Classic jellied pig’s feet
Preparation. Classic jellied pig’s feet
It does not need extra advertising. No holiday is simply not conceivable without this masterpiece. Dish-grandmother’s symbol table. Transparent as a tear frozen broth, soft pieces of juicy meat, fragrant orange slices of carrot, enticing aroma of garlic and aromatic spices, meet – jelly !!!
- Pork legs – 700g
- Beef – 1400 g
- Milk 3,2% – 1 cup
- Filtered water
- Onions – 1 pc
- Carrots – 1-2 pieces
- Pepper peas – 10
- Black pepper – ¼ tsp
- salt – 1,5-2 tsp
- Citric acid – a pinch
- Garlic – 3 cloves
- Bay leaf – 1 pc
- Fresh dill – 10 branches
Clean the pork legs, rinse under running water, make a longitudinal incision to the bone between his fingers. Soak in 3.2% milk fat for 30 min (0.5 l water 200 ml of milk – saving). Meat Wash and soak in water for half an hour.
Tip: to jelly was not liquid, take the meat in two times more than the bones. Before cooking, soak in milk pork legs. This will remove the unpleasant smell. Clean pork legs may be using corn cob or grater dish.
Dip the meat and tolstodonnuyu legs in a pot with water and boil. Drain the broth first. Wash the meat. Observe the proportions of water and meat (1 kg of meat and bone – 2L of water). During cooking, the water can not be topped. Regularly and carefully remove the foam, or jelly will be cloudy. Add a pinch of citric acid, ½ tsp salt and cook on low heat under the lid ajar for 3 hours.
Tip: add salt and jelly at the beginning and end of the cooking, so he did not go stale.
Add to the broth peeled onion, carrot, bay leaf, pepper, salt. Cook for a further 1 hour. Vyymite meat and vegetables with a slotted spoon, cool. Separate the meat from the bones.
Tip: to grind meat aspic hands, so as not to spoil the consistency of the food.
Ladle, remove excess fat from the broth. In a mortar mash the garlic with salt and pepper, add the broth and allow to stand 20 minutes under the lid closed. Strain through a sieve with cheesecloth.
Put the meat on the bottom of the form. Top arbitrarily garnish of carrot slices and pour the broth. Sprinkle with finely chopped dill. Put in the fridge for 4 hours. Serve in shape with horseradish sauce.