A special thick broth resembling jelly is used for jelly and aspic. In fact, most often there is not a single gram of gelatin or other thickener in it. The whole secret is in choosing the right parts of the carcass and the duration of cooking.
Ingredients
- Pork Knuckle - 1 piece
- Beef shanks - 1 piece
- Beef (without bones) – 1 kg
- Onion - 2 pieces
- Bay leaf - 4 pieces
- Allspice - 7 peas
- Garlic - 4 cloves
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash all the meat, put it in a deep saucepan and pour cold water for 2 hours.
Drain the water, rinse the meat again and pour it again so that the water completely covers it.
Bring to a boil, add thinly sliced onion and cook under a lid on low heat for 6-8 hours.
Set the meat aside, strain the broth and add chopped garlic, spices and bay leaf to it.
Boil for another 5-10 minutes.
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