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Jellied meat the recipe for parties

Jellied beef recipe

During the holidays, jellied meat always gives that retro but refined taste. In culinary terms, a jellied ingredient is commonly called Aspic; the most famous are based on fish and vegetables, but those based on meat also offer a unique taste and fun for those who taste them. For the jellied meat recipe, the first fundamental ingredient is the meat broth gelatin. We talked about it in our dedicated article where you will find all the secrets and many suggestions for creating a perfect jelly for every type of meat you want to present on the table.

The secret is in the right combination of the ingredients you use to create the broth, with our Bollito Box or Lesso Box you will have the perfect base just a click away. After preparing the broth, and with the right thickener, the dish is served. The last fundamental element is the cut of meat you use to be "gelatinised": here the choice will be up to you based on the type of menu you will present on the table: muscle, beef or meat. Here is a delicious version of meat aspic that will make you look great during the holidays.

Jellied meat aspic recipe



First you need to prepare the meat broth for the jelly. Place the meat cut into pieces, the onion cut into large pieces and the carrot cut into chunks in a large pot, cover with cold water and bring to the boil, add salt and leave to cook over a very low heat for at least 2 hours, or until the meat is not so soft that it falls apart, turn everything off and let it rest.

Now filter the broth through a cloth sieve at least a couple of times and keep it aside. Now shred the meat (creating a similar pulled pork) eliminating all the fat, bones or hard parts. Soak and squeeze the isinglass well in cold water, prepare muffin molds or decorated silicone molds and pour in a few pieces of shredded meat, a few pieces of vegetables from the broth to taste, add the lemon juice and a sprinkling of pleasure of black pepper. Now cover everything with the rehydrated isinglass dissolved in the warm broth, then let it rest at a comfortable temperature for a few minutes.

Once they have cooled, place them in the fridge for at least three hours. Once the time has elapsed, before serving, check that the meat has not released any fat and, if necessary, clean it slowly with a fork. To take the aspics out of the oven, immerse the molds in warm or slightly hot water and everything will come off quickly. Serve the aspic with a drizzle of oil, some side vegetables or a Russian salad.