Cooking steps
First you need to prepare the pork legs. Clean them thoroughly and wash them. Load the product into the multicooker bowl and pour in water. The liquid should completely cover the pork legs. Select the “Stew” function and set the timer for 4 hours. It would be enough.
After 4 hours, add the beef to the jellied meat and cook for another 2 hours. Peel and wash the onions and carrots. They should be crushed. Chop the onion coarsely. If it is small, you can leave it whole. As for the carrots, cut them into large slices. Add vegetables, salt and parsley root to the jellied meat. The dish should cook for another 60 minutes. When to add spices? This can be done 10 minutes before it is fully cooked.
Peel the garlic, chop it simply by chopping it or using a press. Remove meat products from the broth and cool slightly. Remove all seeds and then cut into thin strips or shred. Place the prepared meat in bowls and sprinkle with garlic. Pour the broth over everything and place in the refrigerator until completely frozen. This takes about 6 hours.
As you can see, preparing jellied meat in a slow cooker is easy. To get a light broth, add a few drops of lemon juice. It is recommended to serve it with mustard or horseradish.
Beef
The multicooker will cook on its own; there is no need to constantly monitor the process.
- Thoroughly wash and scrape off 800 g of pork legs with a knife. Rinse 1 kg of beef and chop into medium-sized pieces.
- Place the pulp, one carrot and onion each, add a bay leaf and 7 black peppercorns. Fill with water, sprinkle with salt. Set the required mode, set the time to 1 hour.
- Free time while the dish is being prepared can be used to boil 2 eggs. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in jellied molds with the yolks facing up. Add peeled, finely chopped 4 cloves of garlic. Add stewed carrots cut into slices.
- Thoroughly filter the finished broth and pour into molds. Cool at room temperature. Place in the refrigerator.
- Before serving, garnish with parsley sprigs.
Step-by-step preparation
To prepare jellied meat in a slow cooker, the photo of which is presented in the article, prepare pork legs and knuckle. Peel them, wash them well and remove the skin. Load the pork into the bowl of the device. Peel the onions and carrots and place in a slow cooker. Add bay leaf and pepper to this. Fill everything with water and close the device tightly. Select the "Extinguishing" function. When it starts to boil, add salt. The components need to simmer for 5 hours.
A few minutes before cooking, add peeled and chopped garlic. Remove the knuckle and pork legs from the broth, separate the pulp from the bones, and cut it into strips. Place everything in bowls and fill with broth. For beauty, you can add pieces of boiled carrots and a boiled egg to this jellied meat. After an hour, close the containers with lids and place in the refrigerator. The broth should harden. This takes approximately 5 hours.
With beef in a pan
Jellied meat made from beef and pork knuckle comes out quite rich and light. At the same time, the meat turns out very tender, soft and appetizing. The dish does not contain gelatin. Pork shin acts as a gelling product. If the dish needs to be served on a festive table, then it is advisable to prepare the appetizer the day before the celebration. This is due to the fact that initially the meat needs to be soaked for a long time and then boiled.
What ingredients will you need?
Ingredients needed to make a cold snack:
- beef meat – 1.4 kg;
- canned peas - ½ can;
- parsley root – 1 pc.;
- bay leaf - to your taste;
- onion – 75 g;
- table salt, peppercorns - at your discretion;
- pork knuckle – 4 pcs.;
- garlic - 1 head.
If you don’t want peas in the jellied meat, then you don’t have to use them. Before cooking, pork shanks should be soaked in cold water for about 8 hours or simply doused with boiling water.
Step-by-step cooking process
Detailed description of the process of preparing cold appetizers:
- Place the shanks and pieces of beef in a pan and completely cover with water. As soon as the broth boils, it is necessary to remove the foam from the surface.
- Vegetables should be cut into large pieces and fried in a saucepan along with parsley root for 1 minute.
- Afterwards, the ingredients need to be sent to a container with meat.
- The product must be boiled under a closed lid for 5 hours.
- At the end of cooking, the broth should be supplemented with spices.
