Aspic with Radish Salad and Tomato Salsa

⏳ Time

8 hours

🥕 Ingredients

🍽️ Servings

Description

Of course, the best accompaniment for aspic is grated horseradish with cream and zesty mustard, but sometimes you can indulge in less traditional combinations. However, don't forget to stock up on mustard and horseradish.

Ingredients

Celery salt - 10.6 oz
Veal Shank - 6 lbs
Tomatoes - 17.6 oz
Radish - 10.6 oz
Onion - 2 heads
Spanish onions - 1 head
Horseradish Leaves - 1 piece
Carrot - 1 piece
Meyer Lemon Juice - 1 fl oz
Bay leaf - 2 pieces
Dill - 0.7 oz
Parsley - 0.4 oz
Unrefined Sunflower Oil - 1 fl oz
Gelatin - to taste

Step by Step guide

Step 1

Place the veal shanks in a large pot with five liters of water, bring to a boil over medium heat, skimming off any foam that forms. Add carrots, onion, a piece of celery root, bay leaf, and simmer on very low heat for six to eight hours, carefully removing any foam and fat from the surface of the broth. At the very end, you may salt it if salt is not a culinary sin in your kitchen.

Step 2

Allow the finished broth to cool slightly so that the remaining fat begins to solidify into a film on the surface. Remove this fat, then strain the broth thoroughly through a fine sieve or even a sieve lined with cheesecloth. This is precisely the moment when the desired dietary quality of this dish is achieved, which Soviet dietitians permitted in small amounts.

Step 3

Remove the meat from the veal shanks, chop it or break it apart into strands by hand, and mix it with chopped dill and parsley. Place this mixture in a mold and pour in the broth. Generally, the collagen from two shanks should be sufficient for a good jelly texture, but if you're concerned, you can add a few sheets of gelatin. Soak them in cold water first, then squeeze out the excess water and whisk them into the broth.

Step 4

Leave the jellied meat to set overnight. Meanwhile, prepare the salsa by dicing the flesh of the tomatoes into small cubes, mixing it with chopped parsley, red onion, and grated horseradish — one teaspoon for every half kilogram of tomatoes. Dress with oil and lemon juice. You can also serve some sliced radishes with dill alongside the jellied meat.