The most delicious jellied meat is the one with natural gelling components; chicken or pork legs are usually used for this. In this case, the jellied meat freezes without adding gelatin.
Very often the dish is prepared for the New Year, although it comes to jellied meat in the morning, when after the feast you want something cold and light. In addition to these properties, jellied meat is tasty, filling and quickly satisfies hunger.
The dish has one significant drawback - the cooking time. To reduce it, housewives use a multicooker - a necessary and useful thing on a modern kitchen table. We offer a recipe for jellied meat in a slow cooker.
Jellied meat in a multicooker Redmond
Many northern peoples consider jellied meat their national dish. It is prepared from different types of meat, poultry and even fish. This method of processing the less commonly used parts of the carcass has been known for centuries. Modern housewives make cooking easier with the help of technology. Jellied meat in the Redmond slow cooker turns out no worse than our great-grandmothers made in the oven. Preparing the right jellied meat takes a lot of time. The bones should be well boiled. But the result is worth the wait. You will receive a tasty and healthy snack that will decorate the holiday table and is always appropriate on weekdays.
- Pork legs – 2 pcs;
- Pork knuckle – 0.6 kg;
- Beef pulp – 0.8 kg;
- White onion – 1 pc. large;
- Carrots – 1 pc. large;
- Black and allspice peppercorns;
- Bay leaves – 2-3 pcs;
- Coarse salt – 1 tsp;
- Cold purified water;
- Fresh garlic – 2-3 cloves.
Recipe: Jellied meat in a slow cooker
Recipe: Jellied meat in a slow cooker
Ingredients:
- 10 servings;
- 1 pork leg;
- 2 chicken legs;
- 1 beef shank;
- 300 g pork;
- 1 onion;
- 2 carrots;
- 1 bay leaf;
- 5 – 6 black peppercorns;
- 2 cloves of garlic.
Step 1 Cut the meat into several parts and wash thoroughly. Place in a multicooker, add cold drinking water to the maximum mark.
Step 2 For PMC 0517AD, set the “My recipe plus (multi-cook)” mode, temperature 120 °C, time for 30 minutes. For PPMC 0124D, set the “Extinguishing” mode for 30 minutes.
Step 3 Open the lid and remove the foam. Continue cooking for another 2 hours at the same rate.
Step 4 Add carrots, onions and parsley root, pepper and bay leaf to the slow cooker and cook for another 2 hours at the same rate. At the end of cooking, remove the meat and vegetables and strain the broth.
Step 5 Separate the meat from the bones and cut into small pieces. Add chopped garlic and place on trays. Pour in the broth and cool to room temperature. Cover with cling film and refrigerate for 4 to 6 hours. Before serving, remove the jellied meat onto a plate and cut into portions. Serve horseradish separately. Bon appetit!
Preparation
Pork legs and chopped knuckle should be soaked overnight in cold water.
Rinse the beef and dry it.
Place pork legs, pork and beef in the multicooker bowl. You can add various meats to jellied meat: chicken, duck, goose, etc. Add a whole unpeeled onion, whole carrots, spices and salt to the multicooker bowl. Add just enough water so that the meat is completely covered with water.
Turn on the multicooker to the “Stew” mode for 6 hours. We take the hot meat out of the bowl and separate it from the bones. Chop large pieces using a knife. Ready-boiled meat can be minced using a meat grinder.
Add finely chopped garlic and spices. Mix thoroughly.
Strain the rich meat broth through a sieve and add to the meat. Determine the amount of broth based on your taste. The more broth, the more elegant the jelly. And with more meat it’s more satisfying.
Mix the meat and broth and pour into molds.
Cool the jellied meat to room temperature, then put it in the refrigerator. The dish should freeze completely. Before serving, cut the jellied meat into portions. Don't forget to serve mustard and horseradish with the jellied meat.
Young housewives are often interested in how to cook jellied meat so that it hardens well and turns out beautifully transparent:
- Choose jelly-forming parts of the carcass, where there is a lot of cartilage, joints and skin - legs closer to the hooves, tails, wings of the bird;
- To make the gelatin come out easier, cut the bones both crosswise and lengthwise;
- Cook over very low heat, do not let the broth boil, it should simmer - a slow cooker helps a lot with this;
- An unpeeled onion will give the jellied meat a golden hue and a slightly smoky aroma;
- It is not easy to obtain clear jellied meat naturally. If necessary, beat the egg white into the broth about 5 minutes before the end. Then strain it twice.
