Prepare aspic from beef and pork legs. Delicious jelly from pork legs in a slow cooker

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, toss Bay leaf and a dry mix 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-made pork and beef jelly 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.

Kholodets - traditional Russian dish from meat and frozen broth, which we love to cook for the holidays. Especially in the cold season. For many, jelly is just as important and obligatory dish behind New Year's table like Olivier. Each hostess has her own secrets of cooking jelly, recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Someone likes cold meat exclusively from pork, while someone adds chicken or beef meat to it. Often, all types of meat are found in one fragrant frozen aspic. The set of favorite spices is also individual.

Very often, jelly is cooked more than once, until the moment when there is the very recipe that will appeal to every member of the family. After all, you can cook with large pieces of meat, and with the addition of vegetables and herbs. You can grind the meat into minced meat and cook very satisfying and meat aspic, dense texture, or you can make a thin and transparent frozen broth that will melt on the tongue as if by magic.

Therefore, there is such a wide variety of recipes. But the most important thing that unites them is that in most cases the aspic is cooked without the addition of gelatin, but only on the basis of thick, rich broths of high concentration, which solidify on their own. This is due to the fact that the broth is cooked from pieces of carcasses that have big amount cartilaginous tissue, which gives such properties to the broth. Usually legs, tails, ears are used for jelly. All where there are bones, joints, cartilage and skin. In addition to richness, such a broth will also have a special taste. But for the full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, also gets into the finished dish.

If you want to make the aspic elegant and beautiful, then put beautifully chopped vegetables, olives, green leaves in it. This is done before the broth is poured into the mold so that when it hardens, all this elegant beauty remains inside.

Cooking jelly on your own is quite difficult and long, especially for a long time preparing jelly from pork feet. Such jelly is prepared without the addition of gelatin, many housewives are concerned about the question of whether it will harden, but if you strictly follow the recipe, the cooking process will be successful. The result in the end is worth the effort and most importantly, properly cooked tender jelly from pork legs is a very tasty cold appetizer for the holiday or even for every day.

Ingredients:

• pork neck - 1 kg;
• pig legs - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 8 cloves;
• bay leaf, peppercorns, salt - according to preferences.

Cooking:

1. In a 5-liter saucepan we send pork legs, meat chopped into big pieces, carrots and onions. Pour all the ingredients with water and send to the fire. After the water starts to boil, the jelly needs to be salted, the emerging foam is removed with a slotted spoon, this is necessary so that the jelly turns out to be a transparent color.

2. Cook aspic for 5-6 hours over low heat. We take out the vegetables from the pan after one hour of cooking.

3. 30 minutes before readiness, add the remaining products. We take out the meat, cook the broth for another 15 minutes. We filter the broth.

4. We disassemble the meat into fibers, do it with our hands to feel and remove all the bones.

5. Put decorations on the bottom of the mold; chopped olives and greens can be used as decoration.

6. Put the meat into the mold, fill it with broth. In this form, leave until completely cooled, after which we put it in the refrigerator for several hours.

7. Before serving, put the jelly on a plate, turning the form upside down. If you followed all the points in the recipe, then the pork leg jelly will be elastic, keep its shape well and not melt at room temperature.

Delicious, fragrant, transparent aspic ready, you can start eating.

A hearty appetizer will be a great decoration for the festive table.

For cooking, you will need the following set of products:

• beef - 0.5 kg;
• processed pork legs - 1.3 kg;
• bulb - 1 pc.;
• carrot - 210 g;
• garlic - 2 cloves;
• laurel leaves, pepper, salt - optional;
• greens - used for decoration.

Cooking steps:

1. We wash the meat with water, put it in a saucepan, fill it with water so that the water completely covers the meat. We turn on the fire, wait for the boil and remove the foam.

2. Reduce the heat, cover the pan with a lid, leave it in this position for 5 hours. Salt, pepper the broth, add vegetables and bay leaf, continue to cook for another 60 minutes.

3. Remove vegetables and meat from the broth and set aside on separate plates, leave the broth to cool. Strain the broth through a fine sieve.

4. We cut, sort and cut the meat, which will be added directly to the jelly. Use only the pieces that you are going to eat.

