8 Beef Aspic Recipes for Every Taste and Budget
Source: vkusnobus.ruIf you've loved aspic since childhood but still think it's very difficult to cook, we're here to dispel that myth. Here are 8 beef aspic recipes that clearly show that all things brilliant are simple!
1. Beef Aspic – Classic Recipe
Source: Tikhon Grebennikov For the aspic to be truly rich, it is recommended to use several different cuts of beef. So, we'll start with just such a recipe!
You will need: 2 beef shanks, 1 tail, 1.5 kg ribs, 2 onions, 1 carrot, allspice, bay leaf, 1 head of garlic, salt and sugar.
Preparation:
1. First, clean the shanks and debone all the meat. Place it in a pot.
Source: naturlich-restoran.ru2. Add the onion cut into quarters and the carrot in large circles. Add bay leaf, pepper, and salt to taste.
Source: vkuslandiya.com3. Pour cold water over the meat, bring to a boil, and skim off the foam. Simmer for 4-5 hours. If necessary, add a little water.
Source: eldomo.ru4. Remove the skin, bones, and other parts, then shred the meat and place it in a mold. Season to taste with salt, pepper, and garlic.
Source: che-cafe.ru5. Pour the broth over everything through a sieve or colander. Cover the aspic with cling film and refrigerate until fully set.
Source: sushi-tai.ru2. Beef Aspic with Gelatin
Source: news.myseldon.comThanks to gelatin, the aspic sets better, but you only need a little.
You will need: 1.5 kg beef with bones, 1 onion, 3 carrots, 1 parsnip root, 1 parsley root, 1 head of garlic, 2 tbsp vegetable oil, spices, herbs, 20 g gelatin, salt.
Preparation:
1. Cut the meat and vegetables into large pieces, place on parchment paper, drizzle with oil, and bake in the oven at 220 degrees for 10 minutes.
2. Place them in 3.5 liters of boiling water along with the juices. Bring to a boil, reduce heat, and simmer for 2.5 hours on low heat, skimming off the foam. Add spices and salt an hour before the end.
3. Separate the meat from the bones and shred it directly into the mold, then strain the broth.
4. Dissolve gelatin in a small amount of broth according to instructions and combine it with the rest of the liquid. Pour over the aspic and refrigerate for 4-5 hours.
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3. Beef Aspic on the Bone
Source: vkusnobus.ruAny beef on the bone and joints will work for this recipe. Follow these proportions!
You will need: 3.5 kg beef on the bone, 1 tbsp salt, 2 cloves, 1 carrot, 4 allspice berries, 2.5 liters water, 2 bay leaves, 1 parsley root, 2 onions, 10 black peppercorns, 1 head of garlic.
Preparation:
1. Rinse the meat, chop it, and tightly pack it into a pot. Cover with water.
2. Bring to a boil over high heat and immediately drain the first water – this will make the new broth clear and beautiful.
3. Rinse the meat again with cold water, cover with fresh water, bring to a boil again, and simmer for 4 hours on low heat with the lid ajar.
4. Add peeled onion, garlic, carrot, parsley root, and spices to the pot. Cook for another hour.
5. Remove all the meat, shred it, place it in a mold, and pour the strained broth over it. Refrigerate the aspic on the balcony or in the fridge until set.
4. Beef Aspic with Agar-Agar
Source: 1000.menuAgar-agar is a natural alternative to gelatin in aspic.
You will need: 1 kg beef on the bone, 1 onion, 1 carrot, 1 bay leaf, 5 cloves garlic, salt, pepper, 12 g agar-agar.
Preparation:
1. Rinse and chop the meat, place it in a pot, cover with water, and bring to a boil. Skim off the foam, reduce heat, and continue to simmer.
2. After 2.5 hours, add spices and roughly chopped vegetables, and cook for another hour.
3. Remove the meat and shred it into molds, then strain the broth. Press garlic over the meat, add spices to taste.
4. Mix agar-agar in a glass of warm broth, let it sit for 15 minutes, and add to the main liquid. The proportion is 5-7 g per 500 ml.
5. Bring the broth to a boil until the agar-agar is completely dissolved. Pour over the aspic, cool, and leave to set.
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5. Beef Aspic with Egg
Source: fi.pinterest.comIf you want to diversify the taste, add a boiled egg to the aspic.
You will need: 300 g beef pulp, 1 onion, 4 eggs, 4 carrots, 20 g gelatin, spices.
Preparation:
1. Place the meat and chopped vegetables in a pot, pour in 1.5 liters of water, and bring to a boil.
2. Skim off the foam, add spices, and simmer the broth on low heat for 1.5-2 hours. After an hour, remove the carrots, and after 1.5 hours, the onion.
3. Dissolve gelatin in cold water according to instructions and mix with the strained broth.
4. Shred the meat and dice the boiled carrots and eggs. Arrange everything in molds, pour in the broth, and refrigerate overnight.
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6. Beef Aspic with Olives
Source: foodies.academyAnother interesting option for what you can add to aspic.
You will need: 1 beef shank, 1 kg meat, 30 g olives, 2 onions, 1 bell pepper, 2 liters water, salt, ground white pepper, oregano, bay leaf.
Preparation:
1. Cut the meat into medium pieces, chop the shank, and place everything in a pot. Cover with water, bring to a boil, skim off the foam, and reduce heat.
2. Simmer the broth for 2.5 hours, then add whole onions and spices, and leave for another hour.
3. Remove the meat, shred it, and strain the broth. Season everything to taste.
4. Slice the pepper and olives into rings, arrange them nicely in molds, and sprinkle the meat on top. Pour in the broth and refrigerate until set.
7. Beef Tongue Aspic
Source: zen.yandex.ruYes, aspic isn't just made from meat on the bone. But then you'll have to prepare a rich bone broth in advance!
You will need: 400 g tongue, 2 liters beef broth, 4 tbsp gelatin, herbs, lemon, vegetables and spices to taste.
Preparation:
1. Separately boil the tongue until cooked and slice it. For a tongue weighing about 1 kg, 2 hours is enough, for larger ones – 3 hours.
2. Dissolve gelatin in a glass of broth, heat it up and dissolve completely, then add to the rest of the liquid.
3. Arrange lemon slices, herbs, and vegetables to taste in a mold. On top, place tongue slices sprinkled with spices.
4. Pour the broth with gelatin over everything and refrigerate overnight.
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8. Beef Aspic with Vegetables
Source: recipes.handmade39.ruAny vegetables you like will work for this aspic recipe.
You will need: 1 kg beef on the bone, 1 onion, 1 carrot, 1 bay leaf, 5 cloves garlic, spices, colorful bell pepper, broccoli, cucumber, 2-3 tbsp vinegar, 12 g gelatin.
Preparation:
1. Chop the beef, place it in a pot, and cover with water so that it covers the meat by about three fingers.
2. Bring the broth to a boil, skim off the foam, and continue to simmer for 2 hours. Add a whole onion and carrot, bay leaf, and spices. Cook for another hour.
3. A couple of minutes before the end, add broccoli florets to the broth to soften them.
4. Strain the broth, set aside 500 ml, cool slightly, add vinegar to it, and dissolve gelatin according to instructions. Stir all the broth again.
5. Arrange arbitrarily chopped vegetables and shredded meat in molds and pour in the broth. Leave the aspic to set.
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