Jellied meat, also known as jelly, is a dish consisting of meat broth thickened to a jelly-like mass from cooling, with pieces of meat. It has become known since the 16th century. It is prepared from those parts of the carcass that contain a lot of gelling substances. In many countries around the world they prepare jellied meat, they just call it differently. It is included in the national dishes of Russian, Ukrainian and Belarusian cuisine.
Modern jellied meat is prepared from a wide variety of meats. For taste, add herbs, carrots, garlic, herbs and spices. Some recipes contain gelatin. This, of course, is everyone's business. I want to offer you several proven recipes. Let's try to take a closer look...
How to cook jellied meat from pork legs (pork knuckle) and beef without gelatin
I would like to offer you a recipe for real, homemade jellied meat. It is prepared without gelatin, this is how our grandmothers prepared it. It consists of meat and without unnecessary ingredients. Very nourishing and tasty, easy to cut with a knife. Suitable for a festive table and for a weekday. In order to prepare delicious jellied meat you will need time and patience. But I assure you, it's worth it.
Now let’s look in more detail at the recipe for jellied meat, which freezes perfectly without gelatin. The broth turns out rich and transparent, and the meat of such jellied meat will always be tasty, tender and soft. To prepare such jellied meat, you need to take those parts of the carcass that contain enough “gelling” substances. These include tails, ears and legs.
Important!!! Always prepare jellied meat a day before the festive event. It takes a very long time to cook and it takes time to soak the food, around 8 hours.
Ingredients
- Pork legs - 4 pcs.
- Beef - 1.5 kg.
- Onions - 1 pc.
- Carrots - 1 pc.
- Allspice - 0.5 tsp.
- Black peppercorns - 1 tsp.
- Cloves - 3 pcs.
- Bay leaf - 4-5 pcs.
- Garlic - 2-3 heads (for ready-made jellied meat)
- Salt to taste.
1. Fill the pork legs with cold water and soak for 8 hours. It's best to leave it overnight. In addition to pork legs, you can take pork knuckles. This part is located above the legs.
After soaking, it will not be difficult for you to clean them, even in hard-to-reach places.
I use steel wool to clean my hooves. It easily removes any dirt and blackness left during mascara processing.
2. Place the cleaned and washed pork legs in a saucepan along with the beef meat and fill with water so that the water completely covers the food. We put it on fire.
The pan you need is not small, you will definitely need 7 liters!
As it boils, foam will appear and must be removed immediately. And you need this for a clean and transparent broth.
I do this sometimes. I wait until the water boils, drain the broth, rinse the pan and food, and refill with clean cold water.
Now we have smoothly moved on to another question that torments everyone who has ever started cooking jellied meat...
How long to cook jellied pork legs and beef in a pan
As soon as the water boils, cook the jellied meat with the lid closed over low heat for 5 hours. Yes, exactly 5 hours. The water barely gurgled. During this time, the meat and legs will be cooked and will be easy to work with.
3. After five hours of cooking, open the lid and add all the listed spices, carrots and onions. We also add salt to taste. And cook over low heat for another 1 hour.
4. After a long heat treatment, the meat has completely fallen off the bone. This is the result we sought.
Now we take out the vegetables from the pan and the meat along with the bones.
5. Through a colander and sieve, strain the broth to remove all unnecessary little things: small pieces of bones, peppercorns, cloves, etc.
I take the finished and clean broth outside (if it’s cool outside) or put the pan in the refrigerator. This is done so that the fat that rises to the top hardens and can be easily removed with a spoon. Then put the pan back on the fire, bring to a boil and turn off the gas. Now you will have a tasty and non-greasy jellied meat that will not make you sick.
6. Separate the meat from the bones. I also remove excess fat. This is the most painstaking work when preparing homemade jellied meat. Large pieces can be cut with a knife, or you can tear them with your hands.
7. Transfer the meat to the broth or, conversely, pour the broth over the meat and stir.
8. Pass all the garlic through a press or grate it on a fine grater.
Add all the garlic to the pan with the cooled jellied meat and mix again. This will distribute the garlic evenly throughout the pan.
