Jellied meat, or jelly, as it is also called, is a fairly popular dish. There are many options for preparing it, but today we will look at how to cook jellied beef leg. This dish is not only tasty and nutritious, but also healthy, so it should be included in the diet at least sometimes.

Before I tell you how to cook tasty jellied meat, it’s worth learning some features of how to choose the right beef legs, because the taste of the dish will depend on your purchase.

First of all, you should carefully consider the product; the legs must be fresh so that the taste and smell of the dish are not spoiled. Pay special attention to the color of the meat; it should be even, pink, without any spots. The presence of stains indicates that the product has been defrosted and frozen several times. Also, be sure to smell the meat; the smell should be pleasant, even slightly sweet. If you bought frozen products, then the legs must be thawed, scraped with a knife and rinsed well.

How to properly cook jellied beef leg?

First of all, we list the ingredients for a tasty, aromatic jellied meat: 1⁄2 kg of beef legs, 1 onion, 1 carrot, several cloves of garlic, salt and spices of your choice, it is advisable to add bay leaf and allspice.

Now you need to prepare the beef legs. They must be doused with boiling water, scorched over a fire and thoroughly cleaned of dirt. Then you need to cut off the hooves and rough skin with a knife and chop them into pieces. Next, it is recommended to fill them with cold water and leave to soak for several hours.

Once all the ingredients are prepared, you can begin the cooking process. To do this, take a container, put our chopped legs, peeled vegetables there and fill everything with cold water, leaving 10 cm to the surface. As soon as the broth begins to boil, reduce the heat, leave the lid half-open and do not forget to remove the foam that will periodically appear on the surface of the broth. We cook our jelly for about 8 hours, 30 minutes before the end you need to take out the vegetables and add all the spices, including salt.

So, 8 hours have passed, you can turn off the heat and take out our legs, give them time to cool a little. Next, separate the meat from the bones and place it in trays along with the chopped garlic. Fill everything with broth and put it in the refrigerator to harden.

How to cook jellied meat from beef legs and pork knuckle?

We told you how to cook jellied beef leg; an even more tasty and rich jelly is obtained with the addition of pork knuckle. To prepare it you will need: 3 beef legs, 1 pork knuckle, 1 onion, 1 carrot, spices, garlic, salt.

The cooking method is no different from the previous recipe. We also prepare all the ingredients, put them in a saucepan, fill them with water and put them on the fire. Don’t forget to remove the foam and half an hour before the end, take out the vegetables and add spices of your choice. As always, we give preference to allspice and bay leaf.

How to cook jellied meat from beef leg and chicken?

Jellied meat with chicken turns out very tasty. There is nothing complicated in its preparation. You just take 2 beef legs, 1 chicken, all the same vegetables and spices. The chicken and legs need to be seared, cleaned well, and soaked for 3 hours in cold water. Place the cleaned and soaked meat in a saucepan, pour in water (2 liters of water per 1 kg of meat) and put on fire.

Cook the jelly over low heat for 7-8 hours, periodically skimming off fat and foam. 40 minutes before readiness, take out the vegetables, add salt to the broth, and season with spices.

How to cook a delicious dish in a slow cooker?

You can prepare jelly not only on the stove, but also in a slow cooker, especially since this method of preparing it is the simplest and most convenient. To do this, you take all the necessary ingredients, in our case - 2 beef legs, onions, carrots, spices. We put everything in the multicooker bowl, immediately add salt and all the spices, pour in 1.5 liters of water, close it, turn on the “Stew” mode and forget about our jelly for 6.5 hours. At the end of the cooking process, take out the meat, strain the broth, put chopped garlic and meat in trays, pour in the broth and wait for it to harden in the refrigerator.

How to get transparent jellied meat?

Many housewives are interested in the question: how to cook transparent jellied meat? In order for the jelly to turn out not only appetizing and aromatic, but also beautiful and transparent, it is worth observing certain conditions:

• as soon as the broth boils, the fire should be reduced to minimum;
• during the cooking process, the brew should not boil, but only simmer;
• Purified water should be poured, not from the tap;
• Do not forget to monitor the appearance of foam, it must be constantly removed, and it is better to drain the water after the first boil. Rinse the meat, the pan and pour clean water;
• Before pouring the broth into trays, you should strain it through a sieve or regular gauze.

