Beef lips in vinegar (our answer to the financial crisis!) ataggonyi wrote in February 3, 2009
Of course yes... Not everyone likes offal. Many will now start screaming - uncomme il faut! What is “not comme il faut?” Where is “not comme il faut?” Yes, go through the forest, for whom in times of crisis offal is “not comme il faut”!
The crisis is gaining momentum, but I still want to burst into tears, 3 times a day (well, twice - at least). And since I already forgot the sausages when I ate them, which I advise others to do, I offer the option of a really cheap and amazingly tasty snack - beef lips. And there is no need to turn up your face - even Peter the Great loved to snack on this snack, just read Alexei Tolstoy, and there were no crises under him.
Usually people without imagination, if they use their lips anywhere, it’s to put them in jelly. But few people know that hot lips are a snack of rare taste, one of the best I’ve ever had! And I had to snack a lot, take my word for it.
In short, stop chatting, now you will see everything for yourself.
Stage one:
We go to the market (they don’t sell this in stores) where we get:
1 Beef lips 2 kg
2. Onions 2 pcs.
3. Salt to taste
4.Black pepper
5. Bay leaf.
Make sure the rotters are well-scorched, soak in cold water for three hours. Then fanatically clean it with a knife, scraping off everything that can be scraped off. And boil it in water with onions, peppers and bay leaves for 2 - 2.5 hours. Of course, salt the water.
Stage two:
1 Boiled beef lips
2.Vegetable oil
3. Wine vinegar
4 Salt
5. Onions
6. Greens (optional)
7. Pepper.
We cut the lips into pieces of 4 - 5 cm and with a knife, preferably a sharp one, cut off the heavily scorched parts that have not been peeled before cooking, cut off the coarsened pieces of skin, and the lips have a lot of them. In short, we bring everything into line with the concepts of “edible” food.
Cut the cleaned lips into pieces. It should look something like this:
Actually, at this moment you can start drinking and snacking. Lips as a snack are already quite suitable.
However, without getting carried away, we do not stop halfway. Place the lip slices in a frying pan coated with vegetable oil.
Add the onion cut into rings and fry everything for 5-7 minutes.
Salt, pour in 70 grams of 6% vinegar, simmer for 15-20 minutes. until the onion is ready. Actually, I think that the lips were soaked in vinegar to soften the rough parts (and we just cut them off), but that’s okay, the extra tenderness or spiciness has never harmed a single dish.
Season with pepper before serving. Serve hot with boiled potatoes, horseradish, mustard and, of course, vodka!
Who likes to snack on a cold tongue? All?
So (anticipating the category questions: “how does it taste?”) it tastes like tongue, only hot, greasy and smells smoky. I really haven’t come across a more positive snack to go with vodka. Foie gras is resting, IMHO!
Well, for the blind to the touch:
ZY The cost of a kilogram of lips on the market is 70 rubles.
Yield after processing and trimming 65 - 70%
In short, where can you buy tongue or meat for 100 rubles/kg? The most anti-crisis delicacy!
Only a truly Russian person knows the difference between food and snacks.
(From culinary site)
Little tricks for big fun
If you think that jellied meat, jelly, racitura and galantine are different names for the same dish, then you are absolutely right. Jellied meat and jelly - in our way, racitura - in Romanian and Moldavian, galantine - of course, in French. Of course, not without some national characteristics, but all these dishes are descendants of a rich broth with meat and bones, known since time immemorial.
Severe men - ancient hunters - brought caught game, and the keepers of the hearth cooked it for a long, long time. They made an excellent strong broth and the meat had a magical taste, because, of course, it was not frozen. The breadwinners of the tribe, their households and the ambassadors of neighboring tribes who came to them in peace happily devoured both the freshly prepared dish and what it became the next day - excellent primitive jellied meat.
It seems that not much has changed since those distant times - and in this case, fortunately. Thanks to the creative approach of culinary experts, we received recipes for delicious jellies and jellied meat from lamb, turkey, chicken, rooster, carp, seafood, vegetables, mushrooms, fruits and berries, dishes from sterlet and pike, which make the best jellied meat.
Enterprising medieval Frenchmen came up with the idea of boiling poultry, game, pork, veal and rabbit together. They ground the meat into minced meat, mixed it with spices and eggs, diluted the resulting broth to the consistency of thick sour cream and exposed it to the cold, sometimes even putting it under a press. Thus was born galantine, which means “jelly” in Old French.
During the time of passion for everything French, not only pundits, but also chefs came to Russia in large numbers. They brought with them a recipe for galantine and improved the Slavic jelly: they clarified the broths, lightly tinted them with turmeric, saffron and lemon zest, and added additional gelling agents. Thanks to the French: our jelly has become a favorite dish of kings, nobles and other nobility.
So that the court chef will envy the jellied meat or aspic you have prepared, do not forget about some secrets and rules. Here they are.
In order for the meat broth to be initially transparent, immediately after boiling, reduce the heat to low and cook the future thick part of the jellied meat until the meat is easily separated from the bones.
