How to make the perfect aspic: the secret is in the proportions
Experienced cooks have revealed a proven recipe for jellied meat that every housewife can make.
Some housewives do not undertake to prepare the dish. Doubts interfere: "Will the aspic set?" In addition, it takes a long time to cook.
Even beginners won't have any problems with this recipe, because it is recommended by professionals.
Ingredients:
- water – 10 l;
- pork hooves – 4 pcs.;
- meat (ham or neck) – 3 kg;
- onion – 3 heads;
- salt – to taste;
- garlic – to taste;
- black pepper – 5 pcs.;
- bay leaf – 3 pcs.
Preparation
1. First, prepare a large pot. Put all the meat ingredients in there and fill it with water.
2. Cut the onions in half and cauterize the cut in a dry frying pan until black. Add the vegetable to the pan with the meat.
3. Next add carrots and bring the broth to a boil. Remove foam and cook under a lid for 4-6 hours on low heat.
4. Remove the vegetables from the broth after 2-3 hours, otherwise they will overcook and turn into "dust". 20 minutes before the end of cooking, add 5 black peppercorns and 3 bay leaves.
5. The broth is salted when ready, and the meat is taken apart. The garlic must be crushed using a press or grater. Then the garlic mass is mixed with the meat and poured with broth.
6. Next, place the workpiece in a cool place and wait for it to harden.
