Ural Cold Cuts
Appetizers • Russian
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Beef 15 oz
- Poultry 5 lbs
- Carrot 1 piece
- Onion 1 head
- Garlic 3 cloves
- Parsley 2 stems
- Bay leaf to taste
- Green peppercorns to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the joint, dry it, cut it into several pieces, cover with cold salted water, and simmer for 6–8 hours, periodically skimming off the fat and foam that rise to the surface.
Step 2
After 3–4 hours, add the beef and chicken (without fat) and continue cooking until done. 30 minutes before the end of cooking, add the peeled, washed, and finely chopped carrot, onion, and parsley roots to the broth.
Step 3
After 30 minutes, add the peeled, washed, and finely chopped carrot, onion, and parsley roots to the broth.
Step 4
Remove the cooked meat, chicken, and joint from the broth.
Step 5
Strain the broth carefully.
Step 6
Remove the skin and bones from the chicken, and the bones and tendons from the joint. Finely chop all the meat and add it to the strained broth.
Step 7
Finely chop all the meat and add it to the strained broth.
Step 8
Season with salt, bring to a boil, and cook for 15–20 minutes.
Step 9
2–3 minutes before it is done, add the peeled and finely chopped (or crushed) garlic.
Step 10
Then pour into molds and place in a cool place to set.
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