Today we will tell you how to cook a jelly from beef and pork. The main feature of its preparation is a delicious, strong and transparent broth, which must necessarily freeze upon cooling. Such a dish will always taste to your guests and they will certainly ask you to share a recipe.
Recipe for homemade chilli from pork and beef
Ingredients:
- beef - 490 g;
- pork legs - 1 kg;
- a small onion;
- carrots - 65 g;
- salt is large - 1.5 tbsp. spoons;
- two bay leaves;
- garlic head;
- water;
- a mixture of dried vegetables - 1 tbsp. a spoon.
Preparation
In a deep sauté pan add the washed and processed pork legs and pulp of beef. Add spice to taste, throw the laurel leaf and dry mix of vegetables. Fill the contents with filtered water so that it covers the meat a little. How much should you cook a beef from beef and pork? There is no exact answer to this question! It depends on the volume of your dishes. We bring the water to a boil, remove the foam with foam, cover with a lid and cook it in the weakest fire for 4 hours. Then add the peeled onion, carrots and add salt to taste. Garlic is processed from dry husk and squeezed through a press. After 45 minutes, carefully take the meat out of the pan and send it to the garlic paste. Boil the broth for another 20 minutes, and in the meantime we are engaged in meat: we cool it and disassemble it into small pieces. Bulb and carrots are thrown away, and the broth is filtered. Next, take deep bowls, lay out the prepared meat on the bottom and pour up to the very top with broth. We send the workpieces to the refrigerator for full hardening. We serve a ready-made cold of pork and beef without gelatin, cut into slices, with homemade mustard or horseradish-based snack.
Recipe for a cold from pork legs with beef
Ingredients:
- pork legs - 1 kg;
- beef - 520 g;
- bulb - 115 g;
- carrots - 65 g;
- one laurel leaf;
- garlic - 3 teeth;
- pepper with peas;
- salt;
- Instant gelatin - 1 sachet.
Preparation
The meat is washed, thrown into a pot of water and placed on a lighted plate. We bring the liquid to a boil, remove the rising foam, throw the unpeeled bulbs and cook the jelly from beef and pork for 5 hours. For 1 hour before the end, throw in the broth carrots, pepper peas, laurushku and podsalivaem to taste. After 30 minutes, try our broth to taste. Then turn off the fire, gently take our by-products and add them to a separate bowl. Broth filter and pour a little into the glass, then to dissolve gelatin in it. Meat is sorted, separated from the bones and cut into small pieces. Cooked carrots are cleaned, shinned ringlets and put on the bottom of the container. From above distribute an even layer of meat, throw the finely chopped garlic and again sprinkle with meat. In a warm broth, we dissolve gelatin, strictly following the recommendations on the package. Then mix it with the remaining broth and pour into the plate. We send the chill to the refrigerator and wait about 7 hours, when it freezes. Then we cut the snack into pieces and serve it to the table with rye bread, horseradish and homemade mustard .
Preparation of a cold from pork and beef in a multivariate
Ingredients:
- pork legs - 1.5 kg;
- beef - 490 g;
- Onion - 110 g;
- water - 1.5 liters;
- garlic head;
- carrot - 95 g;
- spices and bay leaf.
Preparation
Pork legs are cut across and soaked for 10 hours in water. Then we spread them with meat into the dishes of the multivark and fill it with filtered water. We throw a laurel, spices to taste, close the lid and prepare 6 hours for "Quenching". After that, gently take the meat out of the broth, disassemble it and lay out the molds. In the broth squeezed through the press peeled garlic and pour liquid on the forms. We remove the cold in the refrigerator and wait until it freezes.