Beef and pork jellied meat with chicken recipe

Beef and pork jellied meat with chicken recipe

Ingredients

Step-by-step recipe for making beef and pork jellied meat with chicken with photo

And the cold one is prepared like this:

Let's start preparing the meat right away. Wash it, remove all excess, scrape it. Remove the skin from the chicken.

Place the container with the contents on the fire and boil. Remove any unsightly foam.

Then add one carrot, peeled onion, peppercorns and a couple of bay leaves.

Separate the meat from the bone.

Prepare the bowls and place the meat pieces in it.

Now put the food in the refrigerator for 6 hours. That's all, beef and pork jellied meat with chicken is ready!

Video recipe Beef and pork jellied meat with chicken

Jellied pork and beef shanks in a slow cooker

Don’t rush to leave; next we will tell you about another very tasty aspic dish. The fact is that jellied pork and beef shanks can be prepared in a slow cooker, so the cooking process will become even simpler and easier!

So, in order to prepare a cold one according to this recipe, you will need:

Ingredients:
pork legs – 2 pieces;
pork knuckle - 1 piece;
beef knuckle – 1 piece;
onion – 1 head;
garlic – 1 head;
carrots – 1 piece;
Bay leaf;
pepper in the form of peas, salt - to your own taste.

This is how jellied meat is prepared:

Immediately, thoroughly rinse two shanks and legs in water, scrape the skin and place everything in a slow cooker.

Place a head of peeled onion, carrots and peppercorns here.

Next, add the bay leaf right away.

Fill everything with water.

Boil everything, remove the foam, add salt, close the multicooker, start the “Stew” mode, set the timer for 4.5 hours.

10 minutes after the signal sounds, remove all food from the bowl and let it cool.

Peel and chop the garlic.

Send it to the broth and boil.

Separate the meat from the bone and cut into pieces.

Place the meat pieces into bowls.

Garnish the dish with boiled carrots, boiled eggs and canned corn.

Bon appetit!

Beef and pork jellied meat with chicken (photo recipe)

Jellied meat is another of almost all the masterpieces that Russian cuisine is rich in.
This dish has a synonym - jelly. Jellied meat (jelly) is usually classified as an appetizer. Although it is filling enough for a snack and can completely change the real lunch. Jelly should not be confused with aspic, because gelatin is added to aspic.
Jellied meat is prepared without gelatin. Jelly-forming substances are found in animal bones. Therefore, for jellied meat, those parts of the carcass are taken that contain both bones and meat. For example: pork knuckles, ears, tails, beef legs and heads, chicken legs and paws. Usually they cook jellied beef, jellied pork, or jellied chicken or any other poultry. But some, like us, for example, prepare jellied meat from beef and pork, and even with the addition of chicken... This meat trio will make your jellied meat (jelly) especially tasty.

The recipe for jellied meat is indecently simple. But we should be patient, because we will need a lot of time. But the game is worth the candle. We will need:

• beef shin - 1 pc.;
• pork knuckle - 1 pc.;
• chicken legs - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head;
• bay leaf - 4-5 leaves;
• peppercorns - 5-6 pcs.;
• salt - to taste.

How to cook jellied meat.
First, let's prepare the meat.
It should be washed well under running water, if necessary, cut off the excess, scrape the pork skin with a knife so that it becomes light. Remove the skin from the chicken immediately. For such an amount of meat, a pan needs liters. by 5, no less, more is possible. Fill the meat with cool water so that it covers it by a few cm. Place the pan on medium heat. Before boiling, an unpresentable foam will appear on the surface...

... which needs to be gotten rid of.
An ordinary tablespoon and a cup will help us here. This is a painstaking task, but it’s better not to be lazy at this step, because the appearance of our jellied meat depends on it. When the foam is finished, put the peeled carrots, onions, peppercorns and bay leaves into the pan. In order for the broth to get a slightly golden color, we do not completely clean the onion.

Cover with a lid, reduce the heat to low and cook the meat for 6 hours, no less. An hour before cooking, salt the broth to taste. It should turn out approximately as shown in the photo.

While the jellied meat is cooking, peel the garlic and cut into thin slices.

We remove the vegetables from the broth; they have served their purpose. Place the meat on a plate to cool. If the meat is cooked correctly, it should fall off the bones.

The broth for jellied meat should be slightly cooled and excess fat should be removed from the surface. Then we strain the broth through a colander covered with several layers of gauze.

You should get a wonderful, fragrant and savory meat broth for jellied meat.
Add chopped garlic and salt to it, if needed.

Now the most labor-intensive, but also the most delicious part of making jellied meat remains.
Separating meat from bones. There is no need to rush at this step either. We carefully probe any piece with our fingers so that not a single small bone gets into the jelly and spoils the pleasure during the feast. Place the chopped meat in an even layer in a deep container for jellied meat.

Using a ladle, pour the broth on top of the meat. The broth in the jellied meat must be as high as the meat.

Place the cups of jellied meat in a cold space until the morning. Because we used the right meat for jellied meat, it will harden without adding gelatin.

Mustard or horseradish is usually used as a seasoning for jellied meat.
Bon appetit.

