Jellied pork legs number of servings. All about the intricacies of making jellied meat! How to cook jellied pork legs and knuckles

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 festive dishes. So, if you decide that there should be jellied meat, then our tips on how to cook jellied meat and cooking 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. For 1 kg of 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. Jellied pork legs can also be decorated with canned green peas, canned corn, boiled eggs, berries (viburnum or cranberries), olives and, of course, herbs. Experienced chefs It is recommended to salt the jellied meat about an hour before the end of cooking, and stir 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, make sure that small bones and cartilage do not get into the jellied meat. 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 garlic cloves,
3-4 bay leaves,
greenery,
salt to taste.

Cooking:
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 the pork legs in a large saucepan and add enough water to cover 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 meat 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.

Cooking:
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 bulbs
2-3 carrots
5 garlic cloves,
1 bunch of green onions,
1 bunch of parsley
4 bay leaves,
6-8 black peppercorns,
1/2 teaspoon salt.

Cooking:
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.

Cooking:
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 bulbs
2 carrots
5-7 cloves of garlic,
3-4 bay leaves,
celery root,
salt and allspice taste.

Cooking:
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 bulbs
1 carrot
1 head of garlic,
6-8 peas of allspice,
4 bay leaves,
dill greens,
salt and black ground pepper taste.

Cooking:
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!

Fragrant transparent jellied meat- frequent guest at many festive feasts and celebrations. For some, the main decoration of the holiday table is exotic dishes And tropical fruits. But many people prefer the traditional one, but no less delicious food, which includes jellied meat. It is also often called jelly. However, not every young housewife will risk making jellied meat - the recipe is not as simple as it might seem at first glance. The process has its own nuances. In order for the jellied meat to turn out not only tasty, but also transparent, appetizing and simply beautiful, you must follow some rules for its preparation. Do not neglect these recommendations - and jelly will definitely become your signature dish, a real decoration for any holiday feast.

How to choose the right meat for jellied meat?

The first rule for preparing clear and tasty jellied meat is choosing a base for the dish. To cook jelly, you can use almost any meat of your choice - pork, beef, chicken or turkey. However, many experienced housewives It is recommended to opt for beef. So how to cook beef jellied meat you can only take meat from some of them on the bone, the part of the drumstick that is located closer to the hoof, or beef knuckle with veins, cartilage or skin. This choice is due to the fact that they contain special gelling agents that promote rapid solidification of the broth without the use of gelatin and do not make it cloudy in appearance. You can use one or several types of meat.

At the time of buying meat set To prepare jellied meat, be sure to check its freshness. If the beef has a specific “stale” smell, small spots on the surface, visible traces of frequent freezing, defrosting or too much dark color- it is better to refuse to purchase such a product, as it will cook delicious jellied meat it won't work out. Be sure to ensure that the meat set has approximately the same content of pulp and bones. If beef pulp there will be too much, the jellied meat simply won’t harden. The same goes for too great content bones. Therefore, the most important thing is moderation in everything.

Food preparation

So, fresh meat has been selected for cooking jellied meat. Next, it needs to be properly prepared. The beef should be soaked - this helps get rid of traces of blood and provides a beautiful transparent base for the jellied meat. If the meat is not soaked, the broth will be cloudy and unappetizing. Place the beef in cold water and let it sit for a couple of hours before cooking the jellied meat. The recipe for any housewife is the same in that the meat must be completely covered with water, otherwise the remaining traces of blood and the hardness of the skin cannot be avoided. After soaking, you can safely start cutting. To do this, it is better to use a special meat knife or a hacksaw with large sharp teeth - you can use it to cut beef bones so that there are no small fragments. If you simply chop beef with a hatchet, you will definitely have sharp edges on the bones. Next, trim the meat with a knife, freeing it from bone fragments, and prepare other ingredients for preparing the dish.

Ingredients needed to make jelly

• Beef or meat set weighing from 2 to 4 kg.
• Clean cold water, preferably purified.
• Salt to taste (see below for information on when to salt jellied meat).
• 2-3 large onions.
• 2-4 large carrots.
• Garlic cloves - 6-8 pcs.
• Spices and herbs of your choice - bay leaf, black peas, red pepper, celery, dill.

