Beef tongue fillet - 7 simple and delicious recipes

Jellied beef tongue refers to dishes that are prepared for holidays and special events. Pieces of beef delicacy, in thin transparent jelly, look elegant. We present a selection of simple and delicious cooking options for this cold dish. The longest cooking process is the preparation of the tongue, this can be done in advance, and the jellied one can be collected on the pre-holiday day.

Delicious aspic beef tongue with gelatin

The classic recipe for aspic. We recommend serving such a dish with horseradish or mustard. Boiled potatoes or mashed potatoes are well suited for garnish. 

Cooking time: 2 hours 30 minutes

Servings: 8

• 
  We wash the tongue well and soak it in water for 2-4 hours or overnight, so that mucus and blood clots are separated from the meat, then rinse it again and place it in a saucepan, in which we boiled water and cook for 5 minutes. Remove the foam and put the peeled onion, carrot, celery and parsley roots into a saucepan. Cook the tongue with vegetables for 2 hours 40 minutes. Add bay leaves and spices, salt.
• 
  Put the tongue in a bowl of cold water for 4 minutes, then clean it, starting from the side of the thick end - remove the skin. Again we dip the tongue into the broth and boil. We take it out to cool, and then cut the tongue into small plates.
• 
  We take a sieve, put it in a bowl and filter the broth. In a separate bowl, mix the proteins with a whisk with a part of the broth, and then pour them into a saucepan with the broth, stir well and keep on low heat for 15 minutes, until the protein curdles. Strain the broth again, now it will become much more transparent. Set aside the dish to cool.
• 
  Pour the gelatin into a separate bowl and dissolve in 4 tbsp. l. broth. Leave it to swell for 20 minutes, then combine it with the rest of the broth and heat it up a little, not bringing it to a boil, but until it is completely dissolved.
• 
  We take the dishes with a rim, pour the jelly on the bottom and send them to the refrigerator for 5 minutes. Cut olives, carrots and eggs into rings. Cut out cloves at the edges of the carrot circles. Take the form out of the refrigerator, put the pieces of tongue. On top of each there is an egg circle, on it a carrot figure and an olive tree in the center. Pour jelly on top and set in the cold for further solidification for 2 hours or overnight.
• 
  Serve the dish on the table as a whole or divide it into parts, for this, before serving with the sharp tip of a knife, circle a slice of the tongue and put it on a flat dish.

How to cook beef tongue aspic without gelatin?

You can replace the use of gelatin with products with a high collagen content. There is a lot of it in turkey legs and wings, you can use goose or cock, but not chicken. We will serve aspic in portioned forms. 

Ingredients:

• Beef tongue - 1 pc. (up to 1.2 kg.)
• Carrots - 1 pc.
• Turkey legs and wings - 0.5 kg.
• Onion - 2 pcs.
• Garlic - 3 cloves
• Boiled carrots - 1 pc.
• Salt, bay leaves - to taste
• Black and allspice peas - to taste
• Boiled carrots - 1 pc.
• Greens - a few twigs 

Cooking process:

1. We wash the tongue well, clean it from veins and fat, then soak it in cold water with salt, bay leaf, pepper for 6 hours, as long as possible. We clean the legs and wings of the turkey from feathers, scales and claws and other unnecessary elements and rinse well.
2. We put a pot of water on the fire, boil and put whole carrots and an onion in it, add a little salt, peppercorns, lavrushka and put our tongue in a boiling broth. Cook it for 2.5 hours until tender. When ready, we immediately lower the meat into a basin of cold water, thanks to this technique it will be easier to clean the thick skin of the tongue.
3. We filter the broth through a sieve or cheesecloth and place in it a clean tongue, legs and wings of a turkey. Add the cloves of garlic, onions, spices and cook for another 2.5 hours, until the broth becomes thick and sticky.
4. Cut out figures (circles, squares or stars) from carrots. We take out the tongue, cool it and cut it into arbitrary pieces. Put the carrots and tongue in small deep molds, throw the leaves of greenery there and fill them with broth. Let it cool and put it in the refrigerator to solidify completely.

We take out the forms and serve aspic to the table.

How to cook delicious aspic in a slow cooker?

How nice that the technique can shorten the cooking time and make our work easier. The multicooker will take on all the complexities of preparing the tongue and broth and reduce the cooking time.

