Delicious, nourishing, homemade jellied meat was traditionally prepared in Russia for a festive table. Jellied meat stimulates the appetite, it is especially good with horseradish or mustard. Knowing some of the features of the preparation of this dish, you can safely get down to business. The cooking process is long, but the result is worth it.
It is necessary
- - veal leg - 1 piece;
- - pork shank - 700 g;
- - beef shank - 600-700 g;
- - chicken meat - 500 g;
- - onions - 3 pcs.;
- - garlic - 4-5 cloves;
- - bay leaves - 2 pcs.;
- - salt and pepper - to taste;
Instructions
Step 1
When choosing products for jellied meat, pay attention to the products. For example, the shank should not be very greasy, but rather meaty. The leg should not have any foreign smell and traces of repeated frosting. All meat ingredients must be chopped into pieces and rinsed in several waters, and it is better to soak in water for 1-2 hours.
Step 2
Put all meat products in a large saucepan, 6 liters, fill with water. Water can be calculated, for 1 kilogram of meat - 2 liters of water. It is good to fill it with a margin, tk. adding during cooking is not recommended. As soon as the meat and water boil, remove the foam and turn down the heat. The broth should not boil, but quietly "whisper". Cook homemade jellied meat for 6-7 hours.
Step 3
After 5 hours of cooking, add salt to the brew, lower the bay leaves and onions. Peel the onion not completely, leave the bottom layer of husk.
Step 4
Remove the finished meat from the broth, cool and disassemble with clean hands, removing all bones, skins, etc. Chop clean meat, if desired, either by hand or with a blender.
Step 5
Remove the bay leaf and onion heads from the finished broth, strain it through a sieve or cheesecloth.
Step 6
Divide the meat into molds, hoping that the meat and broth should fit in half. Peel the garlic, chop it finely, mix with the meat. Pour the broth into each bowl and refrigerate or refrigerate. Serve the finished homemade jellied meat with mustard and horseradish.
