How to make aspic from pork tongue. Tongue aspic: how to prepare and how to decorate. How to decorate the finished dish

It’s not very difficult to create something unusual and at the same time use incredibly useful products in its action. Pork tongue is rightfully considered just that. And there is no need to talk about the gastronomic qualities of this delicacy. Having learned to cook correctly, you can always surprise with something unusual and incredibly tasty. You just need to put in a little effort and an excellent aspic made from pork tongue will already delight guests with an incredible palette of flavor combinations.

It seems that no matter what form the pork tongue is offered, it will be a success. After all, it goes well with almost everything, both with a variety of side dishes and vegetables. It can be boiled, fried, stewed, steamed and baked. It is this that can be used as a real alternative to sausage. You just need to boil it for an hour and a half and you can admire the result. And there is no need to talk about the fact that the benefits from this delivery option will be disproportionately greater.

Even children will like pork tongue, as it brings real benefits to their body and at the same time it is incredibly tasty. Therefore, it can be used together with other meat products.

What side dish to use is up to each housewife to decide for herself. It is important that the tongue is cooked correctly and becomes the center of the dish. In this case, success is predetermined and everyone will receive disproportionate pleasure from this delicacy.

Valuable properties of pork tongue

This valuable product is suitable for everyone without exception. It can be safely consumed by both children and people who have undergone surgery, the elderly and those with low hemoglobin levels, pregnant and lactating women. And for healthy people it will also be an excellent option. It is especially appreciated by nutritionists, since with its low energy value it is excellent for a balanced diet. It is the pork tongue that is included in various diets.

The amount of minerals and vitamins in its tissues is very high. Therefore, it perfectly replenishes the losses of a depleted body. Lecithin, present in abundance, helps stimulate nerve endings and promotes their growth. Blood cells also actively grow under the influence of lecithin. Liver tissue recovers faster, wounds heal, and healing of various dermal injuries occurs an order of magnitude faster.

There are a lot of arguments in favor of regular consumption of pork tongue, so it’s worth learning how to cook it correctly. As an option - aspic. If everything is done correctly, the result will certainly exceed expectations.

Pork tongue aspic

This recipe will be a first-class decoration for any holiday table. Although you can also please your loved ones with an original idea. This aspic made from pork tongue will receive a lot of praise. Plus, it's incredibly useful. Therefore, the poet will be delighted to try it again and again.

Ingredients:

• Pork tongue - a couple of pieces.
• Onion - head.
• Carrotel carrots are a root vegetable.
• Gelatin – packaging.
• Laurel.
• Black peppercorns.
• Selected eggs - 2 pieces.
• Garlic – a pair of cloves.
• Parsley.
• Vinegar – 10 milliliters.
• Rock salt.

The dish is designed for 6 people.

Cooking process

1.Rinse your tongue thoroughly. Leave in cool water for several hours. During this period, the blood will flow out and it will become softer.

2. Clean all contaminated areas. Remove irregularities.

3.Place your tongue in cold water. Put on fire. Bring to a boil. Remove the resulting foam with a slotted spoon. Boil for no more than 5 minutes.

4.Drain the water. Rinse your tongue from protein residues.

5.Fill with water. Put on fire.

6.As soon as the water boils, reduce the flame to a minimum. Constantly remove foam. An hour after the start of cooking, add onions, carrots, salt, peppercorns and bay. Boil for about another hour.

7.Drain the water. Do not touch the broth in the pan. Place the tongue in another container and fill it with ice water. Leave for 5-10 minutes. This will ensure easy cleaning.

8.Remove the skin.

9.Place the meat product back into the broth. Leave until completely cool. Remove any remaining fat from the surface.

10.Divide the broth in a ratio of 1 to 3. Put most of it on the fire. Add chopped garlic. Bring to a boil.

11.Take the white of one egg. Mix with one part of the broth and a spoon of vinegar.

