Assorted Jellied Meat

And whatever the hostess can think of to amaze the guests! Our assorted jellied meat is just one of those culinary fantasies. As part of the dish, beef "meets" pork and chicken, so the taste is incredibly rich and rich. Such jellied meat is cooked, like any other, for about 5-6 hours, so, in this regard, everything is as usual. Do you want to make the assorted jellied meat more spectacular in appearance? Divide the pieces of hard-boiled eggs, vegetables into the meat tins and then pour in the broth. By the way, in this case it is better to do it in two stages. First, gently pour a thin layer of broth over the ingredients and refrigerate for 1 hour. When the contents of the form have solidified, add the rest of the broth. Then send the assorted jellied meat to the refrigerator and wait until it hardens completely.

Ingredients

• dry white wine - 300 ml
• chicken, beef, pork - 500 g each
• dill, parsley, thyme - 3-4 sprigs
• carrots - 1 pc.
• bay leaf - 2 pcs.
• onion - 1 pc.
• beef leg - 1 pc.
• garlic - 4 cloves
• black peppercorns - 7 pcs.
• salt

Directions

1. Prepare assorted jellied broth. Pour the leg with cold water and cook at a low boil for 5 hours, removing the fat and foam. Add chicken, beef and pork, cook for another 1.5 tsp.
2. Tie the greens with a thread into a bouquet, peel the carrots and onions, chop coarsely. Pour wine into the broth, put vegetables, herbs, bay leaves and peppercorns, cook for another 30 minutes. Salt. Strain the broth.
3. Remove the cooked meat from the bones and cut into small pieces. Peel, chop, add garlic to meat. Put everything in a mold, pour in the broth so that it covers the meat by 2 fingers. Allow the jellied meat to cool. Put in the refrigerator until it cools completely.