The main stages of preparing jellied meat

Read on to learn how to prepare delicious jellied meat. Place the prepared meat set in a saucepan and fill with clean cold water. Better choice for cooking this dish purified or filtered water. If you use plain water from the tap, there will be a very high probability that the broth will appear cloudy. In addition, tap water has specific impurities that can give the finished jelly an unpleasant aftertaste. Water should be taken in a 1:2 ratio to meat - this means that for 1 kg of beef you will need 2 liters of purified cold water. Place the beef pieces very tightly so that the meat is completely covered with water. We put on fire.

So, how to cook jellied meat correctly. After 20-30 minutes, as soon as the broth boils, you need to carefully collect all the foam on its surface. The foam will rise throughout the cooking process, so it is very important to carefully collect it regularly at all times. Thanks to this process, the broth will remain clear and beautiful to look at. Many famous chefs recommend not collecting the foam, but completely draining the first water in which the meat was cooked for jellied meat. Drain all the water, and rinse the beef thoroughly under clean running water - this will clean the meat of any remaining foam and bone fragments.

How to achieve a transparent color in the finished dish?

A question that torments not only novice housewives: how to make jellied meat transparent? Everything is simple here. Place the washed parts of the meat set back into the pan and fill with water, grinding again if necessary. After which the pan can be put back on low heat. Now, if foam or fat appears on the surface of the broth, you can simply remove it with a slotted spoon. As mentioned above, jellied meat is cooked over low heat - which is why the entire process of preparing this dish can take from 5 to 10 hours. You should not increase the heat in an attempt to speed up the long cooking process - the broth will become cloudy, and your jellied meat will turn out unattractive and unappetizing. In addition, long cooking over low heat promotes excellent hardening. ready-made jellied meat- you don't need to use gelatin or other substances.

Rules for adding spices and herbs

After the jellied meat has been boiled under the lid for 4-5 hours, it is time to add spices and herbs. This happens until the moment when salting jellied meat (including beef) becomes necessary. These ingredients should not be added before the specified time - by the end of cooking they will lose their taste and characteristic spicy aroma. For jellied meat, it is recommended to use whole vegetables without chopping them. You can take carrots and other vegetables directly in their peels without peeling - just rinse them thoroughly under running water. If you don’t like this method, peel the vegetables, but don’t cut them into pieces. Many people add a whole unpeeled onion to the jelly being prepared - this trick helps give the broth a light golden hue. Garlic cloves can be placed in any form convenient for you - whole or chopped. At the same time, add various spices to the future jellied meat according to your taste - black pepper, allspice, celery or parsley root, and bay leaf give the dish a special piquancy and incomparable taste. But in no case should you be too zealous with the amount of spices - the finished jellied meat has an incredibly delicate and refined taste, which can be easily spoiled by hot spices.

When should you salt beef jellied meat?

The basic rule of tasty and appetizing dish - proper salting. When to salt jellied meat? Remember that the jellied meat must be salted 20-30 minutes before the end of its preparation. If you add salt to your dish earlier, the result will certainly disappoint you. Meat absorbs salt strongly. And even a small amount of it, poured at the beginning of cooking, can make your dish simply inedible. In addition, the broth must be simmered over low heat for at least 5 hours - during this time the water in the pan boils away greatly, so the concentration of salt in the broth becomes excessive. Best Option The time to salt the jellied meat is half an hour before the end of cooking.

Grind cooked meat correctly

After the jellied meat is cooked, turn off the heat and carefully remove the cooked meat from the pan using a slotted spoon. Whole onions and carrots can also be harvested - they have already served their purpose. Cool the cooked meat slightly. Next, the cooked meat must be thoroughly chopped. This can be done simply with your hands or use a small knife, with which you carefully separate the pulp from the seeds and cartilage. Many people prefer to use a food processor or meat grinder to grind meat, but in the case of preparing jellied meat, it is better to avoid such methods, since with this method of grinding ready meal loses its unique exquisite taste. Make sure that in cooked meat did not have small bones, remains of skins or cartilage. Grind the garlic cloves through a press and mix them with the resulting meat. It is better not to cut the garlic with a knife, but to press it through a special press - this way it will mix better with the beef and there will be no large, sloppy pieces.

