What can they not come up with? Did you know how to make jellied meat in a bottle? Overall quite regular jellied meat with the usual taste and smell, but due to freezing in a bottle, the jellied meat has the shape of a pig

Description of preparation:

In front of you - classic recipe preparing jellied meat in a bottle. From meat ingredients you can use whatever you have on hand, but I still recommend taking the legs, because they make a good and rich broth. Decorating jellied meat and turning it into a funny pig is a very fun creative process. Try it!

Ingredients:

• Pork feet - 2 pieces
• Beef leg - 1 piece
• Chicken meat - 500 grams
• Carrot - 1 piece
• Onion - 1 piece
• Bay leaf - 6 pieces
• Garlic - 1 piece (head)
• Allspice - 8 pieces (peas)
• Salt - To taste
• Gelatin - To taste

How to prepare “Jellied meat in a bottle”

Beef and pork feet, and also wash the chicken and put it in large saucepan, fill with water. Bring to a boil, reduce heat to low and simmer covered for another 2 hours. We constantly remove foam. Then add the washed, peeled vegetables and continue cooking for another 2 hours. 10 minutes before the meat is ready, add pepper and bay leaves, salt to taste.

Gelatin must first be soaked in cold water and then dissolve over low heat. Strain the broth and mix with gelatin, also add chopped garlic. Separate the meat from the bones and chop finely. IN plastic bottle, volume 1.5 liters, carefully push the meat through and fill it with broth. Place the bottle in the refrigerator for 8 hours to harden.

Housewife

It’s not difficult to prepare jellied pig in a bottle. The recipe for jellied meat in a bottle in the shape of a pig is especially relevant during the holidays, when you want to surprise your guests with an original and delicious dish. Packing jellied meat in a bottle also helps save space in the refrigerator when it is full of holiday snacks and dishes. Finally, the jellied meat prepared in the shape of a pig is simply delicious.

Ingredients for 6-8 servings for jellied meat in a bottle:

• 2 pork feet
• beef leg
• 500 g chicken legs
• carrot
• bulb
• 6 bay leaves
• 2-3 cloves of garlic
• 8 peppercorns
• celery root, parsley, parsnip

How to prepare jellied meat in a bottle

To prepare jellied meat in a bottle, rinse the pig, beef and pork legs thoroughly and place in a saucepan. Put it there chicken thighs. Fill the legs with water so that its level is 3 cm above the legs, bring to a boil. When it boils, skim off the foam, reduce the heat and simmer the legs covered for two hours.
Peel and wash the carrots and onions, add the vegetables and roots to the pan and cook the jellied meat for another two hours. At the end of cooking, put bay leaves, pepper, and salt into the pan. When the meat easily separates from the bones, the jellied meat is considered ready. The broth will be strong enough, and the jellied meat will stick well if the fingers moistened with the broth stick to each other. If this does not happen, dilute the gelatin according to the instructions and add to the broth.

Remove the legs and thighs from the pan, separate the meat from the bones, and chop it finely. Remove vegetables and roots too. Place meat pieces, chopped garlic in a plastic bottle with a capacity of 1-1.5 liters, and pour in chilled broth. Screw the cap on the bottle and place it horizontally in the refrigerator.

How to get jellied pig out of a bottle? To make jellied meat in a bottle in the shape of a pig, use a sharp knife to cut and remove the plastic bottle.

Make a piglet's ears, snout, and tail from sausage or ham. Secure them onto the pig with toothpicks. Use olives and peppercorns to make eyes and a snout.

P.S. It is not recommended to add water during the cooking process, otherwise the broth will lose transparency and cold appetizer will become cloudy.

Jellied meat with gelatin can also be prepared in molds, like.

The main highlight and value of this recipe is in its design. I don’t deny that a traditional tray of jellied meat with a layer of fat on top is very appetizing and beautiful, but sometimes you want something else, the same thing, but with mother-of-pearl buttons... I can’t promise mother-of-pearl, but a pig please!

