Jellied beef legs and pork. "Pig" in a bottle

Calories: Not specified
Cooking time: Not indicated

Kholodets is a multinational dish, so for the holidays, housewives in many countries begin to cook it. Some people call jelly “jelly” or simply “cold”, but the essence in it is always the same - it is meat in a frozen cold broth. Of course, cooking jelly is a troublesome business, but at the same time, it is not so difficult. The whole basic process of cooking jelly is to cook the meat well. You need to cook meat for jelly for a long time and no matter what kind you use. It can be pork, beef, or a rooster. Most often, the jelly is the most delicious, in which there is a variety of meat. IN this case we will cook jelly from pork feet, shank and beef, simple recipe. To cook delicious jelly, I go to the market to buy fresh meat there. As for the choice of legs, everything is clear here - we buy pork legs. With other types of meat you need to understand a little. Pork knuckle We buy meat and not very fatty. Beef can be bought both on the bone and completely fillet, but it is better on the bone so that there is more bone mass in the jelly and the dish is perfectly frozen. So let's get started!




- 1 pork leg,
- 500 grams of beef,
- 1 kg pork knuckle,
- 1 onion,
- 1 carrot,
- 2-3 cloves of garlic,
- 4-5 pcs. black peppercorns,
- 2-3 pcs. bay leaves,
- water,
- salt to taste.

Recipe with photo step by step:

We scrape the legs with a knife, clean, rinse in cold water. I always ask at the market to have my legs cut open and the pig's claws removed. We also wash the rest of the meat, then put it in a saucepan and pour clean water. We leave the meat in a cool place for 4-5 hours so that it gets wet in water. IN the water will go away all the blood that is not needed in jelly.




We wash the meat again and fill it with clean water. The water should be two fingers above the meat. In such an amount of water, a rich and strong broth will turn out, which will then wonderfully harden. Let it simmer for 6 hours on low heat. In the process of cooking, remove the foam with a spoon or slotted spoon with holes. During cooking, open the lid of the pan a little to make the broth more transparent. This secret was taught to me by my aunt, who always cooks transparent and tasty jelly.
After 2 hours of boiling meat, salt the broth. Then we cook again. At the end of cooking, we taste the broth for salt and, if necessary, add salt. Also, 1 hour before the meat is ready, put the washed carrot and the washed onion into the broth (it should be with the husk). 15 minutes before the final, put peeled garlic cloves, peppercorns and Bay leaf. Let the broth simmer along with the spices.




Carefully remove the meat with bones from the broth. We cool the broth in the room, and disassemble the meat into small pieces. When the meat has cooled well, we touch it with clean hands.
We put the bones aside (they can be given to dogs). In jellied meat, you can use both meat and cartilage, and skins, as you like. I mostly use only meat, I give the rest to the dogs. My family is not very fond of fatty jelly.




At the bottom of any form (I have silicone), we put decorations for jelly. I used greens canned corn and boiled carrots from jelly.






We put the meat in the form: I fill a little more than half. Aspic is delicious when there is a lot of meat in it.




Now pour the meat with strained pure broth. It is convenient to filter the broth through 2-3 layers of gauze cut. We put the jellied meat in the refrigerator for 5-6 hours for complete solidification.




Ready jelly is served to the table beautifully decorated. Bon Appetite!
lovers fish dishes like it

Winter has come, it's cold season. Many housewives prepare delicious jelly (jelly) for festive table. And what a feast without a real traditional Russian dish! With mustard, garlic or horseradish, many people like this dish, spicy and tasty.

This delicious dish prepared as an appetizer for weddings, Christmas, Epiphany and of course New Year. Without this meat snack not a single feast is spared. Best Appetizer under vodka. Delicate, rich, savory, delicious, fragrant, simply amazing - here are a few simple words for description palatability aspic. It is easy to prepare. Recipes for this amazing meat dish there is quite a lot, it is prepared from pork, and from beef, and from chicken, and even from fish. But the most delicious it comes from different varieties meat.

Compound:
Large turkey drumstick - 1 pc.
Pork knuckle - 1 pc.
Salt - to taste
Onion - 1 head
Carrots - 2 pcs.
Bay leaf - 2 pcs.
Sweet peppercorns - to taste
Black peppercorns - to taste
Coriander grains - to taste
Garlic - 2 cloves
canned corn - for decoration
green onion - for decoration

Cooking:

Soak the shank and drumstick in cold water to get rid of any blood residue. So we will achieve a more transparent jelly.
Then send the meat to cook for a long time on a very slow fire. It is necessary to remove all the foam and fat.

Just half an hour before the jelly is ready, add spices. In this case, it will be a bay leaf, black and allspice peas and whole coriander. You still need to salt the jelly.

At the same time, you need to add a couple of carrots and an onion head right in the peel. Carrots and onions will add not only taste, but also color to the jelly.

Don't forget to skim the fat off the surface of the broth.

At the very end, add a couple of cloves of garlic, grated on a grater.

The jelly is cooked for a total of 2 hours. Take out the meat and let it cool. We understand the cold. Separate the meat from the bones and cut it into small pieces.

Put some diced carrots, some green onions and canned corn in cupcake liners.

Next, spread the meat, but not to the top.

Pour the strained broth over the meat and send it to the refrigerator to solidify. Such a broth will harden even without gelatin.

Before serving, lower the molds into hot water for three seconds and put the jelly on a plate. Get it like this beautiful portion for one person.

On the festive table elegant appetizer yes, with mustard or horseradish it won’t lie down, it will fly away! Bon appetit!

Advice
Water for cooking is poured at the rate of 1 kg of meat - 1.4 -1.5 liters of water. This is provided that during the entire cooking more water we will not add. And this condition is desirable to fulfill!

