Beef Leg Aspic
Description
Suitable for both holidays and everyday meals. 1. Two kilograms of beef shanks will go with five liters of water. Chop the shanks, separate the meat from the bones, place in a pot together with peeled yellow onion (you can cut it in halves or quarters) and cover with water. Broth from beef shanks cooks for about 9 hours. First over medium heat, then over low heat. The main thing is not to let the broth bubble or boil. Otherwise the broth turns cloudy. 2. When the broth is ready and the meat is cooked, remove it from the pot. Strain the broth. Separate the remaining meat from the bones. Mix it with garlic and pepper. Run through a meat grinder or chop with a knife and stir. 3. Divide the meat among aspic molds. 4. Pour in the broth. 5. Refrigerate until fully set, at least 4 hours. Beef-shank aspic is good served with horseradish and mustard. But before serving, be sure to garnish with fresh herbs. You can serve it warm or chilled.