Aspic with beef tongue
4 servings
120 minutes
Jellied beef tongue is an elegant dish of European cuisine that combines flavor sophistication and visual appeal. Its history roots in the tradition of cold appetizers where meat products were set in clear jelly to preserve freshness. Tender beef tongue sliced into rounds and appetizing pieces of beef gain a unique texture from the meat broth with gelatin. Carrots add a light sweetness and vibrant accent while herbs refresh the composition. It is recommended to serve jellied beef chilled with lemon slices that highlight its refined taste. It is perfect for festive gatherings, impressing guests not only with its flavor but also with its aesthetic presentation. This is a harmony of simple ingredients transformed into a culinary masterpiece.
1
Boil the meat products. Then remove the meat with bones, strain the broth. Cool down.
- Beef: 150 g
- Beef bones: 500 g
- Meat broth: 500 ml
2
Soak gelatin in two cups of water and dissolve it over low heat, then add to the broth.
- Dr. Oetker Gelatin: 20 g
3
Cut meat products into strips, tongue into circles, and carrot into shapes.
- Beef tongue: 150 g
- Beef: 150 g
- Carrot: 1 piece
4
Pour 1 layer of jelly into the mold, then place it in a cool place to set.
5
Next, place carrots, tongue, parsley leaves, and meat products on the set jelly, pour the remaining jelly over them, and refrigerate overnight.
- Beef tongue: 150 g
- Beef: 150 g
- Carrot: 1 piece
- Green: to taste