It takes 7 hours to prepare beef jellied meat, of which 1.5 hours is pure work time in the kitchen. Cook the jellied meat in a saucepan for 5 hours.
Cook the jellied meat in a slow cooker for 6 hours on the “Stew” mode.
Cook the jellied meat in a pressure cooker for 3 hours.
In a pressure cooker, cook the jellied meat for 1.5 hours on the “meat” setting.

How to cook beef jellied meat

Products
Beef on the bone - 2 kilograms
Onions - 2 large heads
Carrots - 2 pieces
Garlic - 2 pieces
Bay leaf - 2 leaves
Peppercorns - 15 pieces
Salt - 2 tablespoons
Water - 4 liters

How to cook
1. Thoroughly wash the beef meat and bones using a brush.
2. Pour water into the pan.
3. Place beef meat and bones in water.
4. Place the pan on low heat.
5. Add salt and pepper, cook the jellied meat over low heat under the lid, skimming off the foam, for 4.5 hours.
6. Add peeled onions and peeled carrots, bay leaves and peppercorns.
7. Cook the jellied meat for another half hour.
8. Remove the onion from the broth, carefully lay out the carrots - they will be needed for decoration.
9. Leave the jellied meat to cool for 2 hours in a cool place - and remove the top fat.
10. Place the meat and bones on a wide plate and let cool slightly (you can take it out onto the balcony).
11. Strain the jellied broth through a sieve (very important, since bone fragments may separate into the broth during cooking) or cheesecloth.
12. Separate the meat and soft parts of cartilage from the bones.
13. Divide the meat into fibers and place in molds, taking into account: the larger the mold, the more meat should be put in it.
14. Finely chop the soft parts of the cartilage and place in molds.
15. Peel and finely chop the garlic, sprinkle it over the meat.
16. Place carrots cut into slices for decoration.
17. Pour broth over the meat and leave to cool.
18. When the jellied meat has cooled, put it in the refrigerator for 4 hours.
Your beef jellied meat is cooked!

Fkusnofacts

Meat and bones for beef
Meat for beef jellied meat must be chosen with a bone, which will release its natural gelatin to harden the jellied meat. For jellied meat, you can use shank, shank, ribs, beef leg, beef tail, head, knee.

Proportions of meat, bones and water
For jellied meat you need 4 liters of water, 1 kilogram of meat and 1 kilogram of bones. In this case, the jellied meat will harden without adding edible gelatin. The meat and bones in the pan should be completely covered with water; some parts of the beef may need to be chopped to do this.

Adding other meats with gelatin
In beef jellied meat, chicken (legs, thighs) and pork (ears, legs) can be used.

Fire for cooking beef jellied meat
The heat during cooking should be minimal, but such that the water boils, gurgling a little.

Shelf life of beef jellied meat
Beef jellied meat can be stored in the refrigerator for 4 days. To preserve the aroma, it is recommended to cover the jellied meat with lids or polyethylene. To increase shelf life, jellied meat can be placed in the freezer - there it can be stored for up to a month. Then you can simply defrost the jellied meat or melt it, boil for 10 minutes and let it harden again.

Seasonings for jellied meat
When cooking, you can add a cinnamon stick, a few buds of cloves, and suneli hops.

What to serve jellied meat with
Jellied meat is traditionally served with horseradish or mustard; in addition, you can serve adjika and horseradish.

Cartilage in aspic
Cartilage in aspic is a matter of taste. When pouring jellied meat, provide some forms for jellied meat with cartilages and some without them.

Price of products
If you prepare jellied beef leg, the price of products for cooking according to our recipe will be 330 rubles. (average for Moscow as of June 2019).

Reading time - 4 min.

Jellied meat, or jelly, is one of the best traditional dishes. It can be prepared from pork, fish, lamb. Despite the fact that there is an opinion that jelly is prepared exclusively from pork legs, beef jellied meat is no less tasty. With the right approach, this dish will turn out to be rich, aromatic and very nutritious.

Beef jellied meat is also called a budget snack. The reason is that even an ordinary soup set is suitable for preparing it. Well, for a special delicacy, housewives add aromatic seasonings and spices to the jelly.

Such a homemade dish as jellied meat has many benefits for the human body. Our ancestors also tried to use it after festivities and holidays. Scientists today attribute it to its effectiveness at.

Jelly is no less useful for joints. Even doctors recommend it for the prevention of arthritis and arthrosis.

