Tongue and chicken aspic. How to prepare aspic from tongue according to a step-by-step recipe with photos

13.01.2024 -

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, herbs, 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!

When you say “Jellied”, a feast immediately comes to mind. Indeed, this dish often decorates holiday tables. It can be prepared from a wide variety of products - meat, fish, poultry, offal. Today you will learn how to cook jellied beef tongue.

The prototype of modern jellied dishes is jelly, which was obtained naturally. After prolonged cooking of meat on the bone, the broth became thick and viscous due to the gelling substance found in the bones and cartilage of animals. When he got into a cold place, he froze. Considering this a disadvantage, the broth was reheated before consumption.

But the French turned this “minus” into an advantage. They cooked different types of meat together, then rolled everything into minced meat, added eggs and spices, poured in a little broth and put it in the cold. Sometimes the mass was sent under the press. This dish acquired the name “Galantine”, which translated from French meant “Jelly”. Thus, galantine became the prototype of the well-known jellied meat.

In the aspic, the broth is clarified, but in the jelly (jellied meat) it remains cloudy. The transparent broth serves as a kind of glass, behind which all the beauty of the dish is visible. French chefs began to give the desired shade to the jelly by adding saffron, turmeric or lemon zest to the broth.

Preparing this dish is not so difficult; it is important to have time and patience, and to know a couple of secrets. The result can be amazing: a soft tongue in a fragrant jelly (its taste can be adjusted according to your preferences by adding basil, thyme, rosemary or other aromatic herbs and seasonings), and the appearance will please the eye, because imagination is limitless, you can create incredible pictures.

By the way, “Jellied Tongue” is perfect as a snack with vodka.

Total and active cooking time – 5 hours
Cost – 12.1 $
Calorie content per 100 g – 42 kcal
Number of servings – 8

Jellied tongue recipe

Ingredients:

Beef tongue – 500 gr.
Onions – 1 pc.
Carrots – 1 pc.
Bay leaf – 2 pcs.
Black pepper – 5 pcs.(peas)
Parsley – 2nd branch.(fresh)

For the broth:
Bones – 500 gr.
Water – 1.5 l.
Onions – 1 pc.
Carrots – 1 pc.
Bay leaf – 2 pcs.
Black pepper – 5 pcs.(peas)
Gelatin – 23 gr.
Vinegar – 30 gr.(3%)
Egg white – 1 pc.
Salt - to taste

To decorate the dish: cranberries, lemon, carrots, cucumber, egg, herbs, thyme, rosemary.

Preparation:

First of all, the beef tongue for aspic should be rinsed well and then placed in a pan filled with cold water. It is impossible to clearly say how long to cook, it all depends on the age of the livestock, approximately 2.5-4 hours. After 2 hours of cooking, you can salt the beef tongue, add carrots (you can boil them whole, they will be useful for further decoration), parsley, onions (put it whole, you can throw it away after cooking) and bay leaf.

For the aspic itself, you need to cook the meat broth. To do this, peel and wash the vegetables, chop the bones, add black pepper and a couple of bay leaves (other seasonings are also possible). After the broth boils, remove the resulting foam with a slotted spoon, reduce the heat and simmer for 3-4 hours. At the end of cooking, add salt and spices; here, focus on your preferences, because it is the congealed broth that gives the dish its flavor.

Strain the broth.

Gelatin must be poured with cool water and left to swell for half an hour. Add a little broth to the gelatin and dissolve it there.

Beat the egg white until foamy. It is this that has the ability, by collapsing, to take away all the particles that form turbidity. Pour dissolved gelatin into the broth, heat it up, pour in vinegar (it is often forgotten, but in vain, because it affects not only the clarification process, but also gives a pleasant flavor), add whipped egg white. The broth should be heated, but not allowed to boil, let stand for 25-30 minutes so that it lightens. Remove the foam from the protein with a slotted spoon.

Now you need to strain the broth. To do this, fix the colander on the pan, put a clean towel or napkin on top, carefully pour the broth into the colander and as soon as the liquid passes through the cloth, close the pan with a lid so that it does not cool down. The result should be a clean and clear broth.

Now you can work on the language. As soon as it is cooked, remove it from the broth, remove the skin, and cut into even, thin slices.

Jellied looks great both on large dishes and in portioned form. At the bottom of the form, lay out the desired design using the following products: greens, fresh cucumber, boiled carrots, lemon, boiled eggs, cranberries, etc. Rosemary and fresh thyme look impressive, and they will also add a refined aroma. Filling the dish occurs in two stages.1) Only the bottom is poured immediately or after the decorations are placed on the bottom. The broth should cover the decorations. Moreover, the first filling should be done especially carefully so as not to damage the intended design (this can be done with a spoon). It is necessary to pour not a lot of broth because the decorations may float. 2) The second pouring can be started only when the first one has set. Having laid out the pieces of tongue, pour the broth over the entire dish and send it to harden in the refrigerator or any other cold place.

