Jellied meat can be prepared from a wide variety of meat or poultry. Most often it is pork or beef. But the most delicious dish is obtained if you combine them.
They are perfectly friends in the dish, harmoniously complement each other, the jelly is obtained a lot and it is not as greasy as from one pork.
Jellied pork and beef - general principles of preparation
You can use any parts of pork for jellied meat, but often it’s shanks, legs, head. They have a lot of cartilage and gelling substances. They go into the broth during cooking, which contributes to the solidification of the dish. It is important to thoroughly rinse the legs and shanks, if necessary, burn them over a fire, clean them with a knife. It is best to soak for several hours, periodically changing the water.
Beef for jellied meat is also used in any, most often parts of the legs on the bone, for example, the knee area. But you can take clean pulp for filling. Since there is no skin on beef, it is enough to thoroughly wash the pieces of meat and rinse the bones. All products are placed in a pan, filled with water, boiled for 4-6 hours.
What is added during the cooking process:
• onions, carrots, other roots;
• bay leaf, pepper, aromatic spices;
• salt.
All this is not laid right away, but in a certain sequence. When cooking, it is very important not to let the meat boil actively, periodically remove the foam. Otherwise, the broth will be cloudy. Ready pork and beef are peeled from the bones, chopped, combined with crushed garlic and poured with saturated broth. To harden, the dish is sent to the cold, but kept at positive temperature. You can’t freeze jellied meat.
A simple recipe for pork and beef jellied garlic
A variation of a common jelly recipe with pork and beef. Used parts of the carcass on the bone, which contributes to a good solidification of the dish and eliminates the need to add gelatin.
Ingredients
• 2 pork shanks;
• 2 kg of beef knees (bones with meat);
• 2 pork legs;
• 5 cloves of garlic;
• onion head, carrot;
• 10 peas of allspice;
• laurel, salt.
Cooking
1. We wash all types of meat with running water. If necessary, then clean the legs and shanks with a kitchen knife.
2. Put tightly in a pan, pour cold water so that it barely covers the pieces. We set to cook.
3. When boiling with a large spoon, remove the foam and fat. After an hour, we throw a carrot, onion head into the pan. Cook for another 3 hours.
4. Then we add pepper peas, salt meat. Cook for another 1 hour.
5. Remove from heat, remove the meat. Cooling down.
6. Free pork, beef from pits. All edible parts are cut into pieces.
7. Peel the garlic, chop finely, mix with meat.
8. The broth is filtered. We taste, pepper, salt, if necessary.
9. The meat mixture is laid out in containers, bowls or in baking tins.
10. Pour it all with concentrated, seasoned broth. The size of the jelly layer is done at our discretion.
11. Let the jelly freeze in the refrigerator until solid. It usually takes about 6-8 hours. It is better to leave the dish until the next day, so that it is well strengthened.
Jellied pork and beef recipe in a slow cooker
A variant of a simplified jelly pork and beef recipe, which is easily cooked in a slow cooker and does not require close attention. You don’t have to worry about the stove turned on, you do not need to adjust the intensity of the boil.
Ingredients
• 2 pork legs;
• 1 beef drumstick;
• spices, garlic;
• carrot;
• onion.
Cooking
1. Wash the nights, it is better to soak for several hours in an ode. Chop the beef drumstick so that it fits in the container from the multicooker. In no case do we remove the bones.
2. We put the meat pieces in a regular pan, fill it with cold water, boil it after boiling for 5 minutes and pour everything into the sink. We wash the pieces.
3. Now meat products can be laid in a slow cooker, pour clean water so that it slightly covers them, enough for 2-3 cm.
4. Close, set the soup mode. When boiling, remove the foam.
5. We rearrange the extinguishing program, the time is 5 hours. If there is, then you can use the regime of longing for the whole night (or for a day). We throw onions with carrots, spices, close and cook until the signal.
6. Take out the meat, cool. Cut into pieces that you like more. Add garlic, you can throw a little greens, stir and distribute in bowls.
7. Filter the broth, do not forget to taste it. If necessary, add spices.
8. Pour the meat in bowls, send the dish to freeze.
Boneless pork and beef jelly recipe
For this recipe, jelly from pork with beef will need gelatin, since the meat is used pitted. But the dish has another plus - it cooks much faster, you just need to cook a simple broth.
Ingredients
• 0.5 kg of pork;
• 0.5 kg of beef;
• garlic to taste;
• 1 carrot;
• onion head;
• 3 tablespoons of gelatin;
• 4-5 peas of pepper;
• bay leaf.
