Second dishes

Mixed cold meat

Smakota ( offers proven recipe for mixed jelly. Such jelly always hardens well without gelatin, and one cannot talk about its perfect taste and appearance. It can be prepared for any festive table.

A recipe for cooking mixed jelly

  • Pork leg – 1 kg.
  • Pork leg – 1 piece.
  • Beef leg – 500 g.
  • Rooster, chicken, goose – half a carcass.
  • Carrots – 2 pieces.
  • Onions – 2 pieces.
  • Bay leaf – 2-3 pieces.
  • Hot pepper – 5-6 peas.
  • Allspice – 5-6 grains.
  • Garlic – 1 head.
  • Salt, ground pepper.

Cut or chop the meat with a cleaver, wash, cover with cold water, bring to a boil and drain.

Wash the meat well, pour cold water 2 fingers above the level of the meat. Put the pot with the meat on the fire, remove the foam, slightly cover (half the pot) and cook on the lowest heat (the broth should not boil strongly, just grind).

After 3-4 hours, add spices and vegetables. Cook until the meat begins to fall away from the bones.

We make a control sample for solidification. Pour the broth into a spoon, cool it in the refrigerator. We collect the fat (this procedure is not mandatory, you can leave the fat, then a white layer of fat will solidify on top of the jelly).

Put the meat in a colander, once again collect the fat. Separate the meat from the bones, chop and arrange on plates. Add salt to taste and crushed garlic to the broth. Pour broth. Serve sliced. It tastes good with horseradish and aromatic vinegar.

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