Classic Pork and Beef Aspic
This classic pork and beef aspic is slowly simmered for several hours until the meat becomes very tender and the rich broth sets naturally when chilled. Serve it cold with horseradish or mustard.
Updated : 30 October, 2026
Easy
About 1 hour.
Ingredients
1.5 kilograms
Pork knuckle
1
Pork feet
1 kilograms
Beef
1
Onions
1
Carrot
3
Garlic
2
Laurel leaf
to taste
Peppercorns
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Scrape the pork knuckle and trotters with a knife if needed, then place the meat in a large bowl or deep pot and cover completely with cold water. Cover and refrigerate overnight.
Step 2
In the morning, drain the soaking water. Place the peppercorns and bay leaves in a large pot, add the pork and beef and cover completely with fresh water. A large pot is needed; the original recipe uses a 10-liter pot. Place over the heat and bring to a boil.
Step 3
Reduce the heat and simmer gently for about 6 hours, skimming off any foam that rises to the surface. Meanwhile, peel the onion and carrot.
Step 4
Add the onion and carrot about 1 hour before the end of cooking and season with salt. Add more hot water if needed as the liquid evaporates. By the end of cooking, the meat should be very tender and pull easily away from the bones. Remove the pot from the heat and let it cool slightly until the meat is comfortable to handle. Remove the meat and vegetables with a slotted spoon, separate all the meat from the bones and strain the broth through a fine sieve.
Step 5
Divide the meat among suitable dishes or molds. Peel and press the garlic and distribute it over the meat. Pour over the strained broth, let it cool briefly, then refrigerate for several hours until completely set.
Step 6
Serve the pork and beef aspic chilled with horseradish, Dijon or whole-grain mustard, or a spicy tomato and pepper sauce.
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