Today jellied meat is an obligatory attribute of any festive feast. But not everyone knows that the history of this dish goes back several centuries. They began to cook it already in the 16th century. In the northern regions of our vast country, it is called jelly. Southerners apply the name "jellied meat" to a dish cooked from pork legs with the addition of beef on the bone, pork, chicken or turkey. It is important that the recipe contains a sufficient amount of ingredients containing gelling agents. Those who rarely cook this dish have natural questions: "How much to cook jellied meat if you use different types of meat?" and "Is it possible to cook jellied meat in a pressure cooker or multicooker?"

Secrets of a delicious dish

Not every housewife manages to cook delicious and appetizing jellied meat. The dish, where pieces of meat are visible through the frozen golden-transparent broth, is the aerobatics of a real craftswoman. In order for it to be successful, you need to know several important secrets of its preparation.

1. A prerequisite for any recipe for jellied meat is the presence of pig legs in it. They contain a lot of gelling substance, which is a guarantee that the dish will harden well. Each housewife has her own recipe for jellied meat and adds other types of meat to her taste. Beef legs and head have excellent gelling properties. But some people prefer to use beef meat on the bone. Others prefer chicken or turkey meat in an effort to reduce the calorie content of this hearty dish.

Legs, cuts of beef, shanks, turkey, chicken must be fresh and of good quality. Otherwise, you will not be able to cook delicious jellied meat.

Advice! For jellied meat, it is better to take homemade or farm meat. Those who have tried to cook this dish from imported products know that the broth is whitish in color. When solidified, it looks completely unappetizing.

2. To get rid of the remains of clotted blood and soften the skin of the shank and legs, meat products should be soaked in cold water for several hours. This is usually done at night. You don't need to soak chicken and turkey. In the morning, the skin is cleaned of dark spots left after the rinsing procedure, and all the meat is washed well. Now you can cook it.

3. Experienced housewives prefer to drain the first water after boiling. Of course, you can simply remove the resulting foam with a slotted spoon. But then there is no guarantee that the broth will turn out transparent. In addition, this procedure will remove the specific greasy smell and significantly reduce the calorie content of the finished dish.

4. Spices and salt should be added after about five hours of cooking. As the jellied meat is boiled, the water evaporates. If the broth is salted early, it may become overly salty by the end of cooking. And the smell of spices and vegetables will disappear.

On a note! Onions should not be peeled. You just need to rinse it with running water and put it in the cooking dish. The broth will take on a beautiful golden hue.

5. Disassemble the meat into jellied meat after it has cooled down. In order not to miss small bones (especially for turkey necks), it is better to cut it with a knife. Cartilage and pieces of skins are also cut into small pieces. The garlic must be crushed with a garlic press and mixed with the meat. The finished cold cuts are laid out in molds and poured over with strained, slightly cooled broth.

6. After the jellied meat has cooled to room temperature, it is placed on the middle shelf in the refrigerator. After five to six hours, the dish will harden.

Traditionally, jellied meat is cooked in a large saucepan. But you can cook it in other ways: in a pressure cooker or a slow cooker. There are also secrets here. And this will take much less time.

Traditional cooking method

You can cook a small amount of jellied meat in a pressure cooker or multicooker. But many housewives prepare thoroughly for the holidays, so they use a large saucepan for this purpose.

The standard proportions are approximately as follows: for a couple of pork legs, with a total weight of about 700 - 800 grams, one and a half kilograms of other types of meat products are required. For this purpose, pork shanks, turkey necks, chicken legs, pieces of beef on the bone are suitable.

For your information! Pieces of chicken or turkey may not be put into the pan right away, but after three to four hours. The more tender poultry meat cooks faster and also begins to separate faster from the bone.

Jellied meat should be cooked over low heat for five hours. The resulting foam must be removed with a slotted spoon. After this time, you can add vegetables, spices, salt. Now the jellied meat remains to cook for another one and a half to two hours. During this time, the meat should begin to separate well from the bone.

The cold cuts should be removed from the broth and cooled. Throw out the vegetables. Now you need to carefully remove all the bones, and cut the meat into pieces and arrange in shapes. The filtered, cooled broth is carefully poured over the meat. Upon reaching room temperature, the jellied meat is removed to the refrigerator for solidification.

For those who prefer to cook jellied meat in the traditional way, it takes several hours to prepare it. But, unlike jellied meat cooked in a multicooker or pressure cooker, it is easy to control the taste and color of the broth.

