Meat Jelly from Three Types of Meat
Description
The appetizer is quick and easy to prepare. Aspic is often made for holiday tables, but on weekdays this dish is within reach for many as well. So don't deny yourself the pleasure of enjoying a wonderful cold appetizer that has been held in high esteem for more than a century. The meat in aspic can be any kind. Pork and beef trotters, beef shanks, and pork knuckle are very popular. But with these ingredients, the aspic turns out quite fatty—not everyone can eat it, and not everyone likes such a dish. I offer a diet-friendly aspic recipe. What's more, thanks to turkey, it turns out very tasty, as clear as a tear, and beautiful. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients for making aspic.
- 2
Step 2
Wash all three types of meat and place them in a pot.
- 3
Step 3
Pour cold water over it.
- 4
Step 4
Bring to a boil, reduce the heat, and skim off the foam.
- 5
Step 5
Add the onion and carrot to the saucepan.
- 6
Step 6
Cook the meat until done. Chicken cooks much faster than turkey and pork, so remove it earlier. 10–15 minutes before the aspic is finished, add the bay leaf to the broth, and season with salt and pepper to taste. You can add dill or parsley stems.
- 7
Step 7
Then remove the meat from the pot.
- 8
Step 8
Strain the broth. Pour 4–5 tablespoons of cold water over the gelatin and let it bloom. Then add it to the hot broth and stir until the gelatin is fully dissolved.
- 9
Step 9
Separate the meat from the bones and skin, cut it finely, and arrange it on plates. Add minced garlic and pour broth over it. Place in the refrigerator until fully set.
- 10
Step 10
Serve the aspic as an appetizer with horseradish, mustard, and ketchup.