Delightful Beef Tongue Aspic with Gelatin: A Festive Culinary Masterpiece

Experience an exquisite, light, and wholesome dish that shines at any celebration! Preparing beef tongue aspic with gelatin takes time but remains straightforward. This elegant appetizer suits any gathering—serve it in a communal dish or individual portions, adorned to your liking!

Step-by-Step Preparation

Total Preparation Time: Approximately 10 hours

1. Step 1:

   

   Select a smooth, unblemished beef tongue. Soak it in cold water for a few hours to remove residual blood, reducing foam during cooking. Thoroughly wash and dry the vegetables with paper towels.

2. Step 2:

   

   Place the tongue in a large pot (around 5 liters) and cover entirely with water. Peel and coarsely chop the vegetables, adding them to the pot. Lightly salt and bring to a gentle boil over medium heat. Then reduce heat and simmer uncovered for 1.5 to 2 hours, avoiding vigorous boiling to keep the broth clear.

3. Step 3:

   

   Remove the tongue and rinse under cold water. Peel off the outer skin carefully—the tongue should be tender but not overcooked. If needed, return it to the broth for an additional 30 minutes. Use tongs to transfer the tongue into a sealed plastic bag and allow it to cool completely to retain moisture and softness. Chilling it for several hours enhances slicing quality.

4. Step 4:

   

   Strain the broth through multiple layers of cheesecloth placed over a colander, then cool and refrigerate it.

5. Step 5:

   

   Soak gelatin in 200 milliliters of chilled broth for one hour. Then gently dissolve the gelatin over a double boiler or follow the package instructions.

6. Step 6:

   

   To achieve a crystal-clear broth, carefully remove surface fat using paper towels. Incorporate the dissolved gelatin and season the broth to taste.

7. Step 7:

   

   Pour a thin layer (about one centimeter) of the gelatin-infused broth into your mold. Refrigerate until set, keeping the remaining broth at room temperature to prevent premature gelling.

8. Step 8:

   

   Create decorative bouquets using dill sprigs and berries. For multiple servings, prepare several bouquets or customize your garnish to match your style and taste.

9. Step 9:

   

   Slice the chilled tongue into uniform pieces and arrange atop the set gelatin layer along with the garnishes. Carefully pour enough broth over to cover without reaching the tongue’s top edge—this prevents the decorations from shifting. Chill until firm. Once set, add the remaining broth and refrigerate several more hours for a perfect gel.

10. Step 10:

    

    Unmold the aspic, slice as desired, invert onto a serving platter, and impress your guests with this refined, flavorful delicacy. Enjoy your meal!

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