You can cook jellied meat from a variety of types of meat:
- Chicken - use a lot of wings, the wing tip gels especially well, there is no meat, but a lot of joints. Add a chicken leg and you have a great bird's jelly;
- Wild duck or goose - these birds have rather tough meat, but their legs, wings and necks can be put into jellied meat, either on their own or added to other meat;
- Beef - tails and hooves are especially good for jelly;
- Pork will give a fatty and rich broth; it is better to dilute it with leaner meat.
- Jellied meat is traditionally prepared in large quantities for the holidays. An elegant presentation will decorate the table and make it the central dish. You can add almost any bright vegetables, eggs, herbs. But you should remember that any additives shorten the shelf life of the jelly.
You can decorate jellied meat:
- Boiled carrots, the ones that were cooked along with the meat. It is bright and will look elegant, cut it into shapes and place it on top of the meat;
- Boiled eggs, especially quail eggs, look very bright in a transparent jelly; you can make beautiful compositions from them;
- You can serve jellied meat in bowls and wide glasses, beautifully decorated with herbs and cherry tomatoes;
- If you add corn and peas, take frozen ones and boil them. They are brighter and the jellied meat will be stored longer;
- Greens soaked in hot broth may darken and lose their shape. If you want to decorate the dish with sprigs of parsley or cilantro, place them very carefully on the semi-frozen jellied meat before putting it in the refrigerator.
For a festive or home feast, you can choose different options for serving this wonderful snack:
- Make jelly in cupcake tins and serve separately to each guest;
- Jellied meat, in which there is more meat than broth, will look great on garlic toast made from black bread;
- The easiest serving option is to simply cut into small squares;
- If the dish is elegantly decorated, feel free to place it on the table uncut, but be sure to place a special metal spatula nearby.
Jellied meat is traditionally served with horseradish, mustard and vinegar. However, many connoisseurs are sure that this dish is good on its own. Cooking it is not as difficult as it might seem. Try it and you will certainly be able to surprise your guests and household members.
Jellied meat in a slow cooker
Jellied meat is considered to be a frozen dish made from broth with the addition of small pieces of meat. In ancient times, the head and legs of a cow were used for cooking. Today the dish is most often prepared from pork and chicken. However, the type of meat doesn't really matter much, what matters is how much gelling elements it contains. It is best to choose meat that has a lot of small bones and tendons, in this case the dish will harden without gelatin. Therefore, chicken legs are considered an important ingredient for preparing the dish. The main rule should not be neglected, otherwise the jellied meat may not freeze.
If you have a multicooker, the cooking process is quite simple and uncomplicated. Even an inexperienced cook can prepare jellied meat in a slow cooker. You just need to choose the right ingredients and perform all actions in strict order.
Chicken jellied meat in a slow cooker
Chicken jellied meat in a slow cooker cooks faster than other types of meat.
Includes:
- 1.8 kg fresh chicken;
- pork leg (if desired, replace with 20 grams of gelatin);
- medium bulb;
- carrot;
- 2 bay leaves;
- 5-7 black peppercorns;
- 1.5 liters of water;
- salt.
Wash the chicken and leg well and place it in the slow cooker. Add chopped carrots, chopped onions, and spices for a flavorful broth. Fill with water, activate the “Extinguishing” function for 5 hours.
Remove cooked chicken meat and place to cool. Then remove the skin and bones.
Remove the pork leg and prepared vegetables from the broth.
Peel the garlic, chop it into small pieces. Place in equal portions into a jelly bowl. Fill 1⁄2 of the mold with small pieces of chicken meat.
If you use gelatin instead of the stem, the component should be soaked in water and left for 20 minutes to swell. Then heat in the microwave for 10 seconds and mix with hot meat broth until dissolved.
Taste for salt and filter using a sieve. Pour the mixture into a container with meat and vegetables.
Place in a cool place for 4 hours.
The film of fat can be easily removed with a regular knife. It is recommended to remove only before use, otherwise the dish will dry out.
Features of cooking in a multicooker
The peculiarities of cooking in a slow cooker are that properly cooked jellied meat will be transparent and rich. It should harden on its own, without adding gelatin. A dish prepared only from pulp cannot harden, so you must add legs or shanks.
You should also remember the correct ratio of liquid and meat. For 1 liter of water take 1 kg of meat. The broth in a slow cooker should not be brought to a boil, otherwise the tendons and bones will not be able to boil. The jellied meat must simmer in a slow cooker, only then will it be possible to obtain the release of natural gelatin. The complete cooking time depends on the ingredients of the dish. This will be indicated in the recipe; it is not recommended to violate it.
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.
