Jellied is a great appetizer. The dish can be prepared from various meat or fish products, but it is especially successful with the tongue. By the way, it is not necessary to purchase beef offal. With pork tongue, the aspic turns out just as good, and it cooks much faster.

Pork tongue aspic - general principles of preparation

Jellied differs from jellied meat by using gelatin. The gelling product is added to the broth in which the tongue was cooked. It is advisable to make the broth transparent. To do this, the tongue is thoroughly washed, soaked, all excess is removed, and then boiled. A double method is often used, that is, the first broth after boiling is drained, clean water is added and cooked to completion.

After cooking, the tongue must be cleaned. So that the crust can be easily removed, the hot product is immersed in ice water. The finished tongue is cut into slices and placed in a dish. For beauty and nutrition, vegetables, eggs, herbs, and mushrooms are added to it. Sometimes tongue aspic is supplemented with other meat products. The laid out ingredients are poured with broth and gelatin. The dish is placed in the refrigerator and kept until completely frozen.

Classic pork tongue aspic

A recipe for traditional jellied pork tongue with a rich meaty taste. You can use any gelatin; see the package for soaking time.

Ingredients

1 carrot;

Bulb;

40 g gelatin.

Spices: bay, cloves, peppercorns, salt.

Preparation

1. Soak the washed tongues in cold water, rinse, squeeze, and transfer to a saucepan.

2. Fill with water, set on maximum heat, bring to a boil and after a minute drain the broth. We wash the tongues and add filtered water. The liquid should cover the product by about a centimeter.

3. Place the pan back on the stove, quickly bring to a boil, skim off any foam and fat. Reduce heat until water barely simmers. Cook the tongues and broth for an hour.

4. Add the onion and carrots cut into pieces. Since it will be used in a dish, cook it whole until soft. After the vegetables boil, add spices. Cook the broth until the tongue is ready.

5. Add 100 ml of water to the gelatin and leave for swelling.

6. Remove the tongues from the broth, quickly cool them in ice water, and peel off the skins.

7. Cut the meat product into neat slices crosswise.

8. We also cut the carrots into slices or cut out figures: flowers, stars, leaves. You can cut out the letters and put a congratulation out of them.

9. Taste the broth to taste and add spices if necessary. Mix gelatin with broth, heat until dissolved, trying not to let it get too hot.

10. Pour a little broth into the dishes for aspic, a layer of 5 millimeters is enough. Cool in the refrigerator for 20 minutes.

11. As soon as the layer hardens, beautifully lay out pieces of tongue, greens, and carrots. Pour in broth, cool for 5 hours.

Pork tongue aspic “Forest Walk”

For this pork tongue aspic you will need mushrooms. Pickled honey mushrooms fit perfectly into the dish. They make a very beautiful composition.

Ingredients

200 g pickled mushrooms;

1 carrot;

1 onion;

40 g gelatin;

1.6 liters of water;

Preparation

1. Bring the washed tongues to a boil, boil for five minutes, drain the cloudy liquid.

2. Fill with clean water according to the recipe. Cook on low for 1 hour and 15 minutes after boiling.

3. Add onions and carrots, cook for another 20 minutes.

4. Salt, add spices, cook the product until soft. Cool, clean. Strain the broth.

5. Fill the gelatin with clean water in advance according to the instructions. You don’t need to add much liquid, 150 ml is enough.

6. Mix the broth with gelatin, heat and cool. If necessary, add more salt.

7. Drain the mushrooms into a colander and let the brine drain.

8. Pour the gelatin layer of broth into the salad bowls and cool until solidified.

9. Place pieces of tongue, carrots and mushrooms on the gelatin layer. You can add sprigs of greenery.

10. Carefully pour in the broth. We use a spoon so as not to move the food and spoil the composition.

11. Cool until the dish is completely frozen.

Pork tongue aspic with green peas

This version of aspic looks especially good when served in portions. To assemble the dish, you can use silicone molds, then the jelly dish can be taken out and served on a plate with herbs.

Ingredients

Liter of water;

Bay bay, salt, pepper;

30 g gelatin;

A glass of frozen peas.

Preparation

1. Boil the tongue in the second broth. At the end, add any seasonings, salt, and strain the broth.

2. Dissolve gelatin in 50 ml of water, let it brew, then mix with warm broth. If all the clots do not disperse, you can warm it up a little.

3. The peas must be removed in advance so that they thaw. Drain off all liquid.

4. Pour some gelatin broth into the bottom of the mold. Refrigerate.

5. While the layer hardens, peel the cooled tongue and cut it.

6. Take out the molds with jelly, put pieces of tongue in each, maybe overlapping. Sprinkle the sides with a layer of green peas.

7. Pour in broth, which should completely cover the food. You can add greens for decoration.

Pork tongue and chicken aspic

Variant of jellied pork tongue with poultry. It will help if you only have one language, but you need to prepare a lot of dishes.

Ingredients

1 chicken fillet;

40 g gelatin;

Carrot;

Bulb;

2 tablespoons canned corn;

Parsley sprigs.

Preparation

1. Boil the tongue until tender, draining the broth for the first time. In the middle of cooking, add peeled carrots, chopped onions, salt, pepper, and other spices.

2. Cool your tongue and clean it. Be sure to strain the broth through 2 layers of gauze.

3. Boil the chicken fillet separately, use the broth for your needs.

4. The cleaned tongue and cooked fillet must be cooled, then put in the refrigerator for at least two hours. The structure of the meat will become stronger, and the food will be easy to cut into neat pieces.

