Beef Shank Aspic
Description
A tasty appetizer for any gathering. Beef trotter aspic, in my opinion, is the most delicious of all kinds of this dish. It is simple to make, but takes quite a long time. There are also nuances, which I will explain in the step-by-step recipe. Every cook has her own aspic recipe; I am sharing mine, which I have been making for many years. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for aspic.
- 2
Step 2
Rinse the beef shank and soak it overnight in cold water.
- 3
Step 3
In the morning, drain the water from the beef shank, pour in clean water so that it covers the shank and is 2–3 centimeters above it. Add the onion and carrot, and set over the lowest heat.
- 4
Step 4
Before it comes to a boil, skim off the foam that has formed, then cover with a lid, but not tightly, and simmer for 3 hours over the lowest heat.
- 5
Step 5
After 3 hours of cooking, add a bay leaf, black peppercorns, and allspice. Season with salt and cook for another 3 hours over low heat with the lid slightly ajar.
- 6
Step 6
While the aspic is cooking, mince the garlic.
- 7
Step 7
Place the minced garlic in the molds or plates into which you will pour the aspic.
- 8
Step 8
After 6 hours of simmering, the broth should have reduced by half, the meat should be fully cooked and come away easily from the bone. You can proceed to carving.
- 9
Step 9
Remove the meat to a plate. Shred it into strands.
- 10
Step 10
Place the meat in the prepared molds or plates.
- 11
Step 11
Strain the broth directly into molds or plates and place in a cool place to set.
- 12
Step 12
After a few hours, the aspic has stabilized and set; it is ready to be served. To remove the aspic from the mold easily, dip the bottom of the plate in warm water for a minute. Serve the aspic with horseradish or mustard; it is a very tasty holiday dish. I recommend making it. Happy upcoming New Year and Christmas holidays to everyone!