Beef jellied meat in a pressure cooker recipe. Jellied meat in a pressure cooker - simple and quick recipes for a holiday snack. Cooking jellied meat in a pressure cooker

Today's rich aspic It is considered one of the most popular meat snacks for the holiday table. Jellied meat is nothing more than meat drenched in broth in which it was boiled and then hardened. The dish has many varieties - jelly, galantine, aspic. It can be prepared from different types of meat, but most often pork legs or pork legs are used for these purposes, since it is rich in gelling substances that help thicken it without adding gelatin. Today you will learn how to cook, which is very convenient and several times faster than in a regular pan.

Ingredients:

Pork legs – 1 kg.,
Onions – 1 pc.,
Ground black pepper - a pinch
Carrots – 1 pc.,
Salt - to taste
Garlic – 2-3 cloves,
Bay leaf – 2-3 pcs.

Jellied pork legs in a pressure cooker - recipe

So, how to properly cook jellied pork legs in a pressure cooker. You will find out about this now. Before preparing jellied meat, pork legs must be soaked in water for two hours. After this, scrape them well with a sharp knife. Rinse under running water. If the legs are large, they can be cut into several parts. Peel the onions and carrots. Place the legs into the pressure cooker, also add salt, ground black pepper, carrots, onions and bay leaves. Pour water so that it completely covers the legs.

Seal the pressure cooker tightly and place it on low heat. In an hour and a half, the pork legs will be ready. You can cook them in an ordinary saucepan, in which case they will be ready in 3 hours. The better the meat is cooked, the tastier the jellied meat will be. Remove the boiled pork legs, onions and carrots from the broth onto a plate. Let them cool.

After this, separate the meat from the bones and divide it into fibers.

Strain the broth through a sieve with small holes. Additionally, you can cover it with gauze. In this case, you will get a clear broth.

Add garlic passed through a press to the strained broth. Stir well. Divide the meat among plates.

Make carrot roses. To do this, cut the carrots lengthwise into thin slices. Wrap it with a roll. Pour the broth over the meat and garnish with carrot roses. Jellied meat poured into muffin tins turns out to be very beautiful and festive. Put jellied pork feet freeze in the refrigerator. Traditionally, this appetizer is served with horseradish hot sauces - horseradish, mustard or

In hot weather, we feel the urge to quench our thirst or eat something refreshing. And if you're tired of vegetables and fruits, it's time to treat yourself to a real meat delicacy.

When answering the question of how to prepare jelly, many housewives recommend using a regular stove. But it’s no secret that cooking jellied meat in a pressure cooker will go much faster, but the effect will remain the same.

Useful properties of jelly:

Quenching thirst and hunger - a cold product is suitable for serving a summer table along with vegetables and drinks.
Improving immunity - the minerals contained in jellied meat reduce the risk of viral diseases.
Strengthening bones and cartilage – thanks to collagen, jellied meat strengthens human bones and cartilage.
Getting rid of a hangover - meat is a traditional snack for strong drinks, and in the morning it relieves hangover syndrome.

Thus, jelly is not only tasty, but also a healthy product for our body. It's time to talk about recipes and how to cook pork in a pressure cooker.

Recipe for jellied meat in a pressure cooker

Based on practical experience, the cooking time for jelly on the stove is 4-6 hours, while in a pressure cooker the meat is processed in 1.5-3 hours. That is why we will look at the cooking process using modern equipment.

Ingredients for making jellied meat:

Pig leg – 2 kg;
Pork or beef (to taste) – 0.5 kg;
Chicken legs – 2-4 pcs.;
Garlic heads – 5 pcs.;
Pepper (black) – 30 peas;
Peeled carrots – 3-5 pcs.;
Onion – 2 pcs.;
Laurel – 4 leaves.

Place pieces of meat, seasoning and vegetables in a pressure cooker with water. Add a few pinches of salt, close the lid and start cooking the ingredients for 2-3 hours. As soon as the composition boils, you can start preparing the jelly.

On a note! If you do not like broth that is too fatty, then it is advisable to skim off the excess foam - the taste of the product will not be affected.

Separate the cooked meat parts from the bones. Large parts of meat are cut with a knife, the rest are laid whole. Salt the dish, add a little pepper and taste.

After preparing the meat, season the jellied meat with fresh herbs and chopped garlic cloves.

