Record aspic from pork tongue. Step-by-step recipe for making pork tongue aspic with photos. Jellied tongue with honey mushrooms “Forest Walk”

A classic appetizer - jellied tongue: beef or pork! Choose the best recipe from our selection.

Beef tongue 1 piece (450-500 grams)
The broth in which the tongue was boiled
Gelatin Calculation for 1 glass of broth 0.5 tablespoons
Salt, pepper To taste
Allspice 5-6 pieces
Bay leaf 4-5 pieces
Green peas 4-5 tablespoons (frozen)
Egg 1-2 pieces
Greenery For decoration

The very first and most important thing is to boil the beef tongue. Take a 7-8 liter saucepan, place the tongue in it and pour cold water. Place the pan over medium heat and bring to a boil. Add salt, allspice, bay leaf. Boil the tongue for 3-3.5 hours, then quickly transfer the boiled tongue to a large bowl of cold water and remove the skin from the tongue. Let the tongue cool completely and cut into thin slices, as in the photo. The broth can be used as a base for soup.

You can take canned peas, but they taste better frozen. Boil the peas in water for 1-2 minutes. Then cool and place on the bottom of the bowl in which we will make the aspic.

Boil quail or chicken eggs, peel them and cut them in half. Decorate the aspic with eggs and herbs. You can boil the carrots and decorate the aspic with carrots.

For one glass of hot broth in which the tongue was boiled, we need half a tablespoon of gelatin. Mix the gelatin well in the broth.

Then carefully pour the broth with gelatin into the tongue and peas. Place the aspic in the refrigerator until completely set, at least 2-3 hours. All is ready.

It is best to serve aspic with tongue with horseradish or mustard. The festive tongue appetizer is ready, bon appetit.

Recipe 2: delicious jellied veal tongue (with photo)

Tongue aspic is everyone's favorite popular dish. If you prepare it correctly and decorate it beautifully, it will not only delight you with its unsurpassed taste, but will also become a decoration for your holiday table. Beef tongue aspic, the recipe with photos of its preparation you will see, is an excellent appetizer for both the festive table and the everyday menu, especially if in your family dishes prepared from offal are not uncommon.

veal tongue – 1-2 pcs.;
carrots – 1 pc.;
onions – 1 pc.;
garlic – 3-4 cloves;
parsley root;
celery root;
bay leaf – 2-3 pcs.;
allspice peas;
gelatin – 2 tbsp. l.;
chicken bouillon;
chicken eggs to decorate the dish;
black pepper and salt to taste;
parsley.

Cover the veal tongues with cold water and leave for several hours. Then wash them well, add fresh water, and put the pan with the tongues on the fire.

Peel the roots of parsley, carrots and celery, cut into several pieces and place in a saucepan with the tongues. The broth should simmer over low heat and without a lid, then your aspic will look beautiful. Do not forget to skim off the foam that forms when the tongues boil.

When the contents of the pan boil and the broth is completely cleared of foam, place a peeled whole onion and a few bay leaves into the pan, add allspice and black peppercorns, and salt to taste. Cook everything over very low heat, without covering the pan, for 2 hours. During the cooking process, the broth will boil away; you need to add boiling water to the pan.

For high-quality hardening of our aspic, you will need gelatin. Pour two tablespoons of gelatin into a glass of cold chicken broth (it must be cooked in advance) and leave for the gelatin to swell.

When the offal is cooked, remove it from the broth and immediately rinse it with a stream of cold water. This will make it easier to remove the white film from the tongues. Wrap the tongues cooled under water in cling film and place in the refrigerator while the broth cools. Cooled tongue is easier to slice.

Dissolve the swollen gelatin in the hot broth. Add crushed garlic and freshly ground black pepper to taste. Strain the liquid through two layers of gauze; we only need clean, transparent broth for the aspic to be of high quality.

Cut the boiled and cooled veal tongue into thin slices and place them on a plate. Cut flowers from boiled carrots and eggs and place them in the center of the plate. Decorate the composition with sprigs of fresh parsley.

Now carefully pour the meat broth over everything and put it in the refrigerator until it hardens completely. The tongue aspic can be served in 2-3 hours. But it is best to prepare the aspic in the evening; the dish will have the opportunity to harden well overnight.

Recipe 3: Pork tongue aspic with gelatin

Pork tongue - 2 pcs.+
Onion - 1 large head+
Carrots - 1 pcs.+
Gelatin - 40 g+
Allspice - 5-7 peas+
Ground black pepper - to taste+
Bay leaf - 2 leaves+
Salt - to taste+
Cloves - 2 buds

We wash the pork tongues and soak them in cold filtered water for 30-40 minutes.

We carefully wash the soaked products again and fill them with water again so as to cover the tongues with a layer of water 1 cm higher. We put it on the highest heat, wait until it comes to a boil and put it in a colander.

Now you can cook the broth. Place the tongues in a saucepan and fill with clean hot water. Wait for it to boil over medium heat and cook over low heat.

