Jellied tongue is a welcome dish at any feast. Today I will share a recipe for its preparation so that you can quickly and effortlessly make it for a festive table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Jellied tongue is an elegant, festive dish that creates a solemn atmosphere, even on weekdays. However, before diving into the subtle details of the easy-to-use cooking process, I think it will not be superfluous to find out what jellied is.
Many believe that jellied meat and aspic are the same dishes and there is no significant difference between them. But this is not at all the case, the difference still exists. Jellied meat is cooked in meat broth, which necessarily includes bones with articular parts, which contain many gelling substances that contribute to the solidification of the dish. And aspic is prepared from absolutely anything, since there is an additional component in the dish - gelatin, which contributes to the solidification of products. Therefore, under the name jellied meat and aspic to mean the same dish, it is fundamentally wrong!
In this recipe, the main product is beef tongue. The offal is considered not only tasty, but also a very healthy delicacy. It is not difficult to cook and peel the beef tongue, but for this you need to know some rules. The most important thing is to remove the thick film from the tongue and make a crystal clear broth. And although it takes a very long time to prepare the jellied tongue, the main long process is cooking, which does not require your participation.
- Calorie content per 100 g - 74 kcal.
- Servings - 1 Language
- Cooking time - 20 minutes preparatory work, 3 hours boiling the tongue, 2 hours hardening of the jellied
Ingredients:
- Beef tongue - 1 pc.
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Gelatin - 20 g
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Carnation - 2-3 buds
Cooking aspic from the tongue
1. Wash the beef tongue, scrape thoroughly with a knife and put it in a cooking pot. Pour in water and boil for half an hour. After that, drain the water, wash the pot and tongue and fill it with fresh water. Add the peeled onion, carrots, garlic, bay leaf, allspice peas and cloves.
2. Heat the broth over high heat. As soon as it begins to boil, immediately reduce the temperature so that the boiling process takes place on minimal heat. Then there will be a light broth. If foam appears, remove it with a slotted spoon. Simmer the tongue over low heat for 3 hours under a closed lid. Season it with salt and pepper for half an hour.
3. Then remove the offal from the pan, transfer to a bowl and immediately send under running cold water. Pry off the white skin with a knife, pull it in the opposite direction and remove it completely. Many are intimidated by the process of cleaning the tongue, because not everyone succeeds in doing this. But if you boil it well and cool it right away, then the film will come off very easily. After that, cut the chilled tongue into rings.
4. Dilute gelatin with warm broth in which the tongue was boiled. Stir and leave to swell for 15 minutes until the crystals are completely dissolved.
5. Pour the swollen gelatin into the broth through filtration (sieve, cheesecloth) and mix well. Immediately measure out the required amount of broth that you will jelly, and send the rest to the refrigerator for cooking another dish.
6. Pour the broth with gelatin into a suitable mold with a height of at least 2.5 cm in a layer of 5-7 mm. and refrigerate for 1 hour. After that, put the pieces of tongue on the frozen broth.
7. Fill it with the rest of the broth and refrigerate for another hour.
eight. Serve the finished meal when it is completely frozen. Before serving, you can decorate the meal with a cut figured boiled carrot or egg.
Tip: if the broth is not very transparent, then separate the white from the yolk. Pour the protein into the broth and mix well.
See also a video recipe on how to cook a jellied tongue.