5. We see fat on the surface of the broth, it must be removed. If you leave it, then on the surface of the finished frozen aspic thick white layer frozen fat.

6. Combine the meat with the broth, a small amount of leave the meat for decoration. Stir and put back on the hot plate.

7. Let the broth boil and turn off the fire. Pass the garlic through a press.

8. Cut the carrots into thin circles or flowers, transfer it to the form, and the greens there too.

9. Fix the decoration with the remaining meat so that it does not run away anywhere.

10. Pour the meat with the broth into a mold with a ladle, let it cool and put it in the refrigerator overnight.

11. Before serving, the layer of fat formed on the surface must be removed. It not only spoils appearance but not very palatable either.

12. We shift the jelly to the surface, decoration up.

Serve cold, garnished with fresh herbs and vegetables. Don't forget about mustard and horseradish, these two spices best friends real homemade jelly.

Beef jelly prepared according to this recipe is an independent dish, in this case, you do not need to add gelatin. The jelly will harden on its own if cooked from the right part of an animal carcass, such as pig ears, tails or legs. For beef jelly the most commonly used part of the leg, which is called a motolyga (motor ski). This is essentially a knee with a joint, it is the articular tissues that make it possible to make a thick, well-setting broth. After all, this is exactly what you need for jelly. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give the jelly its properties. The color of jelly will also be darker, as it happens with beef broth. In my example, I will show how to make jelly with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.

Ingredients:

• beef motor ski (part of the leg with the joint) - 1 kg;
• beef - 300-500 g;
• onions - 2 pcs;
• carrots - 1 pc;
• garlic - 1-3 cloves;
• peppercorns, salt - to taste.

Recipe:

1. Pour the meat with water, after boiling, drain the water. Fill with new water, send the peeled vegetables there and cook the meat for 5 hours. Remove the foam when boiling, this will help keep the broth, and subsequently the jelly, transparent.

2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking meat. When ready, take out and separate the meat from the bones. We pass boiled meat and garlic through a meat grinder.

3. Pour the chopped meat with strained broth and mix, evenly distributing. Salt to taste and add ground black pepper.

4. Cool the beef jelly, put it in the refrigerator until completely solidified. The container in which it will solidify is best covered with a lid, and if it is not, then cling film.

The jelly is ready, decorate it with greens and serve it to the table. cut into portioned pieces and serve with hot spices and sauces. Bon appetit!

People who have little time can cook jelly according to " lazy recipe". The entire cooking process will take no more than 1 hour. Preparing such a jelly is very simple, the main difficulty is to find a really high-quality stew. Ideally, you need to use stew home cooking, the quality of store products should be verified in advance. Since the stew itself does not have the properties necessary for thickening the jelly, she will have to help with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.

Products:

• beef stew - 300 g;
• onion - 2 pcs;
• carrots - 1 pc;
• gelatin - 20 g;
• water - 1 l;
• peppercorns - ½ tsp;
• salt - 1 tsp

Cooking:

1. Pour gelatin into a bowl and dilute it, as indicated in the instructions on the package. Set aside to swell.

2. Transfer carrots, peppers, onions to a saucepan and fill with water, it will take 500 milliliters. Turn on the burner, cook the vegetables for 10 minutes.

3. We take out large pieces of meat from the stew and cut them, put them in a mold. Pour the rest of the contents of the jar into the broth. Cook for 25 minutes.

4. We filter the broth through a sieve and combine it with swollen gelatin. Stir and pass through a sieve again.

5. Cut boiled carrots into circles. We take 3 circles, cut in half and send them to the meat, sprinkle with dried green onions.

6. Fill the stew with broth. Close the container with a lid, after complete cooling, put it in the refrigerator.

At first glance, the combination of stew and gelatin may seem unusual, but the simplicity of cooking is now appreciated. To taste jelly from stew, cooked according to quick recipe, does not differ from the classical one.

Another decoration of the festive table can be a jellied meat that looks like ham. The taste of ham is soft and tender, great option cold appetizer, no added preservatives.

Products:

• pork knuckle- 3 pcs.;
• pig ears - 6 pcs.;
• pork leg - 2600 g;
• pork neck with bone - 1.8 kg;
• onion - 250 g;
• celery stalk - 600 g;
• garlic, salt, laurel, peppercorns - according to preferences.

