For the New Year we offer you an interesting recipe – aspic meat with spices. The taste of beef permeates the aroma of spices, turning an ordinary snack into a marvelous delicacy. Exactly right a selected mix of spices sets the tone for the dish, making it bright, festively unforgettable.
Recipe – Spicy Jellied Meat
How to make jellied meat more tasty than usual? On Wise people in the East say that there are no tasty dishes. there is bad cooks. We offer to cook spicy aspic with oriental flavor. The secret lies in the fragrant and spicy pouring jelly. The taste is achieved due to the broth with the addition of chicken back, ginger and other spices.
To cook seasoned meat with spices, you would need:
- Beef tenderloin – from 500g.
- Chicken back (for the aroma of the broth) – 1 pc.
- Ginger (fresh root, not powder) – 1cm.
- Soy Sauce – 50ml.
- Bulb (large) – 1 pc.
- Spices: cloves (4 buds), anise (1 star), cinnamon (pinch), zira, red pepper (can be cayenne).
- Gelatin – 20g.
Adjust the sharpness to taste. Use cayenne pepper carefully, otherwise get a fiery mixture.
You can cook jellied meat with spices So:
Put the washed meat in hot water, wait for it to boil. Boil for about 7 minutes. Drain the water. Rinse again beef.
Put the chicken back in a separate bowl, bring to a boil and remove the foam. Dip spices, ginger plates, onions. Boil all about a quarter of an hour.
Dip a piece of beef, pour in soy vinegar, taste it after boiling. Salt, and be sure to add sugar to taste.
How much meat is cooked for aspic? Determine yourself by degree softness. It’s difficult to indicate the time, since the beef variety, as well as the size of the piece may be different.
While the beef stews in a fragrant broth, pour in the gelatin, following the instructions. Leave to swell. For meat aspic we used a ratio of about 20g. gelatin per 300 ml of liquid. Since we will be pouring from the broth, dissolve the gelatin in 100 ml of water. Fluids can always be added. Just use boiled cold water.
When the meat is cooked, do not rush to get it from the aromatic liquids. Let the fibers cool down, as if grasped by this impregnation. Cut the cooled meat into narrow strips or even portions “tongues.” Put on a dish.
Dissolve the gelatin solution in strained, cooled broth and heat the liquid. But never bring to a boil. Otherwise not will harden your aspic. Gently fill strips of meat and place dish in the fridge.
Tasty ideas
Think in advance how you will decorate aspic from meat. Look in the Carving section on how to cook different decorations. Or look at the photo how beautifully decorated jellied pork tongue with spicy taste. What is not an idea for the New Year the table!
