The walker, or so-called jelly, is tastya dish of thickened chilled meat broth and pieces of meat. It is often confused with the jellied (or even calling it a kind of jellied), but it is an absolutely independent dish. Jelly can be cooked from any kind of meat: pork, chicken, turkey or duck. However, the most delicious is beef aspic. We offer two original recipes from leading chefs.
Beef aspic according to the recipe of the chef of the restaurant "Villa Pasta" Anatoly Malyshev
Photo: WeheartitIngredients (for 4 servings):2 kg of beef drumsticks with meat, 500 g of beef pulp, 300 g of carrots, 100 g of celery stalk, 50 g of garlic 20 g of peppercorns, Salt to taste, Horseradish or mustard to taste. Cooking recipe: We wash well the shanks and fold into a deep pan. Next, pour cold water over so that the legs are covered with 5–7 cm, and put the pan on medium heat. Peel and carrot onions and cut in half, then lightly fry in a pan without oil until brown. When the broth boils, reduce the heat to minimum and remove all the foam, add lightly roasted vegetables, celery and about 20 g of garlic, lightly salt and season with pepper. Cook for 7–9 hours on low heat and take care not to boil too much. To do this, you can add a little cold water. Add the beef pulp to the pan 2–2.5 hours before the broth is ready and cook. We remove the finished meat, sort it out and spread it out in forms. We filter the broth through gauze and put it on a low fire again, after adding the remaining garlic and some more salt grated on a fine grater. We fill the meat with broth, cool it to room temperature and set the refrigerator at 4-6 hours for full solidification. After a set time, we take out the dish, gently remove the layer of fat on the surface with a silicone spatula or the blunt side of the knife and can be served on the table. It is better to cut the well into small portions and serve with horseradish or mustard.
Beef aspic according to the recipe of the brand chef of the restaurants La Prima, La Provincia, La Taverna and La Panorama Vladimir Khokhlov
Photo: WeheartitIngredients (for 5 servings):2 kg of beef joint, 700 g of beef pulp, 200 g of carrots, 200 g of onions, 10 g of bay leaf, 5 g of allspice, 15 g of salt, dill optional. Cooking recipe: Wash the beef joint, add peeled carrots, onions, bay leaf and allspice and put everything in a saucepan. Pour cold water over the ingredients and put to cook on medium heat. Bring the broth to a boil and cook on low heat for another 5 hours. While the broth is cooking, take the beef pulp and soak it in cold water for about an hour so that the broth does not darken. Add the beef pulp to the broth and cook for another 1.5 hours. In total, the cooking time for this dish will be 6.5 hours. Remove the bones from the broth, take out the pulp, cool and split along the fibers. Important: the fibers should not be long, so if necessary, cut the fibers into several parts to make them shorter. Strain the broth through cheesecloth or a sieve. Take out the boiled carrots and, cutting them into thin circles, lay them on the bottom of the prepared jellied meat dish. To make the dish bright, you can add more dill sprigs to the carrots. Carefully lay the meat fibers on top of the carrots and pour strained broth over everything. After this, place the dish in the refrigerator until the dish has completely hardened (this will take about 6 hours). After it has completely hardened, you can take the dish out and serve.
