Traditionally, in the winter season it is customary to cook jelly. It is made from various types of meat or fish. Jellied pork shank is very popular - the dish turns out to be rich, rich, satisfying.
Material Content:
Classic pork shank jelly
- pork knuckle - 1 unit;
- garlic - 1 head;
- salt pepper;
- medium carrots - 1 unit;
- onion - 1 unit;
- peppercorns, leaf parsley.
We wash the meat tenderloin under running water. With a knife, we clean off the remains of the skin, nap (if necessary, if any). Dip in a container of ice water for 12 hours. Every 3-4 hours it is necessary to change the water.
We collect a little water in the pan - so that the meat is well covered with it. Bring to a boil, wait a quarter of an hour, drain the resulting broth along with the foam. Rinse the meat, fill it with a new portion of water, wait again for the boil, cook for 2 hours. Half an hour before the end of cooking, add vegetables - grated carrots, chopped onions. Do not forget about spices. At the end of cooking, remove the knuckle from the broth, let it cool, and cut it into pieces.
We take forms for jellied meat, spread the meat evenly, pour the broth so that the vegetables evenly fall into each container. You can use one roomy vessel. Leave to cool for several hours by putting in the refrigerator.
With beef
- shank - 1.7 kg;
- beef tenderloin - 1.2 kg;
- onion - 2 units;
- carrots - 1 large or 3-5 medium tubers;
- celery stalks;
- Lavrushka - 5-6 leaves;
- large head of garlic;
- 1-1.5 Art. l salt with a hill;
- a bunch of greenery;
- allspice - 5-8 peas.
Rinse the meat. We put pieces of meat in a saucepan, vegetables and spices on top. Carrots, onions and celery need only be peeled, no need to cut. Leave one carrot for decoration.
Fill with water so that all contents are covered. We put on a strong fire. When the water boils, reduce the fire to a minimum, collect foam.The first time, while the meat is cooked, the foam will continue to form. It is important not to make a strong fire, otherwise it will not be possible to collect all the foamy mass, and the broth will be cloudy. After collecting the foam, add salt, taste the broth and add salt if necessary.
Vegetables should be removed one hour after boiling the broth. If the meat is young, cook another 2-2.5 hours after extracting the vegetables. If the tenderloin belonged to a middle-aged carcass, continue to cook for 4-5 hours.
Remove the meat, leave to cool slightly.
Strain the finished broth from possible lumps of foam. Allow to cool slightly, collect a film of fat, so that later a layer of fat does not collect over the jelly. Boil for a few more minutes, add chopped garlic.
Spread meat slices disassembled into fibers according to the platter. On top put a few leaves of parsley / dill, a mug of carrots left for decoration. Pour the broth. Allow to cool and send to the refrigerator to solidify.
On a note. The meat is not cut into small pieces before cooking: the jelly is cooked for a long time, and the taste of the product can be boiled from small meat slices.
From shank, legs with gelatin
- shank - 1.2 kg;
- pork legs - 2 units;
- onion - 1 large;
- carrots - 1 unit;
- dry spices - 1 table. l .;
- laurel - 3 leaves;
- gelatin - 20 gr;
- peppercorns - ½ tsp;
- salt;
- garlic - 3 cloves.
Wash, clean and pork the pork parts with ice-cold water for 3-4 hours so that excess blood comes out. Then drain the water, pour clean water, boil, cook over low heat for 5 hours. Add salt so that the broth seems a little salty.
Peel the vegetables, put (except for garlic) in the broth 40 minutes before the end of cooking. Dilute gelatin in hot water until completely dissolved. Remove meat and vegetables, add gelatin, stirring, boil for 10 minutes. Disassemble the meat into fibers, cut the vegetables into rings. Finely chop the garlic.
Arrange meat in a pan, sprinkle with garlic and garnish with vegetables. Pour in broth and leave overnight - solidify.
How to cook with chicken?
You can cook jellied meat from pork shank with the addition of chicken meat - jellied meat is rich and at the same time tender in taste.
- shank - 4 pieces;
- chicken - half a carcass;
- onion - 1;
- garlic - 5 cloves;
- peppercorns - 10 pcs.;
- laurel - 2 leaves;
- salt.
Prepare the meat, peel the vegetables. Fold in a pan, add salt, pour water so that the contents are completely covered with it. Cook for 5 hours, not forgetting to remove the foam first. When the flakes cease to appear, add spices. 40 minutes after the start of cooking, remove the prepared vegetables and leave to cool. You can leave the onion for another hour, then throw it away - it is needed to give the broth its taste and aroma.
Remove the finished meat, cool, disassemble. Cut the carrots into rings. Put everything in containers or silicone molds, which will then be turned onto a dish. Pour the broth.
Turkey Recipe
The jelly and turkey jelly recipe does not differ from the chicken option. It is recommended to take the same amount of pork and turkey.
Jelly with turkey is more rich than with chicken. The taste is very rich and delicate. After cooking, the meat lags well behind the bone and is divided into pieces.
Bones secrete a gelling substance, and with prolonged cooking, the broth becomes quite rich. Jellied congeals for several hours.
With pieces of meat
An interesting presentation of jelly to the festive table - in the form of a pig. You can use any of the recipes you like above. Chopped and cooled meat should be chopped into pieces, mixed with garlic and sliced boiled vegetables, put in an even one and a half liter bottle (or a liter of milk). Meat and vegetable mass should occupy almost the entire volume of the bottle. Pour in broth and allow to congeal for several hours. There should be some broth left for decoration.Pour part in a rectangular shape, the rest will need to be slightly warmed up an hour before the jellied meat is ready in the bottle - so that the broth is liquid.
After carefully cut and remove the bottle. Using kitchen scissors or a knife, round off the part of the workpiece where the bottom of the bottle was, so that it is more rounded. The hardened part of the neck can also be shortened.
Put the billet on a festive dish, pour a little broth, previously a little warmed up, to the bottom. Send for another couple of hours to the refrigerator - a broth frozen at the bottom will fix a round billet.
From the sausage cut ears and a patch. From gelatin, you can prepare the “glue” for the patch and ears. They lubricate the details, draw out the muzzle of the pig on the side where the neck of the bottle was. Lubricate parts at the junction with the workpiece, and after fixing - grease around. To temporarily fix the position of parts, use toothpicks. After they can be removed. For peephole, you can use peas of allspice or olives. On the other side of the workpiece, fasten the tail.
Remove the jelly frozen in a rectangular shape, chop and chop it, put on a dish around the piglet. Grease the glued parts with a jelly composition so that they do not wind up waiting for serving.
On a note. Jellied meat served with horseradish and mustard.
In a slow cooker
Cooking jellied meat from the shank in a slow cooker practically does not differ from conventional cooking on the stove. The components are stacked in a multi-cooker bowl, the "Cooking" mode is activated. Cook on time 40-50 minutes per 5 liter volume. Monitor boiling to remove foam in a timely manner. When the broth boils, and the flakes are removed, switch the mode to "Stew" or "Stew", cook for 5 hours. For half an hour, the broth is salted, and for 5-7 minutes add garlic if desired. Willingness to check the condition of the meat - if it is easily separated from the bone with a spatula, then the dish is ready. If you are not leaving, then add another hour of cooking.
Next, the process is carried out as usual - meat and vegetables are laid out in containers, filled with broth and sent to the refrigerator for freezing.
