Aspic finishes overnight what began in the stockpot. By morning the clear broth has set around the meat, and the aroma of garlic arrives as soon as the lid is lifted.
Method, step by step
- Clean the meat thoroughly, put it in a large pot and cover it with cold water. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Heat very slowly, skim off the foam, then add the onion, garlic, pepper and salt carefully. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook uncovered for 4-5 hours, just simmering; boiling vigorously makes the broth cloudy.
- Bone the meat and divide into bowls. Skim and carefully strain the cooking liquid, then chill it in a cold place. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- If a drop of juice on the cold plate quickly congeals, you have won; if not, keep cooking. Carrots still won't come in.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
