What is the New Year without jellied meat? Not in order! And while there is time, let's cook a delicious jellied meat from pork legs and beef. You can replace the latter with a chicken, duck or little idea.
Ingredients:
- 4 pork legs
- 1 kg of beef on the bone (can be with veins) or use 0.6 kg of chicken legs
- large carrots
- 2 onions
- celery or parsley root (if available)
- 1 tbsp. l. salt
- 1 hour l. black peppercorns
- 3 bay leaves
How to cook:
1. Place prepared pork legs, a piece of meat, peeled carrots and onions in a large saucepan.
2. Fill the contents with water so that it is 15 cm higher than the ingredients.
3. Put on fire, bring to a boil, reduce and cook for 6 hours with a hood or an open window.
4. 15 minutes before the end of cooking, salt, add pepper and bay leaf.
5. Cool the brew on jellied meat to a tolerable temperature in order to remove and disassemble the meat from the bones and chop finely. Strain the broth.
6. If you doubt that the broth is strong, then you can use gelatin, but in this case everything will work out without it.
Put a good portion of minced meat in each bowl / bowl / bowl / bowl / mold. At this stage, chopped garlic and herbs are added to taste and desire. But all sorts of boiled eggs or carrots - already from the evil one, since this is jellied meat, not aspic.
7. Pour cold broth over the meat and leave the molds on the table for 1 hour. Then carefully rearrange it on the middle shelf in the refrigerator.
In 5 hours we get such beauty!
Bon Appetit!
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