Usuba
Beef Tongue in Aspic
A classic cold dish made from boiled beef tongue in clear meat aspic with vegetables. The tongue is cooked in aromatic broth with wine and spices, then sliced and covered with gelatin containing canned peas and bell pepper. Served chilled as an appetizer or main course.
- Prep
- 480 min
- Cooking
- 300 min
- Total
- 780 min
- Standard serving
- 224.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
Wash the tongue. Bring a liter of water to a boil in a saucepan. Add a bay leaf, red wine, white wine vinegar, garlic, salt and black peppercorns. Immerse the beef tongue in the boiling broth.
- 2
Step 2
Boil the tongue for 2.5–3 hours until completely tender. Strain the broth through gauze folded in half. Clean the tongue of skin and chop finely. Cut canned red pepper into cubes.
- 3
Step 3
Pour a thin layer of liquid jelly into a glass or ceramic mold. Place in the refrigerator for an hour until the layer sets. Evenly arrange the tongue pieces, canned peas, and pepper. Pour the remaining jelly over the top. Place in the refrigerator overnight.
- 4
Step 4
Turn out the aspic onto a dish by flipping the mold. Garnish with olives and serve chilled.
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