Jellied meat in a multicooker-pressure cooker Steba DD1 ECO

Jellied meat in a multicooker-pressure cooker Steba DD1 ECO

Category: Meat dishes

Ingredients
Pork legs (chopped shanks)	2 pcs
Turkey elbow	2 pcs
Turkey neck	1 PC
Beef	300 g
Carrot	2 pcs
Onion	1 PC
Salt, black pepper and peas, cloves, bay leaves	Taste
Garlic	3 teeth

Cooking method

• Rinse all ingredients well and soak in cold water for at least an hour. Pay special attention to the pork legs, which must be carefully cleaned and scraped with a knife. If possible, scorch with fire from all sides. Since I don't have a gas stove, I skipped this stage.
• Wash the carrots, peel, wash the onions well, remove the upper husk, and leave the lower colored peel and do not peel, only the place where the roots germinate can be cut off.
• Put our meat, carrots and onions in a bowl. Add black pepper and peas. I got about 2 liters of water. The water should be cold. About 1 cm remained to the edge of the pan. I didn't salt.
• Close the lid, turn on the Soup mode for the maximum time - 1 hour 39 minutes, pressure 0.7.
• I started the program at 20:30, the water was cold, the meat too. At 22:42, the program readiness signal sounded. I turned off the staff, but let the broth stand for about an hour and a half without heating on the residual heat.
• Next, get the meat with bones, sort through everything and clean it of bones, cartilage, skin and excess fat. Arrange the meat in trays.
• Discard the onion. Remove the carrots from the broth and cut the carrots into circles, put them on the meat, add fresh chopped garlic, a pea of ​​allspice and a bay leaf. Salt the meat on top (if you cooked jellied meat with salt, now you don't need to salt anything).
• Salt the broth remaining in the bowl well to your taste, but the broth should be slightly saltier than usual for the first courses. Add cloves (I have 2 pieces), bay leaves (2-3 pieces) to the hot broth. Now all this must be boiled. To do this, select the Soup pressure mode 0.3 time 2 minutes. After the end of the program, wait for the valve to open, filter the resulting broth through a sieve and pour into trays. Without closing the lids, we put our jellied meat in the cold until it solidifies.
• Serve jellied meat with mustard, horseradish and icy white. Bon Appetit! And Happy New Year!

The dish is designed for

15 servings

Time for preparing:

About 3 hours

Cooking program:

Soup pressure 0.7 time 1:39 min.

National cuisine

Russian

[Liz]

Oh thanks Liz - just in time!

It's a pity that I can't even upload photos to the gallery.
And the jellied meat turned out to be very tasty. And most importantly, I loaded the bowl almost to capacity, and Shtebochka boiled everything perfectly, did not spit, even the lid inside was clean.

Thank you! Timely recipe, I will use it.

And I Why don't you salt right away ??
shl. and what are the problems with the photo .. why is it not loaded ??

Why don't you salt right away ??

I also don’t salt - this way the meat tastes better and there is enough salt from the broth salted with sweat.

And I Why don't you salt right away ??
shl. and what are the problems with the photo .. why is it not loaded ??

In general, I do not salt anything in the cooking process, we basically eat everything that is lightly salted. There is enough salt in the products themselves, and the pressure cooker emphasizes the taste of natural salt. Especially in cuckoos.
But the jellied meat in Shtebe shocked me. The broth was absolutely transparent !!!

Thanks, understood.

Beautyaaa !!! I imagined something like that!
True, not with mustard, but with hrenkommmmm !!!! ..... mmmm .....

Beautyaaa !!! I imagined something like that!
True, not with mustard, but with hrenkommmmm !!!! ..... mmmm .....

I have not yet had time to stock up before the holidays))) although I like mustard more, our Russian is vigorous.

Today I still bought everything different for the jellied meat.

Lisa, jellied meat is cool !!
And I have never cooked jellied meat! And they say that he is very useful!
Thanks again for the recipe!

I have not yet had time to stock up before the holidays))) although I like mustard more, our Russian is vigorous.

Today I still bought everything different for the jellied meat.

Clear! So it was a training jelly. Festive will be later! Lucky!
I jellied with mustard and horseradish sooooo respect. Only in Shtebochka I haven't cooked it yet.
And in Kukushki constantly. Vkuuuuusno!

