Recipe for making pork jellied meat. Jellied pork feet

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

This part of the pork carcass has an unattractive appearance, but is perfect for preparing rich jelly. There are several options for how to cook jellied pork legs. In some cases, housewives add a little chicken, turkey or beef to make the treat more satisfying and appetizing.

How to cook jellied pork knuckle

The first step is to thoroughly clean all the ingredients. To cook jellied pork knuckle, you need to remove the skin with a knife; a brush works well for the same purpose. If you notice that the legs are not particularly clean, you can tar them over the stove burner and then clean them. Then the component should be soaked in cool water, then you can proceed directly to cooking.

How long to cook the shank for jellied meat? As a rule, this takes from 4 to 8 hours, but more often it can be done in 5-6. Remove the foam from the surface if you want a transparent jelly layer. Next, you need to cool the product, remove all the seeds, chop the pulp and mix with chopped garlic. The resulting broth is filtered and poured over the meat. At a temperature of 1-6 degrees plus, the jellied meat freezes in about 10 hours.

Jellied pork legs - recipe

Classic version creating a treat involves using only pig ears, hooves, and tails, but sometimes high-quality fillet is added to the ingredients. The recipe for jellied pork legs involves slowly simmering the broth over a fire with all the other ingredients. A small flame will prevent the composition from becoming cloudy, so that it does not have to be further clarified.

Traditional recipe jellied pork knuckle includes hard-boiled eggs, greens, carrots, but the composition can be changed based on personal wishes. This treat allows for a lot of creativity, so don't be afraid to add your favorite ingredients. For the festive table, the jelly is poured into molds. The jellied meat should not stand in the room on the table for too long, it will lose its shape and spread.

Jellied pork and beef recipes

Cooking time: 10 hours.
Number of servings: 10 persons.
Calorie content of the dish: 100 kcal/100 g.
Purpose: snack.
Cuisine: Russian.

All recipes for jellied pork legs and beef will help you create a fragrant, tasty and satisfying treat for your everyday or holiday table. Below is step by step instructions, which will help you create this treat. Most of the time the snack will set, so don't be put off by long cooking times. Pork shank jellied meat is prepared as follows.

Ingredients:

pepper in a pot – 6 pcs.;
pork knuckle – 1 pc.;
onions– 2 pcs.;
beef leg – 1 pc.;
bay leaf– 3 pcs.;
beef – 500 g;
chopped garlic – 1 tbsp. l.;
salt.

Cooking method:

Rinse the shanks well, scrape them with a knife if necessary. Soak for 2 hours in cold water. Then rinse again. Place all the meat in a saucepan, pour cool water, simmer over low heat, constantly skim off the foam from the surface.
Drain the water, rinse the pan and meat. Pour 6-7 cm more liquid into the bowl and boil over medium heat along with the legs. beef. When it starts to boil, reduce the heat to low, add the onion, and cook for 2 hours.
Remove the beef from the pan and shred it into fibers. At this time, the broth continues to boil for another 3 hours.
Next, remove the shanks, disassemble them into fibers, and place them in molds. Pass the broth through a sieve, add bay leaves, garlic, black pepper, and salt to taste. Cook for another 40 minutes. broth, then pour it into the dishes.
Wait until the molds with jellied meat have cooled completely, put them in the refrigerator overnight. In the morning your snack will be ready.

Jellied pork and chicken knuckle

Cooking time: over 3 hours.
Number of servings: 10 persons.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Housewives usually remember the recipe for jellied pork and chicken shanks in winter. It's time for meat snacks and pickles. The process of creating a treat is long, you have to cook a lot and spend time at the stove, but the result is delicious. The appetizer is perfect for both everyday and holiday tables. Below is a step-by-step recipe for chicken and shank jellied meat.

Ingredients:

carrots – 2 pcs.;
bay leaf – 4 pcs.;
onions – 2 pcs.;
chicken – 1 kg;
black peppercorns – 0.5 tsp;
garlic – 3 pcs.;
shanks – 3 kg;
green onions– 6 arrows;
allspice – 0.5 tsp;
ground black pepper – 0.5 tsp;
salt – 2 tbsp. l.;
water – 4 liters;

Cooking method:

Rinse the pork component thoroughly under water, cut into 2-3 parts. Remove the skin with a knife, rinse again and place in a cooking vessel.
Clean and rinse the chicken, divide the meat into two parts, also place it in a saucepan, add water and place on the fire.
Bring the contents to a boil, drain the liquid, rinse the meat components again, and return to the bowl. Pour water just above the meat, put it back on the stove, bring to a boil and reduce the heat to low. Leave to simmer for 5-6 hours, skim off the foam from the surface. There shouldn't be much bubbling.
After 5 hours, peel the onion, rinse and divide the carrots into 4 parts. Place them in the broth (the whole onion).
Immediately add spices (to taste) and bay leaf. Simmer the broth over low heat for 30 minutes, then turn off and let cool.
Then separate the meat from the liquid.
Grate the garlic on a fine grater. Throw it into the warm broth and stir. After 15 min. taste it, add additional spices if necessary.
Strain the broth through double cheesecloth and remove excess fat with a spoon.
Place the meat in trays and garnish with boiled carrots on top.
Pour in liquid, sprinkle with chopped green onions and place the treat in the refrigerator to harden.

