Aspic / Sour Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter water, salted
- 500 g pork, e.. Shoulder or belly meat
- 1 onion (s)
- 1 packet soup greens, frozen
- 1 bay leaf
- 3 grains pepper
- 125 ml vinegar
- 1 packet gelatine, ground, white
Print Recipe
Pin Recipe Instructions
- Bring 1 liter of salted water to the boil, wash 500g pork (e.g. shoulder), add, bring to the boil, skim.
- Peel 1 onion, add frozen soup greens (75g), bay leaf, 3-4 peppercorns, let the meat cook for about 1.5 hours.
- Remove from the broth, let it cool, cut into cubes, pour the broth through a sieve, measure 375 ml. Add 125ml vinegar, season with salt and sugar.
- Mix 1 packet of gelatine with 5 tablespoons of cold water, let stand for 10 minutes to swell.
- Bring the stock to the boil again, remove from the hob, add the gelatine, stir until it is dissolved, add the meat cubes.
- Pour the liquid with the meat into cups or molds rinsed with cold water and allow to solidify in the refrigerator.
- When the brawn is firm, remove it carefully from the edge with a knife and turn it onto a plate or plate.
- Side dishes: fried potatoes, tartar sauce
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