Jellied pork legs with beef and chicken. Jellied pork legs, knuckles and beef

Calories: Not specified
Cooking time: Not specified

Jellied meat is a multinational dish, so housewives in many countries begin to cook it for the holidays. Some call jellied meat “jelly” or simply “cold”, but the essence of it is always the same - it is meat in a frozen cold broth. Of course, preparing jellied meat is a troublesome task, but at the same time not so difficult. The whole basic process of preparing jellied meat is to cook the meat well. It takes a long time to cook meat for jellied meat, no matter what type you use. It could be pork, beef, or rooster. Most often, the most delicious jellied meat is the one that contains a variety of meats. In this case, we will cook jellied meat from pork legs, shanks and beef, according to a simple recipe. To prepare delicious jellied meat, I go to the market to buy fresh meat. As for the choice of legs, everything is clear here - we buy pork legs. The remaining types of meat need to be sorted out a little. We buy pork knuckle that is meaty and not very fatty. You can buy beef either on the bone or as a full fillet, but it is better on the bone so that the jellied meat contains more bone mass and the dish freezes perfectly. So let's get started!

- 1 pork leg,
- 500 grams of beef,
- 1 kg pork knuckle,
- 1 onion,
- 1 carrot,
- 2-3 cloves of garlic,
- 4-5 pcs. black peppercorns,
- 2-3 pcs. bay leaves,
- water,
- salt to taste.

Recipe with photos step by step:

We scrape the legs with a knife, clean them, and rinse them in cold water. I always ask at the market to cut my pig's legs and remove the pig's claws. We also wash the rest of the meat, then put it in a pan and fill it with clean water. Leave the meat in a cool place for 4-5 hours to soak it in water. All the blood that is not needed in the jellied meat will go into the water.

We wash the meat again and fill it with clean water. The water should be two fingers above the meat. In this amount of water you will get a rich and strong broth, which will then harden wonderfully. Let it cook for 6 hours over low heat. During the cooking process, remove the foam using a spoon or slotted spoon. During cooking, open the lid of the pan a little to make the broth more transparent. This secret was taught to me by my aunt, who always cooks clear and tasty jellied meat.
After 2 hours of boiling the meat, add salt to the broth. Then we cook again. At the end of cooking, taste the broth for salt and, if necessary, add more salt. Also, 1 hour before the meat is ready, put washed carrots and washed onions into the broth (it should have peels). 15 minutes before the end, add peeled garlic cloves, peppercorns and bay leaves to the meat. Let the broth boil along with the spices.

Carefully remove the meat and bones from the broth. Cool the broth in the room and separate the meat into small pieces. When the meat has cooled well, handle it with clean hands.
We put the bones aside (they can be given to the dogs). In jellied meat, you can use just meat, cartilage, and skins, as you like. I mostly use only meat and give the rest to the dogs. My family doesn't really like fatty jellied meat.

At the bottom of any mold (I have a silicone one) we put decorations for jellied meat. I used greens, canned corn and boiled aspic carrots.

Place the meat in the mold: fill a little more than half. Jellied meat is delicious when there is a lot of meat in it.

Now pour the strained clean broth over the meat. It is convenient to strain the broth through 2-3 layers of gauze. Place the jellied meat in the refrigerator for 5-6 hours to completely harden.

Serve the finished jellied meat to the table, beautifully decorated. Bon Appetite!
Fish lovers will love it

Winter has come, it's time for cold weather. Many housewives prepare delicious jellied meat (jelly) for the holiday table. And what would a feast be without a real traditional Russian dish! With mustard, garlic or horseradish, many people like this dish, it’s spicy and tasty.

This delicious dish is prepared as an appetizer for weddings, Christmas, Epiphany and of course for the New Year. Not a single feast is complete without this meat snack. The best snack to go with vodka. Tender, rich, piquant, delicious, aromatic, simply amazing - these are a few simple words to describe the taste of jellied meat. It is easy to prepare. There are quite a lot of recipes for this amazing meat dish; it is prepared from pork, beef, chicken, and even fish. But it turns out the most delicious from different types of meat.

