Most often, we manage to taste beef tongue jellied in cafes or restaurants. Few people take up the preparation of this dish, thinking that it is very difficult. In fact, you can treat your friends to aspic without having a chef's diploma, you just need to find a little time.
It is necessary
-
- beef tongue;
- onion;
- carrot;
- 15 grams of gelatin;
- Bay leaf;
- allspice;
- clove buds;
- salt;
- greens (parsley
- dill);
- cranberry;
- green pea.
Instructions
Step 1
Wash your tongue with cold running water. Peel the onions and carrots and chop coarsely. Take 150 g of cold boiled water and soak gelatin in it for 1.5 hours.
Step 2
Put your tongue in a saucepan, cover with cold water and put on fire. Boil the tongue for 1, 5-2 hours, until fully cooked. Add the carrots, onions, bay leaves, peppers, clove buds and salt to the saucepan 30 minutes before the end of cooking. After the tongue is cooked, remove it from the pan, dip it in cold water and set aside on a separate plate. Remove all large carrots and onions from the broth.
Step 3
Strain the broth. To do this, take a deep bowl, cover it with a sieve and carefully pour the contents of the pan into it. You can use cheesecloth instead of a strainer. Slowly pour the gelatin into a bowl of hot, strained broth, stirring constantly with a spoon. Stir the broth until the gelatin is completely dissolved.
Step 4
Take the molds and pour the broth into them in a layer of 3-5 millimeters. Put the molds in the refrigerator until the broth solidifies (20-25 minutes). Put peas and cranberries on the frozen jelly. Spread the cranberries and peas around the edge, place a leaf of parsley and dill in the center of the mold, pour a thin layer of broth (2-3 millimeters) over the contents of the mold and put them back in the refrigerator for 20-25 minutes.
Step 5
Cut your tongue into small thin slices and fill the shapes to the brim with them. Fill the contents of the forms completely with broth and put them in the refrigerator for 5 hours. If possible, it is better to leave the aspic in the refrigerator for a day.
Step 6
Prepare a plate to serve aspic. Gently flip the pan over onto a plate and remove the jellied jellies; if you are making jellies in a large pan, remove them onto a large flat plate and cut into slices.
Serve the beef tongue fillet with mayonnaise or horseradish sauce.
