Jellied Meat In A Slow Cooker: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Now I cook jelly the only way: delicious jelly in a slow cooker

Unlike aspic, jellies are not added to the jellied meat. The dish freezes exclusively due to the prolonged cooking of meat products with skin and bones. The resulting concentrated broth has a rich flavor and health benefits. The advantage of cooking jellied meat in a multicooker is that the dish is cooked twice as fast as on the stove.

Chicken jellied meat in a slow cooker with pork legs

A hearty, healthy and easy-to-prepare dish will help out busy housewives.

Products:

• 1 well-fed chicken;
• 2 pork legs;
• 1 onion;
• 1 carrot;
• 2 bay leaves;
• 6-7 peppercorns;
• 4-5 cloves of garlic;
• salt to taste.

Recipe:

1. Wash the pork legs thoroughly.

   

   Pork legs should be free of foreign odors and dark spots.

2. Cut the chicken in the breastbone.

   

   Chicken should be cut to cook faster until tender

3. Put them on the bottom of the multicooker, place the whole chicken, vegetables and spices on top. Pour water so that the meat and vegetables are completely covered and three more fingers on top. Set the mode "Multi-cook", "Braising" or "Simmering" and cook for 1.5 hours. Salt to taste and cook in the same mode for another 45-50 minutes.

   

   Stack meat and vegetables more tightly

4. Remove the meat and vegetables, and strain the broth. The vegetables can be thrown away, and all the meat pieces can be cooled, freed from the skin and bones and cut into strips.

   

   Straining the broth will make the jelly transparent

5. Put finely chopped garlic and meat in portion molds, and then pour broth. Let it freeze.

   

   Chicken jelly with pork legs can be served with horseradish, mustard and fresh herbs

Beef jelly with pork

This recipe does not involve spices at all. This is due to the fact that beef has its own bright taste and aroma, which makes sense not to drown out the usual combination of bay leaf and pepper. But if you want, you can add your favorite set of spices.

Products:

• 1 kg of beef leg;
• 1.5 kg of pork;
• 1 carrot;
• 1 onion;
• salt to taste.

Recipe:

1. Prepare the beef leg.

   

   Ask at the market or store to cut the beef leg into 2-3 pieces

2. Cut off excess fat from pork so that the jellied meat does not turn out to be too fatty.

   

   It is best to take a ham or pork pulp

3. Peel the onion and carrots.

   

   For jellied meat, old crop carrots are suitable, they are more aromatic

4. Put everything in the multicooker bowl, pour water to an acceptable level (the maximum mark inside the bowl) and set the "Multi-cook" or "Stew" mode. Cook for 1 hour, then season with salt to taste and continue cooking on the same setting for 40-50 minutes.

   

   The broth will turn out to be concentrated

5. Remove meat products from broth and cool. Disassemble into fibers. Strain the broth. Put the meat in portion forms and pour over the broth. After hardening, put on a dish and garnish with lemon wedges and herbs.

   

   Beef jellied meat with pork has a rich rich taste

Video: recipe for jellied meat in a slow cooker from Marina Petrushenko

Not a single feast is complete without jellied meat. Everyone eats it - both children and adults. I serve homemade marinades and spicy sauces with it. I usually cook chicken jelly as it is less fatty. To make it freeze, along with a whole chicken, I put another 700-800 g of wings in the multicooker bowl. The broth turns out to be rich and freezes perfectly in the refrigerator for a couple of hours.

With a multicooker, the process of making delicious jellied meat will not give the hostess much trouble. Thanks to the special design of the appliance, the meat is cooked faster than in a conventional saucepan on the stove, and the dish itself learns to be tender and aromatic. If you have never tried to cook jellied meat yourself, but are the happy owner of a multicooker, then it's time to pamper your home!