Long-term cooking of meat broth with root vegetables and spices, then troublesome filtering, scrupulous separation of meat, packing and pouring on plates, at the end of the long solidification of the unsteady layer - all this is associated with jellied meat from pork shank, beef and hen. Time consuming, slow, but the result justifies itself. A delicious dish for every day and a festive table, especially in winter.
Ingredients:
Pork shank - 1000 g
Chicken - 600 g
Beef - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 1 pc.
Celery root - 50 g
Water - 4 l
Greens - 1 bunch.
Bay leaf - 3 pcs.
Salt, black pepper - to taste
Step by step recipe:
To make pork leg and chicken jellied meat at home, take the foods listed. A massive shank weighing more than 1 kg is enough and one, if you take small ones, then two.
Since the gelling substances necessary for the broth to solidify are found in the connective tissue, cartilage, film, skin, you need fatty meat pieces on the bone, like a shank, as well as pork hooves, chicken legs, chicken carcass or butcher in pieces. After boiling the broth, we separate everything that is "tasteless".
Remember, introducing gelatin, you get aspic, but not the classic jellied meat (aka jelly). Add beef if desired, as in my recipe - cold cuts will make the appetizer more appetizing.
One kilogram of meat requires two liters of water. It is better to boil water, then lower the already clean meat preparations.
Immediately, along with the shank, chicken legs and a piece of beef, throw in carrots, celery, onions (with husks for a golden broth), a bunch of herbs, bay leaves, black peppercorns. Spices - laurel and pepper - are often added in the last hour of cooking.
Boil again, reduce heat and cook for 4 hours without a lid at a constant moderate boil.
Salt with interest after about three hours of cooking. The broth itself must be salted, after solidification in the jelly, the balance will be established. After four to five hours, the liquid will significantly evaporate, become concentrated.
We catch meat pieces. We leave the carrots for decoration. Throw away greens, onion, other roots.
Strain the saturated meat broth two or three times. Separate the tender, thoroughly steamed meat from the skin, bone and fat, lightly chop. Stir in finely chopped or pressed fresh garlic.
We lay out the meat in deep containers, decorate with carrots and herbs. Fill with hot broth. Cool at room temperature and transfer to the refrigerator shelf until final setting (this will take about 3-4 hours).
The jelly is ready.
We serve delicious pork shank jellied meat with chicken and beef along with horseradish, horseradish with sour cream, mustard.
Bon Appetit!
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