John Myers
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Homemade Aspic
The perfect homemade aspic recipe with a picture and simple step-by-step instructions.
Cooking ingredients for meat
- 2 piece Pork knuckle of pork (knuckle) (fe) fresh
- 1 kg Pig shoulder (bug) (fe) fresh
- 2 piece Carrots
- 1 piece Fresh celery
- 1 piece Leek
- 5 piece Onion
- 4 piece Bay leaves
- 3 teaspoon Salt
- 8 piece Juniper berry
- 8 piece Allspice grains
- 1 teaspoon Mustard seeds
- 1 Msp Black pepper from the mill
- 2 tablespoon Dried marjoram
- 2 tablespoon Sugar
Ingredients after cooking
- 1 piece Sweet red peppers fresh
- 1 Glass Gherkins
- 3 Sachets Ground gelatin
- 4 tablespoon Vinegar
- Salt
- Sugar
preparation
- All ingredients should be fresh and clean. Roughly cut the shoulder and the vegetables
Cook
- Put all ingredients in a saucepan and cook for at least 2 hours. The meat must come off the bone very easily. Take out the meat and vegetables and let them cool. Pass the brew through a fine sieve or cloth so that all suspended matter and old foam are out.
after cooling down
- Remove the rind and fat from the pork knuckle and cut into very small pieces. (0.5 cm * 0.5 cm) Cut the vegetables, peppers and pickles into 1 cm * 1 cm. Cut the meat into pieces of approx. 1.5 cm * 1.5 cm. Mix everything together well
- Heat the brew until it boils. Remove from the hotplate. Add vinegar and gelatin (let it soak beforehand as prescribed) and add. Now pour the meat / vegetable mixture evenly into glasses. Do not squeeze, leave it loosely in the glass. Now pour the still warm brew over the mixture. I leave a margin of 2-3 mm free. But cook it in. If not boiled down, then fill up to the brim. Lid on it. Finished!!! I cook them in the oven at 100 ° C for 90 minutes on the lowest rack, in the deep baking sheet filled with water.
- The brawn is ready when the gelantiene in the glass is firm. so that it goes faster, the glass can be put in the refrigerator after it has cooled down.
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