Today rich aspic is considered one of the most popular meat appetizers for the festive table. Jellied meat is nothing more than drenched meat, in which it was cooked with broth and then solidified. The dish has many varieties - jelly, galantine, aspic. It can be prepared from different types of meat, but pork legs are most often used for these purposes, or, since it is rich in gelling substances that contribute to its thickening without the addition of gelatin. Today you will learn how to cook, which is very convenient and several times faster than in a regular saucepan.

Ingredients:

• Pork legs - 1 kg.,
• Onions - 1 pc.,
• Ground black pepper - a pinch
• Carrots - 1 pc.,
• Salt to taste
• Garlic - 2-3 cloves,
• Bay leaf - 2-3 pcs.

Pork leg aspic in a pressure cooker - recipe

So, how to properly cook pork leg jellied meat in a pressure cooker. You will find out about this now. Before cooking the jellied meat, the pork legs must be soaked in water for two hours. Then scrape them well with a sharp knife. Rinse under running water. If the legs are large, then they can be cut into several parts. Peel the onions and carrots. Put the feet in the pressure cooker, add salt, black pepper, carrots, onions and bay leaves. Pour water so that it completely covers the legs.

Close the pressure cooker hermetically and put it on low heat. After an hour and a half, the pork legs will be ready. You can put them to cook in an ordinary saucepan, in which case they will be ready in 3 hours. The better the meat is cooked, the tastier the jellied meat will be. Remove the boiled pork legs, onions and carrots from the broth onto a plate. Let them cool down.

After that, separate the meat from the bones and divide into fibers.

Strain the broth through a small mesh sieve. Additionally, you can cover it with gauze. In this case, you will get a clear broth.

Add garlic passed through a press to the strained broth. Stir well. Divide the meat into bowls.

Make carrot roses. To do this, cut the carrots lengthwise into thin slices. Wrap with a roll. Pour the broth over the meat and garnish with carrot roses. Jellied meat poured into muffin tins turns out to be very beautiful and festive. Put pork leg jelly freeze in the refrigerator. Traditionally, this appetizer is served with horseradish spicy sauces - horseradish, mustard or

New Year is just around the corner, so it's time to remember the process of cooking your favorite dishes, without which it is impossible to imagine a festive table. In addition, there is still time to learn how to cook something new, so that guests can enjoy a delicious and original menu while the chimes chime.

The recipe for making jellied meat is not at all difficult and, despite the tradition of its cooking, each version of the dish has its own special taste. In particular, the jelly from the pressure cooker will pleasantly surprise even the most fastidious eaters.

Video recipe "How to cook jellied meat in a pressure cooker"

To make the jellied meat especially tasty, we take:

• several types of frozen meat (beef leg tenderloin, veal legs and chicken);
• parsley root;
• 2 onions, peeled;
• Bay leaf;
• peppercorns and salt;
• gelatin.

Preparation

The process of cooking jelly in a pressure cooker is easy, but it must be done in a specific order:

1. Put the pieces of meat together with spices and vegetables into the pressure cooker, add three quarters of water. Add 5 teaspoons of salt to a 10-liter pressure cooker and simmer over high heat.
2. After boiling, reduce heat to low and watch for 4 hours.

The process of cooking broth and meat for jellied meat is considered complete when the meat easily leaves the bones.

While the broth is cooling, you can prepare gelatin for the jellied meat:

1. Pour the contents of the bag with a small amount of lukewarm water.
2. Leave to swell.

Now start filling out the forms:

1. Cut the meat, separated from the bones, into small pieces and place evenly on the bottom of the plate.
2. Add some grated garlic to the mold.
3. Swollen gelatin and add to the broth and pour this mixture over the meat.
4. Spice up.
5. Cover and cool.
6. Remove forms with jellied meat for a day in the refrigerator.

After that, you can no longer torment yourself with waiting and immediately start eating.