Flax, we can say that I bought Shtebu just for jellied meat. And now I see that not only)))
I don't like cooking jellied meat in cuckoos.
Masha, it is easy and simple to cook jellied meat with our SV. But if you have any questions - call!

I also looked at the recipe for jellied meat in Dianova's book, but did not dare ... And here it is already proven!))) I will do it this week) This will be my first jellied meat.

I also looked at the recipe for jellied meat in Dianova's book, but did not dare ... And here it is already proven!))) I will do it this week) This will be my first jellied meat.

Natasha, the most important thing in jellied meat is the choice of a meat set that will give jelly. I don't really like pork ingredients, very often they have an unpleasant odor from outsiders. There are two ways to deal with it. Wash, peel thoroughly with a knife, burn the skin over the fire, if there is gas. And soaking in cold water for a long time with periodic water changes.
A good broth is given by the knee and ankle joints of both beef and pork. Pig ears, beef tails. Turkey wings and legs. Meat, which in itself does not give a jelly broth, can be boiled separately, otherwise everything may not fit.
Pour only cold water for cooking. Onions in their skins give the broth a beautiful golden color. Bay leaf cannot be added with meat, it gives bitterness during prolonged cooking.

I saw the knuckles and bites. Pork ears and beef tails ... I'll order today where I get the meat. I'll try for the New Year.

Only the ears will have to be fanatically cleaned, but worth it! From them, the jelly freezes incredibly quickly and well. I wish you culinary success, if you have any questions - write.
And I really liked the taste of the turkey meat in the jellied meat. Highly recommend.
I like prefabricated jellied meat from different meats.

Liz, put the jelly on! First time in life!!

By numbers it turned out
Delivered at 15.10
The valve closed at 15.40
Pressure read at 15.44
Everything is very fast, I was even surprised)
Ice water from the tap and steel to the edges of the bowl.

And what parts of the jelly?
Now I also want to cook, but I have everything frozen, can I just put it like that, otherwise I have no strength? ..

Liz well, that's what happened)
I didn't pull it out.

Mashun, so what did you cook from? I just put the jellied meat on, but everything is so full there that I'm afraid the pressure will not build up ...
Well, let's see what comes out. This time I have no turkey, only a beef hoof and a piece of drumstick plus meat. I barely shoved everything, the water turned out to be less than last time, only 1.2 liters (((and almost to the very edge ... The size is too small for such events

Liz, I have beef legs, 1 hoof. The piece of beef is large. And the skin, a scar in !!
Three liters of water got in!
1 started, it turned out very tasty !!

girls, is it necessary to filter? otherwise I have no sieve or gauze.

[EvgeniaK]

EvgeniaK, in Shteba, I do not even filter, since Shteba does not give flakes and noise in the broth, and I do not cook small bones.

Girls, take my jelly
I really like doing in Shtebochka.

[Mist]

Mist, Ira, excellent jellied meat! I also love Shtebochka for broths, always so transparent! Happy New Year!
PS I now have a 6 liter Shteba, cooking jellied meat in it is just a song!)))

The first experience in Shteba-2: jellied meat on the soup program for 1 h 20 min.The program assumed 1h 39min, but I turned it off earlier, allowed it to cool down a bit and helped relieve the pressure. I pulled it out in the morning, still a lukewarm result in the photo)) It consisted of about a kilo of pork, three-quarters of a chicken, cartilage with leftover meat and a pig's hoof) Salted immediately, added spices immediately. Two carrots and one onion, cut in half. Water almost to the top, not topped up to the edge, about a centimeter remained. I poured cold water from the filter, so the pressure was collected for a long time - about half an hour. I would like more water, I like jelly))) It has frozen very well.
So - the initiative was a success! Thanks for the recipe, Elizabeth!

[Margarita Nikolaevna]

Margarita Nikolaevna, I'm glad that the first experience made you happy! Shtebochka cooks wonderful broths and jellied meat.
Happy New Year!

[Vei]

Vei, Liza!!!! Thank you so much !!!!
It seems that she was no longer young, but cooked jellied meat for the first time !!!
And from the first time, what you need !!!
I did everything strictly according to the recipe, and no blunder!
The husband (lover of jellied meat) is very pleased !!!
Thanks to you too!
No wonder, he says, you are sitting on the site!

