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Ingredientes
- 3-4 lbs. veal shoulder
- 1 (3 pound - approximately) veal shank, cut in 3 pcs
- 4-6 lbs. pork butt (loin or possibly shoulder)
- 2 med. onions
- Juice from meat
- Salt and pepper
Direcciones
- Put meat in a large kettle, fill water just to cover meat. Bring to boil then simmer 2-2 1/2 hrs till tender when tested with fork.
- Don't add in salt and pepper during cooking. Take the meat out, separate veal from pork, save juice. Slice and cube meat when warm (no longer than 10-20 min, cooled). Cut as fine or possibly coarse as you want.
- Finely chop 2 medium onions. In three 9 x 9 inch square glass cake pan or possibly could use 9 inch round glass cake pans, make layers of meat, salt and pepper and onions and repeat as many layers as desired to the depth of 1-1 1/2 inches (about 3 layers). (Start with pork, veal and pork). Skim most of the grease off the top of the juice. (If more liquid is needed a c. of water could be added with 1 package Knox gelatin).
- Bring juice to boil. Immediately ladle juice over meat just to the top. Put fork through layers to allow juice to get to the bottom. Allow to set in refrigerator or possibly cool place (do not freeze). Cover with Saran type wrap and then aluminum foil. After the meat is cooked the whole process should be done with a hour's time.
- We serve Sylta with other Christmas buffet food such as Limpa or possibly another Scandinavian bread or possibly caraway bread, along with mustard and pickled beets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 12 servings | |
| Calories 282 | |
| Calories from Fat 86 | 30% |
| Total Fat 9.5g | 12% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.05g | |
| Cholesterol 159mg | 53% |
| Sodium 170mg | 7% |
| Potassium 799mg | 23% |
| Total Carbs 1.93g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.07g | 1% |
| Protein 44.15g | 71% |
