All jellied meat is prepared in different ways. Someone adds gelatin, and who prefers without additives. To prepare the natural and most delicious jellied meat from pork legs, you need to use a lot of meat, together with beef. Cook the broth slowly and for a long time, using the slow stewing method. But in order for the aspic to turn out transparent, you need to remove the foam in a timely manner and strain the liquid.
You can cook homemade jellied meat from almost any meat, including chicken. But how tasty to cook aspic is another question, here you need to work a little, although for skilled hands, such a thing is no more difficult than cooking ordinary meat soup.
How to make transparent pork jelly - recipe step by step
Rinse the pork legs and the rest of the meat. Place in a deep saucepan, cover with cold water and leave for 2 hours to remove any clotted blood from the meat.
Then drain the liquid, rinse the meat and refill the pan with water so that the bones and meat remain under water. Put on the stove, bring to a boil, remove the foam, add onion, thinly sliced in half rings, cover and simmer for 6-8 hours.
Without digesting, transfer the meat to a separate bowl, and pass the meat broth through a sieve and return to the pan. Add bay leaf, peas, chopped garlic and salt. Cook for another 5-10 minutes.
Separate the meat from the bones and chop finely, place in a deep bowl and pour over the hot broth.
Wait for natural cooling, and only then move to the refrigerator to solidify completely. Can be garnished with olives, onions and herbs.
This is how the most natural jelly is prepared - homemade jellied pork and beef, which is usually served on holidays. The more it is cooked, the more the broth becomes fatty and jelly-like. It's simple and obvious. Exactly according to the same principle, they cook from poultry meat, but how to cook and how to cook delicious chicken jellied meat and aspic from fish read in the following recipes.
Cooking Jellied Meat at Home - Practical Tips
Jellied meat, also known as jelly, has always been a favorite cold snack for a Russian person, both on the festive table and as an addition to lunch or dinner. The love for this dish was explained by the fact that it could combine several types of meat in itself, which gave it a special taste, and a jelly-like consistency, which made the dish light and tender.
Pork and chicken jelly
The recipe for jellied meat has been known in Russia since ancient times, but the technology of cooking this dish remains unchanged to this day. How to make delicious homemade jelly? It is to this question that the answer will be revealed in this article using the example of the following recipe.
To begin with, the meat needs to be insisted in cold water for several hours so that excess blood comes out of it. This procedure will make the broth for the jellied meat more transparent.
When choosing beef and pork meat, it is best to use drumsticks. Pig feet should be carefully inspected for hairs. In the event that the legs are too dark in color, which is acquired when opal, then they should be kept in water for a longer time, having previously removed the top layer with a knife. This will prevent the color of the broth from being too dark.
When choosing a bird (it can be a chicken, duck or turkey), you can take a whole carcass without a head. It will be better if the poultry is poultry, this will make the broth more fatty and rich.
When the meat is in the water, you can safely put it to languish on a slow fire. It is very important to follow the cooking technology and not let the broth boil. For a gas stove, you can use a diffuser, so that the heat will be evenly distributed along the bottom of the pan.
If the broth seems cloudy at the beginning of cooking, you can drain it and change the water. This will make the jellied meat more transparent and denser in consistency.
Next, add one onion and one carrot. The root should be cut off the onion, i.e. the lower part, and you do not need to peel off the husk, since it will give the jellied meat a yellowish color and a special taste. And you should definitely examine it for mold, which in the worst case can spoil the taste of the broth. You also need to add garlic, a few bay leaves, allspice and black peppercorns (7-8 peas each) to it.
The broth should be boiled until the meat begins to separate from the bone. If the meat starts to come off easily, then the broth is ready.
Next, strain it and leave to cool. In the meantime, all bones must be carefully selected from the meat and chopped into pieces. The onion can be thrown away, and garlic, ground pepper and salt can be added to the already cooled broth to taste.
The dish is almost ready! It remains to pour the resulting broth into pieces of meat laid out in forms for jellied meat, and leave it to cool.
To keep the jellied meat in shape, some housewives add gelatin to it. However, natural viscosity can be easily achieved if the meat contains a lot of bones, namely gelatinous parts. It is believed that real jellied meat is prepared without the addition of gelatin.
Serving jellied meat on the table in portions, each portion can be decorated with a sprig of herbs, such a serving can make the dish not only delicious, but also very appetizing.