Cooking in a pressure cooker

Delicious and rich jellied meat is obtained in a pressure cooker if it is cooked from pork shank with the addition of beef. Pre-soaking of meat products for 10 - 12 hours and cleaning the shank are required.

Pieces of shank and cold cuts are placed in a special bowl. All this is filled with water in the amount of 1.5 liters. Salt and spices are added immediately. The pressure cooker has a valve that must be closed. Next, the "Jellied" mode turns on. Cooking time is about one and a half hours.

If you cook jellied meat in a pressure cooker from a shank with the addition of turkey or chicken, then you can set the "Stew" mode, and the cooking time will be reduced to 45 minutes.

Broth in a pressure cooker does not always turn out perfectly transparent. To remedy the situation, pour the liquid into a small container and let it cool. Pour a little vinegar and beaten egg white into it. The rest of the liquid is brought to a boil and the resulting mixture is poured into it. Now everything should be well filtered. The meat and broth are ready to complete the meal.

Cooking in a multicooker

You can also cook jellied meat in a multicooker in the same way as in a pressure cooker. Put pieces of shank, beef, turkey, chicken in a special bowl. Spices, vegetables and salt should be added immediately. In the multicooker, turn on the "Extinguishing" mode. The time from the beginning to the end of cooking is required at least 6 hours.

Cooking jellied meat in a slow cooker is preferred by those who are used to cooking in small portions. It's convenient, of course. However, this method has several drawbacks. In a slow cooker, pieces of shank, beef, turkey or chicken should be very small. The legs are very difficult to fit there. If the jellied meat is cooked in a slow cooker, the quality of the broth is difficult to control.

Don't be afraid to try new recipes for jellied meat and bon appetit!

In the old days, jellied meat was cooked from beef legs and head. It was a method of disposing of those parts of cow / veal carcass that were completely unsuitable for other dishes. Now we have the opportunity to put anything in the jelly. But in order for the broth to freeze without gelatin, you still need to use legs, shanks, tails - they impart viscosity and stickiness to the liquid. Veins, cartilage, skin, skin contribute to the solidification of the broth.

In addition to the legs, you can use almost any meat that you do not mind cooking for a long time. Pork shank, chicken, beef rim work well. Jellied meat is made entirely from poultry, but then it is necessary that there must be legs, chicken legs, and also that the chicken is not a store-bought young and white (the broth will not freeze with it), but homemade, nondescript, bony. Old roosters are good for chicken aspic.

There shouldn't be too much meat

If there is a lot of meat, it will not help the broth freeze. You need to keep the proportions. One part of the legs is about two parts of the rest of the meat.

Soak is a must

Before cooking jellied meat, and primarily the legs and tails, must be soaked. That is, they must first be rinsed, the legs must be scraped, if necessary, scorched, and then filled with cold water and left for several hours. This procedure will remove blood clots from the meat.

How much water to pour

After soaking, drain the water and refill the meat with cold water. But there shouldn't be too much of it. The water should be about the width of your hand above the meat level. And the fact that it is cold is also important. This will make the broth tastier.

Drain the first water

Bring everything to a boil and drain the water. This will make the broth clear. Then once again rinse the legs and everything else. Pour cold water again and bring to a boil over medium heat. Remove foam, dodge fire to a minimum.

The slower the better

No wonder jellied meat was previously cooked in the oven. At a temperature of about 90 degrees, the meat slowly languished and gave everything to the water, so the jellied meat turned out to be aromatic, rich, and perfectly solidified. Now we cook jellied meat on the stove (you can cook jellied meat in a slow cooker, where it languishes like in an oven), but on the smallest fire. So that he just gurgles quietly. And we remove the foam all the time. Fat can also be removed if you do not like a thin white greasy layer on the surface of the finished jelly. By the way, it can also be removed from a ready-made, frozen jellied meat.

Important!Jellied meat is boiled for at least 6 hours, and better - 8 hours.

What else to put

Onion, peeled from the first layer of husk, a couple of carrots. Of course, peppercorns and bay leaves. All those products that make meat broths tastier. But we do not put them right away, but closer to the end of cooking. Carrots and onions - about two hours, and peppers and other spices - about half an hour.

When to salt

Not earlier than an hour before the jellied meat is ready, because the water is slowly boiling away and there is a danger of oversalting the jelly. Many people salt jellied meat after it has been cooked. In this case, you need to put a little more salt, taking into account the fact that the meat will absorb it.

