Step-by-step recipe for making classic jellied meat with photos

Reviews (12)

31

Prepared by: Vika Vasilenko

11/08/2016 Cooking time: 19 hours 0 minutes

Gelatin is never added to jellied meat; it hardens due to the gelling properties of pork legs and ears. But for the meat part, I advise you to take chicken or beef. So let's get started!

How to cook “Classic jellied meat”

Prepare the ingredients for the jellied meat. Put the spices and vegetables aside for now; you will need them later. Soak the legs and ears in water with the addition of vinegar, a little is needed, just to remove the smell of the pig. Also, the water should not be icy, let it be warm or at room temperature, then the dirt will easily be cleaned off later. Leave them for an hour.

After an hour, use a sharp knife to clean the legs and ears from dirt and soot. Chop off your nails with a hatchet. Wash the ears very thoroughly in the folds. Everything must be perfectly clean. Wash the chicken, remove excess fat and butt, remaining entrails, and feathers. Place all the meat in a deep pan.

Fill with clean cold water and bring to a boil. The meat should be covered with 2 fingers. Cover the pan with a lid, not too tightly, and cook over very low heat for 6 hours. Check the pan periodically. If foam has formed, skim it off.

An hour before the end of cooking the meat, add peeled onions and carrots, salt, bay leaves and peppercorns to the broth. Continue cooking the jellied meat.

After 6 hours, the jellied meat is almost ready. Carefully remove carrots, bay leaves and onions from the broth. They won't be needed. I sometimes finely chop carrots into the broth for beauty, but this is not necessary. Let the jellied meat cool.

Carefully remove all the meat from the aspic and let it cool so you can handle it with clean hands. Separate the meat from the bones. Place all the meat in vases, deep plates, and small bowls. I usually put a little more than half the plate, because there will still be broth.

When all the meat is laid out on plates, move on to the broth. It must be strained, as there may be small seeds and peppercorns in there. Add a few cloves of crushed garlic, stir and fill all the plates with broth. Place in the refrigerator overnight.

In the morning the classic jellied meat will be ready! Carefully remove the top lard with a spoon and serve with mustard, pepper, bread, and vinegar. Enjoy!

Classic jellied meat recipe

Kitchen utensils: saucepan, spoon, bowls, knife, sieve, garlic dish, ladle.

Ingredients

Useful tips

• When choosing pork legs, pay attention to their appearance. They must be clean, without visible damage, have a natural pink color and a pleasant smell. The cut on the legs should be wet; if it is already dry, then such a product is not worth buying. The quality of the leg can be checked in this way - press with your finger on the most fleshy part, if the hole quickly recovers, then the offal is fresh and of good quality. The legs should not have too dense bristles.
• Before use, I advise you to thoroughly wash the pork legs with warm water, clean them thoroughly and rinse again.
• Soak the offal in equal proportions of milk and water and leave overnight. After this, rinse thoroughly and pat dry with a napkin and begin cooking.
• To cook pork legs quickly, cut them into several pieces.
• To achieve transparency of the broth, after the first boil, drain the water and rinse the pan to remove any coagulated protein.
• After the broth has cooked, skim off any fat that has risen to the surface. This way we will get rid of the fatty layer on the finished jellied meat.

Preparing jellied meat

1. Peel 3 carrots and 180 g of onions. Using a vegetable peeler, remove the top layer from 4 celery stalks. We clean the pre-soaked legs again and rinse them with water. We cut them into several parts.

   

2. Place 1.5 kg of beef in a large saucepan. There is no need to cut it, this way the taste of the meat will be preserved. We also add 4 pcs. chopped pork legs and 4 pcs. pork cheeks. On top we place celery stalks cut into two parts, whole carrots and onions. Add 5 g peppercorns and 6 pcs. bay leaf.

   

3. Fill the pan with water so that it completely covers the meat and place it on the stove. During cooking, be sure to remove the foam from the broth. After the first boil, add salt and reduce the heat. After 1.5 hours of cooking, remove the vegetables from the broth. We discard the onion and celery, and reserve the carrots for decoration.

   

4. Cook the broth over low heat for about three hours.
5. After the time has passed, remove the meat from the broth.

   

6. Pass the broth through a sieve. We collect all the fat from the surface of the broth.
7. We disassemble the meat into small fibers; it is best to do this with your hands. This way you will be sure that the jellied meat will be seedless.