Cooking:

1. We put the pork in a saucepan, add water, turn on the burner. If there is stubble on the handlebar and ears, shave it off with a disposable razor.

2. After boiling, put the pork in a colander, rinse running water. Thus, we remove the scale from the meat.

3. We shift the clean pork into a saucepan, add onion, celery to it, and fill it with water. Turn on the fire, remove the scale with a slotted spoon.

4. Cover the pan with a lid, let the meat cook at a slow boil for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.

5. Remove the boiled pork from the broth, cool. The pulp is separated from the bones, ears.

6. Strain the broth through cheesecloth.

7. The form must be wrapped with cling film. Put the ears in the form, followed by the prepared meat and rich broth.

8. Using a fork, distribute the broth throughout the form. Up we wrap the ears, wrap with a film. We put the form under pressure. We send it to the refrigerator so that our ham freezes.

9. Before serving, cut into slices like regular ham.

We lay out the pieces of the finished jelly beautifully on a plate. Garnish with vegetables and lettuce leaves and serve. festive table with mustard and horseradish. Very tasty and appetizing looking!

There is nothing difficult in preparing jellied meat in a slow cooker, just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After that, you need to remove the dish from the mold and cool it.

You will need:

• pig's ear - 1 pc.;
• pork hoof - 1 pc.;
• pork knuckle - 1 pc.;
• chicken legs - 2 pcs.;
• onion - 130 g;
• carrots - 80 g;
• salt - optional.

Cooking:

1. We put the parts of pork and chicken thoroughly washed and cleaned of bristles into the multicooker bowl. Very large pieces cut into pieces.

2. Cut the onion into two parts, it is not necessary to peel it, send it to the bowl. Onion peel will give the jelly a bright beautiful color. We divide the carrot into 3 parts, move it to the meat.

3. Pour water into the bowl so that it completely covers the food. Salt the meat, close the lid of the multicooker. We turn on the “jelly” or “stewing” mode, in this mode, by default, the meat is cooked for 6 hours.

4. After the time has elapsed, he takes food out of the bowl. The meat is separated from the bones and passed through a meat grinder.

5. Strain the broth through a fine sieve. Combine the chopped meat with the broth, add your favorite seasonings, stir.

We turn on the "soup" program and bring the jelly to a boil. Then turn off the slow cooker and add the fresh garlic squeezed through the press.

6. Cool down to room temperature, pour into molds and put in the refrigerator until completely solidified.

Even novice housewives can cook delicious jelly in a slow cooker. The meat will not burn, if all the water boils away the cooking process will stop. During the time while cooking is in progress, you can safely go about your business or go to bed, setting it up for the night.

Ready jelly perfect as an appetizer for the holiday table.

How to cook delicious jelly pork and chicken

For a delicious jellied meat, it is necessary to use only fresh meat, meat that has been frozen will not work. Chicken can be substituted if desired. turkey neck. A mixture of pork and chicken gives a very tender and pleasant taste, the jellied meat will turn out light and transparent.

Ingredients:

• laurel leaf - 4 pcs.;
• pork leg - 600 g;
• pork on the bone - 0.5 kg;
• chicken leg - 1 pc.;
• salt - 2 tsp;
• peppercorns - 13 pcs.;
• onion - 140 g;
• garlic - 25 g.

Recipe:

1. Put the meat and onions in a saucepan, pour 4.5 liters of water.

2. We send the pan to the fire, cook over high heat until boiling, then reduce to low. After 3 hours, salt, pepper and add bay leaf. We take out the chicken from the broth, it will cook before the pork.

3. We take out the meat when it is ready, let it cool down, cut it into small pieces. We do the same with chicken.

4. Finely chop the garlic and put it on the bottom of the mold. We lay out the meat in forms. If the meat is not salty, add salt to it.

5. Onion lovers can cut it up and add it to the meat.

6. Fill the molds with broth, let it cool and put it in the refrigerator overnight.

The next day, pork and chicken jelly is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon appetit!

Festive pork and turkey jelly - video recipe

I suggest you look at another recipe for making jellied meat. This time the company pork meat in the dish will be a turkey, from which we use a wing. And for a beautiful festive presentation, we will do beautiful flowers on the surface of the cold boiled eggs and carrots. It is pleasant to put such a jellied meat on a festive table on New Year and hear praise from all the guests and household members.

