Chef Tatiana Litvinova has revealed her recipe that ensures your aspic will always be perfectly transparent, delicious, and, importantly, will set reliably.
Here’s what you will need for your perfect aspic: 1 beef tail, 1 beef leg, 1 chicken without breast, 1 carrot, 1 onion, 1 leek, 1 tablespoon of pepper mix, 3 bay leaves, 2 garlic cloves, 3-4 liters of water, and 40 grams of salt.
First, as Tatiana notes, it is crucial to select the meat carefully. The beef tail and chicken will provide the necessary gelatin, ensuring the aspic sets and tastes great. Soak the meat in cool water and bring it to a boil. After that, it’s important to drain the first broth to remove any unwanted impurities and dirt.
Next, Tatiana adds the cleaned meat, chopped carrot, onion, part of the leek, and spices to the pot. It’s essential that the water is cold, and the meat simmers on low heat for several hours to keep the broth clear and transparent. During cooking, continuously skim off the foam and fat to prevent them from entering the broth. You can use a special strainer or cheesecloth for the final straining of the broth before pouring it into plates.
Once the broth comes to a boil and all impurities have been removed, add garlic, bay leaves, and salt. Be careful to avoid boiling the broth too vigorously, as it might become cloudy. After simmering for 6 hours, remove the pot from heat and let the aspic cool to room temperature. Then, skim off any remaining fat and allow the dish to set in the refrigerator for a few hours.
Tatiana Litvinova's recipe guarantees that your aspic will be perfect: transparent, delicious, and without excess fat. All the secrets are now in your hands!