If you need clear jellied meat, use beef. Pork jellied meat will be cloudy, although if you add onions during cooking and remove the fat, the broth will turn out clear. It is very convenient and quick to cook jellied meat in a pressure cooker. To do this, wash the meat and put it in a pressure cooker. Add onion, carrots, bay leaf, pepper and salt. After boiling, cook the meat for 40–50 minutes.
Soak pork, beef, chicken legs and heads for 5-10 hours, then thoroughly clean the top layer. For 1 part meat or legs you will need 2 parts water so that the broth does not boil away quickly. Do not add water during cooking, otherwise the broth will turn out cloudy.
When the broth starts to boil, add some boneless meat. After 2-3 hours, add bay leaves, peppercorns, onions and carrots. Cook for about 3-4 hours and add salt 1 hour before the end of cooking. You need to add salt so that the jellied meat is slightly over-salted. Be sure to strain the resulting broth through a sieve.
To determine whether the jellied meat is cooked correctly, drop a little broth on your fingers: if your fingers stick together, the jellied meat will harden without gelatin. Serve jellied meat with mustard, horseradish or sour cream whipped with herbs and garlic. Serve salted and pickled vegetables separately.
In order not to doubt whether the aspic will harden or not, add one tenth of the gelatin to one tenth of the required liquid. Dissolve, pour into a spoon and place it in the freezer for 5 minutes. If the proportions are correct, the gelatin will harden during this time.
The amount of gelatin to make jelly is determined by its strength. For example, for broth from pike perch boiled with head and skin, 1–2 g of gelatin per 1 glass is enough. For the same volume of chicken broth, 4–5 g of gelatin is required. Vegetable broth requires the largest amount of gelatin: to obtain high-quality jelly, use 6–7 g of gelatin per 1 cup of vegetable broth. Soak gelatin in cold water: 5 parts water to 1 part gelatin.
When preparing fish aspic, the main thing is not to overcook the fish so that it retains its structure and appearance. For aspic of meat and fish, serve horseradish with vinegar or horseradish with sour cream, all kinds of spices, sauces, such as mayonnaise, various salads and vegetables - salted and pickled.
With wishes for quick hardening, G. Treer, author-compiler
Section "Myasoedovsky"
Beef and veal dishes
Beef leg and lip jelly with carrots, onions, garlic, parsley and bay leaves
"Podmoskovny"
1 kg beef (legs, lips)
1–2 pcs. carrots
2–3 onions
garlic, hard-boiled eggs, bay leaf, parsley, black peppercorns and salt - to taste
Sear the beef legs and lips and cut into pieces, chopping the bones. Then soak in cold water for 3-4 hours, brush, rinse with cold water and place in a pan.
Pour in cold water so that it covers the meat by 8-10 cm. Bring to a boil and simmer over low heat for 6-7 hours, periodically skimming fat from the surface of the broth, until the meat is easily separated from the bones.
1 hour 30 minutes before cooking, add carrots, onions, parsley, bay leaves and black peppercorns. After cooking, skim off any fat from the surface and remove the bay leaf.
Separate the meat from the bones, chop it or mince it. Then mix with the strained broth and bring to a boil, adding salt. Add the garlic passed through a press, mix and pour into molds or deep dishes.
Before pouring into molds, place eggs cut into circles. In this case, fill the mold a third full, let it cool, place the egg mugs in a row, fill them with jelly again, place the egg mugs, etc.
Before serving, dip the pan in hot water, turn the contents onto a plate and garnish with parsley sprigs. Serve with horseradish mixed with vinegar, mustard, sour cream sauce with horseradish, cucumbers, white and red cabbage salad.
Beef aspic with eggs, baked carrots, onions and herbs
"Gorokhovetskoe"
1 kg – 1 kg 500 g beef pulp
3 hard-boiled eggs
1 PC. carrots
1 onion
2 tbsp. spoons of gelatin
Clean the meat from films and tendons, place in a saucepan and fill with water so that it just covers the meat. Season with salt and pepper and add lightly baked onions and carrots. Cook everything over low heat until done, skimming off the foam. Remove the finished meat from the broth, cool and cut across the grain into portioned slices.
Drop the egg whites into the resulting hot broth, stirring constantly, to lighten the broth. Dissolve gelatin in 1 glass of cold water (per 1 liter of broth) and let it swell. Pour the swollen gelatin into the clarified broth and heat over low heat, without bringing to a boil.
When the jelly begins to harden, pour it into the mold. Place slices of meat on top of the frozen layer, fill them with jelly and let it harden. Then lay out boiled eggs cut into circles, slices of boiled carrots, chopped herbs and fill everything with the remaining jelly. Place the mold in the refrigerator until completely frozen.
Beef shank jellied meat with garlic, carrots, onions, eggs and bay leaf
"Smolensky"
3 kg beef shin
2 pcs. carrots
2 onions
1 head of garlic
4 hard-boiled eggs
1–2 bay leaves
pepper and salt - to taste
Wash the meat, place in a 5-liter saucepan and fill with cold water. Bring the contents to a boil, skim off the foam, cover with a lid and cook, adding salt, for 3-4 hours over low heat. 1 hour - 1 hour 30 minutes before the end of cooking, add onions and carrots. At the end of cooking, add bay leaf.