Now you know how to cook the most delicious jelly. In this case, you do not need to have special culinary skills, the main thing is to be patient and time. Good luck with your culinary experiments!

In ancient times, jelly was prepared from pork legs. They contain a lot of gelling substances, so the broth hardens without the addition of gelatin.

Classic pork leg jelly

How to cook jelly according to the standard - read below.

We will warn you in advance: you will have to stock up on time and patience. The snack will have to be cooked several times.

Ingredients:

• carrot;
• medium bulb;
• 2 kg. legs;
• 3 bay leaves;
• 6 peppercorns;
• 5 cloves of garlic.

Cooking:

1. Soak the legs for 2 hours cold water, then scrape well with a knife from the skin upper layer. The quality of the broth depends on this.
2. Cut the legs into several parts, fill with water and boil. Water should cover the legs by 6 cm.
3. Remove the foam during cooking, so the jellied meat pork feet won't be cloudy.
4. Reduce the heat after boiling and cook for another 3 hours. Peel the carrots with onions and add to the broth, continue to cook the jelly for another 4 hours.
5. Add bay leaves and peppercorns, salt, leave for half an hour on fire. Add crushed garlic and remove from heat.
6. Separate the bones, skin and meat, cut into pieces and arrange on plates or dishes.
7. Strain the broth, the liquid should be free of peppercorns and sediment.
8. Put the leaves of fresh herbs, carrots on the meat and pour the broth. Leave to freeze.

The dish is ready and will surely please the family and guests.

Aspic with pork legs and knuckle

If you want it to be cold more meat, add besides the legs meat. Aspic from pork legs and shank turns out to be satisfying.

Ingredients:

• Bay leaf;
• garlic;
• 2 legs;
• pork knuckle;
• bulb;
• carrot.

Cooking:

1. Peel the skin on the legs and shank, fill it with water 5 cm above the ingredients. Put the onion and carrot without peel, bay leaves there, put to boil.
2. Do not bring the broth to a high boil. As soon as the broth begins to boil, reduce the heat and add salt, remove the foam.
3. After 7 hours of cooking, collect fat from the surface of the cooled broth, cut the meat into pieces and separate from the bones, arrange in containers.
4. Add garlic to broth and bring to a boil. Strain the cooled liquid, pour over the meat and refrigerate.

Ingredients:

• a few cloves of garlic;
• 500 gr. chicken thigh;
• 500 gr. pork legs;
• parsley root;
• bulb;
• 2 carrots;
• peppercorns;
• bay leaves.

Cooking:

1. Leave the washed meat for several hours in water. So the broth for jelly will turn out transparent and clean, and there will be less foam.
2. Peel the vegetables, make a cross-shaped incision at the end of the bulb, cut the carrots into several large pieces.
3. Put spices and vegetables in a pot with meat, fill everything with water so that it covers the ingredients.
4. Boil jelly from pork legs and chicken for 6 hours small fire. Keep an eye on the foam, the broth should turn out clean. It is not worth cooking jellied meat over high heat, the liquid will boil away strongly, and you cannot add it. So the jelly can harden badly.
5. Add chopped garlic to the broth and leave to infuse for 10 minutes, salt. Strain the liquid.
6. Cut the meat into pieces, after separating it from the bones, put it in a mold, pour in the broth. Leave the finished jelly to harden in the cold.

You can pour the broth into different molds - so the jelly will look more beautiful on the table.

Pork leg jelly with beef

Aspic of pork legs and beef should harden for 8 hours.

Ingredients:

• 5 peppercorns;
• 1 kilogram of beef with bone;
• 1 kilogram of pork legs;
• bay leaves;
• 3 carrots;
• garlic;
• 2 bulbs.

Cooking:

1. Fill the legs with water and cover with a lid. Cook for 2 hours on low heat, constantly skimming off the foam.
2. Add beef meat and cook for 3 hours.
3. Peel vegetables, cut onions and carrots into large pieces.
4. Put vegetables and pepper in the broth after 3 hours, cook for another hour.
5. Put bay leaves in the broth and remove from heat after 15 minutes.
6. Remove the meat from the pan, cool and chop finely. Strain the broth.
7. Put the meat in the form, sprinkle finely chopped garlic on top. Fill everything with broth.

