Jellied of the tongue is a very elegant treat that can bring a festive atmosphere even to a simple everyday meal. Many housewives mistakenly believe that the preparation of this dish is a whole science, which takes a lot of time and effort. But in reality this is another myth, because in the process of creating such a luxurious delicacy there is nothing complicated if you know some features and secrets.
A few words about the delicacy
Jellied is a jelly-like cold appetizer prepared on the basis of a rich broth with fillet of fish, meat, vegetables and offal. Typically, gelation or agar agar is necessary to solidify it. But if a product containing a large amount of gelling substances is placed in the broth, then this is not necessary.
Jellied can be prepared from beef or pork tongue, the technology remains the same. It is only important to know the insignificant tricks that will help maintain the transparency and saturation of the broth. After all, a dish of muddy liquid will come out not so beautiful and festive.
Jellied of the language is most often served at gala banquets. This dish is loved by many, but they rarely take on the preparation of such jellied meat, thinking it is too painstaking and long work. But in fact, if you know how to cook aspic from the tongue so that every piece of it melts in your mouth, then the process will not seem too tedious to you. Moreover, as a result you will receive a delicious treat with incredible taste and spectacular appearance.
How to choose a language for aspic
The first condition for obtaining a good aspic is the quality of the original product. It is very important to choose a fresh language without any defects.
First of all, pay attention to the presence of the stamp. It is he who testifies that the sanitary service checked this product for the presence of all kinds of diseases in the animal.
Then carefully examine the language: it should not have a very bright pink tint. But the gray color indicates that the product is far from the first freshness. Too pale a hint can tell you that your tongue has been frozen.
The smell of meat should be quite pleasant, but not specific.
Finally, gently press the pulp with your finger - in a fresh tongue, it should almost immediately align. At the same time, too much juice should not stand out from the product.
Secrets of making delicious aspic
- To get a more transparent broth for him, it is best to use bottled mineral water without gas.
- If necessary, gelatin can be replaced with ordinary meat bones. You can also boil fish broth, in which the purchased powder is not used.
- If the base for the aspic from the tongue turned out muddy, then you can resort to a little trick. The broth should be filtered and put on low heat again. In a separate bowl, beat the protein separated from the yolk and pour it into the pan. All this should be boiled, then cover and cook for another 10 minutes. After the manipulation, you need to strain the broth again - you will notice the difference immediately.
- You can spice up the treat with fresh cranberries. Washed and dried berries should be laid out in a form with the tongue. Sour cranberries excellently emphasize the neutral taste of goodies. An equally interesting combination will be jellied meat with thin slices of pickled cucumber.
How to cook aspic from the tongue
You can easily cook such a festive dish in just a couple of hours. And the result will force you to repeatedly resort to the jellied recipe from the tongue.
Beef tongue is deservedly considered one of the most wholesome and delicious foods available to everyone. Skillfully selected and well-prepared, it will pleasantly surprise any gourmet.
In addition, beef tongue contains a huge amount of iron, proteins, fats, vitamins and trace elements.
Jellied is perhaps the most colorful and popular delicacy, prepared on the basis of this product. Such a treat will become the central decoration of any table, especially if a little tinker over its design.
Essential Products
To prepare aspic from a tongue with a prescription, you will need:
- large carrot;
- onion head;
- 1 kg of beef tongue;
- 30 g of instant gelatin;
- half a lemon;
- 50 g celery;
- egg;
- salt and other seasonings to your taste.
And to decorate your masterpiece, prepare a small bunch of any greens, a handful of canned corn and several quail eggs.
From the specified number of products, you will get about 7-8 servings of aromatic, beautiful and fabulously delicious aspic from beef tongue.
Cooking process
First, wash your tongue thoroughly, then place it in a large pot and fill it with water. Put it to boil for half an hour after boiling the broth. Just do not forget to remove the foam with a slotted spoon. This may need to be done several times. But in no case do not neglect this procedure. Otherwise, you risk getting a muddy broth.
After half an hour, remove the tongue and immediately lower it into cold water, leaving it there for a few minutes. After that, clean the product by removing the film from its surface with a sharp knife. It will be very easy to do.
