Tongue aspic is a real delicacy that is ideal for family and festive meals. You can cook it according to various recipes. However, it is imperative to use gelatin.
Jellied tongue with egg
To prepare this dish, you will need the following ingredients:
- beef tongue (medium size) - 1 pc.;
- carrots - 2 pcs.;
- gelatin - 15 g;
- onion - 1 pc.;
- chicken egg - 2 pcs.;
- salt - to taste;
- greens - ½ bunch.
Rinse the beef tongue under running water and scrape off any plaque from it with a knife. Transfer it to a saucepan and cover with water. Put everything on fire, bring to a boil and cook for 2-3 hours, while 30 minutes before being ready, you will need to add salt. Dip the boiled tongue into cold water, and then transfer it to a cutting board and remove the skin from it.
When boiling the tongue, you can add spices. 1 teaspoon is enough to give the dish a delicious aroma and savory taste.
Dice the onions and carrots, transfer the vegetables to a saucepan and boil until tender. Pour gelatin into a deep bowl and cover with cold water. Then leave it to swell for 30-40 minutes. During this time, boil the eggs, cool, peel and chop.
Strain the broth that came out after boiling the tongue and add the swollen gelatin to it. Put the mass on fire and bring to a boil, be sure to stir it, as it is necessary to completely dissolve the gelatin.
Cut the boiled and peeled tongue into pieces, mix them with vegetables and an egg. Divide the resulting mass into a mold and fill with a gelatin-based mixture. Refrigerate everything for a few hours. Then you can serve the dish to the table, after decorating it with finely chopped herbs.
Jellied tongue with cheese
The jellied tongue prepared according to this recipe will turn out to be original. You will need the following ingredients:
- beef tongue -1 pc.;
- water - 2 l;
- butter - 100 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- processed cheese - 200 g;
- gelatin - 10 g;
- rye bread - 500 g;
- garlic - 3 cloves;
- salt and black pepper to taste.
Rinse your tongue under running water, put in a saucepan, cover with liquid and put on fire. When the liquid boils, remove the foam from it, and then add salt, pepper and carrots and onions cut in half, which will need to be peeled. Cook the tongue for at least 2.5 hours. Then take it out, dip it in ice water and peel it off.
Take rye bread, cut the crusts off, and transfer the crumb to a blender and grind. Add the processed cheese, chopped garlic and herbs to it. Mix everything again, and then on a platter from the resulting mass, form a slide with your hands.
You can use margarine instead of butter, but only use one with at least 60% fat.
Soak the gelatin in a bowl. Then add 400 ml of hot broth to it and stir thoroughly until a homogeneous consistency is obtained. Cut the peeled tongue into slices (about 7 mm thick). Place them on a mound of bread and cheese, and then pour over all the broth and gelatin jellies. Then cover the dish with plastic and refrigerate until it solidifies. It can be served with various sauces.
