home
➠ New Year
➠ Recipes for the New Year
➠ Beef jelly in a slow cooker

Beef jelly in a slow cooker

1512

Kitchen Russian

Calorie content 126.2 kcal

Portions 10 port.

Cooking time 15 h.

Proteins * 5 gr.

Fats * 7.6 gr.

Carbohydrates* 26.3 gr.

Content

I used to always cook jellied meat on the stove. Today I want to share an excellent recipe for beef jellied meat cooked in a slow cooker. The dish is prepared simply, but it turns out to be unusually appetizing and very tasty. Be sure to use the recipe and prepare the meat appetizer!

Ingredients

Pork lard (with skin) 600 gr. Beef 600 gr. Onion 1 PC. Water 1 l. Granulated sugar 0.5 tsp Black peppercorns 7 pcs. Salt 1 tsp Garlic 2 pcs. Bay leaf 2 pcs.

Cooking process

First of all, prepare all the necessary ingredients for making jellied meat.

Pour lard with skin with water and refrigerate overnight.

Wash the soaked bacon and peel it with a knife.

Then remove the skin with a knife. Lard is no longer needed.

Rinse the beef. Peel the onions from the top husk. Put the beef, lard skin, onions, bay leaves, salt, granulated sugar and black peppercorns in the multicooker bowl.

Fill with cold water so that it completely covers the meat. On the multicooker panel, set the Soup program, the cooking time is 4 hours, and press the Start button. Peel the garlic and cut into thin slices.

Cool the finished meat, disassemble it into fibers with your hands. Strain the broth. Prepare containers for jellied meat. Place the meat on the bottom. Pour the broth so that it covers the meat, add the garlic. Cool the jellied meat, cover and place in the refrigerator for 6-8 hours, but preferably overnight.