Jellied meat

Description

A tasty festive dish. also very useful for our bones.

Ingredients

Bones

2 kg
Gelatin

20 g
Carrots

1 piece
Onion

0.5 piece
Black pepper
Salt
Parsley

1 piece
Bay leaf

1 piece
Garlic

4 tooth
Chicken egg

1 piece
Carrots

0.5 piece
Olives
Sausage

Cooking

Meat bones steeped in water, put in the slow cooker-a pressure cooker, add carrots, onion, and parsley. Sprinkle with salt, fill with water

Close the lid, shutting off the valve and set the mode "jelly" on 59 minutes. Cook the soup 4 times in 59 minutes))) and can be longer if the meat is tough.

Get ready for the bone and separated from the meat (shred meat)

Gelatin pour into a Cup and pour a glass of water and leave to swell for 40 minutes

The broth filtered in a conventional pot, add the bones separated from the meat, add Bay leaf, pepper, dry seasoning (I dill) and put it on the stove. Boil, the stove off and leave until the termination of the boil.

In stock ready to press out the garlic

Swollen gelatin heated to boiling, but do not boil and pour in the broth. Mix

And now the most interesting - formed filler: atteriwem broth in the form (I have a diameter 24 cm) to a height of 1 cm and put in a cold place for hardening

The frozen layer of boiled eggs and carrots form the pattern according to your taste. Again pour the strained broth (a thin layer), waiting for solidification

Now cut the sausage into strips and lay out flowers, olives cut into slices. Again pour the strained broth.

Now spread the meat out of the broth and pour the remaining broth. Leave in a cool place until fully cured

The jelly is ready take out of the form, dropping it in hot water for a few seconds

Now cover the dish and turn over and contemplate a beautiful aspic

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