Ingredients:
- 1.5-2 kg of beef or pork trotters
- 1 onion
- 2-3 cloves of garlic
- Salt and pepper to taste
- Bay leaf
- 1 bunch of carrots and parsley root
- Gelatin - 20-30 g
- Fresh herbs for garnish (optional)
Instructions:
1. Thoroughly wash the meat and place it in a saucepan. Cover it with cold water. Bring to a boil, skim off any foam, and reduce the heat. Add chopped onion, garlic, salt, pepper, bay leaf, carrots, and parsley. Simmer over low heat for about 4-5 hours until the meat separates from the bones.
2. Strain the broth through a fine sieve or cheesecloth to obtain a clear broth without bones and vegetables.
3. Add gelatin to the broth, mix well, and let it cool slightly.
4. Separate the meat from the bones and cut it into small pieces. Distribute the meat pieces into molds for aspic.
5. Pour the broth over the meat in the molds and chill the aspic until it sets completely in the refrigerator (usually takes a few hours).
6. Serve the aspic by slicing it into pieces and garnish with fresh herbs if desired.
Enjoy your meal!
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