Country-Style Aspic

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

We get this delicious, aromatic, authentic country-style aspic. Enjoy your meal!

Ingredients

Beef hoof - 1 piece
Pork Neck - 1 piece
Beef tongue - 1 piece
Salt - 3 tablespoons
Onion - 2 pieces
Bay leaf - 2 pieces
Garlic - 7 cloves
Green peppercorns - 10 pieces
Gelatin - 1.1 oz

Step by Step guide

Step 1

Thoroughly clean and wash the meat products (I didn't have tongue this time). Place them in a pot, cover with water, and put on the heat.

Step 2

When the contents of the pot boil, skim off the foam, reduce the heat to the minimum so it just simmers, and continue cooking covered for 8 hours. An hour before it's done, add salt, bay leaf, pepper, and onion. Turn off the heat and let it cool.

Step 3

Take the gelatin and soak it in the cooled broth (about 2 cups), and let it swell.

Step 4

Remove the cooled meat from the bones. Leave the tendons for the country-style aspic. Discard the skin from the hoof and hock. Tear the meat into small pieces by hand. Don't chop it too finely, and I wouldn't recommend using a knife. Arrange the meat in molds.

Step 5

In the container where you took the meat from, pour in the strained broth. Grate the garlic into the broth. Heat the broth. Dissolve the gelatin over low heat, stirring. Pour the dissolved gelatin into the broth with garlic. To be honest, you can do without gelatin with these ingredients, but I like to be cautious. Grandma didn't use gelatin. Pour the broth over the meat in the molds and place in the refrigerator to set.