PREPARATION:

At the very beginning, I would like to make a reservation that there are many options for meat set for jellied meat - with pork, with beef, mixed, with chicken... Choose any! This time I have the simplest one - pork knuckle and part of a pork head, but even in such a poor version, the jellied meat turned out to be simply delicious and froze perfectly without additional evaporation and the introduction of gelatin.
So. Rinse the meat well, clean it, scrape the skin so that it is absolutely clean, and if necessary, remove any remaining bristles from the skin. If you cook with pig head or legs, they must first be soaked for 5–6 hours in cold water to allow the blood to drain. Periodically, the water must be drained and refilled with fresh water.
Place the prepared meat in a saucepan, pour cold water. The water level depends on the density of the filling. If the meat is packed tightly, pour in so that there is 5–10 cm of water on top, and if the meat is laid loosely, you can fill in so that it is just covered.
Bring to a boil, skim off the foam, add salt and cook at a very slow, almost imperceptible boil until the meat literally begins to fall off the bones, or rather, very easily separate from them - about 4 hours. With or without a lid? According to the rules, without, since jellied meat cooked under a lid can have a greasy aftertaste... I cooked it both ways, I didn’t feel much difference, but cooking jellied meat under a lid is much more convenient, it’s easier to maintain the required boiling level, so I cook under a lid, and you can cook and without. If you cook without a lid, monitor the water level in the pan and, if necessary (if it evaporates), add fresh water so that the meat is always covered.
About an hour after the start of cooking, add a few peas to the pan allspice and black peppercorns. You can put carrots and onions. About 40 minutes before cooking, add 2-3 bay leaves.

Once cooking is complete, remove the pan from the heat and let cool until warm. Remove the meat and disassemble it, removing everything that you consider unnecessary.

Finely chop everything selected and place in a separate bowl. Add spices to your taste. Personally, I add finely chopped garlic. A lot, because I like there to be a lot of garlic in the jellied meat, but you can add it to your own taste or even not add it at all.
Strain the broth. Skim off the fat. It is very convenient for this purpose to first cool the broth completely so that the fat hardens, and then carefully collect it with a spoon. Pour a small amount of broth into a spoon or ice cube tray and place it in the refrigerator to check whether the broth hardens on its own and how strong the jelly is. Frozen? Is the jelly strong? Wonderful! If not, then the broth must either be evaporated to increase the concentration of boiled gelatin, or gelatin must be introduced from the outside.
So, pour the prepared meat with spices into the broth to make a thin paste.

If desired, for sanitary reasons, it can be put on fire and brought to a boil again, and then cooled until warm and poured into the mold.
I used a plastic milk bottle as a mold. Of course, it needs to be thoroughly washed, dried and the bottom cut off. In addition to the bottle, you will need something else that is tall and not very wide, allowing you to hold the prepared bottle upright. Personally, I used a mixer container.

Pour the meat mixture with broth into the mold, put it in the refrigerator and let it harden completely (preferably overnight).
Carefully cut the bottle and remove.

Transfer the frozen jellied meat to a serving plate.
Trim, giving the jellied meat rounded shapes. Cut off all excess.

To fix, add a little broth to the dish and place in the refrigerator until completely frozen.
To attach the decor, prepare a small amount of(100–200 ml) gelatin solution (according to the instructions on the gelatin package and based on the broth, so that the solution is very strong).
For the snout and ears, cut out a circle of the desired size and a couple of triangles from the boiled sausage. Make one of the sides of the triangle semicircular so that the ears fit snugly into the shape.
Lubricate the snout and ears with gelatin solution and glue. While the gelatin has not hardened, use thin pegs cut from matches or toothpicks for fastening.

Make eyes from allspice.
Don't forget the ponytail!

Place the piglet in the refrigerator to allow the decor to set. Remove the toothpicks. Coat the ears and snout with an additional gelatin solution so that they do not dry out and look appetizing when served. Pour the remaining broth into a baking tray to form a layer 1.5–2 cm thick. Let it harden completely, then chop into cubes and place around the pig.

Serve with mustard or horseradish.
Enjoy your meal!

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The main highlight and value of this recipe is in its design. I don’t deny that a traditional tray of jellied meat with a layer of fat on top is very appetizing and beautiful, but sometimes you want something else, the same thing, but with mother-of-pearl buttons... I can’t promise mother-of-pearl, but a pig please!

