Jellied meat is a traditional Russian dish of meat and frozen broth, which we love to cook for the holidays. Especially during the cold season. For many, jellied meat is as important and obligatory at the New Year's table as Olivier. Each housewife has her own secrets of making jellied meat, recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Someone loves colds exclusively from pork, and someone adds chicken or beef meat to it. Often all types of meat are found in one aromatic frozen jellied meat. The set of your favorite spices is also individual.

Very often, jellied meat is prepared more than once, until the moment when the very recipe is found that will appeal to every member of the family. After all, you can cook with large pieces of meat, and with the addition of vegetables and herbs. You can grind the meat into minced meat and cook a very hearty and meaty jellied meat, dense texture, or you can make a thin and transparent frozen broth that will melt on the tongue like magic.

Therefore, there is such a wide variety of recipes. But the most important thing that unites them is that in most cases, jellied meat is cooked without adding gelatin, but only on the basis of thick rich broths of high concentration, which freeze by themselves. This is due to the fact that the broth is cooked from pieces of carcasses with a large amount of cartilaginous tissue, which gives such properties to the broth. Usually, legs, tails, ears are used for jellied meat. All where there are bones, joints, cartilage and skin. In addition to richness, such a broth will also have a special taste. But for the full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, is also included in the finished dish.

If you want to make jellied meat elegant and beautiful, then put beautifully chopped vegetables, olives, green leaves in it. This is done before the broth is poured into the mold, so that when solidified, all this elegant beauty remains inside.

Cooking jellied meat on your own is quite difficult and long, especially for a long time it takes a long time to prepare jellied meat from pork legs. Such jellied meat is prepared without adding gelatin, many housewives are worried about whether it will harden, but if the recipe is strictly followed, the cooking process will be crowned with success. In the end, the result is worth the effort and the most important thing is that properly cooked tender jelly from pork legs is a very tasty cold appetizer for the holiday or even for every day.

Ingredients:

• pork neck - 1 kg;
• pig legs - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 8 cloves;
• laurel leaf, peppercorns, salt - according to preference.

Preparation:

1. In a saucepan with a volume of 5 liters, send pork legs, meat cut into large pieces, carrots and onions. Pour all the ingredients with water and send them to the fire. After the water begins to boil, the jellied meat needs to be salted, the emerging foam is removed with a slotted spoon, this is necessary so that the jellied meat turns out to be a transparent color.

2. Cook the jellied meat for 5-6 hours on low heat. Remove the vegetables from the pan after one hour of cooking.

3. Add the remaining products 30 minutes before cooking. We take out the meat, cook the broth for another 15 minutes. We filter the broth.

4. Disassemble the meat into fibers, do it with our hands to feel and remove all the bones.

5. Put decorations on the bottom of the mold; chopped olives and herbs can be used as decoration.

6. Put the meat in the mold, fill it with broth. We leave in this form until it cools completely, after which we put it in the refrigerator for several hours.

7. Before serving, put the jellied meat on a plate, turning the form upside down. If you followed all the points of the recipe, then the pork leg jelly will be elastic, keep its shape well and will not melt at room temperature.

Delicious, fragrant, transparent jellied meat is ready, you can start your meal.

A hearty snack will be an excellent decoration for a festive table.

For cooking, you will need the following set of products:

• beef - 0.5 kg;
• processed pork legs - 1.3 kg;
• onion - 1 pc.;
• carrots - 210 g;
• garlic - 2 cloves;
• laurel leaves, pepper, salt - optional;
• greens - used for decoration.

Cooking steps:

1. Rinse the meat with water, put it in a saucepan, fill it with water so that the water completely covers the meat. We turn on the fire, wait for the boil and remove the foam.

2. Reduce heat, cover the pan with a lid, leave in this position for 5 hours. Salt, pepper the broth, add vegetables and laurel leaves, continue to cook for another 60 minutes.

3. Remove the vegetables and meat from the broth and put the sides on separate plates, leave the broth to cool. We filter the broth through a fine sieve.

4. We butcher, sort and cut the meat, which will be added directly to the jellied meat. Only use the bites that you intend to eat.

5. On the surface of the broth, we see fat, it needs to be removed. If you leave it, then a thick white layer of frozen fat will form on the surface of the finished frozen jellied meat.

