Ingredients

Features

Description

Pour into a thick-walled pot 5 liters of cold water and put the meat portion.

Bring to a boil, remove the foam and leave to cook on low heat for 4-5 hours, until the meat is easily separated from the bones.

For half an hour until ready to put in the crude broth onion and carrot in its entirety.

Put the peppercorns, bay leaf, parsley and cook another minute 15.

Ready stock, if it a try, should leave a sticky film on the lips. This means that the gelling agents of the digested bone.

Take the meat separated from the bones and hands to make out the fibers, put in shape.

In a broth, add salt, chopped or crushed garlic, bring to a boil and strain. Pour implies substituting a tablespoon to strong current swept not meat. Cool to room temperature and was put into the refrigerator. before curing.

From the specified number of turns 2 form 25 to 20 cm.

Serve with horseradish.

Translated by site: wday.ru