After about an hour, add peeled onions and coarsely chopped carrots to the broth (we will then cut out design elements from them to decorate the aspic, so do not chop too finely or add whole carrots). After boiling, season the broth with spices, add salt and continue cooking until the pork offal is soft.

While the by-products are cooking, we make the gelatin filling. We read the instructions on the packaging, because... Gelatin can also be instant. Pour the amount of gelatin prescribed according to the instructions with 100 ml of cool water and leave to swell.

We remove the cooked pork tongues from the broth and immediately immerse them in cold water so that later it is easy to remove the skin from them. After cooling the by-products in water, we clean them.

The broth will be properly strained through several layers of gauze. We do this and pour the amount of broth required according to the instructions on the gelatin package. We combine the swollen gelatin with the broth, put it on low heat and, stirring, achieve complete dissolution of the gelatin clots. Do not bring to a boil, otherwise the gelling effect will decrease. Cool to room temperature.

Take portioned or serving deep plates and pour the cooled broth into each to a level of 5-7 mm and place in the refrigerator for 15 minutes.

While the first layer of broth jelly hardens in the refrigerator, we work on the languages. We make cuts with a thickness of 5-6 mm, and the shape of the cut can be different: rings, half rings, geometric shapes, etc. We also cut the boiled carrots either into rings or into shapes with cloves (there are special devices).

Place sliced meat and carrots on the frozen first layer of jelly and fill it again with broth 5 mm above the slices. Place in the refrigerator to harden for 15-20 minutes.

We repeat the layout of the elements again and fill them with gelatin solution. We decorate the pork tongue aspic with decorative elements from products (green peas, olives, eggs, carrots, herbs, etc.). Place in the refrigerator until it becomes a stable jelly.

Recipe 4: Tongue aspic with carrots and celery

A recipe for a tasty and impressive appetizer for the holiday table, which won’t be much of a hassle - jellied tongue, a godsend for the hostess. Here is a recipe for jellied tongue.

Tongue (beef, pork) - 600 g
Carrots – 50 g
Celery – 50 g
Water – 350 ml
Salt - 0.75-1 teaspoon
Ground black pepper - 1 pinch
Parsley or dill - 0.5 bunch

Wash, peel, add water and cook for 20 minutes.

Boil the tongue until tender. To do this, you need to wash it, add water, bring to a boil, add salt and cook for about 2 hours.

Place in cold water and remove skin. Then cut the tongue into slices.

You can simply strain the broth for aspic, but it is better to clarify it. To lighten the broth, you need to take 1 protein, lightly beat it and pour it into the hot broth.

Then bring the broth to a boil and cook for 3-4 minutes.

Prepare broth with gelatin. Soak the gelatin for 30-40 minutes in cold boiled water (instant gelatin can be soaked for 10-15 minutes. Usually take ¾ cup of water for 20 g of gelatin.

Then heat until completely dissolved, strain, mix with hot broth.

Place the tongue on a platter, add side dishes of boiled vegetables (carrots, celery).

Cool the broth slightly and pour it over your tongue. Spice up.

Place the jellied tongue in the refrigerator to completely harden for 4-5 hours.

Chop the greens.

Decorate the jellied tongue with greens on top. The jellied tongue is ready, you can serve the appetizer on the table.

Recipe 5, step by step: beef tongue aspic with lemon

Beef tongue jellied is a beautiful and unpretentious dish that will ideally decorate a holiday table. In addition to meat, the recipe necessarily includes additional ingredients, which give the appetizer a solemn look. Typically, bright slices of carrots, contrasting greens, eggs, lemon and other products are used for this purpose. Here you can use everything your imagination tells you! The main thing is that everything is compatible, beautiful and tasty!

For the transparent layer of meat jelly in the recipe, we used sheet gelatin, but if you wish, you can also use regular powdered (granulated) gelatin.

beef tongue - 1 pc.;
carrots - 1 pc.;
egg - 1 pc.;
lemon - several slices;
parsley, dill - several sprigs;
gelatin - 5-6 sheets (or 10-15 g powder).

First of all, boil the beef tongue until tender. Cut the finished meat into thin, approximately equal-sized slices.

Boil carrots and eggs until tender, peel. We cut the orange root vegetable into circles, with the blunt side of the knife blade we make several slits along the edges to get the semblance of flowers.

Cut the lemon into thin slices - halves or quarters, as you prefer. We also make cuts on the peel, this time with the sharp side of the knife blade.

Now all the ingredients are prepared, so let's start assembling the dish. You can make aspic in one large container or, for example, in portioned plates. We create a composition using imagination and a creative approach - we lay out pieces of tongue, slices of lemon and carrots, herbs, and an egg cut into plates in random order.

Soak the gelatin sheets in water for 10-15 minutes (for 100 g of meat broth you will need 1 gelatin sheet). You can also use regular powdered gelatin - in this case, see the instructions on the package for the required amount of liquid.

Strain the broth in which the tongue was cooked through folded gauze and measure out the required amount. One large filling container will require approximately 500-600 ml. If you make aspic in portioned plates, as in our example, count about 100-150 ml per serving. We remove the swollen gelatin sheets from the water and place them in the meat broth. Stirring, heat the mixture until the gelatin is completely dissolved.

