Holiday Jellied Meat Recipe

The best, most delicious appetizer for the holiday table! Classic jellied meat is a traditional Russian dish for any special occasion. You can cook it in a slow cooker, it’s the easiest and fastest way! You will need pork knuckle or drumsticks and time.
cook time: 24h
Freya Ashford
Holiday Jellied Meat Recipe

Nutrition Facts (per serving)

137
Calories
11g
Fat
1g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic 10 clove
Salt to taste
Water 2.5 l
Bay leaf 2 pc
Carrot 1 pc
Pork 1 kg
Dry spices to taste
Pork knuckle 1.5 kg
Peppercorns to taste

Recipe instructions

Step 1

Step 1
How to cook classic jellied meat? Prepare the necessary ingredients. Classic jellied meat is cooked on pork legs or knuckle. They have a large amount of gelling substances, which, when cooked, will turn into the broth. Choose a pork knuckle of the appropriate size so that it fits in the cooking container. You can choose dry spices to your taste. Clean the meat from all excess and wash.

Step 2

Step 2
Pour cold water over the knuckle and prepared meat and leave to stand for 4-5 hours.

Step 3

Step 3
Then drain all the water from the soaked meat.

Step 4

Step 4
Wash the carrots. Peel it together with the onion and place it whole in a cooking bowl without cutting it. Add bay leaf, salt, spices to taste and peppercorns.

Step 5

Step 5
Place the prepared meat and shank into the bowl. Donʼt cut them either.

Step 6

Step 6
Pour cold water over the meat until everything is completely covered with liquid. You can cook jellied meat in a saucepan over a fire or in a slow cooker. In any case, this process is long. I decided to cook jellied meat in a slow cooker. Its advantage is that you don’t have to monitor the cooking. Turn on the "Extinguishing" mode for about 6 hours and close the lid. Monitor the water level in the pan and add hot water if necessary. Focus on the features of your multicooker.

Step 7

Step 7
If you cook jellied meat in a saucepan, then first cook the meat without vegetables and spices on the lowest heat, without a lid, for 3-4 hours, no less. Then another hour with vegetables and spices. After cooking, remove all the meat, cool it a little, remove bones and skin. Strain the broth.

Step 8

Step 8
Place the meat in a prepared bowl to allow the jellied meat to harden.

Step 9

Step 9
Pour broth over meat. Add a little minced garlic to each bowl. Place all the prepared jellied meat in the refrigerator for several hours so that it hardens well.

Step 10

Step 10
Serve the jellied meat chilled with mustard. Bon appetit!

Additional rubrics

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