Jellied veal
Jellied Veal Recipe: A Traditional Estonian Dish
Introduction
Jellied veal, also known as veal aspic, is a classic dish that is perfect for special occasions or elegant dinner parties. This dish features tender veal and pig's knuckles suspended in a savory gelatin made from the cooking stock. It is a labor of love to prepare, but the end result is well worth the effort.
History
Jellied veal has been a popular dish in European cuisine for centuries. It was traditionally served as a delicacy at banquets and feasts, showcasing the skill and artistry of the chef. The gelatinous texture of the dish comes from the natural collagen in the veal and pig's knuckles, which is released during the slow cooking process.
Ingredients
- 1.5 lb (680 g) shoulder of veal, cut into 2-inch pieces
- 1.5 lb (680 g) fresh pig’s knuckles, cracked with a cleaver
- 1 large unpeeled onion
- 2 large carrots, cut crosswise into 0.13-inch thick rounds
- 3 qt (2.84 liter) cold water
- 4 whole black peppercorns
- 5 bay leaves
- 6 tbsp salt
- 7 tsp finely chopped garlic
How to prepare
- 1. In a cooking pan, combine the veal, pig's knuckles, onion, carrot, and water. Bring to a boil over high heat, skimming the foam and scum from the surface as they rise to the top.
- 2. Add the whole peppercorns and bay leaves. Reduce heat to low and simmer partially covered for about 3 hours, or until the veal is tender enough to be easily pierced with a fork.
- 3. Use a slotted spatula to transfer the veal and pig's knuckles to a plate.
- 4. Strain the cooking stock in the pot through a fine sieve set over a large bowl. Let it rest for about 10 minutes.
- 5. Skim off and discard the entire surface fat using a large spoon. Pour the stock into a small pan and boil it briskly, uncovered, until it has cooked down to 4 cups.
- 6. When the veal and pig's knuckles are cool enough to handle, trim off the fat with a small knife. Cut the meat away from the bones and shred it into small pieces.
- 7. Arrange the carrot slices in concentric circles in the bottom of a 2 qt (1.89 liter) charlotte or a similar mold that is at least 3 inches deep.
- 8. Sprinkle the carrots evenly with the stock, adding it by teaspoons until the carrots are half submerged but not floating in the liquid.
- 9. Carefully place the mold in the refrigerator without dislodging the design and chill for at least 1 hour, or until the stock has firmly jelled. By this time, the remaining stock should be cool.
- 10. Stir in the meat, salt, and garlic. Taste for seasoning. Pour the entire mixture into the chilled mold. Refrigerate for at least 4 hours, or until the stock is firm.
- 11. To remove from its mold, run a knife around the inside edges of the jellied veal.
- 12. Briefly dip the bottom of the mold in hot water. Then, invert a flat serving dish on top. Hold the mold and plate firmly together, and turn them over. The jellied veal should slide out easily.
Variations
- Add diced vegetables such as peas, carrots, or celery to the jellied veal for added texture and flavor.
- Substitute chicken or turkey for the veal for a lighter version of the dish.
Cooking Tips & Tricks
Be sure to skim the foam and scum from the surface of the cooking stock to ensure a clear and clean jellied veal.
- Chill the stock and meat mixture in the mold for at least 4 hours to allow the gelatin to set properly.
- Use a sharp knife to trim the fat from the veal and pig's knuckles before shredding the meat.
Serving Suggestions
Serve jellied veal aspic with a side of pickled vegetables and crusty bread for a complete meal.
Cooking Techniques
Slow simmering the veal and pig's knuckles in the cooking stock is essential to extract the collagen and create a gelatinous texture.
Ingredient Substitutions
If pig's knuckles are not available, you can use pork hocks or trotters as a substitute.
Make Ahead Tips
Jellied veal can be made a day in advance and stored in the refrigerator until ready to serve.
Presentation Ideas
Garnish the jellied veal with fresh herbs such as parsley or chives for a pop of color.
Pairing Recommendations
Serve jellied veal with a crisp white wine or a light lager beer to complement the rich flavors of the dish.
Storage and Reheating Instructions
Store leftover jellied veal in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat before serving.
Nutrition Information
Calories per serving
250 per serving
Carbohydrates
5g per serving
Fats
12g per serving
Proteins
25g per serving
Vitamins and minerals
This dish is a good source of iron, zinc, and vitamin B12.
Alergens
This recipe contains pork and garlic.
Summary
Jellied veal is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of essential vitamins and minerals.
Summary
Jellied veal is a classic dish that is sure to impress your guests with its elegant presentation and rich flavors. With a little time and effort, you can create a show-stopping centerpiece for your next dinner party.
How did I get this recipe?
The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own mother. I remember the day like it was yesterday - the sun streaming through the windows, the scent of freshly baked bread filling the air, and my mother standing at the stove, a look of pure concentration on her face as she stirred a pot of simmering broth.
I watched in awe as she added various ingredients to the pot, tasting and adjusting the flavors until she was satisfied. When she finally deemed the broth ready, she poured it into a mold and placed it in the refrigerator to set. Curious, I asked her what she was making.
"Jellied veal," she replied with a smile. "It's an old family recipe that has been passed down for generations. Would you like to learn how to make it?"
I eagerly nodded, thrilled at the prospect of learning a new recipe. As my mother guided me through the steps, explaining each ingredient and technique in detail, I felt a sense of pride and accomplishment wash over me. This was the beginning of my culinary journey, and I was determined to master the art of cooking just like my mother.
Over the years, I continued to hone my skills in the kitchen, experimenting with different recipes and flavors, but jellied veal always held a special place in my heart. It was a dish that reminded me of my roots, of the love and tradition that had been passed down through my family for generations.
As I grew older and started a family of my own, I made it a point to teach my children the art of cooking, just like my mother had done for me. I shared the recipe for jellied veal with them, passing on the tradition and love that had been instilled in me from a young age.
Through the years, I collected various recipes from friends, neighbors, and even strangers I met along the way. Each recipe held a story, a memory, a piece of someone's heart and soul. And as I added these recipes to my collection, I felt a deep sense of connection to the people who had shared them with me.
One summer, while visiting a quaint little town in the countryside, I stumbled upon a small, family-owned restaurant that served the most delicious jellied veal I had ever tasted. Intrigued, I struck up a conversation with the owner, an elderly woman with a twinkle in her eye and a passion for cooking that rivaled my own.
As we chatted over steaming cups of tea, she shared with me the story behind her famous jellied veal recipe. It had been passed down through her family for generations, she explained, each cook adding their own unique twist to make it their own.
Inspired by her passion and dedication to her craft, I asked if she would be willing to share the recipe with me. To my delight, she agreed, and I eagerly took notes as she recited the ingredients and techniques that made her jellied veal so special.
When I returned home, I wasted no time in recreating the recipe in my own kitchen. As the familiar scent of simmering broth filled the air and the gelatin began to set in the mold, I felt a sense of connection to the elderly woman in the countryside, to my own mother, and to all the generations of cooks who had come before me.
As I served the jellied veal to my family that evening, the taste of tradition and love mingled with each bite. And as they savored the dish, I knew that the recipe would continue to be passed down through the generations, a symbol of the bond that held us together as a family.
And so, the memory of finding this recipe for jellied veal for the first time will always bring a smile to my face, a reminder of the love, tradition, and connection that cooking has brought into my life.