Garlic cannot spoil jellied meat, just like lard. That's why I take a lot of two, or even three heads.
9. Using a mold, we will make beautiful figures from boiled carrots and decorate the bottom of the dish in which we will form the jellied meat. We’ll also add some color and add a few parsley leaves. When finished it looks very nice.
10. Using a ladle, fill the entire mold with jellied meat.
Make sure the meat is evenly distributed throughout the pan.
Let the jellied meat cool to room temperature and put it in the refrigerator overnight. In the morning the jellied meat will harden and you can transfer it to a dish. Now our beauty has become noticeable.
Cut into portions and serve with mustard and horseradish.
Bon appetit!
How to make jellied meat from pork knuckle and pork feet
The most delicious holiday is coming soon. I want to cook delicious jellied meat for the holiday table. I will cook it from pork knuckle and pork legs. Everyone loves this dish, without exception. You just need to put in a little effort and you will have a great treat.
Ingredients
- Pork knuckle - 1 pc.
- Pork legs - 1-2 pcs.
- Onion - 1 pc.
- Salt - 1 tbsp. l.
1. First of all, clean the food with a kitchen brush and a wire brush and rinse it under water. This must be done so that the legs are completely clean and white.
Fill them with cold water and put on fire. After it boils, cook over low heat for 5 hours.
2. After this, throw 1 onion and salt to taste into the pan. I always throw in about 1 tbsp. l. salt. And cook for another 40 minutes.
3. Next, take out all the contents from the pan and strain the broth.
The meat has cooled down and now we can easily cut it into small pieces. Divide the meat into cups.
If you have muffin tins, you can use them. It turns out very beautiful and original.
4. All that remains is to pour the broth over the meat.
Place in the refrigerator until completely frozen. The jellied meat is ready. This jellied meat is best eaten with mustard and horseradish.
Recipe for Jellied pork butts. Calorie content, chemical composition and nutritional value.
Nutritional value and chemical composition of “Jellied pork licks.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 105.2 kcal | 1684 kcal | 6.2% | 5.9% | 1601 g |
| Squirrels | 10.8 g | 76 g | 14.2% | 13.5% | 704 g |
| Fats | 6.5 g | 56 g | 11.6% | 11% | 862 g |
| Water | 81.8 g | 2273 g | 3.6% | 3.4% | 2779 g |
| Ash | 1.109 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3.3 mcg | 900 mcg | 0.4% | 0.4% | 27273 g |
| Retinol | 0.003 mg | ~ | |||
| Vitamin B1, thiamine | 0.256 mg | 1.5 mg | 17.1% | 16.3% | 586 g |
| Vitamin B2, riboflavin | 0.167 mg | 1.8 mg | 9.3% | 8.8% | 1078 g |
| Vitamin B4, choline | 37.18 mg | 500 mg | 7.4% | 7% | 1345 g |
| Vitamin B5, pantothenic | 0.324 mg | 5 mg | 6.5% | 6.2% | 1543 g |
| Vitamin B6, pyridoxine | 0.259 mg | 2 mg | 13% | 12.4% | 772 g |
| Vitamin B12, cobalamin | 0.294 mcg | 3 mcg | 9.8% | 9.3% | 1020 g |
| Vitamin D, calciferol | 0.273 mcg | 10 mcg | 2.7% | 2.6% | 3663 g |
| Vitamin D3, cholecalciferol | 0.273 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.169 mg | 15 mg | 1.1% | 1% | 8876 g |
| Vitamin RR, NE | 3.1345 mg | 20 mg | 15.7% | 14.9% | 638 g |
