Glad to see you on the blog pages))

On Easter holidays as always, I prepared jellied meat and, although time allowed me to cook it in the usual way, I decided to make the cooking process easier, and for owners of multicookers to show how to cook jellied meat in a multicooker.

This is not the first time I’ve cooked it in a slow cooker; this time I tried to minimize labor costs as much as possible and not be distracted by monitoring the cooking process, so I set it to cook overnight.

By and large, the recipe for jellied meat in a slow cooker is not very different, but of course there are nuances.

Jellied meat in a slow cooker, recipe with photo

Products for cooking

For a multicooker with a 4.5 liter bowl you will need:

Water – 4 liters

Pork feet – 2 pieces

Pork drumstick – 1 pc.

Chicken meat – 3 legs

Onion – 1 pc.

Carrots – 1 pc.

Garlic – 1-2 heads

Salt – approximately 1 level tablespoon

Pepper, bay leaf

Recipe

Clean and wash the products.
Place in a multicooker bowl, pour cold water.
Salt and pepper.
Put on stewing mode for 6-7 hours.
Remove the meat from the broth and disassemble into small pieces.
Place garlic pressed through a garlic press into a bowl for jellied meat.
Place pieces of meat on top.
Strain the broth that has cooled to a warm state through cheesecloth, pour over the garlic and meat.
Let it harden in the refrigerator.

Now more detailed recipe preparations.

Jellied meat in a slow cooker, recipe with photos step by step

I have a Panasonic multicooker model SR-TMH18, bowl volume 4.5 liters.

I must say that the device as a whole greatly facilitates the cooking process)) although the food does not always turn out similar to that cooked on the stove, some are tastier, some are the opposite.

I will warn you that if you need a lot of jellied meat, then you should cook it in a large pan on the stove, because in a medium-sized 4-liter multi bowl you will get jellied meat accordingly. Although you may have a 6-liter multicooker.

I took the meat set like this.

Two small (or rather small) pork legs, a small pork knuckle and two legs. Everything is small, otherwise it won’t fit.

For those who do not know how to prepare meat before cooking: pour pork feet and shin with cold water for 15 minutes. (more is possible), drain the water, and meat products clean with a knife or brush. Rinse again.

We cut the skin of the legs and shanks in several places for better boiling.

Place the meat products in the multicooker bowl. Add the onion, this time I decided to try the option I read in one of the recipes - put the onion, unpeeled from the husk, to give beautiful color broth. Carrots, cut into several pieces. Peppercorns and allspice, bay leaf.

Fill with water so that it covers (or almost covers) the meat. My water was poured just above the “allowed” mark.

Salt and pepper. Added 1 tablespoon of salt.

Mix.

Close, select the “Stew” mode, set it to 6-7 hours (I set it to 6 - everything was cooked well).

Go to bed))

The cartoon will cook everything as usual and remain on “Heating” until you wake up and turn it off.

Open the lid to let the broth cool. Large pieces We take the meat out into a separate bowl.

While everything is cooling, let's start with the garlic. We separate it into slices, clean it, put it through a garlic press and place it in a bowl for jellied meat.

We take the meat into small pieces and place it on top of the garlic.

The broth is no longer hot, we filter it directly into containers, through a sieve lined with several layers of gauze. Small pieces After straining the meat, add it to the containers.

This time I tried to do it in plastic containers, it turned out well.

Place in the refrigerator to harden. It turned out beautiful and tasty))

What I want to draw your attention to.

You can, of course, cook jellied meat “the right way”: first simmer the meat for several hours, then add chicken and simmer until full readiness. But in my opinion, you can cook on the stove with the same success, and a multicooker is for “set it and forget it,” so I like the option of putting everything in at once and letting it cook on its own. Moreover, it did not affect the taste.
IN next time I would try not to immediately put it on the “Stew” mode, but first turn on the “Baking” mode for 20-25 minutes, and when everything boils, switch to stewing. Because even though everything was cooked, the meat seemed a bit stewed to me.
If you like meat, then I would advise increasing the amount. The shank was small, and therefore not too meaty, and 200-300 grams of pure meat can be safely added.
I will no longer add onions along with the peel; I liked the resulting yellowish-cloudy broth in appearance less than the usual white-transparent one.
If you make it in containers, don’t close the lids after putting them in the refrigerator! With the lids closed, the jellied meat turns out to freeze much longer, I had time to worry because of its long liquid state. And I opened the lids and it froze instantly.
I didn’t notice a difference in taste, both jellied meat cooked in a slow cooker and jellied meat on the stove are equally tasty))

Bon appetit :)

Time: 380 min.

