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➠ Beef jelly in a pressure cooker

Beef jelly in a pressure cooker

1555

Kitchen Russian

Calorie content 131.7 kcal

Portions 20 port.

Cooking time 12 h.

Proteins * 8.7 g

Fats * 14.1 gr.

Carbohydrates* 6.6 gr.

Content

If you have a kitchen assistant - a pressure cooker, I suggest using it and preparing an incredibly delicious, aromatic and rich beef jelly. The snack dish turns out to be delicious and will look great at any feast.

Ingredients

Cooking process

Thoroughly wash the pork knuckle and beef legs, peel with a knife, put in the bowl of the pressure cooker. Peel the onions. Peel the carrots with a vegetable peeler. Add vegetables, salt, bay leaves and black peppercorns and cover with cold water.

Close the lid of the pressure cooker and the steam release valve. Set the "Meat" program on the appliance panel, the cooking time is 1 hour 15 minutes. Cook until the end of the program.

After the beep, turn off the appliance, open the valve and the lid of the pressure cooker. Strain the hot broth gently into a separate container. Cool the meat completely, separate from the bones and finely chop or disassemble into fibers by hand.

Peel the garlic and pass through a press. Prepare containers for jellied meat. Then lay out the prepared meat, evenly distributing it, put chopped garlic on top.

Pour the cooled broth over the meat so that the broth completely covers it. Cool the jellied meat, and then cover the containers and place in the refrigerator to freeze for at least 10 hours, and preferably overnight.