Jellied meat, or jelly, is one of the best traditional dishes... You can cook it from pork, fish, lamb. Despite the fact that there is an opinion that jelly is prepared exclusively from pork legs, beef jellied meat is no less tasty. With the right approach, this dish will turn out to be rich, aromatic and highly nutritious.

Yet beef jelly called a budget snack. The reason is that even an ordinary one is suitable for its preparation. soup set... Well, for a special delight, the hostesses add aromatic seasonings and spices to the jelly.

Such homemade dish, like jellied meat, has a lot of benefits for the human body. Our ancestors also tried to use it after festivities and holidays. Scientists today attribute it to its effectiveness in fighting hangovers.

Jelly is no less useful for joints. Even doctors recommend it for the prevention of arthritis and arthrosis.

Another positive feature of the dish is the large amount of glycine, collagen, phosphorus, iron, calcium and sulfur. All these components improve well-being, relieve fatigue, relieve depression. Collagen helps to smooth the skin.

What kind of meat is better to take?

It is not enough to understand the question of how to cook beef jellied meat. In order for the dish to turn out to be really tasty, you need to choose main ingredient- meat.

The choice of meat is the most important point... It is best to take it not frozen, but fresh.

If possible, it is better to chop it into pieces right on the market. In the case when the meat is bought in a store, you will have to chop it yourself. Otherwise, a motorcycle ski or a shank will not fit in the pan.

When preparing jellied meat, it is advisable to filter the broth. This can be done through ordinary cheesecloth. If you do not drain, good jellied meat will be spoiled by bone fragments.

Preparation of ingredients

Depending on what type of jellied meat you plan to cook, you need to prepare the ingredients in advance.

They can be:

• meat;
• Dill;
• carrot;
• garlic;
• Bay leaf;
• salt;
• water;
• pepper - both peas and ground black.

If the dish is classic, except for beef, no other meat is required. You can prepare an appetizer from several types of meat, with a pork knuckle or with chicken.

At the expense all kinds of combinations meat proportions, varieties of meat, types, the culinary imagination of each housewife allows you to cook favorite dish the way you want, and according to any recipe. Here are just a few of them.

Classic beef jelly

Ingredients:

• leg and shank - about 3 kg;
• onion- 2 heads;
• carrots - 2 pcs;
• bay leaf - 2 pcs;
• garlic - 5-6 cloves;
• salt;
• water - 4 liters.

The prepared shank and leg are washed and scraped. There is no need to remove the film, only bone fragments. Then it fits into a deep saucepan, water is poured in. After boiling, it is necessary to remove the scale.

Beef jellied meat is cooked within 5 hours exclusively over low heat. At this time, you need to prepare the carrots with onions... Vegetables are not cut because they are removed after cooking. You just need to wash.

After 2-3 hours have passed, you need to put salt, onion and pepper in the container and cook further. Literally half an hour before cooking, lavrushka and finely chopped garlic cloves are placed in a saucepan. The bay leaf with onions, on the other hand, must be removed.

Now the pan with the jellied meat is removed, the meat is removed from the bones and cooled. Carrots are cut into stars or curly cut.

After that, the meat is placed in a container or molds and poured with broth, having previously filtered it. Then all this is covered and put in a cool place, for example, a refrigerator.

Jellied meat in a slow cooker

If you want to cook delicious transparent jellied meat, but there is not much time, you can use a slow cooker. This recipe calls for 2 types of meat, beef and pork. As a result, it is fast, tasty and very healthy!

Ingredients:

• a pair of pork legs;
• beef on the bone;
• 1.5 liters of water;
• garlic;
• salt;
• 3-4 pieces of bay leaves.

First, the pork legs are washed, put in a saucepan, filled with water and kept in it for 4-5 hours. After that, the water is drained, and the legs are additionally washed. Then the beef is also washed, and the carrots are peeled.

In a container from a multicooker, you need to add all the meat, carrots, pepper, salt, bay leaf and fill it with water. All this is brewed in the "jellied" mode.

After cooking, all the meat is cooled and separated from the bone, then it is laid out in molds into which the broth is poured. At the end, sprinkle with finely chopped garlic on top and remove to harden.

Recipe them three types meat is often called festive. It is not a shame to serve such jellied meat both in the family circle on a regular day and on a holiday.

Ingredients:

• 1200 grams of pork shank;
• 1 kg of beef drumstick;
• 1 pork leg;
• carrots - 2 pcs;
• celery;
• a couple of large onions;
• salt;
• peppercorns.

The meat is soaked for a couple of hours, then washed and scraped. Then put in a saucepan and cook for 4-6 hours. For maximum transparency, descale from time to time.

Add carrots, celery and onions to the pot about 1 hour before cooking. Jellied meat is salted and pepper and peas are added.

As soon as the meat is cooked, it is laid out along with the vegetables. The meat is cleaned and laid out in shapes. After that, you need to carefully pour the broth into the molds and put it to cool.

With pork legs

Although this recipe is called “With Pork Legs,” it also includes beef. From this, it does not lose its piquancy and becomes even tastier.

Ingredients:

• pork legs - 1 kg;
• beef - 800 g;
• water - 2 liters;
• salt;
• bulb;
• 1 carrot;
• seasonings (ground black pepper and cloves).

The soaked and cleaned feet are placed in a saucepan along with the beef pulp. All this is poured with water, salted, peppered and put on fire for 3 hours. Boil the jellied meat until a film forms. Then the meat is cooled, cleaned and laid out in containers, into which a rich broth is poured.

Like classic jelly, it must be placed in a cold place for setting.

With gelatin

Usually jellied meat is prepared without gelatin, but there are many delicious recipes with it, here is one of them.

Ingredients

• 2 kg of offal;
• 400 grams of beef;
• salt;
• mustard;
• egg;
• 1 carrot;
• gelatin - 10 grams;
• onion - 1 pc;
• root parsley;
• 3-4 cloves of garlic;
• peppercorns and bay leaves.

First, beef is chopped, then bones and offal are soaked in water. Bones with offal are put on the fire and boiled for about 3 hours, after which the meat is added there.

About 30 minutes before cooking, you need to pour salt, pepper and other spices with vegetables. At the same time, meat, offal and bones are removed and cooled. After the pulp is finely chopped, it is sent back to the pan and the garlic and gelatin mixture are added.

How to cook beef jellied meat with pork knuckle? It couldn't be easier!

Ingredients:

• beef shank;
• pork legs - 2 pcs.;
• pork knuckle;
• medium onion;
• large carrots;
• spices to taste;
• salt;
• parsley root.

The soaked meat is cut. Then it must be placed in a saucepan, filled with water and cooked for about 4 hours. After that, you need to add the entire set of ingredients to the container and continue cooking for a while, about an hour.

After cooking, all meat is deboned, crumbled and placed in cups. You need to slowly pour the broth into them. The finished mixture is placed in the refrigerator until it cools completely.

With Chiken

Ingredients:

• chicken - 1 kg;
• beef - 500 g;
• onion - 1pc;
• carrots - 1 pc;
• salt;
• garlic - 2-3 cloves;
• herbs and spices to taste.

Chicken and beef are pre-cleaned and placed in a pot filled with water. It is necessary to cook the jellied meat within three hours, then add all the spices, vegetables and seasonings and cook for about an hour more.

After the meat is cleaned, finely crumbled and laid out in cups. Then finely chopped garlic is poured on top and broth is poured.

Chicken jelly hardening time - 24 hours.

In Ukrainian

Cooking jellied meat in Ukrainian is similar classic recipe... The difference is only in the little things, but due to this, the dish becomes incredibly tasty.

Ingredients:

• beef brisket - 1500 g;
• pork legs - 2 pcs.;
• carrots - 1 pc.;
• bay leaf - 2-3 pcs.;
• celery;
• salt;
• garlic - 3 cloves;
• bulb.

Prepared meat is laid out in a large container and filled with water. You need to cook the jelly for 4-5 hours, then add the carrots and onions. Simmer for about an hour more, season with salt, add garlic, celery and bay leaf.

