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Tongue in Aspic

Make an appetizing cold appetizer for your holiday table! Making tongue in aspic takes some effort and time. But the result is excellent and worth it. Today I'm sharing a recipe from my cookbook — beef tongue in aspic.

alena•♫Author avatar
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Tongue in jelly
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 % 11 g
Fats 38 % 8 g
Carbohydrates 10 % 2 g
119 kcal
GI: 100 / 0 / 0
    1. Cover the tongue with cold water mixed with the juice of half a lemon, and let it soak for 30 minutes. Then scrape it clean, wash it, and rub it with the other half of the lemon. This removes the odor. 2. Pour 3 liters of water into a pot and bring it to a boil. Lower the prepared tongue into the water and cook it for 15 minutes. Drain the broth and wash the tongue thoroughly again. Then bring the same amount of fresh water back to a boil, put the tongue into the boiling liquid, and cook it for 1 hour. 3. Peel the carrot, onion, and parsley root and add them to the broth. 4. Also add the salt, allspice, black peppercorns, cloves, and bay leaf. Cook the broth for another hour. 5. Once the time is up, take the cooked tongue out of the broth and plunge it into ice water for a couple of minutes, then peel off the skin. Thanks to the temperature change, the skin comes off very easily. 6. Remove the vegetables from the broth and return the peeled tongue to it. Cook for 15 minutes, then take the tongue out and let it cool completely. 7. Beat the egg whites and add them to the warm broth. As a rule, the ratio is 1 egg white per 1 liter of liquid. This is to clarify the broth. Let it stand for half an hour, then strain it through cheesecloth folded several times. 8. Pour a little broth (100 ml) into a glass, add the gelatin (2.5 tbsp), and stir until it dissolves. 9. Pour the dissolved gelatin into 0.5 liter of broth and heat it, stirring, until the gelatin fully dissolves. Don't let it boil! 10. Pour some of the gelatin broth onto a wide, flat dish. Refrigerate for 20 minutes. 11. Meanwhile, trim the cartilage off the tongue and, starting from the thick end, cut it into slices about 0.5 cm thick. 12. Arrange the slices on the layer of set gelatin and add green peas, boiled carrot cut however you like (cubes or rounds/flowers), and a sprig of fresh parsley. 13. Pour the remaining gelatin broth over the top and refrigerate again for 20 minutes. 14. Repeat the same with the rest of the broth and tongue. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Cloves - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley - 45  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Veal tongue - 160  kcal/100g
  • Beef tongue - 146  kcal/100g
  • Pork tongue - 300  kcal/100g
  • Tongue sausage - 215  kcal/100g
  • Gelatin - 355  kcal/100g
  • Salt - 0  kcal/100g
  • Egg whites - 44  kcal/100g
  • Parsley root - 49  kcal/100g
  • Allspice - 263  kcal/100g

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