Aspic of beef with egg
8 servings
150 minutes
Beef aspic with egg is an elegant dish of Russian cuisine that embodies the traditions of cold appetizers. It originated in the aristocratic homes of Russia, where jelly made from broth was considered a delicacy. Tender veal meat carefully enveloping a boiled egg gains a rich flavor from long simmering in aromatic broth with vegetables and spices. Gelatin gives the dish firmness, while the transparent aspic effectively highlights the layers of meat and egg. Exquisite presentation with pickled cucumbers, lemon, and spicy sauces makes it worthy of a festive table. It can be served with horseradish or mustard to enhance the meat flavor. This dish captivates with its combination of textures and harmony of flavors, making it an excellent choice for those who appreciate classic recipes.
1
Prepare all the ingredients.
2
Wash the veal, dry it, and cut it across the fibers into five pieces no thicker than 1 cm.
- Veal: 400 g
3
Each piece of veal should be thoroughly beaten.
4
Boil the eggs hard, peel them, and place an egg in the center of each cutlet.
- Chicken egg: 5 piece
5
Wrap the egg with meat.
6
Wrap tightly with culinary thread, ensuring no gaps in the meat. Wrap all the eggs this way.
7
Place the dumplings in a pot, fill with cold water, bring to a boil, and boil for 1 minute.
8
Drain the water, wash the pot, return the dumplings to the pot, pour in 1.5 liters of clean water, bring to a boil, add salt, onion, carrot, pepper, reduce the heat, and simmer for 1.5 hours with the lid open.
- Salt: to taste
- Onion: 1 head
- Carrot: 1 piece
- Allspice berries: 5 piece
- Black peppercorns: 5 piece
- Bay leaf: 1 piece
9
30 minutes before the meat is done, dissolve gelatin in cold beef broth at a ratio of 60 ml of broth to 10 grams of gelatin, and let it swell.
- Leaf (sheet) gelatine: 40 g
10
Remove the dumplings from the broth, let them cool slightly, remove the threads, and cut into 1 cm thick slices with a sharp knife.
11
Strain the broth, combine it with the remaining beef broth to make a total of 1.5 liters, heat to 60 degrees, remove from heat, add gelatin, stir to avoid lumps, and cool.
- Beef stock: 1 l
12
Place the sliced veal with egg in molds, pour with cooled broth, and put in the refrigerator to set.
13
Slice, arrange on a plate, garnish with pickles, lemon, and serve with mustard, horseradish, and hot sauce.
- Salt: to taste