12. Carefully pour the resulting mixture into the boiling liquid. Bring to a boil. White foam will appear on the surface. Turn off the fire. Let stand for at least 20 minutes without touching the pan.

13. Place a colander on top of a clean container, covered with gauze on top. Strain the broth.

14. The liquid has acquired a transparent consistency.

15.Measure the amount of liquid that fits in the filler container. Bring the broth to a boil. Cool slightly. Add gelatin. For each glass 1 teaspoon. Stir vigorously until the lumps are completely dissolved.

16.Remove from heat. Cool.

17. Divide the tongue into neat pieces. Distribute evenly over the dish.

18. Beautifully distribute greens, pieces of boiled egg and carrots among the portions, in the form of intricate figures.

19.Pour in the liquid with gelatin so that all products are completely covered. Send to a cool place for a couple of hours.

This pork tongue aspic will be the king of the evening. It can be served either alone or together with sauces. In any case, everyone will be able to appreciate the result, as it will be excellent.

Pork tongue aspic in a slow cooker

This device was invented to make life easier and teach you how to create something extraordinarily tasty quickly. And while smart technology does all the work, the housewife can only decorate and use her imagination. In this case, a wonderful result and endless odes of praise will be predetermined. And the pork tongue aspic will be the triumph of the evening.

Ingredients:

• Pork tongue – 2 pieces.
• Carrots are one root vegetable.
• Laurel.
• Parsley root – 150 grams.
• White onion - head.
• Parsley.
• Gelatin – packaging.
• Spices.
• Salt.

The dish is designed for 7 people.

Cooking process

1.Rinse your tongues well. Place in the multicooker bowl. Fill with cold water. Program the machine to “Jellied” for a couple of hours.

2. Remove the foam that forms during boiling. 10-15 minutes after the start of cooking, when the broth is completely cleared of any remaining foam, add chopped carrots, onions, parsley root, and bay. Close the lid. Remove the vegetables after half an hour.

3.20 minutes before cooking, add the required amount of spices and salt. When finished, pull out your tongue. Quickly remove film. Delay will cost the aesthetic component of the dish.

4. Divide the meat product into equal plates. Cut the carrots into slices.

5.Program the multicooker to 100 degrees mode. Bring to a boil. Add gelatin. Stir until completely dissolved. Strain.

6. Beautifully arrange parsley sprigs and curly carrots into a container for aspic. On top of the circle of the tongue.

7.Pour clear broth on top. Place in a cool place for 5 hours.

It is noteworthy that you can serve pork tongue aspic either on a full dish or in portions. It all depends on the initial table setting and the hostess’s ideas. In any case, the proposed option will be successful.

How to decorate the finished dish

In order to obtain a culinary masterpiece, it is not enough to cook deliciously. It is necessary to use your imagination and complete the design in such a way that any talented chef could envy. Pork tongue aspic will be a real decoration. For these purposes, you can always choose the most appropriate products. At the same time, they can be used both before pouring and placed on a frozen surface. Any serving can be supplemented with original sauce. This will enrich the flavor component by an order of magnitude. By focusing on something special you can only win. And then culinary talent cannot be disputed. It is worth considering the following options for serving the finished dish with special care. They will certainly surprise and give food for thought:

Pork tongue aspic is an original way to serve everyone’s favorite meat product. After all, using it simply as an appetizer or in a salad is not always so beautiful. Even without additional frills, it will be the favorite of the evening. Moreover, you don’t have to worry that everyone will like it. After all, it can be consumed without problems while on a diet, and in all other cases when various culinary delights are prohibited. Enjoying healthy food is easy. The main thing is to learn how to cook it in time.

Pork tongue aspic recipe

I offer you a wonderful recipe for the holiday table - pork tongue aspic. This very tasty, beautiful dish will definitely please your loved ones and guests!
To prepare aspic from pork tongue you will need:
pork tongue - 3 pcs. (600-700 g);
onion - 1 pc.;
carrots - 1 pc.;
salt - to taste;
chicken broth - 1 liter;
instant gelatin - 10 g;
water - 2 liters;
boiled egg, canned peas, herbs for decoration.

