The classic jelly recipe in a slow cooker. Jellied pork legs in a slow cooker

03.10.2021 | Cell phones

A slow cooker is a compact kitchen appliance with great culinary capabilities. It is designed to facilitate the work of housewives in the kitchen, since it implements all the main ways of preparing dishes for a healthy diet. Remember how our grandmothers used to cook jellied meat? They began preparation and chores in a day, boiled meat for a long time, etc. The slow cooker reduces this process to pleasant communication with products and technology. However, not all housewives know how to properly cook jelly. Someone is afraid that it will not freeze, for someone it froze, but it turned out cloudy and tasteless, for others it froze poorly, became loose and inedible. With the right approach to business, a multicooker will eliminate these shortcomings. No one has yet complained that they did not understand how to cook jelly in a slow cooker.

Kholodets or jelly is a traditional festive, especially New Year's, dish of the Slavic people. Jelly is called jelly in the northern regions. Our housewives know how to cook this dish the old fashioned way. But how to cook jelly in a slow cooker? At present, with the advent of the multicooker, many, even beginners, began to cook aspic. The most common options: chicken jelly in a slow cooker, pork jelly in a slow cooker. Beef jelly is less popular, as it requires more time to cook meat and broth. Jellied chicken in a slow cooker is lighter than others, more healthy and less fat. Those who like it fatter and richer should cook jelly from pork legs in a slow cooker or jelly from a knuckle in a slow cooker.

But, in any case, you need to keep in mind that it will take several hours to prepare the broth, so jelly cannot be classified as a quick meal. True, modern kitchen appliances will speed up this process a little - jellied meat in a slow cooker-pressure cooker will cook a little faster.

You will master the recipe for jelly in a slow cooker quickly, but you still have to practice. Rate appearance this dish. Festive jelly in a slow cooker, its photo is aesthetically pleasing and appetizing. Therefore, to prepare for cooking jellied meat in a slow cooker, put the recipe with a photo in front of you in the kitchen and start! Be the first to cook chicken jelly in a slow cooker, the recipes for such a dish are simpler, and their variety will give you the opportunity to choose the one you like.

We bring to your attention a few tips on how to cook jelly in a slow cooker:

Be sure to add the pork shank to the meat prepared for jelly (the lower part of the shank, closer to the hoof). This is a guarantee that the jelly will solidify reliably.

Experts advise using a combination of meat products, adding poultry to them.

After boiling the broth, be sure to drain the first water. So the jelly becomes transparent, appetizing and gets rid of the unpleasant greasy taste of meat.

Add vegetables (onions, carrots) at the end of cooking, and at the end - throw it away without regret. They have already given everything they need to the broth. Onions can be boiled in their skins, it will give the jelly a pleasant golden hue.

Spices and salt are also at the end, otherwise when the liquid is boiled, it decreases and becomes more saturated, you can overdo it.

After cooking, the meat should be carefully sorted out with your hands to remove small bones and evenly distribute them on plates or forms.

The curing process should not take place at room temperature or at too low a temperature. The ideal place for cooling the product you have prepared is the middle shelf of the refrigerator or a glazed balcony in cold weather.

About the history of jelly

A distant predecessor of jellied meat - it would be correct to consider a strong broth with meat and bones. Even ancient people used in their meager diet a kind of concentrated soup made from well-cooked meat. Several millennia ago, rich broth served not only as an excellent food for maintaining strength, but also as a treatment for weakened people. The use of frozen broth prepared from the heads and limbs of cattle was practiced by the Slavic northern peoples, who long time came in search of food on the hunt.

Jelly- so it was called, carried in special bags. In the cold, it was preserved for a long time, and if there was firewood and desire, it turned into soup. The nutritional properties of jelly helped well to restore the strength of the miners, so sometimes it served as a universal and basic food. Modern jelly made from meat of animals, birds and even fish is just a Russian snack, taken as the basis for foreign desserts, such as: saltison, jelly, blancmange, marmalade. This recipe involves a meat dish and there are many variations in the preparation of such jelly:

Chicken is the lowest calorie, but sometimes it hardens poorly and then you can’t do without gelatin;
Beef - it turns out to be dark in appearance and is hard to digest;
From three types of meat (veal, pork legs, chicken)
Pork and beef - excellent homemade, but too high in calories;
Pork jelly with the addition of chicken is the best option for a slow cooker.

