Jellied meat in the Redmond multicooker: how to cook from knuckle, turkey, beef?

Jellied meat in a multicooker Redmond

Many northern peoples consider jellied meat their national dish. It is prepared from different types of meat, poultry and even fish. This method of processing the less commonly used parts of the carcass has been known for centuries. Modern housewives make cooking easier with the help of technology. Jellied meat in the Redmond slow cooker turns out no worse than our great-grandmothers made in the oven. Preparing the right jellied meat takes a lot of time. The bones should be well boiled. But the result is worth the wait. You will receive a tasty and healthy snack that will decorate the holiday table and is always appropriate on weekdays.

Pork legs – 2 pcs;
Pork knuckle – 0.6 kg;
Beef pulp – 0.8 kg;
White onion – 1 pc. large;
Carrots – 1 pc. large;
Black and allspice peppercorns;
Bay leaves – 2-3 pcs;
Coarse salt – 1 tsp;
Cold purified water;
Fresh garlic – 2-3 cloves.

How to make jelly in a pressure cooker from knuckle?

Pork shank is an excellent component for jellied meat. It is also often baked in the oven. Sometimes I cook this dish for the holidays, the meat turns out tender and falls off the bone on its own. And this part of the pork leg is ideal for jelly - it cooks quickly and freezes perfectly. As a supplement, take another type of meat, for example, beef.

Required Products:

1 pork knuckle;
1 kg beef;
1 onion;
several cloves of garlic;
3 bay leaves;
salt, pepper to taste.

How to cook:

1. Prepare the meat - wash it, cut it into portions so that it fits into the bowl.

2. Place in the pressure cooker bowl along with the whole onion, garlic and spices.

3. Fill with water, set the “Game or Meat” mode at high pressure, time 60 minutes.

4. After turning off the device, drain the broth and cut the meat into small pieces.

Place the components of the jellied meat on plates, pour in the liquid strained through a sieve, and leave until hardened.

Preparation

Pork legs and chopped knuckle should be soaked overnight in cold water.

Rinse the beef and dry it.

Place pork legs, pork and beef in the multicooker bowl. You can add various meats to jellied meat: chicken, duck, goose, etc. Add a whole unpeeled onion, whole carrots, spices and salt to the multicooker bowl. Add just enough water so that the meat is completely covered with water.

Turn on the multicooker to the “Stew” mode for 6 hours. We take the hot meat out of the bowl and separate it from the bones. Chop large pieces using a knife. Ready-boiled meat can be minced using a meat grinder.

Add finely chopped garlic and spices. Mix thoroughly.

Strain the rich meat broth through a sieve and add to the meat. Determine the amount of broth based on your taste. The more broth, the more elegant the jelly. And with more meat it’s more satisfying.

Mix the meat and broth and pour into molds.

Cool the jellied meat to room temperature, then put it in the refrigerator. The dish should freeze completely. Before serving, cut the jellied meat into portions. Don't forget to serve mustard and horseradish with the jellied meat.

Young housewives are often interested in how to cook jellied meat so that it hardens well and turns out beautifully transparent:

Choose jelly-forming parts of the carcass, where there is a lot of cartilage, joints and skin - legs closer to the hooves, tails, wings of the bird;
To make the gelatin come out easier, cut the bones both crosswise and lengthwise;
Cook over very low heat, do not let the broth boil, it should simmer - a slow cooker helps a lot with this;
An unpeeled onion will give the jellied meat a golden hue and a slightly smoky aroma;
It is not easy to obtain clear jellied meat naturally. If necessary, beat the egg white into the broth about 5 minutes before the end. Then strain it twice.

You can cook jellied meat from a variety of types of meat:

Chicken - use a lot of wings, the wing tip gels especially well, there is no meat, but a lot of joints. Add a chicken leg and you have a great bird's jelly;
Wild duck or goose - these birds have rather tough meat, but their legs, wings and necks can be put into jellied meat, either on their own or added to other meat;
Beef - tails and hooves are especially good for jelly;
Pork will give a fatty and rich broth; it is better to dilute it with leaner meat.
Jellied meat is traditionally prepared in large quantities for the holidays. An elegant presentation will decorate the table and make it the central dish. You can add almost any bright vegetables, eggs, herbs. But you should remember that any additives shorten the shelf life of the jelly.

