Beef broth aspic
Description
Perfect for the table and for drinks. Every cook prepares aspic differently. If you want to get a clear aspic from beef broth, cook it without adding pork or other meat, and be sure to simmer it over low heat and constantly remove the fat that forms on the surface. As a result, you will get an amazing cold appetizer that can proudly be placed on a festive table. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. It was no coincidence that I chose exactly these cuts of beef; they are perfect for aspic because they have gelling properties. But we will need to simmer these beef cuts for about 4 hours over low heat. So, wash the meat thoroughly and place it in cold water, then put the pot on the heat. You will need about 3 liters of water.
- 2
Step 2
2. Bring to a boil and skim off any foam that forms. Only after that add salt and season to taste, reduce the heat, and simmer for about 4 hours.
- 3
Step 3
3. Add the onion and carrot after an hour of cooking the meat. Be sure to add a bay leaf.
- 4
Step 4
4. When the meat is ready, remove it and let it cool slightly, and in the meantime, work on the broth. In a separate container, dissolve the gelatin and leave it to bloom for 20 minutes. Then pour it into the container with the broth, heat it (but do not bring it to a boil), and turn off the heat.
- 5
Step 5
5. We butcher the beef and slice the meat. We arrange it into the molds in which our aspic will set.
- 6
Step 6
6. If you do not want the set aspic to have fat, skim off the fat that forms on the surface of the broth during cooking. Pour warm broth over the meat, add finely chopped garlic, and let it cool completely on the table. Then place it in the refrigerator until fully set. For 3 liters of water, we will need 2 tablespoons of gelatin.
- 7
Step 7
7. This aspic made from beef broth turns out clear (the broth must not boil!) and very tasty. You can serve it any way you like—it slices perfectly.