Veal Tongue in Aspic is considered a real delicacy in Russia. Is Beef Tongue Aspic one of your favorite picks. In its composition beef tongue has many nutrients. Thus, the proteins are about 16% fat – 12%, carbohydrate – 2.2%. The product contains the B vitamins (e.g., thiamine, riboflavin, pyridoxine, folic acid), E, PP and macroelements (potassium, phosphorus, sodium, calcium, magnesium) and trace elements (iron, copper, zinc, chromium, and molybdenum). The cholesterol content – only 150 mg per 100 g (dietary meat) .With the use of this meat offal, doctors often advised to buy beef tongue for pregnant women, children, patients with anemia, stomach ulcers and other gastrointestinal disease as well as cardiovascular -sosudistoy system. For therapeutic purposes, the product is better just to boil, and it is added to a variety of salads, snacks and hot meals. Dishes made of beef tongue, has an interesting, original taste and are very much appreciated from many different nations. The national dish of this product are present in the Georgian, Polish, Austrian, Russian, Tunisian, Chinese, Brazilian cuisine.
Ingredients for preparing Veal Tongue in Aspic:
Delicacy in Russia
- 1 ea veal tongue
- 1 ea onion
- 2 ea carrots
- 1 ea celery root
- 1 ea parsley root
- Bay leaves
- Pepper peas
- Salt
Jelly:
Tongue in Aspic is a delicious appetizer.
- 1 l broth
- 1/2 c white vine
- 40 g gelatin swollen in 1/2 c boiled water
- 1 sprig marjoram
Method:
- Wash tongue carefully, boil with spices and roots, onion.
- Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots.
- Soak gelatin in cold boiled water for an hour.
- Strain broth, pour in white vine, add a sprig marjoram, stir in wollen gelatin carefully, bring to boil.
- BUT don’t boil!
- Pour over on tongue slices very carefully at three goes.
- Let congeal.
- Serve with horseradish sauce.