PREPARATION:

At the very beginning, I would like to make a reservation that there are many options for meat set for jellied meat - with pork, with beef, mixed, with chicken... Choose any! This time I have the simplest ones - pork knuckle and part of a pork head, but even in such a poor version, the jellied meat turned out to be simply delicious and froze perfectly without additional evaporation and the introduction of gelatin.

So. Rinse the meat well, clean it - scrape the skin so that it is absolutely clean, if necessary, remove any remaining bristles from the skin. If you cook with a pork head or legs, you must first soak them in cold water for 5 - 6 hours to drain the blood. Periodically, the water must be drained and refilled with fresh water.

Place the prepared meat in a saucepan and cover with cold water. The water level depends on the density of the filling. If the meat is packed tightly, pour in so that there is 5 - 10 cm of water on top, and if the meat is laid loosely, you can fill in so that it is just covered.

Bring to a boil, skim off the foam, add salt and cook at a very slow, almost imperceptible boil until the meat literally begins to fall off the bones, or rather, very easily separate from them - about 4 hours. With or without a lid? According to the rules, without, since jellied meat cooked under a lid can have a greasy aftertaste... I cooked it both ways, I didn’t feel much difference, but cooking jellied meat under a lid is much more convenient, it’s easier to maintain the required boiling level, so I cook under a lid, and you can cook and without. If you cook without a lid, monitor the water level in the pan and, if necessary (if it evaporates), add fresh water so that the meat is always covered.

About an hour after the start of cooking, add a few peas of allspice and black peppercorns to the pan. You can put carrots and onions. About 40 minutes before cooking, add 2 - 3 bay leaves.

Once cooking is complete, remove the pan from the heat and let cool until warm.

Remove the meat and disassemble it, removing everything that you consider unnecessary.

Finely chop everything selected and place in a separate bowl. Add spices to your taste. Personally, I add finely chopped garlic. A lot, because I like there to be a lot of garlic in the jellied meat, but you can add it to your own taste or even not add it at all.

Strain the broth. Skim off the fat. It is very convenient for this purpose to first cool the broth completely so that the fat hardens, and then carefully collect it with a spoon. Pour a small amount of broth into a spoon or ice cube tray and place it in the refrigerator to check whether the broth hardens on its own and how strong the jelly is. Frozen? Is the jelly strong? Wonderful! If not, then the broth must either be evaporated to increase the concentration of boiled gelatin, or gelatin must be introduced from the outside.

So, pour the prepared meat with spices into the broth to make a thin paste.

If desired, for sanitary reasons, it can be put on fire and brought to a boil again, and then cooled until warm and poured into the mold.

I used a plastic milk bottle as a mold. Of course, it needs to be thoroughly washed, dried and the bottom cut off. In addition to the bottle, you will need something else that is tall and not very wide, allowing you to hold the prepared bottle upright. Personally, I used a mixer container.

Pour the meat mixture with broth into the mold, put it in the refrigerator and let it harden completely (preferably overnight).

Carefully cut the bottle and remove.

Transfer the frozen jellied meat to a serving plate.

Trim, giving the jellied meat rounded shapes. Cut off all excess.

To fix, add a little broth to the dish and place in the refrigerator until completely frozen.

To attach the decor, prepare a small amount (100 - 200 ml) of gelatin solution (according to the instructions on the gelatin package and based on the broth, so that the solution is very strong).

For the snout and ears, cut out a circle of the desired size and a couple of triangles from the boiled sausage. Make one of the sides of the triangle semicircular so that the ears fit snugly into the shape.

Lubricate the snout and ears with gelatin solution and glue. While the gelatin has not hardened, use thin pegs cut from matches or toothpicks for fastening.

Don't forget the ponytail!

Place the piglet in the refrigerator to allow the decor to set.

Remove the toothpicks. Coat the ears and snout with an additional gelatin solution so that they do not dry out and look appetizing when served.

Pour the remaining broth into a baking tray to form a layer 1.5 - 2 cm thick. Let it harden completely, then chop into cubes and place around the pig.

Serve with mustard or horseradish.
Enjoy your meal!