Oxtail Aspic
Rich in collagen-heavy meat and gives a dense savory dish with strong satiety. Fits a keto menu well as a chilled protein-and-fat appetizer without unnecessary carbs. Garlic and Dijon mustard make the flavor sharper and more defined.
Take braised oxtails (400 g) to obtain about 100 g of meat and 300 g of broth. Separate the meat from the bones, combine it with the broth, and add garlic (10 g), bay leaf (2 g), and salt (2 g).
Bring the mixture to a boil and cook for 3-5 minutes, then pour it into molds and chill for 3-4 hours. Serve the aspic with Dijon mustard (10 g).
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