Classic Aspic with Pork and Beef
⏳ Time
1 hour + 14 hours
🥕 Ingredients
8
🍽️ Servings
10
Description
Classic aspic made from pork hock, beef shank, and egg whites, which can be used to clarify the broth.
Ingredients
- Pork Neck - 2 pieces
- Beef Shank - 4 lbs
- Carrot - 2 pieces
- Onion - 2 heads
- Bay leaf - 3 pieces
- Green peppercorns - 5 pieces
- Egg white - 3 pieces
- Garlic - 3 cloves
Step by Step guide
Step 1
Prepare all the ingredients, scorch the pig's trotters if needed. Cut the trotters and shanks to fit the size of the pot.
Step 2
Soak all the shanks in cold water for 4 hours. Then, rinse them thoroughly, scrubbing with a brush.
Step 3
Place everything in a pot and cover with water so that the water level is 8 cm above the meat.
Step 4
Add the carrots and onions.
Step 5
Bring to a boil, skim off the foam, and simmer at the lowest heat with the lid slightly ajar for 6–7 hours. One hour before it's ready, add salt to the broth. Fifteen minutes before it's done, add bay leaves and whole peppercorns.
Step 6
After boiling (the indicator of the desired doneness is that the meat easily separates from the bones), remove the carrots, onion, and bay leaf, and let them cool until the meat can be handled by hand.
Step 7
Separate the meat from the bones. While doing this, fish out all the pepper from the pot.
Step 8
The broth can be clarified (but if it was simmered gently, it should already be nearly clear; just pass it through two layers of cheesecloth). If you decide to clarify it anyway, use 1 egg white for every liter of broth, whip them into a stiff foam, and add to the broth.
Step 9
Place the pot over high heat and, stirring vigorously, bring to a boil. Remove from heat, let it sit for 10 minutes, and bring to a boil two more times, each time allowing it to rest for 10 minutes. In the end, the broth should come to a boil three times. Then, cool the broth and strain it through two layers of cheesecloth.
Step 10
Arrange the shredded meat in the molds and pour the broth over it. There's no need to add gelatin: you can check the stickiness of the broth by dipping your fingers into it. If they stick together, the jelly will set as well.
Step 11
Chill until completely set. Serve with horseradish or mustard.
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