- Then the broth needs to be filtered, poured into a clean container and covered with a lid.
- Beef and shank meat must be removed from the bones and divided into fibers.
- Afterwards, the pieces of meat must be mixed with chopped garlic cloves. The ingredients need to be distributed among containers, adding peas.
- The products will need to be filled with broth.
The jellied meat must be wrapped in cling film and placed in the refrigerator compartment.
Rules for serving dishes, decoration
When serving the dish, the appetizer should be placed on a flat dish and divided into portions.
What about chicken?
Chicken jellied meat is cooked much faster in a slow cooker. To do this you will need:
- fresh chicken – 1.8 kg;
- pork leg;
- medium sized onion;
- carrot;
- bay leaf – 2 pcs.;
- black pepper – approximately 5-7 peas;
- water – 1.5 l;
- salt.
If desired, you can replace pork legs with gelatin (20 g).
Cooking process
Wash the chicken and pork leg well and place in the multicooker bowl. Peel and chop carrots and onions. Place everything in the container of the device and add spices. They will give the broth a pleasant aroma. Fill the bowl with water and turn on the device, selecting the “Extinguishing” mode and setting the timer for 5 hours.
After cooking, remove the chicken from the broth and cool. Remove all the bones and remove the skin. Peel the garlic, chop it simply by chopping it or using a press. Can be chopped into small pieces. Place the garlic in a container for aspic. Divide the poultry meat into fibers and place in bowls. It should occupy ½ of the total volume of the container.
Pour broth over everything and cool. The dish should freeze. To do this, place the bowls in the refrigerator for 4 hours. It is worth noting that a film of fat may form on the surface of the dish. It can be removed using a regular knife. However, it is recommended to do this only before use. Otherwise, the jellied meat will dry out.
If gelatin was used
If you don’t have pork legs on hand, you can prepare jellied meat in a Redmond multicooker (or in a device of another brand) with gelatin. Pour approximately 20 g of this component with water and leave for 20 minutes. The product should swell. After that, heat it in the microwave and place it in the hot broth. Stir the liquid until the component is completely dissolved. Finally, taste the broth - does it have enough salt? If so, pass the liquid through a sieve. This will remove foam and lumps. Pour the gelatin broth into the container with the poultry meat.
Let's start cooking
So, let's look at the recipe for jellied meat in a slow cooker with a photo. First, scald the chicken feet with boiling water and remove the skin. Using scissors, remove the nails and wash the product well.
Place the chicken feet in a container, add water (1.5 liters) and boil them. When the liquid boils, reduce the heating temperature to low and leave for about 4-5 hours.
Prepare the wings and turkey meat, place everything in the bowl of the device. Wash the onion and place it in a container along with the peel. Add celery root and carrots to this. Pour in 1.5 liters of water and set the “Extinguishing” mode. It will take at least 5 hours to prepare.
The finished chicken legs should fall apart easily, and the broth should stick your fingers together. Remove them from the heat. Remove the meat from the slow cooker and cool it. Combine the two broths and then pass through a sieve. Add salt if necessary.
Divide the meat into fibers and place in prepared bowls. Place chopped herbs and garlic here. Pour the broth over the ingredients and stir with a fork. When the dish has cooled, place it in the refrigerator and leave it there until completely frozen.
Features of cooking in a multicooker: Redmond, Polaris
Features of the Polaris multicooker
Polaris multicookers are improved equipment that has multifunctional properties. They stand out for their ease of use. A clear display makes it possible to quickly learn all the subtleties and functions and correctly select cooking modes. The models differ in several modes.
Almost every multicooker has a delayed start option, a heating mode for ready-made dishes that maintains a suitable temperature throughout the day.
The technique is complemented by a colorful recipe booklet. With the help of the Polaris multicooker, you can make significant changes to the standard family menu, without additional hassle and wasting time at the stove.
Features of the Redmond multicooker
Redmond multicookers combine stunning design and optimal versatility. There are several levels of safety, which eliminates premature failure. If the water in the bowl runs out, the device turns off. Redmond appliances combine many functions; it is also possible to set the cooking time.
