Recipe "Aspic with gelatin":
- 1.5 kg of beef from different cuts (sawn shank, shoulder, hip part)
- 1 onion
- 1 head of garlic
- 3 carrots
- 1 parsnip root or a piece of celery root
- 1 root parsley (optional)
- 2 tablespoons vegetable oil
- 3-4 sprigs of parsley
- 3-4 sprigs of dill
- 10 peas black pepper
- 5 peas allspice
- 20-25 g of gelatin
- ground black pepper
Number of servings
The complexity of cooking
Birthday, New Year, Easter, Christmas, Cocktail
oven / oven
Step by step recipe for cooking
Preheat oven to 220 C. The meat cut into large chunks. Purified onion cut in half, and root vegetables (carrots, use only one). With a head of garlic, remove the outer layer of the husk. Cut head in half lengthwise.
Baking tray or a large baking trayCover the foil, add one layer of meat and vegetables. Drizzle with oil and bake for 12-15 minutes, until fragrant vegetables and brown tan markings on their surface.
While meat and vegetables baked, boil in a saucepan high of 3.5 liters of water.
Put in a pot of meat and vegetables, draingathered at the bottom of the pan juice. Again bring to a boil over moderate heat, reduce heat to low and simmer without a lid, removing the foam from the surface of the broth, 2-2.5 hours, if necessary. An hour after the start of cooking, add the broth two whole carrots and a sprig of dill and parsley (1 twig aside for decoration).
Ready broth through a colander lined with a wet cloth, cool.
Remove the meat from the bones and finely chop or disassemble to the fibers. Season with salt and pepper so that the meat seemed overly seasoned.
Measure the volume of broth. Soak in cold water based gelatin sheet 7 grams of gelatin per 500 ml of broth (granular gelatin parts can be soaked in broth). Heat the broth, add the squeezed gelatine sheets (or swollen granular). Warm broth until complete dissolution of the gelatin.
Great shape or form portions of 200-250 ml in volume Shots cling film. At the bottom, pour a thin layer of broth and place in the refrigerator to solidify.
Whole cooked carrots cut into stars orslices, place on a frozen soup with parsley leaves or dill. Fill in the form of meat and pour the broth. Let cool at room temperature, then refrigerate.
Before serving, turn out the form at the dish, remove the form and film. Serve with horseradish or mustard.