Jellied beef, shank and chicken - a holiday recipe

Many housewives prepare jelly for New Year's table. Aspic differs from aspic in that gelatin is not used in its preparation, only meat, animal legs, in general, gelling products. To make the jelly transparent, it is necessary to soak the meat for 4-5 hours, constantly draining the water and pouring clean cold water. The jellied meat should be cooked under the lid ajar and at the smallest boil, in barely gurgling water. And it is also important to observe the proportions of meat and water. Pour water over tightly packed meat on one finger, taking into account the fact that a third of the water will boil away. But you can’t add water to the boiled jelly, otherwise it will harden badly.

Compound:
Beef knuckle - 1200 gr
Beef leg - 1 pc.
Chicken breast - 1 pc.
Beef meat - 300 gr
Beef bone with meat - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Carrot - 1 pc.
Peppercorns - 10 pcs.
Bay leaf - 3 pcs.
Salt - to taste

How to cook jellied meat so that it turns out tasty and transparent

Pour meat and bones for jelly with fresh water and put to boil. Do not add more water.

Boil. Be sure to remove all the foam, salt well. Usually jelly needs to be salted much more than you always salt soup. Because, when solidifying, the salt is felt weakly and the jelly will seem undersalted. But since the water will still boil away, it is enough to add medium salt, and then, at the end, add salt if necessary. Cover with a lid, leaving a gap of 1 cm and cook for three hours.

Then add peppercorns, bay leaf and cook for another hour. Then put the washed onion as a whole, making cuts in it with a knife, as if piercing, and carrots.

Onions and carrots will give bright jelly golden color and pleasant taste.

After another hour and a half everything looks like this. It can be seen that the water has already boiled away by a third. Some of the bones have fallen off the meat and can be pulled out and discarded.

After 6-7 hours of cooking, under a barely open lid, when the bones easily move away from the meat, the onion and bay leaves can be thrown away, and the carrots can be pulled out. Taste the broth for salt and adjust if necessary. Add crushed garlic and after a minute turn off the fire.
Remove all meat and bones from the broth. Set aside the bones immediately in a separate bowl, then discard.

Strain the broth through two layers of gauze or bandage and a sieve. will leave excess fat, peppercorns, chopped garlic, and small bones.

Arrange the meat on plates and molds for jellied meat. During the layout of the meat, we remove the skins, films, fat, leaving only transparent jelly cartilage and clean meat.

Pour the broth over the meat bowls and leave to cool completely on the counter. Then put in the refrigerator. Aspic does not like the freezer, so it should freeze only in a cold, but not frosty place.

Invert the plate onto a serving platter, lightly prying the edges with a knife. Here it is transparent and meaty. Very tasty with horseradish or mustard. Happy New Year! Have a delicious feast!

Adviсe
Adding vegetables when cooking is a must! Thanks to them, the broth acquires beautiful colour and aroma.
Adding spices is a must, otherwise the dish will turn out to be “fresh”.
Salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth.

Jellied pork leg and knuckle. Delicious recipe with step by step instructions

The only disadvantage of jelly is that it takes a very long time to wait for the result. But! The work itself is only for half an hour, the stove and refrigerator will do the rest for you. Buy a meaty top shank and one pork leg. Gelatin is boiled from bones and skin, so these parts are needed for jelly.
Compound:
Pork knuckle - 1 kg
Pork leg - 1 pc.
Celery root - 1 pc.
Carrot - 130 gr
Onion - 130 gr
Bay leaf - 2 pcs.
Black pepper - 1 tsp peas
Allspice - 1 tsp peas
Garlic - 4 large cloves
Salt - to taste
Water - as needed

How to cook delicious pork jelly

Rinse meat and leg thoroughly. running water. If you see hairs on the skin, grind them on open fire burners.
Pour the pork with cold water and let it stand for a while - soak - for about half an hour. Then drain the water.
We take a pan, tightly put the meat in it. And fill it with water so that it completely covers the meat, but no more, because if you take a lot of water, as a result, the jelly may turn out to be not dense enough.

We put the pot on the fire. We will cook jelly for a very long time - until the meat is completely boiled. When the water starts to boil, foam will form - it is better to remove it. If you missed this moment, it's okay - just after cooking, strain everything through cheesecloth and clean the broth.
Close the pot tightly with a lid, make the most small fire and leave to cook the meat for about two to three hours.

Preparing vegetables and seasonings for jelly

Take root celery, which we thoroughly wash with a brush. Next, peel the carrots. AND onion, which is also partially cleaned, leaving a thin clean upper layer peel. Wash the parsley stalks.

We lay vegetables and seasonings only after two or three hours of cooking meat. After that, bring the water back to a boil, make the most minimal fire, close the pan again with a lid and cook for another one and a half to two hours. If the water level has noticeably decreased and the meat sticks out decently, add a little boiling water. Most likely you have or too big fire, or the lid is loose.
Salt everything. Garlic peel, rinse, pass through a press or finely chop. As a result, cook the meat for about 4-4.5 hours.
Literally 5 minutes before the end, take out the vegetables and add chopped garlic. After this time, turn off the pan and let stand, pull the broth and meat behind the closed lid for another half an hour. Throw everything in a colander lined with gauze.

Separate the meat from the bones. Cut the meat, disassemble into fibers. If desired, add garlic passed through the press, boiled carrots. We take the form into which we will pour the jelly, and put the meat there.

Before serving, remove the fat from above, lower the form for a few seconds in hot water so that the jelly melts slightly and moves away from the walls, and turn it over onto a serving plate. Serve with herbs, horseradish or mustard. Bon appetit!