 Ingredients:

• Beef tongue is not big - 1 pc.
• Bay leaf - 3 pcs.
• Gelatin granules - 20 g.
• Garlic cloves - 3 pcs.
• Salt - a pinch
• Turnip onions - 1 pc. 

Cooking process:

1. Wash your tongue, if you have time - you should soak it in cool water for several hours to eliminate blood residues. Together with the peeled onion, place the tongue in the multicooker bowl, add spices and salt, cover with water and put on the "Stew" program for 3.5 hours.
2. When the preparation is over, the tongue must be immersed in a bowl of ice water for 2 minutes, after which removing the skin from it will be an easy process. Peel and set aside to cool.
3. Strain the broth using a sieve or cheesecloth folded in several layers and mix with gelatin, which has been previously soaked in water. Put the broth on fire, not letting it boil, and stirring, wait for the crystals to dissolve. Add the crushed garlic using a press. Strain the broth again or use a slotted spoon to remove the remaining garlic from the broth.
4. Cut the tongue that has cooled down during this time into pieces of the desired shape and place in the dishes. For decoration, add greens, canned corn or peas, and boiled eggs as desired. Pour the tongue with a still warm broth and put in the cold for 3 hours until the jelly hardens.

A simple recipe for jellied beef tongue with the addition of agar-agar

With agar-agar, the broth hardens faster than with gelatin several times, so if there is very little time, and besides, the broth is already there, the recipe for such a jellied one will come in handy. 

Ingredients:

• Beef tongue - 1 pc. (0.6 kg.)
• A mixture of peppercorns and salt - to taste
• Onion - 1 pc.
• Agar-agar - 14 g.
• Chicken or beef broth - 1 l.
• Boiled eggs - 2 pcs.
• Boiled carrots - 1 pc. 

Cooking process:

1. Cook the tongue until cooked, depending on the size, 2-3 hours. 30 minutes before cooking, put peppercorns, a whole head of onion and a little salt in the water. We remove the foam from the surface from time to time.
2. While the tongue is boiling, let's take up the broth. Strain the broth and calculate the required amount of agar-agar at the rate of 7 g per 500 ml. liquids. We will not be superfluous to look at the proportions in the instructions on the package. Heat the broth, and pour a glass of warm liquid into a separate saucepan, add agar-agar, mix and leave for 15 minutes. Then combine with broth and put on fire again, bring to a boil, stirring occasionally. Remove from stove.
3. Immerse the finished tongue in cold water for 5 minutes, you can add a little ice to easily remove the skin. Cool and cut into small pieces of different shapes.Cut eggs into 4-6 pieces, carrots into half-circles.
4. Pour the broth into the mold, put it in the refrigerator for 5 minutes so that the jelly grabs a little, lay out the prepared foods in a chaotic manner and pour the broth to the top. Put in the refrigerator to freeze for 30-60 minutes.

Bon Appetit!

Step-by-step recipe for making aspic with quail eggs

Aspic is not only a cold appetizer, but also a table decoration. In this recipe with eggs and boiled carrots, we will share the secret of how to easily and beautifully lay out the ingredients to make the dish a masterpiece. 

Ingredients:

• Quail egg - 4-6 pcs.
• Beef tongue - 1 pc. (0.6-0.8 kg.)
• Fresh egg white - 1 pc.
• Gelatin - 2 sachets
• Bulb onions - 2 pcs.
• Large carrots - 1 pc.
• Parsley - for decoration
• Salt and pepper to taste
• Lemon - ¼ pcs. 

Cooking process:

