Jellied pork legs in a slow cooker. Jellied meat in a slow cooker - culinary traditions performed by modern technology

Glad to see you on the blog pages))

For the Easter holidays, as always, I prepared jellied meat and, although time allowed me to cook it in the usual way, I decided to simplify the cooking process, and for those who have multicookers, show how to cook jellied meat in a multicooker.

This is not the first time I’ve cooked it in a slow cooker; this time I tried to minimize labor costs as much as possible and not be distracted by monitoring the cooking process, so I set it to cook overnight.

By and large, the recipe for jellied meat in a slow cooker is not very different, but of course there are nuances.

Jellied meat in a slow cooker, recipe with photo

Products for cooking

For a multicooker with a 4.5 liter bowl you will need:

Water – 4 liters

Pork feet – 2 pieces

Pork drumstick – 1 pc.

Chicken meat – 3 legs

Onion – 1 pc.

Carrots – 1 pc.

Garlic – 1-2 heads

Salt – approximately 1 level tablespoon

Pepper, bay leaf

Recipe

Clean and wash the products.
Place in a multicooker bowl and add cold water.
Salt and pepper.
Put on stewing mode for 6-7 hours.
Remove the meat from the broth and disassemble into small pieces.
Place garlic pressed through a garlic press into a bowl for jellied meat.
Place pieces of meat on top.
Strain the broth that has cooled to a warm state through cheesecloth, pour over the garlic and meat.
Let it harden in the refrigerator.

Now for a more detailed recipe.

Jellied meat in a slow cooker, recipe with photos step by step

I have a Panasonic multicooker model SR-TMH18, bowl volume 4.5 liters.

I must say that the device as a whole greatly facilitates the cooking process)) although the food does not always turn out similar to that cooked on the stove, some are tastier, some are the opposite.

I will warn you that if you need a lot of jellied meat, then you should cook it in a large pan on the stove, because in a medium-sized 4-liter multi bowl you will get jellied meat accordingly. Although you may have a 6-liter multicooker.

I took the meat set like this.

Two small (or rather small) pork legs, a small pork knuckle and two legs. Everything is small, otherwise it won’t fit.

For those who don't know how to prepare meat before cooking: soak pork legs and drumsticks in cold water for 15 minutes. (more is possible), drain the water, and clean the meat products with a knife or brush. Rinse again.

We cut the skin of the legs and shanks in several places for better boiling.

Place the meat products in the multicooker bowl. Add the onion, this time I decided to try the option I read in one of the recipes - add an unpeeled onion to give a beautiful color to the broth. Carrots, cut into several pieces. Peppercorns and allspice, bay leaf.

Fill with water so that it covers (or almost covers) the meat. My water was poured just above the “allowed” mark.

Salt and pepper. Added 1 tablespoon of salt.

Mix.

Close, select the “Stew” mode, set it to 6-7 hours (I set it to 6 - everything was cooked well).

Go to bed))

The cartoon will cook everything as usual and remain on “Heating” until you wake up and turn it off.

Open the lid to let the broth cool. We take out large pieces of meat into a separate bowl.

While everything is cooling, let's start with the garlic. We separate it into slices, clean it, put it through a garlic press and place it in a bowl for jellied meat.

We take the meat into small pieces and place it on top of the garlic.

The broth is no longer hot, we filter it directly into containers, through a sieve lined with several layers of gauze. After straining, add small pieces of meat to containers.

This time I tried to make it in plastic containers, it turned out well.

Place in the refrigerator to harden. It turned out beautiful and tasty))

What I want to draw your attention to.

