Beef tongue aspic; delicious step-by-step recipes with photos 7 recipes

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, we leave a little broth in a vessel with high sides 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.

Ingredients:

large tongue - 1 kg
gelatin - 1 tbsp. l.
bay leaf, carrot, onion - 1 pc.
peas - 2 tbsp. l.
aromatic pepper - 3 pcs.
salt

Manufacturing:

1. Take half a glass of water and dip the gelatin into it until it swells.
2. Place the washed tongue in a bowl of water 5 cm above it.
3. Launch the “Jellied” function for 4 hours. Remove the foam as soon as it boils.
4. Chop the carrots and onions into large pieces and at the 3rd hour of cooking, add them to the broth, and also add spices to your liking.
5. At the end of the program, pull out the tongue and rinse it. Pass the broth through thick cheesecloth.
6. Separate the tongue into large flat pieces and place it on a plate with large sides. Decorate with canned peas and boiled carrots.
7. Then pour the broth into the bowl and start “Warming up”. Do not bring to a boil.
8. Add the swollen gelatin to the broth. Stir thoroughly until it dissolves. Then we pour it on the tongue on a saucer.
9. We wait for it to cool down and put it in the refrigerator overnight (that is, in the dark) .
10. Serve with mustard or horseradish.

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.

Jellied beef tongue: recipe for making

How to prepare beef tongue aspic, there is more than one recipe that describes this process step by step and with photos.

The general principle is the same: first you need to boil the tongue, get a broth, into which you add the previously dissolved gelatin, as well as all the vegetable ingredients. The dish takes 5-6 hours to prepare, but most of the time it does not require any role.

But based on the belief in calorie content and health benefits, jellied tongue can rightfully be considered a dietary dish. 100 g of such dinner provides only 60-75 kcal (depending on the ingredients).

Beef tongue

Jellied beef tongue: step-by-step recipe with photos

Most often, jellied tongue is prepared specifically for the holiday. To get a guaranteed tasty jellied beef dish, you need to carefully select the beef tongue itself.

It should be fresh and pleasant in color. If you press on good meat, the hole is actually immediately restored. And naturally, it is necessary to pay attention to the presence of a veterinary stamp (especially if the product is purchased on the market).

To make the most delicious jellied beef tongue, we will use the usual annotation with a description and photo (step by step).

Let's take the following components:

1 beef tongue (this is approximately 1 kg or a little more);
5 l. water;
100-120 g gelatin (this is 5-6 tablespoons);
2 carrots and onions;
salt and spices - at your discretion;
and also greens, greenish peas and cranberries for decoration.

We proceed like this:

Step 1. Obviously, the most important thing in aspic is a good broth. To get it, pour 5 liters. cool water into the pan and put the tongue itself, as well as vegetables.

Step 2. It should be immediately noted that the tongue will take a long time to cook. At first you just need to bring it to a boil, and then significantly reduce the heat.

Now we will cook it at low boil for 2-3 hours. After boiling, add salt to the water, and shortly before cooking (half an hour) add all the spices. Vegetables can be removed just an hour after boiling. We carefully remove all the foam, especially during boiling.

The result is tender, well-cooked meat. Its wonderful property is that the longer you cook the tongue, the more tender it becomes. But, of course, everything is great in moderation - 3-4 hours is completely enough.

Step 3. While the broth is cooking, we free up a huge amount of time that can be spent productively. For example, soak gelatin in half a liter of cold water and carefully stir it, leaving it to swell.

And also - cut the carrots into flowers or just coins and prepare other ingredients (defrost the cranberries, open a can of peas).

Step 4. Remove the skin from the tongue and leave it to cool on the table. You can simply pour cold water over it - then the skin will come off on its own. Cut the tongue into portions.

Step 5. The next step in the recipe for making jellied tongue is straining the broth. After it has cooled completely, add swollen gelatin to the liquid and heat it slightly, stirring constantly. It is no longer allowed to bring it to a boil, otherwise the aspic will not work.

The broth is poured over pieces of tongue topped with carrots, herbs, cranberries, and green peas. You can also add half boiled chicken or quail eggs - it all depends on taste and imagination.

Step 6. Wait until it cools down to room temperature, and then put the tongue in the refrigerator for almost 3-4 hours. The beef tongue aspic is ready.

Beef tongue aspic with gelatin and spices

Beef tongue meat has a generally “measured”, seasoned taste, so it can be varied by including additional ingredients in the dish. For example, take garlic, and also parsley root, cloves and other useful seasonings - in a word, make it better than the traditional recipe described a little higher.

