Easter aspic Grandma Maria's style

Ingredients for 20 servings:

• 1 kg knuckle(s), veal feet or veal head
• 1 kg smoked beef, mainly from the neck
• 1 kg pig ear(s) or pig snout
• e.g. roast, cold or beef
• 4 onions
• 3 tsp salt if there is a lot of smoked food, then less
• some peppercorns
• chili pepper(s)
• 4 bay leaves
• some mustard seeds
• Soup seasoning
• 4 garlic cloves
• some paprika powder, sweet
• 6 eggs, hard-boiled
• some pickled gherkins, sliced

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

as it used to be cooked in Hungary without chemicals

You’ll need appropriately large pots for the aspic. I use two 10-liter pots. Order the knuckles and pig’s ears from the butcher in advance. Add the knuckles, beef, and pig’s ears/snout to the pot. If the cold roast or beef is already sliced, you don’t need to cook it. Then add the onions, peppercorns, chili peppers, bay leaves, mustard seeds, garlic cloves, and soup seasoning and let everything simmer gently for 2.5 hours. Then remove the meat from the knuckles and let it cool with the smoked meat and, if desired, the roast. Strain the resulting broth and season with salt, etc. if desired. Discard the strained broth. Now cut the meat into thin slices and layer them in the containers. Top with a slice of boiled egg and a slice of pickled gherkin. If you like, you can also add a pearl onion or a slice of onion. Then cover everything with the stock, but not completely. Check beforehand whether it has set. If not, you will need to add gelling agent. Once the aspic has set, pour a little more stock over it so that all the ingredients are submerged. Now sprinkle with paprika powder. The ingredients of the aspic should be completely submerged in the set stock so that it lasts longer and does not dry out on top. Then put the lid on if necessary. The aspic can be eaten with fried potatoes as a main course or with farmhouse bread for dinner. A little mustard refines the aspic. Tip: The aspic can be poured into plates, cups, or bowls in portions. I use 200g tubs, like the ones the butcher has for one portion. It is best to cook the aspic in cool weather so that it sets better, or if you have enough space in a refrigerator.