Servings: 10-12

Difficulty: 4 out of 5

A simple recipe for making jellied meat in a Panasonic multicooker

Panasonic is great nutritious dish, which everyone knows nowadays. Today it is difficult to imagine any feast or holiday table without it, because this recipe can not only decorate the table, but also diversify it, because it mainly contains salads and hot appetizers, and jellied meat from the Panasonic multicooker will give it additional chic.

Many people know the step-by-step preparation of this recipe - first you need to prepare the meat, then boil it and disassemble it. The last stage is the solidification of the meat broth, which gives the dish great taste and appetizing.

Today, any recipe for jellied meat can be found, but modern culinary specialists claim that the most delicious dish is obtained from different types meat - it can be chicken, pork or lamb (of course, you must remember to include pork or beef hooves or a head). Why is it important to add these components?

The fact is that the cartilage tissue located in the bones contains a large amount of gelling substances, which are so necessary for the broth to solidify. Any meat can be used to make jelly - you can take fillet, breast, entrecote, legs, and so on. But it is better to avoid using fat, as it will make the jellied meat cloudy and unappetizing.

– it’s not a difficult matter. The main thing is to strictly follow the sequence of steps so that the jelly turns out perfectly. It is also important to consider some rules and tips that will allow you to cook delicious recipe, which will keep its shape perfectly and will not be too greasy.

When preparing such a dish in a Panasonic multicooker, it is important to follow certain rules to make the jelly especially tasty:

The pork legs or head must be fresh (preferably not even frozen) - in this case the broth will be clear and the meat will boil better and faster.
Fresh herbs should not be added to the recipe, as they will make the jellied meat cloudier and darker.
If you decide to supplement the dish with certain products, it is best to use onions, carrots and boiled eggs, which will not only give unique taste, but will also make the jellied meat appetizing and tasty.
Garlic can add a wonderful aroma to the broth.
To make the meat feel good in the recipe, you should use not only chicken, but also pork (neck, shoulder blades, intercostal meat). The main thing is that it is not hard and highly fibrous.
It is best to use fresh and not frozen meat for a clear and “soft” broth. If you have to use store product, it should be soaked for a day in cold water. In this case, the meat will get rid of the top layer of fat, which will make the dish transparent and appetizing.
To make the jellied meat aromatic, be sure to add black peppercorns to it. It is better not to use other spices and seasonings, as they will significantly worsen the taste of the jelly.

Preparing jellied meat at home is not particularly difficult, but it requires a lot of time and attention - only in this case the recipe will turn out very tasty and healthy.

Ingredients:

Meat can be added to the recipe in any proportion, but you should not add too much of it.

Step 1

We thoroughly wash the meat, fill it with water and let it brew for 24 hours. The water needs to be changed every 3 hours.

Step 2

We wash the hooves well so that there is no plaque on them - for this it is important to wait until they are completely thawed.

Step 3

Place the meat and legs in the multicooker bowl, add carrots and onions, which should be peeled but not chopped. Fill the food with water, add salt and pepper (you can also add bay leaf or parsley root).

Step 4

Set the “Stewing” program for 6 hours. As soon as the broth has cooled completely, add garlic (chopped) to it and stop the “Baking” program for 5 minutes. As soon as the device warms up, boil the broth, turn off the multicooker and leave to infuse.

Step 5

As soon as the meat has cooled, take it apart and chop it.

Then put the slices in small bowls and fill them with broth, which will need to be boiled again.

Leave the jellied meat to harden for 3-5 hours.

A wonderful appetizer that has become traditional for the holiday table came to us from France. Jellied meat must be cooked for a long time, the cooking process is lengthy, so the dish is rarely present on the daily menu. A multicooker with a spacious bowl helps solve this problem.

How to cook jellied meat in a slow cooker

It is best to prepare jellied meat in a slow cooker using the “Stew” mode. How to make a dish so as not to miss anything? Check out brief description:

place meat products, root vegetables, onions and spices in a bowl;
pour water, turn on the desired mode, let it boil, remove the foam;
boil for about 5 hours;
remove everything from the bowl, strain the broth;
grind meat ingredients, put into molds;
pour in broth, cool, and refrigerate.