Jellied pork legs in a slow cooker

Cooking time: over 10 hours.
Number of servings: 10-12.
Calorie content of the dish: 91 kcal/100 grams.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

This great appetizer will decorate any holiday table. Cooking jellied pork legs in a slow cooker is somewhat easier than just on the stove. Having set the required mode on the device, you can leave and continue to do your business without worrying about the dish. You can make a snack only from pork, but if you wish, you can combine this meat with chicken or beef.

Ingredients:

pork shin (knuckles) – 2 pcs.;
onions – 2 pcs.;
pork – 500 g;
garlic – 1 head;
carrot;
spices;
salt;
bay leaf;
green.

Cooking method:

Rinse the hooves thoroughly, then soak them in cold water for 2-3 hours. It is recommended to replace it several times.
Place meat and legs tightly in several layers. Add whole carrots, onions, bay leaves, allspice (peas), and salt the ingredients.
Pour in liquid to the maximum mark, close the lid, and set the “Extinguishing” mode for 5 hours.
When the timer beeps, remove the meat and let cool slightly. Strain the broth. If necessary, you can also add salt and pepper to taste.
Cut the meat into small pieces. Chop the head of garlic with a knife.
Place chopped meat in suitable containers, sprinkle with herbs and garlic.
Pour the broth evenly over the preparation and place it in the refrigerator to harden.
If you want to present a snack beautifully, use a silicone container. The jellied meat will easily fall out of it onto the plate.

Jellied pork knuckle with gelatin

Cooking time: 20-24 hours.
Number of servings: 10-12 persons.
Calorie content of the dish: 150 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

There are many options for how to prepare jellied meat from shanks, you can use different types meat, cook in a saucepan or slow cooker. You can select additional spices and herbs (dry) to suit your taste. Pork knuckle jellied meat is made with gelatin to make the dish jelly-like and to keep its given shape on the table longer. Below is a step-by-step recipe for this treat.

Ingredients:

carrots – 2 pcs.;
salt;
pork knuckles – 3 kg;
onion – 2 heads;
pork legs – 6 pcs.;
gelatin – 30 g;
water – 5 l.;
garlic – 3 heads;
black pepper

Cooking method:

Rinse the legs and shanks and soak in cool water for 1 hour.
Clean the dirt off the legs with a knife.
Cut the pork parts into 2-3 parts with a knife.
Place the meat ingredients into a saucepan, add water, and put on fire.
Peel the onions, rinse, and peel the carrots.
Remove the peel from the garlic cloves.
When the liquid boils in the pan, put the coarsely chopped vegetables into boiling water. The dish should be cooked over low heat for 3 hours.
Add a few pinches of ground pepper and salt to the broth.
Remove vegetables from broth and discard them.
Place the meat to cool.
Place the gelling agent separately in water, mix with the broth, and place on the stove.
Stir regularly during cooking so that all the gelatin breaks down, and bring to a boil.
Strain the liquid through cheesecloth, folding it in half. This will help make the broth clear.
Cut the meat from the bones, cut into small slices, and place in a bowl. Pour the gelatin broth over everything.
Place the containers in the refrigerator to cool.

Every housewife wants her dish to be appetizing, tasty and beautiful. To do this, you need to know how to cook jelly from pork knuckle correctly. The recipes indicate step by step actions, but is silent about such subtleties of the process:

You need to cook jellied pork legs so that the liquid does not boil too much. This will not make it ready any faster, but the broth will be spoiled. The broth will be cloudy and the result will not look pretty.

Jellied pork knuckle - step-by-step recipes with photos. How to cook and how long to cook jellied shanks and legs

Jellied pork legs is a dish of traditional Russian cuisine, famous for its unique taste and versatility. Why versatility? Yes, because jellied meat is good both in winter, which is why it is a regular at New Year's feasts, and in summer, when it is so nice for them to cool off in the heat. In addition, jellied meat is so filling and nutritious that it can serve as both a main dish and an appetizer. And if jellied pork feet are intricately decorated and beautifully served, then even the most popular ones will be able to compete with it holiday dishes. So, if you decide that there should be jellied meat, then our tips on how to cook jellied meat and culinary recipes will come in handy for you!