Classic jellied pork legs in a slow cooker
Classic jellied pork legs, cooked in a slow cooker according to a special recipe, will rightfully be considered the main dish of a festive feast. Cooking jellied meat in a simple saucepan is not very convenient, unlike a multicooker. Therefore, if you have an indispensable kitchen assistant, you can buy pork legs and start cooking.
- pork legs - 200 g;
- pork - 0.6 kg;
- onion - 2 pcs;
- carrots - 1 piece;
- garlic - 3 cloves;
- allspice - 7 pcs;
- bay leaf - 2 pcs;
- greenery;
- spices.
- Rinse the meat and legs well and leave to soak in cool water for 4-5 hours. It is advisable to change the water periodically.
- Place the meat and legs into the multicooker bowl. Add chopped carrots and peeled onions.
- Add salt and add allspice and bay leaf. Fill the products with water.
- In the multicooker, select the “Stew” function, cooking time is 5 hours.
- After the sound alert, remove the finished meat from the dish and leave to cool. Strain the broth.
- Cut the pork into small pieces. Finely chop the garlic and herbs.
- Place the meat in molds, sprinkle with garlic and herbs.
- Pour in liquid and place in the refrigerator to harden for several hours.
Jellied pork legs will be an excellent cold appetizer for any holiday or celebration.
Jellied meat in a slow cooker (pork + beef)
Ingredients:
- Pork leg (if it is small, then two).
- 500 grams of beef, preferably with a bone.
- Two carrots.
- Two onions.
- Bay leaf.
- Head of garlic.
- Salt and pepper.
Preparation:
When washing meat, the leg can be soaked in water for several hours and then scraped. Peel and wash the vegetables.
Place the meat in a slow cooker, add carrots and onions, and don’t forget about salt, pepper and bay.
Now fill the components with water almost to the brim and select the “quenching” program. Cooking time is about 6 hours.
You can prepare the jellied meat overnight. In the morning everything will be ready, all you have to do is take out the meat, divide it and put it in containers (glass, enamel, clay) and pour the broth. Sprinkle it with chopped garlic and herbs (if you want). That's it, the jellied meat is ready!
By the way, before bottling it is better to strain it, discard the spices, bay leaves and vegetables.
Leave the broth to cool in plates (containers) and put it in the refrigerator for several hours. Once set, you can serve with horseradish or mustard.
Jellied pork knuckle in a slow cooker
You can prepare shank jellied meat in a slow cooker for festive feasts or spoil your loved ones with a delicious dish on weekdays. The main advantage of jelly is that it can be stored in the refrigerator for a week. The pork knuckle should first be soaked in cool water and then the meat should be trimmed from the bone. Garlic, salt and pepper are added to obtain a rich aromatic taste.
- pork knuckle - 1 piece;
- garlic - 3 cloves;
- bay leaf - 3 pcs;
- onions - 2 pcs;
- carrots - 1 pc.;
- allspice - 7 peas;
- spices.
- Wash the knuckle well under water, place it in a container of water and leave for one hour.
- Using a knife, cut pieces of meat and place in a multicooker bowl.
- Peel the onions and carrots and cut them in half. Add peeled garlic, onion and carrot halves to the meat.
- Add salt, bay leaf and allspice.
- Fill the products with water. The ingredients must be completely covered with water.
- Close the lid and select the “Extinguishing” function. It will take about 4-5 hours to cook.
- At the end of the specified time, the multicooker will beep. Remove the meat from the broth and cool, then cut into small pieces and distribute into molds.
- Strain the broth, add the meat, and leave to cool. Then cover with a lid and place in the refrigerator to further harden.
If desired, the finished meat can be ground in a meat grinder. The jellied meat freezes quite quickly, within an hour. The dish will be a great addition to potatoes, pasta or porridge.
Recipe for jellied beef and pork knuckle in a pressure cooker
Cooking time: 2.5 hours. Number of servings: 8. Calories: 169 kcal. Kitchen appliances and equipment: multicooker, knife, cutting board, saucepan, trays, sieve, slotted spoon, bowl.
Ingredients
| Pork knuckle | 1 PC. |
| Beef knee joint | 1 kg 200 g |
| Bulb | 1 PC. |
| Carrot | 2 pcs. |
| Bay leaf | 2 pcs. |
| Pepper | taste |
| Salt | 1 tbsp. l. |
| Water | 3 l |
| Garlic | 3 cloves |
Step-by-step preparation
- Soak the bones and meat for 2-3 hours, drain the water, rinse and put them in a pan.
- Pour cold water (about 1.5 liters) over the meat and bones so that they are completely covered.
