In ancient times, jellied meat was prepared from pork legs. They contain a lot of gelling substances, so the broth solidifies without the addition of gelatin.

Classic pork leg jellied meat

How to cook jellied meat according to the standard - read below.

We will warn you in advance: you will have to stock up on time and patience. The appetizer will have to be cooked several times.

Ingredients:

• carrot;
• medium onion;
• 2 kg. legs;
• 3 laurel leaves;
• 6 peppercorns;
• 5 cloves of garlic.

Preparation:

1. Soak the legs in cold water for 2 hours, then scrape the top layer off the skin well with a knife. The quality of the broth depends on this.
2. Cut the legs into several pieces, cover with water and cook. The water should cover the legs by 6 cm.
3. Skim off the foam while cooking, so the pork leg jelly will not be cloudy.
4. Reduce heat after boiling and simmer for another 3 hours. Peel the carrots with onions and add to the broth, continue to cook the jellied meat for another 4 hours.
5. Add bay leaves and peppercorns, salt, and leave for half an hour over the fire. Add minced garlic and remove from heat.
6. Separate bones, skin and meat, cut into pieces and arrange into plates or tins.
7. Strain the broth, the liquid should be free of peppercorns and sediment.
8. Put leaves of fresh herbs, carrots on the meat and pour the broth. Leave to freeze.

The dish is ready and will surely please the family and guests.

Jellied meat with pork legs and knuckle

If you want more meat in the jelly, add meat in addition to the legs. Aspic meat from pork legs and shank turns out to be satisfying.

Ingredients:

• Bay leaf;
• garlic;
• 2 legs;
• pork shank;
• bulb;
• carrot.

Preparation:

1. Clean the skin on the legs and shank, fill it with water 5 cm above the ingredients. Put the onion and carrot without peel, bay leaves there, set to cook.
2. Do not bring the broth to a high boil. As soon as the broth begins to boil, reduce the heat and add salt, remove the foam.
3. After 7 hours of cooking, collect fat from the surface of the cooled broth, cut the meat into pieces and separate from the seeds, put in containers.
4. Add the garlic to the broth and bring to a boil. Strain the cooled liquid, pour the meat and put in the cold.

Ingredients:

• a few cloves of garlic;
• 500 gr. chicken thigh;
• 500 gr. pork legs;
• parsley root;
• bulb;
• 2 carrots;
• peppercorns;
• laurel leaves.

Preparation:

1. Leave the washed meat in water for several hours. So the broth for the jellied meat will turn out transparent and clean, and there will be less foam.
2. Peel the vegetables, make a cross-shaped incision at the end of the onion, cut the carrots into several large pieces.
3. Put spices and vegetables in a saucepan with meat, fill everything with water so that it covers the ingredients.
4. Cook pork leg and chicken jellied meat for 6 hours over low heat. Watch the foam, the broth should come out clean. It is not worth boiling jellied meat over high heat, the liquid will boil away strongly, and you cannot add it. So jellied meat can harden badly.
5. Add chopped garlic to the broth and leave to infuse for 10 minutes, salt. Strain the liquid.
6. Cut the meat into pieces, separating it from the bones, put in a mold, pour in the broth. Leave the finished jellied meat to freeze in the cold.

You can pour the broth into different molds - so the jellied meat will look more beautiful on the table.

Pork leg aspic with beef

Pork leg and beef jellied meat should freeze for 8 hours.

Ingredients:

• 5 peppercorns;
• 1 kilogram of beef with bone;
• 1 kilogram of pork legs;
• laurel leaves;
• 3 carrots;
• garlic;
• 2 onions.

Preparation:

1. Fill the legs with water and cover with a lid. Cook for 2 hours on low heat, constantly skimming off the foam.
2. Add beef and cook for 3 hours.
3. Peel vegetables, cut onions and carrots into large pieces.
4. Put vegetables and peppers in the broth after 3 hours, cook for another hour.
5. Put bay leaves in broth and remove from heat after 15 minutes.
6. Remove the meat from the pan, cool and chop finely. Strain the broth.
7. Put the meat in a mold, sprinkle with finely chopped garlic on top. Pour everything over with broth.

A fragrant and delicious jellied meat of pork legs and beef is ready!

