We learn new ways to cook a jelly. By the new year it will prepare for their advice

Yesterday, just-in-law of my friend held for me, so to speak about it, for the preparation of a master class for brawn her original recipe.

Accidentally went to visit a friend, and they have a full swing preparing for the table. It turned out that her mother-in-anniversary, and many guests invited. On the anniversary itself, I did not go, I had to go into town the next day early in the morning to work. But how much fun preparing Vera V. jelly, I gladly wrote down her words. I think that you, too, to vote.

What I liked her recipe, so first of all the simplicity, the absence of gelatin in the composition, economical and excellent taste. You can now pre-purchase all the products as long as cheap and not pay for the new year. But all these caught my attention is the fact that they have prepared a lot of it, with a reserve and part of the leave for the new year. I'll tell you, they remain fresh for so long.

We take different kinds of meat. Pork and beef have to choose necessarily joints, neck or turkey or chicken. In the shops you will not find duck neck, but they still added to neck ducks. They keep animals in the village. If you can not find the duck, you can do without them. You can also take 1-2 legs. Cook as much as a large capacity. They have, I asked, was a 10-liter pot. And I still have that amount of search in the store.

As usual, you first need to boil the meat for 5-7 minutes, as I described in the article How to prepare the bone broth to obtain a nourishing, but transparent. Then pour together with the foam, rinsing.

Then, put on the plate, bay water, beef and pork, and other meats postpone. After Prokip 1.5-2 hours, add deferred meat and cook more about 2-2.5 hours. Add the carrots already (pre-tan lightly in a pan without oil), onions (with husk), black pepper and sweet peas and boil again another 1.5-2 hours.

The exact time is always dependent on the strength of the fire. Boil broth jelly over low heat, and there is one as it turns out. 15 minutes before removing from heat, you can add lavrushku, a couple of sprigs of rosemary, then turn off and cool.

When there is no rosemary, I had added a bit of cumin in grains, but it must then carefully strain. As an option at the end add up the cumin, and a strong decoction of it. Very tasty and flavorful, and it turns out the broth, and jelly.

How cool broth, here we are normally separated from the bones, strain, again bring to a boil and allowed to cool. Someone who likes to separate oil used for frying and someone leaves. Further, this Holodtsova broth divide into two parts. One part - the one you overpower eat soon. The second part - for later, for example, on New Year's table.

In the first part you can before you put in the refrigerator for 4-5 hours, add the crushed garlic or horseradish. Or you can do both. While I'm here, for example, like being without garlic and freshly grated horseradish in aspic served on a dish.

The second part must be preserved until the new year fresh, so it decompose or in a container or in glass jars (that I have more respect) and send it in the freezer. This part can be before the new year defrost, boil and put on the middle shelf in the refrigerator in special molds to pourOr simply in the container from which then at a table to cut slices of fragrant, delicious aspic.

I will serve with horseradish, its autumn I dug a lot and folded for storage in the cellar. From garlic otherwise all the festive table start to smell. But I think that everyone has their own preference of spices with which you want to combine the wonderful flavor of meat dishes.

Share your experiences, please;)

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