Remove the finished meat from the broth, separate from the bones, finely chop and place in molds. Remove onions, carrots, bay leaves from the broth, add salt, pepper, finely chopped garlic and remove from heat.
On top of the meat in the molds, place eggs cut into circles and shaped boiled carrots. Carefully pour the hot, strained broth over everything, cool and place in the refrigerator until completely solidified. Serve with mustard, horseradish and beets.
Beef jelly, drumstick and ears with parsley, onion, garlic and pepper
"Ostashkovsky"
700 g beef shin and ears
300 g lean beef pulp
1 PC. carrots
1 onion
3 cloves garlic
3–4 bay leaves
1 bunch of parsley
pepper and salt - to taste
Beef drumstick, singe the ears, clean it, cut the drumstick into pieces. Pour the prepared meat with cold water (for 1 kg of food - about 2 liters of water) and cook at low boil for 6-8 hours, periodically skimming off the fat. After 3-4 hours from the start of cooking, add the beef pulp. 1 hour before the end of cooking, add carrots, onions, pepper and salt.
Remove the finished meat from the broth, cool slightly and separate from the bones. Then chop finely, mix with strained broth, add salt (20 g of salt per 1 kg of jelly) and cook for at least another 30 minutes. At the end of cooking, add the garlic passed through a press. Cool everything, pour into molds and place in the refrigerator until completely set. Serve with horseradish, pickled vegetables and Russian kvass.
Boiled beef aspic with cranberries and parsley
"Faberge eggs"
100–150 g boiled beef
300 ml meat broth
15–20 cranberries
1 tbsp. spoon of gelatin
parsley sprigs - for decoration
Place the eggs in warm water for 5-10 minutes, treat with a 2% solution of baking soda and disinfect for 5 minutes in a 0.5% solution of chloramine. Then rinse the eggs thoroughly in running water.
Soak the gelatin in six times the amount of cold water and let it swell until the grains become transparent. Place the gelatin in a fine sieve or cheesecloth.
Strain the broth, heat to 40 °C, mix with swollen gelatin, bring to a boil and cool to room temperature.
Carefully prick the bottom of the eggs, pour the contents into a separate bowl, and rinse the shell thoroughly without breaking it. Place the shell vertically in a container, fill the shell a quarter full with meat jelly and cool.
After the jelly has hardened, place several slices of meat, a sprig of herbs, 2-3 cranberries into the shell and completely fill it with meat jelly. When it hardens, peel the shell and place the aspic in the shape of eggs on a dish. Serve with horseradish or horseradish and sour cream sauce, garnished with parsley sprigs.
Jelly from beef legs and pulp with parsley root, onion and garlic with horseradish sauce
"Suzdal"
1 kg lean beef
2 beef legs 400–500 g each
2 pcs. carrots
1 onion
3–4 cloves of garlic
1 parsley root
1/2 cup horseradish sauce with vinegar or sour cream
salt - to taste
Sear the beef legs, rinse, cover with cold water (2 liters 500 ml - 3 liters per 1 kg of food) and cook at low boil under the lid, periodically removing foam and fat. After 3-4 hours, add the beef pulp and cook for another 2 hours. 1 hour before the end of cooking, add onions, carrots, parsley root and salt.
Separate the finished meat from bones, rough cartilage and tendons. Strain the broth, finely chop the meat products, mix with the broth, add salt and cook at low boil for 10 minutes. At the end of cooking, add finely chopped garlic.
Pour the jelly into pre-scalded molds and place in the refrigerator until completely hardened. Serve with horseradish sauce, vinegar or sour cream.
Veal aspic with lard, beets, carrots, onions, green salad, horseradish and mayonnaise
"Lviv style"
3 kg veal fillet
3 finely chopped veal legs
1 PC. large beets
3 pcs. carrots
3 onions
3–4 bay leaves
50 g ghee
15 black peppercorns
salt - to taste
For garnish:
1 PC. small beets
100 g green salad
10 g grated horseradish root
2 tbsp. spoons of mayonnaise
Cover the veal with lard, rub with salt and fry in a deep frying pan in melted butter on all sides. Add vegetables, veal legs, peppers and bay leaves. Salt and add water so that it covers all the food in the frying pan by 4–5 cm.
Cover with a lid, bring to a boil over high heat, skim off the foam and simmer over low heat until the meat comes apart easily from the bones. Remove the finished meat from the broth, remove from the bones, cut into thin slices and place on a deep dish.
Strain the resulting broth through a sieve and add salt. Pour the broth over the meat and place in the refrigerator until set. Place circles cut from lettuce leaves on top of the frozen layer. On each of them put a small amount of grated horseradish mixed with boiled beets, grated on a fine grater. Serve with mayonnaise.
Veal leg jelly with eggs, carrots, bay leaf, parsley root and pepper
"Urengoy"
4 veal legs
5–6 hard-boiled eggs
2 pcs. carrots
2 onions
1 parsley root
3 bay leaves
black peppercorns and salt - to taste
Wipe the scalded veal legs dry with a towel and singe them. Cut the legs lengthwise, separate the flesh from the bones and rinse. Chop the bones into several pieces and put everything in a saucepan.