Let's stop at the last one - the most suitable for us, not only in terms of its taste, color and appearance, but also take care of the slow cooker. The surface of the bowl requires careful handling - the ingredients we have chosen will not scratch the kitchen assistant from the inside.

Ingredients for cooking jelly in a slow cooker

Pork leg (hoof) - 1 piece
Pork knuckle - 1 piece
Chicken drumstick - 2 pieces
Lavrushka - 1 sheet
Carrots - 1/3 of a piece
Onion - 1 head
Salt - 2 scoops
Garlic - 6 cloves
Black pepper (peas) - 6-8 pieces

Step by step cooking jellied meat in a slow cooker:

We wash all meat products. Clean with a knife until smooth Pink colour, pork ingredients previously soaked in cold water - it is more convenient to do this at night.
Carefully, so as not to scratch the Teflon layer, put the meat on the bones into the multicooker pan, adding to it the head of the unpeeled onion, carrot, bay leaf and black peppercorns.
Fill the contents of the container with water up to the mark of 3 liters, but no more and cover with a lid.
We set the "extinguishing" mode with a timer for 4 hours. After a while, remove the meat foam and close the multicooker tightly, closer to the end, do not forget to salt well.
Despite the fact that the jelly in the slow cooker is made from chicken and pork, without the addition of dark meats, the broth in any case turns out to be cloudy. A few drops lemon juice slightly lighten it, but first you need to carefully, so as not to crush, fish out the vegetables from the bowl.
While the stewing process is nearing completion, chop the garlic as finely as possible.
At the signal of the timer, making sure that the liquid has decreased in volume and the meat moves away from the bone well, we take it out of the pan with special delicacy. Cool down.
The need to filter the broth not only through a colander, but also gauze (2-4 layers) disappears if the meat products do not contain very small bones - in our case, there are. Put the cleaned broth back into the multicooker to bring to a boil.
We split the meat into fibers, separating it from cartilage, bones and everything else that is considered unsuitable at the discretion of the cook.
We distribute the meat pieces in a pre-prepared dish for jelly and sprinkle with garlic, but if desired, the bottom of the plates or bowls can be decorated with figures of carrots or eggs, as well as canned peas or corn.
Carefully, so as not to burn yourself, fill the molds with ready-made broth and leave at room temperature until cool, and then place in any cool place.
Properly cooked jelly will definitely freeze in 5-6 hours, even on the windowsill with an open window, provided that it is not the month of May outside. To quickly separate the jelly from the bowl, it needs to be slightly warmed up - put the bottom in hot (not boiling water) water. The contents will slip onto the dish safe and sound, but it’s not worth rushing to serve aspic to the table in the forefront, after all, its basis is its own jelly-forming material, and not gelatin.
Beautifully decorated on a plate with a flat bottom or displayed in their portioned bowls - jelly will attract the attention of guests, especially at a dinner party, which implies alcoholic drinks. If you install a gravy boat with a gorloderchik nearby, then in a matter of minutes it will all be eaten, and for the hostess there is no better praise than well-fed and satisfied faces.

About the benefits of jelly

It turns out that cooking jelly in a slow cooker is definitely a more convenient process that does not last so long compared to traditional cooking on the stove. The conclusion suggests itself: our jelly is the right one! Saves energy and saves the cook's time.

After all, this is not all the benefits of cooked jellied meat in a slow cooker.

About the special properties of collagen - as part of the dish, a lot has been written and protected scientific dissertations. Collagen is an important protein responsible for the connective tissues of the body. The strength of the bones and the elasticity of the skin suggests that there are plenty of collagen fibers in the body, but in order not to disturb this idyll, the body needs to receive collagen from the outside in order to stimulate the production of its own. The best option in this case is food, namely, jelly-forming dishes: aspic, jelly, jelly. Moreover, pork collagen is absorbed better than beef. Prolonged stewing of meat broth partially destroys an important protein, but the necessary part of it will still get into the body from the finished dish. This does not mean that the portion should be increased. Ignore the rule: "Everything needs a measure!" – not recommended in this case.

The calorie content of jelly in a slow cooker is not at all lower than usual, and maybe even higher. It is not always possible to remove fat from the surface along with a foam in a closed bowl, which means: pork jelly contains a large amount of cholesterol - this is important to remember.

In principle, active people, especially athletes, should not deny themselves the pleasure of savoring an impressive portion of jelly - the bones will become stronger, and cholesterol will burn along with calories in the next run.

