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 to the rest. The dish is poured along 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.

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.

Pour the whipped egg white into the broth and put it on the stove. Bring to a boil and remove from heat. Let the broth cool slightly. Then we return the pan to the stove and boil the broth with egg white for 3 minutes. After this, let the broth cool completely.

Beef tongue aspic - delicious step-by-step recipes with photos [7 recipes]

At first glance, it may seem that beef tongue is not a very pleasant dish. But once you try it, you'll be pleasantly surprised that you haven't tried it before. Boiled beef tongue is a healthy and nutritious delicacy that will provide you with proteins, vitamins and minerals.

In this article for us, I will tell you how to prepare beef tongue aspic.

What should you pay attention to when choosing a cow tongue?
Meat appetizer recipes
Traditional aspic from cow tongue
Jellied tongue with celery and quail eggs
Jellied tongue in a slow cooker
How to cook beef tongue aspic (video)
Jellied tongue recipe without gelatin

What should you pay attention to when choosing a cow tongue?

The color is light pink or purple.
A very light color is a sign of freezing, while a grayish color indicates staleness.
The smell should not contain anything unnecessary, except for the aroma of meat.
It is flexible to the touch, and the pit should immediately disappear when touched.
The small juice should be clear when cut.
If it is cloudy, the tongue was stored at the wrong temperature.
The presence of blood (the internal environment of the human and animal body) during a cut is a good symbol; it means the product is completely fresh.

Meat appetizer recipes

Before cooking, soak your tongue in cool water for 30 minutes.
Using a knife, clean it of blood (the internal environment of the human and animal body) , mucus and salivary glands.
Place in a saucepan, cover with cool water and place on low heat.
After boiling, remove the foam, add a little salt and leave to simmer for 3 hours on low heat.
When ready (check with a fork), place it in cool water.
Remove the skin and add to the broth.

Traditional aspic from cow tongue

It’s hard to imagine a festive table without a beef tongue aspic dish. There are legends about its origin. One of them is about a certain French chef, who was already hard to amaze with something. But he showed enthusiasm for the unusual dish that the servants were making for themselves.

They crushed the leftovers from the banquets into porridge for themselves and poured broth on them. Then they put this mixture in a cold space, and this is how jellied meat came out. At one point, having tasted this dish, the cook decided to slightly adjust the recipe. He began to pour the broth over the neatly chopped products.

Ingredients:

Small carrots and onions
Parsley root, bay leaf,
Greens, cloves
Salt and pepper
Tongue - up to 1 kg
Testicles - 2 pcs.

Production time: 12 hours

Nutritional value: 78 Kcal / 100 g

Manufacturing:

Do the entire function described above, but immediately after boiling, add the peeled onion, carrot, parsley root, cloves, pepper and a couple of bay leaves.
Once ready, wash your tongue, peel it and divide it into thin pieces along with the carrots. We clean the broth from excess onions and spicy roots, passing through thick cheesecloth.
To give the aspic an appetizing color, carefully beat the raw egg white. Add a glass of chilled broth and a tablespoon of squeezed citrus to it. Mix. And then pour it into the bubbling broth.
Take a glass of warm broth, dissolve gelatin in it and pour it back into the pan. Add salt and pepper.
Then, a little broth in a vessel with high sides, leave it in a cold place. Once it has hardened, place the broken tongue with carrots, eggs and herbs on it perfectly. After this, completely fill the dish with broth and leave it overnight (that is, in the dark) in the refrigerator. During the day, you can amuse your loved ones with your special delicacy, serving it along with potatoes, rice or vegetables with grated horseradish.

Jellied tongue with celery and quail eggs

This recipe will appeal to lovers of extraordinary taste sensations, as well as those who care about excess calories. Celery is a vegetable that requires more calories to digest than the body receives.

Ingredients:

Large tongue - 1 kg.
Celery root - 50 g
Gelatin – 30 g
Medium sized carrots
Chicken egg (white only)
Quail eggs
Corn
Medium onion
Salt and pepper
Greenery
Lemon

Manufacturing:

As in the previous recipe, wash your tongue, put it in a saucepan and cook. Don't forget to remove the foam after boiling. After 30 minutes, rinse it under the tap, remove the skin and put it back in the pan. Add spices and diced celery root. Leave to simmer over low heat for 1.5 hours.
So that it doesn’t darken, put the finished tongue into boiled cool water. Onions and celery root can also be discarded, and carrots can be used to decorate the dish. Add an appetizing color using whipped egg white (as described above).
Boil for a few minutes and turn off. Once cool, pass through thick gauze, dissolve gelatin and salt.
Thinly slice the tongue and carrots and place them on the frozen broth. Decorate with quail eggs, corn and herbs. Pour the broth over everything and leave it in the refrigerator until the morning.

