Beef tongue jellied recipes

The dish that will be discussed in the article is very popular on special days. Beef tongue aspic is a tasty treat and table decoration. Although the recipes are identical, if you use your imagination, you can create a real masterpiece from this snack.

The tongue has a pleasant twist; it lacks connective tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . Therefore, the boiled product has a delicate, soft texture and simply melts in your mouth. It was not in vain that royal feasts were not complete without jelly with this ingredient.

This delicious offal is fascinating not only for its taste, it is valued for its nutritional characteristics.

Easily digestible, low in calories, has a beneficial effect on the nervous system, restores the concentration of sugar in the blood (the internal environment of the human and animal body) and this is just a small fraction of what can be said about this product.

But this is not what our conversation is about now; we will prepare it. It’s not difficult, you just need to know some subtleties to make the dish tasty and healthy.

Beef tongue aspic - step-by-step recipe with gelatin
How to prepare portioned jellied beef tongue
Video on how to prepare veal tongue aspic with rye bread
How to decorate aspic for a formal table

Beef tongue aspic - step-by-step recipe with gelatin

Unlike jellied meat, for this type of jelly it is not necessary to take products that have gelling agents. The aspic is prepared with gelatin, so you don’t have to worry about whether the dish will harden or not.

When working with gelatin, it is important to pay attention to its shelf life and keep in mind that it stops working if it is boiled.

For production you will need:

beef tongue - 1 pc. (1.3 - 1.5 kg)
onion - 1 head
carrots - 1 pc.
celery root - 100 gr.
canned corn - 2 tbsp. l.
bay leaf - 2 pcs.
gelatin
dark peppercorns, aromatic peppercorns
parsley
salt
water

How to cook:

The dish will turn out tasty and healthy if you use the freshest offal. When choosing a tongue, check it by touch; it should be soft, but at the same time, the dent quickly returns to its previous state when touched. A small amount of blood (the internal environment of the human and animal body) and juice also indicates the freshness of the product.

Before cooking, the offal must be thoroughly washed under running water, removing mucus and remaining blood (the internal environment of the human and animal body) . Place a pan of water on the stove, bring it to a boil, and put in the cooked tongue.
After it boils, boil for 5 minutes and remove from the container. Pour out the broth, rinse the pan, put the tongue back, add cool water and put on the stove. After boiling, skim off the foam and reduce the heat to low. Stop cooking for 1.5 hours.
Prepare vegetables. Peel the carrots, onions, celery and cut into large pieces.
When the required time has passed, put the cooked vegetables, black and aromatic pepper, bay leaf, and salt into the pan. Cook for another 40 minutes, maybe more, until done.
Remove the tongue from the broth and quickly cool it under cool water. Remove the skin from the cooled product. Then put it back into the broth, but turn off the heat. Set aside to cool. Thanks to this procedure, the language will be the most juicy.
In the meantime, you need to prepare the gelatin. It can be different, so look at the packaging to see how much is needed and how long it takes to soak. For this recipe, use 700 ml. broth. It only needs to be soaked in cool water. Dissolve the swollen gelatin in a water bath and pour into the broth.
Cut the tongue into slices, set the thickness yourself, but you don’t need to make them very thick.
For aspic, take a flat dish. Lay out the meat slices so that later it is easy to pick up the pieces and each one has a shell of frozen jelly. Place diced carrots, corn, and parsley leaves around. Pour the broth over the slices and leave to set at room temperature.
When you see that the gelling process has begun, put it in the refrigerator. Properly prepared jelly usually hardens within 2-3 hours.

When cutting beef tongue, separate the hyoid part, because its appearance is not very decorative. Excellent slices will be obtained from the main part.

How to prepare portioned jellied beef tongue

It is very convenient to serve aspic in a personal container. There is a separate dish for each guest, which can be decorated in different ways. The manufacturing method is identical to the previous recipe, but there are differences. As they say, as many housewives as there are, there are so many options. Choose the one that suits you best.

Ingredients:

beef tongue - 1.5-1, kg
onions - 2 pcs.
carrots - 2 pcs.
gelatin - 1 package
salt, peppercorns, fragrant seasoning, bay leaf
greens, canned peas, eggs, olives - for decoration

Manufacturing method:

When choosing a pan in which to cook beef tongue, keep in mind that during cooking it usually increases in volume.

