Name: True homemade aspic according to grandma – genuine gelatin without packets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 700 g beef (optional); 1.5 kg pork (ideally pork knuckle, can be leaner); 3 pork trotters; 1 onion; 1 carrot; 2 smaller celeriac bulbs; 2–3 garlic cloves; 1–2 bay leaves; 10–12 black peppercorns (optional); salt to taste; 5–5.5 liters of water

Preparation procedure

Soaking and blanching: Wash the meat and trotters well, clean and soak in cold water for 3–4 hours. Then drain the water, cover the meat with fresh cold water, bring to a boil and simmer for 5 minutes. Drain the water again.
Long simmering of the broth: Refill the pot with 5–5.5 l of cold water (so that it is about 2 fingers above the meat), partially cover and simmer very slowly for 5 hours. Skim off foam and impurities regularly.
Seasoning and vegetables: About 2 hours before the end, salt the broth. One hour before the end add the whole onion, carrot, celeriac and bay leaf (optionally also the peppercorns). Cook until the meat and vegetables are tender.
Meat and garlic: Remove the soft meat and trotters, strain the broth through a fine sieve. Stir the crushed garlic into the hot broth. Shred the meat into smaller pieces, finely chop the skin and cartilage (they ensure great gelling). Cut the vegetables into small cubes.
Filling the containers: Divide the meat and vegetables into a deep bowl, mold or smaller bowls, pour the clear broth over them up to the rim. Let cool at room temperature, then transfer to the refrigerator.
Setting and serving: Let chill for 6–10 hours (ideally overnight), until the aspic is firmly set. Cut into portions and serve with vinegar, onion and fresh bread.

Number of servings: approx. 12

Total preparation time: 12–16 hours (hands-on 30 minutes, slow cooking 5 hours, chilling 6–10 hours)

Tips for perfect aspic

The more trotters and skin, the more reliable and firmer the gelling without added gelatin.
Cook really gently (simmer slowly), the broth will remain clear.
If you want completely clear sulc, strain the broth once more through a cheesecloth.

Conclusion

An honest homemade aspic rewards patience with a clean, full flavor and a perfectly delicate texture. It’s great for a festive table, but also as a light evening meal with bread and onion. Make a larger batch right away – it will keep in the fridge for several days and is perfect for guests.