Compound:
Large turkey drumstick - 1 pc.
Pork knuckle - 1 pc.
Salt - to taste
Onion - 1 head
Carrots - 2 pcs.
Bay leaf - 2 pcs.
Allspice peas - to taste
Black peppercorns - to taste
Coriander grains - to taste
Garlic - 2 cloves
Canned corn - for decoration
Green onions - for decoration

Preparation:

Pre-soak the shank and drumstick in cold water to remove any remaining blood. This way we will achieve a more transparent jellied meat.
Then send the meat to cook for a long time over very low heat. All foam and fat must be removed.

Literally half an hour before the jellied meat is ready, add spices. In this case it will be bay leaf, black and allspice peas and whole coriander. You also need to salt the jellied meat.

At the same time, you need to add a couple of carrots and a head of onion directly in the peel. Carrots and onions will add not only taste, but also color to the jellied meat.

Don't forget to skim the fat from the surface of the broth.

At the very end, add a couple of cloves of garlic, grated.

The jellied meat is cooked for a total of 2 hours. Remove the meat and let it cool. Let's analyze the jellied meat. Separate the meat from the bones and cut it into small pieces.

Place some diced carrots, some green onions and canned corn in muffin tins.

Next we lay out the meat, but not to the top.

Pour the strained broth over the meat and place it in the refrigerator to harden. This broth will harden even without gelatin.

Before serving, lower the molds into hot water for three seconds and place the jellied meat on a plate. You will get such a beautiful portion for one person.

On the festive table, such an elegant appetizer with mustard or horseradish will not sit too long, it will fly away! Bon appetit!

Advice
Water for cooking is poured at the rate of 1.4 -1.5 liters of water per 1 kg of meat. This is provided that we will not add more water during the entire cooking process. And it is advisable to fulfill this condition!

Jellied beef, shank and chicken - holiday recipe

Many housewives prepare jellied meat for the New Year's table. Jellied meat differs from aspic in that gelatin is not used in its preparation, only meat, animal legs, in general, gelling products. To make the jellied meat transparent, you must soak the meat for 4-5 hours, constantly draining the water and filling it with clean cold water. The jellied meat should be cooked with the lid slightly open and at the lowest boil, in barely gurgling water. And it is also important to maintain the proportions of meat and water. Fill one finger of tightly packed meat with water, taking into account that a third of the water will boil away. But you cannot add water to the boiling jellied meat, otherwise it will not harden well.

Compound:
Beef shank – 1200 gr
Beef leg - 1 pc.
Chicken breast - 1 pc.
Beef meat - 300 gr
Beef bone with meat - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Carrots - 1 pc.
Peppercorns - 10 pcs.
Bay leaf - 3 pcs.
Salt - to taste

How to cook jellied meat so that it turns out tasty and transparent

Pour fresh water over the meat and bones for jellied meat and cook. Do not add any more water.

Bring to a boil. Be sure to skim off all the foam and add salt well. Usually jellied meat needs to be salted much more than you always salt soup. Because when it hardens, the salt will feel weak and the jellied meat will seem under-salted. But since the water will still boil away, it’s enough to add medium salt, and then, at the end, add more salt if necessary. Cover with a lid, leaving a 1 cm gap, and cook for three hours.

Then add peppercorns, bay leaves and cook for another hour. Then put the washed onion in whole, making cuts in it with a knife, as if piercing it, and the carrots.

Onions and carrots will give the jellied meat a bright golden color and a pleasant taste.

After another hour and a half, everything looks like this. It can be seen that the water has already boiled away by a third. Some bones have fallen off the meat and can be pulled out and discarded.

After 6-7 hours of cooking, with the lid barely ajar, when the bones easily come away from the meat, you can discard the onion and bay leaves and remove the carrots. Taste the broth for salt and add more salt if necessary. Add crushed garlic and after a minute turn off the heat.
Remove all meat and bones from the broth. Place the bones immediately in a separate bowl, then discard.

Strain the broth through two layers of gauze or bandage and a sieve. Excess fat, peppercorns, chopped garlic, and small seeds will be removed.

Place the meat on plates and jellied dishes. While laying out the meat, remove skins, films, and fat, leaving only transparent jelly cartilages and clean meat.

Pour broth over the plates with meat and leave to cool completely on the counter. Then put it in the refrigerator. Jellied meat does not like the freezer, so it should only freeze in a cold, but not frosty, place.

