Cooking aspic from the tongue. Jellied from the tongue: a step-by-step recipe with a photo

Pork tongue jellied recipe with gelatin

Kitchen utensils: spacious saucepan, ceramic knife, large deep bowl, wooden cutting board, round glass jellied dish, cheesecloth.

Ingredients

Step by step cooking

Let's cook broth

We take three pork tongues, cut off unnecessary elements, cleanse excess fat and rinse them thoroughly.
We place the tongues in a spacious saucepan and fill them with clean cold water so that the liquid covers the contents by 2 cm.
We send the pan to the stove and bring the liquid to a boil. As soon as the water boils, we cook the tongues for exactly half an hour, after which we take them out and pour the water into the sink. We wash the pan, put the tongues in it again and fill it with clean cold water.
Peel the carrots, wash them thoroughly and put them in the water as a whole to the tongues. Without peeling the onion from the husk, rinse it under running water and, in this form, send it to the pan with the rest of the ingredients.
Add 2 bay leaves, 2 pinches of salt and 6-8 pieces of allspice and black peppercorns there.
We put the saucepan on the fire and cook the broth for about 1-1.5 hours. We check the readiness of the tongue by piercing it with a fork - if it pierces easily, then the ingredient is ready.
We take out all the components from the pan, we no longer need the onion, you can throw it away.
We transfer the boiled tongues to a bowl of cold clean water for five minutes, so that in the future it will be easier to remove the skin from them.

Stir the mass thoroughly until the grains of gelatin are completely dissolved and put the pan in a warm place, covering it with a lid.
We clean the tongues from the skin with a sharp knife, and then cut them into thin slices 2-3 mm thick.
Cut the boiled and cooled carrots into thin rings or using special molds.

Let's prepare aspic

Pork tongue jellied recipe video

This video shows in detail the entire process of making pork tongue jellied at home.

Recommend pre-soak pork tongues in cold clean water for 30-40 minutes. This will make it easier and faster to clean them, and the cooking process will take less time.
You can avoid boiling the tongue again, but in this case, you you will have to constantly remove the resulting foam... In addition, after repeated boiling, the broth is much clearer and cleaner.
Onions can be peeled off, but remember that it is the onion that gives the broth its appetizing golden hue.
You can add cloves to the broth, it will give the dish a rather specific, bright aftertaste.
To decorate aspic, you can use boiled quail or chicken eggs, as well as lemon slices.

Pork tongue jellied recipe without gelatin

Cooking time: 4:45-4:55.
Caloric content (per 100 g): 216-219 kcal.
Servings: from 3 to 7.
Kitchen utensils: a saucepan with a volume of at least 3 liters, a sharp kitchen knife, several layers of gauze, a wooden cutting board, three small dishes for aspic.

Ingredients

Step by step cooking

Let's cook broth

We fill the tongue with clean cold water and leave it in this state for 6-8 hours, and best of all overnight.
After proofing, take out the tongue and drain the water into the sink. Then wash the pot and rinse your tongue thoroughly. Fill the product with clean cold water again and put the dishes on the stove.
We expect the water to boil, after which we allow the liquid to boil for about 15 minutes. We take out the hot tongue, immediately substitute it under a stream of cold water and clean it. Pour the water in which the meat was cooked into the sink, wash the pan.
Put the cleaned tongue in a saucepan and fill it with the next portion of hot water so that it is covered with liquid. When the water boils, set the stove to the lowest heat.
Add there 2-3 bay leaves, 4 pieces of allspice and 8-12 pieces of black peppercorns. Gently dip the purified and washed carrots into boiling water. Cook the contents of the pan for half an hour, periodically removing the resulting foam.
Remove the finished tongue from the broth, cool completely and cut into thin portions. Cut the boiled carrots into thin rings.
Pass the broth in which the tongue was boiled through two or three layers of cheesecloth. At the bottom of the dish, lay out portioned pieces of the tongue, then lay out the carrot rings.
Gently fill the stacked components with broth. Let the product cool completely, then send it to the refrigerator for 3.5-4 hours. After proving, the dish can be served on the table, having previously divided it into portions.