5. Cut carrots, tongue, chicken into beautiful slices.

6. Dissolve gelatin in cold water, let it brew, mix with broth and melt. Be sure to taste the dish for salt.

7. Fill the gelatin cushion on which you will place the dish. You'll catch a cold.

8. Arrange pieces of carrots, chicken and tongue. For brightness, add canned corn; you can also use peas and beans.

9. Pour in the remaining broth.

10. Place the aspic in the refrigerator until ready.

Pork tongue aspic with garlic

A variant of aspic “a la jellied meat” with garlic, but only from the tongue. The dish turns out to be unusually aromatic, but at the same time dietary and very healthy.

Ingredients

7 cloves of garlic;

1 carrot;

2 tablespoons of canned or fresh peas;

1000 ml broth;

20 g gelatin.

Preparation

1. Boil the tongue and carrots, season with spices at the end.

2. Remove the vegetables and clean your tongue.

3. Chop the garlic, place in warm broth, leave for a couple of hours.

4. Add 0.5 cups of water to gelatin and let it brew.

5. Strain the broth, pour out a liter of broth, mix with gelatin and heat. Cool to room temperature.

6. Cut the tongue into pieces of any shape and place in a dish. Add canned peas, chopped carrots or other garnishes of your choice.

7. Pour garlic broth over the dish.

Pork tongue jellied “Fairytale” with quail eggs

A variant of a very beautiful and bright aspic, for which you will need quail eggs. Of course, the dish can be prepared with a chicken egg, but it will not be as impressive.

Ingredients

4 tsp. gelatin;

4 quail eggs;

1 bell pepper;

1 spoon of peas;

Preparation

1. Boil the tongue until ready, add spices to it at the end. Cool, remove the skin. Place in a bag and place in the refrigerator for a while.

2. Strain the broth through two layers of gauze or through a fine strainer.

3. Mix gelatin and 70 ml of water, let the mass swell well, then mix into broth and heat.

4. Pour some of the broth into bowls for aspic, set the layer to cool and harden.

5. Boil hard-boiled quail eggs, peel and cut into neat quarters.

6. Remove the seeds from the bell pepper and cut into half rings. If the pod is large, you can first cut it into quarters, then crosswise into slices.

7. Remove the tongue from the freezer and cut into layers.

8. By this time the gelatin should have hardened in the refrigerator. Get it.

9. Arrange the tongue, pieces of eggs, pepper. For brightness, scatter peas.

10. Carefully pour the broth over the dish. Cool until completely set. When serving, garnish with herbs.

To slice the tongue neatly and thinly, it is advisable to keep the boiled product in the freezer for an hour or in the refrigerator for several hours.

If you need to replace leaf gelatin with powder, use 1 tsp. granules for 3 plates. Or follow the instructions on the package.

In order for the aspic broth to turn out transparent, you should not let your tongue boil intensely. Cook over low heat. You can use egg white to lighten the broth.

Tongue aspic should be served with hot sauces and additions: mustard, horseradish, pickled ginger, chili ketchup. Sour cream sauces with garlic are ideal for it.

To make the broth golden, add a little onion peel to the pan when cooking the tongue. It is important not to overdo it, otherwise the jelly will turn brown.

Although tongue, beef or pork, is considered an offal, it is a real delicacy that can decorate any holiday table. It can be served boiled, but tongue aspic, which has a delicate taste and consistency, will look especially appetizing on such a table.

How to make tongue aspic

What products are needed to prepare jellied tongue?

For aspic, you can use either beef or pork tongue. Pork tongue is noticeably smaller in size than beef tongue, but is in no way inferior in taste. You will need: - 3–4 pork tongues or ½ beef; - 1 carrot; - 1 small onion; - 1 parsley root; - 1–2 buds of cloves; - 3–4 bay leaves; - 3–4 cloves of garlic; - 8–10 pcs. peppercorns; - 3–4 pcs. allspice; - 2 eggs; - 25 g gelatin; - fresh herbs; - salt.

How to make tongue aspic

Jellied tongue is very easy to prepare, and all housewives use the same recipe for this dish with almost no changes. Before cooking, the tongue must be washed. Peel the onions, carrots and parsley root; no need to cut them. Pour some water into the pan - there should be enough of it to barely cover your tongue, but not less than 1 liter. Place the pan on the stove and, when the water in it boils, put the tongue in boiling water, add onions, carrots and parsley root.

Do not reduce the heat yet - before the water begins to boil again, carefully remove the resulting foam from its surface; the broth should turn out transparent. At the first sign of boiling, reduce the heat to low so that the broth does not boil, but simmers. Salt it, add pepper and cloves, close the lid and leave to simmer over low heat. For pork tongues, it will be enough to cook for one and a half hours, for beef tongues - 2–2.5. 10 minutes before the end of cooking, throw the bay leaf and garlic into the pan.

Remove the skin from the tongue, cut it crosswise into beautiful slices of equal thickness. There is no need to make them very thin; 2–3 mm will be enough. Strain the remaining broth through 2-3 layers of gauze or a very fine sieve.

To make removing the skin easier, have a large pan of very cold water ready. Take your tongue out of the broth and quickly dip it in water for 5-6 seconds; after this simple operation it will be much easier to clean it

Pour gelatin into ¼ cup of cold boiled water. When it swells, place it in a water bath until it completely dissolves. Strain the prepared gelatin and add it to 1 liter of strained broth, stir.