Turn the plate over onto a serving plate, lightly prying the edges with a knife. This is how transparent and meaty it is. It’s very tasty with horseradish or mustard. Happy New Year! Have a delicious feast!

Adviсe
Adding vegetables during cooking is a must! Thanks to them, the broth acquires a beautiful color and aroma.
Adding spices is a must, otherwise the dish will turn out “bland.”
Salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth.

Jelly from pork leg and knuckle. Delicious recipe with step-by-step instructions

The only disadvantage of jellied meat is that it takes a very long time to wait for the result. But! The work itself only takes half an hour, the rest will be done for you by the stove and refrigerator. Buy a meaty top shank and one pork leg. Gelatin is boiled from bones and skin, so these are the parts that are needed for jellied meat.
Compound:
Pork knuckle - 1 kg
Pork leg - 1 pc.
Celery root - 1 pc.
Carrots - 130 gr
Onions – 130 gr
Bay leaf – 2 pcs.
Black pepper - 1 tsp. peas
Allspice - 1 tsp. peas
Garlic - 4 large cloves
Salt - to taste
Water - as much as needed

How to cook delicious pork jellied meat

Rinse the meat and leg thoroughly under running water. If you see hairs on the skin, tar them on an open burner.
Pour cold water over the pork and let it stand for a while - soak - about half an hour. Then drain the water.
Take a pan and place the meat tightly in it. And add water so that it completely covers the meat, but no more, because if you take a lot of water, the jellied meat may end up not being dense enough.

Put the pan on the fire. We will cook the jellied meat for a very long time - until the meat is completely cooked. When the water begins to boil, foam will form - it is better to remove it. If you missed this moment, it’s okay - just after cooking, strain everything through cheesecloth and clear the broth.
Cover the pan tightly with a lid, turn the heat to the lowest setting and leave the meat to cook for about two to three hours.

Preparing vegetables and seasoning for jellied meat

Take root celery, which we thoroughly wash with a brush. Next, peel the carrots. And onions, which we also partially peel, leaving a thin clean top layer of peel. Wash the parsley stems.

We add vegetables and seasonings only after two to three hours of cooking the meat. After this, bring the water to a boil again, turn the heat to the lowest setting, close the pan again with a lid and cook for another one and a half to two hours. If the water level has noticeably decreased and the meat is sticking out a fair amount, add a little boiling water. Most likely, your heat is either too high or the lid is not tightly closed.
Salt everything. Peel the garlic, rinse, pass through a press or finely chop. As a result, cook the meat for about 4-4.5 hours.
Literally 5 minutes before the end, remove the vegetables and add chopped garlic. After this time, turn off the pan and let it stand, straining the broth and meat behind a closed lid for another half hour. Place everything in a colander lined with gauze.

Separate the meat from the bones. Cut the meat and separate it into fibers. If desired, add garlic passed through a press and boiled carrots. We take the form into which we will pour the jellied meat, and put the meat there.

Before serving, remove the fat from the top, lower the pan into hot water for a few seconds so that the jellied meat slightly melts and moves away from the walls, and turn it over onto a serving plate. Serve with herbs, horseradish or mustard. Bon appetit!

Chicken jellied meat. Recipe without gelatin

Prepare jellied chicken without gelatin on chicken feet, if you can buy them, of course. It is chicken feet that contain a huge amount of gelling substance. The broth always turns out clean and clear and always freezes very well.

Compound:
Homemade chicken - half
Chicken feet - 10 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 6-8 pcs.
Salt - to taste

How to make chicken jellied meat without gelatin

The paws are sold well cleaned, even the claws are of very good quality. But if necessary, clean and rinse them under running water. Peel the onions and carrots.

Cut off the wing and head of the chicken carcass. Tar over the gas burner, clean with a knife, and wash the inside of the beak. Divide the carcass lengthwise into two parts, we only need half.

Fill the paws and head with three liters of water and place on the stove. When the water boils, drain it, rinse the chicken again under running water and fill with clean water.

