Classic jelly

Step-by-step cooking

1. Step 1:

   

   How to cook a classic jelly? Prepare the necessary ingredients. Classic jelly is cooked on pork legs or knuckle. It is they who have a large amount of gelling substances that will turn into broth when cooked. Choose a pork knuckle of a suitable size so that it fits in a cooking container. You can choose dry spices to your taste. Clean the meat from all excess and wash it.

2. Step 2:

   

   Fill the knuckle and the prepared meat with cold water and leave to stand for 4-5 hours.

3. Step 3:

   

   Then drain all the water from the soaked meat.

4. Step 4:

   

   Wash the carrots. Peel it together with the onions and put it in a cooking bowl whole, without slicing. Add bay leaf, salt, spices to taste and pepper.

5. Step 5:

   

   Put the prepared meat and the knuckle into the bowl. Do not cut them either.

7. Step 6:

   

   Pour cold water over the meat so that everything is completely covered with liquid. You can cook jelly in a saucepan on fire or in a slow cooker. In any case, this process is long. I decided to cook jelly in a slow cooker. Its advantage is that cooking does not need to be monitored. Turn on the "Quenching" mode for about 6 hours and close the lid. Keep an eye on the water level in the pan and, if necessary, add hot water. Focus on the features of your slow cooker.

8. Step 7:

   

   If you cook jelly in a saucepan, then first cook the meat without vegetables and spices on the smallest fire, without a lid, for 3-4 hours, at least. Then another hour with vegetables and spices. After the end of cooking, catch all the meat, cool it a little and get rid of the bones. Strain the broth.

9. Step 8:

   

   Put the meat in a prepared bowl to solidify the jelly.

10. Step 9:

    

    Pour the broth over the meat. Add a little chopped garlic to each bowl. Put all the prepared jelly in the refrigerator for a few hours so that it freezes well.

11. Step 10:

    

    Serve the jelly chilled with mustard. Bon appetit!