Tongue Aspic Recipe

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to cook aspic with tongue that will decorate any festive table

Aspic from the tongue is a dish that is appropriate both on holidays and on ordinary days. This delicacy has a positive effect on well-being, copes well with stress on the nervous system, cleanses the body of hazardous substances and even inhibits the aging process. We will reveal the secret of preparing this healthy dish for the whole family.

Ingredients

To prepare a delicious boiled tongue with a gelatinous broth, prepare the following products:

• 3 pcs. pig tongue;
• 1 onion;
• 1 carrot;
• bay leaf;
• black peppercorns;
• allspice peas;
• gelatin;
• salt.

Optionally, the recipe can be supplemented with olives, herbs and lemon.

Recipe

Take care of your kitchen utensils as they play a key role.

For cooking, you will need a deep saucepan, a ceramic knife, a chopping board, a bowl, gauze cloth, and glassware to present the finished meal.

First, you need to soak your tongue in water for 30 minutes to get rid of the blood. Then we send the meat to a saucepan with water, after boiling, leave it to cook for half an hour. Next, the tongues should be rinsed and placed in a pan with clean water. We put on fire and add black and allspice, 0.5 teaspoon of salt and one carrot to taste. After 10 minutes, add the onion and bay leaf and leave to cook for another 20 minutes, after which we take out all the products.

The tongue must be immediately rinsed under cold water and with a knife, peel it from the skin, starting from the thick end.

Strain the broth through cheesecloth. 1.5 tbsp gelatin (preferably instant) pour a small amount of broth, mix and set aside for 15–20 minutes. When the gelatin swells, combine it with the broth and heat until completely dissolved. Choose the amount of broth that will fit in the prepared dishes for the presentation.

Cut the tongue into slices, and the boiled carrots in the form of circles or stars and put them on serving plates. Fill with broth so that the tongue and carrots are completely covered.

Cover the finished dish with cling film and put it in the refrigerator until it solidifies for 2-3 hours. You can leave aspic overnight, and serve in the morning.