After cooking

When the jellied meat is turned off, you can add some salt to it, add crushed garlic to the broth and let it stand and rest for about 20 minutes. And then start parsing the jellied meat: separate the meat from bones and cartilage.

Parsing of jellied meat and filling in forms

When the jellied meat is cooked, the meat is removed from the broth with a slotted spoon. It is removed from the bones, separated from the cartilage, and the skin is selected. All meat is cut into small pieces. It is often recommended to add finely-finely chopped cartilage to the meat, so the jellied meat will be denser.

Try to choose peas and bay leaves from the meat.

Arrange the meat in molds and trays, and strain the broth and pour over the meat. You can stir, or you can leave the meat below so that there is a layer of jelly above it.

Registration

On the festive table, jellied meat looks great, served in portions - for each guest. Meat and broth for such a jellied meat is poured and laid out in small portioned molds, and it is good to put decorations on the bottom of the mold: sprigs of herbs, carrot circles, half an egg, etc. When you take out the jellied meat on a plate, the decorations will be on top.

Jellied meat, frozen in a bottle, looks great, it can be cut into large circles, like a roll. To get such a round jelly, you need to pour the meat and broth into a plastic bottle with a cut off top and let the dish freeze. Then pour hot water over the bottle and remove the jellied meat.

You can also use forms for cakes and pastries with ribbed walls for jellied meat - it will turn out beautifully and original.

If you want to decorate the jellied meat, then you can boil carrots and other vegetables separately, those that were cooked with meat, most likely have lost their marketable appearance.

The last stage is solidification

First, the jellied meat is cooled at room temperature. And then he needs a very low plus - about 1-2 degrees. It is impossible to freeze jellied meat, it will lose its tenderness and softness, and it will also lose its taste. So the jellied meat is sent to the refrigerator, approximately in the middle.

Escort

The classic sauce for serving jellied meat is grated horseradish. You can buy it in the store, or you can make it yourself if you have horseradish root at hand (grate, add a little sugar, salt and vinegar, quite often this sauce is also diluted with water). Table horseradish can be with the addition of beets, very fragrant horseradish is obtained with sour grated apples, and if you add mashed tomatoes to horseradish, you get a Siberian horseradish.

Also, an irreplaceable companion of jellied meat is mustard. Of course, Russian, zaboristaya, not sweetish French.

Pork leg aspic

1 kg of pork legs
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Step 1. Wash the pork legs and scrape, singe, remove the hooves. Soak for 3-4 hours.
Step 2. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil.
Step 3. Drain the water and pour in a new one, bring it to a boil again, remove the foam, put it on low heat. Cook for about 8 hours.
Step 4. An hour and a half before the end of cooking, put peeled carrots and onions in the peel. After another 40 minutes, add pepper and bay leaf.
Step 5. Remove the meat and vegetables with a slotted spoon. Throw out vegetables. And separate the meat from bones and cartilage, finely chop. Arrange in forms.
Step 6. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until solidification.

Jellied meat in a slow cooker

2 pork legs
2 chicken legs
2.5 l of water
1 onion
½ head of garlic
Salt
Peppercorns

Step 1. Rinse the legs, peel and soak for 2-3 hours.
Step 2. Chop the chicken into pieces (the chicken leg can be cut into three pieces).
Step 3. Peel the onion, put meat and onion, spices and salt in the multicooker bowl, add water to the maximum.
Step 4. Put on the stewing mode, the longer the better, it is convenient to leave the multicooker overnight.
Step 5. When the jelly is cooked, take out the meat, remove it from the bones and cut into small pieces.
Step 6. Add garlic cloves crushed with a knife to the broth. They are brewed while we are engaged in meat. Taste and salt if necessary.
Step 7. Put the meat in tins, filling them in half or two thirds. Pour over the strained broth. Cool at room temperature, and then refrigerate.

Aspic appeared quite by accident. Once people noticed that if you cook meat broth for a very long time, it freezes in the cold. The French immediately appreciated the new appetizer, and gradually the dish took root in other countries. At first, jellied meat and jelly were different dishes. Jellied meat was prepared from pork or pork and beef broth with pieces of meat and poultry, and jelly was cooked exclusively from beef. Now it is practically the same dish, which is called jelly in the north and north-west of Russia and aspic - in the southern and southeastern regions. Jellied meat is a separate dish, as it is prepared differently from jellied meat and jelly. Let's talk about how to properly cook jellied meat and aspic to make them tasty, beautiful and mouth-watering.

