Real homemade aspic can be firm and transparent without using gelatin. The secrets to the perfect dish — slow simmering, aromatic vegetables, and proper skimming of foam — will help prepare a broth with deep flavor and amber clarity.
Ingredients
- Meat (pork, beef, or chicken) — 1 kg
- Water — 1 l
- Carrot — 1 pc.
- Onion — 1 pc.
- Celery root — 1 pc.
- Black peppercorns — to taste
- Bay leaves — 2–3 pcs.
- Salt — to taste
Preparation
- Thoroughly rinse the meat, cover it with cold water, and bring to a boil. Skim off the foam and reduce the heat to the minimum so that the liquid barely simmers — this will ensure the transparency of the aspic.
- After a few hours, add the peeled carrot, onion, celery root, bay leaves, and peppercorns. Cook until the meat is tender and easily separates from the bones.
- Strain the finished broth through a sieve or cheesecloth. Separate the meat from the bones, chop it, and place it in molds.
- Pour the hot broth over the meat and leave it to set in a cool place. After a few hours, the aspic will become firm, aromatic, and transparent.
