Aspic from the tongue: recipe, cooking features and decoration

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jellied tongue is a very elegant treat that can bring a festive atmosphere even to a simple everyday meal. Many housewives mistakenly believe that cooking this dish is a whole science that takes a lot of time and effort. But in reality, this is another myth, because in the process of creating such a luxurious delicacy, there is nothing difficult if you know some features and secrets.

A few words about the delicacy

Aspic is a jelly-like cold appetizer prepared on the basis of rich broth with fish fillet, meat, vegetables and offal. Usually, gelatin or agar-agar must be added to solidify it. But if a product containing a large amount of gelling substances is placed in the broth, then this is not necessary.

Aspic can be prepared from beef or pork tongue, while the technology remains unchanged. It is only important to know minor tricks that will keep the transparency and saturation of the broth. After all, a dish of cloudy liquid will not come out so beautiful and festive.

Jellied tongue is most often served at solemn banquets. This dishmany people love it, but they rarely take up the preparation of such jelly, thinking that this is too painstaking and long work. But in fact, if you know how to cook aspic from the tongue so that each piece of it melts in your mouth, then the process will not seem too tedious to you. Moreover, as a result, you will get a delicious treat with incredible taste and spectacular appearance.

How to choose a language for aspic

The first condition for obtaining a good aspic is the quality of the original product. It is very important to choose a fresh language without any defects.

First of all, pay attention to the presence of a stamp. It is he who testifies that the sanitary service checked this product for the presence of all kinds of diseases in the animal.

Then carefully inspect the tongue: it should not have a very bright pink tint. But the gray color indicates that the product is far from the first freshness. Too pale shade may tell you that the tongue was frozen.

The smell of meat should be quite pleasant, but not specific.

Finally, gently press the flesh with your finger - on a fresh tongue, it should even out almost instantly. At the same time, too much juice should not stand out from the product.

The secrets of making delicious aspic

• For a clearer broth, it is best to use still bottled mineral water.
• If necessary, gelatin can be replaced with ordinary meat bones. You can also cook fish broth in whichpurchased powder is not used.
• If the base for the aspic of the tongue turned out to be cloudy, then you can resort to a little trick. The broth should be filtered and again put on a slow fire. In a separate bowl, beat the protein separated from the yolk and pour it into the pan. All this should be boiled, then cover with a lid and cook for another 10 minutes. After the manipulation, you need to strain the broth again - you will notice the difference immediately.
• Spice up your treat with fresh cranberries. Washed and dried berries should be put in a mold along with the tongue. Sour cranberries perfectly set off the neutral taste of the delicacy. An equally interesting combination will be jelly with thin slices of pickled cucumber.

How to cook aspic from tongue

You can easily prepare such a festive dish in just a couple of hours. And the result will make you resort to the recipe for aspic from the tongue more than once.

Beef tongue is deservedly considered one of the he althiest and most delicious foods available to everyone. Skillfully selected and well prepared, it will pleasantly surprise any gourmet.

In addition, beef tongue contains a huge amount of iron, proteins, fats, vitamins and trace elements.

Aspic is perhaps the most colorful and popular delicacy prepared on the basis of this product. Such a treat will become the central decoration of any table, especially if you take a little trouble with its design.

Requiredproducts

To prepare aspic from the tongue according to the recipe you will need:

• large carrot;
• onion head;
• 1 kg beef tongue;
• 30g instant gelatin;
• half a lemon;
• 50g celery;
• egg;
• s alt and other seasonings to your taste.

And to decorate your masterpiece, prepare a small bunch of any greens, a handful of canned corn and a few quail eggs.

From the indicated amount of products you will get approximately 7-8 servings of fragrant, beautiful and fabulously tasty beef tongue aspic.

Cooking process

First of all, thoroughly wash the purchased tongue, then place it in a large pot and cover with water. Put it to boil for half an hour after boiling the broth. Just do not forget to remove the foam that has arisen with a slotted spoon. This may need to be done several times. But in no case do not neglect this procedure. Otherwise, you risk getting a cloudy broth.

After half an hour, take out the tongue and immediately dip it in cold water, leaving it there for a few minutes. After that, clean the product by removing the film from its surface with a sharp knife. This will be very easy to do.

