Aspic from Veal Trotters
Description
A tasty aspic can be prepared either in a kazan or in a multicooker. It is important to simmer veal trotters for a long time to extract the gelling component from them. If desired, you can add various spices and seasonings.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the onion and carrots, and rinse them in water. Thoroughly clean the veal shank and rinse it; trim off the meat.
- 2
Step 2
Place the cleaned veal leg in a deep kazan, pot, or slow cooker insert. Cover with cold water and simmer for 2–3 hours over medium heat. In a slow cooker, cook for 3 hours on the “Boil” or “Aspic” setting.
- 3
Step 3
Thirty minutes before the end of cooking, peel the carrots and onion and rinse them. Cut the carrots into large pieces or rounds, and add them to the pot along with the onion, salt, ground black pepper, and bay leaves.
- 4
Step 4
After cooking is finished, strain the broth through a fine-mesh strainer or a double layer of cheesecloth. Peel and press the garlic cloves into the broth and stir to combine.
- 5
Step 5
Place the meat in deep plates, add pieces of carrot and onion. Pour over with rich broth and add washed parsley leaves. Carefully place in the refrigerator for at least 2–3 hours.
- 6
Step 6
After it has set, serve the veal trotters aspic at the table with various sauces and bread.
- 7
Step 7
The dish sets beautifully and develops a rich meaty flavor with a garlicky note.