Beef Aspic with Egg

Appetizers | Russian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Aspic with Egg

Ingredients

Veal - 14.1 oz
Campbell's Beef Broth - 1 qt
Onion - 1 head
Carrot - 1 piece
Chocolate eggs - 5 pieces
Salt - to taste
Allspice berries - 5 pieces
Green peppercorns - 5 pieces
Bay leaf - 1 piece
Gelatin - 1.4 oz

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the veal, pat dry, and cut across the grain into five pieces no thicker than 1 cm.

Step 3

Tenderize each piece of veal thoroughly.

Step 4

Boil the eggs hard, peel them, and place one egg in the center of each tenderized piece.

Step 5

Wrap the egg with the meat.

Step 6

Tightly wrap with kitchen twine, ensuring there are no gaps in the meat. Wrap all the eggs this way.

Step 7

Place the meatballs in a pot, cover with cold water, bring to a boil, and boil for 1 minute.

Step 8

Drain the water, wash the pot, return the meatballs to the pot, add 1.5 liters of clean water, bring to a boil, season with salt, add the onion, carrot, and pepper, reduce the heat, and simmer for 1.5 hours with the lid off.

Step 9

30 minutes before the meat is done, dissolve the gelatin in cold beef broth at a ratio of 60 ml of broth to 10 g of gelatin, and let it swell.

Step 10

Remove the meatballs from the broth, let them cool slightly, remove the twine, and slice with a sharp knife into 1 cm thick rounds.

Step 11

Strain the broth, combine it with the remaining beef broth to make a total of 1.5 liters of broth, heat to 140°F, remove from heat, add the gelatin, and stir to avoid lumps, then let cool.