Pouring cooked meat correctly

Place chopped meat and mixed with garlic at the bottom of deep plates or trays. If you want to make your culinary creation brighter and more original, you can put pieces of boiled yolk or carrots, as well as any other products of your choice, on the bottom of the plates. The meat must be poured with the resulting salted broth (we have already mentioned when to salt jellied meat). To do this, it should be carefully strained through a fine sieve or gauze cloth folded in half. In this way, they are removed from the broth small pieces cartilage and bones, excess fat. As a result, it acquires an even, pure color and a pleasant shade. Heat the strained broth slightly in a saucepan over low heat and pour it into the molds with the cooked meat. If you use gelatin when preparing jellied meat, now is the time to add this ingredient to the broth. To do this, take a glass with already prepared and strained broth, dilute one packet of gelatin in it and add the resulting mixture to the rest of the broth before pouring it into the molds.

Freezing of jellied meat

It would seem that for housewives the most controversial issue is the question of when to salt jellied meat. But it is not so. There is one more stage in the preparation of this dish, which raises quite a lot of questions - freezing.

For the jellied meat to completely harden, it takes quite a significant amount of time - from 4 to 10 hours. You can leave the molds with the aromatic meat dish for the whole night. In order for the cooked jellied meat to harden, it will need a cool temperature, which is below room temperature. You can leave the dish on the balcony or on the windowsill - but these places are completely unsuitable for winter time of the year. At low temperatures, delicate jelly left on the balcony will simply freeze and completely lose its unrivaled delicate taste. The best option for quickly and efficiently freezing jellied meat is the refrigerator.

It is better not to place dishes with beef jellied meat on the top shelf of the refrigerator - as you know, this is the lowest temperature zone, and your meat delicacy will simply freeze. It is not recommended to place molds with beef jelly on the lower shelves of the refrigerator - here, on the contrary, it will not harden. The best choice there will be a middle shelf with optimal temperature conditions.

So, you have learned how to properly prepare and when to salt jellied meat. And everything was done according to the recipe. Now your cooking masterpiece ready, but what to serve it with? The traditional answer to this question is various spicy sauces, mustard, horseradish or adjika. Can be served delicate meat dish with a small amount soy sauce- it will give the jellied meat a special piquancy. Very delicious combination will become jelly, served with pickled mushrooms or cucumbers, fresh or canned tomatoes, salad from fresh vegetables with herbs of your choice.

The most important nuances

In order for the beef jellied meat to turn out really tasty and appetizing, follow a few simple rules its preparations.

• The basic rule on how to make jellied meat transparent is to never add water to meat that is already being cooked. If you add a new portion of water to the broth during the cooking process, it will lose its beautiful transparent color and become cloudy. In addition, such a broth almost never hardens without the addition of gelatin. In this case, it is best to immediately pour a little more water into the pan with beef than you need - when it boils, there will be required amount broth, and its color will not be affected at all.

• Let's repeat when to salt jellied meat during cooking. While preparing tender deli meat You should not do this at the beginning or middle of the process. When cooking, the broth boils away and becomes richer, and the salt concentration increases significantly. That is why even a small pinch thrown into a pan of jelly at the beginning of cooking can make it over-salted and inedible.
• Many people do not like the specific fatty taste that ready-made jellied beef or pork can have. A simple method helps to avoid such an unpleasant phenomenon - be sure to drain the first water in which the meat was cooked. This way you will not only remove excess fat from meat broth, but you will also make the finished dish heavy on the stomach.
• You should not try to put 10 kg of various meat products into a pan with broth. Remember that the water in the pan should cover the meat by at least 2-3 cm. This is necessary in order to obtain the required amount of clean and aromatic broth. If there is initially too much water in the pan, it will not boil away during the cooking process, and the broth will not solidify well. At the same time, if you add too little water, the opposite problem will arise - it will quickly boil away and you will have to add a new portion of water to the pan. In this case, you cannot avoid the appearance of an unpleasant cloudy tint in the finished meat dish.
• 5-10 hours - this is how much jellied meat needs to be cooked. The recipe does not tolerate haste and sloppiness.
• Many experienced housewives recommend not throwing away the meat cartilage and skins that you take out after finishing cooking the beef. Grind these products thoroughly using a knife, meat grinder or food processor, then carefully mix the resulting mixture with the cooked beef. As you know, the cartilage and veins contain special substances that contribute to the rapid hardening of the finished jellied meat without the use of gelatin. At the same time the taste delicate dish It doesn't get any worse at all.

