Everyone will agree that there is not a single holiday without jelly. There is always a place for this dish. holiday table. In order for the aspic to get just the perfect taste, it must be prepared from various kinds meat, not from one. This jelly recipe uses pork and beef, so the taste is amazing.
It will not be difficult for you to cook this dish if you use a slow cooker. Still, with a slow cooker, any dish cooks faster, and jelly is no exception. It can even be boiled overnight.
When will you cook jelly in the slow cooker, you need to know that then the foam is not removed, because it does not appear in the slow cooker. You should definitely try this dish in the slow cooker and see how much time you have to add to cook anything else. After all, it is very important for the hostess to keep up with everything.
Recipe for jelly in a slow cooker
- Pork (legs) - 2 pcs.
- Beef (brisket) - 1.5 kg
- Water - 1.2 l
- Bay leaf - 3 pcs.
- Black peppercorns - 6 pcs.
- Garlic
- Carrot - 1 pc.
- Onion - 1 pc.
How to cook jelly in a slow cooker from beef and pork
needs to be rinsed pork legs. Now put them in a saucepan and pour cold water. We leave them in the pan for 5 hours. When the time passes, pour water from the pan. Feet need to be washed again.
Rinse the beef under cold water. We wash the onions and carrots, but we will not peel them.
We place pork legs, onions and carrots, as well as beef, peppers and bay leaves in the multicooker bowl. 
Fill all the ingredients with water up to the mark 3. Close the lid of the multicooker, select the “quenching” mode and set the timer for 2.5-3 hours. This time depends on the quality of the pork meat. We press "start" and wait for the end of cooking.
After the stewing is completed, we take out the pork legs and beef meat from the slow cooker.
Place them in a separate bowl and cool slightly. Now you need to separate the meat from the bones. We don’t need carrots now, so you can eat it or add it to another dish. 
We prepare the form for the jelly. Now grind the meat and place it in the form. 
The broth must be filtered, otherwise a bone or something else may get into it. Now pour the broth into molds. 
Garlic must be peeled and finely chopped. Let's put it in a form. You can add a little. We put the finished jelly in the refrigerator and let it completely harden. Bon Appetit! 
Aspic can be cut into portions and served with mustard or mayonnaise.
All cooking details homemade jelly in a slow cooker of pork and beef shank, see the video:
Greetings, dear readers! Today I will talk about a wonderful dish that is calling card Russian cuisine. This is jelly or jelly. Despite the apparent simplicity, not every housewife manages to cook it. For you, I have collected the most delicious and proven recipes on how to cook jelly from pork knuckle. And if you want to cook a fragrant roll with garlic from the shank or bake in the oven, then.
The most common and well-established recipe is cooked in a regular saucepan on the stove. During the cooking process, gelling agents are concentrated in the broth. Thanks to this, it freezes after standing for a couple of hours in a cold place. That is why the pork knuckle is taken as the basis. In this part pork carcass a fairly large bone and a lot of connective tissue and fat - just what you need.
For cooking we need:
- 2 fresh small pork knuckles;
- 1 medium sized onion;
- 1 medium carrot;
- 5 dried bay leaves;
- 10 black peppercorns;
- 6-8 garlic cloves;
- about 1 tbsp. salt.
Pork knuckles are best taken fresh. They need to be washed with water, and then soaked for an hour. After soaking with a sharp knife, scrape off the top layer from the skin - this will make the shank clean and get rid of foreign smell. Then we put the legs in a saucepan, fill it with water and put it on a large fire to boil.
I always drain the boiled water with a pop-up "noise", this will make the broth cleaner and more transparent. The smell that remains after cleaning completely disappears. Re-fill the shank with water - approximately 5 liters. Please note that some of the water will evaporate during the cooking process. The jellied meat should be cooked on very low heat, with the lid slightly open, for about 5-6 hours.
3 hours after the start of cooking, put the peeled onion and whole carrots into the pan. Add black pepper and bay leaf to them. Add garlic and salt half an hour before the end of cooking.
After the broth thickens, pass it through a colander lined with gauze or through a fine sieve. Then pour into prepared molds. Disassemble the meat into fibers and distribute among all molds.
After several hours in the refrigerator, the jelly will harden and it can be served at the table.