Another positive feature of the dish is a large amount of glycine, collagen, phosphorus, iron, calcium and sulfur. All these components improve well-being, relieve fatigue, and relieve depression. Collagen helps smooth the skin.

What kind of meat is better to take?

Understanding the question of how to prepare beef jellied meat is not enough. In order for the dish to be truly tasty, you need to choose the main ingredient – ​​meat.

The choice of meat is the most important point. It is best to take it fresh, not frozen.

If possible, it is better to chop it into pieces directly at the market. If you buy meat in a store, you will have to chop it yourself. Otherwise, the motoski or shank will not fit into the pan.

When preparing jellied meat, it is advisable to strain the broth. This can be done through ordinary gauze. If you do not strain, a good jellied meat will be spoiled by bone fragments.

Preparing Ingredients

Depending on what type of jellied meat you plan to prepare, you need to prepare the ingredients in advance.

They can be:

• meat;
• dill;
• carrot;
• garlic;
• Bay leaf;
• salt;
• water;
• pepper – both peppercorns and ground black.

If the dish is classic, you won’t need any other meat besides beef. You can prepare an appetizer from several types of meat, with pork knuckle or chicken.

Due to all possible combinations of meat proportions, types of meat, types, the culinary imagination of every housewife allows you to prepare your favorite dish the way you want, and according to any recipe. Here are just a few of them.

Classic beef jellied meat

Ingredients:

• leg and knuckle – approximately 3 kg;
• onions – 2 heads;
• carrots – 2 pcs;
• bay leaf – 2 pcs;
• garlic – 5-6 cloves;
• salt;
• water – 4 liters.

The prepared shank and leg are washed and scraped. There is no need to remove the film, only bone fragments. Next, it is placed in a deep pan, water is poured in. After boiling, it is necessary to remove the scale.

Beef jellied meat is cooked within 5 hours exclusively over low heat. At this time, you need to prepare the carrots and onions. Vegetables are not cut because they are removed after cooking. You just need to wash it.

After 2-3 hours have passed, you need to put salt, onion and pepper in the container and continue cooking. Literally half an hour before cooking, add bay leaves and finely chopped garlic cloves to the pan. The bay leaf with onions, on the contrary, needs to be removed.

Now the pan with jellied meat is removed, the meat is removed from the bones and cooled. Carrots are cut into stars or with a curly die cut.

After this, the meat is placed in a container or molds and filled with broth, after straining it. Then the whole thing is covered and placed in a cool place, such as a refrigerator.

Jellied meat in a slow cooker

If you want to cook delicious transparent jellied meat, but don’t have much time, you can use it. This recipe calls for 2 types of meat, beef and pork. The result is fast, tasty and very healthy!

Ingredients:

• a pair of pig legs;
• beef on the bone;
• 1.5 liters of water;
• garlic;
• salt;
• 3-4 pieces of bay leaf.

First, the pork legs are washed, placed in a pan, filled with water and kept in it for 4-5 hours. Afterwards, the water is drained and the feet are further washed. Then the beef is also washed and the carrots are peeled.

Place all the meat, carrots, pepper, salt, bay leaf in a container and fill it with water. All this is cooked in the “jellied” mode.

After cooking, all the meat is cooled and separated from the bone, then placed in molds into which the broth is poured. At the end, sprinkle finely chopped garlic on top and leave to set.

The recipe for their three types of meat is often called festive. There is no shame in serving such jellied meat both in the family circle on an ordinary day and on a holiday.

Ingredients:

• 1200 grams of pork knuckle;
• 1 kg of beef shin;
• 1 pork leg;
• carrots – 2 pcs;
• celery;
• a pair of large onions;
• salt;
• peppercorns.

The meat is soaked for a couple of hours, then washed and scraped. Next, put it in a saucepan and cook for 4-6 hours. For maximum transparency, you need to remove the scale from time to time.

About 1 hour before cooking, add carrots, celery and onions to the pan. The jellied meat is salted and peppercorns are added.

As soon as the meat is cooked, it is laid out along with the vegetables. The meat is cleaned and placed into molds. After this, you need to carefully pour the broth into the molds and set it to cool.

With pig's feet

Although this recipe is called "Pig's Feet," it also includes beef. Because of this, it does not lose its piquancy and becomes even tastier.