Fragrant and tasty jelly from pork legs and beef meat ready!

There is an opinion that right aspic Impossible without pork legs. However delicious jelly can be cooked exclusively from beef.

Main Ingredients:

• 2 kg of beef (leg, tail, ears, meat);
• 1 carrot;
• 2 onions;
• 6 cloves of garlic;
• Bay leaf;
• salt;
• black allspice in the form of peas;
• 4.5 liters of water.

Procedure:

We process the meat, put it in water, cook after boiling for 15-20 minutes. Drain the broth, wash the beef under the tap, fill it with fresh water. When the liquid boils, remove the foam and fat, salt, reduce the fire as much as possible, cook. In this case, the lid must not be tightly closed. The next step is to add whole peeled onions and carrots. After that, the pan remains on fire for another 3 hours. In the last 5 minutes of cooking, lay the pepper and bay leaf. Next, let the meat cool, disassemble it and grind the pulp. We divide the beef into containers, sprinkle with crushed garlic, pour warm strained broth. Refrigerate and wait for the dish to harden.

How much to cook jelly beef

The most delicious jelly is obtained when the meat is sufficiently boiled, and the broth is saturated with vegetables and spices. First, beef should be boiled for 3-4 hours. And after adding carrots and onions, as we said, for another 3 hours. A jelly that has been cooked for less than 6 hours will most likely not harden, and then the snack will fail at all.

Advice! Some housewives recommend laying vegetables after 5 hours of boiling, because this way the broth turns out to be even more fragrant. And to give him golden color, onion can be thoroughly washed and dipped in water right in the husk.

It is important to cook aspic all the time on the lowest heat, otherwise the water will quickly boil away and the broth will turn out to be too concentrated.

How to cook transparent beef jelly

Some chefs, having once prepared cloudy jelly, despair and no longer make this appetizer. And in vain, because clear broth pretty easy to get! The basic rule is described in the recipe: you should drain the water after boiling, rinse the meat and then cook it in clean water. To neglect this moment means not only to make the dish unpresentable, but also to increase the calorie content of the jelly.

Important! Don't forget to properly prepare raw meat! Initially, it must be soaked in water for three hours or overnight to get rid of clotted blood. Then carefully scrape the skin from soot and dirt. These actions will also affect the transparency of the broth.

The freshness of products for jelly is important. Lying legs or heads will a priori give a little turbidity, so buy meat ingredients only from familiar sellers. Chilled goods should have a characteristic, slightly sweet smell, and frozen goods should have an even light color.

Recipe Ingredients:

• kilogram soft beef with veins;
• 5 pork legs;
• 2 onions;
• 3 heads of garlic and the same number of carrots;
• lavrushka, coriander, salt, cloves, black pepper.

How to cook aspic:

We put the prepared meat in a saucepan, fill it with water so that it covers the legs for a couple of centimeters. After boiling, we change the water, add carrots and onions, cook for another 4 hours, or longer. Next, lay finely chopped garlic (1 head) and spices. For an 8-liter cauldron, you will need three bay leaves, 20 peppercorns, 4 cloves, a teaspoon of coriander. Bring to readiness within 30-40 minutes. Check the meat for softness. We disassemble the beef and legs, filter the broth. On the meat, laid out in trays, pour the remaining chopped garlic and ground pepper, fill with liquid, send to the refrigerator.

Important! Don't chill homemade aspic from beef on the balcony when the temperature is below zero. There, the liquid will not turn into jelly, but into “meat” ice.

Filling products:

• 1 kilogram of beef and chicken meat;
• 1 kg chicken paws and necks or beef legs;
• bulb;
• garlic, salt;
• about 20 black peppercorns;
• 5-7 bay leaves.

Cooking method:

Those meat components that contain bones and cartilage, if possible, grind, put in a saucepan along with the pulp. Drain the water after the first boil, cook for 5-6 hours on minimum heat. An hour before cooking, add the onion and spices. If the broth turned out to be not sticky enough (a drop of liquid does not stick fingers at all), cook for another hour, opening the lid and slightly adding fire. Cool, take out the meat, remove from the bones and cut. We pass the broth through cheesecloth, pour it into molds with meat, leave to harden.