Fill with cold water so that it covers the food by 4-5 cm. Add carrots, parsley root, onion, bay leaf, a little pepper and cook for 3-4 hours over low heat under the lid.
At the end of cooking, skim off the fat, remove the roots, onions and bay leaves. Separate the meat from the bones, chop or mince. Place the bones in the broth and cook until there are 5-6 cups of broth left.
Then strain the broth, mix with meat, add salt and pour into molds in 2-3 batches, transferring the jelly into circles of eggs. Cool everything and place it in the refrigerator. Serve with horseradish sour cream sauce, mustard, horseradish vinegar, green salad dressed with sour cream and vinegar, and cucumbers.
Lean beef aspic with onions, carrots, corn, celery stalk and eggs
"Starocherkasskoye"
500–600 g lean beef
100 g canned corn
4–5 hard-boiled eggs
1 PC. carrots
1 onion
1 stalk of stalked celery
20 g gelatin
1 bay leaf
3 black peppercorns
salt - to taste
Peel the carrots, onion and celery and chop coarsely. Wash the beef and place it together with the vegetables in a saucepan with 2 liters of hot water. Bring to a boil, reduce heat, add salt and cook until tender. 10 minutes before the end of cooking, add bay leaf and black peppercorns.
Remove the finished meat from the broth, cool and cut into thin slices. Strain the broth. Cut the eggs into semicircles. Dissolve gelatin in hot, strained broth.
Place a third of the corn in the bottom of the cone shape. Pour in a little broth with gelatin so that it just covers the corn, and place in the refrigerator for 20 minutes.
After this time, place slices of beef in the center of the mold. Place semicircles of eggs around the edges, pour in the remaining broth and place in the refrigerator for 10 minutes.
Then place the remaining corn on top of the frozen layer and place in the refrigerator until completely frozen. Before serving, turn the pan with aspic onto a plate. Place a hot towel on top and hold it until the aspic separates from the mold.
Jelly from veal pulp, head, legs and brisket with leeks, parsley root and vegetable salad
"Shaher-maher"
1 kg veal pulp
1 veal head
1 veal leg
300 g veal brisket
onions, carrots, leeks, parsley root, spices and salt - to taste
Cut the cleaned veal head in half and remove the brains. Cut the cleaned legs, brisket and shoulder into pieces. Rinse the meat, place in a saucepan and fill with cold water until it is completely covered. Let the contents boil and skim off the foam.
Then add the peeled onions, carrots, leeks, parsley root, salt and cook everything over low heat under the lid until the meat is easily separated from the bones. At the end of cooking, add bay leaf. Remove the finished meat from the broth, separate from the bones and pass through a meat grinder.
Mix the ground meat with the strained broth and bring to a boil. Then pour into molds moistened with water, cool and place in the refrigerator until completely set. Serve with vinegar, mustard, horseradish and vegetable salad.
Veal aspic with grape juice, carrots, lemon, eggs and parsley
"Pyatigorskoye"
500 g veal
250 ml grape juice
1 PC. boiled carrots
1 hard-boiled egg
1 lemon and a little lemon juice
10 large grapes
10 g gelatin
vegetable oil, parsley, pepper and salt - to taste
Cut the fillet into pieces, beat, salt, pepper and leave for 30 minutes at room temperature. Then fry in vegetable oil on both sides until golden brown. Place the finished meat in a mold, arrange lemon slices, carrots cut into circles, boiled egg slices, grapes cut in half and parsley leaves.
Be sure to dilute gelatin in 100 ml of water. Mix the prepared gelatin with grape and lemon juice and pour the contents of the mold. Place it in the refrigerator until completely frozen.
Jellied beef or veal legs with onions, carrots, bay leaves, garlic and eggs
"Alapaevsky"
1 kg beef or veal legs
2–3 pcs. carrots
2 onions
3–4 cloves of garlic
1 hard-boiled egg
1 bay leaf
pepper and salt - to taste
Sear the beef legs, wash thoroughly with a brush and cut into pieces. Chop the bones and soak everything in cold water for 3-4 hours. Then rinse, put in a saucepan and fill with cold water so that it covers the meat by 10 cm (for 1 kg of meat - about 2 liters of water).
Cook for 10–12 hours over low heat, covered, stirring lightly and periodically skimming off fat and foam. 1 hour before the end of cooking, add carrots, onions, bay leaves, a little garlic and pepper.
When the broth has settled, skim off the fat. Separate the meat from the bones, chop finely and mix with the strained broth. Add the remaining chopped garlic, salt and pepper.
Pour into molds by a third, let the jelly harden a little, carefully place the egg cut into circles and pour in the remaining broth. Place in the refrigerator until completely set. Serve with horseradish.
