Beef Aspic Recipes

BEEF ASPIC

Steps:

• For the broth: Rinse bones and boil in a pot with plenty of salted water. Skim off resulting foam. Cut soup vegetables onion into chunks. Rinse meat and add soup vegetables, onion, meat and bay leaf to pot. The meat should be entirely covered by water. Reduce heat and simmer for 1 1/2-2 hours.
• Remove from heat and leave to cool overnight.
• For the aspic: Peel and dice carrots, turnips, kohlrabi and celery. Blanch in salted water for 1-2 minutes, drain and rinse with cold water, drain again.
• Rinse chives, shake dry and slice.
• Soften gelatine in cold water. Remove meat from soup pot and dice. Pour 500 ml (approximately 2 cups) through a sieve and reheat in a saucepan.
• Combine diced vegetables, meat and chives. Pour into 4 molds lined with plastic wrap.
• Squeeze gelatine well, dissolve in broth and season with salt, pepper and lemon juice. Pour broth into the molds. Cover molds and chill for about 4 hours. For the salad: Rinse, trim and chop lettuce. Blanch tomatoes, peel, quarter and core. Peel and thinly slice onions. Combine lettuce, tomatoes and onions. For the dressing: Combine vinegar and oil and season with salt and pepper. Drizzle dressing over salad. Remove molds from refrigerator and release from molds. Remove plastic wrap and serve on salad.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.

BEEF ASPIC

Steps:

• Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.
• What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.

ASPIC FOR PATES & TERRINES

Steps:

• Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
• Let it sit for 5 minutes.
• Heat until the gelatin has melted.
• In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
• Chill until syrupy and almost settled.

SEAFOOD ASPIC

Steps:

• Dissolve lemon jello in hot tomato juice.
• Dissolve 1/3 package unflavored gelatin in 1 tablespoon cold water.
• Mix gelatin, vinegar, lemon juice, horseradish and worcestershire with the tomato juice mixture and let stand until it begins to thicken. (Just let it cool down.).
• Add celery, scallions, green bell pepper, crab and shrimp.
• Pour into 9X13 glass dish.
• Chill until set, overnight is best.
• Before serving, "frost" with mayonnaise, or serve the mayo alongside.
• Enjoy!