Each model is distinguished by individual functions: 3D heating, selection of temperature and time for cooking, automatic shutdown, heat maintenance, shutdown protection without a bowl, timer.
How to cook?
Soak the chicken and pork legs in cold water for 3 hours. In this case, the products should be soaked in separate containers. Process the chicken, remove feathers and other debris. Scrape off the stems with a knife and remove any rough skin. Wash the meat components in warm water. Chop the chicken into smaller pieces.
Place the pork legs in the bowl of the device, fill with clean water, select the “Stew” mode, setting the timer for 2.5 hours. After the specified time, add chicken, beef, spices, vegetables, salt. Select the “Extinguishing” mode. Cook the ingredients for 6 hours.
After the signal, remove the meat from the broth. It needs to be refrigerated. Remove bones and separate into fibers. Pass the broth through a sieve. Place chopped boiled carrots and chopped herbs in a container for jellied meat. Distribute chicken, beef and pork. Fill the containers with broth. Add chopped garlic to the jellied meat and stir gently so that it is evenly distributed. After 2 hours, cover the containers and place them in the refrigerator until the broth has completely set.
Recipe for jellied pork legs in a slow cooker
Kitchen appliances and equipment: multicooker, knife, cutting board, plate, containers, sieve, slotted spoon, bowl.
Ingredients
| Pork feet | 700 g |
| Beef (on the bone) or chicken | 1 kg |
| Pork shin | 700 g |
| Garlic | 3 cloves |
| Bulb | 1 PC. |
| Carrot | 3 pcs. |
| Parsley | taste |
| Bay leaf | 2 pcs. |
| Pepper | taste |
| Salt | 1 tbsp. l. |
| Water | 1 l |
Tips for choosing ingredients
In the old days, to prepare jellied meat, they took those parts of the carcass that needed to be “disposed”, since they were unsuitable for preparing other dishes. Most often these were beef legs and heads. Nowadays, jellied meat can be cooked from any meat, but to make sure it hardens, add tails, shanks or legs. In this case, the legs should be at least half of the rest of the meat so that the jellied meat freezes well. Skin, cartilage and veins also contribute to hardening.
Step-by-step preparation
- Soak the pork legs and meat in cold water for 3 hours. After this, thoroughly clean the legs with a knife and place them together with the meat in the multicooker bowl.
- Place the washed but not peeled onion (along with the peel).
- Add 2-3 washed and peeled carrots.
- Add a few bay leaves and black pepper (peas and allspice) to taste.
- Pour water, approximately 1 liter. The meat should be completely covered, but the water should not reach above the 1.8 mark in the multicooker bowl.
- Add a tablespoon of salt and turn on the “Stew” mode for 7 hours (if the jellied meat contains chicken instead of beef, then 4-5 hours is enough).
- Using a slotted spoon, remove the meat to a plate.
- Separate the meat from the bones and skin, disassembling it into small pieces with your hands.
- Cut one boiled carrot into slices for decoration. Chop 3 cloves of garlic.
- Place a sprig of parsley on the bottom of the container, with the leaves facing down. Add a few carrot slices.
- We put meat in containers - both pork and beef (or chicken).
- Strain the broth through a sieve or cheesecloth.
- Add chopped garlic to it and mix.
- Pour the broth into containers with meat.
- Close them with lids and put them in the refrigerator for 5 hours.
- Turn the jellied meat out of the container onto a plate and serve.
How we serve it and what we eat it with
For the festive table, prepare jellied meat in portions, separately for each of the guests, using small portion molds. Jellied meat, poured into plastic bottles with the top cut off, and sliced after hardening, like a roll, also looks very unusual. To fill the jellied meat, you can also use molds for cakes and cakes with ribbed walls - the jellied meat taken out of them will look very original.
Traditionally this dish is served with various types of horseradish and mustard. You can also choose any sauce to your taste.
Recipe video
From this video you will learn how to cook pork jellied meat in a slow cooker, how much it needs to be cooked and on what mode.
