Jellied meat in a Redmond multicooker. Kholodets in a slow cooker - culinary traditions performed by modern technology

Kholodets is a well-known dish of Russian cuisine, it is also called jelly. Cooking jelly can take a lot of time, about six or seven hours.

The most convenient and easiest way is to cook it in a slow cooker. All you need to do is load the appropriate products, set the required function and wait for cooking. There is no need to observe the process, only at the end "get" the dish and cool.

The jelly can be prepared from a different set of products. Each corresponds to a specific recipe. Therefore, below we suggest that you consider various recipes for this snack with illustrative photos.

Recipe for jelly in a slow cooker (from pork legs and shank)

The knuckle and pork legs, well washed in water, are loaded into the slow cooker, but before that it is best to take a knife and scrape off the pork skin.

Then peel the onions, carrots and place them there, adding peppercorns.

The bay leaf can be added immediately or up to about sixty minutes before cooking.

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

Close the lid when the water boils, descale and add salt.

Next, you need to activate the function for extinguishing in the multicooker. Then, after four and a half hours, ten minutes before the timer signal, open the lid of the appliance and remove all the cooked components from there with a slotted spoon.
Add the peeled and grated garlic to the remaining broth, bring to a boil.

You can cut the pork knuckle and legs, choosing meat, with your hands without the help of a knife.

Put the pieces of meat in molds, decorate with boiled carrots, canned corn and boiled egg. Pour in the broth and wait for the jelly to cool down. After 60 minutes, cover the molds with lids, put them in the cold for three, maximum five hours.

Serve ready-made jelly in a chilled, frozen form with herbs, mustard or horseradish.

And how to cook from chicken?

Necessary ingredients for chicken jelly in a slow cooker:

• 1.8 kg of chicken;
• 1 piece of pork leg. Instead of a pork leg, you can use gelatin - 20 grams;
• 1 piece of onion;
• 1 piece of carrot;
• Two bay leaves;
• Five peas of black pepper;
• 1.5 liters of water;
• Salt (add to taste).

The cooking time of the jellied meat is five hours plus four hours for solidification. When gelatin is used instead of pork leg, cooking time is reduced to two hours.

Calorie content of the dish: 135 calories.

How to cook?

The chicken and pork leg washed in water are loaded into a slow cooker, along with carrots, spices and onions, to make a delicious and pleasant color of the broth. All this is filled with 1.5 liters of water. Then you need to turn on the mode: stew and cook for five hours.

The next step: you need to peel the garlic, finely chop and arrange in equal parts in molds for jelly. Half the molds are filled with chicken cut into small pieces.

For the option of preparing jelly with gelatin, this ingredient is soaked in water and left for twenty minutes until it swells. Then, for ten seconds, heat in the microwave and stir.

All this is sent to the refrigerator and after four hours the dish is ready to eat. The film of fat on the finished jelly can be easily removed with a knife, but it is better to do this immediately before use, because the fat does not allow the dish to dry out.

How to cook jelly from pork knuckle and chicken in a Redmond slow cooker

Cooking jellied meat in a Redmond slow cooker is quite simple, any beginner can do it. In this case, there is no need to control the process of cooking meat, which takes five hours.

That is how much time the broth needs to collect the necessary gelling substances from the meat in full. You do not need to follow the work of the multicooker, the jelly is cooked on its own.

For a delicious successful dish, you need the right combination of meats, vegetables and spices.

Here are the best ingredients:

• 1 kg pork knuckle;
• One chicken leg;
• Three liters of water;
• One large carrot;
• Bulb medium in size;
• Bay leaf;
• Black pepper: 5 peas;
• Allspice: 2 peas;
• One tablespoon of salt.

Cooking time: 5 hours and 6 hours to set.

Calories: 149 calories.

Thanks to the chicken, the jelly acquires soft tasty meat, and it is better to choose the shank in size so that it fits in the multicooker bowl. The shank, cut into two parts, is ideal.

First, the pork knuckle is thoroughly washed with water, it is necessary to leave the skin in order to achieve a gelling effect. You can scrub it with a brush.

To facilitate straining the broth, it is better to keep the pork knuckle in cold water. Then it, along with the chicken, must be placed in a slow cooker.

