Jelly - the main dish of post-Soviet families on the New Year's table. Boiled meat in a frozen broth is distinguished by its unsurpassed taste and tenderness. And to cook it is not so difficult.
Benefit of brawn for joints - true or myth?
Of course, brawn can not be considered a cure for arthrosis, but it has a beneficial effect on the condition of the joints. The benefit of this dish lies in the collagen that it contains. And, as is well known, the cartilage of the human body consists of this particular protein.
It is also worth noting that we are talking about braised pork, not beef, whose collagen is absorbed much worse.
It is not necessary to consider the daily use of jelly as prevention against diseases of the joints. Excess food of this dish will not bring benefit, and will only cause harm. This food contains a large amount of calories and cholesterol, which will adversely affect the appearance of overweight and contribute to the emergence of problems with blood vessels.
Pork leg jelly with gelatin: a classic recipe
- carrots - 1 large root vegetable;
- bay leaf - 3 pcs .;
- pork legs - 4 pcs .;
- black pepper - 6 peas;
- pork pulp - ½ kg;
- garlic - 4 slices;
- gelatin - 20 g;
- onions - 1 large head;
- salt.
Time: about 6 hours.
Calories: 214.8.
- Pork claws carefully we strip under running water and divide everything into 2 parts, with what a kitchen hatchet will help;
- We place them in a large saucepan and pour water so that the surface of the meat component is covered with 5 cm;
- Set the pot on the stove and wait for boiling;
- We remove all the scum and foam from the surface of the liquid, make the fire as small as possible and catch 4 hours. During this time, periodically get rid of the fat layer;
- Washed pork pulp is sent to the legs and boil it for about 1 hour;
- We clean the harvested vegetables from the peel and husk, rinsed and cut into several pieces;
- Vegetable chunks, peppercorns and laurel leaves are added to the brew and cook for another hour;
- We take out from the broth all constituent products and 1 tbsp. liquid, in which should be diluted gelatin. Then we return the broth to the common pan and mix it abundantly. Do not forget it, and salt to taste;
- Give the meat to cool slightly, and with hands separate the pulp from the skin and bones;
- Put the meat pieces evenly into portions;
- Pork broth we sprinkle with crushed garlic, stir and fill them with the workpiece;
- When the jelly is cooled to room temperature, it should be placed in the refrigerating chamber until it solidifies.
Pork Leg and Chicken Recipe
- celery root - 1 pc .;
- big carrot;
- chicken carcass - 1.5 kg;
- large onion;
- pork legs - 2 large;
- a mixture of peppers (peas);
- salt;
- a couple of sheets of laurel.
Time: 5.5 hours (without soaking the meat).
Calories: 160.3.
- We place whole legs and chicken in a bowl, fill it with water and leave it for the night. This will help the whole blood to come out, and the broth will be as transparent as possible;
- A variety of dirt and coarse skin should be scraped off the meat ingredients with a knife;
- We chop the pork legs in half, and divide the chicken into several parts and put everything into a capacious cooking vessel. Fill with cool water to cover meat for a couple of centimeters;
- Place the pan on the stove;
- Substance boiled - immediately remove the foam from its surface using a slotted spoon;
- We remove the fire to a minimum, so that the broth is only slightly gurgling. Leave so for 3 hours;
- We clean the top layer of vegetables and, without cutting, immerse them in fat to the meat;
- Salt to taste and wait another 1.5 hours;
- Then add cooked spices and boil for about half an hour;
- Remove the pan from the stove and remove the meat components from it;
- When the meat is slightly cooled so that it can be taken by hand, separate the flesh from the bones, unloved cartilage and skin;
- We tear the boiled flesh with our hands and place it in jelly molds;
- Using the sieve, we filter the fat and pour it into blanks;
- Leave jelly cool in a natural way, and then place it in the refrigerator, where it should finally thicken.
Pork leg jelly with beef recipe
- onions - 2 large pieces;
- beef -1.5 kg of pulp;
- garlic teeth - 6-8 pcs .;
- pork feet - 2 kg;
- bay leaf - 6 pcs .;
- peppercorns - 10 pcs .;
- salt;
- carrots - 2 large roots.
Time: 7 hours.
Calories: 190.3.
