Kitchen appliances and utensils: crock-pot Redmond, cutting board, knife, gauze, slotted spoon, portioned forms, plate.
Ingredients
| Product | amount |
| Pork legs | 900 g |
| Beef fillet | 300 g |
| Onion | 300 g |
| Carrot | 300 g |
| Garlic | 10 g |
| Water | ~ 3.5 l |
| Salt | taste |
| Black pepper peas | taste |
| Bay leaf | taste |
Step cooking
- Wash and dry 900 g of pork legs and 300 g of beef fillet. Grind the legs so that they fit comfortably into the bowl of the multicooker. Cut the beef into medium slices.
- Peel 300 g of onion (1 large onion). Do not chop it, for convenience, you can cut the onion in half.
- Rinse and peel inedible parts of 300 g of carrots. Cut it into thin circles or slices.
- Peel and finely chop 10 g of garlic. You can also rub it on a fine grater, but it is better not to let it pass through the press, so that more or less whole pieces remain, and not the pulp.
- We put all the ingredients in a multicooker bowl, add spices to taste: salt, black pepper, peas and bay leaf.
- Fill the slow cooker with water to the maximum mark.
- We close the lid and set the “Extinguishing” mode and the time for 5 hours on the multicooker. Press the “Start” button and prepare our future aspic before the end of the program under the lid.
- After that, open the lid and remove the bow from the bowl with a slotted spoon. The broth is filtered through gauze moistened with cold water, folded in 4 layers. Let the meat cool; The pulp from the pork legs is separated from the bone and added to the beef. We evenly distribute the meat with carrots into forms, add a little more garlic, pour the broth and put in the refrigerator for 5-6 hours. We serve the finished jelly to the table, decorated with various aromatic herbs and herbs. It will be delicious to eat with spicy mustard or horseradish.
Video recipe
Cooking jelly in the Redmond slow cooker is very simple, but if you have never cooked such a dish before and have doubts about this, refer to the video recipe, which will clearly show all the steps.
Here you have learned how easy it is to cook your favorite festive jelly, if you have a Redmond crock-pot. If you follow the recipe exactly, you should get an amazingly tender and very fragrant jelly, which will become the decoration of the table. And it will taste no worse than its counterpart, cooked the old fashioned way, in a saucepan. Do you like jelly or do you prefer soup in liquid form? What do you usually serve it with and how do you decorate it? Tell about it in the comments, express your opinion about the recipe in the same place and supplement it. Let all your dishes be top class, enjoy your meal!
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