A pancake leg studio - recipe

Studen - a dish that is a piece of boiled meat, frozen in the jelly from the broth, in which it was cooked. Sometimes, before solidification at the stage of laying meat in the tank, before bottling the broth, add some other ingredients (boiled carrots, hard-boiled eggs, garlic, greens, lemon slices, etc.). It is necessary to distinguish jellies and chill from such dishes - jellied, since in the last gelling substances are added separately, and the chillies freeze in a natural way.

Students cook from meat of different animals and birds. An obligatory condition for good freezing of such dishes (more precisely, the stocking of broth) is the selection of certain parts of the carcass (legs, tails, parts of the head, etc.).

We will tell you how to make a jelly from pork legs - this component will be the main flavoring in the dish and will provide a sure congealing. More delicious jelly from the pork legs will turn out, if we include beef in the composition, we will choose for this shanks from young animals (this is part of the carcass, by the way, inexpensive).

The recipe for jelly from pork legs and beef

Ingredients:

Preparation

First, we'll prepare everything: we'll scorch the legs on the open fire, cleanse, wash and cut the knife through the joints. Leave the legs in the cold water for a night. Let's wash our pork legs and beef shanks.

How correctly to cook the jelly from the pork legs?

We lay pork legs and beef shanks in a saucepan and pour water, so that the cover is 8 cm. After boiling, we reduce the fire to a minimum, carefully remove the noise. Varim, covering the lid, periodically removing fat and noise.

As you know, cooking a jelly from pork legs is not a simple matter - we cook for 3-4 hours, it is undesirable to top up the water. When the meat begins to easily separate from the bones, we put in the pan the cleared carrots and rhizomes of parsley, the bulbs into which inflorescences of the carnation and other spices are stuck. After 15-20 minutes, turn off the fire, wait a bit and carefully extract everything welded with a noise. Broth filter through a clean gauze or through a frequent sieve. All the cooked products are dismantled. Bones, rhizomes of parsley, bulbs, and bay leaves - thrown away. Meat and carrots (it can be cut into smaller pieces) are placed in trays (not plastic) or deep dishes. Add purified garlic, chopped greens, lemon slices, pitted olives, you can also put a hard-boiled chicken egg in each container, cut in half. Some add cooked beans in advance (this is not only tasty, but also profitable). Fill the products disposed in the container with cooling broth and place in a cool place (glazed loggia, refrigerator shelf). Correctly cooked jelly usually freezes well, as long as this happens, you can cook fresh horseradish (grate the rhizome on a small grater and tint with beet juice).

We must serve horseradish and / or mustard , cool vodka, spicy strong tinctures or wine.