Beef Tail Aspic
Description
Perfect for the table and with drinks. For two kilograms of beef tails, you will need five liters of water. I also recommend using whole tails; there is always more meat at the base of the tail. 1. Wash and chop the tails. Place them in a pot and cover with water. 2. Add peeled yellow onion and carrots to the tails. 3. Beef tails need to cook for 9 hours, first over medium heat, then over low heat. As soon as the vegetables are tender, remove them and reduce the heat. Make sure the broth does not boil or bubble vigorously. Otherwise it will turn dark. 4. As you can see, beef tail aspic is best made on a weekend, when you can spend 9 hours at home watching the broth cook. Over 9 hours, the cartilage almost dissolves in the broth, making it even thicker and richer. The broth for aspic should be sticky, so check it for doneness from time to time. 5. Slice the carrots into rounds and set them aside on a separate plate. We will use them for the aspic. 6. Separate the meat from the bones and any remaining cartilage. 7. Grind the meat through a meat grinder or chop it with a knife together with garlic. Season with pepper. 8. Place the meat in an aspic mold, lay the carrots on top, and pour the broth over everything. 9. Refrigerate for at least 4 hours, until fully set. Your beef tail aspic is ready. Serve as an appetizer at the table.