Add carrots, which must be peeled and cut into circles. Send an onion peeled and cut into two parts to it.

The next step is the activation of the corresponding program. The Redmond multicooker has the function: jellied pilaf, in the absence of such, you need to run the program: multicooker with a temperature equal to one hundred degrees. Aspic will be boiled for five hours, then pepper, bay leaf and salt are added.

The chicken and pork knuckle must be removed from the slow cooker, allowed to cool and the meat can be cut into fibers, and the skin and bones are removed. Then the meat must be decomposed into molds and pour the broth strained through a colander.

Wait until the broth has cooled down and put the forms in the cold for 6 or 8 hours. Now the jelly is ready.

Find out on our website, It turns out an excellent full-fledged dish, so sauerkraut can be used not only as a snack.

Kefir stale in the refrigerator? We suggest making a jellied pie from it. there are recipes with photos.

Beef is on the move

How to cook beef jelly in a slow cooker? The process of preparing beef jelly, when there is a slow cooker at home, is quite simple. It takes much less time to cook the broth of this dish than when cooking in a conventional saucepan.

It is very convenient that the multicooker cooks on its own, so constant monitoring is not needed. It remains only to load the prepared products and spices, add water and start the cooking mode.

For refrigeration you will need:

• 1 kg beef tenderloin;
• 700 g pork legs;
• One carrot;
• One bulb;
• Two eggs;
• Four cloves of garlic;
• One bay leaf;
• Peppercorns;
• Salt to taste.

Cooking time: a little over one hour plus 5 hours to set.

It is in the jelly with beef that the least number of calories: about 90, and the highest protein content: 25 grams per kilogram.

First you need to thoroughly rinse and scrape the pork legs with a knife. The beef is also washed and cut into medium-sized pieces.

Meat with peeled vegetables and spices is laid out in the slow cooker, filled with water to the maximum level, salt is put. Then you should start the "game" function, the cooking time will take a little more than one hour.

While the broth is cooking, it is necessary to boil hard-boiled eggs, peel them and cut them in half. Next, they need to be laid out in jellied molds with the yolks up, add peeled and chopped garlic into small pieces. Sliced ​​carrots are also placed there.

Be sure to strain the prepared broth, pour it into molds, cool and send to the refrigerator.

Rich broths complicate the functions of the body associated with the liver and pancreas, so you should not use them very often.

The abuse of various types of hot sauces, which are used along with jelly, can increase blood pressure and cause stomach upset.

Aspic helps with alcohol poisoning. Indeed, in its composition there is the content of aminoacetic acid, which perfectly copes with the toxic components of the decomposition of alcohol.

Kholodets is an excellent hearty, tasty and high-calorie dish. No holiday is complete without it. Many do not have much free time to cook it.

Therefore, the ideal solution is to cook jellied meat in a slow cooker. While it is cooking, you can go about your business, even go to work.

Everyone will agree that there is not a single holiday without jelly. This dish will always find a place on the festive table. In order for the jellied meat to turn out just the perfect taste, it must be prepared from various types of meat, and not from one. This jelly recipe uses pork and beef, so the taste is amazing.

It will not be difficult for you to cook this dish if you use a slow cooker. Still, with a slow cooker, any dish cooks faster, and jelly is no exception. It can even be boiled overnight.

When will you cook jelly in the slow cooker, you need to know that then the foam is not removed, because it does not appear in the slow cooker. You should definitely try this dish in the slow cooker and see how much time you have to add to cook anything else. After all, it is very important for the hostess to keep up with everything.

Recipe for jelly in a slow cooker

1. Pork (legs) - 2 pcs.
2. Beef (brisket) - 1.5 kg
3. Water - 1.2 l
4. Bay leaf - 3 pcs.
5. Black peppercorns - 6 pcs.
6. Garlic
7. Carrot - 1 pc.
8. Onion - 1 pc.

How to cook jelly in a slow cooker from beef and pork

Rinse the pork legs. Now put them in a saucepan and fill with cold water. We leave them in the pan for 5 hours. When the time passes, pour water from the pan. Feet need to be washed again.
Rinse the beef under cold water. We wash the onions and carrots, but we will not peel them.

