Cooking aspic is a real ritual for some cooks. Fresh products and meat by-products are bought, everything starts with long cooking of broth, and then cutting of meat. The whole day can be spent in preparation.
However, everything can be done 2 times easier and faster using a multicooker.
To prepare you will need:
- 1 onion;
- 1 carrot;
- 1-2 pork legs;
- 1 beef leg;
- 1 knuckle;
- 1 tbsp (without top) salt
- meat (any) - 500-600 g;
- 1 tsp (without top) pepper;
- 3 peppercorns;
- 4-5 pcs. bay leaf;
- 2 cloves of garlic.
How to cook
The advantages of cooking jellied meat in a multicooker are that the broth is clear, without a thick layer of fat, the water does not evaporate, and the cooking time is reduced. In the "stewing" mode, it takes 4 hours. After the mode is completed, the multicooker is left closed for 30 minutes.
All the meat to be cooked is placed into the bowl at once, but in such a way that the bones do not damage the coating of the bowl.
Add chopped garlic to the finished broth. It is better not to add greens to the aspic when cooking. It is much better when pouring the broth into molds.
While the broth and garlic are steeping, you can take the meat apart.
This broth will contain enough natural substances to allow the aspic to set without gelatin.
After solidification, the layer of fat on the jellied meat from the multicooker will be very thin.
Bon appetit!