Boil the eggs hard, cut the carrots from the broth into circles or stars, making longitudinal grooves along its diameter at the same distance from each other. Cut the eggs into halves. Place them cut side down in the jellied pan. Place some chopped carrots between them. Place slices of tongue beautifully on top and pour half the amount of broth with gelatin into the mold.

Place the pan in the refrigerator to allow the broth to set. Take out the mold, place fresh herb leaves on top, the second part of the carrots and pour out the remaining broth. If you want to decorate the aspic in a different way, you can see how to do it from the photos presented on the Internet. Place the mold in the refrigerator until you need to serve the aspic. Do this by immersing the mold in hot water for a few seconds. Then simply invert the pan onto a nice looking platter.

A classic appetizer - jellied tongue: beef or pork! Choose the best recipe from our selection.

• Beef tongue 1 piece (450-500 grams)
• The broth in which the tongue was boiled
• Gelatin Calculation for 1 glass of broth 0.5 tablespoons
• Salt, pepper To taste
• Allspice 5-6 pieces
• Bay leaf 4-5 pieces
• Green peas 4-5 tablespoons (frozen)
• Egg 1-2 pieces
• Greenery For decoration

The very first and most important thing is to boil the beef tongue. Take a 7-8 liter saucepan, place the tongue in it and pour cold water. Place the pan over medium heat and bring to a boil. Add salt, allspice, bay leaf. Boil the tongue for 3-3.5 hours, then quickly transfer the boiled tongue to a large bowl of cold water and remove the skin from the tongue. Let the tongue cool completely and cut into thin slices, as in the photo. The broth can be used as a base for soup.

You can take canned peas, but they taste better frozen. Boil the peas in water for 1-2 minutes. Then cool and place on the bottom of the bowl in which we will make the aspic.

Boil quail or chicken eggs, peel them and cut them in half. Decorate the aspic with eggs and herbs. You can boil the carrots and decorate the aspic with carrots.

For one glass of hot broth in which the tongue was boiled, we need half a tablespoon of gelatin. Mix the gelatin well in the broth.

Then carefully pour the broth with gelatin into the tongue and peas. Place the aspic in the refrigerator until completely set, at least 2-3 hours. All is ready.

It is best to serve aspic with tongue with horseradish or mustard. The festive tongue appetizer is ready, bon appetit.

Recipe 2: delicious jellied veal tongue (with photo)

Tongue aspic is everyone's favorite popular dish. If you prepare it correctly and decorate it beautifully, it will not only delight you with its unsurpassed taste, but will also become a decoration for your holiday table. Beef tongue aspic, the recipe with photos of its preparation you will see, is an excellent appetizer for both the festive table and the everyday menu, especially if in your family dishes prepared from offal are not uncommon.

• veal tongue – 1-2 pcs.;
• carrots – 1 pc.;
• onions – 1 pc.;
• garlic – 3-4 cloves;
• parsley root;
• celery root;
• bay leaf – 2-3 pcs.;
• allspice peas;
• gelatin – 2 tbsp. l.;
• chicken bouillon;
• chicken eggs to decorate the dish;
• black pepper and salt to taste;
• parsley.

Cover the veal tongues with cold water and leave for several hours. Then wash them well, add fresh water, and put the pan with the tongues on the fire.

Peel the roots of parsley, carrots and celery, cut into several pieces and place in a saucepan with the tongues. The broth should boil over low heat and without a lid, then your aspic will look beautiful. Do not forget to skim off the foam that forms when the tongues boil.

When the contents of the pan boil and the broth is completely cleared of foam, place a peeled whole onion and a few bay leaves into the pan, add allspice and black peppercorns, and salt to taste. Cook everything over very low heat, without covering the pan, for 2 hours. During the cooking process, the broth will boil away; you need to add boiling water to the pan.

For high-quality hardening of our aspic, you will need gelatin. Pour two tablespoons of gelatin into a glass of cold chicken broth (it must be cooked in advance) and leave for the gelatin to swell.

When the offal is cooked, remove it from the broth and immediately rinse it with a stream of cold water. This will make it easier to remove the white film from the tongues. Wrap the tongues cooled under water in cling film and place in the refrigerator while the broth cools. Cooled tongue is easier to slice.

Dissolve the swollen gelatin in the hot broth. Add crushed garlic and freshly ground black pepper to taste. Strain the liquid through two layers of gauze; we only need clean, transparent broth for the aspic to be of high quality.

Cut the boiled and cooled veal tongue into thin slices and place them on a plate. Cut flowers from boiled carrots and eggs and place them in the center of the plate. Decorate the composition with sprigs of fresh parsley.

Now carefully pour the meat broth over everything and put it in the refrigerator until it hardens completely. The tongue aspic can be served in 2-3 hours. But it is best to prepare the aspic in the evening; the dish will have the opportunity to harden well overnight.

Recipe 3: Pork tongue aspic with gelatin

• Pork tongue - 2 pcs.+
• Onion - 1 large head+
• Carrots - 1 pcs.+
• Gelatin - 40 g+
• Allspice - 5-7 peas+
• Ground black pepper - to taste+
• Bay leaf - 2 leaves+
• Salt - to taste+
• Cloves - 2 buds

We wash the pork tongues and soak them in cold filtered water for 30-40 minutes.