After that, the meat is taken out, cooled, finely cut and laid out in shapes. The resulting jellied meat will be tastier if the meat is not just cut, but divided into fibers.

Broth is poured into the laid out meat and sent to cool for 6-7 hours in the refrigerator.

How to decorate jellied meat?

Every housewife wants her dish to be not only tasty, but also beautiful. For example, you can use lemon or lime slices as a decoration.

A special refinement can be achieved by adding capers and gherkins. Also create create beautiful view you can also thin slices of bell pepper.

Jellied or jellied meat with cranberries, peas, beans or corn looks no less impressive on the table. In the case when you want simplicity and grace, you can simply sprinkle the appetizer with fresh herbs.

In order for the famous appetizer to surpass all expectations, it is recommended to follow some tips when preparing.

1. The meat must be taken fresh.
2. It needs to be soaked for some time.
3. Descale regularly.
4. Salt, pepper and other seasonings are best done before cooking.
5. It is better to cool the dish in the refrigerator on the lower shelf.
6. In order for the jelly to solidify for sure, you do not need to pour a lot of water.

Conclusion

You can choose any for your table delicious jelly from beef. In any case, the main thing is to treat cooking with soul and imagination. The right approach, savvy and the right ingredients will help to make this dish a favorite for the whole family and for any reason. Bon Appetit!

Mother of two children. I lead household for more than 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Jellied meat (jelly) is a dish of meat thickened from cooling or fish broth with pieces of meat or fish.

When boiling jellied meat to obtain a golden color of broth, it is advisable to add onions along with dry upper scales and peeled whole carrots.

Jellied meat can be prepared from beef, lamb, pork, veal heads, legs, lips, as well as fish heads, bones, tails and fins. You can make jelly from giblets poultry.

Jellied meat is recommended to be prepared using aromatic spices, carrots, parsley roots, celery, parsnips, spices. You can also cook jelly with garlic. Jellied meat with the addition of poultry or rabbit meat is unusually good.

Aspic is considered a "winter" dish. Great for appetizers and as an addition to side dishes.
There are many recipes for making jellied meat. But every housewife turns it out “in her own way”.

Secrets of cooking beef jellied meat. General cooking principles

The main ingredient is beef, always on the bone.
Jellied meat made from several types of meat is considered real, so we recommend adding pork legs and beef pulp to the broth.

Aspic requires a lot of seasonings and spices. Suitable as the simplest - bay leaves, allspice and peas, and oriental - ginger, thyme, cloves. You will definitely need fresh onions, a few carrots, for decoration - fresh parsley, an egg.

Mustard is indispensable for serving.

Place the meat and legs in a large saucepan and cover with water. The broth is boiled on slow gas, removing the foam for the first fifteen to twenty minutes. After five to six hours, fresh prepared vegetables, spices and seasoning are added to the broth. Let it boil.
The meat is taken out with a slotted spoon, laid out on a dish and allowed to cool. In the meantime, be sure to filter the broth through a sieve or cheesecloth.

Finely chopped or fiberized meat is placed in molds, sprinkled with garlic, decorated with carrots, herbs, eggs, peas, olives, and poured with broth.
Put in the refrigerator for several hours. The jelly is ready!

Beef aspic "Ostrenky"

This is a recipe for jellied meat only from beef. A variety of seasonings and spices will add taste and wonderful aroma to the dish.

Ingredients:
One kilogram of beef with bones;
Three carrots;
Bulb;
Two bay leaves;
Fifteen grams of thyme;
Fresh parsley;
Peppercorns;
Carnation;
Three feathers of garlic;
Mustard;
One table. a spoonful of olive oil;
One tea. a spoonful of acetic acid.

Cooking method:
Place the beef on the bone, carrots, onions, lavrushka and other spices and seasonings in a large saucepan. Pour three liters of cold running water. Put on a slow fire for five hours. After boiling, the broth is filtered through a fine sieve. The meat is laid out on a dish, allowed to cool and finely chopped.
Chopped parsley, garlic, mustard, olive oil and vinegar are mixed with chopped beef.
A little broth is poured into a special form, the meat is spread and the broth is again poured. Refrigerate for six hours.

Beef jellied "Classic"

Combination beef leg and tender veal pulp will make your jelly rich and delicate in taste.

Ingredients:
Beef leg weighing one and a half to two kilograms;
Two liters of water;
Half a kilo of veal;
One onion;
One carrot:
Twenty peas of pepper;
Three bay leaves;
Head of garlic;
Salt.

Cooking method:
Primary broth is cooked from the beef leg. It is completely filled with water and brought to a boil on strong gas. After five minutes, the broth is drained, the leg is washed and again poured with running water.
Secondary broth on slow gas should boil for several hours. The boil should not be bubbling, but a slow rise of small bubbles. The cooking process takes five to six hours.
Peel the onion and cut it in half. Put the flat side in a pan and fry a little. The carrots are peeled and left intact. Pre-boil the meat in broth in a separate saucepan. An hour before the end of the cooking process, veal and vegetables are added to the leg. The gas is made larger and the broth is allowed to boil again. Throw in spices and salt.
Meat and bones are taken out of the boiled broth. Strain through a saucepan. The boiled cartilage is separated from the bones, finely chopped together with the meat or passed through a meat grinder.
Garlic is passed through a press or chopped finely, added to the meat and mixed. The veal is spread on the bottom of the jellied meat mold. Pour in broth. So that the meat is on the bottom, and the broth on top, you need to pour it with a spoon, without stirring the ingredients. The filled form is removed in a cool place, but not in the refrigerator.

Beef jelly in a slow cooker

Most quick way cooking jellied meat is a jellied meat from a slow cooker. Minimum time, maximum benefit.

Ingredients:
Two pork legs (700 grams);
One and a half kilograms of beef on the bone;
One and a half liters of water;
Five bay leaves;
Salt and garlic to taste.

Cooking method:
Pork legs rinsed thoroughly. Put in a saucepan and pour cold water... Leave in water for five hours. Then the water is drained from the legs and washed again. The beef is washed, the carrots are peeled. Pork legs, beef, whole carrots, bay leaves, peppercorns are put into a saucepan from a multicooker. Pour water over the meat. Add salt. Select the "jellied" mode.
Take out the meat and legs from the broth, transfer to a bowl, cool and separate the meat from the bones. The carrots are taken out, they will no longer be needed. The meat is laid out in forms in which the jellied meat will freeze. The broth is filtered and poured into molds. Peel and chop the garlic, add it to the broth. Jellied meat is placed in the refrigerator until it solidifies. Bon Appetit!

Beef jellied shank

You will need a beef leg and a shank. Usually, such a jellied meat turns out to be quite fat and "sticky", which does not require the use of gelatin.

Ingredients:
Four kilograms of beef leg and shank;
Two large onions;
Three carrots;
Head of garlic;
Four liters of water;
Lavrushka;
Black pepper (peas);
Salt.

Cooking method:
Meat ingredients poured with water and thoroughly washed, freeing from bone fragments. The legs are pre-scabbled with a knife and singed.
The meat on bones and the legs are placed in a large saucepan or an enamel bucket, filled with water. When the broth boils, skim off and leave on low heat for five hours. Cover with a lid.
At the end of cooking, peeled onions, garlic and whole carrots are added to the broth. Salt, add spices. After that, the jellied meat should boil for another two hours.
After boiling, carrots and onions are taken out of the broth, the boiled meat and bones are laid out on a dish. Allow to cool, separate the meat from the bone and chop finely. Prepared meat is laid in molds. For decoration, you can put bright pieces of boiled carrots, fresh herbs, an egg on the bottom of the molds. Top with finely chopped garlic. The strained broth is poured into molds, closed and left in the cold.

Beef aspic with ribs

From beef ribs it turns out an excellent broth for jellied meat. Add more onions, whole heads only.

Ingredients:
Beef drumstick with bone (one and a half kilograms);
One kilogram beef ribs;
Two hundred grams of onions;
One or two carrots;
Allspice and peas;
Bay leaves;
Salt;
Head of garlic.

