You can diversify the festive table by making jellied meat in a bottle. This is both a beautiful way of serving, and convenient storage, if the refrigerator is full, and besides, you do not need to select special dishes to freeze the jellied meat. Even children like to eat jellied meat in the form of a cute pig.
It is necessary
- Products:
- • Pork shank - 1-2 pcs.
- • Pork leg - 2 pcs.
- • Beef pulp - 250 gr.
- • Onions - 1-2 pcs.
- • Carrots 1-2 pcs.
- • Bay leaf - 1-3 leaves to taste
- • Garlic - 3-4 teeth.
- • Freshly ground pepper (black, allspice) in grains - to taste
- • Boiled sausage for decoration - 50 gr
- • 1 black (green) olive or 2 peas
- Dishes:
- • Cooking pot
- • Wide-mouth bottle
Instructions
Step 1
Wash the meat, thoroughly scrape the dirty places at the pork legs and shank. If necessary, add water to the pork for 1-2 hours so that all the blood comes out. During this time, peel 1-2 onions, carrots and cut into 2-4 pieces. Prepare spices.
Step 2
The soaked pork, along with the beef meat, is sent to a saucepan, poured with fresh cold water, vegetables, cut into large pieces and spices are added. The jellied meat is brought to a boil and the temperature is lowered to a minimum (the water should boil slightly). In this case, the foam must be removed.
Step 3
The meat is boiled for at least 3-4 hours, readiness is determined as follows: the meat should separate very freely from the bones. About half an hour before cooking, you need to add bay leaves.
Step 4
Remove the meat from heat and let it cool at room temperature. After disassemble and finely chop with a knife. Mix the minced meat with the garlic passed through a press, season with freshly ground black pepper to taste. Add strained broth, stir thoroughly and pour into a bottle. We send the jellied meat to the refrigerator to freeze.
Step 5
We serve the jellied meat as follows: carefully cut the bottle around the perimeter, put the jellied meat on the dish. With a sharp knife we make cuts for the "ears" and "tail" of boiled sausage. Cut out a small patch, tail and ears from the sausage. Insert the ears and tail into the cuts, attach the patch to the "nose" of the pig with small toothpicks, make the eyes from the halves of the olive. Place a side dish or lettuce, cherry tomatoes around the pig.
