Pork and beef jelly in a slow cooker

Traditional Russian dish for a festive table! Jelly has been prepared since ancient times and has always been considered a festive dish. There is enough meat in it and it is cooked for a long time. Therefore, it is not very convenient to do it on weekdays. Very tasty jelly is obtained from beef and pork.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pork legs

Beef

Onion

Carrots

Bay leaf

Salt

to taste

Spices dry

to taste

Water

Garlic

Peppercorns

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 6 g

Fats 33 % 3 g

Carbohydrates 0 % 0 g

49 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 1 d

Step 1:
Before cooking the jelly, rinse the legs and meat in cold water.
Step 2:
Put everything in a spacious basin and pour clean, cold water. Leave to soak for 4-6 hours. After this time, drain the water and rinse the meat well again.
Step 3:
Put the peeled onions and carrots into the bowl of the slow cooker. Add salt, pepper, spices and bay leaf. It is not necessary to salt too much. It is better, when everything is cooked, to taste the ready-made broth and, if necessary, add salt.
Step 4:
Lay out the soaked meat and legs. The meat can be cut into 2-4 pieces to make it easier to fold. Fill the bowl with water (you can use cold), not reaching the top 2-3 centimeters. Turn on the "Quenching" mode for 6-7 hours. I do it at night.Cooking jelly in a slow cooker is very convenient.
Step 5:
After a while, remove the meat from the broth, cool it a little and sort it out, carefully removing all the bones.
Step 6:
Put a little meat in the prepared bowls for the jelly and pour the filtered broth. From this set of products I got 5 medium bowls.
Step 7:
Peel the garlic and pass it through a garlic press. 1-2 cloves in each bowl. Navigate according to your taste. Then put the bowl in the refrigerator for a few hours until it completely solidifies. Enjoy your meal!

Jelly can be cooked in a regular saucepan. Only in this case it is necessary to periodically add hot water, as it boils. But if you have a slow cooker, then the cooking process is greatly simplified.

The variety of jelly recipes is very large, but they are all united by the fact that they are prepared without the addition of gelatin. The secret of a good gelling ability is a rich concentrated broth, which is prepared from those parts where there are bones, joints and cartilage. The best is pork leg and knuckle. But the rest of the meat can be added at will - beef, chicken or lamb.