On a note! Before putting the jelly on the dish, you can decorate the bottom with various goodies: chopped eggs, cucumbers, green peas, red peppers, etc.

Carefully place the meat on the dish, not forgetting to pour the clear broth over it. Then place the bowl with the cooled broth in the refrigerator to thicken.

The described recipe is suitable for preparing beef jellied meat at home.

Creating jellied meat is a very simple process, but a responsible one. A few simple tips will help make preparing cold meat marmalade easier:

During cooking, you can take care of the transparency of the meat product in advance. Simply pour the cooked broth into the sink and replace the liquid with clean water.
Jelly-like and soft jellied meat is obtained after passing the broth through a meat grinder. Removing thick fibers and cartilage will save you from the inconvenience of eating meat.
Jellied meat “with pepper” is obtained by adding finely chopped heads of garlic. The spicy taste easily replaces adjika or pepper.
When cooking, add a pinch of salt to the broth 30 minutes before cooking the meat. This way, you will not oversalt the beef, and the broth will not lose its taste.

Jellied meat is one of the most favorite winter dishes of different peoples, especially Russians, Belarusians, Ukrainians, Georgians, and Moldovans. Despite this, few housewives dare to cook it; nevertheless, it takes a good amount of time to cook this delicious and healthy dish, from 4-5 hours on the stove.

True, there is a faster way to prepare jelly - using a pressure cooker. However, before you figure out how to cook a dish in it, you should understand the basic rules for choosing, pre-preparing products and actually cooking jellied meat.

How to cook jellied meat according to all the rules

To make the jellied meat elastic, not falling apart, and most importantly – tasty, you should adopt some tricks:

The first thing to do is choose the right meat. Any recipe for jellied meat involves the use of pork legs. They are the ones who ensure the jelly hardens. Without them, the lowest part with the hooves, the jellied meat will simply remain a shapeless liquid with floating pieces of meat. In addition to the legs, you can add bone-in beef, chicken, pork, and turkey to the dish. It is preferable that the meat be sinewy and with skin, this will help the jelly harden better;
It is also very important to maintain proportions. In order for the jellied meat to freeze properly, you need to take one part of the pork legs, two parts of the rest of the meat. To make it easier to understand how much this is in grams, here is an example: for 700 g of legs there should be approximately 1.5 kg of other meat;
It is recommended to soak the meat before cooking. By soaking, any remaining blood is removed from the meat and the skin is softened. Place it in a saucepan and fill it completely with water. Soaking time should range from 3 hours to overnight. After the meat has “floated” enough, you should clean the skin and remove sooty areas;
After the jelly boils, the water must be drained. This rule applies to both cooking jellied meat in a pressure cooker and cooking in a regular saucepan. By draining the first water, the jelly becomes more transparent, and its calorie content and greasy taste are reduced. When using a pressure cooker, you do not need to close the lid before the first boil.

The main stages of preparation for the procedure of cooking jellied meat have been studied, it’s time to start the “magic” itself!

Jellied meat in a pressure cooker: recipe

Cooking jelly in a pressure cooker differs from cooking jelly on the stove only in time. If you cook a dish in a regular pan on the stove, you will have to spend almost a day. In a pressure cooker, the jellied meat will cook in just an hour or a little more.

How to cook jellied meat in a pressure cooker? First you need to prepare all the ingredients.

Ingredients:

pork hooves - 2 pieces;
300 g of any meat (chicken, pork, beef);
one carrot;
one onion;
a few black peppercorns;
Bay leaf;
4-5 cloves of garlic;
greenery;
salt.

This amount of products is taken per 2 liters of water.

Cooking method:

So how long does jellied meat cook in a pressure cooker in the end? Without taking into account the soaking of the meat and the time it takes to harden, it turns out to be about half an hour for preparing the products, an hour for the cooking itself and half an hour for cutting the meat and pouring the broth - a total of 2 hours. Much less than cooking on the stove in a regular pan!

Now you know how to cook jellied meat in a pressure cooker, and you can please your loved ones with this truly amazing and unique dish. Cook jellied meat in a pressure cooker quickly and with pleasure and save time for yourself!

Every housewife wants to pamper her guests and household members with delicious food for the holiday, and jellied meat is a frequent guest at many feasts. On New Year and Christmas, almost every holiday table has either jellied meat or fish aspic, the tongue is topped, and guests happily eat it with mustard or horseradish.