The recipe for this jellied meat is very simple, but this does not deprive it of some of its features. In particular, this jelly will receive a beautiful golden color precisely due to the onion in the peel, so in no case think about cooking this snack differently. This and many other secrets of how to improve the recipe for your favorite jellied meat in the proposed video will be revealed by an experienced hostess.

2 years ago

Aspic is rightfully considered a traditional Russian dish. Indeed, it is very difficult to imagine a festive table without jellied meat. The presence of this dish on the men's table is especially pleasing. This is due to the fact that jellied meat is very satisfying and nutritious. So, after all, how many hours to cook jellied meat?

How to choose meat for jellied meat?

Before proceeding directly to the preparation of the dish, you need to choose good meat, thanks to which the jellied meat will turn out to be truly tasty. How to do it?

• Almost any meat is suitable for jellied meat. It can be pork, beef, chicken and even turkey!
• A prerequisite is that the meat must be on the bone. In no case should fillets be separated from them before cooking.
• When choosing a shank, pay attention to the presence of veins and cartilages. There should be enough of them.
• Fresh meat that has never been frozen is most suitable for jellied meat. That is why it is recommended to purchase it in the market and not in the supermarket.
• The ratio of bones and meat in jellied meat should be approximately equal. Do not overdo it with either one or the other.
• If you are going to cook pork aspic, you should definitely purchase a shank or legs, head, tail and ears are also suitable.
• For chicken jellied meat, select pieces with skin and bones, for example, wings, necks. You can also add paws, they will help the jellied meat to harden faster. The best choice for chicken aspic is considered to be a middle-aged rooster.
• For beef jellied meat, legs are most suitable.

Preparing meat for heat treatment

Before proceeding directly to cooking meat, it should be processed. To do this, it must be soaked in cool water for at least 2 hours, and best of all all night.

The soaked meat should be cut into pieces using a special knife.

The cooking time for jellied meat will directly depend on the meat from which it is cooked, as well as on the cooking method.

• In a regular saucepan on gas, the jellied meat should be simmered over low heat for at least 5 hours. After that, the necessary spices are added to the broth with meat, and the cooking continues for another 1.5 - 2 hours.
• Jellied meat will cook much faster in a pressure cooker. To do this, the meat is poured with one and a half liters of water, spices are added right there. The valve closes, the Jellied mode is set, and the dish is cooked for an hour and a half.
• It is also possible to cook jellied meat in a multicooker. To do this, water is poured into the pieces of meat, all spices are immediately added, and the jellied meat is cooked in the stewing mode for 6-7 hours.
• Beef jellied meat should be boiled for about 5 - 6 hours without adding spices, and another hour after they are added to the broth.
• Chicken aspic is cooked the fastest. Over medium heat, just 2.5 hours is enough to cook.
• How much to cook pork leg jellied meat? The meat is first cooked without spices for about three hours, and then for another 4 hours after all the spices have been added to the broth.
• For pork shank jellied meat with the addition of chicken, the cooking time will be 3 hours before adding spices, and another 3 hours after.
• Aspic from pork legs and ears will be cooked in 4 hours over low heat.
• You can also cook jellied meat from a goose or duck. In this case, the cooking time will be 6-7 hours.

What do you need to know in order for the jellied meat to freeze and turn out to be very tasty?

• The first water in which the meat has boiled must be drained. Thus, you can get rid of foam, remove the not very pleasant smell of fat, and also make the finished dish a little less high in calories.
• All spices and salt are added to the jellied meat after it has been boiled for at least 5 hours. This rule does not apply only to chicken jellied meat.
• It is better not to peel the bulbs that you will put in the broth. Her presence will give the broth a rich golden hue.
• It is best to disassemble already cooled meat into pieces.
• In order for the broth, and then the jellied meat to turn out transparent, the meat for the jellied meat must be soaked in water overnight.
• In order to be sure that the jellied meat will solidify 100%, you should not add water to it during the cooking process. To avoid such a need, pour more water at once, cook the jellied meat over low heat.
• Approximate proportions of products for jellied meat - for 4 liters of water, you will need about 2 kg of fatty pork on the bone, as well as 0.5 kg of less fatty meat.
• For a more delicate taste of the finished dish, you can skip the boiled meat through a meat grinder.

