Aspic

Ingredients

Garlic
1 capitulum
Celery
1 piece
Carrot
1 piece
Iodised salt
to taste
Parsley
1 piece
Black pepper
to taste
Black pepper
to taste
Bay leaf
to taste
Pork leg
2 pieces
Pork shank
1 piece
Beef brisket
1.5-2 kilograms

Directions

  1. Wash the whole piece of meat , cleane it and cut in the way everything fits into the pan .It is better not to chop bones (only at the joint) - otherwise there are going to be a lot of small pieces. Soak the meat for 2-3 hours or better leave it for the ni
  2. Later wash it again and pour cold water 5 cm higher than meat. Boil on high heat. During first 10 minutes keep removing the coming fat. Then reduce heat and cover it with a lid. Leave to cook for 4-5 hours. Do not add water!
  3. When cooking is over, add peppercorn, bay leaf, 1tbsp. of salt. Wash an onion, carrot, selery and parsley and put everything into the pan. If water is over boiled add some from the pot. Cook for another 1-1.5 hours over the low heat under the lid.
  4. After a measured time, turn the cooker off. Remove vegetables. Take meat out of the soup and cool it down. Strain the soup through a cloth or a gauze. When the soup has cooled down, remove fat. Cut meat into small pieces and remove all the bones.
  5. Put meat in the form and pour the broth. You can garnish it with a carrot, herbs or boiled egg. The last step - put the form with aspic in the fridge for a few hours to complete solidification.
Added , .

Comments

Only authorized users can add comments Register or authorize.