An exquisite tasty joint-production dish - jellied. French chefs have processed a primordially Russian dish - jelly, resulting in a new masterpiece of culinary art - aspic.
It is necessary
-
- beef tongue - 300 grams;
- water - 0.5 liters;
- gelatin - 30 grams;
- salt to taste;
- onions - 1-2 heads;
- bay leaf - 1-2 leaves;
- parsley root - to taste;
- peppercorns to taste.
- For decoration:
- carrots - 1-2 pieces;
- parsley
- dill - 1-2 branches;
- bulgarian pepper - 1 piece;
- boiled egg - 1 piece;
- lemon - 1 piece.
Instructions
Step 1
To prepare the filling, it is necessary to boil the beef tongue broth. The beef tongue needs to be cleaned: cut off excess fat, hyoid bone, neck. Rinse the tongue thoroughly and cover with cold water. It takes 1-2 hours to soak the tongue.
Step 2
Drain off the water after 2 hours. Fill your tongue with clean cold water to hide it by 1 centimeter. Put on fire and bring to a boil quickly. In the process of boiling, remove the foam from the broth. When the tongue boils, add salt. Reduce the heat and cook the tongue for 2-3 hours. Make sure that the broth does not boil too much.
Step 3
While the broth is cooking, pour the gelatin with 1 glass of cool water and let it brew for 40-60 minutes.
Step 4
30 minutes before cooking, put well-washed unpeeled whole carrots, peeled onions, parsley root, bay leaf and peppercorns into the broth.
Step 5
Remove the cooked carrots from the broth, peel.
Step 6
Remove the tongue from the broth and put it in cool water. Without waiting for the tongue to cool, remove the skin from it and cut into thin plates of 5-7 millimeters.
Step 7
Strain the broth thoroughly first through a fine sieve and then through cheesecloth.
Step 8
Add 2-3 cups of broth to the swollen gelatin, put the container with the resulting jelly mixture on the fire. Stir constantly, let the gelatin dissolve completely. The broth should not boil! Set aside the finished broth to cool slightly.
Step 9
Choose a mold for the jellied one. Pour the cooled broth into a mold by 5-10 millimeters. Place the mold in a cool place and let the jelly harden.
Step 10
While the first layer of jelly hardens, chop the figuratively boiled carrots, bell peppers, boiled egg and lemon. For decoration, green peas, canned corn, olives and berries are suitable.
Step 11
Put the tongue and vegetables on the frozen jelly, decorate with herbs, carefully so as not to spoil the drawing, pour the rest of the broth.
Step 12
Leave the mold in a cool place for 6-8 hours.
Step 13
The filler can be left in or out of the mold. Turn the jelly upside down on a dish, cover the dish for 3-5 seconds with a towel dipped in hot water. The aspic will remain on the platter.
Step 14
Serve ready-made aspic with mustard or horseradish sauce.