Cold chicken. Recipe without gelatin

Prepare jellied chicken without gelatin on chicken feet, if you can, of course, buy them. Exactly chicken paws contain great amount gelling agent. The broth always turns out clean and transparent and always freezes very well.

Compound:
Homemade chicken - half
Chicken paws - 10 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 6-8 pcs.
Salt - to taste

How to make chicken jelly without gelatin

The paws are sold well cleaned, even the claws are very good quality. But if necessary, clean and rinse them under running water. Peel onions and carrots.

At chicken carcass cut off the wing and head. Grind over a gas burner, clean with a knife, wash the beak inside. Divide the carcass lengthwise into two parts, we only need half.

Fill the paws and head with three liters of water, put on the stove. When the water boils, drain it, rinse the chicken again under running water and fill with clean water.

After re-boiling add chopped onion and carrot. The foam will no longer stand out, but still collect fat from the surface of the broth. Boil paws for 1 hour. All the time, the jelly is cooked on the quietest fire, in no case should it boil. It should barely gurgle, otherwise a clean broth will not work. It is also not necessary to stir the jelly.

After an hour, add the chicken, it is better to cut it into small pieces. Boil the chicken until the meat is well separated from the bones, about 4 hours. Domestic chickens cook for a long time. An hour before the end of cooking, salt the broth, add pepper and bay leaf.

Ready jelly looks like this.

Take the chicken out of the broth. Divide the meat into fibers and place on the bottom of the plate. Garlic can be added if desired.

Pour the cooled broth over the meat and set aside. chicken aspic in the refrigerator until completely solidified. You can cut carrots for beauty.

Chicken jelly without gelatin is ready! Bon appetit!

Delicious jelly from pork knuckle and chicken - video recipe

Take this interesting recipe on a note. Such a "Piglet" will certainly come in handy for you!

Meat for the "Piglet" can also be cooked in a slow cooker.

How to cook delicious jelly in a slow cooker

Cooking jelly in a slow cooker is a pleasure. This device is simply created for these types of dishes. You can download all the products, install the program and go about your business.
Compound:
Pork legs - 2 pcs.
Pork knuckle - 1 pc.
White onion - 1 pc.
Garlic - 1 head
Carrot - 1 pc.
Bay leaf - 2 pcs.
Black pepper and allspice peas to taste
Salt - 1 tbsp. l.

How to cook homemade jelly in a slow cooker

well scrape off pork skin at the handlebars and legs. Rinse thoroughly under cold running water.

Peel onions and carrots. Take out the multicooker. Pour water into the bowl, place the shank, legs, vegetables and peppercorns there. Laurel leaf can be added right now or one hour before the end of cooking.

Pour water into the multicooker pan up to the maximum mark. Install the steam program. Wait until everything boils, remove the foam with a slotted spoon. Now you can add salt.

Close the multicooker lid. On the display, set the "Extinguishing" or "Simmering" mode for four and a half hours. If you don’t have such modes, you can use the Multicook program, set the temperature to 90-100 degrees and set the same time.

10-15 minutes before the end of the program, open the lid of the multicooker and remove all components from there. You will be left with broth. Mince the garlic and add it to the pot. The broth must be brought to a boil.

When the meat has cooled slightly, separate it from the bones. You can do this with a fork and knife, or you can just do it with your hands.

Now the meat should be cut or torn into pieces and laid out in pre-prepared forms. Top can be decorated with boiled carrots, cut into rings, canned sweet corn or an egg, according to your taste.

All this beauty should be poured with broth. Leave on the table until the dish is at room temperature, for 30 minutes. Then cover with mold lids and put the jellied meat in the refrigerator to set. In time it will be from three to five hours.

Jellied meat should be served directly from the refrigerator in a frozen state. You can decorate it with sprigs of greenery, lemon slices, and season with mustard or horseradish. Bon appetit!

I hope that the article, recipes and tips for cooking jellied meat will be useful for you and help you cook a truly delicious and beautiful jellied meat. Have a magical holiday!

The classic jelly recipe is always based on pork, or rather, on pork legs or a whole shank. The thing is that it is in these parts that contains a lot of collagen, which allows you to turn rich broth to a great student. It was this feature that our ancestors noticed, who prepared jelly from different meat, including beef. You can take any part as a basis, because if you cook the broth correctly, the jelly is guaranteed to turn out delicious.

As a matter of fact, jelly is a dish for which you can use real cold cuts. At least in the old days, our ancestors did. There is a fairly plausible legend that the jelly appeared by chance. The servants, collecting all the remaining food after the feast, poured it strong broth to eat like hot soup.

And then one day someone left the plate in the cold - so the soup turned into jelly. Of course, jelly is the frozen broth. Only it must certainly turn out to be very strong, rich. Otherwise, there will be ice cream, not jelly.

So, let's look at a step-by-step recipe with a photo for cooking jelly from their pork legs and beef. We will need the following products:

• pork legs can be taken 2-3;
• for such an amount take 700-800 g of beef fillet;
• onions and carrots - 2 each;
• garlic - 1-2 heads;
• salt, pepper, bay leaf and other spices - to your taste.

