Village aspic

6 servings

60 minutes

Village aspic is a traditional Russian dish that embodies hospitality and family warmth. Its history is rooted in rural life, where every housewife knew the secret of the perfect aspic. Made from beef shank and pork hock, it has a rich meaty flavor with a hint of garlic and spices. Long cooking gives the broth thickness and richness, while added gelatin ensures a firm yet tender texture. This dish is traditionally served chilled with mustard, horseradish, or fresh bread; it is perfect as an appetizer on festive tables or as a nutritious snack. Its rich taste and intense aroma make village aspic a favorite among connoisseurs of Russian cuisine.

Energy value per serving

• Calories: 1581.1
• Proteins: 182.1g
• Fats: 92.5g
• Carbohydrates: 7.9g

Ingredients

• Beef leg: 1 pc
• Pork knuckle: 1 pc
• Beef tongue: 1 pc
• Salt: 3 tbsp
• Onion: 2 pc
• Bay leaf: 2 pc
• Garlic: 7 clove
• Black peppercorns: 10 pc
• Gelatin: 30 g

Cooking steps

1. We carefully clean and wash the meat products (I didn't have tongue this time). We place them in a container, fill it with water, and put it on the fire.

   Required ingredients:

   • Beef leg: 1 piece
   • Pork knuckle: 1 piece
   • Beef tongue: 1 piece

2. When the contents of the pot boil, remove the foam, reduce the heat to a minimum so it just simmers, and continue cooking covered for 8 hours. An hour before it's done, add salt, bay leaf, pepper, and onion. Turn off the heat and let it cool.

   Required ingredients:

   • Salt: 3 tablespoons
   • Bay leaf: 2 pieces
   • Black peppercorns: 10 pieces
   • Onion: 2 pieces

3. Take gelatin and pour it with cooled broth (about 2 cups), leave it to swell.

   Required ingredients:

   • Gelatin: 30 g

4. We choose the cooled meat from the bones. We leave the veins for the village aspic. We throw away the skin from the hoof and hock. We tear the meat into small pieces by hand. Don't chop it too finely. I also don't recommend cutting it with a knife. We arrange the meat in molds.

5. In the container where you chose the meat, pour in the strained broth. Grate garlic into the broth. Heat the broth. Dissolve the gelatin over low heat, stirring. Pour the dissolved gelatin into the broth with garlic. Honestly, you can do without gelatin with such products, but I use it just in case. Grandma didn't use gelatin. Pour the broth over the meat in molds and place in the refrigerator to set.

   Required ingredients:

   • Garlic: 7 cloves
   • Gelatin: 30 g