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

Practically any dish can be prepared in a slow cooker not only more tasty, but also much easier than other methods. For example, jellied meat, because cooking such a dish is quite a difficult task: you need to spend a lot of effort and time, but if you use our favorite kitchen assistant, you can save a lot of these two factors. Even the most inexperienced cook can cook jellied meat in a slow cooker, and it’s very tasty, since you don’t need to take special care of this dish. All that is required of the cook is to prepare the products, load everything into the bowl and select the desired mode.

Secrets of preparing delicious jellied meat in a slow cooker

To ensure that your dish pleases both the stomach and the eyes, you need to adhere to the following necessary rules.

In order for the taste of jellied meat to become softer, more tender and richer, you should not give up the meat skin. Instead of throwing it away, you just need to chop it finely, with a knife or using a blender.
Experienced chefs recommend combining several types of meat in jellied meat.
One important point to remember is that the longer you cook the jellied meat, the tastier it becomes. Do not waste time on this matter, especially since, as mentioned above, cooking in a slow cooker does not require your presence.
Under no circumstances should you add water to the broth during cooking. You should decide on its quantity initially, otherwise the jellied meat will not harden.
Particular attention should be paid to decorating the dish. In the design of your masterpiece, use vegetables of different colors, boiled eggs, and sprigs of herbs.
You can achieve a transparent effect when cooking in a multicooker only if you have a modern gadget in your kitchen that has the ability to adjust the temperature. The main secret is to cook the broth without bringing it to a boil. If you follow this point, your jellied meat will not become cloudy.
Please note that ready-made jellied meat is best complemented with horseradish, mustard or various sauces prepared on their basis.
Many chefs are fans of extraordinary serving. So, so that the jellied meat can be carefully cut with a knife without it falling apart, you should first heat the blade.

Jellied meat in a slow cooker: a simple and tasty recipe

It was mentioned above that many chefs prefer to cook from different types of meat, but now we will look at the simplest option - pork jellied meat from the shank and legs.

So, we will need:

pork legs - 2 pieces;
pork knuckle - 1 piece;
carrots - 1 piece;
onion - 1 piece;
garlic - 1 head;
salt - to taste;
spices - to taste (it is best to use bay leaves and peppercorns);
water - as needed.

Preparation:

Wash the meat thoroughly and then load it into the bowl. We also send peeled carrots, onions (whole or cut in half), salt and spices there.
After pouring all the ingredients with water, keep in mind that the liquid should completely cover the contents of the multicooker.
Then select the “Stew” mode, cooking time - 6 hours.
After the final signal, you should remove the meat from the broth and finely chop it with a knife.
Get rid of the boiled onions, but cut the carrots into half rings, it will be more beautiful.
Then prepare the molds and place the prepared meat in them along with carrots, add chopped garlic.
Strain the broth through cheesecloth and pour it over the workpiece.
Now place the molds in the refrigerator for 3 hours.
After the allotted time, you will receive an amazing hearty, rich jellied meat.

However, keep in mind that such a dish can hardly be called dietary. For those who are watching their figure, there is an excellent option - chicken jellied meat in a slow cooker. There is no particular difference in the preparation of these two dishes. The only thing is that you will have to spend a little effort on an additional element - gelatin, without which the chicken jellied meat will not be able to harden.

You will find interesting and tasty recipes with photos below. Cook jellied meat in a slow cooker more often - it’s very simple!

For all the details of preparing homemade jellied meat in a slow cooker from pork and beef shanks, watch the video:

Jellied meat is a well-known dish of Russian cuisine; it is also called jelly. Preparing the jelly can take a long time, about six or seven hours.

The most convenient and easiest way is to cook it in a slow cooker. You just need to load the appropriate products, set the required function and wait for cooking. There is no need to watch the process, just “take out” the dish at the end and cool.

Jelly can be prepared from a variety of products. Each one corresponds to a specific recipe. Therefore, below we invite you to consider various recipes for this snack with visual photos.

Recipe for jellied meat in a slow cooker (from pork legs and knuckles)

The knuckles and pork legs, well washed in water, are loaded into the slow cooker, but before that it is best to take a knife and scrape off the pork skin.