How to cook jelly: choose meat and cook delicious broth

All housewives know how to cook jellied meat from beef and pork so that it freezes well without gelatin - you need to take pork and beef legs, marrow bones, heads, tails, pork ears and parts of carcasses that are not suitable for other dishes. Suitable veins, cartilage, bones, skin, moss, chicken legs, wings, necks and heads, which, due to the high collagen content, make the meat broth sticky, viscous and jelly-like.

If chicken jelly is prepared, it should not be store-bought, but homemade - not very fleshy and bony. Cockerel broth and game are excellent gelatinous. In addition, pork shank, beef tenderloin, turkey and chicken can be added to the dish as a meat base. The meat should not be too fatty, as the fat prevents the jellied meat from freezing.

Naturally, meat products are of high quality and fresh. Legs, shanks, legs are thoroughly washed, cleaned and soaked for at least one hour. After that, the legs are poured with cold water, brought to a boil, then drained and the pot with meat is refilled with water. This is done to make the broth clear and less greasy.

The ideal ratio of water to meat is 2: 1, and the water should be cold - this will make the broth even tastier and more appetizing. As soon as the broth boils, the heat is reduced to a minimum and cooked for 5-7 hours, in some cases up to 12 hours. The cooking time depends on the meat used, the required amount of jellied meat and the recipe. How much to cook is a significant question, since the longer it is cooked, the more saturated, thick and rich the jelly will be. If the jellied meat does not freeze well, it means that there was too much liquid or you added it to the pan during cooking. In this case, the jelly will have to be boiled or gelatin added.

How to cook beef, pork and chicken aspic: next steps

2 hours before cooking, put onion, carrots, celery and parsley root in the broth, and 40 minutes before the end of cooking - bay leaves, cloves, peppercorns, dill umbrellas and other spices. Or you can put spices along with the meat to make the jelly more aromatic. Peeling onions sometimes leaves the middle and bottom layers of husks to keep the broth nice and golden.

Jellied meat is salted after the broth is ready, otherwise there is a high probability of oversalting the dish - the water constantly boils away. In addition, salt inhibits the gelling process. Salt the hot broth so that it seems slightly salty, otherwise it will be too bland when frozen. Chopped garlic is placed in the finished broth and the dish is allowed to brew for about 20 minutes. After that, the meat is carefully separated from bones and cartilage, vegetables are removed from the broth, and the liquid is filtered. Some housewives add chopped cartilage to the meat to make the jelly denser and more satisfying.

Pieces of meat are laid out in a large mold, poured over with broth and left for some time at room temperature. You can pour the liquid into small portioned molds - they look very impressive on the festive table. Slices of carrots, slices of pickled cucumbers, green leaves or half an egg are placed on the bottom of the molds - the decoration will end up at the top and will look very impressive.

It is better to cool and bring the dish to readiness on the middle shelf of the refrigerator, and the jelly usually freezes as much as it was cooked. It is best to remove the congealed fat from the finished jellied meat if you have not removed it earlier. Before serving the dish, the molds with jelly are dipped in hot water for a few seconds and turned over on a plate, and this spicy appetizer with grated horseradish and hot mustard is served.

How to cook jellied meat with gelatin

Sometimes there is no time to cook according to all the rules, and not always beef and chicken jelly emit enough gelling substances, so many want to know how to act so that the dish still freezes. Gelatin comes to the rescue, which is made from the bones, tendons and hooves of cattle, so with the help of this unique product you can get delicious jellied meat with less time.

30 g of gelatin is usually taken per liter of liquid, which is pre-soaked and then dissolved in a small amount of warm or cold broth after straining. A thin stream of liquid is poured into a saucepan and slightly heated, not boiling. In all other respects, the technology for cooking jellied meat does not differ from the classic recipe.

Clear broth - easy!

Never boil frozen meat broth - it will turn out to be too cloudy, no egg white will help. First, the meat and bones are thawed, washed well, and then boiled. The first water is drained for the same reason - so that the jellied meat turns out to be light and without impurities.

To obtain a transparent broth, they do not allow it to boil very much, do not stir during the cooking process, and the foam must be removed. The broth should be well filtered, since it often turns out to be cloudy due to the fact that it has not been sufficiently cleaned of all kinds of impurities. There is another secret of transparent jellied meat - toss a pinch of citric acid into the broth until it boils.

