Beef Aspic

Description

Despite the painstaking process of preparing aspic, it is easy and simple to make. It turns out very tasty and nutritious. Aspic is a popular appetizer for any table, whether it's a weekday dinner or a holiday feast. It is worth noting that parsley root can be replaced with parsnip root or celery root. Serve the aspic with horseradish or mustard.

Instructions

1. 1

   Step 1

   Wash the beef shanks, place them in a large pot, and cover with 5 liters of water. Set over heat, and once it comes to a boil, skim off the foam and reduce the heat to a gentle simmer. Then add onion, carrot, chopped parsley root, and celery leaves, and cook for 3–4 hours uncovered.

2. 2

   Step 2

   Cut the beef into pieces and pour boiling water over them for 3–5 minutes, then drain the water. Add the meat to the pot with the shanks and continue cooking until done. Salt the broth 30 minutes before cooking is finished.

3. 3

   Step 3

   Strain the broth and place the meat in a bowl. Shred the meat along the grain and separate it from the bones.

4. 4

   Step 4

   Arrange the meat in molds for setting, add chopped parsley.

5. 5

   Step 5

   Mince the garlic and place it on a paper towel in a colander in an even layer. Skim the fat from the broth and reheat it. Pour the broth into molds through the garlic and let cool. Then refrigerate.

6. 6

   Step 6

   In a few hours, the aspic will set and it can be served at the table.