You can, of course, cook jellied meat “the right way” by first simmering the meat for several hours, then adding chicken and simmering until fully cooked. But in my opinion, you can cook on the stove with the same success, and a multicooker is for “set it and forget it,” so I like the option of putting everything in at once and letting it cook on its own. Moreover, it did not affect the taste.
Next time, I would try not to immediately put it on the “Stewing” mode, but first turn on the “Baking” mode for 20-25 minutes, and when everything boils, switch to simmering. Because even though everything was cooked, the meat seemed a bit stewed to me.
If you like meat, then I would advise increasing the amount. The shank was small, and therefore not too meaty, and 200-300 grams of pure meat can be safely added.
I will no longer add onions along with the peel; I liked the resulting yellowish-cloudy broth in appearance less than the usual white-transparent one.
If you make it in containers, don’t close the lids after putting them in the refrigerator! With the lids closed, the jellied meat takes much longer to harden; I had time to worry about its long-lasting liquid state. And I opened the lids and it froze instantly.
I didn’t notice a difference in taste, both jellied meat cooked in a slow cooker and jellied meat on the stove are equally tasty))

Bon appetit :)

Cooking jellied meat will seem like nonsense when you have a slow cooker. Here you just need to prepare everything, load it, and then everything will prepare on its own for another couple of hours. Isn't it wonderful?

General cooking principles

To prepare delicious jellied meat, you will need a base - meat and something fatty like pork legs or chicken legs. Wash the ingredients and place in a bowl along with the vegetables that are in the list of ingredients.

Cook for the amount of time indicated in the recipe, then cool or add gelatin first (depending on the recipe). Disassemble the meat, chop the vegetables and put it all in a mold. Pour in the broth and refrigerate until completely frozen.

Delicious chicken jellied meat

Cooking time

calorie content per 100 grams

Yes, this dish will take quite a long time to cook. But this will not in any way affect the incredible result that can be obtained in the end. Try it!

How to cook:

Tip: you can add fresh herbs when pouring.

Pork jellied meat in a slow cooker

From this type of meat, they say, jellied meat is much fattier, more satisfying and richer. If this is what you've been looking for, be sure to save the recipe for yourself.

It will take 7 hours to cook.

One serving contains 61 calories.

How to cook:

Wash the legs and place in a bowl, cover with cold water.
Let it brew for about five hours. After this, use a knife blade or brush to remove all the dirt that has soaked during this time.
Place the legs in the multicooker bowl.
Wash the pork and remove films.
Place one piece directly into the bowl.
Peel the carrots along with the onions and send the root vegetables there too.
Add salt to taste and allspice.
Pour in water and cook the jellied meat in the stewing mode for six hours and thirty minutes.
When time has passed and everything has cooled down a little, strain the broth.
Cut the meat into small pieces.
Cut carrots and garlic into slices.
Peel the boiled egg and also cut into rings.
Place meat, garlic with carrots and egg in layers in a mold.
Carefully pour in the broth and place in the refrigerator overnight.

Tip: You can use quail eggs for decoration.

Jellied meat in a slow cooker with the addition of gelatin

Of course, it’s easier to prepare with gelatin, because then everything will definitely harden and turn out great. So if you are worried that something will go wrong, use the following recipe.

It will take 1 hour to cook.

One serving contains 110 calories.

How to cook:

First of all, wash the meat thoroughly with running water.
Place in a multicooker bowl and add bay leaves, salt, and black pepper.
Pour in water, close the lid and turn on the soup or stew mode for forty minutes.
When time has passed, remove the meat and let it cool to room temperature.
Strain the broth and dissolve the gelatin in it.
Peel the garlic and cut into slices, disassemble the meat into fibers.
Place the ingredients in the prepared pans and pour in the broth.
Place in the refrigerator overnight.

Tip: You can also use sheet gelatin.

Holiday recipe

Do you like meat? Then let's cook jellied chicken, pork and beef together. Rest assured, you will get something unforgettably delicious!

It will take 5 hours and 30 minutes to cook.

One serving contains 55 calories.

