Pork And Beef Aspic - A Step By Step Recipe With A Photo

For jellied meat, two things are important: meat for filling and ears-legs for a good solidification.

Cooking description:

Today my jellied pork and beef, I bought a large shank, two legs, two ears and one and a half kilos of beef. I always fill the jelly with garlic, this gives it a special aroma and taste. So let's see how to make delicious pork and beef jellied meat!

Purpose: On the festive table

Main ingredient: Meat / Beef / Pork

Dish: Snacks / Jellied meat

Geography of cuisine: Russian cuisine

Ingredients:

• Pork knuckle - 1.5-2 Kilograms
• Pork legs - 2 Pieces
• Pig ears - 2 Pieces
• Non-fatty beef - 1.5 Kilograms
• Carrots - 1 Piece
• Onion - 1 Piece
• Garlic - 2 Cloves
• Bay leaf - 2-3 pieces
• Salt - To taste

Number of Servings: 15

How to cook "Pork and beef aspic"

1. Soak pork ears and legs in water with vinegar (I pour it on the eye, you don't need much, the main thing is to remove the smell) and leave for 2 hours. Wash the shank thoroughly, scrape with a knife, if necessary. Beef does not need processing, just rinse the meat under water and that's it. After two hours, remove the legs and ears, and wash very thoroughly under running water, scrape all dirty places with a knife so that the skin becomes light. Where this fails, simply cut off the skin. Be sure to remove the nails from the legs, they are easily cut off with a hatchet or knife. 2. Take a large saucepan for boiling jellied meat. It should be at least 9 liters, I have 10 liters. Fold the meat. 3. Cover it with cold water and bring to a boil. Simmer on a low boil for 6 hours, periodically skimming off the foam. 4. After 6 hours add salt, onion, carrot, bay leaf,you can pepper and peas and cook for another hour. 5. Aspic is ready. Remove from heat. Remove lavrushka, peppercorns, carrots and onions. 6. Use a slotted spoon to remove all meat onto a large platter. Let it cool, open the broth too, let it cool. Peel a couple of garlic cloves.