Jellied meat is a traditional dish that is present at almost any festive feast. There are several recipes for cooking this jellied meat in a slow cooker.
The recipe for cooking classic jellied meat in a slow cooker
Cook jellied meat in a slow cooker according to the classic recipe. Prepare 1 kg of beef (on the bone), 1 kg of pork legs, 200 g of carrots, 300 g of onions, 2 parsley roots, 4 cloves of garlic, 4 bay leaves, 6 black peppercorns, salt.
Wash the pork legs and place them in the multicooker bowl. Fill them with water. Turn on the "Stew" mode and cook the legs for 4 hours. Add the beef and cook for another 2 hours. Skim off the foam periodically during the cooking process. Chop the onion into large pieces and the carrots into thick rings. Add them to the multicooker bowl, add the parsley roots, add salt and cook the meat for another 1 hour. Add the bay leaf ten minutes before cooking ends.
Peel and finely chop the garlic. Chill the meat a little, separate the bones and chop finely. Place the meat in deep bowls and sprinkle with chopped garlic. Pour the contents of the plates with hot broth, stir. Chill the broth with meat at room temperature and then put the plates in the refrigerator for 6-7 hours.
The jelly broth can be lightened by adding a few drops of lemon juice.
Georgian jellied meat
Cook Georgian jellied meat in a slow cooker. Take 6 pork legs, onion, parsley root, 3 lavrushka leaves, 2 lemons, cilantro, salt, and pepper to taste.
Soak the legs overnight in cold water, then scrape them with a sharp knife, separate the hooves. Place the legs in a slow cooker, add the onion, parsley and bay leaf. Add water, set to "Stew" and cook the meat for 4 hours, periodically skimming off the foam.
Take the finished legs out of the broth, chill a little and cut them lengthwise. Carefully remove the bones in such a way that a tube of skin with meat turns out from the leg. Strain the broth. Squeeze the juice from the lemons, chop the cilantro finely. Add cilantro and lemon juice to the broth, mix thoroughly. Arrange the pork rolls on plates, cover with broth, cool to room temperature and leave to freeze in the cold.
Georgian jellied meat is served, garnished with lemon slices and cilantro.
Chicken jelly in a slow cooker
In a slow cooker, you can cook chicken jelly. Prepare half a chicken, 1-2 eggs, 1 bay leaf, 1-2 pcs. cloves, salt, black peppercorns - to taste, 1 clove of garlic, parsley.
Rinse the chicken carcass, put it in the multicooker bowl, fill it with water. Add salt, bay leaf, pepper, cloves. Set the "Stew" mode on the multicooker for 2 hours. Remember to skim the foam while cooking. Take out the carcass, remove the meat, chop it finely. Chop the garlic finely.
Strain the broth. Boil the egg, peel and then cut into thin slices. At the bottom of the plate, put a layer of meat, garlic, pour the broth so that it is slightly above the level of the meat. Put the jellied meat in the refrigerator for 1 hour. Take out the plate of jellied meat, put the egg circles, parsley leaves and pour the broth to the very edges of the dishes. Place the dish in the refrigerator until it solidifies.