Wash the pork tongues well.

Place in a deep saucepan along with peeled onions and carrots, add water.

Place the pan on the fire, bring to a boil, skim off the foam. Salt the water to taste. Cook the tongues for 2 hours over low heat, with the lid ajar. After 30 minutes from the start of cooking, remove the carrots (you will need them for decoration). Place the finished tongues in a bowl and immediately cover with cold water for a few minutes.

Then clean the tongues from films.

Pour gelatin with a small amount of cold chicken broth and leave to swell. Bring the remaining chicken broth to a boil, but do not boil. Add salt and swollen gelatin to the broth. Stir and keep on fire until the gelatin is completely dissolved. Let the broth cool slightly.

Place the pork tongue cut into pieces into plates or bowls.

Place slices of boiled carrots and canned peas on top.

Pour the prepared chicken broth over this beauty and let it cool completely. You can also decorate with circles of boiled eggs (I cut a swan out of white) and herbs. Then place the plates with the tongue in the refrigerator for 4-6 hours, until completely frozen. A delicious holiday dish - pork tongue aspic is ready! You can serve it on the table!

Bon appetit!

Jellied PORK TONGUE DECORATIONS

When you say “Jellied”, a feast immediately comes to mind. Indeed, this dish often decorates holiday tables. It can be prepared from a wide variety of products - meat, fish, poultry, offal. Today you will learn how to cook jellied beef tongue.

The prototype of modern jellied dishes is jelly, which was obtained naturally. After prolonged cooking of meat on the bone, the broth became thick and viscous due to the gelling substance found in the bones and cartilage of animals. When he got into a cold place, he froze. Considering this a disadvantage, the broth was reheated before consumption.

But the French turned this “minus” into an advantage. They cooked different types of meat together, then rolled everything into minced meat, added eggs and spices, poured in a little broth and put it in the cold. Sometimes the mass was sent under the press. This dish acquired the name “Galantine”, which translated from French meant “Jelly”. Thus, galantine became the prototype of the well-known jellied meat.

In the aspic, the broth is clarified, but in the jelly (jellied meat) it remains cloudy. The transparent broth serves as a kind of glass, behind which all the beauty of the dish is visible. French chefs began to give the desired shade to the jelly by adding saffron, turmeric or lemon zest to the broth.

Preparing this dish is not so difficult; it is important to have time and patience, and to know a couple of secrets. The result can be amazing: a soft tongue in a fragrant jelly (its taste can be adjusted according to your preferences by adding basil, thyme, rosemary or other aromatic herbs and seasonings), and the appearance will please the eye, because imagination is limitless, you can create incredible pictures.

By the way, “Jellied Tongue” is perfect as a snack with vodka.

Total and active cooking time – 5 hours
Cost – 12.1 $
Calorie content per 100 g – 42 kcal
Number of servings – 8

Jellied tongue recipe

Ingredients:

Beef tongue – 500 gr.
Onions – 1 pc.
Carrots – 1 pc.
Bay leaf – 2 pcs.
Black pepper – 5 pcs.(peas)
Parsley – 2nd branch.(fresh)

For the broth:
Bones – 500 gr.
Water – 1.5 l.
Onions – 1 pc.
Carrots – 1 pc.
Bay leaf – 2 pcs.
Black pepper – 5 pcs.(peas)
Gelatin – 23 gr.
Vinegar – 30 gr.(3%)
Egg white – 1 pc.
Salt - to taste

To decorate the dish: cranberries, lemon, carrots, cucumber, egg, herbs, thyme, rosemary.

Preparation:

First of all, the beef tongue for aspic should be rinsed well and then placed in a pan filled with cold water. It is impossible to clearly say how long to cook, it all depends on the age of the livestock, approximately 2.5-4 hours. After 2 hours of cooking, you can salt the beef tongue, add carrots (you can boil them whole, they will be useful for further decoration), parsley, onions (put it whole, you can throw it away after cooking) and bay leaf.