The secret of delicious jelly is the cooking features beef meat and pork. The main idea is that the broth should cook for a very long time (at least 4 hours from the moment of boiling). At the same time, make sure that the water does not boil away. The fact is that it is undesirable to add new portions of water - this is already a violation right technology. And to prevent this from happening, we act like this:

1. Recipe classic jelly from pork and beef begins with the preparation of products. If everything is clear with the beef fillet, we just wash it and cut it into enough large pieces, then with pork legs you need to work more carefully. They are first placed in cold water and soaked for several hours. Then brush off dirt, rinse thoroughly.
2. Well, now that nothing is stopping you from starting cooking holiday dish, chop the legs into several parts and lay them together with the beef in a large saucepan. Pour water so that it covers the meat, and the level falls 2-3 fingers above it (refer to our photo).
3. Cook over high heat to bring to a boil as quickly as possible. And when this moment has come, immediately turn down to moderate. Now you need to ensure that the water does not boil, but at the same time, there will be constant movement and slight vibrations on the surface. Please note that all this time the lid is kept tightly closed! In no case should fresh water be added - this will spoil the taste of the jelly.
4. When 4 hours pass from the moment of boiling, add onions and carrots. We also introduce spices - that is, during all this time we did not salt the broth, since the water will boil away a little anyway. And it may happen that the dish becomes a little oversalted.
5. After another hour, remove the vegetables, turn on the fire. Chop the garlic and add to the dish.
6. It remains to take out the meat, chop with a knife or in a meat grinder. Place the meat in the bottom of a pot or mold. You can also decorate the surface with carrots and green onions. Pour the broth on top and take the containers to a cold place.
7. And here is the reward for those who managed to endure - in a few hours we will see finished product. The broth froze and turned into a real jelly. Of course, you need to serve it with mustard, but you can also serve it with mayonnaise (preferably homemade), sour cream and even ketchup. Yes, and a pinch of greens for serving and improving the taste will not hurt.

ADVICE

Of course, especially pleasant aroma has meat on the bone. And even better - if it contains cartilaginous parts. Therefore, beef can be boiled together with the bone. After 4-5 hours of cooking, the meat itself will fall off the solid base, but the pleasant aroma will remain. This rule also works well when we cook rich borscht.

Spicy aspic

If meat is the basis of jelly, then spices, roots and seasonings are a symphony of taste, the real soul of the dish.

Here interesting option pork and beef jelly recipe - all actions are described step by step, with a photo. We will need approximately the same products, but there will be one surprise:

• 3 pork legs;
• 700 g of beef (better on the bone);
• 2 carrots and onions;
• salt, pepper, bay leaf - to taste;
• 20 g of ginger root.

Of course, ginger has peculiar taste and some may not like it. To feel it and not take risks in vain, just try gingerbread or cookies. If you like the pungent, even slightly pungent aroma, then you will definitely like the jelly. The cooking technology is exactly the same as the previous version, but along with onions and carrots, we add several large slices of ginger. And after turning off the fire, they must be removed.

ADVICE

Many housewives step by step and in detail imagine a recipe for pork and beef jelly. But they doubt how rich the broth will turn out. Just to be sure that it will harden and turn into a great one, delicious jelly, you can use your own fingers. If you immerse them in a slightly cooled broth, and they become sticky to the touch, then you can finish cooking - it's time to take the pan to the cold.

Kholodets is a festive, winter appetizer. We associate it with a long, tedious, but pleasant expectation of something cozy and beautiful. Cook with pleasure, serve with taste (photo to help), and eat jelly with a pleasant appetite!

A wonderful dish of pork leg jelly is prepared without gelatin: with chicken, knuckle, beef, and vegetables. Choose the best recipe!

• Leg - 1 pc. pork
• Shank - 1 kg pork
• Shank - 1 kg beef
• Chicken leg - 1 pc.
• Carrots - 2 pcs.
• Onion - 6 pcs. medium
• Black pepper - 1 tsp polka dots
• Bay leaf - 6 pcs.
• Salt - to taste
• Water - 3 l
• Garlic - 3 tooth.

The most important guarantee that the jelly will harden without additional addition of gelatin is the presence of pork legs in it (the same ones with hooves).

The rest of the meat can be chosen to your taste, different - pork, beef, chicken, rabbit. It is desirable that it be fresh, not frozen, have nice smell and color.

Aspic can be cooked from one type of meat, of course, but it’s better V son-in-law assorted meat - so the taste of the dish will be richer. The main condition is only that these are “gelatinous” parts of meat (legs, ears, shank, wings ... in general, everything with bones and veins) - it is from them that you can cook a sticky, well-hardened broth.

To make the broth appetizing, transparent and with rich taste be sure to add spices, carrots and onions when cooking. Moreover, at least one onion can be invested with not completely peeled off the husk, which will give the broth a pleasant, yellowish tint.

It is necessary to cook aspic over low heat - so the liquid evaporates more slowly and topping up is not required. If, nevertheless, this happens and you need to add water, use not raw, but boiled, hot water. This is believed to help the broth stay clear and not cloudy.

All the meat must be thoroughly washed, put in a large saucepan, pour cold water for (at least) 3 hours - during this time, the water will “pull out” coagulated blood from the meat.

After that, drain this water, rinse the meat and, if necessary, clean it of hair and marks.

Put back into the saucepan. Pour cold water over and put on medium fire.

As soon as the first water boils, it is drained. The meat can be washed and poured with fresh cold water. It is believed that a certain portion of fat (read - cholesterol) and coagulated protein (blood) are removed in this way.

As soon as the second water begins to boil, foam will appear. It must be carefully removed with a slotted spoon - the transparency of the broth depends on this.

During this time, vegetables should be prepared. Peel and wash onions and carrots, one onion, if desired, can be left with the husk.

As soon as all the foam has already been removed - reduce the fire to a minimum. Add prepared vegetables, bay leaf and black pepper. Salt, but not much, about 1 tablespoon per 6 liter pan.

Well, then ... you will have to be patient - let it all languish not in a small fire (so that a slow boil is maintained), cover with a lid and forget for 6-7 hours, no less. During this time, the meat will become incredibly soft and will be very easy to separate, literally bouncing off the bones.