To properly prepare pork jellied meat, you need to know some subtleties that will help you make the dish incredibly tasty and appetizing. Pork legs must be thoroughly cleaned before cooking - to do this, they should be rinsed well under running cold water and scraped with a knife to remove hairs and dirt on the surface. Per 1 kg meat products you will need approximately 2 liters of liquid. It is highly recommended to soak the meat for 2-3 hours before cooking - this technique will make the meat cleaner, as soaking removes dried blood from it. Not only its decor and presentation, but also the broth is responsible for the attractiveness of your dish - it should be light and transparent. To achieve this, do not forget to regularly remove the foam from it during cooking. Also, do not allow the broth to boil intensely. Cook the jellied pork legs over low heat - thanks to the slow evaporation of the liquid, no additional addition of water is required. Do you want to give your broth an appetizing golden hue? Easily! To do this, simply add a pre-washed onion in its husk during cooking. And, of course, your helpers in preparing a tasty and aromatic broth are spicy roots and spices. Allspice, bay leaf, cinnamon, cloves, as well as parsley root, celery and parsnip will add a unique twist to your dish.

Continuing the theme of vegetables, it is worth noting that the carrots that you want to further decorate your dish should be cooked for no more than two hours - this will allow it not to lose its attractiveness and taste qualities. Jellied pork legs can also be decorated with canned green peas, canned corn, boiled eggs, berries (viburnum or cranberries), olives and, of course, herbs. Experienced cooks It is recommended to salt the jellied meat about an hour before the end of cooking, and stir it as little as possible during the cooking process. Jellied pork feet are cooked for an average of 5 to 6 hours. The readiness of the dish can be determined by the meat - it should easily separate from the bones and disintegrate into fibers. In addition, a drop of broth rubbed between your fingers should glue them together - sticky broth is the key to successful solidification of the dish in the future. The cooked broth must be strained through a fine sieve or cheesecloth - it is best if you do this several times. Another nuance - do not add chopped garlic to the broth during the cooking process, as this can spoil the taste of the dish. It is best to do this at the final stage, when the broth is already ready. When sorting through the meat, make sure that small bones and cartilage do not get into the jellied meat. By the way, the meat itself can either be finely chopped, or separated into fibers by hand, or mashed with a fork, or even completely rolled through a meat grinder - as you prefer.

Pork legs contain a gelling component in abundance, so there is no need to use additional gelatin. This means that jellied pork legs are a natural dish, truly homemade and, of course, very, very tasty! Do you already want to try it? Then head to the kitchen!

Ingredients:
2 kg pork legs with hooves,
1 onion,
1 carrot,
6-8 peas of allspice,
5-6 cloves of garlic,
3-4 bay leaves,
green,
salt to taste.

Preparation:
Soak the pork legs in cold water for a couple of hours, then scrape the skin sharp knife, trying to clean it as thoroughly as possible. Wash the meat and cut into several pieces. Place the pork legs in a large saucepan and add enough water to cover the meat by about four fingers. Bring water to a boil, skim off the foam and simmer over low heat for 3-4 hours. After this, add the peeled vegetables and cook for another 2 hours. About half an hour before cooking, add spices. Add the pressed garlic to the broth and remove the pan from the stove. Separate the slightly cooled meat from the skin, bones, cartilage and excess fat, then chop the meat and place it in jellied molds. Decorate the jellied meat with chopped carrots and herbs. Strain the broth and pour it over the meat in the molds. After the jellied meat has cooled down to room temperature, it must be put in the refrigerator to completely harden.

Ingredients:
2 pork legs,
800 g pork knuckle,
1 onion,
1 carrot,
10 black peppercorns,
celery or parsley root,
salt to taste.

Preparation:
Pour thoroughly washed meat cold water and leave for 2-3 hours, then place in a saucepan and add about 3 liters of water so that it covers the meat by a few centimeters. Cook the jellied meat for 5-6 hours over low heat, adding peeled carrots, washed peeled onions and roots to the broth 1 hour before readiness. Salt the broth. Add black pepper 20 minutes before the end of cooking. Grind the cooled meat and place in molds along with the chopped carrots. Decorate the jellied meat as desired and pour in the strained broth. Place the jellied meat in the refrigerator to harden - this will take about 5 hours.

Jellied pork and turkey legs

Ingredients:
1 kg pork feet,
1 kg turkey legs,
3-4 onions,
2-3 carrots,
5 cloves of garlic,
1 bunch of green onions,
1 bunch of parsley,
4 bay leaves,
6-8 black peppercorns,
1/2 teaspoon salt.

