Holiday Favorite: Classic Pork & Beef Jellied Meat

The most popular and favorite appetizer for the holiday table! Classic pork and beef jellied meat is prepared with the addition of shanks and legs. That is why it freezes well and holds its shape well. Serve it with fresh mustard or horseradish.
cook time: 48h
Elijah Stroud
Holiday Favorite: Classic Pork & Beef Jellied Meat

Nutrition Facts (per serving)

224
Calories
16g
Fat
1g
Carbs
19g
Protein

Ingredients (10 portions)

Basic:

Garlic 3 clove
Salt to taste
Bay leaf 2 pc
Beef 1 kg
Carrot 1 pc
Bulb onions 1 pc
Pork feet 1 pc
Pork knuckle 1.5 kg
Peppercorns to taste

Recipe instructions

Step 1

Step 1
How to make classic jellied meat from pork and beef? Prepare the necessary ingredients for this. Scrape the knuckle and legs with a knife and rinse well.

Step 2

Step 2
Meat for jellied meat must be soaked. When soaking in water, blood leaves the meat, which means the finished broth for jellied meat will be clearer. To do this, place the pork and beef in a bowl and cover completely with water. Leave it overnight.

Step 3

Step 3
In the morning, drain the water and rinse the meat again in running water.

Step 4

Step 4
For cooking, take a large saucepan. I have 10 liters. Pour the peppercorns into the pan and add the bay leaf.

Step 5

Step 5
Place pork and beef in a saucepan and cover completely with water. Place on the fire, bring to a boil and cook for 6 hours over low heat. When boiling, foam will form — it must be removed.

Step 6

Step 6
Prepare the onions and carrots. Clean and rinse.

Step 7

Step 7
An hour before the end of cooking, add the onions and carrots to the boiling broth in the pan. Add salt. During cooking, some of the water will boil away. add hot water as needed. During prolonged cooking, the meat will become very soft and completely fall away from the bones. Remove the pan from the heat and leave to cool until warm.

Step 8

Step 8
Using a slotted spoon, remove everything from the broth. Separate the meat from the bones. Strain the broth through a strainer so that there are no bones left in it.

Step 9

Step 9
For jellied meat, take a suitable container and place the meat in it. Peel the garlic and pass through a press into all the plates.

Step 10

Step 10
Pour the broth over the meat and refrigerate for several hours to harden.

Step 11

Step 11
Delicious and satisfying jellied meat is ready! Bon appetit!

Additional rubrics

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