6. Combine the meat with the broth, leave a small amount of meat for decoration. Stir and put back on the hot stove.

7. Let the broth boil and turn off the heat. Pass the garlic through a press.

8. Cut the carrot into thin circles or flowers, put it in a mold, and greens in the same place.

9. With the remaining meat we will fix the decoration so that it does not run away anywhere.

10. Pour the meat and broth into a mold with a ladle, let it cool and put it in the refrigerator overnight.

11. Before serving, the layer of fat formed on the surface must be removed. It not only spoils appearance, but also not very pleasant to the taste.

12. Put the jellied meat on the surface, decorate it up.

Serve cold, garnish with fresh herbs and vegetables. Do not forget about mustard and horseradish, these two spices are the best friends of real homemade jellied meat.

Beef jellied meat prepared according to this recipe is an independent dish, in this case you do not need to add gelatin. The jelly will harden on its own if it is cooked from the correct portion of an animal, such as pork ears, tails or legs. For beef jellied meat, a part of the leg is most often used, which is called a motoliga (motoski). This is essentially a knee with a joint, it is the articular tissues that allow you to make a thick, well-solidified broth. After all, this is exactly what is needed for jellied meat. The taste of beef will, of course, differ from that of pork. The characteristic smell and taste of beef and veal will give the jellied meat its properties. The color of the jellied meat will also be darker, as is the case with beef broth. In my example, I will show how to make jellied meat with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.

Ingredients:

• beef skate (part of the leg with a joint) - 1 kg;
• beef - 300-500 g;
• onions - 2 pcs;
• carrots - 1 pc;
• garlic - 1-3 cloves;
• peppercorns, salt to taste.

Recipe:

1. Fill the meat with water, after boiling, drain the water. Fill with new water, send peeled vegetables there and cook the meat for 5 hours. Skim off the foam when boiling, this will help keep the broth, and subsequently the jellied meat, transparent.

2. After an hour of cooking, remove the carrots and onions from the pan to prevent overcooking. Continue cooking the meat. When it is ready, we take out and separate the meat from the bones. We pass the boiled meat and garlic through a meat grinder.

3. Fill the chopped meat with strained broth and mix, evenly distributing. Salt to taste and add ground black pepper.

4. Cool the beef jellied meat, put it in the refrigerator until it solidifies. The container in which it will harden is best covered with a lid, and if not, then with cling film.

Jellied meat is ready, decorate it with herbs and serve. Cut into portions and serve with hot spices and sauces. Bon Appetit!

People who have little time can cook jellied meat according to the "lazy recipe". The whole cooking process will take no more than 1 hour. Preparing such a jelly is very simple, the main difficulty is to find a really high-quality stew. Ideally, you need to use homemade stew, you should make sure of the quality of store products in advance. Since the stew itself does not have the properties necessary for thickening the jellied meat, it will have to help with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.

Products:

• beef stew - 300 g;
• onion - 2 pcs;
• carrots - 1 pc;
• gelatin - 20 g;
• water - 1 l;
• peppercorns - ½ tsp;
• salt - 1 tsp

Preparation:

1. Pour gelatin into a bowl and dilute it as indicated in the instructions on the package. Set aside for swelling.

2. Put carrots, peppers, onion into a saucepan and fill it with water, you need 500 milliliters. We turn on the burner, cook vegetables for 10 minutes.

3. We take out large pieces of meat from the stew and cut them, put them in a mold. Pour the rest of the jar into the broth. Cook for 25 minutes.

4. Strain the broth through a sieve and combine it with the swollen gelatin. Stir and pass through a sieve again.

5. Cut the boiled carrots into slices. We take 3 circles, cut in half and send them to the meat, sprinkle with dried green onions.

6. Fill the stew with broth. We close the container with a lid, after complete cooling, we put it in the refrigerator.

At first glance, the combination of stewed meat and gelatin may seem unusual, but the ease of cooking is currently appreciated. The taste of stewed meat jelly, prepared according to a quick recipe, does not differ from the classic one.

Another decoration of the festive table can be a jellied meat that looks like a ham. The ham tastes soft and tender, an excellent option for a cold snack, without the addition of preservatives.

Products:

• pork knuckle - 3 pcs.;
• pig ears - 6 pcs.;
• pork leg - 2600 g;
• pork neck with bone - 1.8 kg;
• onion - 250 g;
• celery stalk - 600 g;
• garlic, salt, laurel, peppercorns - according to preference.

Preparation:

1. Put the pork in a saucepan, add water, turn on the burner. If there are bristles on the shank and ears, shave off with a disposable razor.