For the aspic itself, you need to cook the meat broth. To do this, peel and wash the vegetables, chop the bones, add black pepper and a couple of bay leaves (other seasonings are also possible). After the broth boils, remove the resulting foam with a slotted spoon, reduce the heat and simmer for 3-4 hours. At the end of cooking, add salt and spices; here, focus on your preferences, because it is the congealed broth that gives the dish its flavor.

Strain the broth.

Gelatin must be poured with cool water and left to swell for half an hour. Add a little broth to the gelatin and dissolve it there.

Beat the egg white until foamy. It is this that has the ability, by collapsing, to take away all the particles that form turbidity. Pour dissolved gelatin into the broth, heat it up, pour in vinegar (it is often forgotten, but in vain, because it affects not only the clarification process, but also gives a pleasant flavor), add whipped egg white. The broth should be heated, but not allowed to boil, let stand for 25-30 minutes so that it lightens. Remove the foam from the protein with a slotted spoon.

Now you need to strain the broth. To do this, fix the colander on the pan, put a clean towel or napkin on top, carefully pour the broth into the colander and as soon as the liquid passes through the cloth, close the pan with a lid so that it does not cool down. The result should be a clean and clear broth.

Now you can work on the language. As soon as it is cooked, remove it from the broth, remove the skin, and cut into even, thin slices.

Jellied looks great both on large dishes and in portioned form. At the bottom of the form, lay out the desired design using the following products: greens, fresh cucumber, boiled carrots, lemon, boiled eggs, cranberries, etc. Rosemary and fresh thyme look impressive, and they will also add a refined aroma. Filling the dish occurs in two stages.1) Only the bottom is poured immediately or after the decorations are placed on the bottom. The broth should cover the decorations. Moreover, the first filling should be done especially carefully so as not to damage the intended design (this can be done with a spoon). It is necessary to pour not a lot of broth because the decorations may float. 2) The second filling can be started only when the first one has set. Having laid out the pieces of tongue, pour the broth over the entire dish and send it to harden in the refrigerator or any other cold place.

To ensure that the jellied beef tongue leaves the dish well, the mold must be wrapped in a warm towel for half a minute.

Cooking jellied tongue is a whole science that takes a lot of time. However, it only seems so. In fact, there are no difficulties here if you know the subtleties and secrets of cooking. We'll talk about them below.
Recipe contents:

Jellied is a jelly-like cold dish made from broth with pieces of meat, fish, offal, vegetables, etc. If the meat contains a lot of gelatinous substances, such as hooves or shanks, then the dish is obtained without additional gelatinous substances. Otherwise, you need to add food gelatin. Culinary experts distinguish this dish into aspic, jelly and jellied meat. But the essence of these dishes is products in jelly.

This review will be dedicated to a stunning dish - beef tongue jellied! This dish is most often served not at ordinary family dinners, but is found on the festive table. Many people love to eat it, but they don’t know how to cook and don’t even take on such work, thinking that they need to tinker with it for a long time. This article will help you on how to prepare it so that each slice melts in your mouth. Having learned all the nuances, you will be able to please your loved ones with delicious food any day.

How to cook beef tongue aspic - secrets and useful tips

• You can purchase tongue either fresh or frozen. General principles for its preparation: wash, boil, remove the skin and pour in gelling broth.
• It is better to use mineral (still) bottled water, then the aspic will be more transparent.
• If the broth turns out a little cloudy, then strain it and use the following secret. Whisk the cooled egg white into a fluffy foam, pour into the cooled broth and send to the fire. Bring to a boil, cover and cook for 10 minutes. Then strain. Rub a bowl for whipping egg whites with lemon and add salt to the egg whites.
• Instead of gelatin, you can use meat bones. You can also make fish stock without gelatin.
• Products for aspic are laid as follows. A third of the components are laid out on a dish, filled with broth and sent to the refrigerator. Pieces of food are again evenly distributed onto the frozen broth, poured with broth and cooled.
• Fresh cranberries will add piquancy to the dish. Clean berries are laid out in a mold with a tongue. The sour berry will brighten up the neutral taste of the offal. Another interesting addition are capers and thin slices of pickled cucumber.