Now let's stock up on the following products:

beef tongue (1 kg);
water 5 l.;
gelatin 100-120 g;
2 chicken or 5-6 quail eggs;
2 carrots and onions (small);
greens and parsley root;
several buds of cloves;
several bay leaves;
salt, pepper, basil and other spices - to your taste.

To prepare jellied beef tongue according to this recipe, we will use the descriptions with photos.

How to cook jellied tongue with spices:

Step 1. First, cook the broth according to the same rules: put the meat in cool water, add a little salt and cook until it boils, removing all the foam. Then immediately reduce the heat to such a level that the water bubbles very weakly and cook in this mode for another 2-3 hours.

Step 2. The next step is to add vegetables and all the spices 1 hour before cooking.

Step 3. Meanwhile, soak the gelatin to swell: per 100 g, approximately 0.5 liters of cold water or cooled broth. Cut the tongue into portions.

Step 4. Be sure to strain the broth and leave it to cool.

Step 5. Once the broth has cooled down completely, add the swollen gelatin and heat it up a little, stirring thoroughly.

Step 6. Place the meat in the dish, as well as all the decorative elements - they are also tasty additions. These are carrots, cranberries, garlic, and there may also be eggs, peas, corn - virtually all vegetables and even small berries are appropriate.

Jellied tongue with vegetables and spices

Step 7. Pour the broth on top, and leave the whole dish to cool to room temperature, and then put it in the refrigerator overnight (that is, in the dark) or for several hours. The long wait only increases the pleasure, and the end result is such beauty.

Beef tongue aspic is usually served with horseradish, mustard and, of course, herbs. Boiled potatoes are served as a side dish.

With all this, you can see that the dish is completely self-sufficient, since it already contains a vegetable side dish, the most tender meat, and a fragrant broth in a frozen form.

Beef tongue jellied - ordinary and delicious recipes for the holiday

Beef tongue is a rather specific offal, so not everyone loves it and can cook it; in particular, aspic is often ignored. And completely in vain. The desired product mixes well with almost all seasonings and vegetables. Its warm structure and extraordinary taste make it a delicacy. Low calorie content and a small amount of fat put the tongue in the diet range, the highest protein content is nutritious. In addition, it contains a huge amount of essential microelements and vitamins.

Beef tongue is included in almost all dishes of world cuisine. It is not bad as an independent dish when boiled, salted or even smoked. Jellied is a common dish on the Russian table. The appetizer is not only tasty, light and very tasty. The dish can be used to decorate a daily dinner or a formal table.

Traditional beef tongue aspic - step-by-step recipe

Usually, aspic is prepared for a festive table, since it is not the cheapest offal. I offer a step-by-step story about making and decorating a holiday dish.

Beef tongue – 1 pc.
Celery root – 50 gr.
Onion - head.
Carrot.
Gelatin – 20 gr.
Egg white – 1 pc.
Salt - to taste.
Mixture of peppercorns – 6 pcs.

Wash your tongue and put it in cool water. Put it on the stove to cook. When the water boils, remove the scale and cook the offal for about half an hour (depending on the size of the specimen).

Peel the vegetables. Leave the onion whole, and cut the carrots and celery into large pieces. Add to the tongue in the broth. Add seasonings and salt there.

After the designated time, remove your tongue, rinse it in cool water, and remove the skin. Then return to the broth.

Cook the aspic for an hour and a half, until the tongue is ready.

Fish out vegetables and meat. Throw away the celery and onion, and use carrots to make decorations for the dish.

To lighten the broth, grease a bowl with lemon, pour in the egg white and beat it, this secret has been known since the time of our grandmothers. Pour the egg foam into the bubbling broth, turn off the heat and cool the mixture slightly.

Then return the pan to the stove and boil the broth with the egg again. Cook for exactly 3 minutes. When it has cooled completely, strain through cheesecloth or a sieve.

Prepare gelatin as directed on the package and mix with broth.

Cut the tongue into thin slices and place on a plate. Add dyed vegetables, eggs and herbs to the offal. Scatter a handful of greenish peas.

Pour in the broth, lightly covering the meat portion. Send it to the cold. After 5-6 hours you can taste and serve to guests.

Savory beef tongue aspic with gelatin

If you are afraid that the aspic will not harden naturally, use gelatin. With the right assistant, you can literally do anything.

Beef tongue – 1 pc.
Carrot.
Onion.
Canned corn (green peas) – 2 huge spoons.
Celery root – 100 gr.
Bay leaf – 2 leaves.
Black peppercorns (fragrant) – 6 peas each.
Salt - to taste.
Gelatin – 20 gr.
Water.

