Pork leg and beef brisket aspic - recipe

VT-4209

Preparation:
1. Soak gelatin in cold water (half a glass) until swollen.
2. Wash the pork leg thoroughly, chop in half. Wash the brisket.
3. Put the meat in a bowl, pour water in such a way that the water level is 5-7 cm higher than the meat.
4. Switch on the Cooking / Meat program for 1 hour 30 minutes. When it boils, remove the foam.
5. After an hour, add the peeled carrots, parsley root and whole celery stalk.
6. Add whole garlic cloves, pepper, bay leaf, salt and continue cooking until the end of the program.
7. Start the program "Multipovar" , set the temperature to 95 ° C for 3 hours.
8. At the end, remove the meat and vegetables from the broth, strain the broth.
9. Separate the meat from the bones, disassemble the meat into fibers and put in a mold.
10. Pour the broth into a bowl, remove the fat from the surface with a spoon.
11. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
12. Wait until it cools down and refrigerate until it solidifies.
13. When serving, turn the mold over onto a dish, cover with a hot towel so that the jellied meat will lag behind the mold. Serve horseradish and mustard separately.
Tip:
To reheat the cooled jellied broth, turn on the Multi Cook program and set the temperature to 100 ° C for 10 minutes.

VT-4213

Preparation:
1. Wash the pork leg thoroughly, chop in half. Wash the brisket.
2. Place the meat in a bowl, pour water in such a way that the water level is 5–7 cm higher than the meat.
3. Turn on the program "Aspic" for 4 hours. When it boils, remove the foam.
4. One hour before the end of cooking, add the peeled carrots, parsley root and whole celery stalk.
5. Add whole garlic cloves, pepper, bay leaf, salt.
6. At the end of the program, remove the meat and vegetables from the broth, strain the broth.
7. Separate the meat from the bones, disassemble the meat into fibers and put in a mold.
8. Pour the broth into a bowl, remove the fat from the surface with a spoon.
9. Switch on the Warm-up program. Do not bring to a boil.
10. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
11. Wait until it cools down and refrigerate until it solidifies.
12. When serving, turn the mold over onto a dish, cover with a hot towel so that the jellied meat will lag behind the mold. Serve horseradish and mustard separately.

VT-4214

Preparation:
1. Wash the pork leg thoroughly, chop in half. Wash the brisket.
2. Put the meat in a bowl, pour water in such a way that the water level is 5-7 cm higher than the meat.
3. Switch on the program "Multipovar" , set the temperature to 100 ° С and the time to 4 hours. When it boils, remove the foam.
4. One hour before the end of cooking, add the peeled carrots, parsley root and whole celery stalk.
5. Add whole garlic cloves, pepper, bay leaf, salt.
6. At the end of the program, remove the meat and vegetables from the broth, strain the broth.
7. Separate the meat from the bones, disassemble the meat into fibers and put in a mold.
8. Pour the broth into a bowl, remove the fat from the surface with a spoon.
9. Switch on the Warm-up program. Do not bring to a boil.
10. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the meat in the form.
11. Wait until it cools down and refrigerate until it solidifies.
12. When serving, turn the mold over onto a dish, cover with a hot towel so that the jellied meat will lag behind the mold. Serve horseradish and mustard separately.

VT-4216

Preparation:
1. Wash the pork leg thoroughly, chop in half. Wash the brisket.
2. Put the meat in a bowl, pour water in such a way that the water level is 5-7 cm higher than the meat.
3. Turn on the program "Aspic" for 4 hours. When it boils, remove the foam.
4. One hour before the end of cooking, add the peeled carrots, parsley root and whole celery stalk.
5. Add whole garlic cloves, pepper, bay leaf, salt.
6. At the end of the program, remove the meat and vegetables from the broth.
7. Separate the meat from the bones, disassemble the meat into fibers and put in a mold.
8. Remove the fat from the broth with a spoon. Strain the broth into a mold, pouring it over the meat.
9. Wait until it cools down and put the mold in the refrigerator until it solidifies completely. Serve with horseradish and mustard.
Tip:
For decoration, you can add boiled egg slices to the jelly.