Our family, like many others, has its own permanent menu for the holiday table. As for salads, it’s always Olivier, herring under a fur coat and, of course, the irreplaceable pork jellied meat, aka jelly. The recipe for its wonderful preparation is passed down from generation to generation. My grandmother always insisted that without this meat snack you wouldn’t have to celebrate the New Year. And the way she cooked it was simply delicious! I still remember the aroma that wafted through the house while the pork legs were simmering over low heat.
Classic jellied meat made from pork feet and beef - recipe with step-by-step photos
I want to start with the most traditional jellied meat made from pork feet and beef. You may ask, “Why add beef if the appetizer can be made simply from pork?” Indeed, this is not at all necessary. But if you decide to prepare a holiday version of the treat, cold cuts will make it even richer, richer and, of course, tastier.
Required components:
- Pork legs - 1 kg. 300 grams
- Beef meat - 500 gr.
- Onion - 1 large head
- Carrots - 1 piece
- Bay leaf - 3 pcs.
- Unground pepper - 1 tsp.
- Garlic - 2 cloves
- Salt to taste
- Parsley for garnish
Let's start cooking:
1. Before you start cooking, pay attention to the meat you purchased. If the legs are poorly cleaned, they must be thoroughly scraped with a sharp knife. Then rinse the beef and pork thoroughly. Place everything in a large saucepan and fill with cold water so that it covers the contents by 4-5 centimeters.
2. Place the pan on the stove. Watch carefully for the appearance of foam, which must be removed immediately. After cleaning the surface of the broth, cover the container with a suitable lid. Set the heat to low and cook for 5 hours.
The broth must be clean when cooking! Only then will the cold appetizer turn out transparent and beautiful to look at.
3. After the required hours, add peeled vegetables to the meat. At the same time, you can add bay leaf and black peppercorns. Then salt the contents to taste, cover and cook for another 1 hour.
4. Now that the long heat treatment has come to an end, remove the boiled carrots and onions from the pan. Also remove all boiled parts of beef and pork.
5. Strain the broth through a sieve into a separate cup to remove all small bones and spices.
6. Now let's start cutting and sorting the meat. In the process, remove any unnecessary bones and skin that has separated from the shank. Next, cut the main components into small pieces.
7. Let's return to the broth again. It has already cooled down a little and all the fat has risen to the top (it should be skimmed off if possible). Then transfer the meat to the pan, stir and bring to a boil again. Now taste the dish and add any missing seasonings if necessary. At the same time, add the garlic that has been passed through a press.
8. It's time to move on to the most interesting part of the preparation. The jellied meat needs to be not only tasty, but also beautiful so that everyone will like it. To do this, cut out figures in the form of a flower or a star from boiled carrots.
9. Place the prepared figures at the bottom of the plate into which you plan to pour the jelly. You can place fresh herbs around.
10. Place a small amount of meat on top so that it presses our beauty well and it does not move during the next steps.
11. We begin to carefully pour the meat mixture into the plate using a ladle. When pouring, make sure that the amount of pulp is distributed evenly over the entire area.
12. Let the dish cool to room temperature, and then put it in the refrigerator for one night. During this time, it will harden and become covered with a layer of fat, which is best removed using a tablespoon.
13. Serving time! Turn the plate over and place the jellied meat on the saucer with the flower on top. You can serve it with mustard or horseradish.
That's it! Here is a detailed recipe for delicious jellied meat for those who decided to cook it for the first time. On a holiday, not only adults, but also children will be happy with such a treat. Bon appetit!
How to cook beef jelly
For beef jelly, the ideal choice would be a shoulder blade or a leg. There must be bones and pulp in the pan. To obtain a clear broth, you need to soak the meat components in water for 40 minutes and remove the fat.
Ingredients for jelly:
- 1 kg of beef meat;
- 1 kg beef bone product;
- 5 liters of water;
- 200 g carrots;
- 100 grams of onions;
- 3 branches of parsley and dill;
- allspice and black peppercorns - 4-5 pcs each;
- laurel – 2-3 pcs;
- salt - to taste.
