Meat Aspic with Gelatin

Cooking method

1. Step 1:

   

   Gather the ingredients listed. The meat for aspic should be boneless, fresh, and never frozen. Use lean pork without fat. The onion and carrot should be medium-sized — but if you plan to cut shapes out of the carrot to decorate the aspic, choose a large one. I use fresh green peas, but canned will do. Have a deep pot ready for cooking the meat.

2. Step 2:

   

   Rinse the pork tenderloin under cold running water. Put it in the pot and cover completely with cold water. Set over high heat and bring to a boil. If you like, you can drain the water once it boils, rinse the meat, cover with fresh cold water, and return it to high heat. As the water comes to a boil, skim off the foam and lower the heat.

3. Step 3:

   

   Peel and rinse the carrot and onion. Add them whole to the pot with the meat, along with the black peppercorns, allspice, bay leaf, and a spoonful of salt. Cover and simmer the meat and vegetables over low heat for 1 to 1 1/2 hours, skimming off any foam as needed. For a golden broth, some cooks add the onion with its skin on.

4. Step 4:

   

   When the time is up, add the rinsed chicken fillet to the pot and keep cooking both meats, covered, for another 30 to 40 minutes. Taste the broth for salt and add more if needed.

5. Step 5:

   

   Take the cooked meat out of the pot, let it cool, and chop it finely (or larger, to your taste). Strain the broth through a sieve. Set the carrot aside.

6. Step 6:

   

   Prepare the gelatin according to the package directions; mine gets soaked first. Stir the prepared gelatin into 500 ml (about 2 cups) of the broth. Heat the broth with the gelatin until just about to boil, but don't let it boil.

7. Step 7:

   

   To the chopped meat, add the peas (mine are fresh, boiled until tender) and half the carrot cut into small cubes, and mix. Salt the mixture if needed.

8. Step 8:

   

   Brush the aspic molds with a little broth. Using a canapé cutter, I cut flowers out of the carrot and placed one in the bottom of each mold — this step is optional.

9. Step 9:

   

   Spoon the prepared meat into each mold and press it down lightly.

10. Step 10:

    

    Pour the broth with gelatin into each mold, right up to the rim. Let the meat aspic cool to room temperature on the counter, then refrigerate for at least 6 hours.

11. Step 11:

    

    Take the finished meat aspic out of the refrigerator. If you like, turn it out of the molds onto a plate to serve. And be sure to put out mustard or horseradish alongside the aspic.