Jelly, or aspic, is a snack known since ancient times. Traditionally, it is prepared for the festive table and served with horseradish and mustard. Prepare a dish of parts that contain gelling agents. For example, the most suitable for aspic are legs, heads, lips. Jelly recipe includes various aromatic roots - parsnip, celery, carrots, parsley. Add spices, garlic and other seasonings to it.
Pork Jelly Recipe
We will need:
- several pork legs (3-4 pieces);
- pork ears (2-3 pieces);
- pork knuckle;
- small carrots;
- salt pepper;
- onion head;
- dry roots;
- black pepper peas, lavrushka, garlic cloves;
- water at the rate of 1 liter per 1 kg.
Cooking technology
1st step
Rinse thoroughly all meat parts. Put them in a large pot. Pour in cold water. Put on fire and bring to a boil. Remove the foam, reduce the level of fire to a minimum.
2nd step
Put peeled vegetables in a pan. It is possible entirely. Do not salt. The jelly recipe provides for simmering for 6-7 hours. One hour before being ready, salt well.
3rd step
After cooking, put all the meat on a plate. Allow to cool. Strain the broth. Remove the bones. Cut the meat into small pieces.
4th step
Finely chop the garlic. Put meat, garlic in pre-prepared tins and fill with broth. For an effective presentation to the table, you can use carrot from jelly. It must be grated and laid out in the form of the first layer. Then lay out the meat pieces.
5th step
Put the prepared molds in the cold overnight, then gently turn it over on a plate and serve. The dish can be decorated with greens. Offer mustard or horseradish as a sauce.
Beef jelly. Recipe
Ingredients:
- beef bones for jellied meat (you can take knees) - weighing 1 kg;
- beef meat - weighing 500 grams;
- two carrots;
- two onions;
- a few bay leaves, black pepper, salt.
Cooking technology
The beef jelly recipe is similar to the previous one. Begin with the preparation of meat.
1st step
Soak the bones for several hours in cold water. Rinse, put in a pan. Add the meat. Fill with water. Its level should be higher than products by 10 cm.
2nd step
Set the heat to medium and watch the broth until foam is formed. Remove it, then reduce the heat to a minimum (you can put it on the divider), lay spices, lavrushka. Cover and cook for about 7 hours.
3rd step
One hour before being ready, put whole onion heads and carrots. When the cooking time is over, get the meat and vegetables, discard the onions, cut the carrots into circles. Add chopped garlic, ground black pepper to the broth . Infused for 10 minutes.
4th step
Chop the meat. Pour it into the broth and salt it properly. Bring to a boil. Now you can pour in molds.
5th step
You can make jelly with gelatin. Add the recipe with a package of dry matter, which must be diluted according to the instructions and pour into the meat broth. But usually, when the bones are used, there is no need for it. Adhesives allow the broth to freeze without additional ingredients. Gently turn the cooled molds onto a plate, decorate with fresh vegetables and herbs. Serve with horseradish and mustard.