Preparation:
Place the meat in a pan, add peeled carrots, peeled onions and pour in 4 liters of water. Bring to a boil, skim off the foam and simmer over low heat for 2 hours. Remove the vegetables and cook the legs for about 5-6 hours, adding salt, bay leaf and black pepper an hour before readiness. Remove the pan from the stove and cool its contents. Separate the meat from the bones and chop, distribute into molds. Place chopped onion, finely chopped garlic, sliced carrots and chopped herbs on top. Pour in strained broth. When the jellied meat has cooled to room temperature, it can be put in the refrigerator. The dish should set in about 7 hours.

Jellied pork legs with beef

Ingredients:
2 pork legs,
500 g beef,
1 onion,
1 carrot,
1 head of garlic,
3 bay leaves,
parsley root,
salt and ground black pepper to taste.

Preparation:
Place the prepared pork legs and beef meat in a large saucepan and cover with water. After boiling, cook for 3-4 hours, then add peeled onions, peeled carrots, parsley root and bay leaf. Add salt and pepper to taste. Cook for about 2 hours. Strain the cooled broth, adding garlic passed through a press. Cut the meat, removing bones and skin, and chop finely. Arrange the meat in the molds, garnish with chopped carrots and pour in the broth. Place the jellied meat in the refrigerator.

Jellied pork legs with chicken

Ingredients:
4 pork legs,
1 chicken,
2 onions,
2 carrots,
5-7 cloves of garlic,
3-4 bay leaves,
celery root,
salt and allspice to taste.

Preparation:
Place the divided chicken into the pan along with the pork legs. Add water until the meat is completely covered. Bring to a boil, skim off the foam and simmer over low heat for 3.5 hours. After this, add peeled vegetables, celery root, salt and spices. Cook for another 2 hours. Remove the meat from the broth and chop, mix with garlic passed through a press and arrange in molds. Add carrot pieces and pour in strained broth. Allow to cool to room temperature, then put in the refrigerator.

Jellied pork legs in a slow cooker

Ingredients:
2 pork legs,
500 g pork pulp,
2 onions,
1 carrot,
1 head of garlic,
6-8 peas of allspice,
4 bay leaves,
dill greens,
salt and ground black pepper to taste.

Preparation:
Soak the meat in cold water for several hours, changing the water several times during soaking. After this, place pork legs, meat, peeled onions, peeled carrots, bay leaves and allspice into the multicooker bowl. Pour in water to cover the meat, add salt to taste and set the “Stew” mode for 5 hours. Then strain the slightly cooled broth several times, pepper and salt again, if necessary. Grind meat and garlic. Place the meat in the form, add finely chopped dill and garlic. Pour in the broth, stir lightly and place the mold in the refrigerator until the jellied meat has completely hardened.

Jellied pork legs will not go unnoticed on your table if you follow simple nuances and cook with pleasure! Bon appetit!

Jellied meat is a classic dish loved by many. Its only drawback is that it takes a very long time to wait for the result. But! The work itself only takes half an hour, the rest will be done for you by the stove and refrigerator.

Total cooking time – 10 hours 0 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g - 143 kcal
Number of servings – 6 servings

How to cook delicious pork jellied meat

Ingredients:

Knuckle – 1 kg. (pork)
Leg – 1 pcs. (pork leg)
Celery root– 1 pc.
Carrots – 130 g.
Onions – 130 g.
Bay leaf – 2 pcs.
Black pepper – 1 tsp. peas
Allspice – 1 tsp. peas
Garlic – 4 teeth. (large)
Salt - to taste
Water – how much is needed

Preparation:

1. I bought a very beautiful meaty top part shanks (the bottom of the bone was chopped off) and one pork leg. Gelatin is boiled from bones and skin, so these are the parts that are needed for jellied meat.
My husband categorically does not accept any cartilage, skin, etc. in jellied meat, therefore I put only clean meat in jellied meat, and, for example, I eat the leg myself (I really like it) with black bread and horseradish or sauerkraut. You can cut absolutely everything into jellied meat...except, of course, bones.
So, the photo shows my set. You can quite easily add any additional meaty part of pork here, about 700-800 grams, preferably with skin. And also make a meat mix of pork plus beef or chicken.
Rinse the meat and leg thoroughly under running water. If you see hairs on the skin, tar them on an open burner.

2. Pour cold water over the pork and let it sit and soak for a while - about half an hour. Then drain the water.

Take a pan, place the meat tightly 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, the jellied meat may end up not being dense enough.

