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➠ Pork shank and beef jellied meat

Pork shank and beef jellied meat

977

Kitchen Russian

Calorie content 126.5 kcal

Portions 20 port.

Cooking time 17 h.

Proteins * 7.7 g

Fats * 18.9 g

Carbohydrates* 6.1 gr.

Content

It is with great pleasure that I want to share a luxurious recipe for a very tasty jellied pork shank and beef. Jellied meat turns out to be rich, rich and quite appetizing. Absolutely everyone will like the meat appetizer, be sure to cook it, and you will not regret it!

Ingredients

Pork knuckle 2 pcs. Beef legs 1 PC. Onion 1 PC. Water 3.5 l. Black peppercorns 6 pcs. Salt 1.5 tbsp Garlic 3 tooth. Bay leaf 3 pcs.

Cooking process

Wash the pork knuckle and beef leg thoroughly and clean it with a knife. Peel the onions from the top husk. Put the meat in a saucepan and cover with cold water so that it completely covers the meat. Lay out the onions. Add bay leaves, black peppercorns and salt.

Put on moderate heat and bring to a boil. Use a slotted spoon to remove the resulting foam, reduce heat to the minimum state and simmer under the lid for 8 hours.

After the time has passed, remove the pan from the heat. Strain the hot broth gently into a separate container. Place the meat in a bowl and cool completely.

Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand. Peel the garlic and rinse. Squeeze the peeled garlic into the broth using a press.

Prepare containers. Place the prepared meat on the bottom and distribute it evenly. Pour the prepared broth over the meat so that the broth completely covers it. Cool the jellied meat at room temperature, and then cover the containers with lids and place in the refrigerator to freeze for 8 hours, but best of all overnight.