Brisket aspic with quail eggs

Cooking time:

5 hours

Active time:

1 hour 30 minutes

Complexity:

Average

Aspic, unlike jellied meat, does not require cooking for several hours. And there is no need for bones, you can choose any meat that you love.

See all recipes category Beef

Рецепт «Заливное из грудинки с перепелиными яйцами»

Recipe "Brisket with quail eggs"

Ingredients for 6 servings

Beef brisket

500 g

Quail eggs

8 pcs.

Carrots

1 pc.

Onions

1 pc.

Gelatin

30 g (2 packs)

Garlic

1 clove (optional)

Bay leaf

1 pc.

Peppercorns

5 pcs.

Parsley

a few twigs

Salt

to taste

Заливное из грудинки с перепелиными яйцами, шаг 1/5

Step 1/5

For the broth, pour the brisket with cold water (about 1.5 liters), bring to a boil, remove the foam and lower the heat. Add peeled carrots and onions, bay leaf and peppercorns, salt. Cook the broth until the meat is soft - about an hour.

Заливное из грудинки с перепелиными яйцами, шаг 2/5

Step 2/5

Boil the quail eggs, cool, peel and halve. Cut the meat into thin slices (across the fibers), carrots into long thin strips (or grate for carrots in Korean). Put the meat in a suitable form, rolled up with rolls, egg halves, carrot slices, parsley leaves.

Заливное из грудинки с перепелиными яйцами, шаг 3/5

Step 3/5

Strain the finished broth, pour about 200 ml into a bowl. Let cool a little and dissolve gelatin in it, stir thoroughly with a whisk. Add the gelatin mixture to the rest of the broth and mix again, strain if necessary. Add the chopped garlic to the stock if you like an aspic with garlic.