In order to make sure that the aspic will certainly harden, it is necessary to conduct a test before directly pouring the tongue with broth. Apply a couple of drops of the prepared stock to your wrist and let it dry. Then touch your finger to this area: if the skin is sticky, then you did everything right, and the aspic will definitely work out. If not, you will have to add a little gelatin to the broth.

Jellied pork tongue recipe video

If you want to know how to cook a jellied pork tongue without using gelatin, watch the video below.

Pork tongue jellied recipe in a slow cooker

Cooking time: 1:55-2:10.
Caloric content (per 100 g): 221-224 kcal.
Servings: from 2 to 3.
Kitchen utensils: a small container, a multicooker of any brand, a measuring cup and kitchen scale, a cutting board, several layers of gauze or a fine sieve, a wooden or multicooker spoon, a jellied dish, a ceramic knife.

Ingredients

Step by step cooking

In a separate small container, we dilute 35-40 g of gelatin in 100 ml of ice water.

Put the cleaned tongue in the bowl of the device and fill it with 1.2 liters of cold water.
Add salt there to taste, 3-4 bay leaves, 3-4 allspice, 7-10 black peppercorns and peeled carrots. We close the steam outlet valve and the cover of the device. We choose the program "Jelly" and set it for 1 hour. Press "Start" and simmer the product until the end of the program.

We dilute the swollen gelatin in the broth, stirring it until it is completely dissolved.

Peel the tongue and cut into thin slices. Cut the boiled carrots into thin slices.

Carefully, so as not to disturb the assembled composition, fill the prepared components with purified broth.

Video of the recipe for jellied pork tongue in a slow cooker

Check out the video below, which is a step-by-step instruction for making a jellied pig tongue in a multicooker according to the above recipe.

Jellied dishes traditionally occupy one of the main places on the Russian festive table. Cooking such dishes is quite laborious and time-consuming, but the result is worth it. Tender meat melting in your mouth combined with an egg, vegetables and peas, filled with delicious tender broth jelly - what could be better? Try to cook beef tongue jellied according to one of our recipes - and you will definitely not remain indifferent!

Jellied "Festive"

Cooking time: 2-3 hours

Number of Servings: 4-6

2 hours 0 minutes Seal

Jellied beef tongue

Cooking time: 4 hours

Servings: 6-8

Ingredients:

Beef tongue - 1 kilogram
Celery stalk - 30 grams
Onions - 1 piece
Black pepper (peas) - 6-8 pieces
Carrots - 2 pieces
Salt to taste
Bay leaf - 2 pieces
Sprigs of fresh parsley - 6-8 pieces (for decoration)
Canned peas - 1-2 tablespoons (for garnish)
Lemon - 0.5-1 piece (for decoration)

Cooking process:

Rinse the beef tongue thoroughly, peel and place in a saucepan. Fill your tongue with cold water so that it completely covers the meat. Place the saucepan on the stove and bring to a boil, then reduce heat, remove any foam and simmer for about 2.5-3 hours.
Peel the carrots, rinse under cold water. Peel the onion and rinse a little. About 1-1.5 hours after the start of cooking, add whole peeled carrots and onions to the beef tongue to the pan, and put the celery stalk.
After the vegetables are completely cooked, remove them from the pan. Set aside the carrots on a separate plate - you will need to cut out the decorations from it. Onions and celery are no longer needed and can be thrown away.
When the tongue is left to cook for about half an hour, add salt, pepper and bay leaf to the broth.
After the tongue is completely ready, transfer it to a container of cold water. When it has cooled slightly, peel it and put it back in the broth. Leave the broth to cool.
Cut out dyeing from carrots, to do this, cut them into circles, and then using a cookie cutter, cut out various figures from the circles.
Pour gelatin into a small bowl and cover with 100 ml of cooled broth. After 10 minutes, place the swollen gelatin in a water bath and dissolve.
Cut the cooled tongue into thin slices. Add gelatin to 400 ml of broth, mix well.
Take a large deep dish, pour some broth into it and refrigerate to freeze the gelatin in the broth. Then put the plates of the tongue on a layer of gelatin, then - half-rings of lemon. Place carrot figurines and parsley sprigs on top, sprinkle with a little jellied canned peas, and then pour the broth over the vegetables and meat. Place the dish in the refrigerator for several hours until the broth is completely frozen. Bon Appetit!

