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Aspic

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What you need:

4 large pig's trotters

1.5 kg meat

1 onion

1 carrot

1 parsley root

1 bay leaves

black pepper

salt

4-5 cloves of garlic

Legs are thoroughly cleaned, scalded with boiling water. Wash meat, cut into large chunks.

Fold the legs and meat in a large pot, cover with water. Put over high heat, bring to a boil. A slotted spoon remove the foam.

Onions and carrots cleaned, coarsely chopped, with a little parsley root pripech dry hot skillet, add to the pan with the meat, reduce heat to low. Cooking under ajar lid 5 hours, adding water if necessary. At the end of cooking, add the bay leaf, pepper and salt to taste.

Lay out of the pots of meat and vegetables. Broth, cover and leave in a warm place.

Of the legs to remove all bones. Chop meat tenderized and legs. Garlic peel and chop.

* The way the meat is chopped up, depends on the final form of aspic. Very fine narubka make jelly dense, almost opaque. It is best to cut meat slices of 0.5-0.7 cm.

Put the chopped meat in the form on top sprinkle with garlic. A thin stream pour the strained broth, cover with cling film and put in the cold. When the jelly hardens, gently scrape off the spoon went upstairs and solidified fat. To submit the form to turn into a large dish, cover with a hot towel, shake vigorously. Aspic cut into portions.

Bon Appetite!


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