How to cook beef jellied meat step by step:
- Wash the beef, soak the bone product in advance and clean it thoroughly.
- Pour water over the meat and put on fire.
- Bring to a boil, reduce heat and after 20 minutes of cooking, drain the first broth.
- Fill the meat ingredients with new water, add herbs and coarsely chopped carrots.
- Place the pan with the contents over medium heat, bring to a boil, reduce heat, and cook for 5.5 hours.
- Any foam that appears (if it occurs) must be removed from time to time.
- After 5.5 hours, add the peeled onion and spices to the contents, leave to cook for 30 minutes.
- After half an hour, turn off the heat, remove the ingredients into a convenient container, and strain the broth.
- Carefully separate the meat fillet from bones, skin and cartilage, arrange in molds, and pour in broth.
- Cool the beef jelly at room temperature and only then put it in the refrigerator to set. Ready!
How to prepare jellied pork leg with chicken for the holiday table?
Previously, we tried to make jellied meat from pork legs and beef, and now I want to offer another similar recipe, but with the replacement of beef meat with chicken. It turns out no worse; on the contrary, the jelly is very appetizing, aromatic and has a piquant taste. And the cold cuts are in perfect harmony with each other. This option is good for both holidays and every day.
Required components:
- Chicken - 1 pc.
- Pork ham - 1 pc.
- Onion - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 1 pc.
- Salt to taste
Let's start cooking:
1. Place clean meat in a pan and place on the stove. Any foam that appears on the surface must be removed immediately and the heat reduced to a minimum. At the same time, add bay leaf and peeled onion to the broth. Now cover the contents with a lid and cook for 6 hours.
As the cooking process progresses, the liquid in the pan becomes less. You cannot add more water at these moments. We need a natural, rich broth for high-quality, transparent jellied meat.
2. An hour before the main component is ready, add salt to taste. After the specified time, remove the meat and separate it from the bones and skin. Squeeze the garlic into the broth and stir it.
3. Next, place the chopped meat pieces on plates.
4. Using a sieve, pour warm broth over everything. After waiting for it to cool, put the jellied meat in the refrigerator.
5. Place the frozen jelly on a flat saucer and serve to your guests!
As you can see, the cooking methods are not much different from each other, except in taste. But believe me, any meat drenched in rich broth will go down with a bang in any company. The main thing is to cook with pleasure and then everyone will thank you!
How to cook jelly in a pressure cooker
This recipe combines three types of meat products, making the taste and aroma truly unforgettable! Thanks to a pressure cooker, the process of preparing jelly will take 2 times less time!
Components:
- 1.5 kg of beef shin;
- 1 kg chicken thighs;
- 2 pork legs;
- 1 carrot;
- Spices to taste: salt, pepper, bay, parsley roots.
When dealing with jelly for the first time, do not overdo it with spices in order to avoid losing the meaty taste.
The bay leaf is placed in the broth at the very beginning of cooking and removed when the foam is removed after boiling. If laurel is not removed in time, it will cause bitterness to the dish.
Step by step process:
- Soak the pork legs in water in advance - this makes it easier to clean them from dirt.
- The rest of the meat is better if it is not frozen. If it is from the freezer, let it thaw in advance. It is not advisable to thaw frozen meat in water - it loses its taste.
- After cleaning the legs from dirt, washing all the meat and chopping it into the desired pieces, we put everything into the pressure cooker.
- Fill in more than 5-6 centimeters of water. Add spices.
- Place the pressure cooker on the fire, uncovered.
- When the contents reach a boil, you need to remove all the accumulated foam from the surface of the broth using a slotted spoon and catch the laurel.
- Now close the pressure cooker and let the meat ingredients simmer on low heat for 3 hours.
