Traditionally, in the winter season, it is customary to cook jelly. It is made from various types of meat or fish. Pork knuckle jelly is very popular - the dish turns out to be rich, rich, satisfying.
- pork knuckle - 1 unit;
- garlic - 1 head;
- salt pepper;
- medium carrot - 1 unit;
- onion - 1 unit;
- peppercorns, lavrushka leaf.
Wash the meat tenderloin under running water. With a knife, we clean off the remnants of the skin, pile (if necessary, if any). Immerse in a container of ice water for 12 hours. Every 3-4 hours you need to change the water.
We collect a little water in a saucepan - so that the meat is well covered with it. Bring to a boil, wait a quarter of an hour, drain the resulting broth along with the foam. Rinse the meat, pour a new portion of water, wait for the boil again, cook for 2 hours. Half an hour before the end of cooking, add vegetables - grated carrots, chopped onions. Let's not forget the spices. At the end of cooking, remove the shank from the broth, let it cool, and cut into pieces.
We take forms for jelly, spread the meat evenly, pour the broth so that the vegetables evenly fall into each container. You can use one capacious vessel. Leave to harden for several hours by placing in the refrigerator.
With the addition of beef
- knuckle - 1.7 kg;
- beef tenderloin - 1.2 kg;
- onions - 2 units;
- carrots - 1 large or 3-5 medium tubers;
- celery stalks;
- Lavrushka - 5-6 sheets;
- large a head of garlic;
- 1-1.5 st. l. salt with a slide;
- a bunch of greens;
- allspice - 5-8 peas.
Rinse the meat. We put pieces of meat in a saucepan, on top of vegetables, spices. Carrots, onions and celery only need to be peeled, no need to cut. Leave one carrot for garnish.
Fill with water so that all the contents are covered. We put on a strong fire. When the water boils, reduce the fire to a minimum, collect the foam. The first time the meat is cooked, the foam will continue to form. It is important not to make a strong fire, otherwise it will not be possible to collect all the foamy mass, and the broth will be cloudy. After collecting the foam, add salt, taste the broth and add more if necessary.
Vegetables should be removed an hour after boiling the broth. The meat, if it is young, cook for another 2-2.5 hours after removing the vegetables. If the tenderloin belonged to a middle-aged carcass, you need to continue cooking for 4-5 hours.
Take the meat out and let it cool down a bit.
Strain the finished broth from possible lumps of foam. Allow to cool slightly, collect a film of fat, so that later a layer of fat does not gather on top of the jelly. Boil for a few more minutes, add chopped garlic.
Arrange the meat tenderloins disassembled into fibers in the vessels. Put a few leaves of parsley / dill on top, a mug of carrots, left for decoration. Pour in broth. Allow to cool and send to the refrigerator for solidification.
On a note. The meat is not cut into small pieces before cooking: the jelly is cooked for a long time, and the taste of the product can be boiled out of small meat slices.
From the shank, legs with gelatin
- knuckle - 1.2 kg;
- pork legs - 2 units;
- onion - 1 large;
- carrots - 1 unit;
- dry spices - 1 table. l.;
- laurel - 3 leaves;
- gelatin - 20 gr;
- peppercorns - ½ tsp;
- salt;
- garlic - 3 cloves.
Wash the pork parts, peel and pour ice water for 3-4 hours to remove excess blood. Then drain the water, pour clean water, boil, cook over low heat for 5 hours. Add salt so that the broth seems a little salty.
Peel the vegetables, put (except garlic) in the broth 40 minutes before the end of cooking. Dilute gelatin in hot water until completely dissolved. Take out the meat and vegetables, add gelatin, stirring, boil for 10 minutes. Disassemble the meat into fibers, cut the vegetables into rings. Finely chop the garlic.
Arrange meat in bowls, sprinkle with garlic and garnish with vegetables. Pour in the broth and leave overnight to set.
How to cook with chicken?
You can cook jelly from pork knuckle with the addition of chicken meat - the jelly turns out to be rich and at the same time tender in taste.
- knuckle - 4 pieces;
- chicken - half a carcass;
- onion - 1;
- garlic - 5 cloves;
- peppercorns - 10 pcs.;
- laurel - 2 sheets;
- salt.
Prepare the meat, clean the vegetables. Put in a saucepan, add salt, pour water so that the contents are completely covered with it. Cook for 5 hours, not forgetting to remove the foam first. When the flakes stop appearing, add spices. 40 minutes after the start of cooking, remove the cooked vegetables and leave to cool. Onion can be left for another hour, then thrown away - it is needed to give the broth its taste and aroma.
Ready meat to take out, cool, disassemble. Cut carrots into rings. Put everything in containers or silicone molds, which will then be turned over onto a dish. Pour in broth.
Turkey Recipe
The recipe for jellied meat from shank and turkey does not differ from the cooking option with chicken. Pork and turkey are recommended to be taken in the same amount.
Aspic with the addition of turkey turns out to be more rich than with chicken. The taste is very rich and delicate. After cooking, the meat is well behind the bone and is divided into pieces.
The bones secrete a gelling agent, and with prolonged cooking, the broth becomes quite rich. The jelly freezes within a few hours.
With pieces of meat
An interesting serving of jellied meat to the festive table is in the form of a pig. You can use any of the previously given recipes you like. Boiled and cooled meat should be chopped into pieces, mixed with garlic and pieces of boiled vegetables, put into an even one and a half liter bottle (or a liter from milk). Meat and vegetable mass should occupy almost the entire volume of the bottle. Pour in the broth and let it set for a few hours. There should be some broth left for decoration. Pour part of it into a rectangular shape, the rest will need to be slightly warmed up an hour before the jellied meat in the bottle is ready - so that the broth is liquid.
After carefully cut and remove the bottle. Using kitchen scissors or a knife, round off the part of the workpiece where the bottom of the bottle was, so that there is a more rounded shape. The frozen part of the neck can also be shortened.
Put the workpiece on a festive dish, pour a little broth on the bottom, previously slightly warmed up. Send for another couple of hours in the refrigerator - the broth frozen at the bottom will fix the round billet.
Cut out the ears and the patch from the sausage. From gelatin, you can prepare "glue" for patches and ears. Lubricate the details with them, draw the muzzle of a piglet from the side where the neck of the bottle was. You need to lubricate the parts at the junction with the workpiece, and after fixing, lubricate around. To temporarily fix the position of the parts, use toothpicks. Then they can be taken out. For the eye, you can use allspice peas or olives. On the other side of the workpiece, fasten the tail.
Jelly, frozen in a rectangular shape, remove and chop, put on a dish around the pig. Lubricate the glued parts with a jelly composition so that they do not become weathered while waiting to be served.
On a note. Aspic is served with horseradish and mustard.
In a slow cooker
Cooking jellied meat from shank in a slow cooker is practically no different from conventional cooking on the stove. The components are added to the multi-cooker bowl, the “Cooking” mode is turned on. Cook in time for 40-50 minutes based on a 5-liter volume. Follow the boil to remove the foam in a timely manner. When the broth boils and the flakes are removed, switch the mode to "Stew" or "Stew", cook for 5 hours. In half an hour, the broth is salted, and in 5-7 minutes, add garlic if desired. Readiness to check the condition of the meat - if it is easily separated from the bone with a spatula, then the dish is ready. If it still does not depart, then add another hour of cooking.
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