2. After boiling, put the pork in a colander, rinse with running water. Thus, we remove scale from the meat.

3. Put pure pork in a saucepan, add onion, celery to it, and fill it with water. We turn on the fire, remove the scale with a slotted spoon.

4. Cover the pan with a lid, let the meat cook at a slow boil for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.

5. Remove the boiled pork from the broth, cool. Separate the pulp from the bones, ears.

6. Strain the broth through cheesecloth.

7. The form must be wrapped with cling film. Put the ears into the mold, followed by the prepared meat and rich broth.

8. Using a fork, spread the broth over the entire mold. We wrap the ears upstairs, wrap with foil. We put the form under oppression. We send it to the refrigerator to freeze our ham.

9. Before serving, cut into slices like regular ham.

We lay out the pieces of ready-made jellied meat beautifully on a plate. Decorate with vegetables and salad leaves and serve with mustard and horseradish on the festive table. Very tasty and appetizing to look at!

There is nothing difficult in cooking jellied meat in a multicooker, just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After that, you need to remove the dish from the mold and cool it.

You will need:

• pork ear - 1 pc .;
• pork hoof - 1 pc .;
• pork knuckle - 1 pc.;
• chicken legs - 2 pcs.;
• onions - 130 g;
• carrots - 80 g;
• salt - optional.

Preparation:

1. Thoroughly washed and bristled parts of pork and chicken are put into the multicooker bowl. Cut very large pieces into pieces.

2. We cut the onion into two parts, there is no need to peel off the husk, we send it to the bowl. The husk of the onion will give the jellied meat a bright, beautiful color. Divide the carrot into 3 parts, move it to the meat.

3. Pour water into the bowl so that it completely covers the food. Salt the meat, close the lid of the multicooker. We turn on the "jellied meat" or "stewing" mode, in this mode, by default, the meat is cooked for 6 hours.

4. After the time has elapsed, remove the food from the bowl. Separate the meat from the bones and pass it through a meat grinder.

5. Strain the broth through a fine sieve. Combine chopped meat with broth, add your favorite seasonings, stir.

We turn on the "soup" program and bring the jelly to a boil. Then turn off the multicooker and add fresh garlic squeezed through a press.

6. Cool to room temperature, pour into molds and put in the refrigerator until it solidifies.

Even novice housewives will be able to cook delicious jellied meat in a slow cooker. The meat will not burn if all the water has boiled away, the cooking process is interrupted. While cooking is in progress, you can calmly go about your business or go to bed, setting for the night.

Ready jellied meat is perfect as an appetizer for a festive table.

How to cook delicious pork and chicken jellied meat

For delicious jellied meat, you need to use only fresh meat, meat that has been frozen will not work. Optionally, the chicken can be replaced with a turkey neck. A mixture of pork and chicken gives a very delicate and pleasant taste, the jellied meat will turn out to be light and transparent.

Ingredients:

• laurel leaf - 4 pcs.;
• pork leg - 600 g;
• pork on the bone - 0.5 kg;
• chicken leg - 1 pc.;
• salt - 2 tsp;
• peppercorns - 13 pcs.;
• onions - 140 g;
• garlic - 25 g.

Recipe:

1. Put the meat and onions in a saucepan, pour 4.5 liters of water.

2. We send the pan to the fire, cook over high heat until it boils, then reduce it to low. After 3 hours, salt, pepper and add the bay leaf. We take out the chicken from the broth, it will be cooked before the pork.

3. We take out the meat when it is ready, let it cool down, cut it into small pieces. We do the same with chicken.

4. Finely chop the garlic and put it on the bottom of the mold. We lay out the meat according to the forms. If the meat is not salty, add salt to it.

5. Onion lovers can chop it and add it to the meat.

6. Fill the forms with broth, let cool and put in the refrigerator overnight.

The next day, the pork and chicken jelly is completely ready. It will become firm and soft at the same time and at the same time very tasty. Bon Appetit!

Festive pork and turkey jellied meat - recipe video

I suggest looking at another recipe for making jellied meat. This time, the pork meat in the dish will be accompanied by a turkey, from which we use a wing. And for a beautiful festive presentation, we will make beautiful flowers on the surface of the jelly from boiled eggs and carrots. It is pleasant to put such jellied meat on the festive table for the New Year and to hear praise from all guests and household members.

Now you know how to make the most delicious jellied meat. In this case, you do not need to have special culinary skills, the main thing is to have patience and time. Good luck with your culinary experiments!

