How to deliciously cook beef tongue: recipes for the holiday table

Hello, dear friends!

When compiling a holiday menu, many housewives opt for jellied beef or pork tongue. This delicacy has excellent taste. The meat is tender and appetizing. Guests love him. The tidbits fly off the table first.

However, not all housewives have the courage to take on the preparation of this dish. It is considered difficult and time-consuming to prepare. In fact, everything is not as scary as it might seem at first glance.

But how wonderful the festive table looks, on which, among all kinds of salads, there is a magnificent cut of delicacy meat in a transparent, frozen jelly.

So, dear housewives, feel free to go to butcher shops, supermarkets, and the market. Buy a language and roll up your sleeves and get to work. It makes no difference whether you buy this part of the carcass from pork or beef. It always turns out great.

And so that you can please your family and close friends with this incredibly tasty snack, I have prepared the best recipes for you. Read, look at the photos and take action!

By the way, you can also find recipes for other delicious light snacks for the holiday table on our blog. So, let's go?!

Tongue aspic - a delicious step-by-step recipe

Jellied with tongues is a traditional dish among Russians. It always looks elegant and respectable on the holiday table. The amazing thing is that no expensive decorations are required for this. Carrots, boiled eggs, green peas work wonders. The guests are delighted. This is despite the fact that there are a lot of other equally tasty snacks on the table.

Let's take for the recipe:

Pork tongue - 2 pcs.
Water - 1.5 liters
Onions – 2 pcs (small)
Carrots – 1 piece (medium)
Allspice - 10 peas
Nutmeg - 1 tsp.
Black hot pepper - 20 peas
Petiole celery – 4 small stalks with leaves
Bay leaf - 3 pcs
Salt - to taste
Gelatin - 20 g per 1 liter of broth
Green peas - 3 tbsp.
Dill, parsley, garlic to taste

Preparation:

1. For the aspic, take two pork tongues. If they are frozen, place them in cold water to thaw. Then rinse well in running water.

Place in boiling water and wait for the water to boil again. Then quickly transfer the meat to a clean pan with a new portion of clean boiling water.

Housewives often begin to cook the tongues in cold water, gradually bringing it to a boil. We recommend placing the meat stock directly into boiling water so that a crust of coagulated proteins forms and the meat juices remain inside the tongue. The meat will be more juicy.

2. After transferring the meat pieces into the second pan, add 1 medium carrot, 2 small onions, allspice and black pepper. And also add a spoonful of nutmeg, which will relieve the aspic from the unpleasant smell of tongues.

3. For a pleasant aroma, add a celery root or stalk to the water. Let it boil, skim off the foam and then simmer the broth over low heat, covered, for 1-2 hours. Cooking time depends on the age of the animal.

An hour has passed and the tongues are ready. You can check their readiness with a wooden skewer by piercing the meat through the thickest part. If the skewer goes in easily, they are ready.

Now you can add salt to the broth. Add 0.5 tablespoon of salt. Taste and add salt to your taste. Throw the bay leaves into the pan, close the lid and cook for another 5 minutes.

4. After 5 minutes, transfer the tongues to ice water, and leave the broth on low heat for now. Immediately remove the skins from the meats and return them to the pan. Turn up the heat and once it boils, turn off the stove.

5. Remove the carrots from the saucepan and place on a separate plate. Do the same with the tongues, sending them to another plate. Cover with a lid to prevent airing. Leave to cool.

6. Strain the broth through a clean cotton napkin into a saucepan. For aspic you will need 1 liter and 2 bags of gelatin of 10 grams each.

There is no need to soak the instant powder in advance. Just add it to the broth, stir until completely dissolved and leave to cool to room temperature. You can move the pan to the balcony to cool faster.

Strain the cooled broth through a paper towel again to make it clearer.

7. Cut the cooled tongues into slices 0.5 cm thick. Cut the slices diagonally, it will turn out more beautiful. Place them on a flat dish, arranged in a circle. Chop the remaining scraps into squares and fill the center of the plate. Sprinkle the meat with black or hot chili pepper as desired.

8. Place canned green peas, dried on a towel, in the center of the dish. Decorate the tongue slices with boiled carrot flowers. Carefully pour half of the chilled broth into the plate in a thin stream. Place the dish in the refrigerator. The meat pieces, peas and carrot pieces will harden and set.

After half an hour, decorate the dish with parsley leaves and pour in the remaining broth. If some areas are left without filling, use a silicone brush to lubricate them with broth, otherwise they will weather and spoil the beauty. Place the dish in the refrigerator again.