Using a tablespoon, pour a thin layer of broth over the ingredients. It is not recommended to pour out all the liquid at once, because in this case, the components of the dish may float to the surface, and the composition you created will be disrupted! To avoid this situation, put the dish with a thin layer of liquid in the refrigerator.

When the jelly hardens, pour out the remaining portion of the broth and put it back in the cold. On average, it will take 3-4 hours for the transparent layer to harden.

Beef tongue aspic is ready! When serving, you can additionally decorate the dish with herbs. Bon appetit!

Recipe 6: chicken and pork tongue aspic with gelatin

Pork tongue (if available, you can also use beef tongue 1 pc) - 2 pcs
Chicken thigh (other parts of chicken are also possible) - 2 pcs.
Onions (for broth) - 1 pc.
Bay leaf (for broth) - 3-4 pcs.
Egg white (for broth) - 1 pc.
Chicken egg (boiled, for decoration) - 1 pc.
Salt (to taste)
Gelatin (instant) - 1 tbsp. l.

Wash the tongues and chicken and fill them with water. Bring to a boil over high heat. Remove the foam, reduce the heat, add salt, add bay leaf and onion, cover with a lid and cook until the tongue is ready.

We take out the tongue and lower it into cold water. This way the skin will come off well and it will be easy to peel. We also take out the chicken and let it rest on the plate for now.

Carefully skim off the fat from the broth with a spoon. We don't need him.

Here's our broth. It seems to be quite transparent. Although it's not very visible in the photo. If you are just preparing soup for lunch, then you can stop there. But if the soup is for a holiday table or for aspic, or maybe you just want to make the broth clearer, then we do the following “feint with your ears.”

Beat the whites into a foam. In order for the protein to beat well, firstly, it must be cold, secondly, the bowl in which you will beat must be rubbed with a cut of lemon, and thirdly, lightly salt the protein. Then the protein will come together well even with a whisk, without any mixers or blenders.

By this time the broth had cooled slightly. This is how it should be, otherwise it won’t work. Stir the protein into the broth.

Bring it to a boil and turn it off for 10 minutes to cool again.

A terrible sight!

Bring to a boil again.

And we filter.

The colored cup on the back allows you to appreciate the transparency.

Now the difference between aspic and jellied meat. Jellied meat is cooked in meat and bone broth. At the same time, the gelatin found in the bones goes into the broth and this broth hardens perfectly.

Jellied is made with meat or fish broth. It’s clear that such a broth will never harden! Although the fish one may freeze if the fish is fatty enough. Therefore, it (the broth) needs to be helped with gelatin. Gelatin is a natural product, so there is no need to be afraid of it. But it is necessary to strictly adhere to the recipe on the pack so that the aspic does not “float” and is not too dense. On my pack it was written: 1 full tablespoon per 400 ml of liquid.

I have instant gelatin, but anyway, first I poured it with a small amount of cold broth for swelling. So it diverges better. It took me 5 minutes. If you have regular gelatin, then you need to let it swell for 40 minutes.

Add hot broth to 400 ml. If you do not have instant gelatin, then you need to put the broth with it on the fire and, stirring, heat until the gelatin is completely dissolved, but do not bring to a boil.

We cut the tongue into slices and fill it with broth so that it does not dry out.

Pour some gelatin broth into the bottom of the mold. Place in the refrigerator for 10-15 minutes.

After the “bottom” has hardened, add the first layer of tongue. Ideally, all this should be done in plates, and the tongue should be 1 layer, but I made the aspic not for a holiday, but just like that, so I do everything in one bowl and in two layers.

Pour the first layer with a thin layer of broth and put it back in the refrigerator for 10-15 minutes.

We do the same with the second layer of the tongue.

Now it's time for decorations. Here, of course, you can dream up your imagination. Pour it again, put it in the refrigerator for 10-15 minutes and fill it with the last layer.

After another 10-20 minutes the aspic is ready.

Recipe 7: how to prepare aspic from tongue step by step

This classic holiday appetizer is not as difficult to prepare as it might seem. Having prepared it once for “practice”, the next times will be easy, and you will feel like a culinary master.

beef or veal tongue (medium size) 1 pc.
gelatin 15 g (per 500 ml)
carrots 2 pcs.
egg 2 pcs.
onion 1 pc.
green peas (for garnish) to taste
Greens (for decoration) to taste
pepper (peas) to taste
bay leaf several pcs.
salt to taste

Rinse beef or veal tongue. Place the tongue in the prepared saucepan for cooking the tongue, fill it with water, and put it on the fire. When the water boils, lower your tongue. After 10 minutes of cooking, drain the water. Wash your tongue and pan. Place your tongue in the pan and fill it with cold water. Place the pan with the tongue back on the fire. We prepare the tongue for about 2-3 hours. 1.5 hours after the water boils, add salt and spices to the pan. Before removing the tongue, add the bay leaf for 5 minutes. Remove the finished tongue from the pan and place it in cold water. Remove the skin from it, starting from the thin end.

