Cooking a jellied tongue is a whole science that takes a lot of time. However, it only seems so. In fact, there are no difficulties here if you know the subtleties and secrets of cooking. We will talk about them below.
Recipe content:
- How to cook beef tongue jellied - secrets and useful tips
- How to make beef tongue aspic - step by step recipe
- Cooking beef tongue jellied
- Jellied beef tongue
- Video recipes
Jellied - a jelly-like cold dish made from broth with pieces of meat, fish, offal, vegetables, etc. If the meat contains many jelly-like substances, such as hooves or shanks, then the dish is obtained without additional gelatinous substances. Otherwise, edible gelatin must be added. Culinary experts distinguish this dish into aspic, jelly and jellied meat. But the essence of these dishes is jelly products.
We will devote this review to an amazing dish - beef tongue aspic! This dish is most often served not for ordinary family dinners, but is found on the festive table. Many people love to eat it, but they do not know how to cook and even do not undertake such work, thinking that it takes a long time to tinker with it. And how to cook it so that each slice melts in your mouth, this article will help you. Having learned all the nuances, you can delight loved ones with delicious food any day.
How to cook beef tongue jellied - secrets and useful tips
- You can buy the tongue both fresh and frozen. The general principles of its preparation: wash, boil, remove the skin and pour over the gelling broth.
- It is better to use bottled mineral water (without gas), then the jellied water will turn out to be more transparent.
- If the broth turns out to be a little cloudy, then strain it and use the following secret. Beat the cooled egg white with a whisk until fluffy, pour into the cooled broth and send to the fire. Boil, cover and cook for 10 minutes. Then strain. Grate a bowl for whipping the protein with lemon, and salt the protein.
- Instead of gelatin, you can use bones from meat. You can also make fish broth where no gelatin is used.
- Products for jellied are laid as follows. A third of the components are laid out on a dish, poured with broth and sent to the refrigerator. Pieces of food are again evenly distributed on the frozen broth, poured with broth and cooled.
- Fresh cranberries will add spice to the dish. Pure berries are laid out in a mold with a tongue. The sour berry will brighten up the neutral taste of the offal. Another interesting addition are capers and thin slices of pickles.
How to make beef tongue aspic - step by step recipe
Delicious aspic with pieces of chicken breast and pomegranate seeds will become a festive decoration of the dish. The food will be a true decoration of any festive feast!
- Caloric content per 100 g - 146 kcal.
- Servings Per Container - 1 Large Serving
- Cooking time - 2.5 hours of boiling the tongue, about 1 hour for the jellied
Ingredients:
- Beef tongue - 1 pc.
- Chicken breast - 1 pc.
- Carrots - 1 pc.
- Bulb onions - 2 pcs.
- Gelatin - 25 g
- Chicken eggs - 2-3 pcs.
- Pomegranate - 1 pc.
- Dill, parsley - a few twigs
- Black peppercorns - 15-20 pcs.
- Bay leaf - 4-5 sheets
- Salt to taste
Step by step cooking:
- Wash your tongue with cold water, put it in a saucepan with water and send to cook on the stove. Drain the boiled water, rinse the tongue and put it back to boil in clean water.
- After boiling again, remove the foam and add carrots, onions, bay leaves, peppercorns. Cook the offal for 2-2.5 hours. Check readiness for softness by piercing it with a knife. Salt the broth 10-15 minutes before the dish is ready.
- Strain the finished broth through a fine sieve several times.
- Pour the boiled tongue over with cold water and remove the top skin. Refrigerate and cut across into thin slices.
- Rinse the chicken breast and boil. Drain the first boiled water, rinse the meat, fill with new water and boil the broth again, removing the noise. Add onion, bay leaf and peppercorns. Cook the breast until tender. Season with salt 10 minutes before cooking. Strain the finished broth.
- Dissolve half of the gelatin in the cooled broth in which the tongue was boiled and heat over a fire to 90 degrees. Dissolve the second part in chicken broth and heat it up as well. Do not bring to a boil.
- Pour the broth into a mold and refrigerate for solidification.
- Meanwhile, cut the boiled carrots into rings. Wash the pomegranate and disassemble it into grains. Cut the boiled eggs into rings 1, 5-2, 0 cm thick. Cut the parsley and dill into sprigs.
- Put the chopped tongue, carrots, pomegranate, eggs and herbs on the frozen layer.
- Pour chicken broth over the food and refrigerate it in the refrigerator.
- In 2-2, 5 hours the aspic will be ready to serve.
Cooking beef tongue jellied
A beautiful dish for a festive table - beef tongue aspic with a successful addition - fresh cranberries.
Ingredients:
- Beef tongue - 1 pc.
- Instant gelatin - 1 tablespoon
- Onions - 1 pc.
- Bay leaf - 1 pc.
- Chicken thigh - 1 pc.
- Ground black pepper - to taste
- Egg white - 1 pc.
- Boiled egg - 1 pc. for decoration
- Salt to taste
Step by step cooking:
- Rinse the tongue and chicken, cover with water and boil. Skim off the foam, reduce heat to low, add bay leaf, salt and ground pepper. Close the lid and cook until the tongue is cooked for about 2, 5 hours.
- Remove your tongue and place it in a bowl of ice water to loosen the skin. Put the chicken on a dish and leave.
- Remove the fat from the broth with a spoon.
- Beat the protein and salt with a mixer until froth and stir in the broth. Place on the stove, boil and leave to cool. Then strain it through cheesecloth.
- Pour a little cold broth over the instant gelatin and let it swell for 20 minutes to dissolve. Pour it into the broth and heat to 90 degrees.
- Cut the tongue into plates and place on a dish. Pour in broth and refrigerate for half an hour.
- Cut the boiled egg into circles and put on the frozen tongue. Spread out the washed cranberries as well.
- Pour broth again and refrigerate.
- In 10-20 minutes the aspic will be ready.
Jellied beef tongue
A simple dish without additives - aspic from beef tongue, turns out to be not only nutritious and tasty, but also festive.
Ingredients:
- Beef tongue - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Gelatin - 15 g per 500 ml of water
- Greens - for decoration
- Eggs - 2 pcs.
- Bay leaf - 4 pcs.
- Green peas - 1 can
- Peppercorns - 4 pcs.
- Salt to taste
Step by step cooking:
- Dip the washed tongue into boiling water, add onions and carrots. After 15-20 minutes of cooking, add salt and spices. Cook until tender, about 2-2.5 hours.
- Dip the boiled tongue into ice water, remove the skin and cut into thin rings.
- Strain the broth through cheesecloth.
- Dissolve gelatin in cold water and leave to swell for half an hour.
- Pour the swollen gelatin into the strained broth. Warm up, but do not boil.
- Put the pieces of tongue in the molds, fill with the prepared broth and refrigerate for an hour.
- Then decorate the aspic, lay out with slices of boiled carrots, herbs, green peas, circles of boiled eggs and pour over the broth again. Refrigerate for 1 hour.
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