Cooking method:
Place the fresh drumstick and ribs in a large saucepan and cover completely cold water.
Let the meat boil over high heat. The gas is then reduced and the broth is allowed to simmer for six hours. The resulting foam is periodically removed.
Meanwhile, vegetables are being prepared. Peel onions and carrots. An hour before the end of cooking, they are put in broth, pepper, lavrushka and salt are also added.
Then vegetables, meat and spices are removed from the broth. Carrots are left to decorate the jellied meat. The meat is separated from the seeds and finely chopped.
V special forms Lay the meat in a layer, sprinkle with garlic passed through a press.
The broth is filtered through a sieve and the meat is poured over it. Jellied meat is placed in the refrigerator until it solidifies. Remove the fat from the top before serving.

Beef and chicken aspic

Chicken meat will add tenderness to the jellied meat, and will also guarantee a quick solidification of the jellied meat.

Ingredients:
Veal tail;
Pork shank;
Hen;
Two onions;
Garlic;
Ginger and salt to taste.

Cooking method:
The meat is washed and placed in a large saucepan. Fill with tap water. Add the whole peeled onion, garlic, ginger and salt. Boil the broth over low heat for seven hours.
After the meat is cooked, the broth is filtered through a sieve. The meat is separated from the bones and chopped finely. Lay out in portions, add fresh garlic and ginger. Pour with broth and put in the refrigerator until it solidifies.

Beef jelly with gelatin

Consider a recipe for making beef jellied meat with the addition of gelatin. It does not affect the taste, but only promotes rapid solidification.

Ingredients:
Six hundred grams of beef meat;
A bag of gelatin;
One large onion;
One carrot;
Peppercorns;
Lavrushka;
Salt.

Cooking method:
The meat is washed and dipped whole in a large saucepan or enamel bucket. Pour in water and put on high heat.
After boiling, the gas is reduced and the broth is left to boil for three to four hours. Remove foam. It is most convenient to remove the foam with a slotted spoon.
After three hours, add salt, onion, carrots and peppercorns to the jellied meat. Cook for another hour. Before the end of cooking, put a bay leaf.
Then the meat is removed from the broth, allowed to cool and cut into small pieces.
Gelatin is poured into a glass boiled water... The gelatin should swell and stand for half an hour. After that, it is mixed and poured into the broth.
The meat is laid out in molds or deep plates and poured with broth strained through cheesecloth. Leave in a cold place until it solidifies.

Beef and pork jellied meat

Add some pork legs to the beef shank.

Ingredients:
Seven hundred grams of pork legs;
Half a kilo of beef drumstick;
Bulb;
Three carrots;
Four cloves of garlic;
Salt.

Cooking method:
The meat is washed thoroughly. Peel the onions and carrots. Large saucepan fill with water and put meat and vegetables in it. Cook over low heat until the meat is easy to separate from the bone.
At the end of cooking, the broth is salted. Take out the meat with a slotted spoon, allow it to cool and separate it from the bones. Divided into fibers and laid out in shapes. Put chopped carrots and garlic on top. The broth is filtered and the meat is poured over it. Put in the refrigerator overnight.

Tricks and tips

It is better to take a leg for jellied meat that has already been processed and sawn into several parts. If necessary, the leg is singed and soaked in water for five hours, then scabbled.
If you cover the jellied meat mold with cling film, you can easily pull it out and cut it into pieces before serving it to the table.
To harden the jellied meat, you can use the usual split form for baking. Then it is preliminarily laid with foil so that it does not leak.
To make the legs fit in the jellied meat container, they are pre-chopped into pieces.
The ratio of water and meat when cooking broth for jellied meat should be one to one.
To make the jelly freeze faster, edible gelatin is added to the broth.

Jellied meat in a pressure cooker

Cooking jellied meat, at first glance, is a very time-consuming procedure.
But this is only at first glance, and if the kitchen does not have such a wonderful "saucepan" as a pressure cooker.
After all, it is she who greatly simplifies the process, reducing the time required for the digestion of natural gelatin from the bones, without which the broth cannot solidify.
If the jellied meat is cooked on the stove for ten hours, then using a pressure cooker such a dish can be cooked literally in 3-4 hours, and this together with the time spent on preparing the products.

Jellied meat in a pressure cooker - the basic principles of cooking

Any meat is suitable for cooking jellied meat in a pressure cooker: pork, beef, chicken, you can instead of meat or put poultry liver with it.
From offal, it is best to take parts of the carcass containing a large amount of tendons and cartilaginous joints: beef shanks, pork knuckles, legs, chicken legs, it is from these parts that most of the natural gelatin necessary for solidification is boiled.
All meat components should be fresh or chilled, it is best to buy meat from the market, where it is very easy to determine its freshness.
You don't need to add onions and carrots if you don't like it, but it is worth noting that the onion is laid in order to make the broth more transparent, and the carrot gives it a slightly yellowish tint.
Spices can be taken by taste preferences, but on classic recipe it is recommended to lay peppercorns and bay leaves.
And, of course, the most important thing is how to properly cook jellied meat in a pressure cooker.
First of all, you should rinse the meat well in water, scraping off the scorched places from the skin, and cutting off unnecessary rough areas: the skin in the area of ​​the hooves at pork legs, keratinized, yellow skin with chicken paws and be sure to cut off the seals on the hide.
After processing, the meat cuts are placed in a pressure cooker, spices and peeled whole onions and carrots are added. Everything is filled with water, salt is added and put on fire.
After boiling, the resulting foam is removed from the surface of the broth, and the pressure cooker is hermetically closed with a lid. After steam hiss out from the valve, the fire is reduced to a minimum, and the jellied meat is cooked for the time specified in the recipe.
Then the hotplate turns off and air is released through the slightly raised valve. When all the air is gone, the “hissing” will stop, the lid is opened, the broth is filtered, separating the spices, meat, and supplied according to the recipe.

Beef jellied meat in the Classic pressure cooker

Ingredients:
three kilograms of beef meat set: leg, shank, third part of the shank, tail;
2 carrots, medium size;
two onion heads;
eight cloves of garlic;
two leaves of lavrushka;
a few peas of black pepper;
water - 3, 200 l.

Cooking method:
1. Put the beef in a large bowl, cover with water and leave for 6 hours, and preferably overnight.
2. Wash the meat components soaked in water with water.
3. Thoroughly inspect for bone splinters, splinters from the chopping, and wool. Scrape with a knife if necessary and place in the pressure cooker.
4. Add peeled carrots, washed unpeeled onions, spices, herbs and salt.
5. Pour in the required amount of water and set the jellied meat to cook as described in the cooking principles for two and a half hours.
6. After removing the lid from the pressure cooker, put the meat in a separate bowl and put it to cool, and strain the broth through a sieve, on the bottom of which put two layers of cheesecloth.
7. Take the meat apart with your hands or cut it with a knife.
8. Arrange the minced meat in prepared containers so that it occupies about a third of the height of the container.
9. Add the tendons and garlic chopped with a knife, mix and pour over with cooled broth.
10. At the bottom of the containers you can place chicken eggs or quail halves cut into thin rings, rings of boiled carrots, sprigs of herbs.

Chicken aspic in a pressure cooker with gelatin

Ingredients:
one large chicken, weighing approximately 2.2 kg;
two cloves of garlic;
bulb;
three small bags of gelatin;
spices.

Cooking method:
1. Wash the chicken carcass with tap water, cut the gland out of the tail and, chop it into pieces, put it in the pressure cooker.
2. Fill with water, add spices: bay leaves, peppercorns and peeled onion, salt.
3. Put the pan on the fire and cook the jellied meat as described above, in the basic principles.
4. Cooking chicken aspic in a pressure cooker, two hours are recommended.
5. Remove the chicken from the cooked broth with a slotted spoon and put the disassembled meat without bones, joints and skin into the cooked dish.
6. Dissolve the gelatin with a glass of hot broth and pour into a bowl with strained chicken broth after stirring well, leave to cool.
7. Pour warm broth for jellied meat to the decomposed chicken and set to freeze.

