Beef Aspic
Appetizers • Turkmenistan
Description
It's convenient to cook aspic in a slow cooker. You set the cooking time, and its ceramic pot slowly heats up and operates in three modes, including simmering, bringing the meat to a state where the fibers easily separate from the bone.
Ingredients
- Bone-in Beef 0 lbs
- Carrot 2 pieces
- Bay leaf 2 pieces
- Thyme 0 oz
- Parsley 0 oz
- Green peppercorns 5 pieces
- Clove 5 pieces
- Garlic 1 clove
- Mustard Greens ½ spoons
- Vegetable Oil 1 tablespoon
- Vinegar essence 1 tablespoon
Step-by-Step Guide
Step 1
Place the beef with the bone (the bone is essential), carrot, bay leaf, a small bunch of thyme and parsley, clove, and allspice into a pot and cover with three liters of cold water. Bring to a boil and then simmer on low heat for five hours. Strain the broth through a fine sieve. Once the meat cools, chop it finely.
Step 2
Mix a handful of chopped parsley, finely minced garlic, mustard, olive oil, a pinch of salt and ground pepper, and vinegar with the meat.
Step 3
To make it easier to remove and slice the jellied meat, you can line the mold in which it will set with plastic wrap, allowing for an ample overhang. For added presentation, first pour a little broth into the mold—once it sets, arrange the meat on top, pour in more broth, and chill again. If you want to save time and effort, you can place the meat directly into the mold, cover it with broth, and refrigerate it for about six hours.
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