There are many recipes for jellied meat. Each owner cooks it to his taste. But prefabricated jellied meat from different types of meat is especially praised. In this case, a rich broth, a sufficient amount of meat and a gelling substance, and a rich meat taste are obtained in it.
It is necessary
- Products:
- • 2 kg of pork legs
- • 0.8-1 kg of beef pulp
- • Onions - 1-2 large heads
- • Carrots - 1-2 pcs.
- • Garlic - 2 heads
- • Salt
- • Bay leaf
- • Black peppercorns
- • Allspice pot
- Kitchenware:
- • Large saucepan or cauldron
- • Containers for solidification of jellied meat
Instructions
Step 1
First you need to prepare meat and vegetables. To do this, the pork legs are cleaned of everything suspicious, the skin is scraped with a knife and thoroughly rinsed with water. It is better to boil a piece of beef together with pork legs, that is, it will take a long time to cook, so it is washed and cut into 3-4 large pieces.
Step 2
Carrots and onions are peeled, and as a whole, without cutting, they are laid to the meat. Top up with water so that it not only covers the meat completely, but also rises by 2-3 cm. The meat is allowed to boil, the foam is removed, and after 4 hours it is boiled over low heat. While the meat is boiling, you need to prepare salt, spices, as well as peel the garlic and disassemble it into cloves. At the same time, it is recommended to prepare containers into which the jellied meat will be poured.
Step 3
After 4 hours of cooking, add salt, bay leaf and spices and boil the jellied meat for another 20-30 minutes. The readiness of the jellied meat is determined by the pork legs, the pork pulp must be completely separated from the joints and bones.
Step 4
The finished meat, together with onions and carrots, is removed, after which the vegetables are thrown away, and the meat is carefully selected from the bones and placed on the bottom of the containers with a layer of 3-4 cm. Finely chopped garlic cloves are spread on the meat and carefully poured with broth, pre-strained through cheesecloth or a fine sieve. Then the jellied meat is removed to a cold place (balcony or refrigerator) to freeze.