   

8. Divide the meat into bowls.

   

9. Peel the head of garlic and chop it with a garlic clove. Add chopped garlic to the broth and bring to a boil, then remove from heat.
10. Place carrot slices and parsley leaves on the meat.

    

11. Fill the meat containers with broth. Let the jellied meat cool first at room temperature. After it has cooled, put it in the refrigerator until completely hardened.

    

Classic jellied meat recipe video

In this video you will see all the important moments of preparing jellied meat.

Useful properties of jellied meat

• The collagen contained in jellied meat makes our skin elastic and slows down aging, it also slows down the process of erasing cartilage in the joints and has a beneficial effect on muscles, making them strong and elastic. Pork collagen is absorbed by the body better than beef collagen. Do not forget that the calorie content of pork jellied meat is much higher than that of chicken or beef.
• Gelatin is also very beneficial for our joints, hair and skin.
• B vitamins are involved in the structure of hemoglobin in the body. Polyunsaturated acids have a positive effect on the nervous system.
• Lysine improves the absorption of calcium in the body and has an antiviral effect.

Homemade jellied meat recipe

Cooking time: 7 hours. Yield of finished dish: 7-8 liters. Kitchen utensils: pan, knife, bowls, gauze or sieve, ladle, spoon.

Ingredients

Making homemade jellied meat

1. Peel two onions and two carrots. We wash the knuckle and two pork legs with water several times and scrape the skin well.

   

2. Place pork legs, knuckle, half a chicken and two pork tongues into a saucepan. Fill with water and put on fire.

   

3. After the first boil, drain the water and wash the pan to remove any coagulated protein. Return the meat to the pan and add half a teaspoon of cardamom and mustard seeds, 5 g of black pepper and 3 pcs. bay leaf.
4. We also put two whole onions and two carrots there. Add 60 g of salt.

   

5. Pour all the ingredients with clean water and put on fire. After the water has boiled, reduce the heat to low. The broth should no longer boil. We add water every hour as it boils away. We take out the vegetables after 1.5 hours. Discard the onion and reserve the carrots for decoration.
6. Simmer the broth over very low heat for 5-6 hours. During cooking, skim off the foam.
7. After the time has passed, remove the meat from the broth. After the meat has cooled, remove the bones and separate it into fibers. Strain the broth through cheesecloth, this way we will get rid of spices and small bones.
8. Place carrots cut into slices on the bottom of the bowl.

   

9. Then lay out the meat and fill it with broth.

   

10. Leave the jellied meat to cool at room temperature and then put it in the refrigerator.

    

Video recipe

This video recipe will help you prepare delicious, homemade jellied meat.

Secrets of jellied meat

• Cutting meat Under no circumstances should it be cut, because then small and sharp pieces of bone will fall into the dish.

• Soaking Before preparing jellied meat, you need to soak the meat to bleed it.

• Removing foam When the jellied meat boils for the first time, thick meat foam will float to the surface of the water. It is important not to miss this moment and remove the foam from the jellied meat. Otherwise, it may ruin the taste of the dish.

• Salt Salt the jellied meat and add seasonings to it a few minutes before the stove turns off. This way the jellied meat will absorb all the taste of the salt.

• Layering When the jellied meat is ready, remove the meat from it, disassemble it, and place it on the bottom of the mold. Pour broth on top and place in the refrigerator.

All the secrets of jellied meat

revealed! You can cook! After all, now you know all the secrets and subtleties of its preparation.

And the recipes for jellied meat

we'll tell you.

Poultry jellied meat

Turkey jellied meat with chicken feet broth

Nowadays in supermarkets, among the usual legs, thighs and chicken livers, you can also find chicken feet. Now we will all know why they are there and who they are waiting for. We are lovers of poultry jellied meat! Chicken feet miraculously gel the broth and you don’t need to use any gelatin to make this turkey jellied meat .

Turkey jellied meat

Jellied chicken stomachs and hearts

Chicken gizzards and hearts have recently won their place in the chicken firmament, as many have tasted how tasty and easy to prepare kebabs made from them can be. But summer is over, so what: should we give up chicken by-products? No! Prepare jellied meat with them. Just be sure to add wings or other pieces of chicken. After all, everyone is accustomed to the abundance of meat in jellied meat, even jellied meat made from chicken by-products .

Chicken giblet jelly