Papa Lehmann`s Aspic
by Editorial Staff
Summary
| Prep Time | 3 hrs |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork knuckle (s)
- 2 liters water
- 4 pepper - grains
- 2 juniper berries
- 1 bay leaf
- 2 onions)
- 2 carrot (s)
- salt
- vinegar
- gelatine for 2 l liquid
- 6 small pickled cucumber (s)
- possibly canned peas
Print Recipe
Pin Recipe Instructions
- Wash the meat thoroughly and put it on top with cold water (2 liters), the spices, bay leaf, peeled onions and carrots and simmer for 2 hours (40 minutes in a pressure cooker!). Do not salt!
- Then remove the cooked meat from the bones and cut into bite-sized pieces. Depending on how you like it, cut some rind with it, but I don`t use the fat. Soak the gelatin according to the instructions. Chop the cooked carrots and a few pickles.
- Pass the broth through a sieve and season with salt and vinegar. Add gelatine to the broth according to the instructions on the packet. In 6 dessert bowls, add the meat, chopped carrots and, depending on your taste, the pickles. How much of it is up to you. Personally, I like it with lots of pickles and I expect one small cucumber per bowl. Now fill the bowl with the broth and chill.
- After cooling, turn the bowls out. We usually eat this brawn with onions on fresh bread. When I was a child, my dad only made this brawn once a year, between Christmas and New Year`s Eve, and we were always crazy about it!
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