Jellied Meat with Garlic

If you are advised to consume collagen for health reasons, do not immediately look for supplements. You can use an old Slavic and Ukrainian dish. This is pork jellied meat, which the housewives prepared most often for big holidays. Thus, jellied meat became a real festive dish for Christmas, and later for the New Year. Served most often with beetroot horseradish sauce and finely chopped herbs.

Directions

1. Rinse well one small pork shank on a bone weighing up to 1-1.5 kg. The more meat, the stronger the broth. And you don’t need to add gelatin.
2. Put the pork shank in a saucepan and cover with cold water. Add bay leaves, black pepper, and salt to taste.
3. When it boils, add whole carrots, onions, and a bunch of parsley tied with natural thread. You put parsley for the smell. Therefore, the knitted thread is easier to get out of the broth. Leave to simmer over low heat for 5-6 hours. Better to cook overnight to cool the meat by morning.
4. In the morning, take out the shank from the broth, take out the bones from it.
5. Take meat and vegetables, grind in a blender or cut vegetables and meat into small pieces to taste.
6. Cut the garlic into very small pieces and pour into the cooled broth. By the way, if the broth has cooled down completely by morning, heat it up a little on the stove.
7. Spread the mixture of meat and vegetables into plates, press well on the plate. Pour the garlic broth gently over the top.
8. Place the meat jelly in the refrigerator. Wait for it to harden and turn to jelly. If there was enough meat, the jellied meat will be hard and will not spread.
9. Serve with herbs or beetroot horseradish sauce.

How to cook jellied meat, a similar recipe:

Source of the video: TandiCOOK

The recipe for jellied meat with garlic from proborsch.com appears to be a variation of a traditional Eastern European dish known as aspic. Aspic is a savory jelly made from meat stock, usually with chunks of meat and vegetables added for texture and flavor.

Potential pros and cons of this jellied meat dish:

Pros:

• Nutritious: Depending on the specific recipe used, jellied meat can be a good source of protein, as well as certain vitamins and minerals.
• Unique texture: Jellied meat has a gelatinous texture that some people find appealing.
• Versatile: Jellied meat can be made with different types of meat and vegetables, so it can be customized to individual tastes.

Cons:

• High in sodium: Depending on the recipe, jellied meat can be high in sodium, which can be a concern for individuals with high blood pressure or other health conditions.
• Unappealing texture: Some people may not enjoy the gelatinous texture of jellied meat.
• May not be suitable for all dietary preferences: Jellied meat is a meat-based dish, so it may not be appropriate for individuals following a vegetarian or vegan diet.

Jellied meat with garlic may be a tasty and unique dish for those who enjoy the texture and flavor of aspic. However, like many meat-based dishes, it is important to be mindful of the amount of sodium and saturated fat consumed when enjoying this dish.