Aspic: two classic recipes
The walker, or the so-called jelly, is a tasty dish of thickened chilled meat broth and pieces of meat. Very often Kholodets is confused with a jellied one (or even calling it a kind of jellied one), but this is a completely independent dish. Jelly can be cooked from any kind of meat: pork, chicken, turkey or duck. However, the most delicious is beef aspic. We offer two original recipes from leading chefs.
Aspic from the chef of the restaurant "Villa Pasta" Anatoly Malyshev
Ingredients (for 4 servings):
2 kg of beef drumsticks with meat,
500 g beef pulp,
300 g carrots,
100 g celery stalk,
50 g garlic
20 grams of peppercorns,
Salt to taste
Horseradish or mustard to taste.
The drumsticks are well washed and put in a deep pan. Next, pour cold water over so that the legs are covered with 5–7 cm and put the pan on medium heat.
Peel the onions and carrots and cut them in half, then lightly fry in a frying pan without oil until brown.
When the broth boils, reduce the heat to a minimum and remove all the foam, add slightly roasted vegetables, celery and about 20 grams of garlic, lightly salt and season with pepper. Cook for 7–9 hours on low heat and take care not to boil too much. To do this, you can add some cold water.
Beef pulp add to the pan for 2-2.5 hours before the end of the broth and cook. We take out finished meat, we sort out and we spread out in forms.
We filter the broth itself through gauze and again put it on a weak fire, after adding the remaining garlic and a bit of salt, grated on a fine grater.
Fill the meat with broth, cool to room temperature and set the fridge for 4–6 hours for full curing. After a set time, we take out the dish, carefully remove the layer of fat formed on the surface with a silicone spatula or the blunt side of the knife and can be served on the table.
Jelly is better to cut into small portions and serve with horseradish or mustard.
Chicken beef prescription brand chef restaurants La Prima, La Provincia, La Taverna and La Panorama Vladimir Khokhlov
Ingredients (for 5 servings):
2 kg of beef joint
700g beef pulp,
200 g carrots,
200 g onions,
10 g bay leaf,
5 grams of allspice,
15 grams of salt
Wash the beef articular part, add peeled carrots, onions, bay leaf and allspice and put everything in the pan. Fill with cold water ingredients and set to cook on medium heat. Bring the broth to a boil and cook on low heat for another 5 hours.
While the broth is boiling, take beef pulp and soak in cold water for about an hour so that the broth does not darken. Beef pulp add to the broth and cook another 1.5 hours.
In total, the preparation time of this dish will be 6.5 hours.
Remove the bones from the broth, take out the flesh, cool and chop along the fibers. Important: the fibers should not be long, so if necessary we cut the fibers into several parts so that they are shorter.
Strain the broth through gauze or sieve. We take out boiled carrots and, having cut into thin circles, lay them out on the bottom of the cooked form for aspic.To make the dish bright, you can add more sprigs of dill to the carrots.
Top carrots gently lay out the fibers of the meat and pour all the strained broth. After that, put the form in the refrigerator until the dish is completely cured (this will take about 6 hours).
After full hardening, the dish can be taken out and served.
Date: 09.10.2018, 12:44 / Views: 53162
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