Meat Jelly Recipe – European Special
This meat jelly recipe, also known as aspic, is a classic European aspic—made by simmering collagen-rich meats and bones into a clear broth, then chilling it until it forms a cold meat jelly studded with savory meat and vegetables. It’s a timeless festive gelatin dish, perfect served cold as an elegant appetizer that brings nostalgia and depth to your table.
- Prep Time30 min
- Cook Time4 hr
- Total Time4 hr 30 min
Meat Jelly Ingredients :
- 4 cups beef or chicken stock (homemade or store-bought)
- 1/2 lb (225g) meat (such as cooked beef, chicken, or ham), cut into small pieces
- 2 tablespoons gelatin powder (or 4 sheets of gelatin)
- 1/2 cup white wine or vinegar (optional, for extra flavor)
- 1 small onion, peeled and quartered
- 2 cloves garlic, peeled
- 1 carrot, peeled and chopped
- 1 bay leaf
- 6-8 whole peppercorns
- Salt to taste
- Fresh herbs (like parsley or thyme) for garnish (optional)
How to make Meat Jelly :
Prepare the stock:If using homemade stock, simmer beef or chicken bones with onion, garlic, carrot, and herbs for about 2-3 hours. Strain the stock to remove the solids. If using store-bought stock, simply bring it to a simmer in a pot.
Gelatin preparation:Sprinkle the gelatin powder over 1/4 cup of cold water and let it bloom for 5-10 minutes. If using gelatin sheets, soak them in cold water until soft.
Simmer the stock:Once the stock is ready, add the bloomed gelatin to the hot stock and stir until fully dissolved. If you want extra flavor, you can add a splash of white wine or vinegar at this point.
Strain and season:Strain the stock through a fine sieve to remove any solid bits (like vegetable or herb pieces). Taste and adjust the seasoning with salt.
Set the aspic:Place the meat pieces and any desired vegetables (such as sliced carrots or peas) into a mold or shallow dish. Pour the hot, gelatin-infused stock over the meat, ensuring everything is submerged.
Let it cool to room temperature, then refrigerate for several hours or overnight until fully set.
Serve:Once the aspic is set, gently run a knife around the edges of the mold to loosen it. Invert the mold onto a plate and garnish with fresh herbs, if desired. Serve chilled.
Recipe Notes:
This works beautifully as a make-ahead mold—prepare the broth and layers ahead of time, then let it set overnight for easy serving the next day.
For a clear, glossy jelly, follow clarifying tips like gently simmering the broth and straining through egg whites or cheesecloth.
Traditionally serve with condiments such as horseradish, mustard, or pickles to add a bright, tangy contrast to the rich gelatin.
