Beef and Turkey Aspic
Description
The recipe won't take much time. For making kholodets, choose meat with cartilage and bones. It's the cartilage that makes the broth rich and gelatinous. Such a broth will set when cooled, but it won't be very firm. If you're making it in the same mold you'll serve it in, you can do without gelatin. But if you plan to make it in a mold and then turn it out onto a plate, you must add gelatin. The more cartilage in the meat, the less gelatin you'll need. Serve the finished kholodets with horseradish. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Let's prepare the ingredients.
- 2
Step 2
Rinse the meat and place it in cold water. Put the pot on the heat. Foam will appear before it comes to a boil; skim it off. Cook the meat covered over low heat for about an hour.
- 3
Step 3
Next, add salt, onion, and carrots. Continue cooking for another 2 hours.
- 4
Step 4
When the meat is ready, add peppercorns, a bay leaf, and cardamom. Cook for another 10–15 minutes, then remove the pot from the heat.
- 5
Step 5
Cut the boiled carrots into thin slices. Using cookie cutters, cut out shapes. Place the carrots at the bottom of the mold.
- 6
Step 6
We will separate the meat, removing bones, cartilage, and fat if any. Cut the meat pieces across the grain and place them in the molds.
- 7
Step 7
Pour warm water over a spoonful of gelatin and let it sit for 10 minutes. Cool the broth to 70°C. Add the gelatin to the hot broth and mix well. Once the gelatin has dissolved, strain the broth through cheesecloth and pour it into molds. Refrigerate for at least 3 hours (or overnight).
- 8
Step 8
Place the finished aspic on a flat plate. To do this, cover the mold with the plate and turn it upside down. The beef and turkey aspic is ready.