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How to cook jellied meat in a slow cooker. Jellied meat in a slow cooker of pork legs and chicken

12 servings

7 o'clock

180 kcal

5 /5 (2 )

Aspic is usually called a dish made from frozen broth with pieces of meat. Unlike jellied dishes, jellies (gelatin or agar-agar) are not added to the jellied meat, since the broth solidifies due to the gelatin content in pork or beef skin and bones from which it is cooked. If you have a multicooker, then the cooking process for this dish will be very simple - not even too much to cope with it experienced cook ... In this recipe, I will tell you how to cook jellied meat in a slow cooker, so that it turns out to be very tasty and must freeze well.

Pork leg jellied recipe in a slow cooker

Multicooker, knife, chopping board, plate, containers, sieve, slotted spoon, bowl.

In the old days, for the preparation of jellied meat, those parts of the carcass were taken that had to be "disposed of", since they were unsuitable for preparing other dishes. Most often these were beef legs and heads. Nowadays, jellied meat can be cooked from any meat, but so that it must freeze, add tails, shanks or legs. In this case, the legs should be at least half of the rest of the meat, so that the jelly freezes well. Skin, cartilage and veins also help to harden.

Step by step cooking

  1. Soak pork legs and meat in cold water for 3 hours. After that, we thoroughly clean the legs with a knife and put them together with the meat in the multicooker bowl.
  2. Put the washed, but not peeled onion (along with the husk).
  3. Add 2-3 washed and peeled carrots.
  4. Put a few bay leaves and black pepper (peas and allspice) to taste.
  5. Pour in water, about 1 liter. The meat should be completely covered, but the water should not go above the 1.8 mark in the multicooker bowl.
  6. Pour in a tablespoon of salt and turn on the "Stew" mode for 7 hours (if the jellied meat contains chicken instead of beef, then 4-5 hours is enough).
  7. Using a slotted spoon, take out the meat on a plate.
  8. Separate the meat from bones and skin, disassembling it by hand into small pieces.
  9. Cut one boiled carrot into circles for decoration. Grind 3 garlic cloves.
  10. At the bottom of the container, put a sprig of parsley, leaves unfolded downward. We put a few slices of carrots.
  11. We put meat in containers - both pork and beef (or chicken).





How we serve and what we eat with

For the festive table, prepare jellied meat in portions, separately for each of the guests, using small portioned molds. Jellied meat poured into plastic bottles with a cut off top, cut after solidification, like a roll, also looks very unusual. For pouring jellied meat more you can use cake molds, and cakes with ribbed walls - the jelly taken out of them will look very original.

This dish is traditionally served with various types of horseradish and mustard. You can also choose any sauce you like.

Recipe video

From this video you will learn how to cook pork jellied meat in a slow cooker, how much it needs to be cooked and in what mode.

  • after the jellied meat has been poured, you can collect excess fat from it by blotting the surface with a napkin;
  • to make it easier to remove the jelly from the container, immerse the container in hot water for a few seconds;
  • for decorating jellied meat can be used Not only boiled carrots but also hard-boiled eggs.

Recipe for jellied beef and pork shank in a multicooker-pressure cooker

Cooking time: 2.5 hours.
Servings: 8.
Calorie content: 169 kcal.
Kitchen appliances and tools: slow cooker, knife, chopping board, saucepan, trays, sieve, slotted spoon, bowl.

Ingredients

Step by step cooking

  1. Soak the bones and meat for 2-3 hours, drain the water, rinse and put them in a saucepan.
  2. Fill the meat with bones with cold water (about 1.5 liters) so that they are completely covered with it.
  3. We put the pan on fire, bring the water to a boil and drain it along with the resulting foam.

  4. Fill again with cold water (about 1.5 liters), put the peeled onion and 2 peeled and chopped carrots.
  5. Add bay leaves, black and allspice (to taste), a tablespoon of salt.



  6. Strain the broth into a saucepan or stewpan, taste it (add salt, if necessary).
  7. Chop the garlic and put it in trays in which the jellied meat will be laid out.
  8. Separate the meat from the bones and divide it with our hands into small pieces.

  9. Pour the strained broth over the meat and leave to cool - first at room temperature, and then in the refrigerator.

Recipe video

From this video you will learn all about cooking jellied meat in a slow cooker. I recommend to watch!

Many northern peoples consider jellied meat as their own national dish... Prepare it from different varieties meat, poultry and even fish. This method of processing not the most used parts of the carcass has been known for more than one century. Modern housewives make it easier for themselves to cook with the help of technology. Jellied meat in the Redmond slow cooker turns out no worse than our great-grandmothers in the oven.
Cooking the right jellied meat takes a lot of time. The bones should be well digested. But the result is worth these expectations. You will receive a delicious and healthy snack that will decorate festive table and is always appropriate on weekdays.