If preventive measures do not help, the strained broth is clarified with lemon juice (½ tsp.) Or egg white. For a liter of ready-made broth, one whipped protein is enough, which is added to the broth, after which the liquid is thoroughly cleaned through gauze folded in several layers.

How to cook aspic from meat and fish

Jellied meat is a lightweight version of jelly and jellied meat, since it is prepared from lean types of meat (beef, veal, tongue, chicken, turkey) and fish. Jellied preparation is simple and easy, and gelatin is used to solidify the broth.

Boil meat or poultry in accordance with all the rules for preparing meat broth. Next, the dish is cooled, the meat is separated from the bones, disassembled into fibers or cut into pieces. The broth is filtered, and the gelatin is poured with water to swell - while the proportions of broth and gelatin depend on the amount of meat. It is recommended to adhere to the ratio indicated in the recipe. Gelatin is poured into the broth and heated, but not boiled, otherwise the aspic will not thicken.

For fish aspic, any kind of fish is used, the most important thing is to carefully remove the bones so that there are no unpleasant surprises during the tasting process. And of course, aspic is unlikely to please the eye if instead of beautiful pieces it contains minced fish. Therefore, they usually use denser fish that does not fall apart during cooking - pollock, mackerel, pike, pink salmon and representatives of the salmon family. Fish heads, tails and fins are placed in the broth, it is they that make it thick and rich, but it is better to remove the gills because of the bitterness. Fish broth is boiled with the addition of vegetables and spices, bones are removed, filtered and gelatin is injected. Pieces of bright vegetables are laid out in a jellied container and filled with liquid.

Recipe: jellied meat in a slow cooker

Rinse two pork legs and soak for 3 hours. Chop two chicken legs into pieces, put the meat in a slow cooker along with one peeled onion, half a head of garlic and peppercorns. Pour water to the maximum level and leave overnight in the "extinguishing" mode. In the morning, cool the broth and, separating the meat from the bones, cut it into pieces, mash the garlic, return it to the broth and salt. Fill the molds with meat, pour in the broth, let it brew and put in the refrigerator.

It is not difficult to understand how to cook jelly from beef or pork legs, aspic from chicken, tongue and fish. These delicious dishes are very healthy due to their high collagen content. Take care of your family's health and cook jelly not only for the holidays!

Pork leg jellied meat is a traditional Russian cuisine dish famous for its unique taste and versatility. Why versatility? Yes, because jellied meat is good both in winter, in connection with which it is a regular at New Year's feast, and in summer, when it is so pleasant for them to refresh themselves in the heat. In addition, jellied meat is so hearty and nutritious that it can serve both as a main course and as a snack. And if the jellied meat from pork legs is still intricately decorated and at the same time beautifully served, then even the most popular holiday dishes will be able to compete with it. So, if you have decided that there will be jellied meat, then our tips on how to cook jellied meat and culinary recipes will come in handy!

To properly cook pork jellied meat, you need to know some subtleties that will help you make the dish incredibly tasty and appetizing. Pork legs must be thoroughly cleaned before cooking by rinsing them well under running cold water and scraping with a knife to remove hairs and dirt on the surface. For 1 kg of meat products, you will need about 2 liters of liquid. It is highly recommended to soak the meat for 2-3 hours before boiling - this will make the meat cleaner, as soaking removes caked blood from it. For the attractiveness of your dish, not only its decor and presentation is responsible, but also the broth - it should be light and transparent. To achieve this, do not forget to regularly skim the foam during cooking. Also, do not allow the broth to boil intensively. Cook the pork leg jellied meat over low heat - due to the unhurried evaporation of the liquid, additional water is not required. Want to give your broth a delicious golden hue? Easily! To do this, simply add the previously washed onion in the husk to it during cooking. And, of course, your helpers in the preparation of a delicious and aromatic broth - spicy roots and spices. Allspice, bay leaves, cinnamon, cloves, as well as parsley, celery and parsnip root will add a unique flavor to your dish.

