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Beef and pork jellied meat in a slow cooker

0
867
Kitchen Russian
Calorie content 126.6 kcal
Portions 10 port.
Cooking time 6 h
Proteins * 6.8 g
Fats * 13.1 gr.
Carbohydrates* 5.1 gr.
* per 100 gr. product
Beef and pork jellied meat in a slow cooker
Content

Jellied meat always requires a long cooking, so it is rarely cooked for an everyday table. This recipe provides you with a quicker method to prepare this delicious snack. Cook pork and beef jellied meat in a slow cooker and add a little gelatin. As a result, the dish will be ready in 6 hours. Of these, we cook 3 hours and it takes 3 hours to solidify.

Ingredients

Cooking process

step 1 out of 5
Scrape the pork shank and hoof thoroughly with a knife and then rinse them well. Wash the beef cut too. Place these foods in the multicooker bowl and fill them with water up to the top mark on the bowl. Put peeled onions and carrots, bay leaves in a bowl, add the required amount of salt and black peppercorns. Close the lid of the multicooker and set the Baking program for 1.5 hours. After 30 minutes, remove the foam from the surface of the broth.
step 2 out of 5
At the end of the program, transfer the meat with bones from the bowl to a separate bowl and leave to cool for 30 minutes.
step 3 out of 5
Strain the broth on a sieve and cool it for 20-30 minutes in a cool place (on the balcony). Then put the garlic chopped on a garlic in a warm broth. Then add the amount of gelatin indicated in the recipe and stir until it is completely dissolved.
step 4 out of 5
Separate the cooled meat from the bones and cut into small pieces. Then place it in a jellied dish.
step 5 out of 5
Pour the broth through a sieve again. Since the jellied meat is not hot, you can put it to solidify immediately in the refrigerator or on the balcony. After 3 hours, the pork and beef jellied meat can be served.
Bon Appetit!

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