Most often we manage to try aspic from beef tongue in cafe or restaurants. Very few people undertake preparation of this dish, thinking that it is very difficult. Actually, it is possible to treat the friends with aspic and without having the diploma of the cook, it is necessary to find a little time only.
It is required to you
- beef tongue;
- onions;
- carrots;
- 15 grams of gelatin;
- bay leaf;
- allspice;
- carnation butonchik;
- salt;
- greens (parsley
- fennel);
- cranberry;
- green peas.
Instruction
1. Wash language cold flowing water. Peel onions and carrots and largely cut. Take 150 g of cold boiled water and wet in it gelatin for 1.5 hours.
2. Put language in a pan, fill in with cold water and put on fire. You cook language 1.5-2 hours, to full readiness. In 30 minutes prior to the end of cooking add to a pan carrots, onions, bay leaf, pepper, butonchik of a carnation and salt. After language cooked, take out it from a pan, dip into cold water and postpone on a separate plate. From broth take out all large pieces of carrots and onions.
3. Filter broth. For this purpose take a deep bowl, cover it with a sieve and accurately pour out in it pan contents. Instead of a sieve it is possible to use a gauze. Slowly pour in gelatin in a bowl with the hot filtered broth, constantly stirring slowly with a spoon. Stir broth before full dissolution of gelatin.
4. Take molds and pour in them broth a layer of 3-5 millimeters. Put molds in the fridge before full hardening of broth (20-25 minutes). On stiffened of jelly lay out peas and a cranberry. Spread a cranberry and peas on edge, and put a leaf of parsley and fennel in the center of a form. Fill in mold contents with a thin layer of broth (2-3 millimeters) and again put them in the fridge for 20-25 minutes.
5. Cut language with small thin pieces and fill with them forms to the brim. Completely fill in contents of forms with broth and remove them in the fridge for 5 hours. If there is an opportunity, it is better to leave aspic in the fridge for day.
6. Prepare a plate on which you will serve aspic. Accurately turn a mold on a plate and take out aspic. If you cooked aspic in a big form, take out it on a big flat plate and cut pieces. Serve aspic from beef tongue to a table with mayonnaise or horse-radish sauce.