And finally

Since cooking delicious jellied meat is a painstaking task and requires a certain skill, you should not be upset if your first jellied meat did not turn out quite as you expected. A little culinary practice and patience - and your dish will become the main decoration of any holiday table.

In order to prepare clear jellied meat, you must remember
A few simple rules, following which you can easily create this culinary masterpiece.

Rule 1

Choosing the main ingredient - meat.
You can make jellied meat from any meat (chicken, pork,
beef, pork feet, etc.), the most important thing is to choose the right one
main product.

It is best to buy such an important component in jellied meat as meat at
market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to the solidification of the dish, must be thoroughly cleaned of bristles, and, if necessary, burned over a fire, then washed. You can add any meat you like.

Will it be chicken, beef or the same pork jellied meat- the hostess decides, but pork legs (to be more specific - the part that ends with the hooves) are absolutely necessary, then no gelatin will be needed.

If the meat has skin on it, this will also play a good role in
hardening of the jelly. The size of the pieces of meat for jellied meat does not play a big role.

The brisket and drumstick can be cut into several parts, and large and
Leave the central bone entirely. In order to avoid small
bones, pork legs need to be cut in half lengthwise, and then again
in half along the joint.

But, oddly enough, you can’t overdo it with meat. Necessary
maintain certain proportions, otherwise there is a risk that
the dish still won’t harden: several pig’s feet weigh
approximately 700 grams can be taken no more than one and a half kilos
other meat components.

Rule 2

Meat must be soaked before cooking. This procedure is necessary for
in order to remove any remaining coagulated blood from the meat. Besides
The skin will be much softer and more tender after soaking.

Taking a pan and placing it in meat ingredients, you need to completely soak them in cold water and leave them for several hours (or better yet, overnight). In the morning, you can rinse the meat again, carefully scrape the pork legs to remove sooty areas.

Also peel the skin on the remaining meat components. A small “vegetable” knife is suitable for this task like nothing else. Then you can place the meat in the cauldron and start cooking.

Rule 3

The first water needs to be drained! The conviction of some housewives that
that removing scale with a slotted spoon will completely solve all problems is not entirely correct.

It is better to drain the first water after cooking meat, because along with it
All excess fat and other unwanted components will be removed.
Moreover, the appearance of such jellied meat will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant.

Ideally, you can drain the second water, then the jelly will be clean and transparent, like a baby’s tear.

After draining the broth, you need to rinse the contents of the cauldron under running water, which will remove small adhering remnants of coagulated protein. After this, you can put the meat back for final cooking.

The amount of water should be about 2 centimeters above the meat level. If the amount of water is greater, it will not boil away as expected. Therefore, the jelly may not freeze. If there is less water, then during the cooking process it will be necessary to add it from the kettle, which will also not have a very favorable effect on the final result.

It is also necessary to take into account that in order for the jellied meat to turn out transparent, the contents of the cauldron should not be allowed to boil. You need to cook the jelly over low heat for about 6 hours, and then the result will surpass all expectations.

Rule 4

Spices and seasonings also have their turn.
After 5 hours have passed since the start of cooking, you can add a whole onion and carrots to the broth. If you do this earlier, then all the “delights” from adding these ingredients will disappear along with the boiled water.

