Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 12 hours
Servings: 10 servings
Carbohydrates: 5g
Ingredients
- 1 pork leg
- 2 chicken legs
- 1 beef shank (small)
- 300 g pork (pulp)
- 1 onion
- 2 carrot
- 1 bay leaf
- 6 black peppercorns
- 2 garlic cloves
- salt (by taste)
Instructions
- Prepare the slow cooker and ingredients for the aspic. Take the skin off the pork leg. Peel carrots and garlic. Wash the onion without peeling it and cut it into halves or into quarters.
- Meat and chicken cut into several pieces, wash them thoroughly. Put them in a slow cooker and pour in cold water to the maximum mark. Set the timer for 2 hours and 30 minutes and the temperature to 120°C. Or select "Stew" mode for the same amount of time.
- Set the timer for 30 minutes. When it goes off, open the lid and remove the foam from the broth. Salt it. Leave it to simmer.
- When the cooking time is over, add carrots, onions, pepper, and a bay leaf to the cooker and put it through the same program two more times. At the end of cooking, take out the meat and vegetables and strain the broth.
- Separate the meat from the bones and cut into small pieces. Add crushed garlic and put it in containers. Pour the broth over the meat and garlic. Leave the aspic in the fridge for 4-6 hours. Serve it with mustard and horseradish.
Notes
If you have mushroom stems, sprigs of parsley, or other herbs in the fridge, you can add them to the broth.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 5g | Protein: 44g | Fat: 28g