We put it on fire. It is when cooking jellied meat that I do not consider it important to put meat in cold or hot water, since we will still be cooking for a very long time - until the meat is completely boiled. When the water begins 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 clear the broth.

Cover the pan tightly with a lid, turn the heat to low and leave the meat to cook for about two to three hours.

3. Vegetables and seasonings. I take celery root, which I thoroughly wash with a brush, then carrots (peel) and onions, which I also partially peel, leaving a thin clean top layer peels. This is optional and unimportant; if you want, clean it completely. For green, I used parsley stems (I used the leaves in another dish). You can take parsley root or, for example, a couple of celery stalks.

4. Add vegetables and seasonings only after two to three hours of cooking the meat (more like three). After this, bring the water to a boil again, turn the heat to the lowest setting, 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 is sticking out a fair amount, add a little boiling water. Most likely, your heat is either too high or the lid is not tightly closed.

Salt everything. Let it cook quietly for about twenty minutes. During this time, vegetables and meat will absorb some amount of salt. Taste it - if the water doesn't seem salty enough, add a little more.

5. Peel the garlic, rinse, pass through a press or finely chop.
As a result, I cooked the meat for about 4-4.5 hours, although my piece was quite small. If the shank is very large, then it is better to cut it into two parts or increase the cooking time to 6 hours.

Literally 5 minutes before the end, I select and throw out the vegetables and add chopped garlic. After this time, I turn off the pan and let it stand, with the lid closed, and the broth and meat sit for another half hour.
Place everything in a colander lined with gauze.

Separate the meat from the bones. If you use skin, then both it and our meat must be cut. The size of the pieces is optional. Mine are small. Afterwards I take them apart a little more into fibers.
We take the form into which we will pour the jellied meat, and put our meat there.

6. Next, fill everything with our broth (I additionally added 1 more clove of garlic passed through a press). Adjust the quantity yourself - if you like thicker jellied meat, then you may have too much broth. I have about half a liter left. Where should I go? Make some soup.

Place the mold in the refrigerator. The hardening time depends on the size of the poured form. If you decide to make portions, in muffin tins, then perhaps your jellied meat will be completely ready in 1.5-2 hours. It is most convenient to leave everything in the refrigerator overnight.
Before serving, skim off the fat on top (if any), dip the pan in hot water for a few seconds so that the jellied meat slightly melts and pulls away from the walls, and turn it over onto a serving plate.

Serve with horseradish or mustard... or whatever you like.
Bon appetit!

Kholodets is one of the most popular cold appetizers in Russian. festive table. You can serve it simply for lunch, for example, with mashed potatoes instead of store-bought sausage. Therefore, knowing how to cook jellied meat will be useful for every housewife. The following are the most published successful recipes this dish.

Several decades ago, to prepare jellied meat, only tails, legs, ears, heads and other parts of the meat carcass were used, which cannot be prepared in any other way except for long cooking and gelling. But modern housewives have improved classic recipe, adding meat pulp to it, as well as large number spices

Ingredients included in the recipe

The classic recipe always includes pork legs and ears. Without these components with gelling components, the jellied meat simply will not harden. In addition to them, you can use other meat parts of the pork carcass. Many cooks add a whole chicken to the ears and legs, from which a large amount of meat can be cut.

In addition to 2 ears, 2 legs and a large chicken, vegetables are taken to cook the broth. It is enough to use 3 pieces of carrots and onions. When all the ingredients are cooked, the onion is always thrown away, but the carrots can be cut into shapes and beautifully placed in containers with jellied meat.

Chopped garlic (to taste), peppercorns and bay leaves perfectly complement the jelly. The finished broth is filtered from all these components and only then poured onto the meat. The liquid is salted at the very beginning of cooking.

How long does it take to cook jellied meat?

It is difficult to say for sure how long to cook jellied meat. It depends on the size of the pieces of meat, the heat level of the stove and some other factors. On average, the dish takes from 4 to 8 hours to prepare. During the process, be sure to remove the foam from the surface of the broth.

If you use a pressure cooker, the meat will be cooked in just 2 hours. True, in this device the broth will be more cloudy. For transparency, it is recommended to drain the first liquid after boiling.

How to disassemble and serve the dish?

First of all, parts of the carcass are always removed from the broth, the meat is removed from them, which needs to be cut into small pieces. Bones and sinews are thrown away. The meat is placed in convenient jellied containers, and strained broth from the pan is poured on top. When pouring, you can decorate with egg slices and boiled carrots.

It is best to leave the jellied meat in the refrigerator to harden overnight. Before serving, the top layer of fat is removed from it. You can decorate the jelly with finely chopped herbs. Mustard or sour cream and horseradish sauce are served separately.

