Aspic of beef tongue - cooking recipes. Pork tongue aspic - table decoration! Recipes for various aspics from pork tongue: with mushrooms, vegetables, eggs

4-8 servings

2 hours 5-15 minutes

214-218 kcal

5 /5 (2 )

Pork tongue aspic recipe with gelatin

Kitchenware: a capacious saucepan, a ceramic knife, a large deep bowl, a wooden cutting board, a round glass form for aspic, gauze.

Ingredients

Step by step cooking

Let's cook the broth

1. We take three pork tongues, cut off unnecessary elements, clean them of excess fat and rinse them thoroughly.
   
2. We place the tongues in a capacious saucepan and fill them with clean cold water so that the liquid covers the contents by 2 cm.
   
3. We send the pan to the stove and bring the liquid to a boil. As soon as the water boils, cook the tongues for exactly half an hour, after which we take them out and pour the water into the sink. We wash the pan, put the tongues in it again and fill it with clean cold water.
   
4. We peel the carrots, wash them thoroughly and, as a whole, lower them into the water to the tongues. Without peeling the onion from the husk, we wash it under running water and, in this form, send it to the pan with the rest of the ingredients.
   
5. There we also add 2 bay leaves, 2 pinches of salt and 6-8 pieces of allspice and black peppercorns.
   
6. We put the pan on the fire and cook the broth for about 1-1.5 hours. We check the readiness of the tongue by piercing it with a fork - if it is pierced easily, then the ingredient is ready.
   
7. We take out all the components from the pan, we will no longer need the onion, it can be thrown away.
   
8. We shift the boiled tongues into a bowl of cold clean water for about five minutes, so that in the future it will be easier to remove the skin from them.
   


9. Thoroughly stir the mass until the gelatin grains are completely dissolved and put the pan in a warm place, covered with a lid.
   
10. We clean the tongues from the skin with a sharp knife, after which we cut them into thin plates 2-3 mm thick.
    
11. Boiled and cooled carrots are cut into thin rings or using special molds.

Let's prepare the aspic

Pork Tongue Recipe Video

This video shows in detail the entire process of making pork tongue aspic at home.

• I recommend pre-soak pork tongues in cold clean water for 30-40 minutes. This will make it easier and faster to deal with their cleaning, and the cooking process will take less time.
• You can avoid re-boiling the tongue, but in this case, you you have to constantly remove the resulting foam. In addition, after repeated cooking, the broth is much clearer and cleaner.
• Onions can be peeled, but remember that it is she who gives the broth an appetizing golden hue.
• You can add cloves to the broth, it will give the dish a rather specific, bright aftertaste.
• To decorate the aspic, you can use boiled quail or chicken eggs, as well as lemon slices.

Pork tongue aspic recipe without gelatin

Cooking time: 4:45-4:55.
Calorie content (per 100 g): 216-219 kcal.
Servings: from 3 to 7.
Kitchenware: a saucepan with a volume of at least 3 liters, a sharp kitchen knife, several layers of cheesecloth, a wooden cutting board, three small dishes for aspic.

Ingredients

Step by step cooking

Let's cook the broth

1. Pour the tongue with clean cold water and leave it in this state for 6-8 hours, and best of all at night.
   
2. After proofing, take out the tongue and drain the water into the sink. Then wash the pan and rinse the tongue thoroughly. Pour the product again with clean cold water and put the dishes on the stove.
   
3. We expect the water to boil, after which we allow the liquid to boil for about 15 minutes. We take out the hot tongue, immediately substitute it under a stream of cold water and clean it. Pour the water in which the meat was cooked into the sink, wash the pan.
   
4. We put the cleaned tongue in the pan and fill it with the next portion of hot water so that it is covered with liquid. When the water boils, set the stove to the weakest fire.
   
5. Add there 2-3 bay leaves, 4 pieces of allspice and 8-12 pieces of black peppercorns. Gently lower peeled and washed carrots into boiling water. Boil the contents of the pan for half an hour, periodically removing the resulting foam.
   
