To kolodtsu people, as a rule, have a mixed opinion. The fact is that the taste of coldcock is not pleasant to everyone. Foreigners consider this dish strange. In fact, we create a jelly of meat broth with pieces of pork and beef inside. It
is not worth being surprised by the consistency and methods of cooking kolodtsy
.
This dish was prepared in the Middle Ages for hunters. Carrying broths, soups and other nourishing dishes was problematic. Therefore, this problem was solved by a hearty and tasty coldcock.
Now coldcock is considered a delicacy. This dish is quite difficult to cook, it takes a lot of effort to wait.
We will tell you the recipe for lazy coldcock in a multivark.
Ingredients for lazy coldcock:
- pork knuckle – kg;
- pork fillet – 700 g;
- carrots – pcs;
- onion – 2 pcs;
- black pepper – 10 peas;
- allspice – 5 peas;
- bay leaf – pcs;
- garlic – 2 cloves;
- gelatin – 25 g;
- salt – 2 tsp.
Preparation of lazy cold:
In the bowl of a multicooker lower the washed meat and knuckle, pour 4 liters of water into the cavity. Put to the meat peeled carrots and onions, add oregano and black pepper, bay leaf.
Close the contents, turn on the mode “pressure cooker”/”pressurized”/ slow cooking”. After boiling, leave the machine until all the pressure is gone.
Take the meat and knuckle out of the multicooker, leave the broth in the bowl. Pass garlic cloves through a press, add to the broth.
Infuse the broth under a lid
. Soak gelatin in water, leave it to swell for half an hour.
According to the instructions. 25 grams per 1 cup of cold water. And leave it for 30 minutes.
During this time it is necessary to separate the meat from the bones and skin, divide into fibers.
Meat fibers lay out on the bottom of the container, evenly distributed on the bottom. Strain the broth through gauze, combine with gelatin, salt.
Pour the broth into the container with meat, it is important to keep the liquid hot. We leave the cholodets in the refrigerator for 8 hours at least.
As a result, we have a homemade lazy cholodets without unnecessary expenditure of energy and time.
This variant of cooking is well suited for those who like to eat cholodets at home or at work. After all, the gelatin will not let the kolodets stretch out.