Before cooking the meat product, it must be soaked for 4-8 hours. Pour cool water into the bowl, add a little salt, peppercorns, bay leaf, stir until the salt dissolves, add the offal. Thanks to soaking, blood will come out (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) , the product will be purified and will be softer after production.
Fill the pan with water, add one coarsely chopped carrot, one onion, and peppercorns. As soon as the water boils, add the tongue, add salt and cook over low heat until tender. You can check whether the offal is cooked or not using a knife; it should simply and freely enter the soft body of the boiled tongue.
Remove the finished product from the broth, add cool water, then peel off the skin. Put it back into the broth, having strained it earlier. Add one carrot, one onion, add seasoning and cook for 15 minutes. During this period of time, the tongue will be saturated with the smells of the seasoning and will taste even better.
Turn off the stove, set the pan aside and let it cool completely to room temperature. Remove the offal, strain the broth, dump out a pack of gelatin, mix well so that there are no lumps, leave for 1 hour to swell.
Cut the tongue into thin slices. For portion serving, you can cut into strips. Place green peas, curly carrots, and pieces of eggs into the prepared bowl. Show your imagination and decorate to your own taste. Lay out the meat component of the aspic.
The gelatin has already swollen, it needs to be heated so that it becomes watery, but remember that it is not allowed to bring it to a boil. Pour broth over prepared portions.
Before serving, place the frozen aspic on a plate. To do this, you need to turn the molds over and carefully remove them. In addition, you can create other decorations, for example, snowmen, if this is a snack for the New Year's table.

Another method to make sure whether the tongue is cooked or not is to check how the skin is removed. To do this, after a certain time, take out the product, quickly cool it and start peeling it. If it just gives in, it means he's ready. If not, then put it back into the broth and cook some more.

Video on how to prepare veal tongue aspic with rye bread

If the two previous recipes are identical in some ways, then the version given by the creator of the video is interesting in a different way. The dish is poured together with slices of oven-dried rye bread, previously smeared with hot sauce. Intrigued? Watch the video.

How to decorate aspic for a formal table

The principle of making the dish is simple and clear, it turns out delicious, but any housewife, setting a festive table, wishes that it was also beautiful. Look at the photos, cook, fantasize and surprise your guests with an unusual design.

In conclusion, another video on how to prepare and perfectly decorate beef tongue aspic.

Agree, jellied tongue is a very wonderful appetizer, even without any special decorations. The meat slices look so appetizing through the transparent jelly that the desire to try it arises even when looking at the photo. What if this dish ends up on your festive table? The fastest way to decorate it will be for a short time, it will be the first to go on plates. But that’s great, that’s what we’re preparing for.

How to prepare aspic from tongue according to a step-by-step recipe with photos

I read this recipe for making jellied beef tongue in my grandmother’s culinary notebook. Nowadays, this dish is not particularly popular and for good reason.

Apart from the fact that it looks incredibly beautiful on a formal table, it is also indescribably delicious. The only downside is that you will have to put in a little effort to make it so beautiful.

Previously, this dish was an integral part of the royal table. It stood virtually in the center and amused the guests with its aesthetic and taste properties. Therefore, I advise you to pay attention to my recipe for jellied tongue and in the future use this step-by-step instructions for making such an unusual dish.

Recipe for jellied beef tongue with gelatin

Ingredients

Beef tongue	1180 g
Onion	1 PC.
Carrot	1 PC.
Bay leaf	2 pcs.
Salt	3-4 g
Peppercorns	5-6 pcs.
Canned peas	140 g
Gelatin	15 g
Bouillon	620 g
Cool boiled water	100 g

How to choose the right ingredients

Almost everyone believes that aspic and jellied meat are the same dish, but this is not so. First, aspic differs from jellied meat in the width of the broth layer. Secondly, aspic is the least fatty dish and is prepared with the addition of gelatin.
In recipes for making boiled beef tongue aspic, only fresh tongue is used. The properties and taste of the broth depend on its freshness. Before production, beef tongue must be thoroughly washed and cleaned. Pay special attention to the tip of your tongue. Fill the tongue for cooking only with cool water. You need to cook for at least 2-3 hours over low heat.
In order for our dish to come out beautiful and transparent, it is necessary to prepare the broth correctly. To do this, you need to constantly remove the foam from it and cook it at the lowest heat, not allowing it to boil.

