Sylta
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4.9
153 reviews
Excellent
Sylta
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Sylta is served at the sillbord as a starter and definitely has a required taste!
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Ingredients
- 2 lb pork shoulder
- 1 lb veal breast
- 1 onion medium sized, minced
- 4 cloves of garlic
- ¼ cup celery minced
- 1-1/2 tbsp salt
- ¼ tsp pepper
- 1 tsp allspice
- 1 tbsp whole pepper
- 4 whole cloves
- 2 bay leaves
- 1 packet gelatin unflavored
- 1/4 cup water
- 1 tbsp vinegar
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Instructions
- Wash the pork and the veal and trim the excess fat.
- Place the meats in a large pot and cover with water. Add the onion, cloves, whole peppercorns, some salt and the bay leaves. Bring to a boil and simmer until tender for about 1 ½ hours.
- Once the meat is tender and comes off the bone easily turn off the heat. Strain the broth into a separate container and leave the meat to cool off slightly.
- Discard the bay leaves, cloves and peppercorns. Once the meat is cool enough to handle, remove the meat from the bones.
- Chop the meat pieces up into small chunks or place in a food processor and chop finely.
- In a saucepan, heat up 1/4 cup of water until warm and stir in the packet of gelatin until dissolved. In a large bowl combine the dissolved gelatin with the vinegar, 1 teaspoon of salt, 2 and a half cups of meat broth and combine until well-mixed.
- Prepare a loaf tin and pour the liquid mixture into the tin. Add in the shredded veal and pork meat and cover with plastic film.
- Place in the fridge and chill until fully set for 12 hours.
- Serve chilled and enjoy!
Notes
- The remaining broth can be used for cooking and flavoring other meals or for dipping bread on Christmas Eve.
- The remaining broth can be used for cooking and flavoring other meals or for dipping bread on Christmas Eve.
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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