This popular dish does not leave our diet, although modern housewives rarely cook it themselves. It's all to blame for the abundance of finished products in stores and a lack of time. After all, it takes a lot of time to cook jellied meat, but the result exceeds all expectations.
Ingredients for jellied meat:
- Chicken - ¼ carcasses;
- Pork shank - 1 piece;
- 1 large onion
- Garlic - ½ head;
- Allspice - 10 peas;
- Bay leaf - 3 pcs;
- Salt to taste;
- Water - 5 liters.
Mustard Ingredients:
- Dry mustard - 1 pack;
- Sugar - 1.5 tsp;
- Pickle or tomato pickle - 1, 5 cups;
- Salt.
Preparation:
- Defrost the pork knuckle, scrape well with a knife and rinse under water. If the shank is large, then it needs to be chopped into 3-4 parts. Rinse the chicken, having selected the parts of the meaty, and cut into pieces of approximately the same size as the shank.
- Put the meat on the fire, after filling it with cold water. When the broth boils, switch the fire to slow, but so that the meat slowly boils. Cook the meat for 8-10 hours, not forgetting to add water. The finished meat should easily separate from the bones, that is, when you take it out with a fork or knife, it should fall apart.
- About an hour before the end of cooking, add the peeled onion, cut in half, to the broth. And also allspice and black peas, bay leaves and salt.
- When the meat is boiled to the desired state, it must be fished out of the broth, and the broth itself must be filtered.
- Peel the garlic and chop it with a garlic press. Add the garlic to the strained broth and stir. Separate the meat from the bones and disassemble into fibers or finely chop, whichever you prefer.
- Divide the meat into deep forms, about half and pour over the prepared broth. Put the jellied meat in the refrigerator to solidify.
- Prepare mustard as a sauce. Dissolve dry mustard in cucumber brine in the proportions indicated on the package. Add salt to taste and sugar, one and a half teaspoon.
- Mix everything well, close the container with a lid and put in a warm place so that the mustard ripens. Serve jellied meat with boiled potatoes, sprinkled with chopped fresh dill.
