Classic aspic

Ingredients for making jelly classic

  1. Pork legs (with hooves) 3-5 pieces
  2. Beef legs 2-3 pieces
  3. Pork leg 500 grams
  4. Onions 2-3 pieces
  5. Garlic 10-12 prongs
  6. 2-3 carrots
  7. Laurel leaf 4-5 pieces
  8. Black pepper peas 7-8 pieces or to taste
  9. Salt to taste
  10. Purified water as needed
  • Main Ingredients: Beef, Pork, Onion, Carrot
  • Serving 1 serving
  • World Cuisine


Paper kitchen towels, Kitchen scraper, Kitchen hatchet, Kitchen knife - 2 - 3 pieces, Cutting board - 2 - 3 pieces, Tablespoon, Deep pan with lid - 2 pieces (capacity 5 liters), Stove, Skimmer, Deep bowl - 2 pieces, Deep plate - 2 pieces, Jellied mold - as needed, Fine mesh sieve, Aluminum food foil (plastic wrap), Soup ladle, Refrigerator

Cooking classic aspic:

Step 1: prepare the legs and ham - stage one.

Pork as well as beef legs and ham require very careful preparation! To begin with, we wash them, dry them with paper kitchen towels and singe them over a large fire from all sides, thus getting rid of hairs.
Then we rinse again, but this time with the help of a scraper or a sharp knife we ​​scrape off the tan marks from the meat products - the upper dark layer of soot. After that, we put them in turn on a cutting board and chop the kitchen hatchet into large pieces, for example, each leg into 2, and the ham into 2-3 parts.
We shift them into a deep pan, fill with ordinary running water, so that it completely covers the meat ingredients, add a tablespoon of salt there and allow these products to infuse for 2-3 hours.

Step 2: prepare the legs and ham - stage two.

After the required time has elapsed, we rinse parts of the meat products again, put them back into the pan, fill in new portions of running water and put on medium heat. As soon as the liquid boils and a gray foam appears on its surface, pour the contents of the pan into a clean sink.
Again, we wash the parts of the legs and the ham, transfer them to a clean deep saucepan and this time pour in purified water, 5-7 centimeters above the meat level.

Step 3: cook the aspic - stage one.

Next, put the pan on a strong fire and after boiling, reduce it to a level between small and medium. Cook the meat broth 5-6 hours, under a covered lid, periodically removing from it a slotted spoon the remains of coagulated protein - noise.
If during cooking the liquid begins to boil, it is better to reduce the fire to a minimum so that the broth only gurgles slightly, otherwise it will turn cloudy!

Step 4: prepare the rest of the ingredients.

After 4-5 hours You can begin to prepare the remaining products that you will need to prepare the jelly. Peel the carrots, and peel the onions - if desired, they say that its peel gives this dish a pleasant golden hue.
We also remove the shell from the cloves of garlic, thoroughly wash the vegetables under cold running water, dry them with paper kitchen towels, put in a deep bowl and put salt and spices on the table.

Step 5: cook the aspic - stage two.

After 5-6 hours the meat will begin to move away from the bones, it's time to start the final stage of cooking jellied meat. We put carrots, onions, laurel leaves, peas of black pepper and salt to taste in the broth.

Cook all together 1 hour, then using the same slotted spoon we transfer meat products to a deep bowl, and on a plate - boiled carrots and onions.

Then squeeze out half the cloves of garlic into the broth through a press, and if you do not like the raw grains of this vegetable in the frozen jelly, then you can put all at once. Boil aromatic food yet 5-7 minutes and turn off the stove.
Then remove excess pork and beef fat from the broth surface. Then we rearrange the pan in a cool place and cool its contents to room temperature. It will take about 1.5-2 hours.

Step 6: prepare the boiled meat.

When the meat has cooled, remove it from the bones, put it on a cutting board, finely chop it with a sharp knife, or simply disassemble it into fibers and lay it in equal amounts in forms: deep plates, plastic containers, salad bowls, large bowls.
Boiled carrots can also be used, for example, in the form of decoration, but before that it should be cut into rings or cubes.

Step 7: prepare the broth.

After a while, after the broth has cooled and infused, filter it through a fine mesh sieve into a clean deep pan.

If necessary, repeat this process several times so that the liquid is more transparent.

Step 8: bring the dish to full readiness.

Further, if not all garlic was used, squeeze out half or one clove into each mold, and if you prefer to do without raw vegetable in the finished dish, then with the help of a ladle, pour the cooled broth into the forms with meat.

Tighten them with plastic wrap or aluminum foil and put in the refrigerator until the jelly is completely frozen.

Step 9: serve classic aspic.

Classic jelly after cooking is cooled in the refrigerator until completely solidified. Then they serve it to the table with bread, mustard, spicy horseradish and ketchup. At will, each serving of the dish is decorated with sprigs of dill or parsley. Enjoy it!
Enjoy your meal!

Recipe Tips:

- in addition to black pepper, you can use dried dill, parsley, allspice or a little chili;

- pork ham can be replaced with two chicken breasts, turkey, beef, but it is desirable that the meat is veined and skinned, they also contain substances that help congeal to freeze;

- soaking and first cooking meat products - a mandatory procedure. This process is needed in order to remove most of the clotted blood from the meat;

- sometimes a set of vegetables is supplemented with celery and parsley stalks.