Jellied meat in a multicooker-pressure cooker Saturn ST-MC9184

Jellied meat in a multicooker-pressure cooker Saturn ST-MC9184

Category: Cold meals and snacks

Ingredients
Beef tail	800 g
Pork knuckle	1 kg
Carrot	1 - 2 pieces
Onion	1 PC
Bay leaf	2 - 3 pieces
Black peppercorns	3 - 5 pieces
Salt

Cooking method

• Chop the tails and shank, pour cold water. Soak in water for several hours (it is advisable to change the water 2-3 times), rinse well, scrape the pork knuckle thoroughly with a knife.
• Put the meat ingredients, peeled carrots, onion in the husk into the bowl of the pressure cooker, add salt and water.
• 
• Switch on the Beef program for 50 minutes, at the end of the program run it again for the same time. After two cycles of 50 minutes, leave it to keep warm for 1 hour, then turn off the pressure cooker and wait until the lid is unlocked.
• 
• We take out the meat, put bay leaf and peppercorns into the broth, close the lid, let the spices brew in the hot broth.
• We disassemble the meat from the bones, put it in molds, fill it with broth.
• 
• After it has completely cooled down, we send it to the refrigerator.
• 
• Bon Appetit!

Note

If you want to get a very tight, elastic jelly in the jelly, then add 1 pork leg to the indicated ingredients.

What a delicious jelly in the photo!
And it's getting colder already, you can cook it. For some reason, jellied meat is always associated with the cold season for me ... and also with the New Year!