Chilli classic

8 servings
1 day

In the old days, traditional jellied meat was prepared from a pig's head and legs. Now, at home, it is impossible to find a pot of such a size that a pig's head fits. Therefore, for cooking jellies, we confine ourselves to legs, in particular, a pork knuckle. It gives a good nave, thanks to which the jellyfish will freeze. When pouring broth, chopped carrots can be added to the bowls. As a serving option, it will look bright and beautiful. And additionally, meat for jellyfish can be used any - pork, beef, chicken or turkey.

How to cook a classic jellyfish? Prepare the necessary ingredients. Classic jellied meat is boiled on pork legs or a knuckle. It is they who have a large amount of gelling substances that, when cooked, will go into the broth. Choose the right size for the pork knuckle to fit into the cooking container. Dry spices can be chosen for your taste. Clean the meat from all excess and wash.

Pour cold water over the knuckle and prepared meat and leave to stand for 4-5 hours.

Then drain all the water from the soaked meat.

Wash the carrots. Peel it together with the bulb onions and place it in the whole cooking bowl without cutting. Add the bay leaf, salt, spices to taste and peppercorns.

Put the prepared meat and a knuckle in the bowl. Don't cut them either.

Fill the meat with cold water so that everything is completely covered with liquid. You can cook jellies in a saucepan on fire or in a slow cooker. In any case, this process is long. I decided to cook jellyfish in a slow cooker. Its plus is that there is no need to follow the cooking. Turn on the mode & quot; Extinguishing & quot; for about 6 hours and close the cover. Monitor the water level in the pan and add hot water if necessary. Focus on the features of your slow cooker.

If you cook jellies in a saucepan, then first cook meat without vegetables and spices on the smallest heat, without a lid, 3-4 hours, no less. Then another hour with vegetables and spices. After the cooking is over, catch all the meat, cool it a little and get rid of the bones. Strain the stock.

Spread the meat into prepared dishes to set the jellyfish.

Pour the meat over the stock. Add a little crushed garlic to each bowl. Put all the prepared jellyfish in the refrigerator for a few hours so that it freezes well.

Serve chilled chilli with mustard. Enjoy your meal!

To prevent the mucous eye from irritating when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you grate it with a piece of lemon before cutting.

Keep in mind that the time and mode of preparation in the recipe are indicated approximately. All slow cookers work differently and even the same models of the same manufacturer can have their own features. Before starting to cook a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes you know first, and then new ones, choosing the mode and time individually for your own technique.

For cooking, it is better to use taste-neutral filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.