How much meat for jellied meat? Recipe Triple jellied meat or jellied meat made from three types of meat

Jellied meat from pork feet- a dish of traditional Russian cuisine, famous for its unique taste and versatility. Why versatility? Yes, because jellied meat is as good as in winter, which is why he is a regular New Year's feast, and in the summer, when it is so pleasant for them to cool off in the heat. In addition, jellied meat is so filling and nutritious that it can serve as both a main dish and an appetizer. And if jellied pork feet are intricately decorated and beautifully served, then even the most popular ones will be able to compete with it holiday dishes. So, if you decide that there should be jellied meat, then our tips on how to cook jellied meat and culinary recipes will come in handy for you!

To properly prepare pork jellied meat, you need to know some subtleties that will help you make the dish incredibly tasty and appetizing. Pork legs must be thoroughly cleaned before cooking - to do this, they should be rinsed well under running cold water and scraped with a knife to remove hairs and dirt on the surface. Per 1 kg meat products you will need approximately 2 liters of liquid. It is highly recommended to soak the meat for 2-3 hours before cooking - this technique will make the meat cleaner, as soaking removes dried blood from it. Not only its decor and presentation, but also the broth is responsible for the attractiveness of your dish - it should be light and transparent. To achieve this, do not forget to regularly remove the foam from it during cooking. Also, do not allow the broth to boil intensely. Cook the jellied pork legs over low heat - thanks to the slow evaporation of the liquid, no additional addition of water is required. Do you want to give your broth an appetizing golden hue? Easily! To do this, simply add a pre-washed onion in its husk during cooking. And, of course, your helpers in preparing a tasty and aromatic broth are spicy roots and spices. Allspice, Bay leaf, cinnamon, cloves, as well as parsley root, celery and parsnip will add a unique twist to your dish.

Continuing the theme of vegetables, it is worth noting that the carrots that you want to further decorate your dish should be cooked for no more than two hours - this will allow it not to lose its attractiveness and taste qualities. Also, jellied pork legs can be decorated with canned green peas, canned corn, boiled eggs, berries (viburnum or cranberries), olives and, of course, herbs. Experienced cooks advise salting the jellied meat about an hour before the end of cooking, and stirring it as little as possible during the cooking process. Jellied pork feet are cooked for an average of 5 to 6 hours. The readiness of the dish can be determined by the meat - it should easily separate from the bones and disintegrate into fibers. In addition, a drop of broth rubbed between your fingers should glue them together - sticky broth is the key to successful solidification of the dish in the future. The cooked broth must be strained through a fine sieve or cheesecloth - it is best if you do this several times. Another nuance - do not add chopped garlic to the broth during the cooking process, as this can spoil the taste of the dish. It is best to do this at the final stage, when the broth is already ready. When sorting through the meat, be careful not to get into the jellied meat. small seeds and cartilages. By the way, the meat itself can either be finely chopped, or separated into fibers by hand, or mashed with a fork, or even completely rolled through a meat grinder - as you prefer.

Pork legs contain a gelling component in abundance, so there is no need to use additional gelatin. This means that jellied pork legs are a natural dish, truly homemade and, of course, very, very tasty! Do you already want to try it? Then head to the kitchen!

Ingredients:
2 kg pork legs with hooves,
1 onion,
1 carrot,
6-8 peas of allspice,
5-6 cloves of garlic,
3-4 bay leaves,
greenery,
salt to taste.

Preparation:
Soak pork feet in cold water for a couple of hours, then scrape the skin with a sharp knife, trying to clean it as thoroughly as possible. Wash the meat and cut into several pieces. Place pork feet in large saucepan and add water so that it covers the meat by about four fingers. Bring water to a boil, skim off the foam and simmer over low heat for 3-4 hours. After this, add the peeled vegetables and cook for another 2 hours. About half an hour before cooking, add spices. Add the pressed garlic to the broth and remove the pan from the stove. Separate the slightly cooled meat from the skin, bones, cartilage and excess fat, then chop the meat and place it in jellied molds. Decorate the jellied meat with chopped carrots and herbs. Strain the broth and pour it over the meat in the molds. After the jellied meat has cooled to room temperature, it must be placed in the refrigerator to completely harden.

Ingredients:
2 pork legs,
800 g pork knuckle,
1 onion,
1 carrot,
10 black peppercorns,
celery or parsley root,
salt to taste.

Preparation:
Pour thoroughly washed meat cold water and leave for 2-3 hours, then place in a saucepan and add about 3 liters of water so that it covers the meat by a few centimeters. Cook the jellied meat for 5-6 hours over low heat, adding peeled carrots, washed peeled onions and roots to the broth 1 hour before readiness. Salt the broth. Add black pepper 20 minutes before the end of cooking. Grind the cooled meat and place in molds along with the chopped carrots. Decorate the jellied meat as desired and pour in the strained broth. Place the jellied meat in the refrigerator to harden - this will take about 5 hours.