• In the event that, despite all efforts, the broth for the jellied meat turned out to be too liquid and does not freeze, you can add gelatin to it. This should be done at the rate of 1 10-gram package of gelatin per 1 liter of broth.
• To achieve transparency of the broth, you can add a small pinch of citric acid to it.
• In order for the frozen jellied meat to turn out to be moderately salty, the broth itself should taste a little salty.
• In the event that you still have to add water in the process of boiling jellied meat, use only boiling water for this.
• In order to check whether the broth has solidified or not, rub a drop of broth between your fingers. In the event that the fingers begin to stick together, the jellied meat will surely harden.
• Be sure to add carrots to the broth, along with spices. She will give a beautiful shade and a pleasant aftertaste to jellied meat.
• Use a small amount of spices when cooking jellied broth. Bay leaves, peppercorns and dill umbrellas will be quite sufficient.
• Do not use an enamel pan for cooking jellied meat. Cookware may deteriorate from prolonged exposure to heat.
• After the jellied meat is poured into the molds, add a little crushed garlic to each one. The dish will become even tastier.
• You can decorate the jellied meat with boiled eggs cut into circles, canned corn or peas, figuratively chopped carrots and herbs.
• The jellied meat will freeze better and faster on the middle shelf of the refrigerator.
• Serve frozen jellied meat with mustard and horseradish.
• Store the finished dish on the top shelf of the refrigerator for no more than a week.

Jellied meat is one of the most beloved winter dishes of different peoples, especially Russians, Belarusians, Ukrainians, Georgians, and Moldovans. Despite this, few housewives will dare to cook it, nevertheless, the time for cooking this delicious and healthy dish takes a lot from 4-5 hours on the stove.

True, there is a faster way to prepare the jelly - using a pressure cooker. However, before figuring out how to cook a dish in it, you should understand the basic rules for selection, preliminary preparation of products and the actual cooking of jellied meat.

How to cook jellied meat according to all the rules

To make the jellied meat elastic, not falling apart, and most importantly - tasty, you should adopt some tricks:

1. The first thing to do is choose the right meat. Any recipe for jellied meat involves the use of pork legs. It is they who ensure the solidification of the jelly. Without them, the lowest part with hooves, the jellied meat will simply remain a shapeless liquid with floating pieces of meat. In addition to the legs, you can add beef on the bone, chicken, pork, turkey to the dish. It is preferable that the meat is sinewy and skinned, this will help the jelly harden better;
2. It is also very important to keep the proportions. In order for the jellied meat to freeze normally, you need to take one part of the pork legs, two parts of the rest of the meat. To make it easier to understand how much it is in grams, here's an example: about 1.5 kg of other meat should go for 700 g of legs;
3. It is recommended to soak it before cooking meat. With the help of soaking, residues of blood are removed from the meat, the skin softens. Put it in a saucepan and fill it completely with water. The soak time should be between 3 hours and overnight. After the meat "floats" enough, you should clean the skin, remove the smoked spots;
4. After the jelly boils, the water must be drained. This rule applies to both cooking jellied meat in a pressure cooker and cooking in a regular saucepan. Thanks to the draining of the first water, the jelly is more transparent, the calorie content and greasy taste are reduced in it. When using a pressure cooker, you do not need to close the lid before the first boil.

The main stages of preparation for the jellied meat cooking procedure have been studied, it's time to start the "magic" itself!

Jellied meat in a pressure cooker: recipe

Cooking jelly in a pressure cooker differs from cooking jelly on the stove only in time. If you cook a dish in a regular saucepan on the stove, you will have to spend almost a day. In a pressure cooker, the jellied meat will be cooked in just an hour or a little more.

How do you cook jellied meat in a pressure cooker? First you need to prepare all the ingredients.

