A recipe for jellied pig’s trotters with beef

Рецепт холодца из свиных ножек с говядиной

Today we will tell you how to cook jellied beef and pork. The main feature of our cooking is tasty, strong and clear broth will congeal when cooled. This dish always taste your guests and they will certainly ask you to share the recipe.

Recipe for homemade jellied meat of pork and beef

Ingredients:

  • beef – 490 g;
  • pork – 1 kg;
  • small onion;
  • carrots – 65 g;
  • salt – 1,5 tablespoons;
  • two leaves of Laurel;
  • head of garlic;
  • water;
  • a mixture of dry vegetables – 1 tbsp.

Cooking

In a deep pot add up washed and processed pork legs and the flesh of beef. Add spices to taste, throw in a Bay leaf and a dry mixture of vegetables. Fill the contents with filtered water so that it slightly covers the meat. How much you need to cook jellied beef and pork? The exact answer to this question is no! It depends on the size of your tableware. Bring water to a boil, remove foam with a slotted spoon, cover with a lid and boil for at most weak heat for 4 hours. Then add peeled onion, carrot and potseluem broth to taste. Garlic processed from dry husk and squeeze through the press. After 45 minutes, carefully take out the meat from the pan and put the garlic pulp. The broth boil for another 20 minutes, meanwhile make the meat: its cool and disassemble into small pieces. Onion and carrot thrown out, and the broth filter. Next, take deep bowls, arrange on the bottom of the prepared meat and pour to the top of the broth. Outgoing workpiece in the refrigerator for complete solidification. Serves ready-made jellied meat of pork and beef gelatin, cut into pieces, with homemade mustard or snack based on the horseradish.

A recipe for jellied pig’s trotters with beef

Ingredients:

  • pork – 1 kg;
  • beef – 520 g;
  • onion – 115g;
  • carrots – 65 g;
  • one Bay leaf;
  • garlic – 3 cloves;
  • pepper;
  • salt;
  • instant gelatin – 1 package.

Cooking

Wash the meat, throw in a pot of water and put it on a lit stove. Bring the liquid to a boil, remove the foam has risen, throw raw onions and cook jellied beef and pork for 5 hours. 1 hour before the end, throw in the broth, carrots, pepper peas, Bay leaves and pepper and podsalivaya to taste. After 30 minutes, try out broth taste. Then turn off the heat, carefully source our products and put in separate bowl. Filter the broth and molded a bit into a glass, then dissolve gelatin in it. Iterate the meat separated from the bones and cut into small pieces. Boiled carrots clean, shinkuem rings and spread on the bottom of the tank. From top to distribute evenly the meat, throw finely chopped garlic and sprinkle the meat again. In a warm broth gelatin is dissolved, strictly following the recommendations on the package. Then mix it with the remaining broth and pour in the bowl. Send jelly in the fridge and wait for about 7 hours, when it hardens. Next cut the starter into pieces and served with rye bread, horseradish and homemade mustard.

Cooking jellied meat of pork and beef in slow cooker

Ingredients:

    • pork – 1.5 kg;
    • beef – 490 g;
    • onion – 110g;
    • water – 1,5 l;
    • head of garlic;
    • carrot – 95 g;

Рецепт холодца из свиных ножек с говядиной

  • spices and Bay leaf.

Cooking

Pork leg cuts across and soaked for 10 hours in the water. Then put meat in a bowl multivarki and fill with filtered water. Throw a Bay leaf, spices to taste, close the lid and cook 6 hours on the «stew.» After that, gently remove the meat from the broth, disassemble it and lay on the molds. The broth, squeezing through the press peeled garlic and pour the liquid forms. Remove the jelly in the fridge and wait until it hardens.