Recipe for pork and beef jelly

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jelly, or jelly, is a snack known since ancient times. Traditionally, it is prepared for the festive table and served with horseradish and mustard. A dish is prepared from parts that contain gelling agents. For example, legs, heads, lips are most suitable for jelly. The jelly recipe includes various aromatic roots - parsnips, celery, carrots, parsley. Spices, garlic and other seasonings are added to it.

Pork jelly recipe

We will need:

• a few pork feet (3-4 pieces);
• pork ears (2-3 pieces);
• pork knuckle;
• small carrot;
• s alt, pepper;
• onion head;
• dry roots;
• black peppercorns, lavrushka, garlic cloves;
• water at the rate of 1 liter per 1 kg.

Cooking technology

1st step

Wash all meat parts well. Place them in a large saucepan. Pour coldwater. Put on fire and bring to a boil. Remove the foam, reduce the fire level to a minimum.

2nd step

Place the peeled vegetables in the pan. Can be entirely. I don't s alt. The jelly recipe calls for simmering for 6-7 hours. S alt the broth well an hour before it is ready.

3rd step

After cooking, put all the meat on a plate. Let cool. Strain the broth. Remove bones. Cut the meat parts into small pieces.

4th step

Chop the garlic finely. Put the meat, garlic in pre-prepared molds and pour the broth. For a spectacular serving to the table, you can use carrots from jelly. It must be grated and laid out in the form of the first layer. After laying out the meat pieces.

5th step

Place the prepared molds in the cold overnight, then carefully turn them over onto a plate and serve. The dish can be decorated with herbs. Suggest mustard or horseradish as a sauce.

Beef jelly. Recipe

Ingredients:

• beef bones for jelly (you can take your knees) - weighing 1 kg;
• beef meat - weighing 500 grams;
• two carrots;
• two onions;
• a few bay leaves, black pepper, s alt.

Cooking technology

The beef jelly recipe is similar to the previous one. You should start by preparing the meat.

1st step

Soak the bones for several hours in cold water. Rinse, put in a bowl. Add meat. Fill with water. Its level should be 10 cm higher than the products.

2nd step

Set the heat to medium and keep an eye on the broth until it foams. Remove it, then reduce the heat to a minimum (you can put it on a divider), lay spices, parsley. Cover and simmer for about 7 hours.

3rd step

One hour before cooking, put whole onions and carrots. When the cooking time is over, remove the meat and vegetables, discard the onion, cut the carrots into circles. Add chopped garlic, ground black pepper to the broth. Infused for 10 minutes.

4th step

Cut the meat. Put it in the broth and season with s alt. Bring to a boil. Now you can pour into molds.

5th step

You can cook jelly with gelatin. Supplement the recipe with a package of dry matter, which must be diluted according to the instructions and poured into the meat broth. But usually, when bones are used, there is no need for it. Sticky substances allow the broth to harden without additional ingredients. Gently turn the cooled molds onto a plate, decorate with fresh vegetables and herbs. Serve with horseradish and mustard.