Beef Tongue Aspic with Boiled Egg and Olives

This delicious holiday aspic takes time, but the result is worth it.

Recipe author

Servings:

Beef tongue

Carrot

Eggs

Black olives

Fresh herbs (a bunch)

Gelatin

Bay leaf

Peppercorns

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 43 % 10 g

Carbohydrates 4 % 1 g

145 kcal

GI: 100 / 0 / 0

Cooking method

Personally, I love making aspic. With the simplest of ingredients, you can easily dress up a holiday table. A lot of people I know can't be bothered with aspic, or don't even know how to make it. I promise you, it's very simple—you just need to try it once. Let's do it right now. Boil the carrot and the eggs. Cook the tongue in salted water, adding the peppercorns and bay leaf toward the end. Meanwhile, cover the gelatin with half a cup of water and let it sit for about 30 minutes. Then warm it on the stove, stirring, until the gelatin dissolves (don't let it boil). Take the tongue out of the broth and strain the broth. Stir in the gelatin, mix well, and strain again. In aspic molds, layer pieces of tongue, carrot, and egg, along with the olives. Pour in enough broth to come halfway up and refrigerate. Once that layer has set, scatter fresh herbs over it, add more broth, and return it to the refrigerator until fully set. Before serving, dip the molds in hot water briefly so the aspic releases easily.