After boiling again, add the chopped onion and carrots. The foam will no longer form, but still skim the fat from the surface of the broth. Boil the paws for 1 hour. All the time the jellied meat is cooked on the quietest fire; under no circumstances should it boil. It should barely gurgle, otherwise you won’t get a clean broth. There is no need to stir the jellied meat either.

After an hour, add the chicken, it is better to cut it into small pieces. Cook the chicken until the meat comes off the bones well, about 4 hours. Domestic chickens take a long time to cook. An hour before the end of cooking, salt the broth, add pepper and bay leaf.

The finished jellied meat looks like this.

Remove the chicken from the broth. Divide the meat into fibers and place on the bottom of the plate. If desired, you can add garlic.

Pour the cooled broth over the meat and place the chicken jellied meat in the refrigerator until completely frozen. You can cut carrots for beauty.

Chicken jellied meat without gelatin is ready! Bon appetit!

Delicious jellied pork knuckle and chicken - video recipe

Take note of this interesting recipe. You will definitely need this “Piglet”!

The meat for “Piglet” can also be cooked in a slow cooker.

How to cook delicious jellied meat in a slow cooker

Cooking jellied meat in a slow cooker is a pleasure. This device is simply created for these types of dishes. You can download all the products, install the program and go about your business.
Compound:
Pork legs - 2 pcs.
Pork knuckle - 1 pc.
White onion - 1 pc.
Garlic - 1 head
Carrots - 1 pc.
Bay leaf - 2 pcs.
Black pepper and allspice peas to taste
Salt - 1 tbsp. l.

How to cook homemade jellied meat in a slow cooker

Scrape the pork skin well around the knuckle and legs. Rinse thoroughly under cold running water.

Peel the onions and carrots. Take out the slow cooker. Pour water into a bowl, place the shank, legs, vegetables and peppercorns there. The bay leaf can be added now or one hour before the end of cooking.

Fill the multicooker pan with water to the maximum mark. Install the "Steam" program. Wait until everything boils, remove the foam with a slotted spoon. Now you can add salt.

Close the multicooker lid. On the display, set the “Extinguishing” or “Simmering” mode for four and a half hours. If you don’t have such modes, you can use the “Multi-cook” program, set the temperature to 90-100 degrees and set the same time.

About 10-15 minutes before the end of the program, open the lid of the multicooker and remove all components from there. You will have broth left. You need to chop the garlic and add it to the pan. The broth must be brought to a boil.

When the meat has cooled slightly, remove it from the bones. You can do this with a fork and knife, or you can just do it with your hands.

Now the meat should be cut or torn into pieces and placed in pre-prepared forms. You can decorate the top with boiled carrots, cut into rings, canned sweet corn or an egg, according to your taste.

All this beauty should be filled with broth. Leave on the table until the dish reaches room temperature, for about 30 minutes. Then cover the molds with lids and put the jellied meat in the refrigerator to harden. In time it will be from three to five hours.

Jellied meat should be served straight from the refrigerator in a frozen state. You can decorate it with sprigs of herbs, lemon slices, and season with mustard or horseradish. Bon appetit!

I hope that the article, recipes and tips for preparing jellied meat will be useful to you and will help you prepare truly tasty and beautiful jellied meat. Have a magical holiday!

There are many different recipes for this popular snack. There are recipes for only one type of meat, it can be beef, pork or chicken. When cooking, you need to remember that the broth should simmer gently, and the meat must be used on the bone. You can serve jellied meat with grated horseradish or mustard. You will learn how to cook jellied meat from pork legs and beef from our step-by-step recipe with photos.

This set of products will make 6-8 servings.

Jellied pork feet

We present to you a recipe for pork legs and beef.

Ingredients:

1 kg - pork legs
1 kg - beef on the bone
300 g - onion
300 g - carrots
2–3 pcs. - bay leaves
2–3 pcs. - garlic clove
5 peas - allspice

Preparation:

Fill the pork legs with 4 liters of water and close the lid. Cook for 5 hours over low heat, skimming occasionally. We do not add water.
Add beef and cook for another 3 hours. We also remove the scale and do not add water.
Coarsely chop the onion.
We also chop the carrots coarsely.
Add carrots, onions and peppers to the meat. Salt and cook with vegetables for another 1 hour.
Next, add the bay leaf and cook for another 15 minutes.
Finely chop the garlic.
Now remove the meat from the broth, cool it and chop it finely.
Then strain the broth.
Place the meat in the mold.
Place garlic on top.
Pour in the broth and put in the refrigerator for 6-8 hours.