Cooking
1. We wash the meat, you can cut it into several parts so that it cooks faster. Put in a saucepan, fill with water 3 cm above the products.
2. Rinse the carrots, peel, toss the whole.
3. We remove the upper husk from the onion, leave everything else. We send after the carrots.
4. We throw peas of pepper, put the broth to cook. We monitor and remove the foam in time. Then we remove the fire, and you can forget about the meat for 1.5 hours.
5. Add salt, laurel to the pan. Cook further until the meat is soft.
6. Take the pieces out of the pan. We pour a glass of broth. Cooling down.
7. In a glass of cooled broth, we dilute three tablespoons of edible gelatin. We insist the time indicated in the instructions.
8. Cut the meat into slices. Since only pulp is used, you can make cubes, beautiful straws, plates.
9. Chop the garlic, send it to the meat.
10. Heat 2.5 cups of broth, mix with dissolved gelatin. Do not forget to try pouring the taste, if necessary, then salt. We heat everything together until the gelatin is completely dissolved.
11. Pour prepared meat. Sent to the cold.
Pork and Beef Twisted Jelly Recipe
A variant of twisted jellied meat in which there are no large pieces of meat. The dish is very similar to sausage, it can be poured into a round bottle and made into slices.
Ingredients
• 3 pork legs;
• 0.5 kg of pork with bone;
• 700 g of beef on the bone;
• 20 g of garlic;
• salt, seasonings;
• onion.
Cooking
1. Rinse all products, prepare according to the rules, put in a pan and add water, add onion.
2. Boil the ingredients for jelly 4 hours. Then add salt, throw a few peas of pepper, a bay leaf. Cooking another hour. Cooling down.
3. Separate the meat and skin from the seeds. We throw it into a bowl. There we add the peeled cloves of garlic. You can take more or less as you like.
4. Twist the entire contents of the bowl through a meat grinder.
5. Add a few soup ladles to make a porridge consistency. We try. We add spices.
6. Pour meat into forms. Or we take a bottle with a wide neck from under milk and fill it with meat mixture. We send to freeze. To remove the jelly from the bottle, it will need to be carefully cut.
Pork and Beef Chicken Jelly Recipe
Another jelly recipe with beef and pork, but lighter. You can use a turkey.
Ingredients
• 0.5 kg of chicken;
• 3 pork legs;
• 0.5 kg of beef on the bone;
• carrots, onions;
• garlic, spices.
Cooking
1. We process beef and pork legs, fill it with water, cook for three hours.
2. We also wash the chicken, add to the meat, throw onions and carrots, cook together for another two hours.
3. Now we throw salt, pepper, any spices and boil for about half an hour.
4. Cut all the edible parts into small cubes, mix thoroughly, season with fresh garlic, arrange in bowls.
5. Fill the jellied meat with filtered broth, put in the refrigerator for eight hours.
Jellied pork and beef tongue recipe
Recipe for delicious jellied pork and beef. The tongue used for this dish is beef, but you can take two pork.
Ingredients
• 2-3 pork legs;
• 1 beef drumstick;
• 1 language;
• carrots, onions;
• spices, garlic.
Cooking
1. Pour the legs and beef with water, put onions with carrots, cook in the usual way, as in recipes above 5-6 hours. Do not forget about spices at the end.
2. We cook the language separately for 2 hours. Then we take it out, fill it with ice water, clean it and send it to the refrigerator, so that it is then gently cut into thin plates.
3. Take out the pork legs and beef, cut into small pieces, discard the bones. Add crushed garlic.
4. Put the meat in bowls, but not more than half.
5. Add a little broth, which will hold the layer together, but it should not exceed the meat much.
6. We send jellied meat to freeze.
7. Chilled tongue cut into thin plates.
8. We take out the frozen meat jelly, spread the tongue on top. You can add greens, boiled carrots.
9. Fill the tongue with broth from above. We stand the dish until completely solidified.
Jellied pork and beef - useful tips and tricks
• If you want to get lean jelly, the broth is cooled to room temperature, then placed in the refrigerator for 4-5 hours. During this time, a dense cake of solid fat is formed on top, which is easy to remove.
• Remained jelly broth? It can be poured into molds, containers and put into the freezer. At any time, you will have at hand a concentrated broth that can be diluted and added to soup, sauce, any second dish.
• How to determine if the jelly is frozen or not? In fact, this can be done before the broth is combined with the meat. It is enough to pour a little on a saucer, cool in the freezer for about fifteen minutes, then hold the same amount in the refrigerator. If the jelly starts to set, then there will be no problems with solidification.