| Betaine | 1.417 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 179.4 mg | 2500 mg | 7.2% | 6.8% | 1394 g |
| Calcium, Ca | 11.4 mg | 1000 mg | 1.1% | 1% | 8772 g |
| Magnesium, Mg | 11.11 mg | 400 mg | 2.8% | 2.7% | 3600 g |
| Sodium, Na | 258.76 mg | 1300 mg | 19.9% | 18.9% | 502 g |
| Sera, S | 109.94 mg | 1000 mg | 11% | 10.5% | 910 g |
| Phosphorus, P | 111.6 mg | 800 mg | 14% | 13.3% | 717 g |
| Chlorine, Cl | 328.4 mg | 2300 mg | 14.3% | 13.6% | 700 g |
| Microelements | |||||
| Iron, Fe | 0.393 mg | 18 mg | 2.2% | 2.1% | 4580 g |
| Cobalt, Co | 0.082 mcg | 10 mcg | 0.8% | 0.8% | 12195 g |
| Manganese, Mn | 0.0144 mg | 2 mg | 0.7% | 0.7% | 13889 g |
| Copper, Cu | 73.28 mcg | 1000 mcg | 7.3% | 6.9% | 1365 g |
| Molybdenum, Mo | 1.613 mcg | 70 mcg | 2.3% | 2.2% | 4340 g |
| Selenium, Se | 10.631 mcg | 55 mcg | 19.3% | 18.3% | 517 g |
| Fluorine, F | 63.11 mcg | 4000 mcg | 1.6% | 1.5% | 6338 g |
| Zinc, Zn | 1.1045 mg | 12 mg | 9.2% | 8.7% | 1086 g |
| Essential amino acids | |||||
| Arginine* | 0.698 g | ~ | |||
| Valin | 0.548 g | ~ | |||
| Histidine* | 0.44 g | ~ | |||
| Isoleucine | 0.513 g | ~ | |||
| Leucine | 0.892 g | ~ | |||
| Lysine | 0.964 g | ~ | |||
| Methionine | 0.297 g | ~ | |||
| Threonine | 0.476 g | ~ | |||
| Tryptophan | 0.129 g | ~ | |||
| Phenylalanine | 0.45 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.62 g | ~ | |||
| Aspartic acid | 1.013 g | ~ | |||
| Hydroxyproline | 0.038 g | ~ | |||
| Glycine | 0.49 g | ~ | |||
| Glutamic acid | 1.655 g | ~ | |||
| Proline | 0.438 g | ~ | |||
| Serin | 0.452 g | ~ | |||
| Tyrosine | 0.429 g | ~ | |||
| Cysteine | 0.122 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 36.52 mg | max 300 mg | |||
| Fatty acid | |||||
| Trans fats | 0.052 g | max 1.9 g | |||
| monounsaturated trans fats | 0.041 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.1 g | max 18.7 g | |||
| 10:0 Kaprinovaya | 0.004 g | ~ | |||
| 12:0 Lauric | 0.004 g | ~ | |||
| 14:0 Miristinovaya | 0.078 g | ~ | |||
| 15:0 Pentadecane | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 1.337 g | ~ | |||
| 17:0 Margarine | 0.02 g | ~ | |||
| 18:0 Stearic | 0.693 g | ~ | |||
| 20:0 Arakhinovaya | 0.009 g | ~ | |||
| Monounsaturated fatty acids | 2.762 g | min 16.8 g | 16.4% | 15.6% | |
| 14:1 Myristoleic | 0.001 g | ~ | |||
| 16:1 Palmitoleic | 0.132 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.582 g | ~ | |||
| 18:1 cis | 2.54 g | ~ | |||
| 18:1 trans | 0.041 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.046 g | ~ | |||
| Polyunsaturated fatty acids | 1.315 g | from 11.2 to 20.6 g | 11.7% | 11.1% | |
| 18:2 Linolevaya | 1.161 g | ~ | |||
| 18:2 trans isomer, undetermined | 0.01 g | ~ | |||
| 18:2 Omega-6, cis, cis | 1.151 g | ~ | |||
| 18:3 Linolenic | 0.053 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.051 g | ~ | |||
| 18:3 Omega-6, gamma-linolenic | 0.002 g | ~ | |||
| 20:2 Eicosadiene, Omega-6, cis, cis | 0.043 g | ~ | |||
| 20:3 Eicosatriene | 0.005 g | ~ | |||
| 20:4 Arachidonic | 0.046 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 10.6% | |
| 22:5 Docosapentaenoic acid (DPA), Omega-3 | 0.005 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.002 g | ~ | |||
| Omega-6 fatty acids | 1.2 g | from 4.7 to 16.8 g | 25.5% | 24.2% |
Energy value Jellied pork chops. is 105.2 kcal.