While cooking the tongue, prepare vegetables: boil eggs, onions and carrots.

While the tongue is cooking, prepare the gelatin. Soak the gelatin for swelling for 1.5 hours. To do this, pour gelatin into cold water, stirring constantly, and leave to swell.

Strain the broth in which the tongue was boiled through 3 layers of gauze. Add ready-made gelatin to the strained broth and put the broth on the fire. Heat the broth until the gelatin is completely dissolved. There is no need to bring to a boil.

Cut the finished tongue and place it in molds. Cut vegetables and herbs. Add vegetables, herbs and peas to the tongue for decoration. Fill the molds with the prepared broth. Place the molds in a cool place.

Remove the finished aspic from a cold place just before serving. Serve your dish with mustard or horseradish. Bon appetit!

The menu of a festive feast, especially New Year's, often includes jellied tongue. Inexperienced housewives are afraid to take on such culinary delights, considering them something inaccessible and difficult. And, frankly, it’s completely in vain. It’s easy to prepare a dish; the main thing is to know some subtleties and nuances.

How to prepare aspic from tongue?

Beginners who don’t even know how to properly prepare jellied tongue should learn the basic stages of preparing the dish:

The tongue is initially thoroughly washed with a brush and soaked for several hours.
Rinse again, add water to the product and cook until tender (2.5-3.5 hours depending on size). The contents should not bubble or boil strongly during the process, but only simmer slightly.
Prepare a jelly base for pouring from gelatin granules and meat broth, which is clarified if necessary.
Finally, the food is placed on a platter and decorated.

Tongue aspic recipe

Any classic recipe for jellied tongue involves pre-boiling the product in water. It is imperative to remove foam from the surface of the broth, at the initial stage of cooking - constantly, in the future - periodically. To improve the taste of the dish, add roots, spices and onions to the pan. For pouring, you can use either the resulting tongue decoction or another ready-made one (chicken, beef or pork).

Ingredients:

tongue – 1-1.2 kg;
onions – 150 g;
carrots – 100 g;
egg – 1 pc.;
gelatin – 25 g;
seasonings

Preparation

The prepared offal is poured with water until completely covered, roots, onions, spices, and salt are added and placed on moderate heat.
When ready, remove the product into a container with cold water for a minute, and then remove the skin.
Chop the base of the aspic into slices about five millimeters thick and effectively place it in a suitable dish.
Next is how to lighten the broth for a jellied tongue. Cool a glass of broth, mix with whipped egg white and pour into the main portion.
Bring to a boil, cook for five minutes and let cool.
Carefully filter the resulting liquid through a thick cloth.
To fill, gelatin granules are soaked, dissolved according to the instructions on the package and mixed with the entire portion of the broth.
Decorate the appetizer to taste, pour the jelly mixture in two stages, cool, and let it harden on the refrigerator shelf.

Pork tongue aspic

Knowing how to prepare aspic from pork tongue, experienced chefs prepare such an appetizer in no time. The main thing is to correctly set the stove for moderate heat under the container in which the main product is cooked, and not to miss the moment of its readiness, and the rest is a matter of technique, which will not be difficult to implement.

Ingredients:

tongue – 3 pcs.;
onions – 150 g;
roots – 300 g;
gelatin – 35 g;
spices.

Preparation

Pork offal is prepared and boiled at a gentle simmer until soft with onion, spices and roots.
Cool the snack base by transferring it to a container with cold water and clean it.
If necessary, the broth is clarified and mixed with dissolved gelatin.
The tongue is chopped into neat slices, laid out in a mold, and decorated to taste.
The composition is filled with liquid jelly mass and sent to the refrigerator compartment.

Beef tongue aspic

Delicious, effectively complementing any feast, jellied beef tongue, the recipe for which is described below, is not only original, but also a healthy culinary dish, the value of which is its amazing ability to raise hemoglobin levels in anemia. A serving of food will add vitality and simply delight you with its excellent taste.

Ingredients:

tongue – 1 pc.;
onion – 150 g;
roots – 200 g;
gelatin – 40 g;
spices.

Preparation

Beef offal is prepared and boiled until soft in salted water with the addition of onions, spices and roots.
Place the base of the snack in cold water for a while, after which the skin is easily removed.
The broth is filtered, clarified if desired, and combined with pre-soaked and dissolved gelatin granules.
Place the chopped offal in a wide dish, decorate with parsley, peas, patterns of boiled carrots and halves of eggs and fill with jelly liquid.
Cool the beef tongue aspic in the refrigerator.

Portioned aspic from the tongue

If you have small molds among the kitchen utensils, the tongue aspic with gelatin can be placed in them and served in portions. As the basis of the appetizer, you can take pork or beef offal, round portions of which can be additionally cut into halves, quarters or cubes before preparing the dish and supplemented with appropriate decorative elements.

Ingredients:

tongue – 1.2 kg;
onions – 150 g;
roots – 200 g;
gelatin – 50 g;
seasonings, salt.