Many people know how to cook beef jellied meat. After all, such a dish is considered traditional in our country. But if you have never done it, then we will present several simple and affordable recipes that will allow you to tasty and satisfyingly feed a huge number of invited guests.

general information

Beef jellied meat, the recipe of which we will consider further, turns out to be very tasty and nutritious. However, most housewives know how to make such a dish only from pork legs. After all, aspic prepared from this part of the mentioned animal is much easier to prepare. Moreover, beef jelly is slightly more expensive than pork. But now it turns out it is much tastier and healthier.

Details on how to cook beef jellied meat

To prepare such a dish, you need to be patient and put off all other things for later. After all, it takes a long time to prepare aspic using beef. For it we need the following ingredients:

Component handling

Delicious and satisfying beef leg jelly requires careful processing of all components. To begin with, you should wash the acquired shin well and clean it of all existing dirt with a sharp knife or brush. You also need to rinse the beef ribs. You should not cut the meat product, since the preparation of jellied meat requires the use of whole pieces.

After processing the beef, you should start peeling the vegetables. Bulbs and carrots also do not need to be cut into pieces.

Heat treatment

Before preparing beef jellied meat, it is necessary to put the pieces of meat on the bone in a large saucepan, pour drinking water into them, bring to a strong boil and carefully remove all the foam formed on the surface. To do this, use a slotted spoon.

It is recommended to cook the ingredients on the lowest heat, because if the broth boils with a key, the aspic will turn out to be cloudy and completely unappetizing. Do not close the lid tightly. It takes about 6-6.5 hours to cook the meat product. During this time, the meat should be very soft. One hour before turning off the stove, lavrushka, onions, allspice, carrots and table salt should be added to the broth to taste.

Preparing meat and broth

After all the ingredients are soft, remove the meat from the pan and cool it completely. Next, you need to separate the pulp from the bones and chop it small or just break it with your hands.

As for the broth, remove the carrots and onions from it, and then strain and add the grated cloves of garlic. If necessary, it can be additionally seasoned with pepper and salt.

Pouring into plates

To form a jellied meat from beef, you should take a not very deep dish and put the processed meat in it. Next, the product needs to be poured with aromatic garlic broth so that it covers the contents of the form by 2-4 centimeters. After that, the dishes must be tightly closed and placed in the refrigerator for 4-6 hours. During this time, the beef jellied meat will completely solidify and become suitable for consumption.

How should it be served for a festive dinner?

We talked about how to cook beef jellied meat. Now I want to tell you how you need to properly serve it to the table. To do this, take a flat plate and with a sharp movement put the jellied meat on it by turning the dishes upside down. Next, the aspic should be greased with hot mustard, cut into pieces and presented to the guests on a common dish along with a fork and spatula.

Beef aspic: a recipe for cooking with the addition of pork

If you want to get the most satisfying and high-calorie dish, we recommend making jellied meat not only from beef, but also, for example, from pork. For this we need:

Preparation of components

Pork and beef jellied meat is prepared according to the same principle as the dish described above. First, wash the meat product well. It is enough to rinse the beef drumsticks, but it is advisable to soak the pork legs in cool water, and only then proceed to heat treatment.

As for vegetables, they should simply be peeled.

Cooking on the stove

After processing the ingredients, the meat on the bone, as well as the pork pulp, should be put in a deep saucepan, covered with water and boiled. In the process, it is necessary to periodically remove the foam from the surface of the broth using a slotted spoon. After the liquid boils, you need to set the fire to a minimum, and only slightly cover the pan with a lid.

How much to cook beef and pork jellied meat? To make a very tasty and aromatic dish, it is advisable to cook the contents of the pan for six hours. This is quite enough for the broth to become strong and the meat completely soft. By the way, about 90 minutes before the food is cooked, you should definitely add whole carrots, onions, as well as pepper, salt and lavrushka to them.

Preliminary preparation of broth and meat

After all the described actions, it is required to carefully remove vegetables and meat from the broth. Further, it is necessary to separate the pulp from the legs and legs of the animals, chop it finely, and discard the bones. As for pork, it should be chopped in the same way.

The broth remaining in the pan must be filtered and seasoned with grated garlic cloves.

How to properly form the jellied meat of their pork and beef?

There is nothing difficult in the formation of such a dish. To do this, take ordinary containers and put the chopped meat in an even layer. Next, pour a fragrant rich broth on top of the pieces. You can adjust the layer thickness yourself by decreasing or, conversely, increasing the amount of liquid. After that, the filled containers should be tightly closed and refrigerated. It is recommended to cool the jellied beef and pork for about 6.5-7 hours. This time is quite enough for the broth to completely freeze and take on a jelly-like consistency.

