Aspic with carrots and onions
20 servings
12 minutes
A minimal basic set of ingredients, and no distracting maneuvers. Carrots and onions are taken in equal proportions, adding character to the broth. Recipe from the cafe of the hotel "Osobnyak" in the city of Staritsa.
1
Soak the beef overnight and rinse it. Place the meat in water, add whole peeled carrots and onions, and put it on the fire. Bring to a boil, remove the foam, add salt, peppercorns, and bay leaves. Reduce heat, cover with a lid, and simmer for 8 hours.
- Beef: 7 kg
- Water: 10 l
- Carrot: 250 g
- Onion: 250 g
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: to taste
2
After cooking, separate the meat from the bone and shred it. Strain the broth.
3
Grease molds for aspic with vegetable oil, place the meat and pour in the broth. Leave to set completely for 2-3 hours, then refrigerate for 7-8 hours.
- Vegetable oil: to taste
4
Serve on a plate, garnished with greens.
- Green: to taste