The most delicious jelly recipe.
Pick your recipe
You will need
- Ingredients:
- Medium onion - 1 pc.
- Parsley (root), preferably large - 1 pc.
- Pig legs - 4 pcs.
- Bay leaf - 1 pc.
Instruction manual
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Beef (cervical or scapular) - 1.5 kilograms.
Carrots, can be large - 1 pc.
Garlic - 3-5 pieces preferably large.
To taste - salt, black pepper (peas).
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Jellied Cooking Instructions
1. Pre-peeled pork legs, scald with boiling water. Put the legs in a large saucepan and pour water (preferably cold), the water should cover the pig legs by 3 centimeters. Put on a small fire and bring to a boil. Remove the resulting foam with a slotted spoon.
2. Cut the prepared vegetables into halves and bake in a hot frying pan without oil, for 5 minutes, to give the jelly flavor smoked. Add vegetables to the pan, where the legs are cooked and cook over low heat for 5 hours. 3. Put cooked beef, bay leaf into the pan, put black pepper and salt to taste, bring the dish to a boil and cook another 1.5 - 2 hours. Get meat and vegetables from the pan. The broth should be filtered through several folded layers of gauze or a tissue napkin. Cover the strained broth and leave in a warm place.
4. If you decide to use pork meat in jelly, then you need to disassemble it and remove all the bones, finely chop the flesh. Disassemble the beef into small pieces. Squeeze the garlic through the garlic.
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5. Put chopped meat in jellied molds or deep bowls, sprinkle with chopped garlic on top. Filter the broth into a thin stream, mix a little with a fork. Cover the aspic with cling film and put in the cold. After 3-4 hours, the jelly will harden (it all depends on the volume), with the help of a spoon or the blunt end of the knife, remove the fat that has risen up. Carefully turn the aspic together with the mold onto a large dish, having previously covered the mold with a hot towel, gently shake and remove the mold. Cut the cooked jellied meat into portioned portions, serve the jellied meat with horseradish and mustard.