Salt should also be added to the jellied meat after 4-5 hours, because in the process
boiling water, the broth becomes more concentrated, and there is
there is a possibility of simply over-salting the dish.

It is better to add allspice, bay leaf and other spices to taste about thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.

Rule 5

How long does it take to cook jellied meat?

Jellied pork (pork legs, knuckles) 5-6 hours;

Chicken jellied meat 3-4 hours;

Beef jellied meat 7-8 hours.

But it’s best to cook jellied meat from assorted meats, then it will turn out
more tasty and rich.

Rule 6

The bones are removed by hand, not with a meat grinder.

After the jelly has finished cooking, it is necessary to remove the meat from
pots. The easiest way to do this is with a slotted spoon. The broth needs to be strained through a colander, or better yet, through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.

The slightly cooled meat must be carefully sorted with your hands, separating it from the bones (you can help yourself with a small knife).

It is better to cut the meat by hand rather than using a meat grinder, as this will ensure that even the smallest bones, which are very easy to break teeth on, will not end up on the plate of any of the guests.

It is better not to throw away the skins and cartilage, because they will give the jellied meat strength.

At the bottom of the plate in which the jellied meat will freeze, you can put greens or cut out various figures from carrots - this will wonderful decoration such interesting dish. After this, spreading out meat mass into the prepared container, you can fill it with broth.

Rule 7.

The right temperature is the key to success. The best place For
It’s not the window sill or even the cold balcony that allows the jellied meat to harden.
The most “correct” temperature for jelly is on the middle shelf
refrigerator.

After all, if the jellied meat is not cold enough, it will not harden, but if,
on the contrary, if it freezes, it will lose all its wonderful taste
quality. This culinary masterpiece will harden within 5-6 hours.

Rule 8.

If the jelly has not frozen (Jellied meat with gelatin).

If the jellied meat has not frozen, there is no need to worry. The dish can be easily saved by pouring it back into a clean pan and boiling for a few minutes. Next, you need to dilute the gelatin in a separate container according to the instructions on the package (the dosage should be found there).

Pour gelatin into jellied meat and mix well, pour into plates. After this procedure, the jelly will definitely harden, there is no doubt about it.

Jellied meat recipe

To prepare delicious jellied meat you will need the following products:

Pork knuckle weighing about a kilogram;

0.5 kg of pork;

One bulb;

2-3 bay leaves;

5-6 peas of allspice;

2-4 cloves of garlic;

2.5 liters of water;

Preparation of jellied meat:

1. Prepare the meat: rinse and add water, soak for a couple of hours.
After this, clean the shank well and cut it into two parts.

2. Pour cold water into the pan and place all the meat in it.

3. After boiling, drain the first broth and add 2.5 liters to the meat
cold water.

4. Bring to a boil and reduce heat as much as possible (so that the broth is barely
was boiling). Cook the jellied meat for 5 hours.

6. Remove the meat from the pan, and put the garlic crushed with a knife blade into the broth.

7. Divide the meat into small pieces. Strain the broth through a fine sieve or clean cloth.

8. Place meat in jellied meat molds and fill with broth. Let it harden (preferably in the refrigerator on the middle shelf).

9. Serve the jelly, first garnished with herbs, with mustard or
horseradish.

Quick tips for preparing jellied meat

Based on all of the above, we can formulate several basic tips that will help you prepare jelly correctly, and most importantly tasty.
1. The meat must be fresh.

2. To make the jellied meat freeze better, it is better to use pork knuckle or animal legs for cooking.

3. In order for the jelly to taste good, the meat must first be
soak in cold water.

4. It is better to drain the first broth.

5. Spices and seasonings should be added shortly before the end of cooking.
jellied meat to preserve their flavor.

6. Meat bones must be carefully selected by hand.

7. Jellied meat should harden at correct temperature- on average
refrigerator shelf.

8. If the jelly is not frozen, you can simply add gelatin after boiling the jelly.

9. Do not add too much water, as the jellied meat may not
freeze. Too little water is also not a good option.

10. You need to salt the jellied meat at the end of cooking so as not to oversalt the dish.

That's all, the jelly is ready, and there is nothing super complicated. All you need is
carefully select the meat, and pay careful attention to its cooking, and then
jellied meat is doomed to success!