From the shank you can not only cook jelly, but also. With baked potatoes it turns out so juicy and tasty. And when guests come, I. Try it, it's incredibly delicious!
Jellied shank and chicken in a slow cooker with gelatin
It happens that you want to serve and taste jelly to the table, but there is absolutely no time to follow it. I offer an alternative option - in a slow cooker with gelatin. For cooking, you can add chicken to the shank.
So, we will need:
- 1 pork knuckle;
- 1 chicken per 1.5-2 kg;
- 1 sachet of gelatin (about 20 g);
- 1 carrot;
- 1 onion;
- 10 black peppercorns;
- 4-5 leaves of laurel;
- salt to taste;
- one sprig of parsley and dill.
Clean the handlebar from dirt. Wash the chicken, divide it into several parts with a knife or secateurs, put all the ingredients in a multicooker bowl and cover with water. The level is up to the upper allowable mark of 10. Send the onion and carrot there as well.
Some advanced multicookers have a special Jellied mode. But it is not available to everyone, so we select the "Extinguishing" button, close the lid and wait 4 hours. You can put it on overnight. The multicooker will switch to the "Heating" mode, and in the morning everything will be ready.
Soak gelatin in water for 30 minutes. Place the pot of gelatin on the stove to heat up. Set the fire to a medium level or a little less, you do not need to bring it to a boil. Boil for 10 minutes, stirring occasionally. Pour the prepared gelatin into the strained broth. For flavor, I recommend adding chopped garlic.
We separate the meat from the bones or skins, dividing it into fibers. We pour what happened into prepared containers with pre-decomposed meat. Decorate the jellied meat with herbs and set to set in the cold.
From legs and shank in a slow cooker-pressure cooker
I just cannot ignore such a wonderful kitchen invention as. Due to the pressure created inside the cooking container, the cooking time is reduced significantly.
By the way, jelly is very hearty meal. Its calorie content when using legs and shank is more than 300 kcal per 100 g of product. Most of its composition is fats, however, due to cooling and gelling, the jelly is not perceived as an overly fatty dish.
For the recipe you will need:
- 1 pork shank;
- 1 pork leg;
- 300 g of pork pulp;
- 5 cloves of garlic;
- 2 pcs. lavrushki;
- 12 black peppercorns;
- onion and carrot for broth;
- salt to taste.
Soak the shank and leg in water and scrape well with a knife. If you have a kitchen hatchet, cut the leg along the bone - this way it will release more gelatin into the broth. Pour the washed meat, leg and shank with water in the bowl of the pressure cooker, add the rest of the ingredients, except for the garlic. Salt immediately to speed up the cooking process. A 6 liter bowl uses approximately 4 teaspoons of salt. But once again, if you like more or less salty, be guided by your preferences.
Close the lid and turn on the "Justy" mode. Taking into account the pressure, the pork will reach the desired condition much faster, the broth will become rich and fragrant. Set the timer for 1.5 hours.
At the end of the term, remove the meat, shank and leg. Remove the bones and skin, mince the meat with your hands or a knife. Pass the garlic through a press and add to the still hot broth - this will be a wonderful touch to the rich aspic. When pouring the broth, be sure to strain through a fine sieve to remove the garlic pieces. Pour into bowls, distribute the meat.
Many other delicious recipes I described in the article "".
look step by step video recipe cooking shank in a slow cooker-pressure cooker for 1.5 hours.
From pork and chicken in a pressure cooker
The chicken takes root perfectly as part of the jelly, but the question arises, is gelatin needed when cooking? I do this: if I need a quick jelly on chicken meat, then I will add gelatin, otherwise nothing will freeze. If we combine chicken with fatty pork shank, then we can do without it. Of course, you can add it just to be on the safe side.
Pork knuckles come in back and front. When jelly is cooked only from the shank, take the back ones, they have more meat on them. If we have meat of the second type as a filler, we can take the front ones. The second type of meat can be from chicken and turkey.
Required Ingredients:
- 2 pork knuckles from the front legs;
- 1.5 kg chicken meat(you can take both dark and white meat);
- one onion and carrots;
- salt;
- small bunch of fresh basil
Washed and peeled meat is placed in a pressure cooker, poured with water, vegetables and salt are added. How long does it take to cook in a pressure cooker compared to a regular pot? According to my observations, the ratio is about 1:2. That is, if the standard process takes 6-8 hours, then 3-3.5 will be enough for us.
