Jellied of the tongue is a beautiful addition to any holiday table. In addition to the meat component, the dish is full of bright colors of carrots, herbs, yolk, lemon. How to combine vegetables with the tongue, which additives to choose, the presented photos and recipes for the jellied tongue will tell.
Product benefits
It is known that as a part of offal there is a large amount of B vitamins that regulate metabolism. Language as a food product helps maintain the health of the nervous system, improves the appearance of the skin. Despite the high calorie content, it is easily absorbed by the body and does not harm the figure. In addition to vitamins, the tongue contains a sufficient amount of minerals.
Harm of aspic
However, frequent inclusion of the product in the diet can harm the body. The fats present in the composition will adversely affect the liver and kidneys. Therefore, guaranteed use will bring the use of the language no more than twice a week.
Classic recipe
The recipe for a jellied language with a photo is best understood by beginners. Step by step, it looks like this:
- Wash the tongue, add water to it, add garlic and your favorite dried herbs.
- After boiling, add onion, carrots and pepper to the pan.
- Cover and simmer for several hours.
- Pull the tongue out of the broth and clean it.
- Cut the offal across the fibers.
- Boil pre-soaked gelatin through a water bath until the lumps disappear, pour it into the broth and dissolve.
- Put the tongue with chopped carrots in a deep plate and pour the broth. Keep the dish in the cold until serving.
With green peas
Less time-consuming, experts call the jellied recipe from pork tongue. Frozen peas are used as a delicious additive. For cooking you will need:
- 3 pork tongues;
- 100 grams of green peas;
- 1 onion head;
- 3 inflorescences of fragrant cloves;
- 1 medium carrot;
- 40 grams of gelatin;
- 5 pieces of black pepper;
- 3 bay leaves;
- 5 grams of salt;
- greens.
Wash the tongues, put in a deep container and pour 3 liters of water into it. After boiling the contents of the pan for about an hour, add spices, carrots, onions and salt to it. Put swelling gelatin. Separately, boil the peas and lay it down a metal container. After 40 minutes, pull out the cooked product, dip it in ice water and remove the skin from it. Strain the broth, mix with the gelatin component and achieve a homogeneous consistency by heating. According to the recipe for jellied pork tongue, it can be cut into plates and laid on top of peas.
Pour in most of the broth and put in a cold place. After 30 minutes, gently harden the semi-finished product, decorate with carrots, chopped herbs, pour the broth and send to the refrigerator for 5-6 hours.
With lemon
To serve an original dish that does not look like standard recipes for aspic from beef tongue, you can use sliced citrus fruits. So, cooks suggest using lemon or lime.
For a dish with sourness you will need:
- half a lemon;
- 1 beef tongue;
- 3 eggs;
- 20 grams of gelatin;
- 3 carrots;
- dill.
In accordance with the aspic, the tongue needs to be cooked for about two hours. Pull out the cooked product and strain the broth. Pour pre-wetted gelatin into it and lightly heat until dissolved. In separate small plates put the wheels of boiled carrots and chopped eggs. Pour with prepared liquid by 5-7 millimeters, cool in the cold for half an hour. Put the sliced tongue into the plates again in the heat and nicely distribute in the plates. Pour part of the broth on top and cool again. Put lemon slices with the last layer, pour over the remaining liquid and remove in a cold place. The recipe for aspic from beef tongue with the addition of lemon will surely please guests, as the beauty of the dish will compete with taste to the last bite.
With chicken
The addition of poultry and chicken broth will nourish any dish, and the contrast of colors - gray and burgundy - will amaze with the novelty and originality of the recipe. A photo of the fillet of beef tongue, diced with chicken, will help the novice housewife understand the intricacies and sequence of laying the components.
In the case of cooking dishes with chicken, you must purchase:
- 600 grams of pork or beef tongue;
- 2 chicken thighs;
- 1 onion;
- 2 carrots;
- sprigs of parsley;
- 20 grams of gelatin.
