A simple recipe for making jellied meat in a Panasonic multicooker. Jellied meat in a slow cooker - culinary traditions performed by modern technology

Jellied meat in a slow cooker is often prepared on the eve of a dinner party, because this appetizer is a traditional dish for the holiday table. Rarely will a guest refuse to taste this delicacy, especially if you pay attention not only to the taste of the treat, but also to its appearance. To do this, jellied meat in a slow cooker is supplemented with various bright ingredients, be it vegetables or herbs, boiled eggs, olives, etc. The design process depends solely on the imagination of the cook.

The basis for jellied meat in a slow cooker is rich meat broth. It is prepared from chicken, turkey, pork, beef, lamb, etc. First, the meat is boiled in one piece, and when the broth is ready, the fillet is separated and cut into small pieces.

Meat for jellied meat in a slow cooker must be chosen on the bone and with a sufficient amount of fat. It is the latter that determines whether the jellied meat freezes well in the slow cooker. Some housewives prefer to play it safe and immediately add gelatin to it. Spices are also added to the jellied meat in the slow cooker: black and allspice peppers, bay leaves, dried herbs and garlic, etc. They are added at the very end of cooking to preserve the aroma as much as possible.

The best jellied meat from a slow cooker is considered to be the one that turns out transparent, with a pleasant golden hue. To do this, the dish is cooked for a long time. That is why using a multicooker makes life easier for housewives in many ways - you just need to put the food in the bowl, add water and turn on the correct mode.

After preparing jellied meat in a slow cooker, it can be poured into shaped molds or into ordinary containers. Then the dish is kept in the cold until it hardens.

Recipe for jellied chicken and pork knuckle in a slow cooker

Jellied chicken and pork knuckle in a slow cooker is very convenient to prepare for a large family. From the specified amount of ingredients you will get more than two liters of rich broth. For those at home, this will be enough for several days, or for one festive feast. You need to buy pork knuckle already chopped or divide it into smaller parts at home. Pork knee is also suitable for jellied meat in a slow cooker.

Ingredients:

1 kg pork knuckle;
500 g chicken thighs;
1 carrot;
1 onion;
3 liters of water;
1 tbsp. l. salt;
1 tsp. peppercorns;
2 bay leaves.

Cooking method:

Rinse thoroughly and brush the pork knuckle.
Soak chicken and pork for 1 hour in clean cold water.
Place pieces of pork knuckle and chicken thighs into the multicooker bowl.
Peel the carrots, just rinse the onions thoroughly, leaving the peel intact.
Add vegetables to the slow cooker and add the specified amount of water to all ingredients.
Cook jellied meat in a multicooker in the “Pilaf” mode for 5 hours, then add salt.
Place bay leaves and peppercorns into a common saucepan.
Continue cooking in the same mode for another 1 hour.
Remove the meat from the slow cooker, let it cool slightly, then separate the flesh from the bones and skins.
Grind all pieces of meat to approximately the same size.
Strain the meat broth and pour it into jellied meat molds.
Add pieces of pork and chicken to each mold, as well as herb or vegetable decorations to taste.
Cover the jellied meat with a lid and leave in the cold until it hardens.

Interesting from the network

How to cook beef jellied meat with gelatin in a pressure cooker

Previously, most housewives prepared jellied meat from beef, but now more and more attention is paid to pork in its various variations. This recipe can be considered an ideal compromise, which will allow you to get a dish with interesting flavor nuances and all the necessary qualities for a hearty holiday snack. Jellied meat in a slow cooker made from beef and pork will be aromatic, nutritious, very tender and amazingly tasty.

Ingredients:

1 kg beef;
1 kg pork leg;
500 g pork;
1 tbsp. l. gelatin;
1 onion;
4 cloves of garlic;
1 carrot;
Salt pepper.

Cooking method:

Rinse and clean the meat, place in a multicooker saucepan.
Pour water over the pork and beef so that it covers the meat by two fingers.
Cook the jellied meat in a pressure cooker until it boils with the lid open, then skim off any foam that has formed.
Peel the onions and carrots and add them to the pressure cooker bowl, add salt and pepper to taste.
Continue cooking the jellied meat for 3 hours, closing the multicooker lid.
Turn off the pressure cooker and release steam from the special valve, then open the lid.
Let the jellied meat in the pressure cooker cool slightly, then remove the meat and separate it into fibers.
Place the meat in a prepared container to allow the jellied meat to harden.
Add gelatin and chopped garlic to the broth, heat and then strain.
Pour the broth over the pieces of meat and place the resulting jelly in the refrigerator.