Jellied tongue in a slow cooker

If you find beef tongue very capricious, the perfect solution would be to cook it in a slow cooker. You will need little effort, even less time, and the dish is guaranteed to turn out juicy and soft.

How to cook beef tongue aspic (video)

Video recipe for a good cool beef tongue appetizer, which I served on my own New Year's table. This jellied tongue is prepared simply, but takes a long time. To begin with, boil the tongue for 30 minutes, drain the water, rinse the tongue, fill it with clean water and boil it for another 1 hour 50 minutes. Absolutely, the boiling time depends on the weight of the tongue.

Tongue aspic: step-by-step recipe with photos

Tongue aspic is a tasty, satisfying and wonderful cool appetizer. You can pour beef and pork tongue - they taste approximately similar. I won’t lie, beef tongue looks more attractive on a dish - there are more similar, even pieces.

But pork is much smaller, but it is softer, the meat is more tender. I still give preference to pork tongue - I like it better. And both beef and pork jellied tongue are prepared identically.

I recommend trying: Salad with beef tongue and mushrooms

Ingredients:

1 pork tongue (500-700 g);
1 small carrot;
half a medium onion;
1 bay leaf;
4-5 peas of dark pepper;
2 cloves of garlic;
gelatin (approximately 3 tsp);
1 protein;
1 tsp. 6% vinegar;
1 hard-boiled egg (for decoration);
parsley;
salt - to taste.

How to prepare aspic from tongue:

We wash the tongue and soak it in cool water for 5-6 hours. During this period of time, little blood will be released (the internal environment of the human and animal body) (the water will turn pink).

We carefully clean the tongue, especially the sharp edge - it usually has black areas.

Fill the tongue with cool water and put it on fire. Bring to a boil, cook over low heat for about 5 minutes. A lot of foam appears and the water becomes cloudy.

Drain the water and wash your tongue again.

Fill with cool water again (the tongue should be completely covered) and bring to a boil.

We remove the noise, reduce the heat to low, so that the tongue does not boil, but only “smolders” a little - as when cooking cool. Salt to taste, add dark peppercorns... Place carrots and onions in the water. Cook the tongue for 1.5-2 hours. Half an hour before the end of cooking, add bay leaf to the broth.

Remove the finished tongue from the pan. Place the tongue in another pan, immediately add water and leave for 3-5 minutes. After such a sharp temperature change, the tongue will simply be cleaned (the skin will simply lag behind).

We clean the tongue - remove the skin.

Then we lower the cleaned tongue into the broth in which it was boiled. Keep it like this until it cools completely. Skim the fat from the cooled broth (it rises to the top).

The broth will be lean, but will still remain cloudy. It can and should be lightened if you want to end up with a tongue in a transparent jelly. To do this, pour 1 glass of broth. We put the rest of the broth on the fire. Immediately, to give the dish more spiciness and flavor, add crushed garlic. Bring to a boil.

Beat the egg white, add cool broth (the one we left in the glass) and vinegar.

Pour the protein into the broth bubbling over low heat - a beautiful snow-white foamy cap appears. Cover the pan with a lid and bring the broth to a boil over low heat (this will take 3-4 minutes - don’t miss a moment, don’t leave the pan!). Turn off the heat and set aside the broth for 15-20 minutes. At the same time, the broth must not be stirred, and the pan must not be shaken.

Place a colander on a clean pan and cover it with gauze folded in 4 layers. Carefully strain the broth.

Now it has become light and transparent.

Now we need to resolve the issue with the amount of gelatin. Determine how much water will fit in the dish in which you will serve the tongue (do not pour it to the very top - after all, there will still be the tongue itself). Measure out the same amount of broth. For 1 cup of broth you will need 1 teaspoon (with top) of gelatin. Heat the broth, but do not boil.

Pour half a glass of warm broth over the gelatin and stir vigorously until the gelatin is completely dissolved. Add gelatin to the warm broth, stir rapidly until the gelatin is completely dissolved (this takes almost 20-30 seconds), avoiding boiling.

Remove the broth from the heat, set aside and let it cool.

Cut the tongue into thin pieces and place on a plate.

To decorate the tongue aspic, place parsley, a boiled egg, and boiled carrots (which were left over after we boiled the tongue) between the pieces of tongue.

Pour slightly warm broth over the tongue, making sure that it covers the tongue, the greens, the egg, and the carrots. Leave it alone until the broth has completely cooled down and turned into jelly. It is best to take the dish to a cold space.

That's all, the tongue aspic is ready. Bon appetit!