Manufacturing sequence

Mix 100 g of cool boiled water and 15 g of gelatin in a deep plate. We set it aside for some time.
We thoroughly wash 1180 g of beef tongue. Place it in a huge saucepan and fill it with cool water. Place on the fire, cover with a lid and wait for the water to boil.
When the water boils, turn off the stove and drain the water. Again, fill the tongue with clean, cool water and turn on the heat.
Peel and wash 1 onion and 1 carrot. When the water boils again, add 1 peeled carrot, 1 onion and 5-6 peppercorns to the tongue.
Reduce heat to low and cook for 1.5 hours. After half an hour, take out the carrots so that they don’t boil.
After 1.5 hours, add 3-4 g of salt and 2 bay leaves to the pan. We continue to cook the tongue for another half hour.
After the time has passed, take out the tongue and add soaked gelatin to the hot broth (by then it will be quite infused). Stir the broth until the gelatin is completely dissolved.
We wash and peel the beef tongue with running water.
Strain the broth through a fine sieve or cheesecloth. The proportions should be 15 g of gelatin per 700 g of broth. If there is more broth, dissolve another 5 g of gelatin.
Cut flowers from boiled carrots and cut them for decoration aspic.
Cut the boiled tongue into slices 1-1.5 centimeters wide.
We perfectly place the decorations from 140 g of canned peas into the aspic mold, then lay out part of the tongue, pieces of carrots and herbs.
Carefully, so that the decoration does not rise, use a tablespoon to pour in ¼ of the broth. Place in the refrigerator until hardened.
When the first layer has hardened, add another layer of tongue and pour in another ¼ of the broth. We perform this function a total of 4 times.
When the aspic has completely frozen, carefully remove it from the mold, place it on a beautiful dish and serve.

Video recipe

In order to understand everything specifically, watch the video with a step-by-step annotation on the recipe for making a jellied tongue.

How to serve correctly and how to complement the dish

To make the dish beautiful, canned and fresh boiled vegetables, eggs and herbs are added to it, forming compositions and patterns from them.
Served on a beautiful platter, only in a whole version so that guests can enjoy the beauty of your culinary masterpiece.

Tips and advice

To make their work easier, experienced housewives pour the aspic into silicone baking molds. In this way, after hardening, the aspic can be simply removed from the mold and placed on a beautiful dish.
If the broth does not come out clear, it is not a failure. You can improve the situation with egg whites. To do this, smear the walls of a small deep bowl with lemon juice and beat the raw egg whites in it. Next, add this protein to the broth and bring to a boil, but do not boil. Cool and strain it.
In order for the broth to have a beautiful yellow color, add unpeeled onions and carrots to it. After making these carrots, you can cut out unique patterns and shapes for aspic.
Before adding gelatin to the broth, soak it well in cool water. The proportions of gelatin to broth are different in different recipes. But your aspic is guaranteed to harden if you take 40 g of gelatin per 1 liter of broth.
Jellied is a very wonderful and tasty dish. And if you want to prepare the most ordinary and ordinary dish, then make chicken aspic with gelatin. You may also need a meat jellied recipe. A simple recipe for jellied meat in a pressure cooker will help out every housewife. Also be sure to check out the recipe for the most delicious jellied pork tongue.

I decided to share with you my family recipe for making aspic from boiled beef tongue because this dish is undeservedly slowly being forgotten by our modern housewives. I will be glad if you prepare it for the gala table and greatly amaze your guests with this beauty.

Aspic from the tongue

Aspic made from beef tongue will turn any meal into a festive one.

Tongue aspic is a dressed-up dish that will add a festive mood to the atmosphere of even an everyday meal. But before delving into the details of the non-labor-intensive recipe for making it, it would probably not be superfluous to clarify what aspic is.

For me, there was never a big difference between jellied meat and aspic, until I came across a recipe book from the times of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) . It turned out that there is a difference, and calling two different dishes jellied meat is completely wrong! Jellied meat is cooked using meat, which must contain bones (joint parts). They contain a lot of gelling substances - because of this, the dish freezes. But you can make aspic from anything, not necessarily meat. Since this dish certainly contains an additional ingredient - gelatin, the aspic constantly hardens without problems.

In this recipe, the most important product is beef tongue. This offal is considered not only tasty, but also a very healthy delicacy. Cooking beef tongue is not difficult if you know how to cook it correctly. The most important thing is not to forget to take it out after 30 minutes have passed from the moment of boiling, and clean off the thick film. Also, I understand, all housewives dream of getting – whether for jellied meat or aspic – a crystal clear broth. It’s quite easy to create this with just an ordinary egg white and a piece of gauze.

Production time: 2 hours / Yield: 7-8 servings

Ingredients

beef tongue 1 kg
1 carrot
onion 1 piece
celery root 50 gr
gelatin 30 gr
egg white 1 piece
piece of lemon
salt to taste
greens, boiled quail eggs, corn for decoration (optional)

Manufacturing

Place the beef tongue in a saucepan, add water and let it cook for 30 minutes. As soon as the water boils, be sure to remove the foam that appears on the surface with a slotted spoon.

