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One of the festive dishes, in my opinion, is an aspic of language. It can rightly be put on a par with these new year's dishes, like a salad "Olivier," salad "Herring under a fur coat". The dish is simple, yet very tasty and always goes on "Cheers!". Prepare the aspic of beef tongue.
Ingredients for Aspic "Christmas"
- Beef tongue - 1 piece
- Figure - 1 tbsp
- Salt - to taste
- Allspice - 15 PCs
- Carrots - 1 piece
- Chicken egg - 1 piece
- Corn - 1 tbsp
- Dill - 1 vetch.
- Bay leaf - 1 piece
Step by step instruction of cooking Aspic "Christmas"
Beef tongue washed, cut off excess fat. Language put it in a pan, cover with cold water, put on intense fire, when boiling remove the foam, reduce the heat to low (the broth should not boil, and a little gurgle - that is very important, this will depend on the quality of the broth and subsequently the filler, add the Bay leaf, allspice pepper (15 pieces), cook until tender. For 5-10 min until tender add salt to taste. I want to note that the salt you want to add a little more than normal cooking of meat products. Further, the language is removed from the broth, rinse with cold water for easy cleaning. The language is clean, remove the cover film, remove excess fat, wrap in cling film and put into the refrigerator to cool completely. The broth in which the cooked tongue, bring the cold for a few hours, preferably overnight, for that would be formed during cooking, the fat rose to the surface. In the future it will be easier to remove (in aspic fat on the surface should not be!)
Strain the broth through a thick linen or coarse calico fabric. The whole gathered body fat will remain in the surface of the fabric.
The broth in aspic needs to be absolutely transparent, without any veins of fat, no foam, have a rich taste of the meat and the taste of the spices (Bay leaf, allspice).
Figure "amber" steamed TM "Mistral" (1 tbsp) boil until Al dente, then rinse with cold water, slightly dry.