We place pork legs, onions and carrots, as well as beef, peppers and bay leaves in the multicooker bowl.

Fill all the ingredients with water up to the mark 3. Close the lid of the multicooker, select the “quenching” mode and set the timer for 2.5-3 hours. This time depends on the quality of the pork meat. We press "start" and wait for the end of cooking.

After the stewing is completed, we take out the pork legs and beef meat from the slow cooker.

Place them in a separate bowl and cool slightly. Now you need to separate the meat from the bones. We don’t need carrots now, so you can eat it or add it to another dish.

We prepare the form for the jelly. Now grind the meat and place it in the form.

The broth must be filtered, otherwise a bone or something else may get into it. Now pour the broth into molds.

Garlic must be peeled and finely chopped. Let's put it in a form. You can add a little. We put the finished jelly in the refrigerator and let it completely harden. Bon appetit!

Aspic can be cut into portions and served with mustard or mayonnaise.

See the video for all the details of cooking homemade jelly in a slow cooker from pork and beef shank:

Many northern peoples consider jelly to be their national dish. It is prepared from different types of meat, poultry and even fish. This method of processing not the most used parts of the carcass has been known for centuries. Modern housewives make cooking easier with the help of technology. Aspic in a Redmond or Panasonic slow cooker turns out no worse than our great-grandmothers in the oven.
Preparing the right jelly takes a lot of time. The bones should be well cooked. But the result is worth these expectations. You will get a tasty and healthy snack that will decorate the festive table and is always appropriate on weekdays. This recipe with a photo shows a detailed step-by-step method for making jellied meat.

Taste Info Meat second courses / Meat snacks

Ingredients

• Pork legs - 2 pcs;
• Pork knuckle - 0.6 kg;
• Beef pulp - 0.8 kg;
• White onion - 1 pc. large;
• Carrot - 1 pc. large;
• Peppercorns black and allspice;
• Bay leaves - 2-3 pieces;
• Coarse salt - 1 tsp;
• Cold purified water;
• Fresh garlic - 2-3 cloves.

How to cook jellied meat in a Redmond slow cooker (Redmond)

Pork legs and chopped shank must be soaked overnight in cold water.


Rinse and pat dry the beef.


Put the pork legs, pork and beef into the bowl of the multicooker.
Various meats can be added to the jelly: chicken, duck, goose, etc.
Add a whole unpeeled onion, whole carrots, spices and salt to the multicooker bowl.
Add just enough water to cover the meat completely.


We turn on the multicooker on the "Extinguishing" mode for 6 hours.
We take out hot meat from the bowl and separate it from the bones. Grind large pieces with a knife. Ready, boiled meat can be chopped with a meat grinder.


Add garlic, chopped on a fine grater and spices. Mix thoroughly.


We filter the rich meat broth through a sieve and add to the meat. Adjust the amount of broth according to your taste. The more broth, the more elegant the jelly. And with more meat - more satisfying.

Mix meat with broth and pour into molds.


Cool the jellied meat to room temperature, then put it in the refrigerator. The dish must be completely frozen.
Before serving, cut the jelly into portions. Do not forget to serve mustard and horseradish to the jelly.

Young housewives are often interested in how to cook jelly so that it freezes 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, bird wings;
• To make the gelatin come out easier - chop the bones both across and along;
• Cook over very low heat, do not let the broth boil, it should languish - a slow cooker helps a lot with this;
• An unpeeled onion will give the jelly a golden hue and a slightly smoked flavor;
• It is not easy to get transparent jelly naturally. If necessary, beat in the protein to 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 the jelly:

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

Aspic is traditionally served with horseradish, mustard and vinegar. However, many connoisseurs are sure that this dish is good in itself. Cooking it is not as difficult as it might seem. Try it and you will certainly succeed in surprising guests and households.

12 servings

7 o'clock

180 kcal

5 /5 (1 )

It is customary to call jelly a dish of frozen broth with pieces of meat. Unlike jellied dishes, no gelling agents (gelatin or agar-agar) are added to the jelly, since the broth solidifies due to the content of gelatin in the pork or beef skin and bones from which it is cooked. If you have a slow cooker, then the process of preparing this dish will be very simple - even an inexperienced cook can handle it. In this recipe, I will tell you how to cook jellied meat in a slow cooker so that it turns out very tasty and is sure to freeze well.

