A simple jellied recipe
Products
for 5 liters of water
Pork shank - 1 piece, 1.5-2 kilograms (or 1 pork leg and 1.5 kilograms of pork on the bone)
Beef or pork meat - 500 grams
Chicken legs - 3 pieces
Garlic - 5-6 pieces
Black pepper (peas) - about 30
Carrots - 3 pieces
Onions - 2 heads
Bay leaf - 4-5 leaves
How to cook jellied meat
1. Put the pork leg in a large (7-10 liters) saucepan with boiling water, bring to a boil, cook for 5 hours on very low heat under a lid.
Then put the meat in a saucepan and chicken legs, spices and vegetables, plus salt.
Cook the jellied meat for another 1.5 hours. Drain through a colander, remove vegetables and spices. Separate the meat from the bones (it is important to check that small bones do not get into the final dish), finely chop. Pour the broth into the chopped meat, rub the garlic and mix thoroughly.
Next, take the molds, lay out the meat on them and fill them with broth. Cool and put in the refrigerator to freeze. Depending on the richness of the jellied meat, it will harden in 4-8 hours.
How to cook jellied meat in a slow cooker
1. Put the meat in a slow cooker, add water, add salt and pepper, put a bay leaf.
2. Add peeled onions and carrots.
3. Close the lid of the multicooker.
4. Set the multicooker to the "Extinguishing" mode and the time - 6 hours.
5. After 6 hours, open the lid, put the meat and cool, disassemble.
6. Strain the broth.
7. Arrange the meat in the forms, pour over the cooled broth.
8. Remove the forms with jellied meat in the refrigerator and freeze.
Fusofacts
- The classic proportions of products for a 5-liter saucepan of aspic - for 2 kilograms of fatty pork on the bone, 500 grams of lean meat, 3 chicken legs. Such jellied meat will solidify without the addition of gelling products.- To make the broth for the jellied meat transparent, the meat can be pre-soaked for 8 hours. The skin of a pork leg can be scraped off of dirt. The jellied meat will turn out more transparent if you drain the first broth after boiling and replace it with fresh water.
- Aspic until solidification is possible decorate boiled eggs and boiled carrots, herbs, green peas, canned corn.
- If you want to cook "soft" in meat consistency jellied meat, boiled meat can be passed through a meat grinder.
- If you want to cook "even" jellied meat, thoroughly mix the meat with the solidifying broth 1 hour before the final solidification.
- If you want to cook jellied meat in a pressure cooker, the boiling time of jellied meat will be 40-50 minutes.
- To give spicy taste, you can add chopped garlic to the jellied meat before pouring.
- Serve jellied meat should be served with bread, horseradish and mustard.
- To jelly froze without adding gelatin, it is necessary not to add water to the broth during cooking. Immediately pour more water and cook over low heat - so that the broth does not boil too much.
- If the broth is liquid or there is a need to cook jellied meat with low-calorie broth, add 3-5 grams of gelatin for each liter of strained broth (depending on the fat content of the broth). First, measure and cool 1 glass of broth, pour gelatin into it, mix and leave for 10 minutes. Then heat the mixture in a saucepan to 65 degrees with constant stirring, pour into the bulk of the broth, mix thoroughly and pour into bowls with meat. You need to work quickly: the gelatin broth will begin to solidify already at room temperature.
- Salted jellied meat half an hour before the end of cooking, so that both broth and meat are salted. If you add salt to the jellied meat at the beginning of cooking, in the end, as the water evaporates, the jellied meat may turn out to be oversalted.
- Keep jellied meat can be kept in the refrigerator for no more than 10 days at a temperature of 0 - +1 degrees in the freshness zone. At the same time, it is important that the meat for the jellied meat is not cut with bare hands, but with gloves. If the jellied meat is planned to be stored for so long, the molds for the jellied meat should be doused with boiling water before laying out the meat, and the forms themselves should be provided with tight-fitting lids so that the jellied meat does not dry out. If there are no lids, then the forms with jellied meat should be put in plastic bags and tightly closed. If there is a lot of jellied meat, it is recommended to freeze it immediately after cooling, and if necessary, melt it, boil it and pour it again into clean forms. It is not recommended to store jellied meat decorated with eggs and vegetables for a long time.
See How To Cook chicken jelly, pork leg jelly and beef jelly!
The cost of products for jellied meat according to our recipe is about 750 rubles. (Moscow average for June 2020).
The total boiling time of jellied meat from the beginning of boiling to solidification is about 12 hours. Clean time in the kitchen is 2-3 hours.