Preparation

Beef or pork tongues are prepared and boiled with seasonings, carrots, parsley root and parsnip until tender.
Cool the specimens in ice water, remove the skin, and cut the base into the desired pieces.
Add the dissolved gelatin granules into the desired portion of the broth.
Colorful compositions are created in molds and filled with jelly mixture.

Tongue aspic in a slow cooker

You have already learned how to make aspic from tongue on the stove in a saucepan or cauldron. Using a multicooker greatly simplifies the process. Aspic from the tongue, a simple recipe for which is outlined below, will turn out transparent even without clarifying the broth, since the device will provide optimal conditions for barely noticeable simmering of the contents.

Ingredients:

tongue – 1.2 kg;
onions – 100 g;
roots – 200 g;
gelatin – 50 g;
bay, pepper, salt.

Preparation

The offal is poured into a bowl with water and simmered in “Stewing” for three and a half hours.
After this, remove the main component into a container with cold water and clean it.
The gelatin granules are diluted and dissolved, combined with the broth and the resulting mixture is poured over the tongue slices.

How to decorate tongue aspic?

Every housewife wants to decorate the festive table as elegantly as possible, and a beautiful tongue aspic will undoubtedly help to cope with the task perfectly. A dish with a snack can be decorated laconically, using a minimum number of decorative elements. A sprig of parsley, a slice of carrot or boiled egg, a few canned peas or olives are a standard set for a classic home composition. Having at least minimal carving skills, tongue aspic can be decorated with more complex patterns from fresh vegetables and fruits.

A real culinary delicacy - jellied tongue can be easily prepared at home! To do this, it is enough to purchase pork or beef tongue and devote about 2 hours of your free time to it, for which you will be more than rewarded with a perfectly created dish. Pork tongue is the fastest to cook - it costs much less than beef tongue. For several plates of aspic, you will only need 1 large pork tongue, so there is no point in purchasing a lot of them if you have a small family.

Before purchasing, be sure to check the freshness of the offal!

Ingredients

1 pork tongue weighing 500-700 g
1 carrot
1 onion
5-7 g gelatin
2-3 bay leaves
1 tbsp. l. salt
10-15 black peppercorns

How to cook jellied pork tongue

1. We scrape off dirt from the purchased pork tongue and rinse it in water, and then put it in a pan with a non-stick coating. Pour in salt, black or allspice peas, bay leaves and any other seasonings to your taste. Fill everything with hot water so that it completely covers the offal and bring to a boil, then reduce the heat to low and simmer the tongue for about 2 hours or more. Add water as it boils, but be sure to add boiling water! 15-20 minutes before the end of cooking, peel the carrots and onions and add them to the pan with the broth. As soon as the tongue can be easily pierced with a knife, it is ready!

2. Pour 1 ladle or 1 mug of broth, passed through a strainer, into a bowl or bowl.

3. Pour gelatin into it and stir until completely dissolved.

4. Place the hot pork tongue on a board and peel it from the top shell on all sides.

5. If it gives in with difficulty, trim it slightly.

6. Cut the cleaned offal into portions.

7. Select a dish and place the sliced tongue in it.

8. Using a slotted spoon, remove the boiled carrots from the broth and cut them into rings, placing them on your tongue.

9. Garnish with fresh herbs and immediately pour broth with gelatin. It is best to use a teaspoon, since it is necessary to pour the broth over all the pieces of the tongue - this way they will not get dry.

10. Immediately transfer the dish with the jellied tongue to the cold: in the refrigerator or freezer to harden.

Serve with horseradish, mustard and any other sauces. If you have pieces of boiled tongue left, you can use these to cook it.

Note to the hostess

1. The tongue needs to be washed more thoroughly than any other part of the pork carcass, since dirt along with microbes accumulate on its rough surface. Housewives do the right thing when they choose a hard sponge, kitchen or toothbrush (new!) to process offal. Baking soda is allowed. Both washing and repeated rinsing are carried out only under a cold stream.

2. It is better to drain the first water in which the tongue is boiled immediately after boiling. The so-called secondary broth is always cleaner and more transparent. Refill the product exclusively with boiling water, this is important!

3. To effortlessly remove the film in one layer, wipe it with an ice cube while the tongue is very hot. It is impossible to give it a contrast rinse, like, for example, tomatoes, because the meat fibers will harden and become harsh.

Hi all! We are all already anxiously awaiting the New Year. Some make up and are even already purchasing them for the holiday. And someone is already preparing the New Year's menu. And he does the right thing!

After all, the holiday must be celebrated fully armed. And please tell me, what would a New Year celebration be without aspic?!

So I say, it should definitely be on the table! After all, this is an incredibly tasty dish that hardly anyone will refuse!

Did you know that it appeared on the Russian table thanks to the French, who were invited to improve our national cuisine. They took as a basis our jelly, or jelly, which used to be prepared from leftover meat after dinners. And “fashionable chefs” began to do almost the same thing, but with fresh ingredients and in a more beautiful design.

This is how we got aspic, which almost everyone in our country loves. And this is exactly the kind of festive dish that we will prepare with you. We have already prepared this from, and now we have prepared a selection of delicious recipes with tongue.