Serving correctly to the everyday table

Ready jellied meat must be cut into pieces and served for dinner right in the container. If desired, you can pre-lay it out of the dishes on a flat plate. It is advisable to serve such a fragrant dish to guests along with bread and mustard. Bon Appetit!

Cooking a beautiful jellied for the festive table

Beef jellied meat with gelatin is very popular among modern housewives. This is due to the fact that for the preparation of such a dish there is no need to peel for a long time, and then boil pork legs or beef drumsticks. Moreover, aspic, prepared with gelatin, solidifies in the refrigerator in just 4-5 hours. That is why, if you want to make a tasty and satisfying dish very quickly, we recommend that you use the following recipe.

So, we need:

• filtered water - about 3 liters;
• beef pulp - about 2 kg;
• onions as bitter as possible - 2 pcs.;
• homemade chicken eggs - 2 pcs.;
• lavrushka - 2 pcs.;
• small juicy carrots - 2 pcs.;
• fresh greens - to decorate the jellied meat;
• gelatin - 30 g;
• fresh garlic - about 8 medium cloves;
• allspice in the form of peas - about 10 pcs.;
• table salt - apply to taste (about 1 dessert spoon)

Ingredient processing

Before preparing aspic, wash the beef pulp well. You do not need to cut the meat into pieces. You also need to boil chicken eggs, peel and cut them in half. As for vegetables, they need to be peeled and left intact.

Heat treatment on the plate

Cooking jellied meat using gelatin is quite easy. To do this, put the beef pulp in a saucepan, fill it with water and cook for 4 hours. In this case, 60 minutes before the end of cooking, it is necessary to put lavrushka, carrots, salt, onions and peppers with meat.

Preparation of boiled ingredients and broth

After the meat is completely cooked, it should be cooled and cut into very small pieces. If desired, you can only tear it with your fingers along the fibers.

Correctly form the jellied

To form such a dish, we need a shallow but large dish. At its bottom, you need to lay out pieces of meat, petals of fresh herbs, halves of boiled eggs and slices of carrots. Further, all the ingredients need to be poured with a fragrant broth.

After all the described actions, the dishes with jellied meat must be closed and placed in the refrigerator for 4 hours. During this time, the broth will harden, and the aspic can be safely served to the table.

Serving correctly for dinner

The main advantage of such a treat is that it cooks much faster than the traditional jellied meat of pork legs or beef shank. Moreover, the presented food turns out to be transparent. That is why it is recommended to decorate it with various ingredients in the form of eggs, carrots, herbs, etc.

Before serving, the jellied meat should be cut into small portions and offered to guests along with horseradish, mustard and bread. By the way, you don't need to take it out of the container.

Let's summarize

In this article, we told you how you can easily and simply prepare a delicious and satisfying jellied meat from beef, with pork legs and with gelatin. Which option to use for setting the festive table is up to you.

It should also be noted that such aspic can be prepared not only from beef or pork, but also with the addition of chicken and even lamb.

Jellied meat or cold, as my friend calls it, is the most delicious and traditional appetizer on our table. It was also cooked by our grandmothers, and we are preparing it, because the dish is not only tasty, but also healthy. Beef jelly is on our menu. There are a lot of recipes for jellied meat now - both pork and chicken, and with fish, and even with seafood, although it should be noted that in the last of the listed it is necessary to add a gelling agent - agar or gelatin, since it will not solidify by itself.

Beef jellied meat

It is advisable to take fresh, not frozen meat for homemade beef jellied meat. The choice of meat and its preparation is the most crucial moment. Now, fortunately, for an additional fee, beef legs can be chopped right in a butcher's shop or a pavilion - which is very convenient for the hostess, because both the shank and the motorcycle are long enough and may not fit into the pan.

If such a service is not available, you will have to cut the bones yourself into acceptable pieces. It is easier to do this with an ax, but then it will be necessary to strain the broth for the jellied meat through cheesecloth, otherwise fragments will be caught in the appetizer.

how to cook beef jelly

step by step photo recipe

Ingredients:

• beef (leg and joint with pulp) - about 4 kg,
• water - about 3 liters,
• salt,
• black pepper in a pot,
• allspice peas,
• 2 onions
• 2 carrots,
• 4-6 cloves of garlic
• bay leaves,
• dill umbrellas - optional.