Jellied pork and turkey legs

Ingredients:
1 kg pork feet,
1 kg turkey legs,
3-4 onions,
2-3 carrots,
5 cloves of garlic,
1 bunch of green onions,
1 bunch of parsley,
4 bay leaves,
6-8 black peppercorns,
1/2 teaspoon salt.

Preparation:
Place the meat in a pan, add peeled carrots, peeled onions and pour in 4 liters of water. Bring to a boil, skim off the foam and simmer over low heat for 2 hours. Remove the vegetables and cook the legs for about 5-6 hours, adding salt, bay leaf and black pepper an hour before readiness. Remove the pan from the stove and cool its contents. Separate the meat from the bones and chop, distribute into molds. Place chopped onion, finely chopped garlic, sliced carrots and chopped herbs on top. Pour in strained broth. When the jellied meat has cooled to room temperature, it can be put in the refrigerator. The dish should set in about 7 hours.

Jellied pork legs with beef

Ingredients:
2 pork legs,
500 g beef,
1 onion,
1 carrot,
1 head of garlic,
3 bay leaves,
parsley root,
salt and ground black pepper to taste.

Preparation:
Place the prepared pork legs and beef meat in a large saucepan and cover with water. After boiling, cook for 3-4 hours, then add peeled onions, peeled carrots, parsley root and bay leaf. Add salt and pepper to taste. Cook for about 2 hours. Strain the cooled broth, adding garlic passed through a press. Cut the meat, removing bones and skin, and chop finely. Arrange the meat in the molds, garnish with chopped carrots and pour in the broth. Place the jellied meat in the refrigerator.

Jellied pork legs with chicken

Ingredients:
4 pork legs,
1 chicken,
2 onions,
2 carrots,
5-7 cloves of garlic,
3-4 bay leaves,
celery root,
salt and allspice taste.

Preparation:
Place the divided chicken into the pan along with the pork legs. Add water until the meat is completely covered. Bring to a boil, skim off the foam and simmer over low heat for 3.5 hours. After this, add peeled vegetables, celery root, salt and spices. Cook for another 2 hours. Remove the meat from the broth and chop, mix with garlic passed through a press and arrange in molds. Add carrot pieces and pour in strained broth. Allow to cool to room temperature, then put in the refrigerator.

Jellied pork legs in a slow cooker

Ingredients:
2 pork legs,
500 g pork pulp,
2 onions,
1 carrot,
1 head of garlic,
6-8 peas of allspice,
4 bay leaves,
dill greens,
salt and black ground pepper taste.

Preparation:
Soak the meat in cold water for several hours, changing the water several times during soaking. After this, place pork legs, meat, peeled onions, peeled carrots, bay leaves and allspice into the multicooker bowl. Pour in water to cover the meat, add salt to taste and set the “Stew” mode for 5 hours. Then strain the slightly cooled broth several times, pepper and salt again, if necessary. Grind meat and garlic. Place the meat in the form, add finely chopped dill and garlic. Pour in the broth, stir lightly and place the mold in the refrigerator until the jellied meat has completely hardened.

Pork leg jellied meat will not go unnoticed on your table if you follow simple nuances and cook with pleasure! Bon appetit!

Jellied meat is a food that is frozen to a jelly-like state. meat broth with several types of meat. This is always a welcome dish on any table, both in winter and summer. The difference between jellied meat and aspic is that the former hardens due to the thickening substances (collagen) found in the meat and its skin. To harden the aspic, use dissolved in hot water(broth) gelatin or agar-agar. It takes several times longer to cook jellied meat than aspic, and it tastes much richer.

reference Information

In some northern regions In Russia, jellied meat is called jelly. According to historical data, the Slavs cooked jelly back in the 16th century and called it “the royal dish.” It was a festive dish served at Christmas and other holidays. Russian warriors living in the north took jellied meat with them on long campaigns, placing it in birch bark boxes. It was eaten cold, cut into pieces, or heated over a fire, turning it into a hearty and invigorating broth.

A similar dish can be found in other cuisines of the world - Moldavian (“jeleu”), Serbian (“pikhtiye”), Georgian (“muzhuzhi”), Bulgarian (“pacha”). This snack is also prepared in China, in different ways.

Jellied meat can be prepared from any meat: pork, beef, rabbit, turkey or chicken. At the same time, be sure to add a pork leg to other meat so that the jellied meat itself hardens without adding gelatin. It is in the leg and pork knuckle that there is a lot of cartilage and tendons rich in collagen, which ensure successful hardening. There is also a lot of collagen in the legs of domestic roosters, chicken feet, therefore it is also recommended to add them when cooking a dish. Some housewives also put chicken (turkey, goose) giblets - heart and ventricles - in the dish.

To prepare beautiful clear jellied meat it is necessary to adhere to several simple rules which are described below. Be sure to follow all the recommendations if you want your jellied meat to freeze on its own and be perfect in appearance and taste.

Recipes

Recipe with chicken

I offer a recipe for a very tasty jellied pork trotter and chicken. Ideally, it is advisable to purchase a domestic rooster, then the broth will be rich, with a special appetizing aroma. Rooster meat contains more gelling agents than chicken.

