Jellied meat is considered a rather complicated dish, so most often it is served only on holidays.
The difficulty is that this dish is prepared for at least seven hours.
Of course, there are recipes for quick cooking jellied meat, but experienced hostesses know that a truly delicious jellied meat will be only if cook it all the way and add pork legs to it.
Such a dish will freeze without any additives and turn out to be incredibly appetizing and tasty.
Those who make this dish for the first time, you just need to adhere to all cooking principles and follow every cooking step. Below you will find the most common jelly shank recipes with a step-by-step description.
Jellied pork shank - general principles of preparation
• To make the jellied meat transparent, drain the first water after boiling.
• Cook the meat in the first water for five minutes, then rinse it.
• With fresh water, cook meat on low heat.
• Pour in the right amount of water at once; it is undesirable to add it during cooking.
• Add the unpeeled onion to the broth - it will make the broth slightly golden.
• Put salt in a dish only at the end of cooking.
• In order not to spoil the taste of jelly, chop the prepared meat by hand.
• Remove a layer of fat from the finished jellied meat.
• After cooking, first cool the jelly at room temperature, and then put it in the refrigerator.
Jellied pork shank - a classic recipe
Ingredients:
• 750 g of pork shank;
• Bay leaf;
• 2.4 l of water;
• salt;
• nutmeg.
Cooking method:
1. Rinse thoroughly with a brush and remove the skin.
2. Put it in a pan and add water.
3. Salt water and bring the broth to a boil. Then remove the resulting foam and continue cooking for another four hours over low heat, adding bay leaf and nutmeg.
4. After the elapsed time, remove the shank and remove the meat from the bone. Strain the broth.
5. Chop the meat finely and arrange it in the plates.
6. Pour the broth over the meat and cool.
7. After, remove the plates in a cold place.
8. Serve the jellied meat, cutting it into pieces together with the bread.
Jellied pork pulp and shank
Ingredients:
• 900 g of fresh pork shank;
• salt;
• 600 g of pork pulp;
• two bay leaves;
• five peas of pepper;
• four tablespoons of canned corn;
• 2.5 l of purified water;
• three cloves of garlic;
• one onion.
Cooking method:
1. Rinse the knuckle under water, put in a bowl and fill it with plain water. Leave for two hours to insist.
2. After the time has passed, pull the knuckle out of the water and scrape off all its coarsened zones with a knife.
3. Rinse the pork pulp, place on a cutting board and remove the film.
4. Put the garlic on a clean chopping board and push it with the handle of a knife. Remove the husks and rinse the garlic. Then chop it finely on the same board.
5. Peel the onion from the husk with a sharp knife and rinse it.
6. Put the peeled shank and pork pulp into the pan. Fill everything with water and put on medium heat. As soon as the water begins to boil, remove the formed foam from its surface.
7. Reduce the heat to a minimum, cover the pan with a lid and continue cooking for another five minutes.
8. Then add the onion, salt, peppercorns and lavrushka to the broth. Stir and cook for another hour.
9. After the elapsed time, use the slotted spoon to transfer the pork to a colander placed on a bowl.
10. Then pour the broth from the bowl into the pan, and grind the cooled meat into fibers.
11. Strain the broth from the pan.
12. Cut the pork knuckle into small pieces and remove the bone marrow from the bone.
13. Take jellied molds. Put the pork meat in the bottom, then the bone marrow with the knuckle, sprinkle with garlic and pour the whole broth. Sprinkle canned corn on top.
14. Remove the jellied meat to cool to room temperature, and then put it in the refrigerator for two hours.
15. Serve the dish, transferring it from the tin to a plate with horseradish.
Jellied pork shank with onions, celery and carrots
Ingredients:
• 1.9 kg of pork shank;
• five cloves of garlic;
• two stalks of celery;
• greenery;
• bow;
• carrot;
• salt;
• six peas of pepper;
• three lavrushki.
Cooking method:
1. Rinse the knuckle and fill it with water and let it soak for three hours. Change the water twice.
2. Scrape off the entire top layer of the shank with a sharp knife.
3. Cut the shank into several parts and put in a pan. Fill everything with water, it should be five centimeters higher.
4. Bring the broth to a boil and remove the foam. Next, continue cooking over low heat for another three hours.
5. Then add the washed onion with husk, celery and peeled carrots to the broth. Cook for four hours.
6. Half an hour before being ready, add to the jellied meat parsley, salt and peas. Then add the squeezed garlic and turn off the stove.
7. Remove the pieces of shank from the broth and let them cool. Remove the meat from the bones and chop it with fat.
8. Put the chopped meat in the tins. Lay on top boiled carrots, cut in the shape of flowers and chopped greens. Pour all the strained broth.
9. Remove the dish until completely frozen in the cold.
10. Serve jellied meat with mustard sauce.
Jellied pork shank in a frying pan
Ingredients:
• two pork shanks;
• two onions;
• peas;
• garlic;
• half of chicken breast;
• salt;
• carrot;
• bay leaf.