Delicious jellied pork legs and knuckles in a slow cooker according to a recipe with photos

Jellied pork legs and knuckles in a slow cooker will turn out very rich and aromatic. Bright pieces of carrots and egg yolk will decorate the dish and make it more appetizing in appearance. For this dish, you need to choose a small pork knuckle so that it fits completely into the multicooker bowl. If desired, you can also add herbs and aromatic spices to your jelly to taste.

Ingredients:

2 pork legs;
1 pork knuckle;
2 carrots;
1.5 liters of water;
2 onions;
3 cloves of garlic;
5 peas of allspice;
1 egg;
Salt pepper.

Cooking method:

Soak the knuckle and pork legs for 6 hours in cold water, then rinse and brush.
Coarsely chop the carrots and onions, place the vegetables in the multicooker bowl.
Add pork legs and knuckle, salt and pepper.
Add allspice peas to the rest of the ingredients and cover everything with clean water.
Close the multicooker lid and turn on the “Stew” mode, setting the timer to 6 hours 30 minutes.
Hard-boil the egg and cut into even circles, cut the garlic into slices.
Strain the finished broth, separate the meat from the bones and cut it into small pieces.
Place the pork in the prepared jellied molds, then a layer of carrots on top.
Then add garlic and boiled egg slices on top.
Fill the molds with broth, leave them for half an hour at room temperature, then keep them in the refrigerator until hardened.

Now you know how to cook jellied meat in a slow cooker according to a recipe with a photo. Bon appetit!

Jellied meat in a slow cooker is not only a tasty treat, but also a profitable time saver. Every housewife probably has a favorite way of preparing this dish, and any of them can be entrusted to her kitchen assistant. You just need to remember a few subtleties on how to cook jellied meat in a slow cooker:
To make jellied meat in a slow cooker transparent, without cloudy spots, before cooking, soak the meat in cold water for at least several hours, changing the water a couple of times. This applies to pork, beef, and poultry;

Also, for clear jellied meat, you need to strain the finished broth through a sieve or colander. This will remove small particles of meat and bones, large spices, etc.;

Onion skins give jellied meat an appetizing golden hue in a slow cooker. It’s enough just not to peel the onion, then there will be an onion aroma and a beautiful color of the snack;

Any multicooker is suitable for preparing jellied meat - Polaris, Redmond, Panasonic, Mulinex, Philips. The main thing is to choose the right mode that is suitable specifically for your model. It can be “Stewing”, “Pilaf”, “Jellied meat”, “Simmering” or “Desserts”.

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.

A wonderful appetizer that has become traditional for the holiday table came to us from France. Jellied meat must be cooked for a long time, the cooking process is lengthy, so the dish is rarely present on the daily menu. A multicooker with a spacious bowl helps solve this problem.

How to cook jellied meat in a slow cooker

It is best to prepare jellied meat in a slow cooker using the “Stew” mode. How to make a dish so as not to miss anything? Check out the short description:

place meat products, root vegetables, onions and spices in a bowl;
pour water, turn on the desired mode, let it boil, remove the foam;
boil for about 5 hours;
remove everything from the bowl, strain the broth;
chop the meat ingredients and place in molds;
pour in broth, cool, and refrigerate.

Recipe for jellied meat in a slow cooker

Cooking time: 7.5 hours (and time for hardening).
Calorie content of the dish: 72 kcal.
Purpose: snack.
Cuisine: Russian.

A wonderful cold dish will come from a set that includes different types of meat: chicken, pork, beef. A simple step-by-step recipe for preparing jellied meat in a slow cooker is similar to a similar dish made from pork shanks. Instead of pork feet, the following can be used as gelling components in jellied meat: chicken feet, necks, pig ears or beef tail.

Ingredients:

pork legs – 2 pcs.;
beef pulp – 0.5 kg;
chicken – 1 pc.;
onions – 1 pc.;
carrots – 3 pcs.;
black pepper – 6 peas;
cloves - 4 pcs.;
bay leaves – 3 pcs.;
celery root – 1 pc.;
parsley sprigs – 3 pcs.;
garlic – 5 cloves.

