Recipe: Homemade Meat Aspic

Name: Gelée de viande maison
Prep time: 60 min
Cook time: 5 min
Total time: 785 min
Ingredients: 500 g de joues de bœuf non épluchées500 g de rond de gîte de bœuf coupé en gros carrés2 tranches de jarret de veau600 g d'os de veau200 g de couennes de porc sans gras2 pied de veau et 1 oreille de veau coupés en 24 grosses carottes coupées en gros dés2 gros oignons taillés de même1 poireau lavé et émincé grossièrement1 branche de thym et 2 feuilles de laurier18 g de gros sel et 5 g de poivre concasséClarification : 3 blancs d'œufs un peu battus mélangés avec 200 g de viande hachée et de l'estragon ou Cerfeuil .

By chef patrick ★ ★ ★ ★ ★ 4.7/5 (3 reviews) Starters

Prep 60 min

Cook 5 min

Rest 12h

Total 13h05

Homemade meat aspic for X servings

Ingredients

500 g of beef cheeks unpeeled
500 g of beef chuck cut into large chunks
2 slices of veal shank
600 g of veal bones
200 g of pork rinds without fat
2 veal feet and 1 veal ear cut in half
4 large carrots cut into large dice
2 large onions cut the same way
1 leek washed and roughly sliced
1 sprig of thyme and 2 bay leaves
18 g of coarse salt and 5 g of crushed pepper
Clarification: 3 egg whites lightly beaten mixed with 200 g of ground meat and tarragon or chervil.

Step-by-step directions

1- Preheat your oven to 220°(th7+)

2- Place in a baking pan your meats (without the rinds and the ½ veal feet), the bones, the onions* and roast them in the oven until completely browned (30 minutes)

3- In a large pot pour 4 liters of water, the rinds, the feet and ear cut in half, the salt, the pepper, the diced carrots and the sliced leek, the thyme, the bay leaf, then add your roasted meats, bones and onions, then pour a ladle of your liquid to "deglaze" the drippings from your pan and pour it back in.

4- Cook for 4 hours 30 minutes at very gentle simmers, skimming if necessary.

5- After this time, place a strainer with a cloth over a pot or basin then slowly pour the liquid with a ladle, try to recover the different pieces of cooked meats to make other recipes (Parmentier, ravioli, cold salads etc), let it drain until your liquid is clear and cold, then refrigerate for 2 hours.

6- Remove your liquid from the fridge and remove from the top all the fat that has solidified. Pour it back into a pot to heat, then when it comes to a boil pour in your mixture of beaten (barely) egg whites, ground meat and tarragon, lower your heat and let the whites solidify on the surface for about 15 minutes.

7- Then place in a chinois or strainer an airy cloth (cheesecloth or similar) and gently add ladle by ladle all the contents of your pot and let it drain slowly.

8- There you have your aspic finished, when you store it in the cold, you will find it naturally set the next morning.
Here is a base that you can flavor as desired with Sherry, Port, etc. To keep it (for celebrations for example) do as usual pour

Gîte Gelée Maison Tradition Cuisine ancienne