Jelly-jellied meat in Shteba DD2

[HIGHLY]

Jelly-jellied meat in Shteba DD2

Category: Meat dishes

Ingredients
meat set for jellied meat	about 2kg
water	2L
salt	to taste, 1-1.5 tbsp. l
bulb	1 PC
carrot	1 PC
garlic	several lobules
spice	taste

Cooking method

• I like to eat jellied meat, but I don't cook it. The gas is constantly monitored - either weaker or stronger, constantly remove the foam, guess how much water to pour, taking into account that it will boil away and at the end there should be enough liquid left. Yes, and this is a long process, you can't do it on weekdays, there is not so much free time.
• I finally decided to master this process in Štebik. I read a bunch of recommendations and recipes for cooking jellied meat and, on the basis of this, I came up with an option for SV
• I tried it in practice and bring it to the attention of shtebovodov and not only!
• 
• The mother-in-law always cooks with gelatin, but for me this is not a real jellied meat. It seems to me that the jelly itself should freeze. To do this, you need to choose a specific set of meat ingredients. I usually use 25-30% pure meat - chicken breast, a piece of lean pig, or a fillet of beef. The rest is on the bone. Mandatory shank, legs / feet, drumstick, wings, pork ears (what is in stock or all in stock). Good gelling skin, pork without fat or chicken / turkey from the neck, wings, back. They also say that it is an excellent jellied meat from beef tails, but I have never seen them on sale.
• This time I had 2 pork legs, 2 front halves of chicken with skin, one chicken breast, a small piece of pig, beef gruel. Can be done with only one type of meat, but I like to take platter more. Moreover, from mono-chicken, a less strong jelly is obtained than. for example, only with pork
• Many people do not like the pork smell from the legs / shank, so it is recommended to soak them in cold water for several hours before cooking, changing the water a couple of times. I don’t know how much it helps, I don’t worry about it myself and I miss this moment.
• Clean / scrape the legs / ears / shank well. By the way, after soaking, this process is easier.
• We put all the meat ingredients in the bowl, pour cold water to the maximum mark. I got about 2 liters of water
• Then you can immediately put the cook in one step, as Katya Vei suggests
• Jellied meat in a multicooker-pressure cooker Steba DD1 ECO
• But I like to pre-pour the first broth more: I bring it to a boil on the Fry (10-15 minutes), cook for a few minutes. I pour out the broth, my bowl and meat from the formed foam. Her HIGHLY a lot is formed, especially at the bottom. If you skip this step, the broth will be cloudy.
• Fill again with cold water to the maximum. No more, because later we will put more onions and carrots and the level will rise a little more.
• You can salt it either now or at the end of cooking. I tried it this way and that, I didn't notice much of a difference. But it is still recommended at the end of cooking. I can't have a lot of salt, so I try to salt my food to a minimum. I put 1 tbsp on the pan. l. salt and I'm fine. But that's for my taste. Try it yourself, if you don't feel enough salt, you can add more.
• We set the Soup mode to 0.7 for 1 hour. Gains pressure for 30-40 minutes, then it cooks for an hour, the pressure drops for another 30 minutes. It is impossible to forcibly bleed off, since there is a high probability that the fatty broth will run through the valve.
• After unlocking, put your favorite spices. I have lavrushka, black and allspice peas. If you haven't salted before, then salt.
• We also put the whole carrot and onion. It is recommended not to peel the onion, but put it directly with the husk, just cut off the tail and bottom a little.So it is more aromatic and the color of the broth is golden. I don't know if it influenced, but this time the jellied meat was just SUPER!
• By the way, lavrushka gives a bitterness when cooked for a long time. In my version of boiling jellied meat, this does not happen.
• Turn on the Soup 0.7 mode again for 30 minutes. Gains pressure for about 10 minutes, then cooks for 30, then drops for another 30 minutes. Do not bleed off manually!
• We take out the meat, onion and carrot. We taste the broth. Can be salted if not salted. By the way, the broth should be a little salty so that the jelly is moderately salty. We leave it heated.
• 
• We disassemble the meat, remove the bones. Cut into small pieces or "shred" with a fork. Add 3-4 cloves of chopped garlic, mix. We lay out on trays / dishes / plates. Those who love can add carrots for beauty.
• We filter the broth and pour the meat into it. You can dab the top with a paper towel to remove the grease from the surface, but it is better not to do this, since the jellied meat will last longer with fat and will not wind up in the refrigerator. The broth is transparent and fragrant!
• We cool it down. We put in the refrigerator until it solidifies. Moreover, it is recommended to put it on the middle shelf, where the temperature regime is optimal for the jelly. I usually cook in the evening and leave it overnight. In the morning we take out the mustard and taste our long-awaited jellied meat!
• 
• Fat can be peeled off just before eating
• 
• Many people say that Shteba produces very tasty, aromatic and transparent broths. It is personally verified that jellied meat is also rated 5+! The husband and the cat confirm!
• Bon Appetit everyone!

Time for preparing:

4 hours

Note

I like to put not ordinary, but aromatic salt. This time it was Abadzekh salt. With her, the broth turned out to be just a bomb!
By the way, our beloved Bread Maker has several recipes for aromatic salt from Tanya-Admin. I made three versions according to her recipes, I liked everything. Gave it to a friend, so she is crazy about this aromatic salt. Until now, I haven't eaten it just because the salt is very tasty and she only puts it in salads, it's a pity just in the soup!
The cooking time took about 3.5 hours. From this time I was busy about 15 minutes - drain the broth, rinse the meat, peel the carrots. The rest of the time, Stebik did without me on her own! My beauty! 3.5 plus half an hour for cutting meat, i.e. 4 hours for everything about everything.
And in an ordinary saucepan on the stove it took me 6-7 hours, taking into account the draining of the first broth. And it was constantly necessary to remember that you need to control how it boils and periodically remove the foam.
Result = cooked 1.5-2 times faster, less dirt in the kitchen, more free time for the hostess! Delicious, beautiful, rich!

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[lana light]

lana light, Light, that's a fine fellow !!! Improved Lizochkin's recipe! And I just finished the jellied meat from Štebik toko - I was cooking it over it. But in 2 stages, and really, it is better, in my opinion - and the vegetables will not boil so much, and put the laurel, and the broth separately then do not need to be boiled! Super! Next time I'll try it! And I also drain the first broth, as in any meat soup! (By the way, I first saw beef tails at the Crossroads - and I cooked them from them, adding two turkey legs and a piece of beef pulp).

Svetochka, I definitely take jellied meat!
This year in Shteba I cooked "purely bird" twice - chicken and turkey wings, turkey drumstick, chicken breast. Tasty but rustic. I still love the beef knuckle there.
What I want to say, I missed both times with the liquid. The first time was very thick aspic, but I ate it!
The second time - liquid, froze a little, so sour (I don't put gelatin either). Now we finish eating. Delicious anyway.
As a result, I really want to shift the process of boiling jellied meat to Shteba. And I will try again. Taking into account your proportions. Thank you!

We We: but you can organize the first boiling on gas and drain. It's like thinking out loud ...
And then put everything in the Headquarters.

I saw beef tails at the Crossroads

Oh, thanks for the tip! We also have a Crossroads. I'll try to hit the road there this weekend. I read an enthusiastic review of jellied meat only on beef tails. What size are they? I probably never saw them live, I can't even imagine what to look for ...

you can organize and drain the first boiling on gas.

Rit, I was just thinking about this at first, but then I decided that if "jellied meat is in Shteba", then I will try to turn all the stages in Shtebik. And so, of course, you can first on the stove.