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Make beef in aspic yourself – really tasty

Today I’m going to show you how to make a delicious beef in aspic by yourself. It’s simple and super quick to make.

Beef in aspic is a nice change from the classic aspic. It’s perfect for a snack or as a dinner. 

I cure my beef for 3 days before it is further processed. So plan with this time ahead.

I use Bloom 240 aspic powder in my recipe, but you can also cook out pigs feet and pork shank. These cuts have a lot of collagen. This makes the beef firm on its own after it cools. See my german Sülze recipe for instructions. 

Here you can find the complete beef in aspic recipe as a video or to read through.

Have fun and good luck making it!

Beef in Aspic – What do you need to make it?

beef in aspc - all ingredients

per kg beef in aspic: 

  • 500 g beef (e.g. beef brisket)
  • 250 g pickles
  • 250 g final aspic (10% vinegar and 90% cooking broth)
  • Aspic powder Bloom 240 depending on the desired strength 40 – 50g /1liter

For curing per kg of meat

Per liter of broth for cooking

  • 100 % water
  • 20 g salt
  • 50 g onions
  • 1.5 medium bay leaves
  • 1.5 g pepper
  • 0.75 g allspice
  • 0.25 g cloves

The equipment to make beef in aspic

Artificial casing / Jar / Can

You can fill the sausage into jars as well as artificial casings. For jars, I usually use ones from the Weck company. For artificial casings I recommend artificial casings caliber 45/25 for a smaller diameter and artificial casings caliber 60/25 for a slightly wider one.

Vacuum Sealer

For the stress-free “curing in vacuum” method you need a vacuumizer. If you don’t have one yet, you can check out my recommendation here.

Alternative: “Real dry curing” doesn’t require a vacuum sealer, read my article on the subject of curing.

Make beef in aspic – Step-By-Step Instructions

Day #1:

1. Weigh the beef. Based on the weight, weigh out your salt, cure#1 and sugar mixture. 

beef in aspc -weigh

2. Pour the salt, cure #1 and sugar mixture over your beef. Make sure each side is covered with the mixture. 

beef in aspc -meat

3. Place the beef in a vacuum bag and vacuum seal. Alternatively, you can use a zip-lock bag (the air should be pushed out as much as possible). It is important that the complete  salt/cure#1/sugar mixture is in the bag with it.

beef in aspc - vacuum

4. Cure the meat per cm thickness for about 1.5 days. In my case, it was cured after 3 days.

beef in aspc -cure

Day “2” (curing process completed):

5. Quarter the onion. 

beef in aspc -onion

6. Put the onions, water and spices (except for the aspic powder) in a pot. 

beef in aspc - pot

7. Stir the ingredients and put the meat in the broth. Make sure that the meat is covered with water. 

beef in aspc -pot2

8. Let it simmer for about 2-3 hours until the meat is tender. Again, the time varies with the thickness of the meat. If it is still too firm -> let it simmer further.

beef in aspc -cook

9. Cut the pickles into strips.

beef in aspc -aspic-pickles

10. Once the meat is cooked through, you can take it out of the broth. As you can see in the picture, it is super tender.

beef in aspc -beef

11. Now pull the beef apart with two forks.

Optional: If you don’t want strips, but rather pieces, you can put the meat through a meat grinder. Then I also recommend you to cut the cucumbers into cubes instead of strips.

beef in aspc -beef 2

12. Mix the meat with the pickle strips. 

beef in aspc - pickles

13. Pass the broth through a sieve. It is best to put an additional kitchen paper in the sieve. This way the broth will be as clear as possible. 

beef in aspc - broth

14. Weigh your broth and add the vinegar. I end up using about 25% of the sausage as aspic. But the amount is up to you, depending on whether you want a lot or a little aspic in the final cut.

beef in aspc -broth2

15. Add the aspic powder to the liquid and mix well. If the aspic powder has not dissolved, you can heat the liquid again. However, the broth with the aspic should not boil anymore.  The amount depends on which aspic powder you use. The final aspic should be firm to the touch. 

beef in aspc - aspic

16. Add the broth to the meat and pickles. 

beef in aspc -mass

17. Pour the mixture into artificial casings or jars. 

beef in aspc -fill2

18. Let your beef in aspic cool overnight. 

beef in aspc - fill

19 Your beef in aspic😄 is ready. Enjoy it.

beef in aspc - ready

How long is the shelf life of the beef in aspic?

Your beef in aspic will keep for 3 days in the refrigerator.


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