in Germany

Jelly for roast meats

updated

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Ingredients for 10 servings:

  • 400 g gravy
  • 3 tbsp Maggi, liquid
  • 6 sheets of gelatin

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Jelly, as it’s commonly served in Hamburg as a topping for roast pork or other cold cuts. Also suitable for a buffet.

Pour the meat juices and Maggi seasoning into a saucepan, bring to a boil, add 6 sheets of gelatine (or 10 grams of agartine, a vegetable gelling agent), and simmer gently for about 2 minutes. Then pour into a suitable dish, allow to cool slightly, and then refrigerate for at least two hours. In Hamburg, the jelly is served on cold cuts (e.g., roast pork), but is relatively unknown in other regions. I personally also like to use it on Mettbrötchen (meat sandwiches) or just on their own. The jelly would also be a good accompaniment to a roast or Mett buffet. You should definitely try it!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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