To prepare delicious jellied meat, you need to use an assortment of different types of meat, for example, pieces of beef and pork. In this case, the dish turns out to be unusually rich and aromatic. Beef and pork drumsticks, shanks, ears and tails are suitable for jellied meat. Due to the large amount of collagen in the broth, the jelly will keep its shape well.
It is necessary
- - pork or beef (pulp) - 500 g;
- - pork knuckle 1-2 pcs.;
- - pork ear - 1 pc.;
- - beef legs - 1-2 pcs.;
- - carrots - 1 pc.;
- - onions - 1-2 pcs.;
- - garlic - 1-2 heads;
- - salt - to your liking;
- - bay leaf - to your liking;
- - pepper (black, pink, allspice) in a pot - 4-6 pcs.
Instructions
Step 1
Fresh meat and bones are used for boiling jellied meat. Selected parts should be carefully inspected, cleaned with a knife for dark spots, dirt, if necessary, remove the bristles. Large bones need to be chopped into smaller pieces. Meat and bones are washed with water, washing away dirt and blood residues. Further, raw materials for jellied meat should be soaked briefly in water. After 2-3 hours, the water is drained, the meat is washed again, the skin and hard-to-reach places near the hooves, inside the ears are cleaned.
Step 2
The prepared meat is placed in a large pot. Pepper, washed and peeled carrots, a whole onion are also added there. Then water is poured so that it completely covers the meat and vegetables. Jellied meat is boiled for about 4 or 5 hours. The readiness of the jellied meat is determined by how easily the meat is separated from the bones. A prerequisite for making delicious jellied meat is boiling the meat over low heat. Any limescale that has appeared should be removed during cooking. It is most convenient to do this with a slotted spoon or a special spoon with holes.
Step 3
About half an hour before cooking, the broth needs to be salted and bay leaf added. The finished broth is filtered, the meat is thrown into a separate container and allowed to cool. Throw away the carrots and onions.
While the meat is cooling, the garlic is peeled and passed through a garlic press. The cooled meat is disassembled into fibers. Large parts of the skin, subcutaneous fat, tendons, pulp are cut into smaller pieces. The chopped mass is mixed and put into portioned bowls with a layer of 2-3 cm.
Step 4
A little chopped garlic is poured onto the meat mixture. The strained broth is poured in a thin stream over the meat. The finished jellied meat is left in the refrigerator until it solidifies completely, only after that it can be closed with a lid.
