Jellied meat (jelly) in a slow cooker

Category: Culinary recipes

Ingredients

She took fresh meat: beef shank, pork leg, chicken legs and wings from soup chicken
Dried greens	a couple of pinches
Salt to taste
Garlic

Cooking method

Of the spices in the broth, I put only dried herbs (own drying), salt to taste.
I added garlic to the ready-made spilled jelly.
To obtain a more stable and strong gelling property of the broth, it is better to use beef broth.
In addition, pure pigskin that can be purchased on the market has good and strong gelling properties. Pork skin is cleaned very well, to the point that there is no layer of fat on it - only a clean thin layer of skin, which, when cooked, gives a gelling effect. It should be noted that when cooking leather, only jelly is obtained, and there is no greasy layer like lard. She prepares very quickly.
In broth for jellied meat it gives a good effect, then it seizes when it cools down tightly!
For myself, I made such a jelly, poured it into molds, and froze it. I use it as an emergency aid when there is not enough gelling property in the jelly.
I put the meat in a slow-cooker saucepan, filled it with water 2 fingers higher than the meat, set it for 7 hours, then on heating. It also takes a long time on heating, since it was at night.
I put the dried greens right away with the meat, salt later, when the broth became hot, and one could assess the degree of salinity.
She disassembled the finished meat into pieces, separated the bones. I took apart the pulp and jelly pieces with a fork, I like it better, the meat is obtained with fine fibers.
I do not crush the garlic with a press, but finely chop it with a knife or something like that. Fast and convenient.
I add the garlic directly to the ready-made and poured jellied meat. This is also convenient when there are both lovers and opponents of garlic in jelly at home - everyone has their own cup.
If garlic is added when cooking jellied meat, then I add it an hour before the end of cooking.
Now we are preparing the broth for pouring into trays.
We heat the broth again (if it is completely cold), try it for salt and spices, filter through a sieve to remove all the pieces, films, foams, vegetables, spices, etc. The broth must be clean and transparent!
The degree of the broth's gelling properties can be determined immediately - the meat sticks well to the hands when cutting, the broth also sticks well to the hands and tastes. If this does not happen, then you can immediately take action - add gelatin or 1-2 cubes of pork skin broth to the broth.
Now put the minced meat in trays, sprinkle with garlic to taste and fill with pure broth.
I got two trays. In one, the jellied meat turned out to be denser, in the other one can see a layer of free liquid - I did not calculate the smallness.
Leave the jellied meat to cool, cover with a lid.
My first experiment of making jellied meat in a slow cooker was generally a success.

Note

There are many cooking options on the forum. I will also add my own recipe for jellied meat (jelly), especially since I made it in a slow cooker.
The color is pleasant, the taste is very good (I tried it myself when cooking), the density is slightly increased.
I'll take this to the first experience - until now I did it in a multicooker or in an ordinary saucepan.

If you cook jellied meat in the traditional way, 5-6 hours of cooking meat is enough. And when cooking in the usual way, it is more convenient to monitor the degree and speed of meat readiness, and you can adjust the amount of liquid.

So far, I have a very controversial opinion about cooking in a slow cooker. Well, you can talk about this later, and in another topic.

Bon appetit everyone