Beef aspic with gelatin

Step-by-step cooking

1. Step 1:

   

   How to make beef aspic? Take any part of the beef carcass. The main thing is that the meat is fresh - red (not gray and not burgundy) color, without a special smell. Also, when choosing a piece of beef, keep in mind that you will need to cut neat identical pieces from the boiled meat. Take a large carrot, a medium-sized onion. Take fresh and beautiful greens, they will be needed for decoration. I took the parsley. An egg will fit any size.

2. Step 2:

   

   Peel and rinse the carrots. Peel the onion to the last layer of husk. The husk will allow the onion not to fall apart, as the onion will be cooked whole.

3. Step 3:

   

   Rinse the beef under running water. Remove all veins and films, if any. Put the meat in a large saucepan (I have a five-liter one) and fill it completely with water. Put on medium heat, removing the foam, bring to a boil.

4. Step 4:

   

   Add the parsley root, carrots and onions to the boiling broth. Then turn down the heat and cook under the lid for 1.5-2 hours.

5. Step 5:

   

   15 minutes before cooking, add salt and spices. Taste it. If necessary, add salt.

6. Step 6:

   

   Put the cooked meat in a bag or wrap with plastic wrap. Cool the carrots.

7. Step 7:

   

   Remove everything else from the broth with a slotted spoon, put the pan back on medium heat. Rinse the egg under running water, separate the white from the yolk. The yolk will no longer be useful to you. Whisk the protein to a small foam.

8. Step 8:

   

   Add the whipped protein to the broth and, stirring constantly, bring to a boil. When the broth boils, foam will gather on top. This protein has collected all that makes the broth cloudy and dark.

10. Step 9:

    

    Strain the broth into a clean container through a sieve and several layers of gauze, cool.

11. Step 10:

    

    Measure the volume of the remaining broth. Pour it out a little and soak in it the amount of gelatin necessary for the resulting volume. Gelatin from different manufacturers differs in properties, so carefully read the instructions on the package indicating the necessary proportions. Pour the swollen gelatin into the broth and heat over medium heat.

12. Step 11:

    

    From the specified amount of ingredients, you can make 2 aspic dishes with a size of about 30x20 cm for 12 servings or one larger dish. I'll do two. Pour a thin layer of broth on the bottom - 3-5 mm, refrigerate for 15-20 minutes. Keep the rest of the broth at room temperature so that it does not freeze.

13. Step 12:

    

    While the first layer is cooling, prepare the filling. Cut the beef 4-6 mm thick. Rinse and peel the lemon. Cut it into half rings as thinly as possible. Cut out arbitrary figures from carrots. I was making flowers. To do this, using a cropped pipette, I cut out mugs of different diameters. To make the carrot look neat in aspic, work with it so as not to crumple and break the pieces.

14. Step 13:

    

    Put the filling on the frozen layer as desired. First meat, carrots, lemon. Rinse the greens, dry them and disassemble them into leaves. Finish the composition with greenery. Pour the aspic with a slightly thin trickle, so that only the filling sticks. !If you add too much broth, everything will simply float. Put it back in the refrigerator.

15. Step 14:

    

    So pour 3 more layers until you cover the whole filling.

16. Step 15:

    

    That's how I got the second dish. Do not throw away the broth that remains. Pour it in a thin layer into a flat mold and cool it in the refrigerator - it can be used before serving for decoration. I cut them into triangles and put them around the perimeter of the aspic. At the junction between the triangles and the edge of the whole aspic, I put finely chopped frozen broth.