Ingredients:

• pork legs – 1 kg;
• beef – 800 g;
• water – 2 liters;
• salt;
• bulb;
• 1 carrot;
• seasonings (ground black pepper and cloves).

The soaked and cleaned legs are placed in a saucepan along with the beef pulp. All this is filled with water, salted, peppered and put on fire for 3 hours. You need to cook the jellied meat until a film forms. Then the meat is cooled, cleaned and placed in containers into which rich broth is poured.

Like classic jelly, it needs to be placed in a cold place to set.

With gelatin

Usually jellied meat is prepared without, but there are many delicious recipes with it, here is one of them.

Ingredients

• 2 kg of offal;
• 400 grams of beef;
• salt;
• mustard;
• egg;
• 1 carrot;
• gelatin – 10 grams;
• onion – 1 piece;
• parsley root;
• 3-4 cloves of garlic;
• peppercorns and bay leaf.

First, the beef is chopped, then the bones and offal are soaked in water. The bones and offal are placed on the fire and cooked for about 3 hours, after which the meat is added.

About 30 minutes before cooking, add salt, pepper and other spices to the vegetables. At the same time, the meat, offal and bones are removed and cooled. After the pulp is finely chopped, it is sent back to the pan and garlic and gelatin mixture are added.

How to cook beef jellied meat with pork knuckle? Nothing could be easier!

Ingredients:

• beef shank;
• pork legs – 2 pcs.;
• pork knuckle;
• medium bulb;
• large carrots;
• spices to taste;
• salt;
• parsley root.

The soaked meat is sliced. Then you need to put it in a pan, add water and cook for about 4 hours. After this, you need to add the entire set of ingredients to the container and continue cooking for some more time, about an hour.

After cooking, all the meat is cleaned of bones, crumbled and placed in cups. You need to slowly pour the broth into them. The finished mixture is placed in the refrigerator until completely cooled.

With Chiken

Ingredients:

• chicken – 1 kg;
• beef – 500 g;
• onion – 1 piece;
• carrots – 1 piece;
• salt;
• garlic – 2-3 cloves;
• herbs and spices to taste.

Chicken and beef are pre-cleaned and placed in a pan filled with water. It is necessary to cook the jellied meat within three hours, then add all the spices, vegetables and seasonings and cook for about another hour.

Afterwards the meat is cleaned, finely crumbled and placed in cups. Then finely chopped garlic is poured on top and broth is poured.

The freezing time for chicken jelly is 24 hours.

In Ukrainian

Cooking jellied meat in Ukrainian is similar to the classic recipe. The difference is only in the little things, but this makes the dish incredibly tasty.

Ingredients:

• beef brisket – 1500 g;
• pork legs – 2 pcs.;
• carrots – 1 pc.;
• bay leaf – 2-3 pcs.;
• celery;
• salt;
• garlic – 3 cloves;
• bulb.

The prepared meat is placed in a large container and filled with water. You need to cook the jelly for 4-5 hours, then add carrots and onions. Simmer over low heat for about another hour, add salt, garlic, celery and bay leaf.

After this, the meat is removed, cooled, finely chopped and laid out in molds. The resulting jellied meat will be tastier if the meat is not just cut, but divided into fibers.

Broth is poured into the laid out meat and left to cool for 6-7 hours in the refrigerator.

How to decorate jellied meat?

Every housewife wants her dish to be not only tasty, but also beautiful. For example, you can use lemon or lime slices as decoration.

A special delicacy can be achieved by adding capers and gherkins. You can also create a beautiful look with thin slices of bell pepper.

Aspic or aspic with cranberries, peas, beans or corn looks no less impressive on the table. When you want simplicity and elegance, you can simply sprinkle the appetizer with fresh herbs.

In order for the famous snack to exceed all expectations, it is recommended to follow some tips when preparing it.

1. The meat must be fresh.
2. It needs to be soaked for some time.
3. Descale regularly.
4. It is best to add salt, pepper and other seasonings before finishing cooking.
5. It is better to cool the dish in the refrigerator on the bottom shelf.
6. In order for the jelly to freeze, you do not need to pour a lot of water.

Conclusion

You can choose any delicious beef jellied meat for your table. In any case, the main thing is to approach cooking with soul and imagination. The right approach, ingenuity and the right ingredients will help make this dish a favorite for the whole family and for any occasion. Bon appetit!