Beef jellied meat

Very tasty, transparent beef jellied meat. Cooking meat takes quite a long time, so we recommend starting it early. Without taking into account cooking, the recipe is simple and does not require many ingredients or effort to prepare. You will learn how to cook beef jellied meat from our step-by-step recipe with photos.

Ingredients:

1.5 kg - beef shanks with bone
1 kg - beef ribs
2 pcs. (100 g each) - onion
140 g - carrots
10 pcs. - black peppercorns
10 pcs. - allspice
2 pcs. - bay leaf
8 pcs. (slices) - garlic
1 tsp - salt

Cooking time: 7 o'clock

Number of servings: 12

Calories: 368 kcal per serving

Preparation:

We need fresh meat with bones.
This time we are using shanks and ribs.
Place the meat in a saucepan and pour in 3 liters. water, the meat should be completely hidden. Bring the water to a boil over high heat, then put it on the lowest heat and cook without a lid for 6 hours, skimming off the foam.
At this time, peel the carrots and onions.
After 5 hours of cooking (an hour before the end), add onion, pepper, bay leaf, carrots and salt to the pan.
After cooking, remove spices and vegetables from the broth. Carrots are useful for decoration. Separate the meat from the bones and place on a plate.
Next, divide the meat into fibers and place it in a mold.
Finely chop the garlic and sprinkle it over the meat.
Now pour the strained broth over the beef. Cut the carrots into circles or shapes and add to the meat.
Let the cooled jellied meat freeze in the refrigerator for at least 2 hours. Remove the resulting fat.
Best served with mustard or horseradish.

Chicken jellied meat

This popular dish is often prepared with chicken, not just pork or beef. Chicken jelly is in no way inferior in taste to its meat counterparts. To make the broth rich, it is better to choose fattier chicken. You can use parsley instead of cilantro. You will learn how to cook chicken jellied meat from our step-by-step recipe with photos.

Ingredients:

2 kg - chicken
140 g - carrots
5 pcs. (slices) - garlic
2 pcs. - eggs
1 piece - onion
4 pcs. - bay leaves
5 g - cilantro (coriander)
1 tsp - salt
5 pcs. (peas) - black pepper

Cooking time: 5 hours

Number of servings: 6

Calories: 462 kcal per serving

Preparation:

Now you know how to prepare jellied meat from pork legs, beef or chicken. Bon appetit!

What New Year would be complete without jellied meat?!! That's right - none! Because aromatic meat jellied meat with horseradish or mustard is the quintessential Russian New Year’s dish!

In our family, preparing jellied meat is not just a process—it’s a ritual! When I was little, my mother cooked broth and meat, and we always sorted the meat with dad. My mother shared the recipe; it has many subtleties and nuances, but it always turns out delicious!

For jellied pork legs with beef you will need:

2 medium pork feet
0.7-1 kg of beef pulp (Remember that the more bones, the stronger and richer the broth will be. Therefore, choose beef based on your preferences)
If desired, you can add a few pieces of chicken (then the taste of the jellied meat will be softer)
1 large onion
2 medium carrots
pepper, salt
garlic (to taste)
bay leaf
for serving - horseradish and mustard.

Soak pork legs in cold water for 3-4 hours. This is necessary to get rid of the specific “pork” smell. Then scrape it with a knife, clean it and remove everything you don’t like. Cut the legs into 4 parts at the joints. Place in a 4-5 liter saucepan with a thick bottom and pour cold water 2 fingers above the legs.

While the legs are boiling, wash the beef, cut into small pieces (like goulash), and also peel the carrots and onions. Throw beef, whole carrots and a whole onion into the boiling legs. When the beef boils, remove the foam and add salt. With the lid open (this is important!), reduce the heat so that the water “steams and does not boil,” i.e., so that the “key” of boiling water is not visible.

We take out the carrots and onions as soon as they are ready (don’t miss it so that the onions don’t boil and spread all over the pan!). We throw away the onion, you can leave the carrots to decorate the jellied meat.