The classic recipe for jellied meat is always based on pork, or rather, on pork legs or a whole shank. The thing is that it is in these parts that a lot of collagen is contained, which allows you to turn a rich broth into an excellent jelly. It was this feature that was noticed by our ancestors, who prepared jellied meat from various meats, including beef. You can take any part as a basis, because if you cook the broth correctly, the jellied meat is guaranteed to turn out delicious.

As a matter of fact, jellied meat is a dish for the creation of which you can use real cold cuts. At least in the olden days, our ancestors did just that. There is a fairly plausible legend that the jelly appeared by chance. The servants, collecting all the remaining food after the feast, poured it with strong broth to eat like hot soup.

And then one day someone left the plate in the cold - so the soup turned into jellied meat. Of course, jelly is the frozen broth. Only he must certainly turn out to be very strong, rich. Otherwise, it will be ice-cold ice cream, not jellied meat.

So, let's consider step by step a recipe with a photo for cooking jellied meat of their pork legs and beef. We need the following products:

• pork legs can be taken 2-3;
• for this amount, take 700-800 g of beef fillet;
• onions and carrots - 2 pieces each;
• garlic - 1-2 heads;
• salt, pepper, bay leaf and other spices - according to your taste.

The secret of delicious jellied meat is the peculiarities of cooking beef and pork. The basic idea is that the broth should cook for a very long time (at least 4 hours from the moment of boiling). At the same time, make sure that the water does not boil away. The fact is that it is undesirable to add new portions of water - this is already a violation of the correct technology. And to prevent this from happening, we act like this:

1. The recipe for the classic pork and beef jelly begins with the preparation of the food. If everything is clear with the beef fillet - we just rinse it and cut it into fairly large pieces, then you need to work more carefully with the pork legs. They are preliminarily placed in cold water and soaked for several hours. Then they are cleaned with a brush from dirt, washed thoroughly.
2. Well, now, when nothing is stopping us from starting the preparation of a festive dish, we cut the legs into several parts and put them together with the beef in a large saucepan. Pour water so that it covers the meat, and the level falls 2-3 fingers above it (focus on our photo).
3. Cook over high heat to bring to a boil as quickly as possible. And when this moment has come, we immediately subtract it to a moderate one. Now you need to ensure that the water does not boil, but at the same time, movement and slight vibrations will constantly go along the surface. Please note that the lid is kept tightly closed during this time! In no case should you add fresh water - this will spoil the taste of the jelly.
4. When 4 hours have passed since boiling, add onions and carrots. And also we introduce spices - that is, during all this time we did not salt the broth, since the water will boil off a little anyway. And it may so happen that the dish becomes somewhat salty.
5. After another hour, remove the vegetables, turn on the fire. Chop the garlic and add to the dish.
6. It remains to take out the meat, chop it with a knife or in a meat grinder. Put meat at the bottom of the pan or molds. You can also decorate the surface with carrots and green onions. Pour the broth on top and take out the containers to a cold place.
7. And here is a reward for those who managed to endure - after a few hours we will see the finished product. The broth froze and turned into a real jelly. Serve it, of course, with mustard, but you can also serve it with mayonnaise (preferably homemade), sour cream and even ketchup. And a pinch of herbs for serving and improving the taste will not hurt.

ADVICE

Of course, meat on the bone has a particularly pleasant aroma. And even better - if it contains cartilaginous parts. Therefore, the beef can be boiled together with the bone. After 4-5 hours of cooking, the meat will fall off the solid base by itself, but the pleasant aroma will remain. This rule also works well when we cook rich borscht.

Spicy jellied meat

If meat is the basis of jellied meat, then spices, roots and seasonings are a symphony of taste, the real soul of the dish.

Here is an interesting version of the recipe for pork and beef jellied meat - all actions are described step by step, with a photo. We will need approximately the same products, but there will be one surprise:

• 3 pork legs;
• 700 g of beef (better on the bone);
• 2 carrots and 2 onions;
• salt, pepper, bay leaf - to taste;
• 20 grams of ginger root.

Of course, ginger has a peculiar taste, and some people may not like it. To get a feel for this and not risk wasted, just try gingerbread or cookies. If you like the spicy, slightly pungent aroma, then you will definitely like the jellied meat. The cooking technology is exactly the same as in the previous version, but together with the onions and carrots, we add several large plates of ginger. And after turning off the fire, they must be removed.

