Aspic with cartilage
12 servings
360 minutes
The cartilage in aspic gives a wonderful difference in texture: there is thick jelly, and pieces of meat, and tiny pieces of cartilage, giving the dish a pleasant crunch. The veal tail is responsible for the crunch and cartilage.
1
Pour water over cleaned veal legs and tail in a large pot, add pre-cleaned vegetables with spices (you can skip celery if you don't like it; garlic and parsley should be kept for the final stage) and simmer for 5-6 hours on low heat (ideally - 10 hours).
- Veal leg (knuckle): 2 pieces
- Veal tail: 1 piece
- Onion: to taste
- Carrot: to taste
- Celery: to taste
- Bay leaf: to taste
- Salt: to taste
- Black peppercorns: to taste
2
Remove the meat, separate it from the bones, chop it finely, cut out the interarticular cartilage and tail; return everything to the broth, which needs to be strained and freed from all vegetables. The broth should be clear.
- Parsley: to taste
- Garlic: to taste
3
Season the prepared broth with salt to taste, finely chop garlic and parsley into it. Mix everything and pour into a tray. Place in the refrigerator and serve after a few hours when the jelly has set. Ideally - with grated horseradish, lightly salted cucumbers, and Borodinsky bread.
- Salt: to taste
- Garlic: to taste
- Parsley: to taste