Return the cleaned tongue to the broth again. Send the peeled onions, carrots and celery there, without cutting the food into pieces.
Cover the pan and let the broth cook for another hour and a half, turning on the minimum heat.
After the tongue is boiled, remove it and send it to another container filled with cold boiled water. Due to this little trick, the flesh will not darken while you are engaged in clarifying and filtering the broth.
Catch onions and celery from the water - they can be thrown away, you will no longer need them. But put the boiled carrot to the side - you will need it for decoration.
Lubricate the bowl with half a lemon and hammer in the egg white separated from the yolk. Throw a pinch of salt to it and whisk with a whisk until lush foam. Then pour this mixture into the broth and bring to a boil. Boil it for another 5 minutes under the lid, then remove from the stove and let it cool completely.
By the way, if you want your broth to turn golden, add a pinch of turmeric in it 10 minutes before the end of cooking. So you give your treat more appetizing.
Cover the fine sieve with several layers of regular gauze and pass the cooked broth through this structure. Salt the clarified liquid to your liking. In a small amount of broth, soak the gelatin, following the instructions. And after it swells, pour it into the pan.
The formation of the future "aspic"
Cut the tongue into thin slices and put on a serving dish in which you plan to serve aspic. Gently cut the boiled carrots into beautiful slices and send to the same plate.
Put quail eggs, cut in half, twigs of greens and a handful of canned corn.
Now it remains only to fill all this beauty with the broth so that it completely covers all the components. In this form, send the dish to the refrigerator for several hours to freeze.
Gourmet Design
How to decorate aspic from the tongue? For registration you can use any bright and tasty products. For example, frozen green peas are able to make this spring-like refreshment fresh and colorful. Such a dish will not go unnoticed on the festive table.
If your stocks do not have frozen peas, use a canned product. You don’t even have to cook it - so the task will be greatly simplified.
A delicious aspic made of tongue with gelatin and pomegranate seeds will sparkle with truly solemn colors. This dish looks very unusual and bright.
In general, the transparent jellied of the language itself already looks very beautiful and unusual. But if you still add it with colored ingredients, the accents in its design will attract even more attention and will certainly be awarded additional praise. In general, a little imagination, and you are the owner of a luxurious delicacy.
Jellied tongue in a multicooker
With the development of modern technology, the life of most housewives has become much simpler. And the process of cooking even the most complex dishes, which once occupied a lot of free time among cooks, today takes a minimum of effort.
For example, aspic from beef tongue in a slow cooker is much easier and faster than in a conventional pan. If you have such a convenient device at your disposal, nothing prevents you from making such a gorgeous dish with your own hands.
Structure
To get started, prepare all the necessary ingredients:
- beef tongue;
- 2 cloves of garlic;
- 20 g of gelatin;
- 3 glasses of water;
- onion head;
- spices at your discretion.
If desired, you can supplement the recipe with any ingredients: for example, carrots, celery, herbs or herbs, such as bay leaves. You can also choose the design of the finished treat yourself. By the way, the portioned aspic from the tongue, laid out in glass bowls, looks very beautiful.
Cooking method
Rinse the tongue thoroughly, put it in the bowl of the multicooker and fill it with cold water. Send peeled onions, garlic, salt and spices to it. Cook it for 2 hours in the "Extinguishing" mode.
In the meantime, the tongue languishes in a slow cooker, pour gelatin with cool water and leave to swell. Stir it lightly to speed up the process.
Dip the boiled tongue into cold water, and then cleanse the skin.
Strain the broth through gauze or a sieve, and then add the prepared gelatin to it. After this manipulation, return it to the slow cooker and bring it to a boil again. This is to ensure that the gelatin is completely dissolved.
Cut the peeled tongue into thin plates and arrange them in tins. You can decorate it with boiled eggs, carrots, parsley, olives or capers. Finally, fill the bowls with the prepared broth with gelatin and send the dish to freeze in the refrigerator. Just before that, check the temperature of the liquid - it should be room temperature. Usually, it takes about 2-3 hours to completely solidify the aspic from the tongue. But if you have the opportunity to prepare a treat in advance, leave it in the cold all night. In this case, the aspic does not exactly melt and does not leak at room temperature.