Quick Pork & Beef Aspic (Galaretka)
A streamlined take on Polish galaretka: savory meat jelly set with gelatin and flavored with garlic, bay, and vinegar. Unmold and slice for a showstopping dinner that looks way harder than it is.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder or ham, diced small
- ¾ lb beef chuck or stewing beef, diced small
- 3 tbsp unflavored gelatin powder
- 2.5 cups chicken or beef broth, warm
- 2 tbsp white vinegar
- 4 clove garlic cloves, halved
- 2 leaf bay leaves
- 1 tbsp black peppercorns
Instructions
- 1
Bring a pot of salted water to boil. Add diced pork and beef, return to boil, then simmer 12 minutes until cooked through.
- 2
Drain meat, reserving the cooking liquid. Discard solids; you need about 2 cups broth (top with store broth if short).
- 3
Pour warm broth into a bowl. Sprinkle gelatin over the top and let sit 2 minutes to bloom.
- 4
Stir gelatin until completely dissolved, about 1 minute. Add vinegar, garlic, bay leaves, and peppercorns.
- 5
Fold cooked meat into the broth mixture. Pour into a loaf pan or bowl and refrigerate until set, about 4 hours.
- 6
Run a thin knife around the edge, dip the bottom in warm water briefly, then invert onto a plate and slice to serve.
Tools you’ll need
- large pot
- colander
- medium bowl
- whisk or spoon
- loaf pan or 4-cup mold
- refrigerator
- thin knife
- serving plate
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