Aspic tongue: recipe with photo

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

Aspic tongue is a beautiful addition to any holiday table. In addition to the meat component, the dish is full of bright colors of carrots, greens, yolk, lemon. How to combine vegetables with the tongue, what additives to choose, the presented photos and recipes for the aspic tongue will tell.

Product benefits

It is known that offal contains a large amount of B vitamins that regulate metabolism. The tongue as a food product helps to maintain the functioning of the nervous system, improves the appearance of the skin. Despite the high calorie content, it is easily absorbed by the body and does not harm the figure. In addition to vitamins, the tongue contains a sufficient amount of minerals.

Harm aspic

However, frequent inclusion of the product in the diet can harm the body. The fats present in the composition will adversely affect the liver and kidneys. Therefore, the guaranteed benefit will bring the use of the language no more than twice a week.

Classic recipe

The recipe for jellied tongue with a photo is best perceived by beginners. Step by step it looks like this:

Rinse the tongue, pour water over it, add garlic and your favorite dried herbs

After boiling, add onions, carrots and peppers to the pan

Cover and simmer for several hours

Remove the tongue from the broth and clean it

Cut the offal across the fibers

Boil the pre-soaked gelatin in a water bath until the lumps disappear, pour it into the broth and dissolve

Put the tongue with chopped carrots in a deep plate and pour over the broth. Refrigerate until serving

With green peas

Less time-consuming experts call the recipe for aspic from pork tongue. Frozen peas are used as a tasty supplement. For cooking you will need:

• 3 pig tongues;
• 100 grams of green peas;
• 1 onion;
• 3 scented carnation inflorescences;
• 1 medium carrot;
• 40 grams of gelatin;
• 5 pieces of black pepper;
• 3 bay leaves;
• 5 grams of s alt;
• greens.

Wash tongues, put in a deep container and pour 3 liters of water into it. After boiling the contents of the pan for about an hour, add spices, carrots, onions and s alt to it. Put the gelatin to swell. Separately, boil the peas and lay them down in a metal container. After 40 minutes, take out the cookedproduct, dip in ice water and remove the skin from it. Strain the broth, mix with the gelatin component and achieve a uniform consistency by heating. According to the recipe for pork tongue aspic, it can be cut into plates and laid on top of peas.

Pour in most of the broth and put in a cold place. After 30 minutes, decorate the slightly frozen semi-finished product with carrots, chopped herbs, pour over the broth and refrigerate for 5-6 hours.

With lemon

To serve an original dish that does not look like standard beef tongue aspic recipes, you can use sliced citrus fruits. So, chefs suggest using lemon or lime.

For a sour dish you will need:

• half a lemon;
• 1 beef tongue;
• 3 eggs;
• 20 grams of gelatin;
• 3 carrots;
• dill.

According to the aspic recipe, the tongue should be cooked for about two hours. Remove the boiled product, and strain the broth. Pour pre-soaked gelatin into it and heat slightly until dissolved. In separate small plates, put the wheels of boiled carrots and chopped eggs. Pour in the prepared liquid by 5-7 millimeters, cool in the cold for half an hour. Return to heat and beautifully distribute sliced \u200b\u200btongue slices in plates. Pour some of the broth on top and cool again. Put the lemon slices in the last layer, pour over the remaining liquid and put in a cold place. Aspic recipe fromLemon-flavoured beef tongue is sure to please guests, as the beauty of the dish rivals the taste to the last bite.

With chicken

The addition of poultry and chicken broth will add nutrition to any dish, and the contrast of colors - gray and burgundy - will amaze with the novelty and eccentricity of the recipe. A photo of beef tongue aspic, diced with chicken, will help the novice hostess understand the intricacies and sequence of laying the components.

In case of cooking with chicken, you need to purchase:

• 600 grams pork or beef tongue;
• 2 chicken thighs;
• 1 onion;
• 2 carrots;
• parsley sprigs;
• 20 grams of gelatin.

