Beef tongue aspic with gelatin

Name: Beef tongue aspic with gelatin
Total time: 10 h
Yield: 4
Ingredients: 1 kg Beef tongue; 5 L Water; 1 Carrot; 1 Bulb onions; 2 Parsley root; to taste Salt; 1 Bay leaf; 200 g Beef tongue; 15 g Gelatin; 600 ml Meat broth; to taste Dill; 1 tablespoon Berries

The most delicious, light, healthy, for the holiday table! Cooking jellied beef tongue with gelatin, although it takes a long time, is quite simple. In addition, it will always come in handy on any table - it is an excellent snack. You can make it in bulk or portioned forms and decorate it however you like!

198

5790

Violet Mitchell

Recipe author

0

Ingredients

Servings: 4

1kg

5L

1

1

2

to taste

1

200g

15g

600ml

to taste

1tablespoon

Step-by-step preparation

Cooking time: 10 hr

STEP 1
How to make aspic from beef tongue? Prepare the products according to the list. Choose a smooth, undamaged tongue. Soak it for a couple of hours in cold water. This will get rid of the blood and there will be less foam during cooking. Wash the vegetables and dry with paper towels.
STEP 2
Place the tongue in a large saucepan (I used a 5-liter one) and fill it completely with water. Peel the vegetables, chop them coarsely and place them in a saucepan with the tongue. Add a little salt and place over medium heat, bring to a boil. Then reduce the heat and cook the tongue for 1.5-2 hours. Do not cover the pan and do not let the broth boil too much, this will make the broth cloudy.
STEP 3
Then remove and place your tongue under cold water, clean it from the top layer of skin. The tongue should be soft, as if slightly overcooked. If this is not the case, return it to the broth and cook for another 30 minutes. Remove it with tongs, put it in a plastic bag, tie it and leave it until it cools completely. This will allow it not to weather and remain soft. The tongue will cut better if you keep it in the refrigerator for at least a few hours.
STEP 4
Strain the broth through several layers of gauze placed in a colander, cool and put in the refrigerator.
STEP 5
Pour 200 milliliters of broth over the gelatin and leave for one hour. After this, dissolve it in a water bath. Or prepare it according to the instructions for it.
STEP 6
To ensure that the broth is clear and without a layer of fat, run paper towels over its surface until no fat remains. With this method, the fat remains on the napkin, and the broth will be transparent. Pour the dissolved gelatin into it and add salt to taste.
STEP 7
Take a jellied mold and pour one centimeter thick of broth and gelatin into the bottom. Place the mold in the refrigerator until hardened. Keep the rest of the broth at room temperature so that it does not start to solidify.
STEP 8
Make something like a bouquet from dill sprigs and berries. I made three servings, so I have three bouquets. But you can decorate according to your own discretion and taste.
STEP 9
Preferably cut identical pieces from the cold tongue and place the dill and berries on top. Pour the broth so that it does not reach the top of the tongue and put it in the refrigerator until it hardens. If you pour a lot of liquid at once, all your decorations will float and get mixed up. Instead of decoration, you get chaos. But after everything has hardened, feel free to pour out all the remaining broth and put it in the refrigerator again for several hours so that the aspic hardens well.
STEP 10
Cut the finished aspic with a knife, turn it over and serve. Bon appetit!