Meat brewery

Method

1. 01

   Products for brewing pork and beef.

2. 02

   Pour cold water into the meat and soak it for 5 hours, constantly changing the water.

3. 03

   Put it to boil, bring it to a boil and be sure to remove the foam. Water should cover the meat, about 2 fingers. Make a small fire, cover with a lid, slightly opening the pan and cook for about 8 hours. Sometimes I cook all night, it's even better.

4. 04

   An hour before the readiness to add washed bulb in husk (for color and taste), bay leaf, pepper peas. And before turning off the fire, squeeze 2 cloves of garlic. Get the meat out of the broth, free it from bones and films.

5. 05

   Soup strain for the first time from the remains of small seeds, pepper and onions.

6. 06

   This broth needs to be lightened and rid of fat. To do this, two proteins are slightly whipped into the foam.

7. 07

   Pour the squirrel into a pot of broth and put on fire. Stir for 5 minutes until large flakes begin to appear on the surface. This squirrel will take over all unnecessary. Remove from the fire and leave for 5 minutes to the side.

8. 08

   Then strain again through the paper kitchen towels. Towels need to be changed several times, as all the fat accumulates on the surface and interferes with the process.

9. 09

   The liquid flows completely transparent and clean. I still had some fat in the broth, but still he learned to be golden and clean.

10. 10

    Pour gelatin with cold water for swelling. Then heat it slightly and dissolve it completely. Strain from the remaining crystals. Connect to the broth.

11. 11

    Meat to spread out into shapes, plates. Decorate with carrots and greens.

12. 12

    Pour it with a clear broth. Place it in a cool place to freeze. Enjoy your meal!