French jellied meat in a pressure cooker

Ingredients:
3 kg of meat set for jellied meat: pork legs, chicken thighs, beef shank, lamb trimmings, can be replaced with pork;
three small onions;
four medium carrots;
one small celery root;
two cloves of garlic;
three bay leaves;
five peas of black and allspice;
four carnation umbrellas;
one hundred grams of baked sweet pepper;
six pickled gherkins;
a small bunch of parsley;
50 ml of whiskey or cognac;
two small bags of gelatin.

Cooking method:
1. In an oven preheated to two hundred degrees, bake the peppers. Select seeds, peel and place in a bowl with olive oil mixed with vinegar for a couple of hours.
2. In a large, deep baking sheet, place the bones, carrots, celery and halved onion and place in the oven to bake.
3. After fifteen minutes, remove the baking sheet and, after pouring a glass of water into it, leave it on the table for ten minutes.
4. Transfer the bones and vegetables to the pressure cooker, add spices, pouring in water, salt and cook aspic. How to properly cook jellied meat in a pressure cooker is described in the basic principles of cooking.
5. After two and a half hours, when the jellied meat is cooked, put the meat from the pressure cooker, strain the broth into a clean saucepan and put on fire. Boil the broth until it is three times less.
6. Dissolve the gelatin in the hot broth and leave to cool.
7. Fry onion finely chopped with a knife until golden brown. Add the boneless and chopped meat with tendons and sauté over low heat for 2 minutes.
8. Pour in the cognac, add the garlic chopped with a knife and fry for another minute.
9. Finely chop the herbs, cut the gherkins into small pieces, pickled baked pepper and mix gently into separate dishes with grilled meat.
10. Line a rectangular shape with cling film, leaving a five centimeters stock on all sides.
11. Put the mixture of vegetables and meat into a mold, pour over the broth and stir gently with a fork.
12. Wrap the hanging edges of the film and put the jelly in the refrigerator to set.
13. Before serving, unfold the foil, place the jellied meat on a large flat plate and, after removing the foil, cut into small pieces.

Jellied meat in a pressure cooker with tongue

Ingredients:
one pork leg;
front knuckle, pork;
a pound of pulp, beef;
small size beef tongue;
large onion;
one heaped tablespoon of coarse salt;
head of garlic;
two leaves of lavrushka.

Cooking method:
1. Soak all meat ingredients in cold water overnight.
2. Rinse the pulp and place in the pressure cooker.
3. Remove the skin from the shank, scrape the legs and tongue with a knife and add to the pulp.
4. Fill the pot with water so that the water covers all the meat and the level is two centimeters higher.
5. Place the pressure cooker on the switched on stove and leave to boil, periodically removing the resulting "noise".
6. When it boils, put the peeled and washed vegetables into the broth, add spices, herbs and peeled garlic. Add salt and, after boiling, cover with a lid, reduce heat and cook jellied meat for an hour and a half, using the recommendations described above for cooking jellied meat in a pressure cooker.
7. Put the meat out of the finished jellied meat, and strain the broth and cool.
8. Separate the cooled meat from the bones. Take special care to disassemble the legs, they contain the most small bones.
9. Scroll the skin removed from the legs, tendons and cartilaginous joints in a meat grinder with a large grid, cut the tongue into small thin slices with a knife. Disassemble the meat by the fibers with your hands or chop finely with a knife and add to the twisted ingredients and mix well.
10. On the bottom of the pots prepared for spilling jellied meat, spread the carrots, slices of tongue, meat, cut into thin slices, and fill with broth.

Jellied meat in a pressure cooker with chicken liver

Ingredients:
two pork legs;
a pound of chicken liver;
half a large chicken;
large onion;
three leaves of lavrushka.

Cooking method:
1. Rinse the liver and half under the tap chicken carcass... Scrape the legs under running water with a knife, especially the hooves, and put everything except the liver in the pressure cooker.
2. Add spices, lavrushka, peeled onion and fill the pot with water and bring to a boil.
3. Remove the foam from the boiled broth, salt to taste and, covering with a lid, cook the jellied meat for two hours. How to properly cook jellied meat in a pressure cooker is described in the cooking principles.
4. In a separate saucepan, boil until tender. chicken liver and put, drain the broth, cool.
5. Let off steam from the cooker and place and chill the meat.
6. Arrange the cooled chicken liver in tins, sprinkle with canned peas.
7. Put on the liver separated from the bones, cut into small pieces of meat and minced tendons in a meat grinder.
8. Pour broth strained through cheesecloth and set to harden.

Pork head jellied meat in a pressure cooker

Ingredients:
3 Kg pig's head;
one large carrot;
medium-sized onion;
six peas of allspice;
bay leaves - 2 pcs.;
head of garlic.

Cooking method:
1. Pour the pork head cut into large pieces with water and leave to soak overnight.
2. Take the brain out of the head, remove the debris small bones and put in a pressure cooker, pour three liters of water.
3. Add carrots, onions and boil on the stove.
4. When it boils, add the lavrushka, add salt, cover and cook, following the principles described above, for two hours.
5. Put the pieces of the boiled head in suitable dishes, and strain the broth through a rare sieve.
6. Use your hands to separate the meat from the bones and sort it by the fibers into large pieces.
7. In a large bowl, combine the meat with the broth, add the chopped garlic and fill with the resulting meat mass plastic bottles with the top cut off. Place the jelly bottles in the refrigerator.
8. When hardened, cut the bottle and free the jellied meat. Jellied meat prepared in this way can be cut into thin slices and put on bread, there is like saltison.

Dark jelly in a pressure cooker

Ingredients:
500 grams of pork ribs;
400 grams of pulp;
two legs, pork;
small onion;
black peppercorns - 4 pcs.;
lavrushka leaves - 3 pcs.

Cooking method:
1. Rinse the meat components under the tap, if necessary, scrape the legs with a knife.
2. Put a piece of pulp and legs in a pressure cooker, and put the ribs on a baking sheet and put in a preheated oven for twenty minutes.
3. Transfer the baked ribs to the pulpy legs and cover with water so that the water is three centimeters higher than the meat.
4. Add salt to taste, lavrushka leaves and peppercorns.
5. Place the pressure cooker on the switched on stove and leave to simmer.
6. Remove the foam, close the lid and cook the jellied meat in a pressure cooker for two and a half hours.
7. Remove the meat with bones from the broth with a slotted spoon and, after cooling, disassemble the jellied meat, separating the meat from the bones.
8. Grind meat with sinews and skin in a meat grinder.
9. Divide the twisted mixture into the prepared tins.
10. Pour the strained broth and put in the refrigerator.

Jellied meat in a pressure cooker - tricks and tips

Do not overload the cooker, it must be filled to the maximum level, otherwise the valve will clog and the cooker will explode. If there is no such mark, pay attention to the rivets from the handles located inside the pan, they will be the maximum mark.
To cool down your pressure cooker faster, place it in a large container of cold water.

Jellied meat recipes with gelatin: beef, vegetable, chicken

Jellied meat with gelatin - unique dish for festive table.
Many housewives do not know how to cook this delicacy correctly.
It is believed that it takes a lot of trouble and time to prepare it.

Jellied meat with gelatin: general principles

For jellied meat with gelatin, you can use any type of meat, vegetables, fish. The main ingredient should be chosen correctly. Use fresh rather than frozen food.

If the meat is with the skin, this will have a positive effect on the hardening of the broth. The sizes of meat slices for jellied meat with gelatin can be different. The drumstick and brisket can be divided into several parts, while the large bone is better left intact.

Before cooking, the meat must be soaked in clean cold water to rid the product of blood residues. Next, the meat pieces must be washed, placed in a saucepan and start cooking.

The liquid level should be several centimeters higher than the meat. It is worth paying attention to the fact that a large amount of water contributes to poor solidification of the broth. To make the jellied meat with gelatin transparent, you should not allow the broth to boil. It takes about 6 hours to cook the aromatic liquid mixture, then the result will please.