Recipe for jellied meat in a slow cooker

Cooking time: 7.5 hours (and time for hardening).
Calorie content of the dish: 72 kcal.
Purpose: snack.
Cuisine: Russian.

A wonderful cold dish will come from a set that includes different types of meat: chicken, pork, beef. A simple step-by-step recipe for preparing jellied meat in a slow cooker is similar to a similar dish made from pork shanks. As gelling components in jellied meat instead of pork feet can be used: chicken feet, necks, pig ears or beef tail.

Ingredients:

pork legs – 2 pcs.;
beef pulp – 0.5 kg;
chicken – 1 pc.;
onions – 1 pc.;
carrots – 3 pcs.;
black pepper – 6 peas;
cloves - 4 pcs.;
bay leaves – 3 pcs.;
celery root – 1 pc.;
parsley sprigs – 3 pcs.;
garlic – 5 cloves.

Cooking method:

Pour cold water over the legs and let stand for an hour. Rinse warm water, scrape the top layer of skin.
Chop the chicken and cut the beef into pieces.
Boil the legs on the “Stew” mode for 2.5 hours.
Add chicken, beef, peeled root vegetables, onion with peel. Add salt and cook on the “Stew” mode for another 5 hours.
Remove everything from the bowl and strain the broth.
Cut the meat with a knife, remove the bones from the legs and pass through a meat grinder with half a portion of meat. Add chopped garlic.
Place greens, carrot slices, and meat on the bottom of the molds. Carefully pour in the broth, let cool, and refrigerate.

Jelly in a slow cooker - recipe

Cooking time: 180 minutes (plus time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 76 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It’s hard to imagine winter feasts without jellied meat; it is rightfully one of the top three popular dishes. But the classic meat aspic has one drawback - high calorie content. This problem can be easily solved if you prepare fish jelly in a slow cooker. Another advantage of such jellied meat is its low cost. ready-made dish. Step by step recipe with photos can be found on the Internet.

Ingredients:

silver carp heads (large) – 2 pcs.;
silver carp fillet – 700 g;
carrots (small) – 1 pc.;
onion – 1 pc.;
bay leaf – 3 pcs.;
black pepper – 4 peas;
salt - to taste.

Cooking method:

Cut out the gills from the heads and rinse the fish well under running water.
Peel the carrots, remove the layer of peel from the onion.
Place everything in a slow cooker, add spices, pour in water (its level should be a couple of centimeters higher than the contents), add salt. Turn on the “Extinguishing” mode, set the timer for 2 hours.
Remove all the bones from the fillet, cut into several pieces, put on the stove or cook using a slow cooker. Allow the fish to cool, divide the flesh into pieces.
Place parsley sprigs, thin slices of lemon in the molds, canned peas.
Place the fish pieces and pour clear broth, refrigerate.

Jellied pork legs - recipe in a slow cooker

Number of servings: arbitrary.
Calorie content of the dish: 191 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Cook classic jellied meat It’s easy to make pork legs in a slow cooker, you just need to know a few secrets. Before laying, the legs must be burned on all sides over gas, and then be sure to soak for 2-3 hours in cold water. After this, scrape the skin well with a knife, remove dirt and rinse well again. Instead of pork, you can use leaner meat.

Ingredients:

pork legs – 2 pcs.;
pork – 0.5 kg;
onions – 2 pcs;
carrots – 1 piece;
garlic – 1 head;
salt - to taste;
allspice - to taste;
bay leaf – 3 pcs;
greenery.

Cooking method:

Place the meat and legs in a slow cooker, add whole carrots and onions, peas allspice and bay leaves, add water and salt. Cook on the “Stew” mode for 5 hours.
Remove the meat, strain the broth, taste: if necessary, add salt and pepper.
Chop the meat, return it to the bowl with the broth, and let it boil.
Place garlic and herbs into prepared pans. Pour broth over everything and let cool. Place in the refrigerator.

Jellied meat with beef in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 189 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Traditionally, cold meat is cooked from pork, it turns out rich and fatty, but there are people who cannot eat this type of meat for medical reasons or religious beliefs. How to cook aspic if you deny yourself such delicious dish I do not want? The solution is simple - cook beef jellied meat in a slow cooker according to homemade recipe. After hardening, the dish takes on a beautiful straw color.

