Aspic

Indulge in a classic French aspic, where tender beef shank melds with aromatic vegetables and gelatin for a stunning, savory dish. Ideal for an elegant dinner party or a unique appetizer that will impress your guests.

• 500 g beef shank
• 1 liter water
• 1 medium onion
• 2 cloves garlic
• 2 carrots carrots
• 2 tablespoons gelatin
• -17 °C bay leaf
• salt to taste salt
• ground pepper to taste ground black pepper

Method

1. 1

   In a large pot, combine the beef shank, water, onion, garlic, carrots, bay leaf, salt, and pepper.

2. 2

   Bring the mixture to a boil over medium heat, then reduce to a simmer. Skim off any foam that forms on top.

3. 3

   Cover and let it simmer for about 1.5 to 2 hours, or until the meat is tender and easily pulls apart.

4. 4

   Remove the beef and vegetables from the pot. Strain the broth and let it cool slightly.

5. 5

   Soak the gelatin in cold water for about 5 minutes, then dissolve it in the warm broth. Stir well to combine.

6. 6

   Cut the beef into small pieces and arrange them in a mold or dish. Add any remaining vegetables if desired.

7. 7

   Pour the gelatin broth over the meat and vegetables. Refrigerate for at least 4 hours or until fully set.

8. 8

   Once set, carefully invert the aspic onto a serving plate and garnish with fresh herbs if desired. Serve chilled.