6. We take out the finished tongue from the broth, cool completely and cut into thin portioned pieces. Boiled carrots cut into thin rings.
   
7. The broth in which the tongue was boiled is passed through two or three layers of gauze. At the bottom of the dish lay out portioned pieces of the tongue, then lay out the rings of carrots.
   
8. Gently pour the stocked components with broth. We allow the product to cool completely, then send it to the refrigerator for 3.5-4 hours. After proofing, the dish can be served on the table, after dividing it into portions.
   

In order to make sure that the aspic will certainly harden, it is necessary to conduct a test before directly pouring the tongue with broth. Put a couple of drops of the finished broth on your wrist and wait until they dry. Then touch this area with your finger: if the skin is sticky, then you did everything right, and the aspic will definitely work out. If not, you will have to add a little gelatin to the broth.

Pork tongue recipe video

If you would like to learn how to cook aspic pork tongue without using gelatin, watch the video below.

Recipe for jellied pork tongue in a slow cooker

Cooking time: 1:55-2:10.
Calorie content (per 100 g): 221-224 kcal.
Servings: from 2 to 3.
Kitchenware: a small container, a multi-cooker of any brand, a measuring cup and a kitchen scale, a cutting board, several layers of gauze or a fine sieve, a wooden or multi-cooker spoon, a jellied mold, a ceramic knife.

Ingredients

Step by step cooking

1. In a separate small container, dilute 35-40 g of gelatin in 100 ml of ice water.
   


2. Put the cleaned tongue into the bowl of the device and fill it with 1.2 liters of cold water.
   
3. Add salt to taste, 3-4 bay leaves, 3-4 allspice, 7-10 black peppercorns and peeled carrots. Close the steam outlet valve and the lid of the device. We select the program "Studen" and set 1 hour. Press "Start" and extinguish the product until the end of the program.
   



4. We dilute the swollen gelatin in the broth, stirring it until completely dissolved.
   


5. We clean the tongue from the skin and cut into thin slices. Boiled carrots cut into thin circles.
   




6. Carefully, so as not to disturb the assembled composition, pour the prepared components with the purified broth.
   

Video of the recipe for jellied pork tongue in a slow cooker

Check out the video below, which is a step-by-step instruction for cooking jellied pork tongue in a slow cooker according to the above recipe.

Aspic, but not simple, beef tongue with quail eggs and vegetables. So it seems that such a dish, if served, then to the boyar table, or the royal one. Yes, even a ladle of mead ... Well, about mead - a matter of taste, but as for the taste of aspic tongue - it's not difficult to try it. Prepare food, and there are few of them, a little patience and royal food - on your table.

Aspic from beef tongue - general principles of cooking

Aspic differs from jelly in the thickness of the broth layer. If in aspic it should be at least a third, then in this dish it is practically absent. In addition, any aspic from beef tongue is prepared with the addition of gelatin, but if paws or bird wings are added during cooking, the gelling agent is not added.

Before use, the beef tongue is washed several times in warm water, scraping its surface with a knife, paying special attention to its tip. Then they are poured with exceptionally cold water and boiled with low heat for 2-3 hours.

To make the broth transparent, the semi-finished product is first quickly brought to a boil, constantly removing the resulting noise. After that, they cook the right time at the most minimal heat, not allowing the broth to boil.

Peel off the boiled tongue with a knife and cut it according to the recipe: centimeter-thick longitudinal slices or thin strips. The pieces are laid out on the bottom of a low dish, and poured with filtered broth mixed with swollen gelatin, trying not to pour a lot of it. The meat broth should only slightly cover the meat pieces. For solidification, aspic from the beef tongue is placed in the common chamber of the refrigerator.

To make the dish look original, it is often poured into silicone molds used in baking muffins or into pre-prepared eggshell blanks. For beauty, canned or boiled vegetables, fresh herbs or eggs are added to the aspic. For more nutrition, you can add other types of meat to the dish, for example, chicken or boiled eggs.

