Meat product with tongue in jelly

Meat product with tongue in jelly

Category: Meat dishes

Ingredients
Pork shank	1 kg
pork tongue	2 pcs.
salt	taste
peppercorns	5-6 pcs.
garlic	2-3 tooth.

Cooking method

• We carefully clean the shank, rinse it under running water, fill it with clean water to the upper level of the meat and set it to cook. Sometimes I get a knuckle without a skin. You can choose a very meaty one, but for this recipe you need a skin, so I use a skin removed from the layers of bacon, which I use for minced meat. I take 200 grams of skins, that's quite enough. So, if the shank is skinned, then add the skin to the pan.
• Cook the shank until cooked, not forgetting to add salt to taste, add peppercorns an hour before cooked. My knuckle was cooked for 3 hours in a slow cooker. Cool the finished meat and separate from the bone, arbitrarily divide into pieces. The skin can be simply removed, chopped and mixed with the meat.
• My tongues are usually already cooked and peeled - waiting in the wings in the freezer. If you don't have ready-made ones, then they need to be cooked and peeled. Cut the finished chilled tongues into slices.
• Peel and grind the garlic on a grater or garlic grinder.
• Then we take the bag and place it in a cut off plastic bottle or a tall glass from a hand blender, fill it alternately with meat, garlic and pieces of tongues, carefully fill it with strained broth, close the edges of the bag and press down on top with a press (I put a can of condensed milk) and send it to the refrigerator overnight, in the morning we take out the package, cut the meat and enjoy.
• Bon Appetit!
• 

The dish is designed for

1 kg

Time for preparing:

4 hours + freezing time

Delicious.

[Irina]

Irina, Thank you! My husband loves such things very much. I cooked it for the first time, I say: "Not worse than the store one. And he eyes: "What are you doing!" Well, that's all, I think, he rejected And he "diminished" half in a day and said that he was 100 times tastier than the store
This is the highest praise he has

Tinochka, a very interesting recipe, I have to make it, but I will make it in a ham maker.

[Natasha]

Natasha, thanks Yes, it will be good in a ham maker, there is a minimum of broth, only for holding meat and tongues

Very interesting (y)! I mark in the topic so as not to forget and not to lose the recipe until the necessary products appear.

[Nelya]

Nelya, instead of languages ​​it is very tasty with liver (if you like, of course)

Valyusha aka yummy !!! I just love these recipes! I think that gelatin should be added here. Then it will not crumble when cutting. Thanks for the recipe! You are just amazing! I never tire of admiring your energy!

[Tina]

Tina, we also love the liver, but still I want to try achala strictly according to the recipe, with the tongue. I just never cooked with pork tongue, but we love beef very much. But the beef tongue now bites a little for the price. I already looked at the pork tongues in the store, it suits the price, but I'm afraid that the taste might not like it. But I saw your recipe and I think I should try it all the same.

but I'm afraid that the taste may not be pleasant.

Nelya, I worked at a meat processing plant for a long time. And, as you know, I've already eaten
so only a very very big connoisseur will distinguish by taste (not in appearance, of course) pork tongue from beef tongue. I, for example, respected horses very much.

[Tumanchik]

Tumanchik, thanks No, no gelatin, I have stupid knives Lyoshka does not have time to sharpen

I just never cooked with pork tongue, but we love beef very much. But the beef tongue now bites a little for the price.

I just don't like their smell when cooking, but I really like it, but in this recipe, given the garlic, you can't tell it from beef

Tinochka, I left your meat for last! To go to bed with a clear conscience! I wanted to cook so much that I couldn't convey!
For me, it's better than any ham!
But if I do it only from the beef tongue, it will still be tastier, since pork often cannot eat precisely because of the specific taste, although I soak it and drain the water first. Well, I eat, of course, but without pleasure ...
Thanks for the recipe, it is wonderful for its naturalness and versatility!

[Olenka]

Olenka, Thank you

if I do it, only from the beef tongue, it will still be tastier, since pork often cannot eat precisely because of the specific taste, although I soak it and drain the water first. Well, I eat, of course, but without pleasure ...

Do, of course, with beef, if you are ready when to cook. I like what this recipe is, that you don't have to stand. The languages ​​are always prepared in advance - we buy a batch, immediately cook it, process it and put it in the freezer. I threw the knuckle in the cartoon and is free, then only to disassemble the meat and pour it into the mold remains, I even do it with Ulyanka, but our teeth still haven't come out and our nose is "clogged", that's still a pleasure

For me, it's better than any ham!

for me - also the main thing, do not put garlic then, if, for example, to work with you

But the beef tongue now bites a little for the price.

Try to make a beef heart instead of a tongue
Only the gourmet will notice the difference, and in the money ratio, only the hostess)))
Heart is several times cheaper

[Tina]

Tina, took to bookmarks

[Buttercup]

Buttercup,

Bookmarked, I love the language

[Cirre]

Cirre, I will wait for a review

[Tina]

Tina, here I am doing creativity based on your pressed meat products. I'm now brewing a beef tail and three turkey drumsticks, how do you think it will turn out an Indian ham?

[Luda]

Luda, it definitely turns out from the chicken, and then there's the tail, so it should work out, in theory

[Tina]

Tina, tomorrow I will unsubscribe, although not quite in the subject

although not quite in the subject

it doesn't matter, be sure to write, I'm interested

A wonderful recipe, there are languages, it remains to buy a knuckle

[Venera007]

Venera007, I will wait with a review

A couple of days of spree, and here you can not get away from the delicious!
Cool !! But I probably won't cut it into pieces. I will roll it with a roll. Pts I love to cut off pieces from shmat

The name is somehow unfortunate. In my ear, it is associated with "cheese product" or "curd product". What does "surrogate" mean

[Jeanne]

Jeanne, roll, of course, it will be good too



Veta, in our stores a similar product is just being sold under the name "product ..." after all, it is not a roll, and not sausage, ham, but also not jellied meat, how else to call something

[Tina]

Tina, thanks for the compliments! I made a turkey, delicious, but I didn't get it monolithic, rather it turned out to be jellied meat. Of course they cut down all the same, but I did not achieve the correct result

delicious, but I didn't get it monolithic, rather it turned out to be jellied meat.

there was not enough gelling properties from the bones ... here then gelatin was only .. well, or more bones

[Tina]

Tina, I have a suspicion that I did not answer ...

by the way, yes, it may well be, if I cook from chicken, then for a very long time, so that the bones are straight soft, then the broth is gelled

if I cook from chicken, then for a very long time, so that the bones are straight soft, then the broth is gelled

And I even had some pieces of meat that were not as boiled as I would like ... I was in a hurry, and at the same time I was busy with salads and pizzas, and in order not to follow - I put them on the stove, and there apparently was not enough temperature. Well, in general my continuous shortcomings ... but I will still do, I will achieve a ham result without gelatin.

Well, in general, my continuous flaws ... but I will still do

well then come tell me your experiments

[Tina]

come tell your experiments

Tina, certainly!