Continuing the theme of vegetables, it is worth noting that the carrots that you want to decorate your dish in the future should be cooked for no more than two hours - this will allow them not to lose their attractiveness and taste. Also, jellied pork legs can be decorated with canned green peas, canned corn, boiled eggs, berries (viburnum or cranberries), olives and, of course, herbs. Experienced chefs advise to salt the jellied meat about an hour before the end of cooking, and stir it as rarely as possible during the cooking process. Jellied meat from pork legs is cooked, on average, from 5 to 6 hours. The readiness of a dish can be determined by the meat - it should easily separate from the bones and break down into fibers. In addition, a drop of broth rubbed between the fingers should glue them together - the sticky broth is the key to the successful solidification of the dish in the future. Be sure to strain the boiled broth through a fine sieve or cheesecloth - it is best if you do this several times. Another caveat - do not add chopped garlic to the broth during cooking, as this can spoil the taste of the dish. This is best done at the final stage when the broth is ready. When going through the meat, make sure that small bones and cartilages do not get into the jelly. By the way, the meat itself can be either finely chopped, or divided into fibers by hand, or kneaded with a fork, or even completely scrolled through a meat grinder - as you like.

Pork legs contain a gelling component in abundance, so you do not need to use additional gelatin. This means that the pork leg jelly is a natural dish, truly homemade and, of course, very, very tasty! Want to try it as soon as possible? Then go to the kitchen!

Ingredients:
2 kg of pork legs with hooves,
1 onion,
1 carrot,
6-8 peas of allspice,
5-6 cloves of garlic
3-4 bay leaves,
greens,
salt to taste.

Preparation:
Soak the pork legs in cold water for a couple of hours, then scrape the skin with a sharp knife, trying to clean it as thoroughly as possible. Rinse the meat and cut into several pieces. Place the pork legs in a large saucepan and add water so that it covers the meat by about four fingers. Bring water to a boil, remove the foam and simmer for 3-4 hours. Then add the peeled vegetables and cook for another 2 hours. Add spices about half an hour until ready. Add garlic passed through a press to the broth and remove the pan from the stove. Separate the slightly cooled meat from the skin, bones, cartilage and excess fat, then chop the meat and arrange it in forms for jellied meat. Decorate the jelly with chopped carrots and herbs. Strain the broth and pour the meat in the molds. After the jellied meat has cooled to room temperature, it must be removed to the refrigerator to solidify completely.

Ingredients:
2 pork legs
800 g pork shank,
1 onion,
1 carrot,
10 black peppercorns,
celery or parsley root,
salt to taste.

Preparation:
Pour the thoroughly washed meat with cold water and leave for 2-3 hours, then put it in a saucepan and pour about 3 liters of water so that it covers the meat by a few centimeters. Cook the jellied meat for 5-6 hours over low heat, adding peeled carrots, washed onion in the husk and roots to the broth 1 hour before readiness. Salt the broth. Add black pepper 20 minutes before the end of cooking. Chop the cooled meat and put in molds along with figuratively chopped carrots. Decorate the jelly as desired and pour over the strained broth. Put the jellied meat in the refrigerator to freeze - it will take about 5 hours.

Pork and turkey leg aspic

Ingredients:
1 kg of pork legs
1 kg turkey legs
3-4 onions,
2-3 carrots,
5 cloves of garlic
1 bunch of green onions
1 bunch of parsley
4 bay leaves,
6-8 peas of black pepper,
1/2 teaspoon salt

Preparation:
Put meat in a saucepan, add peeled carrots, peeled onions and pour in 4 liters of water. Bring to a boil, remove foam and simmer for 2 hours. Take out the vegetables, cook the legs for about 5-6 hours, adding salt, bay leaf and black pepper an hour before cooking. Remove the saucepan from the stove and cool the contents. Separate the meat from the bones and chop, distribute into forms. Top with chopped onion, finely chopped garlic, carrots, chopped into circles and chopped herbs. Pour over the strained broth. When the jellied meat has cooled to room temperature, it can be put into the refrigerator. The dish should harden in about 7 hours.

Pork leg aspic with beef

Ingredients:
2 pork legs
500 g of beef
1 onion,
1 carrot,
1 head of garlic
3 bay leaves,
parsley root,
salt and ground black pepper to taste.

Preparation:
Put the prepared pork legs and beef in a large saucepan and cover with water. After boiling, cook for 3-4 hours, then add the onion peeled from the husk, peeled carrots, parsley root and bay leaf. Add salt and pepper to taste. Cook for about 2 hours. Strain the cooled broth by adding garlic passed through a press. Cut the meat, removing bones and skin, and chop finely. Divide the meat into shapes, garnish with chopped carrots and pour over the broth. Put the jellied meat in the refrigerator.