- Serving = 243 g (255.6 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Jellied pork legs in a slow cooker (pressure cooker) - step-by-step recipe with photos
I really want to say thank you to whoever invented the multicooker. In this wonderful “saucepan” you can cook anything you want. I don't cook in it very often, but it's perfect for some recipes. Therefore, I advise you, if you have this miracle pan, then use it to prepare jellied meat.
Ingredients
- Pork feet
- Chicken breast
- Pork meat
- Onion - 1 pc.
- Carrots - 1 pc.
- Bay leaf - 4 pcs.
- Peppercorns
- Cloves - 2 pcs.
- Garlic - 1-2 heads
- Salt - 1.5 tbsp. l.
1. The number of legs should be taken from the dimensions of your multicooker or pressure cooker. Today I have a 6-liter multicooker, I take 3 pork legs. And in order for them to fit into it better, I cut them into smaller pieces.
But you can’t cook delicious jellied meat from pork legs alone, even in a slow cooker. Therefore, we will also take pork meat and, for example, chicken breast. And also add it to the slow cooker, to the feet.
You can take absolutely any meat, I just took what I had in the refrigerator.
2. Add spices to the multicooker pan.
For spices, I take bay leaf, cloves, peppercorns and one onion, one carrot, salt to taste. For 6 liters I put 1.5 tbsp. l. salt.
3. On the multicooker, set the stewing program, time 2 hours. If there is no 2 hours on the menu, then do 2 times for an hour. You just need to repeat the program.
If you noticed, the cooking time for jellied meat in a slow cooker is significantly lower than in a saucepan. And this is a big plus...
4. Let the food cool slightly and you can strain the broth through cheesecloth or a sieve, and separate the meat from the bones.
Do not throw away boiled carrots. You can decorate jellied meat with it.
5. Grate the garlic on a fine grater or pass it through a press.
6. At the bottom of the container, put garlic, carrots cut into slices and all types of meat that we took.
Adjust the layer of meat to your liking. You can divide it into 2 or 3 containers, or you can put everything in one. As you wish.
7. Fill with strained broth. You can add additional color with parsley or dill leaves.
Place in a cool place, preferably in the refrigerator until completely frozen.
After the jellied meat has hardened, a crust of fat forms on its surface. So, before eating the jellied meat, scoop up this fat with a spoon.
Ready. Bon appetit!
In a slow cooker
Pork knuckle jellied meat, the recipe for which is rich and nutritious, can be cooked in a slow cooker.
Jellied pork knuckle. Recipe in a slow cooker.
To do this, just put all the ingredients in the appliance’s bowl, fill it completely with water and set the desired cooking mode.
What ingredients will you need?
Raw materials needed for cooking:
- garlic cloves – 6 pcs.;
- bay leaf, table salt - to your taste;
- onion – 75 g;
- carrots – 75 g;
- pork legs – 2 pcs.;
- peppercorns – 10 pcs.;
- knuckle – 1.5 kg.
If more pork knuckles are used, then more legs will be needed. The meat must be soaked in water for 12 hours. Once every 3 hours the water needs to be changed to clean.
Step-by-step cooking process
Step-by-step manufacturing process:
- All ingredients, except garlic, must be placed in the bowl of the device.
- Then the contents will need to be covered with cold water.
- On the multicooker, you need to set the “Stew” mode for about 7 hours.
- Upon completion of cooking, all ingredients must be removed from the broth.
- Chop the garlic.
- Chopped garlic cloves must be placed in liquid and warmed up a little.
- The meat should be removed from the bones, cut into pieces and placed on plates.
The broth must be filtered and distributed among containers with meat. Then the workpieces will need to be kept in a cold place until the jellied meat hardens.
Rules for serving dishes, decoration
The dish can be placed on a lettuce leaf and served with any sauce.