Remember that fresh meat is the most important key to success when preparing jelly. Therefore, when purchasing, pay attention to the color and smell of the meat. If the carcass was singed with straw after slaughter, then this smell will certainly be transferred to the broth. It is advisable to use chilled rather than frozen meat for jellied meat.

Recipe information

Kitchen: Russian, Ukrainian
Type of dish:meat appetizer
Cooking method: boiling
Servings:10
13:00

Ingredients:

pork leg - 1 kg
rooster (domestic) - 1.5 kg
salt - to taste
bay leaf - 2-3 pcs.
onion - 1 pc.
allspice peas – 8-10 pcs.
gelatin - 1 tbsp. l.
garlic - 3-4 cloves.

Cooking method

To prepare jellied meat, all meat must be soaked overnight (at least 2-3 hours). The skin will become softer, and all the clotted blood will leave the meat. Once again, clean the rooster from small feathers and divide it into two parts. You can take only the breast part of the meat, without using the legs and wings of the rooster. Or you can put them in, in this case, be guided by your taste.

Scrape the pork leg well with a knife so that it is perfectly clean and cut into 2-3 parts.

Now put the meat into a large saucepan, add water so that it slightly covers the meat and cook until it boils. Be sure to drain the first water. This will remove excess fat and remaining clotted blood.

Pour the washed meat with new water so that it covers it by 2 cm. No more and no less. Cook the meat over very low heat for 6 hours so that the broth barely boils. At the same time, you should not allow the water to boil, otherwise the broth will turn out cloudy. Cooking should be more like simmering.

For spices, use only bay leaf, allspice and unpeeled onion, which adds flavor and clarity to the broth.

After 5 hours of cooking the jellied meat, add spices. This is also the time to add salt. Add enough salt so that the broth is slightly salty, since after hardening the jellied meat will absorb a little salt and become ideal to taste.

When the jellied meat is completely cooked (the meat will easily separate from the bone), remove the meat and let it cool slightly.

Add garlic pressed through a garlic press to the broth. Then use gauze or a fine sieve to strain all the broth. After this, it will become even more beautiful, more transparent, and all excess fat and pieces of garlic will be gone. To be on the safe side, if you are worried that the broth will not harden properly, you can dissolve 1 tbsp. l. gelatin in hot water and add to the broth.

Place various meats in jellied meat molds or deep plates, which must be disassembled by hand to avoid small bones.

Pour the broth over the meat and leave in the kitchen until it cools completely. Then transfer to the refrigerator to completely harden for at least 5-6 hours.

Serve jellied meat, garnished with herbs, horseradish or mustard. Sometimes jellied meat is poured into shaped molds, and when serving, the mold is turned over and the frozen appetizer is taken out onto a plate. Bon appetit!

Jellied meat made from several types of fish is also very tasty. Fish skin and scales have good gelling properties. The scales are placed in a gauze bag and boiled along with the meat. At the end of cooking, the scales are discarded, leaving only the pulp, cleared of bones, in the broth.
Pork itself is quite fatty. If you don't like fatty dishes, carefully skim the melted fat from the surface of the broth. Put it in the refrigerator, it will harden, you will get lard, which can be used for frying potatoes, cutlets, and fish.
Never overdo it with quantity cold cuts, otherwise the jellied meat will not harden. For 1 kg of pork legs you need to take no more than 1.5 kg of the rest of the meat.
Spices must be added just before the end of cooking, otherwise there will be no aroma left from them.
Skins and cartilage will give the jellied meat strength, so there is no need to throw them away.
It is advisable to cool the jellied meat on the middle shelf of the refrigerator, since there is the most favorable temperature for freezing.

Classic recipe for jellied pork legs and knuckles

This hearty cold snack can be cooked using only the legs and pork shin (in other words, shank or knuckle) as a basis.

Ingredients:

leg and lower leg – 1 pc. (1 kg 200g)
black peppercorns – 8 pcs.
garlic – 4 cloves
salt – 0.5 tbsp. l. or to taste
water – 2.5 l.

How to cook

The drumstick and leg should be cleaned of any remaining dirt, scraped with a knife, and washed with cold water.
Put meat ingredients Add water to the pan (it should cover the meat). It is advisable to purchase the drumstick in chopped form so that it fits more easily into the cooking container.
Place the pan on the stove. Wait for the water to boil and drain it immediately. Pour water again and start cooking the shank again. The procedure is done to make the broth more transparent.
Place the peppercorns in the pan. After the water boils, collect the foam, if any appears, reduce the heat to the lowest setting and simmer the meat in the broth for 5-6 hours, under a closed lid. If after a while you see that there is very little water, you can add it.
An hour before the end of cooking, salt the broth. When the meat is well separated from the bone, you can stop cooking. Remove the drumstick pieces and leg. Once cooled, divide the meat components into plates. Grind the skin and also arrange on plates. Add crushed garlic to the broth and stir. After 3-4 minutes, strain it.
Pour the broth over the plates with the meat, put a sprig of herbs on top and leave to cool, and then put it in the refrigerator to harden. You can decorate the appetizer with figures cut out of carrots and flowers made from boiled eggs.
The calorie content of such jellied meat ranges from 100 to 150 Kcal/100 g, depending on the degree of fat content of the pork legs. You can reduce calories by removing excess fat or fresh meat, or by collecting it with a spoon from the surface of the broth.

