Jellied Meat

We share a secret with you: the best jellied meat is made from knee tendons, trotters, and ears that do not contain meat. The one made from meat is of lesser quality and therefore harder to digest. Use our recipe and prepare one of the Slovenian dishes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 2 kg Meat, pork, legs

  • 5 pieces Shallot

  • 10 pods Garlic, fresh

  • 1 piece Leek

  • 1 piece Spices, bay (leaves)

  • 7 grain Spices, pepper, black

  • 10 twig Parsley, fresh

  • 1 teaspoon Salt, table

Steps

  1. Peel the leeks, shallots, and garlic. Rinse under water and shake off excess. Slice the leeks into rings and then into smaller pieces. Finely chop the shallots and garlic. Thoroughly rinse the parsley and shake it dry. Rinse the meat under running water, clean it, dry it with a paper towel, and cut it into pieces. Place the meat in a pot with about 3 liters of cold water. Lightly salt the mixture and add the vegetables, crushed bay leaf, and peppercorns. Reserve 2 sprigs of parsley, removing the leaves.

  2. Place the pot on the stove and let it simmer on low heat for at least an hour and a half. Then remove the meat from the broth and discard the bones and cartilage. Strain the broth well through a very fine sieve.

  3. Distribute the meat pieces into smaller bowls and pour the clear broth over them, adding the reserved parsley. Before the dish completely cools, invert the bowls onto flat plates and garnish the jellied meat with pieces of your favorite vegetables if desired. Serve the prepared dish to your guests.

Nutrition Information (Per 100g)

  • Calories: 186.48 kcal
  • Fat: 9.63 g
    • Saturated Fat: 2.41 g
  • Carbohydrates: 3.65 g
    • Sugars: 0.24 g
  • Protein: 18.89 g
  • Fiber: 0.12 g

Advice

Jellied meat can be cooked using half fresh and half dried meat. If using cured meat, it should be soaked in cold water for a few hours beforehand. It is recommended to crush the bay leaf before use, as this will bring out a wonderfully aromatic flavor. It is best to place a cooled cotton kitchen cloth in the strainer, as this will make it easier to remove excess fat. For a more attractive appearance, it is recommended to use pudding molds.