Jellied beef tongue

The dish that will be discussed in the article is very popular during the holidays. Beef tongue aspic is a delicious treat and table decoration. Although the cooking recipes are similar, if you use your imagination, you can turn this snack into a real masterpiece.

The tongue has a nice feature: it lacks connective tissue. Therefore, the boiled product has a delicate, soft texture and simply melts in your mouth. It was not for nothing that royal feasts were not complete without jelly with this ingredient.

This delicious offal is interesting not only for its taste, it is valued for its nutritional properties.

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

But our conversation today is not about this, we will prepare it. It’s not difficult, you just need to know some subtleties to make the dish tasty and healthy.

Beef tongue aspic in a pressure cooker

In order for the beef tongue to cook, it must be cooked for 2-3 hours. A multi-pressure cooker allows you to significantly speed up the process. Due to the pressure, the boiling point exceeds 100 degrees, the meat cooks faster. In addition, the effect of a thermos, also known as the effect of a Russian stove, which is created by the body of the device around its thicket, allows you to cook products with different cooking times in one step. For example, the meat will be boiled, and the vegetables will simply be ready, but will not turn into porridge. In the case of beef offal, a pressure cooker allows you to get the most rich taste and delicate consistency.

Ingredients:

cow tongue – 1 kg;
drinking water – 1.5 l;
gelatin – 40 g;
spices (salt, bay leaf, peppercorns) - to taste;
vegetables and herbs - for decoration.

Preparation:

1. If gelatin is ordinary, not fast-acting and not sheet, then it should be soaked in cold water (about 100 ml) for 40 minutes.

2. Place the tongue in the multicooker bowl, add spices and vegetables, add water. The mode should be set to “jelly” or similar. If there is a “multi-cook” option, then program the temperature to about 100 degrees. Total cooking time 1.5 hours. Set the pressure to the maximum position.

3. Strain the finished broth through a sieve or cheesecloth. Peel the offal, cut into slices, place beautifully on a dish, add vegetables and herbs (ideally parsley).

4. Stir in the swollen gelatin into the broth (pour as much as needed for the aspic). Pour over the meat and place in the refrigerator for several hours.

The amount of broth can be added to taste. Some people like a large amount of jelly, because it is made from a tasty, rich broth, while others simply elegantly pass a brush with broth over the meat, only slightly shading its delicate texture with elastic jelly.

A few ideas on how to decorate pork tongue aspic

When preparing a dish, not only the correct process is important, but also decoration. The pork tongue should be cut crosswise so that the slices come out thin and beautiful. Place them next to each other or slightly overlapping so that the pattern forms a festive wreath.

How to decorate:

Boiled eggs look beautiful when cut into mugs.
Boiled carrots hold their shape well, so you can cut flowers, leaves and various shapes from them.
Decorate with corn, peas, olives, as well as plenty of dill and herbs.
You can use a curved knife to cut vegetables and eggs.

Small canned mushrooms look beautiful in aspic

Transparent beef tongue aspic for the festive table

The aspic may well become a decoration for the festive table. Jelly is an excellent base for creativity. You can place not only tasty, but also beautiful products in it, in almost any artistic composition.

Required ingredients:

language – 1 medium;
drinking water – 1.5 l.;
salt, spices and vegetables (onions, carrots, root parsley and parsnips, celery) - to taste;
peas, herbs and vegetables - for decoration;
gelatin – 20 g per 1 liter of broth.

Cooking process:

1. To make the jelly beautiful and transparent, the tongue must be boiled in two waters and over very low heat. The water should barely boil, not be active, so that cloudy foam does not form. Boil the meat in the first water for 30-40 minutes. Pour out the liquid, rinse the offal from any foam.

2. First bring the second water to a boil, then put the tongue, vegetables and spices into it.

3. After 30 minutes of cooking, remove the carrots so that they do not turn into something shapeless. At this point, add salt and bay leaves. Continue cooking. Total cooking time is 2 hours.

4. Strain the finished broth. Soak the gelatin in advance if necessary. Add it to the hot broth.

5. Clean the tongue, cut it and begin assembling the filler. Using canape cutters, cut the carrots into florets. If there are no molds, beauty can be made as follows: cut longitudinal grooves along 4-5 lines on a whole boiled carrot, then cut it into slices. You will also get some pretty flowers.

6. Place meat, vegetables and herbs in a pattern on the bottom of the pan. Carefully pour in a few tablespoons of broth and place in the refrigerator.