Then peel the onions, carrots and place them there, adding peppercorns.

The bay leaf can be added immediately or about sixty minutes before cooking.

Cover vegetables and meat with water, if necessary add liquid to the maximum mark.

Close the lid when the water boils, remove the scale and add salt.

Next, you need to activate the stewing function in the multicooker. Then, after four and a half hours, ten minutes before the timer signal, open the lid of the electrical appliance and remove all the prepared components from there with a slotted spoon.
Add peeled and grated garlic to the remaining broth and bring to a boil.

When choosing meat, you can cut the pork knuckle and legs with your hands without the help of a knife.

Place pieces of meat in molds, garnish with boiled carrots, canned corn and a boiled egg. Pour the broth there and wait for the jelly to cool. After 60 minutes, cover the molds with lids and refrigerate them for three, maximum five hours.

Serve the prepared jellied meat chilled and frozen with herbs, mustard or horseradish.

How to cook it with chicken?

Necessary ingredients for chicken jellied meat in a slow cooker:

1.8 kg chicken;
1 piece of pork leg. Instead of pork leg, you can use gelatin - 20 grams;
1 piece of onion;
1 piece of carrot;
Two bay leaves;
Five black peppercorns;
1.5 liters of water;
Salt (add to taste).

The preparation time for jellied meat is five hours plus four hours for hardening. When gelatin is used instead of pork leg, the cooking time is reduced to two hours.

Calorie content of the dish: 135 calories.

How to cook it correctly?

The chicken and pork leg, washed in water, are loaded into the slow cooker, along with carrots, spices and onions, to create a tasty and pleasantly colored broth. All this is filled with 1.5 liters of water. Then you need to turn on the mode: stew and cook for five hours.

Next step: you need to peel the garlic, chop it finely and place it in equal parts into jellied meat molds. Half the molds are filled with chicken cut into small pieces.

To prepare jelly with gelatin, this ingredient is soaked in water and left for about twenty minutes until it swells. Then heat in the microwave for ten seconds and stir.

All this goes into the refrigerator and after four hours the dish is ready to eat. The film of fat on the finished jellied meat can be easily removed with a knife, but it is better to do this immediately before consumption, because the fat does not allow the dish to dry out.

How to cook jellied pork knuckle and chicken in a Redmond multicooker

Cooking jellied meat in the Redmond multicooker is not at all difficult, and any beginner can do it. In this case, there is no need to control the process of cooking meat, which takes five hours.

This is exactly how much time the broth needs to absorb the necessary gelling substances from the meat in full. There is no need to monitor the operation of the multicooker; the jellied meat cooks on its own.

For a tasty, successful dish you will need the right combination of meats, vegetables and spices.

Here are the most suitable ingredients:

1 kg pork knuckle;
One chicken leg;
Three liters of water;
One large carrot;
Medium sized bulb;
Bay leaf;
Black pepper: 5 peas;
Allspice: 2 peas;
One tablespoon of salt.

Cooking time: 5 hours and 6 hours for hardening.

Calories: 149 calories.

Thanks to the chicken, the jellied meat acquires soft, tasty meat, and it is better to select the shank in size so that it fits in the multicooker bowl. A shank cut into two pieces is ideal.

First, the pork knuckle is thoroughly washed with water; you must leave the skin on to achieve a gelling effect. You can scrub it with a brush.

To make it easier to strain the broth, it is better to soak the pork knuckle in cold water. Then you need to place it together with the chicken in a slow cooker.

Add carrots, which need to be peeled and cut into circles. Send the onion peeled and cut into two parts to it.

The next step is to activate the corresponding program. The Redmond multicooker has the function: pilaf-jellied meat; if this is not available, you need to run the program: multicooker with a temperature of one hundred degrees. The jellied meat will be cooked for five hours, then pepper, bay leaf and salt are added.

Remove the chicken and pork knuckle from the slow cooker, allow it to cool, and begin cutting the meat into fibers and removing the skin and bones. Then the meat needs to be laid out in molds and poured with broth, strained through a colander.

Wait for the broth to cool and refrigerate the molds for 6 or 8 hours. Now the jellied meat is ready.

Find out on our website, It turns out to be an excellent complete dish, so sauerkraut can be used not only as a snack.