- To understand that the accelerated cooking process has begun, it is enough to hear the characteristic sounds made by the pressure regulator valve - then reduce the heat.
- After 3 hours, remove the pressure cooker from the heat and switch the pressure regulator to the decompression position. Do not remove the cover until the pressure drops!
- After opening the pressure cooker, place the contents in a convenient container and strain the broth.
- We carefully select the meat ingredients from bones, cartilage and skin.
- Place into bowls or patches and fill with broth.
- Leave the jelly on the counter until cool, then cover with lids and put in the refrigerator.
The finished jelly can be served with mustard, sour cream or horseradish. Bon appetit!
Transparent jellied pork knuckle and turkey – natural and very tasty
Jellied meat is one of the main dishes on the New Year's table. For the most delicious treat for the holiday table, try making pork knuckle jelly with the addition of turkey neck. The latter type of meat improves the taste and gives the dish a unique aroma. The result is a very tasty cold appetizer that freezes well and is easy to prepare.
Required components:
- Pork knuckle - 1 pc. (large)
- Turkey neck - 1 pc.
- Onion - 1 head
- Carrots - 1 pc.
- Salt to taste
- Garlic - 2-3 cloves
Let's start cooking:
1. Soak the cleaned and washed shank in cold water for 4 hours.
2. Then drain the used liquid and fill with new, clean water. We send the neck and peeled vegetables to the knuckle. Place the pan on the stove and bring the contents to a boil. During the process, be sure to remove any foam that has formed from the surface of the broth. Then reduce the heat to low and simmer with the lid closed for 4 hours.
3. Fifteen minutes before the end of cooking, add garlic and salt to the ingredients of the pan. Then take out the meat and sort it out. The broth must be strained using a sieve and cheesecloth.
4. In order for the jellied meat to be not only tasty when served, but also to look beautiful, it needs to be decorated even before pouring. Place carrots cut into slices and a boiled egg on the bottom of the selected form. Distribute the pieces of cooked meat evenly on top.
5. Next, pour the broth over everything and leave to cool on the table. Then put the yummy in the refrigerator overnight or until completely frozen.
If the jellied meat has frozen and easily separates from the mold, then you did everything right.
The traditional treat for the New Year's table is ready to eat. Transparent jellied meat, enriched with your favorite flavors, will go perfectly with vodka in the family circle. Enjoy cooking for your family and friends!
How to cook chicken jelly
Chicken jelly is suitable for lovers of less fatty food with a more delicate taste. To improve the taste, it is preferable to use homemade chicken meat.
Ingredients:
- 10 chicken paws;
- 1 kg chicken breast on the bone;
- 3 legs;
- 0.5 kg chicken wings;
- 300 g carrots;
- 300 grams of onion;
- 3 cloves of garlic;
- 3 bay leaves;
- 5 peas of allspice;
- salt.
Cooking step by step:
- Place well-washed chicken feet in a 5-liter saucepan and add water.
- Bring to a boil over medium heat, turn down and simmer for 2 hours over low heat.
- Remove any foam that appears with a slotted spoon.
- After the specified time, add the remaining meat ingredients to the pan, cook for another 1 hour, do not add water.
- Peel the vegetables, chop coarsely, add to the broth, add spices, except garlic.
- After 20 minutes, remove the bay leaf, and after another 20 minutes, turn off the broth.
- Catch the meat ingredients, cool, sort, and place in small containers. Sprinkle chopped garlic on top and pour in strained broth.
- After cooling the chicken jelly to room temperature, put it in the refrigerator for 8-10 hours.
The dish is ready, enjoy!
The simplest video recipe about: How to cook jellied pork meat with gelatin?
It also happens that on weekdays you want jellied meat, but you don’t have the required amount of meat on hand. If you have a small pork bone, then this stock option is definitely for you. Try making your favorite delicacy using gelatin. It will give a good jelly-like shape, since the available ingredients will not produce a very fatty broth. This method of preparing jelly is also very popular in many families.
