Aspic (jelly)

Aspic (jelly)

Category: Culinary recipes

Ingredients
Pork legs	3 pcs.
Pork knuckle but you can 1.5-2 kg of non-fatty pork
Chicken meat with bones (I take some chicken backs)	0.5KG
Bulb	1 PC.
Carrot	1 PC.
Black peppercorns
Salt
Garlic	4-5 teeth

Cooking method

• 1. Thoroughly wash the legs, scrape out, scald with boiling water.
• I cut them lengthwise.
• Wash the meat, cut into large pieces.
• 2. Place the legs and meat in a large saucepan and cover with water.
• Put on high heat, bring to a boil.
• Pour everything out and wash the meat with cold water.
• Pour cold water over the meat again and bringing to a boil, reduce heat and carefully remove the foam.
• 3. Cook under a loosely closed lid for 5-7 hours. Remove the fat constantly.
• At the end of cooking, add unpeeled onions - along with the husks on it,
• carrots, pepper and salt to taste.
• 4. Add meat and vegetables from the pan. Discard the onions and carrots.
• Strain the broth, cover and leave in a warm place.
• 5. Remove all bones from the legs. Cut the boiled meat and legs.
• Peel and chop the garlic.
• The final type of jellied meat depends on how the meat is chopped. A very fine cut will make the jelly dense, almost opaque. It is best to cut the meat into 1-1.5 cm pieces.
• 6. Put the chopped meat in the molds, sprinkle with garlic on top. Pour the strained broth in a thin stream, cover with cling film and set in the cold.
• To serve, turn the mold onto a large platter, cover with a hot towel, shake.
• Cut the jellied meat into portions.

Note

Photo Alexander Svet1

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For jellied meat, I take two pork legs and a front knuckle, a beef tail, a home-grown rooster, or part of a turkey. And it is also good to put a piece of beef core vein for better solidification. There is an analogue of gelatin. This tendon runs along the entire spine of the bull. I fill all the meat with water for 8-10 hours. Then I scrape the legs and knuckle with a knife, put it in a large saucepan, fill it with water and gas. As it boils for 10 minutes, I mercilessly pour out the water. My meat and pot - how much dirt is there. I fill it with fresh water and put it on a burner with a flame divider. How to boil with salt, if foam rises - collect. I put peppercorns and 1-2 onions unpeeled. I try to pick up onions with a reddish tint - then the jelly has an amber color. Adjust the heat so that it barely gurgles. And so on for 8 hours. Then strain the broth and collect the fat from it. The most responsible job for a wife is to disassemble the meat and put it in the boxes. Put the crushed garlic, pour the broth on the sly and in the cold. And it turns out like this-

[Aspic is an old recipe.]

I brought a recipe from blogs from Philosopher; he has a lot of goodies and beautiful things there

Aspic is an old recipe.
In general, there is a great variety of jellied variations ... But many corny forget about the simplest, but no less tasty. So I decided to share ... One very, very old recipe.
Many now use gelatin in jellied meat. I do not admit it - it is absolutely easy to make a galantir, and the taste is much better.

So - jellied meat. To begin with, take a pork shank, a couple of hooves and cook over low heat until the meat starts to easily separate from the bones. Cook immediately with spices: bay leaf, black peppercorns, the rest is optional. For example, I like to cook with a small unpeeled onion, add cardamom, celery root (you can either dry or fresh, but a little), a little parsley root ...Allspice can be added.
Then we remove the meat, and continue to cook the bones.

For the best taste, it is advisable to add chicken. True, I like to add it after meat. Well, for 500 grams of pork pulp, I took two chicken thighs. We remove the skin, sir, few people like it boiled, and the hips - to the bones.
After an hour, we also take them out to the meat. By the way, the seeds can be returned to the broth and let them gurgle further. Salt, sir. In total, you need to cook for 5 hours.

Well, when the broth is almost ready ...
In the original, actually, you need crayfish. For such a quantity - at least 15 pieces (better - more). But crayfish are expensive these days, so a certain amount of shrimp was bought in the store, which we cook with dill.

Now one little thing that many have forgotten ... We fry finely disassembled meat. Desirable - in butter (although this is not critical).
And at the very end of frying, stir in a couple of chives, ground with salt (so aromatic). And then you need to decide how you will serve the jellied meat: right in the form, or not. If you plan to remove the jellied meat from the mold when serving, then all the decorations need to be laid out on the bottom. I did not plan to take it out, because the meat went to the bottom.
Spread the peeled shrimp and a few thin slices of lemon evenly on top. You can also decorate with herbs (especially - dill and parsley), green peas (just not a lot), corn, small pieces of bell pepper ... In general - whatever your heart desires.
Unfortunately, due to technical reasons, the shooting of the finished product was disrupted (therefore, even the title photo had to be stolen). But the jellied meat did not turn out to be particularly beautiful, because I did not brighten the broth - I was lazy ... And this does not worsen the taste in any way ...
Okay, a few words about the galantir. Ready broth (hot) is filtered. If you want to lighten, let it cool to 40 degrees, then beat in 2 eggs and stir well. Then bring to a boil twice, then drain again.
If you want to give the jellied meat an unusual look, stir in a little milk into the slightly cooled (again, up to 40 degrees) broth - it will turn white.
If you want to make it green, you can add nettle or sorrel puree. You can even make it blue - then you need a decoction of cornflowers.
I almost forgot: you can add a little vinegar to the broth for sourness (only if you do not tint it with milk) - table, apple, or white wine.

Well, one more little thing. Many do not know how to carefully remove the frozen jelly from the mold.
It's simple: immerse the mold in boiling water for a second to half, then cover with a plate or dish on which you will serve and just turn it over ...

Yesterday I cooked jellied meat from a shank and a thigh, but it did not freeze overnight, what to add to correct the situation?

Yesterday I cooked jellied meat from a shank and a thigh, but it did not freeze overnight, what to add to correct the situation?

Drain all the liquid from it, measure the amount, and dilute the gelatin on it according to the instructions, pour the jellied meat again - it should freeze

Thank you very much, Romochka, I just have gelatin in a half-liter jar and of course there is no instruction. I bought Agar-agar yesterday, can I add it?

Thank you very much, Romochka, I just have gelatin in a half-liter jar and of course there is no instruction. I bought Agar-agar yesterday, can I add it?

I went to read the package for gelatin, wait for an answer

I found the last package.

To obtain a denser jelly consistency, it is recommended to take 40-50 grams of gelatin per 1 liter of liquid.
1 tbsp. l. pour 200 ml of gelatin. cold boiled water (glass) and leave to swell for 40-60 minutes. Heat without boiling, with continuous stirring until dissolved and drain. Add 2-3 glasses of broth to 1 glass of gelatin solution and cool.

Agar does not fit here, it is better to use it with fruit jellies, it has a different way of swelling.

Good luck!

Once again, a tremendous thank you ran to do