Jellied meat can also be cooked in a slow cooker, if you have such a technique at hand. It is advisable to use pork legs or shank – the cartilage contains a gelling agent. It is this that is appreciated when cooking jellied meat.
Prepare the indicated ingredients. Scald the pork legs with boiling water and clean off the dirt from them with a knife, scrape them off. If necessary, sand over a gas burner and rinse and scrape again. Peel carrots and onions and rinse.
Place the legs in a cauldron or saucepan with a non-stick bottom. Chop the vegetables coarsely and place in the same place. Carrots and onions are used for aroma and flavor.
Pour in water, add salt and bay leaves. Place the container on the stove and bring the contents to a boil. Remove the formed foam.
Boil everything for 2.5-3 hours on moderate heat until the legs are soft and boiled. In this case, the volume of the liquid will decrease by about a third. Taste the broth, turn off the heat.
Remove the legs from the broth, separate them and place the meat and other parts of the legs on a plate. Strain the broth through a strainer or cheesecloth. Add boiled vegetables to the plate.
Pour in the strained broth and serve hot jellied meat to the table with bread or donuts.
Categories: Diet recipes