We carefully wash the soaked products again and fill them with water again so as to cover the tongues with a layer of water 1 cm higher. We put it on the highest heat, wait until it comes to a boil and put it in a colander.

Now you can cook the broth. Place the tongues in a saucepan and fill with clean hot water. Wait for it to boil over medium heat and cook over low heat.

After about an hour, add peeled onions and coarsely chopped carrots to the broth (we will then cut out design elements from them to decorate the aspic, so do not chop too finely or add whole carrots). After boiling, season the broth with spices, add salt and continue cooking until the pork offal is soft.

While the by-products are cooking, we make the gelatin filling. We read the instructions on the package, because... Gelatin can also be instant. Pour the amount of gelatin prescribed according to the instructions with 100 ml of cool water and leave to swell.

We remove the cooked pork tongues from the broth and immediately immerse them in cold water so that later it is easy to remove the skin from them. After cooling the by-products in water, we clean them.

The broth will be properly strained through several layers of gauze. We do this and pour the amount of broth required according to the instructions on the gelatin package. We combine the swollen gelatin with the broth, put it on low heat and, stirring, achieve complete dissolution of the gelatin clots. Do not bring to a boil, otherwise the gelling effect will decrease. Cool to room temperature.

Take portioned or serving deep plates and pour the cooled broth into each to a level of 5-7 mm and place in the refrigerator for 15 minutes.

While the first layer of broth jelly hardens in the refrigerator, we work on the languages. We make cuts with a thickness of 5-6 mm, and the shape of the cut can be different: rings, half rings, geometric shapes, etc. We also cut the boiled carrots either into rings or into shapes with cloves (there are special devices).

Place sliced ​​meat and carrots on the frozen first layer of jelly and fill it again with broth 5 mm above the slices. Place in the refrigerator to harden for 15-20 minutes.

We repeat the layout of the elements again and fill them with gelatin solution. We decorate the pork tongue aspic with decorative elements from products (green peas, olives, eggs, carrots, herbs, etc.). Place in the refrigerator until it becomes a stable jelly.

Recipe 4: Tongue aspic with carrots and celery

A recipe for a tasty and impressive appetizer for the holiday table, which won’t be much of a hassle - jellied tongue, a godsend for the hostess. Here is a recipe for jellied tongue.

• Tongue (beef, pork) - 600 g
• Carrots – 50 g
• Celery – 50 g
• Water – 350 ml
• Salt - 0.75-1 teaspoon
• Ground black pepper - 1 pinch
• Parsley or dill - 0.5 bunch

Wash the vegetables, peel them, add water and cook for 20 minutes.

Boil the tongue until tender. To do this, you need to wash it, add water, bring to a boil, add salt and cook for about 2 hours.

Place in cold water and remove skin. Then cut the tongue into slices.

You can simply strain the broth for aspic, but it is better to clarify it. To lighten the broth, you need to take 1 protein, lightly beat it and pour it into the hot broth.

Then bring the broth to a boil and cook for 3-4 minutes.

Prepare broth with gelatin. Soak the gelatin for 30-40 minutes in cold boiled water (instant gelatin can be soaked for 10-15 minutes. Usually take ¾ cup of water for 20 g of gelatin.

Then heat until completely dissolved, strain, mix with hot broth.

Place the tongue on a platter, add side dishes of boiled vegetables (carrots, celery).

Cool the broth slightly and pour it over your tongue. Spice up.

Place the jellied tongue in the refrigerator to completely harden for 4-5 hours.

Chop the greens.

Decorate the jellied tongue with greens on top. The jellied tongue is ready, you can serve the appetizer on the table.

Recipe 5, step by step: beef tongue aspic with lemon

Beef tongue jellied is a beautiful and unpretentious dish that will ideally decorate a holiday table. In addition to meat, the recipe necessarily includes additional ingredients, which give the appetizer a solemn look. Typically, bright slices of carrots, contrasting greens, eggs, lemon and other products are used for this purpose. Here you can use everything your imagination tells you! The main thing is that everything is compatible, beautiful and tasty!

For the transparent layer of meat jelly in the recipe, we used sheet gelatin, but if you wish, you can also use regular powdered (granulated) gelatin.

• beef tongue - 1 pc.;
• carrots - 1 pc.;
• egg - 1 pc.;
• lemon - several slices;
• parsley, dill - several sprigs;
• gelatin - 5-6 sheets (or 10-15 g powder).

First of all, boil the beef tongue until tender. Cut the finished meat into thin, approximately equal-sized slices.

Boil carrots and eggs until tender, peel. We cut the orange root vegetable into circles, with the blunt side of the knife blade we make several slits along the edges to get the semblance of flowers.

Cut the lemon into thin slices - halves or quarters, as you prefer. We also make cuts on the peel, this time with the sharp side of the knife blade.

Now all the ingredients are prepared, so let's start assembling the dish. You can make aspic in one large container or, for example, in portioned plates. We create a composition using imagination and a creative approach - we lay out pieces of tongue, slices of lemon and carrots, greens, and an egg cut into plates in random order.

Soak the gelatin sheets in water for 10-15 minutes (for 100 g of meat broth you will need 1 gelatin sheet). You can also use regular powdered gelatin - in this case, see the instructions on the package for the required amount of liquid.

