How to cook meat for jellied meat. How to cook jellied meat step by step recipe in a regular saucepan

09.09.2019 Salads

Fragrant transparent jellied meat is a frequent guest at 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 tasty 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 jelly will definitely become your 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 opting 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 drumstick, which is located closer to the hoof, or the beef shank with veins, cartilage or with skin. This choice is due to the fact that they contain 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 there is too much beef pulp, the jelly simply will not solidify. The same goes for too much bone content. Therefore, the most important thing is to measure everything.

Food preparation

So, fresh meat has been selected for cooking jellied meat. 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 must 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 - with its help you can saw the 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. It is better to choose purified or filtered water for cooking this dish. If you use regular tap water, 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 peeled 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 recommend not collecting the foam, but completely draining 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 into 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 aroma. 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 - ready-made 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 a tasty and appetizing dish is proper 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 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 there are no small bones, remnants of skins or cartilage in the finished meat. 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 culinary creation brighter and more original, you can put pieces of boiled yolk or carrots on the bottom of the plates, as well as any other food of your choice. 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, small pieces of cartilage and bones, excess fat are removed from the broth. 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 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 in the winter season. At low temperatures, the delicate jelly left on the balcony will simply freeze and completely lose its unsurpassed delicate taste. The best option for fast and high-quality solidification of jellied meat is 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 on the lower shelves of the refrigerator - here, on the contrary, it will not solidify. The best choice would 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 a 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, fresh vegetable salad with herbs to your taste will become a very tasty combination.

The most important nuances

In order for the beef jellied meat to turn out really tasty and appetizing, follow a few simple rules for 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 into the beef pan - 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. When preparing a delicate meat delicacy, you should 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 not only remove excess fat from the 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 saucepan should cover the meat by at least 2-3 cm. This is necessary in order to obtain the required amount of pure and aromatic broth as a result. 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 cloudy 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. Chop 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 jelly 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. With a little culinary practice and patience, your dish will become the main decoration of any festive table.

Russian cuisine pampers its admirers with a multitude of exquisite dishes captivating with a delicate taste and fragrant aroma. However, Russian culinary delights are rich not only in a special relish and spicy smell.

Masterpieces prepared according to old recipes from the "folk chest" amaze with the warmth and hearty color of the picturesque country. One of the favorite dishes of many people is jellied meat - the great-great-grandson of meat broth.

A dish with a long history

One fine day, a caring hostess decided to pamper her household with a fragrant and delicious meat broth. She took a large cauldron, poured some water into it, put the meat and bones, added onions, carrots and put them on the stove.

The dinner was a success! But in the morning the hostess found that the soup was frozen. Of course, this did not delight her, since she had to heat the stove again to warm up the broth. This is how a congener of modern jellied meat appeared - jelly.

The jelly-like food has undergone a number of changes since that time. At first, it was intended exclusively for the poor. So, for example, at the court servants feasted on jelly. It was prepared from leftovers that remained on the table after a dinner of noble people.

When Russia was "covered" by the fashion for everything French, jelly became an invited guest at feasts, since in the land of love the dish was in great demand. True, it was called Galantine.

We can say that today's jellied meat is a colorful combination of culinary traditions of two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored "guest" on the festive table.

Helpful or Harmful? Should you eat it often?

Aspic, which melts in the mouth, is known for a number of properties:

fortifying;
invigorating;
tonic;
relaxing;
anti-aging;
restoring;
nutritious;
stimulating;
protective;
cleansing.

Despite the many useful properties, it is not necessary to include a jelly-like dish in the daily diet, since it contains harmful cholesterol, which contributes to the occurrence of serious diseases.

Caloric content of aspic

Aspic cannot be called a very high-calorie dish. Its energy value, of course, depends on the type of meat. 100 g of the product contains 80–400 kcal.

Pork leg aspic - a step by step photo recipe

Do you want to cook real jellied meat? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.

The presented recipe for jellied meat contains the most useful and most detailed recommendations for obtaining excellent jelly in the best traditions of Russian cuisine.

Cooking jelly is not very difficult, but the cooking technology requires a patient and attentive attitude. To make it tasty and at the same time useful, several requirements should be taken into account.

All products should be purchased only of fresh quality.
The jellied meat should languish, so it will cook for at least seven hours with minimal heating.
Meat components of food must be laid in a certain order.