ADVICE

Many housewives step by step and in all details imagine a recipe for pork and beef jellied meat. But they doubt how rich the broth will turn out. You can use your own fingers to make sure it hardens and turns into a great, tasty jelly. If you immerse them in a slightly cooled broth, and they become sticky to the touch, then the cooking can be finished - it's time to take the pan out into the cold.

Jellied meat is a festive, winter appetizer. We associate it with a long, weary, but pleasant expectation of something cozy and beautiful. Cook with pleasure, serve with taste (photo to help), and eat jelly with bon appetite!

What new year is complete without jellied meat ?! That's right - none! Because aromatic meat jelly with horseradish or mustard is the most Russian New Year's dish!

In our family, making jellied meat is not just a process - it is a ritual! When I was a little mother, I cooked broth and meat, and we always took apart meat with my father. Mom shared the recipe, there are many subtleties and nuances in it, but it turns out invariably delicious!

For jellied pork legs with beef you will need:

• 2 pork legs, medium
• 0.7-1 kg of beef pulp (Remember that the more bones, the stronger and richer the broth will be. Therefore, choose beef based on your preferences)
• if desired, you can add a few pieces of chicken (then the taste of the jellied meat will be softer)
• 1 large onion
• 2 medium carrots
• pepper, salt
• garlic (to taste)
• Bay leaf
• for serving - horseradish and mustard.

Soak pork legs in cold water for 3-4 hours. This is necessary to get rid of the specific "pig" smell. Then scrape with a knife, clean and remove anything that you don't like. Cut the legs into 4 pieces at the joints. Fold into a 4-5 liter heavy-bottomed saucepan and pour cold water 2 fingers above the feet.

While the legs are boiling, we cut my beef meat into small pieces (like for goulash), and also clean the carrots and onions. We throw beef, whole carrots and a whole head of onion into the boiling legs. When the beef boils, remove the foam and salt. With the lid open (this is important!), We turn down the fire so that the water "steamed, not boiled," that is, so that the "key" of boiling water is not visible.

We take out the carrots and onions as soon as they are ready (do not miss, so that the onions do not boil and do not creep all over the pan!). Throw away the onions, the carrots can be left to decorate the jellied meat.

Leave the broth to cook for 3-4 hours. The jellied meat is ready when the veins of the meat become very soft. The readiness of the broth is checked as follows: rub a drop of broth between two fingers - it should stick well. if it so happens that the meat is already ready, and the broth does not have sufficient stickiness, just dissolve the edible gelatin according to the instructions and add to the jellied meat.

5 minutes before cooking add a couple of garlic cloves (if you like) and a bay leaf to the jellied meat. It is not recommended to boil the bay leaf for more than five minutes. it can give a too pungent smell and even bitterness.

Now the broth needs to be filtered through a sieve or cheesecloth. Sort out the meat - remove all bones and hard cartilage, disassemble into small pieces.

Today I propose to cook beef and pork leg jellied meat. The recipe is classic, time-tested. Cures perfectly without gelatin powder. The legs and hooves contain a sufficient amount of collagen necessary for the jellied meat to grasp properly, be hard and cut with a knife. The broth turns out to be rich and transparent, like a tear, and the meat is tender and soft. In a word, jellied meat is very tasty.

The main thing is to observe the proportions and cooking time. The jellied meat will be prepared for 4 hours. Add to this time 8-10 hours to soak the hooves and 6 hours to harden. Of course, your constant presence in the kitchen is not required, but the cooking process is still long, so it is better to start cooking a day before the festive event. Let's start?

Total time: 18 hours / Cooking time: 4 hours / Yield: 5-6 servings

Ingredients

• pork legs - 1 kg
• beef - 800 g
• water - about 2 liters
• salt to taste
• onions - 1 pc.
• bay leaf - 1 pc.
• black peppercorns - 8 pcs.
• cloves - 2 pcs.
• carrots - 1 pc.
• garlic - 3 teeth.

Preparation

For jellied meat, you need a pair of pork legs (weight from 700 g to 1 kg, no less). To make it easier to place in the pot, I recommend chopping them into pieces - hooves and knees. But first, the pork legs need to be processed, cleaned off all dirt from the surface and get rid of the characteristic odor. They should be oiled over fire to remove stubble and claws, and then soaked in cold water for 8-10 hours (it is more convenient to leave it overnight). In the morning, I thoroughly rinse the soaked legs, scrape with a knife and a hard washcloth, with force to clean out all dirt, including in hard-to-reach places.