Aspic of beef tongue with carrots, quail eggs and corn

Ingredients:

A kilogram of beef tongue;

Large carrots of a sweet variety;

50 gr. root celery;

Small bulb;

One crude protein;

A quarter of a medium-sized lemon;

30 gr. fresh gelatin;

Quail eggs.

Cooking method:

1. Place the prepared and processed tongue in a pot of drinking water and put on high heat. As soon as the broth boils, lower the flame level and boil the tongue for half an hour. Be sure to remove the resulting var from the surface of the broth during the boiling process.

2. Remove the prepared beef tongue from the broth and immediately transfer it to a container with cold water and place it under a stream of cold water. Make a few cuts in the tongue and remove the film from it right under the stream.

3. Dip the cleaned offal back into the broth. Add a peeled and diced celery root, a whole onion without the husk, and a carrot cut into pieces.

4. On intense heat, bring to the very beginning of the boil, then turn down the heat so that the broth only boils a little, and leave to cook for an hour and a half. Be sure to cover the pot with a lid.

5. Transfer the tongue to cold boiled water so that it does not darken. Remove vegetables from broth. Discard the onion and celery, but keep the carrots.

6. Lubricate a clean bowl well with lemon and pour the protein into it. Add a little salt, whip into a fluffy foam and pour it into the broth, put on the stove. Wait until it boils on low heat, and boil for three minutes, then cool.

7. Put gauze in several layers on a sieve or colander and strain the completely cooled broth through it. The more layers of gauze, the lighter the aspic will be.

8. Salt the filtered broth, and warm slightly with low heat. Don't boil! Add the gelatin and stir until the flakes are completely dissolved in the broth.

9. Cut the boiled tongue into thin slices and lay the pieces in one layer along the bottom of the cooked dish.

10. Gently arrange carrots, halves or rings of quail eggs and corn around the slices. You can also add parsley leaves.

11. Pour everything with broth and place the aspic until completely solidified in the common chamber of the refrigerator.

Aspic of beef tongue with green peas

Ingredients:

Beef tongue, weighing about 1 kg;

Two leaves of lavrushka;

Four peas of black pepper;

Gelatin - 20 gr.;

A glass of canned green peas.

Cooking method:

1. Pour the prepared offal with boiled water and put it on high heat. As soon as intense boiling begins, set the pan off the stove, drain the broth.

2. Rinse your tongue well, put it in a clean saucepan and fill it with clean cold water so that it only slightly covers it.

3. Add lavrushka, peppercorns and, after adding a little salt, put on moderate heat. In the process, even before boiling, remove the foam formed on the broth.

4. Bringing to a boil, adjust the heat so that the broth does not boil, but only slightly "gurgles". Cover and leave to cook for about an hour and a half, until the offal becomes soft.

5. Transfer the tongue to a bowl of cold water, and cool the broth and place in the refrigerator so that all the fat rises to the top and freezes well.

6. Strain the chilled broth using gauze, cut the cleaned offal into thin strips.

7. According to the instructions on the package, prepare the gelatin and dilute it in a slightly warmed broth.

8. Pour quite a bit of broth into the bottom of small silicone molds and place them in the refrigerator until solidified.

9. Put slices of beef tongue on the frozen layer, put peas on top and pour in the broth. It must completely cover the products. Cool down.

10. Before the final serving, dip each mold for a short time in hot water. Then turn over and release the aspic. Place fresh parsley on the sides.

Aspic of beef tongue with heart without the use of gelatin

Ingredients:

Half a kilo of turkey legs or wings;

Unfrozen beef heart - 1 kg;

Beef tongue weighing about 1 kg;

Four leaves of lavrushka;

Canned peas for decoration;

A couple of spoons of canned corn;

One small carrot;

Four peas of allspice;

Small bulb;

Quail eggs - 5 pcs.;

A few sprigs of fresh parsley.