Got some kefir in the fridge? We suggest making a jellied pie from it. There are recipes with photos.

Beef is in use

How to cook beef jellied meat in a slow cooker? The process of preparing beef jellied meat when you have a multicooker at home is quite simple. The time required to cook the broth of this dish is much less than when cooking in a regular saucepan.

It’s very convenient that the multicooker cooks on its own, so you don’t need constant monitoring. All that remains is to load the prepared products and spices, add water and start the cooking mode.

For jellied meat you will need:

1 kg beef tenderloin;
700 g pork legs;
One carrot;
One onion;
Two eggs;
Four cloves of garlic;
One bay leaf;
Peppercorns;
Salt to taste.

Cooking time: a little over one hour plus 5 hours for hardening.

It is the beef jelly that has the least amount of calories: about 90, and the highest protein content: 25 grams per kilogram.

First you need to thoroughly rinse and scrape the pork legs with a knife. The beef is also washed and cut into medium-sized pieces.

Place meat with peeled vegetables and spices in a multicooker, fill with water to the maximum level, and add salt. Then you should start the “game” function; the cooking time will take a little more than one hour.

While the broth is cooking, you need to hard-boil the eggs, peel them and cut them in half. Next, they need to be placed in jellied meat molds with the yolks facing up, and the peeled and chopped garlic should be added. Carrots cut into slices are also placed there.

Be sure to strain the prepared broth, pour it into molds, cool and place in the refrigerator.

Rich broths complicate body functions associated with the liver and pancreas, so you should not use them very often.

Excessive consumption of various types of hot sauces, which are used together with jellied meat, can increase blood pressure and cause stomach upsets.

Jellied meat helps with alcohol poisoning. After all, it contains aminoacetic acid, which copes well with the toxic components of alcohol decomposition.

Jellied meat is an excellent filling, tasty and high-calorie dish. Not a single holiday is complete without it. Many people don't have a lot of free time to cook it.

Therefore, the ideal solution is to prepare jellied meat in a slow cooker. While it is cooking, you can go about your business, even go to work.

A multicooker is a compact kitchen appliance with great culinary capabilities. It is designed to make the work of housewives easier in the kitchen, since it implements all the basic methods of preparing dishes for a healthy diet. Remember how our grandmothers used to cook jellied meat? They started preparations and chores 24 hours in advance, boiled the meat for a long time, etc. The multicooker reduces this process to pleasant communication with products and equipment. However, not all housewives know how to cook jellied meat correctly. Some people are afraid that it won’t harden; for some, it froze, but turned out cloudy and tasteless; for others, it didn’t harden well, becoming loose and inedible. With the right approach to business, a multicooker will eliminate these shortcomings. No one has yet complained that they didn’t understand how to cook jellied meat in a slow cooker.

Jellied meat or jelly is a traditional holiday, especially New Year's, dish of the Slavic people. Jelly is called jellied meat in the northern regions. Our housewives know how to cook this dish the old fashioned way. But how to cook jellied meat in a slow cooker? Nowadays, with the advent of the multicooker, many people, even beginners, have begun to cook jellied meat. The most common options: chicken jellied meat in a slow cooker, pork jellied meat in a slow cooker. Beef jellied meat is less popular because it requires more time to cook the meat and broth. Chicken jellied meat in a slow cooker is lighter than others, more healthy and less fatty. Those who like it fattier and richer should cook jellied pork legs in a slow cooker or jellied shanks in a slow cooker.

But, in any case, you need to keep in mind that preparing the broth will take several hours, so jellied meat cannot be classified as a quick dish. True, modern kitchen appliances will speed up this process a little - jellied meat in a pressure cooker will cook a little faster.

You will master the recipe for jellied meat in a slow cooker quickly, but you will still have to practice. Rate the appearance of this dish. Festive jellied meat in a slow cooker, its photo is aesthetically pleasing and appetizing. Therefore, to prepare for cooking jellied meat in a slow cooker, place the recipe with photos in front of you in the kitchen and get started! Be the first to prepare chicken jellied meat in a slow cooker; the recipes for such a dish are simpler, and their variety will give you the opportunity to choose the one you like.

