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Beef Oxtail Aspic in a Slow Cooker

An unconventional but delicious aspic! Beef oxtail aspic made in a slow cooker is an unusual dish, even for those used to making aspic year-round, not just for holidays. It sets up perfectly thanks to the gelatin in the cartilage of the oxtails. It works for a weeknight family dinner or a festive table alike.

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Beef tail jelly in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 67 % 6 g
Fats 22 % 2 g
Carbohydrates 11 % 1 g
47 kcal
GI: 100 / 0 / 0
  • First, prep the meat. Rinse the oxtails and the whole piece of beef under cold water, trim off the membranes, and cut them into large pieces (if your slow cooker is big enough, you can leave them whole). Put the oxtails, beef, a peeled whole onion, the bay leaves, cloves, peppercorns, one whole carrot, and the salt into the slow cooker. Add just enough water to barely cover everything. Set it to "Soup" or simply "Cook" (depending on your model) for 35 minutes. Slow cookers don't boil off liquid, so you'll have the same amount you started with. When the program ends, turn it off and slowly open the lid. Strain the clear golden broth through a sieve; discard the vegetables and spices, and set the meat on a plate to cool. Wash any residue from the insert and pour the broth back in. Set it to "Cook" or "Soup," leave the lid open, and reduce the broth — no need to set a time; what matters is the result. The broth should reduce down to about two cups. If your cooker has a dedicated "Aspic" setting, it's even easier — just use it with the lid closed. During this stage, add the second peeled whole carrot, then remove it afterward. Now prep the meat: pull it apart into strands, taking all the meat you can off the oxtails — the more meat in the finished aspic, the better. Press the garlic, mix it into the meat, and divide it among your molds. Taste the broth for salt and adjust if needed. Strain it through a paper-towel-lined sieve, pour it over the meat in the molds, and refrigerate. Serve the aspic after it has fully set, about 8–10 hours. Sprinkle with chopped herbs and serve with mustard. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • 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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Beef tail - 137  kcal/100g

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