How to cook:

Wash the chicken legs and place them in a slow cooker.
Also wash and clean the pork and beef.
Place whole pieces into the slow cooker.
Pour in the required amount of water. It should cover all the ingredients.
Peel the onion and place the whole head with the meat.
Turn on the jellied mode and cook for four hours under the lid.
Halfway through cooking, add salt to taste.
Half an hour before the end of cooking, add bay leaves, allspice and peeled garlic cloves.
When time has passed, add gelatin to the broth and mix everything.
Remove the onion and let the broth brew for another 45-50 minutes.
After this, remove the meat to cool and disassemble.
At this time, strain the broth.
Fill the jellied meat molds with meat and add broth.
Let cool to room temperature, then refrigerate overnight.

Tip: You can add boiled carrots or other vegetables/root vegetables to your taste.

You can add a variety of additives to the jellied meat to taste. The most commonly used are carrots, eggs and green peas with garlic. You can add any greens, sweet peppers and even zucchini rings. It will be beautiful!

If you want jellied meat in a certain shape (in the form of a flower or a heart), let it harden well. After this, you need to turn the mold over and pour hot water over it. In just a few seconds the jellied meat will fall out.

Today we are preparing an incredibly rich and satisfying dish! It’s also suitable for a full-fledged version, because there is rich broth, meat, vegetables, root vegetables, and herbs. Cook at least sometimes, because it’s also healthy!

Time: 380 min.

Servings: 10-12

Difficulty: 4 out of 5

A simple recipe for making jellied meat in a Panasonic multicooker

Panasonic is an excellent nutritious dish that everyone knows nowadays. Today it is difficult to imagine any feast or holiday table without it, because this recipe can not only decorate the table, but also diversify it, because it mainly contains salads and hot appetizers, and jellied meat from the Panasonic multicooker will give it additional chic.

Many people know the step-by-step preparation of this recipe - first you need to prepare the meat, then boil it and disassemble it. The last stage is the solidification of the meat broth, which gives the dish excellent taste and appetizing.

Today, you can find any recipe for jellied meat, but modern culinary specialists claim that the most delicious dish is obtained from different types of meat - it can be chicken, pork or lamb (of course, you must remember to include pork or beef hooves or the head). Why is it important to add these components?

The fact is that the cartilage tissue located in the bones contains a large amount of gelling substances, which are so necessary for the broth to solidify. Any meat can be used to make jelly - you can take fillet, breast, entrecote, legs, and so on. But it is better to avoid using fat, as it will make the jellied meat cloudy and unappetizing.

– it’s not a difficult matter. The main thing is to strictly follow the sequence of steps so that the jelly turns out perfectly. It is also important to consider some rules and tips that will allow you to prepare a delicious recipe that will hold its shape perfectly and will not be too greasy.

When preparing such a dish in a Panasonic multicooker, it is important to follow certain rules to make the jelly especially tasty:

The pork legs or head must be fresh (preferably not even frozen) - in this case the broth will be clear and the meat will boil better and faster.
Fresh herbs should not be added to the recipe, as they will make the jellied meat cloudier and darker.
If you decide to supplement the dish with certain products, it is best to use onions, carrots and boiled eggs, which will not only add a unique taste, but also make the jellied meat appetizing and tasty.
Garlic can add a wonderful aroma to the broth.
To make the meat feel good in the recipe, you should use not only chicken, but also pork (neck, shoulder blades, intercostal meat). The main thing is that it is not hard and highly fibrous.
It is best to use fresh and not frozen meat for a clear and “soft” broth. If you have to use a store-bought product, you should soak it in cold water for a day. In this case, the meat will get rid of the top layer of fat, which will make the dish transparent and appetizing.
To make the jellied meat aromatic, be sure to add black peppercorns to it. It is better not to use other spices and seasonings, as they will significantly worsen the taste of the jelly.

Preparing jellied meat at home is not particularly difficult, but it requires a lot of time and attention - only in this case the recipe will turn out very tasty and healthy.

Ingredients:

Meat can be added to the recipe in any proportion, but you should not add too much of it.

Step 1

We thoroughly wash the meat, fill it with water and let it brew for 24 hours. The water needs to be changed every 3 hours.

Step 2

We wash the hooves well so that there is no plaque on them - for this it is important to wait until they are completely thawed.

