It’s easy to cook jellied meat in a slow cooker. It’s enough to put food in the evening, set the “Extinguishing” function. It makes no sense to enjoy the cooking process, you just have to get the dish and cool it well. Each jelly recipe has its own subtleties.

Classic jellied recipe in a multicooker

Products:

  • 1 kg of beef meat;
  • 1 kg of pork legs;
  • 200 g carrots;
  • 300 g of onions;
  • 2 parsley root;
  • 4 cloves of garlic;
  • 4 bay leaves;
  • 6 - 7 peas of black pepper;
  • salt.

Thoroughly clean the pork legs. Download to the slow cooker, fill with water. Then activate the “Stewing” or “Extinguishing” mode. Let the legs cook for 4 hours.

Next, load the meat, cook for 120 minutes.

Coarsely chop the onion, or place the whole, carrots - in large circles. Add parsley root, sprinkle with salt. Leave to cook for an hour. After 50 minutes passed, place bay leaves.

Peel, medium-sized chop the garlic. Cool meat products slightly, remove bones, cut thinly.

Place the meat in bulk dishes and sprinkle with chopped garlic.

Fill with fat, stir thoroughly. Wait until it cools completely, place in a cold place for 6 hours.

Separately serve horseradish or mustard.

Light broth is obtained when you add a couple of lemon drops to it.

Pork legs and shanks

Structure:

  • 2 pork legs;
  • shank;
  • bulbs;
  • head of garlic;
  • medium carrots;
  • leaf parsley;
  • 5-7 peas of black pepper;
  • salt.
  1. Wash the knuckle and legs qualitatively and load into the slow cooker. Remove the skin beforehand.
  2. Peel the onion and carrots. Report pepper.
  3. Lower the bay leaf.
  4. To fill with water.Close tight. Activate extinguishing function.
  5. Wait until it boils. Now you can add salt.
  6. After 5 hours, get the products.
  7. Report the garlic to the broth, wait for the boil to turn off.
  8. The meat is divided into fibers and placed in a container.

You can supplement the jelly with boiled carrots or boiled egg. Fill with fat, wait until cool. After an hour, close the jar dish with a lid, put in a cold place for 5 hours.

Gourmet home-made jelly served with herbs, horseradish.

Chicken jellied in a slow cooker

Chicken jellied in a slow cooker cooks faster than from other types of meat.

The composition includes:

  • 1.8 kg of fresh chicken;
  • pork leg (optionally replace with 20 grams of gelatin);
  • medium onion;
  • carrot;
  • 2 bay leaves;
  • 5-7 peas of black pepper;
  • 1.5 liters of water;
  • salt.

Chicken, leg well wash, load into the slow cooker. Report chopped carrots, chopped onions, spices for fragrant broth. Fill with water, activate the "Extinguishing" function for 5 hours.

Remove boiled chicken meat, place to cool. Then remove the skin, bones.

Pork leg, ready-made vegetables to get out of the broth.

Peel and chop the garlic. Place in equal proportions in jelly dishes. 1⁄2 of the form fill in small pieces of chicken.

If gelatin is used instead of the legs, the component should be soaked in water and left for 20 minutes to swell. Then 10 seconds, heat in the microwave and mix with hot meat broth until dissolved.

Try on salt and filter with a sieve. Pour the mixture into a container with meat and vegetables.

Clean in a cold place for 4 hours.

It is very easy to remove the film of fat with an ordinary knife. It is recommended to remove only before use, otherwise the dish will dry out.

Jellied pork shank and chicken

The right combination of components - will give true pleasure to home jelly. Chicken meat gives the jelly a special taste.

Structure:

  • chicken leg;
  • 3 l of water;
  • large-sized carrots;
  • bulb;
  • Bay leaf;
  • 6-7 peas of black pepper;
  • salt.

Select the knob according to the size of the bowl in the multicooker or cut into 2 halves.

Thoroughly rinse the shank with water. It is advisable to leave the skin for a gelling effect. Scrub lightly with a soft brush.

It is recommended to keep the pork knuckle in cold water to facilitate straining of the broth.

At the same time as chicken, load the shank into the slow cooker.

Chop carrots in large circles, cut the onion in half. Combine meat, vegetable products.

Start the mode for stewing, report on pepper, bay leaf, salt.

Cook jellied meat in 6 hours.

Get the meat parts, cool. Proceed to fiberization. Pre-free from bones and skin.

Place the meat in bulk containers, fill with filtered broth.

Leave to cool, then put in the refrigerator for 6-8 hours.

From beef

The slow cooker will cook itself, there is no need to constantly monitor the process.

  1. Thoroughly wash and scrape with a knife 800 g of pork legs. Rinse 1 kg of beef, chop into medium-sized pieces.
  2. Place the flesh, one carrot and one onion, report to the bay leaf, 7 peas of black pepper. Fill with water, sprinkle with salt. Set the desired mode, set the time - 1 hour.
  3. Free time while the dish is being prepared, you can use 2 eggs for cooking. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in the molds for the aspic with the yolks up. Add to peeled, finely chopped 4 cloves of garlic. Add the sliced ​​stewed carrots.
  4. Filter the finished broth thoroughly, pour into molds. Cool at room temperature. Put in the refrigerator.
  5. Before serving, garnish with parsley branches.

