Classic jellied meat

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to cook classic jellied meat? Prepare the necessary ingredients. Classic jellied meat is cooked on pork legs or knuckle. They have a large amount of gelling substances, which, when cooked, will turn into the broth. Choose a pork knuckle of the appropriate size so that it fits in the cooking container. You can choose dry spices to your taste. Clean the meat from all excess and wash.

2. STEP 2

   

   Pour cold water over the knuckle and prepared meat and leave to stand for 4-5 hours.

3. STEP 3

   

   Then drain all the water from the soaked meat.

4. STEP 4

   

   Wash the carrots. Peel it together with the onion and place it whole in a cooking bowl without cutting it. Add bay leaf, salt, spices to taste and peppercorns.

5. STEP 5

   

   Place the prepared meat and shank into the bowl. Don't cut them either.

6. STEP 6

   

   Pour cold water over the meat so that everything is completely covered with liquid. You can cook jellied meat in a saucepan over a fire or in a slow cooker. In any case, this process is long. I decided to cook jellied meat in a slow cooker. Its advantage is that you don’t need to monitor the cooking. Turn on the “Stew” mode for about 6 hours and close the lid. Monitor the water level in the pan and add hot water if necessary. Focus on the features of your multicooker.

7. STEP 7

   

   If you cook jellied meat in a saucepan, then first cook the meat without vegetables and spices on the lowest heat, without a lid, for 3-4 hours, no less. Then another hour with vegetables and spices. After cooking, fish out all the meat, cool it a little and remove the bones. Strain the broth.

8. STEP 8

   

   Place the meat in a prepared bowl to allow the jellied meat to harden.

9. STEP 9

   

   Pour the broth over the meat. Add a little chopped garlic to each bowl. Place all the prepared jellied meat in the refrigerator for several hours so that it hardens well.

10. STEP 10

    

    Serve the jellied meat chilled with mustard. Bon appetit!

Comments on the recipe

olgaS

24.12.2023

4.9

It must be delicious! I wanted to cook. I will offer a proven method for successful jellied pork and beef.

Alyona

24.12.2023

4.6

This recipe made excellent jellied meat. I took a shank and a good piece of meat. The knuckle was first scraped out with the blunt side of a knife and soaked in clean water for 3 hours. Then I washed it. Cooked for about 4 hours. An hour before the end of cooking, I added carrots, onions, peppers, bay leaves and a handful of frozen dill and parsley stems to the broth. Then I pulled out the meat and strained the broth. How fragrant, rich and thick it turned out! I disassembled the meat, laid it out in molds, added garlic chopped with a knife and poured in the broth. This is a delight and delicious, what a jellied meat it turned out to be, bright and rich! I specially made fresh vigorous mustard and opened a jar of homemade adjika. Incredibly delicious! I recommend the recipe, many thanks to the author!

Eleno4ka

24.12.2023

4.5

Very tasty jellied meat! I also prefer to cook it in a slow cooker; it always turns out rich, the broth is clear, and the meat is tender.

Viki

24.12.2023

4.6

How many grams is a serving?