By the way, if you have such a miracle device as a pressure cooker, then the cooking time can be reduced to 2-3 hours. Just be sure to follow the terms of use.

After the allotted time has passed, it will be necessary to take out the meat - let it cool down at least a little, and ...

strain the broth through a couple of layers of gauze.

Disassemble the meat into fibers or cut into small pieces - as you like, put it back into the pan. Pour in strained broth.

Then I put everything back on the fire and heat it up a little, at the same time carefully removing a layer of fat from the surface with a spoon - well, we don’t like it in a frozen form. But this is a matter of taste - if you like the fatty layer, then you can skip this step.

Now is the time to try the broth for salt. It is necessary to add salt so that the broth even seems a little oversalted - you should not be afraid of this, in a frozen state everything will become moderately salty - the meat will “pull out” some of the salt for itself.

Finely chop the garlic cloves and also send to the pan.

Turn off heat immediately and pour into prepared molds. Ideal in those that can be put on a festive table or in small, portioned molds. Portion portions are also convenient because they are with lids - cooling in the refrigerator we get rid of unnecessary odors and save space - it is convenient to stack one on top of the other.

You can also pour in different ways. Most often, it is customary to first lay out in molds, slightly tamping, meat pieces, and then carefully pour strained broth - this is how a beautiful separation into layers is obtained.

If desired, you can decorate with openwork carved boiled carrots and parsley leaves.

Let cool at room temperature and only then put in the refrigerator for complete solidification.

Mustard and horseradish are traditionally served with jelly. Bon appetit!

Recipe 2: how to cook jelly from pork legs and shank

In addition to pork legs, you can use pork knuckle, tongue, chicken and other meats. The appetizer is served with horseradish, mustard or vinegar. Happy cooking!

• Pork knuckle - 1 piece
• Meat platter - 500 Grams
• Pork leg - 1 piece
• Garlic - 1 piece (head)
• Salt and pepper - to taste
• Carrot - 1 Piece
• Onion - 1 piece
• Peppercorns - 1 piece
• Bay leaf - 1 piece

We wash all the meat, removing excess skins and so on. Soak the meat in cold water for 12-14 hours. Every 3-4 hours you should completely change the water.

Boil the meat over medium heat and drain the water. Fill with new water and cook for 2 hours.

30 minutes before cooking, add chopped onions, grated carrots, chopped garlic, salt, peppercorns, ground pepper and bay leaf to the pan. After cooking, remove the meat and cut into small pieces.

We cover the form for jelly with cling film.

We spread the meat in a mold and pour the broth.

We put the jellied meat in the refrigerator overnight. In the morning, cut and serve with fresh herbs. Bon appetit!

Recipe 3, step by step: jelly from pork legs and chicken

• Pork legs - 475 g
• Pork shank - 730 g
• Chicken legs - 450 g
• Pork - 400 g
• Chicken feet - 250 g
• Water - 2.5 l
• Salt - to taste
• Ground black pepper - to taste
• Garlic - to taste
• Onion - 2 pcs.
• Carrot - 1 pc.

All meat ingredients rinse thoroughly, clean. Place everything except the chicken and pork in a suitable cooking pot. Pour enough water to cover meat products. Send to medium fire. Bring to a boil. As soon as the water boils, immediately reduce the heat to the smallest.

Cover and cook for 1.5-2 hours. Make sure that the broth does not boil too much, because the jelly will turn out cloudy. During this cooking time, the meat should fall behind the bone.

During the cooking process, collect the foam.

After 1.5-2 hours, add chicken leg, pork, onions and carrots. Bring to a boil. Simmer over low heat for 1-1.5 hours.

In the meantime, peel the garlic and grind it in a mortar or grate on a fine grater.

After cooking, remove the meat products in a colander and leave to cool.

Cool the broth to room temperature. Gently scoop the fat off the top with a spoon, if desired. Add salt to taste ground pepper and garlic. Stir and leave for 20-30 minutes.

Strain the broth through cheesecloth.

Separate the meat from the bones and place in a suitable container. Garnish with carrots, if desired.

Pour in the broth and refrigerate until completely set. You can sprinkle with chopped green onions or any greens.

Aspic of pork legs and chicken is ready. Bon appetit!

Recipe 4: how to cook jelly from pork legs and beef

• pork legs - 2 things;
• beef meat (300 - 400 grams);
• bulb;
• garlic 2-3 cloves;
• salt;
• bay leaf (several pieces);
• carrot;
• 3 liters of water.

We clean the legs well, remove the bristles and rinse well. Put the meat, pork legs in a deep saucepan and fill them with water.

It is desirable to soak for at least 4 hours, after which we will replace the water, salt, put on the stove, wait for it to boil and remove the foam from the broth.

We clean the carrots, wash them, cut them in half and dip them into the broth, put the onion there.

It should be in the husk to give the broth transparency. Cover the pot with a lid and let it simmer for 4 hours.

Then everything must be done quickly so that the ingredients that make up the jelly do not freeze ahead of time. We free the meat from the bones, put it in a food processor or meat grinder, add garlic, carrots from the broth and grind everything thoroughly.

At the bottom of the prepared dishes lay out the crushed mass and pour strained broth.

The jellied meat must first cool down, after which it must be removed until it is completely solidified in the refrigerator. After 7 - 8 hours (the hardening time directly depends on the thickness of the layer), the jelly can be cut and served to the table, adding mustard to taste.