After 3.5 hours have passed since the beginning of cooking, vegetables can be added to the boiling mass. Salt should also be poured into the broth after a few hours. After all, when the liquid boils away, the broth becomes concentrated, so there is a chance to spoil the desired taste of the dish.

To surprise the bouquet of aromas, laurel leaves, peppers and other spices need to be added 20 minutes before the end of the preparation of the jellied meat.

Remove the meat from the container, sort it out with your hands, separate it from the bones. And strain the broth through a thin cloth, removing vegetables and spices. Dissolve the gelatin in a separate bowl and add to the broth. Stir the liquid mass well.

Put greens, slices of vegetables and meat on the bottom of the prepared molds. Pour the ingredients with aromatic broth. Send the container to the refrigerator to solidify the broth for 5 hours.

Chicken and beef jellied meat with gelatin

Ingredients
beef shank - 520 g
chicken - 430 g
onion - 60 g
carrots - 90 g
sheet gelatin - 22 g
garlic cloves - 25 g
water - 2.4 l
laurel leaves - 3 g
salt
chopped black pepper - optional

Cooking method
1. Wash chicken and beef.
2. Place in a saucepan. Pour in cool water.
3. Cover the container with a lid.
4. Bring its contents to a boil. Get rid of foam.
5. Peel the onion and carrots from the top layer. Rinse vegetables under water.
6. Add to meat.
7. Cover the pot with a lid. Reduce heat.
8. Sprinkle the broth with salt. Spice up. Cook for 25 minutes.
9. Take out the chicken.
10. Cook the broth for another 180 minutes.
11. Put the bay leaf.
12. Remove the meat from the broth.
13. Remove the saucepan from the heat.
14. Boiled onion and remove the carrots.
15. Strain the broth using cheesecloth.
16. Place the gelatin in a bowl.
17. Pour in cold water.
18. Leave on for 8 minutes.
19. Remove the gelatin from the liquid. Send to hot broth... Stir until completely dissolved.
20. Get rid of meat from bones, skins, fat and tendons.
21. Cut the pulp into small pieces. Arrange on deep bowls.
22. Get rid of garlic scales. Grind in a convenient way. Arrange on plates.
23. Pour in broth.
24. Send plates of jellied meat to the refrigerator.
25. Serve the dish with horseradish as an appetizer.

Rabbit aspic with gelatin

Ingredients
slices of sweet peppers - 75 g
onions - 110 g
rabbit meat - 1.9 kg
allspice peas - 8 g
bay leaf - 4 g
dried root parsley - 40 g
gelatin - 30 g
carrots - 200 g

Cooking method
1. Divide the rabbit carcass into 8 parts.
2. Place them in a deep container.
3. Add the onion, cut into rings.
4. Put slices of carrots, peppers and parsley root.
5. Pour in required amount salt.
6. Pour in cold water.
7. Put the container with the ingredients on the stove.
8. Wait until the mixture boils. Remove foam.
9. Add spices.
10. Cook the dish over low heat for 2.5 hours.
11. Soak gelatin in water 45 minutes before the end of cooking.
12. Take out the meat. Refrigerate. Disassemble into pieces, get rid of bones.
13. Pour gelatin into broth. Place a container of broth on the stove.
14. Dissolve the gelatin. Do not bring the broth to a boil.
15. Divide the meat into containers in the desired quantity.
16. Pour the broth through a strainer.
17. Put to cool.
18. Remove to a cold place.
19. Serve with horseradish, fresh black bread and boiled potatoes with dill.

Vegetable jelly with gelatin

Ingredients
vegetable broth- 485 ml
fleshy tomatoes - 220 g
chopped greens - 26 g
basil - 15 g
cucumbers - 80 g
gelatin granules - 14 g
vinegar - 35 ml

Cooking method
1. Chop the tomatoes into circles.
2. Put on a dish.
3. Sprinkle with salt.
4. Pepper.
5. Add chopped herbs. Mix.
6. Lay out the basil.
7. Soak the gelatin granules.
8. Pour vinegar into the hot broth. Dissolve the gelatin in it.
9. Mix part of the broth with the tomatoes.
10. Add pieces of cucumber to the rest of the broth.
11. Arrange the dish in the tins.
12. Refrigerate in a cool place.
13. Serve vegetable jelly with gelatin for dinner.

Chicken jellied meat with gelatin

Ingredients
homemade chicken - 1.8 kg
onions - 140 g
black peppercorns - 10 g
animal gelatin - 12 g
quail eggs - 8 pcs.
heads of garlic - 70 g
parsley - 110 g

Cooking method
1. Pinch, gut and rinse the chicken.
2. Cut into pieces.
3. Put in a gosper.
4. Add water.
5. Put the vessel on fire.
6. Bring the liquid to a boil.
7. Reduce heat.
8. Remove foam with a slotted spoon.
9. Remove the husk from the onion.
10. Add to the pan.
11. Add peppercorns.
12. Cook the broth for 4 hours.
13. Soak gelatin in a glass with 120 ml of warm water.
14. Leave to swell for 180 minutes.
15. Boil eggs hard-boiled.
16. Separate the garlic with cloves. Clear. Crush.
17. Rinse the parsley. Disassemble by twigs.
18. When the chicken is already cooked, remove it with a slotted spoon. Cool down.
19. Discard the onion.
20. Strain the broth using a gauze pad.
21. Introduce the dissolved gelatin.
22. Stir the mixture well.
23. Separate the bones from the meat with a fork.
24. Chop the meat pieces finely.
25. Arrange the meat in plates.
26. Sprinkle with garlic.
27. Cut the eggs into figures. Decorate the meat on top.
28. Put a sprig of greens.
29. Pour the mixture of gelatin and broth.
30. Allow to cool. Send to the refrigerator.
31. Decorate the dish with lemon wedges.
32. Serve with mustard.
33. Eat jellied meat with gelatin cold.

Beef jelly with gelatin

Ingredients
mustard - 16 g
salt - 25 g
offal - 1900 g
beef - 380 g
egg - 1 pc.
peeled carrots - 245 g
gelatin in powder form - 11 g
peeled onion - 140 g
parsley root - 85 g
chives - 40 g
bay leaf - 4 g
peppercorns - 5 g

Cooking method
1. Finely chop the lean parts of the beef carcass.
2. Soak offal and bones in water.
3. Cook at a low boil for 4 hours, constantly skimming off the fat.
4. After 2 hours, put the meat in the broth.
5. Pour the spices 50 minutes before the end of cooking.
6. Lay out the vegetables.
7. Remove offal and meat from the pan. Leave to cool.
8. Remove the bones. Finely chop the pulp. Send to strained broth.
9. Sprinkle with salt.
10. At the end of cooking add the garlic.
11. Pour in the gelatinous solution. Stir the mixture.
12. Cool the finished jellied meat with gelatin.
13. Put pieces in the molds boiled eggs and star-shaped slices of vegetables.
14. Pour the broth with meat into molds.
15. Serve the platter with pickles.

Seafood jelly with gelatin

Ingredients
canned salmon - 270 g
crab meat - 190 g
pink salmon - 225 g
gelatin - 50 g
small pickled cucumbers - 45 g
parsley (greens) - 15 g
green peas - 80 g
dry white wine - 135 ml
boiled eggs - 2 pcs.
boiled carrots - 60 g
green onions- optional
mayonnaise - 30 g
Red bell pepper without stem and seed - 120 g
salt - a pinch
mustard - 14 g

Cooking method
1. Chop green onions and parsley into medium-sized pieces.
2. Salt.
3. Sprinkle with pepper.
4. Add the mustard. Knead the mixture.
5. Cucumbers, Bell pepper and chop the carrots into small cubes.
6. Eggs to get rid of the shell. Grind into strips.
7. Cut the crab meat into rectangular slices.
8. Mix ingredients.
9. Disassemble the red fish into small parts.
10. Soak gelatin in clean water. Withstand 25 minutes. Drain off the liquid mass.
11. Put the swollen gelatin in a saucepan with boiling water. Dissolve.
12. Refrigerate. Add red fish liquid.
13. Pour in the wine.
14. Stir the chopped ingredients with mayonnaise.
15. Add the gelatin mixture.
16. Put the mass into the mold.
17. Refrigerate.
18. Before serving, lower the mold into a container with hot water for 25 seconds.
19. Cover with a dish. Turn over. Remove the form.
20. Appetizing jellied meat with seafood gelatin is ready to eat.