Beef

For such a dish, you must take not only a beef leg, but also the pulp. 600 g of fillet will be enough. The remaining ingredients used are: 2 liters of purified water, an onion, 12 black peppercorns, carrots, salt, a couple of laurel leaves, a head of garlic.

The first beef leg broth is drained. When it's in the pan new water, you can salt it and send the product to cook.
After 5-6 hours, vegetables (the onions are not pre-peeled) and meat pulp are dropped into the broth. Cook the ingredients together for about another hour. To taste, you can add salt to the broth and add pepper to it.
The meat is separated from the bones, finely chopped and placed in small bowls. Garlic passed through a press and strained broth are added to the pieces of beef.
Filled forms are stored in a cool place, but not in the refrigerator.

To ensure that the meat ends up at the bottom, the ingredients in the bowls are not mixed when pouring the broth.

Chicken jellied meat - step by step recipe

This is a lower calorie version of jellied meat. It does not use pork - only parts of a chicken carcass. Take: 2 kg of assorted wings, legs and necks, celery stalk, salt, 3 garlic cloves, 3 pcs each. carrots and onions, 6 black peppercorns.

All vegetables are cut coarsely. Garlic can be chopped into thin slices. Celery is not chopped.
Vegetables and washed meat are poured with water, salted and placed on medium heat for 2.5 hours. It is important to constantly remove foam from the surface of the liquid.
When the meat begins to come away from the bones, pepper and bay leaves are added to the broth.
The chicken is removed from the finished broth. The meat is separated from the bones and placed in a mold.
The chicken is poured with strained broth on top.
The dish is refrigerated until completely frozen.

Chicken jellied meat is served with any spicy sauce.

Pork feet jellied

For this dish, the legs are used together with the hooves. There will be no other meat in the treat, so it will be economical. Take: 2 kg of legs, an onion, salt, 6 peppercorns, a couple of bay leaves, a carrot, half a head of garlic.

The legs are first soaked in cold water for 1.5 hours, after which they are thoroughly cleaned with a knife. The transparency and taste of the broth will depend on this.
Clean meat is chopped into 3 parts, placed in a pan, and filled with water.
After 3 hours, peeled vegetables, pepper, bay leaves, and salt are sent into the container.
The future jellied meat is cooked for another 4 hours until the meat begins to disintegrate into fibers.
Half an hour before it’s ready, add the garlic cloves, grated on a fine grater, into the pan.
The cooled meat is separated from the bones and placed on small plates.

The dish will remain on the bottom shelf of the refrigerator until it cools completely.

Pork knuckle and chicken

This recipe will contain a lot of meat in the jellied meat. Therefore, the stronger half of the family will especially like it. To prepare the dish you need to take: pork knuckle, salt, 2 legs, 7 peppercorns, 2 onions, 1 large spoon of salt, carrot, a bunch of fresh herbs, celery root, 4 laurel leaves.

The washed and cleaned meat is placed in a large saucepan and cooked for 3 hours. Next, salt and all other ingredients are added to the container. The greens are finely chopped, the celery root is cut into large pieces.
After another 3.5 hours, the meat is finely chopped and placed in a bowl, after which it is filled with carefully strained broth.
The treat is served only after it has completely hardened in the refrigerator.

If there is too much meat, the boiled pork can be used for another dish, and only chicken can be added to the jellied meat.

How to cook in a slow cooker?

The miracle pan will also help out the housewife when cooking jellied meat. A model from any brand will do. The recipe will include: pork leg, onion, salt, 9 peppercorns, approximately 800 g of beef shin, 450 g of chicken legs, bay leaf, 4 garlic cloves, 2 carrots.

In the evening, the cleaned meat components are chopped into large pieces and placed in the bowl of the device. In the “Soup” program, the mixture is brought to a boil. At this point it is important to remove the foam from it.
Whole carrots, bay leaves, peppers, onions, and salt are added to the boiling broth. The “Quenching” program and automatic heating are turned on. The device cover closes. After this, you can safely go to bed.
In the morning, chopped garlic is added to the broth, after which the liquid is brought to a boil.
The cooled meat is removed from the bones and finely chopped, and then placed in convenient containers.
The pieces are filled with strained broth.

The containers are placed in the cold for several hours.

Festive jellied meat made from three types of meat

A dish cooked according to this recipe will have a particularly rich meaty taste. It contains the following products: 3 pork knuckles, 2 onions, salt, whole chicken, a head of garlic, 2 carrots, 1.8 kg of lamb on the bone, a bunch of herbs, 4 laurel leaves.