Pork leg aspic with chicken

Ingredients:
4 pork legs
1 chicken
2 onions,
2 carrots,
5-7 cloves of garlic
3-4 bay leaves,
celery root,
salt and allspice to taste.

Preparation:
Put the divided chicken into a saucepan with the pork legs. Cover with water until the meat is completely covered. Bring to a boil, remove foam and simmer for 3.5 hours. Then add the peeled vegetables, celery root, salt and spices. Cook for another 2 hours. Remove the meat from the broth and chop, mix with the garlic passed through a press and arrange in the molds. Add carrot pieces and pour over strained broth. Allow to cool to room temperature, then put in the refrigerator.

Pork leg jelly in a slow cooker

Ingredients:
2 pork legs
500 g pork pulp,
2 onions,
1 carrot,
1 head of garlic
6-8 peas of allspice,
4 bay leaves,
dill greens
salt and black pepper to taste.

Preparation:
Soak the meat in cold water for several hours, changing the water several times during soaking. After that, put pork legs, meat, peeled onions, peeled carrots, bay leaves and allspice into the multicooker bowl. Pour in water so that it covers the meat, salt to taste and set the "Stew" mode for 5 hours. Then strain the slightly cooled broth several times, pepper and salt again, if necessary. Chop the meat and garlic. Put the meat in a mold, add finely chopped dill and garlic. Pour in the broth, mix lightly and put the mold in the refrigerator until the jelly is completely solidified.

Pork leg jellied meat will not be left without attention on your table, if you observe simple nuances and cook with pleasure! Enjoy your meal!

Europeans do not understand how you can adore jelly, but we know that nothing will warm you better than jellied meat with horseradish under a glass of vodka if you have just walked in the cold.

Jellied meat is a fairly simple dish, although it requires some patience. The convenience of jellied meat is that it will cook for a long, long time by itself. Nevertheless, he still requires a minimum, but a look, so it is better not to leave the house. The most important point is that the jellied meat should solidify without the addition of gelatin and agar-agar. He will do this, without problems, but only if you follow a few simple rules, choose the right meat and fill it with the right amount of water. That's all.

What meat to take for jellied meat

In the old days, jellied meat was cooked from beef legs and head. It was a method of disposing of those parts of cow / veal carcass that were completely unsuitable for other dishes. Now we have the opportunity to put anything in the jelly. But in order for the broth to freeze without gelatin, you still need to use legs, shanks, tails - they impart viscosity and stickiness to the liquid. Veins, cartilage, skin, skin contribute to the solidification of the broth.

In addition to the legs, you can use almost any meat that you do not mind cooking for a long time. Pork shank, chicken, beef rim work well. Jellied meat is made entirely from poultry, but then it is necessary that there must be legs, chicken legs, and also that the chicken is not a store-bought young and white (the broth will not freeze with it), but homemade, nondescript, bony. Old roosters are good for chicken aspic.

There shouldn't be too much meat

If there is a lot of meat, it will not help the broth freeze. You need to keep the proportions. One part of the legs is about two parts of the rest of the meat.

Soak is a must

Before cooking jellied meat, and primarily the legs and tails, must be soaked. That is, they must first be rinsed, the legs must be scraped, if necessary, scorched, and then filled with cold water and left for several hours. This procedure will remove blood clots from the meat.

How much water to pour

After soaking, drain the water and refill the meat with cold water. But there shouldn't be too much of it. The water should be about the width of your hand above the meat level. And the fact that it is cold is also important. This will make the broth tastier.

Drain the first water

Bring everything to a boil and drain the water. This will make the broth clear. Then once again rinse the legs and everything else. Pour cold water again and bring to a boil over medium heat. Remove foam, dodge fire to a minimum.

The slower the better

No wonder jellied meat was previously cooked in the oven. At a temperature of about 90 degrees, the meat slowly languished and gave everything to the water, so the jellied meat turned out to be aromatic, rich, and perfectly solidified. Now we cook jellied meat on the stove (you can cook jellied meat in a slow cooker, where it languishes like in an oven), but on the smallest fire. So that he just gurgles quietly. And we remove the foam all the time. Fat can also be removed if you do not like a thin white greasy layer on the surface of the finished jelly. By the way, it can also be removed from a ready-made, frozen jellied meat.

Important!Jellied meat is boiled for at least 6 hours, and better - 8 hours.