1. For aspic, we will use broth from boiling the tongue, but you can separately cook chicken or broth on the bones. Rinse the tongue well, if necessary, soak in cold water for several hours to separate mucus and blood clots from the meat.
2. Put it to simmer on low heat, the water should be twice the volume of the tongue. Skim off the foam, add a little salt and pepper an hour after boiling, put peeled whole onions and carrots in a saucepan. Cook for 2-2.5 hours, and when the tongue is ready, put it in ice water for 5 minutes, this will help to clean it easily.
3. You will no longer need the onions, and set the carrots aside. In order for the broth to become transparent, it must be clarified. Take a small bowl, brush the inside with a lemon wedge, squeezing the juice onto the walls, and place the chilled protein there. Whisk slightly with a fork and place in a saucepan with slightly cooled broth. Put the pan on the fire again and boil for 10 minutes, the protein should curl up. We filter the broth through 3 layers of cheesecloth, so it will turn out to be absolutely transparent.
4. Add gelatin to a glass of cold water according to the instructions. Leave to swell and pour into the broth, keeping the proportions, stir.
5. Boil quail eggs, peel and cut in half. To get beautiful flowers from boiled carrots, make a whole vegetable 3-5 deep grooves along from edge to edge. And then cut into circles. Cut the tongue into oblong strips. Rinse the parsley and disassemble into leaves.
6. Take an oval or rectangular long shape. Pour some broth on the bottom and refrigerate for 20 minutes to set. We spread the carrot flowers, spread the parsley around them and spread the eggs in a diagonal wave with the yolk down (since we spread the upper front layer) and fill it with broth, send it to freeze in the cold. Lay out the tongue slices last and cover with broth. It will take about 3 hours to solidify.
7. Before serving, soak the dish in hot water for 2 minutes, after which the dish will easily come out of the mold. Flip it onto a flat, sized dish.

Serve as a cold snack to improve your appetite.

Delicious aspic from the tongue with green peas

Cooking aspic is a fun activity. The more colors it contains from different products, the more beautiful it is and the more varied the palette of taste. We take frozen peas for this dish, it tastes better with it and goes very well with beef. 

Ingredients:

• Green frozen peas - 5 tbsp. l.
• Beef tongue - 1 pc. (0.5 kg.)
• Gelatin - 3 tbsp. l.
• Salt and pepper to taste
• Allspice peas - 4 pcs.
• Lavrushka - 5 pcs.
• Parsley and dill - for decoration 

Cooking process:

1. First you need to boil the tongue until cooked. Pour cold water into a pot with a volume of 7 liters and immerse your tongue. Place the pot on the stove until it boils. Salt, add peppercorns and lavrushka, cook for 3 hours, then immediately transfer to a large basin with very cold water for 4 minutes. We clean the tongue from the skin and leave to cool. We cut the cooled tongue into thin plates.
2. Put the peas in a saucepan with boiling water and cook for 2 minutes, overturn in a colander and cool.We place 2/3 of the peas on the bottom of the dishes in which we will collect aspic. On it we put slices of tongue, sprigs of parsley and dill, and casually sprinkle with the remaining peas.
3. For preparation of filling for 250 ml. hot broth will take 0.5 tbsp. l. gelatin. We evaluate the dish with the tongue for spaciousness, filter the required amount of broth through a sieve, mix the gelatin with liquid, heat it up, but do not boil it, and leave it to swell for 15-20 minutes.
4. Slowly fill the mold with broth and put in a cold place for 3 hours until it solidifies completely.
5. Bon Appetit!

Jellied beef tongue, garnished with olives

Jellied according to this recipe will turn out colorful and tasty. Let's take olives of two colors, green and black, and we get a very elegant dish. 

Ingredients:

• Beef tongue - 1 pc.
• Medium carrots - 1 pc.
• Gelatin - 30 g (2 sachets)
• Pitted olives - 0.5 cans
• Pitted olives (black olives) - 0.5 cans
• Bay leaf - 2 pcs.
• Onion - 1 pc.
• Salt and spices to taste

Cooking process:

1. Place the washed tongue in a saucepan with a thick bottom, cover with water and boil. Drain the first water, wash your tongue and saucepan, and put it back on the fire. Add the unpeeled onion and bay leaf and cook, depending on the size of the tongue, until cooked for 2.5-3 hours over low heat. Place whole, well-washed carrots 30 minutes before cooking.
2. The finished tongue, still hot, is immersed in a basin with water and ice until it cools down. We remove the skin from the tongue, starting from the root. Cut half of the tongue closer to the base into cubes, the rest into 0.5 cm plates.
3. Cut olives and olives into rings. You can mix them, or you can lay them out in layers. Strain the broth through a fine sieve. Heat the broth, add the pre-soaked gelatin, stir until dissolved and add salt if necessary.
4. Put the plates of the tongue and olives in a plate, cover with a layer of hot or warm broth, put in the cold for 20 minutes so that it fixes the lower part. Fill in the tongue cubes mixed with green olives and pour out more broth until the products are completely immersed in it. Set to freeze in the refrigerator for 3 hours.
5. After hardening, you can divide the aspic into portions and put it on plates or dip the dish in hot water for a couple of minutes and turn it over on a serving flat plate, and cut it at the table.

Bon Appetit!