What is useful for chicken and beef jelly is dietary, if jelly can be attributed to light meals. When we use pork, the aspic immediately becomes fatter, even on the surface. ready snack unappetizing white fat is collected. In the case of our meat, this does not happen, the jelly looks attractive and is eaten with pleasure!

Beef jelly video

If you learn how to cook jelly from pork legs, the problem of how to treat long-awaited guests will disappear by itself. Aromatic jelly with garlic – lovely snack with vodka for a cheerful company, as well as hearty and tasty meat dish, which, combined with gentle mashed potatoes happy to eat adults and children.

Pork legs- an inexpensive by-product. There is almost no meat and fat in the legs, only bones, skin, cartilage and tendons. When boiled for a long time, these seemingly unusable parts give an excellent gelling effect. Aspic with pork legs freezes by itself without the addition of gelatin and agar, which, in fact, differs from aspic.

To make delicious jelly, chicken, pork or beef are added to the company to the legs. The result is a magnificent jelly, in which pieces of meat, finely chopped cartilage and rich broth, which easily hardens in the refrigerator, successfully coexist.

Cooking jellied meat is a long process. First, meat and pork legs are simmered for a long time with spices. Then the meat is removed from the broth, allowed to cool, separated from the bones and finely chopped. The meat is laid out in a dish or portion plates. The broth is filtered and the meat is poured over it. After that, the jelly is placed in the refrigerator and they are looking forward to when the dish is gelled.

Without skill, knowledge of proportions and practice, it is difficult to cook delicious jelly, but it is possible if you follow proven recipes and tips. professional chefs how to cook jelly from pork legs correctly.

Photo #1. Recipe for jellied pork legs and chicken with gelatin

Start your acquaintance with jelly with simple recipe. IN chicken meat if it's not big fat domestic cock, there may not be enough gelling agents for the jelly to harden on its own. To be sure, the recipe contains gelatin. You can cook such a jelly a little less and remove from heat as soon as the meat on the pork legs begins to easily peel off the bone.

Ingredients for the recipe:

• pork legs 1 kg.
• chicken 1 kg.
• carrots 2 pcs.
• onion 2 pcs.
• parsley root 1 pc.
• garlic 1 head
• bay leaf 4 pcs.
• black peppercorns 10 pieces.
• allspice 5 pcs.
• gelatin 1 tbsp. spoon
• water 5 liters
• salt to taste

An unusually simple recipe for how to cook jellied chicken and pork leg:

1. Pour cold water over meat and leave to soak for 2 hours. Drain the water and repeat the procedure. Wash the meat well. During the soaking process, blood dissolves in water, which coagulates during cooking, turning the broth gray. The broth from the soaked meat turns out to be transparent as a tear.
2. Peel the onion, carrot and parsley root. large carrots cut into several pieces.
3. Place meat, onions, carrots, parsley root, spices in a large saucepan, cover with water and set to boil for slow fire. At this stage, do not leave the jelly unattended. As soon as foam begins to collect, it must be removed with a spoon and discarded.
4. Simmer the meat over low heat, covering the pan with a lid so that the broth does not evaporate as much. Jellied chicken need to cook for about 2.5-3 hours.
5. Remove meat from broth, let cool. Separate the meat and skin from the bones. Bones will not be needed later. Finely chop the meat, skin and soft, elastic cartilage and arrange in shapes.
6. Gelatin pour ½ cup of water. When the gelatin swells, heat it until completely dissolved, stirring so that it does not stick to the bottom and does not burn.
7. Peel the garlic and push through a press into the broth, salt. Let the broth brew for 10-15 minutes then strain through cheesecloth. Add gelatin to strained broth.
8. Pour the broth over the meat in the molds. Send to the cold for 6 hours better at night.

Feed method: Serve with horseradish or mustard. The best side dish for jelly is young boiled potatoes or mashed potatoes.

Photo #2. Beef jelly recipe

Aspic of pork legs and beef has a dark shade, has a specific strong taste, not at all greasy. Cooking jelly in a slow cooker is very convenient. You can immerse the food in the bowl, set the desired program and go to bed or go to work. No need to remove the foam, control the temperature and intensity of boiling. The only downside is small bowl volume. Boil the jelly big company will not work.

calories beef jelly lower than chicken and pork.