To ensure that the jellied beef tongue leaves the dish well, you need to wrap the mold in a warm towel for half a minute.

How to prepare beef tongue aspic, there is more than one recipe that describes this process step by step and with photos.

The general principle is the same: first you need to boil the tongue, get a broth, into which you add pre-dissolved gelatin, as well as all the vegetable ingredients. The dish takes 5-6 hours to prepare, 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 dinner provides only 60-75 kcal (depending on the ingredients).

Most often, jellied tongue is prepared specifically for the holiday. To get a guaranteed tasty beef jellied dish, you need to carefully select the beef tongue itself.

It should be fresh and pleasant in color. If you press on good meat, 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 jellied beef tongue, we will use simple instructions with a description and photo (step by step).

Let's take the following components:

1 beef tongue (about 1 kg or a little more);
5 liters of water;
100-120 g gelatin (this is 5-6 tablespoons);
2 carrots and onions;
salt and spices - at your discretion;
and also herbs, green peas and cranberries for decoration.

We proceed like this:

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 pan and add the tongue itself, as well as vegetables.

Step 2. It should be noted right away that the tongue will take a long time to cook. First you just need to bring it to a boil, and then reduce the heat significantly.

Now we will cook it at low boil for 2-3 hours. After boiling, add salt to the water, and shortly before cooking (half an hour) add all the spices. Vegetables can be removed within an hour after boiling. Carefully remove all foam, especially during boiling.

The result is tender, well-cooked 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. While the broth is cooking, we free up a huge amount of time that can be spent usefully. For example, soak gelatin in half a liter of cool water and stir it thoroughly, leaving it to swell.

Also, cut the carrots into flowers or just coins and prepare the rest of the ingredients (defrost the cranberries, open a can of peas).

Step 4. Remove the skin from the tongue and leave it to cool on the table. You can simply spray it with cool water - then the skin will come off on its own. Cut the tongue into portions.

Step 5. The next step in the recipe for making jellied tongue is straining the broth. After it has cooled completely, add swollen gelatin to the liquid and heat it up a little, stirring constantly. You can no longer bring it to a boil, otherwise the aspic will not work.

The broth is poured over pieces of tongue, decorated with carrots, herbs, cranberries, and green peas. You can also add half boiled chicken or quail eggs - it all depends on taste and imagination.

Step 6. Wait until it cools down to room temperature, and then put the tongue in the refrigerator for literally 3-4 hours. The beef tongue aspic is ready.

Beef tongue aspic with gelatin and spices

Beef tongue meat has a generally “calm”, seasoned taste, so it can be varied 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.

This time we will stock up on the following products:

beef tongue (1 kg);
water 5 liters;
gelatin 100-120 g;
2 chicken or 5-6 quail eggs;
2 carrots and onions (small);
greens and parsley root;
several buds of cloves;
several bay leaves;
salt, pepper, basil and other spices - to your taste.

To prepare jellied beef tongue according to this recipe, we will use the descriptions with photos.

How to cook jellied tongue with spices:

Step 1. First, cook the broth according to the same rules: put the meat in cold water, add a little salt and cook until it boils, removing all the foam. Then immediately reduce the heat to such a level that the water boils very low and cook in this mode for another 2-3 hours.

Step 2. The next stage is to add vegetables and all spices 1 hour before cooking.

Step 3. Meanwhile, soak the gelatin to swell: per 100 g, about 0.5 liters of cool water or cooled broth. Cut the tongue into portions.

Step 4. Be sure to strain the broth and leave it to cool.

Step 5. As soon as the broth has cooled completely, add the swollen gelatin and heat it up a little, stirring thoroughly.

Step 6. Place the meat in the dish, as well as all the decoration elements - they are also 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 overnight or for several hours. The long wait only enhances the pleasure, and the result is such beauty.

Beef tongue aspic is usually served with horseradish, mustard and, of course, herbs. Boiled potatoes suggest themselves as a side dish.

At the same time, you can see that the dish is completely self-sufficient, since it already contains a vegetable side dish, tender meat, and aromatic broth in a frozen form.

Bon appetit!

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 the 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.

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.).
We close our “spacecraft”, set the program to “extinguishing”, and send it on a “flight” for 3.5 hours.
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.
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.
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.
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.

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.

Ingredients:

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).

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

First of all, boil the beef tongue until tender. You can read detailed instructions on how to do this. 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, herbs, 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.