Aspic
6 servings
320 minutes
Aspic is a traditional Russian dish that embodies the richness of meat flavors and the coziness of home gatherings. The combination of beef, veal, pork, and aromatic broth seasoned with white wine, onion, garlic, and herbs creates a rich taste with subtle spicy notes. Long simmering reveals all the nuances of the meat while cooling turns the broth into a delicate jelly that holds appetizing pieces. The dish is perfect for festive tables and is served chilled with mustard or horseradish. Historically, aspic symbolized hospitality and the hostess's skill as its preparation requires patience and attention. Firm yet melting in the mouth, it delights with its rich aroma and texture making the meal special.
1
Place all the meat, leg, and bacon in one piece into a large pot.
- Beef: 500 g
- Veal: 500 g
- Pork: 500 g
- Veal shank: 500 g
- Bacon: 250 g
2
Peel the onion and garlic, tie the herbs with kitchen twine into a bouquet garni, and add everything to the meat.
- Onion: 1 head
- Garlic: 4 cloves
- Thyme: 5 sprig
- Parsley: 5 sprig
- Tarragon: 4 stems
3
Pour in wine and water, bring to a boil, reduce heat to minimum and let simmer for 5 hours, adding salt at the end.
- Dry white wine: 200 ml
- Salt: to taste
4
After cooking, remove everything from the pot and strain the broth.
5
Cool the meat, shred it into fibers, and chop it finely.
6
Place at the bottom of the molds and pour in the broth, then refrigerate until set.