Jellied beef tongue "Guests on the doorstep"

Cooking time: 6-12 hours

Servings: 2

Ingredients:

Tongue (beef) - 1.5 kilograms
Chicken egg - 1 piece
Carrots - 1 piece
Sprigs of fresh parsley - 5-6 pieces (for decoration)
Onions - 1 piece
Gelatin - 25 grams
Parsley root - 1 piece
Parsnip root - 1 piece
Bay leaf - 1-2 pieces
Cloves - 2 pieces
Salt to taste
Black peppercorns - 3-4 pieces

Cooking process:

Thaw your tongue first and then rinse it very well in cold water. Put your tongue in a saucepan, cover with cold water and let it soak overnight. This is done to remove mucus and blood clots.
In the morning, rinse your tongue very thoroughly again, put it in a saucepan and fill it with a sufficient amount of cold water. Place the saucepan over the fire and bring the contents to a boil. The foam that will form during the cooking process must be carefully removed so that the broth does not turn out cloudy.
Peel the onions, rinse in cold water. Add the whole onion to the tongue-lined pot as soon as the foam stops forming.
Peel the carrots, rinse with water and send to a saucepan with onions and broth. Also add the peeled parsley and parsnip roots, black pepper, cloves and bay leaves (you can add allspice if you like). Season the broth with salt to your liking. Let the broth simmer over medium heat for about 10 minutes. Then take out the bay leaf, you won't need it anymore.
Continue cooking the broth until the meat and vegetables are cooked through (if the vegetables are cooked earlier than the tongue, remove them to a plate and cook the meat until cooked through).
When the beef tongue is completely cooked, put it in a pot of cold water for a couple of minutes, and then peel the skin - it will be removed very easily and easily.
Cut the peeled tongue across the grain into thin enough strips, about 2.5 centimeters each.
Strain the broth, cut the boiled carrots into circles (then you can cut out stars, flowers, leaves from them - everything that your imagination is enough for).
Boil a chicken egg in boiling water for 10 minutes, then cool it under cold water and peel it. Cut the egg into thin slices.
Pour the gelatin into a glass of slightly cooled broth, dissolve the gelatin, and then pour into a saucepan with broth. Check the broth again for salt and pepper.
Take a deep dish and pour broth about 5 millimeters into the bottom of the dish. Place the dish in the refrigerator to freeze the broth. Then place the pieces of tongue, egg circles, carrots and sprigs of washed parsley on the surface of the frozen broth. Pour the rest of the broth on top.
Put the filling in the refrigerator for at least 3-4 hours. Serve the finished dish instead of mustard and horseradish. Bon Appetit!

Jellied beef tongue with olives

Cooking time: 4 hours

Number of Servings: 12

Ingredients:

Tongue (beef) - about 1 kilogram
Olives - 10-12 pieces
Carrots - 1 piece
Bay leaf - 2 pieces
Gelatin - 25 grams
Chicken eggs - 2 pieces
Salt, peppercorns - to taste
Fresh parsley - a few sprigs for garnish

Cooking process:

