Classic jellied meat made from pork and beef
10 servings
60 minutes
Classic jellied meat made from pork leg, beef shank and protein, which can be used to clarify the broth.
1
Prepare all ingredients, scorch the pig's legs if necessary. Cut the legs and shanks to fit the size of the pot.
- Pork leg: 2 pieces
- Beef knuckle: 2 kg
2
Soak all hocks for 4 hours in cold water. Then wash thoroughly, scrubbing with a brush.
3
Put everything in the pot and pour water so that the water level is 8 cm above the meat level.
4
Put in the carrot and onion.
- Carrot: 2 pieces
- Onion: 2 heads
5
Bring to a boil, skim off the foam, and simmer at the lowest boil with the lid slightly open for 6-7 hours. Add salt 1 hour before it's done. Add bay leaf and peppercorns 15 minutes before it's ready.
- Bay leaf: 3 pieces
- Black peppercorns: 5 piece
6
After boiling (the desired condition indicator is that the meat easily separates from the bones), remove the carrot, onion, and bay leaf and let it cool until the meat can be handled by hand.
7
Separate the meat from the bones. Also, fish out all the pepper from the pot.
8
You can clarify the broth (but if it was cooked over low heat, it should already be almost transparent; just pass it through two layers of cheesecloth). If you decide to clarify it anyway, take 1 egg white for each liter of broth, whip it into a strong foam, and add it to the broth.
- Egg white: 3 pieces
9
Place the pot on high heat and stir vigorously until boiling. Remove from heat, let it sit for 10 minutes, and bring to a boil again twice, allowing it to 'rest' for 10 minutes each time. The broth should boil three times in total. Then cool the broth and strain it through two layers of cheesecloth. Add crushed garlic.
- Garlic: 3 cloves
10
Place the chopped meat in molds and pour broth over it. No need to add gelatin: you can check the stickiness of the broth by dipping your fingers in it. If they stick together, the jelly will set.
11
Place in the cold until fully set. Serve with horseradish or mustard.