Jellied meat in a multicooker Philips HD3036

Jellied meat in a multicooker Philips HD3036

Category: Meat dishes

Ingredients
Pig hoof	1 PC
pork tail	1 PC
chicken leg	2 pcs
turnip onion	1 PC
carrot	1 PC
salt
peppercorns
Bay leaf
garlic	1-2 teeth

Cooking method

• Traditionally, I cook jellied meat of three types of meat with a predominance of beef. This time, the jellied meat was not supposed at all, but I had to cook it from what was. Actually, I can't say anything new, it's easier than jellied meat, probably rollton noodles in a glass)) However, some believe that making it is long and dreary. As for the time, yes, for a long time ... but don't stand over the pan, especially if there is a slow cooker.
• Mom taught me that the hooves must be cut and soaked, over the years laziness got the better of it and I stopped doing it, and to scorch the leg, which makes the jellied meat tastier, it is no longer possible if the divider is removed from the gas burner, the gas control is triggered. In short, I carefully scraped the purchased leg and tail with a knife, although there was nothing to scrape, I put all the meat and vegetable components in the multicooker bowl
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• She poured water, out of habit, just above the meat
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• I set the Extinguishing program and the time -8 hours.
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• An hour later, when a weak boil began, removed the foam, added bay leaves, salt, peppercorns
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• In the morning the jelly looked like this
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• Crushed with a knife and chopped garlic
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• I put it in the multicooker, closed the lid and went to work.
• In the evening I took out the meat that had already been prepared for a long time
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• freed it from bones, chopped it with scissors, put it in 2 small forms
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• poured broth through a strainer
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• using a napkin, removed excess fat. To do this, prepare a stack of napkins, take napkins one by one, throw jellied meat flat on the surface
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• quickly collect a napkin in the center and put it on cellophane or a plate
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• the more napkins are used, the less fat will remain on the surface of the jelly.

Note

It is not at all necessary to cook jellied meat for eight hours, six is ​​quite enough. I had reasons to cook for so long. And in composition. Still, for me the most delicious jellied meat is beef, pork and poultry.
And you need to pour water into the multicooker so that the water only covers the meat, unlike cooking in a saucepan, the broth does not boil away, I have it left, it was a pity to pour it out, but I don’t even imagine where I can use it: very specific taste))

Handsome!

And I take off the fat already cold, it's like a lid

[Tanyush]

Well Duc, I don’t have multi And I collect fat manually, primitivism! And the jellied meat is sooooo like me TanyushThanks for the recipe!

Yeah, okay! It got colder outside, and the jellied meat went into action, an autumn-winter treat

Only I read the first ingredient as "PIG WING". I thought a lot ...
And the rest of the broth - freeze. And then use in any soup, diluting with water. Then only a light spicy aftertaste will remain of the taste, which will decorate any broth. Minestrone with such a broth is a lovely thing!
And thank you for writing in such detail, it's time, it's time to cook jellied meat! In Switzerland, only the news showed snow. New Years is soon!

I bake bread on this broth. Delicious-tasty turns out.

Oh, girls, after all, the beef knee was not enough for the jellied meat. The jellied meat turned out to be soft, there is no required density and elasticity

Handsome!

And I take off the fat already cold, it's like a lid

Mash, well, you at least tell me: jellied meat in reasonable quantities for us, girls (and boys) of the older age group, is it useful? For all kinds of joints? And then my husband, as his mother taught in childhood, turns his nose up from all the jelly products, with the words: "There is only cholesterol."At the same time, sausage cracks in kilograms ... This is useful for him

Irchik, very helpful! It is for joints and ligaments

That's for sure, it's time for jellied meat! I also cooked it yesterday from a beef shank in Shtebe - a multicooker - a pressure cooker and you won't believe it for only 40 minutes in the evening, I took it apart in the morning and everything froze perfectly.

Irina, what does a pressure cooker jelly look like? As transparent as from a regular multicooker?

The jelly turned out to be transparent, that's what you need.
🔗
I cooked only from beef, in our store there was a very meaty beef shank and a cheap 119 rubles per kg

Oh, girls, after all, the beef knee was not enough for the jellied meat. The jellied meat turned out to be soft, there is no required density and elasticity

Tanya, it is not necessary at all! More pork will fit the legs, two or three hooves and it will be okay! Will freeze as it should!
And I never remove fat from jellied meat, it acts as a preservative, it is good for storage, the top will not wind up even under the lid. And on the table, I remove the fat, in a frozen state it is removed in a piece