Beef in Aspic

Instructions

1. Prepare the meat
   Rinse the beef shanks and beef foot thoroughly under cold water. Place in a large pot and cover with cold water. Bring to a boil over high heat, then discard this first water. This removes impurities for a clearer aspic.
2. Simmer the stock
   Return the meat to the pot and add fresh cold water to cover by 2 inches. Add the onion, carrots, celery, garlic, bay leaves, and peppercorns. Bring to a gentle simmer over medium heat, then reduce to low. Skim off any foam that rises to the surface. Cover partially and simmer for 4-5 hours, until the meat is very tender and falling off the bone.
3. Strain and clarify
   Remove the meat pieces and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Allow the broth to cool slightly, then refrigerate for 1-2 hours. Once chilled, remove any fat that has solidified on the surface using a spoon.
4. Prepare the meat for molding
   Once the meat is cool enough to handle, remove it from the bones and shred or chop into small, bite-sized pieces. Discard any gristle, fat, or connective tissue. Season the meat with salt to taste and mix in the chopped parsley.
5. Test gelatin strength
   Take a small amount of the chilled broth (about 2 tablespoons) and place in the refrigerator for 30 minutes. If it sets firmly, your broth has enough natural gelatin. If not, bloom the optional gelatin in 1/4 cup cold water, then heat gently and stir into the warm broth until fully dissolved.
6. Assemble the aspic
   Arrange some sliced hard-boiled eggs at the bottom of a terrine mold or deep dish. Add a layer of shredded meat, then pour in enough broth to just cover. Continue layering meat and broth until all ingredients are used. The final layer should be broth.
7. Chill until set
   Cover the terrine with plastic wrap and refrigerate for at least 8 hours or overnight until completely set. The aspic should be firm enough to hold its shape when unmolded.
8. Serve the aspic
   To unmold, briefly dip the bottom of the mold in hot water for a few seconds, then invert onto a serving platter. Slice with a sharp knife dipped in hot water and serve chilled with horseradish, mustard, or vinegar on the side.