How to make beef tongue aspic - step-by-step recipe

• Calorie content per 100 g - 146 kcal.
• Number of servings - 1 large serving
• Cooking time - 2.5 hours for cooking the tongue, about 1 hour for the aspic to harden

Ingredients:

• Beef tongue - 1 pc.
• Chicken breast - 1 pc.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Gelatin - 25 g
• Chicken eggs - 2-3 pcs.
• Pomegranate - 1 pc.
• Dill, parsley - several sprigs
• Black peppercorns - 15-20 pcs.
• Bay leaf - 4-5 sheets
• Salt - to taste

Step-by-step preparation:

1. Wash your tongue with cold water, place it in a pan of water and put it on the stove to cook. Drain the boiled water, rinse the tongue and put it back to boil in clean water.
2. After boiling again, remove the foam and add carrots, onions, bay leaves, and peppercorns. Cook the offal for 2-2.5 hours. Check for readiness by piercing it with a knife. 10-15 minutes before the dish is ready, salt the broth.
3. Strain the finished broth through a fine sieve several times.
4. Rinse the boiled tongue with cold water and remove the top skin. Cool and cut crosswise into thin pieces.
5. Wash and boil the chicken breast. Drain the first boiling water, rinse the meat, add new water and cook the broth again, removing the noise. Add the onion, bay leaf and peppercorns. Cook the breast until done. Add salt 10 minutes before cooking. Strain the finished broth.
6. Dissolve half the gelatin in the cooled broth in which the tongue was boiled and heat over a fire to 90 degrees. Dilute the second part in chicken broth and also heat. Do not bring to a boil.
7. Pour the broth into the mold and put it in the refrigerator to harden.
8. Meanwhile, cut the boiled carrots into rings. Wash the pomegranate and separate it into grains. Cut the hard-boiled eggs into rings 1.5-2.0 cm thick. Cut parsley and dill into sprigs.
9. Place chopped tongue, carrots, pomegranate, eggs and herbs on the frozen layer.
10. Pour chicken broth over the food and place it in the refrigerator to cool.
11. After 2-2.5 hours, the aspic will be ready to serve.

Ingredients:

• Beef tongue - 1 pc.
• Instant gelatin - 1 tbsp.
• Onions - 1 pc.
• Bay leaf - 1 pc.
• Chicken thigh - 1 pc.
• Ground black pepper - to taste
• Egg white - 1 pc.
• Boiled egg - 1 pc. for decoration
• Salt - to taste

1. Rinse the tongue and chicken, add water and boil. Skim off the foam, turn the heat to low, add bay leaf, salt and ground pepper. Close the lid and cook until the tongue is ready for about 2.5 hours.
2. Remove the tongue and place it in a bowl of ice water to remove the skin. Place the chicken on a platter and reserve.
3. Remove fat from broth with a spoon.
4. Beat the egg whites and salt with a mixer until foamy and stir into the broth. Place on the stove, boil and leave to cool. Then strain it through cheesecloth.
5. Pour instant gelatin with a small amount of cold broth and leave for 20 minutes to swell until it dissolves. Pour it into the broth and heat to 90 degrees.
6. Cut the tongue into slices and place on a plate. Pour in the broth and refrigerate for half an hour.
7. Cut the boiled egg into slices and place on the frozen tongue. Also arrange the washed cranberries.
8. Pour in the broth again and place in the refrigerator.
9. In 10-20 minutes the aspic will be ready.

