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Beef and turkey jellied meat

0
1894
Kitchen Russian
Calorie content 89.9 kcal
Portions 16 port.
Cooking time 14 h.
Proteins * 8.6 gr.
Fats * 5.9 gr.
Carbohydrates* 5.1 gr.
* per 100 gr. product
Beef and turkey jellied meat
Content

For those who love meat snacks, I recommend using a great recipe for an unusually tasty rich jellied meat from beef and turkey. The cooking process is long enough, but not laborious. I cook a double portion at once. Jellied meat can be stored in the refrigerator for no more than five days.

Ingredients

Cooking process

step 1 out of 5
Prepare all the ingredients you need to make a delicious jellied meat. Peel the onions.
step 2 out of 5
Rinse the turkey and beef well. Peel the carrots with a vegetable peeler.
step 3 out of 5
Put the meat, onions and carrots in a deep saucepan and cover with cold water so that it covers the meat. Put on fire and bring to a boil. Remove foam with a slotted spoon, reduce heat to low and cook for 4 hours. Add bay leaves, salt and black peppercorns. Cover and simmer for 1 hour.
step 4 out of 5
Put the cooked meat in a bowl and cool it completely. Strain the hot broth gently into a separate container. Disassemble the cooled meat into fibers by hand.
step 5 out of 5
Place the chopped carrots and meat on the bottom of the dish, evenly distributing it. Pour the cooled broth over the meat so that it covers the meat. Cool the jellied meat, and then cover and place in the refrigerator to freeze for 8 hours, or overnight. Serve aromatic beef and turkey jellied meat.

Enjoy the meat appetizer!

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