We bring to your attention some tips on how to cook jellied meat in a slow cooker:

Be sure to add pork shank (the lower part of the shin, closer to the hoof) to the meat prepared for jellied meat. This is a guarantee that the jellied meat will freeze reliably.

Experts advise using a combination of meat products and adding poultry to them.

After the broth boils, be sure to drain the first water. This way the jellied meat becomes transparent, appetizing and gets rid of the unpleasant greasy flavor of the meat.

Add vegetables (onions, carrots) at the end of cooking, and at the end, throw them away without regret. They have already given everything they need to the broth. The onion can be boiled in its peel; it will give the jellied meat a pleasant golden hue.

Spices and salt are also at the end, otherwise when the liquid is boiled, it decreases and becomes more saturated, you can overdo it.

After cooking, the meat should be carefully sorted by hand to remove small bones and distribute evenly on plates or forms.

The hardening process should not take place at room temperature or at too low a temperature. The ideal place to cool the product you have prepared is the middle shelf of the refrigerator or a glassed-in balcony in cold weather.

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 :)

Time: 400 min.

Servings: 10-12

Difficulty: 5 out of 5

Recipes for amazingly delicious jellied meat in a slow cooker

Jellied with meat is an original Russian dish, the taste of which everyone is familiar with. Several centuries ago it had a completely different name - “jelly”, but the technology for its preparation has not changed. We will share with you how easy it is to prepare delicious jellied meat in a slow cooker from various types of meat. Thanks to our recommendations, you will know how to cook a rich and tasty broth - the basis of jellied chicken, pork or beef.

It is worth noting that preparing jellied meat in a slow cooker does not require the use of special products; it is cooked from the most accessible meat, as well as offal. The easiest option is to make chicken jellied meat. The broth can be cooked on legs with wings.

Thanks to the use of spices and herbs, it acquires a special aroma. Jellied chicken wings are not only tasty, but also healthy and dietary. Chicken meat for jelly cooks quickly enough, so you won’t spend much time preparing the dish.

When preparing jellied meat in a slow cooker, do not forget that while cooking the broth you will need to constantly skim off the foam. This way, you will be able to make a clear broth and cook jellied meat in a slow cooker perfectly.

Before preparing jellied meat, prepare all the necessary ingredients. It is worth paying attention that broth cooked only from meat will not be able to harden on its own. Thanks to the legs, paws, and shanks that are added to the broth, you will be able to cook the jellied meat exactly the same way our grandmothers used to cook it.

Cooked meat can be poured into almost any broth (chicken, beef, pork can be used), the main thing is that it contains a sufficient amount of gelling substances.

When cooking jellied meat in a slow cooker, it is important to adhere to the necessary ratio of water and meat – 1:1, it is with this amount of liquid that the broth will turn out rich.

Pamper your loved ones with amazingly delicious jellied meat in a slow cooker; recipes with photographs, as well as step-by-step preparation, will reveal the secrets of this wonderful dish.

Pork knuckle and shoulder jelly

Prepare a hearty jellied meat in a slow cooker from pork; you can serve it on both everyday and holiday tables. This recipe will tell you how to cook it quickly and easily.

Ingredients:

Step 1

To prepare shank jellied meat in a slow cooker, first prepare all the necessary ingredients.

Step 2

Place the meat inside the bowl, fill it with water, focusing on the mark. Cook everything in the “Stew” mode for about 6 hours, then turn on “Heat” and simmer for another 5 hours.

Step 3

Remove meat from broth.

Step 4

Strain the broth through cheesecloth, then the jellied pork legs in the slow cooker will turn out transparent. Add salt and spices.

On a note: In the same way, prepare meat and broth for beef jellied meat in a slow cooker.

Step 5

Now separate the meat from the bones.

Step 6

Place the disassembled meat into the molds along with the chopped garlic.

Step 7

Pour the broth over everything and place the pork knuckle jellied meat in the refrigerator to harden.

After a few hours, you can remove the jellied meat from the pork. The dish looks very appetizing.

Pork jellied meat in a slow cooker is ready to serve.

Another version of this dish:

Simple chicken jelly recipe

Many housewives cook, but this version of the dish will delight you with its special taste and aroma, and it cooks much faster.