Leave the broth to cook for 3-4 hours. The jellied meat is ready when the veins of the meat become completely soft. The readiness of the broth is checked as follows: rub a drop of broth between two fingers - it should stick well. if it happens that the meat is already ready, and the broth does not have sufficient stickiness, simply dissolve the food gelatin according to the instructions and add to the jellied meat.

5 minutes before it’s ready, add a couple of cloves of garlic (if you like) and a bay leaf to the jellied meat. It is not recommended to boil bay leaves for longer than five minutes, because... it can give off a too strong odor and even bitterness.

Now you need to strain the broth through a sieve or cheesecloth. Sort the meat - remove all bones and hard cartilage, disassemble into small pieces.

How to cook delicious jellied meat from pork legs and chicken - recipe with photos step by step

My mother always makes this recipe. The jellied meat turns out very tender and tasty due to chicken meat. To harden jellied meat without gelatin, take pork legs; they will add viscosity and stickiness to the broth.

Ingredients:

Pork feet – 1 kg
Chicken carcass – 1 piece
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 1 head
Peppercorns - 10 peas
Bay leaf - 3-4 leaves

First, you need to soak the meat overnight to remove the blood from the meat. You can't skip this step if you don't want a cloudy broth. After soaking, rinse the meat well with running water. Scrape the pork legs with a knife if necessary.

Cut the chicken into three parts and place it together with the pork legs in a saucepan. Pour water no higher than 3-4 cm from the meat and place on the stove.

To make the broth transparent, when it first boils, you need to drain the water, rinse the meat and add new water.

Important! It is better to collect the foam before the broth boils.

As soon as the water in the pan begins to boil, reduce the heat on the stove, not allowing the broth to gurgle and boil away. Cook the meat with the lid slightly open to avoid excessive evaporation of water. Don’t forget to remove excess fat along with the foam - this will also affect the quality of the broth when it hardens.

After 3 hours of cooking the meat, add vegetables - onions and carrots.

The jellied meat will be cooked for 5-6 hours at a low heating temperature of the stove. Half an hour before readiness, add garlic cloves, bay leaves and peppercorns.

To check if the broth is ready to set, scoop the broth into a spoon and put it in the refrigerator for 10-15 minutes. If during this time the broth in the spoon becomes jelly-like, then the broth has been cooked.

Remove meat and vegetables from pan and set aside to cool.

While the meat is cooling, strain the broth through a sieve. Instead of a sieve, you can use gauze folded into several parts. Add chopped garlic to the strained broth to taste, about 3-4 cloves.

Once the meat has cooled, separate it from the bones and cut into small pieces. It’s even better to disassemble it into fibers with your hands, this way you will avoid small seeds getting into the jellied meat.

Take the molds in which the jellied meat will harden, lay out the meat and fill it with broth.

Remember! For the jellied meat to freeze perfectly there should be two parts meat and one part broth.

Cover the molds with lids or cling film and place in a cool place to harden.

When the jellied meat has hardened so that it is easy to remove from the mold, lower the mold with the jellied meat into a container with warm water, 3 minutes will be enough, then use a silicone spatula to carefully go around the edges and turn the mold over onto a plate.

Delicious jellied meat is ready. Serve jellied meat with horseradish or mustard. Bon appetit!

Jellied pork legs, knuckles and beef - recipe with step-by-step description

The coming year is the year of man's friend, the Dog. This means that there must be meat dishes on the holiday table. The jellied meat would be most welcome on the table. And I’ll tell you how to cook it correctly and tasty below. The main thing here is not to rush; jellied meat does not tolerate haste.

Ingredients:

Pork feet - 2 pcs.
Pork shank - 1 piece
Beef – 1 kg
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 1 head
Peppercorns - 10 peas
Allspice black pepper - to taste
Salt - to taste

It is better to use fresh meat for jellied meat, not frozen; for this, it is best to buy meat at the market. Before cooking, the meat must be soaked for 3-4 hours, or even better overnight. Since jellied meat takes a long time, start preparing it in the morning.

Pork feet need to be cleaned and washed. Use a knife to cut the legs in half at the joint. Cut the drumstick and brisket into several pieces. The size of the pieces does not matter, the main thing is that the meat fits in a cauldron or deep pan.

