Jellied meat in a multicooker
Description
It is suitable both for a holiday and for everyday meals. To make kholodets in the "Bork" multicooker, we do not need gelatin if we use a hoof. Or just one good leg will be enough—then the broth will be thick enough to set perfectly on its own. Also, to prepare kholodets in the "Bork" multicooker, I strongly advise adding a small parsley root and celery—the aroma will be delightful. It can be served warm or chilled.
Instructions
- 1
Step 1
Rinse all the meat ingredients, put them into the multicooker bowl, cover with water, add the vegetables and spices. For seasonings, I recommend using whole black peppercorns and bay leaf.
- 2
Step 2
Close the multicooker lid and set the pressure cooker mode for 2 hours.
- 3
Step 3
Two hours is quite enough: the broth turns out rich, and the meat is fully cooked through.
- 4
Step 4
Remove the meat from the broth and let it cool before you start cutting it into pieces.
- 5
Step 5
Strain the broth and discard the spices, roots, and onion. I keep the carrot; it can be used in aspic.
- 6
Step 6
You can clarify the broth itself. To do this, pour part of the broth into a mug and dilute egg white and vinegar in it.
- 7
Step 7
Put most of the broth back on the heat (it no longer has to be in the multicooker), bring it to a boil. And then strain it.
- 8
Step 8
Then you can start assembling the aspic. In a 4-liter multicooker, there is enough meat for one large mold. Arrange the meat and carrot nicely, add sliced boiled eggs and lemon if desired. Pour in the broth. Let it cool and set. Then put it in the refrigerator.
- 9
Step 9
It is best to leave the aspic to set overnight. By morning, it is ready.
- 10
Step 10
You can serve the ready aspic made in a Bork multicooker with black bread, horseradish, or mustard.
- 11
Step 11
The appetizer is ready. Serve it at the table.