Aspic without gelatin
10 servings
480 minutes
Aspic without gelatin is aspic that is cooked using a bone. In this recipe, we cooked a beef leg and an oxtail, which gave us an excellent broth and tasty, soft meat. We highly recommend adding a celery stalk when cooking - it goes very well with beef.
1
Prepare all the ingredients.
2
Place the hoof and tail in a pot and cover with cold water. Put on the heat and bring to a boil.
- Beef leg: 1 piece
- Bull's tail: 1 piece
- Water: 5 l
3
Once the water boils, reduce the heat and remove the foam.
4
Add carrots, celery, and onion. The onion can be left unpeeled, as it will give the broth a golden color. Simmer for 4 hours.
- Carrot: 1 piece
- Celery stalk: 1 piece
- Onion: 1 head
5
In a separate pot, bring water to a boil, add the meat, and bring it to a boil again.
6
Transfer the boiled meat to a pot with broth and cook for another 3 hours, skimming off the foam if necessary. The water should reduce by about half. Half an hour before it's done, generously salt the broth. It should taste slightly salty.
- Beef: 1 kg
- Salt: to taste
7
Strain the ready broth, let the meat cool slightly, and discard the vegetables and peppercorns. To ensure the broth will set without gelatin, dip a finger in it and wait for it to dry — the finger should become sticky.
- Black allspice: 6 pieces
8
Add crushed garlic through a press to the broth and salt if needed.
- Salt: to taste
9
Shred all the meat into fibers and chop it finely.
10
Place the meat in one large container or individual molds for aspic. Pour in the broth, cool completely, and refrigerate until set.
11
Serve the jelly with mustard or horseradish.
- Horseradish: to taste
- Mustard: to taste