Rinse the meat again and place it in a cauldron or pan, fill it with water and place it on the stove. Foam will form during the first 10 minutes of cooking; it must be removed. After boiling, drain the first broth, pour cold water 5-7 cm above the meat level and place the pan on the stove. As soon as the water boils, reduce the heating temperature to a minimum, close the lid and leave to cook. You can stir if desired.

Do not under any circumstances add water to the pan with meat while cooking.

After 5 hours, add to the cauldron or saucepan with the meat, the onion with its skin on for a golden-colored broth, carrots, and black peppercorns. Salt the broth, I advise you to add a little salt, when everything is ready it will turn out just right. Cover with a lid and leave to cook for another 1.5 hours.

When the meat is cooked, it should easily separate from the bone, remove it from the broth into a plate and set aside to cool. The broth must be strained using a sieve or gauze folded into several pieces; you can also use a clean cloth. Then add finely chopped garlic to the broth.

Separate the meat from the bones and separate it into fibers with your hands, so small pieces of bones will not get into the jellied meat. Place in a mold where the jellied meat will harden. Pour the strained and cooled broth into the mold. Cover the pan with a lid or stretch film and place in the refrigerator to set for 6 hours. The form for jellied meat will suit any one that is convenient for you, or there may be several of them.

This jellied meat can be decorated with chopped garlic, halves of a boiled egg, green peas, boiled carrots and fresh parsley leaves. What a dish for a holiday. Eat with pleasure!

Cooking jellied pork legs and chicken in a slow cooker

Cooking in a slow cooker is a pleasure; I tell you, it makes life a lot easier. There are no difficulties at all, the main thing is to choose the right mode and, if the settings of your model provide for it, set the cooking time. Personally, I increasingly began to turn to this miracle technology for help. So, we will prepare jellied meat from pork legs and chicken. There is no significant difference in cooking on the stove or in a slow cooker, but since we decided to make our work easier, let's get started.

List of required products:

Pork legs - 2 pcs.
Pork (pulp or entrecote can be used) - 500 g
Chicken legs – 1 kg
Carrots - 1 pc.
Onion - 2 pcs.
Garlic 4-5 cloves
Seasonings - salt, pepper, bay leaf - to taste

Meat should always be soaked in cold water before cooking jellied meat, the longer the better. You can soak it overnight and start cooking in the morning. I won’t write about the fact that pig feet need to be thoroughly cleaned and scraped, you already know that.

The meat has been soaked, washed, and now we put everything in a pan in a slow cooker. Immediately add vegetables - onions, carrots, black peppercorns and salt. I add salt by eye; if the broth ends up under-salted, it’s okay, we’ll add some salt at the end. Pour water into the multicooker saucepan to the maximum allowed mark, for me it is 3.5 liters.

And now the most interesting thing, close the lid, set the “Extinguishing” mode, set the time to 5-6 hours and wait for the magic signal that it is ready. You can also set the meat and vegetables to cook on aspic overnight, and in the morning the multicooker will wait in the warm mode. Very convenient!

So, we take the meat and vegetables out of the broth, the broth needs to be strained and, if necessary, salted. Grind the meat into small pieces and immediately add chopped garlic. Place in a mold and I recommend sprinkling fresh, finely chopped herbs on top of the meat and garlic. Pour in the broth, close and put in the refrigerator for 5-6 hours.

This jellied meat can be served with sauce: grate horseradish and garlic on a fine grater, mix with finely chopped herbs and pour in sour cream. Minimum expenditure of effort, plenty of free time for other things. Ideal if you are having a celebration and need to prepare a few more dishes. Delicious and simple!

How to cook jellied pork legs in a pressure cooker

Very simple recipe video

Recipe for jellied pork legs and turkey

Turkey is a dietary meat. If you are watching your weight, this recipe is for you. The principle of preparing jellied pork legs and turkey does not differ from classic recipes. Now I’ll tell you how to cook this dish deliciously.