Pork and lamb are washed, chopped into large pieces and sent to cook for 3 hours.
Next, chicken cut in half and whole vegetables are added to the broth.
The mass is cooked for another 3 hours and salted almost before completion.
Chopped herbs, garlic cloves passed through a press, and bay leaf are added to the finished broth, after which it is left to infuse.
The meat is removed from the cooled liquid, removed from the bones and cut into pieces, after which it is placed in salad bowls.
Strained broth is poured on top.
The dish will harden in the refrigerator overnight.

In the morning, the treat is served with French mustard.

From pork feet and ears

This is a very simple recipe for jellied pork legs and ears. In addition to the listed parts of the carcass (1 piece each), the following is used: onion, salt, carrot, 5-6 garlic cloves.

After washing and cleaning, the meat components and vegetables are placed in a pan, filled with water, and then cooked over low heat for 4 hours. You need to constantly remove the foam from the mass.
After the recommended time has passed, the meat is separated from the bones and finely chopped. The carrots are chopped figuratively.
Meat pieces, vegetable slices and finely chopped garlic are placed in bowls and filled with strained broth.

After hardening, the jellied meat can be served.

How to cook jellied meat with gelatin?

In order not to worry about whether the jellied meat will harden due to natural gelling components, you can use gelatin. This dish can even be prepared with rabbit meat (1.7 kg). Also taken: a large onion, bay leaf, 4 peppercorns, 20 g of dried parsley root, 35 g of gelatin, carrots.

The rabbit carcass is cut into 8 parts, placed in a pan and filled with water. All other ingredients are also added there.
The dish is cooked for 3.5 hours.
45 minutes before the end of cooking the meat, the gelatin is soaked in water.
The finished, slightly cooled meat is separated from the bones and disassembled into pieces.
Gelatin is added to the broth, after which the latter is heated, but not brought to a boil.
Strained liquid is poured into containers with meat, and the containers are put away in the cold.

Jellied meat goes well with boiled potatoes and black bread.

Vegetarian recipe

There is an option for jellied meat even for vegetarians. Of course, it will contain a lot of vegetables. The recipe includes: 140 g soy asparagus, vegetable broth, 180 g soy meat, 2 garlic cloves, a bunch of fresh herbs, 3 small spoons olive oil, pod hot pepper, a pinch of coriander and nutmeg, 2 small spoons of gelatin.

Asparagus is soaked in cold water and then finely chopped.
The pepper is finely chopped, the greens are washed.
The soy meat is boiled in salted water for 12 minutes, after which it is separated into pieces by hand.
Asparagus and oil are combined in the form, vegetables are added.
Gelatin is diluted in half a glass of warm broth. It will swell for 25 minutes. Next, the rest of the broth is poured into the mixture, and together the components are cooked for 3-4 minutes until boiling.
Vegetables, asparagus and meat are poured with hot liquid, and after cooling, the container is placed in the refrigerator overnight.

Before serving, the dish is cut into portions.

A few secrets of delicious jellied meat

There are several ways to make jellied meat especially tasty and rich:

To make the broth clear, you cannot cook frozen ingredients.
It is better to drain the first water after boiling, rinse the meat and put it back into the pan.
A little pinch citric acid will allow the broth to become perfectly transparent.
The onion in the husk, which is cooked along with the meat, will add a golden color to the jelly.
The taste will be improved by a variety of spices: coriander, nutmeg, Italian herbs, ground black pepper and others. You can add one or combine them together.

In order for the jellied meat to always be sufficiently salty, when tasting, the broth should seem over-salted.

Hello))

I must say that this dish is very suitable for both the Christmas and Easter tables.

They turn out very tasty, exactly the way my family likes them - sweet, heavy and, due to this, do not go stale for a long time.

Since the Easter table must have meat dishes, and in a wide assortment (as one of the options), I propose to prepare a dish very suitable for this holiday - jellied meat.

I love to cook it for Christmas and Easter because it is a dish “with history”, without which the traditional Russian table cannot do, so it is perfect for such holidays.

Not only is jellied food very tasty, but it is also healthy, especially for those who have problems with joints. For example, crunching in the joints often occurs due to “wrong” collagen, and in this case it is worth eating jellied meat, which contains elements of adhesive lubricant.

So let's prepare))

They often say that cooking jellied meat is long and difficult... well, I disagree - it’s easy to prepare, it just takes a long time to cook, and it cooks almost without our participation 😉

First I will give a short recipe for cooking, and if you need more detailed instructions, then later in the article you can read in detail about how to cook jellied meat from pork knuckle and chicken.

Recipe for jellied pork legs, shanks and chicken

We will need for a 5-liter pan.

