Jellied meat will be delicious and transparent: three golden rules of cooking

Jellied meat is not only a delicious dish, but also a real storehouse of vitamins, minerals, macro- and microelements. The "right" jellied meat contains a set of B vitamins (especially B12 and B3), iron, magnesium, potassium, sodium, cobalt, lysine, glycine, phosphorus, and, of course, collagen!

The cook shared on Instagram her useful tips for making delicious, transparent jellied meat.

Three conditions for a successful jellied meat:

1. It must be tasty.
2. It must be transparent.
3. It must freeze well (preferably without gelatin)!

Additional ingredients for jellied meat:

• boiled egg (can be quail)
• greens
• canned peas
• carrots that were cooked with the meat
• meat and broth

How to make a successful, delicious jellied meat:

1. Let's start with the latter. For it to harden without gelatin, it needs to be cooked from joint parts that have a lot of collagen. Legs, tails, knees, ears, brain bones.

2. To make the jellied meat tasty, you need to add the parts that contain meat. Every housewife has her own recipe. You can take pork hooves or shank and chicken thighs. For a 5 liter saucepan – 2 hooves or 1 shank + 2-3 thighs.

3. Cover the meat with cold water to cover the meat, no more. Add carrots, onions, garlic, bay leaves, and allspice. And cook for 6 hours. On very low heat. This is the only way to make the jelly transparent.

4. For transparency, you also need to collect the foam. And collect it constantly as it appears. Or there is a life hack – put parchment paper in the pan instead of the lid.

5. Add salt at the end of cooking.

6. Let it cool down. Disassemble the bones from the meat. Pass the broth through a sieve. Pour into some containers and refrigerate.