Strain the broth in which the tongue was cooked through folded gauze and measure out the required amount. One large filling container will require approximately 500-600 ml. If you make aspic in portioned plates, as in our example, count about 100-150 ml per serving. We remove the swollen gelatin sheets from the water and place them in the meat broth. Stirring, heat the mixture until the gelatin is completely dissolved.

Using a tablespoon, pour a thin layer of broth over the ingredients. It is not recommended to pour out all the liquid at once, because in this case, the components of the dish may float to the surface, and the composition you created will be disrupted! To avoid this situation, put the dish with a thin layer of liquid in the refrigerator.

When the jelly hardens, pour out the remaining portion of the broth and put it back in the cold. On average, it will take 3-4 hours for the transparent layer to harden.

Beef tongue aspic is ready! When serving, you can additionally decorate the dish with herbs. Bon appetit!

Recipe 6: chicken and pork tongue aspic with gelatin

• Pork tongue (if available, you can also use beef tongue 1 pc) - 2 pcs
• Chicken thigh (other parts of chicken are also possible) - 2 pcs.
• Onions (for broth) - 1 pc.
• Bay leaf (for broth) - 3-4 pcs.
• Egg white (for broth) - 1 pc.
• Chicken egg (boiled, for decoration) - 1 pc.
• Salt (to taste)
• Gelatin (instant) - 1 tbsp. l.

Wash the tongues and chicken and fill them with water. Bring to a boil over high heat. Remove the foam, reduce the heat, add salt, add bay leaf and onion, cover with a lid and cook until the tongue is ready.

We take out the tongue and lower it into cold water. This way the skin will come off well and it will be easy to peel. We also take out the chicken and let it rest on the plate for now.

Carefully skim off the fat from the broth with a spoon. We don't need him.

Here's our broth. It seems to be quite transparent. Although it's not very visible in the photo. If you are just preparing soup for lunch, then you can stop there. But if the soup is for a holiday table or for aspic, or maybe you just want to make the broth clearer, then we do the following “feint with your ears.”

Beat the whites into a foam. In order for the protein to beat well, firstly, it must be cold, secondly, the bowl in which you will beat must be rubbed with a cut of lemon, and thirdly, lightly salt the protein. Then the protein will come together well even with a whisk, without any mixers or blenders.

By this time the broth had cooled slightly. This is how it should be, otherwise it won’t work. Stir the protein into the broth.

Bring it to a boil and turn it off for 10 minutes to cool again.

A terrible sight!

Bring to a boil again.

And we filter.

The colored cup on the back allows you to appreciate the transparency.

Now the difference between aspic and jellied meat. Jellied meat is cooked in meat and bone broth. At the same time, the gelatin found in the bones goes into the broth and this broth hardens perfectly.

Jellied is made with meat or fish broth. It’s clear that such a broth will never harden! Although the fish one may freeze if the fish is fatty enough. Therefore, it (the broth) needs to be helped with gelatin. Gelatin is a natural product, so there is no need to be afraid of it. But it is necessary to strictly adhere to the recipe on the pack so that the aspic does not “float” and is not too dense. On my pack it was written: 1 full tablespoon per 400 ml of liquid.

I have instant gelatin, but anyway, first I poured it with a small amount of cold broth for swelling. So it diverges better. It took me 5 minutes. If you have regular gelatin, then you need to let it swell for 40 minutes.

Add hot broth to 400 ml. If you do not have instant gelatin, then you need to put the broth with it on the fire and, stirring, heat until the gelatin is completely dissolved, but do not bring to a boil.

We cut the tongue into slices and fill it with broth so that it does not dry out.

Pour some gelatin broth into the bottom of the mold. Place in the refrigerator for 10-15 minutes.

After the “bottom” has hardened, add the first layer of tongue. Ideally, all this should be done in plates, and the tongue should be 1 layer, but I made the aspic not for a holiday, but just like that, so I do everything in one bowl and in two layers.

Pour the first layer with a thin layer of broth and put it back in the refrigerator for 10-15 minutes.

We do the same with the second layer of the tongue.

Now it's time for decorations. Here, of course, you can dream up your imagination. Pour it again, put it in the refrigerator for 10-15 minutes and fill it with the last layer.

After another 10-20 minutes the aspic is ready.

Recipe 7: how to prepare aspic from tongue step by step

This classic holiday appetizer is not as difficult to prepare as it might seem. Having prepared it once for “practice”, the next times will be easy, and you will feel like a culinary master.

• beef or veal tongue (medium size) 1 pc.
• gelatin 15 g (per 500 ml)
• carrots 2 pcs.
• egg 2 pcs.
• onion 1 pc.
• green peas (for garnish) to taste
• Greens (for decoration) to taste
• pepper (peas) to taste
• bay leaf several pcs.
• salt to taste

Rinse beef or veal tongue. Place the tongue in the prepared saucepan for cooking the tongue, fill it with water, and put it on the fire. When the water boils, lower your tongue. After 10 minutes of cooking, drain the water. Wash your tongue and pan. Place your tongue in the pan and fill it with cold water. Place the pan with the tongue back on the fire. We prepare the tongue for about 2-3 hours. 1.5 hours after the water boils, add salt and spices to the pan. Before removing the tongue, add the bay leaf for 5 minutes. Remove the finished tongue from the pan and place it in cold water. Remove the skin from it, starting from the thin end.

While cooking the tongue, prepare vegetables: boil eggs, onions and carrots.

