Sylta
User Reviews
4.9
Sylta
Description
Sylta begins by simmering pork shoulder and veal breast with minced onion, whole cloves, peppercorns, bay leaves, and salt for about 1.5 hours until the meat is tender and easy to shred. After cooling, the meat is finely chopped or processed. The broth from cooking is strained and combined with dissolved gelatin and vinegar to create a flavorful gelatinous stock that will set the meat in place.
The shredded meat is mixed into this gelatin broth and poured into a loaf pan, then chilled until firm. The final texture is a sliceable meat jelly with a firm, smooth gelatin holding tender, well-seasoned meat pieces. Spices like allspice and black pepper add depth without overpowering, while garlic and celery provide aromatic notes to the jelly.
This dish is often served as a cold appetizer or part of a holiday table. The broth leftover from making Sylta can be reused for cooking or as a flavorful dip for bread. It is best stored refrigerated and sliced thinly for serving cold.
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 black pepper
- 1 tsp allspice
- 1 tbsp whole peppercorns
- 4 clove whole
- 2 bay leaf
- 1 packet gelatin unflavored
- 1/4 cup water
- 1 tbsp vinegar
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
- Use the leftover broth for cooking other dishes or as a flavorful dip for bread, particularly traditional on Christmas Eve.
User Reviews
Overall Rating
4.9
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