Source: ld1976, AdobeStockThe main problem with aspic is that it always takes a long time to cook. But an Afghan kazan helps solve this issue – the meat stews much faster, and the broth turns out even richer and sets perfectly even without adding gelatin. We've selected 6 proven recipes for you!
1. Pork Hock and Trotter Aspic in an Afghan Kazan
Source: postila.ruWhen pouring the aspic, you can add any vegetables and herbs.
You will need: 1 pork hock, 1 pork trotter, 500g beef, 2 onions, 5-6 cloves garlic, bay leaf, salt, black peppercorns.
Preparation: Rinse the hock and trotter, if necessary – chop them into several pieces. Place everything into the Afghan kazan along with whole onions, garlic, salt, and spices. Pour in water, close the lid, and bring to a boil, then reduce heat and cook for 1.5 hours. Strain the broth, shred the cooked meat into pieces, and pour the aspic into molds.
2. Aspic with Hock and Beef in an Afghan Kazan
Source: cookpad.comIt turns out so delicious, you'll immediately want to make another batch.
You will need: 1.5 kg pork hock, 1 kg beef, 1 carrot, 1 onion, 1 celery root, 10 cloves garlic, bay leaf, salt, black peppercorns.
Preparation: Clean the meat, peel the vegetables, and place all ingredients whole into the Afghan kazan. Season with salt and spices, pour in water until it slightly covers the meat, close the kazan, and bring to a boil. Cook the aspic for 1.5 hours over minimal heat, then strain the broth, cut the meat, and pour into molds.
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3. Turkey Aspic in an Afghan Kazan
Source: dzen.ruTurkey thigh or another bone-in part of turkey will work best.
You will need: 1 kg pork hock, 1 kg beef, 1 kg turkey, 2 onions, 2 carrots, 1 bunch parsley, 10 cloves garlic, salt, spices.
Preparation: Rinse and clean all necessary ingredients, then load them into the Afghan kazan. Pour in water until it covers the meat and vegetables. Close the lid and bring to a boil over high heat. Then reduce heat and cook the aspic for 1.5 hours. Cut the meat and carrots, arrange everything in molds, and pour in the strained broth.
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4. Chicken Aspic in an Afghan Kazan
Source: AdobeStockGelatin is needed here because broth made only from chicken is not rich enough.
You will need: 2 chickens, 1 head garlic, 1 carrot, 1 onion, 1 tbsp salt, gelatin, bay leaf, spices.
Preparation: Cut the chicken into pieces and place it in the Afghan kazan with vegetables, garlic, salt, and spices. Pour in about 2.5 liters of water, close the lid, and cook for 1.5 hours over low heat.
Then cut and arrange the meat and carrots into molds, and strain the broth. Dissolve about 40g of gelatin in 150ml of water, but if you prefer a firmer aspic – add more. Mix the gelatin mixture with the slightly cooled broth, pour, and refrigerate the aspic.
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5. Aspic with Hock and Shank in an Afghan Kazan
Source: mirtesen.ruThe more types of meat, the tastier and heartier the finished aspic will be.
You will need: 1 kg beef shank, 1.5 kg pork hock, 500g chicken drumsticks, 500g pork trotters, 2 carrots, 2 onions, 20g salt, 2 heads garlic, 1 bunch parsley, spices.
Preparation: Place the peeled vegetables, meat, and other ingredients into the Afghan kazan. Pour in about 5 liters of water, close the lid, and bring the broth to a boil. Then reduce heat and cook for 1.5 hours over low heat. Strain the broth, cut the meat, and pour the aspic.
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6. Beef and Chicken Aspic in an Afghan Kazan
Source: pinterest.comThis recipe does not contain pork, but the beef and chicken must be bone-in.
You will need: 2 kg beef, 1.5 kg chicken, 2 carrots, 2 onions, 2 bunches parsley, salt, spices.
Preparation: Cut the chicken into pieces and peel the vegetables. Place all ingredients into the Afghan kazan and pour in water until it slightly covers them. Close the kazan, bring to a boil, reduce heat, and cook for 1.5 hours over low heat. Strain the broth, and shred the meat. Pour the aspic into molds and refrigerate.