Jellied meat is not only a great way to preserve meat, but also an idea for an unusual appetizer.
Without naming names, everyone knows at least one very famous brand of jellied meat. This meat appetizer, often served directly as a second course when you’re on the run, doesn’t make everyone agree. Its particular texture combined with the slightly retro charm make it a controversial recipe.
What not everyone knows is that canned meat can be prepared at home and, even if the process takes some time due to the long cooking times of the meat , the result is really excellent. Opting for a preparation of home-made meat in jelly allows you to choose quality raw materials. Serve it as an appetizer on the most important occasions and you will amaze your guests in a truly unique way.
How to prepare the jellied meat recipe
- First, combine the meat and vegetables in a sufficiently large pot. Cut them into pieces that are not too small because they will have to cook for a long time. Add two generous pinches of salt and cook for 2 and a half hours.
- At this point, retrieve the meat, which must be very tender, and fray it with your hands . Transfer it to a bowl and season with lemon juice, a sprinkle of pepper and more salt if needed.
- Filter the broth through a fine mesh strainer lined with a clean cloth and set aside 300 ml. Soak the isinglass separately in cold water then let it dissolve in the broth before adding everything to the meat.
- Leave to harden in the refrigerator for 3-4 hours before unmolding the jellied meat.
As you can see it is a quick recipe subject to the cooking time of the meat. But no one forbids you to prepare jellied meat using leftover boiled meat of any type, including chicken. Here, now you have discovered how to preserve meat in a simple and tasty way!
If, on the other hand, you are wondering how to eat jellied meat, know that it is excellent on its own but also spread on croutons. The choice is yours on how to serve it. We also recommend trying chicken aspic , a very spectacular recipe.
The jellied meat can be kept for up to a week . The homemade one must be kept strictly in the refrigerator and be careful: at high temperatures the jelly will tend to melt!
Riproduzione riservata © - WT
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