Jellied pork legs, shank and beef with gelatin
0
2059
Kitchen
Russian
Calorie content
114 kcal
Portions
6 port.
Cooking time
5 h
Proteins *
6.1 gr.
Fats *
11.7 g
Carbohydrates*
4.6 gr.
Jellied meat with the addition of beef turns out very tasty. Its meat fibers provide a rich flavor and a particularly dense texture to the dish. We also put the pork leg and knuckle. And to be sure that there will be no questions about the freezing of the jellied meat, we introduce a small amount of gelatin.
Ingredients
Cooking process
We wash the pork legs and shank and clean it with a knife. Rinse the beef pulp. Chop the pork products into pieces and place them together with the beef in a saucepan. Fill with water so as to completely cover the meat ingredients. Bring to a boil, remove the foam with a slotted spoon and cook over low heat for four hours.
After the cooking time has elapsed, remove the beef, carrots and pork pieces and cool until warm. Strain the broth. Pour the gelatin into a small bowl and fill it with a glass of strained broth, mix and let stand for fifteen minutes. After that, slightly heat the mixture, stir until the granules are completely dissolved. Mix the resulting liquid with the bulk of the broth.
Peel the garlic, wash, dry and cut into small pieces. Alternatively, you can pass through the press. Separate the pork flesh from bones and cartilage, cut into small pieces with a knife. We disassemble the beef into fibers. Mix the beef, pork pulp and garlic. At the bottom of the bowls, in which we will pour the jellied meat, we put greens and pieces of boiled carrots. Gently distribute the meat mixture with garlic on top. Fill with broth with gelatin. Cool and refrigerate.
Bon Appetit!