Step 3

Place the meat and legs in the multicooker bowl, add carrots and onions, which should be peeled but not chopped. Fill the food with water, add salt and pepper (you can also add bay leaf or parsley root).

Step 4

Set the “Stewing” program for 6 hours. As soon as the broth has cooled completely, add garlic (chopped) to it and stop the “Baking” program for 5 minutes. As soon as the device warms up, boil the broth, turn off the multicooker and leave to infuse.

Step 5

As soon as the meat has cooled, take it apart and chop it.

Then put the slices in small bowls and fill them with broth, which will need to be boiled again.

Leave the jellied meat to harden for 3-5 hours.

Cooking jellied meat in a slow cooker will take little time. There are several easy recipes for jellied meat in a slow cooker in our article.

Beef jellied meat in a slow cooker

It will not be possible to cook jellied meat in a multicooker in large quantities, since the capacity of the container is small. You need to carefully remove the jellied meat from the multicooker so that the bones of the meat do not spoil the Teflon coating of the bowl.

Ingredients:

2 beef legs;
300 g meat;
bulb;
carrot;
garlic and peppercorns;
bay leaves.

Preparation:

Cut the legs along the joints and chop them into pieces so that they fit in the multicooker bowl. Soak the meat and legs for 8 hours in water, changing it from time to time. If there are stains or stubble on the skin, remove them using a knife.
Place the meat and legs in a slow cooker, add water, add vegetables, bay leaves, pepper, and salt.
Close the lid of the multicooker and set the jellied meat to cook in the “Stew” mode for 6 hours.
Remove the finished meat from the broth, cut into pieces and place in a mold.
Squeeze the garlic into the broth and strain. Pour the liquid into the molds with the meat. Leave to harden in the cold.

Cooking jellied meat in a slow cooker is easy. You can leave the jellied meat in the multicooker overnight, and after cooking, the multicooker will switch to heating mode.

Pork jellied meat in a slow cooker

To prepare jellied meat in a slow cooker from pork, you can use shank and. Gelatin is not used in the recipe; the jellied meat freezes perfectly.

Ingredients:

celery;
knuckle;
2 legs;
bulb;
carrot;
several cloves of garlic;
dry parsley root;
6 peppercorns;
3 buds of cloves;
bay leaves.

Cooking steps:

Prepare the meat ingredients, rinse well and scrape with a knife and leave in water for a couple of hours.
Place meat, vegetables, salt, bay leaves and peppercorns, chopped celery into a bowl. Pour boiling water over everything, so the protein will curdle immediately and the broth will not be cloudy.
Close the lid and set to cook for 6 hours in the “Stew” mode.
Remove the meat, add garlic to the broth and leave to boil for 5 minutes. To do this, turn on the “Steam” mode. Garlic can be finely chopped or squeezed.
Disassemble the meat into fibers; there should be no bones in it. Place in a mold and fill with broth. Let it harden.

Ingredients:

1600 g chicken breast or whole chicken;
1 kg. chicken legs;
bay leaves;
4 cloves of garlic.
2 onions;
carrot;
peppercorns.

Preparation:

Wash the legs and cut off the claws. Chop the chicken into pieces, put all the meat ingredients in water for a couple of hours.
Place the meat and legs, peeled vegetables, bay leaves and pepper into the bowl, add salt and water to cover the food completely. Cook in the “Stew” program.
Add garlic 20 minutes before the end of cooking.
Separate the meat from the bones and cut into pieces. You can continue to use the legs if you want. Cut circles from carrots for decoration.
Place carrots with herbs on the bottom of the mold, pieces of meat on top and again carrots with herbs. Pour in the strained broth. Leave to harden in the cold.

To prevent a greasy layer from forming on the surface of the chicken jellied meat in the multicooker, pour the already cooled liquid into the molds.

