Beef Aspic
⏳ Time
4 hours
🥕 Ingredients
7
🍽️ Servings
6
Description
You can make a mixed aspic by adding chicken meat. In that case, add a bit of chicken (for example, 2 breasts) to the pot half an hour before the cooking is finished.
Ingredients
- Beef hoof - 1 piece
- Salt - 3 teaspoons
- Garlic - 3 cloves
- Bay leaf - 3 pieces
- Green peppercorns - 10 pieces
- Onion - 1 piece
- Carrot - 1 piece
Step by Step guide
Step 1
Scald the beef legs, cut them into 3–4 pieces, soak in cold water for 3–4 hours, or preferably overnight. Instead of the leg, you can use a beef tail; I prefer it, even though it has less meat.
Step 2
Thoroughly scrape the parts of the leg with a knife, place them in a large pot, and cover with cold water (3–4 liters). Bring to a boil, skim off the foam, and simmer on low heat for almost 4 hours.
Step 3
Add salt, pepper, bay leaf, the washed and uncut onion, and carrot, and cook for another hour.
Step 4
Remove from heat. Strain through a colander. Discard the carrot, onion, and spices. Separate the meat from the bones and chop it (it’s best to chop in a deep bowl with two knives — the hands with the knives cross and then spread apart. The clear meat will chop well, while regular meat will shred into fibers, which is perfect for aspic).
Step 5
Pour a little broth into the chopped meat, squeeze in the garlic, and mix. Spread the resulting mixture into molds and level it out. Dip a spoon into the mold and carefully pour the broth in a thin stream over the spoon (so that the aspic consists of two layers — a meat layer at the bottom and a layer of clear jelly on top. If you want a uniform aspic, mix the broth with the meat and pour it into the molds).
Step 6
Place in the refrigerator to set (depending on the richness, from 4 to 8 hours).
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