- Place the pan on the fire, bring the water to a boil and drain it along with the resulting foam.
- Transfer the meat and bones to the multicooker bowl.
- Fill with cold water again (about 1.5 liters), add the peeled onion and 2 peeled and chopped carrots.
- Add bay leaf, black and allspice (to taste), a tablespoon of salt.
- Cook on the “Stew” mode for 2 hours.
- Remove fat from the finished broth.
- We take out the carrots and onions, as well as the meat with bones.
- Strain the broth into a saucepan or stewpan, taste it (add more salt if necessary).
- Chop the garlic and place it in trays into which the jellied meat will be placed.
- Separate the meat from the bones and separate it into small pieces with your hands.
- We put it in trays.
- Pour the strained broth over the meat and leave to cool - first at room temperature, and then in the refrigerator.
- Place the frozen jellied meat on a dish and serve.
Recipe video
From this video you will learn everything about cooking jellied meat in a slow cooker. I recommend watching!
https://youtu.be/a7kx9TOZ1bo
Chicken jellied meat in a slow cooker
Chicken jellied meat is a very satisfying and tasty dish that can be prepared in a slow cooker. It’s hard to imagine a festive feast without it today. There are quite a lot of cooking recipes. One of the simplest and easiest is jellied meat made from chicken meat. The dish turns out transparent, not too greasy. Ready-made chicken jellied meat cooked in a slow cooker has an appetizing and beautiful appearance.
- chicken - 1.6 kg;
- chicken feet - 500 g;
- carrots - 2 pcs;
- onion - 2 pcs;
- bay leaf - 4 pcs;
- garlic - 4 cloves;
- allspice - 9 peas;
- greenery;
- water - 2 l;
- spices.
- Wash the chicken feet thoroughly, peel and remove the phalanges.
- Wash the chicken under water, remove the skin, cut into several even pieces.
- Place chicken legs and chicken pieces into the multicooker container.
- Peel the onions and carrots, add to the meat along with bay leaves and allspice.
- Add salt and add water. The liquid must be added to the maximum level.
- On the multicooker, select the “Stew” function, “Meat” product type, cooking period 3.5 hours. If the equipment model does not include the appropriate programs, the jelly should be prepared at a temperature of 90C for 3.5 hours. Throughout the cooking time, you must constantly skim off any foam that has formed.
- After the set period has expired, the multicooker will emit a sound signal indicating the end of simmering. Remove the meat from the broth and separate from the bones. Strain the liquid through cheesecloth.
- Cut the carrots into slices, finely chop the parsley, put everything on the bottom of the dish. Place pieces of meat on top, sprinkle with chopped garlic.
- Pour the ingredients with broth, cover the dish with a lid and put it in the refrigerator to harden for 5-6 hours.
Jelly can be served with horseradish or mustard. A dish prepared in a slow cooker turns out incredibly tasty and light.
How to cook jellied meat in a pressure cooker:
I cooked jellied meat in a Redmond multi-pressure cooker - RM 4506 (power 900 W, 5 liter bowl).
Wash the pork knuckles and chicken (cut the chicken into several pieces so that everything fits in the bowl, I used half the carcass).
Place the meat in the bowl of a multicooker-pressure cooker, add peeled onions and carrots (no need to chop the vegetables), add salt, peppercorns and bay leaves.
Fill with water to the maximum allowable mark, close the lid, set the steam release valve to the “Closed” position.
Select the “Stew/Pilaf” mode, time 45 minutes. After the sound signal indicates the end of cooking, press the same program again a second time. I cooked the jellied meat in the evening, after the second multicooker notified that cooking had finished, I turned it off (I didn’t open the valve) and left it overnight. But you can release the steam and open the lid.
Now you need to remove the meat from the bowl, remove it from the bones and cut it with a knife. Add chopped garlic to it, mix and place in jellied meat molds.
Strain the broth and pour it over the meat.
Place in the refrigerator to harden.
The jellied meat in the pressure cooker is ready! :good:
Bon appetit!
For viewing, I offer a video recipe for preparing jellied meat in a Brand multi-pressure cooker
Our parents prepared jellied meat for every holiday. Not a single feast would be complete without this hearty and tasty dish. Modern housewives constantly live at an accelerated pace. Therefore, there is always not enough time to prepare jelly according to the classic recipe from beef or pork legs. But you can quickly cook jellied meat in a slow cooker! In this case, you will not need to stand at the stove all day and control the entire cooking process (you can use multicookers from any brand: Ars (Ark), Bork, Brand 6051.502, Aurora, etc.).
