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This time I decided to pour it not on large plates and dishes (which then occupy exactly half of the refrigerator), but in disposable plastic boxes. It is very convenient that they are immediately with lids, stacked (on top of each other) in one corner of the refrigerator and beauty - they took up little space, the lids are hermetically sealed, it is convenient to serve in portions, and after eating you don’t need to wash the dishes (I ate aspic, threw out the container and that’s it) business!) You will need:
- Pork knuckle - 1 pc. (1400 gr.) Beef hooves - 3 pcs. (2600 gr.) - you can take one beef leg (I just didn’t find legs, I had to buy hooves), Meat (beef, pulp) - 850 gr., Onion onion - 2 pcs., Salt - 2 tbsp. (approximately salt stronger than regular broth) Black peppercorns - to taste (zhmenka) Bay leaf - 3 pcs., Garlic - 5-7 cloves, Water - 6 liters.
How to cook: Rinse the scorched and cleaned beef hooves (legs) well under water with a brush (if the legs are cut into pieces) put in a large saucepan (tank) where you will cook the jelly. Rinse the knuckle and beef, peel the onion and put it in the same pan together with the meat. For each kilogram of pelt and meat, pour about 1 liter of water. It is necessary that the water covers the meat by about 5 cm. I had a total of 5 kg difficult. hide and meat, I poured 6 liters of water (because 5 liters was not enough and the meat was not completely covered with water). On medium heat, bring the contents of the pan to a boil, reduce the fire to a minimum and cook the jelly for 8-9 hours, covered with a lid . Cook over low heat! Do not forget to remove the scale at the beginning. Constantly remove fat from the top of the broth (I don’t like a layer of frozen fat on top of the jelly). An hour before the end of cooking, salt the jelly, put peppercorns and bay leaf. The jelly is ready when the meat easily separates from the bones, and when you cut the meat, fingers stick to each other. Remove the meat from the broth, separate from the bones and finely chop. Finely chop the garlic cloves with a knife (in no case through a grater) and mix with chopped meat. 3-4 layers). Put meat into plastic boxes at 1/3 of the height and pour strained broth (1 half of broth per box). it means)))) Cool aspic to room temperature, close with lids and put in the refrigerator until the chiming clock. Serve, of course, with mustard!)) And a few more tips:
- I love the taste of meat in aspic, so no carrots, celery roots, parsley, etc. I don't put Only onions, salt, pepper and laurel. Salt aspic only at the end, an hour before the end of cooking! If you add salt at the beginning of cooking or even in the middle, then the salt will stop the gelling of the broth. You need to salt the jelly a little stronger than the usual broth, otherwise it will be tasteless after solidification. The jelly should be cooked for 5 to 10 hours at a slow boil. It all depends on the amount of broth and the quality of the meat. In order for the jelly to be transparent and freeze well, you can’t add water, interfere with the cooking process, so it’s better to immediately determine the amount of water and not let the broth boil too much. Cook meat in a large container, constantly choosing foam with a slotted spoon. The jellied pot should not be heavily stuffed with meat, as the meat increases in volume during cooking. The water should completely cover the meat. The jelly can be made from one type of meat - beef, pork, poultry. But the tastiest thing is when it is a mix of meat, for example, beef and pork. To make the jelly freeze, the broth is boiled from pork or beef legs, ears, lips, tails and shank. It is these parts of the carcass that contain collagen, which gives the broth stickiness.
Bon appetit! Author: Vene-ro4ka Share this recipe with your friends on social networks!