you have regular gelatin, then you need to let it swell for 40 minutes.

Add hot broth to 400 ml. If you do not have instant gelatin, then you need to put the broth with it on the fire and, stirring, heat until the gelatin is completely dissolved, but do not bring to a boil.

We cut the tongue into slices and fill it with broth so that it does not dry out.

Pour some gelatin broth into the bottom of the mold. Place in the refrigerator for 10-15 minutes.

After the “bottom” has hardened, add the first layer of tongue. Ideally, all this should be done in plates, and the tongue should be 1 layer, but I made the aspic not for a holiday, but just like that, so I do everything in one bowl and in two layers.

Pour the first layer with a thin layer of broth and put it back in the refrigerator for 10-15 minutes.

We do the same with the second layer of the tongue.

Now it's time for decorations. Here, of course, you can dream up your imagination. Pour it again, put it in the refrigerator for 10-15 minutes and fill it with the last layer.

After another 10-20 minutes the aspic is ready.

Recipe 7: how to prepare aspic from tongue step by step

This classic holiday appetizer is not as difficult to prepare as it might seem. Having prepared it once for “practice”, the next times will be easy, and you will feel like a culinary master.

• beef or veal tongue (medium size) 1 pc.
• gelatin 15 g (per 500 ml)
• carrots 2 pcs.
• egg 2 pcs.
• onion 1 pc.
• green peas (for garnish) to taste
• Greens (for decoration) to taste
• pepper (peas) to taste
• bay leaf several pcs.
• salt to taste

Rinse beef or veal tongue. Place the tongue in the prepared saucepan for cooking the tongue, fill it with water, and put it on the fire. When the water boils, lower your tongue. After 10 minutes of cooking, drain the water. Wash your tongue and pan. Place your tongue in the pan and fill it with cold water. Place the pan with the tongue back on the fire. We prepare the tongue for about 2-3 hours. 1.5 hours after the water boils, add salt and spices to the pan. Before removing the tongue, add the bay leaf for 5 minutes. Remove the finished tongue from the pan and place it in cold water. Remove the skin from it, starting from the thin end.

While cooking the tongue, prepare vegetables: boil eggs, onions and carrots.

While the tongue is cooking, prepare the gelatin. Soak the gelatin for swelling for 1.5 hours. To do this, pour gelatin into cold water, stirring constantly, and leave to swell.

Strain the broth in which the tongue was boiled through 3 layers of gauze. Add ready-made gelatin to the strained broth and put the broth on the fire. Heat the broth until the gelatin is completely dissolved. There is no need to bring to a boil.

Cut the finished tongue and place it in molds. Cut vegetables and herbs. Add vegetables, herbs and peas to the tongue for decoration. Fill the molds with the prepared broth. Place the molds in a cool place.

Remove the finished aspic from a cold place just before serving. Serve your dish with mustard or horseradish. Bon appetit!

Hi all! We are all already anxiously awaiting the New Year. Some make up and are even already purchasing them for the holiday. And someone is already preparing the New Year's menu. And he does the right thing!

After all, the holiday must be celebrated fully armed. And please tell me, what would a New Year celebration be without aspic?!

So I say, it should definitely be on the table! After all, this is an incredibly tasty dish that hardly anyone will refuse!

Did you know that it appeared on the Russian table thanks to the French, who were invited to improve our national cuisine. They took as a basis our jelly, or jelly, which used to be prepared from leftover meat after dinners. And “fashionable chefs” began to do almost the same thing, but with fresh ingredients and in a more beautiful design.

This is how we got aspic, which almost everyone in our country loves. And this is exactly the kind of festive dish that we will prepare with you. We have already prepared this from, and now we have prepared a selection of delicious recipes with tongue.

I just love this product in any dish. It's very tasty, no matter what anyone says. Of course, I’m generally silent about aspic, I said everything above.

Let's quickly start preparing this deliciousness!

We will need:

• Beef tongue
• Two bulbs
• Two carrots
• Salt, seasoning, peppercorns, herbs, bay leaves
• Forty gram packet of gelatin

For decoration, according to taste and desire:

• Three boiled eggs
• One boiled carrot
• Canned peas
• Olives and olives without pits
• Greenery

Preparation:

1. First, wash your tongue and remove fats and veins, if any.

Then soak it in cold water for six hours. It is best, of course, to soak it overnight. Add a little salt to taste to the brine for soaking, three bay leaves and five peppercorns - allspice and black.