Cooking method:

1. Pour the beef heart, tongue and turkey legs with cold running water and soak for four hours. Then rinse thoroughly, carefully cut off the skin from the tongue, remove the keratinized skin from the paws, and cut the heart lengthwise into four parts.

2. Rinse the prepared meat products thoroughly again and put them in a saucepan.

3. Fill the container with water so that the by-products placed in it are completely covered. Dip the peeled carrots and the whole onion into the water, add allspice, salt to your liking, lay the parsley and put on a strong fire.

4. After waiting for the boil, reduce the heat to a minimum, the broth should stop boiling intensively. The bones will better and completely give up gluten if the contents of the pan languish.

5. After 20 minutes from the boiling time, lay out the carrot and put it aside. From the boiled vegetable, you will need to make decorations for the aspic, cutting it with a curly knife.

6. As soon as the broth becomes sticky enough, after about three hours of simmering, remove the pan from the stove and carefully remove the meat products from it. To test the broth for gluten, dampen your fingertips with it. If they stick together, they welded correctly.

7. Cut the cooled heart and tongue into thin strips. If used for cooking jellied wings, remove the meat from the bones.

8. At the bottom of the silicone molds, beautifully lay out the pieces of carrots and canned peas. For more contrast, you can add canned corn. Pour some of the cooled broth over the vegetables and refrigerate to firm up.

9. After that, put pieces of tongue, hearts and poultry meat removed from the wings into each mold. Lay a quail egg cut in half on top, yolks up, and carefully place parsley leaves on the sides.

10. Pour everything with broth and refrigerate for three hours.

A simple recipe for aspic from beef tongue in a slow cooker

Ingredients:

Fresh beef tongue;

A small head of bitter onion;

A couple of cloves of garlic;

Large leaf of lavrushka;

20 grams of instant gelatin;

5-6 peas of black aromatic pepper;

Two umbrellas of carnation;

For decoration - fresh parsley, pitted olives, canned peas or corn.

Cooking method:

1. Put the thoroughly washed tongue into the cooking bowl of the multicooker and pour cold water into it. Add the onion cut into four parts, parsley and spices.

2. Fill the by-product with water and start the "Extinguishing" option for 3.5 hours. Do not pour a lot of liquid, it will be enough if the water covers the tongue only 0.5 cm.

3. When there is an hour left before the end of the program, pour 500 ml of cold water over the gelatin.

4. At the end of the process, put the beef tongue out of the bowl into cold water. After cooling in this way for three minutes, remove and peel the skin from it. Cut into thin cross slices.

5. Strain the finished broth through gauze folded in layers and mix hot with gelatin. Put on the stove and, without boiling, simmer until the gelling agent is completely mixed.

6. Lay out the components prepared for decoration along the bottom of the mold prepared for pouring. On top of them, overlap the pieces of beef tongue and fill everything with sticky broth.

7. Leave the aspic on the table until it cools completely, then place it in the refrigerator for a couple of hours.

Aspic from beef tongue - "Faberge Eggs"

Ingredients:

Fresh chicken eggs - 7 pcs.;

200 gr. beef tongue;

150 gr. chicken breast;

Canned corn and peas - 100 gr each;

50 gr. freshly frozen cranberries;

Lavrushka - 2 leaves;

Fresh parsley - leaves;

Black pepper - 4 peas;

Instant gelatin - 2 sachets.

Cooking method:

1. Rinse the raw chicken eggs thoroughly in warm water and make a hole about 2 cm in size on the blunt side of each, pour the whites with yolks, and soak the shells for a quarter of an hour in a warm soda solution. For one liter of water, use a tablespoon of baking soda.

2. Remove the egg molds prepared in this way from the solution, rinse well in cold water and dry by placing them on a towel with the holes down.

3. Rinse chicken and beef offal thoroughly and boil separately in lightly salted water with parsley and black peppercorns.