While the tongue is cooking, prepare the gelatin. Soak the gelatin for swelling for 1.5 hours. To do this, pour gelatin into cold water, stirring constantly, and leave to swell.

Strain the broth in which the tongue was boiled through 3 layers of gauze. Add ready-made gelatin to the strained broth and put the broth on the fire. Heat the broth until the gelatin is completely dissolved. There is no need to bring to a boil.

Cut the finished tongue and place it in molds. Cut vegetables and herbs. Add vegetables, herbs and peas to the tongue for decoration. Fill the molds with the prepared broth. Place the molds in a cool place.

Remove the finished aspic from a cold place just before serving. Serve your dish with mustard or horseradish. Bon appetit!

Spectacularly decorated jellied tongue is an excellent option for a cold appetizer for a beautiful festive table. It goes well with various alcoholic drinks and hot treats. This appetizer is prepared from both beef and pork tongue.

Ingredients: 1.3 kg beef tongue, 5 tbsp. l. canned peas (green), 2 bags of high-quality gelatin (25 g each), carrots, 3 liters of purified water, 4 - 5 allspice peas, salt, 3 bay leaves, onion.

1. The tongue is washed well and lightly cleaned with a knife. The meat is poured with cold water and sent to cook. After boiling, the tongue cooks for 3–4 minutes.
2. Next, the water in the pan is changed, and the meat is cooked for about 3 hours under the lid. Peppercorns and bay leaves are also sent there. The foam is removed periodically during the process.
3. The vegetables are peeled and mixed whole into the broth about half an hour before it is ready.
4. The tongue is cooled in cold water and gets rid of the skin.
5. Gelatin dissolves in the strained broth. Salt is added.
6. The finished tongue is cut into thin slices, which are laid out in shapes. Canned peas are poured into the meat, as well as chopped boiled carrots.
7. The ingredients are poured into the broth and stored in the cold.

You can try the beef tongue jellied mixture with gelatin after it has completely hardened. It is noteworthy that this dish has little in common with the jellied meat we are accustomed to.

The jelly must be absolutely transparent, and there must be bright elements inside - peas, corn, carrots, berries, etc.

Pork tongue recipe

Ingredients: 2 pork tongues, onion, carrot, 45 g of high-quality gelatin, 6 - 7 allspice peas, ground pepper, 2 bay leaves, salt, 2 clove buds.

1. The tongues are washed well and soaked in ice-cold purified water for half an hour.
2. The soaked meat is carefully washed again, filled with water and brought to a boil. Immediately after this, the tongues are placed in a colander.
3. Now the broth is boiling. Meat, peppercorns, bay leaves, and cloves are placed in fresh water.
4. After about 55 min. Whole peeled vegetables are sent to the broth. The mass is salted, peppered and continues to cook until the offal softens.
5. Gelatin is poured into 90 ml of cool water and left in this form for a short time.
6. The finished tongues are poured with ice water - this will help to easily peel off the skin. The meat is cleaned.
7. The broth is filtered and combined with prepared gelatin. The liquid is stirred over the fire until all the lumps have dissolved. The main thing is not to bring the mixture to a boil. Then it cools down.
8. A little (no more than a third of the volume) of broth is poured into portioned bowls. It should freeze in the cold.
9. After this, pieces of boiled carrots and tongue cut into slices are laid out on top. The appetizer is filled with the remaining broth.

The aspic from the pork tongue is put away in the cold.

How to cook a dish without gelatin

Ingredients: 1 kg each of beef heart and tongue, half a kilo of turkey wings and legs, 5 boiled quail eggs, onion, 4 bay leaves, 5 allspice peas, carrots, a head of garlic, 5 sprigs of fresh parsley, salt.

1. The skin is removed from the tongue and it is washed. The heart is rinsed and cut into 4 parts. Birds' feet are cleaned of claws and “scales.”
2. All prepared meat products are placed in a large saucepan. Water pours out from above. Add peeled vegetables, bay leaves, peppercorns and salt.
3. After boiling, the heat under the pan is reduced and the food is left to cook for 3 hours. The carrots are removed from the container after about 30 minutes and immediately cut into thin slices.
4. The finished broth is filtered, and all the crushed garlic is added to it. You should not cook garlic with all the ingredients at once - the broth may have an unpleasant aftertaste.
5. The heart and tongue are cut into thin slices. The meat is removed from the wings and legs.
6. Carrots, meat pieces, and eggs cut into slices are placed in silicone molds. The ingredients are poured with garlic broth on top. Each serving is garnished with parsley.

The aspic is sent to the refrigerator until it hardens completely.

Tongue aspic in a slow cooker

Ingredients: beef tongue, onion, garlic tooth, salt, spices, 15 g of high-quality gelatin, 2.5 tbsp. purified water.

Let's take a closer look at how to make aspic in a slow cooker.

1. In the stew program, beef offal is boiled with spices, salt, a whole onion and chopped garlic. The process lasts 3 hours.
2. The finished meat is rinsed with ice water and the skin is removed. The tongue is cut into small pieces.
3. Gelatin dissolves in the strained broth.
4. Half of the liquid is poured into a deep dish, meat pieces are laid out on top. Next, pour in the remaining broth.

The appetizer is cooled until solidified, after which it is served.

A multicooker is an almost ideal device for cooking jellied meat and aspic. It maintains a constant temperature, so you can forget about the broth for the entire cooking time.