Jellied meat with gelatin: tricks and tips

-To make the jellied meat with gelatin transparent, it is necessary to boil the dish over low heat.

-Boiled carrots can be used to decorate jellied meat with gelatin.

-Gelatinous solution must be introduced into the boiling broth in a thin continuous stream. Stir the liquid mixture to avoid clumping.

-Make sure that gelatin does not stick to the bottom of the container during the preparation of the broth.
A large amount of the gelling ingredient will ruin the dish, the jellied meat with gelatin will turn into a rubber mass.

-It takes about an hour to soak the gelatin in powder.

-To understand how much gelatin should be added for normal solidification, it is recommended to try the resulting mixture.Put a spoonful of melted gelatin in a container with a small amount of broth and dip your fingers in it. If they separate with little effort, there is enough in the jelly.

-Meat with bones is better not to chop, but to cut. When chopping, the bones are finely crushed, then they come across in a dish.

-To have jellied meat with gelatin unique taste, it is better to use not one type of meat, but cold cuts.

Jellied chicken giblets and veal legs

Ingredients:
Chicken offal(liver, stomach, heart) - 500 g, veal legs - 500 g, carrots - 300 g, onions - 300 g, hard-boiled eggs - according to the amount of the resulting jellied meat, garlic and salt - to taste.

When eviscerating a bird, be careful not to squash the gallbladder. If this happens, the bitter bile will saturate all the meat, making it inedible.

Cooking method
Chicken giblets (you can use goose or turkey giblets) rinse well and fill with water. Singe the veal legs, carefully peel off the hair, chop into pieces, add to the offal, add onions, carrots, salt and cook over medium heat until full readiness... Chop the pulp and giblets and arrange them in shapes, add garlic. Strain the broth, bring to a boil and pour over the meat. Decorate with egg wedges and cool.

Resol (cock jelly)

Composition
Rooster - 1 kg, gelatin - 1 / tablespoon, carrots - 1 pc., Parsley root - 1 pc., Onions - 2 pcs., Garlic - / head, bay leaf - 4 pcs., Black peppercorns - 6 pcs. ., salt.

Cooking method
Cut the rooster: singe, remove the offal, chop off the neck, wings and legs from which to remove the skin, first scalding them with boiling water, and then beat off with a wooden hammer. Cut the remaining carcass into 4 parts. Put all the products in a saucepan so that the legs and other offal are at the bottom, and large pieces of rooster are on top. Add finely chopped parsley root, onions, carrots, add water so that it covers the meat by at least 5 cm, and cook over very low heat for 2.5 hours.

Then remove the large pieces of rooster from the broth, and continue to cook the offal for another 60–80 minutes, adding bay leaf and peppercorns 10 minutes before being ready. After that, salt the hot broth, then strain, add chopped garlic, gelatin and pour the pieces of rooster with offal on a plate with them. Put in the refrigerator for several hours.

Sterlet jelly

Composition
Sterlet - 1 kg, gelatin - 15–20 g (for 4 cups of jelly), caviar (to lighten the jelly) - 25 g, celery and parsley roots and onion head - 1 pc each, parsley, pieces of crab or crayfish tails for decorations.

Cooking method
Wipe the peeled and washed sterlet dry with a napkin, cut into pieces and cook together with roots and onions. After cooking, put the pieces of sterlet in a deep dish or salad bowl and cover with a napkin. Put soaked gelatin in the strained broth and stir until dissolved. Lighten pressed jelly or granular caviar, strain it, cool and pour sterlet with it. Decorate the sterlet pieces with parsley leaves, crayfish tails or crab pieces.

Mushroom jelly

Composition
Fresh, salted or pickled mushrooms - 150 g or dried - 40 g, gelatin - 10 g, mushroom broth - 250 g, garlic - 1 head, salt - to taste.

Cooking method
Fresh mushrooms boil and chop finely. Dried mushrooms soak, boil and chop, rinse and chop salty, separate pickled from the marinade and chop.

Soak gelatin in water and, while heating, dissolve in a decoction of fresh or dried mushrooms with the addition of salt and minced garlic. For jelly from pickled and salted mushrooms, dissolve gelatin in water with the addition of brine or marinade. Arrange the chopped mushrooms in shapes, pour over the jelly and cool.

Jellied meat "Not for the lazy"

Composition
Pork legs - 2 pcs. (or part of a pork head), turkey leg - 1 pc., carrots - 1 pc., onion - 1 pc., garlic, ground black pepper, salt - to taste.

Main Ingredients:

• 2 kg of beef (leg, tail, ears, meat);
• 1 carrot;
• 2 onions;
• 6 cloves of garlic;
• Bay leaf;
• salt;
• black allspice in the form of peas;
• 4.5 liters of water.

Procedure:

We process the meat, put it in water, cook after boiling for 15-20 minutes. Drain the broth, rinse the beef under the tap, fill it with fresh water. When the liquid boils, remove the foam and fat, salt, reduce the heat as much as possible, cook. In this case, the lid should not be tightly closed. The next step is to add whole peeled onions and carrots. After that, the pan remains on the fire for another 3 hours. In the last 5 minutes of cooking, add pepper and bay leaves. Next, let the meat cool, disassemble it and chop the pulp. Divide the beef into containers, sprinkle with squeezed garlic, fill with warm strained broth. We cool and wait for the dish to solidify.

How much to cook beef jellied meat

The most delicious jellied meat is obtained when the meat is sufficiently boiled, and the broth is saturated with vegetables and spices. First, the beef should be cooked for 3-4 hours. And after adding carrots and onions, as we said, for another 3 hours. Jelly that has been cooking for less than 6 hours, most likely, will not solidify, and then the snack will not work at all.

Advice! Some housewives recommend laying vegetables after 5 hours of boiling, as this makes the broth even more fragrant. And to give it a golden color, onions can be thoroughly washed and immersed in water right in the husk.

It is important to cook jellied meat all the time on the lowest heat, otherwise the water will quickly boil away and the broth will turn out to be too concentrated.

How to cook transparent beef jelly

Some cooks, having once cooked a cloudy jelly, despair and no longer make this appetizer. And in vain, because clear broth getting pretty easy! The basic rule is described in the recipe: you should drain the water after boiling, rinse the meat and then cook it in clean water. To neglect this moment means not only to make the dish unpresentable, but also to increase the calorie content of jellied meat.

Important! Remember to prepare raw meat properly! Initially, it needs to be soaked in water for three hours or overnight to get rid of clotted blood. Then thoroughly scrape off the soot and dirt from the skin. These actions will also affect the clarity of the broth.

Freshness of products for jellied meat is also important. Dying legs or heads a priori will give a little turbidity, so buy meat components only from familiar sellers. Chilled goods should have a characteristic, slightly sweetish smell, while frozen goods should have an even light color.

Ingredients of the recipe:

• a kilogram of veined soft beef;
• 5 pork legs;
• 2 onions;
• 3 heads of garlic and the same amount of carrots;
• lavrushka, coriander, salt, cloves, black pepper.

How to cook jellied meat correctly:

Place the prepared meat in a saucepan, fill it with water so that it covers the legs by a couple of centimeters. After boiling, we change the water, add carrots and onions, cook for another 4 hours, or longer. Next, add finely chopped garlic (1 head) and spices. An 8-liter cauldron will need three bay leaves, 20 peppercorns, 4 cloves, and a teaspoon of coriander. Bring to readiness within 30-40 minutes. We check the meat for tenderness. We disassemble the beef and legs, filter the broth. On the meat, laid out in trays, pour the remaining chopped garlic and ground pepper, fill it with liquid, send it to the refrigerator.

Important! Do not refrigerate homemade beef jellied meat on the balcony when the temperature is below freezing. There the liquid will turn not into jelly, but into "meat" ice.