I just love this product in any dish. It's very tasty, no matter what anyone says. Of course, I’m generally silent about aspic, I said everything above.

Let's quickly start preparing this deliciousness!

We will need:

Beef tongue
Two bulbs
Two carrots
Salt, seasoning, peppercorns, herbs, bay leaves
Forty gram packet of gelatin

For decoration, according to taste and desire:

Three boiled eggs
One boiled carrot
Canned peas
Olives and olives without pits
Greenery

Preparation:

1. First, wash your tongue and remove fats and veins, if any.

Then soak it in cold water for six hours. It is best, of course, to soak it overnight. Add a little salt to taste to the brine for soaking, three bay leaves and five peppercorns - allspice and black.

As soon as the water boils, add spices - salt and pepper. In terms of quantity, it will be approximately the same as what was put in the brine for soaking. And after the second boil, put vegetables and a piece of meat into boiling water.

Be aware that during cooking it almost doubles in size. Therefore, if you took it in a large size, then cut it in half before putting it in the pan.

Cook everything together over low heat for 1.5 to 2.5 hours.

What does time depend on? If you take the product from a young cow or calf, then an hour and a half is enough, but if from an old one, then you will have to cook longer. In addition, the cooking time will depend on its size. A small one will take less time to cook, a large one will take longer.

3. After the required time, we check readiness. To do this, pierce the pulp with a thin knife, and if the broth comes out clear, without blood, then everything is cooked.

At the same time, pay attention to the broth. It became beautiful, golden, aromatic, this, of course, was facilitated by the vegetables added to it at the right time.

4. Take the tongue out of the pan and immediately lower it into cold water for one or two minutes. This is necessary to make it easier to remove rough skin.

We remove the skin quickly and easily, now it will not take much time and will not be difficult.

5. Strain the broth through cheesecloth, pour it into the pan and put it back on the fire, put the tongue, cleaned of rough skin, into it.

Add the reserved whole onions and carrots, as well as salt, herbs and spices to taste. Bring the broth to a boil and cook in this aromatic brine for another fifteen minutes.

6. At the end of cooking, remove from the stove, remove the tongue from the liquid and leave both to cool. Next, strain the broth again and pour gelatin into it. Then mix thoroughly so that there are no lumps left.

Let this mixture sit for one hour; the gelatin should slightly thicken the liquid.

7. Meanwhile, place randomly chopped vegetables and herbs into prepared molds or a common dish. We need this for decoration, and we can decorate the dish as our imagination allows. We put all the beauty on the bottom, then when we turn it over, it will be on top.

We cut the tongue into thin strips or slices and add it to the molds, arranging it in any order.

8. Now heat the broth again, stirring it constantly. We need it to become more liquid and homogeneous, but do not bring it to a boil. Otherwise, the gelatin that we have already added will lose all its desired qualities.

And fill the filled molds. Let them cool on the kitchen counter and put them in the refrigerator for final hardening.

Before serving, you can turn the molds over so that the contents appear on the dish in all their glory. Or you can simply serve it in a mold. Here the choice is yours.

A beautiful and tasty dish is ready! Eat with pleasure!

How to prepare pork tongue aspic with gelatin

You can also prepare an excellent dish with pork tongue, no less tasty than with beef tongue. Both the recipe and the cooking method are practically no different from the previous version.

It's just a matter of choice - some people just like pork more, and some like beef. Or you went to the store to buy the product you needed, but there was only one type. That's why you take what's offered.

We will need:

Two pig tongues
One carrot
One onion
Salt, black pepper, allspice peas, bay leaves to taste
Forty gram packet of gelatin

For decoration as desired

Boiled carrots, eggs, any vegetables and herbs

Preparation:

1. Since pork tongues are not very large in size, and much smaller than beef tongues, we will take two of them at once. We clean them of veins and fats. Soak for five hours in water with a little salt, a couple of laurel leaves, adding a few peas of allspice and black pepper.

2. Then boil with the same spices, adding peeled and quartered carrots and onions. Cook until done.

Depending on the size of the main component, the cooking time will be one and a half to two hours. Checking the readiness of the product is quite easy.

We pierce it with a knife and press with a fork, if the liquid flows out clear, then everything is ready. If it contains blood, then you need to cook it some more.

3. At the end of the time, remove the boiled meat and immediately immerse it in very cold water for a couple of minutes. Thanks to this simple action, we will very quickly and easily remove the skin from them.

4. Strain the broth and put it back on the stove, season it with additional herbs and spices, dip your tongues in it and cook for fifteen minutes. We do this to make the base more flavorful.

If you don't want pork broth, you can use pre-prepared chicken broth. In this case, all the ingredients will need to be cooked in it.

5. After finishing cooking, take them out to cool. Pour gelatin into the broth and mix thoroughly so that there are no lumps, leave to form jelly for an hour.

6. Cut the boiled meat into arbitrary thin pieces and send it to the prepared forms. We cut the boiled carrots into circles or any shapes and place them there. Pour the broth into the molds and put it in the refrigerator for final cooking and thickening.

