Jellied jelly made from beef and pork feet

Name: Jellied jelly made from beef and pork feet
Total time: 8 h
Yield: 16
Ingredients: 1.8 kg Pork feet; 1.8 kg Beef; 3 L Water; 1 Bulb onions; 1 Carrot; to taste Salt; 10 Allspice; to taste Ground black pepper; to taste Bay leaf; 12 cloves of garlic Garlic

I suggest making jellied meat from beef and pork legs. This jellied meat freezes perfectly, without gelatin powder. The legs and hooves contain a sufficient amount of collagen necessary for the jellied meat to set properly, be firm and cut with a knife. The broth is very rich and transparent, and the meat is tender and soft. The main thing is to observe the proportions and cooking time. The jellied meat will take 7-8 hours to prepare. Add to this time 8-10 hours for soaking the hooves and 5-6 hours for hardening.

50

3671

Audrey Lopez

Author of the recipe

Jellied jelly made from beef and pork feet

Calories

453Kcal

Protein

52gram

Fat

26gram

Carbs

4gram

*Nutritional value of 1 serving

Ingredients

Servings: 16

1.8kg

1.8kg

3L

1

1

to taste

10

to taste

to taste

12cloves of garlic

Step-by-step preparation

Cooking time: 8 hr

STEP 1
To begin with, pork legs and meat should be soaked in cold salted water for 8-10 hours (it is more convenient to leave overnight).
STEP 2
In the morning, I thoroughly wash the soaked legs and scrape them with a knife and a hard sponge to remove all dirt, including in hard-to-reach places.
STEP 3
I place the processed and soaked pork legs on the bottom of the pan.
STEP 4
I wash the beef again. I send it to the legs. It is not necessary to cut the meat; it will cook perfectly even as a whole piece and will be very tasty, soft and not tough. I fill the contents of the pan with cold water and put the pan on the fire.
STEP 5
As soon as it boils, I drain the first water - this way you will be able to get rid of the “noise” and the jellied meat will turn out transparent. Refill with clean cold water. The amount of water is individual, it took me 3 liters).
STEP 6
I bring it to a boil again and skim off all the foam from the surface of the broth.
STEP 7
Cook on the lowest heat for 4 hours. I constantly make sure that the jellied meat does not boil, but only simmers.
STEP 8
At the same time, I prepare vegetables and spices: allspice and black peppercorns, bay leaves, carrots, onions, garlic.
STEP 9
I periodically skim off the fat that forms during the cooking process.
STEP 10
After 4 hours, add salt, vegetables and spices (except garlic). I continue to cook for another 2-3 hours. At the very end, I take a salt test again.
STEP 11
I remove the meat from the pan and separate it into fibers.
STEP 12
I fill the containers in which the jellied meat will freeze with boiled meat.
STEP 13
I strain the broth to remove small seeds and spices.
STEP 14
I pour the broth into plates.
STEP 15
I put the jellied meat in the refrigerator until it hardens completely - about 5-6 hours. The jellied meat is ready!
STEP 16
You can watch other important cooking details in my short video above. Bon appetit!