Well, what is the New Year without jellied meat ?! This cold appetizer is one of the favorites on the festive table. Each housewife prepares it in her own way: from pork, beef or chicken. But the result is always great, no matter what kind of meat you choose. The main secret of delicious jellied meat is to use meat with bones. A cold appetizer must be served with mustard or horseradish.
It is necessary
- - pork legs 1 kg
- - beef on the bone 1 kg
- - onion 300 g
- - carrots 300 g
- - 3 cloves garlic
- - bay leaves 3 pcs.
- - black peppercorns 5 pcs.
- - salt
Instructions
Step 1
To prepare the pork legs, you will need a pot with a large volume. We put the legs in it, fill them with water - at least 4 liters, close the lid and cook over low heat for 5 hours. The broth should only boil slightly. Do not add water to the pot. During the entire time, it will be necessary to periodically remove the scale.
Step 2
After 5 hours add the beef and continue cooking for another 3 hours. You cannot add water either.
Step 3
Peel the carrots and onions and cut them coarsely. We send vegetables to broth and cook for another hour. Then add bay leaves and peppercorns. Cook for another 15 minutes.
Step 4
We take out all the ingredients from the broth. Strain the broth itself, and remove the beef from the bone, remove the fat and finely chop the meat.
Step 5
For jellied meat you need a large deep form. Put the beef on the bottom, sprinkle it with chopped garlic and fill it with broth. We remove the dish for 6-8 hours in the refrigerator until it solidifies completely. The jelly is ready. It is best served with mustard or grated horseradish.
