In the video, the host shares her method for making homemade jellied meat, emphasizing the importance of using a variety of meats, including pork knuckles and beef with connective tissue, to ensure the dish sets properly. She details the preparation process, from cleaning and cutting the meat to cooking it for several hours until it falls off the bone. The host also discusses how to achieve a clear broth, the right amount of water to use, and the importance of simmering at low heat. Additionally, she provides tips on seasoning, straining the broth, and removing excess fat. Finally, she explains how to assemble the jellied meat in containers, decorate it, and serve it with condiments like mustard or horseradish.
Here are the extracted facts from the text:
1. The speaker is making homemade jellied meat.
2. Jellied meat can be cooked from 1, 2, 3, or more types of meat.
3. Pork or beef shanks are essential for making good jellied meat.
4. Shanks contain a lot of connective tissue and tendons, which are sources of natural gelatin.
5. The speaker uses 2 small pork knuckles, 1 pork leg, 1.6 kg of beef meat, and 1.8 kg of poultry (a domestic rooster) to make jellied meat.
6. The total weight of all products is a little more than 5 kg.
7. The speaker uses a 9-10 liter saucepan to cook the jellied meat.
8. The speaker adds 1.5 tablespoons of salt to the 10-liter pan.
9. The speaker uses a mixture of black and allspice, and 4-5 small bay leaves to flavor the jellied meat.
10. The speaker cooks the jellied meat for at least 6 hours, or overnight.
11. The speaker strains the broth using a sieve or gauze folded in several layers.
12. The speaker adds garlic to the meat, but not to the broth.
13. The speaker mixes the meat with ground black pepper.
14. The speaker puts the prepared meat mass in low trays, containers, or deep plates.
15. The speaker decorates the jellied meat with boiled carrots, eggs, lemon slices, lingonberries, parsley leaves, pickled cucumbers, green peas, and olive rings.
16. The speaker serves the jellied meat with mustard, horseradish, salted mushrooms, or garlic paste.
17. The speaker recommends leaving the trays with jellied meat on the table until it cools down to room temperature.
18. The speaker recommends putting the trays with jellied meat in the refrigerator to harden for at least 5-6 hours.