Beef Aspic (Studen)
Think you've had something like this before? Not quite—this is far tastier! Studen and holodets (meat aspic) are dishes with a long history, yet they remain a favorite for many people to this day. There are countless recipes for making aspic, and nearly every cook has her own secret. I'll share one version that my family has made for generations. It's right at home on any holiday table and will surprise you with its lovely taste and the aroma of spices.
Annelly
Recipe author
Beef Aspic (Studen)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 72 %
18 g
Fats 24 %
6 g
Carbohydrates 4 %
1 g
130 kcal
GI:
100
/
0
/
0
- For this aspic you'll need 2 beef feet and half a cow's lip. First, clean the feet and lip well, cut them into pieces, and chop through all the bones. Put everything in a pot and add the parsley root and celery root; you can add ginger root too, if you like. Cover with water, add salt, put on the lid tightly, and set over high heat. When it comes to a boil, lower the heat to medium and keep an eye on the water level, topping it up as it drops so the meat and roots stay covered. Once the parsley, celery, and ginger have given up their flavor, take them out, and keep cooking the rest until the meat comes freely off the bones and the broth turns sticky and gelatinous. Strain the broth through a sieve or a tight cloth, take the meat off the bones, and chop it. Pour the strained broth back into the pot, beat in 2 raw eggs, whisk well, and let it come to a boil 2–3 times (this clarifies the broth). Strain it again and stir in the vinegar. Put the chopped meat into your molds, garnish with lemon slices and the roots, and pour the broth over. Set the molds in a cold place so the aspic sets. Before pouring, you can also sprinkle the meat with grated garlic for a richer aroma. Once the beef aspic has set, serve it with horseradish or mustard. Enjoy!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken egg - 80 kcal/100g
- Parsley root - 49 kcal/100g
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