9. The aspic has frozen well, serve it on the table. Traditionally, all guests begin to look for horseradish on the table for meat. Don't forget to put a gravy boat with grated horseradish in sour cream. Bon appetit!

This is such a luxurious dish made from simple ingredients. The main thing is not expensive, budget. But you can’t call it an ordinary snack. It looks like a delicacy, very beautiful and presentable. Oh, how I wanted to try it! Well, housewives, how will you make such a dish for the New Year? I'll definitely do it. I advise you to please your family and close friends.

Portioned serving of jellied tongue for the New Year

Every caring housewife wants to make the festive table for her guests as elegant as possible. After all, if you love those who should be invited to visit you, you will try to cook with love. Some housewives like to prepare tongue aspic in the form of separate portions. They make them in molds, then put them on a dish. It turns out very beautiful and appetizing. Take a look, maybe you will like the original presentation of the aspic.

Let's take for the recipe:

Pork tongue – 2 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Chicken egg - 2 pcs (hard-boiled)
Parsley – 1 bunch
Gelatin 25 g
Bay leaf 3 pcs
Black peppercorns – 10-15 pcs.
Water – 1.5 liters

Preparation:

1. First, prepare all the products so as not to forget or mix up anything. Rinse the meat well. Peel the vegetables, hard boil two eggs and peel them. Prepare 25 grams of instant gelatin.

2. Pour 1.5-2 liters of cold water into a saucepan and dip two pork tongues into it. Bring the water to a boil, skim off the foam and cook for 30 minutes. Then drain this water and rinse the pan from scale.

3. Refill with 1.5 liters of water. Place the meat stock in it. Throw in 1 carrot, 1 onion, peppercorns, 3 bay leaves. Turn the stove on to high heat. After the water boils, reduce the heat to low and simmer the broth until tender.

4. Cooking the tongues under the lid took 40 minutes. Just now, and not earlier, salt the broth to your taste and chop a large clove of garlic for flavor.

5. Remove the tongues from the pan and immediately transfer them to very cold water. After a few minutes, remove skin, fat, vessels, and veins. Exposure to contrasting temperatures will make it easy to clean the meat of all excess.

Remove the broth from the heat and let it cool to room temperature.

6. Cut the cleaned meat into small cubes. Remove the carrots from the pan and also cut into small pieces. Mix chopped tongue and carrots.

7. To clarify the broth, strain it through a fine sieve. Line a sieve with a layer of paper towel and strain the broth through it. Not only large pieces of garlic and onion will be removed, but also the smallest particles of boiled meat.

8. Add 25 g of instant gelatin to 1 liter of warm broth and stir well until the powder is completely dissolved.

9. Portioned aspic is prepared using molds into which meat and broth are placed. You can use special silicone containers as molds, or you can... anything.

Take tea mugs that are convenient in size. Pour 1-2 tablespoons of broth with gelatin into each of them. Place in the refrigerator for 10 minutes to allow the filling to set.

Now cut one of the two eggs into circles. Place a parsley leaf on each of them and place a slice on the bottom of the mug so that the leaf is at the very bottom and the egg circle covers it.

10. Finely chop the other egg and the remains of the first and mix with chopped meat and carrots. Fill all the mugs with the mixture and fill them to the top with broth. Place the preparations in the refrigerator. Maybe overnight.

11. To remove the portioned aspic from the cups, place them in boiling water for a couple of minutes so that it covers the bottom and walls of the cups from the outside. The walls will warm up and the aspic will melt around the edges. Now simply turn the cups over and place them on a serving plate. All that remains is to remove the cups.

The dish is simple to prepare, looks elegant, impressive, creates a sensation, and guests really like it. Prepare the aspic in molds. A win-win option for serving a holiday dish.

Interesting facts about veal tongue

Calorie content of veal tongue is 163 kcal per 100 grams of tongue

The cost of 1 kilogram of veal tongue starts at 700 rubles.

The readiness of veal tongue can be checked this way: you need to put it out of the water on a dish and stick a fork into the tongue - if the juice of the tongue is clear and the tongue is pierced easily, then it is cooked and ready to eat.

The broth remaining after cooking the veal tongue can be used to prepare aspic with vegetables or fish.

Veal tongue is served chilled, cut into sandwich pieces. Mustard, horseradish, and mayonnaise go well with the tongue. Tongue is great as a snack with fresh and salted vegetables.

How to prepare beef tongue aspic for a festive table

Beef tongue aspic is a royal treat for the holiday table. Especially for New Year's. The meat is very soft and juicy. And although the stages of preparation of this dish coincide one to one with aspic from pork tongue, the dish turns out to be more tender. The only downside is that such meat takes a long time to cook - 2.5-3 hours. In addition, beef meat has become expensive these days. So it’s up to you to choose – the master, as they say, the gentleman.