As soon as the water boils, add spices - salt and pepper. In terms of quantity, it will be approximately the same as what was put in the brine for soaking. And after the second boil, put vegetables and a piece of meat into boiling water.

Be aware that during cooking it almost doubles in size. Therefore, if you took it in a large size, then cut it in half before putting it in the pan.

Cook everything together over low heat for 1.5 to 2.5 hours.

What does time depend on? If you take the product from a young cow or calf, then an hour and a half is enough, but if from an old one, then you will have to cook longer. In addition, the cooking time will depend on its size. A small one will take less time to cook, a large one will take longer.

3. After the required time, we check readiness. To do this, pierce the pulp with a thin knife, and if the broth comes out clear, without blood, then everything is cooked.

At the same time, pay attention to the broth. It became beautiful, golden, aromatic, this, of course, was facilitated by the vegetables added to it at the right time.

4. Take the tongue out of the pan and immediately lower it into cold water for one or two minutes. This is necessary to make it easier to remove rough skin.

We remove the skin quickly and easily, now it will not take much time and will not be difficult.

5. Strain the broth through cheesecloth, pour it into the pan and put it back on the fire, put the tongue, cleaned of rough skin, into it.

Add the reserved whole onions and carrots, as well as salt, herbs and spices to taste. Bring the broth to a boil and cook in this aromatic brine for another fifteen minutes.

6. At the end of cooking, remove from the stove, remove the tongue from the liquid and leave both to cool. Next, strain the broth again and pour gelatin into it. Then mix thoroughly so that there are no lumps left.

Let this mixture sit for one hour; the gelatin should slightly thicken the liquid.

7. Meanwhile, place randomly chopped vegetables and herbs into prepared molds or a common dish. We need this for decoration, and we can decorate the dish as our imagination allows. We put all the beauty on the bottom, then when we turn it over, it will be on top.

We cut the tongue into thin strips or slices and add it to the molds, arranging it in any order.

8. Now heat the broth again, stirring it constantly. We need it to become more liquid and homogeneous, but do not bring it to a boil. Otherwise, the gelatin that we have already added will lose all its desired qualities.

And fill the filled molds. Let them cool on the kitchen counter and put them in the refrigerator for final hardening.

Before serving, you can turn the molds over so that the contents appear on the dish in all their glory. Or you can simply serve it in a mold. Here the choice is yours.

A beautiful and tasty dish is ready! Eat with pleasure!

How to prepare pork tongue aspic with gelatin

You can also prepare an excellent dish with pork tongue, no less tasty than with beef tongue. Both the recipe and the cooking method are practically no different from the previous version.

It's just a matter of choice - some people just like pork more, and some like beef. Or you went to the store to buy the product you needed, but there was only one type. That's why you take what's offered.

We will need:

• Two pig tongues
• One carrot
• One onion
• Salt, black pepper, allspice peas, bay leaves to taste
• Forty gram packet of gelatin

For decoration as desired

• Boiled carrots, eggs, any vegetables and herbs

Preparation:

1. Since pork tongues are not very large in size, and much smaller than beef tongues, we will take two of them at once. We clean them of veins and fats. Soak for five hours in water with a little salt, a couple of laurel leaves, adding a few peas of allspice and black pepper.

2. Then boil with the same spices, adding carrots and onions, peeled and cut into four parts. Cook until done.

Depending on the size of the main component, the cooking time will be one and a half to two hours. Checking the readiness of the product is quite easy.

We pierce it with a knife and press with a fork, if the liquid flows out clear, then everything is ready. If it contains blood, then you need to cook it some more.

3. At the end of the time, remove the boiled meat and immediately immerse it in very cold water for a couple of minutes. Thanks to this simple action, we will very quickly and easily remove the skin from them.

4. Strain the broth and put it back on the stove, season it with additional herbs and spices, dip your tongues in it and cook for fifteen minutes. We do this to make the base more flavorful.

If you don't want pork broth, you can use pre-prepared chicken broth. In this case, all the ingredients will need to be cooked in it.

5. After finishing cooking, take them out to cool. Pour gelatin into the broth and mix thoroughly so that there are no lumps, leave to form jelly for an hour.