Incredibly delicious! Very easy to prepare and looks quite nice. Such jellied meat deserves to be at your family feast!
Recipe proven over the years - homemade jellied meat
Delicious transparent jellied meat made from pork, beef or chicken, with horseradish or mustard - even those who count every calorie on their plate are unlikely to refuse this dish.
However, not every housewife will be able to cook delicious jellied meat. Some are afraid that it won't harden. Others have tried to cook jellied meat, but instead of being tasty, appetizing, and transparent, it turns out to be inconspicuous in appearance and inedible.
Nevertheless, knowing and following the above rules, you can easily cook delicious homemade jellied meat. So let's get started!
The eternal question when cooking jellied meat is “will it harden or not,” since adding gelatin is a sign of bad taste.
Jokes aside, it always freezes. Even if there is no beef component. And how can jellied pork legs not freeze if a spoon is floating calmly in the boiling brew?
The process of preparing high-quality jellied meat is very labor-intensive and lengthy. especially if it's jellied pork feet. How to cook jellied meat? I will answer – for a long time.
Three subtleties, family ones, so to speak. Instead of a preface.
- Considering that the family loves a lot of meat in jellied meat, jellied meat made only from pork is not particularly welcome at home. You have to add veal.
- We have never added chicken or poultry in general to jellied meat.
- Historically, in our country, transparent jellied meat is not considered particularly honorable.
Making jellied meat at home from pork feet without gelatin
Tender, tasty, aromatic, rich, spicy, simply delicious - these are just a few words to try to describe the next version of pork leg jellied meat. It is prepared without gelatin, but still holds its shape perfectly. This recipe deserves the attention of every housewife. Mouth-watering pleasure! Just lick your fingers!
Required components:
- Pork legs - 2 kg.
- Carrots - 1 pc.
- Onion - 1 head
- Bay leaf - 3-4 pcs.
- Salt to taste
- Allspice - 6-8 peas
- Greenery
- Garlic - 5-6 cloves
Let's start cooking:
1. First, soak the pork legs in a large container for 2 hours. Then pour out the dirty water and, if necessary, clean the skin with a sharp knife.
2. Place clean, washed meat in a saucepan and fill with cold water. We wait until it boils and remove the resulting foam.
3. Next, set the heat to low, close the lid and cook for about 4 hours.
It is very important to control the boiling process. The broth for jellied meat should be transparent. If your meat boils too much, the water will become cloudy and this will affect the aesthetic appearance of the dish.
4. After time, add carrots and unpeeled onions to the main ingredients. Then close everything again and continue to simmer over low heat for another 3 hours.
5. About 20 minutes before cooking, add bay leaf, pepper, salt and chopped garlic to the pan.
6. After the allotted time, the meat is well cooked and is already falling away from the bones on its own. We need to carefully sort it out and cut it into the desired pieces. Be sure to strain the remaining broth through a sieve or cheesecloth.
7. Divide the pork into different containers and fill with warm broth.
8. Decorate the dish with boiled carrot figures and sprigs of fresh herbs. Place the treat in the refrigerator until it is thoroughly set.
Pork legs contain a gelling component in large quantities. Thanks to this, the use of gelatin can be completely eliminated. Jelly is a very nourishing, natural and, of course, incredibly tasty dish! Run to the kitchen to prepare it quickly!
How to cook jelly in a slow cooker
If you have a slow cooker at home, you can also prepare delicious jelly in it.
Required ingredients:
- pork legs - 2 pcs;
- pork shoulder - 700-800 g;
- whole chicken - approximately 1 kg;
- small onion - 1 piece;
- small carrot - 1 piece;
- garlic - 1 small head;
- salt;
- black peppercorns.
How to cook jellied meat in a slow cooker:
- Wash the meat well. Thoroughly brush and wash the pork legs.
- Place all the meat in the multicooker bowl - since the whole chicken will not fit, you need to cut off all the meat from it.