Cooking time: 10 hours 0 minutes

Quantity: 6 servings

Ingredients

Chicken drumsticks and thighs: 4 things.
Legs, drumsticks (pork): 2 pcs.
Large onion: 1 PC.
Carrots: 1 pc.
Fresh herbs: 5-6 sprigs
Black pepper (peas): 15 pcs.
Laurel: 3-4 pcs.
Salt:

Cooking instructions

Chicken variation

To prepare a fragrant and tasty dish, you need to stock up on the following components:

chicken weighing 2-3 kg - 1 pc .;
chicken legs - 8-10 pcs .;
carrots - 1-2 pcs.;
fragrant laurel - 5-6 pcs .;
spicy pepper - 5–8 peas;
fine salt - 1 tbsp. l .;
water - 5-7 liters.

For registration an exquisite dish you will need:

chicken eggs - 5 pcs.;
curly cilantro - 5 branches.

There are three steps to creating a culinary masterpiece.

Stage 1- preparation of ingredients:

Wash the carcass under running water.
Remove the skin from the chicken.
Clean the feet: remove tough skin and claws.
Cut the chicken into quarters.
Peel carrots, onions and garlic.
Rinse vegetables under running water.
Boil the eggs, peel and cut into rings.
Wash the cilantro and tear off the leaves.

Stage 2- cooking

Place the meat and legs in a large saucepan.
Fill the chicken and legs with water.
When the liquid boils, reduce the heat.
Remove foam using a slotted spoon.
Boil the flavored broth for 6-8 hours.
When the meat is loose from the bone, add the onions and carrots.
Remove the chicken and legs from the pan after 30 minutes.
Add laurel leaves, pepper, garlic and salt to the jellied meat.
Stir the ingredients and cook for another 30 minutes.

Stage 3- dish formation:

Strain the broth using a strainer.
Disassemble the meat: remove bones and finely tear into fibers.
Place the chicken in deep plates.
Place egg rings and cilantro leaves on top of the meat.
Pour the broth over the ingredients.
Taste a piece of culinary art after 12 hours.

If desired, you can cut various figures from carrots - hearts, stars, squares, and make curls from onion feathers that will flawlessly decorate the dish.

Chicken aspic is perfect in a duet with mustard, sour cream or horseradish.

Is it possible to cook it from beef? Yes!

To prepare jellied meat you need to arm yourself:

beef leg - 2 kg;
beef ribs - 2 kg;
beef tail - 1 pc .;
beef pulp - 1 kg;
large onions - 2-3 pcs.;
carrots - 2-3 pcs.;
fragrant garlic - 1 head;
spare laurel - 5 pcs.;
fragrant pepper - 8-10 peas;
fine salt - 1 tbsp. l .;
water - 5-7 liters.

For registration a noble dish will require:

curly parsley - 5-10 branches;
chicken eggs - 5 pcs.

To pamper family members and guests with amazing jellied meat, you must strictly follow the recipe and do the work in stages.

Preparation ingredients:

Wash tail, ribs, fillets and drumsticks under running water.
Put meat products in a basin, fill them with water, cover the container with a lid and go to do other work.
When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, pulp from the pelvis and wash it again under running water.
Disassemble meat products: cut the pulp, tail, ribs into small pieces, and carefully cut the leg with a hacksaw.
Peel and wash the onions, garlic and carrots.
Chop the allspice garlic.
Boil eggs, peel, cut into rings.
Wash the parsley (separate into individual leaves if desired).

Preparation rich meat and vegetable broth:

Place meat products in a saucepan and cover with water.
Cover the container with a lid and place on the stove.
When the liquid boils, remove the foam and reduce the heat.
Boil the broth for 5-7 hours.
When the meat is loose from the bone, add the onion and carrot.
Remove the meat products after 30 minutes.
Add salt, pepper, garlic, bay leaf to the jellied meat.
Remove the pot from the stove after 30 minutes.

Formation dishes:

Place the beef in deep plates.
Place egg rings and parsley leaves (sprigs) on the meat.
Pour warm broth over the ingredients.
When the jellied meat has cooled, place the plates in the refrigerator.
Taste the dish after 12 hours.

Garnish with canned corn or green peas if desired. The dish goes well with hot mustard, fragrant horseradish and spicy tkemali.

Another option for beef jellied meat in the video.

How to cook a noble shank dish

To prepare a dish worthy of a king's table, you should stock up on the following ingredients:

pork knuckle weighing 1.5–2 kg - 1 pc .;
carrots - 1-2 pcs.;
large onions - 1-2 pcs.;
spare garlic - 1 head;
bay leaves - 3-5 pcs .;
fragrant cloves - 1-2 asterisks;
fine salt - 1 tbsp. l .;
water - 5-7 liters.

For registration a healthy dish you will need:

chicken eggs - 5 pcs.;
curly parsley - 5-6 branches;
green onions - 5 feathers.