Beef jellied meat in a slow cooker
To quickly prepare beef jellied meat in a slow cooker, you can load all the ingredients in the evening, select the desired mode and go to bed. Unlike cooking on a conventional stove, you do not need to constantly check the jellied meat and adjust the temperature. Cooking a dish in a slow cooker is a pleasure.
- beef pulp - 0.6 kg;
- beef leg - 1 piece;
- onions - 2 pcs;
- carrots - 1 piece;
- garlic - 3 cloves;
- peppercorns - 7 pcs;
- bay leaf - 3 pcs;
- salt to taste.
- Rinse the meat and beef leg thoroughly, cover with cool water and let sit for 8-9 hours. It is recommended to change the fluid from time to time. After the specified period, scrape the beef with a brush.
- Place in the slow cooker, add water, and set the “Stew” function. As soon as the jellied meat begins to boil, skim off the resulting foam.
- Peel the carrots and onions, rinse, cut into large pieces, add to the meat and simmer for 5-6 hours.
- When there is one hour left before the end of cooking, open the lid, add allspice and bay leaf.
- After the beep, remove the bowl from the microwave, transfer the meat to a deep bowl and leave to cool. Strain the broth through cheesecloth.
- Cut the beef into small pieces, after removing cartilage and bones. Divide the meat into molds, sprinkle with chopped garlic, and pour in broth.
- Place the cooled jellied meat in the refrigerator and wait for it to completely harden.
Jellied meat made from beef turns out very tasty and satisfying.
Turkey jellied meat in a slow cooker
To prepare turkey jellied meat in a slow cooker, you can use any part of the turkey, such as thigh, drumstick or wings. Meat has a specific smell and taste, so it must be soaked in cold water. If turkey jellied meat is prepared in a slow cooker for a holiday table, you can additionally add boiled eggs and green peas as a decoration.
- wings - 2 pcs;
- drumstick - 2 pcs;
- necks - 2 pcs;
- allspice - 8 pcs;
- onions - 2 pcs;
- carrots - 2 pcs;
- bay leaf - 2 pcs;
- garlic - 3 cloves;
- dill - 4-5 sprigs;
- spices to taste.
- Wash turkey meat, remove feathers. Place in a bowl and leave in cool water for 150 minutes.
- Place meat in a bowl. Mix with peeled onions and carrots. If the vegetables are too large, cut them in half.
- Add bay leaf, allspice, cover with cold water.
- In the multicooker, set the “Stew” function, close the lid and simmer for 6 hours.
- After the beep, open the lid and pour chopped garlic into the broth. Set the “Baking” mode for a couple of minutes and let the broth boil.
- Remove the dishes from the multicooker. Transfer the meat to a separate container and let cool. Strain the broth through cheesecloth.
- Remove all bones from the meat, cut into small pieces and distribute into molds. Pour in the broth, cool, then place in the refrigerator to harden.
Serve with horseradish or mustard. Jelly can be prepared at any time of the year; the dish will become especially relevant in the summer, when sometimes you want something refreshing and cool.
Recipe for chicken jellied meat in a pressure cooker
- 1 chicken carcass;
- 1 parsley root;
- 2 carrots;
- 900 g chicken backs;
- 2 onions;
- 3 cloves of garlic;
- 15 g salt.
Cooking time – 8 hours.
Algorithm of actions:
- Wash the chicken carcass and cut it into several pieces. These large pieces should be placed in a pressure cooker;
- The backs also need to be washed and cut into two or three parts and placed with the rest of the chicken. Instead of backs, you can use legs or wings; it is important that there are bones and cartilage, which contain gelatin;
- Wash the onions and carrots. The onions should be left in their skins, and the carrots should be peeled;
- Wash the parsley root too, using a steel brush;
- Add all these root vegetables with salt and spices to the chicken;
- Fill all products with water. The water should be one inch below the highest mark in the pressure cooker;
- Turn on high heat and place the pressure cooker on it. Be sure to close the lid. After about forty minutes a trickle of steam should appear, which means that the broth has boiled;
- Then you need to reduce the heat to low and keep the pressure cooker on it for about two hours;
- Turn off the heat and wait for the pressure to drop. During this time, the broth will have time to cool;
- Open the lid, take out all the ingredients, and strain the broth through a double layer of gauze;
- Cut the carrots into circles, but you can use a curly knife. Transfer to plates where the jellied meat will harden. Here, if desired, you can add boiled eggs, cut into slices, and herbs;
- The meat must be removed from the bones and placed in portions on plates;
- Place a clove of peeled garlic on each plate;
- Pour the broth into containers and put them in the refrigerator for five hours.