7. This will fix the drawing. Afterwards, you can arrange the food in a pattern several times and fix it with jelly.

To remove from the mold (from any mold, bowl or dish), the jelly container must be placed in a container of hot water for 10 seconds. After this, cover the jelly with a plate of suitable size and turn the entire structure over. The aspic will easily pop out onto the serving plate.

Tips and tricks

To make their work easier, experienced housewives pour the aspic into silicone baking molds. This way, after hardening, the aspic can be easily removed from the mold and placed on a beautiful dish.
If the broth is not transparent, it doesn’t matter. You can remedy the situation with egg whites. To do this, coat the sides of a small deep bowl with lemon juice and beat the raw egg whites in it. Next, add this protein to the broth and bring to a boil, but do not boil. Cool and strain it.
To ensure that the broth has a beautiful yellowish color, add unpeeled onions and carrots to it. After cooking, you can cut out original patterns and figures for aspic from these carrots.
Before adding gelatin to the broth, soak it thoroughly in cold water. The proportions of gelatin to broth are different in different recipes. But your aspic is guaranteed to harden if you take 40 g of gelatin per 1 liter of broth.
Jellied is a very beautiful and tasty dish. And if you want to cook a more ordinary and simple dish, then make chicken aspic with gelatin. You may also find the meat jellied recipe useful. And the simplest recipe for jellied meat in a pressure cooker will help any housewife. Also be sure to check out the recipe for a delicious aspic made from pork tongue.

I decided to share with you my family recipe for making jellied boiled beef tongue because this dish is undeservedly slowly being forgotten by our modern housewives. I will be glad if you prepare it for the holiday table and really surprise your guests with this beauty.

Write your impressions and other interesting aspic recipes in the comments. Bon appetit!

Tongue aspic with gelatin - classic recipe

Classic aspic implies a dense, clarified jelly. In the case of meat broth, it is enough to simply strain it. The amount of gelatin increases by one and a half to two times compared to the norm (with the proportion indicated on the packaging of a particular manufacturer).

Preparation:

1. Cook the tongue using classical technology, namely:

if the tongue is cooked only for meat, then it is cooked in one water for 2-2.5 hours, the broth is poured out;
if you need broth (for jelly), the tongue is boiled in the first water, it is poured out, and the second broth is already used in dishes.

To make the jelly tasty and aromatic, add herbs and vegetables to the second water, which can then be used or thrown away.

2. The broth must be strained. Add prepared gelatin.

3. Cut into thin slices.

4. Place the meat in dishes, garnish with herbs, peas or corn, parsley and carefully pour in the broth.

Cooking features

To prepare aspic, it is better to choose fresh pork tongue, as it is juicier than frozen. However, frozen offal is also suitable for preparing snacks. It is only important to allow it to thaw in natural conditions, without exposing it to sudden temperature changes. An attempt to speed up the process of thawing meat by-products will lead to a deterioration in its organoleptic qualities.
Before preparing the snack, your tongue should be washed thoroughly. It is recommended to scrape the tip of your tongue especially carefully. It will be much easier to wash the offal if you soak it in cold water for 30-40 minutes beforehand.
It is advisable to boil the tongue for aspic in two waters. First, fill it with the first portion of water, bring to a boil and boil for 15-30 minutes. Then the water is drained, the tongue is washed, filled with clean water and brought to readiness in it. In this case, you need to cook the offal over low heat, avoiding the broth boiling violently. All this is necessary to ensure that the broth turns out transparent.
You can cook tongue in one water without changing it. Then, for the first 10-20 minutes after the liquid boils, the offal is cooked over medium heat, taking into account the foam protruding on the surface. Then reduce the intensity of the flame and bring the tongue to readiness over low heat.
If, despite following the technology for cooking the tongue, the broth turns out to be cloudy, it can be clarified using egg white. Beat the raw egg white with a whisk and pour it into the boiling broth, stirring it thoroughly. After 2-3 minutes, when the protein has curdled, all that remains is to strain the broth.
For a better taste and aroma of the aspic, various roots are added to the broth when cooking pork tongue: onions, carrots, celery. However, they should not be crushed too much. They can be chopped coarsely or even left whole. Spices will also help add a pleasant taste and aroma to the broth. The most suitable for aspic from pig tongue are considered to be laurel leaves, black and allspice peas, and cloves.
The tongue can be filled not only with clear broth, but also with some kind of sauce tinted or mixed with grated horseradish and garlic.
It is advisable to add spices half an hour before the dish is ready, so that they give it their aroma, but do not give it a bitter taste. You also need to salt your tongue at the end of cooking, otherwise it will be tough. If the carrots, which are cooked with the tongue, will be used to decorate the aspic, it must be removed from the broth an hour and a half after the start of preparing the dish.
The cooking time for the tongue depends on its size, usually 2-2.5 hours is enough.
The boiled tongue for aspic must be peeled, then cut into plates or cubes about 1 cm thick. To make it easier to remove the skin from the tongue, it must be immediately transferred from the hot broth into a container filled with cold water and left in it until it cools.
In order for the jelly covering the tongue to be sufficiently dense, you need to take at least 10 g of gelatin per 0.5 liter of broth, but it is better to even increase this amount by 1.5-2 times.

