02-07-2005, 05:01 AM
1 (2 pound) boneless pork shoulder
1 pound veal or beef shanks
4 cups water
1 medium onion, cut into 1/2-inch slices
6 whole allspice
4 whole cloves
1 bay leaf
1 tablespoon salt
1/4 teaspoon pepper
1 envelope unflavored gelatine
1/4 cup cold water
1 tablespoon vinegar
1 teaspoon salt
Trim fat from pork. Heat pork, veal, 4 cups water, the onion, allspice, cloves, bay leaf, 1 tablespoon salt and the pepper to boiling in Dutch oven; reduce heat. Cover and simmer until meat is tender, about 1 1/2 hours.
Remove meat from broth; cool meat slightly. Remove meat from bones. Finely chop meat or put through fine blade of food chopper. Strain broth. Sprinkle gelatine over 1/4 cup water in saucepan. Heat over low heat, stirring constantly, until gelatine is dissolved, about 3 minutes.
Mix meat, 2 1/2 cups of the broth, the gelatine, vinegar and 1 teaspoon salt; pour into ungreased 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 6 hours. Unmold onto platter; cut into slices. Garnish with celery leaves and pickled beets if desired.
Yields 6 servings.
1 pound veal or beef shanks
4 cups water
1 medium onion, cut into 1/2-inch slices
6 whole allspice
4 whole cloves
1 bay leaf
1 tablespoon salt
1/4 teaspoon pepper
1 envelope unflavored gelatine
1/4 cup cold water
1 tablespoon vinegar
1 teaspoon salt
Trim fat from pork. Heat pork, veal, 4 cups water, the onion, allspice, cloves, bay leaf, 1 tablespoon salt and the pepper to boiling in Dutch oven; reduce heat. Cover and simmer until meat is tender, about 1 1/2 hours.
Remove meat from broth; cool meat slightly. Remove meat from bones. Finely chop meat or put through fine blade of food chopper. Strain broth. Sprinkle gelatine over 1/4 cup water in saucepan. Heat over low heat, stirring constantly, until gelatine is dissolved, about 3 minutes.
Mix meat, 2 1/2 cups of the broth, the gelatine, vinegar and 1 teaspoon salt; pour into ungreased 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 6 hours. Unmold onto platter; cut into slices. Garnish with celery leaves and pickled beets if desired.
Yields 6 servings.