Rinse the beef tongue thoroughly under plenty of running water. Place it in a saucepan, cover with cold water so that it covers the meat well and place the saucepan on the stove. Before boiling, remove any foam that starts to form on the surface of the water. If the foam is not removed, the broth will be very cloudy. As soon as the water boils, add salt to your liking, reduce heat and cook the tongue until cooked through. 5-10 minutes before the end of cooking, add 2 bay leaves and a few peas of black pepper to the meat in a saucepan.
Place chicken eggs in a small saucepan, cover with water and put on high heat. After the water has boiled, hard-boil the eggs (about 10 minutes). Then place the pot under cold water for 5-10 minutes - this will make it easier for you to peel the eggs.
While the tongue is boiling, boil the carrots until cooked through (about 30-40 minutes).
In a small saucepan, pour half a glass of warm broth over the gelatin and let it swell for half an hour. After 30 minutes have passed, put the pan on fire and heat the broth with gelatin until the latter is completely dissolved (just do not boil).
Remove the boiled tongue from the broth and put it in cold water, and gently strain the broth itself. Pour gelatin into the strained broth and mix everything thoroughly. Then strain the broth again.
Peel your tongue - after it has lain in cold water, it will not be difficult to do this. Cut the peeled tongue into thin enough pieces.
Peel the eggs and cut into slices.
Cut the olives into slices. Cut the carrots into circles (if you have time and desire, you can make stars or flowers from carrot circles).
In a large deep dish (or in portion molds), spread the strips of tongue, then circles of chicken eggs, carrot decorations and circles of olives. Pour most of the broth over the dish and send to the refrigerator until it solidifies. When the broth has solidified, take out the dish, spread the washed parsley sprigs over the frozen broth and pour over the rest of the broth. Place the dish in the refrigerator again until it solidifies.
Enjoy your meal!

Jellied beef tongue "Roses"

Cooking time: 3-4 hours

Servings: 8-10

Ingredients:

Beef tongue - 880 grams
Gelatin - 1 tablespoon
Celery - 1 stalk
Chicken broth - 600 milliliters
Fresh parsley - 1 small bunch
Bay leaf - 1 piece
Salt to taste
Horseradish - to taste
Mustard - to taste
Black pepper - 10 peas

Cooking process:

Rinse the beef tongue with plenty of cold water, place in a saucepan and cover with cold water so that it completely covers the meat. Add 1 bay leaf, 10 black peppercorns and large pieces of celery stalk to the meat. Salt everything well and put on fire. Before boiling, remove all the foam that has formed, and after the water boils, reduce heat and cover the pan with a lid. It should take about 1.5 hours for the tongue to fully cook. To understand whether the tongue is ready or not, you can use a knife: if the tongue is ready, then its tip will be easily pierced with a knife.
After the tongue is ready, put it in cold water for a few minutes, and then peel off the skin (it will be very easy to remove).
Pour a tablespoon of gelatin with 4 tablespoons of water. Leave it in water for about 5-10 minutes.
Bring the chicken broth to a boil and pour over the swollen gelatin and stir thoroughly until the gelatin is completely dissolved.
Cut the peeled tongue into thin slices across the fibers.
Rinse and dry the parsley sprigs thoroughly.
Divide the sliced tongue into portioned bowls / tins, layering with parsley leaves.
Pour the broth to the top of the tins and refrigerate until they solidify.
Before serving, remove the aspic from the molds and garnish with pink horseradish on top to create a rose. Enjoy your meal!

Helena 01.12.2018 10 976

The dish, which will be discussed in the article, is very popular on holidays. Jellied beef tongue is a delicious treat and table decoration. Although the recipes are similar to each other, by showing imagination, you can make a real masterpiece out of this appetizer.

The tongue has a nice feature, it lacks connective tissue. Therefore, the boiled product has a delicate, soft texture and just melts in your mouth. No wonder that the royal feasts were not complete without jelly with this ingredient.

This gourmet by-product is interesting not only for its taste, it is valued for its nutritional properties.

Easily digestible, low-calorie, has a beneficial effect on the nervous system, normalizes the concentration of sugar in the blood, and this is a small fraction of what can be said about this product.

But our conversation today is not about that, we will prepare it. It's not difficult, you just need to know some subtleties in order for the dish to be tasty and healthy.

Jellied beef tongue - a step by step recipe with gelatin

Unlike jellied meat, for this type of jelly it is not necessary to take products that have gelling substances. Aspic is prepared with gelatin, so you don't have to worry about whether the dish will solidify or not.

When working with gelatin, it is important to pay attention to its expiration date and remember that it stops working if it is boiled.

For cooking you will need:

beef tongue - 1 pc. (1.3 - 1.5 kg)
bow - 1 head
carrots - 1 pc.
celery root - 100 gr.
canned corn - 2 tbsp. l.
bay leaf - 2 pcs.
gelatin
black peppercorns, allspice peas
parsley

How to cook:

The dish will turn out to be tasty and healthy if you use fresh offal. When choosing a language, test it by touch, it should be soft, but the dent from the touch quickly returns to its previous state. A small amount of blood and juice also indicates the freshness of the product.