You can decorate jellied meat:

Boiled carrots, the ones that were cooked along with the meat. It is bright and will look elegant, cut it into shapes and place it on top of the meat;
Boiled eggs, especially quail eggs, look very bright in a transparent jelly; you can make beautiful compositions from them;
You can serve jellied meat in bowls and wide glasses, beautifully decorated with herbs and cherry tomatoes;
If you add corn and peas, take frozen ones and boil them. They are brighter and the jellied meat will be stored longer;
Greens soaked in hot broth may darken and lose their shape. If you want to decorate the dish with sprigs of parsley or cilantro, place them very carefully on the semi-frozen jellied meat before putting it in the refrigerator.

For a festive or home feast, you can choose different options for serving this wonderful snack:

Make jelly in cupcake tins and serve separately to each guest;
Jellied meat, in which there is more meat than broth, will look great on garlic toast made from black bread;
The easiest serving option is to simply cut into small squares;
If the dish is elegantly decorated, feel free to place it on the table uncut, but be sure to place a special metal spatula nearby.

Jellied meat is traditionally served with horseradish, mustard and vinegar. However, many connoisseurs are sure that this dish is good on its own. Cooking it is not as difficult as it might seem. Try it and you will certainly be able to surprise your guests and household members.

Jellied meat in a pressure cooker - a recipe for making homemade pork jelly

Broth made from different types of meat is more tasty than from just one. The quantity of products is indicated for a Redmond pressure cooker, bowl volume 6 liters. If you have a different device, the list of ingredients will need to be adjusted slightly.

You need to prepare:

3 pork feet;
300 g pork meat;
1 chicken breast;
3 chicken thighs;
2 carrots;
1 onion;
2 bay leaves;
2.5 tbsp. salt;
bitter and allspice to taste;
5-7 cloves of garlic.

How to cook:

1. To better fit all the products, cut the pork meat and legs into pieces. Divide the breast into fillets. Rinse everything and soak for several hours in cold water. It is best to leave them in the refrigerator overnight and change the water several times.

2. Place the ingredients in a bowl, add the peeled vegetables, pepper and bay leaf. Fill with water, add salt and turn on the “Stew” mode for 2 hours.

3. After the device turns off, open the lid and let the broth cool to a warm state.

4. Strain the liquid through a sieve. Separate the meat from the bones. Place chicken and pork on separate plates.

5. Place a couple of chopped garlic cloves on the bottom of a serving container. Add mugs of boiled carrots. Next, place 2 types of meat in portions.

Pour in clear broth and refrigerate until solidified. For beauty, you can add a few sprigs of parsley.

Jellied meat in a slow cooker

Jellied meat is considered to be a frozen dish made from broth with the addition of small pieces of meat. In ancient times, the head and legs of a cow were used for cooking. Today the dish is most often prepared from pork and chicken. However, the type of meat doesn't really matter much, what matters is how much gelling elements it contains. It is best to choose meat that has a lot of small bones and tendons, in this case the dish will harden without gelatin. Therefore, chicken legs are considered an important ingredient for preparing the dish. The main rule should not be neglected, otherwise the jellied meat may not freeze.

If you have a multicooker, the cooking process is quite simple and uncomplicated. Even an inexperienced cook can prepare jellied meat in a slow cooker. You just need to choose the right ingredients and perform all actions in strict order.

Features of cooking in a multicooker

The peculiarities of cooking in a slow cooker are that properly cooked jellied meat will be transparent and rich. It should harden on its own, without adding gelatin. A dish prepared only from pulp cannot harden, so you must add legs or shanks.

You should also remember the correct ratio of liquid and meat. For 1 liter of water take 1 kg of meat. The broth in a slow cooker should not be brought to a boil, otherwise the tendons and bones will not be able to boil. The jellied meat must simmer in a slow cooker, only then will it be possible to obtain the release of natural gelatin. The complete cooking time depends on the ingredients of the dish. This will be indicated in the recipe; it is not recommended to violate it.

Classic jellied pork legs in a slow cooker

Classic jellied pork legs, cooked in a slow cooker according to a special recipe, will rightfully be considered the main dish of a festive feast. Cooking jellied meat in a simple saucepan is not very convenient, unlike a multicooker. Therefore, if you have an indispensable kitchen assistant, you can buy pork legs and start cooking.

pork legs - 200 g;
pork - 0.6 kg;
onion - 2 pcs;
carrots - 1 piece;
garlic - 3 cloves;
allspice - 7 pcs;
bay leaf - 2 pcs;
greenery;
spices.

