Aspic in a Pressure Cooker

by Editorial Staff

I’ve always cooked jellied meat in the traditional way. And as you already know, it takes a long time. So I decided to experiment and cooked jellied meat in a pressure cooker. Frozen like cute, and you don’t need to check all the time, remove foam, etc. Very comfortably!

Cook: 3 hours

Servings: 8

Ingredients

  • Pork legs – 1 pc.
  • Pork tongue – 1 pc.
  • Beef bone – 1 pc.
  • Chicken wings and back
  • Turkey neck – 1 pc.
  • Onions – 1/2 pc.
  • Carrots – 1 pc.
  • Celery – 1 petiole
  • Peppercorns – 3 pcs.
  • Cloves – 1 pc.
  • Garlic – 3 teeth.
  • Parsley
  • Bay leaf – 1 pc.
  • Salt
  • For decoration:
  • Boiled egg – 1 pc.
  • Pickled cucumber – 1 pc.
  • Green peas – 3 tablespoon

Directions

  1. Put well-washed meat ingredients, peeled onions, spices and vegetables into the pressure cooker . Salt. We close the lid and cook from the moment of boiling (when it starts to sizzle) over low heat for 3 hours. Yes, 3 hours is enough for jellied meat in a pressure cooker.
  2. As you can see, the broth is transparent, although we did not endlessly remove the foam. Fatty, of course, but you can slightly cool the broth and remove all the fat from the top.
  3. As always, we remove the meat from the bones and disassemble it by hand. Cut the tongue and large pieces with a knife. Salt, pepper. Add chopped garlic and herbs. Mix everything well.
  4. We decorate the bottom of the dishes at our discretion.
  5. We spread the meat.
  6. Fill with strained broth.
  7. Dip the container in hot water for 30 seconds before serving. Turn over. Serve with horseradish, mustard, homemade adjika. Who likes it.

Bon Appetit!

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