Pork feet – 1 piece

Pork knuckle – 1 piece

Meat (pork, beef - whatever you like) - 400 grams (the amount depends on how meaty your shank is, you may not need additional meat)

Chicken meat (optional) – 400 grams

Carrots – 1 piece

Onion – 1 piece

Garlic - 1–2 heads

Pepper

Bay leaf

Allspice

Cooking recipe

Wash the knuckle and legs well, add water, put on fire, when it boils, drain the water, rinse and put back to cook.

30 minutes after boiling, add meat - beef or pork, or both.

After 2.5 hours - chicken, onions, carrots, salt, pepper. Cook covered for another 1 hour.

When the meat is well separated from the bones, remove it and disassemble it into small pieces. Place chopped garlic on the bottom of the mold and pour in the strained broth. Let it harden.

Jellied pork knuckle, recipe with photos step by step, without gelatin

Now the recipe is more detailed, since there are always subtleties when preparing jellied meat.

In order for the jellied meat to freeze well, you need the right set of meat products.

Using gelatin to prepare jellied meat is blasphemous 😉

Since I cook jellied meat in a 5-liter pan (the most optimal volume for us in at the moment), then I give the consumption of products accordingly, if necessary, you increase it, or decrease it, although there’s no way to reduce it))

Mandatory ingredients are pork leg and pork knuckle. By and large, you can make a replacement with only two legs or only two shanks, but it is the combination of leg + shank that I like the most - it’s tasty and freezes well. Therefore, further on how to cook jellied pork knuckle and legs.

A set of meat products for jellied meat looks like this (though the photo is not very clear).

My least favorite part of the cooking process is preparing the meat products.

It is often advised to soak the drumsticks and legs in water for several hours or overnight, but I use my mother’s advice on preparing food former colleague, but I must say Oksanina’s mother cooks very tasty))

Fill the drumsticks and legs with cold water for 15 minutes, drain the water, fill it again, let it stand for 15 minutes, now drain the water and clean and scrape the meat products with a knife or a special brush.

Now fill the leg and shank with water and put the pan on the fire. As soon as the water boils, we drain it, rinse the food and the pan and set it to cook for a long time (do not add meat yet).

The water should cover the meat products by about five centimeters.

There are several reasons to drain the first broth:

The broth is not so greasy (for those who care about this);

And more transparent.

The broth boiled, we skimmed off the foam and let it cook on low! heat under the lid for 30 minutes, now add the meat (pork/beef).

The size of the pieces is not important and there is no need to bother; put them in one or two large pieces.

We turn on a small fire so that the water boils slightly, cover with a lid and leave for 2.5 hours to do our own thing. During this time, the drumsticks and meat will boil well.

Let me remind you that if you want to get a clear broth and, accordingly, jellied meat, do not let the broth boil too much.

Actually, you can absolutely do without this ingredient, but I think it tastes better with chicken, so I always add it.

We wait until the broth boils after adding the chicken and until the foam appears, which we skim off, then add the whole onion, carrots, salt, pepper, spices and cook for another 1 hour.

By this time, the meat that was on the bone should easily separate from it, and the apartment should have a breathtaking and even some kind of festive aroma in the air))

Now you need to strain the broth so that there are no bones or meat left in it. I simply throw everything into a colander; if the broth is required to be particularly transparent, then I line the colander with gauze; if transparency is not important, then I don’t line it.

While the meat is cooling, press the garlic using a garlic press (or cut into small pieces) and place it in molds.

We take the meat into small pieces, it comes apart very easily, and we also put it into molds.

Pour broth on top of everything.

If you are worried in advance about the age-old question of “whether it hardens or not”, drop some broth onto a large and index fingers hands, press them together and you will feel how they stick together.

My jellied meat tried to take on the proper form while still being poured into molds; the photo shows that the broth, left unattended in the pan for a short time, began to be covered with a gelling film on top.

I pour the jellied meat into molds that are actually intended for this purpose. And, plus, in storage containers that are tightly closed with a lid, jellied meat in such forms is very convenient to pass on as a treat.

Let the jellied meat cool on the table, then put it in the refrigerator for 8 hours, it’s most convenient to do this at night, there is less chance that they will start eating it before it has frozen properly 😉

Of course, if you wish, you can add dill, parsley, and boiled carrots to the molds, but I like jellied meat without additives. In itself, by the way, it is also very beautiful and self-sufficient.

Classic of the genre - jellied meat with horseradish))

True, the horseradish turned out to be “unphotogenic” (or the photographer is like that)) and for some reason it turned out to be an unusual color, although in reality it looked quite decent and perfectly complemented the jellied meat.

In general, next to aspic, this is not raspberry jam 😉

I hope that you will be satisfied with the result of the preparation, try it - it’s not as difficult as it seems, and most importantly it’s delicious :)