Beef aspic with gelatin

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make beef aspic? Take any part of beef carcass. The main thing is that the meat is fresh - red (not gray or burgundy) in color, without any special smell. Also, when choosing a piece of beef, keep in mind that you will need to cut neat, identical pieces from the boiled meat. Take large carrots and medium-sized onions. Take fresh and beautiful greens, you will need them for decoration. I took parsley. The egg will suit any size.

2. STEP 2

   

   Peel and rinse the carrots. Peel the onion down to the last layer of peel. The husk will allow the onion not to fall apart, since the onion will be cooked whole.

3. STEP 3

   

   Rinse the beef under running water. Remove all cores and films, if any. Place the meat in a large saucepan (I have a five-liter one) and fill it completely with water. Place over medium heat, skimming off the foam, and bring to a boil.

4. STEP 4

   

   Add parsley root, carrots and onions to the boiling broth. Then reduce the heat and simmer covered for 1.5-2 hours.

5. STEP 5

   

   15 minutes before cooking, add salt and spices. Taste it. If necessary, add salt.

6. STEP 6

   

   Place the cooked meat in a bag or wrap it in cling film. Cool the carrots.

7. STEP 7

   

   Remove everything else from the broth with a slotted spoon and return the pan to medium heat. Rinse the egg under running water, separate the white from the yolk. You won't need the yolk anymore. Beat the egg white until slightly foamy.

8. STEP 8

   

   Add the beaten egg white to the broth and stirring constantly, bring to a boil. When the broth boils, foam will form on top. This protein has collected everything that makes the broth cloudy and dark.

9. STEP 9

   

   Strain the broth into a clean container through a sieve and several layers of gauze, cool.

10. STEP 10

    

    Measure the remaining broth. Pour it a little and soak in it the amount of gelatin required for the resulting volume. Gelatin from different manufacturers has different properties, so carefully read the instructions on the package indicating the required proportions. Pour the swollen gelatin into the broth and heat over medium heat.

11. STEP 11

    

    From the specified amount of ingredients you can make 2 aspic dishes measuring approximately 30x20 cm for 12 servings or one larger dish. I'll do two. Pour a thin layer of broth - 3-5 mm, onto the bottom, put in the refrigerator for 15-20 minutes. Keep the rest of the broth at room temperature to prevent it from congealing.

12. STEP 12

    

    While the first layer cools, prepare the filling. Cut the beef into 4-6 mm thick. Wash and peel the lemon. Cut it into half rings as thin as possible. Cut out random shapes from carrots. I made flowers. To do this, using a cut-off pipette, I cut out circles of different diameters. To ensure that the carrots look neat in the aspic, work with them so as not to bruise or break the pieces.

13. STEP 13

    

    Place the filling as desired on the frozen layer. First meat, carrots, lemon. Wash the greens, dry them and separate them into leaves. Complete the composition with greenery. Pour the aspic in a slightly thin stream so that only the filling sticks. !If you add too much broth, everything will simply float. Place it back in the refrigerator.

14. STEP 14

    

    Add 3 more layers until you cover all the filling.

15. STEP 15

    

    This is how my second dish turned out. Do not throw away any remaining broth. Pour it in a thin layer into a flat pan and cool in the refrigerator - it can be used for decoration before serving. I cut it into triangles and laid them around the perimeter of the aspic. I placed finely chopped frozen broth at the junction between the triangles and the edge of the entire aspic.

Comments on the recipe

Lenochka

16.12.2023

4.6

I make jellied meat from beef and pork legs.

Elena Pankina

16.12.2023

4.5

I prepared a delicious beef aspic with gelatin. Beef lovers will definitely like it. I washed the meat and set it to cook, bringing it to a boil, periodically removing the foam. Then I added the onion and carrots and cooked for 2.5 hours. At the end of cooking, added salt. I cooled the meat, cut half into pieces and disassembled the other half into fibers. The gelatin was pre-soaked. Carrots cut into circles. I placed carrots and meat in layers in the molds. I love it when the aspic is not in one layer. I heated the gelatin without bringing it to a boil and mixed it with the broth, which I strained. I poured broth with gelatin over the meat. I cooled it at room temperature and then put it in the refrigerator. The next day I turned the aspic over onto a plate. Excellent dish: appetizing, filling and very tasty!!!! Thanks for the recipe Ropotushka!