Cold appetizer aspic.

Cold appetizer aspic.

The joy, the hope of the fulfillment of desires gives us a wonderful holiday of Christmas (New Year). And the table this evening should be as our nastroenie- festive and elegant with pleasant surprises.

Cold appetizer aspic always ready in my family.

At this time I decided not to spill it on the large plates and dishes, and disposable plastic boxes. It is very convenient that they immediately with lids, hermetically sealed, conveniently supplied in batches, and wash the dishes after a meal is not necessary (eaten jelly, threw bottles and all the works!)

Pork Shank – 1 piece (1400 gr.)
Beef Hooves – 3 pcs. (2600 m.) – You can take a beef leg (just the legs are not found, had to buy the hoof)
Meat (beef, pulp) – 850 grams.
Onions – 2 pcs.
Salt – 2 tbsp (roughly, salt stronger than usual broth)
Pepper black pepper – to taste (Zhmenka)
Bay Leaf – 3 pcs.
Garlic – 5-7 cloves,
Water – 6 liters.

1. Opalёnnye and purified bovine foot rinse well under water brush (cut into pieces), put in a large pot, where you will cook jelly. Shin beef and wash, peel onions and whole, with the meat, put the same in a pan.

For every kilogram of pelts and meat, pour about 1 liter of water. It is necessary that the water covered the meat somewhere in the 5 cm. I have had a total of 5 kg hard. pelts and meat, I poured out 6 liters of water (5 liters because it was not enough and the meat was completely covered with water).

2. In a medium heat to bring the contents of the saucepan to a boil, turn down the flame to low and cook for 8-9 hours jelly, covered with a lid. Cook over low heat. Do not forget to take off at the beginning of scale. Always remove the fat from the top of the broth (I do not like the frozen layer of fat on top of jellied meat).

An hour before the end of cooking, jelly salt, pepper and put a bay leaf.

Jelly is ready when the meat separates easily from the bones, and when you cut up meat, fingers stick together.

The meat removed from the broth, separate from the bones and cut into small pieces
Clove of garlic finely chop with a knife (in any case not through the grater) and mix with chopped meat.

The soup is sure to drain (I filtered through a sieve with cheesecloth, folded into 3-4 layers).

3. The plastic boxes to 1/3 of the height to lay out the meat and pour the strained broth (1 half broth box).

I got the meat and broth exactly 20 boxes.

Cool to room temperature jelly, close the lid and put into the refrigerator before serving. We serve naturally with mustard!))

And some more tips:

I love the taste of meat in aspic, therefore, no carrots, celery root, parsley, etc. I do not put. Only the onion, salt, pepper and laurel.

Jellied salt only at the end of an hour before end of cooking!

If the salt in the beginning of the cook or in the middle, the stop gelling salt broth. Salted jelly need some stronger than usual broth, or after curing it is tasteless.

Boil jelly should be from 5 to 10 hours at a slow boil. It depends on the quantity and quality of the meat broth.

To aspic was transparent and well frozen, we can not add water, to interfere in the process of cooking, so it is better to determine the amount of water and do not give much broth boil.

Cook the meat in a large-capacity, continuously picking skimmer foam. Pan for aspic should not be much to fill the meat because the meat during cooking increases in volume. The water should completely cover the meat.

Jelly can be made from one kind of meat – beef, pork, poultry. But tastes best happens when a mix of meat, such as beef and pork.

To jelly froze the broth of boiled beef or pork feet, ears, lips, tail and gubernaculum. It is these parts of the carcass contain collagen, which gives the broth tack.

Bon Appetit!

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