Jellied jelly from beef and pork legs

16 servings
8 hours

To begin with, pork legs and meat should be soaked in cold salt water for 8-10 hours (it is more convenient to leave overnight).

In the morning, I thoroughly wash the soaked legs and brace them with a knife and a hard washcloth to clean up all the pollution, including in hard-to-reach places.

I lay out the processed and soaked pork legs on the bottom of the pan.

I wash the beef again. I send to the legs. It is not necessary to cut the meat, it will cook perfectly as a whole piece and will be very tasty, soft and not tough. I pour cold water over the contents of the pan and put the pan on the heat.

As soon as it boils, I drain the first water - thus it will be possible to get rid of the "noise" and the jelly will turn out to be transparent. Re-fill with clean cold water. The amount of water is individual, it took me 3 liters).

I bring to the boil again, remove all the foam from the surface of the broth.

I cook on the weakest fire for 4 hours. I constantly make sure that the jellyfish does not boil, but just languishes.

In parallel, I prepare vegetables and spices: allspice and black peppercorns, bay leaves, carrots, onions, garlic.

I periodically remove the fat that is formed during the cooking process

After 4 hours, I add salt, vegetables and spices (except garlic). I continue to cook for another 2-3 hours. At the very end, I once again remove the salt sample.

I remove the meat from the pan and disassemble it into fibers.

I fill the containers in which the jellyfish will freeze with boiled meat.

Straining broth to remove small bones and spices.

I pour broth on plates.

I put the jellyfish in the refrigerator until it sets completely - for about 5-6 hours. Chilli is ready!

You can see other important cooking details in my short video above. Enjoy your meal!