[Seven-year plan]

Seven-year plan, Svetlana, I congratulate you on your success! I am sure that this is just the beginning, and Shteba will help you in everything!

and Shteba will help you in everything!

Yes, she and so, poor thing, works tirelessly!
She even took some work from others!

I also have jellied meat in Shteba today. Class

[Natalishka]

Natalishka, great!

I also made jellied meat on NG in Shtebochka - today we just finished eating it, it turned out very tasty! Thanks for the recipe!

[julia_bb]

julia_bb, Yulechka, girls! How good it is that we can now cook these jellied meat without straining at least every day! Previously, for me, it was an exclusively festive dish, because it was a whole epic to cook it. And now everything is so simple

[Liza]

Liza, one more festive dish has become less!
Now every day is like a holiday !!

and I probably cooked a little (I cooked in less time than in the recipe), because I saw something about 40 minutes in the recipe book. and cooked 1:10, but maybe my bones were not the same. It turned out delicious, but not very well frozen.

[EvgeniaK]

EvgeniaK, Evgenia, it may well be that the composition is not very strong. What did you cook from?

Thanks for the great recipe! We are already eating! Girls, tell me what your temperature is when you finish the soup program 1h 39min for 7bar. For some reason, I had 95 degrees, although when I cook soup for 10 minutes in the program, at the end the temperature is 126 degrees. I have staff 2.

[bazanika]

bazanika, happy holiday to you! I'm glad that I liked everything and it worked out! to be honest, I never looked at the temperature, since almost all the time I leave Steba to cook and go about my business, I go up to her already when everything has cooled down to open and take apart all the meat / bones.

[Liza]

Liza! I got into with jellied meat !!!
Half a month has just passed, my husband again brought pork legs and beef!
On, he says, cook! Painfully delicious you did it !!!
So now, I think he will torture me with him !!!
But my husband loves jelly sooo !!!
Well? Let's pamper !!!
Once again, thank you very much from me and from my husband !!!

[Svetochka]

Svetochka, so why did you get it? on the contrary, now it's a joy to cook with ease what was previously difficult and time-consuming. My husband now has to carry you in his arms!)))) But seriously, I'm very happy for you guys that now you can give yourself a holiday every day. Good luck to you !

[Vei]

Vei, Lisa, thanks for the recipe for jellied meat in a barrel. I really love jellied meat, but I hate its long, long-term all-night cooking on the stove, in the usual cartoon it was already easier, but also not fast, and I didn't really like the taste. Now I will cook only in Štebka. My husband ate with great pleasure and didn't even add nichrome / mustard, he said that he really liked the jelly jelly itself.

Thank you so much

And when I was cooking, I took the trays to my parents.
So my mother, who cooked jellied meat all her life, and always treated us to, began to ask me for a recipe !!! ...And ask in detail how I did it !!! Although this was only my second experience !!!
And my father generally said that I turned out to be much tastier than my mother !!!
This, of course, is the result !!! I'm in shock !!!
Liza!!! Now more thanks from my parents !!!
It turns out that we can surprise them and teach them something !!!

[MaBa]

Girls, MaBa, Seven-year plan!
It's great that you succeed, that your relatives like your cooking, that you are loved, praised, and deservedly so, but such cooking does not take much time and effort!
Thanks for the reports and feedback, I am very pleased that this recipe was useful!
MaBa, Natasha, and the jellied meat is really beautiful, very strong and transparent!

[Vei]

Vei, Elizabeth, and you in DD 2 XL also cooked jellied meat on the program ???

[Ludmila]

Ludmila, yes, of course, the algorithm is exactly the same, only it fits more

[Vei]

Vei, Elizabeth, thanks for the answer!!! I thought it should be done on Vexation ...

I always cooked jellied meat from beef shank, I don't like pork. And yesterday I cooked turkey for the first time in Shtebe. I had chicken legs - I bought in Auchan, peeled and snow-white, a turkey shoulder and 2 young turkey drumsticks. Each tray was for 700-900 g. I divided it into 2 parts, so I'll cook it by Christmas. Poured cold water to the top, carrots, root celery, peppercorns. Salted immediately 1.5 tbsp. l. It turned out to be just enough. Soup mode 07, time 50 minutes, warmed up and stood until morning, did it in the evening, at night. Very tasty and aromatic. Poured into tins, added garlic. Convenient, fast. Now I will forget about the shank, I liked turkey more.