Step-by-step recipe for making meat aspic with photos

7-11 servings

6 hours 50 minutes -7 hours 5 minutes

133-137 kcal

5/5 (3)

What dishes will look most worthy on the holiday table? The easiest option is to prepare aspic, because it looks impressive and appetizing, and the cooking process is elementary. I bring to your attention simple recipes with step-by-step photos of preparing aspic with gelatin from chicken, pork and beef at home.

Pork jellied recipe with gelatin

Kitchen utensils: a long ceramic knife, two saucepans with a capacity of at least 5 liters and 2 liters, several bowls of different depths and sizes, a wooden cutting board, a measuring cup, cheesecloth or a fine sieve, a whisk, silicone muffin tins, a silicone brush.

Ingredients

Step-by-step preparation

Let's prepare the broth

1. Thoroughly wash 430-450 g of pork pulp under strong pressure of cold running water.

2. We trim the meat from excess fat, film and other unnecessary elements, and rinse again. Place the prepared pork in a saucepan and fill with clean cold water, approximately 1.6-2.1 liters.

3. Place the pan with meat on high heat and wait for the liquid to boil.

4. After the water boils, add one whole peeled carrot and two whole onions without peeling. Reduce the heat to medium and continue to cook the pork, while constantly removing any foam that has formed.

5. After boiling the broth again, add 3-4 bay leaves, 5-7 black peppercorns and a couple of pinches of salt. From this moment, cook the pork over medium heat for 1:00-1:15 under a closed lid.

Let's prepare the aspic

1. Remove the cooked pork and carrots from the broth and discard the remaining ingredients.

2. Pour 25-28 g of gelatin into a small container and fill it with 120-130 ml of ordinary cold water.

3. Stir the resulting mixture thoroughly and leave it in this state for 15 minutes so that the gelatin swells well.

4. Cut the cooled meat and carrots into small cubes.

5. Cut the hard-boiled eggs in half and take out the yolks; we won’t need them anymore.

6. Cut the whites into cubes the same size as the other ingredients.

7. Mix all three crushed ingredients in a large deep bowl and add 140-160 g of canned peas there. Salt and pepper the resulting mass in accordance with personal taste preferences. Gently stir the ingredients so that the spices are evenly distributed.

8. Strain the pork broth into a separate container and measure out 600 ml of the total volume; we will not need the remaining liquid after this.
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9. Place the swollen gelatin in 600 ml of broth and stir the mass with a whisk until the gelatin grains are completely dissolved.

10. We pass the resulting mass through a sieve or cheesecloth again, so that the future aspic is especially transparent.

11. We place the silicone molds on a cutting board so that the filling can be easily transferred to the refrigerator.

12. Using a silicone brush, lightly grease the bottom of the mold with broth.

13. Place 2-3 leaves of fresh parsley on the bottom of each mold.

14. Place the prepared chopped mass on top of the greens, pressing it tightly against the walls and bottom of the pan.

15. Carefully fill each mold with broth, then place the product in the refrigerator for at least 6 hours.

Meat aspic recipe video

After watching the video below, you will learn how to prepare aspic from meat with gelatin, as described in the recipe above.

Jellied meat - secrets and useful tips from the best chefs

1. When a housewife prepares aspic, the question always arises: “Where should it harden?” Many people prefer the refrigerator as a simple and quick way, but chefs recommend letting the aspic harden in another cool place. The fact is that there is enough gelatin in the dish, and therefore it will inevitably thicken, just not so quickly. In addition, in the refrigerator, jellied meat will certainly absorb “unnecessary” odors.
2. A very strong aroma and suitable seasoning for meat is parsley root. We are used to using greens, but roots have an even more pleasant and unusual smell. Add it to the broth after it boils.
3. To make the jellied meat brownish, add the onion to the broth without removing the husk. The broth will turn out completely transparent if you cook the meat without additives, and then strain it twice.
4. The taste of jellied meat can be varied by adding fresh sweet pepper or apple.
5. Serve the prepared jellied meat with mustard, mayonnaise or sour cream. You can also make the sauce yourself. For example, this: combine two raw egg yolks, a third of a glass of olive oil, mustard powder and chopped black olives. Blend the sauce with a blender until smooth and creamy. If desired, you can add sun-dried tomatoes, capers, garlic, and dry Provençal herbs. This sauce can be used as a seasoning for meat and fish. If you see that the sauce has separated, just stir it with a spoon. It is not recommended to store the sauce for more than two days.
6. How to serve jellied meat? Some housewives place pieces of aspic on cold croutons and pour white sauce on top.

Useful links:

Recipe for chicken aspic with agar-agar

Cooking time: 2:35-2:55. Calorie content (per 100 g): 157-161 kcal. Number of servings: six. Kitchen utensils: two saucepans with a volume of at least 5 liters and 2 liters, a ceramic kitchen knife, a measuring cup and a kitchen scale, a wooden cutting board, several containers of various sizes and depths, a fine sieve or cheesecloth, silicone molds for baking muffins.