Jellied products:

• 1 kilogram of beef and chicken meat;
• 1 kilogram of chicken legs and necks or beef legs;
• bulb;
• garlic, salt;
• about 20 peas of black pepper;
• 5-7 bay leaves.

Cooking method:

If possible, grind those meat components that contain bones and cartilage, put them in a saucepan along with the pulp. Drain the water after the first boil, cook for 5-6 hours on minimum heat. Add the onion and spices an hour before cooking. If the broth is not sticky enough (a drop of liquid does not stick your fingers at all), cook for another hour, opening the lid and adding a little fire. Cool, remove the meat, remove from the bones and cut. We pass the broth through cheesecloth, pour it into molds with meat, leave to freeze.

What is useful for chicken and beef jellied meat is dietary, if jelly can be attributed to light meals at all. When we use pork, the aspic immediately becomes fattier, even on the surface. ready-made snacks unappetizing white fat is collected. In the case of our meat, this does not happen, the jellied meat looks attractive and is eaten with pleasure!

Beef aspic video

Aspic is a snack dish, without which it is difficult to imagine a Russian festive table. Traditionally, jellied meat was prepared for everything winter holidays and served with horseradish or mustard.

Gelatin is never added to real jellied meat from beef or pork, the broth freezes due to the presence of gelling substances in beef and pork bones... As a rule, such as shank, head, legs are used for jellied meat. It is during the cooking of these products that a large amount of substances are released that contribute to the hardening of the broth.

Beef jellied meat can be cooked in different ways. Some people like to have as much meat as possible and little jelly in the jellied meat. Others, on the contrary, prefer the frozen broth in jellied meat, while others choose the "golden mean", when meat and jelly are about equal in jellied meat.

Inexperienced cooks, wondering if it is made of beef, often mistakenly believe that this dish is complex and requires considerable skill. In fact, this is not the case. Cooking jellied meat takes a lot of time, but there are no special difficulties in cooking.

As a rule, beef jellied meat turns out to be transparent, but when used pork meat it is very difficult to get rid of the turbidity of the broth. In addition, beef jellied meat is less fatty than pork, this should be taken into account by those who follow the figure. As an additive to beef legs when cooking jellied meat, you can simply take beef meat on the bone to increase the content of the meat component. If the family prefers assorted jellied meat, then you can add chicken to the beef.

You should carefully consider the choice of meat intended for cooking. If you are purchasing a frozen product, then choose the legs of a homogeneous light color without stains or signs that the meat has already been thawed. When choosing chilled products, it is worth sniffing the selected product, and, if there is a smell of old fat or ammonia, refuse to buy.

Before making beef, you need to soak the legs in a large number water. If the meat was frozen, then it must be soaked after preliminary thawing. Legs soaked for two to three hours should be scraped with a knife and rinsed well under the tap.

Cook beef jellied meat in a large saucepan or pressure cooker. In the latter case, the cooking time will be somewhat shorter. It is important to correctly calculate the amount of liquid in order for the broth to acquire sufficient stickiness. As a rule, two parts of water is poured on one part of meat.

Foam and floating fat must be very carefully removed from the boiled broth, since they have a bad effect on the transparency of the jellied meat. It is very important and correct to adjust the heating: the jellied meat should not boil too much, otherwise it will turn out to be too cloudy. But too low heating is not suitable, as this will greatly increase the cooking time. Usually, jellied meat is boiled for 6 to 12 hours.

In addition to meat, vegetables and spices should be added to the broth. But they are not laid immediately, but a couple of hours before the end of cooking. Typically, onions and carrots are used. And from spices - bay leaf, black and allspice peas. Alternatively, you can use other spices, such as cloves or dill seeds, if desired. It is better to place the spices in a saucepan in a gauze bag, so it will be easier to remove them later.

The readiness of the broth can be checked empirically: if you drop a little cooled broth on your fingers, you will get the feeling that they have become sticky. Consequently, a sufficient amount of gelling substances was released into the broth.

The cooled meat is removed from the broth, the bones are selected and cut into small pieces. The finished meat is laid out in trays or molds. Finely chopped garlic is also added there. Filter the broth, remove excess fat from it using paper napkin, poured into trays and put them in the refrigerator until they solidify.

For a special occasion, jellied meat can be decorated with flowers cut from boiled carrots, as well as green peas, herbs or figurines from boiled eggs or vegetables.

Fragrant transparent jellied meat is a frequent guest on many festive feasts and celebrations. For some, the main decoration of the festive table is exotic dishes and tropical fruits... But many prefer traditional, but no less delicious food, which includes jellied meat. It is also often called jelly. However, not every young housewife dares to cook jellied meat - the recipe is not as simple as it might seem at first glance. The process has its own nuances. In order for the jellied meat to turn out not only tasty, but also transparent, appetizing and simply beautiful, it is necessary to follow some rules for its preparation. Do not neglect these recommendations - and the jelly will definitely become yours. signature dish, a real decoration of any festive feast.

How to choose the right meat for jellied meat?

The first rule for preparing a transparent and tasty jellied meat is the choice of the basis for the dish. For cooking the jelly, you can take almost any meat of your choice - pork, beef, chicken or turkey. However, many experienced housewives recommend to opt for beef. Since you can cook beef jellied meat only from some of them, you need to take meat on the bone, the part of the lower leg, which is located closer to the hoof, or beef shank with veins, cartilage or skin. This choice is due to the fact that in their composition there are special gelling substances that contribute to the rapid solidification of the broth without the use of gelatin and do not make it cloudy in appearance. You can use one or several types of meat.

When buying a meat set for making jellied meat, be sure to make sure it is fresh. If the beef has a specific "old" smell, small spots on the surface, visible traces of frequent frosts, defrosting or too dark color - it is better to refuse to purchase such a product, since it will not work out of it to cook delicious jellied meat. Be sure to make sure that the meat set has approximately the same content of pulp and bone. If beef pulp there will be too much, the jelly simply will not freeze. The same goes for too much bone content. Therefore, the most important thing is to measure everything.

Preparation of food

So, fresh meat for boiling jellied meat has been selected. Next, it must be properly prepared. The beef should be soaked - this helps to get rid of traces of blood and provides a beautiful transparent jellied base. If the meat is not soaked, the broth will be cloudy and unappetizing. Place the beef in cold water and let it sit for a couple of hours before boiling the jellied meat. The recipe of any housewife is the same in that the meat should be completely covered with water, otherwise the remaining blood traces and the hardness of the skin cannot be avoided. After soaking, you can safely start cutting. To do this, it is better to use a special meat knife or a hacksaw with large sharp teeth - you can use it to cut beef bones so that there are no small fragments. If you just chop the beef with a hatchet, then there will definitely be sharp edges on the bones. Next, clean the meat with a knife, freeing it from bone fragments, prepare other ingredients for cooking.

Ingredients for making the jelly

• Beef or meat set weighing from 2 to 4 kg.
• Pure cold water, better purified.
• Salt to taste (see below for information on when to salt jellied meat).
• 2-3 large onions.
• 2-4 large carrots.
• Garlic cloves - 6-8 pcs.
• Spices and herbs of your choice - bay leaves, black peas, red peppers, and celery, dill.

The main stages of cooking jellied meat

Next, how to cook a delicious jellied meat. Place the cooked meat set in a saucepan and cover with clean cold water. Better to choose for cooking of this dish purified or filtered water. If you use plain water from the tap, there will be a very high probability of a cloudy shade of the broth. In addition, tap water has specific impurities that can give an unpleasant aftertaste to the finished jelly. Water should be taken in a ratio of 1: 2 to meat - this means that 1 kg of beef will need 2 liters of purified cold water. Place the beef pieces very tightly so that the meat is completely covered with water. We put on fire.

