Beef tongue aspic

Beef tongue jellied is a dish that is usually prepared for holidays and special occasions. Pieces of beef delicacy in thin transparent jelly look elegant. We offer a selection of simple and tasty options for preparing this cold dish. The longest cooking process is preparing the tongue; this can be done in advance and assembled aspic on the day before the holiday.

Delicious beef tongue aspic with gelatin

A classic recipe for making aspic. We recommend serving this dish with horseradish or mustard. Boiled potatoes or mashed potatoes are a good side dish. 

1. 
   To prepare the aspic, rinse the beef tongue well and soak it in water for 2-4 hours or overnight so that mucus and blood clots are separated from the meat, then rinse it again and place it in a saucepan in which water has been boiled and cook for 5 minutes. Remove the foam and put the peeled onion, carrots, celery roots and parsley into the pan. Cook the tongue with vegetables for 2 hours 40 minutes. Add bay leaf and spices, salt.
2. 
   Place the tongue in a bowl of cold water for 4 minutes, then clean it, starting from the thick end - remove the skin. Again, dip the tongue into the broth and boil. Let's take it out to cool, and then cut the tongue into small slices.
3. 
   Take a sieve, put it in a bowl and strain the broth. In a separate bowl, mix the whites with a whisk with part of the broth, and then pour them into the pan with the broth, stir well and keep on low heat for 15 minutes, until the whites curdle. Let's strain the broth again, now it will become much clearer. Set the dish aside to cool.
4. 
   Pour gelatin into a separate bowl and dissolve in 4 tbsp. l. broth. Let it swell for 20 minutes, after which we combine it with the rest of the broth and warm it up a little, without bringing it to a boil, but until it is completely dissolved.
5. 
   Take a bowl with a side, pour the jelly onto the bottom and put it in the refrigerator for 5 minutes. Cut olives, carrots and eggs into rings. Cut out cloves on the edges of the carrot circles. Take the mold out of the refrigerator and put in the pieces of tongue. On top of each is a circle of egg, a figure of carrot on it and an olive in the center. Pour jelly on top and refrigerate for further hardening for 2 hours or overnight.
6. 
   We serve the dish as a whole or divide it into parts; to do this, before serving, circle a slice of tongue with the sharp tip of a knife and place it on a flat dish.

How to prepare beef tongue aspic without gelatin?

You can replace the use of gelatin with products rich in collagen. There is a lot of it in turkey legs and wings; you can use goose or rooster wings, just not chicken. We will serve the aspic in portioned forms. 

Ingredients:

• Beef tongue – 1 pc. (up to 1.2 kg.)
• Carrots – 1 pc.
• Turkey legs and wings – 0.5 kg.
• Onion – 2 pcs.
• Garlic – 3 cloves
• Boiled carrots – 1 pc.
• Salt, bay leaves - to taste
• Black and allspice peas - to taste
• Boiled carrots – 1 pc.
• Greens - a few sprigs 

Cooking process:

1. Wash the tongue well, clean it of veins and fat, then soak it in cold water with salt, bay leaf, pepper for 6 hours, longer if possible. We clean the legs and wings of the turkey from feathers, scales and claws and other unnecessary elements and rinse well.

2. Put a pan of water on the fire, boil and put the whole carrots and onions in it, add a little salt, peppercorns, bay leaves and put the tongue into the boiling broth. Cook it for 2.5 hours until done. When ready, immediately lower the meat into a bowl of cold water; thanks to this technique, it will be easier to clean the thick skin of the tongue.

3. Strain the broth through a sieve or cheesecloth and place a clean turkey tongue, paws and wings into it. Add the garlic cloves, onion, spices and cook for another 2.5 hours until the broth becomes thick and sticky.

4. Cut out figures (circles, squares or stars) from carrots. Take out the tongue, cool it and cut it into arbitrary pieces.Place the carrots and tongue in small deep molds, throw in some green leaves and fill with broth. Let cool and put in the refrigerator to harden completely.

5. We take out the molds and serve the aspic to the table.

How to cook delicious aspic in a slow cooker?

It’s so nice that technology can reduce cooking time and make our work easier. The multicooker will take care of all the difficulties of preparing the tongue and broth and reduce the cooking time.

 Ingredients:

• Beef tongue, not large – 1 pc.
• Bay leaf – 3 pcs.
• Gelatin granules – 20 g.
• Garlic cloves – 3 pcs.
• Salt - a pinch
• Onion – 1 pc. 

Cooking process:

1. Wash your tongue; if you have time, soak it in cool water for several hours to remove any remaining blood. Together with the peeled onion, place the tongue in the multicooker bowl, add spices and salt, cover with water and put on the “Stew” program for 3.5 hours.

2. When cooking is finished, the tongue must be dipped in a bowl of ice water for 2 minutes, after which removing the skin from it will be an easy process. Peel and set aside to cool.

3. Strain the broth using a sieve or gauze folded in several layers and mix with gelatin, which was previously soaked in water. Put the broth on the fire, without letting it boil, and stirring until the crystals dissolve. Add crushed garlic using a press. Strain the broth again or use a slotted spoon to remove the remaining garlic from the broth.

4. Cut the tongue that has cooled during this time into pieces of the desired shape and place in dishes. For decoration, add herbs, canned corn or peas, and boiled eggs if desired. Pour the still warm broth over your tongue and refrigerate for 3 hours until the jelly hardens.

A simple recipe for beef tongue aspic with the addition of agar-agar

With agar-agar, the broth hardens several times faster than with gelatin, so if you have very little time, and you already have broth, a recipe for such aspic will come in very handy. 

Ingredients:

• Beef tongue – 1 pc. (0.6 kg.)
• Mixture of peppercorns and salt - to taste
• Onion – 1 pc.
• Agar-agar – 14 g.
• Chicken or beef broth – 1 l.
• Boiled eggs – 2 pcs.
• Boiled carrots – 1 pc. 

Cooking process:

1. Cook the tongue until fully cooked, depending on the size, 2-3 hours. 30 minutes before readiness, place peppercorns, a whole onion and a little salt into the water. Remove foam from the surface from time to time.

2. While the tongue is cooking, let's make the broth. Strain the broth and calculate the required amount of agar-agar at the rate of 7 g per 500 ml. liquids. It’s a good idea to look at the proportions in the instructions on the packaging. Heat the broth, pour a glass of warm liquid into a separate saucepan, add agar-agar, stir and leave for 15 minutes. Then combine with the broth and put on the fire again, bring to a boil, stirring occasionally. Remove from stove.

3. Place the finished tongue in cold water for 5 minutes; you can add a little ice to easily remove the skin. Cool and cut into small pieces of different shapes. Cut the eggs into 4-6 parts, carrots into half circles.

4. Pour the broth into the mold, put it in the refrigerator for 5 minutes so that the jelly sets a little, lay out the prepared products in a chaotic order and fill with broth to the top. Place in the refrigerator to harden for 30-60 minutes.

Bon appetit!

Step-by-step recipe for making aspic with quail eggs

Jellied is not only a cold appetizer, but also a table decoration. In this recipe with eggs and boiled carrots, we will share the secret of how to easily and beautifully arrange the ingredients so that the dish becomes a masterpiece. 

Ingredients:

• Quail egg – 4-6 pcs.
• Beef tongue – 1 pc. (0.6-0.8 kg.)
• Fresh egg white – 1 pc.
• Gelatin – 2 sachets
• Onions – 2 pcs.
• Large carrots – 1 pc.
• Parsley - for decoration
• Salt and pepper - to taste
• Lemon – ¼ pcs. 

Cooking process:

1. For the aspic, we will use the broth from cooking the tongue, but you can cook chicken or bone broth separately. Rinse the tongue well, and if necessary, soak it in cold water for several hours to remove mucus and blood clots from the meat.

2. Put it to cook on low heat, the water should be twice the volume of the tongue. Skim off the foam, an hour after boiling, add a little salt and pepper, put peeled whole onions and carrots in the pan. Cook for 2-2.5 hours, and when the tongue is ready, place it in ice water for 5 minutes, this will help you clean it easily.

3. You won't need the onion anymore, but put the carrots aside. In order for the broth to become transparent, it needs to be clarified. Take a small bowl, grease the inside with a slice of lemon, squeezing the juice onto the sides, and place the cooled protein there. Whisk a little with a fork and place in a saucepan with slightly cooled broth. Put the pan on the fire again and boil for 10 minutes, the white should curl. Strain the broth through 3 layers of gauze, so it will turn out completely transparent.

