Description
May be simply understanding this is not a ham, and her faint shadow that you can forgive this yummy because it is very tasty, fragrant, tasty and filling. And cost cheaper than most run-down of cooked sausage. Important: you will be absolutely sure of the genuineness of this meat product.
Ingredients
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Knuckle
1500 g
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Carrots
1 piece
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Onion
1 piece
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The Apium graveolens Dulce
3 piece
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Gelatin
1 Tbsp
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Salt
1 Tbsp
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Garlic
5 tooth
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Capers
2 Tbsp
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Allspice
10 piece
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Bay leaf
2 piece
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Black pepper
Cooking
Pork shanks weighing 1.2-1.6 kg, soak in cold water for 3-4 hours, once or twice changing the water. I urge you not to neglect this preparatory stage.
Prepare the vegetables for cooking briskets.
Otmuchow to put the knuckle into a saucepan, cover with cold water so that it only slightly covered, add the carrot, onion, stems, and celery greens. Put on fire, bring to a boil, carefully remove the foam, add Bay leaf and allspice, reduce heat to low and cook the pork for 3-3,5 hours at the gentle boil. An hour before end of cooking add salt.
Boiled knuckle remove from broth. Strain the broth, discard the vegetables. Let our knuckle cools.
While the knuckle cools, prepare the remaining ingredients.
Garlic peel and finely chop, to set aside 2-3 tablespoons of capers. Instead of capers, you can add slices of boiled tongue, olives, pickled cucumbers, greens and everything that you deem acceptable in this dish.
A full tablespoon of gelatin pour into a glass (200 ml), pour six tablespoons of cold water and leave to swell for 20 minutes. Dissolve the gelatin in the microwave, pour the strained broth to a full Cup. This is our gelatinous broth.
With a warm leg to remove the skin.
Gently with a knife to clean off of skin fat and all that seem superfluous. To postpone cleansed skin.
To separate the meat from the bones.
The meat is chopped into pieces of the desired quantity. Add the minced garlic, it needs more salt if necessary to taste, add black pepper, mix well.
The appropriate form to wet the inside with cold water, cover with cling film so that the edges of the film hung on the edges of the shape. On the bottom of the form to put half of the skin.
On the skin in the form to put half of the prepared meat. Lightly compacted with a spoon. Pour meat in the form of a few tablespoons of gelatin broth. Spread the capers evenly.
Put rest of the meat to the form, once tamped down, pour gradually gelatin broth. Why gradually? And because the broth needs only slightly appear on the surface of the meat. A certain amount of gelatinous broth may remain unused. On top lay the remaining skin. To cover the form of the film ends. Put into the refrigerator for the night, straddling on top of a small load. I was a liter carton of milk.
In the morning remove the pan, remove the ham from the mold the ends of the film. That's such a cute thing happened.
Cut into chunks and... eat, eat, cracking in your full pleasure!
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