Ingredients:

calf tail - 1 pc.;
beef pulp - 0.5 kg;
skeleton from whole chicken- 1 PC.;
onions - 2 pcs.;
garlic - 1 head;
ginger - 15 g;
salt - to taste.

Cooking method:

Cut the beef tail into pieces, put it together with the chicken backbone, peeled onion and half a head of garlic in a slow cooker, season with ginger and add salt.
Set the “Extinguishing” program, turn on the timer for 3 hours, let the liquid boil, remove the foam. After the end of the program, add the beef and cook for another 2 hours. Remove the meat ingredients and leave the broth on warm.
Chop the remaining garlic into thin slices. Separate the meat from the vertebrae. Cut the beef pulp or disassemble it into fibers, mix with garlic, and arrange in molds.
Strain the boiled broth, carefully pour over the meat layer, and let stand for an hour. Place in the refrigerator for further hardening, and in winter - on the balcony.

Recipe for chicken jellied meat in a slow cooker

Preparation time: 5 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 101 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

You can prepare jellied meat in a slow cooker from chicken without any meat additives. Historically in Rus' it was customary to use the carcass of a rooster for cooking aspic. Its meat is unsuitable for preparing other dishes because it requires long cooking. It's better to cook from whole carcass poultry with head and paws. You will have to spend extra time preparing it, but the end result is worth it - the dish will be rich and aromatic.

Ingredients:

rooster – 1 pc.;
onions – 1 pc.;
carrots – 1 pc.;
bay leaf – 3 pcs.;
black pepper – 6 peas;
garlic – 4 cloves;
gelatin – 30 g;
salt - to taste.

Cooking method:

Process the bird carcass, chop it into pieces, and place it in a slow cooker along with peppers and onions.
Pour water, salt, set the “Stew” mode, set the timer for 4 hours. After 3 hours, add carrots.
Remove meat, carrots and onions from the broth. Pass the garlic through a press and let the broth boil again.
Cut the meat into pieces, place on the bottom of the trays, and decorate with carrot circles. If desired, you can also add mugs of eggs and sprigs of herbs.
Dissolve gelatin in large quantities hot broth, pour into the bowl with the rest of the liquid.
Pour the broth into trays with meat and refrigerate.

Turkey jellied meat in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 95 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

For those who are worried about their appearance and controls the caloric content of food, the recipe will do turkey jellied meat in a slow cooker. The broth made from the meat of this bird is rightfully considered dietary and low-calorie. Compared to chicken, it is richer and gels well without additional additives. Wings and drumsticks contain a lot of meat, so the jellied meat turns out dense and thick.

Ingredients:

turkey drumstick – 400 g;
turkey wings – 400 g;
chicken feet- 1 kg;
onions – 1 pc.;
Madeira – 4 tsp;
carrots – 1 pc.;
bay leaf - 2 pcs.;
celery – 1 root.

Cooking method:

Pour 1-1.5 liters of water into a saucepan, add the paws, bring to a boil on the stove, remove the foam, simmer over low heat for 2.5 hours.
At the same time, in a slow cooker, cook parts of the turkey (drums, wings) with onions, celery and carrots for 5 hours in the “Stew” mode.
Strain both broths into one container and add salt to taste.
Separate the meat from the bones, disassemble into fibers, mix with chopped garlic, and place in trays. Add 2 tablespoons of Madeira for flavor, if desired, pour in broth, and put in a cool place.

Jellied chicken feet - recipe in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 215 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Don’t think that chicken feet are only a delicacy for four-legged family members. They contain a whole complex of B vitamins, microelements and a large amount of collagen, which is good for joints, hair, nails and skin. You can make them out of them a budget option delicious jelly. It’s easier and faster to cook jellied meat from chicken feet in a slow cooker.

Ingredients:

chicken feet - 0.5 kg;
legs - 0.7 kg;
garlic - 5 cloves;
salt - to taste;
ground ginger- taste;
carrots (medium) - 1 pc.;
onion - 1 pc.;
bay leaf -3 pcs.;
whole black pepper - 8 peas.