Beef aspic with garlic, onion, parsley and bay leaf
"Family Traditional"
500 g beef (loin edge or other meat)
2 onions
2–3 cloves of garlic
1 packet of gelatin
parsley, bay leaf, black peppercorns and salt - to taste
Pour cold water over the beef, bring to a boil and drain. Fill with water again and cook for 4-5 hours over low heat, periodically skimming off the foam. 1 hour before cooking, add unpeeled onion, pepper, bay leaf and salt to the broth.
Remove the finished meat from the broth and cool the broth. Pour gelatin over 1 cup of chilled broth for 40 minutes. Heat the swollen gelatin together with the remaining broth, stirring and not bringing to a boil. Then cool and add finely chopped garlic.
Cut the meat into equal slices and place on a plate. Pour in the mixture of broth and gelatin and place the parsley on a platter. Serve with horseradish, mustard and adjika.
Jellied beef legs with onion skins, eggs, carrots, horseradish and garlic
"Chernivtsi style"
2 small beef legs
2 pcs. carrots
3 onions
4–5 cloves of garlic
3–4 hard-boiled eggs
1 bay leaf
horseradish, pepper and salt - to taste
Peel the legs, scald them, peel them again and chop into pieces. Fill with cold water (5–6 l), bring to a boil and cook for 7–8 hours over low heat. 30 minutes before the end of cooking, add peeled whole carrots and onions. Wash the onion peels, put them in a saucepan, salt and pepper everything and add a bay leaf.
Strain the finished broth. Separate the meat from the bones, chop it and place it in molds. In each of them put chopped garlic, boiled carrots cut into circles and fill with broth. Then carefully arrange the eggs cut into circles, cool and place in the refrigerator until completely set.
Beef liver aspic with mushrooms, nuts, herbs, onions and carrots
"In a bottle"
600 g beef liver
300 g of any mushrooms
1 PC. carrots
1 onion
1 packet of instant gelatin
4 allspice peas
vegetable oil, any herbs, any nuts, pepper and salt - to taste
Pour hot water over the liver and cook until tender, adding onions, carrots, herbs, pepper and salt. Remove the finished liver from the broth, cool and cut into slices. Strain the resulting broth through 2 layers of gauze, add gelatin to it and let it completely dissolve.
Cut the boiled carrots into semicircles. Peel the mushrooms, wash them, cut them into slices and fry them in vegetable oil, adding salt and pepper. Place the chopped liver in a plastic bottle with the top cut off along with herbs, chopped nuts, carrots and fried mushrooms.
Pour the broth and gelatin mixture over everything, cool and place in the refrigerator until completely set. The finished dish is easily removed from the bottle.
Beef cutlet jelly with carrots, eggs, parsley, pickled garlic, beets, capsicum and salted tomatoes
"Old World"
800–900 g beef (shank cutlet)
1 PC. carrots
1 onion
1 hard-boiled egg
1 small parsley root with herbs
12 g gelatin
bay leaf, black peppercorns and salt - to taste
Cover the cutlet meat with cold water without separating it from the bone and cook for 3–5 hours at low boil. 1 hour before the end of cooking, add carrots, onions, parsley root and peppercorns. Remove the finished meat from the broth, remove the bones, and strain the broth.
Soak the gelatin in cold water and leave to swell. Finely chop the meat, put it in the broth, add salt, cook for 20–25 minutes and add the prepared gelatin. Chop the garlic and add at the end of cooking. Then bring the broth to a boil, pour into molds, cool and place in the refrigerator until completely set. Serve with horseradish.
Beef aspic in a pot with lard, shallots, white wine, tarragon and thyme
“From the menu of a very expensive restaurant”
1 kg beef
4 onions
2 shallots
100 ml dry white wine
100 ml broth
2 tbsp. spoons of flour
1/2 teaspoon tarragon vinegar
15 g gelatin
1 sprig tarragon
1 tbsp. spoon of thyme
1 tbsp. spoon bay leaf powder
20 g butter
pepper and salt - to taste
Mix dry white wine with broth. Cut the beef pulp and lard into thin slices. Peel the onions and shallots, chop very finely and mix. Grease the inner surface of the clay pot with butter, place a layer of lard slices, then a layer of beef slices, sprinkle with onions and shallots, thyme, bay leaf, salt and pepper.
Place again a layer of slices of lard, then beef, sprinkle with the remaining onions and shallots, thyme, bay leaf, salt and pepper, pour over a mixture of dry white wine and broth. Cover the pot.
Preheat oven to moderate temperature. Mix the flour with a small amount of water and grease the resulting dough into the gap between the pot and the lid. Pour hot water into a large saucepan, place the pot in the water and place everything in the oven for 3 hours.
Dissolve the gelatin in cold water, mix with vinegar and heat, without boiling, until the gelatin is completely dissolved. Open the pot from the oven, pour the cooking sauce into a bowl and mix it with the jelly. Place a sprig of tarragon in a pot, carefully pour in the jelly and place in the refrigerator for 12 hours.
Fried oxtail jellied meat with onion, cloves, parsley, vinegar and eggs
"Buzuluksky"
1 oxtail
1 large onion
2 hard-boiled eggs
6 tbsp. spoons of flour
2 tbsp. spoons of vinegar
1 bay leaf
8 clove buds
1 bunch of parsley
2 tbsp. spoons of butter
salt - to taste
Chop the oxtail into pieces 10–15 cm long, roll in flour, shake off excess flour and fry on all sides in butter until golden brown. Stick the clove buds into the peeled onion.