Jelly and aspic should be stored in the refrigerator for no more than 36 hours at a temperature of +7-9 degrees and up to 48 hours at a temperature of +2-3 degrees. At room temperature(18-22 degrees) it is stored for no more than a day. Some housewives freeze jellied meat in freezer, where it can be stored for a month. However, after defrosting, the jellied meat will slightly lose its original taste and aroma, and its consistency will also change.
Jellied meat with shin and pork leg can also be cooked in a slow cooker. To do this, it is convenient to use the “simmering” mode, when the water is on the verge of boiling and barely shudders. As a last resort, use the “cook/soup” mode, setting it to the desired time.
Please note that when boiling strongly, the broth turns cloudy and takes on a lard taste due to the emulsification of the fats it contains.
Much faster snack cooked in a pressure cooker. Place the meat in the pressure cooker, pour in water so that it covers the meat by 2 cm. Do not fill the pressure cooker to capacity; there should be at least 4 cm of free space to the top. Turn on the heat, wait until it boils, change the water and wait until it boils again. Add the spices and close the pressure cooker lid tightly. The heat should be high until the valve hisses. After this, turn the heat to the lowest setting and cook the jelly for about 1.5 hours. After this, turn off the heat, use the tip of a knife to lift the valve to reduce the pressure inside the pressure cooker; open it. Now all that remains is to disassemble the meat and pour the broth into plates.

Pork leg jelly with beef

To make such a cold dish without gelatin, you need to take a piece of pork leg or drumstick with skin and add part beef leg. Cook in the same way as classic recipe described above. If you use only beef flesh without legs, then such jellied meat will harden only with gelatin. Gelatin is added in the amount specified in the instructions on its packaging.

If you want to cook jelly correctly, put the ingredients in the following proportion: 1 part meat to 2 parts water.

How long to cook

How long does it take to cook jellied meat, depending on the type of meat used? If you have pork or beef shin, Domestic bird 2 years old, tough beef, be patient and cook the jelly for 6-7 hours on the stove, in a pressure cooker for 2 hours. If you purchased chicken, veal, young turkey or rabbit, and do not add a pork leg, but gel it with gelatin, then 3 hours on the stove will be enough for cooking, and 1 hour in a pressure cooker.

Useful video

Brief video instructions classical technology preparations:

Winter is ahead. This means jellied meat will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And in every family, every housewife has her own secret recipes jellied meat: some prefer it thick and meaty, others like it transparent with bright accents of carrots and herbs, while the main thing in jellied meat is fresh sugar bone or shanks! Preparing jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jellied meat correctly, how long to cook jellied meat, what meat to choose for it and how to prepare a transparent, aromatic jelly.

How to cook jellied meat correctly

The golden rule is that jellied meat should harden without adding gelatin and agar-agar. If you follow simple rules: choose the right meat and bones and fill them with the right amount of water and cook for the required time, then your jellied meat will harden on its own. And, if you cook the jellied meat correctly, the broth will remain clear and appetizing!

How to choose meat for jellied meat

In the old days, jellied meat was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in jellied meat, but do not forget that it is the bony-cartilaginous component that is responsible for the hardening of jellied meat. So, in order to properly cook jellied meat, follow the rules:

for the taste of jellied meat:
- choose the meat you like best: pork ( pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give jellied meat unique taste;
- the meat and legs must be fresh, in which case you will receive aromatic broth, and therefore delicious jellied meat;
- Before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only then put it into molds.
for freezing jellied meat:
- There shouldn’t be a lot of meat in the jellied meat recipe - follow the proportions: for one part of the legs, take about two parts of the rest of the meat;
- In order for the broth to solidify without gelatin, it is necessary to use legs, shanks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
- the water should cover the food by about two centimeters;
- cook the jellied meat for at least 6 hours.
for the beauty of jellied meat:
- jellied beef or lamb legs will be more transparent than jellied meat pork shanks;
- drain the first water;
- do not let it boil intensely;
- skim off foam;
- Before pouring into molds, strain the broth through 4 - 6 layers of gauze.

How to cook clear jellied meat

Before preparing jellied meat, meat, legs, tails, etc. should be soaked, this will allow you to cook more clear broth, because soaking will remove blood clots and other small particles that can turn into rags. So, rinse the meat, scrape the legs, singe them if necessary, and rinse them too. The prepared products should be filled with cold water and left. Drain the water periodically. Usually it is enough to change it 2-3 times to stop blushing. Before preparing jellied meat, the water in which the meat and legs were soaked must be drained.

Some housewives, for greater transparency of the jellied meat, recommend draining the first water, which means: bring the food to a boil and drain the water, rinse the legs and meat again, pour in cold water again, bring to a boil, skim off the foam and simmer over low heat.