Cooking method:

Pour cold water over the legs and let stand for an hour. Rinse with warm water, scrape the top layer of skin.
Chop the chicken and cut the beef into pieces.
Boil the legs on the “Stew” mode for 2.5 hours.
Add chicken, beef, peeled root vegetables, onion with peel. Add salt and cook on the “Stew” mode for another 5 hours.
Remove everything from the bowl and strain the broth.
Cut the meat with a knife, remove the bones from the legs and pass through a meat grinder with half a portion of meat. Add chopped garlic.
Place greens, carrot slices, and meat on the bottom of the molds. Carefully pour in the broth, let cool, and refrigerate.

Jelly in a slow cooker - recipe

Cooking time: 180 minutes (plus time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 76 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It’s hard to imagine winter feasts without jellied meat; it is rightfully one of the three most popular dishes. But classic meat aspic has one drawback - its high calorie content. This problem can be easily solved if you prepare fish jelly in a slow cooker. Another advantage of such jellied meat is the low cost of the finished dish. A step-by-step recipe with photos can be found on the Internet.

Ingredients:

silver carp heads (large) – 2 pcs.;
silver carp fillet – 700 g;
carrots (small) – 1 pc.;
onion – 1 pc.;
bay leaf – 3 pcs.;
black pepper – 4 peas;
salt - to taste.

Cooking method:

Cut out the gills from the heads and rinse the fish well under running water.
Peel the carrots, remove the layer of peel from the onion.
Place everything in a slow cooker, add spices, pour in water (its level should be a couple of centimeters higher than the contents), add salt. Turn on the “Extinguishing” mode, set the timer for 2 hours.
Remove all the bones from the fillet, cut into several pieces, put on the stove or cook using a slow cooker. Allow the fish to cool, divide the flesh into pieces.
Place parsley sprigs, thin slices of lemon, and canned peas in the molds.
Lay out the pieces of fish, pour in clear broth, and refrigerate.

Jellied pork legs - recipe in a slow cooker

Number of servings: arbitrary.
Calorie content of the dish: 191 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It’s easy to cook classic jellied pork legs in a slow cooker, you just need to know a few secrets. Before laying, the legs must be burned on all sides over gas, and then be sure to soak for 2-3 hours in cold water. After this, scrape the skin well with a knife, remove dirt and rinse well again. Instead of pork, you can use leaner meat.

Ingredients:

pork legs – 2 pcs.;
pork – 0.5 kg;
onions – 2 pcs;
carrots – 1 piece;
garlic – 1 head;
salt - to taste;
allspice - to taste;
bay leaf – 3 pcs;
greenery.

Cooking method:

Place the meat and legs in a slow cooker, add whole carrots and onions, allspice peas and bay leaves, add water and salt. Cook on the “Stew” mode for 5 hours.
Remove the meat, strain the broth, taste: if necessary, add salt and pepper.
Chop the meat, return it to the bowl with the broth, and let it boil.
Place garlic and herbs into prepared pans. Pour broth over everything and let cool. Place in the refrigerator.

Jellied meat with beef in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 189 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Traditionally, cold meat is cooked from pork, it turns out rich and fatty, but there are people who cannot eat this type of meat for medical reasons or religious beliefs. How to cook aspic if you don’t want to deny yourself such a delicious dish? The solution is simple - cook beef jellied meat in a slow cooker according to a homemade recipe. After hardening, the dish takes on a beautiful straw color.

Ingredients:

calf tail - 1 pc.;
beef pulp - 0.5 kg;
whole chicken core - 1 pc.;
onions - 2 pcs.;
garlic - 1 head;
ginger - 15 g;
salt - to taste.

Cooking method:

Cut the beef tail into pieces, put it together with the chicken backbone, peeled onion and half a head of garlic in a slow cooker, season with ginger and add salt.
Set the “Extinguishing” program, turn on the timer for 3 hours, let the liquid boil, remove the foam. After the end of the program, add the beef and cook for another 2 hours. Remove the meat ingredients and leave the broth on warm.
Chop the remaining garlic into thin slices. Separate the meat from the vertebrae. Cut the beef pulp or disassemble it into fibers, mix with garlic, and arrange in molds.
Strain the boiled broth, carefully pour over the meat layer, and let stand for an hour. Place in the refrigerator for further hardening, and in winter - on the balcony.