Let's take for the recipe:

Beef tongue – 1 piece
Carrots – 1 pc.
Onion – 1 pc.
Salt, pepper - to taste
Bay leaf – 2 pcs
Black peppercorns – 10 pcs.
Instant gelatin (does not require soaking) – 50 g per 1.5 liter of broth
Parsley, boiled carrots - for decoration

Preparation:

1. Rinse your tongue well. Trim off excess membranes and fat. Place in cold water and bring to a boil over high heat. As soon as a rich foam begins to form, drain all the water along with the foam. Then in the future you will get a clear broth.

2. Rinse the meat well and rinse the sides of the pan. Fill it again with cold water in a volume of 2.5-3 liters. Place the meat. Add carrots, onion and peppercorns. Bring to a boil and skim off the foam.

Now you can close the pan with a lid and reduce the heat and cook the broth until it gurgles slightly. Do not cook over high heat, otherwise the broth will turn cloudy.

3. After 2 hours, add bay leaf and salt to taste. Cook the broth for another 30 minutes. Check the meat for doneness by piercing it with a knife. If the blade easily penetrates the flesh, the meat is cooked. The approximate cooking time for beef tongue is 2 to 3 hours.

4. To make the skin off your tongue easier, you need to immerse it in cold water for a few minutes. After this, you can easily remove it from all the meat.

The cleaned meat must be returned to the broth and boiled. After this, the fire can be turned off.

5. Remove the meat from the pan and transfer to a plate or bowl to cool. Cover so that the meat does not dry out. After cooling, cut into thin slices 5 mm thick.

6. From a common saucepan, measure 1.5 liters of broth and add 25 g of gelatin. Stir well and leave on the counter to cool to room temperature.

7. To prepare the dish you will need chopped plates of meat, parsley and star molds, which are made from boiled carrots. If there are no such stencils, you can beautifully cut carrots without them. Check out the Jellied Pork Tongue recipe that follows this recipe. It shows how to make curly flowers from carrots.

8. Pour some broth onto the dish, place slices of meat, and decorate with carrot stars and herbs on top. At the same time, dip each star in the broth so that it sticks to the meat. Place in the refrigerator for 10 minutes. Once set, pour in enough broth to cover the meat and all the decorations. Place the aspic in the refrigerator until the jelly hardens completely.

As you can see, there are no difficulties in preparing wonderful, delicious snack meat. The result of your efforts will be tender, soft slices that simply melt in your mouth. Try it, you won’t regret it. You will definitely have a delicious meal.

Tongue baked with mushrooms

From healthy meat by-products you can prepare not only cold appetizers, but also hot ones. The recipe for one of the most delicious and appetizing snacks is in front of you.

Components:

boiled beef tongue – 0.5 kg;
champignons – 0.2 kg;
tomatoes – 0.2 kg;
onion – 100 g;
cheese – 0.2 kg;
drinking cream – 50 ml;
flour – 20 g;
butter or vegetable oil - how much will be needed;
salt, seasonings - to taste.

Beautiful design of jellied pork tongue with gelatin

At home, you can very nicely decorate a delicious aspic from the tongue using the simplest and most affordable products. It turns out elegant, appetizing and you can feel that the hostess prepared this dish diligently, with care and love for her loved ones and guests.

Let's take for the recipe:

Boiled pork tongue – 4 pcs.
Boiled carrots - 1 pc.
Egg 0 5 pcs
Parsley – 1 bunch
Gelatin – 30 g
Broth – 1 liter

Preparation:

1. For the recipe, boiled pork tongues with carrots, as well as hard-boiled chicken eggs, were used. You will also need 1 liter of prepared broth and gelatin.

2. Pour a sachet of gelatin (30 g) into a small bowl and pour in some water at room temperature. Stir well and leave to soak as this is not an instant powder and requires pre-soaking. Then transfer to hot broth and stir. Leave the broth with gelatin to cool to room temperature.

3. To decorate the dish, make several flowers or buds from carrots. Using a regular vegetable peeler that you use to peel potatoes, cut 5-6 thin strips of carrots. Twist each ribbon to form a bud.

4. Place parsley sprigs and carrot buds on a flat dish with sides.

5. Cut the pork tongues into slices. Place the first piece in the center of the dish directly on the decoration of greens and carrot buds and then lay out all the pieces in a spiral so that they cover the dish to the very edges.