Place the onion, parsley, pepper, bay leaf and fried tail pieces in a wide saucepan and add cold water to cover the meat by 4 fingers. Bring to a boil, skim off the foam and cook over low heat for 5 hours.
Remove the finished meat from the broth, separate from the bones and finely chop. Place the bones in the broth, remove the onion, parsley and bay leaf. Place the broth over medium heat, evaporate by half, cool, strain and pour in vinegar.
Cut the eggs into slices and place them in molds along with the meat. Pour in the prepared broth, cover with film and place in the refrigerator for 3 hours.
Portioned aspic of beef liver pate with Swiss cheese, mayonnaise, horseradish, green salad and beets
"The envy of Europe"
500 g beef liver
300 g unsalted lard
150 g Swiss cheese
2 slices white bread
1 PC. carrots
2 onions
2 bay leaves
1 glass of milk
1 tbsp. spoon of vegetable oil
1 teaspoon black peppercorns
salt - to taste
For the jelly:
4 cups meat broth
2 tbsp. spoons of gelatin
For decoration:
100 g green salad
1 PC. beets
2 horseradish roots
2 tbsp. spoons of sugar
Wash the liver, cut the lard and peeled carrots into pieces, put everything in a saucepan and pour in one and a half glasses of water. Add bay leaf, pepper, salt, cover and simmer over medium heat.
Finely chop the onion, fry in vegetable oil until golden brown and add to the pan. When the water has evaporated, the lard becomes transparent and the carrots are soft, remove the pan from the heat and cool its contents.
Discard the bay leaf, pass everything else through a meat grinder 3 times, adding bread soaked in milk and squeezed out. Add grated cheese and mix everything thoroughly. Roll the resulting mass into a thin sausage and place it in the refrigerator.
Strain the broth, boil, pour gelatin pre-soaked in water into it and heat until it is completely dissolved. Pour some of the resulting jelly into molds and cool slightly. Cut the pate sausage into circles, place in molds, pour in the remaining jelly and cool.
Before serving, remove the aspic from the molds and place on a plate covered with lettuce leaves. Garnish each serving with 1 teaspoon of a mixture of boiled and finely grated beets, mixed with grated horseradish, mayonnaise and sugar.
Jellied beef leg with brawn seasoning, carrots, onions and garlic
"Mtsensky"
1 beef leg
1 PC. carrots
1 onion
1 bay leaf
3–4 cloves of garlic
1 packet of seasoning for jellied meat and brawn
50 g gelatin per 1 liter of broth
any greens - to taste
Rinse the leg, fill it with cold water (for 1 kg of meat - 1 liter 500 ml of water) and cook for 4-5 hours, periodically removing the foam. 1 hour - 1 hour 30 minutes before the end of cooking, add the carrots cut into strips, chopped onions and bay leaves. Remove the finished meat from the broth, separate the meat from the bones, finely chop and place in the strained broth along with the seasoning.
Then add the swollen gelatin, previously diluted in a small amount of cold water. Bring to a boil, add finely chopped garlic, stir, pour into molds, cool and place in the refrigerator until completely set. Serve with horseradish and mustard, garnished with any chopped herbs.
Beef aspic with quail eggs, sweet peppers, onions, herbs and carrots
"Devushkino"
300 g boiled beef
18–20 quail eggs
2 pcs. boiled carrots
1 PC. boiled sweet red pepper
1 onion
1 liter of meat broth
50 g gelatin
any greens, pepper and salt - to taste
Boil the eggs and peel them. Dissolve gelatin in cold water and let it swell. Then add to the broth, add salt and pepper, bring to a boil, but do not boil, and cool. Cut carrots into circles, sweet peppers into strips. Chop the greens.
Line the pan with cling film and place the prepared eggs, carrots, bell peppers and herbs. Pour the broth and gelatin mixture over everything and place in the refrigerator until set. Place the sliced meat on top of the frozen layer, pour in the remaining mixture and place in the refrigerator until completely frozen.
Jellied meat from the top part of beef leg and pulp with garlic, carrots and bay leaf
"Tutaevsky"
1 beef leg (top to knee joint)
300–400 g beef pulp
1 PC. carrots
3 cloves garlic
2–3 tbsp. spoons of gelatin
3 bay leaves
10 black peppercorns
2–3 teaspoons salt
Sear the beef leg, cut into 3-4 parts and soak for 3-4 hours (preferably overnight) in cold water. Carefully scrape out the pieces of leg with a knife, place in a large saucepan and fill with 2-3 liters of cold water. Bring to a boil, skim off the foam and simmer over low heat for 4-6 hours until the meat comes off the bones easily.
1 hour before the end of cooking, add meat, salt, pepper, bay leaf and carrots. Remove the finished meat from the broth, separate the meat from the bones, finely chop the pulp and meat.