Recipe for chicken jellied meat in a slow cooker

Preparation time: 5 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 101 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

You can prepare jellied meat in a slow cooker from chicken without any meat additives. Historically in Rus' it was customary to use the carcass of a rooster for cooking aspic. Its meat is unsuitable for preparing other dishes because it requires long cooking. It is better to cook from a whole poultry carcass with head and paws. You will have to spend extra time preparing it, but the end result is worth it - the dish will be rich and aromatic.

Ingredients:

rooster – 1 pc.;
onions – 1 pc.;
carrots – 1 pc.;
bay leaf – 3 pcs.;
black pepper – 6 peas;
garlic – 4 cloves;
gelatin – 30 g;
salt - to taste.

Cooking method:

Process the bird carcass, chop it into pieces, and place it in a slow cooker along with peppers and onions.
Pour water, salt, set the “Stew” mode, set the timer for 4 hours. After 3 hours, add carrots.
Remove meat, carrots and onions from the broth. Pass the garlic through a press and let the broth boil again.
Cut the meat into pieces, place on the bottom of the trays, and decorate with carrot circles. If desired, you can also add mugs of eggs and sprigs of herbs.
Dissolve the gelatin in a small amount of hot broth and pour into the bowl with the rest of the liquid.
Pour the broth into trays with meat and refrigerate.

Turkey jellied meat in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 95 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

For those who are concerned about their appearance and control the caloric content of their food, a recipe for turkey jellied meat in a slow cooker is suitable. The broth made from the meat of this bird is rightfully considered dietary and low-calorie. Compared to chicken, it is richer and gels well without additional additives. Wings and drumsticks contain a lot of meat, so the jellied meat turns out dense and thick.

Ingredients:

turkey drumstick – 400 g;
turkey wings – 400 g;
chicken feet – 1 kg;
onions – 1 pc.;
Madeira – 4 tsp;
carrots – 1 pc.;
bay leaf - 2 pcs.;
celery – 1 root.

Cooking method:

Pour 1-1.5 liters of water into a saucepan, add the paws, bring to a boil on the stove, remove the foam, simmer over low heat for 2.5 hours.
At the same time, in a slow cooker, cook parts of the turkey (drums, wings) with onions, celery and carrots for 5 hours in the “Stew” mode.
Strain both broths into one container and add salt to taste.
Separate the meat from the bones, disassemble into fibers, mix with chopped garlic, and place in trays. Add 2 tablespoons of Madeira for flavor, if desired, pour in broth, and put in a cool place.

Jellied chicken feet - recipe in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 215 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Don’t think that chicken feet are only a delicacy for four-legged family members. They contain a whole complex of B vitamins, microelements and a large amount of collagen, which is good for joints, hair, nails and skin. You can use them to make a budget version of delicious jelly. It’s easier and faster to cook jellied chicken legs in a slow cooker.

Ingredients:

chicken feet - 0.5 kg;
legs - 0.7 kg;
garlic - 5 cloves;
salt - to taste;
ground ginger - to taste;
carrots (medium) - 1 pc.;
onion - 1 pc.;
bay leaf -3 pcs.;
whole black pepper - 8 peas.

Cooking method:

Place the legs and processed legs in a slow cooker, add the onion in the peel, add salt, and pour in water. Set the time in the “Quenching” mode for 5 hours.
After 3 hours of cooking, add peeled carrots, peppercorns and bay leaves.
Remove the carrots, meat and legs, and separate the meat into fibers.
Return the meat to the slow cooker, turn on and let the broth boil, add ginger powder. Remove the meat with a slotted spoon and place in molds along with carrot pieces and chopped garlic. Pour the broth over everything, cool, and put in the refrigerator to completely harden.

Jellied pork knuckle in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 128 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Hearty knuckle jellied meat in a slow cooker with a delicate jelly of frozen, rich broth will decorate the holiday table - guests will definitely appreciate it. This cold appetizer, rare for the everyday menu, will be the first to disappear from the table. When using frozen shanks when cooking jellied meat, you must first defrost them at room temperature, then thoroughly clean them.

Ingredients:

pork legs – 2 pcs.;
pork knuckle – 1 pc.;
onions - 1 pc.;
garlic – 1 pc.;
carrots - 1 pc.;
bay leaf – 3 pcs;
salt - 1 tbsp;
peppercorns - to taste.

