Aspic meat with gelatin

Step-by-step cooking

1. Step 1:

   

   Prepare the specified ingredients. Meat for aspic should be taken boneless, fresh, not previously frozen. Pork is better to take lean, without fat. Onions and carrots of medium size, if you plan to cut something out of carrots (to decorate the aspic), then you should take a large one. I take fresh green peas, but canned ones will do. Prepare a deep pan for cooking meat.

2. Step 2:

   

   Rinse pork fillet under running cold water. Put it in a saucepan and pour completely cold water. Put on high heat and bring to a boil. You can drain the water after boiling, rinse the meat and pour cold water again, put it on high heat. As the water boils, remove the resulting scale and turn down the fire.

3. Step 3:

   

   Peel and wash carrots and onions. Without slicing, put in a saucepan to the meat, add peppers - black and fragrant, bay leaf, a spoonful of salt. Close the pan with a lid and cook the meat and vegetables over low heat 1 - 1.5. If necessary, remove the resulting scale. To give a golden color to the broth, some housewives put onions in the husk.

4. Step 4:

   

   When the time has passed, add the washed chicken fillet to the pan and continue cooking both meats for another 30-40 minutes under the lid. Taste the broth with salt and add salt if necessary.

5. Step 5:

   

   Get the finished meat out of the pan, cool and finely chop (or larger, to your personal taste). Drain the broth through a sieve. Leave the carrots.

6. Step 6:

   

   Prepare gelatin according to the instructions on the package. My gelatin is pre-soaked. Mix the finished gelatin with 500 ml of broth. Bring the broth with gelatin to a boil, do not boil.

8. Step 7:

   

   Add peas to the chopped meat (I have fresh boiled until ready), half of the carrots, cut into small cubes, mix. If necessary, this mixture can be salted.

9. Step 8:

   

   Grease the selected molds for aspic with broth. I made flowers from carrots with the help of a canape tenderloin and put them on the bottom of each mold - this step is optional.

10. Step 9:

    

    Put the prepared meat in each mold and press it lightly.

11. Step 10:

    

    Pour broth with gelatin into each mold until the very paradise of each mold. Let the aspic with meat cool to room temperature on the table, and then put it in the refrigerator for at least 6 hours.

12. Step 11:

    

    Get the ready-made aspic with meat from the refrigerator. If required - remove the aspic from the molds on a plate and serve to the table. Also, be sure to put mustard or horseradish on the table for the aspic.