Cooking jelly in a slow cooker will take a little time. Several easy jelly recipes in a slow cooker in our article.

Beef jelly in a slow cooker

Cook jellied meat in a slow cooker in large numbers will not work, because the volume of the container is small. You need to carefully pull out the jelly from the multicooker so that the bones of the meat do not spoil the Teflon coating of the bowl.

Ingredients:

2 beef legs;
300 g of meat;
bulb;
carrot;
garlic and peppercorns;
bay leaves.

Cooking:

Cut along the joints of the legs and cut into pieces so that they fit in the multicooker bowl. Soak the meat and legs for 8 hours in water, changing it from time to time. If there are spots or stubble on the skin, remove them using a knife.
Put meat and legs in a slow cooker, pour in water, put vegetables, bay leaves, pepper, salt.
Close the lid of the multicooker and set the jellied meat to cook in the “Extinguishing” mode for 6 hours.
Remove the cooked meat from the broth, cut into pieces and put in a mold.
Squeeze the garlic into the broth and strain. Pour liquid into molds with meat. Leave to freeze in the cold.

Cooking jelly in a slow cooker is easy. You can leave the jelly in the multicooker overnight, and after cooking, the multicooker will switch to the heating mode.

Pork jelly in a slow cooker

To cook jelly in a pork slow cooker, you can use the knuckle and. Gelatin is not used in the recipe, aspic freezes perfectly anyway.

Ingredients:

celery;
knuckle;
2 legs;
bulb;
carrot;
a few cloves of garlic;
dry parsley root;
6 peppercorns;
3 cloves;
bay leaves.

Cooking steps:

Prepare the meat ingredients, rinse well and scrape with a knife and leave in water for a couple of hours.
Put the meat, vegetables, salt, bay leaves and peppercorns, chopped celery into the bowl. Pour boiling water over everything, so the protein will curl up immediately and the broth will not be cloudy.
Close the lid and set to cook for 6 hours in the "Extinguishing" mode.
Take out the meat, add garlic to the broth and leave to boil for 5 minutes. To do this, turn on the steam cooking mode. Garlic can be finely chopped or squeezed.
Disassemble the meat into fibers, it should not contain bones. Put in a mold and fill with broth. Let it freeze.

Ingredients:

1600 chicken breast or whole chicken;
1 kg. chicken legs;
bay leaves;
4 cloves of garlic.
2 onions;
carrot;
peppercorns.

Cooking:

Rinse the legs, cut the claws. Chop the chicken into pieces, put all the meat ingredients in water for a couple of hours.
Put the meat and legs, peeled vegetables, bay leaves and pepper into the bowl, salt everything and pour water so that the food is completely covered. Cook in the "Extinguishing" program.
Add garlic 20 minutes before the end of cooking.
Separate the meat from the bones, cut into pieces. You can use the legs if you like. Cut out circles from carrots for decoration.
Put carrots with greens on the bottom of the form, pieces of meat on top and again carrots with greens. Pour in strained broth. Leave to freeze in the cold.

So that a greasy layer does not form on the surface of the chicken jelly in the multicooker, pour the already cooled liquid into the molds.

Aspic in a slow cooker - not a single festive feast is complete without this dish. The most delicious jelly is obtained from different types meat, for me it consists today of pork and chicken. In order for our jelly to freeze well, it is necessary to use pork or beef legs. From the cartilaginous tissue, “gelling” substances are released, which are so necessary for our jelly.

Ingredients:

pork legs (2 pcs).
a piece of pork shoulder (about 1 kg).
chicken (about 1 kg).
onion - 1 pc.
carrots - 1 pc.
garlic - 1 small head.
salt and black peppercorns.

How to cook jelly in a slow cooker:

There are no exact proportions of meat. We put as much as fits in your multicooker.

Wash the meat well. Pay special attention to pork legs, they must be thoroughly washed and cleaned.

I soak the meat for jelly all day, periodically changing the water. This is usually done to make the aspic transparent and tastier.

Put all the meat in the multicooker bowl. The whole chicken does not fit, so I cut off all the most delicious from it. The rest goes to the broth for .

Add whole onion and carrot. If the vegetables do not fit whole, cut them into several pieces. Parsley root is also welcome.

Pour cold water over meat. Salt. Add bay leaf and peppercorns. Close the lid, set the "Extinguishing" mode to 6 hours.

I most often cook jelly in a multicooker at night, after this time the multicooker goes into the “heating” mode and waits for me until the morning.