Recipe for jelly from pork legs in a slow cooker

Multicooker, knife, cutting board, plate, containers, sieve, slotted spoon, bowl.

In the old days, those parts of the carcass that needed to be “disposed of” were taken for cooking jellied meat, since they were unsuitable for cooking other dishes. Most of all, these were beef legs and heads. Nowadays, jelly can be cooked from any meat, but to make sure it freezes, add tails, drumsticks or legs. At the same time, the legs should be at least half of the rest of the meat so that the jelly is well frozen. Skin, cartilage and veins also contribute to hardening.

Step by step cooking

1. Soak pork legs and meat in cold water for 3 hours. After that, we thoroughly clean the legs with a knife and put them together with the meat in the multicooker bowl.
   
2. We put the washed, but not peeled onion (along with the husk).
   
3. Add 2-3 washed and peeled carrots.
   
4. We put a few bay leaves and black pepper (peas and allspice) to taste.
   
5. Pour in water, about 1 liter. The meat should be completely covered, but the water should not rise above the 1.8 mark in the multicooker bowl.
   
6. Pour a tablespoon of salt and turn on the “Extinguishing” mode for 7 hours (if the jelly contains chicken instead of beef, then 4-5 hours is enough).
   
7. Using a slotted spoon, remove the meat to a plate.
   
8. We separate the meat from the bones and skin, disassembling it with our hands into small pieces.
   
9. One boiled carrot cut into circles for decoration. Mince 3 cloves of garlic.
   
10. At the bottom of the container we put a sprig of parsley, unfolded leaves from top to bottom. Put in a few slices of carrots.
    
11. We spread meat in containers - both pork and beef (or chicken).
    

How do we serve and what do we eat?

For the festive table, prepare the jellied meat in portions, separately for each of the guests, using small portion molds. It also looks very unusual as jelly, poured into plastic bottles with a cropped top, cut after solidification, like a roll. For pouring jelly you can use cake molds, and cakes with ribbed walls - the jelly taken out of them will look very original.

This dish is traditionally served with various types of horseradish and mustard. You can also choose any sauce you like.

Recipe video

From this video you will learn how to cook pork jelly in a slow cooker, how much it needs to be cooked and in what mode.

• after the jelly has been poured, you can get rid of excess fat by blotting the surface with a napkin;
• to make it easier to remove the jelly from the container, lower the container for a few seconds in hot water;
• can be used to decorate jellied meat not only boiled carrots but also hard-boiled eggs.

Recipe for beef jelly and pork knuckle in a slow cooker-pressure cooker

Cooking time: 2.5 hours.
Servings: 8.
Calories: 169 kcal.
Kitchen appliances and inventory: multicooker, knife, cutting board, saucepan, trays, sieve, slotted spoon, bowl.

Ingredients

Step by step cooking

1. Soak the bones and meat for 2-3 hours, drain the water, rinse and put them in a saucepan.
   
2. Pour the meat with bones with cold water (about 1.5 liters) so that they are completely covered with it.
   
3. We put the pan on the fire, bring the water to a boil and drain it along with the resulting foam.
   


4. Pour cold water again (about 1.5 liters), put the peeled onion and 2 peeled and chopped carrots.
   
5. Add bay leaf, black and allspice (to taste), a tablespoon of salt.
   




6. We filter the broth into a saucepan or stewpan, taste it (add more if necessary).
   
7. Grind the garlic and put it in the trays in which the jelly will be laid out.
   
8. We separate the meat from the bones and divide it with our hands into small pieces.
   


9. Pour the strained broth over the meat and leave to cool - first at room temperature, and then in the refrigerator.
   

Recipe video

From this video you will learn everything about cooking jelly in a slow cooker. I recommend viewing!

Cooking jelly will seem like nonsense when you have a slow cooker. Here you just need to prepare everything, upload it, and then everything will be prepared independently for another couple of hours. Isn't it wonderful?