So, how to properly cook jellied meat. After 20-30 minutes, as soon as the broth boils, it is necessary to carefully collect all the foam on its surface. The foam will rise throughout the cooking process, so it is very important to collect it thoroughly and regularly at all times. Through this process, the broth will remain clear and beautiful to look at. Many famous chefs it is recommended not to collect the foam, but to completely drain the first water in which the meat was cooked for the jellied meat. Drain off all the water, and rinse the beef itself thoroughly under clean running water - this way the meat will be cleansed of foam residues and bone fragments.

How to achieve a transparent color in the finished dish?

The question that torments not only novice housewives: how to make jellied meat transparent? Everything is simple here. Put the washed parts of the meat set back in the pan and fill with water, chop again if necessary. After that, the pan can be put back on a small fire. Now, when foam or fat appears on the surface of the broth, you can simply remove them using a slotted spoon. As mentioned above, jellied meat is cooked over low heat - that is why the entire cooking process of this dish can take from 5 to 10 hours. Do not increase the heat in an attempt to speed up the long cooking process - the broth will become cloudy, and your jellied meat will turn out to be unattractive and unappetizing. In addition, long-term cooking over low heat contributes to an excellent solidification of the finished jellied meat - you do not need to use gelatin or other substances.

Rules for adding spices and herbs

After the jellied meat has boiled under the lid for 4-5 hours, it is time to add spices and herbs. This happens until the moment when it will be necessary to salt jellied meat (including beef). Do not add these ingredients earlier than the specified period - by the end of cooking they will lose their taste and characteristic spicy scent... For jellied meat, it is recommended to use whole vegetables without chopping them. You can pick carrots and other vegetables directly in the skins without peeling - you just need to rinse them thoroughly under running water. If you do not like this method, peel the vegetables, but you should not cut them into pieces. Many people put a whole unpeeled onion in the cooking jelly - this trick helps to give the broth a light golden hue. Garlic cloves can be put in any form convenient for you - whole or chopped. At the same time, add various spices to your future jelly to your liking - black pepper, allspice peas, celery or parsley root, bay leaf give the dish a special piquancy and incomparable taste. But in no case should you be too zealous with the amount of spices - the finished jellied meat has an incredibly delicate and refined taste that can be easily spoiled with hot spices.

When to salt beef jellied meat?

The basic rule of tasty and mouth-watering dish- correct salting. When to salt jellied meat? Remember that jellied meat must be salted 20-30 minutes before the end of its preparation. If you add salt to the dish earlier, the result will certainly disappoint you. Meat absorbs salt strongly. And even a small amount of it, poured in at the beginning of cooking, can make your dish simply inedible. In addition, the broth should be simmered for at least 5 hours - during this time, the water in the pan boils away strongly, so the concentration of salt in the broth becomes excessive. The best option for when to salt jellied meat is half an hour before the end of cooking.

Chop cooked meat correctly

After the jellied meat is cooked, turn off the heat and carefully remove the cooked meat from the pan using a slotted spoon. Whole onions and carrots can also be removed - they have already fulfilled their purpose. Cool the cooked meat slightly. Next, the cooked meat must be thoroughly chopped. This can be done simply with your hands or you can use a small knife to carefully separate the pulp from the bones and cartilage. Many people prefer to use a food processor or a meat grinder to grind meat, but in the case of cooking jellied meat it is better to avoid such methods, since with this method of grinding the finished dish loses its unique exquisite taste... Make sure that in cooked meat there were no small bones, remnants of skins or cartilages. Chop the cloves of garlic through a press and mix them with the resulting meat. It is better not to cut the garlic with a knife, but to press through a special press - this way it will mix better with the beef, there will be no large sloppy pieces.

Pour in the cooked meat correctly

Place minced meat mixed with garlic at the bottom of deep bowls or trays. If you want to make your own culinary creation brighter and more original, you can put pieces of boiled yolk or carrots, as well as any other products of your choice, on the bottom of the plates. The meat must be poured with the resulting salted broth (we have already mentioned when to salt the jellied meat). To do this, it should be thoroughly filtered through a fine sieve or a gauze cloth folded in half. Thus, the broth is removed small pieces cartilage and bones, excess fat. As a result, it acquires an even, pure color and a pleasant shade. Heat the strained broth slightly in a saucepan over low heat and pour it over the cooked meat molds. If you use gelatin in the preparation of jellied meat, it's time to add this ingredient to the broth. To do this, take a glass with already prepared and strained broth, dilute one bag of gelatin in it and add the resulting mixture to the rest of the broth before pouring it into the molds.

Jellied meat freezing

It would seem that for housewives the most controversial issue is the question of when to salt jellied meat. But it is not so. There is one more stage in the preparation of this dish, which raises a lot of questions - solidification.

For the complete solidification of the jellied meat, a rather significant amount of time is required - from 4 to 10 hours. You can leave the tins with a fragrant meat dish overnight. In order for the cooked jellied meat to freeze, it needs a cool temperature, which is below room temperature. You can leave the dish on the balcony or on the windowsill - but these places are completely unsuitable for winter time of the year. At low temperatures, the delicate jelly left on the balcony will simply freeze and completely lose its unsurpassed delicate taste. The best option for quick and high-quality solidification of jellied meat - a refrigerator.

It is better not to put dishes with beef jellied meat on the top shelf of the refrigerator - as you know, this is the zone of the lowest temperature, and your meat delicacy will simply freeze over. It is not recommended to place molds with beef jelly and on the lower shelves of the refrigerator - here, on the contrary, it will not freeze. The best choice there will be a middle shelf with an optimal temperature regime.

So, you have learned how to properly cook and when to salt jellied meat. And everything was done according to the recipe. Now your culinary masterpiece is ready, but what should you serve it with? The traditional answer to this question is various hot sauces, mustard, horseradish or adjika. You can serve delicate meat dish with a little soy sauce- it will add a special piquancy to the jellied meat. Jelly served with pickled mushrooms or cucumbers, fresh or canned tomatoes, salad of fresh vegetables with herbs of your choice.

The most important nuances

In order for the beef jellied meat to turn out really tasty and appetizing, observe a few simple rules its preparation.

• The basic rule of how to make jellied meat transparent is in no case add water to meat that is already being cooked. If, during the cooking process, add a new portion of water to the broth, it will lose its beautiful transparent color and become cloudy. In addition, this broth almost never solidifies without the addition of gelatin. In this case, it is best to immediately pour a little more water than you need - when boiling, the required amount of broth will remain, and its color will not suffer at all.

• Let's repeat when to salt jellied meat during cooking. While cooking tender meat delicacy do not do this at the beginning or in the middle of the process. When cooking, the broth boils away and becomes more saturated, the salt concentration increases significantly. That is why even a small pinch thrown into the jelly pot at the beginning of cooking can make it salty and inedible.
• Many people do not like the specific fatty flavor that a ready-made beef or pork jelly can have. A simple method helps to avoid such an unpleasant phenomenon - be sure to drain the first water in which the meat was cooked. So you will not only remove excess fat from meat broth, but also make the finished dish heavy on the stomach.
• You should not try to put 10 kg of various meat products in a saucepan with broth. Remember that the water in the pan should cover the meat by at least 2-3 cm.This is necessary in order to obtain the required amount of clean and fragrant broth... If initially there is too much water in the pan, it will not boil away during the cooking process, and the broth will not solidify well. At the same time, if you add too little water, the opposite problem will arise - it will quickly boil away and you will have to add a new portion of water to the pan. In this case, the appearance of an unpleasant muddy shade in the finished meat dish cannot be avoided.
• 5-10 hours - this is how much jellied meat needs to be cooked. The recipe does not tolerate haste and sloppiness.
• Many experienced housewives recommend not throwing away the meat cartilage and skins that you get after the end of the beef cooking. Grind these foods thoroughly with a knife, meat grinder or food processor, then gently mix the mixture with the cooked beef. As you know, the cartilage and veins contain special ones that contribute to the rapid solidification of the finished jellied meat without the use of gelatin. At the same time, the taste of a delicate dish does not deteriorate at all.

And finally

Since cooking a delicious jellied meat is a painstaking business and requires a certain skill, you should not be upset if your first jelly turned out not quite as you expected. A little culinary practice and patience - and your dish will become the main decoration of any festive table.