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The jellied tongue will all be delicious. Everything will be delicious: aspic from the tongue from Tatyana Litvinova (video)

Beef tongue appears on our tables both on holidays and on ordinary dinners. But, of course, aspic from the tongue is especially popular. And to cook it so that each piece melts in your mouth, a show and a real professional in cooking will help us Tatiana Litvinova.

See also:

Many people love to eat jellied beef tongue, but they do not know how to cook it and do not even undertake, believing that it takes half a day to tinker with it, but still it turns out not what they expected. The tongue is hard, and the jellied is not
freezes? What to do with it, tomorrow will tell you Tatiana Litvinova.

See also:

And not only to you, but also to the guest star - the TV presenter Tatiana Vysotskaya... She has her own story with the preparation of this dish.

“On the 8th March holiday, I invited my mother to visit me,- the presenter recalls. - I thought we’ll sit like a family, celebrate the holiday. And she asked, since it was already a feast, to cook aspic from the tongue. She loves this dish very much. I decided to please my mother and make a jellied beef tongue. I looked at recipes on the Internet, even found an old cookbook, read everything in detail about the language. I bought it, I think I'll cook it now, and everything will turn out like in the picture in the book. But wherever there ... The filler was not frozen, it was cloudy and gray, and the tongue was hard and rubbery. Now I really want to learn how to cook it properly! "

Language - Everything will be delicious! - Issue 57 - Part 1 - 05/31/2014

Language - Everything will be delicious! - Issue 57 - Part 2 - 05/31/2014

INGREDIENTS

  • Beef tongue - 1.5 kg
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Parsley root - 1 pc.
  • Peppercorns - 4-5 pcs.
  • Allspice - 3-4 pcs.
  • Cloves - 1-2 pcs.
  • Bay leaf - 2-3 pcs.
  • Instant gelatin - 25 g
  • Egg - 1 pc.
  • Salt to taste
  • Pepper to taste
  • Canned peas (for decoration)

COOKING METHOD

Soak the beef tongue for 30 minutes. Mine, clean from dirt, mucus and excess fat. To get rid of the specific smell, rub the tongue with lemon.

We put the tongue in boiling water and cook for 15 minutes. We drain the first broth, wash the tongue again.

We put the tongue to boil in boiling water. Cook for 1 hour. Add salt, vegetables and spices to the broth with the tongue: pepper, peeled parsley, carrots, onions. Cook the tongue for another 1 hour.

We clean the tongue.

After cooking, dip the finished tongue in ice water for a few seconds. After that, we easily clean the tongue from the skin. Dip the peeled tongue into a boiling broth, cook for another 15 minutes. Cool the finished tongue completely.

Lighten the broth.

Add whipped egg white to the warm broth at the rate of 1 protein per 1 liter of broth. Bring the broth with whipped protein to a boil, turn it off. The broth should settle down a bit. Strain the broth through a double ball of cheesecloth and a sieve.

We dilute gelatin.

In half a glass of clarified broth (the broth should be room temperature) we breed 1 tbsp. gelatin. We introduce the diluted gelatin into the main broth. Bring to a boil, but do not boil, otherwise the aspic will not solidify.

We form the jellied.

Pour the first bowl of aspic broth onto a flat dish. We send it to the refrigerator for 20 minutes so that the first ball freezes. Cut the cooled beef tongue into thin slices starting from a wide edge so that the tongue does not break or crumble.
Put slices of tongue on the first frozen ball, decorate with pomegranate seeds, herbs and boiled carrots. Fill with the remaining broth, send it to the refrigerator for 20 minutes to freeze the aspic.

Caucasian beef tongue

INGREDIENTS

  • Beef tongue (boiled) - 400-500 g
  • Sunflower oil - 2 tablespoons
  • Butter - 40 g
  • Onions - 1 pc.
  • Oyster mushrooms - 300 g
  • Walnuts(peeled) - 1 glass
  • Garlic - 2 cloves
  • Sour cream - 250 ml
  • Cilantro - 20 g
  • Salt to taste
  • Pepper to taste
  • Rice (for garnish) - 200 g

COOKING METHOD

Cut the cooked boiled beef tongue into strips. Cut the onion into rings and fry until golden brown. Cut the oyster mushrooms into strips and fry until all the moisture evaporates and the mushrooms turn golden. Add chopped tongue, fried onions to the mushrooms, mix everything and turn it off.