To decorate the pig tongue aspic, you can use boiled carrots, hard-boiled chicken or quail eggs, lemon slices, olive slices, green peas, corn, and fresh herbs. The design of the snack depends on the imagination of the cook. In this matter, it is not necessary to adhere to the instructions in the recipe; it is permissible to improvise.

Delicious tongue aspic in molds (portioned)

Effective serving of aspic - portioned in molds. You can use muffin tins, cups, and various bowls. Classic - aluminum low star molds. Of course, when you decide to prepare portioned dishes, it makes sense to make them also interesting and beautiful. In the case of aspic, you can add pickled cherry tomatoes, olives, and herbs.

1. Pre-soak the gelatin in cool drinking water according to the instructions on the package.

2. Cook the tongue. Strain the broth through cheesecloth. Add gelatin.

3. Cut the meat. If the molds are small, then not in slices, but in small cubes.

Place olives, one tomato, some herbs and meat into the molds. Pour in broth. Place in the refrigerator and transfer to a plate before serving.

With celery

It is very easy to prepare jellied beef tongue with celery at home. This requires a minimum of ingredients, namely: vegetables, offal, spices and herbs.

What ingredients will you need?

List of products included in the treat:

water – 350 ml;
gelatin – 20 g;
greens – ½ bunch;
ground pepper - a pinch;
carrots – 50 g;
table salt – 10 g;
celery – 50 g;
beef tongue – 600 g.

For greens, you can take dill or parsley.

Step-by-step cooking process

A detailed description of how to make a jellied tongue with your own hands:

Vegetables will need to be peeled, washed and cooked until tender for 20 minutes.
The processed offal must be boiled in salted water for 2 hours.
Afterwards, you will need to dip your tongue in cold water. After 3 min. The skin must be removed from the product. Then the product should be cut into circles.
The meat broth must be strained through a piece of gauze.
You will need to add gelatin to ¾ cup of water. The liquid must be heated so that the bulk ingredient dissolves.
The strained gelatin solution must be mixed with the broth.
Pieces of offal should be placed on a plate, supplemented with chopped carrots and celery.
The workpiece should be covered with cooled broth and pepper.

The product will need to be placed in the refrigerator compartment for approximately 5 hours.

Rules for serving dishes, decoration

Before serving the appetizer, the aspic needs to be sprinkled with chopped fresh herbs.

Recipe for beef tongue aspic in a bottle with gelatin

If you want to surprise your guests with a truly creative presentation of the dish, you can prepare the aspic in a bottle. It is important to make the jelly denser so that it can be removed from the mold without damaging it.

Boil the tongue until tender, peel off any rough skin. Add pre-soaked gelatin to the hot broth.

Cut finely. Can be mixed with flavorful toppings: peas, boiled carrots, olives. Or you can only use meat.

Place the meat into a mineral water bottle (made of thin plastic) through the neck. Pour in the broth and place in the refrigerator. When the jelly has cooled completely, the bottle must be carefully cut and removed.

Decorate when serving. To serve in bottle shape, the piglet design simply suggests itself.

With mayonnaise

Beef tongue aspic, the recipe of which is characterized by a piquant and delicate taste, can be made together with mayonnaise.

The appetizer can be prepared on a regular day and served on a holiday.

What ingredients will you need?

Products needed for cooking:

water – 2 l;
gelatin – 30 g;
grainy mustard – 30 g;
laurel leaf – 1 pc.;
onion – 75 g;
mayonnaise – 75 g;
carrots – 75 g;
parsley;
table salt – 25 g;
pepper mixture – 14 g;
beef tongue – 500 g;
egg white – 1 pc.

