How to cook jelly

There is nothing better than properly cooked pork jelly. Withcooking pork jelly is easy, but in order for the jelly turned out delicious and transparent, it is necessary to consider some nuances about which we'll tell you now..

You will need

• • 2 pork shank
  • front or rear
  • 1 medium onion
  • 1 medium carrot
  • 2 - 3 cloves garlic
  • A couple of Bay leaves
  • salt
  • black pepper and ground

Instruction

1. Chopped in half pork shank, rinse thoroughly, put in a saucepan and cover with water so that the meat was barely covered it, put a pot on the fire.
2. Before the water boils, carefully remove the foam. You should not bring water to a full boil when the first of his signs, lower the heat so that the boiling continued in the weakest mode. Salt the broth, close the lid and forget it for about four hours.
3. After this time, in the boiling jelly , you must add the whole onion and coarsely chopped carrots.
4. Allow the jelly to cook another hour and a half and about 15 minutes before the end of the process, add the broth Bay leaf and black pepper. If you have the greens, the broth can be put is cut off from leaves and tied with string tails, is that adding aromas.
5. After removing the pan from the heat, let stand for a ready broth about another half hour to steep. After this, the meat can be put in a colander and finely cut, folded in a large bowl. Now meat is necessary to add finely chopped or crushed garlic and pepper and mix thoroughly.
6. Place the stuffing in the prepared containers or special shapes on top of it you can decorate with cut in the form of stars of boiled carrots from the broth. Through a fine sieve, constantly clearing it from the sediment, pour remaining pan broth. Wait until the broth cools down forms, and put them in the fridge.
7. Let the aspic cool, it is better to leave it in the fridge overnight. The jelly is particularly good with mustard and horseradish, so be sure to prepare them in advance, and then in the morning your Pets eat it without them!