Return the cleaned tongue to the broth. Send peeled onions, carrots and celery there without cutting the food into pieces.

Cover the pan with a lid and leave the broth to cook for another hour and a half, including the minimumfire.

After the tongue is cooked, take it out and send it to another container filled with cold boiled water. With this little trick, the flesh will not darken while you are clarifying and straining the broth.

Catch the onions and celery from the water - you can throw them away, you won't need them anymore. But put the boiled carrot aside - you will need it to decorate the treat.

Grease a bowl with half a lemon and beat in the egg white separated from the yolk. Throw a pinch of s alt to it and beat with a whisk until fluffy foam. Then pour this mixture into the broth and bring to a boil. Boil it for another 5 minutes under the lid, then remove it from the stove and let it cool completely.

By the way, if you want your broth to turn golden, add a pinch of turmeric to it 10 minutes before the end of cooking. This will make your meal even more appetizing.

Cover a fine sieve with several layers of ordinary gauze and pass the cooked broth through this design. S alt the clarified liquid to your liking. Soak the gelatin in a small amount of broth, following the instructions. And after it swells, pour it into a saucepan.

Formation of the future jellied meat

Cut the tongue into thin slices and put on a serving dish in which you plan to serve aspic. Boiled carrots, too, carefully cut into beautiful slices and send to the sameplate.

Here, put quail eggs cut in half, green sprigs and a handful of canned corn.

Now it remains only to fill all this beauty with broth so that it completely covers all the components. In this form, send the dish to the refrigerator for several hours to solidify.

Decoration of the delicacy

How to decorate aspic from the tongue? For decoration, you can use any bright and tasty products. For example, frozen green peas can make this springtime treat fresh and colorful. Such a dish will not go unnoticed on the festive table.

If you don't have frozen peas in your stock, use a canned product. You won't even have to cook it - this will make the task much easier.

Delicious aspic from the tongue with gelatin and pomegranate seeds will sparkle with truly solemn colors. This dish looks very unusual and bright.

In general, a transparent aspic from the tongue itself already looks very beautiful and unusual. But if you do complement it with colored ingredients, the accents in its design will attract even more attention and will certainly receive additional praise. In general, a little imagination, and you are the owner of a luxurious delicacy.

Aspic from the tongue in a slow cooker

With the development of modern technology, the life of most housewives has become much easier. And the process of preparing even the most complex dishes, which once took a lot of free time from chefs,takes minimal effort today.

For example, aspic of beef tongue in a slow cooker is much easier and faster than in a conventional pan. If you have such a convenient device at your disposal, nothing prevents you from preparing such a chic dish with your own hands.

Composition

First, prepare all the necessary ingredients:

• beef tongue;
• 2 garlic cloves;
• 20g gelatin;
• 3 glasses of water;
• onion head;
• spices of your choice.

If you wish, you can supplement the recipe with any ingredients: for example, carrots, celery, herbs or herbs, like bay leaf. You can also choose the design of the finished treat yourself. By the way, portioned aspic from the tongue, laid out in glass bowls, looks very nice.

Cooking method

Rinse your tongue thoroughly, put it in the multicooker bowl and cover with cold water. Send peeled onion, garlic, s alt and spices to it. Cook it for 2 hours in the "Extinguishing" mode.

In the meantime, the tongue is languishing in a slow cooker, pour gelatin with cool water and leave to swell. Stir it lightly to speed up the process.

Dip the boiled tongue in cold water, and then peel off the skin.

Strain the broth through gauze or a sieve, and then add the prepared gelatin to it. After this manipulation, return it to the slow cooker and bring to a boil again. This is necessary so that the gelatin is completelydissolved.

Cut the peeled tongue into thin plates and arrange in molds. You can decorate it with boiled eggs, carrots, parsley, olives or capers. Finally, fill the bowls with prepared broth with gelatin and send the dish to harden in the refrigerator. Just before that, check the temperature of the liquid - it should be at room temperature. Usually, it takes about 2-3 hours for the aspic to completely solidify from the tongue. But if you have the opportunity to prepare a treat in advance, leave it in the cold all night. In this case, the jelly will definitely not melt and flow at room temperature.