Cooking process:

To begin with, rinse well and scrape the chopped parts into jellied meat. Remove bone fragments, if any. Do not remove fat and films from meat.

Place bones and meat tightly in a deep saucepan. Pour in water, so that it slightly covers the motoski, let it boil, remove the foam.

Often the housewives are faced with the question: how long does it take to cook beef jellied meat? You need to cook for at least 4 hours, ideally - 5. The meat should languish, there should be no strong boiling at all, otherwise the broth will simply boil away during this time. A divider can be used for a gas stove.

Let's prepare the vegetables. Peel the onion and carrots, do not chop. After boiling, they are simply removed from the broth.

After 3-4 hours of cooking the jellied meat, add the onion, both types of pepper, salt, continue to cook for a few more hours.

Peel and chop the garlic, put some of it in the broth with bay leaf half an hour before the end of cooking. Sometimes I put all the spices at once.

The jellied meat is almost ready, remove the onion and bay leaves.

Chill the boiled meat for the jellied meat.

Boiled carrots can be cut with curly die-cut or just asterisks.
The meat must be removed from the bones. Visually make sure that there are no small bones on the meat.

Finely chop large pieces of meat and softened veins. For a more delicate structure of the jellied meat, first cut the meat into cubes, and then disassemble it into fibers. Place in special bowls or deep plastic containers. At this point, if you like, add the grated garlic.

A dense crust on the broth indicates that there are a lot of gelling substances in the broth and your jellied meat will surely solidify without gelatin.

Before pouring the boiled meat with broth, the liquid must be drained. You can put several layers of gauze directly into the strainer.

Pour in broth slowly.

We put in a cold place until it solidifies completely. The most ideal place would be the middle shelf of the refrigerator.

Cover the container with a lid or plastic wrap, as our dish is very aromatic.

Jellied meat decorating tips:

For brighter colors, place a couple of viburnum, lingonberry or red currant berries on the bottom.
You can also decorate the jellied meat with herbs, put it raw before pouring the broth.
For beauty, put circles of boiled quail or chicken eggs on the bottom.

The secret of a beautiful puff cold

Beautiful layered jellied meat is created in layers, with a different decoration being placed in each layer.
The meat is traditionally laid on the bottom layer and poured with a small amount of broth, let it freeze.
The next layer is carrot pieces and berries.
Lay out the last layer of greens and quail egg rings.
You can also make a layer of boiled or baked beets, cut into small cubes.
For an effective presentation, you can also add a small amount of sweet corn to the jellied meat.

To remove the jellied meat from the mold, immerse the container in hot water for a couple of seconds - this way the jellied meat will easily lag behind the walls.
When serving in portions, cut the jellied meat into large squares. And when spreading, the meat part should be on top. In this case, you can decorate the dish with boiled carrots, folding a rose from it, with fresh herbs.
White or red sauce with horseradish, mustard is traditionally served with jellied meat.

Secrets of a transparent and tasty jellied meat

I really love jellied meat, for me this dish is always associated with a holiday. Even though the process itself takes considerable time, it is very easy to learn how to cook aspic. I will tell all readers how I prepare jellied meat from beef motoski.

How to cook beef leg jelly

Beef contains vitamins A, D, group B, as well as macro- and microelements. In the knee joint of cattle, there are many tendons, a source of gelatin, so that the broth is not only tasty, but also solidifies well.

Kitchenware: saucepan for 5-6 liters; board and knife; skimmer; sieve; gauze or clean cloth; molds for jellied meat.

Ingredients

• All food must be fresh, so buy chilled beef. Take a closer look at its appearance: the meat should be pink, without spots, plaque.
• You cannot store it in the refrigerator for more than three days, otherwise the meat will lose its beneficial properties and deteriorate.
• I always drain the first broth. I do this so that the aspic is transparent and clean.
• For aroma and pungency, I add ginger root at the end of the boil.

Cooking steps

1. I spread the meat on the bottom of the pan and fill it with water. The weight of my beef leg was 3.5 kg.
2. I put it on fire and bring it to a boil.
   
   
3. As soon as the water boils, I drain the primary broth, and thoroughly rinse the meat and dishes.
   
   
4. I put the washed meat in a clean saucepan. Cut one large onion into pieces and add to the meat. I also send one peeled carrots there. I cut it in half.
   
   
5. I fill it with water so that it covers all the contents. I put it on fire. As soon as the water boils, carefully remove the foam with a slotted spoon and reduce the heat to a minimum. I leave it to cook for 5-6 hours.
   
