Jellied beef tongue (pressure cooker Polaris 0305)

Category: Cold meals and snacks
Jellied beef tongue (pressure cooker Polaris 0305)

Ingredients

Beef tongue (piece) 800 g
Beef (pulp) 250 g
Pork 150 g
Brain bone 300 g
Large carrots 0.5 pcs.
Bulb 1 PC.
Salt 3-3.5 tsp
Black peppercorns 10 pieces.
Bay leaf 2 pcs.
Water
Gelatin 2 tbsp. l.
Greens, vegetables for decoration

Cooking method

  • Jellied tongue is a festive dish. It is easy to prepare and always decorates our table. But it always seemed to me insipid and even colorless jelly on the broth from the tongue. I began to add other types of meat when cooking. This changed the taste of the jelly a lot! And I also made it easier for myself to prepare for the holiday - I cook all the necessary meat for salads in one pan.
  • I suggest you try such a delicious option.
  • Preparation:
  • 1. Defrost beef tongue and meat. Rinse well.
  • 2. Place the bone, tongue, beef and pork on top of the pressure cooker.
  • Jellied beef tongue (pressure cooker Polaris 0305)
  • 3. Put onion and carrot.
  • 4. Pour cold water over the meat level by 1-2 cm.
  • Jellied beef tongue (pressure cooker Polaris 0305)
  • 5. Add salt, peppercorns, bay leaves.
  • 6. Close the pressure cooker.
  • Install Slow cooker program, pressure - 3, time - 90 minutes.
  • 7. Put the gelatin in a glass, add about 100 ml of boiled water. Leave to swell.
  • 8. After the ready signal, unplug the pressure cooker. Open in 15 minutes.
  • 9. Take out the tongue, cool, remove the skin, cut into slices. Place in a nice dish or in portion molds.
  • 10. Strain the broth, pour out some for other needs.
  • 11. Add the swollen gelatin to the slightly cooled broth, stir well until completely dissolved.
  • 12. Decorate the tongue with herbs, vegetables. (This time I decorated the tongue already in portioned plates.)
  • 13. Pour in broth. Refrigerate to set.
  • 14. Serve in portions.
  • Bon Appetit.
  • Jellied beef tongue (pressure cooker Polaris 0305)

The dish is designed for

9-10 servings

Cooking program:

Slow cooker

Note

Advice.

1. If you also need chicken meat for salads and snacks, then you will have to cook the tongue in 2 stages. First, boil the tongue and beef for 1 hour 10 minutes. - 1.15. Then open the pressure cooker, add the chicken parts and cook for another 15 to 20 minutes. Then the chicken won't boil down.

2. The remaining broth can be frozen and then used for soups.

Zhivchik
Chesslovo I do not understand why such a good recipe is spoiled with gelatin?
This is the same as that the hostess wants to cook very tasty jellied meat. I bought the best meat ... takes care of the temptation of the most delicious jellied meat and then bam ... I added gelatin. Horror ... (n)
It's some kind of blasphemy.
Shelena
Tatyana, the answer is very simple - the cast part of the broth is not frozen enough to be on the festive table.
In addition, I do not believe that gelatin can spoil any aspic. On the contrary, it is very useful in every way.
Zhivchik
Quote: Shelena

In addition, I do not believe that gelatin can spoil any aspic. On the contrary, it is very useful in every way.

Also, how can you spoil a delicious dish with gelatin. I can smell it in any dish.
If they did such a great job, it would not be easier to cook jellied meat according to all the rules - with pork legs. And it would be a great filler for languages.
Valyushechka_ya
Thank you, Lenochka, and aspic can also be done in a slow cooker, but I just put it on the default jelly for 60 minutes.
Shelena
Valyushechka, thank you dear!
Of course, you can also cook jellied meat in the Slow Cooker.

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