Beef Tongue Aspic
Description
It works for both holidays and everyday meals. Most often, aspic is made on flat plates: lay out the filling cut into thin slices and pour everything with broth mixed with dissolved gelatin. But the appetizer is also very original if you dice all the filling, arrange it in a pretty bowl, and pour broth over it. You can make this appetizer for each guest and serve everyone their own portion. You can even attach a fun personalized name tag! I'm sure all your guests will love this appetizer and the way it's served, and they're sure to ask you for the recipe. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the beef tongue in salted water for 2 hours. Then dip it in cold water for a few minutes. This will make it easy to peel the skin off the tongue. Cut the peeled tongue into small cubes.
- 2
Step 2
Soak the gelatin in the warm broth left over from cooking the tongue.
- 3
Step 3
Mix the minced tongue, canned peas, and corn.
- 4
Step 4
Divide the resulting mixture among small bowls.
- 5
Step 5
Swollen gelatin, warm over low heat, but do not bring to a boil. You can microwave the liquid for 1 minute. Pour the broth into bowls. Place the aspic in the refrigerator for at least 2 hours.
- 6
Step 6
Before serving, garnish the aspic with parsley and viburnum berries. Enjoy!