Preparing a dish with mushrooms

Ingredients: 4 tongues (preferably pork), 420 g honey mushrooms, 45 g gelatin, ½ tsp. selected spices, 2 bay leaves, salt, a couple of pickled cucumbers and a small lemon, a small onion, a medium carrot, a dozen hot peppercorns.

1. The tongues are washed and boiled over low heat for 90 minutes along with carrots and onions in their peels. Half an hour before the meat is ready, bay leaf and selected spices are added to the meat, the broth is added and peppered.
2. Mushrooms are boiled separately.
3. Gelatin is diluted in some cold water and left for 12 - 14 minutes.
4. The finished offal is doused with ice water and peeled.
5. The tongues are cut into slices, mixed with boiled mushrooms and salted.
6. The broth is filtered, salt and Provencal herbs are added to it. The swollen gelatin is poured in. The mass is heated and stirred constantly - the gelatin should completely dissolve.
7. Fresh lemon, along with its skin, is cut into thin slices, cucumbers into slices.
8. Meat with mushrooms, slices of citrus and slices of pickled cucumbers are placed in the mold.
9. Broth with gelatin is poured on top.

First, the snack is cooled at room temperature, and then put in the cold until it hardens.

Delicious jellied veal tongue

Ingredients: 2 veal tongues, carrots, 3 garlic cloves, onion, 1 celery and parsley roots, 2 bay leaves, 2 tbsp. l. quality gelatin, salt, 1 tbsp. chicken broth.

1. The offal is soaked in cold water for a couple of hours. Next, they are filled with fresh liquid and sent to cook for 2.5 hours with roots, carrots, bay leaves and peeled onions. The foam is removed during the process.
2. Gelatin is diluted in cold, pre-cooked chicken broth. Leave to swell.
3. The finished tongues are doused with ice water and the film is removed. Next, the meat is cut into thin slices and placed in bowls.
4. Swollen gelatin is diluted in hot beef broth. Add crushed garlic and salt to taste.
5. The broth is filtered through a couple of layers of gauze and poured onto the meat pieces.

The compositions are decorated with fresh herbs and sent to the cold until they harden.

Decoration of jellied tongue for the festive table

Knowing how to decorate aspic, the housewife can easily turn it into an appetizer for the holiday table. A variety of fresh and boiled vegetables are usually used to decorate this dish. For example, flowers and other shapes are cut out of carrots boiled together with offal. Cubes of colored sweet peppers and pickled cucumbers are suitable for decorating aspic.

Canned corn and green peas will add bright notes to the appetizer. They simply crumble into shape next to the slices of meat.

Flowers and other shapes for decorating snacks can be cut not only from vegetables, but also from boiled eggs, sliced, and fruits.

How to clarify broth

To make the finished dish beautiful and appetizing, you need to take care of the transparency of the filling for the appetizer. Did you end up with a beautiful, aromatic, but dark broth? Let's figure out how to clarify the broth for aspic.

1. You need to take a raw egg white and pour a glass of cooled water in which the meat was cooked.
2. Half a spoon of citrus juice or table vinegar is also added here.
3. The ingredients are mixed and poured into the boiling broth.

The mass is brought to a boil and immediately removed from the heat. After 25 minutes, the liquid is carefully filtered. You can't shake it.

A dish that no festive feast can do without is tongue aspic. It is not very difficult to prepare, but it has its own characteristics and specifics. Every housewife who wants to please her guests with a delicious aspic must be sure to stock up on free time, as well as patience, since technically this process is quite simple, but it will take a lot of time.

Cooking features

Pork tongue, like any other tongue, must be boiled until tender before being used in aspic. To do this, you need to soak it for two hours, peel it well with a knife, put it in a saucepan, add water, sprinkle with spices and cook.

Its cooking time largely depends on the size of the tongue, so 1.5 hours is enough for a small one, but a large one will cook for 3 hours. But at the same time, it should not boil too much, because this may cause the taste of the tongue to deteriorate. The product will not cook faster if the water boils strongly, but the taste will not be the same.

After the tongue is cooked, it must be placed in cold water and immediately peeled off the skin. To ensure that the tongue is cut into beautiful, thin pieces during cooking and does not fall apart, it is best to put it in the refrigerator for several hours.

During cooking, you do not need to add salt to the tongue, only seasonings and, if desired, vegetables. It is best to add salt to the dish during further cooking.

Classic recipe

Jellied pork tongue is rightfully considered one of the most exquisite dishes, which looks perfect on the holiday table and decorates it. It is very simple and easy to prepare from a ready-made tongue.

To decorate this dish, you can also use other products - boiled eggs cut into halves, vegetables, herbs.

How to prepare festive aspic from pork tongue with lemon

Jellied can be prepared according to different recipes and each time you will get something new and unusual. Particularly interesting is a dish with lemon, which has both tenderness and sourness.

Ingredients:

• 20 grams of gelatin;
• greenery;
• 1 language;
• 25 milliliters of lemon juice;
• 1 onion;
• carrots – 1 piece;
• 2 bay leaves;
• 1 lemon;
• bulb.

Cooking time: 7 hours.

Calorie content per 100 grams: 39 kcal.