Ingredients for the recipe:

• pork legs 1 kg.
• beef 1 kg.
• onion 2 pcs.
• carrot 1 pc.
• celery root 100 g
• bay leaf 3 pcs.
• peppercorns 5 pcs.
• salt 2 tbsp. spoons
• water 3-4 liters

How to cook jelly from pork legs and beef:

1. Wash the meat, put it in a slow cooker. There also add peeled carrots, onions, celery root, bay leaf and peppercorns.
2. Pour salted water to taste up to the maximum mark. The water should be slightly undersalted. During cooking, some of the water will boil away, and the salt concentration in the broth will increase.
3. Install the program "Extinguishing". Set a timer for 4 or 5 hours. Further, how much to cook, the device will control.
4. When the meat is cooked, you need to remove it from the bowl, let it cool, sort it out, separating it from the bones, finely chop. Divide the meat into bowls. Strain the broth. Onions, carrots, roots and spices will no longer be needed. Unless carrots can be used to decorate a dish.
5. Pour the strained broth over the meat. Place in the refrigerator to harden for 6 hours.

Feed method: If you are preparing jelly for the festive table, the dish can be decorated. In each bowl with jelly, put flowers cut from boiled carrots, halves of boiled quail eggs, branches of greenery, green pea. Serve with horseradish.

Delicious jelly from pork legs and knuckles

Photo #3. Pork knuckle recipe

Pork leg and shank jelly is simpler than the beef and chicken recipes described above, cheaper, fatter, not as refined, but has a good homemade taste. Jelly from these parts pork carcass it will look blurry. Perhaps not every housewife will dare to put it on the festive table. But, given the low cost of pork legs and shank, this dish will become one of the favorites in the daily diet.

Ingredients for the recipe:

• pork legs 2 pcs
• pork knuckle 2 pcs.
• onion 2 pcs.
• garlic 1 head
• black peppercorns½ teaspoon
• bay leaf 3 pcs.
• salt to taste

How to cook jelly from pork knuckle:

1. Before preparing the jelly, cut the pork legs and shank into pieces, soak in cold water for about an hour. Drain the water. Place the meat in a saucepan.
2. Put washed, but not peeled, onions there. Large onions can be cut in half. Put on big fire. Bring to a boil quickly, remove foam. Lower the heat and continue to simmer until the broth is bubbling rather than bubbling. At this point add black pepper, bay leaf and salt.
3. Jellied shank is cooked for about 6 hours. Readiness check in this way. Take a little broth in a spoon, pour it on a saucer and put it in refrigerator for 5-10 minutes. If the broth turns into jelly, you can remove from heat.
4. Remove the meat from the broth, separate from the bones. Peel the garlic. Chop the meat and garlic finely or pass through a meat grinder. Lay out meat part into molds, pour strained broth, let cool. Delicious homemade jellied meat from the shank is ready.

Tips: How to cook jelly from pork legs

For the first time faced with the preparation of jelly, the housewives have many questions, how to make broth clear how long to cook jelly, how to make sure that it is guaranteed to freeze. And the preparation of jelly is fraught with secrets and subtleties. Some of them reveal experienced chefs, telling how to cook jelly from pork legs according to the rules:

• Pork feet guarantee jelly enough gelling agents, but make the broth cloudy. Use fresh, not frozen meat.
• Lying feet may have bad taste And musty smell, which will spoil the finished dish.
• Soak meat before cooking in cold water from 2 to 6 hours. The broth will be clearer.
• Add to broth while cooking celery root and parsley. The taste of the broth will become more interesting.
• fat content ready meal depends on what kind of meat you choose in addition to the legs. The leanest jelly is made from beef, followed by chicken and pork. chicken aspic will not be as high in calories if you use skinless chicken breasts.
• Be sure to strain the broth before pouring over the meat. spoon and then paper towel collect excess fat on the surface of the broth. thick layer pork fat on the surface of the jelly will not decorate the dish, make it heavy and unappetizing.
• Cooking jellied meat takes 6-12 hours. Start preparing it in advance to be sure that the jelly will harden by the time it is served to the table.