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➠ Jellied pork legs, shank and beef

Jellied pork legs, shank and beef

1391

Kitchen Russian

Calorie content 126.2 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 6.9 gr.

Fats * 14.6 gr.

Carbohydrates* 5.9 gr.

Content

Jellied meat, cooked from shank, pork legs and beef, turns out to be very rich in taste. A large amount of collagen passes into the broth during cooking - the jellied meat quickly solidifies, and after cooling it is easily cut with a knife. It is advisable to take beef on the bone, but it is also permissible to use the pulp - the shank and pork legs will still provide dense gelation.

Ingredients

Cooking process

We wash the pork legs and thoroughly clean them with a knife so that the skin becomes completely light. We do the same with the shank. My beef. To make the products fit in the pan, we cut them into pieces of the desired size. Put in a saucepan and fill with water so that the liquid completely covers all the pieces.

Place the pot on the stove and bring it to a boil. After boiling, remove the foam and reduce the heat to minimum. Cook for four hours, maintaining a slow, inactive boil.

An hour before cooking, put bay leaves, cloves, black peppercorns and salt to the meat. Peel the carrots and onions and also put them in a saucepan. We cook everything together for another hour.

When cooking is over, remove the meat together with the bones into a separate bowl with a slotted spoon. Let cool slightly. Save the carrots.

Strain the broth through a fine sieve or cheesecloth.

We extract all the bones and cartilage from the meat, simultaneously dividing it into fibers. Additionally, you can cut the fibers with a knife.

Dip the prepared meat into the strained broth, mix.

We clean and rinse the garlic. We pass the teeth through a press and add the resulting gruel to the broth with meat, mix.

Cut the carrots into thin slices. Put greens and carrot pieces at the bottom of the molds. Carefully spread the broth mixture with meat and garlic on top. We cool the future jellied meat and place it in the refrigerator for solidification.

After five to six hours, the dish will become very dense and can already be served. The consistency of the jellied meat allows you to cut it into portioned pieces, as an option for serving.

Bon Appetit!