1. Put the tongue in a saucepan, add water, bring to a boil, drain it, pour in clean water, add the peeled onion, bay leaves and cook for 90 minutes;
2. Wash the carrots, peel them, put them in a pan, cook for another half hour;
3. Remove the tongue, cool in water, remove the skin, cut into slices;
4. Wash the lemon, cut into circles along with the carrots and cut out flowers from them;
5. Soak the gelatin for 10 minutes in 0.5 glass of water, pour in the strained broth, lemon juice, stir;
6. Place slices of lemon, tongue, and carrot decorations beautifully on a plate, pour in broth, and place in a cool place for 4 hours.

There is nothing complicated in preparing aspic, but to make it beautiful, you need to try a little and spend more time on the details and decorations.

How to make a portioned dish of pork tongue with green peas

Pork tongue is ideal for preparing low-calorie dishes. Unlike beef, it is less fatty and more tender. To make the aspic more festive, you can use other ingredients for this - carrots, lemon, but it turns out even tastier with peas.

Ingredients:

• 200 grams of peas;
• 1 language;
• salt;
• gelatin – 1 pack;
• seasonings;
• 1000 milliliters of water.

Cooking time: 4 hours.

Calorie content per 100 grams: 86 cal.

1. Boil the tongue, cool, remove the film from it, cut into platinums;
2. Add gelatin to 100 milliliters of water, mix and let it swell;
3. Strain the broth, pour 2 glasses into a saucepan, heat and dissolve gelatin in it;
4. Place pieces of tongue into portioned plates, place peas around the edges, pour in broth and let set.

The dish will turn out more beautiful if you pour it in two times, since the peas rise with the liquid and when the aspic hardens, it will not turn out so beautiful. The first time, the broth is poured in a small amount so that the dish sets, and then topped up.

Recipe for making aspic with honey mushrooms

Jellied is a dish that can be prepared according to different recipes, adding various ingredients and products to give it an original look and taste. Honey mushrooms in such a snack look unusual, but harmonious.

Ingredients:

• 2 laurel leaves;
• tongues – 2 pieces;
• half a lemon;
• seasonings;
• 20 grams of gelatin;
• 0.2 kilograms of honey mushrooms;
• 1 carrot;
• pickled cucumber – 1 piece;
• bulb.

Cooking time: 180 minutes.

Calorie content per 100 grams: 98 kcal.

1. Wash the tongue, boil with spices, cool, remove the skin and cut into pieces;
2. Place the frozen honey mushrooms in a saucepan, add hot water and cook for 25 minutes, discard in a colander, and let cool;
3. Pour cold water over gelatin for 15 minutes, dilute in 2 cups of hot broth;
4. Cut the pickled cucumber into circles, lemon into half rings;
5. Arrange the tongue, cucumbers, mushrooms, lemon beautifully on plates or molds, garnish with fresh herbs, pour broth through a strainer, and put in the refrigerator for several hours.

During decoration, each housewife can experiment and lay out the ingredients the way she wants. To ensure that the integrity of the laid out painting is not damaged during pouring, it is best to pour the broth through a sieve.

Jellied meat in a slow cooker

Today, in a slow cooker you can cook any dish you could wish for, including aspic, which all guests will be delighted with. It doesn’t take as much time to create it as it seems.

Ingredients:

• a clove of garlic;
• tongue - 1 piece;
• carrot;
• bulb;
• salt;
• eggs – 4 pieces;
• 20 grams of gelatin.

Cooking time: 6 hours.

Calorie content per 100 grams: 65 kcal.

1. Rinse the tongue thoroughly, put it together with peeled garlic, onion, and spices in a saucepan, add water and cook for 3.5 hours in the “stew” mode, put it in cold water, remove the skin, cut into slices;
2. Pour gelatin with water and let it swell for 40 minutes, pour in strained broth, stir until the granules are completely dissolved;
3. Place the tongue, fresh herbs, boiled eggs cut into slices into the mold, pour in the broth, and put in the refrigerator.

Aspic prepared in a slow cooker is no different in taste from what was prepared in the traditional way.

Almost every housewife knows how to prepare aspic, but not every cook can handle its decoration. As decorations, you can use peas, corn, eggs, carrots, olives, fresh herbs and other ingredients for the aspic.

To make the dish look appetizing and attractive, it is necessary to prepare the broth very carefully and carefully, since it must be transparent. You can decorate the aspic using boiled carrots, from which you can cut out any shapes using a knife or molds - flowers, hearts, stars. In the same way, you can cut out decorations from chicken, quail eggs, and lemon.

With the help of simple and affordable ingredients, you can lay out real pictures that you can not only look at, but also try.

It is fashionable to cut the tongue into slices, cubes and place it in a shallow form, decorating it with vegetables, herbs, or use deep, portioned molds, but it will be necessary to spend a little more time so that the decorations set and do not rise to the top.

If pork tongue aspic is being prepared for a holiday, you can spend a little of your time and make the dish more original. A dish frozen in the shape of a pig will look very unusual.

As a mold, you can use a regular bottle, into which tongue cubes are thrown, and then everything is filled with broth and placed in the refrigerator. Before serving, the plastic is cut with a knife, the contents are carefully removed, laid out on a plate, ears and a nose are made from the tongue, and eyes and a snout are made from allspice.

The egg-shaped aspic looks very beautiful and unusual. To prepare them, you will need special molds for boiling eggs or thoroughly washed eggshells. The whole process is quite simple - fold, pour, press to set, remove.

There are many options for decorating jellied pork tongue; each time you can experiment, cut flowers, animals, swans and various shapes from eggs and vegetables, depending on what holiday the dish is intended for.