Before cooking, the offal must be rinsed well under running water, rinsing off the mucus and residual blood. Put a pot of water on the stove, bring it to a boil, put the prepared tongue.
After boiling, boil for 5 minutes, remove from the dishes. Pour the broth, wash the pan, put the tongue back, pour cold water and put on the stove. After boiling, remove foam, reduce heat to minimum. Leave to cook for 1.5 hours.
Prepare vegetables. Peel carrots, onions, celery, cut into large pieces.
When the necessary time has passed, put the prepared vegetables, black and allspice, bay leaf into the pan, salt. Cook for another forty minutes, maybe more, until tender.
Remove the tongue from the broth, cool quickly under cold water. Remove the skin from the chilled product. Then put it back in the broth, but the fire must be turned off. Set aside to cool. Thanks to this procedure, the tongue will turn out to be more juicy.
In the meantime, you need to prepare the gelatin. It can be different, so look on the packaging for how much you need and how long it takes to soak. For this recipe, take 700 ml. broth. You only need to soak it in cold water. Dissolve the swollen gelatin in a water bath, pour into the broth.
Cut the tongue into slices, set the thickness yourself, but you do not need to make them too thick.
For the jellied dish, take a flat dish. Arrange the meat slices so that later it is convenient to take the slices and each has a shell of frozen jelly. Arrange diced carrots, corn, parsley leaves around. Pour broth over the slices, leave to set at room temperature.
When you see that the gelling process has begun, put it in the refrigerator. A properly prepared jelly usually hardens within 2-3 hours.

When slicing the beef tongue, separate the hyoid part, as it does not look very decorative. Beautiful slices will be obtained from the main part of it.

How to prepare portioned beef tongue jellied

It is very convenient to serve jellied in individual dishes. It turns out a separate dish for each guest, which can be decorated in different ways. The cooking method is similar to the previous recipe, but there are differences. As they say, there are as many options as there are housewives. Choose the one that suits you best.

Ingredients:

beef tongue - 1.5-1, kg
onions - 2 pcs.
carrots - 2 pcs.
gelatin - 1 pack
salt, peppercorns, aromatic seasoning, bay leaf
greens, canned peas, eggs, olives - for decoration

Cooking method:

When choosing a saucepan in which you will cook beef tongue, keep in mind that during cooking it usually increases in volume.

Before you put the meat product to cook, it must be soaked for 4-8 hours. Pour cold water into a bowl, add a little salt, peppercorns, bay leaf, stir to dissolve the salt, put the offal. Thanks to soaking, blood will come out, the product will be cleaned and softer after cooking.
Fill the saucepan with water, put coarsely chopped one carrot, one onion, peppercorns. As soon as the water boils, put the tongue, salt and leave to simmer over low heat until tender. You can check whether the offal is cooked or not, you can use a knife, it should easily and freely enter the soft body of the boiled tongue.
Remove the finished product from the broth, pour cold water, then peel it. Put it back in the broth, having previously filtered it. Add one carrot, one onion, add seasoning and cook for 15 minutes. During this time, the tongue will be saturated with the aromas of the seasoning and will be even tastier.
Turn off the stove, set aside the pan and let cool completely to room temperature. Remove the offal, strain the broth, pour out a pack of gelatin, mix well so that there are no lumps, leave for 1 hour to swell.
Cut the tongue into thin slices. For portioning, can be cut into strips. Put green peas, curly carrots, pieces of eggs into prepared dishes. Get creative and decorate to your liking. Lay out the meat component of the aspic.
Gelatin is already swollen, it needs to be heated to become liquid, but remember that you cannot bring it to a boil. Pour the prepared portions with broth.
Put the frozen aspic on a plate before serving. To do this, turn the molds over and carefully remove them. Additionally, you can make other decorations, for example, snowmen, if this is an appetizer for the New Year's table.

Another way to make sure the tongue is boiled or not is to check how the skin is peeled off. To do this, after a certain time, take out the product, cool quickly and start peeling off the skin. If she gives in easily, then he is ready. If not, put it back in the broth and boil it again.