Recipe 5: cook jelly from pork and beef legs

• pork legs - 3-5 pieces;
• beef legs - 2-3 pieces;
• onion - 1 head;
• carrots - 3-5 pcs.;
• bay leaf - 4-5 pieces;
• greens - to taste;
• spices - to taste

Wash pork and beef hooves well, put them in a large two-bucket saucepan and fill it with water, add onions, carrots, bay leaves, spices to taste and put on fire.

How long to cook jelly from pork legs? Usually I leave it like this for the night on a slow fire, but you can also put it in the daytime - for 8-10 hours.

I turn it off in the morning. I take out and throw away the onions and carrots, and take out my legs and let them cool a little, after which I “take apart” and finely cut, after which I filter the remaining (not boiled away) broth, pour finely chopped meat and put on fire so that it all boils for about 15 minutes -20.

After the jelly has almost cooled down a little, I take the garlic, finely chop it or squeeze it through the garlic press, spread it into the mass for the jelly, mix and pour into molds.

After that, I take it out to the balcony (if it is winter) or wait until it cools on the table and put it in the refrigerator.
As soon as it freezes, you can eat. Bon appetit!!!

Recipe 6: how to cook jelly in a slow cooker (photo)

The pork leg jelly recipe is simple, the main thing is to follow our description exactly and you will succeed.

• pork legs - 2 pcs.;
• pork (pulp) - 400 g;
• onion - 1 pc.;
• garlic - 1 head;
• carrots - 1 pc.;
• salt - 1 tbsp;
• allspice peas - 10 pcs.;
• bay leaf - 1-2 pcs.;
• gelatin - 3 tbsp.

Aspic will come out transparent and without additional impurities, if you first soak the legs in cold water and scrape well with a knife blade. Then fill the legs with water and bring to a boil. Drain the water with foam, and rinse the legs again.

We shift the bowl of the multicooker to perfectly clean pork legs, and send a piece of pork pre-washed and cut in half there.

We report to the meat, whole peeled carrots, onions, as well as allspice and bay leaf.

Pork pulp can be omitted, but then the jelly from the pork legs will be very fatty.

Pour water into the slow cooker so as to cover the vegetables and meat.

Set the mode to "cook" and bring to a boil under the lid. As soon as the water boils, remove the resulting foam with a slotted spoon.

We set the “extinguish” mode for 4 hours and close the lid. At this time, you can forget about the cold. If the meat is from a young pig, then the meat may be cooked earlier.

Ten minutes before the end of cooking, take out the meat, pork legs and vegetables. Put on a plate to cool.

Pour the gelatin big amount water, let it swell. in hot meat broth add finely chopped garlic.

Then add the gelatin and stir with a spoon until the gelatin is completely dissolved.

Cut the meat into cubes or disassemble into fibers, leave the carrots for decoration.

We lay out the meat in bowls, the number of which depends on the volume of boiled broth. We add carrots for colorfulness, you can also add canned corn, parsley or egg slices. Look very colorful quail eggs boiled and cut in half.

The broth with garlic should stand for about 10 minutes so that the garlic gives its flavor to the broth.

Then strain the broth through a strainer.

Then pour the broth into bowls and leave to cool at room temperature.

We put the chilled jelly from pork legs for several hours in the refrigerator.

Recipe 7: how to cook jelly from legs with beef

• Pork legs - 2 pcs.
• Chicken - 1 pc.
• Beef shank - 2 pcs.
• Carrots - 3 pcs.
• Onion - 2 pcs.
• Garlic - 2 heads
• Bay leaf - 4 pcs.
• Allspice - 3 peas
• Black pepper - 15 peas
• Salt - 2 tbsp. l.
• Water - 7 l

The meat must be pre-cooked. Pork legs and beef shanks (if they are with skin) must be scraped off well with a knife. If there are remnants of bristles on the skin, then it is best to grease it. Pork legs do not contain meat, therefore, to make the cold meat more meaty, you can also take pork knuckles, or other meat of your choice.

I decided to use the chicken not completely, so I removed the fillet, legs and offal, and all that was left went to the jelly.

In order to have a minimum of noise in the broth, I pre-boil the meat for 2-4 minutes.

To do this, take a suitable pan, bring water to a boil and put the meat there. After the water boils again, boil it for 3-4 minutes, the meat should be completely covered with water. Then rinse the meat very well with running water.

We put the pre-cooked meat in a saucepan in which we will cook cold. Ideally, this should be a 7-9 liter pot. If you don't have one large pot, then you can cook the broth in several pots, as I had to do 🙂

The chicken will cook faster than other types of meat, so it will need to be removed from the broth earlier (if you are cooking cold in several pans, then it can be cooked separately).

It is best to put the washed meat in already boiling water, so the protein remaining on the surface will curl up faster and there will be less noise.

So, put the meat in a saucepan / whether (ideally in boiling water) and bring to a boil. Water should cover the meat by 5-7 fingers (if the pan is high).

As the water boils, noise will form, which must be carefully removed with a slotted spoon or spoon.

After you have removed all the foam from the surface of the broth, cover it loosely with a lid, and set to cook on minimal heat. It takes about 5 hours to cook the broth.

It is important that the water does not boil, but only moves slightly. During the cooking process, water should evaporate as little as possible.

If the broth boils, then after 5 hours you will have no liquid left in the pan and nothing to pour over the cold. If you will add water to the pan, then there is a risk that the jelly will not harden.

In the most extreme case, you can add a little boiling water to the broth.

1-1.5 hours before the end of cooking, add salt, pepper, bay leaf and vegetables to the broth.

The chicken will be ready in 1.5-2 hours (if we are talking about domestic chicken, the store will be ready much faster), if you continue to cook it, the meat will be overcooked. Therefore, it must be removed from the broth. But in order for the meat to have more bright taste, it is better to boil it a little with spices and vegetables.