Rinse the meat and legs well and leave to soak in cool water for 4-5 hours. It is advisable to change the water periodically.
Place the meat and legs into the multicooker bowl. Add chopped carrots and peeled onions.
Add salt and add allspice and bay leaf. Fill the products with water.
In the multicooker, select the “Stew” function, cooking time is 5 hours.
After the sound alert, remove the finished meat from the dish and leave to cool. Strain the broth.
Cut the pork into small pieces. Finely chop the garlic and herbs.
Place the meat in molds, sprinkle with garlic and herbs.
Pour in liquid and place in the refrigerator to harden for several hours.

Jellied pork legs will be an excellent cold appetizer for any holiday or celebration.

From pork legs and knuckles

Compound:

2 pork legs;
knuckle;
bulbs;
head of garlic;
medium carrot;
bay leaf;
5-7 black peppercorns;
salt.

Wash the knuckle and legs thoroughly and place them in the multicooker. Remove the skin first.
Peel the onion and carrots. Add pepper.
Drop the bay leaf.
To fill with water. Close tightly. Activate the extinguishing function.
Wait until it boils. Now you can add salt.
After 5 hours, take out the food.
Add garlic to the broth, wait until it boils and turn off.
Divide the meat into fibers and place in a container.

You can supplement the jellied meat with boiled carrots or a boiled egg. Fill with broth and wait until it cools. After an hour, cover the jellied container with a lid and put it in a cool place for 5 hours.

Exquisite homemade jelly served with herbs and horseradish.

Jellied pork knuckle in a slow cooker

You can prepare shank jellied meat in a slow cooker for festive feasts or spoil your loved ones with a delicious dish on weekdays. The main advantage of jelly is that it can be stored in the refrigerator for a week. The pork knuckle should first be soaked in cool water and then the meat should be trimmed from the bone. Garlic, salt and pepper are added to obtain a rich aromatic taste.

pork knuckle - 1 piece;
garlic - 3 cloves;
bay leaf - 3 pcs;
onions - 2 pcs;
carrots - 1 pc.;
allspice - 7 peas;
spices.

Wash the knuckle well under water, place it in a container of water and leave for one hour.
Using a knife, cut pieces of meat and place in a multicooker bowl.
Peel the onions and carrots and cut them in half. Add peeled garlic, onion and carrot halves to the meat.
Add salt, bay leaf and allspice.
Fill the products with water. The ingredients must be completely covered with water.
Close the lid and select the “Extinguishing” function. It will take about 4-5 hours to cook.
At the end of the specified time, the multicooker will beep. Remove the meat from the broth and cool, then cut into small pieces and distribute into molds.
Strain the broth, add the meat, and leave to cool. Then cover with a lid and place in the refrigerator to further harden.

If desired, the finished meat can be ground in a meat grinder. The jellied meat freezes quite quickly, within an hour. The dish will be a great addition to potatoes, pasta or porridge.

Beef

The multicooker will cook on its own; there is no need to constantly monitor the process.

Thoroughly wash and scrape off 800 g of pork legs with a knife. Rinse 1 kg of beef and chop into medium-sized pieces.
Place the pulp, one carrot and onion each, add a bay leaf and 7 black peppercorns. Fill with water, sprinkle with salt. Set the required mode, set the time to 1 hour.
Free time while the dish is being prepared can be used to boil 2 eggs. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in jellied molds with the yolks facing up. Add peeled, finely chopped 4 cloves of garlic. Add stewed carrots cut into slices.
Thoroughly filter the finished broth and pour into molds. Cool at room temperature. Place in the refrigerator.
Before serving, garnish with parsley sprigs.

Chicken jellied meat in a slow cooker

Chicken jellied meat is a very satisfying and tasty dish that can be prepared in a slow cooker. It’s hard to imagine a festive feast without it today. There are quite a lot of cooking recipes. One of the simplest and easiest is jellied meat made from chicken meat. The dish turns out transparent, not too greasy. Ready-made chicken jellied meat cooked in a slow cooker has an appetizing and beautiful appearance.

chicken - 1.6 kg;
chicken feet - 500 g;
carrots - 2 pcs;
onion - 2 pcs;
bay leaf - 4 pcs;
garlic - 4 cloves;
allspice - 9 peas;
greenery;
water - 2 l;
spices.

