Jellied veal is an appetizing and satisfying dish. It is perfect for a gala dinner. Everyone will definitely be enchanted by the wonderful taste and intricate form of meat serving.
Ingredients for aspic:
- Veal fillet - 1.5 kg;
- Ghee - 1, 5 tablespoons;
- Veal legs (medium-sized) - 2 pcs;
- Spicy bacon - 50 g;
- Onions (turnip) - 2 pcs;
- Carrots (small) - 2 pcs;
- Beets (medium) - 1 pc;
- Seven peas of black pepper;
- Bay leaf;
- Salt;
- Parsley - 1 bunch.
Ingredients for the side dish:
- Beets - 1 pc;
- Fresh horseradish - 10 g;
- Green lettuce leaves - 100 g;
- Mayonnaise (or sour cream) - 2-3 tablespoons.
Preparation:
- Rinse the veal fillet and rub with coarse salt. Then chop the bacon with a knife on a cutting board and stuff the veal with the resulting pieces. Chop the veal legs very finely.
- Now prepare vegetables for aspic. Wash carrots, beets, onions and peel thoroughly. Wash and chop the parsley.
- Then melt the ghee in a deep frying pan. Put the prepared meat in oil and fry on all sides (about 7-10 minutes). Add onion and chopped parsley, carrots, chopped legs, seven black peppercorns and three bay leaves to the meat, salt.
- Pour the mixture of meat and vegetables with water so that it covers the mass by three centimeters. Cover the pan with a lid and bring the meat to a boil. After the dish boils, you need to reduce the heat. Then cook the meat for about an hour and a half over low heat. Cook until the meat is completely cooked.
- The next step is to prepare the side dish. To do this, you need to boil the beets, cool them, peel and grate on the finest grater. Mix the grated beets with the pre-grated horseradish and mayonnaise.
- Then remove the meat from the pan, cut into thin slices on a cutting board with a knife and arrange in a deep dish. Strain the broth using a sieve. Pour veal meat with it, cool well and refrigerate. Jellied veal should completely freeze, it takes 1, 5-2 hours.
- Now you need to serve the dish. Remove the filling from the refrigerator and arrange on plates. On the frozen veal meat, spread over a leaf of green lettuce and garnish with beetroot and horseradish garnish.