Average

Ingredients

  • Pork legs - 2 pcs;
  • Pork shank - 0.6 kg;
  • Beef pulp - 0.8 kg;
  • White onion - 1 pc. large;
  • Carrots - 1 pc. large;
  • Black and allspice peppercorns;
  • Bay leaves - 2-3 pcs;
  • Coarse salt - 1 tsp;
  • Cold purified water;
  • Fresh garlic - 2-3 cloves.

Preparation

Pork legs and chopped shank must be soaked in cold water overnight.


Rinse and dry the beef.


Put pork legs, pork and beef in the multicooker bowl.
You can add various meats to the jellied meat: chicken, duck, goose, etc.
Add a whole unpeeled onion, whole carrots, spices and salt to the multicooker bowl.
Add just enough water so that the meat is completely covered with water.


We turn on the multicooker on the "Quenching" mode for 6 hours.
We take out the hot meat from the bowl and separate it from the bones. Large pieces chop with a knife. Ready, boiled meat can be chopped using a meat grinder.


Add finely grated garlic and spices. Mix thoroughly.


Rich meat broth filter through a sieve and add to the meat. Determine the amount of broth based on your taste. The more broth, the more elegant the jelly. And with a lot of meat, it is more satisfying.

Mix the meat with the broth and pour it into molds.


Cool the jellied meat to room temperature, then put it in the refrigerator. The dish should solidify completely.
Cut the jellied meat before serving portioned pieces... Do not forget to serve mustard and horseradish with the jellied meat.

Young housewives are often interested in how to cook jellied meat so that it solidifies well and turns out beautifully transparent:

  • Choose jelly-forming parts of the carcass, where there is a lot of cartilage, joints and skin - legs closer to the hooves, tails, bird wings;
  • To make gelatin easier to come out - chop the bones both across and along;
  • Cook over very low heat, do not let the broth boil, it should languish - a slow cooker helps a lot with this;
  • An unpeeled onion will give the jellied meat a golden hue and a slightly smoked aroma;
  • It is not easy to get clear jelly naturally. If necessary, beat the protein into the broth about 5 minutes before the end. Then strain it twice.

You can cook jellied meat from the most different types meat:


You can decorate the jellied meat:


For festive and home meals, you can choose different options for serving this wonderful snack:


Horseradish, mustard and vinegar are traditionally served with jellied meat. However, many connoisseurs are sure that this dish is good in itself. Cooking it is not as difficult as it might seem. Try and you will certainly succeed in surprising guests and households.

Cooking jellied meat in a multicooker will take little time. Several easy recipes for jellied meat in a slow cooker in our article.

Beef jelly in a slow cooker

Cooking jellied meat in a multicooker in large quantities will not work, since the volume of the container is small. It is necessary to take the jellied meat out of the multicooker carefully so that the bones of the meat do not spoil the Teflon coating of the bowl.

Ingredients:

  • 2 beef legs;
  • 300 g of meat;
  • bulb;
  • carrot;
  • garlic and peppercorns;
  • laurel leaves.

Preparation:

  1. Cut along the joints of the legs and chop them into pieces so that they fit in the bowl of the multicooker. Soak the meat and legs for 8 hours in water, changing it from time to time. If there are spots or bristles on the hide, remove them using a knife.
  2. Put the meat and legs in a slow cooker, pour in water, put vegetables, bay leaves, pepper, salt.
  3. Close the lid of the multicooker and set the jellied meat to cook in the "Stew" mode for 6 hours.
  4. Remove the cooked meat from the broth, cut into pieces and place in a mold.
  5. Squeeze the garlic into the broth and strain. Pour the liquid into molds with meat. Leave to freeze in the cold.

Cooking jellied meat in a slow cooker is simple. You can leave jellied meat in the multicooker overnight, and after cooking, the multicooker will switch to heating mode.

Pork aspic in a slow cooker

To cook jellied meat in a pork slow cooker, you can use a shank and. Gelatin is not used in the recipe, the jellied meat freezes so perfectly.

Ingredients:

  • celery;
  • knuckle;
  • 2 legs;
  • bulb;
  • carrot;
  • a few cloves of garlic;
  • dry parsley root;
  • 6 peppercorns;
  • 3 carnation buds;
  • laurel leaves.

Cooking steps:

  1. Prepare meat ingredients, rinse well and scrape with a knife and leave in water for a couple of hours.
  2. Put meat, vegetables, salt, bay leaves and peppercorns, chopped celery into a bowl. Pour boiling water over everything, so the protein curls immediately and the broth will not be cloudy.
  3. Close the lid and set to simmer for 6 hours.
  4. Remove the meat, add garlic to the broth and leave to boil for 5 minutes. To do this, turn on the "Steam cooking" mode. Garlic can be finely chopped or squeezed.
  5. Disassemble the meat into fibers, there should be no bones in it. Place in a mold and cover with broth. Let it freeze.