Wash the chicken feet thoroughly, peel and remove the phalanges.
Wash the chicken under water, remove the skin, cut into several even pieces.
Place chicken legs and chicken pieces into the multicooker container.
Peel the onions and carrots, add to the meat along with bay leaves and allspice.
Add salt and add water. The liquid must be added to the maximum level.
On the multicooker, select the “Stew” function, “Meat” product type, cooking period 3.5 hours. If the equipment model does not include the appropriate programs, the jelly should be prepared at a temperature of 90C for 3.5 hours. Throughout the cooking time, you must constantly skim off any foam that has formed.
After the set period has expired, the multicooker will emit a sound signal indicating the end of simmering. Remove the meat from the broth and separate from the bones. Strain the liquid through cheesecloth.
Cut the carrots into slices, finely chop the parsley, put everything on the bottom of the dish. Place pieces of meat on top, sprinkle with chopped garlic.
Pour the ingredients with broth, cover the dish with a lid and put it in the refrigerator to harden for 5-6 hours.

Jelly can be served with horseradish or mustard. A dish prepared in a slow cooker turns out incredibly tasty and light.

Real Slavic jelly

This recipe was invented completely by accident, after discovering that the meat broth had frozen and turned into jelly. How much time has passed since then is not known for certain, but jellied meat is currently very popular.

You can prepare it in different ways. Fortunately, you can do this using a slow cooker. What are the advantages? Firstly, you will constantly simmer the broth at the same temperature. Secondly, you do not need to control the process of cooking the meat broth.

Some people like turkey jellied meat in a slow cooker, while others prefer to cook pork or beef jellied meat. The tastiest thing, according to eminent chefs, is jellied meat prepared from several types of meat. You can even add venison or wild duck meat.

On a note! To make the jellied meat transparent, it must be filtered. Do not add water and allow rapid boiling; the meat broth must be simmered, maintaining a constant temperature.

Beginners and even experienced housewives will be interested in learning how to cook jellied meat in a Redmond multicooker.

Compound:

1.35 kg chicken;
500 g chicken legs;
large onion head;
1 carrot;
2 pcs. bay leaves;
5 pieces. clove inflorescences;
5 pieces. black peppercorns;
1 tbsp. l. table salt;
1.3 liters of filtered water;
2 pcs. garlic cloves.

Preparation:

First you need to remove the chicken carcass and legs from the freezer and defrost naturally.
These ingredients must be thoroughly rinsed with running water and dried.
The claws must be cut off from washed chicken feet. If you took already cleaned paws, then skip this step.
The chilled chicken carcass should be cut into portions. We cut it together with bones and cartilage.
Place chicken pieces in a multi-cooker bowl.
Place chicken feet on top of the pieces of meat.
The carrots should be peeled, washed and cut in half.
Next, you need to add the unpeeled onion and carrots to the multicooker bowl.
Next you need to add a bay leaf, cloves and a few black peppercorns, as well as table salt.
All these ingredients must be filled with filtered or boiled water. When determining the amount of water, focus on the maximum permitted volume of the multi-cooker container.
To prepare jelly, you need to activate the “Stew” program mode and select the type of product - meat.
We will cook at a temperature of 100° for 4 hours.
After the allotted time has passed, open the multicooker lid and remove the chicken meat and legs.
Now you need to cool the chicken meat and separate it from the bone.
Strain the chicken broth using a sieve or piece of gauze.
Next, you should take plastic containers for preparing jelly.
The onion that was boiled in the broth should be thrown away, and the boiled carrots should be cut into cubes or circles.
Place a few pieces of carrots on the bottom of a plastic container.
Next, you need to put the chopped chicken meat, separated from the bone, into a container.
For flavor, you can add crushed garlic.
All that remains is to pour the strained broth over all the ingredients.
To harden, the jelly must be placed in the refrigerator for 4-5 hours.
For decoration, you can add a few parsley leaves or a hard-boiled chicken egg.

Beef jellied meat in a slow cooker

To quickly prepare beef jellied meat in a slow cooker, you can load all the ingredients in the evening, select the desired mode and go to bed. Unlike cooking on a conventional stove, you do not need to constantly check the jellied meat and adjust the temperature. Cooking a dish in a slow cooker is a pleasure.

beef pulp - 0.6 kg;
beef leg - 1 piece;
onions - 2 pcs;
carrots - 1 piece;
garlic - 3 cloves;
peppercorns - 7 pcs;
bay leaf - 3 pcs;
salt to taste.

