Knuckle jellied meat: how to cook? Video

How to cook pork shank jellied meat

Ingredients: – pork knuckles – 2 pcs .; – beef shank – 1 pc.; – beef – 300-400 g; – onion – 1 pc .; – garlic – 2-4 cloves; – Bay leaf; – allspice peas; – gelatin; – salt.

Scrape the shanks with a knife to keep the surface clean. If there are hairs, burn them over a fire. Then rinse the shanks thoroughly under water, then cut into small pieces. Place them in a deep saucepan, adding a piece of beef there. Peel the onions and carrots and place whole in a saucepan. Then add bay leaves and pepper.

Pour the contents of the pan with water so that it completely covers the meat, and put on fire. Bring to a boil, remove the foam. Reduce heat and cook for 3-4 hours, covering loosely. During cooking periodically check to see if the meat is sticking to the bottom of the pot. The water should boil slightly. If necessary, add boiling water to the previous level. Salt.

After cooking, place the meat in a colander over a saucepan. Wait for the broth to drain. Separate the meat from the bones, remove moss, cartilage, pieces of skin from it. Scroll clean meat through a meat grinder.

Strain the broth through cheesecloth folded several times, then the jelly will turn out transparent. Add the broth to the twisted meat, stir and let the mixture cool slightly.

Many housewives are wondering how to cook jellied meat from pork shank of the desired consistency. Calculate how much gelatin you need to add to the pork knuckle jellied meat if the broth does not freeze well. To do this, find out the approximate volume of broth. For 1 liter of broth, take 1 tbsp. a spoonful of gelatin and add to the jellied meat. Peel and chop the garlic, then add it to the cooled jellied meat.