An interesting snack for the New Year's table will be various types of aspic. Although pork is most often used for its preparation, there is a very interesting recipe for this beef dish in Ukrainian cuisine.
It is necessary
-
- 1-2 veal legs;
- 1, 2 to beef fillet;
- 150 g lard;
- 2 onions;
- 1 large carrot;
- 4 tsp gelatin;
- vegetable oil;
- spicy herbs to taste;
- salt and pepper.
Instructions
Step 1
Cook the broth. The best way to make it is from veal legs. To do this, first cut off most of the meat from them. They will be cooked separately to preserve the rich flavor and not give it away to the broth. Veal, if desired, can be replaced with lamb, but in this case the broth will turn out to be more fatty. Place the legs in a pot of cold water along with the halved and peeled onion. Add herbs to taste. Boil the broth for 2 hours, periodically skimming off the foam. Strain the finished liquid so that it becomes transparent.
Step 2
Prepare the beef. Clean it from excess streaks and films. Make several cuts in the piece of meat and insert small pieces of bacon into them. This will make the meat more juicy. Fry the beef stuffed in this way in a pan with a small amount of heated oil for 5-7 minutes. Then add a glass of broth to the meat and simmer for at least half an hour. The beef should be soft. Season with salt and pepper.
Step 3
Boil the veal from the legs separately. It should be placed in hot water for the meat to retain its flavor. In a skillet with preheated oil, fry the chopped carrots and chopped onion.
Step 4
Prepare jelly for aspic. Dissolve the gelatin in the broth and heat it again to a boil. Cut the beef into plastics, chop the veal into small pieces. Place a layer of fried carrots and onions on the bottom of the mold and pour in a little broth with gelatin. Then cover the vegetables with the beef slices. Place finely chopped veal on top. Pour everything with broth so that the meat is completely covered with it. Cool the aspic, and then put it in the refrigerator until the broth completely turns into jelly. Cut the dish into portions and serve with mustard and horseradish.