When done, release pressure, open lid and add chopped basil. Close the lid and let the broth brew for half an hour. After that, you can fill the containers according to the standard procedure.
Aspic in a slow cooker - not a single festive feast is complete without this dish. Most delicious aspic comes 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 jellied meat in a slow cooker.
Sincerely, Natalia.
In order for the result to meet expectations, you need to follow the recommendations indicated in the recipe: observe proportions, follow the time. It is advisable to be patient, because it can take about seven to ten hours to cook a dish in total - this is the time of active and passive cooking, including the processes of preparing food, stewing, sorting meat, putting ingredients into dishes, pouring broth and cooling.
The five most commonly used ingredients in recipes are:
Many chefs believe that preparing a dish is easier if you have a slow cooker on hand. Recipes for jelly in a slow cooker are culinary ideas that can save time and effort, since key processes are performed automatically. Following the recommendations of experts, you need to select the appropriate program - the broth will be prepared with strict observance of the temperature regime. According to experienced housewives By mastering the appropriate cooking technique, you can minimize the hassle associated with controlling cooking and stewing. However, there are some important general principles to follow when using the instrument.
Recipes for jelly in a slow cooker are so diverse that it is difficult to choose. Let's take a look at a few popular ways to prepare this dish. It is worth noting that the whole process takes a little time and effort from the hostesses. It is enough to place all the components in the bowl of the device and select the desired function. The hardest part is choosing the ingredients.
Classic variant
To cook a traditional jelly in a slow cooker, you will need:
- Beef - 1 kg.
- Pork legs - 1 kg.
- Onions - no more than 300 g.
- Carrots - about 200 g.
- Parsley - 2 roots.
- Garlic - about 4 cloves.
- Laurel leaf - 4 pcs.
- Black pepper - about 6-7 peas.
- Salt.
Cooking steps
The first step is to prepare the pork legs. Clean them thoroughly and wash them. Load the product into the multicooker bowl and pour in water. The liquid should completely cover the pork legs. Select the "Extinguish" function and set the timer to 4 hours. This will be enough.
After 4 hours, add beef to the jelly and cook for another 2 hours. Peel and wash onions and carrots. They should be shredded. Chop the onion coarsely. If it is small, then you can leave it whole. As for carrots, cut them into large circles. Add vegetables, salt and parsley root to the jellied meat. The dish should cook for another 60 minutes. When to add spices? This can be done up to 10 minutes before full cooking.
Peel and chop the garlic by simply chopping it or using a press. Meat products remove from broth, cool slightly. Remove all pits and then cut into thin strips or shred. Place the prepared meat in bowls and sprinkle with garlic. Pour the broth over everything and place in the refrigerator until completely solidified. This takes about 6 hours.
As you can see, jelly is prepared in a slow cooker easily. For a light broth, add a few drops lemon juice. It is recommended to serve it with mustard or horseradish.
From the shank and legs
Consider another jelly recipe in a slow cooker step by step. To get started, prepare:
- pork legs - no more than 2 pieces;
- medium sized carrots;
- knuckle;
- onions (only not purple) - 1 pc.;
- laurel leaf;
- black pepper - about 5-7 peas;
- regular salt.
Step by step cooking
To cook jelly in a slow cooker, the photo of which is presented in the article, prepare the pork legs and knuckle. Peel them, wash well and remove the skin. Load the pork into the bowl of the device. Peel onions and carrots and put in a slow cooker. Add bay leaf and pepper to this. Fill everything with water, close the device tightly. Select the "Extinguish" function. When it starts to boil, add salt. It is necessary to extinguish the components for 5 hours.
A few minutes before cooking, add peeled and chopped garlic. Remove the shank from the broth and separate the pulp from the bones, cut it into strips. Divide everything into bowls and fill with broth. For beauty, in such a jelly, you can add pieces of boiled carrots, as well as boiled egg. After an hour, close the containers with lids and place in the refrigerator. The broth should be cold. This takes approximately 5 hours.
What about chicken?