After 30 minutes, remove the tongue from the broth and place it in a bowl of cool water. We put it under running cool water, take the tongue in our hand, hold it under the stream, make cuts with a knife in several places and remove the film. It comes off easily under running cool water.

Return the cleaned tongue to the broth, add carrots, onions and celery cubes. Cover the pan with a lid and cook over low heat for 1.5 hours.

Take the boiled tongue out of the pan and place it in a bowl of boiled cool water. Thanks to this, it will not darken while we clarify the broth. We throw away the onion and celery, we won’t need them anymore, and we leave the boiled carrots for decoration of the dish. Grease a bowl with a piece of lemon and pour in the egg white and add a pinch of salt. Beat the egg whites into a fluffy foam with a mixer or whisk.

Beef tongue aspic

Recipe contents:

How to cook beef tongue aspic - secrets and useful tips
How to create beef tongue aspic - step-by-step recipe
Making jellied beef tongue
Beef tongue aspic
Video recipes

Jellied is a jelly-like cool dish made from broth with pieces of meat, fish, offal, vegetables, etc. If the meat contains a lot of gelatinous substances, such as hooves or shanks, then the dish comes out without additional gelatinous substances. Otherwise, it is necessary to add food gelatin. Culinary experts distinguish this dish into aspic, jelly and jellied meat. But the essence of these dishes is the products in jelly.

This review will be dedicated to a cool dish - beef tongue jellied! This dish is most often served not at ordinary family dinners, but is found on a ceremonial table. Almost everyone loves to eat it, but they can’t cook it and don’t even take on such work, thinking that they need to tinker with it for a long time. This article will help you on how to prepare it so that any slice melts in your mouth. Having learned all the aspects, you can amuse your loved ones with delicious food any day.

How to cook beef tongue aspic - secrets and useful tips

How to create beef tongue aspic - step-by-step recipe

Calorie content per 100 g - 146 kcal.
Number of servings - 1 large serving
Production time: 2.5 hours of tongue cooking, about 1 hour for the aspic to harden

Ingredients:

Beef tongue - 1 pc.
Chicken breast - 1 pc.
Carrots - 1 pc.
Onions - 2 pcs.
Gelatin – 25 g
Chicken eggs - 2-3 pcs.
Pomegranate - 1 pc.
Dill, parsley - several sprigs
Dark peppercorns - 15-20 pcs.
Bay leaf - 4-5 sheets
Salt - to taste

Making jellied beef tongue

An excellent dish for a festive table - beef tongue aspic with a successful addition - the freshest cranberries.

Ingredients:

Beef tongue - 1 pc.
Instant gelatin - 1 tbsp.
Onions - 1 pc.
Bay leaf - 1 pc.
Chicken thigh - 1 pc.
Ground dark pepper - to taste
Egg white - 1 pc.
Boiled egg - 1 pc. for decoration
Salt - to taste

Step-by-step production:

Wash the tongue and chicken, add water and boil. Remove the foam, turn the heat to low, add bay leaf, salt and ground pepper. Close the lid and cook until the tongue is ready for about 2.5 hours.
Remove the tongue and place it in a bowl of ice water to remove the skin. Place the chicken on a platter and reserve.
Remove fat from broth with a spoon.
Beat the egg whites and salt with a mixer until foamy and stir into the broth. Place on the stove, boil and leave to cool. Then strain it through cheesecloth.
Pour instant gelatin with a small amount of cool broth and leave for 20 minutes to swell until it dissolves. Pour it into the broth and heat to 90 degrees.
Cut the tongue into slices and place on a plate. Pour in the broth and refrigerate for half an hour.
Cut the boiled egg into slices and place on the frozen tongue. Also arrange the washed cranberries.
Fill with broth again and place in the refrigerator.
In 10-20 minutes the aspic will be ready.

Beef tongue aspic

A common dish without additives, beef tongue aspic, is not only nutritious and tasty, but also festive.

Ingredients:

Beef tongue - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Gelatin - 15 g per 500 ml of water
Greenery - for decoration
Testicles - 2 pcs.
Bay leaf - 4 pcs.
Green peas - 1 can
Peppercorns - 4 pcs.
Salt - to taste

Step-by-step production:

Dip the washed tongue into boiling water, add onions and carrots. After 15-20 minutes of cooking, add salt and spices. Cook until done, 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 cool water and leave to swell for half an hour.
Pour the swollen gelatin into the strained broth. Warm through, but do not boil.
Place pieces of tongue into molds, fill with prepared broth and refrigerate for an hour.
Then decorate the aspic, lay out slices of boiled carrots, herbs, green peas, circles of boiled eggs and fill with broth again. Place in the refrigerator for 1 hour.