Jellied meat is a dish that resembles jelly, but it is prepared from meat broth, while small pieces of meat are present in it. Aspic has a second name "jelly", this is how this dish was previously called. The history of cooking goes back far into the past, then it was cooked in ovens, using the obtained animal. The dish has a cold shape and is a kind of snack. Nowadays, there are many recipes for jellied meat, but it is the pork dish that has gained the most popularity.
It is necessary
-
- four large pork legs;
- one and a half kg of pork meat;
- one onion;
- one carrot;
- one parsley root;
- one bay leaf;
- four cloves of garlic;
- horseradish;
- mustard;
- black peppercorns;
- salt to taste.
Instructions
Step 1
Rinse the pork legs thoroughly under running water, scald with boiling water. Also process the meat with water and cut into large pieces. Then put the meat and pork legs in a large saucepan and cover with cold water so that it completely covers the meat. Heat and bring broth to a boil.
Step 2
Remove the resulting foam with a slotted spoon, add peeled, coarsely chopped and lightly baked onions, carrots, parsley root. Reduce temperature to minimum. At the end of cooking, add bay leaves, pepper and salt to taste. When the meat separates easily from the bones, remove the meat and vegetables from the saucepan. Strain the broth, cover tightly and leave in a warm place.
Step 3
Remove all bones from the legs. Pass the meat through a meat grinder. Next, peel and chop the garlic, put the chopped meat in cooked small molds, sprinkle with chopped garlic on top. Then slowly pour in the strained broth in a thin stream and put it to cool in a cool place for about an hour and a half.
Step 4
When the jellied meat has cooled down, put it in the refrigerator for several hours, but not in the freezer, otherwise the jellied meat will be iced. When serving, cut the dish into small portions. Serve with horseradish or mustard.