Cooking method:
1. Rinse the chicken leg and breast. Cut the meat into several parts so that everything fits in the bowl of the pressure cooker.
2. Put the chicken and shank in the bowl, add peeled onions and carrots.
3. Salt everything, add a leaf of laurel and peppercorns. Fill the bowl to the maximum mark with water.
4. Close the lid on the pressure cooker. Leave the steam valve closed. Set the "Pilaf" mode and cook for 45 minutes.
5. After the elapsed time, turn off the pressure cooker and open the valve.
6. Pull out the meat and arrange it, chopped, on plates, and strain the broth.
7. On top of the meat, evenly spread the squeezed garlic.
8. Pour the meat with garlic broth and place the plates in the refrigerator.
9. Serve the dish with a sauce of sour cream, herbs and mustard.
Jellied pork shank, beef, parsley and peas
Ingredients:
• four pork shanks;
• 1.4 kg of beef;
• one onion head;
• lavrushka;
• half a can of canned peas;
• salt;
• head of garlic;
• peas of black pepper;
• one parsley root.
Cooking method:
1. Wash the pork shanks thoroughly and scald them with boiling water. Drink the beef and cut into large pieces.
2. Put the beef and pork in a large pot, pour water. Boil the broth and remove the foam.
3. Peel onions and carrots and chop coarsely.
4. Heat the pan and fry the vegetables on it along with the parsley root for a minute.
5. Add the grill to the broth and reduce the heat.
6. Cover the pan lightly with a lid and cook the jellied meat for five hours.
7. Add salt, laurel and pepper under the brewing horses.
8. After putting out the knuckle and meat from the pan. Strain the broth through a sieve and, having covered with a lid, leave in a warm place.
9. Remove the bones from the shank and cut them. Divide the beef into fibers.
10. Peel the garlic and chop it.
11. Stir the meat with garlic and arrange it into shapes. Put canned peas on top and fill with broth.
12. Cover the aspic with cling film and put it in the cold.
13. Before serving, turn the pan into a flat plate. Slice the jellied meat into portions.
Transparent jelly from pork shank and chicken
Ingredients:
• peeled pork shank;
• whole domestic chicken (gutted);
• two carrots;
• 45 g of garlic;
• one root vegetable of parsley;
• seven peas of allspice;
• a piece of veal tenderloin;
• salt;
• three leaves of laurel;
• one onion;
• a bunch of parsley and dill.
Cooking method:
1. Wash the veal tenderloin, pork shank and chicken thoroughly.
2. Cut the chicken and tenderloin into pieces.
3. Pour all the meat with water and remove for the night to insist.
4. After draining the water and fill in a new one. Set cook on medium heat.
5. As soon as the water boils, drain it and rinse the meat.
6. Put the meat back into the pan and pour fresh water. Cook, periodically removing foam, for five hours.
7. After time, add the peeled carrots, bay leaves, onions with husks, allspice, parsley root, salt and washed greens to the broth.
8. Cover the pan with a lid and simmer for another hour.
9. After that, remove the meat and vegetables from the broth and stew them.
10. Separate the meat from the bones and divide into fibers. Then lay the pork, veal and chicken in the dishes in which the jelly will solidify.
11. There, add chopped carrots, parsley leaves and chopped garlic.
12. Pour everything with strained gauze over the broth and put in the refrigerator.
13. Serve the dish after three hours along with bread cakes and mustard.
Jellied pork shank and turkey
Ingredients:
• two pork shanks;
• salt;
• onion;
• one leg of turkey;
• carrot;
• pepper;
• garlic.
Cooking method:
1. Pork the pork knuckle with water and leave it in it for the night. Then peel off the skin with a knife and rinse everything.
2. Put the shank in a saucepan and add water to it.
3. Rinse the turkey leg and lay it on the pork.
4. Simmer for three hours.
5. Then add onion, salt and peeled carrots. Cook for another three hours.
6. Remove the meat from the pan, cut it off the bones and chop.
7. Then arrange the meat in the molds, fill with broth (strained). Add squeezed garlic and pepper.
8. Put in the cold to set.
9. Serve by slicing in portions with a side dish of potatoes or cereals.
10. Add horseradish and ketchup sauce.
Jellied pork shank - tricks and tips
• To make the jelly flavor more intense, add other meat to the pork.
• Be sure to use articular bones to make jellied meat.
• Do not use gelatin to make jellied meat.
• To make the broth clear, cook it on beef bone.
• Add any seasoning to your jellies to taste.
• So that the jelly does not turn out tasteless, it is better to salt the broth.
• To check the preparedness of the aspic, pour a few tablespoons of the broth into a saucer and let it cool.
• For taste and beauty, add gently chopped vegetables, greens, an egg, peas, or corn to the still-liquid jelly.