6 recipes for the most delicious jellied meat

Jellied meat made from beef, pork, chicken or fish will turn out rich and transparent.

8 secrets of delicious jellied meat

1. To ensure that the appetizer freezes perfectly, for the broth it is better to take parts of the carcass that have the most collagen: pork or beef legs, tails, pig ears, marrow bones or a whole fatty chicken. For the meat part, any kind of meat without fat is suitable.
2. To make the jelly transparent, you need to not only wash the meat, but also soak it in cool water for several hours, not only remove the foam with a slotted spoon, but also drain the first water after boiling. The finished broth will have to be filtered a couple of times. This applies to all types of meat - pork, beef, chicken, not counting fish. If you are too lazy to bother, follow the simplified scheme from the recipes.
3. The onions for the broth do not need to be peeled. If you throw in the husks, the broth will turn out more golden. Carrots are usually peeled: the skin does not affect either the color or taste.
4. You should add a little more salt than usual: during the hardening process, the taste will even out.
5. If you decide to lighten the broth, use one egg white per 2 liters of water. Separate the white from the yolk, beat lightly in a bowl and pour into the bubbling broth after removing all the ingredients. Cook for a couple of minutes until the whites have curdled. Remove from heat and strain well.
6. If you wish, you can create the dish a little brighter and decorate it. Circles or figures of boiled carrots, halves or slices of eggs, parsley leaves, green peas and corn will look great. Place your chosen ingredients in a mold, spread the meat on top, and then pour in the broth. You can add lemon slices to the fish jellied fish.
7. If you do not follow the proportions, take bad or inappropriate ingredients, the jelly will either not be very strong or will not set at all. On average, jellied meat freezes in 2–4 hours. If this does not happen, add gelatin (however, instead of jellied meat you will get aspic). Strain the broth, pour it into a saucepan and heat it up. Dilute the required amount of gelatin in warm water, following the directions on the package. Combine gelatin and broth until the first is completely dissolved. Collect the jellied meat and place it in the refrigerator.
8. Store the finished dish in the refrigerator for no more than 2 days.

Jellied pork knuckle

Ingredients

• 1 kg pork knuckle;
• 500 g pork without bones and fat;
• 1 onion;
• 2–3 bay leaves;
• salt - to taste;
• 5–6 peas of aromatic pepper;
• 2–4 cloves of garlic.

Manufacturing

Using a knife under running water, scrape off all excess from the skin of the shank: it should become smooth. Wash the meat well. Pour 2.5 liters of water into a saucepan and place the shank and fillet in it. Bring to a boil over high heat, skim off the foam and simmer over low heat for 5 hours.

Add the onion, bay leaf, salt and pepper to the broth and cook for another hour.

Remove the meat from the broth and place in a colander to allow the broth to drain into the pan. Remove the pork from the bones and skin, shred and set aside on a plate. Pass the garlic through a press or grate it on a small grater and combine with the meat.

Strain the liquid through cheesecloth. Place the meat in one huge mold or several small ones and fill it with broth. Cool and put in the refrigerator to form a jelly.

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Beef jellied meat

Ingredients

• 2 beef shins;
• 1 onion;
• 1 carrot;
• 1 parsley root or parsnip or celery stem;
• 3–4 sprigs of celery;
• 3–4 sprigs of parsley;
• several peas of black and aromatic pepper;
• 1 kg beef fillet;
• salt, pepper - to taste;
• 1 head of garlic.

Manufacturing

Under running water, scrape off any excess from the beef shanks and wash. Place in a large saucepan and fill with water (about 5 liters will be needed). Bring to a boil over moderate heat, remove the foam and reduce the temperature to low.

Coarsely chop all the vegetables and herbs (take only the stems from the parsley, set aside the leaves) and add to the broth. Throw peppercorns into the pan. Cook uncovered for 3-4 hours, allowing a very low simmer.

Wash and cut the beef fillet into large pieces, pour boiling water for 3-5 minutes. Remove the meat from the water and place it in the pan with the remaining ingredients. Cook for another 3-4 hours, skimming off the foam as needed. The water should evaporate by about half.

Add salt half an hour before removing from heat. Strain the finished broth through cheesecloth and let it cool.

Separate the meat from the drumsticks from the skin and bones and, along with the rest, tear into fibers or cut into pieces. Combine them with finely chopped parsley leaves. Season generously with salt and pepper. Place the meat in the pan.

Line a colander with gauze or a cloth napkin, chop the garlic and place it on the cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) . Return to the broth: skim off excess fat from the surface, reheat and add salt. Strain the liquid through cheesecloth with garlic and pour over the meat. Cool and refrigerate until ready.

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Chicken jellied meat

Ingredients

• 1 fatty chicken (about 2 kg);
• 1 onion;
• 1 carrot;
• 3 cloves of garlic;
• 1 teaspoon salt;
• 5 black peppercorns;
• 4 bay leaves.

Manufacturing

Remove the skin from the chicken and thoroughly wash the carcass. Place it in a saucepan and fill it with water so that it covers the meat by about 5 cm. Bring the water to a boil over high heat and skim off the foam. Cook for 4 hours over low heat. Remove scale and grease as necessary.