Cooking method:

Place the legs and processed legs in a slow cooker, add the onion in the peel, add salt, and pour in water. Set the time in the “Quenching” mode for 5 hours.
After 3 hours of cooking, add peeled carrots, peppercorns and bay leaves.
Remove the carrots, meat and legs, and separate the meat into fibers.
Return the meat to the slow cooker, turn on and let the broth boil, add ginger powder. Remove the meat with a slotted spoon and place in molds along with carrot pieces and chopped garlic. Pour the broth over everything, cool, and put in the refrigerator to completely harden.

Jellied pork knuckle in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 128 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Hearty knuckle jellied meat in a slow cooker with tender jelly The frozen, rich broth will decorate the festive table - guests will definitely appreciate it. This one is rare for daily menu cold appetizer will be the first to disappear from the table. When using frozen shanks when cooking jellied meat, you must first defrost them at room temperature, then thoroughly clean them.

Ingredients:

pork legs – 2 pcs.;
pork knuckle – 1 pc.;
onions - 1 pc.;
garlic – 1 pc.;
carrots - 1 pc.;
bay leaf – 3 pcs;
salt - 1 tbsp;
peppercorns - to taste.

Cooking method:

Place the prepared legs and shanks in a multicooker cup along with onions and carrots, season with peppercorns, bay leaf, and salt.
Pour water into the multicooker up to the mark, set the time (5 hours), activate the “Stew” mode. When the contents boil, remove the foam.
Chop the garlic. 15 minutes before the signal, remove the meat, vegetables with a slotted spoon and add the garlic.
Divide the cooled legs and shanks into meat and bones. Expand meat pieces and carrot mugs into prepared containers.
Let the broth boil again and strain. Using a ladle, carefully pour the liquid into the meat. Cool.

Jellied meat in a slow cooker with gelatin

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 174 Kcal.
Purpose: snack.
Cuisine: Russian.
cooking difficulty: medium.

Such aspic in a slow cooker can be classified as a dietary, low-calorie type of jellied meat if you remove the fat and skin before pouring the broth. For jellied meat, use lean chicken and turkey meat. This recipe requires the use of gelatin to ensure the jelly sets, since chicken and turkey do not contain gelling agents.

Ingredients:

turkey wings – 2 pcs.;
turkey necks – 2 pcs;
chicken – 1/2 carcass;
onions – 2 pcs.;
3 bay leaves;
garlic – 1 head;
gelatin – 25 g;
parsley root – 1 pc.;
dried herbs– 1 tsp;
pepper and salt - to taste.

Cooking method:

Place the meat in a bowl, add the peeled vegetables, and add water.
Set the “Extinguishing” mode, time – 4 hours, bring to a boil, remove the foam. After 3.5 hours, add bay leaf, dry herbs and pepper.
Get meat and vegetables. Dissolve gelatin in a glass of broth and pour over the meat.
Cut the meat into small pieces, remove the bones from the wings and necks, place them in a layer on soup plates, add chopped garlic. Pour in broth and place in a cool place.

Pork jellied meat in a slow cooker

Preparation time: 6 hours (and time for hardening).
Number of servings: arbitrary.
Calorie content of the dish: 228 Kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Classic pork jellied meat in a slow cooker, cooked at home - an excellent rich and hearty dish, which is well suited for the cold season. For a feast the best and comparatively inexpensive snacks, capable of preventing severe intoxication, can not found! It is also useful for problems with joints and bone fractures, promoting their rapid healing.

Ingredients:

pork knuckle – 1 pc.;
pork pulp – 0.6 kg;
onions – 1 pc.;
carrots – 2 pcs.;
bay leaf – 2 pcs.;
allspice – 4 peas;
ground red pepper - to taste;
salt - to taste.

Cooking method:

Place the prepared meat and shank in a bowl along with onions and carrots, add water, add salt and spices. In the “Stew” mode, cook for 6 hours.
Remove the pulp, remove the shank from the bones, cut everything into pieces, and strain the broth.
Place the meat in equal portions and add a piece of carrot. Pour broth over ingredients and refrigerate.

Before you cook delicious cold meats in a slow cooker, you should familiarize yourself with some secrets professional chefs:

In order for the jelly to harden well, you need to add pork or beef heads, tail, ears.
The most delicious cold one will come from assorted types of meat: chicken, beef, pork.
Correct proportions meat components and water: one liter per kilogram.
When cooking jellied meat, the liquid should not boil; the dish should be simmered under the lid.
Adding a few stalks of celery and parsley root will add flavor to the broth. delicate aroma and an original pleasant aftertaste. If desired, you can also add: cinnamon, nutmeg, marjoram, cloves, rosemary and fresh chervil.

