Delicious meat jelly, properly cooked, and also served with aromatic mustard or horseradish - the dish is simply amazing! The only drawback is the long cooking and hardening, but all the efforts spent will seem in vain, after the very first piece of jellied meat. In addition, you can greatly reduce the cooking time for jellied meat using a pressure cooker.
Required Ingredients
To cook tasty and aromatic jellied meat, you will need the following products: one pork or beef shank, a pair of pork knives, about 300-400 grams of pre-cooked lean pork or beef pulp, one onion, one carrot, several bay leaves, peppercorns, one tablespoon gelatin, a couple of cloves of garlic and other spices to taste.
The first step in preparing the ingredients is a very thorough rinsing of the by-products, which must then be peeled. It is also better to peel the onion and carrots, but do not cut or chop, but leave them intact. Particularly important is the participation of onions in boiling jellied meat, since after removing the top layer of its peel, it will give the broth a pleasant yellowish-golden color.
There are many variations of the ingredients of jellied meat, when meat (fillets, not offal) is replaced with less fatty chicken or turkey, as well as simply vegetables that are poured with gelatinous jelly and provide the dish with lower calories.
Cooking a dish
The by-products are placed in a pressure cooker and filled with water, which should cover the legs and lower legs by about 2-3 centimeters. After that, they are cooked in a pressure cooker over low heat and with the lid open for about 2, 5-3 hours (in the case of using a regular saucepan, this time increases by about an hour), during which you need to constantly remove the foam that will form on the surface. About one hour before the end of cooking, vegetables, salt, peppercorns, other spices and lavrushka are added to the pressure cooker.
After this time, the broth and offal must be cooled a little, and then the latter must be disassembled into meat and bones. Now you will need pre-prepared trays or other containers (preferably iron), in which you need to place meat from offal, as well as pre-cooked and chopped beef or pork. The optimal filling of the trays is about half of its volume.
Then comes the turn of the broth, to which you need to add chopped garlic and gelatin, then heat it a little, stirring the liquid constantly so that the "thickener" dissolves and grabs. After the broth, you need to strain and pour the meat in trays with it, and then place the latter in the refrigerator. By the way, you don't need to add gelatin, since participation in the cooking of offal will provide the jellied meat with the desired consistency, but do not forget that after you serve it on the table, the dish may "float", which will not happen with the participation of gelatin.
Jellied meat freezes for a couple of hours, but it is better to stop it in the refrigerator overnight, after which the dish can be put on the table!
