Beef leg jelly

Jellied meat is not one of those dishes that are prepared quickly. First, the ingredients require careful preparation - thoroughly washing every bite and every bone. Secondly, the subsequent cooking of meat products takes at least five hours. And, thirdly, separating the boiled meat from the bones is also quite troublesome. But all these chores do not stop the housewives from cooking jellied meat - after all, it is very tasty and healthy! And with the use of a multicooker, the cooking process does not require additional control.

We offer a variant of chicken and beef leg jelly - an excellent alternative to jelly for those who do not eat pork. There is no need to add gelatine to the dish, as the leg of beef and chicken legs ensure that the broth solidifies well. Such jellied meat can also stand on the table for quite a long time at room temperature and retain its jelly texture well without melting.

If you have a kitchen assistant - a pressure cooker, I suggest using it and preparing an incredibly delicious, aromatic and rich beef jelly. The snack dish turns out to be delicious and will look great at any feast.

With all my heart I want to share a wonderful recipe for an incredibly tasty and mouth-watering beef jellied meat without gelatin. This jellied meat will appeal to both children and adults. Cook and you won't regret it!

I suggest using a wonderful recipe for a chic jellied meat made from pork and beef without using gelatin. Cold appetizer will decorate any feast or friendly gatherings with its presence. Be sure to cook and you will not regret it!

It is with great pleasure that I want to share a luxurious recipe for a very tasty jellied pork shank and beef. Jellied meat turns out to be rich, rich and quite appetizing. Absolutely everyone will like the meat appetizer, be sure to cook it, and you will not regret it!