We wish you bon appetit!

Shanks and legs are those parts of the pork carcass that make good and rich jellied meat.

And if you add a piece of meat or chicken to them, the dish will give a head start to any sausage.

What are the cooking features and how is jellied pork legs and knuckles cooked?

How to cook jellied meat with shanks and legs - general principles

Preparing the main ingredients involves thoroughly cleaning them. It is better to scrape the skin and hooves with a knife, or you can use a brush. If the product is not very pure, then it is better to tar it over a burner gas stove and then clean. Next, it is advisable to soak the legs and shanks in cold water and only then put them on the stove.

Cook jellied meat for 4 to 8 hours. But usually 5-6 is enough. jelly layer was transparent, be sure to remove the foam from the surface. The finished legs and shanks are cooled and pitted. The pulp is chopped and mixed with chopped garlic. The broth is filtered and poured over the meat. Jellied meat freezes at temperatures from 1 to +6°C, on average about 10 hours.

How to cook jellied pork legs with garlic

A common recipe for jellied pork feet, which many are familiar with. The dish turns out rich, stable and strong, suitable for slicing and serving in pieces.

Ingredients

2 kg legs;

2 bay leaves;

1 head of onion;

1 carrot;

6 cloves of garlic;

5 peppercorns.

Cooking

1. Clean the pork legs, scrape them well with a knife, rinse and fill with water so that it covers the food by 5 centimeters. We put it on the stove.

2. When boiling, remove the foam, turn off the heat and cook for four hours.

3. Add a whole onion, peeled whole carrot, cook for about another hour. 10 minutes before the end of cooking, add a little salt, peppercorns and bay leaves.

4. Take out the legs, cool and remove the edible parts from the bones. Cut into pieces and mix with chopped garlic.

5. Strain the broth and adjust to the desired taste with salt and pepper.

6. Place the meat and garlic in bowls, pour in the broth, stir and refrigerate.

How to cook jellied pork knuckle

Focused on the steering wheel more meat than on legs. At the same time, it also has a lot of gelling substances and is great for making aspics. But how is jellied pork knuckle cooked?

Ingredients

1-1.4 kg shanks;

2 onion heads;

3 cloves of garlic;

1-2 bay leaves;

Salt, peppercorns.

Cooking

1. Before preparing jellied pork knuckle, you need to soak it in cold water for about an hour. Then cut off the meat with the skin and place it in a pan along with the bone, trying to make it more compact. Otherwise, you will have to add more liquid, which is undesirable.

2. Pour in 1.5 liters of water, add two onions and set to cook.

3. When boiling, remove the foam, reduce the heat to low, leaving the spruce at a noticeable boil, and cook the shank for 4 hours.

4. Add salt, laurel, add peppercorns 15 minutes before readiness. Cool down.

5. Cut the fleshy parts into pieces and mix with crushed garlic. Place into containers.

6. Strain the broth through 3 layers of gauze. If necessary, add more spices.

7. Pour the meat with garlic, stir and you're done! You just need to let the jellied meat harden in the cold.

How to cook jellied pork legs and knuckles

The recipe is very dense jellied meat, which is great for slicing or serving in portions. Especially if you twist it meat products in a meat grinder.

Ingredients

1 knuckle;

1 onion;

2 peppercorns;

Cooking

1. Carefully peel the pork legs and skin on the knuckle with a knife. Place everything in a large bowl and soak for a couple of hours. We change the water periodically.

2. Place in a saucepan and add two liters of water. Cook for four hours, periodically skimming off the fat and foam from the surface.

3. Place the onions and spices in the pan and cook for another hour.

4. Cool, strain the broth and adjust to taste with spices.

5. We disassemble the meat pieces and cut them. Can be twisted through a meat grinder. Combine with chopped garlic.

6. Place in bowls, fill with broth and you’re done! Let the jellied meat harden in the refrigerator.

How to cook jellied pork knuckle with beef

Lean and aromatic beef harmonizes wonderfully with fatty pork in jellied meat. These products complement each other, and the dish turns out especially successful. How to cook jellied meat with beef and pork knuckle?

