Jellied from the tongue is just that dish about which you can say: "You will swallow your tongue." Both literally and figuratively. This is a real decoration of the festive table. The most important thing in preparing this dish is to properly cook the tongue.
It is necessary
-
- Beef tongue
- Onion - 1 piece
- Carrots - 1 piece
- Parsley and (or) celery root - 1 pc
- Salt to taste
- Black peppercorns,
- Coriander peas,
- Ginger
- Caraway
- Bay leaf
- Garlic
- Gelatin.
- For decoration:
- Green pea
- boiled carrots
- pickled cucumber
- boiled egg.
Instructions
Step 1
Rinse your tongue with cold water and place in a saucepan. Take a saucepan so that it lies tightly in it, touching the walls.
Step 2
Pour boiling water over your tongue from a kettle. On the surface of the offal, the protein will immediately grab and the tongue will be juicy. Put on fire. As soon as the water starts to boil, drain it and refill it with boiling water from the kettle.
Step 3
Now reduce the fire to a minimum. Place the onion, carrot, celery and parsley in a saucepan. Close the lid and cook for two hours.
Step 4
After two hours, put all the spices in a saucepan and season with salt to taste. The broth should be well salted. Cook over very low heat for another hour.
Step 5
Use a large cooking fork to prick your tongue. The fork will easily stick into the finished tongue. Do not turn off the fire under the pan. Cool your tongue under running water for two minutes. Remove the skin from your tongue, then put it back in the pot. Add heat and bring the tongue to a high boil. Turn off and leave the tongue in the broth for 10 to 15 minutes.
Step 6
Now prepare the forms in which you will cook aspic. Place beautifully chopped pickled cucumbers and boiled carrots on the bottom, add boiled eggs and green peas. You can add parsley or dill. At this stage, let your imagination run wild.
Step 7
Prepare gelatin according to package directions. Strain the broth in which the tongue was boiled through cheesecloth. Pour about a glass of broth and dilute it with warm boiled water until you like it. Undiluted broth is very salty and spicy, so it is not suitable for making aspic. Dissolve the swollen gelatin in the diluted broth and heat over medium heat, not boiling.
Step 8
Cut your tongue across the grain. Lay out the tongue in the prepared molds, being careful not to dislodge the spread decorations. During this time, the jellied broth will cool slightly and can be poured. Do not pour broth into molds abruptly. Better to use a serving spoon or tablespoon.
Step 9
Put the jellied molds in the refrigerator for two to three hours. When the dish is ready, turn the dish over onto a flat plate and cover with a hot, damp towel on top. Remove the mold after a few seconds. The jellied tongue is ready.