Ingredients:

  • 1600 g chicken breast or whole chicken;
  • 1 kg. chicken legs;
  • laurel leaves;
  • 4 cloves of garlic.
  • 2 onions;
  • carrot;
  • peppercorns.

Preparation:

  1. Rinse the legs, cut off the claws. Chop the chicken into pieces, put all the meat ingredients in water for a couple of hours.
  2. Put meat and legs, peeled vegetables, bay leaves and peppers in a bowl, salt everything and pour water so that the products are completely covered. Cook in the Stew program.
  3. Add the garlic 20 minutes before the end of cooking.
  4. Separate the meat from the bones, cut into pieces. You can use the legs further if you want. Cut out circles from carrots for decoration.
  5. At the bottom of the mold, put carrots with herbs, on top of pieces of meat and again carrots with herbs. Pour in the strained broth. Leave to freeze in the cold.

To prevent a greasy layer from forming on the surface of the chicken jellied meat in a multicooker, pour the already cooled liquid into the molds.

Cooking jellied meat will seem like nonsense when you have a slow cooker. Here you just need to prepare everything, download and then everything will be prepared independently for another couple of hours. Isn't it wonderful?

General cooking principles

To prepare delicious jellied meat, you will need a base - meat and something fatty like pork legs or chicken legs. Wash the ingredients and place them in a bowl along with the vegetables listed in the ingredients list.

Boil all this for the amount of time indicated in the recipe, then cool or first add gelatin (depending on the recipe). Disassemble the meat, chop the vegetables and put all this in a mold. Pour with broth and put in the refrigerator until it solidifies.

Delicious chicken jelly

Cooking time

calorie content per 100 grams


Yes, this dish will take a long time to cook. But this will not in any way affect the incredible result that can be obtained in the end. Try it!

How to cook:


Tip: you can add fresh herbs when pouring.

Pork aspic in a slow cooker

From this type of meat, they say, jellied meat is much fatter, nourishing and richer. If this is what you've been looking for, be sure to keep the recipe for yourself.

It will take 7 hours to cook.

There are 61 calories per serving.

How to cook:

  1. Wash the legs and place in a bowl, cover with cold water.
  2. Let it brew for about five hours. After that, clean with a knife blade or a brush from all the dirt that will soak during this time.
  3. Place the legs in the multicooker bowl.
  4. Wash pork and remove films.
  5. Place in one piece directly into the bowl.
  6. Peel the carrots along with the onions and send the root vegetables there.
  7. Season with salt and allspice.
  8. Pour in water and cook the jellied meat in the stewing mode for six hours and thirty minutes.
  9. When time has passed and everything has cooled down a little, strain the broth.
  10. Cut the meat into small pieces.
  11. Cut the carrots and garlic into slices.
  12. Peel the boiled egg and cut into rings too.
  13. Lay the meat, garlic with carrots and an egg in layers.
  14. Gently pour broth over and refrigerate overnight.

Tip: you can use quail eggs for decoration.

Jellied meat in a slow cooker with the addition of gelatin

Of course, it's easier to cook with gelatin, because then everything will definitely solidify and work out. So if you are worried that something will go wrong, use the following recipe.

It will take 1 hour to cook.

There are 110 calories per serving.

How to cook:

  1. First of all, wash the meat thoroughly with running water.
  2. Place in a multicooker bowl and add laurel leaves, salt, black pepper.
  3. Pour in water, close the lid and turn on the soup or simmering mode for forty minutes.
  4. When time has passed, take out the meat and let it cool to room temperature.
  5. Strain the broth and dissolve the gelatin in it.
  6. Peel and cut the garlic into slices, disassemble the meat with fibers.
  7. Put the ingredients in prepared molds and pour over the broth.
  8. Refrigerate overnight.

Tip: You can also use sheet gelatin.

Holiday recipe

Do you like meat? Then let's cook chicken, pork and beef jellied meat together. Rest assured, you will end up with something deliciously unforgettable!

It will take 5 hours and 30 minutes to cook.

There are 55 calories per serving.