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Kholodets is a traditional Russian dish of meat and frozen broth that we love to cook for the holidays. Especially during the cold season. For many, jellied meat is as important and obligatory a dish at the New Year's table as Olivier. Each housewife has her own secrets for preparing jellied meat; recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Some people like cold meats made exclusively from pork, while others add chicken or beef to it. Often all types of meat are found in one aromatic frozen jellied meat. The set of favorite spices is also individual.

Very often jellied meat is prepared more than once, until the moment when the very recipe is found that will appeal to every family member. After all, you can cook with large pieces of meat and with the addition of vegetables and herbs. You can grind the meat into minced meat and prepare a very nourishing meat jellied meat with a dense texture, or you can make a thin and transparent frozen broth that will melt on your tongue as if by magic.

That's why there is such a wide variety of recipes. But the most important thing that unites them is that in most cases jellied meat is cooked without adding gelatin, but only on the basis of thick, rich broths of high concentration, which harden on their own. This is due to the fact that the broth is cooked from pieces of carcasses that have a large amount of cartilage tissue, which gives such properties to the broth. Usually legs, tails, and ears are used for jellied meat. Everything where there are bones, joints, cartilage and skin. In addition to its richness, such a broth will also have a special taste. But for the full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, ends up in the finished dish.

If you want to make the jellied meat elegant and beautiful, then put beautifully chopped vegetables, olives, and green leaves in it. This is done before the broth is poured into the mold, so that when it hardens, all this elegant beauty remains inside.

Cooking jellied meat yourself is quite difficult and takes a long time; jellied meat from pork feet takes a particularly long time to prepare. This jellied meat is prepared without adding gelatin; many housewives are concerned about whether it will harden, but if you strictly follow the recipe, the cooking process will be crowned with success. The result is ultimately worth the effort, and the most important thing is that properly cooked tender jellied pork legs are a very tasty cold appetizer for a holiday or even for every day.

Ingredients:

• pork neck - 1 kg;
• pig legs - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 8 cloves;
• bay leaf, peppercorns, salt - according to preference.

Preparation:

1. Place pork legs, meat cut into large pieces, carrots and onions into a 5-liter saucepan. Pour all the ingredients with water and put on fire. After the water begins to boil, the jellied meat must be salted and the foam that appears is removed with a slotted spoon; this is necessary so that the jellied meat turns out to be transparent in color.

2. Cook the jellied meat for 5-6 hours over low heat. Remove the vegetables from the pan after one hour of cooking.

3. 30 minutes before readiness, add the remaining ingredients. We take out the meat and cook the broth for another 15 minutes. Strain the broth.

4. We separate the meat into fibers, do it with our hands to feel and remove all the bones.

5. Place decorations on the bottom of the mold; chopped olives and herbs can be used as decoration.

6. Place the meat in the mold and fill it with broth. Leave it like this until it cools completely, then put it in the refrigerator for several hours.

7. Before serving, place the jellied meat on a plate, turning the form upside down. If you followed all the steps in the recipe, the jellied pork legs will be elastic, hold their shape well and will not melt at room temperature.

The tasty, aromatic, transparent jellied meat is ready, you can start your meal.

A hearty snack will be an excellent decoration for the holiday table.

To prepare you will need the following set of products:

• beef - 0.5 kg;
• processed pork legs - 1.3 kg;
• onion - 1 pc.;
• carrots - 210 g;
• garlic - 2 cloves;
• bay laurel leaves, pepper, salt - optional;
• greens - used for decoration.

Cooking steps:

1. Rinse the meat with water, put it in a pan, fill it with water so that the water completely covers the meat. Turn on the heat, wait for it to boil and skim off the foam.

2. Reduce the heat, cover the pan with a lid, and leave in this position for 5 hours. Salt and pepper the broth, add vegetables and bay leaves, continue cooking for another 60 minutes.

3. Remove the vegetables and meat from the broth and set aside on separate plates, leaving the broth to cool. Strain the broth through a fine sieve.

4. We butcher, sort and cut the meat, which will be added directly to the jellied meat. Use only the pieces you intend to eat.

5. We see fat on the surface of the broth; it needs to be removed. If you leave it, then a thick white layer of frozen fat will form on the surface of the finished frozen jellied meat.

6. Combine the meat with the broth, leaving a small amount of meat for decoration. Stir and place back on the hot plate.

7. Let the broth boil and turn off the heat. Pass the garlic through a press.

8. Cut the carrots into thin circles or flowers, put them in a mold, and add the greens there too.

9. Use the remaining meat to secure the decoration so that it doesn’t run away.

10. Using a ladle, pour the meat and broth into the mold, let it cool and put it in the refrigerator overnight.

11. Before serving, the layer of fat that has formed on the surface must be removed. It not only spoils the appearance, but is also not very pleasant to the taste.

12. Transfer the jellied meat to the surface, with the decoration on top.

Serve cold, garnished with fresh herbs and vegetables. Don't forget about mustard and horseradish, these two seasonings are the best friends of real homemade jellied meat.

Beef jellied meat prepared according to this recipe is a separate dish, in this case there is no need to add gelatin. The jelly will set on its own if you prepare it from the correct part of the animal carcass, for example, pig ears, tails or legs. For beef jellied meat, the most commonly used part of the leg is called the motolyga (motolyga). This is essentially a knee with a joint; it is the joint tissue that allows you to make a thick, well-hardened broth. After all, this is exactly what is needed for jellied meat. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give the jellied meat its own properties. The color of the jellied meat will also be darker, as happens with beef broth. In my example, I will show how to make jellied meat with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.

Ingredients:

• beef motoski (part of a leg with a joint) - 1 kg;
• beef - 300-500 g;
• onions - 2 pcs;
• carrots - 1 piece;
• garlic - 1-3 cloves;
• peppercorns, salt - to taste.

Recipe:

1. Fill the meat with water, after boiling, drain the water. Fill with new water, add the peeled vegetables and cook the meat for 5 hours. Skim the foam when boiling, this will help keep the broth, and subsequently the jellied meat, transparent.

2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking the meat. When it is ready, take it out and separate the meat from the bones. Pass the boiled meat and garlic through a meat grinder.

3. Pour the strained broth over the chopped meat and mix, distributing evenly. Season to taste and add ground black pepper.

4. Cool the beef jellied meat, put it in the refrigerator until completely frozen. It is best to cover the container in which it will harden with a lid, or if there is none, then with cling film.

The jellied meat is ready, decorate it with herbs and serve. Cut into portions and serve with spicy seasonings and sauces. Bon appetit!

People who have little time can prepare jellied meat according to the “lazy recipe”. The entire cooking process will take no more than 1 hour. This kind of jelly is very simple to prepare; the main difficulty is to find a really high-quality stew. Ideally, you should use homemade stew; you should make sure in advance that it is a store-bought product. Since the stew itself does not have the properties necessary to thicken the jellied meat, it will have to be helped with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.

Products:

• beef stew - 300 g;
• onion - 2 pcs;
• carrots - 1 piece;
• gelatin - 20 g;
• water - 1 l;
• peppercorns - ½ tsp;
• salt - 1 tsp.

Preparation:

1. Pour gelatin into a bowl and dilute it as indicated in the instructions on the package. Set aside to swell.

2. Place the carrots, peppers, and onions in a saucepan and fill with water, you will need 500 milliliters. Turn on the burner and cook the vegetables for 10 minutes.

3. We take out large pieces of meat from the stew and cut them up, put them in a mold. Pour the rest of the jar into the broth. Cook for 25 minutes.

4. Strain the broth through a sieve and combine it with the swollen gelatin. Mix and pass through the sieve again.

5. Cut the boiled carrots into slices. Take 3 circles, cut them in half and send them to the meat, sprinkle with dried green onions.

6. Fill the stew with broth. Close the container with a lid, and after cooling completely, put it in the refrigerator.

At first glance, the combination of stew and gelatin may seem unusual, but nowadays the simplicity of cooking is valued. The taste of stewed jellied meat prepared according to a quick recipe is no different from the classic one.

Another decoration for the holiday table can be jellied meat that looks like ham. The taste of the ham is soft and tender, an excellent option for a cold snack, without adding preservatives.

Products:

• pork knuckle - 3 pcs.;
• pig ears - 6 pcs.;
• pork leg - 2600 g;
• pork neck with bone - 1.8 kg;
• onion - 250 g;
• celery stalk - 600 g;
• garlic, salt, bay, peppercorns - according to preference.

Preparation:

1. Place the pork in a pan, add water, and turn on the burner. If there is stubble on the shank and ears, shave it off with a disposable razor.

2. After boiling, place the pork in a colander and rinse with running water. This way we remove scale from the meat.

3. Place clean pork in a saucepan, add onion, celery, and fill with water. Turn on the heat and remove the scale with a slotted spoon.

4. Cover the pan with a lid and let the meat cook at a low simmer for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.

5. Remove the boiled pork from the broth and cool. We separate the pulp from the bones and ears.

6. Strain the broth through cheesecloth.

7. The form must be wrapped in cling film. Place the ears in the mold, followed by the prepared meat and rich broth.

8. Using a fork, distribute the broth throughout the pan. We wrap the ears up and wrap them with film. We put the form under pressure. We put it in the refrigerator to let our ham harden.

9. Before serving, cut into pieces like regular ham.

Place the pieces of prepared jellied meat beautifully on a plate. Decorate with vegetables and lettuce leaves and serve on the festive table with mustard and horseradish. Very tasty and appetizing to look at!

There is nothing complicated about preparing jellied meat in a multicooker; just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After this, you need to remove the dish from the mold and cool it.

You will need:

• pig's ear - 1 pc.;
• pork hoof - 1 pc.;
• pork knuckle - 1 pc.;
• chicken legs - 2 pcs.;
• onion - 130 g;
• carrots - 80 g;
• salt - optional.

Preparation:

1. Place the thoroughly washed and de-bristled parts of pork and chicken into a multicooker bowl. We cut very large pieces into pieces.

2. Cut the onion into two parts, no need to peel it, place it in a bowl. Onion peels will give the jellied meat a bright, beautiful color. Divide the carrots into 3 parts and move them to the meat.

3. Pour water into the bowl so that it completely covers the food. Salt the meat and close the lid of the multicooker. We turn on the “jelly” or “stew” mode; in this mode, by default, the meat is cooked for 6 hours.

4. After the time has passed, he takes the food out of the bowl. We separate the meat from the bones and pass it through a meat grinder.

5. Strain the broth through a fine sieve. Combine the chopped meat with the broth, add your favorite seasonings, and stir.

Turn on the “soup” program and bring the jelly to a boil. Then turn off the multicooker and add fresh garlic squeezed through a press.

6. Cool to room temperature, pour into molds and put in the refrigerator until completely set.

Even novice housewives can prepare delicious jellied meat in a slow cooker. The meat will not burn if all the water has boiled away and the cooking process will stop. While cooking is in progress, you can calmly go about your business or go to bed, setting it up for the night.

Ready-made jellied meat is perfect as an appetizer for the holiday table.

How to cook delicious jellied pork and chicken

For tasty jellied meat, you need to use only fresh meat; meat that has been frozen will not work. If desired, the chicken can be replaced with turkey neck. The mixture of pork and chicken gives a very delicate and pleasant taste, the jellied meat will be light and transparent.

Ingredients:

• laurel leaf - 4 pcs.;
• pork leg - 600 g;
• pork on the bone - 0.5 kg;
• chicken leg - 1 pc.;
• salt - 2 tsp;
• peppercorns - 13 pcs.;
• onion - 140 g;
• garlic - 25 g.

Recipe:

1. Place the meat and onions in a saucepan and pour in 4.5 liters of water.

2. Place the pan on the fire, cook over high heat until it boils, then reduce to low. After 3 hours, add salt, pepper and bay leaf. We take the chicken out of the broth; it will cook before the pork.

3. Take out the meat, when it is ready, let it cool, cut it into small pieces. We do the same with chicken.

4. Finely chop the garlic and place it on the bottom of the mold. Place the meat in the molds. If the meat is not salted, add additional salt.

5. Onion lovers can chop it and add it to the meat.

6. Fill the molds with broth, let cool and put in the refrigerator overnight.

The next day, the pork and chicken jellied meat is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon appetit!

Festive jellied pork and turkey - video recipe

I suggest you look at another recipe for making jellied meat. This time the pork meat in the dish will be accompanied by turkey, from which we use a wing. And for a beautiful holiday presentation, we’ll make beautiful flowers on the surface of the jellied meat from boiled eggs and carrots. It’s nice to put such jellied meat on the festive table for the New Year and hear praise from all guests and household members.

Now you know how to prepare the most delicious jellied meat. In this matter, you do not need to have special culinary skills, the main thing is to have patience and time. Good luck with your culinary experiments!