From turkey

Structure:

  • a kilogram of chicken legs;
  • 400 g turkey drumstick;
  • 400 grams of wings;
  • onion;
  • medium carrot;
  • 2 bay leaves;
  • celery root.

Stages of preparation:

  1. Scalp feet with hot water, remove skin.Remove the claws with scissors and thoroughly wash.
  2. Load the paws into the pan, fill with 1.5 liters of water. Leave to boil.
  3. Wait until the water begins to boil, reduce the heat to a minimum. Leave on for 4-5 hours.
  4. In the slow cooker load wings, meat. (Pre-process).
  5. Wash the onion and load it with the husk into a slow cooker. Put the carrots, celery root in the same place.
  6. Fill 1.5 liters of water. Activate Extinguishing mode for 5 hours.
  7. Finished paws will fall apart, and a thick fat stick together between your fingers. Remove from heat. Transfer meat from the slow cooker to a container, cool.
  8. Filter the two brews formed and combine. Salt if required.
  9. Dismantle the turkey meat and arrange it into molds. Add finely chopped herbs, grated or chopped garlic. Pour the broth. Stir a little with a fork so that the ingredients evenly fit. Put in the refrigerator after cooling.

Exquisite aroma and unusual taste can be achieved by pouring 2 tsp. Of meat into the meat. wine, mix, let the meat soak, then pour in the broth.

Cooking a recipe of three types of meat

The composition includes:

  • 2 pork legs;
  • 0.5 kg of beef;
  • 900 g of chicken;
  • large onion;
  • 3 small carrots;
  • 5-7 peas of pepper;
  • 4 things. cloves;
  • 5 cloves of garlic;
  • 3 bay leaves;
  • middle celery root;
  • 3 sprigs of parsley.

Stages:

  1. Soak the legs and chicken for 3 hours in cool water. Place legs separately from other meat products.
  2. Process chicken, remove feathers, leftovers.
  3. It is imperative to scrape off the legs with a knife, remove coarse skin areas.
  4. Wash meat products under warm water. Chop the chicken, then cut all the meat into large pieces.
  5. Place the pork legs in a slow cooker, fill with clean water. Activate extinction mode for 2.5 hours.
  6. After this period of time, report the pulp, chicken, vegetables, seasonings, aromatic spices, salt and turn on the same mode, but now for 6 hours.
  7. Remove the meat, filter the broth.
  8. Finely chop 1/3 of the meat; disassemble the legs, take out the bones, twist through a meat grinder. The remaining pulp is simply chopped.
  9. Choose 2 identical glass forms for aspic, with a volume of 25 * 30 cm. Inside, spread the greens, chopped boiled carrots.
  10. Equally distribute beef and chicken, a mass of pork legs. Fill with broth.
  11. Report finely chopped garlic, gently stir the broth, without touching the meat.
  12. Move to refrigerator. Cover the dishes no earlier than 2 hours later.

Jellied meat with gelatin

Gelatin added to jellied meat in a multicooker increases the chances of accelerating the freezing of a dish.

  1. Chicken legs 1 kg, beef 150 g, pork 150 g - wash, load in a slow cooker.
  2. Fill 3 liters with water. Place chopped onion. Activate the languishing function. To salt.
  3. In 40 minutes, report 2 bay leaves, 5 peas of allspice, 3 whole slices of garlic.
  4. Soak gelatin 20 g in a small volume of cold water (approximately 100 ml). After cooking, pour the gelatin into the finished broth. Stir gently until the granules dissolve.
  5. Remove the onion, leave the broth with meat products in an open slow cooker for 40 - 50 minutes. Then get the meat, set to cool. Filter the fat.
  6. Remove the bones from the meat and split into fibers. Can be finely chopped.
  7. In volumetric tins, place the meat 1/3. Pour in the broth, leave until completely cooled.

Fragrant homemade jelly with gelatin put in the refrigerator for the whole night.

Features of cooking in the slow cooker: Redmond, Polaris

Features of the multicooker Polaris

Multicookers by Polaris are an advanced technique that has multifunctional properties. Stand out for ease of use. A clear display makes it possible to quickly learn all the subtleties and functions, correctly select the modes for cooking. Models differ in several modes.

In almost every multicooker there is the possibility of a delayed start, a mode for heating ready-made dishes, which maintains a suitable temperature throughout the day.

The technique is complemented by a colorful recipe booklet.With the help of the Polaris multicooker, you can significantly make changes to the standard menu of the family, without additional hassle and waste of time at the stove.

Features of the Redmond multicooker

Redmond multicookers combine: stunning design and optimal versatility. There are several levels of safety, which eliminates premature failure. If the water in the bowl runs out, the appliance turns off. The Redmond technique combines many functions, it is also possible to set the cooking time.

Each model is distinguished by its separate functions: 3D heating, the choice of temperature and time for cooking, automatic shutdown, heat maintenance, shutdown protection without a bowl, a timer.

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