Soak the gelatin in 200 ml of cold water and leave to swell. Then place the container with gelatin in a water bath and stir until completely dissolved. Pour the prepared gelatin into the broth and heat.
Strain the broth, add a little to the prepared meat and stir. Place the resulting mass into molds and level. Lower the spoon into the mold and carefully pour the remaining broth over it in a thin stream so that you get two layers: a layer of meat at the bottom, a layer of transparent jelly at the top. Cool everything and place in the refrigerator until completely frozen.
Jellied beef or veal tongue with parsley root, celery, eggs, carrots and green peas
"Galichskoe"
1 medium-sized beef or veal tongue
1–2 pcs. carrots
1–2 onions
1 parsley root
1 celery root
2 hard-boiled eggs
10–15 g gelatin per 500 ml water
green peas, parsley, bay leaf, black peppercorns and salt - to taste
Dip thoroughly washed beef tongue into boiling water, add onions, carrots, roots and cook for about 4 hours. 15–20 minutes before readiness, add salt and spices. Place the bay leaf 5 minutes before cooking.
Of course yes... Not everyone likes offal. Many will now start screaming - uncomme il faut! What is “not comme il faut?” Where is “not comme il faut?” Yes, go through the forest, for whom in times of crisis offal is “not comme il faut”!
I think that some people have already managed to Google it and Google answered them that beef lips and nose are basically dog food? Is that how it happened? Once again through the forest - this time Google! By the way, just so you know, dogs don’t eat sausages and shortbread, which means we don’t need them either!The crisis is gaining momentum, but I still want to burst into tears, 3 times a day (well, twice - at least). And since I already forgot the sausages when I ate them, which I advise others to do, I offer the option of a really cheap and amazingly tasty snack - beef lips. And there is no need to turn up your face - even Peter the Great loved to snack on this snack, just read Alexei Tolstoy, and there were no crises under him.
Usually people without imagination, if they use their lips anywhere, it’s to put them in jelly. But few people know that hot lips are a snack of rare taste, one of the best I’ve ever had! And I had to snack a lot, take my word for it.
In short, stop chatting, now you will see everything for yourself.
Stage one:
We go to the market (they don’t sell this in stores) where we get:
1 Beef lips 2 kg
2. Onions 2 pcs.
3. Salt to taste
4.Black pepper
5. Bay leaf.
Make sure the rotters are well-scorched, soak in cold water for three hours. Then fanatically clean it with a knife, scraping off everything that can be scraped off. And boil it in water with onions, peppers and bay leaves for 2 - 2.5 hours. Of course, salt the water.
Stage two:
1 Boiled beef lips
2.Vegetable oil
3. Wine vinegar
4 Salt
5. Onions
6. Greens (optional)
7. Pepper.
We cut the lips into pieces of 4 - 5 cm and with a knife, preferably a sharp one, cut off the heavily scorched parts that have not been peeled before cooking, cut off the coarsened pieces of skin, and the lips have a lot of them. In short, we bring everything into line with the concepts of “edible” food.
Cut the cleaned lips into pieces. It should look something like this:
Actually, at this moment you can start drinking and snacking. Lips as a snack are already quite suitable.
However, without getting carried away, we do not stop halfway. Place the lip slices in a frying pan coated with vegetable oil.
Add the onion cut into rings and fry everything for 5-7 minutes.
Salt, pour in 70 grams of 6% vinegar, simmer for 15-20 minutes. until the onion is ready. Actually, I think that the lips were soaked in vinegar to soften the rough parts (and we just cut them off), but that’s okay, the extra tenderness or spiciness has never harmed a single dish.
Season with pepper before serving. Serve hot with boiled potatoes, horseradish, mustard and, of course, vodka!
Who likes to snack on a cold tongue? All?
So (anticipating the category questions: “how does it taste?”) it tastes like tongue, only hot, greasy and smells smoky. I really haven’t come across a more positive snack to go with vodka. Foie gras is resting, IMHO!
Well, for the blind to the touch:
ZY The cost of a kilogram of lips on the market is 70 rubles.
Yield after processing and trimming 65 - 70%
In short, where can you buy tongue or meat for 100 rubles/kg? The most anti-crisis delicacy!
Of course yes... Not everyone likes offal. Many will now start screaming - uncomme il faut! What is “not comme il faut?” Where is “not comme il faut?” Yes, go through the forest, for whom in times of crisis offal is “not comme il faut”!
I think that some people have already managed to Google it and Google answered them that beef lips and nose are basically dog food? Is that how it happened? Once again through the forest - this time Google! By the way, just so you know, dogs don’t eat sausages and shortbread, which means we don’t need them either!
The crisis is gaining momentum, but I still want to burst into tears, 3 times a day (well, twice - at least). And since I already forgot the sausages when I ate them, which I advise others to do, I offer the option of a really cheap and amazingly tasty snack - beef lips. And there is no need to turn up your face - even Peter the Great loved to snack on this snack, just read Alexei Tolstoy, and there were no crises under him.
Usually people without imagination, if they use their lips anywhere, it’s to put them in jelly. But few people know that hot lips are a snack of rare taste, one of the best I’ve ever had! And I had to snack a lot, take my word for it.