Video on how to make veal tongue jellied with rye bread

If the two previous recipes are somewhat similar to each other, then the option offered by the author of the video is interesting to others. The dish is poured along with slices of rye bread dried in the oven, previously greased with hot sauce. Interested? Watch the video.

An important point for any recipe! The aspic stock should be slightly saltier than you usually prepare it for the first course, since the gelatin takes up some of the salt.

How to decorate aspic for a festive table

The principle of cooking is simple and straightforward, it turns out delicious, but each hostess, laying the festive table, wants it to be beautiful as well. See photos, cook, fantasize and surprise your guests with original design.

In conclusion, one more video on how to cook and beautifully decorate aspic from beef tongue.

Agree, jellied tongue is a very beautiful appetizer, even without any special decorations. The meat slices look so appetizing through the transparent jelly that the desire to taste arises even when looking at the photographs. And if this dish is on your festive table? Most likely, it will not decorate it for long, it will be dispersed on the plates first. But this is good, for this we are preparing.

Bon Appetit!

Effectively decorated aspic from the tongue is a great option for a cold snack for a beautiful festive table. It goes well with a variety of alcoholic drinks and hot treats. Such an 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 lavrushka leaves, onion.

The tongue is washed well, slightly peeled off with a knife. The meat is poured with cold water and sent to cook. After boiling, the tongue is cooked for 3 to 4 minutes.
Then the water is changed in the pan, and the meat is cooked for about 3 hours under the lid. Peas of pepper and lavrushka are also sent there. The foam is periodically removed in the process.
The vegetables are peeled and mixed into the broth whole about half an hour before it is cooked.
The tongue cools in cold water and sheds the skin.
Gelatin dissolves in the strained broth. Salt is added.
The finished tongue is cut into thin slices, which are laid out in shape. Canned peas are poured into the meat, as well as figured chopped boiled carrots.
The ingredients are poured in broth and stored in the cold.

Jellied beef tongue with gelatin can be tried after it has completely solidified. It is noteworthy that such a dish has little in common with the jellied meat we are used to.

The jelly should be absolutely transparent, and bright elements are required inside - peas, corn, carrots, berries, etc.

Pork tongue recipe

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

The tongues are well washed and filled with ice-cold purified water for half an hour.
The soaked meat is carefully washed again, filled with water and brought to a boil. Immediately after that, the tongues are reclined in a colander.
Now the broth is being cooked. Meat, peppercorns, lavrushka, cloves are put into fresh water.
After about 55 min. whole peeled vegetables are sent to the broth. The mass is salted, peppery and continues to cook until the offal softens.
Gelatin is poured into 90 ml of cool water and left in this form for a short time.
Ready tongues are poured with ice water - this will help to easily peel off the skin from them. The meat is cleaned.
The broth is filtered and combined with the prepared gelatin. The liquid is stirred over the fire until all the lumps dissolve in it. The main thing is not to bring the mass to a boil. Then it cools down.
A little (no more than a third of the volume) of broth is poured into portioned bowls. It should freeze in the cold.
After that, slices of boiled carrots are laid out on top, the tongue cut into slices. The appetizer is poured with the remaining broth.

Aspic from the pork tongue is removed in the cold.

How to prepare a dish without gelatin

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

The skin is removed from the tongue, it is washed. The heart is rinsed and cut into 4 pieces. The paws of birds are cleaned from claws and "scales".
All prepared meat products are placed in a large saucepan. Water pours out from above. Peeled vegetables, lavrushka, peppercorns and salt are added.
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.
The finished broth is filtered, all the crushed garlic is added to it. It is not worth cooking garlic with all the products at once - the broth may have an unpleasant aftertaste.
The heart and tongue are cut into thin slices. The meat is removed from the wings and legs.
Carrots, meat pieces, eggs cut into circles are placed in silicone molds. From above, the components are poured with garlic broth. Each serving is garnished with parsley.

The filling is sent to the refrigerator until it solidifies completely.

Jellied tongue in a multicooker

Ingredients: beef tongue, onion, a tooth of garlic, 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 multicooker.