A tasty and beautiful pork tongue dish is ready! Eat for your health, and certainly with pleasure!

Recipe for preparing tongue in jelly in portion forms

It is, of course, very convenient when everyone has food on their plate in the form of a portion, and besides, it is always very beautiful! Moreover, today there are no molds in stores.

You can choose any one that, first of all, suits your taste and gives the finished dish the ideal shape.

We will need:

Six pig tongues
Four carrots
Five tablespoons of gelatin
Salt, black and allspice peppers, bay leaves, celery to taste

For decoration (to your taste):

Boiled carrots and eggs
Greens and other vegetables

Preparation:

1. To begin the main preparation, you must first soak the tongues in water for five to six hours, or leave them overnight. At the same time, add a small amount of salt, peppercorns, and a few bay leaves to the water.

2. After the preliminary procedure, put a saucepan of water on the fire and bring to a boil. We add all the same seasonings as when soaking, and also add celery greens and whole peeled carrots. Place the meat here and cook for an hour and a half.

If you took large tongues, then you need to cook longer. We check readiness by piercing with a knife and pressing next to the puncture. If the liquid flows out clear, then everything is ready and the pan with the contents can be removed from the stove.

3. When removing the tongues from the broth, immediately immerse them in very cold water.

Then we clean them easily and simply from the skin. We strain the broth, add spicy spices to it and again send the peeled pulp there. Cook for another fifteen minutes to make the aspic more flavorful. Then take it out again and cool.

4. Add gelatin to the broth and mix thoroughly. In the meantime, it is held together for about an hour, we cut figures from boiled carrots and eggs.

Or use other vegetables and herbs to decorate the molds. We also cut the boiled pulp into small cubes.

5. Now pour the prepared broth into the molds and put it in the refrigerator for final thickening.

Portioned aspic is ready! Eat with pleasure!

Tongue aspic in a slow cooker served like in a restaurant

Everyone who has a multicooker as their assistant tries to cook absolutely everything in it. And our hit today can also be prepared with its help. I was cooking!

And it's as simple as everything else. And besides, we will decorate the dish, as they do in a restaurant. Let's start cooking!

We will need:

Beef tongue
Gelatin sachet forty grams
Salt and spices to taste

For decoration

can of canned corn or peas
boiled carrots
parsley

Preparation:

1. Before starting cooking, thoroughly rinse and soak the tongue for several hours in water with spices. We take them in this composition - salt, allspice and black peppercorns, bay leaf - in small quantities.

Soak the gelatin in one hundred milliliters of cold water and leave to swell for thirty minutes. Pour water into the multicooker, put the same spices in it as for soaking, mix and lower the tongue here.

2. Close the lid and close the steam release valve, if any. Set the “Studen” program for one hour and press the “start” button. Cook until the end of the specified mode. Upon completion of the process, open the valve and release steam.

3. Take out the pulp and immerse it immediately in ice water for a couple of minutes. Then we remove the skin. Thanks to cold water, this will be easy and simple.

4. Pour the prepared gelatin into the broth and mix it thoroughly until completely dissolved. And then we filter this entire mass through a strainer or cheesecloth so that the broth becomes transparent, and most importantly, without any unnecessary “details”.

5. Cut the tongue into thin slices, peeled boiled carrots into circles. Place the slices of meat overlapping each other on a deep longitudinal dish.

6. For each piece, place parsley leaves and a circle of carrots on one side. Sprinkle corn or peas side by side along the entire dish.

7. Fill with broth. After which the dish can be put in the refrigerator until completely frozen, about an hour.

And here’s a gorgeous dish, ready just like in a restaurant! Eat with pleasure!

Cooking tongue in jelly without gelatin

For those who love everything only natural, we also have a recipe. No packaged gelatin! And this will not affect the taste or quality at all!

Let's try how it's prepared.

We will need:

Beef tongue
Half a kilogram of turkey legs and wings (you can also use goose or rooster wings, but not chicken!)
Two bulbs
A few cloves of garlic
One carrot
Salt, black and allspice peas, bay leaves

For decoration as desired:

Boiled carrots, greens, canned peas or corn, boiled quail or chicken eggs

Preparation:

1. First, we carry out preliminary work.

Wash your tongue, clean it of veins and fats, and then soak it in water with the addition of salt, bay leaf and peppercorns for about six hours or overnight.

We remove the remaining feathers, scales, claws and other unnecessary elements from the turkey legs and wings. They will serve as a gelling component.

2. Now bring the water in a saucepan to a boil, and put the peeled whole carrots and onions in there. And don’t forget to add salt, allspice and black peppercorns, bay leaf.

We lower the tongue here, cook it for one and a half to two hours, depending on what size it is.

We filter the broth and dip the tongue, cleared of coarse skin, and prepared turkey wings and legs into it.

4. Add whole garlic cloves, onion, herbs to taste and cook it all for about three hours. Until the broth begins to become sticky and thick.

5. In the meantime, you can cut out beautiful shapes from carrots. Cut them either into circles or cubes and arrange them into molds. You can also add other prepared vegetables and herbs, as well as egg slices.