Egg white is required to clarify the broth. During cooking, the offal will double in size. Therefore, it is advisable to cut the product in half so that the tongue fits in the container.

Step-by-step cooking process

Step-by-step instructions for creating beef aspic from tongue:

The cleaned offal along with vegetables and spices will need to be covered with water and put on the stove to cook. Cooking time is approximately 2 hours.
Afterwards, the tongue must be dipped in cool water and the skin removed.
Fat deposits should be removed from the cooled broth and strained.
Then about 500 ml of broth should be boiled and added with egg white, boiling for 3 minutes. Next, the liquid will need to be filtered and cooled.
Approximately 10 g of gelatin needs to be poured into 100 ml of water and slightly heated, stirring constantly until the gelling powder dissolves.
You need to add mayonnaise and mustard to the gelatin and stir.
Then the workpiece will need to be poured into the mold and placed in the refrigerator compartment for about 60 minutes.
The offal must be cut into circles.
You need to pour the remaining gelatin into the broth and put it on the stove to warm until the bulk ingredient dissolves. Afterwards the liquid should cool down.
Place tongue slices and parsley sprigs in a mold with a mayonnaise layer.
The workpiece will need to be covered with broth.

The container should be placed in the refrigerator compartment for approximately 4 hours.

Rules for serving dishes, decoration

When serving the snack, the container with the contents should be dipped in hot water for about 2 minutes. Then the product will need to be turned over. The mayonnaise layer should be on top. Mashed potatoes are suitable as a side dish.

How to prepare beef tongue aspic for New Year 2021?

Historically, the New Year's table is traditionally assembled from dishes of Soviet cuisine: Olivier salad, herring under a fur coat, French meat or baked goose. Jellied tongue also has a standard serving option for Soviet cuisine. We will prepare it for the New Year.

Ingredients:

tongue – 600 g;
Quail eggs – 3 pcs. (or 1 chicken);
carrots – 1 pc.;
canned peas – 100 g;
gelatin – 15 g;
spices (bay leaf, peppercorns, celery, parsley root) - to taste.

Preparation steps:

1. Boil the tongue in the first water, drain it, rinse the tongue. Place the meat, roots, vegetables and spices in a saucepan, add water and cook until tender. You can pierce it with a knife; if the blade enters softly, the offal is tender, then it is ready.

Soak the gelatin for 40 minutes. Leaf gelatin swells for 5 minutes, then it must be wrung out of excess water like a rag. Add the prepared gelatin to the strained broth.

2. Clean the tongue and cut into thin slices. Cut quail eggs into halves, and chicken eggs into slices or slices.

3. Place the meat beautifully in the dish. Distribute the eggs and peas over the surface, garnish with carrots and parsley. Pour in broth. Place the aspic in the refrigerator to harden.

Jellied is a beautiful, spectacular dish. It is better to serve it either after releasing it from the mold, on a plate, or in a transparent container so that all the products are visible.

With agar-agar

Beef tongue aspic, the recipe for which is nourishing and tasty, can be made with agar-agar. Unlike gelatin, agar-agar is more beneficial for the body because it is made from algae. In addition, with such a product the dish hardens much faster.

To do this, you do not need to send the snack to the refrigerator compartment. The product will harden at room temperature. The calorie content of agar-agar aspic is 130 kcal per 100 g of product. The delicacy is allowed to be eaten by those who are on a diet.

What ingredients will you need?

Ingredients needed for cooking:

agar-agar – 4 g;
water – 600 ml;
canned peas – 50 g;
onion – 75 g;
carrots – 75 g;
parsley – 50 g;
table salt - to your taste;
beef tongue – 1 pc.

To give the appetizer a more piquant taste, it is permissible to include cloves of garlic and a bay leaf.

Step-by-step cooking process

A detailed description of how to make aspic from a tongue with your own hands:

The offal must be boiled until tender in water with the addition of salt and vegetables.
Afterwards, the tongue must be removed from the broth and doused with cold water.
Then the product must be cut into strips.
The broth should be filtered. Next, you will need to boil the liquid by adding agar-agar. The workpiece needs to be cooked for about 2 minutes, stirring constantly.
Place chopped tongue, peas and herbs in special containers. The ingredients need to be poured with hot broth.

When the aspic has cooled, it should be placed in the refrigerator compartment for about 2 hours.

Rules for serving dishes, decoration

When serving the appetizer, the dish can be decorated with pomegranate seeds, olives or capers.