Meat Jelly Recipe – European Special
Aspic, also known as meat jelly, is a savory dish made by setting meat broth or stock into a gelatinous form, often with chunks of meat or vegetables suspended within. It has its roots in European cuisine and was traditionally served as an elegant appetizer or garnish for main courses. The gelatinous texture of aspic comes from simmering bones and meat to extract natural collagen, which then sets into a jelly-like consistency when cooled. Aspic is typically flavored with herbs, spices, and sometimes wine or vinegar, creating a savory, rich dish that’s both refreshing and visually striking. It’s a great way to preserve meats and create a visually impressive presentation for formal meals or special occasions.
- 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:
Stock:Homemade stock will yield the best flavor and natural gelatin. To make a rich stock, simmer bones and meat with vegetables for several hours.
Gelatin:Adjust the gelatin amount depending on how firm you want your aspic. More gelatin will create a firmer texture.
Flavor Variations:You can infuse the stock with different herbs or a splash of vinegar for added complexity. Wine or citrus can also enhance the flavor.
Mold options:Aspic can be set in various molds, including traditional aspic molds, terrarium molds, or even small individual cups for a more modern presentation.
Serving:Aspic is often served as a chilled appetizer or as a garnish alongside meats or salads. It’s also great for preserving leftover meats in a savory, jellied form.
