Beef tongue aspic - delicious step-by-step recipes with photos [7 recipes]

Classic aspic with cow tongue

It's hard to imagine a holiday table without a beef tongue aspic dish. There are legends about its origin. One of them is about a certain French chef, who was already difficult to surprise with anything. But he showed interest in the unusual dish that the servants were making for themselves.

They crushed the leftovers from the banquets into porridge and poured broth on them. Then they put this mixture in a cool place, and this is how jellied meat turned out. Once he tried this dish, the cook decided to slightly adjust the recipe. He began to pour the broth over the neatly chopped foods.

Ingredients:

• Small carrot and onion
• Parsley root, bay leaf,
• Greens, cloves
• Salt and pepper
• Tongue - up to 1 kg
• Eggs - 2 pcs.

Cooking time: 12 hours

Nutritional value: 78 Kcal / 100 g

Preparation:

• Do the entire procedure described above, but immediately after boiling, add the peeled onion, carrot, parsley root, cloves, pepper and a couple of bay leaves.
• Once ready, rinse the tongue, peel it and divide it into thin pieces along with the carrots. We clean the broth from excess onions and spicy roots, passing through thick cheesecloth.
• To give the aspic an appetizing color, carefully beat the raw egg white. Add a glass of chilled broth and a tablespoon of squeezed citrus to it. Mix. And then pour it into the bubbling broth.
• Take a glass of warm broth, dissolve the gelatin in it and pour it back into the pan. Add salt and pepper.
• Then, put a little broth in a bowl with high sides and leave it in a cool place. As soon as it hardens, beautifully arrange the divided tongue with carrots, eggs and herbs on it. After this, completely fill the dish with broth and leave it in the refrigerator overnight. In the morning you can please your loved ones with your savory delicacy by serving it along with potatoes, rice or vegetables with grated horseradish.

Without gelatin

It is possible to make jellied beef tongue without using gelatin. This will not affect the taste of the finished dish in any way. The snack will be natural, nutritious and very tasty. In addition, the product will contain useful substances (vitamins, minerals) that are contained in the offal.

Beef tongue aspic. Recipe without gelatin.

To make the dish more attractive, you can include quail eggs and canned corn in the recipe. Such components will serve as decoration for the snack.

What ingredients will you need?

List of components required for cooking:

It is quite acceptable to replace turkey legs with wings with rooster or goose legs. The broth will still thicken.

Step-by-step cooking process

Stages of a detailed description of the cooking process:

1. The offal should be cleaned and soaked in cold water with spices for approximately 6 hours.
2. Remnants of feathers, claws and scales must be removed from the legs and wings.
3. You will need to boil water in a saucepan. Then you need to add peeled carrots and onions to the liquid. The composition must be supplemented with spices from the list of required components.
4. The workpiece must also be supplemented with tongue and boiled for approximately 2 hours 30 minutes.
5. The boiled offal will need to be immersed in cold water. After 2 min. The skin should be removed from the product.
6. The liquid needs to be filtered by adding a tongue and wings with legs.
7. Add garlic cloves, onions and spices to the broth. The mixture should be boiled for 3 hours until the broth thickens.
8. Then the tongue must be cut into strips and placed in a mold.

9. You can also add meat from the wings and legs. The raw materials will need to be poured with broth and left until cool.

Then the workpieces need to be sent to the refrigerator compartment.

Rules for serving dishes, decoration

The dish can be served on a festive table with any side dish. The top of the appetizer can be sprinkled with chopped herbs and also garnished with lemon slices.

Jellied tongue with celery and quail eggs

This recipe will appeal to lovers of unusual taste sensations, as well as those who are concerned about extra calories. Celery is a vegetable that requires more calories to digest than the body receives.

Ingredients:

• Large tongue - 1 kg.
• Celery root - 50 g
• Gelatin – 30 g
• Medium sized carrots
• Kurka egg (white only)
• Quail eggs
• Corn
• Medium onion
• Salt and pepper
• Greenery
• Lemon

Preparation:

• As in the previous recipe, wash your tongue, put it in a saucepan and cook. Don't forget to remove the foam after boiling. After 30 minutes, rinse it under the tap, remove the skin and put it back in the pan. Add spices and diced celery root. Leave to simmer over low heat for 1.5 hours.
• To prevent the tongue from darkening, place the finished tongue in boiled cold water. The onion and celery root can be discarded, and the carrots can be used to decorate the dish. Add an appetizing color using whipped egg whites (as described above).
• Boil for a couple of minutes and turn off. Once cool, pass through thick gauze, dissolve gelatin and salt.
• Thinly slice the tongue and carrots and place them on the frozen broth. Decorate with quail eggs, corn and herbs. Pour the broth over everything and leave it in the refrigerator until the morning.

Delicious tongue aspic with green peas