   
6. When 40 minutes remain until the end of cooking, add a couple of dry dill stalks and 5-6 pcs to the broth. black peppercorns. I clean the ginger, cut it off somewhere about 2 cm and, cutting into thin slices, add it to the broth, put 1 tbsp. l. salt.
   
   
7. When the cooking time is over, remove the pan from the heat. I take out meat and vegetables.
   
   
8. Using a sieve and a clean cloth, filter the broth.
   
   
9. When the meat has cooled down a little, I begin to disassemble it. Separate from the bone and cut into small strips.
   
   
10. I remove the fat from the broth with a tablespoon. I taste it and add more salt.
    
    
11. I put the chopped beef in plastic molds. I spread it with a spoon.
    
    
12. Gently pour the broth into the meat.
    
    
13. When the jellied meat has cooled to room temperature, put it in the refrigerator, covered with a lid.

I serve the finished dish on the table, turning it out of plastic. We use it with mustard or horseradish.

Video recipe

The whole process of cooking jellied meat is perfectly demonstrated by the video. The broth hardens perfectly, tastes great. Take a look and make sure that making jelly at home is not at all difficult.

• In no case, do not cook jellied meat over high heat, otherwise it will be cloudy and deteriorate in appearance. Many housewives prepare a well with gelatin. I do not add it to the dish, the broth solidifies perfectly and does not require additional ingredients.

You can decorate the dish if you wish. Add a boiled egg, cut in half, to the bottom of the dish before pouring it, or make shapes out of boiled vegetables such as carrots. You can put fresh parsley or dill leaves on top.

• Such a dish will not leave anyone indifferent and will become the main decoration of any festive table. It turns out very tasty — beef tongue jellied —.

Beef shank aspic

More often than not, I cook beef jelly. It seems to me that this way it turns out to be not very fatty, fragrant, and low-calorie. The benefits of eating beef meat can hardly be overestimated - the active substances contained in meat are of vital importance to us. It has a high content of collagen, and it, in turn, prevents the abrasion of the cartilage of the human body and slows down the aging process.

I will tell you another recipe for beef jellied meat with the addition of a shank (lower leg).

Cooking time: 6-7 hours.
Servings: 10-12.
Kitchenware:

Ingredients

• Of course, for the jelly it is better to choose the meat of a young calf. It is rich in shades with light, almost white fatty layers. If the veal is dark red, most likely it is the meat of an older animal. I purchased a beef leg weighing about 1.5 kg.
• I washed it thoroughly and cleaned it. To fill the future jelly, I took about 1.5-2 kg of beef meat. Beef jellied meat will be delicious according to the same recipe.
• I add the onion in the husk, after rinsing with water and cutting off the roots. Due to this, the future aspic will acquire a golden hue and a pleasant aroma.
• Add a few cloves of garlic to make it spicy.

Cooking steps

1. I put the washed meat in a saucepan and fill it with water.
   
   
2. I put it on fire and bring it to a boil. I remove the foam, leave it on low heat for 6-7 hours.
   
   
3. After the specified time, I add 2 husked onions to the meat. I don't cut it completely. I put 4-5 bay leaves, as well as 8-10 pieces. black peppercorns and 1.5 tbsp. l. salt.
   
   
4. After 30 minutes, remove the saucepan from the heat.
5. I spread the meat and let it cool. I turn to the analysis of meat products. Separate the beef from the bone and cut into small pieces.
   
   
6. Finely chop 5-6 cloves of garlic, mix with chopped beef.
   
   
7. I put everything in a container for jellied meat, I have plastic molds.
   
   
8. Strain the broth through a strainer into molds.
   
   
9. Let it cool and put it in the refrigerator.
   
   

After 2-3 hours, the jellied meat will solidify and can be served. I cut it into portions and carefully put it on a plate. I serve mustard with the jellied meat. I decorate with fresh herbs.

Video recipe

All stages of the preparation of this meat dish can be seen in the video. Look what an incredibly beautiful view of the jellied meat, you will lick your fingers!

• You can substitute pork leg for beef leg, but the broth will be a little more cloudy and greasy. Pig ears, tails, and marrow bones will do. If you like a bird, add chicken legs, necks, wings. All of these parts make the broth gooey and sticky.
• Choose meat to your liking. Love pork, cook a pork shank well. But the most delicious is the pork and beef well, different types of meat make the dish richer and it freezes without any gelatin.