Cooking method:

Place the prepared legs and shanks in a multicooker cup along with onions and carrots, season with peppercorns, bay leaf, and salt.
Pour water into the multicooker up to the mark, set the time (5 hours), activate the “Stew” mode. When the contents boil, remove the foam.
Chop the garlic. 15 minutes before the signal, remove the meat, vegetables with a slotted spoon and add the garlic.
Divide the cooled legs and shanks into meat and bones. Place the meat pieces and carrot slices into prepared containers.
Let the broth boil again and strain. Using a ladle, carefully pour the liquid into the meat. Cool.

Jellied meat in a slow cooker with gelatin

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 174 Kcal.
Purpose: snack.
Cuisine: Russian.
cooking difficulty: medium.

Such aspic in a slow cooker can be classified as a dietary, low-calorie type of jellied meat if you remove the fat and skin before pouring the broth. For jellied meat, use lean chicken and turkey meat. This recipe requires the use of gelatin to ensure the jelly sets, since chicken and turkey do not contain gelling agents.

Ingredients:

turkey wings – 2 pcs.;
turkey necks – 2 pcs;
chicken – 1/2 carcass;
onions – 2 pcs.;
3 bay leaves;
garlic – 1 head;
gelatin – 25 g;
parsley root – 1 pc.;
dried herbs – 1 tsp;
pepper and salt - to taste.

Cooking method:

Place the meat in a bowl, add the peeled vegetables, and add water.
Set the “Extinguishing” mode, time – 4 hours, bring to a boil, remove the foam. After 3.5 hours, add bay leaf, dry herbs and pepper.
Get meat and vegetables. Dissolve gelatin in a glass of broth and pour over the meat.
Cut the meat into small pieces, remove the bones from the wings and necks, place them in a layer on soup plates, add chopped garlic. Pour in broth and place in a cool place.

Pork jellied meat in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 228 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Classic pork jellied meat in a slow cooker, cooked at home, is an excellent rich and satisfying dish that is well suited for the cold season. For a feast, you won’t find a better and relatively inexpensive snack that can prevent severe intoxication! It is also useful for problems with joints and bone fractures, promoting their rapid healing.

Ingredients:

pork knuckle – 1 pc.;
pork pulp – 0.6 kg;
onions – 1 pc.;
carrots – 2 pcs.;
bay leaf – 2 pcs.;
allspice – 4 peas;
ground red pepper - to taste;
salt - to taste.

Cooking method:

Place the prepared meat and shank in a bowl along with onions and carrots, add water, add salt and spices. In the “Stew” mode, cook for 6 hours.
Remove the pulp, remove the shank from the bones, cut everything into pieces, and strain the broth.
Place the meat in equal portions and add a piece of carrot. Pour broth over ingredients and refrigerate.

Before you cook delicious cold meats in a slow cooker, you should familiarize yourself with some secrets of professional chefs:

In order for the jelly to freeze well, you need to add pork or beef heads, tails, and ears to the ingredients.
The most delicious cold one will come from assorted types of meat: chicken, beef, pork.
The correct proportions of meat components and water: one liter per kilogram.
When cooking jellied meat, the liquid should not boil; the dish should be simmered under the lid.
Adding a few stalks of celery and parsley root will give the broth a subtle aroma and an original, pleasant aftertaste. If desired, you can also add: cinnamon, nutmeg, marjoram, cloves, rosemary and fresh chervil.

Video: Delicious jellied meat in a slow cooker

Only Russian cuisine can boast such a variety of aspic dishes. The abundance of all kinds of recipes presented on the pages of modern culinary magazines makes your mouth water. Particularly popular is pork jellied meat, which is also commonly called jelly. A distinctive feature is that jellied meat is a cold appetizer, based on a rich broth made from pork components (legs, knuckle, ears, tail, head), which contribute to the formation of natural gelatin.
Jelly is a chilled dish made from rich beef broth with meat.
With the advent of multicookers, the tedious process of preparing jellied meat on the stove from any type of meat has faded into the background. Now you don’t need to stand in front of a hot pan for hours, mentally adjusting the cooking process, everything has become quick and easy. We suggest preparing the simplest jellied pork legs in a slow cooker.

Taste Info Meat snacks

Ingredients

two pork legs;
one pork knuckle;
one head of onion and a head of garlic;
carrot;
bay leaf,
peppercorns and a tablespoon of salt.