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

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

A multicooker is almost an 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.

Cooking a dish with the addition of mushrooms

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

The tongues are washed and cooked over low heat for 90 minutes along with carrots and onions in their husks. Half an hour before readiness, lavrushka, selected spices are added to the meat, the broth is added and pepper is added.
Mushrooms are boiled separately.
The gelatin is diluted with some cold water and left for 12-14 minutes.
The finished offal is poured over with ice water and peeled.
The tongues are cut into slices, mixed with boiled mushrooms and salted.
The broth is filtered, salt and Provencal herbs are added to it. Swollen gelatin is poured in. The mass is heated and constantly stirred - the gelatin should completely dissolve.
Fresh lemon with the skin is cut into thinnest slices, cucumbers - into slices.
Meat with mushrooms, slices of citrus and pieces of pickled cucumbers are laid out in the form.
Broth with gelatin is poured on top.

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

Delicious Jellied Veal Tongue

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

By-products are soaked in cold water for a couple of hours. Then they are poured with fresh liquid and sent to cook for 2.5 hours with roots, carrots, lavrushka and a peeled onion. In the process, the foam is removed.
Gelatin is diluted in cold, pre-cooked chicken broth. Left to swell.
Finished tongues are poured over with ice water, peeled from the film. Next, the meat is cut into thin slices and laid out in bowls.
Swollen gelatin is diluted in hot beef broth. Crushed garlic and salt are added to taste.
The broth is filtered through a couple of layers of cheesecloth and poured onto the meat pieces.

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

Jellied tongue decoration for a festive table

Knowing how to decorate aspic, the hostess can easily turn it into an appetizer for the festive table. A variety of fresh and boiled vegetables are usually used to decorate such a dish. For example, flowers and other shapes are cut out of carrots boiled with offal. Suitable for decorating aspic cubes of colored sweet peppers, pickled cucumbers.

Canned corn and green peas will add bright notes to the appetizer. They just crumble in shape next to the meat slices.

Flowers and other figures for decorating a snack 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 snack. Have you got a beautiful, aromatic, but dark broth? Let's figure out how to lighten the broth for aspic.

It is necessary to take a raw egg white and pour a glass of cooled water in which the meat was cooked.
Half a spoonful of citrus juice or table vinegar is also introduced here.
The ingredients are mixed and poured into a boiling broth.

The mass is brought to a boil and immediately removed from the heat. After about 25 minutes, the liquid is gently filtered. You can't shake it up.

The menu of a festive feast often includes aspic from the tongue. Inexperienced housewives are afraid to take on such culinary delights, considering them something inaccessible and difficult. And, I must admit, completely in vain. It is simple to decorate the dish, the main thing is to know some of the subtleties and nuances.

How to prepare aspic from the tongue?

For beginners, who do not even know how to properly prepare aspic from the tongue, you should learn the main stages of dish design:

The tongue is initially thoroughly washed with a brush and soaked for several hours.
Rinse again, fill the product with water and cook until tender (2.5-3.5 hours, depending on size). The contents should not boil and boil in the process, but only slightly languish.
A jelly base is prepared for pouring from gelatin granules and meat broth, which, if necessary, is clarified.
At the end, the dish is decorated and decorated.

Tongue aspic recipe

Any classic recipe for aspic from the tongue involves pre-boiling the product in water. It is imperative to remove the foam from the surface of the broth, at the initial stage of cooking - constantly, in the future - periodically. To improve the taste characteristics of the food, add roots, spices and onions to the pan. For pouring, you can use both the resulting tongue broth and other ready-made meat broth (chicken, beef or pork).

Ingredients:

tongue - 1-1.2 kg;
onions - 150 g;
carrots - 100 g;
egg - 1 pc.;
gelatin - 25 g;
seasonings.