Ingredients:

Pork legs - 2 pcs.
Turkey drumstick - 1.5 kg
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 4 cloves
Black peppercorns - 8 peas
Salt - to taste

Peel the pork legs and soak for 4 hours in cold water. Wash the turkey drumstick and place it in a saucepan along with the soaked pork legs, cover the meat with water. Place the pan on the fire and wait for the first boil. I advise you to drain the first broth so that the excess fat is removed and the broth turns out transparent when it hardens. Rinse the meat and the pan, pour cold water and return to the heat.

Do not forget to remove the resulting foam; if you do not do this, it will settle in flakes in the pan, which will then affect the quality of the broth.

As soon as the water boils, reduce the heat on the stove. For a high-quality rich broth, boiling is not necessary; the water should “move,” as it were. Cook the meat for 5 hours and add vegetables: onions, carrots. After half an hour of adding vegetables to the broth, add salt and black peppercorns, cook for another half hour.

Remove the meat and vegetables from the broth and let cool. The broth must be strained and garlic passed through a press must be added to it. Divide the meat into fibers and place in a mold or container where the jellied meat will harden, pour broth with garlic on top.

A traditional dish is jellied meat, which can be made from different types of meat. With the addition of turkey, the jellied meat will be tender and dietary. I'm sure even children will appreciate this recipe.

How to properly prepare jellied pork legs and ears

Jellied meat made from these by-products is very beneficial for joints. It tastes like compressed meat. It’s easy to prepare and this jellied meat freezes like a charm.

Ingredients:

Pork legs - 2 pcs.
Pig ears – 1 kg
Onion - 1 pc.
Garlic - 4-5 cloves
Seasonings - black peppercorns, dried basil, bay leaf, salt - to taste

Don’t forget the main rule - meat for jellied meat should always be soaked for a high-quality broth. Clean the ears, especially in hard-to-reach places and legs. Now place the pork legs on the bottom of the pan, and the ears on top, they are embossed, so try to place them as compactly as possible and fill them with water. There should not be too much water, 4-5 cm above the contents of the pan. And put it on the stove.

After the first boil, drain the broth, rinse the legs and ears. Fill with cold water again and place on the stove. When boiling, reduce the heat to low; boiling is the enemy of jellied meat; the broth will evaporate, which is not what we need. Remove the foam immediately when it appears; you can’t drag it out, everything will go to the bottom and you’ll end up with a cloudy broth.

This jellied meat needs to be cooked for 4-5 hours. An hour before cooking, add onion and seasonings. It is better to add salt at the end of cooking.

Separate the legs from the bones and cut the meat into pieces; the ears can be put into molds whole or chopped if desired. Mix the strained broth through a sieve or cheesecloth with garlic, you don’t have to crush it too much, cut it into thin slices and pour the ears with meat.

Cover the mold and place it on the middle shelf in the refrigerator to harden.

This is the kind of delicacy we have. Garnish the frozen jellied meat with parsley leaves. Pig ear jellied meat will appeal to cartilage lovers; it will crunch pleasantly on your teeth; connoisseurs will understand. When cut, the jellied meat will have an interesting meat pattern. Cook and eat with pleasure.

Pork jellied meat for the holiday table

Rarely does a feast take place without jellied meat, especially in winter. This dish is loved and appreciated and there is a reason for it. There is nothing difficult to prepare; you just need to stock up on time and patience. Meat appetizer - jellied meat can be decorated to suit every taste and please even the most picky guest.

Place radishes cut into thin slices on top of the jellied meat, and place bell pepper cut into cubes along the contour. Very spicy!

Use a cake pan, decorate the jellied meat with green peas and boiled carrots.

Simple and concise. In the middle there are boiled carrots in the shape of a flower and parsley leaves around the edges.

If you really want to surprise everyone, arrange roses out of boiled carrots and garnish with parsley leaves. Making roses is not at all difficult, but you need to place them on the bottom of the mold upside down, fill them with broth, let them harden, and then just put the meat on top and pour in the remaining broth.

Make portioned jellied meat. To do this, place the meat in muffin tins and garnish with boiled carrots and canned corn.

In the end I want to give you some advice. Never cook jellied meat from frozen meat, the broth will be very cloudy and you are unlikely to want to serve this jellied meat to your guests. The New Year is ahead, we are all looking forward to this holiday and a big weekend. Prepare delicious food and make your loved ones happy. With coming!