How to cook jellied pork legs in a slow cooker

To make the jellied meat perfectly frozen and very tasty, you need to:
Rinse the pork legs and knuckle thoroughly in water, scrape the skin with a knife if possible, and place in a multi-pan.

Next, send in the peeled onions, carrots and peppercorns. In this recipe, the bay leaf is added immediately, but you can do it an hour before the end of cooking.

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

Bring to a boil under the lid, but take care to remove the scale in time; at this time you can add salt.

Close the multicooker, start the “stew” mode for 4.5 hours and go do other things.
10 minutes before the timer rings, open the lid and remove all ingredients from the bowl using a small slotted spoon.

Peel and grate the garlic, and cool the meat. Place the garlic mixture into the broth and boil.

Select clean meat from the pork knuckle and legs and separate it into fibers with your hands or cut it with a knife.

Distribute the sliced meat among the molds, garnishing the dish with vegetables (boiled carrots, canned corn) and an egg.

Teaser network

Pour in the broth and leave the jellied meat to cool.

After an hour, close the molds with lids and put them in the refrigerator. It will take 3-5 hours to transform the rich broth into pork jelly.
13. Serve the knuckle jellied meat to the table immediately before eating, but if the room is not hot, our jellied meat will not melt.

The jelly from pork feet in a slow cooker turned out to be strong, attractive and very tasty; it’s not a shame to serve it at the holiday table.
The dish is filling and high in calories; if guests do not give up alcoholic drinks, then our spicy food will be ideal for them as a snack and will help prevent a severe hangover. The dish contains aminoacetic acid (glycine), which copes well with the toxic decomposition products of alcohol.

Nutritional value of pork jellied meat – per 100 g:
Calorie content of jellied meat – 201.02 Kcal;
Proteins – 17.16 g;
Fats – 14.61 g;
Carbohydrates – 1.51 g.
Important:
1. Consuming rich broths in large quantities can complicate the functioning of the liver and pancreas.
2. Also, you should not overuse hot sauces for sprinkling jellied meat, so as not to cause a rise in blood pressure and stomach problems.

Everyone will agree that there is not a single holiday without jellied meat. This dish will always have a place on the holiday table. In order for jellied meat to have just the perfect taste, it must be prepared from different types of meat, and not from just one. This recipe uses pork and beef for jellied meat, so the taste is amazing.

It will not be difficult for you to prepare this dish if you use a slow cooker. Still, with a slow cooker, any food is prepared faster, and jellied meat is no exception. You can even let it cook overnight.

When will you cook jellied meat in a slow cooker, you need to know that then the foam is not removed, because it does not appear in the multicooker. You should definitely try making this dish in the slow cooker and see how much time it adds to your cooking time for something else. After all, it is very important for a housewife to keep up with everything.

Recipe for jellied meat in a slow cooker

Pork (legs) - 2 pcs.
Beef (brisket) - 1.5 kg
Water - 1.2 l
Bay leaf - 3 pcs.
Black peppercorns - 6 pcs.
Garlic
Carrots - 1 pc.
Onion - 1 pc.

How to cook jellied meat in a slow cooker from beef and pork

It is necessary to wash the pork legs. Now put them in a saucepan and fill with cold water. We leave them in the pan for 5 hours. When the time has passed, pour in water from the pan. The legs need to be washed again.
Rinse the beef under cold water. We wash the onions and carrots, but we will not peel them.

Place pork legs, onions and carrots, as well as beef, peppers and bay leaves into the multicooker bowl.

Fill all the ingredients with water up to mark 3. Close the multicooker lid, select the “stew” mode and set the timer for 2.5-3 hours. This time depends on the quality of the pork meat. Press “start” and wait for the cooking to finish.

After the stewing is completed, remove the pork legs and beef from the slow cooker.

Place them in a separate bowl and cool slightly. Now you need to separate the meat from the bones. We won’t need carrots now, so you can eat them or add them to another dish.

Prepare the form for jellied meat. Now grind the meat and place it in the mold.

The broth must be strained, otherwise a bone or something else may get into it. Now pour the broth into molds.

The garlic must be peeled and finely chopped. We place it in the form. You can add a little salt. Place the finished jellied meat in the refrigerator and let it harden completely. Bon appetit!

The jellied meat can be cut into portions and served with mustard or mayonnaise.

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