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手料理
  • 2014/12/21
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Holodets;))

レシピ
材料・調味料 (4 人分)
Pork leg
2pcs
Chicken leg
2pcs
Beef brisket(with bone)
1.5kg
Carrot
1pcs
Parsley root
1pcs
Garlic
1head
Onion with skin
1/2pcs
Black pepper
To taste
Pepper, allspice, bay leaf and salt
作り方
1
Feet throughly clean remove bristle, if necessary burn it on an open fire. Clean and wash.
Pork leg with a knife cut in half lengthwise at the joint. Chopping ax is not necessary to be a lot of small bones.
Chicken legs leave the whole, do not hack.
Beef brisket cut into several pieces.
Strictly speaking, the size of meat pieces for aspic is unprincipled.
2
All meat should be washed and soak in cold water for at least 2-3hours, and is best left for the night in a cold place.
The second option is preferable, because aspic is preparing for a long time, and it is better to start in the morning.
3
In the morning of meat once washed put into a saucepan and cover with cold water. The water should be above the level of meat at 5-7 cm.
Put the pan on the stove and bring to a boil.
4
It is important not to miss the point of boiling. Will be a lot of form, it should be removed. Collect all the foam, which is continuously formed with a spoon. After 5-10 minutes the foaming stops completely. From this point cover a pan and minimize the fire. The liquid in the pan should not even boil a little "move". In any case not to allow rapid boil. Only a slight boil.
5
Leave the meat simmer for 4-5hours. However you may stir from time to time. Do not add water to a sauce pan! Even if the part of this disappeared.
After 4-5hours in a pan add peas black and allspice, bay leaf, 1 tbs rock salt and washed unpeeled onion, carrot, parsley roots.
6
If the liquid has boiled away much have to add boiling water from the kettle. Although it is not good, but the liquid is needed.
Cover the pan with a lid and cook at a low boil, another 1-1.5hours.
7
Add salt to taste and a little bit more. It must seem a little salty, just a little bit. Add black pepper and add chopped garlic. Stir broth, cover the pan with a lid and leave for 20-30minutes.
Then it is necessary to drain the broth. Do it better through the fabric naturally clean. Fabric filters out small bones, peppercorns, garlic, bay leaf. All this extra brawn. Leave to cool the broth. After 10-15 minutes remove fat from the surface of the broth. You can just collect it with a spoon.
8
And you can wipe. Plain paper towel thrown on the surface of the broth covered with a film of fat is extracted and ejected. If we repeat this a few times, you can almost completely clean the surface of fat film. And leave a little fat, then the surface of aspic will be with "frost".
You can do a test that will answer the question (will harden or not). Put a broth on the thumbs of the fingers and make sure your fingers are glued good. If you do not stick together then you cooked jelly of bouillon cubes.
The cooked meat separate fro the bones and skins with hands. This is important because of the bone can easily break a tooth. The meat can be cut into small pieces can be separated into fibers, may be used as they are, pieces.
9
Prepare a few deep plates or molds for aspic. It is very convenient to use large enameled rectangular container, the type of trough, or deep soup plates.
At the bottom of each tray can be put parsley, a slice of hard-boiled eggs, carrots extracted from the broth. Put into the bowls lot of meat.
Pour the broth cooled down so that the meat is completely or almost covered with broth. And then the most difficult, it is necessary to put the jelly in a cool place, preferably in the refrigerator or balcony, but not into the freezer. Now you must have patience and wait for a few hours.
During this time, you can prepare grated horseradish or mustard, which are considered to be the best addition to the aspic.
10
Before serving dish with aspic can warm up a bit from the bottom, just for 5-10 seconds, dip it in boiling water, then a layer is aspic in contact with the plate will melt a little and jelly can be easily put on a large platter, where it can be cut into portions and garnish. Although the dish in which the jelly froze, looking at the table more then suitable. Budmo!
Plate of aspic, horseradish or mustard, fresh bread and Ukrainian hefty glass of cold vodka!
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Ukrainian Christmas ☆
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