Jelly - recipe

HD3077

• Rinse the meat thoroughly. Place whole, without cutting, into the multicooker bowl.
• Add carrots, cut into thirds, washed, unpeeled onions, peppercorns, salt to taste.
• Add water so that all ingredients are completely covered.
• Tap the MENU button, select EXTEND .
• Press the COOK TIME button and then use the HOURS / MINUTES button to set the cooking time to 8 hours.
• Press and hold the START button for 3 seconds.
• At the end of the program, remove the meat, fiber or chop it.
• Chop the garlic, strain the broth.
• Place the meat in the mold. Add garlic, garnish with herbs and add broth.
• Cool and refrigerate until solid.
• Serve the finished meal with horseradish or mustard.
Tips
• Unpeeled onion gives the broth an appetizing color and clarity.
• The total amount of food and water must not exceed the maximum ingredient mark on the inside of the bowl.

HD3136

• Rinse the meat thoroughly. Place whole, without cutting, into the multicooker bowl. Add water. Close the cover.
• Press the "MENU" button , select the mode "BREW / STEAM" . Press the COOKING TIME button, then use the + and - buttons to set the cooking time to 20 minutes.
• Press the START button.
• When the broth boils, skim off the foam and let it cook until the end of the program.
• At the end of the program, press the "MENU" button, select the "MULTI-COOK" mode . Press the COOKING TIME button and then use the + and - buttons to set the cooking time to 4 hours. Press the TEMP. button and set the temperature to 80 ° C.
• Press the START button.
• One hour before the end of cooking, carefully open the lid of the multicooker and put a whole carrot and a whole onion in the bowl. Add salt, pepper and bay leaves.
• At the end of the program, remove the meat, grab it into fibers or chop it finely.
• Chop the garlic, strain the broth.
• Place the meat in the mold. Add garlic, garnish with herbs and carefully, pour broth over a knife.
• Cool and refrigerate until solid. Serve the finished dish with horseradish or mustard.
Tips
• The minimum cooking time for jellied meat is 4 hours. The optimal cooking time is 6 hours, but, if you wish, you can cook it even longer - for example, 8 hours or more.
• Removing only the top dirty husk from the onion, leaving the pure brown in place, will give the broth a very appetizing golden color.
• You need to salt the jellied meat towards the end, since during cooking a rather large amount of liquid will evaporate, and the broth may turn out to be too salty.
• Slices of hard-boiled eggs, slices of carrots, or pomegranate seeds can be placed on top of cooked meat before pouring with broth.
• An excellent jellied meat will be made from an old village chicken, or even better - a rooster.
• In order for the jelly to freeze well, it is necessary to use as many bones as possible: pork legs and chicken legs (not legs!), Pork ears, chicken necks and any other parts of meat with a high content of glandular tissue are ideal for this. If you add a lot of bones, you do not need to add gelatin to the jellied meat.