Carefully wash your tongue and place it in boiling water for 5 minutes. When the tongue is cooked, drain the first liquid. Fill it with cool water again so that the offal is completely covered. After boiling, remove the foam and cook the tongue for an hour and a half.
Peel the vegetables and wash. Cut the carrots and celery into large pieces of random shape. Leave the onion whole.
Place vegetables in a saucepan. Add spices and salt to them. Then cook the aspic for another 40 minutes, until the tongue is ready.
Remove the product from the broth and pour cool water over it. As a result, the skin will come off easily. Return the “naked” tongue to the pan into the cooling liquid.
While the future aspic is cooling, prepare the gelatin. It must first be soaked in cool water and then heated over a fire. Make sure that the water with gelatin does not boil, this will kill its gelling properties. Determine the amount of gelatin yourself, based on the amount of the resulting broth. Pour the finished mixture into a saucepan.
Cut the cooled tongue and carrots into slices of random thickness, but not very large. You can throw away the onion and celery; they will no longer be needed.
Place slices of tongue and carrots in a shallow plate, scatter peas of corn and small sprigs of herbs. Then fill the dish with broth.
Place the plate with the aspic in the refrigerator for further hardening.

[ok] Add to the collection of recipes:

How to make beef tongue aspic without gelatin

Jelly can be prepared without gelatin. This requires a little trick and a little more time. A hidden argument will be chicken or turkey legs with wings. They will help the dish freeze faster, as they contain a lot of collagen.

Beef tongue - one.
Beef heart - one.
Turkey legs and wings – only ½ kg.
Carrots – 1 pc.
Garlic - head.
Onion – 1 pc.
Bay leaf – 4 pcs.
Black and aromatic peppercorns – 8 pcs.
Salt – a pinch.
Greenery.
Quail egg – 4 pcs. (or two chicken eggs).

Wash your tongue and peel it. Also thoroughly wash the heart, free it from films, and cut it into 4 parts. Wash the wings and paws, cut the claws off the paws at the root.
Place meat products, peeled onions and carrots in a large saucepan. Add salt, peppercorns, and bay leaves there. Fill with water so that the meat is completely covered.
After boiling, skim off the resulting foam and turn the heat to very low. Cook the aspic for 3 hours. After 20-25 minutes, remove the carrots so that the root vegetable does not boil over.
After this time has passed, turn off the burner. Using a slotted spoon, remove the meat products from the broth. Strain the remaining liquid and mix with the garlic passed through a press.
Cool the meat parts. Cut the heart and tongue into not very thick pieces, remove the meat from the wings. Arrange them in a dish in a perfect order and pour over the garlic broth.
Decorate the unfrozen aspic with carrot slices, boiled quail eggs, and sprigs of herbs. Now the dish can be sent to the refrigerator to harden.

Recipe for jellied tongue in a slow cooker

Almost all housewives have already appreciated the help of a modern device at the right time. When cooking jellied meats and jellied meats, there are aspects that newbies are not always able to take into account. With a multicooker, the chances of error tend to zero.

Beef tongue – 1 pc.
Water.
Onion - head.
Bay leaf – 3 pcs.
Mixture of peppercorns – 6 pcs.
Salt - to taste.
Garlic – 3-4 cloves.
Gelatin – 20 gr.

Wash your tongue. Peel the onion. Place everything in a multicooker bowl, add spices and salt. Cook the tongue with spices for 3.5 hours, setting it to the “Stew” mode.
When the unit finishes working, remove the offal and onion from the broth. We don't need the onion at all; we can throw it away. Rinse your tongue with cool water, remove the skin, cool, and leave it on the table.
While the tongue is cooling, make the broth. Pour into a saucepan, add gelatin, soaked in cool water in advance. Place the pan on the fire, heat it, but do not let it boil. When the broth comes to a boil, turn off the burner. Stir until the crystals are completely dissolved. Add crushed garlic to the pan.
Cut the cooled tongue into slices and place on a plate. Add decorations from various vegetables and herbs to the meat product.
Pour in warm broth. Place the 100% cooled aspic in the cold for final hardening.

How to decorate aspic

A holiday is an opportunity for creativity. From simple ingredients you can quite easily create a real masterpiece. Don't hold back, give free rein to your imagination. Here are some examples to follow. Take a look at the idea, adapt it to suit yourself, and surprise your guests with your talent.

Video recipe for savory jellied tongue for the holidays

A good help for novice cooks would be a video whose creator shares all the secrets of making and designing a dish. Thanks to the step-by-step story, you will simply cope with the task. Have a nice holiday, good mood and happy guests!

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 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 the carrots given to us, you will be able to 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 the beauty given to us.