Cooking sour cream sauce.

Grind the walnuts in a blender. Add chopped nuts to sour cream, chopped garlic through a garlic press, mix everything. Add sour cream sauce to the tongue and mushrooms. Mix everything, add finely chopped parsley. We serve the dish warm.

See also the video of cooking("Everything will be delicious!").

Beef tongue! On our tables with you, he appears both on holidays and on ordinary dinners! But, of course, aspic from the tongue is especially popular! And to prepare it so that each piece melts in your mouth, Tatyana Litvinova, a real professional in cooking, will help us!

Subscribe to Youtube "All will be good" http://goo.gl/6UJFB

"All will be good" - entertaining family show useful tips, where program experts provide practical advice applicable in everyday life and in everyday life. In the project, you will hear tips on how to change your life for the better both in relationships and in home improvement, both in raising children and in your style of clothing.

Watch "All will be kind" from Monday to Thursday at 16:00 on STB. New episodes appear on Youtube on the same day the program is aired.

Site of the project "All will be good": http://dobre.stb.ua/
"All will be kind" on Facebook: https://www.facebook.com/vsebudedobre
"All will be kind" in Vkontakte: http://vk.com/womanstb

STB on Facebook: https://www.facebook.com/TVchannelSTB
STB in Vkontakte: http://vk.com/tv_channel_stb
STB TV channel on Twitter: https://twitter.com/TVchannelSTB In Russia, the show is known under the name "Everything will be fine" and is broadcast on STS TV channel.

Beef tongue! On our tables with you, he appears both on holidays and on ordinary dinners! But, of course, aspic from the tongue is especially popular! And to prepare it so that each piece melts in your mouth, Tatyana Litvinova, a real professional in cooking, will help us! Subscribe to Youtube "All will be good" http://goo.gl/6UJFB "All will be good" is an entertaining family show of useful tips, where program experts give practical advice applicable in everyday life and in everyday life. In the project, you will hear tips on how to change your life for the better both in relationships and in home improvement, both in raising children and in your style of clothing. Watch "All will be kind" from Monday to Thursday at 16:00 on STB. New episodes appear on Youtube on the same day the program is aired. Site of the project "All will be good": http://dobre.stb.ua/ "All will be good" on Facebook: https://www.facebook.com/vsebudedobre "All will be good" in Vkontakte: http: // vk .com / womanstb STB on Facebook: https://www.facebook.com/TVchannelSTB STB on Vkontakte: http://vk.com/tv_channel_stb STB TV channel on Twitter: https://twitter.com/TVchannelSTB The show is known in Russia under the title "Everything will be fine" and is broadcast on the STS TV channel.

In today's release « » charming Tatiana Litvinova will reveal more than 20 secrets of cooking the perfect beef tongue... Together with TV presenter Tatyana Vysotskaya, you will learn how to cook flooded e and original appetizer "Caucasian beef tongue" in sour cream sauce.

Beef tongue! On our tables with you, he appears both on holidays and on ordinary dinners! But, of course, aspic from the tongue is especially popular! And to prepare it so that each piece melts in your mouth, Tatyana Litvinova, a real professional in cooking, will help us!

Many people love to eat jellied beef tongue, but they do not know how to cook it and do not even undertake, believing that it takes half a day to tinker with it, but still it turns out not what they expected. Is the tongue hard, but the aspic does not freeze?

Tatiana Litvinova will tell you what to do about it. And not only to you, but also to the guest star - TV presenter Tatyana Vysotskaya. She has her own story with the preparation of this dish.

“For the holiday on March 8, I invited my mother to visit me,” the presenter recalls. - I thought we’ll sit like a family, celebrate the holiday. And she asked, since it was already a feast, to cook aspic from the tongue. She loves this dish very much. I decided to please my mother and make a jellied beef tongue. I looked at recipes on the Internet, even found an old cookbook, read everything in detail about the language. I bought it, I think I'll cook it now, and everything will turn out like in the picture in the book. But where there ... The filler was not frozen, it was cloudy and gray, and the tongue was hard and rubbery. Now I really want to learn how to cook it properly! "

Tatiana Litvinova will tell you more than 20 secrets of making the perfect beef tongue, teach you how to cook aspic, as well as the original appetizer "Caucasian Beef Tongue in Sour Cream Sauce".