In the morning I take out the meat, add chopped garlic to the broth, taste it, add salt if necessary and let the broth boil in the “Baking” mode for 5 minutes. I turn off and leave the broth to infuse in a slow cooker.

Meanwhile, the meat must be separated from the bones and finely chopped.

Arrange the meat in molds and pour strained broth.

If you want the chilled jelly to be of a uniform consistency, mix the meat with the broth.

We put the jellied meat in the refrigerator until completely solidified. Bon appetit!!!

We hope this step by step photo the recipe will help you cook delicious jelly in a slow cooker.

Sincerely, Natalia.

12 servings

7 o'clock

180 kcal

5 /5 (2 )

It is customary to call jelly a dish of frozen broth with pieces of meat. Unlike jellied dishes, no gelling agents (gelatin or agar-agar) are added to the jelly, since the broth solidifies due to the content of gelatin in the pork or beef skin and bones from which it is cooked. If you have a slow cooker, then the process of preparing this dish will be very simple - even an inexperienced cook can handle it. In this recipe, I will tell you how to cook jellied meat in a slow cooker so that it turns out very tasty and is sure to freeze well.

Recipe for jelly from pork legs in a slow cooker

Multicooker, knife, cutting board, plate, containers, sieve, slotted spoon, bowl.

In the old days, those parts of the carcass that needed to be “disposed of” were taken for cooking jellied meat, since they were unsuitable for cooking other dishes. Most of all, these were beef legs and heads. Nowadays, jelly can be cooked from any meat, but to make sure it freezes, add tails, drumsticks or legs. At the same time, the legs should be at least half of the rest of the meat so that the jelly is well frozen. Skin, cartilage and veins also contribute to hardening.

Step by step cooking

Soak pork legs and meat in cold water for 3 hours. After that, we thoroughly clean the legs with a knife and put them together with the meat in the multicooker bowl.
We put the washed, but not peeled onion (along with the husk).
Add 2-3 washed and peeled carrots.
We put a few bay leaves and black pepper (peas and allspice) to taste.
Pour in water, about 1 liter. The meat should be completely covered, but the water should not rise above the 1.8 mark in the multicooker bowl.
Pour a tablespoon of salt and turn on the “Extinguishing” mode for 7 hours (if the jelly contains chicken instead of beef, then 4-5 hours are enough).
Using a slotted spoon, remove the meat to a plate.
We separate the meat from the bones and skin, disassembling it with our hands into small pieces.
One boiled carrot cut into circles for decoration. Mince 3 cloves of garlic.
At the bottom of the container we put a sprig of parsley, unfolded leaves from top to bottom. Put in a few slices of carrots.
We spread meat in containers - both pork and beef (or chicken).

How do we serve and what do we eat?

For holiday table prepare the jellied meat in portions, separately for each of the guests, using small portion molds. It also looks very unusual jelly, poured into plastic bottles topped off, sliced after curing like a roll. For pouring jelly you can use cake molds, and cakes with ribbed walls - the jelly taken out of them will look very original.

This dish is traditionally served with various types horseradish and mustard. You can also choose any sauce you like.

Recipe video

From this video you will learn how to cook pork jelly in a slow cooker, how much it needs to be cooked and in what mode.

after the jelly has been poured, you can get rid of excess fat by blotting the surface with a napkin;
to make it easier to remove the jelly from the container, lower the container for a few seconds in hot water;
can be used to decorate jellied meat not only boiled carrots but also hard-boiled eggs.

Recipe for beef jelly and pork knuckle in a slow cooker-pressure cooker

Cooking time: 2.5 hours.
Servings: 8.
Calories: 169 kcal.
Kitchen appliances and inventory: multicooker, knife, cutting board, saucepan, trays, sieve, slotted spoon, bowl.

Ingredients

Step by step cooking

Soak the bones and meat for 2-3 hours, drain the water, rinse and put them in a saucepan.
Pour the meat with bones with cold water (about 1.5 liters) so that they are completely covered with it.
We put the pan on the fire, bring the water to a boil and drain it along with the resulting foam.

Pour cold water again (about 1.5 liters), put the peeled onion and 2 peeled and chopped carrots.
Add bay leaf, black and allspice (to taste), a tablespoon of salt.

We filter the broth into a saucepan or stewpan, taste it (add more if necessary).
Grind the garlic and put it in the trays in which the jelly will be laid out.
Separate the meat from the bones and divide it into small pieces with your hands.