Dip the washed meat components into the water along with vegetables and spices. Boil for 2 hours, lightly s alting in the middle of the process. Remove from the broth, peel the tongue from the skin, separate the thighs from the bones. Grind all products. According to the recipe for aspic tongue, it always contains pre-soaked gelatin. It is necessary to put it in the broth and dissolve. Lay the bottom of a deep tray with carrots, cut in the form of flowers, and any greens. Sprinkle the tongue and chicken on top with a thin layer, pour over the broth, leaving half for the next filling. Put in a cold place. After an hour, make a second layer, add the remaining broth and put in the refrigerator. Before serving, dip the tray in boiling water and turn it upside down on a beautiful plate.

With meat inpressure cooker

This device will help the hostess get an unusual aspic of beef tongue according to the recipe. A photo with a tongue obtained in this way reflects the whole gamut of taste. The product turns out soft, melts in your mouth, you want to cook it for yourself and your family.

You will need the following ingredients:

• 1 kilo of tongue;
• 200 grams of pork;
• 300 grams of beef;
• carrot;
• 2 bay leaves;
• 5 black peppercorns;
• bulb;
• 40 grams of gelatin;
• greens;
• pork bone optional.

Meat, tongue and bone wash, put in a pressure cooker. Pour water on top, covering all components. Add peeled vegetables, all kinds of seasonings and s alt to the meat. Close the pressure cooker, set the program for 90 minutes and turn it on. 15 minutes after turning off the device, open the lid, pull out and clean the tongue. Cut into slices and lay on the bottom of the dish along with herbs. Pour in the broth mixed with pre-soaked gelatin. Cool, put the rest of the chopped meat, decorate with carrots and pour the rest of the broth on top. Wait until it hardens and serve with mustard. Thanks to the components, the color of the dish is so beautiful that many housewives are in a hurry to take a photo. The recipe for aspic tongue with meat resembles homemade jelly, but is strikingly different in its delicate taste and color.

In the slow cooker

The key to the success of aspic is a soft tongue and the right additives. Fragrant dish withcomponents that melt in your mouth will be obtained by cooking the offal in a slow cooker. In this case, use the recipe for aspic tongue with gelatin. For cooking you need to take:

• pork tongue - 1 kg;
• garlic - 3 cloves;
• bow;
• bay leaf - 3 pieces;
• carrot;
• 3 tsp gelatin;
• black pepper - 5 pieces;
• 1 tsp s alt.

Put the washed offal into a bowl, add all the ingredients, except for gelatin. Boil for 3 hours on the "Extinguishing" mode. 5 minutes after turning off, open the multicooker, pull out all the components, strain the broth. Peel the tongue from the skin by first dipping it in ice water. Soak gelatin in a mug for a few minutes, pour into the broth and, heating, get a liquid of a homogeneous consistency. Put the chopped tongue on a dish, decorate with herbs and vegetables on top. Pour in prepared broth and chill. Serve after making sure the product is solid.

Feeding Methods

Because cooking according to a recipe is important in cooking, aspic tongue is no exception. However, decoration and serving, as well as additives offered to improve the taste, are an integral part of the success of any housewife.

Aspic can be served with mustard, horseradish, mayonnaise, or you can cook your own unique sauces:

1. Grate horseradish, scald it with boiling water and mix with mayonnaise.
2. Chop the olives and gherkins and put them in sour cream with s alt.
3. Pour 100 ml of vegetable oil into a jar, carefullyput the yolk to it, beat the mass thoroughly. Add chopped spinach and celery, mustard, s alt and mix thoroughly.
4. Pour a glass of water into 200 grams of chopped horseradish, add 100 ml of 9% vinegar, 30 grams of s alt and sugar each and stir with a mixer.
5. Mix tomato paste, mayonnaise and sour cream in a ratio of 1:1:1, s alt, pepper, add finely chopped garlic and herbs.
6. Mustard powder diluted with water, add capers, stir. Add light mayonnaise sauce, s alt and sugar. Using a blender, turn the mixture into a thick, viscous mass.

Homemade tongue aspic will be an excellent table decoration and delight with the brightness of colors, and sauces will help you enjoy the delicate taste of the delicacy.