Jelly - recipe
Ingredients
- Pork (legs) - 1 pcs
- Chicken (leg) - 1 pcs
- Beef shank - 500 gr
- Pork - 200 gr
- Onion - 1 pcs
- Carrot - 2 pcs
- Parsley (root) - 1 pcs
- Bay leaf - 1 pcs
- Black pepper (peas) - 5 pcs
- Garlic - 2 clove
For 1 batch(es) (
)
Jelly Directions
Multicooker firm: POLARIS
PMC-0511AD,PMC-0513ADG,PMC-0533AD,PMC-0541D,PMC-0542AD
Preparation:
Prepare the multicooker and ingredients. Cut the meat into several parts, wash thoroughly. Peel the onions and carrots.
Put meat in the multicooker bowl, add drinking cold water to 2/3 of the bowl volume. Turn on the mode "Jellied" for 5 hours. When the program is over, open the lid, add the roots and onions, add bay leaves, pepper and salt.
Close the lid and turn on the "Multipovar" mode , set the temperature to 100 ° С for 1 hour 30 minutes. At the end of cooking, remove the meat and vegetables, strain the broth.
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 until solidified.
Before serving, remove the jellied meat on a plate, cut into portions. Serve horseradish separately.