Ingredients

Step-by-step preparation

1. Wash the chicken breast thoroughly under cold water and place it in a large saucepan. Fill the meat with 1.6-2.1 liters of water and place the dishes on the stove. We wait for the water to boil, after which we add 1 peeled carrot and 2 peeled onions to the chicken. After boiling again, add 3-4 bay leaves, 3-4 allspice peas and 8-10 black peppercorns to the broth. Cook all the ingredients until the chicken breast is completely cooked for about an hour. Remove the finished meat and carrots from the pan and cool.

2. We cut the carrots into thin rings and put them in a small amount of cold water so that they do not lose their color while we disassemble the chicken. Strain the chicken broth through a sieve or cheesecloth, then pour out 200 ml of the total volume. We won't need the remaining broth after this. In a small saucepan, hard boil three chicken eggs.

3. Place 2-3 parsley leaves on the bottom of the mold, on top of which we place 2-3 carrot rings.

4. Separate the chicken meat from the bone and cut it into small cubes. The smaller we cut it, the tastier the aspic will be.
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5. Peel two cloves of garlic and chop them with a knife.

6. We peel the hard-boiled eggs and carefully cut them into four parts so that the yolk does not fall out.

7. On top of the carrots, place a quarter of the egg, yolk side down, on one half of the mold, and chopped meat on the other.

8. Distribute the chopped garlic evenly among each ramekin, then add the remaining chicken.

9. Pour 8-10 g of agar-agar into a small saucepan.

10. Pour in 200 ml of chicken broth prepared earlier and mix thoroughly.

11. Place the pan on the stove and bring the resulting liquid to a boil. After the broth boils, let it simmer for another five minutes.

12. Fill the molds filled with filling with hot broth.

13. Allow the product to cool to room temperature, then place the molds in the refrigerator for about an hour.

14. After an hour, remove the aspic from the refrigerator, remove it from the mold and serve.

Poultry jellied recipe video

This video shows in detail the entire process of preparing a festive-looking chicken or turkey aspic according to the recipe described above.

Beef jellied recipe with gelatin

Cooking time: 6:25-6:40. Calorie content (per 100 g): 118-121 kcal. Number of servings: from 6 to 10. Kitchen utensils: two saucepans, a ceramic knife, a measuring cup, several deep containers, a fine sieve or cheesecloth, a cutting board, a cake pan.

Ingredients

Step-by-step preparation

Prepare the ingredients and cook the broth

1. Boil 4 hard-boiled eggs in one pan. Place 320-480 g of beef, 1 peeled carrot, 1 onion in a separate pan and fill everything with 1.6-1.8 liters of water. After the liquid boils, add 2-3 bay leaves and 6-8 black peppercorns. Cook all ingredients until beef is fully cooked, approximately 1:15-1:25. Remove the boiled meat and carrots from the pan and transfer to a plate, allowing them to cool. Pass the broth through a sieve or cheesecloth, then measure out 560-660 ml of broth.

2. Salt the broth to taste and stir thoroughly until the spice grains dissolve.
3. In a small bowl, dissolve 20-23 g of gelatin in 150-180 ml of cold water, mix and set aside to swell.

4. Cut the boiled eggs in half and take out the yolk; we won’t need it.

5. Cut the white into small cubes.

6. Similarly, cut the boiled carrots and beef.

7. Mix all three components thoroughly in a large bowl.

8. Place the swollen gelatin on the fire and, stirring vigorously, cook the mixture until the gelatin grains are completely dissolved.

9. Pour the dissolved gelatin into the warm broth and mix the mixture thoroughly.

Let's prepare the aspic

1. Place 5-6 cranberries and parsley leaves on the bottom of the mold.

2. Spread the chopped mixture of meat, carrots and eggs evenly over the greens.

3. Fill the prepared foods with broth. Place the mold with the product in the refrigerator for approximately five hours.

4. Remove the aspic from the refrigerator and lower the mold into warm water for a couple of minutes.
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5. Then turn it over and place the aspic on a serving plate.

Beef aspic recipe video

Check out the video below, and preparing a fabulous beef aspic with gelatin according to the step-by-step recipe described above will no longer be a huge problem for you.

Recommended aspic recipes

• Surprise your loved ones with stunningly aromatic and incredibly tasty jellied beef tails.
• No free time or desire to cook? Pay attention to the recipe for jellied chicken in a pressure cooker or an equally easy and quick guide to making chicken jellied meat in a slow cooker.
• It would be a good idea to learn how to cook delicious jellied pork knuckle.

Write in the comments if you liked the aspic according to the recipes described above. Good luck and cook with enthusiasm!

Jellied meat - general cooking principles

Meat is a high-protein product, with a high content of fat and protein. Not everyone likes fried meat or barbecue, since such dishes seem very heavy on the stomach. This is true. However, this is not a reason to refuse such a healthy food! Try cooking jellied meat. Due to its special consistency, such a dish will seem light, and at the same time, will retain the beneficial qualities of the meat.

For aspic you will need meat (beef or pork), vegetables, gelatin. It is gelatin that is “responsible” for the aspic to thicken. If you plan to make aspic from poultry meat, such as chicken, then a huge amount of natural gelatin is contained in the wings and legs. Make broth from these parts, and you can do without store-bought powder.