In short, stop chatting, now you will see everything for yourself.
Stage one:
We go to the market (they don’t sell this in stores) where we get:
1 Beef lips 2 kg
2. Onions 2 pcs.
3. Salt to taste
4.Black pepper
5. Bay leaf.
Make sure the rotters are well-scorched, soak in cold water for three hours. Then fanatically clean it with a knife, scraping off everything that can be scraped off. And boil it in water with onions, peppers and bay leaves for 2 – 2.5 hours. Of course, salt the water.
Stage two:
1 Boiled beef lips
2.Vegetable oil
3. Wine vinegar
4 Salt
5. Onions
6. Greens (optional)
7. Pepper.
We cut the lips into pieces of 4 - 5 cm and with a knife, preferably sharp, cut off the heavily scorched parts that have not been peeled before cooking, cut off the coarsened pieces of skin, and the lips have a lot of them. In short, we bring everything into line with the concepts of “edible” food.
Cut the cleaned lips into pieces. It should look something like this:
Actually, at this moment you can start drinking and snacking. Lips as a snack are already quite suitable.
However, without getting carried away, we do not stop halfway. Place the lip slices in a frying pan coated with vegetable oil.
Add the onion cut into rings and fry everything for 5-7 minutes.
Salt, pour in 70 grams of 6% vinegar, simmer for 15-20 minutes. until the onion is ready. Actually, I think that the lips were soaked in vinegar to soften the rough parts (and we just cut them off), but that’s okay, the extra tenderness or spiciness has never harmed a single dish.
Season with pepper before serving. Serve hot with boiled potatoes, horseradish, mustard and, of course, vodka!
Who likes to snack on a cold tongue? All?
So (anticipating the category questions: “how does it taste?”) it tastes like tongue, only hot, greasy and smells smoky. I really haven’t come across a more positive snack to go with vodka. Foie gras is resting, IMHO!
Well, for the blind to the touch:
ZY The cost of a kilogram of lips on the market is 70 rubles.
Yield after processing and trimming 65 - 70%
In short, where can you buy tongue or meat for 100 rubles/kg? The most anti-crisis delicacy!
Of course yes... Not everyone likes offal. Many will now start screaming - uncomme il faut! What is “not comme il faut?” Where is “not comme il faut?” Yes, go through the forest, for whom in times of crisis offal is “not comme il faut”!
The crisis is gaining momentum, but I still want to burst into tears, 3 times a day (well, twice - at least). And since I already forgot the sausages when I ate them, which I advise others to do, I offer the option of a really cheap and amazingly tasty snack - beef lips. And there is no need to turn up your face - even Peter the Great loved to snack on this snack, just read Alexei Tolstoy, and there were no crises under him.
Usually people without imagination, if they use their lips anywhere, it’s to put them in jelly. But few people know that hot lips are a snack of rare taste, one of the best I’ve ever had! And I had to snack a lot, take my word for it.
In short, stop chatting, now you will see everything for yourself.
Stage one:
We go to the market (they don’t sell this in stores) where we get:
1 Beef lips 2 kg
2. Onions 2 pcs.
3. Salt to taste
4.Black pepper
5. Bay leaf.
Make sure the rotters are well-scorched, soak in cold water for three hours. Then fanatically clean it with a knife, scraping off everything that can be scraped off. And boil it in water with onions, peppers and bay leaves for 2 - 2.5 hours. Of course, salt the water.
Stage two:
1 Boiled beef lips
2.Vegetable oil
3. Wine vinegar
4 Salt
5. Onions
6. Greens (optional)
7. Pepper.
We cut the lips into pieces of 4 - 5 cm and with a knife, preferably a sharp one, cut off the heavily scorched parts that have not been peeled before cooking, cut off the coarsened pieces of skin, and the lips have a lot of them. In short, we bring everything into line with the concepts of “edible” food.
Cut the cleaned lips into pieces. It should look something like this:
Actually, at this moment you can start drinking and snacking. Lips as a snack are already quite suitable.
However, without getting carried away, we do not stop halfway. Place the lip slices in a frying pan coated with vegetable oil.
Add the onion cut into rings and fry everything for 5-7 minutes.
Salt, pour in 70 grams of 6% vinegar, simmer for 15-20 minutes. until the onion is ready. Actually, I think that the lips were soaked in vinegar to soften the rough parts (and we just cut them off), but that’s okay, the extra tenderness or spiciness has never harmed a single dish.
Season with pepper before serving. Serve hot with boiled potatoes, horseradish, mustard and, of course, vodka!
Who likes to snack on a cold tongue? All?
So (anticipating the category questions: “how does it taste?”) it tastes like tongue, only hot, greasy and smells smoky. I really haven’t come across a more positive snack to go with vodka. Foie gras is resting, IMHO!
Well, for the blind to the touch:
ZY The cost of a kilogram of lips on the market is 70 rubles.
Yield after processing and trimming 65 - 70%
In short, where can you buy tongue or meat for 100 rubles/kg? The most anti-crisis delicacy!
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