4. Lay out the boiled meat products, and filter the broths through cheesecloth. You can mix them or use only one type of meat broth. Boiled chicken fillet and beef tongue cut into thin strips.

5. Gelatin pour 100 ml of cool drinking water and leave for half an hour. Then mix the swollen gelatin with 250 ml of one of the broths or their mixture, stir well and set aside to cool. In order for the adhesive to dissolve well, the liquid must be hot.

6. Place the dried shells in an egg container and put the filling in them.

7. At the bottom of each blank, put a couple of defrosted cranberries and a parsley leaf. Put strips of chicken meat and tongue on top, pour in the cooled broth mixed with gelatin to the top and place in the refrigerator overnight.

8. After that, free the aspic from the shells, put the “testicles” on a flat dish and decorate with herbs to your liking.

Three-layer aspic from beef tongue, with mayonnaise and herbs

Ingredients:

beef tongue;

Large bulb;

A few peas of pepper;

small carrot;

Gelatin;

A sprig of parsley and dill;

Mayonnaise 72% fat - to taste.

Cooking method:

1. Rinse and scrape the beef tongue well with a knife. Pour in very cold water, lightly salt. Dip a well-washed onion along with the husk and a peeled whole carrot to the offal. Add lavrushka with peppercorns and boil for at least 2 hours. A quarter of an hour before readiness, dip a sprig of parsley into the broth.

2. Chilled, peeled tongue, cut into centimeter-thick slices, put in a bowl and temporarily set aside, covered with a lid so that the pieces do not become weathered.

3. Strain the broth, measure its volume and take gelatin based on its quantity. In order for the aspic to freeze well, 40 grams of gelling agent should be taken per liter of meat broth.

4. Pour gelatin with cold water for half an hour. Determine its quantity, guided by the instructions on the package. After that, mix the swollen gelatin with hot broth and divide it into three equal parts, cool.

5. Add finely chopped greens to one, mix the other with mayonnaise, and leave the third without additives.

6. Spread the pieces of beef tongue along the bottom of the dishes prepared for aspic, slightly overlapping each other, and pour them with a simple broth.

7. When it hardens, pour the decoction mixed with mayonnaise on top and place it in the cold again until it hardens. Pour the dill broth with the last layer and place it in the refrigerator again.

Beef tongue aspic - cooking tricks and useful tips

If the broth is cloudy, lighten it with protein. To do this, grease a small bowl with lemon and beat the raw protein in it thoroughly. Then add it to the broth. Bring to a boil quickly, but do not boil, cool slightly and filter.

To make the broth not only transparent, but also with a pleasant yellowish tint, put unpeeled onions and carrots in it when cooking offal. Do not cut vegetables; you can cut original decorations for aspic from carrots.

The aspic is guaranteed to harden if the gelatin is taken at the rate of 40 grams per liter of finished broth. Before mixing with meat broth, the gelling agent must be soaked in cold water so that its flakes swell well.

In taste and texture, pork tongues are similar to beef ones, although less rigid, without the expressive specificity inherent in many offal. Due to the small size, it takes less time to cook, but more scrupulousness is required when removing the shell. Sometimes the thin top layer is difficult to separate, especially if the delicacy has been frozen before.

A sudden change in temperature often helps. After boiling water, the pork tongue is immersed in ice water, then the skin is torn off in patches. Try. If you still cannot clean all the areas, scrape with a thinning knife (with a fine thread). It is easy, all unnecessary is removed from a flat surface and folds. Most importantly, the tongue must be cleansed.

Pork tongue aspic can be both in transparent jelly, and in dark concentrated or tinted with horseradish, mustard, sauces. For clarification, many cooks add whipped egg whites to the foam. But with any degree of transparency, a fragrant, rich broth is important. Just a little salt and pepper.

From my own experience, after cooking and cleaning, it is advisable to immerse the tongues (pork and beef) in a still hot broth, cool and then cut into slices - then the fibers are softer, more tender. After the liquid (broth), reheat and combine with gelatin for pouring.

