Composition / ingredients
Cooking method
First of all, soak the legs in cold water so that the excess blood goes away. Change the water periodically, and soak until the water becomes transparent.
When the legs are ready to cook, peel the vegetables. Cut the carrot into 2 parts, cut off the tail of the onion.
Put the legs and vegetables in the bowl of the slow cooker, pour water, salt and stir. Close the lid and set the "Meat" mode for 60 minutes.
After the beep, gently open the lid. Put the legs on a plate, and strain the broth. Separate the meat from the bone and divide into fibers. Arrange the meat in serving forms, add chopped garlic and herbs, pour the broth.
Set aside the jelly to cool, and then put it in the refrigerator until completely solidified (at least 1-1.5 hours), after which it can be served to the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pork leg - 234 kcal/100g
- Beef shanks - 187 kcal/100g