Today I’ll tell you how to cook jellied pork knuckle in a pressure cooker, tasty, rich and satisfying.

Pork knuckle – 1 – 2 pieces (about 1 kg);
onion – 1 head;
carrots – 1 piece (large);
fresh greens or their petioles;
salt to taste;
seasoning for jellied meat – 1 tbsp. spoon;
bay leaf – 2 pieces;
water – 2 liters;
garlic – 3 – 4 cloves;
leaves of fresh herbs, pickled cucumber for serving jellied meat.

How to cook jellied meat in a pressure cooker

We offer you a step-by-step recipe with a photo of jellied meat in a multicooker-pressure cooker, which will help even a novice cook master this dish.

Rinse the pork knuckles. Peel the carrots and onions. Tie the petioles of greenery with thread (use thread without dyes!!!).

Place the drumsticks in the multicooker bowl.

Place carrots, onions, and greens tied into a bunch on top of the shanks.

To prepare jelly, aspic or brawn, it is better to use ready-made seasonings; they contain a fragrant bouquet specifically for this dish.

Add aromatic spices to the bowl with the ingredients. And for a rich taste, we recommend adding bay leaves to the meat, which must be washed in warm water.

Don't forget to add salt to your taste.

Pour hot water over the ingredients in the bowl. Why hot? Yes, because using hot water speeds up the steam buildup process in the pressure cooker and shortens the cooking process.

Close the multicooker lid. Select the “Slow Cooker” cooking mode. Close the steam release valve.

How long does it take to cook jellied meat in a pressure cooker?

This question arises for everyone who cooks it for the first time in this miracle pan. In this model of multicooker-pressure cooker (Unit with a power of 900 W), the cooking process occurs under pressure, so 90 minutes will be enough for you to cook the meat perfectly and move away from the bone.

After the signal sounds, do not immediately open the lid of the multi, wait until the pressure under the lid drops, otherwise you may get severe burns from the steam!!! Then open the lid and remove the scale film that has accumulated on the surface.

Remove the meat with a slotted spoon to a flat dish.

Divide the slightly cooled meat into small fibers; do not throw away the carrots and onions; mash them with a fork until they become a paste.

Mix the crushed ingredients, add the garlic passed through a press, and mix everything.

At the bottom of the molds for pouring the broth, place leaves of fresh herbs, slices of cucumbers, boiled eggs, carrots, onion rings, whatever your imagination tells you.

Place a layer of chopped meat with vegetables and garlic on top.

Fill the molds with cooled broth and place in a cool place to harden.

Jellied pork legs in a multicooker-pressure cooker are ready, you just need to put it on a flat dish, turning the mold with the frozen mass over.

Now you know the recipe for how to cook jellied meat in a slow cooker and please your friends with this delicious dish.

Cooked by Marina Sokolovskaya, bon appetit!

General rules, making jellied meat from a pressure cooker very tasty:
1. Do not load the pressure cooker to capacity with food so that there is room for pressure.
2. After cooking, be sure to strain the broth, since pressure cooking boils the soft parts of the bones into dust.
3. If you are in a hurry, cook the meat in a pressure cooker for 20-30 minutes, then quickly release the steam and use gelatin to harden.

Poultry jellied meat in a pressure cooker

Chicken jellied meat
For cooking chicken jellied meat, it is better to choose wings, necks, legs or drumsticks. Before putting the bones into the pressure cooker itself, they need to be soaked for about half an hour so that less foam is released during cooking, and the collagen swells and begins to “work.” To ensure that the jellied meat has a golden color when it hardens, bake the onions and carrots in a dry frying pan until black. Chicken broth for jellied meat is cooked in a pressure cooker for only half an hour, otherwise even the bones will boil and it will be difficult for you to separate the meat from the bone sand. After cooking, release the steam with the valve closed for another hour.

Turkey jellied meat
Turkey jellied meat is best made from necks or drumsticks, but wings and gizzards will also work. The general rule is this: you need meat in the jellied meat and connective tissue for this jellied meat to harden.
In general, turkey jellied meat is cooked in the same way as chicken jellied meat. Vegetables need to be baked in a dry frying pan so that the broth turns out golden, and meat products should only be cooked for half an hour so that the bones do not boil under pressure.
The steam needs to be released through the valve within an hour, but if you have an old type pressure cooker, you can put it in the sink under a weak stream of cold water so that the lid can be opened after 40 minutes.