How to cook:

  1. Wash the chicken legs and put them in a slow cooker.
  2. Rinse and peel pork and beef as well.
  3. Put in a multicooker in whole pieces.
  4. Pour in required amount water. It should cover all the ingredients.
  5. Peel the onion and place the whole head with the meat.
  6. Turn on the jellied meat mode and cook for four hours under the lid.
  7. In the middle of cooking, add salt to taste.
  8. Add bay leaves, allspice and peeled garlic cloves half an hour before the end of cooking.
  9. When time has passed, pour gelatin into the broth and mix everything.
  10. Remove the onion, and let the broth brew for another 45-50 minutes.
  11. After that, take out the meat to cool and disassemble.
  12. Strain the broth at this time.
  13. Fill the jellied meat molds with meat, pour the broth.
  14. Allow to cool to room temperature, then refrigerate overnight.

Tip: You can add boiled carrots or other vegetables / root vegetables to the meat to taste.

In jellied meat, you can add the most various additives... The most commonly used carrots, eggs and green pea with garlic. You can add any greens, Bell pepper and even zucchini rings. It will be beautiful!

If you want jellied meat in a certain shape (in the form of a flower or a heart), let it freeze well. After that, the form must be turned over and poured with hot water. In just a few seconds, the jelly will fall out.

Today we are preparing an incredibly rich and hearty dish! As for a full-fledged version, it is also suitable, because there are rich broth, and meat, and vegetables, and roots, and herbs. Cook at least sometimes, because it is also useful!

Almost any dish in a multicooker turns out to be cooked not only more deliciously, but also much easier than in other ways. For example, jellied meat, because cooking such a dish is a rather difficult task: you need to spend a lot of time and effort, but if you use our favorite kitchen helper, you can pretty much save these two factors. Jellied meat in a slow cooker is able to cook, and it is very tasty, even by the most inexperienced chef, since there is no particular need to follow this dish. All that is required from the culinary specialist is to prepare the food, load everything into the bowl and select the desired mode.

Secrets of making delicious jellied meat in a slow cooker

In order for your dish to please both the stomach and the eyes, you need to adhere to the following necessary rules.

  • In order for the taste of jellied meat to become softer, more delicate and rich, you should not give up the meat skin. Instead of throwing it away, you just need to grind it finely, with a knife or with a blender.
  • Experienced chefs recommend combining several types of meat in the jellied meat at once.
  • One important point to remember is that the longer you cook the jellied meat, the tastier it becomes. Take the time to do this, especially since, as mentioned above, cooking in a multicooker does not require your presence.
  • In no case should you add water to the broth during cooking. It is necessary to decide on its amount initially, otherwise the jellied meat will not freeze.
  • Particular attention should be paid to decorating the dish. Use vegetables of different colors in the design of your masterpiece, boiled eggs, as well as sprigs of greenery.
  • Achieving a transparent effect when cooking in a multicooker is possible only if you have a modern gadget in your kitchen that has the ability to adjust the temperature. The main secret- this is to cook broth without boiling. Subject to this point, your jellied meat will not become cloudy.
  • Keep in mind that ready-made jellied meat is best supplemented with horseradish, mustard or a variety of sauces prepared on their basis.
  • Many chefs are fans of an extraordinary presentation. So, so that the jellied meat can be carefully cut with a knife, and at the same time it does not fall apart, you should first heat the blade.

Jellied meat in a slow cooker: a simple and delicious recipe

It was mentioned above that many chefs prefer to cook from different types of meat, but now we will consider the simplest option - pork jellied meat from the shank and from the legs.

So, we need:

  • pork legs - 2 pieces;
  • pork shank - 1 piece;
  • carrots - 1 piece;
  • onion - 1 piece;
  • garlic - 1 head;
  • salt to taste;
  • spices - to taste (it is best to use bay leaves and peppercorns);
  • water - as needed.

Preparation:

  1. We rinse the meat thoroughly, and then load it into the bowl. We also send peeled carrots, onions (whole or cut in half), salt and spices there.
  2. After pouring all the ingredients with water, keep in mind that the liquid must completely cover the contents of the multicooker.
  3. Then we select the "Quenching" mode, the cooking time is 6 hours.
  4. After the final signal, remove the meat from the broth and chop it finely with a knife.
  5. Get rid of the boiled onions, but cut the carrots into half rings, it will be more beautiful.
  6. Then prepare the molds and put the prepared meat in them along with the carrots, add chopped garlic.
  7. Strain the broth through cheesecloth and fill the blank with it.
  8. Now send the forms to the refrigerator for 3 hours.
  9. After the allotted time, you will get an amazing hearty, rich jellied meat.

However, keep in mind that such a dish can hardly be called dietary. For those who follow their figure, there is a great option - chicken aspic in a slow cooker. There is no particular difference in the preparation of these two dishes. The only thing you have to spend a little effort on an additional element is gelatin, without which the chicken jelly cannot freeze.

Interesting and delicious recipes with a photo you will find below. Cook jellied meat in a slow cooker more often - it's very simple!

For all the details of making homemade jellied meat in a slow cooker of pork and beef shank, see the video: