Effectively decorated aspic from the tongue is a great option for a cold appetizer for a festive beautiful table. It goes well with various alcoholic drinks and hot treats. This appetizer is being prepared from both beef and pork tongue.

Classic jellied beef tongue with gelatin

Ingredients: 1.3 kg of beef tongue, 5 tbsp. l canned peas (green), 2 sachets of quality gelatin (25 g each), carrots, 3 l of purified water, 4 - 5 peas of allspice, salt, 3 leaf parsley, onion.

  1. The tongue is well washed, slightly cleaned 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.
  2. Then in the pan the water changes, and the meat is cooked for about 3 hours under a lid. Peas of peppers and lavrushka also go there. From time to time, the foam is removed.
  3. Vegetables are peeled and mixed into the broth as a whole about half an hour before it is ready.
  4. The tongue cools in cold water and gets rid of the skin.
  5. Gelatin is dissolved in strained broth. Salt is added.
  6. The finished tongue is cut into thin slices, which are laid out in shapes. Canned peas are poured out for the meat, as well as figuratively chopped boiled carrots.
  7. The ingredients are poured into the broth and cleaned in the cold.

Jellied beef tongue with gelatin can be tasted after it has completely hardened. It is noteworthy that such a dish has little in common with the jelly familiar to us.

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

Pork tongue recipe

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

  1. Tongues are washed well and poured over iced purified water for half an hour.
  2. Soaked meat is again carefully washed, poured with water and brought to a boil. Immediately after that, the languages ​​recline into a colander.
  3. Now the broth is cooked. Meat, peas of peppers, lavrushka, cloves are laid in fresh water.
  4. After about 55 minutes whole peeled vegetables go into the broth. The mass is salted, peppered and continues to cook until the offal softens.
  5. Gelatin is poured into 90 ml of cool water and briefly left in this form.
  6. Ready tongues are poured with ice water - this will help to easily peel the skin from them. The meat is being cleaned.
  7. The broth is filtered and combined with the prepared gelatin. The liquid is stirred on fire until all lumps dissolve in it. The main thing is not to bring the mass to a boil. Then it cools down.
  8. A little (not more than a third of the volume) of the broth is poured into portioned bowls. He should freeze in the cold.
  9. After that, slices of boiled carrots, cut into slices of the tongue, are laid out on top. The appetizer is poured with the remaining broth.

Jellied pork tongue is removed in the cold.

How to make a gelatin-free dish

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

  1. Peel is removed from the tongue, it is washed. The heart is rinsed and cut into 4 parts. Paws of birds are cleared of claws and "scales".
  2. All prepared meat products are placed in a large pan. Water spills from above. Peeled vegetables, parsley, peppercorns and salt are added.
  3. After boiling, the fire under the pan is reduced, and the products are left to cook for 3 hours. Carrots are removed from the container after about 30 minutes and immediately cut into thin circles.
  4. The finished broth is filtered, all crushed garlic is added to it. Cooking garlic immediately with all the products is not worth it - the broth may have an unpleasant aftertaste.
  5. The heart and tongue are cut with thin plates. Meat is removed from the wings and legs.
  6. Carrots, meat pieces, sliced ​​egg slices are laid out in silicone molds. Top the ingredients with garlic broth. Each serving is decorated with parsley.

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

Jellied tongue in a multicooker

Ingredients: beef tongue, onion, garlic tooth, salt, spices, 15 g of quality gelatin, 2.5 tbsp. purified water.

How to make aspic in a slow cooker, consider in more detail.

  1. In a stewing program, beef offal is cooked with spices, salt, whole onions and chopped garlic. The process lasts 3 hours.
  2. Ready meat is rinsed with ice water, the skin is removed from it. The tongue is cut into small pieces.
  3. Gelatin is dissolved in strained broth.
  4. 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 to solidification, and then served on the table.

A slow cooker is an almost ideal appliance for cooking aspic and aspic. It maintains a constant temperature, so you can forget about the broth for the whole time of cooking.

Cooking a dish with mushrooms

Ingredients: 4 languages ​​(preferably pork), 420 g honey mushrooms, 45 g gelatin, ½ tsp. selected spices, 2 leaves of parsley, salt, a pair of pickled cucumbers and a small lemon, small onion, medium carrot, a dozen peas of hot pepper.

  1. Tongues are washed and boiled over low heat for 90 minutes along with carrots and onions in husks. Half an hour before being ready for meat, lavrushka is added, selected spices, broth is salted and pepper.
  2. Mushrooms are boiled separately.
  3. Gelatin is diluted in some cold water and left for 12-14 minutes.
  4. Finished offal is doused with ice water and peeled.
  5. Tongues are cut into slices, mixed with boiled mushrooms and salted.
  6. The broth is filtered, salt and Provencal herbs are added to it. The swollen gelatin flows in. The mass is heated and constantly stirred - the gelatin must completely dissolve.
  7. Fresh lemon with the skin is cut into thin slices, cucumbers in circles.
  8. Meat with mushrooms, slices of citrus and slices of pickled cucumbers are laid out in the form.
  9. The broth with gelatin is poured on top.

First, the appetizer is cooled at room temperature, and then removed in the cold until solidified.

Very delicious aspic veal tongue

Ingredients: 2 veal tongues, carrots, 3 garlic cloves, onion, 1 root of celery and parsley, 2 leaves of parsley, 2 tbsp. l high-quality gelatin, salt, 1 tbsp. chicken stock.

  1. Offal is steeped in cold water for a couple of hours. Then they are poured with fresh liquid and set off to cook for 2.5 hours with roots, carrots, parsley and peeled onions. The foam is removed during the process.
  2. Gelatin is diluted in cold, pre-cooked chicken broth. Left to swell.
  3. Ready tongues are doused with ice water, cleaned of the film. Next, the meat is cut into thin slices and laid out in bowls.
  4. In hot beef broth, swollen gelatin is diluted. Crushed garlic and salt are added to taste.
  5. The broth is filtered through a couple of layers of gauze and poured into meat pieces.

Compositions are decorated with fresh herbs and sent to the cold before solidification.

Tongue fill decoration for festive table

Knowing how to decorate aspic, the hostess can easily turn it into a snack 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 from carrots cooked with offal. Suitable for decorating aspic, cubes of colored sweet peppers, pickled cucumbers.

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

Flowers and other figures for decorating snacks can be cut not only from vegetables, but also from boiled eggs, sliced, and fruits.

How to lighten broth

To make the finished dish beautiful and appetizing, you need to take care of the transparency of the fill for the snack. Did you get a beautiful, fragrant, but dark broth? Let's figure out how to lighten the broth for aspic.

  1. It is necessary to take raw egg white and pour a glass of cooled water into it, in which the meat was boiled.
  2. Here, half a spoonful of citrus or table vinegar juice is also introduced.
  3. The ingredients are mixed and poured into a boiling broth.

The mass is brought to a boil and immediately removed from the fire. After 25 minutes, the liquid is carefully filtered. You can’t shake it.

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