Preparation

Pour the prepared offal with water until it is completely covered, add roots, onions, spices, salt and place on moderate heat.
When ready, remove the product into a container of cold water for a minute, and then remove the skin.
Shred the base of aspic into slices about five millimeters thick and effectively spread in a suitable dish.
Next, how to clarify the broth for the jellied tongue. A glass of broth is cooled, mixed with whipped protein and poured into its main portion.
Bring to a boil, cook for five minutes and allow to cool.
Filter the gently obtained liquid through a dense cloth.
For pouring, gelatinous granules are soaked, dissolved according to the instructions on the package and mixed with the entire portion of the broth.
Decorate the appetizer to taste, pour it with a jelly mixture in two stages, cool it, let it freeze on the refrigerator shelf.

Pork tongue jellied

Knowing how to cook aspic from pork tongue, experienced chefs prepare such a snack in three counts. The main thing is to correctly set up the stove for moderate heat under the container in which the main product is cooked, and not to miss the moment of its readiness, and the rest is a matter of technology, which will not be difficult to implement.

Ingredients:

language - 3 pcs.;
onions - 150 g;
roots - 300 g;
gelatin - 35 g;
spices.

Preparation

Pork offal is prepared and boiled with a barely noticeable boil until soft with onion, spices and roots.
Cool the base of the snack by transferring it to a container with cold water and clean it.
The broth is clarified if necessary and mixed with the dissolved gelatin.
The tongue is chopped into neat slices, laid out in the form, decorated to taste.
The composition is poured with a liquid jelly mass and sent to the refrigerator compartment.

Jellied beef tongue

Delicious, effectively complementing any meal, beef jellied tongue, the recipe of which is described below, is not only an original festive snack, but also a healthy culinary dish, the value of which is in its amazing ability to raise hemoglobin levels in case of anemia. A portion of food will add vitality and simply delight you with its excellent taste.

Ingredients:

language - 1 pc .;
onions - 150 g;
roots - 200 g;
gelatin - 40 g;
spices.

Preparation

Beef offal is prepared and boiled until soft in salted water with the addition of onions, spices and roots.
Transfer the base of the snack into cold water for a while, and then remove the skin with ease.
The broth is filtered, clarified if desired, combined with pre-soaked and loosened gelatin granules.
Determine the chopped offal in a wide dish, decorate with parsley, peas, boiled carrot patterns and halves of eggs and fill it with a jelly liquid.
Cool the beef tongue jellied in the refrigerator.

Portion aspic from the tongue

If available, among the kitchen utensils, small molds, jellied from the tongue with gelatin can be placed in them and served in portions. As the basis of the snack, you can take pork or beef offal, round portions of which can be additionally cut into halves, quarters or cubes before decorating the dish and supplemented with appropriate decorative elements.

Ingredients:

tongue - 1.2 kg;
onions - 150 g;
roots - 200 g;
gelatin - 50 g;
seasonings, salt.

Preparation

Beef or pork tongues are prepared and boiled with spices, carrots, parsley root and parsnip until soft.
Cool the specimens in ice water, remove the skin, and cut the base into the desired pieces.
Dissolved gelatin granules are introduced into the desired portion of the broth.
They create colorful compositions in molds and fill them with a jelly mixture.

Jellied tongue in a multicooker

You have already learned how to make aspic from the tongue on the stove in a saucepan or cauldron. It greatly simplifies the process of using a multicooker. Jellied from the tongue, a simple recipe of which is set out below, will turn out transparent even without clarifying the broth, since the device will provide optimal conditions for a barely noticeable languishing of the contents.

Ingredients:

tongue - 1.2 kg;
onions - 100 g;
roots - 200 g;
gelatin - 50 g;
laurel, pepper, salt.

Preparation

The offal is poured into a bowl with water and simmered on "Stew" for three and a half hours.
Then the main component is removed into a container with cold water and cleaned.
Dilute and dissolve the gelatin granules, combine with the broth and pour the tongue slices with the resulting mixture.

How to decorate aspic from the tongue?

Every hostess wants to decorate the festive table as elegantly as possible and a beautiful aspic from the tongue will undoubtedly help to cope with the task perfectly. A dish with a snack can be arranged concisely, using a minimum number of decorative elements. A sprig of parsley, a slice of carrot or boiled egg, a few canned peas or olives are a standard set for a classic homemade composition. Possessing at least minimal carving skills, aspic from the tongue can be decorated with more complex patterns from fresh vegetables and fruits.