If you boil poultry in separate saucepan, then 30-40 minutes before the end of cooking, add salt, spices and vegetables to the broth.

From ready broth take out the meat and vegetables.

Combine all the resulting broth in one container. Add salt, ground black pepper and garlic passed through a press to taste. I add a lot of garlic - 2-3 heads of garlic per 5 liter saucepan.

We taste the broth, it should be a little salty and have a bright garlic flavor, although everything here is to your taste 🙂

We leave the broth to infuse.

At this time, we separate the cooled meat from bones, cartilage, and other unappetizing parts, I also remove all fat. There is no meat in pork legs, so in order for the jelly to turn out to be meaty enough, its other components must be meaty enough.

So, the meat was separated.

The infused broth must be very well filtered through a cloth or gauze folded in 6-8 layers (there will be remains of garlic, bones, spices, etc. in the broth). If possible, remove all fat from the surface of the strained broth, otherwise, the surface of the jelly will be covered with frozen fat, and this is not very appetizing.

In deep containers (a bowl, a plate, a salad bowl ...) we randomly lay out the meat, if desired, decorate it all with boiled eggs, boiled carrots, herbs, cucumbers? .. and pour the broth.

After the container has cooled, put the cold in the refrigerator for 6-8 hours or overnight, until completely solidified.

Bon appetit!

Recipe 8: Delicious Pork Leg Jelly (Step by Step)

• pork feet- 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 5 teeth
• bay leaf - 2 pcs.
• black peppercorns - 5 pcs.
• allspice - 5 pcs.
• salt - to taste

We begin to clean the pork legs soaked in cold water in advance. Carefully scrape off the top layer from the skin. Keep in mind that the more thoroughly you clean the legs, the more pleasant the broth will be. We cut the pork legs in half, so they will cook faster.

Rinse the chopped legs again and transfer them to a large saucepan. Pour water on top, with the expectation that it covers the meat by 6 cm. Tip: in the process of boiling the broth, foam will collect on the surface, carefully collect it. The main thing is not to get distracted, otherwise the foam will settle into flakes. We managed to collect the foam, now we reduce the fire to a minimum.

At this time, pre-peeled onions and carrots are lowered whole into the broth. By the way, the onion can not be peeled, but only washed well - then onion peel gives the broth a golden color. We continue to cook the broth for 4-5 hours.

Half an hour before the end of cooking, add bay leaf, salt, peppercorns and boil. Turn off and let cool. Advice on how to check the readiness of jelly: you need to rub a drop of broth between your fingers. In perfect jelly, the fingers will stick together a little.

We take out the meat and put it in a separate container, we take up its cutting. We remove bones, cartilage, skin and excess fat. Break the meat into small pieces.

At the bottom of a portion mold or plate, lay out beautifully chopped boiled carrots and greens, and put the disassembled meat and crushed garlic on top. Fill everything with strained broth. We put the plates with jellied pork legs in the refrigerator until completely solidified.

After about 5-6 hours, we take out the jelly from the refrigerator, carefully turn it over onto a flat plate, decorate with herbs and serve.

Recipe 9: jelly with shank and home conditions

Pork feet are an essential ingredient in this dish, they give a special taste to the jelly and by adding them, I do not worry that it will not harden. The main thing is to observe the proportions of meat and liquid, cook for at least 7 hours, then your jelly will definitely freeze. Do not add gelatin as it will ruin the taste.

• Pork knuckle 1 kg
• Carrot 1 pc.
• Pork legs 1–2 pcs.
• Garlic clove 1 pc.
• Chicken 1 pc.
• Salt 26 g
• Onion 1 pc.

Let's start cooking jelly from pork legs and chicken according to the recipe with a photo. Pork knuckle should be scraped with a knife, washed thoroughly, cut off excess fat.

It is better to buy a soup chicken for jelly, you can buy a cockerel. I took one large pork leg, and if the legs are small, then you need two. I will definitely tar the legs on an open fire. If the legs are not treated with fire, then it may be bad smell in the cold

I carefully scrape the pork leg with a knife, removing the smoked places. It is convenient to do this under running water. Then I cut the leg along the bone and cut off the tips of the hoof (you can not cut the tips, but clean them well).

I cut the chicken in half, wash it thoroughly, removing all the dark particles from the ridge.

The meat must be soaked in water to get rid of the blood so that the jelly is transparent. I put the prepared, washed meat in a large saucepan and poured cold water for 3 hours. The water needs to be changed several times. You can leave the meat in the water overnight by placing the pan in cool place, and put to boil in the morning.

Then I washed the meat well, placed it tightly in a tall pot and poured cold water over it. Downstairs I usually put meat that takes longer to cook, and on top - chicken. I pour water in such a way that it covers the meat somewhere by two fingers (3-4 cm).

Now you need to put the pan on the fire, bring to a boil, remove the resulting foam with a slotted spoon. It is necessary not to miss the moment of boiling so that the foam in the broth does not mix with it.

Then you need to reduce the heat and cook the jelly under the lid over low heat. It is important to cook the jelly at a low boil so that the liquid gurgles slightly. You need to constantly monitor, not to allow a strong boil, otherwise the jelly will turn cloudy. You also need to know that water cannot be added to the jelly during cooking. If the jellied meat did not boil much, and the lid on the pan was tightly covered, then the water will not evaporate. I cook aspic for at least 7-8 hours.

At the finished jelly, the meat completely departs from the bone. It is necessary to carefully look at how the pork legs and knuckle are boiled. In addition, if you drop the broth on the index and thumb hands, and when connecting and disconnecting the fingers they will stick together, then the jelly is ready. The more stickiness in the broth, the stronger the jelly solidifies.