Prep time: 180 minutes / Serves: 10

Ingredients

• pork tongue - 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• celery root - 30 g
• greens - 1/2 bunch.
• garlic - 3-4 teeth.
• gelatin - 15 g
• bay leaf, peppercorns, salt - to taste

How to boil pork tongue for aspic

We keep pork / any tongues in a container with cold water for about half an hour - we get rid of possible contaminants to the maximum. Rinsing under a flowing jet, it's easy to miss something. If there was a frost, thaw in advance, slowly on the shelf of the refrigerator in a closed container. After soaking, rinse thoroughly, also with clean cold water.

We lower it into a saucepan with a new portion of cold water - completely cover it, put it on the upper fire and boil it at high heat.

In any case, when boiling, a whitish foam forms on the surface. Some are collected with a slotted spoon / spoon, left in this broth until the end of cooking. I am accustomed to draining the first foamy liquid completely, so to speak, for hygienic purposes.

We discard the scalded pork tongues in a colander and again substitute it under a stream of clean water. Rinse, wash off the curdled "flakes". I think this way it is easier to get rid of any pollution, even in hard-to-reach places. At the same time, in a newly washed saucepan, bring 1.5-1.6 liters of water to a boil.

Here we stock up on vegetables. Wash, clean onions, large carrots, a piece of celery root (can be replaced with petiole or parsnip root, parsley), take fresh herbs (dill, parsley), fragrant bay leaf, garlic cloves, hot pepper peas.

When the water in the pan boils violently, immerse the scalded tongues, garlic, carrots, onions, herbs, bay leaves, peppercorns. We boil, reduce the temperature and cook without salt for 1.5-2 hours (depending on the size of the tongues). Sometimes bay leaves, pepper, other spices are added later, about half an hour before removing from the stove.

After 1-1.5 hours, generously salt, check the meat fibers for softness - boil for the last 15-30 minutes.

We catch boiled pork tongues from the broth. Pour over ice water, remove the shell. After cleaning, return to the hot broth and cool.

How to cook pork tongue aspic at home

We dilute the gelatin granules, according to the instructions. I needed 15 g of gelatin per 200 ml of boiled water (plus an hour of swelling).

We take out cold tongues, filter the broth (500-600 ml) and warm it up - in parallel, pour in the gelatin composition, stir until dissolved and remove from heat, do not boil.

Cold (boiled) pork tongues are cut into slices, laid out on plates, poured with gelled broth, decorated with boiled carrots, olives, lemon, herbs. To harden under cling film, transfer to the refrigerator.

After an hour or two, the aspic from the pork tongue is ready to serve. Bon appetit.

The dish, which will be discussed in the article, is very popular on holidays. Beef tongue aspic is a delicious treat and table decoration. Although the cooking recipes are similar to each other, by showing imagination, you can make a real masterpiece out of this snack.

The language has a pleasant feature, it lacks connective tissue. Therefore, the boiled product has a delicate, soft texture and just melts in your mouth. No wonder the royal feasts could not do without jelly with this ingredient.

This delicacy offal is interesting not only for its taste, it is valued for its nutritional properties.

Easily digestible, low-calorie, has a beneficial effect on the nervous system, normalizes the concentration of sugar in the blood and this is a small fraction of what can be said about this product.

But our conversation today is not about that, we will prepare it. It's not difficult, you just need to know some subtleties to make the dish tasty and healthy.

Beef tongue aspic - step by step recipe with gelatin

Unlike jelly, for this type of jelly it is not necessary to take products that have gelling agents. Aspic is prepared with gelatin, so you don’t have to worry about whether the dish will harden or not.

When working with gelatin, it is important to pay attention to its expiration date and remember that it stops working if it is boiled.