Ingredients:

• Beef tongue - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Gelatin - 15 g per 500 ml of water
• Greens - for decoration
• Eggs - 2 pcs.
• Bay leaf - 4 pcs.
• Green peas - 1 can
• Peppercorns - 4 pcs.
• Salt - to taste

1. Dip the washed tongue into boiling water, add onions and carrots. After 15-20 minutes of cooking, add salt and spices. Cook until done, about 2-2.5 hours.
2. Dip the boiled tongue into ice water, remove the skin and cut into thin rings.
3. Strain the broth through cheesecloth.
4. Dissolve gelatin in cold water and leave to swell for half an hour.
5. Pour the swollen gelatin into the strained broth. Warm through, but do not boil.
6. Place pieces of tongue into molds, fill with prepared broth and refrigerate for an hour.
7. Then decorate the aspic, add slices of boiled carrots, herbs, green peas, mugs of boiled eggs and fill with broth again. Place in the refrigerator for 1 hour.

Video recipes:

Jellied pork, fish or chicken tongue always takes its rightful place on any holiday table! Each of the listed dishes has its own cooking characteristics, but the technique is the same - the main product is boiled and then poured into a clear broth with gelatin. It turns out delicious and beautiful.

To make this delicious appetizer a real decoration of the table, today we will study in detail how to prepare aspic from pork tongue according to the classic recipe, so that everything is extremely clear and understandable. I will tell you how to boil the tongue and how to prepare a rich and very tasty broth, as well as how much gelatin to put in the aspic so that it hardens well.

Ingredients

• pork tongue 1 pc.
• onions 1 pc.
• carrots 1 pc.
• black peppercorns 5 pcs.
• bay leaf 1 pc.
• cloves 2 pcs.
• water 1 l
• salt 1.5 tsp.
• gelatin 30 g (per 250 ml)

How to cook aspic from pork tongue

1. First, you need to wash the offal thoroughly. I soak the pork tongue in cold water for 30 minutes. I rinse the soaked product thoroughly with a brush to remove all dirt. I remove the larynx and excess fat, if any.
2. 
   I put it in a saucepan and fill it with clean water - it should cover the tongue by about 1 cm. I put it on the highest heat, wait until it boils vigorously and put it in a colander. I drain the water so that I don’t have to bother with the foam, and if there are any small grains of sand left, they certainly won’t end up in the filler.
3. 
   Now you can cook the broth. I return the tongue to the saucepan and fill it with clean hot (!) water. Wait until it boils, add salt and cook over low heat for 1 hour. The tongue will noticeably decrease in size, and the broth will become rich and rich.
4. 
   In order for the broth to be more aromatic, after the specified time I add whole peeled onions and coarsely chopped carrots (they will be used to decorate the aspic, so do not chop them too finely). I also add bay leaf, cloves and black peppercorns. I continue to cook for another 30 minutes on low heat.
5. 
   I remove the cooked pork tongue from the broth and immediately immerse it in cold water so that later it is easy to remove the skin from it. After cooling the offal in water, I peel it from the outer skin. Then I make cuts 5-6 mm thick. I strain the broth through cheesecloth folded in several layers.
6. 
   It's time to dilute the gelatin. The standard amount of gelatin for aspic is 1 tablespoon per 250 ml of liquid. But here you need to follow strictly the instructions written on the packaging, which differ from different manufacturers. If you have regular gelatin, you must first dilute it in 100 ml of cool broth and leave it to swell. Then heat, but do not boil (!) and dilute with the remaining broth. If you have instant gelatin, then it does not need to swell. I used instant gelatin - I needed 30 grams per 250 ml of broth. According to the instructions on the package, I simply diluted it in hot broth until completely dissolved. Then I cooled it, poured the broth into a serving plate to a level of 5-7 mm and put it in the refrigerator for 15 minutes to harden.
7. 
   I place sliced ​​meat on the frozen first layer of jelly. I add chopped carrots, olives, green peas, and lemon. You can use any other decorative elements (eggs, greens, etc.). I pour the remaining broth on top about 55 mm above the slices and put it in the refrigerator to harden completely.
8. As soon as the pork tongue aspic hardens, and this will happen in about an hour, it can be served.