When answering the question of how to cook pork leg jelly according to the recipe so that it turns out tasty and fragrant, I always say that not only meat components are important in this dish, but also vegetables.

I peel and wash the carrots. I clean the onion, wash it, cut it into two or four parts.

I put carrots and onions in jelly 1 hour before it is ready.

Now turn off the fire, leave the jelly for 10 minutes to cool. A lot of fat is usually formed in the upper part. This fat must be removed completely or partially - this is a matter of taste. If you like a layer of white fat on top of the finished jelly from pork legs, then you can leave it.

If you want it to be transparent on top, then the fat is removed with a spoon, and then, putting a paper towel on the surface of the broth and removing it, you can collect the rest of the fat. Do this several times.

I always leave some fat. The fat protects the jellied meat from weathering. Who doesn't like it, you can just frozen aspic Remove fat with a spoon before eating.

Carefully remove the meat with a slotted spoon. The photograph shows how ready dish the meat comes off the bone easily.

It is necessary to remove all the bones, and cut the meat into pieces. It is advisable to sort the meat with your hands, removing small bones. I finely cut the skins and cartilage and put it in the meat, as they contribute to the solidification of the jelly.

Gently filter the broth through cheesecloth, folded in half into a wide bowl. It must be poured carefully so as not to stir up. At this stage, I add salt and garlic to the jelly. I dip a spoonful of salt into the broth and dissolve the salt in the broth. Salt should be to taste and a little stronger, as the meat will absorb some of the salt. Finely chop the garlic clove and add to the broth.

I pour the broth into the vessels with meat, mix gently. It is necessary to pour into the vessels taking into account the fact that later, when you cover it with a lid, the lid does not touch the dish.

Next, I took the vessels to the glazed loggia to cool. Do not take it out to the loggia if it is cold there. When the jelly cooled down and began to solidify, I brought it in, garnished with parsley sprigs and carrots boiled in it. Then she covered the jar with jelly with a lid and put it in the refrigerator for further solidification.

If you do not have the opportunity to hold it on the loggia for it to solidify, and you will immediately put it in the refrigerator, then immediately do not close the lids of the vessels tightly to avoid condensation. Only after the jelly begins to solidify, cover it tightly with lids.

If you follow exactly the recipe for jelly from pork legs and chicken with a photo, cooking will not take you too much time and hassle, and the dish will definitely freeze and turn out to be very tasty. Bon appetit!

Recipe for homemade pork and beef jelly

Ingredients:

• beef - 490 g;
• pork legs - 1 kg;
• small bulb;
• carrots - 65 g;
• coarse salt - 1.5 tbsp. spoons;
• two bay leaves;
• a head of garlic;
• water;
• a mixture of dry vegetables - 1 tbsp. spoon.

Cooking

In a deep stewpan, put the washed and processed pork legs and beef pulp. Add spices to taste, throw bay leaf and a dry mixture of vegetables. Fill the contents with filtered water so that it covers the meat a little. How much beef and pork jelly do you need to cook? There is no exact answer to this question! It depends on the size of your dishes. We bring the water to a boil, remove the foam with a slotted spoon, cover with a lid and boil on the weakest fire for 4 hours. Then add the peeled onion, carrots and salt the broth to taste. Garlic is processed from dry husks and squeezed through a press. After 45 minutes, carefully remove the meat from the pan and send the garlic gruel there. We boil the broth for another 20 minutes, and in the meantime we are engaged in meat: we cool it and disassemble it into small pieces. Discard the onion and carrot, and strain the broth. Next, we take deep bowls, lay the prepared meat on the bottom and fill it with broth to the very top. We send the blanks to the refrigerator for complete solidification. Serve ready jelly from pork and beef without gelatin, cut into pieces, with homemade mustard or an appetizer based on horseradish.

Pork leg jelly recipe with beef

Ingredients:

• pork legs - 1 kg;
• beef - 520 g;
• onion - 115 g;
• carrot - 65 g;
• one bay leaf;
• garlic - 3 cloves;
• peppercorns;
• salt;
• instant gelatin - 1 sachet.

Cooking

We wash the meat, throw it into a pot of water and put it on a lit stove. Bring the liquid to a boil, remove the foam that has risen, throw in the unpeeled onions and cook the jelly beef and pork for 5 hours. 1 hour before the end, we throw carrots, peppercorns, lavrushka into the broth and add salt to taste. After 30 minutes, we taste our broth. Next, turn off the fire, carefully take out our offal and put it in a separate bowl. We filter the broth and pour a little into a glass, then to dissolve the gelatin in it. We sort the meat, separate it from the bones and cut into small pieces. boiled carrots clean, chop with rings and put on the bottom of the container. Spread the meat in an even layer on top, throw in finely chopped garlic and sprinkle with meat again. Dissolve gelatin in warm broth, strictly following the recommendations on the package. Then mix it with the remaining broth and pour into a plate. We send the jelly to the refrigerator and wait about 7 hours for it to harden. Next, cut the appetizer into pieces and serve to the table with rye bread, fuck and .

Cooking jellied pork and beef in a slow cooker

Ingredients:

Cooking

We cut the pork legs across and soak for 10 hours in water. Then we put them with meat in the dishes of the multicooker and fill it with filtered water. We throw the lavrushka, spices to taste, close the lid and cook for 6 hours on the “Stew”. After that, carefully remove the meat from the broth, disassemble it and lay it out in molds. Squeeze the peeled garlic into the broth through a press and pour the liquid into the molds. We remove the jellied meat in the refrigerator and wait until it hardens.