Many different dishes can be prepared from the drumsticks of the birds, as well as from the corresponding parts of the beef or pork carcass. But even with simple boiling, you can create exquisite food from such meat. The main thing is to know the right cooking technology.
Pick your recipe
You will need
-
- For jellied meat:
- 2 pork legs;
- 500 g pork fillet;
- 500 g of beef fillet;
- large carrots;
- parsley root;
- 1 onion;
- salt;
- black pepper;
- Bay leaf;
- herbs to taste.
Instruction manual
1
Cook the broth from the drumstick. In this case, both the bone and the meat itself will be used. To do this, put the drumsticks in a pan with cold water, if necessary, add seasonings and spices. For example, you can put celery root to give the broth an extra vegetable shade, as well as half an onion, a few peas of black pepper and a bay leaf. Do not salt the broth until the end of cooking. Regularly remove emerging foam. The chicken stock will be ready in about forty minutes of boiling water in a pan. For beef shanks, it will take more time - about two hours. After this, strain the broth. You can use the meat left on the shin as an additive to the soup. To do this, remove it from the bone and chop finely.
2
For a cold meat dish, such as a salad, boil the drumstick by putting it in boiling water with pre-added salt. Cook until the meat is softened. After that, cool the drumstick and cut the meat, depending on what it is intended for. Dice or stripes should grind it for a salad. If you want to serve meat on its own, cut it into plastics and accompany it with a side dish and various sauces, such as mustard.
3
Cook the jellied meat. For this, pork legs are best suited. Pour them with cold water and cook for two hours. Then add pre-fried and coarsely chopped vegetables - carrots, onions, parsley root. Put chopped pork and beef fillet in the same pan. Boil the mixture for 4 hours, periodically removing the foam. Before cooking, add salt, bay leaf and other herbs to taste. After cooking, strain the broth through cheesecloth. Finely chop the meat, put on the bottom of the form, add garlic to it. Pour the broth into the mold and refrigerate until the jelly is completely frozen.