Then we take out the tongue, cool it and cut it into thin arbitrary pieces, which we place in the molds with the vegetables.

6. You can remove the flesh from the wings and add it to the molds, and of course we throw out the rest - the skin, bones and legs. Pour the sticky broth over the chopped ingredients and, after cooling, put them in the refrigerator for final thickening.

At the end of the process, take it out and serve it to the table. Natural aspic without adding gelatin is ready!

Ideas for decorating aspic at home

Of course, there are quite a lot of ideas for decoration. There are as many ways of decorating as there are housewives! In addition, decorating such a dish is quite easy and simple, since gelatin helps to take absolutely any shape.

For example, you can simply arrange figures of vegetables and tongue on a plate. Or you can create such a cute picture.

Or make a currently fashionable 3-D effect. True, you will have to work longer for this, but you will surprise your loved ones and guests.

Prepare this dish in small ramekins, then remove them and place them on a cake rack, along with the mustard and horseradish. It looks very impressive.

Or just on a plate with greens.

It’s a great idea to make the aspic in small molds, for example using plastic shot glasses. This approach is very convenient for a buffet table, for example.

What do you think of this idea of making them in a mini version?! These things would be great to use for canapés. And this is done simply, using an ice mold or a candy dish.

By the way, it would be a very interesting idea to give such “sweets” to a man.

Of course, we haven’t forgotten that New Year is coming soon and you can make this dish in the shape of a Christmas tree using a silicone mold. And cut out stars from carrots.

Or in honor of the symbol of the New Year - the Pig. This is also easy to do.

We take a plastic bottle, cut an oval hole lengthwise to make pouring easier and more stable. When it hardens, just carefully cut off the bottom of the bottle and take out the contents. That's all.

Or you can simply make piglets from eggs. Children will love this idea.

Using silicone molds you can achieve very beautiful designs. And not only as in the picture in a large version, but also in portions.

By the way, it is not necessary to use the usual ones for decoration in this case - carrots, peas, eggs, corn, herbs, olives and black olives.

Use your imagination; you can use mustard, horseradish from a pastry syringe, or beets with garlic, for example.

By the way, speaking about personal serving, you don’t have to mean silicone molds. You can use regular plastic cups for this.

Bowls or even tea cups - why not. After all, it turns out great in them too. Absolutely any available utensils can be used.

How about an option using eggshells? It will take a little longer to cook, of course, but what a result!

Or you can make a beautiful pattern from mayonnaise and it will look very beautiful and chic.

In general, there are a lot of options, choose any or come up with your own.

As you can see, preparing aspic and decorating the dish is not at all difficult. And while it is being prepared, namely soaked and boiled, you can do something else at the same time.

And in general, it happens that “fear has big eyes,” you think, looking at any dish, that it is impossible to create such a thing. But there is another proverb: “the eyes are afraid, but the hands do.” And if you follow it, and even the detailed description of the recipe, then everything will undoubtedly work out. And in the best possible way.

Therefore, no longer say that it’s scary to take on, that it’s difficult and that you don’t know how!

Be sure to try and prepare this dish, surprise your guests and loved ones with a delicious aspic, decorated “just like in the best houses of London and Paris!”

And be sure to cook with love and eat with pleasure!

Bon appetit!

Once upon a time, in the seventies and eighties, jellied tongue was considered a symbol of the New Year. Today, many housewives have undeservedly forgotten this delicacy. In our family, not a single New Year is complete without jellied tongue (pork or beef), I suggest you remember this once very popular recipe, you will not regret it!

Preparation:

Place a pot of water on the fire.

If the tongue is frozen, remove it from the freezer in advance. After it has thawed a little, wash it and place it in a saucepan to cook, adding bay leaf, pepper and parsley root.

The pork tongue is cooked for about two hours over low heat; when ready, it should be easily pierced with a fork. About half an hour before the end of cooking, add salt and add a peeled whole or halved onion. It is better to boil the carrots along with the tongue, placing them in the broth for 20 minutes and then catching them.

After cooking, remove the tongue from the pan and soak it in cold water, then peel it off the skin.

Cut the tongue into flat slices and place in a mold.

First cut the carrots into circles (2-3 mm thick), then cut out flowers from the circles.

Also cut the lemon into flat slices, and cut out round shapes from a hard-boiled egg using a curly knife.

Place lemon slices next to the tongue slices, on top - carrot flowers and egg slices.

Pour the strained hot broth into the gelatin in a glass; when the gelatin swells, pour it into the pan, adding the broth in the amount required for pouring and bring to a boil. Don’t forget to stir periodically and at the same time taste for salt and add salt if necessary.

After boiling, remove the pan from the heat, let the broth settle and strain it again.

Carefully, placing a spoon under the pouring broth (so as not to disturb the pattern), pour the jelly into the mold, place the tops of the parsley sprigs on top, slightly drowning them, and put them in the refrigerator to harden (it will take about 2-3+ hours, but it’s better to leave them overnight). After the broth has hardened, our jellied tongue is ready to be served at the holiday table!