Rinse the meat and beef leg thoroughly, cover with cool water and let sit for 8-9 hours. It is recommended to change the fluid from time to time. After the specified period, scrape the beef with a brush.
Place in the slow cooker, add water, and set the “Stew” function. As soon as the jellied meat begins to boil, skim off the resulting foam.
Peel the carrots and onions, rinse, cut into large pieces, add to the meat and simmer for 5-6 hours.
When there is one hour left before the end of cooking, open the lid, add allspice and bay leaf.
After the beep, remove the bowl from the microwave, transfer the meat to a deep bowl and leave to cool. Strain the broth through cheesecloth.
Cut the beef into small pieces, after removing cartilage and bones. Divide the meat into molds, sprinkle with chopped garlic, and pour in broth.
Place the cooled jellied meat in the refrigerator and wait for it to completely harden.

Jellied meat made from beef turns out very tasty and satisfying.

How long to cook in a slow cooker

1800 g beef on the bone;
2 laurel leaves;
2 heads of garlic;
3 onions;
1 large carrot;
30 g salt.

Time – 10 hours.

Calorie content – 158 kcal/100 g.

Procedure:

Rinse the meat and scrub it a little with a brush;
The husks need to be removed from the bulbs;
Cut the peeled carrots into several pieces;
In the multicooker, set the “Stew” mode with a timer for five hours;
Place pieces of meat into the bowl of the device, fill them with four liters of water, add root vegetables, salt, and spices as desired. You can use allspice;
After a while, open the lid, add bay leaves, cook for another hour;
Remove the meat from the broth onto a plate to cool. Take out the carrots too, everything else can be thrown away. Strain the broth itself;
Remove all cartilage and bones from the meat, divide all soft parts into fibers;
Place these fibers in portions into bowls, add a little chopped garlic and beautifully chopped carrots;
Pour the broth into bowls, let them cool first at room temperature, then put them in the refrigerator until completely set.

Turkey jellied meat in a slow cooker

To prepare turkey jellied meat in a slow cooker, you can use any part of the turkey, such as thigh, drumstick or wings. Meat has a specific smell and taste, so it must be soaked in cold water. If turkey jellied meat is prepared in a slow cooker for a holiday table, you can additionally add boiled eggs and green peas as a decoration.

wings - 2 pcs;
drumstick - 2 pcs;
necks - 2 pcs;
allspice - 8 pcs;
onions - 2 pcs;
carrots - 2 pcs;
bay leaf - 2 pcs;
garlic - 3 cloves;
dill - 4-5 sprigs;
spices to taste.

Wash turkey meat, remove feathers. Place in a bowl and leave in cool water for 150 minutes.
Place meat in a bowl. Mix with peeled onions and carrots. If the vegetables are too large, cut them in half.
Add bay leaf, allspice, cover with cold water.
In the multicooker, set the “Stew” function, close the lid and simmer for 6 hours.
After the beep, open the lid and pour chopped garlic into the broth. Set the “Baking” mode for a couple of minutes and let the broth boil.
Remove the dishes from the multicooker. Transfer the meat to a separate container and let cool. Strain the broth through cheesecloth.
Remove all bones from the meat, cut into small pieces and distribute into molds. Pour in the broth, cool, then place in the refrigerator to harden.

Serve with horseradish or mustard. Jelly can be prepared at any time of the year; the dish will become especially relevant in the summer, when sometimes you want something refreshing and cool.

Turkey

Compound:

kilogram of chicken legs;
400 g turkey drumstick;
400 g wings;
onion;
medium carrot;
2 bay leaves;
celery root.

Cooking steps:

Scald the paws with hot water and remove the skin. Remove claws with scissors and wash thoroughly.
Place the paws into the pan and fill with 1.5 liters of water. Leave to cook.
Wait until the water starts to boil, reduce the heat to low. Leave for 4-5 hours.
Load wings and meat into the slow cooker. (Pre-process).
Wash the onion and place it into the multicooker along with the peel. Place carrots and celery root there.
Fill with 1.5 liters of water. Activate the “Extinguishing” mode for 5 hours.
The finished paws will fall apart, and the thick broth will glue the fingers together. Remove from heat. Transfer the meat from the multicooker into a container and cool.
Filter and combine the two resulting broths. Add salt if required.
Disassemble the turkey meat into fibers and place in molds. Add finely chopped herbs, grated or chopped garlic. Pour in broth. Stir a little with a fork so that the ingredients lie evenly in the pan. Place in the refrigerator after cooling.