4. Add gelatin to a glass of cold water according to the instructions. Leave to swell and pour into the broth, observing the proportions, stir.

5. Boil quail eggs, peel and cut in half.To get beautiful flowers from boiled carrots, make 3-5 deep grooves in the whole vegetable along from edge to edge. And then cut into circles. Cut the tongue into oblong strips. Wash the parsley and separate it into leaves.

6. Take an oval or rectangular long shape. Pour some broth into the bottom and refrigerate for 20 minutes to set. We lay out the carrot flowers, lay out the parsley around them and lay out the eggs diagonally in a wave, yolk down (since we are laying out the top front layer) and fill them with broth, send them to harden in the cold. Place the tongue slices last and pour in the broth. It will take about 3 hours to harden.

7. Before serving, immerse the pan in hot water for 2 minutes, after which the dish will easily come out of the pan. Turn it out onto a flat plate to size.

Serve as a cold appetizer to improve your appetite.

Delicious tongue aspic with green peas

Making aspic is a fun activity. The more colors it contains from different products, the more beautiful it is and the more varied the palette of tastes. For this dish we take frozen peas, they taste better and they go very well with beef. 

Ingredients:

• Frozen green peas – 5 tbsp. l.
• Beef tongue – 1 pc. (0.5 kg.)
• Gelatin – 3 tbsp. l.
• Salt and pepper - to taste
• Sweet peas – 4 pcs.
• Lavrushka – 5 pcs.
• Parsley and dill - for decoration 

Cooking process:

1. First you need to boil the tongue until tender. Pour cold water into a 7-liter saucepan and immerse the tongue. Place the pan on the stove until it boils. Add salt, peppercorns and bay leaves, cook for 3 hours, then immediately transfer to a large bowl of very cold water for 4 minutes.We clean the tongue from the skin and leave it to cool. Cut the cooled tongue into thin slices.

2. Place the peas in a saucepan with boiling water and cook for 2 minutes, drain in a colander and cool. Place 2/3 of the peas on the bottom of the bowl in which we will collect the aspic. Place slices of tongue, sprigs of parsley and dill on it, and casually sprinkle with the remaining peas.

3. To prepare 250 ml filling. hot broth will take 0.5 tbsp. l. gelatin. We evaluate the dish with the tongue for capacity, filter the required amount of broth through a sieve, mix the gelatin with the liquid, heat it up, but do not boil it, and leave it to swell for 15-20 minutes.

4. Slowly pour the broth into the mold and put it in a cold place for 3 hours until completely frozen.

Bon appetit!

Beef tongue jellied garnished with olives

The aspic according to this recipe will turn out colorful and tasty. Let's take olives of two colors, green and black, and we will get a very elegant dish. 

Ingredients:

• Beef tongue – 1 pc.
• Medium carrots – 1 pc.
• Gelatin – 30 g (2 sachets)
• Pitted olives – 0.5 cans
• Olives (black olives), pitted – 0.5 cans
• Bay leaf – 2 pcs.
• Onion – 1 pc.
• Salt and seasonings - to taste

Cooking process:

1. Place the washed tongue in a saucepan with a thick bottom, add water and boil. Drain the first water, wash the tongue and the pan, and put it back on the fire. Add the unpeeled onion and bay leaf and cook, depending on the size of the tongue, until it is ready, 2.5-3 hours over low heat. 30 minutes before readiness, add whole, well-washed carrots.

2. Dip the finished tongue, still hot, into a bowl of water and ice until it cools. Remove the skin from the tongue, starting from the root.Cut half of the tongue closer to the base into cubes, the rest into 0.5 cm plates.

3. Cut olives into rings. You can mix them, or you can lay them out in layers. Strain the broth through a fine sieve. Heat the broth, add pre-soaked gelatin, stir until dissolved and add salt if necessary.

4. Place tongue and olive plates on a plate, cover with a layer of hot or warm broth, and refrigerate for 20 minutes to fix the bottom part. Add the tongue cubes mixed with green olives and pour in more broth until the food is completely immersed in it. Let it harden in the refrigerator for 3 hours.

5. After hardening, you can divide the aspic into portions and place it on plates or dip the dish in hot water for a couple of minutes and turn it over onto a flat serving plate and cut it at the table.

Bon appetit!