Dip the washed meat components in water along with vegetables and spices. Cook for 2 hours, lightly salting in the middle of the process. Remove from the broth, clean the tongue from the skin, separate the hips from the bones. Grind all products. According to the recipe for the jellied tongue, it always contains pre-soaked gelatin. It is necessary to put it in the broth and dissolve. Lay the bottom of the deep tray with carrots, cut in the form of flowers, and any greens. Pour out a thin layer of tongue and chicken from above, pour over the broth, leaving half for the next fill. Put in a cold place. After an hour, make a second layer, add the remaining broth and put in the refrigerator. Before serving, lower the tray into boiling water and turn it upside down on a beautiful plate.
With meat in a pressure cooker
This device will help the hostess to get an unusual aspic from beef tongue according to the recipe. A photo with the language obtained in this way reflects the whole gamut of taste. The product is soft, melts in your mouth, you want to cook it for yourself and your family.
You will need the following ingredients:
- 1 kilogram of tongue;
- 200 grams of pork;
- 300 grams of beef;
- carrot;
- 2 pieces of bay leaf;
- 5 peas of black pepper;
- bulb;
- 40 grams of gelatin;
- greens;
- pork bone optional.
Wash the meat, tongue and bone, put in a pressure cooker. Pour water from above, covering all components. Add peeled vegetables, all kinds of seasonings and salt to the meat. Close the pressure cooker, set the program for 90 minutes and turn it on. 15 minutes after turning off the device, open the lid, pull out and clean the tongue. Cut into slices and lay on the bottom of the dish with herbs. Pour in broth mixed with pre-soaked gelatin. Cool, put the rest of the chopped meat, garnish with carrots and pour the rest of the broth on top. Wait for hardening and serve with mustard. Thanks to the components, the color of the dish is so beautiful that many housewives are in a hurry to take a photo. The recipe for the jellied tongue with meat resembles homemade aspic, but is strikingly different in its delicate taste and color.
In a slow cooker
The key to success of aspic is a soft tongue and the right additives. A fragrant dish with components melting in the mouth will turn out when cooking offal in a slow cooker. In this case, use the jellied tongue recipe with gelatin. To prepare you need to take:
- pork tongue - 1 kg;
- garlic - 3 cloves;
- bow;
- bay leaf - 3 pieces;
- carrot;
- 3 tsp gelatin;
- black pepper - 5 pieces;
- 1 tsp salt.
Put the washed offal in a bowl, add all the ingredients, with the exception of gelatin. Cook for 3 hours in the "Extinguishing" mode. 5 minutes after turning off, open the multicooker, pull out all the components, strain the broth. To clear the tongue of the skin, after lowering it into ice water. Soak the gelatin in the mug for several minutes, pour into the broth and, heating, get a liquid of uniform consistency. Put the chopped tongue onto a dish, garnish with greens and vegetables on top. Pour into prepared broth and cool. Serve making sure the product stiffens.
Submission methods
Since cooking is a recipe important, jellied tongue is no exception. However, decoration and serving, as well as the additives offered to improve the taste, are an integral part of the success of any housewife.
Jellied can be served with mustard, horseradish, mayonnaise, or you can cook your own unique sauces:
- Grate horseradish, scald it with boiling water and mix with mayonnaise.
- Cut olives and gherkins and pour them into sour cream with salt.
- Pour in a jar of 100 ml of vegetable oil, carefully lay the yolk to it, thoroughly beat the mass. Add chopped spinach and celery, mustard, salt and mix thoroughly.
- Pour a glass of water into 200 grams of chopped horseradish, add 100 ml of 9% vinegar, 30 grams of salt and sugar and mix with a mixer.
- Mix tomato paste, mayonnaise and sour cream in a 1: 1: 1 ratio, salt, pepper, add finely chopped garlic and herbs.
- Dilute mustard powder with water, pour capers, stir. Add light mayonnaise sauce, salt and sugar. Using a blender, turn the mixture into a thick, viscous mass.
Home-made aspic from the tongue will be an excellent decoration on the table and will delight in the brightness of colors, and sauces will help to enjoy the delicate taste of the delicacy.