- Add a whole onion and carrot to the meat.
- Fill everything with water and add spices.
- Close the lid and set the “Extinguishing” mode for 6 hours.
- After the specified time, remove the meat, add chopped garlic to the broth, let it simmer for another 5 minutes in the “Baking” mode. Turn off and let the jelly brew.
- Now pay attention to the meat - carefully sort it out and chop it if necessary.
- Place in molds and fill with strained broth.
It is allowed to put the jelly in the refrigerator when it reaches room temperature. Bon appetit!!!
New Year's jellied meat "Pig in a Bottle" made from pork knuckle and chicken wings
I love when everything on the New Year’s table is beautiful and delicious. Sometimes a lot of time is spent on preparing salads. Unusual shapes in the form of a symbol of the year or flowers and animals always arouse interest and attract attention. Jellied meat can also be served in the same interesting version. “Pig in a Bottle” looks very positive and delights not only children, but also adults. This appetizer will definitely decorate your holiday table!
Required components:
- Pork knuckle - 1 pc.
- Chicken wings - 2 pieces
- Onion - 1 head
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Black peppercorns
- Salt to taste
Let's start cooking:
1. Pre-soak the pork knuckle in cold water for 3 hours. Next, drain the used liquid, peel the skin and rinse thoroughly.
2. Then transfer all the meat into a deep pan and turn on the stove. Bring the contents to a low boil. Skim the foam from the surface of the broth. Then turn the heat to low and cook for five hours with the lid closed.
3. An hour before the end of cooking, add peeled carrots and onions to the main ingredients. The vegetables will give the broth a beautiful golden color.
4. After the remaining time, it remains to lower the spices into the pan. Mix everything and taste it.
5. Now we take out the meat and separate it from the bones and skin. Then chop it very finely and put it in a small bottle.
6. Having filled the bottle to the very top, pour the strained, cooled broth into it. Then put it in the refrigerator for several hours until completely frozen.
7. The finished jelly must be removed from the container. To do this, unscrew the cap and use scissors to cut out the bottom of the bottle. Next, carefully cut it in half lengthwise.
8. Place the jellied meat on a suitable dish. Cut out the ears and snout from the ham. Make cuts at the top of the shape and insert the ears into them. Attach the patch using toothpicks. Make eyes and nostrils from cloves. On the sides you can put fresh herbs, pickles or homemade pickled tomatoes.
This is how beautiful the end result is! A funny pig will not only amuse guests on New Year's Eve, but will also feed and fill the evening with comfort and warmth. Don’t be afraid to fantasize and make something new and unusual out of the ordinary! Happy holidays everyone!
Point No. 6 – How to grind meat and what to do then
There are two fundamental approaches: in a meat grinder and with hands, that is, with a knife. I am a consistent supporter of the second option - boiled meat is easily disassembled into fibers, and I finely chop some parts of the connective tissue that are denser (which the dogs get thinner). And I immediately eat the bone marrow from the shank bone with black bread and salt, groaning with happiness. But literally last time, when I cooked jellied meat for my daughter’s birthday, I came across some very stable Zvenigorod burenka. After 13 (!) hours of cooking, it turned out to be an excellent, simply super-broth, but the meat did not want to boil, so I had to grind it in a food processor.
Next, place the disassembled meat into the chosen vessel - usually wide and not particularly deep. Mix part of the broth with finely chopped or pressed garlic (from 2 to 5 cloves per 1 liter of broth, to your taste), pour the garlic solution over the meat. Then carefully pour in the broth, strained through a towel. And put it in the refrigerator to freeze for four hours.
If the broth was fatty, all the fat will appear on the surface of the jellied meat when it solidifies. It is most convenient to remove it before serving using a tablespoon heated in hot water. If you wish, you can “polish” the surface at the very end with a piece of paper towel dipped in boiling water.
Mix chopped meat with finely chopped or pressed garlic
Pour in the pre-strained broth