Video: Delicious jellied meat in a slow cooker

Many northern peoples consider jellied meat theirs national dish. It is prepared from different varieties 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 a Redmond or Panasonic multicooker turns out no worse than what our great-grandmothers made in the oven.
Preparation proper jellied meat take a lot of time. The bones should be well boiled. But the result is worth the wait. You will receive delicious and healthy snack, which will decorate the festive table and is always appropriate on weekdays. This recipe with photos shows detailed step by step method making jellied meat.

Taste Info Meat main courses / Meat appetizers

Ingredients

Pork legs – 2 pcs;
Pork knuckle – 0.6 kg;
Beef pulp – 0.8 kg;
White onion 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 cook jellied meat in a multicooker Redmond (Redmond)

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 garlic, minced fine grater and spices. Mix thoroughly.

Rich meat broth strain 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 big amount meat - more satisfying.

Mix the meat and broth and pour into molds.

Cool the jellied meat until room temperature, then put it in the refrigerator. The dish should freeze completely.
Before serving, chop the jellied meat in portioned pieces. 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;
Get transparent jellied meat naturally not easy. 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:

You can decorate jellied meat:

For a festive or home feast you can choose different variants serving this wonderful snack:

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.

Only Russian cuisine can boast such a variety of aspic dishes. From abundance all kinds of recipes presented on the pages of modern culinary magazines, drooling begins to flow. Particularly popular is pork jellied meat, which is also commonly called jelly. Distinctive feature is that jellied meat is a cold appetizer, based on a rich broth made from pork components(legs, knuckle, ears, tail, head), promoting the formation of natural gelatin.
Jelly is a chilled dish made from rich beef broth with meat.
With the advent of multicookers, the tedious process of preparing jellied meat on the stove from any type of meat has faded into the background. Now you don’t need to stand in front of a hot pan for hours, mentally adjusting the cooking process, everything has become quick and easy. We suggest preparing the simplest jellied pork legs in a slow cooker.

Taste Info Meat snacks

Ingredients

two pork legs;
one pork knuckle;
one head onions and a head of garlic;
carrot;
bay leaf,
peppercorns and a tablespoon of salt.

How to cook jellied pork legs in a slow cooker

To make the jellied meat perfectly frozen and very tasty, you need to:
Rinse the pork legs and knuckle thoroughly in water, scrape the skin with a knife if possible, and place in a multi-pan.

Next, send in the peeled onions, carrots and peppercorns. IN this recipe The bay leaf is added immediately, but you can do this an hour before the end of cooking.

Cover vegetables and meat with water, if necessary add liquid to the maximum mark.

Bring to a boil under the lid, but take care to remove the scale in time; at this time you can add salt.

Close the multicooker, start the “stew” mode for 4.5 hours and go do other things.
10 minutes before the timer rings, open the lid and remove all ingredients from the bowl using a small slotted spoon.

Peel and grate the garlic, and cool the meat. Place the garlic mixture into the broth and boil.

From pork knuckle and legs, select clean meat and separate it into fibers with your hands, or cut it with a knife.

Distribute cold cuts molds, decorating the dish with vegetables ( boiled carrots, canned corn) and testicle.

Teaser network

Pour in the broth and leave the jellied meat to cool.

After an hour, close the molds with lids and put them in the refrigerator. It will take 3-5 hours to transform the rich broth into pork jelly.
13. Serve the knuckle jellied meat to the table immediately before eating, but if the room is not hot, our jellied meat will not melt.

Strong, attractive and very tasty jellied pork feet in a slow cooker turned out to be so festive table There's no shame in submitting.
The dish is filling and high in calories; if guests do not give up alcoholic drinks, then our spicy food will be ideal for them as a snack and will help prevent a severe hangover. The dish contains aminoacetic acid (glycine), which copes well with the toxic decomposition products of alcohol.

The nutritional value pork jellied meat– in 100 g:
Calorie content of jellied meat – 201.02 Kcal;
Proteins – 17.16 g;
Fats – 14.61 g;
Carbohydrates – 1.51 g.
Important:
1. Consumption rich broths in large quantities can complicate the functioning of the liver and pancreas.
2. Also, do not overuse hot sauces for watering jellied meat, so as not to cause a rise in blood pressure and stomach problems.