Classic pork and beef jellied meat

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make classic jellied meat from pork and beef? Prepare the necessary ingredients for this. Scrape the knuckle and legs with a knife and rinse well.

2. STEP 2

   

   Meat for jellied meat must be soaked. When soaking in water, blood leaves the meat, which means the finished broth for jellied meat will be clearer. To do this, place the pork and beef in a bowl and cover completely with water. Leave it overnight.

3. STEP 3

   

   In the morning, drain the water and rinse the meat again in running water.

4. STEP 4

   

   For cooking, take a large saucepan. I have 10 liters. Pour the peppercorns into the pan and add the bay leaf.

5. STEP 5

   

   Place pork and beef in a saucepan and cover completely with water. Place on the fire, bring to a boil and cook for 6 hours over low heat. When boiling, foam will form - it must be removed.

6. STEP 6

   

   Prepare the onions and carrots. Clean and rinse.

7. STEP 7

   

   An hour before the end of cooking, add the onions and carrots to the boiling broth in the pan. Add salt. During cooking, some of the water will boil away. add hot water as needed. During prolonged cooking, the meat will become very soft and completely fall away from the bones. Remove the pan from the heat and leave to cool until warm.

8. STEP 8

   

   Using a slotted spoon, remove everything from the broth. Separate the meat from the bones. Strain the broth through a strainer so that there are no bones left in it.

9. STEP 9

   

   For jellied meat, take a suitable container and place the meat in it. Peel the garlic and pass through a press into all the plates.

10. STEP 10

    

    Pour the broth over the meat and refrigerate for several hours to harden.

11. STEP 11

    

    Delicious and satisfying jellied meat is ready! Bon appetit!

Comments on the recipe

Testomania

15.08.2023

5

I made classic jellied pork and beef. I defrosted a knuckle, a pork leg and a piece of stringy beef; there was no time to soak it overnight, so I soaked the meat for only an hour, then poured boiling water over it and lowered it into boiling water. After a long cooking time, the meat fell off the bone well. Due to the fact that I did not peel the onions, my jellied meat acquired a rich brown tint. The jellied meat turned out to be meaty, filling and very tasty. Wonderful recipe, thanks!