Ingredients:

• pork hooves - 2 pieces;
• 300 g of any meat (chicken, pork, beef);
• one carrot;
• one onion;
• a few peas of black pepper;
• Bay leaf;
• 4-5 cloves of garlic;
• greens;
• salt.

This amount of products is taken per 2 liters of water.

Cooking method:

So how much jellied meat is cooked in a pressure cooker in the end? Without taking into account the soaking of the meat and the time it takes to solidify, it turns out about half an hour for the preparation of products, an hour for the cooking itself and half an hour for cutting the meat and pouring the broth - only 2 hours. Much less than cooking on the stove in a conventional saucepan!

Now you know how jellied meat is cooked in a pressure cooker, and you can please your loved ones with this truly amazing and unique dish. Cook jellied meat in a pressure cooker quickly and with pleasure and save time for yourself!

Calorie content: Not specified
Cooking time: Not indicated

I have always loved either aspic, in which there is a lot of meat, and it is tender - tender, not at all greasy, of a beautiful color and with a fragrant smell. Here's just one BUT: well, it's a very long time to cook it, you need to insist in water, then cook for more than one hour, so I cooked it very rarely, more often I asked my mother or grandmother to do it for me. But as soon as I read the recipe for jellied meat in a pressure cooker, I did not believe that this wonderful dish could be prepared so quickly and simply. So my dream of a pressure cooker has come true. I chose it for a very long time, I wanted a simple design at a reasonable price. So I chose an option in which there is no need to bleed the air, but by the way, you don't need to do anything at all, except for the food. Moreover, you need to close the lid carefully, without wrinkling the gum.

Cooking jellied meat from pork legs and chicken in a pressure cooker.



Ingredients:
- pork legs 1-2 pcs.;
- chicken or chicken;
- onion;
- carrot;
- salt;
- Bay leaf;
- allspice or black peppercorns;
- ground pepper, for amateurs.

Recipe with photo step by step:

How to cook jellied meat in a pressure cooker:




Put the pork legs at the bottom of the pressure cooker. This is a product that looks so beautiful in a vacuum package, usually sold in large supermarkets, such legs cause a great desire to cook jellied meat as soon as possible. Therefore, I don’t buy this “delicacy” on the market, where the same legs do not look a little aesthetically pleasing. Moreover, the price for them in supermarkets does not differ from the market price. We put carrots and onions to the legs.




You can put the whole chicken in the jellied meat, especially if it is firmly frozen near the vases (I also did this when there was no time to defrost it), but it is more convenient to cut it, cutting it into legs, breast, back. I don't put the wings in the cold, since there is not a lot of meat from them, but after frying them on the grill, they will not stale. So I put the wings in the freezer. Put salt, bay leaf, peppercorns in the pressure cooker.




Fill the contents of the pressure cooker with water, flush with the meat.






We close the lid tightly, exactly, as written in the instructions. You do not need to insist, wait until the meat products are thawed, just turn on the gas and cook for about an hour - twenty hours from the moment of boiling, you will not see how your cold boils, but you will definitely hear.




After an hour or an hour or twenty, turn off the gas, wait until your pressure cooker becomes warm, not hot. Then you can open it. What a scent ...




We take out the meat. Since we do not eat the skins from the legs, and we also have a dog, so we immediately put the legs aside for the dog.




Separate the chicken from the bones and skin. Meat cooked in a pressure cooker separates easily from the bones, so it won't be difficult for you to get the job done. We lay aside the skin and chicken bones, again Sharika.






We lay out the meat in bowls. Usually it turns out 2-3 large dishes with jellied meat, or 5 small bowls.




We cut carrots, cooked together with meat for jellied meat in a pressure cooker, it turns out to be very tasty, we decorate the dish with it.




This time I had enough imagination for such a flower.




Fill the meat and the flower with the broth from the pressure cooker.




We leave in the refrigerator for 3-5 hours. Jellied meat in a pressure cooker turns out to be very tasty. You can diversify this dish with garlic squeezed through a garlic and red hot pepper. And you can even cook