Usuba
Homemade Beef and Pork Aspic
Traditional aspic with a rich meat flavor. Prepared by slowly simmering bones and meat for hours, then poured with aromatic broth infused with garlic. The dish turns out dense, with visible pieces of meat and a natural gelatinous consistency.
- Total
- 60 min
- Standard serving
- 406.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Carefully clean and rinse the meat products. Place them in a large pot, cover with cold water and put on the heat.
- 2
Step 2
Remove the foam after boiling. Reduce the heat to minimum so the liquid barely simmers. Cook covered for 8 hours.
An hour before cooking is complete, add salt, bay leaf, black pepper and onion. Turn off the heat and let the contents cool at room temperature.
- 3
Step 3
Pour the gelatin with cooled broth (approximately 2 cups) and let it swell.
- 4
Step 4
Extract the cooled meat from the broth and separate it from the bones. Leave the tendons — they are characteristic of traditional aspic. Remove the skin from the hoof and knuckle.
Break the meat with your hands into medium-sized pieces. Do not mince too finely and do not cut with a knife. Distribute the meat into the molds.
- 5
Step 5
Strain the broth into a clean container. Grate the garlic and add it to the broth.
Heat the broth. Dissolve the gelatin over low heat, stirring constantly. Pour the dissolved gelatin into the hot broth with garlic.
Pour the meat in molds with the prepared broth. Place in the refrigerator until completely set.
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