Jelly - recipe
Ingredients
- Pork (legs) - 1 pcs
- Bull tail gr
- Beef shank - 1 pcs
- Beef - 350 piece
- Onion - 1 pcs
- Carrot - 2 pcs
- Parsley (root) - 1 pcs
- Bay leaf - 1 pcs
- Black pepper (peas) - 5 pcs
- Garlic - 2 clove
- Horseradish
For 1 batch(es) (
)
Jelly Directions
Multicooker firm: POLARIS
PMC-0124D
Preparation:
1. Cut the meat into several parts, wash thoroughly. Put in a multicooker, add drinking cold water to the maximum mark, set the mode "Extinguish" for 30 minutes. Open the lid and remove the foam. Close the lid and continue cooking with Braze 3 more
2. Add carrots, onions and parsley root, pepper and bay leaf to a slow cooker and cook for another 2 hours. At the end of cooking, remove the meat and vegetables, strain the broth.
3. Separate the meat from the bones and cut into small pieces. Add chopped garlic and place in trays. Pour in broth and cool to room temperature. Cover with cling film and refrigerate for 4 - 6 hours. Before serving, remove the jellied meat on a plate, cut into portions. Serve horseradish separately.