Aspic in a Multicooker-Pressure Cooker

Prepare all the meat. Cut the beef and pork into approximately equal pieces. Inspect the chicken for feathers and remove them if necessary. Thoroughly clean the pig's leg. After preparation, all meat products should be placed in a deep container, covered with clean cold water, and left to sit for an hour.

Prepare the root vegetables, onion, and spices. They will add a spicy flavor to the dish.

After an hour, drain the water and rinse the meat under running water. Place all the ingredients in the multicooker-pressure cooker bowl, add warm water, and salt. Set the timer for ten to fifteen minutes; during this time, foam will form. Using a skimmer, collect the foam, then tightly close the lid of the multicooker. Set the mode for ninety minutes and close the valve.

After the signal, turn off the multicooker, but do not open the lid; let it rest for about ten minutes to equalize the pressure. Our aspic in the multicooker has cooked; it turned out incredibly aromatic and transparent.

Carefully remove the meat to a separate bowl using a skimmer. Strain the broth through cheesecloth or cotton fabric in four layers. Discard the root vegetables, peppercorns, and onion; keep the carrot for decoration.

Carefully separate the meat from the bone and cut it into random pieces or pull it apart by hand into fibers. From this amount of ingredients, we got two deep dishes, a plate for the first course, and a medium bowl for individual serving. Finely chop two or three cloves of garlic and place them at the bottom of each container. On top, lay a layer of prepared meat and pour clean broth over it. Adding fresh garlic to aspic is optional and based on personal taste. Allow the aspic to cool completely on the table; decorate to your liking, and once it has cooled, place it in the refrigerator. This aspic sets in about eight hours, so it is better to prepare this dish at night.

For a formal event, you can prepare aspic with individual servings. For this, the dish is poured into portioned bowls, and before serving, it is placed on a flat plate and served to the guest. Such a serving looks very beautiful and is considered a restaurant-style presentation. Of course, aspic is served immediately with a portion of horseradish or mustard.

A more familiar way to serve aspic is in deep plates or a beautiful dish. It will also look very interesting.

Jellied dishes and aspic always look beautiful in light-colored dishes, especially white ones, without bright patterns. After all, aspic itself is already a beautiful dish.

I recommend multicooker owners to prepare aspic in a multicooker-pressure cooker using this recipe. You will reduce your time spent at the stove and end up with a very tasty dish.