Pettitoes & Beef Round Aspic

Pettitoes & Beef Round Aspic

For this recipe you will need:
2 pettitoes
600 g beef round
1 carrot, sliced
celery root (optional)
1 onion
salt to taste
5 whole allspice berries
3-4 bay leaves
3 large cloves of garlic
* * * * * * FOR DECORATING
1 carrot, boiled
2 eggs, hard-boiled

The author of the recipe version is Nataly Love


1. Wash pettitoes and beef round, put in a large pot and cover with water.

2. Bring to a boil, reduce heat, and simmer covered on a low boil for 4 hours.

3. When one hour remains, place the peeled onion, celery and carrot into the pot, adding salt to taste.

4. When 15 minutes remain, add the bay leaves and allspice berries in the broth.

5. Remove boiled pettitoes and beef from broth, cool slightly.

6. Add crushed garlic to the broth; bring to a boil, then strain.

7. Remove bones from the pettitoes; chop meat.

8. Arrange the meat on trays, filling them halfway.

9. Pour the strained broth on top of the meat. Cool in the refrigerator.

Pettitoes & Beef Round Aspic before coolingCooled Pettitoes & Beef Round Aspic

Pettitoes & Beef Round Aspic
 before cooling

Cooled Pettitoes & Beef Round Aspic  

10. Serve garnished with boiled eggs, boiled carrots, and greens.

Back to the section