Jellied meat is cooked much faster in a chicken slow cooker. This will require:
- fresh chicken - 1.8 kg;
- pork leg;
- bulb of medium size;
- carrot;
- bay leaf - 2 pcs.;
- black pepper - about 5-7 peas;
- water - 1.5 l;
- salt.
Pork legs, if desired, can be replaced with gelatin (20 g).
Cooking process
Wash the chicken and pork leg well, place in the multicooker bowl. Peel and chop carrots, onions. Put everything in the container of the device and add spices. They will give the broth a pleasant aroma. Fill the bowl with water and turn on the appliance by selecting the "Extinguishing" mode and setting the timer for 5 hours.
Remove the chicken from the broth after cooking, cool. Remove all bones from it and remove the skin. Peel and chop the garlic by simply chopping it or using a press. Can be roughly chopped. Arrange garlic in jellied containers. Divide the poultry meat into fibers and place in bowls. It should occupy ½ of the total volume of the container.
Pour in the broth and refrigerate. The dish must be cold. To do this, place the bowls in the refrigerator for 4 hours. It is worth noting that a film of fat may form on the surface of the dish. It can be removed with a regular knife. However, it is recommended to do this only before use. Otherwise, the jelly will dry out.
If gelatin was used
If there are no pork legs at hand, then the jellied meat in the Redmond multicooker (or in a device of another brand) can be prepared with gelatin. Pour about 20 g of this component with water and leave for 20 minutes. The product should swell. Then heat it up microwave oven and put into hot broth. Stir the liquid until the component is completely dissolved. At the end, try the broth - is there enough salt in it? If so, pass the liquid through a sieve. This will remove the foam and lumps. Pour the broth with gelatin into a container with poultry meat.
Turkey Recipe
Aspic in a slow cooker from turkey turns out fragrant and very tasty. For cooking you will need:
- chicken legs - 1 kg;
- turkey, preferably a drumstick - 400 g;
- turkey wings - 400 g;
- onion - 1 pc.;
- medium-sized carrots - 1 pc.;
- laurel leaf - 2 pcs.;
- celery (root).
Let's start cooking
So, consider the recipe for jelly in a slow cooker with a photo. First, scald the chicken legs with boiling water and remove the skin from them. Remove nails with scissors and wash the product well.
Place in a container, pour water (1.5 l) and boil them. When the liquid boils, reduce the heating temperature to a minimum and leave for about 4-5 hours.
Prepare the wings and turkey meat, place everything in the bowl of the device. Wash the onion and place it in a container along with the husk. Add celery root and carrots to this. Pour in 1.5 liters of water and set the "Extinguishing" mode. It will take at least 5 hours to prepare.
Ready chicken legs should fall apart easily, and the broth should stick together fingers. Take them off the fire. Remove the meat from the multicooker and cool it. Combine two broths, and then pass through a sieve. Salt if necessary.
Divide the meat into fibers and arrange in prepared bowls. Put chopped greens, garlic here. Pour in the broth and stir with a fork. When the dish has cooled, place it in the refrigerator and leave it there until completely solidified.
Three types of meat
You can cook jelly from three types of meat. This will require:
- pork legs - 2 pcs.;
- beef - 500 g;
- chicken - 900 g;
- carrots - 3 small root crops;
- carnation - 4 umbrellas;
- pepper - from 5 to 7 peas;
- garlic - about 5 cloves;
- celery root;
- parsley - 3 sprigs.
How to cook?
Soak chicken and pork feet in cold water for 3 hours. In this case, the products should be soaked in separate containers. Process the chicken, remove feathers and other residues. Scrape the legs with a knife and remove rough patches of skin. Wash the meat components in warm water. Chop the chicken into smaller pieces.
Put the pork legs in the bowl of the device, fill it with clean water, select the "Extinguishing" mode, setting the timer for 2.5 hours. After the specified time, add chicken meat, beef, spices, vegetables, salt. Select the "Extinguishing" mode. Boil the ingredients for 6 hours.
After the beep, remove the meat from the broth. It needs to be chilled. Remove the bones and separate into fibers. Pass the broth through a sieve. In a jellied container, put the chopped boiled carrots and chopped greens. Divide chicken, beef, and pork. Fill containers with broth. Add minced garlic to the jellied meat and mix gently so that it is evenly distributed. After 2 hours, cover the containers and place them in the refrigerator until the broth has completely solidified.