What else to put

Onion, peeled from the first layer of husk, a couple of carrots. Of course, peppercorns and bay leaves. All those products that make meat broths tastier. But we do not put them right away, but closer to the end of cooking. Carrots and onions - about two hours, and peppers and other spices - about half an hour.

When to salt

Not earlier than an hour before the jellied meat is ready, because the water is slowly boiling away and there is a danger of oversalting the jelly. Many people salt jellied meat after it has been cooked. In this case, you need to put a little more salt, taking into account the fact that the meat will absorb it.

After cooking

When the jellied meat is turned off, you can add some salt to it, add crushed garlic to the broth and let it stand and rest for about 20 minutes. And then start parsing the jellied meat: separate the meat from bones and cartilage.

Parsing of jellied meat and filling in forms

When the jellied meat is cooked, the meat is removed from the broth with a slotted spoon. It is removed from the bones, separated from the cartilage, and the skin is selected. All meat is cut into small pieces. It is often recommended to add finely-finely chopped cartilage to the meat, so the jellied meat will be denser.

Try to choose peas and bay leaves from the meat.

Arrange the meat in molds and trays, and strain the broth and pour over the meat. You can stir, or you can leave the meat below so that there is a layer of jelly above it.

Registration

On the festive table, jellied meat looks great, served in portions - for each guest. Meat and broth for such a jellied meat is poured and laid out in small portioned molds, and it is good to put decorations on the bottom of the mold: sprigs of herbs, carrot circles, half an egg, etc. When you take out the jellied meat on a plate, the decorations will be on top.

Jellied meat, frozen in a bottle, looks great, it can be cut into large circles, like a roll. To get such a round jelly, you need to pour the meat and broth into a plastic bottle with a cut off top and let the dish freeze. Then pour hot water over the bottle and remove the jellied meat.

You can also use forms for cakes and pastries with ribbed walls for jellied meat - it will turn out beautifully and original.

If you want to decorate the jellied meat, then you can boil carrots and other vegetables separately, those that were cooked with meat, most likely have lost their marketable appearance.

The last stage is solidification

First, the jellied meat is cooled at room temperature. And then he needs a very low plus - about 1-2 degrees. It is impossible to freeze jellied meat, it will lose its tenderness and softness, and it will also lose its taste. So the jellied meat is sent to the refrigerator, approximately in the middle.

Escort

The classic sauce for serving jellied meat is grated horseradish. You can buy it in the store, or you can make it yourself if you have horseradish root at hand (grate, add a little sugar, salt and vinegar, quite often this sauce is also diluted with water). Table horseradish can be with the addition of beets, very fragrant horseradish is obtained with sour grated apples, and if you add mashed tomatoes to horseradish, you get a Siberian horseradish.

Also, an irreplaceable companion of jellied meat is mustard. Of course, Russian, zaboristaya, not sweetish French.

Pork leg aspic

1 kg of pork legs
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Step 1. Wash the pork legs and scrape, singe, remove the hooves. Soak for 3-4 hours.
Step 2. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil.
Step 3. Drain the water and pour in a new one, bring it to a boil again, remove the foam, put it on low heat. Cook for about 8 hours.
Step 4. An hour and a half before the end of cooking, put peeled carrots and onions in the peel. After another 40 minutes, add pepper and bay leaf.
Step 5. Remove the meat and vegetables with a slotted spoon. Throw out vegetables. And separate the meat from bones and cartilage, finely chop. Arrange in forms.
Step 6. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until solidification.

Jellied meat in a slow cooker

2 pork legs
2 chicken legs
2.5 l of water
1 onion
½ head of garlic
Salt
Peppercorns

Step 1. Rinse the legs, peel and soak for 2-3 hours.
Step 2. Chop the chicken into pieces (the chicken leg can be cut into three pieces).
Step 3. Peel the onion, put meat and onion, spices and salt in the multicooker bowl, add water to the maximum.
Step 4. Put on the stewing mode, the longer the better, it is convenient to leave the multicooker overnight.
Step 5. When the jelly is cooked, take out the meat, remove it from the bones and cut into small pieces.
Step 6. Add garlic cloves crushed with a knife to the broth. They are brewed while we are engaged in meat. Taste and salt if needed.
Step 7. Put the meat in tins, filling them in half or two thirds. Pour over the strained broth. Cool at room temperature, and then refrigerate.