6. Now carefully pour the broth with gelatin in a thin stream so that it completely covers the meat. Use a tablespoon to crush some slices. Place in the refrigerator until the broth has completely hardened. The aspic is ready.

What to do if the broth is not frozen? This kind of thing happens sometimes. Maybe you used old gelatin that has lost its properties. The main thing is not to panic. Carefully pour the uncongealed broth into the saucepan. Read the instructions for soaking gelatin carefully.

If you did everything correctly, and the aspic has not frozen, then re-add the amount indicated in the instructions into the saucepan. Leave to swell for 30 minutes. Then, stirring, bring the liquid to a boil. But do not boil, but immediately remove from the stove and leave to cool to room temperature. Refill the dish with tongues and cool in the refrigerator.

It is advisable that when adding gelatin again, you have a different gelatin from a different manufacturer.

7.So, you have decorated the first dish of aspic and it is congealing. Now make another decoration. Cut the eggs in half and remove the yolks. All you need is whites. Grate them on a fine grater. The yolks can be used in another dish.

8. Take a thick block of carrots 8-10 mm high. Using a knife, cut out a triangular strip as shown in the photo. Cut a few more strips around the entire circumference. Now place the block on the table and cut the carrots into curly circles.

9. Place the circles on the bottom of the dish in random order. Place a tablespoon of grated eggs on top of each circle. Place parsley between the circles.

Place the tongue slices on top of the decoration in the form of a spiral. Fill the mold with broth with diluted gelatin. Place in the refrigerator to harden.

10. After a few hours, the aspic will harden. It needs to be removed from the mold and placed on a serving plate so that the decoration is on top and the tongue slices are at the bottom.

Pour a little boiling water into a flat container with sides, for example a large frying pan, and place a dish with aspic in it. Cover the top with a serving plate. After a minute, remove the dish along with the lid. Turn over and place on the table. Look what happened!

This is how easy it is to make a lovely, homemade aspic from pork tongues. Tender, beautiful, tasty. Bon Appetit everyone!

How to cook tongue in a slow cooker?

A multicooker simplifies the process of cooking tongue. However, cooking still lasts at least 1.5 hours. But, you put the entire set of products and water in the bowl and you can forget about everything. Prepared without your participation. The result will be a rich broth and soft meat. Undoubtedly, this is a relief for housewives.

Let's take for the recipe:

Pork tongue – 2 pcs.
Salt – 1 tsp.
Onion – 1 pc.
Carrots – 1 pc.
Bay leaf – 2 pcs

Preparation:

1. Place well-washed tongues, peeled carrots, onions, bay leaves, and salt into the multicooker bowl. Pour boiling water so that the water completely covers the ingredients.

2. Set the “Extinguishing” mode for 1.5 hours. Click “Start”.

3. After 1.5 hours, pierce the flesh of the meat with a knife and check its readiness. If the knife goes deep freely, then the meat is ready.

4. Remove the tongues from the bowl and place them in cold water for a couple of minutes. After this, the skin is easily removed. Remove skin, excess veins and fat from the meat.

5. Cut into slices. The meat can be eaten warm or cold. It can be used instead of sausage on a sandwich. It can make an excellent aspic.

To prepare jellied tongues, you need to strain the broth and dilute it with gelatin. For 1 liter of broth - 25 g of instant powder. Pour this broth over the dish on which the slices of meat will be placed and leave to set in the refrigerator. But there is something else you can do! Look at the next section of the article and choose a worthy decoration for the dish you have prepared.

Boiled tongue and Korean carrot salad

The appetizer will not be lost among the holiday dishes, as it looks bright, appetizing, and has an unforgettable piquant taste.

Compound:

Boiled offal – 400 gr.
Champignons – 150 gr.
Peas - 2 large spoons.
Korean carrots - a large spoon.
Orange.
Lettuce leaves.

For the marinade:

Juice from ½ orange.
Mustard – ½ teaspoon.
Soy sauce - large spoon.
Olive oil -3 tablespoons.
Lemon juice - teaspoon.
Pepper, salt - a pinch.

How to do:

Combine all the ingredients for the marinade in a bowl. Rub it. Place the champignons, divided into 4 parts, into the sauce. Leave for half an hour.
Separate several plates from the tip of the tongue to decorate the snack and set aside. Cut the rest of the meat into strips.
Cut long sticks of Korean carrots to make it easier to eat.
Peel the orange from seeds and partitions. Divide the clean pulp into slices.
Place pickled mushrooms, tongue, peas, orange slices, and Korean carrots in a container.
Season with the remaining marinade. Don't add everything at once; you'll probably need less.