For classic jellied meat, beef or veal legs are used, as well as shanks and pig legs. Bone and connective tissues contain a large amount of gelling substances, which are digested during long boiling. The broth hardens perfectly and a fragrant jelly is obtained. For less fatty meats, cook turkey and chicken legs as jellied meat.
It is necessary
-
- pork jellied meat:
- legs and shanks - 1 kg;
- lean pork - 200 g;
- parsley root;
- a slice of celery root;
- carrots - 1 piece;
- garlic - 4 cloves;
- onions - 1 piece;
- black pepper - 8 peas;
- bay leaf - 2 pieces;
- water - 2 liters;
- allspice - 4 peas.
- Horseradish sauce:
- water - ½ glass;
- vinegar 9% - 2 tbsp. l.;
- sugar - 1 tsp;
- salt - 1 tsp;
- horseradish root - 100 g.
Instructions
Step 1
Pork aspic Rinse all meat components of the future broth under running water. Examine the pork legs carefully. There may be places on them that are not cleaned from the hairline. Singe them over the burner. Rinse again.
Step 2
Place the drumsticks, legs, and meat in a saucepan. Fill with cold purified water and close the lid. Turn on the burner at full power, wait for the broth to boil. Skim off the formed foam and turn down the heat. Place the lid back on and periodically remove any grease that forms on the surface.
Step 3
Cook the meat on a very low boil for 4 hours. Add the peeled carrots to the broth one hour before the end of cooking. Rinse the onion with water and put it in a saucepan, you can leave the husk on. It will give the broth a beautiful golden hue. Add peppercorns and bay leaves.
Step 4
After cooking, remove all fat from the surface of the broth, remove the bones and meat. Strain the broth through cheesecloth, which put the bottom on a large sieve. Set aside the boiled carrots, you will still need them, and throw the rest of the contents stuck on the fabric into the trash.
Step 5
Separate the meat from the bones. Cut it into small pieces or pass it through a meat grinder, on which a large grill is installed. Pour the strained broth into a saucepan, add the processed meat and put on fire. Salt and boil for another 15 minutes.
Step 6
Prepare jellied molds or bowls. Pour a little broth into the bottom of each. Let it cool down and harden a little. Spread the boiled carrot slices over the surface. You can add minced garlic cloves and beautifully chopped boiled eggs. Pour the rest of the broth on top. When the jelly has cooled in the molds, put it in the refrigerator so that the mass becomes jelly-like.
Step 7
Serve cold jelly with hot potatoes, red cabbage or white cabbage salad. Make horseradish or mustard sauce.
Step 8
Horseradish sauce Rinse and peel the horseradish root. Grate it and cover the bowl with the lid.
Step 9
Boil water and pour boiling water over the horseradish. Close the lid again and let stand.
Step 10
Add vinegar, salt and sugar to the cooled mixture. Stir and serve.
