Cooking beef tongue
Tongue in Aspic
- Cooked tongue: Put the tongue in a large saucepan and cover with water, then add spices and salt.
- Bring to the boil and simmer for five hours, or until tender. Alternatively, cook in your pressure cooker as I did for 45 minutes at 15 pounds pressure.
- When cooked, drain and keep the cooking liquid, let cool and then skin.
- Slice and serve in a salad or cover in aspic.
- Tongue in aspic:Lay the cooked and peeled tongue in a tight-fitting glass or china bowl.
- Take the cooking stock - keeping all the spices in it - and work out how much you're going to need to cover the tongue in the bowl. In my case it was 500ml.
- Pour it back into an empty saucepan and add Worcester sauce and vinegar. Reheat, but don't boil.
- When hot, sprinkle over the powdered gelatine as you stir.
- When it's all dissolved, pour back over the tongue in the bowl and then weigh with a saucer or something heavy on it to keep the tongue from floating out of the aspic.
- Leave overnight to set. In the old days, they would serve this sliced, on a platter of lettuce with the aspic scattered around.
Note: It takes 10g of gelatine to set 500ml of hot liquid, so adjust accordingly.