Homemade meat in aspic, easy, quick and tasty, perfect for summer.
Economical, simple, genuine, flavorful, delicious — actually much better than the store-bought kind — this meat in aspic is perfect for a light summer dinner or a quick lunch when it’s hot, just prepare it in the morning while it’s still cool and refrigerate to enjoy it whenever it’s convenient.
Curious? Here’s how to make homemade canned-style meat, but before we start cooking I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 persone
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.8 lb Veal (or beef, rich in connective tissue)
- Half Onion
- 1 Carrot
- to taste Salt
- 1 Lemon
- 0.2 oz Gelatin sheets
- to taste Black pepper
Tools
- Pot
- Bowls
Preparation
To make meat in aspic without gelatin sheets, you would need cuts rich in collagen, such as pig ears or trotters. We will make meat in aspic using only veal or beef, which are not very rich in collagen, so we will add gelatin sheets, which are simply dried collagen extracted from suitable cuts.
Place the meat, the onion cut into large pieces, and the carrot in a pot, cover with water and bring to a boil. Salt and let simmer over very low heat for about 3 hours, or until the meat is so tender it falls apart. Turn off the stove and let it cool slightly.
Strain the broth first through a regular-mesh sieve and then through a cloth sieve, or use cheesecloth. You should obtain a fairly clear broth.
Shred the meat and remove fatty or tough parts.
Soak the gelatin sheets in cold water. Pour 1 2/3 cups of the still-warm (not boiling) broth over the shredded meat, add the juice of half a lemon and a sprinkle of black pepper, finish with the rehydrated gelatin sheets and stir so they dissolve into the warm broth, then let rest at room temperature.
When cool, place in the refrigerator for at least three to four hours.
After the resting time the residual fat will have solidified; scrape it off with a spoon. To unmold the aspic: simply dip the container for a couple of minutes in warm (not boiling) water and the aspic will release instantly.
You can serve the meat seasoned with a drizzle of olive oil and a squeeze of lemon and accompany it with a salad.
Notes and tips:
I chose veal muscle as the cut of meat, flavorful and tender, and asked the butcher to cut it into not-too-large pieces; depending on size, the meat will take more or less time to cook.
Meat in aspic keeps for two to three days in the refrigerator, covered with plastic wrap.
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