Ingredients

1 kg shank;

0.8 kg beef;

1 onion;

1 carrot;

2-3 cloves of garlic.

Cooking

1. Place the washed shank in the pan, you can chop it. Pour in two liters of water and set to cook. When boiling, periodically remove the foam.

2. After two hours, add the beef, washed well. If there is only one piece, then you can cut it into several parts. Again, don’t forget to remove the foam.

3. After another hour, add onions and carrots and cook with meat products for about an hour and a half. 15 minutes before readiness, add spices.

4. Cool, disassemble the meat and bones. We cut the edible parts into pieces or simply separate them by fiber.

5. Peel the garlic cloves, chop them and combine them with the main part, stir.

6. Strain the broth through a strainer or cheesecloth, pour in the jellied meat. We send it to harden.

How to cook jellied pork legs with chicken

Tender chicken meat dilutes the fatty parts of the pork and the skin, which mainly consists of the legs. The dish turns out tastier and lighter. But how do you cook jellied pork legs with chicken?

Ingredients

1 chicken;

4 pork legs;

2 onions;

3 cloves of garlic;

0.5 bunch of dill;

Salt, peppercorns.

Cooking

1. Pig feet prepare, rinse and soak in cold water for an hour. In another container, soak the washed chicken.

2. Place the legs in a pan, pour clean water so that it is three centimeters higher, cook for 4 hours. An hour before it’s ready, add the onion, peppercorns, and salt.

3. Chop the chicken into pieces, also add water and cook in another pan; you can immediately add the onion here. Cook until completely soft. If the bird is domestic, it can take up to 2 hours. The factory version will cook much faster.

4. Remove the bones from the chicken and pork legs, chop the food and combine with chopped garlic and dill. Arrange into shapes.

5. Mix chicken and pork broths, taste them, add spices if necessary.

6. Fill the bowls with meat products and put them in the refrigerator to harden for 8-10 hours.

How to cook jellied pork legs with beef and gelatin

Gelatin is added to jellied meats for better hardening. This is necessary if the dish contains additional meat products that do not have gelling ability.

Ingredients

2 pork legs;

2 carrots;

1 kg beef;

1 head of onion;

2 spoons of gelatin;

2 cloves garlic

Bay leaf;

Cooking

1. Fill the peeled and thoroughly washed legs with water and boil for at least three hours, periodically skimming off the foam and released fat.

2. Add beef and cook for another 2 hours.

3. An hour before it’s ready, add carrots (peeled) and an onion into the pan. It can be thrown in along with the husk. At the same stage we throw it into the pan fragrant spices and add a little salt. We bring it to readiness.

4. Cool, cut the beef into pieces, remove the skin and other edible parts from the legs.

5. Combine everything with chopped garlic cloves.

6. If desired, you can add chopped pieces boiled carrots.

7. Pour in the strained broth and the jellied meat is ready! Let it harden in the refrigerator.

To make the jellied meat beautiful and transparent, removing the foam alone is not enough. It is necessary to periodically remove fat from the surface, and also do not allow the broth to actively boil.

How much meat should I add and how much broth should I add? It's really a matter of personal taste. Someone loves jellied meat and adds very little broth, just to hold the ingredients together. And there are also people who love meat jelly, add vegetables to it and cook it like aspic.

Many people do not like the accumulation of fat on the surface of the jellied meat. To get rid of it, you can cool the broth well and remove the frozen layer of fat. And before pouring the meat, warm up the broth a little.

To harden, the jellied meat is sent to the refrigerator. But not in the freezer. The product should not be frozen on ice, otherwise its taste will suffer.

Winter 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 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 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 right amount water. Different housewives bring 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.

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

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

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 of 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 place them on strong fire, boil. Drain the water and add new water, bring to a boil again, skim off the foam, put to cook on slow fire. 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 bulb
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 chop in 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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