To properly cook jellied meat, you need to know a few nuances. One of them is the cooking time of this dish. It is important to pour in the optimal amount of liquid so that the jelly hardens well.
Jellied meat is a traditional dish of a festive feast. To prepare it correctly, you need to know a few subtleties of this process. One of them is the cooking time for jellied meat.
After all, if you do not cook it, then the meat will not separate well from the bones, and the liquid will not solidify as it should. If you cook the jelly for too long, it will evaporate a lot of liquid. In no case should water be added to the jellied meat during cooking, as this will affect its solidification, it may remain liquid.
It is necessary to immediately pour the right amount of water and cook for the optimal amount of time.
Jellied meat "Assorted"
Many have tried pork aspic. This recipe is pretty common. Jelly "Assorti" turns out to be even more tasty, tender due to the fact that it contains 3 types of meat. Cooking jellied meat from three types of meat needs a little less than just pork. Pork jellied meat is boiled for 6–6, 5 hours, and “Assorted” - 5.
Ingredients:
- 1 pork knuckle;
- 1 beef shank;
- 1 chicken leg;
- 1 onion;
- 1 carrot;
- 5 peppers;
- 5 bay leaves;
- 1 head of garlic;
- salt to taste.
First, all the meat is washed well, then it is placed in a saucepan, filled with water and left in this form for an hour. During this time, the blood will go into the water. Then the water is drained, the meat is washed again.
Now you need to add all the ingredients of the recipe to the "Assorted", except for the garlic and salt, and put the pan on high heat. Water is poured so that it is 5 cm higher than the meat.
As soon as the broth begins to boil, remove all the foam with a spoon and make a minimum heat. To make the liquid evaporate less, cover the container with a lid.
Salt the broth an hour before cooking. While you have time, you can finely chop the garlic or squeeze it through a garlic press.
Jelly decoration
Five hours have passed, which means it's time to turn off and cool the jelly. During this time, the meat was perfectly cooked, the bones gave their gelling substances to the broth. Pork and beef jellied meat needs to be cooked longer, at least six hours. Sometimes this process takes 6, 5 hours, if a pork head is also present in the broth.
"Assorted" cooled down, separated the meat from the bones, threw out the bones, and cut the meat quite finely. Add chopped garlic to it and mix everything.
Place the meat in a special jelly tray or in a round glass bowl. Who loves, you can put more of it, and pour on top a little more warm broth. When it cools down, put it in the refrigerator overnight. You can put slices of carrots, greens on the bottom, and when the jellied meat hardens, lower the bottom and sides of the dishes in warm water for a few seconds, cover with a large plate and gently turn the jelly onto it.
Boil jellied meat for a long time, so it is better to set aside a day off for this, for example, Saturday. While it is cooking for 5-6, 5 hours, you can go about your business. Serve frozen jellied meat on Sunday.