For cooking you will need:

• beef tongue - 1 pc. (1.3 - 1.5 kg)
• onion - 1 head
• carrots - 1 pc.
• celery root - 100 gr.
• canned corn - 2 tbsp. l.
• bay leaf - 2 pcs.
• gelatin
• black peppercorns, allspice peas
• parsley

How to cook:

The dish will turn out tasty and healthy if you use fresh offal. When choosing a language, check it by touch, it should be soft, but at the same time the dent from the touch quickly returns to its previous state. A small amount of blood and juice also indicates the freshness of the product.

When slicing the beef tongue, separate the sublingual part, as it does not look very decorative. Beautiful slices will be obtained from its main part.

How to cook portioned aspic from beef tongue

It is very convenient to serve aspic in individual dishes. It turns out a separate dish for each guest, which can be decorated in different ways. The cooking method is similar to the previous recipe, but there are differences. As they say, how many hostesses, so many options. Choose the one that suits you best.

Ingredients:

• beef tongue - 1.5-1, kg
• onion - 2 pcs.
• carrots - 2 pcs.
• gelatin - 1 pack
• salt, peppercorns, fragrant seasoning, bay leaf
• greens, canned peas, eggs, olives - for decoration

Cooking method:

When choosing a pan in which you will cook beef tongue, keep in mind that it usually increases in volume during cooking.

1. Before putting the meat product to cook, it must be soaked for 4-8 hours. Pour cold water into the bowl, add a little salt, peppercorns, bay leaf, stir to dissolve the salt, put the offal. Due to the soaking, blood will come out, the product will be cleaned and will be softer after cooking.
   
2. Fill the pan with water, put coarsely chopped one carrot, one onion, peppercorns. As soon as the water boils, put the tongue, salt and leave to cook over low heat until tender. You can check whether the offal is cooked or not with a knife, it should easily and freely enter the soft body of the boiled tongue.
3. Remove the finished product from the broth, pour cold water, then peel. Put it back into the broth, after straining it. Add one carrot, one onion, pour seasoning and cook for 15 minutes. During this time, the tongue will be saturated with the aromas of seasoning and will be even tastier.
   
4. Turn off the stove, set the pan aside and let it cool completely to room temperature. Remove the offal, strain the broth, pour out a pack of gelatin, mix well so that there are no lumps, leave for 1 hour to swell.
   
5. Cut the tongue into thin slices. For portion serving, you can cut into strips. Put green peas, figured carrots, pieces of eggs into the prepared dishes. Get creative and decorate to your liking. Lay out the meat component of the aspic.
6. Gelatin is already swollen, it needs to be heated to become liquid, but remember that you can not bring it to a boil. Pour the prepared portions with broth.
   
7. Before serving, put the frozen aspic on a plate. To do this, turn the molds over and carefully remove them. Additionally, you can make other decorations, for example, snowmen, if this is an appetizer for the New Year's table.
   

Another way to make sure the tongue is cooked or not is to check how the skin is removed. To do this, after a certain time, remove the product, cool quickly and start peeling. If it lends itself easily, then it is ready. If not, then put it back in the broth and boil some more.

Video on how to cook veal tongue aspic with rye bread

If the two previous recipes are somewhat similar to each other, then the option that the author of the video offers is of interest to others. The dish is poured along with slices of oven-dried rye bread, previously smeared with spicy sauce. Interested? Watch the video.

An important point for any recipe! The broth for aspic should be slightly saltier than you usually prepare it for the first dish, as the gelatin takes some of the salt.

How to decorate aspic for a festive table

The principle of preparing the dish is simple and understandable, it turns out delicious, but every housewife, setting the festive table, wants it to be beautiful as well. See photos, cook, fantasize and surprise your guests with original design.

In conclusion, another video on how to cook and beautifully decorate beef tongue aspic.

Agree, jellied tongue is a very beautiful appetizer, even without any special decorations. Meat slices look so appetizing through transparent jelly that the desire to try arises even looking at the photos. And if this dish is on your holiday table? Most likely, it will not decorate it for long, it will be the first to go on plates. But that's good, that's what we're preparing for.

Bon appetit!