Slow Cooker Beef and Pork Aspic

A traditional Russian dish for the holiday table! Jellied meat has been prepared since ancient times and has always been considered a festive dish. There is a sufficient amount of meat in it and it cooks for quite a long time. Therefore, it is not very convenient to do it on weekdays. Very tasty jellied meat is made from beef and pork.
cook time: 24h
Lucas Halstead
Slow Cooker Beef and Pork Aspic

Nutrition Facts (per serving)

49
Calories
3g
Fat
6g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 8 clove
Salt to taste
Water 6 l
Bay leaf 2 pc
Beef 1 kg
Carrot 1 pc
Dry spices to taste
Pork feet 1 kg
Peppercorns to taste

Recipe instructions

Step 1

Step 1
Before preparing the jellied meat, rinse the legs and meat in cold water.

Step 2

Step 2
Place everything in a spacious basin and fill with clean, cold water. Leave to soak for 4-6 hours. After this time, drain the water and rinse the meat well again.

Step 3

Step 3
Place peeled onions and carrots in a multicooker bowl. Add salt, pepper, spices and bay leaf. There is no need to add a lot of salt. It’s better, when everything is cooked, to taste the finished broth and add salt if necessary.

Step 4

Step 4
Place the soaked meat and legs. The meat can be cut into 2-4 pieces to make it easier to fold. Fill the bowl with water (you can use cold water), not reaching the top 2-3 centimeters. Turn on the "Extinguishing" mode for 6-7 hours. I do this at night. Cooking jellied meat in a slow cooker is very convenient.

Step 5

Step 5
After time has passed, remove the meat from the broth, cool slightly and sort through, carefully removing all the bones.

Step 6

Step 6
Place a little meat into prepared bowls for jellied meat and fill with strained broth. From this set of products I got 5 medium bowls.

Step 7

Step 7
Peel the garlic and pass through a garlic press. 1-2 cloves in each bowl. Navigate according to your taste. Then place the bowl in the refrigerator for several hours until it completely hardens. Bon appetit!

Additional rubrics

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