Jellied from the tongue - this is a dish about which you can jokingly say: "tongue will swallow." This is a real decoration of any festive feast. Let's find out how to cook it.
The recipe for a jellied tongue
Ingredients:
- carrots - 1 piece;
- beef tongue - 500 g;
- bulb - 1 piece;
- salt - to taste;
- parsley root - 1 piece;
- cumin, coriander, bay leaves, ginger - to taste;
- garlic - 3 cloves;
- gelatin - 10 g.
For decoration:
- carrots boiled - 1 pc .;
- canned green peas - 100 g;
- boiled egg - 1 piece;
- pickled cucumber.
Preparation
Now we will tell you how to prepare a jellied tongue. So, take the meat first, rinse it with cold water and put it in a saucepan so that it densely lies in it, touching the walls. Next, fill the tongue with steep boiling water. On the surface of the by-product, protein immediately appears, and the language will turn out to be very juicy. Now put the container on the fire, and as soon as the water begins to boil, carefully drain it and again pour boiling water from the kettle. We reduce the fire to a minimum. We put in the pan an onion, celery, carrot and parsley. Close the lid and cook for about two hours.
At the end of the time, add all the spices, salted to taste and cook on very low heat for another hour. Then, pierce the tongue with a culinary large fork, checking in this way the readiness of the meat. Now gently remove the tongue, rinse it under cold running water for 2 minutes. Remove the skin from it, and then put it back in the pot. We turn on the fire and bring it to a strong boil. At the end of the time, remove the dishes from the fire and leave the tongue in the broth for 15 minutes. Now we prepare the molds, in which there will be a jellied one. At the bottom lay a beautifully cut boiled carrots and pickled cucumbers, add green peas and boiled eggs. Next, we grow gelatin according to the instructions on the package. Broth, where the tongue was brewed, strain through gauze. Pour out about a glass of liquid, dilute it with warm water and dissolve in it swollen gelatin. Preheat the mixture on medium heat, not bringing to a boil. The tongue is cut across the fibers.
Now tell you how to decorate the jellied tongue. Lay the meat in prepared forms. During this time, the gelled broth will cool slightly and it can be poured. Do not pour broth into molds very sharply. Better use a dining room or a serving spoon for this. Now we put the molds with pour in the refrigerator for about an hour or two. When the dish is ready, turn the shape on a flat plate, and cover it with a damp hot towel. After a few seconds, remove the form and admire the ready-stuffed beef from the beef tongue.
The recipe for pork from the pig
Ingredients:
- Pig tongue - 500 g;
- salt, pepper, spices - to taste;
- parsley - if desired.
Preparation
Let's consider one more simple way how to make a jellied out tongue. Pork tongue properly with my cold water, cut into small fibrous pieces and put in a bowl multivarki. Solim, pepper to taste and add spices. We set the mode "Quenching" and time 2 hours. As soon as the ready signal sounds, we take the pieces of the tongue from the broth that has formed, and the liquid is filtered through a sieve into a separate vessel. Chilled slices of tongue are cut even smaller and shifted into broth. From the top decorate with fresh chopped parsley, and put the dish in the refrigerator until completely hardened. We take out the ready- mixed water from the pig's tongue from the refrigerator, cut it into portions and serve it to the table. To such a snack is best to serve horseradish, mustard or other sauces to your liking.