Tongue Aspic for New Year
Description
Perfect for the table and with drinks. Tongue aspic can be made using not only pork but also beef. I don’t specify the amount of water because it will decrease during cooking, and you only need 2 cups for the aspic; the remaining broth can be used for sauces or making soups. Serve the appetizer at the table.
Instructions
- 1
Step 1
For decorating the aspic, you can use boiled eggs, peas, canned corn, berries, and herbs. Let's get started! Wash the tongue thoroughly and scrape it with a knife; cut off the stamp area if there is one.
- 2
Step 2
Peel the vegetables and cut the onion into 4 pieces. Place the vegetables, tongue, bay leaf, and peppercorns in a pot. If you have parsley root or celery sticks, add those too. After about 10 minutes, you can remove the sticks—they will have added extra flavor and aroma. Cover with cold water and bring to a boil. Cook for 1 hour. After an hour, remove the onion, carrot, and bay leaf, salt the tongue, and cook for another 1 hour (until tender).
- 3
Step 3
When the tongue is easily pierced with a fork, it is done. Remove it from the broth and rinse it with ice-cold water; this makes it easier to peel off the membrane.
- 4
Step 4
Remove the membrane from the tongue.
- 5
Step 5
With a sharp knife, cut the meat into thin slices.
- 6
Step 6
Take small plates with high rims. Arrange the tongue and garnish on them. My garnish is flowers made from boiled carrot, viburnum berries, and parsley.
- 7
Step 7
In two cups of broth, dissolve 2 tablespoons of gelatin. Stir until it is completely dissolved, then strain. There are two pouring methods. First: pour the broth completely over the meat and garnish, and chill in the refrigerator for 2–3 hours. Second: pour on part of the gelatin, refrigerate, after a while pour on more gelatin, and repeat several times until a gelatin film forms on the meat. I often use this method. Its advantage is that the meat shows through but does not dry out and keeps its original look. For this method, the gelatin solution should be strong. Chill the aspic in the refrigerator for 2 hours. Done!