Be sure to skim off any foam throughout the cooking time. To ensure that the jellied meat is transparent, do not allow the contents of the pan to boil intensely. If you don't follow these rules, you will end up with cloudy jellied meat.

How much water to pour into jellied meat

An important rule that is often not included in jellied meat recipes is that meat and shanks are poured only with cold water and there should not be too much or too little of it! This is very important point in preparing jellied meat. During the cooking process, water is no longer added, so initially pour it into the pan required quantity water. Various housewives lead various ways When determining the amount of water for jellied meat, remember the simplest one: the water should be about two centimeters above the meat level.

How long to cook jellied meat

Recipes for jellied meat clearly say: jellied meat takes a long time to cook! Meat and bones should simmer over low heat, gradually imparting flavor and aroma to the broth. This is the only way you can properly prepare delicious jellied meat - aromatic, rich and perfectly frozen. So, pour cold water over the clean products, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Don't forget to skim off any foam or grease if you like. It is also recommended to cook jellied meat without a lid.

Important! Cooking time for jellied meat is at least 6-8 hours!

What to put in jellied meat

onion, peeled from the first layer of husk - two hours before the end of cooking the jellied meat;
carrots - an hour before the end of cooking the jellied meat;
peppercorns - half an hour before the end of cooking the jellied meat;
bay leaf - half an hour before the end of cooking the jellied meat.

Greens, which will give the dish not only taste, but also pleasant appearance, it is also better to put it 5-10 minutes before the end of cooking. If you want the taste of fresh herbs to be felt in the dish, then add the herbs when you pour the jellied meat into the molds.

How much salt to put in jellied meat

How to salt jellied meat depends on your taste. IN general recommendations It is advised to salt the jelly no earlier than an hour before it is ready. Many people salt jellied meat after it has been cooked. Moreover, you need to add more salt than you are used to. The broth should become quite salty; some may even find it too salty. This is what will allow it to become a perfectly salt-balanced dish when frozen. Undersalted jellied meat will be tasteless and bland.

How to check if jellied meat is ready

After the cooking time has passed, housewives recommend checking whether the jellied meat has hardened in this way: scoop up a little broth, cool slightly and wet your fingers with it; if your fingers stick together when squeezed, then the broth is strong enough and the jellied meat can be considered ready for pouring.

How to disassemble and pour jellied meat

When the jellied meat is cooked, let it stand for about 20 minutes and proceed to disassembly: separate the meat from the bones and cartilage. The meat is removed from the broth with a slotted spoon. It is removed from the bones and separated from the cartilage and skin. The meat is cut or separated into small pieces with your fingers. It is often recommended to add finely chopped cartilage to the meat, so the jellied meat will be denser. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only then put it into molds. To decorate the jellied meat, you can cut out circles or stars from the carrots that were boiled in the jellied meat; you can also lay out leaves of fresh herbs and olives cut in half. Prepared meat and vegetables should be poured with strained broth. You can stir, or you can leave the meat and jelly in layers.

Freezing of jellied meat

First, the jellied meat is cooled at room temperature. After this you can put it in the refrigerator. Jellied meat cannot be frozen; it will lose its tenderness and softness, and it will also lose its taste.

What to serve jellied meat with

Jellied meat is usually served with festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.

Simple jellied meat recipes

Now that you know how to cook jellied meat correctly, how long to cook jellied meat, how to prepare transparent, tasty jellied meat, it’s time to try to do it in practice. Selected for you simple recipes aspic.

Recipe Triple jellied meat or jellied meat made from three types of meat

1 beef shank
2 pork shanks
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 cloves garlic
salt

Rinse the meat in cold water and soak overnight. Drain the water. Pour clean cold water over the meat and place over medium heat. Before boiling, skim off the foam and remove it regularly as it appears. After boiling, reduce the heat and cook over low heat at a barely noticeable boil for 8 hours. Do not cover the jellied meat with a lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, and onions into a pan with jellied meat. An hour before the end of cooking the jellied meat, add black and fragrant peppercorns and bay leaves into the broth. After 8 hours of cooking, remove the meat for disassembly, remove and discard the vegetables, add salt to the broth. Disassemble the meat into small pieces and put it in the form. Pour in the strained broth and let cool at room temperature. To harden, place the jellied meat in the refrigerator.

Beef leg jellied recipe

2.2 kg beef leg
3 tablespoons salt
black peppercorns
Bay leaf

Rinse the bottom part of the beef leg and pour boiling water and let it boil. Drain the water and rinse again. Pour cold water over the meat and bones again. In this case, the water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, skim off the foam, reduce the heat and cook for about 6 hours. Until the meat easily separates from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the finished meat from the broth and separate from the bones. Strain the broth through a sieve, as small bones may be caught. Finely chop the meat, and if there is cartilage and skins boiled to a soft state. Place the cut meat evenly in trays or bowls. You can add 2-3 circles on top of the meat boiled carrots into each tray for beauty, as well as some finely chopped garlic for flavor. Pour in the strained broth, distributing it evenly across all trays. Place trays of jellied meat in the refrigerator to harden.

Recipe for Jellied Pork Legs

1 kg pork feet
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Wash and scrape the pork legs, singe them and remove the hooves. Soak for 3-4 hours. Fill the legs with water so that it covers them by 5 cm and place them on strong fire, boil. Drain the water and add new water, bring to a boil again, skim off the foam, and cook over low heat. Cook for about 8 hours. An hour and a half before the end of cooking, add peeled carrots and onions in their peels. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. Separate the meat from bones and cartilage and chop finely. Place into molds. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until set.

Jellied meat recipe in a slow cooker

2 pork feet
2 chicken legs
2.5 liters of water
1 onion
½ head of garlic
Salt
Peppercorns

Wash the legs, clean and soak for 2-3 hours. Chop the chicken into pieces (the leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt into the multicooker bowl, fill with water to the maximum. Set to simmer mode, the longer the better, it is convenient to leave the multicooker overnight. When the jellied meat is cooked, remove the meat, remove it from the bones and cut into small pieces. Add garlic cloves crushed with a knife to the broth. They will sit while we prepare the meat. Taste and add salt if necessary. Place the meat in the molds, filling them half or two-thirds full. Pour in strained broth. Cool at room temperature and then put in the refrigerator to harden.

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If you learn how to cook jellied pork legs, the problem of how to treat your long-awaited guests will disappear by itself. Fragrant jelly with garlic – great snack with vodka for fun company, as well as nourishing and tasty meat dish, which combined with gentle mashed potatoes Adults and children eat with pleasure.

Pork feet- inexpensive by-product. There is almost no meat or fat in the legs, only bones, skin, cartilage and tendons. When boiled for a long time, these seemingly unfit for consumption parts give an excellent gelling effect. Jellied meat with pork legs hardens by itself without the addition of gelatin and agar, which, in fact, differs from jellied meat.

To do delicious jelly , chicken, pork or beef are added to the legs. The result is a magnificent jellied meat, in which pieces of meat, finely chopped cartilage and rich broth, easily hardens in the refrigerator.

Preparing jellied meat is a long process. First, the meat and pork legs are cooked for a long time over low heat with spices. Then the meat is removed from the broth, allowed to cool, separated from the bones and finely chopped. The meat is placed in a dish or portioned plates. The broth is filtered and poured over the meat. After this, the jelly is placed in the refrigerator and they wait impatiently for the dish to gel.

Without skill, knowledge of proportions and practice, it is difficult to prepare delicious jellied meat, but it is possible if you follow proven recipes and advice from professional chefs on how to prepare jellied pork legs correctly.

Photo No. 1. Recipe for jellied pork legs and chicken with gelatin

Start your acquaintance with jellied meat with a simple recipe. IN chicken meat, if it is not a large fattened one domestic rooster, there may not be enough gelling substances for the jelly to harden on its own. To be sure, the recipe contains gelatin. You can cook this jellied meat a little less and remove it from the heat as soon as the meat on the pork legs begins to easily peel off the bone.

Recipe ingredients:

pork legs 1 kg.
chicken 1 kg.
carrots 2 pcs.
onion 2 pcs.
parsley root 1 pc.
garlic 1 head
bay leaf 4 pcs.
black peppercorns 10 pieces.
allspice 5 pcs.
gelatin 1 tbsp. spoon
water 5 liters
salt to taste

An unusually simple recipe for cooking jellied chicken and pork leg:

Pour cold water over the meat and leave to soak for 2 hours. Drain the water and repeat the procedure. Rinse the meat thoroughly. During the soaking process, blood dissolves in water, which coagulates during cooking, turning the broth gray. The broth from the soaked meat is as clear as a tear.
Peel the onion, carrots and parsley root. Cut large carrots into several pieces.
Place meat, onions, carrots, parsley root, spices in a large saucepan, add water and cook over low heat. At this stage, do not leave the jellied meat unattended.. As soon as foam begins to collect, it must be removed with a spoon and discarded.
Cook the meat over low heat, covering the pan with a lid so that the broth does not evaporate as much. Chicken jellied meat need to cook for about 2.5-3 hours.
Remove the meat from the broth and let cool. Separate the meat and skin from the bones. The bones will not be needed later. Finely chop the meat, skin and soft, elastic cartilage and arrange in molds.
Pour gelatin into ½ cup of water. When the gelatin swells, heat it until completely dissolved, stirring so that it does not stick to the bottom and does not burn.
Peel the garlic and press it through a press into the broth, add salt. Let the broth sit for 10-15 minutes, then strain through cheesecloth. Add gelatin to the strained broth.
Pour the broth into the meat in the molds. Refrigerate for 6 hours, better at night.

Feeding method: Serve with horseradish or mustard. The best side dish for jellied meat is young boiled potatoes or mashed potatoes.

Photo No. 2. Recipe for jellied meat with beef

Jellied meat from pork feet and beef has dark shade, has a specific strong taste and is not at all greasy. Cooking jellied meat in a slow cooker is very convenient. You can put food in the bowl, install the necessary program and go to bed or go to work. There is no need to skim the foam, control the temperature and boiling intensity. The only drawback is small bowl volume. It will not be possible to cook jelly for a large company.

Calorie content beef jelly lower than chicken and pork.

Recipe ingredients:

pork legs 1 kg.
beef 1 kg.
onion 2 pcs.
carrots 1 pc.
celery root 100 g.
bay leaf 3 pcs.
peppercorns 5 pcs.
salt 2 tbsp. spoons
water 3-4 liters

Method for preparing jellied pork legs and beef:

Wash the meat and put it in a slow cooker. Add peeled carrots, onions, celery root, bay leaves and peppercorns.
Fill with salted water to taste to the maximum mark. The water should be slightly under-salted. During the cooking process, some of the water will boil away and the concentration of salt in the broth will increase.
Install the “Extinguishing” program. Set a timer for 4 or 5 hours. Next, how much to cook will be controlled by the device.
When the meat is cooked, you need to remove it from the bowl, let it cool, sort it out, separate it from the bones, and chop it finely. Place the meat into bowls. Strain the broth. Onions, carrots, roots and spices will no longer be needed. Unless carrots can be used to decorate a dish.
Pour the strained broth over the meat. Place in the refrigerator to set for 6 hours.

Feeding method: If you are preparing jellied meat for the holiday table, you can decorate the dish. In each bowl with jelly, place flowers cut from boiled carrots, halves of boiled quail eggs, sprigs of greenery, green pea. Serve with horseradish.

Delicious jellied pork legs and knuckles

Photo No. 3. Pork knuckle jellied recipe

Jellied pork legs and knuckles are simpler than the beef and chicken recipes described above, cheaper, fattier, not so refined, but have a good homemade taste. The jelly from these parts of the pork carcass will turn out to be cloudy in appearance. Perhaps not every housewife will decide to display it on the holiday table. But, given the low cost of pork legs and knuckles, this dish will become one of the favorites in the everyday diet.

Recipe ingredients:

pork feet 2 pcs
pork knuckle 2 pcs.
onion 2 pcs.
garlic 1 head
black peppercorns½ teaspoon
bay leaf 3 pcs.
salt to taste

How to cook jellied pork knuckle:

Before preparing the jellied meat, chop the pork legs and shanks into pieces and soak in cold water for about an hour. Drain the water. Place the meat in the pan.
Place the washed but not peeled onion there. You can cut large onions in half. Place on high heat. Bring quickly to a boil, skim off the foam. Reduce heat and continue to simmer until the broth gurgles slightly rather than boiling. At this stage, add black pepper, bay leaf and salt.
The knuckle jellied meat takes about 6 hours to cook. Check readiness this way. Take a spoonful of broth, pour it onto a saucer and place it in refrigerator for 5-10 minutes. If the broth turns into jelly, you can remove it from the heat.
Remove meat from broth and separate from bones. Peel the garlic. Chop the meat and garlic finely or pass through a meat grinder. Post it meat part into molds, fill with strained broth, let harden. Delicious homemade jellied meat from the knuckle is ready.

Tips: How to cook jellied pork legs
When faced with preparing jellied meat for the first time, housewives have many questions: how to make broth clear, how long to cook jellied meat, how to ensure that it freezes. And cooking jellied meat is fraught with secrets and subtleties. Some of them reveal experienced chefs, telling how to cook jellied pork legs according to the rules:
Pork legs provide the jelly with a sufficient amount of gelling agents, but make the broth cloudy. Use fresh, not frozen meat.

Lying legs may have bad taste and a musty smell that will ruin the finished dish.

Soak meat before cooking in cold water from 2 to 6 hours. The broth will be clearer.

Add to broth when cooking celery root and parsley. The taste of the broth will become more interesting.

Fat content ready-made dish depends on what meat you choose in addition to the legs. The leanest jelly is made from beef, followed by chicken and pork. Chicken jellied meat will not be as high in calories if you use skinless chicken breasts.

Be sure to strain the broth before pouring in the meat. Use a spoon and then a paper towel to skim off any excess fat on the surface of the broth. Thick layer pork fat jellied meat on the surface will not decorate the dish and will make it heavy and unappetizing.

Preparation of jellied meat takes 6-12 hours. Start preparing it in advance to be sure that the jellied meat will harden by the time you serve it.

Winter is ahead. This means jellied meat will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And every family, every housewife has their own secret recipes for jellied meat: some prefer thick meaty jellied meat, others like transparent jellied meat with bright accents of carrots and herbs, while the main thing in jellied meat is fresh sugar bone or shanks! Preparing jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jellied meat correctly, how long to cook jellied meat, what meat to choose for it and how to prepare a transparent, aromatic jelly.

How to cook jellied meat correctly

How to choose meat for jellied meat

for the taste of jellied meat:
- choose the meat that you like best: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give the jellied meat a unique taste;
- the meat and legs must be fresh, in which case you will get a flavorful broth, and therefore a delicious jellied meat;
- Before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only then put it into molds.
for freezing jellied meat:
- There shouldn’t be a lot of meat in the jellied meat recipe - follow the proportions: for one part of the legs, take about two parts of the rest of the meat;
- In order for the broth to solidify without gelatin, it is necessary to use legs, shanks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
- the water should cover the food by about two centimeters;
- cook the jellied meat for at least 6 hours.
for the beauty of jellied meat:
- jellied meat from beef or lamb legs will be more transparent than jellied pork shanks;
- drain the first water;
- do not let it boil intensely;
- skim off foam;
- Before pouring into molds, strain the broth through 4 - 6 layers of gauze.

How to cook clear jellied meat

Before preparing jellied meat, legs, tails, etc. should be soaked, this will allow you to cook a more transparent broth, because soaking will remove blood clots and other small particles that can turn into rags. So, rinse the meat, scrape the legs, singe them if necessary, and rinse them too. The prepared products should be filled with cold water and left. Drain the water periodically. Usually it is enough to change it 2-3 times to stop blushing. Before preparing jellied meat, the water in which the meat and legs were soaked must be drained.

How much water to pour into jellied meat

An important rule that is often not included in jellied meat recipes is that meat and shanks are poured only with cold water and there should not be too much or too little of it! This is a very important point in preparing jellied meat. During the cooking process, water is no longer added, so initially pour the required amount of water into the pan. Different housewives give different ways to determine the amount of water for jellied meat, remember the simplest one: the water should be about two centimeters above the level of the meat.

How long to cook jellied meat

Important! Cooking time for jellied meat is at least 6-8 hours!

What to put in jellied meat

onion, peeled from the first layer of husk - two hours before the end of cooking the jellied meat;
carrots - an hour before the end of cooking the jellied meat;
peppercorns - half an hour before the end of cooking the jellied meat;
bay leaf - half an hour before the end of cooking the jellied meat.

It is also better to add greens, which will give the dish not only taste, but also a pleasant appearance, 5-10 minutes before the end of cooking. If you want the taste of fresh herbs to be felt in the dish, then add the herbs when you pour the jellied meat into the molds.

How much salt to put in jellied meat

How to salt jellied meat depends on your taste. General recommendations advise salting the jelly no earlier than an hour before it is ready. Many people salt jellied meat after it has been cooked. Moreover, you need to add more salt than you are used to. The broth should become quite salty; some may even find it too salty. This is what will allow it to become a perfectly salt-balanced dish when frozen. Undersalted jellied meat will be tasteless and bland.

How to check if jellied meat is ready

How to disassemble and pour jellied meat

Freezing of jellied meat

What to serve jellied meat with

Jellied meat is usually served at the festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.

Simple jellied meat recipes

Now that you know how to cook jellied meat correctly, how long to cook jellied meat, how to prepare transparent, tasty jellied meat, it’s time to try to do it in practice. Simple jellied meat recipes have been selected for you.

Recipe Triple jellied meat or jellied meat made from three types of meat

1 beef shank
2 pork shanks
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 cloves garlic
salt

Rinse the meat in cold water and soak overnight. Drain the water. Pour clean cold water over the meat and place over medium heat. Before boiling, skim off the foam and remove it regularly as it appears. After boiling, reduce the heat and cook over low heat at a barely noticeable boil for 8 hours. Do not cover the jellied meat with a lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, and onions into a pan with jellied meat. An hour before the end of cooking the jellied meat, add black and fragrant peppercorns and bay leaves into the broth. After 8 hours of cooking, remove the meat for disassembly, remove and discard the vegetables, add salt to the broth. Break the meat into small pieces and place in the pan. Pour in the strained broth and let cool at room temperature. To harden, place the jellied meat in the refrigerator.

Beef leg jellied recipe

2.2 kg beef leg
3 tablespoons salt
black peppercorns
Bay leaf

Rinse the bottom part of the beef leg, pour boiling water over it and let it boil. Drain the water and rinse again. Pour cold water over the meat and bones again. In this case, the water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, skim off the foam, reduce the heat and cook for about 6 hours. Until the meat easily separates from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the finished meat from the broth and separate from the bones. Strain the broth through a sieve, as small bones may be caught. Finely chop the meat, and if there is cartilage and skins boiled to a soft state. Place the cut meat evenly in trays or bowls. On top of the meat, you can add 2-3 slices of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour in the strained broth, distributing it evenly across all trays. Place trays of jellied meat in the refrigerator to harden.

Recipe for Jellied Pork Legs

1 kg pork feet
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Wash and scrape the pork legs, singe them and remove the hooves. Soak for 3-4 hours. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil. Drain the water and add new water, bring to a boil again, skim off the foam, and cook over low heat. Cook for about 8 hours. An hour and a half before the end of cooking, add peeled carrots and onions in their peels. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. Separate the meat from bones and cartilage and chop finely. Place into molds. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until set.

Jellied meat recipe in a slow cooker

2 pork feet
2 chicken legs
2.5 liters of water
1 onion
½ head of garlic
Salt
Peppercorns

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