Put the processed and soaked pork legs on the bottom of the pan. I also send beef there - the back part or the flesh on the bone will do. It is not necessary to cut the meat, it will cook perfectly in a whole piece and will be very tasty, soft and non-tough.

Pour the contents of the pot with cold water and put the pot on the fire. As soon as it boils, I drain the first water - thus it will be possible to get rid of the "noise", the jellied meat will turn out to be crystal-transparent. Re-fill with clean cold water so that the liquid covers the meat by 3-4 centimeters. I bring it to a boil again, remove all the foam from the surface of the broth, add salt to taste. At the same time, I prepare vegetables and spices: carrots, onions, garlic, cloves, bay leaves, black peppercorns. You can add parsley root and parsnip, the taste of the dish will only benefit from this.

For the first 3 hours, the jellied meat should be cooked over low heat, only with salt. After the indicated time, I add vegetables and spices. I continue to cook for another 1 hour. The fire should be quiet, the pan is covered with a lid, then the water will not boil away so much. And do not forget to take a salt test again at the very end. The broth should be slightly salty, it can be right on the edge, then the jellied meat will have a rich taste. Add more garlic if needed. When you remove the pan from the heat, a thin film will form on the surface as it cools, which means that the broth is excellent, it already strives to freeze.

I remove the meat from the pan. I cool it a little so as not to burn myself, and remove the pulp from the bones. I chop the beef finely or disassemble it into fibers, most conveniently with my hands or with a couple of table forks. I only use beef, but if you like jellied meat fatter, you can remove the meat and boiled pork skin. I throw away the onions and garlic, and leave the carrots to use for decoration.

I fill the containers in which the jellied meat will freeze with boiled meat - about half the volume (you can fill it by a third, then there will be more broth, respectively). On top I spread figured slices of carrots.

I filter the broth to remove small bones and spices. If it turns out to be too greasy, then you can remove the top film right in the pan, carefully scooping it up with a ladle. I pour the broth into plates, filling them to the top. I cool the finished jelly for about half an hour at room temperature (during this time, you can additionally decorate it with fresh herbs, boiled eggs and other edible decorative elements), then put it in the refrigerator until it hardens completely - for about 5-6 hours.

I serve chilled pork legs and beef jellied with mustard or horseradish. It is very tasty, dense, not too greasy, hardens perfectly and holds its shape when cutting. Bon appetit to you and your dear guests!

New Year is approaching! The old one will end, we will spend it as expected, and we will meet the New as it happens. Traditionally, we will set a rich table with various delicious dishes and equally delicious drinks.

Traditionally ... What is traditional with us, then? A?

As my good friend says, from the appetizers on the table on New Year's Eve, there should be Olivier, and jellied meat under. And everything else is self-indulgence and an inappropriate tribute to someone else's fashion.

To be honest, I do not remember the New Year and Christmas meetings without jellied meat. This is blasphemy or something.
We call jellied meat "cold", rarely when "jellied". In Russia, especially in the western regions, in the Urals - "jelly". Or simply " ". For a long time I tried to understand how jelly differs from jellied meat. They say that it is the same thing. Perhaps. But our jellied meat is made from a pig. Or from pork legs, drumsticks. Rarely are beef hooves or shanks added. And, judging by the collections of recipes, jelly is usually made from beef: hooves, shanks, head.

The age-old question when boiling jellied meat will "freeze or not", since adding gelatin is a sign of bad taste.

Jokes, jokes, always freezes. Even if there is no beef component. And how can jelly from pork legs not freeze if a spoon is calmly floating in a boiling brew?

The process of preparing high-quality jellied meat is very laborious and time-consuming, especially if it is a jellied meat made from pork legs. How to cook jellied meat? I will answer - a long time.