- If necessary, the legs should be defrosted beforehand, then it is important to scrape off the various remaining dirt. It is easy to do this under running water, using a knife;
- Fill a large saucepan with prepared pork pieces and pour in water so much that it covers the product a couple of centimeters;
- Placing the container on the fire, wait for boiling. Then we remove the formed foam, add spices and remove the fire level to the minimum position;
- Cook for 4 hours;
- Carrots free from peel, onions - from the husk. Be sure to wash them;
- Rinse under water and beef pulp;
- These components are added to the steaming legs and continue cooking for another 2 hours;
- From the broth we take out the boiled vegetables and meat components, and the fat we sprinkle the garlic passed through the press;
- Boil another 1/5 hour;
- The cooled meat is removed from the bones and disassembled into fibers;
- The crushed pulp is laid on the bottom of the molds and pour the broth into them, simultaneously filtering it through a strainer;
- Blanks after natural cooling put in the fridge. Now it is worth waiting for the meat to completely freeze.
Jellied pork knuckle and shank in a slow cooker
- legs (pork) - 2 pcs .;
- Carnation - 3 pcs .;
- large carrots;
- parsley (root) - 1 pc .;
- pork knuckle - 1 small pcs. (to fit in a slow cooker);
- chicken pieces with bones (wings, necks, etc.) - ½ kg;
- garlic cloves - 5 pcs .;
- salt;
- large onion;
- celery - 1 pc .;
- bay leaf - 3 pcs .;
- Jamaican pepper - 6 pcs.
Time: 9 hours.
Calories: 249.7.
- Pork parts are immersed in cold water and with the help of a knife we scrape off various contaminants from them;
- We put all the meat components into a container, fill it with water, leave it for a couple of hours;
- Celery stalks are rinsed and cut into large pieces;
- The remaining vegetables and roots rid of the upper layer and also wash with water;
- We place meat components in a multicooker container, put roots and vegetables on top, spice up spices and add some salt;
- Fill the ingredients with boiling water to the maximum;
- We seal the lid, select "Quenching" and set 6 hours on the timer;
- The signal sounded - we take the meat out of the broth. Add crushed garlic to the broth and wait another 10 minutes with the "Steaming" mode;
- We remove the skin from the pulp and get rid of the bones, then shred it finely;
- Using gauze, filter the fat and combine it with crushed pulp;
- Spill the substance in portions and wait for cooling;
- We place the blanks in the refrigerating chamber so that the meat jelly will finally freeze.
Recipe for aspic without pork legs
- chicken legs - 4 pcs .;
- large onion;
- rooster - 1.5 kg;
- salt;
- peas pepper (mixture) - 1 tsp;
- big carrot;
- garlic - 4 tooth .;
- Lavra sheets - 3 pcs.
Time: 8 hours.
Calories: 178.5.
- Wash all the meat in water and place it in a large saucepan;
- Pour in water so that it covers the meat components 3-5 cm;
- Place the container on the fire and wait for boiling, then immediately remove the foam and scum;
- We remove the fire to the lowest and continue cooking for 5 hours;
- We add substance with salt, spices, and also the cleared and washed up vegetables;
- Dogger 2 more hours;
- Strain the fat from all components, lay out the meat separately;
- On the part we disassemble the meat ingredients, removing the skin and bones;
- Spread the poultry meat in small containers, add the broth and sprinkle with grated garlic;
- Put the blanks in the fridge and wait until the fat thickens.
Tips from experienced chefs
- Selected vegetables and roots should not be initially added to meat. This should be done 1.5-2 hours before the end of cooking;
- to make the broth more fragrant and have a rich taste, it is better to add spices to the meat immediately while pouring water;
- as for salt, it is most likely to add some salt after the heat treatment of the products. Be sure to taste it. A good, not frozen broth should be slightly salty;
- the time of adding garlic can also be different. Sometimes it is placed in a dish during pouring of the broth into containers. You can also add it during cooking, 15 minutes before turning off;
- do not let the liquid boil too plentifully, so the broth will turn out extremely turbid. On the surface only occasionally there should be slight buzzing;
- as soon as the foam begins to form on the seal, it is important to clean it immediately;
- This also applies to the fat layer. So, after solidification the jelly is not covered with white fatty film;
- in order not to add gelatin to jelly, you should increase the number of pork legs. They contain natural collagen, which is necessary for the thickening of the dish.
Enjoy your meal!
Another recipe for delicious jelly - in the next video.
