Description
Offer you stunningly simple and delicious recipe for terrine of pork shank and brisket! Dense, fragrant slices of Brawn will decorate the holiday table and will appeal to a predominantly male half as an appetizer quite fatty, but the ladies will not refuse to try it! The time cooking takes, not counting the cooking time, only about 15 minutes, but how delicious!
Ingredients
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Knuckle
1 kg
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Brisket
1 kg
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Onion
1 piece
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Carrots
1 piece
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The mixture of peppers
1 Tbsp
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Bay leaf
2 piece
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A mixture of spices
1 Tbsp
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Salt
Cooking
Shank and brisket fill with water, good salt (a little more than salt soup), add the peppers, Laurel, onion, carrot and cook in a slow cooker-a pressure cooker 3 hours (for a regular slow cooker or pan to increase to 4-4,5 hours);
With a slotted spoon take out all the meat and hot detachable from the bones of the knuckle, and remove the ribs from the brisket; the Broth is filtered and used as the basis for the soup, very fragrant!
With a knife chop (no need to make it too small, just chop into pieces) hot and cold knuckle part of the brisket, pour 3-4 tbsp of the broth, taste for salt (if necessary - some salt), if desired, you can press 1 tsp grains of gelatin (I did not add) for strength; mix well and firmly laid in any form;
The fatty part of the brisket cut into strips and lay on top, sprinkle with herbs, cover with foil (lid foil) and put into the refrigerator for 8-10 hours;
With a knife go around the edges and turn the finished Brawn; Then again to turn if you want to see greasy slices on top of the dish;
Cut and remove the sample! Great with greens, vegetable salads and spicy sauces!
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