A traditional festive meat jelly from Norwegia.
.Making homemade meat jelly is easy and during the Christmas season it is also possible to buy good ribs at a nice price. It is really just a spicy boiled rib, but tastes fantastic. Traditionally, it was often made on pigs' heads, but I think this method is simpler and better. If like make it a little early and store and freeze until Christmas.
2.5 kg thin ribs (without ribs and bones)
3 bay leaves
1 tablespoon whole black pepper
1 tbsp salt
water
Spice mixture
2 teaspoons black ground pepper
2 teaspoons white ground pepper
4 tsp salt
2 teaspoons allspice
2 teaspoons ginger
1 teaspoon cloves
1 teaspoon nutmeg
10 teaspoons gelatin powder
INGREDIENTS
Start by removing bones from the ribs and cutting off the swear. Divide the ribs lengthwise and cut the whole rib into slices of about 0.5 cm. This shortens the cooking time and cooks the meat more evenly.
Pour cold water into a large saucepan and add bay leaf, salt and whole pepper. When the water approaches boiling point, add the thin ribs. Put the lid on and simmer for 2 hours.
Mix together all the spices and the gelatin powder in a bowl.
Once the meat has been pulled, the water has been turned into fantastic power. So be sure to save on this power. It is excellent for other dishes, sauces, soups, etc. Pour off the power and add the spices to the pan along with the meat and 0.5 dl of the power. Mix thoroughly with your hands so that the spices are evenly distributed on all the meat
Find the loaf pan and cover with parchment paper. Leave it a little on both sides so you can wrap the meat afterwards. Start placing the slices of spicy meat in the mold and make sure that there is even and little air space. The slices of the meat should be laid lengthwise in the mold. Finish by pouring over the small liquid / spice sheet that is left in the pan. For it to be like a jam it must now be under pressure.
I use a similar cake tin and fill it with some heavy objects so you get 3 kg + with pressure. Put in the fridge and leave for 24 hours before taking it out.
Take it out of the mold and cut into suitable pieces.
Pu one of the pieces in the fridge and will enjoy the next few days. The rest goes in the freezer and will be used for Christmas. Homemade terrine served with lefser and homemade Mustard Sauce - Homemade is always the best! is just amazing! Good luck.
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