Everything will be delicious. Ether from 05/31/14 Beef tongue. Jellied. Watch online
PART 1

PART 2

"Jellied beef tongue"

Ingredients:
Beef tongue - 1, 5 k.
Onion - 1pc.
Carrots - 1pc.
Parsley root - 1 pc.
Peppercorns - 4-5 pcs.
Allspice - 3-4 pcs.
Cloves - 1-2 pcs.
Bay leaf - 2-3 leaves.
Food-grade instant gelatin - 25 grams.
Egg - 1 pc (to clarify the broth).
Salt pepper.
Canned peas for decoration.

Cooking beef tongue for cooking. Soak the beef tongue in cold water with ½ lemon juice for 30 minutes. We wash my tongue from dirt, mucus and excess fat. To get rid of the specific smell, rub the tongue with lemon.

We put the tongue in 3 liters of boiling water, cook for 15 minutes. We drain the first broth, wash the tongue again. We put the tongue to boil in boiling water. Cook for 1:00. Add 1.5 tablespoons salt, pepper, spices, peeled parsley root, carrots, onions to the broth with the tongue. Cook the tongue for another 1 hour.

We clean the tongue. After cooking, immerse the finished tongue in ice water for 2-3 minutes. After that, we easily clean the tongue from the skin. Dip the peeled tongue into a boiling broth without vegetables, cook for another 15 minutes. Cool the finished tongue completely.

Lighten the broth: add beaten egg white to the warm broth at the rate of 1 protein per 1 liter of broth. Bring the broth with whipped protein to a boil, turn off the broth. It should settle down a little. We filter the broth through a double layer of cheesecloth and a sieve.

We dilute gelatin. In half a glass of clarified broth at room temperature, dilute 2.5 tbsp. gelatin. We introduce the diluted gelatin into 0.5 l of the main broth. We heat until the gelatin is completely dissolved. Do not boil, otherwise the aspic will not solidify.

We form the jellied. Pour the first layer of aspic broth onto a flat dish. We send it to the refrigerator for 20 minutes so that the first layer hardens. Having cut off the cartilage, we cut the cooled beef tongue into thin slices, starting from a wide edge, so that the tongue does not break or crumble.

Lay the tongue slices on the first frozen layer, decorate green peas, diced boiled carrots and parsley root. Fill with the remaining broth, send it to the refrigerator for 20 minutes to freeze the aspic.

"Caucasian beef tongue"

Ingredients:
beef tongue (boiled) 400-500gr;
sunflower oil - 2 tablespoons;
butter - 40g;
onions - 1 pc;
oyster mushrooms - 300g;
walnuts (peeled) - 1 cup;
garlic - 2 cloves;
sour cream - 250g (25%);
cilantro - 20g;
salt and pepper to taste;
rice (for garnish) - 200g.

Cut the cooked boiled beef tongue into strips. Cut the onion into strips and fry until golden brown. Cut the oyster mushrooms into strips and fry until all the moisture evaporates and the mushrooms turn golden. Mix in a bowl fried mushrooms, onion, add the chopped tongue.

Cooking sour cream sauce. Grind the walnuts in a blender. Finely chop the cilantro. Add chopped nuts, garlic chopped through a garlic press, chopped cilantro to the sour cream. We mix everything. Add sour cream sauce to the tongue and mushrooms. We serve the dish warm.

For a side dish. Rinse the rice well so that the water in the bowl is clear. Add 400ml rice for cooking cold water... Add 0.5 tsp of salt at the beginning of cooking, stir and cook under a lid over low heat until tender. Wrap and set aside without stirring for 20 minutes. Put a cube of aromatic oil with herbs in the cooked rice.

Cooking aromatic oil with herbs. Grind fresh herbs, put them in ice molds, fill with any oil. Put in the freezer for 2-3 hours. Ready-made aromatic cubes can be used to enhance the flavor of hot dishes and side dishes.

Based on materials from the site smachno.stb.ua