When the broth has evaporated by half and the meat begins to easily fall off the bones, add the onions, carrots and garlic and simmer for another 30 minutes. Throw salt, pepper and bay leaf into the pan and leave for another half hour.

Remove the meat and vegetables, strain the broth and cool. Separate the meat from the bones, tear or cut into small pieces, which are then placed in a mold on top of the carrots (optional) and pour over the cooled broth. Put it in the refrigerator.

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Jellied pork and chicken legs

Ingredients:

• 500 g pork legs;
• 550 g pork without bones and fat;
• 350 g chicken fillet;
• 300 g chicken drumsticks;
• 500 g chicken thighs;
• 1–2 carrots;
• 2–3 onions;
• ½ head of garlic;
• ½ bunch of greens;
• 3–5 bay leaves;
• black peppercorns - to taste;
• salt - to taste.

Manufacturing

Carefully wash all the meat under cool water, scrape off any excess from the legs and place in the pan. Pour in 4 liters of water, bring to a boil and skim off the foam.

Add carrots, onions, garlic and all the herbs (you can throw in a few leaves for decoration) and continue cooking over low heat for 2-3 hours. Throw in the bay leaves, pepper and salt and simmer over low heat for a few more hours until the meat begins to pull away from the bones.

Remove all the ingredients from the broth and strain it well a couple of times. Separate chicken and pork from bones and skin and tear or cut into small pieces.

Place the meat in a mold, garnish with parsley leaves if desired and pour in the broth. Cool and put in the refrigerator to allow the jellied meat to harden.

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Jellied pork and beef in a slow cooker

Ingredients

• 2 pork legs;
• 1¹⁄₂ kg beef on the bone;
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• salt and pepper - to taste;
• 3 cloves of garlic.

Manufacturing

Wash the meat under cool water, clean the legs from dirt. Cut the onions and carrots into large pieces.

Place the meat and other ingredients in the multicooker bowl, add salt and pepper and fill with water almost to the brim. Turn on the “Extinguishing” mode and set the timer for 6 hours. Cover with a lid.

When the multicooker signals that it is ready, remove the meat from the broth, separate it from the skin and bones, cut it or tear it into small pieces.

Chop the garlic and add to the meat. Place in a mold, fill with broth strained through cheesecloth and put in the refrigerator.

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Jellied fish

Ingredients

• 1.8 kg of fish (salmon, sturgeon, carp, sawfish, pike perch, trout, cod, chum salmon are suitable);
• 1 fish head;
• 1 fish tail;
• 2 onions;
• 2 carrots;
• salt - to taste;
• 10 g of fish spice consistency;
• 8 black peppercorns;
• 1 bay leaf.

Manufacturing

Wash the fish well, remove the entrails and gills, but do not remove the scales. Cut into large pieces. Place the fish and additional head and tail into a saucepan, add onions and carrots and fill with water to completely cover the contents. Bring the water to a boil, skim off the foam and add salt. Cook for another 20 minutes.

Remove the meat pieces from the broth, clean them and set aside. Return the skin and ridges to the pan. Add fish spices, peppercorns and bay leaf. Continue cooking over low heat.

After 40 minutes, remove all ingredients from the broth and strain it well. Place the fish fillet in the pan, decorate as desired and pour in the broth. Place in the refrigerator until ready.

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Jellied pork, beef and chicken

I fulfill the request, now we will cook almost traditional jellied meat. It will contain various meats - we already know from experience that it tastes better this way.

So, at the market we buy one pork leg + one knuckle + part of the head (600 g) + 500 g of pork (or beef) + chicken soup set + maybe a couple of pork bones.

The leg and head must be chopped. Soak them and the knuckle for a couple of hours, then rinse thoroughly and start cooking in cool water. Pour water 5 cm above the meat. In this case, we only cut the knuckle on one side. After removing the noise - on very low heat - you need to cook for at least 5 hours. The secret is that you need to constantly remove fat from the surface (collect it in a jar; it will be needed later for other dishes), otherwise the jellied meat will turn out whitish and not very tasty.

2 hours after the start of cooking, add the chicken soup set, along with it - an unpeeled onion, a whole carrot, parsley root, 10 peas of aromatic pepper, and 5 peas of dark pepper. To prevent the broth from boiling, lightly cover it with a lid and do not cover it. 10 minutes before the end of cooking - 3 bay leaves.

Turn it off, take out the meat and disassemble it, take out all the roots and onions. We lay out the knuckle separately. We don’t disassemble it (instead, the 500g of pork that you previously put in will go into the plates.) Place the meat that you separated from the bones and cut into the broth and bring to a boil. Now (and only now) salt the broth and add crushed garlic to it. Place the meat, add circles or stars of boiled carrots on top, and fill with broth. All! this part may freeze.

Now - knuckle. It is fatty and is not always eaten in jellied meat, but if you salt it, pepper it, stuff it with garlic and carrots (cook another one for this) and put it under pressure, then you will have another dish on the festive table.

I hope you haven’t forgotten to buy some horseradish that’s very strong (to make you cry)? Bon appetit!