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Pork and beef jellied meat without gelatin

0
1383
Kitchen Russian
Calorie content 106.9 kcal
Portions 20 port.
Cooking time 19 h.
Proteins * 6.4 gr.
Fats * 12.6 gr.
Carbohydrates* 5.9 gr.
* per 100 gr. product
Pork and beef jellied meat without gelatin
Content

I suggest using a wonderful recipe for a chic jellied meat made from pork and beef without using gelatin. Cold appetizer will decorate any feast or friendly gatherings with its presence. Be sure to cook and you will not regret it!

Ingredients

Cooking process

step 1 out of 5
If necessary, peel the pork knuckle and beef leg with a knife and wash well, put in a deep saucepan, and cover with cold water so that it completely covers the meat. Place over medium heat and bring to a boil, remove foam, reduce heat and simmer for about 3 hours.
step 2 out of 5
Remove the top husk from the onions. Wash the carrots and peel them with a vegetable peeler, cut into several pieces. Place the vegetables in a saucepan. Add bay leaves and black peppercorns. Salt well. Cook the meat for another 4 hours.
step 3 out of 5
Strain the hot broth gently into a separate container. Cool the meat completely. Separate the cooled meat from the bones and chop finely. Peel the garlic, crush with the flat side of a knife and chop, and then add to the meat. Mix well.
step 4 out of 5
Spread the meat evenly over the bottom of the containers, pour the broth so that it completely covers the meat.
step 5 out of 5
Add black pepper. Cool the jellied meat, and then cover with lids or cling film and place in the refrigerator to freeze for 8-10 hours, but best overnight. Serve frozen pork and beef jellied meat without gelatin.

Enjoy the meat appetizer!

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