General principles of preparation

To prepare a delicious jelly, you will need a base - meat and something fatty like pork legs or chicken legs. Wash the ingredients and place in a bowl along with the vegetables that are on the list of ingredients.

Boil all this for the amount of time indicated in the recipe, then cool or introduce gelatin first (depending on the recipe). Disassemble the meat, chop the vegetables and put it all in a mold. Pour in broth and refrigerate until completely set.

Delicious jellied chicken

Cooking time

calories per 100 grams

Yes, this dish will take a long time to cook. But this will not affect the incredible result that you can get in the end. Try it!

How to cook:

Tip: you can add fresh herbs when pouring.

Pork jelly in a slow cooker

Of this type of meat, they say, jelly is much fatter, more satisfying and richer. If this is something you've been looking for, be sure to save yourself the recipe.

It will take 7 hours to cook.

One serving contains 61 calories.

How to cook:

1. Wash the legs and place in a bowl, pour cold water.
2. Let it brew for about five hours. After that, clean with a knife blade or brush from all the dirt that will get wet during this time.
3. Put the legs in the multicooker bowl.
4. Wash the pork and clean from the films.
5. Place in one piece directly into the bowl.
6. Peel the carrots along with the onions and send the root crops there too.
7. Add salt to taste and allspice.
8. Pour in water and cook jelly in the stew mode for six hours and thirty minutes.
9. When time passes and everything cools down a bit, strain the broth.
10. Meat cut into small pieces.
11. Cut carrots and garlic into slices.
12. Peel the boiled egg and cut into rings too.
13. Lay meat, garlic with carrots and an egg in layers in a form.
14. Gently pour in the broth and refrigerate overnight.

Tip: you can use quail eggs for decoration.

Jellied meat in a slow cooker with the addition of gelatin

Of course, it’s easier to cook with gelatin, because then everything will definitely harden and work out. So if you are worried that something will go wrong, use the following recipe.

It will take 1 hour to cook.

One serving contains 110 calories.

How to cook:

1. First of all, wash the meat thoroughly with running water.
2. Put in a multicooker bowl and add bay leaves, salt, black pepper.
3. Pour in water, close the lid and turn on the soup or stew mode for forty minutes.
4. When the time has passed, remove the meat and let it cool to room temperature.
5. Strain the broth and dissolve the gelatin in it.
6. Peel the garlic and cut into slices, disassemble the meat into fibers.
7. Put the components in prepared forms and pour the broth.
8. Put in the refrigerator for the whole night.

Tip: You can also use sheet gelatin.

holiday recipe

Do you love meat? Then let's cook jelly from chicken, pork and beef together. Rest assured, you will get something unforgettably delicious!

It will take 5 hours and 30 minutes to cook.

One serving has 55 calories.

How to cook:

1. Wash the chicken legs and put them in a slow cooker.
2. Rinse and clean the pork and beef as well.
3. Put in whole pieces in a slow cooker.
4. Pour in the required amount of water. It should cover all the ingredients.
5. Peel the onion and place the whole head on the meat.
6. Turn on the jellied mode and cook for four hours under the lid.
7. Halfway through cooking, add salt to taste.
8. Half an hour before the end of cooking, add bay leaves, allspice and peeled garlic cloves.
9. When the time has passed, pour gelatin into the broth and mix everything.
10. Remove the onion, and let the broth brew for another 45-50 minutes.
11. After that, pull the meat out to cool and disassemble.
12. Strain the broth at this time.
13. Forms for jelly fill with meat, pour broth.
14. Let cool to room temperature, then refrigerate overnight.

Tip: To taste, you can add meat with boiled carrots or other vegetables / root vegetables.

A variety of additives can be added to the jelly to taste. The most commonly used carrots, eggs and green peas with garlic. You can add any greens, sweet peppers and even zucchini rings. It will be beautiful!

If you want jelly in a certain shape (flower or heart), let it harden well. After that, the form must be turned over and poured with hot water. Literally in a few seconds, the jelly will fall out.

Today we are preparing an incredibly rich and satisfying dish! As for a full-fledged option, it is also suitable, because there is a rich broth, and meat, and vegetables, and root vegetables, and herbs. Cook at least sometimes, because it is also useful!