Beef tongue aspic with gelatin

Step-by-step cooking

1. Step 1:

   

   How to make aspic from beef tongue? Prepare the products according to the list. Choose a smooth tongue, without damage. Soak it for a couple of hours in cold water. This will get rid of blood and there will be less foam when cooking. Wash the vegetables and dry them with paper towels.

2. Step 2:

   

   Put the tongue in a large saucepan (I took a 5-liter one) and fill it completely with water. Peel the vegetables, chop them coarsely and put them in a saucepan with a tongue. Add a little salt and put on medium heat, bring to a boil. Then turn down the heat and cook the tongue for 1.5-2 hours. Do not cover the pan with a lid and do not let the broth boil too much, this will make the broth cloudy.

3. Step 3:

   

   Then remove and transfer the tongue under cold water, clean it from the top layer of skin. The tongue should be soft, as if slightly overcooked. If this is not the case, return it to the broth again and cook for another 30 minutes. Take it out with forceps, put it in a plastic bag, tie it up and leave it until it cools down completely. This will allow him not to wind up and remain soft. The tongue will be cut better if you keep it in the refrigerator for at least a few hours.

4. Step 4:

   

   Strain the broth through several layers of gauze placed in a colander, cool and put in the refrigerator.

5. Step 5:

   

   Gelatin pour 200 milliliters of broth and leave for one hour. After that, dissolve it in a water bath. Or prepare it according to the instructions for it.

7. Step 6:

   

   To make the broth transparent, without a layer of fat, swipe over its surface with paper napkins until there is no fat left. With this method, the fat remains on the napkin, and the broth will be transparent. Pour the dissolved gelatin into it and add salt to taste.

8. Step 7:

   

   Take a mold for aspic and pour the broth with gelatin one centimeter thick on the bottom. Put the mold in the refrigerator until it hardens. Keep the rest of the broth at room temperature so that it does not start to harden.

9. Step 8:

   

   Make a bouquet of dill twigs and berries. I made three servings, so I have three bouquets. But you can decorate according to your own discretion and taste.

10. Step 9:

    

    From the cold tongue, cut off preferably the same pieces and lay on top of the dill with berries. Pour the broth so that it does not reach the top of the tongue and put it in the refrigerator until it hardens. If you pour a lot of liquid at once, all your jewelry will float and mix. Instead of decoration, you will get chaos. But after everything freezes, feel free to pour out all the remaining broth and put it back in the refrigerator for a few hours so that the aspic freezes well.

11. Step 10:

    

    Cut the finished aspic with a knife, turn it over and serve. Enjoy your meal!