6. Cut the boiled meat into arbitrary thin pieces and send it to the prepared forms. We cut the boiled carrots into circles or any shapes and place them there. Pour the broth into the molds and put it in the refrigerator for final cooking and thickening.

A tasty and beautiful pork tongue dish is ready! Eat for your health, and certainly with pleasure!

Recipe for preparing tongue in jelly in portion forms

It is, of course, very convenient when everyone has food on their plate in the form of a portion, and besides, it is always very beautiful! Moreover, today there are no molds in stores.

You can choose any one that, first of all, suits your taste and gives the finished dish the ideal shape.

We will need:

• Six pig tongues
• Four carrots
• Five tablespoons of gelatin
• Salt, black and allspice peppers, bay leaves, celery to taste

For decoration (to your taste):

• Boiled carrots and eggs
• Greens and other vegetables

Preparation:

1. To begin the main preparation, you must first soak the tongues in water for five to six hours, or leave them overnight. At the same time, add a small amount of salt, peppercorns, and a few bay leaves to the water.

2. After the preliminary procedure, put a saucepan of water on the fire and bring to a boil. We add all the same seasonings as when soaking, and also add celery greens and whole peeled carrots. Place the meat here and cook for an hour and a half.

If you took large tongues, then you need to cook longer. We check readiness by piercing with a knife and pressing next to the puncture. If the liquid flows out clear, then everything is ready and the pan with the contents can be removed from the stove.

3. When removing the tongues from the broth, immediately immerse them in very cold water.

Then we clean them easily and simply from the skin. We strain the broth, add spicy spices to it and again send the peeled pulp there. Cook for another fifteen minutes to make the aspic more flavorful. Then take it out again and cool.

4. Add gelatin to the broth and mix thoroughly. In the meantime, it is held together for about an hour, we cut figures from boiled carrots and eggs.

Or use other vegetables and herbs to decorate the molds. We also cut the boiled pulp into small cubes.

5. Now pour the prepared broth into the molds and put it in the refrigerator for final thickening.

Portioned aspic is ready! Eat with pleasure!

Tongue aspic in a slow cooker served like in a restaurant

Everyone who has a multicooker as their assistant tries to cook absolutely everything in it. And our hit today can also be prepared with its help. I was cooking!

And it's as simple as everything else. And besides, we will decorate the dish, as they do in a restaurant. Let's start cooking!

We will need:

• Beef tongue
• Gelatin sachet forty grams
• Salt and spices to taste

For decoration

• can of canned corn or peas
• boiled carrots
• parsley

Preparation:

1. Before starting cooking, thoroughly rinse and soak the tongue for several hours in water with spices. We take them in this composition - salt, allspice and black peppercorns, bay leaf - in small quantities.

Soak the gelatin in one hundred milliliters of cold water and leave to swell for thirty minutes. Pour water into the multicooker, put the same spices in it as for soaking, mix and lower the tongue here.

2. Close the lid and close the steam release valve, if any. Set the “Studen” program for one hour and press the “start” button. Cook until the end of the specified mode. Upon completion of the process, open the valve and release steam.

3. Take out the pulp and immerse it immediately in ice water for a couple of minutes. Then we remove the skin. Thanks to cold water, this will be easy and simple.

4. Pour the prepared gelatin into the broth and mix it thoroughly until completely dissolved. And then we filter this entire mass through a strainer or cheesecloth so that the broth becomes transparent, and most importantly, without any unnecessary “details”.

5. Cut the tongue into thin slices, peeled boiled carrots into circles. Place the slices of meat overlapping each other on a deep longitudinal dish.

6. For each piece, place parsley leaves and a circle of carrots on one side. Sprinkle corn or peas side by side along the entire dish.

7. Fill with broth. After which the dish can be put in the refrigerator until completely frozen, about an hour.

And here’s a gorgeous dish, ready just like in a restaurant! Eat with pleasure!

Cooking tongue in jelly without gelatin

For those who love everything only natural, we also have a recipe. No packaged gelatin! And this will not affect the taste or quality at all!

Let's try how it's prepared.

