For some people, making homemade jellied meat turns into a whole problem, since often the resulting dish does not live up to the expectations assigned to it: it turns out to be tasteless or does not freeze at all as it should. It is not difficult to cook jellied meat that meets the requirements of gourmet gourmets. The main thing is to approach this with all responsibility.
Where to begin?
No matter how trite it may sound, but the preparation of jellied meat must be started with the choice of a suitable container (saucepan). There is no need to save on its volume, since the container in which the jelly (jellied meat) will be prepared should not be small. A 6-liter saucepan is fine. And one more thing: before boiling jellied meat, you should prepare other containers necessary for pouring it. They should be small, but wide.
Basis for jellied meat
It is noticed that one of the most delicious jellies is the one made from pork legs. Probably, there is no need to explain that pork legs are the main component of the jelly. Everything else, as they say, is in taste and color. For example, for the meat part of the jelly, you can take beef on the bone, turkey or, at worst, chicken. Don't forget about spices.
Pork leg jellied recipe
- First you need to prepare the broth for the jellied meat. To do this, thoroughly rinse two cooked pork legs and put them in a saucepan. If it was not possible to pick up the necessary capacity, one should be guided by another rule: the pork legs are filled with water until they are hidden in it by 5-6 cm.
- As soon as the broth boils, you need to immediately remove the foam and note the cooking time. Slow heat is turned on and the legs continue to cook for 4 hours. From time to time it will be necessary to remove the grease that appears on the surface. Only in this case will the broth turn out transparent and especially tasty. By the way, broth for jellied meat must be salted during its cooking.
- There is a small secret on how to cook jellied meat without possible problems with its solidification: if there are doubts that the future jelly may simply not grab, you should add some pork ears to it. It is strongly not recommended to add gelatin to it! Otherwise, you will not get jellied meat, but a jellied dish.
- When the meat is cooked, it will need to be transferred from the pan to a flat dish. This must be done so that it can cool down as quickly as possible. The broth for the jellied meat is filtered and set aside for a while.
- When the meat has cooled, it should be separated from the tendons, skin and bones, after which it should be cut and put into containers prepared in advance.
- Now we should move on to spices. Carrots and onions are diced and distributed with bay leaves, black pepper and parsley (to taste) evenly over the already laid out meat. And only after that, the strained broth for the jellied meat is poured.
- When the jelly has cooled down, it should be placed in the refrigerator or taken out to the balcony. This will allow the food to solidify even better. There is no need to despair if fat suddenly pops up on the surface. It can be easily removed with a spoon.
Important! To cook pork leg jellied meat, you need to spend about 6 hours.
Not only tasty, but also healthy
Jellied meat is not only a delicacy, but also a real chondroprotector for joints. The fact is that the high content of collagen in aspic has not only a beneficial effect on the condition of the skin, but also contributes to the restoration of cartilage tissue in arthrosis, arthritis and osteochondrosis.
Moreover, eating homemade jellied meat is especially beneficial for fractures, since it contributes to the rapid healing of bones and their subsequent restoration.