Excellent jellied meat recipe

Ingredients

• Pork legs 2 pcs
• Pork drumstick 1 pc
• Beef 1-1.2 kg
• Carrot 1 pc
• Parsley root 1 pc
• Onion 1 pc
• Garlic 1 head
• Black peppercorns, allspice, bay leaf, salt taste

1. Considering that the family loves a lot of meat in jellied meat, pork jellied meat is not particularly welcome at home. We have to add veal.
2. We have never added chicken or poultry in general to jellied meat.
3. Historically, transparent jellied meat is considered not particularly honorable in our country.
4. It is better to buy meat at the bazaar. There it is guaranteed not to freeze.

   Pork legs, drumstick and beef

5. Thoroughly clean the legs and shins from stubble, if necessary, grease over an open fire. Clean and rinse.
6. Cut the pork legs in half lengthwise with a knife, and again in half along the joint. Chopping with an ax is not worth it, there will be many small bones.
7. Cut the drumstick into several parts, the large central bone can be left intact, not chopped.
8. Cut the brisket into several parts.
9. Strictly speaking, the size of pieces of meat for jellied meat is not important.
10. All meat must be washed and soaked in cold water for at least 2-3 hours, and it is better to leave it in a cold place overnight. The second option is preferable, because the jellied meat takes a long time to prepare, and it is better to start in the morning.

    All meat must be cut, rinsed and soaked in cold water

11. In the morning, rinse the meat again, put it in a saucepan or cauldron, cover with cold water. The water should be 5-7 cm higher than the meat level.
12. Put the saucepan on the fire and bring to a boil.

    Put the saucepan on the fire and bring to a boil

13. It is important not to miss the boiling point. There will be a lot of foam. It must be removed. With a spoon, collect all the foam that is continuously formed. After 5-10 minutes, foaming will stop completely. From this point on, cover the pan and reduce the heat to the very minimum. The liquid in the pan should not even boil, but "move" a little. Under no circumstances should it boil violently. Only a slight boil.
14. Leave the meat to simmer for 4-5 hours. However, you can sometimes mix. Do not add water to the pan !!! Even if it partially boils away.

    Cook jellied meat for a long time on low heat

15. After 4-5 hours, add black and allspice peas, bay leaves, 1 tsp into the saucepan. rock salt and washed unpeeled onions, carrots, parsley and celery roots.

    Vegetables for broth and garlic

16. If the liquid has boiled away a lot, you will have to add boiling water from the kettle. Although not good, fluid is needed.

    Add onion, roots and spices

17. Cover the pan with a lid and cook, with a low boil, for another 1-1.5 hours.

    Boiled broth for jellied meat - cools down

18. Remove the pan from the heat. Select all the meat with a slotted spoon. Arrange the meat on plates and let cool. Onions, carrots, roots - discard, although carrots can be left for decoration.

    Select all the meat with a slotted spoon

19. Small digression. Many people prefer jellied meat that is completely transparent. To do this, the broth must be clarified. How? Look for yourself, they say that egg white is good. I will not say that I got transparent as glass, let's say - the transparency of amber. And without clarification.
20. Salt the broth to taste and a little more. It should seem a little salty, literally a little bit. Season with black pepper and add garlic, chopped to a gruel. Stir the broth, cover the pan with a lid and leave for 20-30 minutes
21. Then the broth must be filtered. It is better to do this through a cloth that is naturally clean. The fabric will filter out small bones, peppercorns, garlic, bay leaves. All this is superfluous in the jelly. Leave the broth to cool. After 10-15 minutes, you need to remove excess fat from the surface of the broth. You can just collect it with a spoon.

    It is necessary to remove fat from the surface of the broth

22. Or you can use a napkin. An ordinary paper napkin thrown on the surface of the broth is covered with a film of fat, removed and discarded. If you repeat this several times, you can almost completely remove the grease film from the surface. Yes, by the way, leave some fat, then the surface of the finished jellied meat will be with "frost".
23. You can make a test that will answer the question "freeze or not." Place a drop of broth on your index finger and thumb and make sure the fingers stick together well. If they do not stick together, then you cooked the jellied meat from bouillon cubes.
24. Sort the cooled meat with your hands, separating and discarding all the bones. This is important, since a tooth can be easily broken against a bone. Meat can be cut into small pieces, can be divided into fibers, can be used as is, in pieces.
25. Prepare a few deep bowls or jelly trays. It is very convenient to use large rectangular enamel containers, like a trough, or deep soup bowls.
26. At the bottom of each plate, you can put parsley, a piece of hard-boiled egg, carrots extracted from the broth.