We will need:

• Beef tongue
• Half a kilogram of turkey legs and wings (you can also use goose or rooster wings, but not chicken!)
• Two bulbs
• A few cloves of garlic
• One carrot
• Salt, black and allspice peas, bay leaves

For decoration as desired:

• Boiled carrots, greens, canned peas or corn, boiled quail or chicken eggs

Preparation:

1. First, we carry out preliminary work.

Wash your tongue, clean it of veins and fats, and then soak it in water with the addition of salt, bay leaf and peppercorns for about six hours or overnight.

We remove the remaining feathers, scales, claws and other unnecessary elements from the turkey legs and wings. They will serve as a gelling component.

2. Now bring the water in a saucepan to a boil, and put the peeled whole carrots and onions in there. And don’t forget to add salt, allspice and black peppercorns, bay leaf.

We lower the tongue here, cook it for one and a half to two hours, depending on what size it is.

We filter the broth and dip the tongue, cleared of coarse skin, and prepared turkey wings and legs into it.

4. Add whole garlic cloves, onion, herbs to taste and cook it all for about three hours. Until the broth begins to become sticky and thick.

5. In the meantime, you can cut out beautiful shapes from carrots. Cut them either into circles or cubes and arrange them into molds. You can also add other prepared vegetables and herbs, as well as egg slices.

Then we take out the tongue, cool it and cut it into thin arbitrary pieces, which we place in the molds with the vegetables.

6. You can remove the flesh from the wings and add it to the molds, and of course we throw out the rest - the skin, bones and legs. Pour the sticky broth over the chopped ingredients and, after cooling, put them in the refrigerator for final thickening.

At the end of the process, take it out and serve it to the table. Natural aspic without adding gelatin is ready!

Ideas for decorating aspic at home

Of course, there are quite a lot of ideas for decoration. There are as many ways of decorating as there are housewives! In addition, decorating such a dish is quite easy and simple, since gelatin helps to take absolutely any shape.

For example, you can simply arrange figures of vegetables and tongue on a plate. Or you can create such a cute picture.

Or make a currently fashionable 3-D effect. True, you will have to work longer for this, but you will surprise your loved ones and guests.

Prepare this dish in small ramekins, then remove them and place them on a cake rack, along with the mustard and horseradish. It looks very impressive.

Or just on a plate with greens.

It’s a great idea to make the aspic in small molds, for example using plastic shot glasses. This approach is very convenient for a buffet table, for example.

What do you think of this idea of ​​making them in a mini version?! These things would be great to use for canapés. And this is done simply, using an ice mold or a candy dish.

By the way, it would be a very interesting idea to give such “sweets” to a man.

Of course, we haven’t forgotten that New Year is coming soon and you can make this dish in the shape of a Christmas tree using a silicone mold. And cut out stars from carrots.

Or in honor of the symbol of the New Year - the Pig. This is also easy to do.

We take a plastic bottle, cut an oval hole lengthwise to make pouring easier and more stable. When it hardens, just carefully cut off the bottom of the bottle and take out the contents. That's all.

Or you can simply make piglets from eggs. Children will love this idea.

Using silicone molds you can achieve very beautiful designs. And not only as in the picture in a large version, but also in portions.

By the way, it is not necessary to use the usual ones for decoration in this case - carrots, peas, eggs, corn, herbs, olives and black olives.

Use your imagination; you can use mustard, horseradish from a pastry syringe, or beets with garlic, for example.

By the way, speaking about personal serving, you don’t have to mean silicone molds. You can use regular plastic cups for this.

Bowls or even tea cups - why not. After all, it turns out great in them too. Absolutely any available utensils can be used.

How about an option using eggshells? It will take a little longer to cook, of course, but what a result!

Or you can make a beautiful pattern from mayonnaise and it will look very beautiful and chic.

In general, there are a lot of options, choose any or come up with your own.

As you can see, preparing aspic and decorating the dish is not at all difficult. And while it is being prepared, namely soaked and boiled, you can do something else at the same time.

And in general, it happens that “fear has big eyes,” you think, looking at any dish, that it is impossible to create such a thing. But there is another proverb: “the eyes are afraid, but the hands do.” And if you follow it, and even the detailed description of the recipe, then everything will undoubtedly work out. And in the best possible way.

Therefore, no longer say that it’s scary to take on, that it’s difficult and that you don’t know how!

Be sure to try and prepare this dish, surprise your guests and loved ones with a delicious aspic, decorated “just like in the best houses of London and Paris!”

And be sure to cook with love and eat with pleasure!

Bon appetit!