Meat Jelly or Aspic

Gluten Free
Dairy Free
Health score
19%
Meat Jelly or Aspic
45 min.
8
126kcal

Suggestions


Introducing a delightful dish that embodies both elegance and flavor: Meat Jelly, or Aspic. Whether you're hosting a lavish dinner party or simply looking to elevate your everyday meals, this exquisite condiment is sure to impress. Rich in protein and completely gluten and dairy-free, this dish not only caters to various dietary needs but also delivers a gourmet experience from the comfort of your own kitchen.

Imagine the sensation of tangy, savory flavors enveloping your palate as you savor each spoonful of this classic delicacy. Crafted from tender cuts of beef and veal, along with aromatic vegetables and herbs, it’s a dish that pays homage to traditional cooking methods. Simmered for hours to extract the essence of the ingredients, this Meat Jelly boasts a stunningly rich flavor that is perfect as a dip, spread, or condiment, adding dimension to any meal.

The gentle art of clarifying the jelly with egg whites transforms the stock into a crystal-clear masterpiece that is both beautiful and delicious. Serve it chilled, and watch your guests marvel at the elegant presentation. Perfect for charcuterie boards or as an adventurous addition to any starter, this Meat Jelly is bound to become a showstopper at your next gathering. Embrace the charm of culinary tradition with this timeless recipe, and let your cooking journey begin!

Ingredients

  • ounces bacon fat removed
  • pound top round beef roast 
  •  bouquet garnic 
  •  carrots chopped
  •  egg whites 
  •  gelatin (if needed)
  •  onion chopped
  • servings salt and pepper 
  • 2.3 pounds veal knuckle bones 

Equipment

  • frying pan
  • sieve
  • cheesecloth

Directions

  1. Put all the ingredients except the gelatin, egg whites and alcohol, if using, in a large pan with 2 2/3 quarts water and bring to a boil. Skim and let simmer on steady heat for about 4 hours.
  2. Carefully strain through a strainer lined with cheesecloth and let cool completely.
  3. Remove the fat, which will solidify on the top.
  4. When the stock is cold, check the consistency: if it has not set, bring it to a simmer and add 3 to 4 gelatin leaves soaked in cold water.
  5. To clarify the jelly for aspic, beat the egg whites lightly.
  6. Put the stock in a pan, stir in the egg whites and gently beat all the liquid, without stopping, so that the egg whites turn frothy, while heating very gradually until the liquid just comes to the boil.
  7. If desired, add Madeira, port or sherry to flavor it.
  8. Pour the clarified liquid through a strainer lined with damp cheesecloth, discard the solids and let set in the refrigerator.

Nutrition Facts

Calories126kcal
Protein58.95%
Fat26.84%
Carbs14.21%

Properties

Glycemic Index
9.23
Glycemic Load
0.81
Inflammation Score
-8
Nutrition Score
10.287826050883%

Flavonoids

Apigenin
0.06mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.2mg
Myricetin
0.01mg
Quercetin
5.6mg

Nutrients percent of daily need

Calories:125.57kcal
6.28%
Fat:3.7g
5.7%
Saturated Fat:1.31g
8.16%
Carbohydrates:4.41g
1.47%
Net Carbohydrates:3.03g
1.1%
Sugar:1.65g
1.84%
Cholesterol:35.15mg
11.72%
Sodium:601.54mg
26.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.3g
36.61%
Vitamin A:1415.57IU
28.31%
Selenium:17.73µg
25.32%
Vitamin B6:0.44mg
21.75%
Vitamin B3:4.02mg
20.09%
Vitamin B12:1.06µg
17.59%
Zinc:2.49mg
16.6%
Iron:2.71mg
15.07%
Phosphorus:139.32mg
13.93%
Vitamin K:12.68µg
12.07%
Potassium:296.91mg
8.48%
Vitamin B2:0.14mg
8.4%
Manganese:0.15mg
7.58%
Magnesium:24.32mg
6.08%
Calcium:55.5mg
5.55%
Fiber:1.39g
5.55%
Copper:0.11mg
5.38%
Vitamin B1:0.08mg
5.06%
Folate:19.36µg
4.84%
Vitamin C:3.38mg
4.1%
Vitamin B5:0.32mg
3.17%
Vitamin E:0.26mg
1.7%