Aspiced meat
8 servings
60 minutes
Jellied meat is a classic dish of Russian cuisine with a long history. Its roots go back to the era when meat broths were thickened with natural gelling agents. This dish combines the tenderness of beef, the lightness of vegetables, and the clarity of aromatic broth. Thanks to gelatin, jellied meat acquires a firm texture, while added spices enhance the rich flavor of the meat. Eggs add tenderness, and cranberries and greens provide fresh notes and aesthetic appeal. Jellied meat is traditionally served at festive tables, especially during New Year celebrations, as a symbol of abundance and family comfort. Its chilled structure makes it refreshing and light, perfect as an appetizer before main courses. It is true gastronomic classic that captivates the hearts of Russian culinary enthusiasts.
1
Put the meat, peeled carrots and onions in a pot, pour in 1.5 liters of water, and boil for 1 hour. Add bay leaf, pepper, and salt 15 minutes before it's done.
- Beef: 300 g
- Carrot: 200 g
- Onion: 100 g
- Bay leaf: 1 piece
2
Soak gelatin in 150 ml of cold boiled water and leave for the time indicated on the package. Then strain the broth (a total of 500 ml of broth is needed), add gelatin, place on heat and bring to a boil, but do not boil.
- Gelatin: 20 g
3
Separate the egg whites from the yolks. Cut the whites into cubes (the yolks are not needed). Cut the carrot into cubes. Cut the meat into cubes. Mix the meat, whites, and carrot.
- Chicken egg: 2 pieces
- Carrot: 200 g
- Beef: 300 g
4
Place cranberries and greens in the molds. On top of the cranberries and greens, add meat with egg whites and carrots. Pour in the broth.
5
Place in the refrigerator and chill until the jelly is completely set (about 5-7 hours).
