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➠ Pork and beef jellied meat with gelatin

Pork and beef jellied meat with gelatin

2137

Kitchen Russian

Calorie content 103.8 kcal

Portions 8 port.

Cooking time 14 h.

Proteins * 4.7 gr.

Fats * 11.4 gr.

Carbohydrates* 4.6 gr.

Content

Today I want to share a gorgeous recipe for pork and beef jellied meat with gelatin. The dish turns out to be aromatic, mouth-watering and satisfying. A great option for a delicious family dinner or a festive feast.

Ingredients

Cooking process

Wash the pork knuckle and beef, peel it with a knife if necessary, put it in a deep saucepan with a thick bottom, and fill it with cold water so that it completely covers the meat.

Peel the onions. Wash the carrots and peel them with a vegetable peeler. Place the vegetables in a saucepan. Add bay leaves and black peppercorns. Salt well. Put on fire and bring to a boil, remove foam, reduce heat and simmer covered for 5 hours.

Strain the hot broth gently into a separate container. Place the meat in a bowl and cool completely.

Pour a glass of broth and cool. Add the required amount of gelatin to the cooled broth.

Dissolve the swollen gelatin in a water bath or in a microwave oven and pour into the main broth. Stir until smooth.

Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand.

Peel the garlic and rinse. Crush with the flat side of a knife and chop.

Add chopped garlic to the meat. Mix well.

Prepare containers in which you will pour the jellied meat. Spread the meat evenly over the bottom. Cut the flowers out of the carrots and place on top.

Pour the prepared broth over the meat so that the broth completely covers it. Cool the jellied meat, and then cover and place in the refrigerator to freeze for 6-8 hours, but best of all overnight.