Beef, pork and chicken jellied meat

For those who do not really like beef, I suggest a recipe for aspic with chicken and pork. There are so many tendons and ligaments in the shank that they are quite enough for the broth to freeze. And chicken is considered a dietary meat, it contains a large amount of easily digestible protein.

Cooking time: 6-8 hours
Servings: 10-12.
Kitchenware: board and knife; pot; sieve; container for jellied meat.

Ingredients

• As I wrote above, the meat should be fresh. I took a pork knuckle, weighing about 1.5 kg.
• I added a leg of beef, this was enough for the jellied meat to freeze.
• Thoroughly washed, cleaned the skin of mucus and cut off all unnecessary. I did the same with chicken. If there are hairs on it, they need to be burned on the gas stove.

Cooking steps

Let it cool down and put it in the refrigerator. The jellied meat is ready in 2-3 hours. Gently cut into portions with a knife and serve.

Video recipe

You can watch how jellied is prepared in the video. The jellied meat turns out to be transparent and freezes well. It is very tasty due to the fact that I put three types of meat.

You can pour the jelly into beautiful corrugated molds, after placing green peas on the bottom. Make decorations in the form of flowers from boiled eggs, inside which put a ring of boiled carrots. Or make flowers from lemon circles. If you know how to make figurines, cut piglets or swans out of eggs. Place them on top of the jellied meat. Unleash your imagination and decorate the jelly to your taste.

1. You need to start cooking jellied meat two or three days before the expected date of its submission. First, the meat must be soaked. Place it in a large saucepan or bowl and cover with cold water. For five hours, constantly drain the water and replace it with a new, clean one. After this time, put the meat and bones in the pan in which you will cook the jellied meat, and fill everything with cold water. It is very important to observe the proportions, so the meat should be packed quite tightly, and so much water should be poured so that it is more than five centimeters above the meat. During the cooking process, water is not added, since the jellied meat will not harden well.

2. Now your jellied meat will be cooked. Be patient right away, as it will take a long time. Bring water to a boil over high heat and skim off the foam. Do not miss the moment, as the transparency of the broth depends on it. If you wish, after boiling, you can drain the broth and refill with clean cold water. Wait for it to boil again and only then reduce the heat to medium. At this stage, the broth needs to be salted. Expect salt from the fact that it is faintly felt in frozen jellied meat, so more of it is required than usual. But if you are afraid to oversalt, then add a little, and at the end add salt to taste. Now cover the pot loosely with a lid (leave a gap of one centimeter) and cook for three hours.

3.After the specified time, throw peppercorns, lavrushka leaves into the broth and leave to cook the jellied meat for another hour. Prepare the onions and carrots - the last one needs to be peeled (we leave the onions in the husk), and then make small cuts on them (this way the vegetables will give the juice better). After an hour, throw them into the broth without cutting.

4. Look at your jellied meat in another hour and a half. Some of the water should already boil away, and the bones should move away from the meat. If there are bones that have already completely fallen off the meat (bare), then remove them and discard.

5. The well will be ready after six to seven hours of boiling. The signal that it can be removed will be bones easily leaving the meat, less water than at the beginning, and a rich color of the broth. Then you can take out the bay leaf and onion and discard them. Take out the carrots, but do not throw them away. Try the broth with salt - it should feel good. If it is still not enough, then add salt. Peel the garlic and pass it through a press, and then add to the jellied meat. Let it simmer for a minute and turn off the heat.

6. Remove the bones and meat from the hot broth. Bare bones can be thrown away immediately - we no longer need them.

7. Next, take a sieve and another saucepan. You will also need a piece of gauze folded in half. It must be put on a sieve. Strain the broth until it becomes clean (you will have peppercorns, small seeds, garlic on the gauze).

8. Now place the meat in deep bowls in which you will serve the jellied meat. For beauty, you can cut the boiled carrots into slices and put a few on the plates. When laying out meat, remove everything that you do not eat (skins, fat, films, leftover bones). If you come across large pieces of meat, then disassemble them into small fibers.

9.Fill the well with strained broth. Wait for it to cool completely and put it in the refrigerator. It is not necessary to put it in the freezer for solidification, if it is cooked correctly, then in the cool it will begin to solidify itself. When the jellied meat hardens, then, if you wish, you can remove the fatty film from the surface, if any.

Delicious jellied meat is ready. Before serving, you can flip it over a flat plate and you'll have a jelly slide. Decorate it with a sprig of herbs and place it on the table. It is very good to serve horseradish or mustard with such a dish, so do not forget to put them on the table. Bon Appetit!