12 servings

7 o'clock

180 kcal

5 /5 (1 )

Jellied meat is usually called a dish made from frozen broth with pieces of meat. Unlike jellied dishes, gelling agents (gelatin or agar-agar) are not added to jellied meat, since the solidification of the broth occurs due to the gelatin content in the pork or beef skin and bones from which it is cooked. If you have a slow cooker, then the process of preparing this dish will be very simple - Even a less experienced cook can handle it. In this recipe, I will tell you how to cook jellied meat in a slow cooker so that it turns out very tasty and is sure to freeze well.

Recipe for jellied pork legs in a slow cooker

Multicooker, knife, cutting board, plate, containers, sieve, slotted spoon, bowl.

In the old days, to prepare jellied meat, they took those parts of the carcass that needed to be “disposed”, since they were unsuitable for preparing other dishes. Most often these were beef legs and heads. Nowadays jellied meat can be cooked from any meat, but To make sure it hardens, add tails, shanks or legs. In this case, the legs should be at least half of the rest of the meat so that the jellied meat freezes well. Skin, cartilage and veins also contribute to hardening.

Step-by-step preparation

Soak the pork legs and meat in cold water for 3 hours. After this, thoroughly clean the legs with a knife and place them together with the meat in the multicooker bowl.
Place the washed but not peeled onion (along with the peel).
Add 2-3 washed and peeled carrots.
Add a few bay leaves and black pepper (peas and allspice) to taste.
Pour water, approximately 1 liter. The meat should be completely covered, but the water should not reach above the 1.8 mark in the multicooker bowl.
Add a tablespoon of salt and turn on the “Stew” mode for 7 hours (if the jellied meat contains chicken instead of beef, then 4-5 hours is enough).
Using a slotted spoon, remove the meat to a plate.
Separate the meat from the bones and skin, disassembling it into small pieces with your hands.
Cut one boiled carrot into slices for decoration. Chop 3 cloves of garlic.
Place a sprig of parsley on the bottom of the container, with the leaves facing down. Add a few carrot slices.
We put meat in containers - both pork and beef (or chicken).

How we serve it and what we eat it with

For the festive table, prepare jellied meat in portions, separately for each of the guests, using small portion molds. Jellied meat, poured into plastic bottles with the top cut off, and sliced after hardening, like a roll, also looks very unusual. For pouring more jellied meat You can use cake pans, and cakes with ribbed walls - the jellied meat taken out of them will look very original.

Traditionally this dish is served with various types of horseradish and mustard. You can also choose any sauce to your taste.

Recipe video

From this video you will learn how to cook pork jellied meat in a slow cooker, how much it needs to be cooked and on what mode.

after the jellied meat has been poured, you can collect excess fat from it, blotting the surface with a napkin;
To make it easier to remove the jellied meat from the container, immerse the container in hot water for a few seconds;
can be used to decorate jellied meat not just boiled carrots, but also hard-boiled eggs.

Recipe for jellied beef and pork knuckle in a pressure cooker

Cooking time: 2.5 hours.
Number of servings: 8.
Calories: 169 kcal.
Kitchen appliances and supplies: multicooker, knife, cutting board, saucepan, trays, sieve, slotted spoon, bowl.

Ingredients

Step-by-step preparation

Soak the bones and meat for 2-3 hours, drain the water, rinse and put them in a pan.
Pour cold water (about 1.5 liters) over the meat and bones so that they are completely covered.
Place the pan on the fire, bring the water to a boil and drain it along with the resulting foam.

Fill with cold water again (about 1.5 liters), add the peeled onion and 2 peeled and chopped carrots.
Add bay leaf, black and allspice (to taste), a tablespoon of salt.

Strain the broth into a saucepan or stewpan, taste it (add more salt if necessary).
Chop the garlic and place it in trays into which the jellied meat will be placed.
Separate the meat from the bones and separate it into small pieces with your hands.

Pour the strained broth over the meat and leave to cool - first at room temperature, and then in the refrigerator.

Recipe video

From this video you will learn everything about cooking jellied meat in a slow cooker. I recommend watching!