Cooking budget but very tasty jellied meat consists of three stages.

Preparation ingredients:

Wash the pork leg under a thin stream of cold water.
Place the shank in a saucepan, cover with water, cover and start other work.
When the meat product is “soaked” (8-10 hours), remove it from the container and wash it thoroughly.
Use a knife to remove dark stains from the shank.
Saw the leg with a hacksaw.
Peel and wash the vegetables.
Boil chicken eggs, remove shells and cut into rings.
Wash the herbs.
Disassemble the parsley into leaves (you don't need to do this if you wish).
Chop the garlic

Preparation rich meat and vegetable broth:

Place the shank in a large container and fill it with water.
Place the pot or cauldron on the stove and cover.
When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
Simmer the jellied meat for 5-7 hours.
When the meat and lard are free from the bone, add the onions and carrots.
After half an hour, remove the leg.
Add salt, pepper, bay leaf, cloves to the jellied meat.
Mix the ingredients thoroughly.
Simmer meat jellied meat for another half hour.
Remove the container from the stove.

Formation dishes:

Strain the fragrant aspic through a strainer.
Separate the meat from the bone and chop.
Place the pork at the bottom of the plate.
Place egg rings, onion feathers, and parsley on top of the meat.
Pour the broth over the ingredients.
When the jellied meat has cooled, place the plates in the refrigerator.
Taste the dish after 12 hours.

Fragrant jellied meat is flawlessly combined with lemon juice, horseradish and mustard.

Aspic from the head - how and how much to cook

For a culinary masterpiece, you need to arm yourself with the following components:

pork head - ½ pc.;
carrots - 2 pcs.;
large onions - 1-2 pcs.;
fragrant garlic - 1 head;
spicy cloves - 2-3 stars;
fragrant bay leaves - 3-5 pcs.;
spirits pepper - 7-10 peas;
fine salt - 1 tbsp. l .;
water - 5-7 liters.

For registration fragrant dishes will be required:

chicken or sawn eggs - 6-8 pcs .;
greens.

To prepare “cold” with a breathtaking taste, you should “break” the work into three stages:

Preparation ingredients:

Rinse the pork head thoroughly under running cold water.
Place the pork head in a basin, cover with water, cover and leave overnight.
In the morning, take out your head and rinse with running water.
Take a coarse-bristled brush and run it over the hide.
Saw the head into 4 pieces with a hacksaw.
Peel and wash vegetables.
Chop the garlic.
Boil eggs, peel and cut into rings.
Wash the herbs and disassemble them into leaves.

Preparation rich meat and vegetable broth:

Place the sawn head in a saucepan and fill it with water.
Cover the container with a lid and place on the stove.
When the broth boils, remove the froth and reduce heat.
Simmer the rich broth for 5-6 hours.
When the meat is removed from the bone, add carrots, garlic, onions, pepper, cloves, bay leaves, salt.
Mix the ingredients thoroughly and cook for another hour.
Remove the pot from the stove.

Formation dishes:

Strain the scented broth through a strainer.
Divide the pork into bowls.
Place egg rings and herbs on top of the meat.
Pour the broth over the ingredients.
When the meat jellied from the head has cooled, put the plates in the refrigerator.

If desired, you can form a flower from an egg, and grass from greenery. Serve with hot mustard, aromatic horseradish, savory soy sauce or spicy adjika. The stormy delight of households and guests is guaranteed.

Multicooker recipe - very fast and tasty

To cook delicious "cold" in a slow cooker, you need to take:

chicken leg - 1 pc.;
beef shank - 1 pc.;
pork drumstick - 1 pc .;
large carrots - 2 pcs.;
medium-sized onions - 2 pcs.;
chopped parsley root - ½ tsp;
fragrant cloves - 2 stars;
spare bay leaves - 3-5 pcs .;
spirit garlic - 5-10 cloves;
fine salt - 1 tbsp. l .;
aromatic pepper - 5-7 peas;
water - 4.5 liters.

To decorate the dish, you can stock up on herbs.

Cooking tasty and healthy jellied meat in a multicooker consists of the following steps.

Preparation ingredients:

Wash the meat products thoroughly, place them in a saucepan, cover and wait 4-6 hours.
Remove meat from water and wash again.
Cut pork and beef shanks into small pieces.
Peel vegetables.

Preparation rich meat and vegetable broth:

Place the meat in a bowl.
Put vegetables and spices on the meat.
Pour cold water over the ingredients.
Place the bowl in a multicooker, cover with a lid, select the "Stew" mode and set the time - 6 hours.
Remove the bowl from the multicooker.

Formation dishes:

Remove the meat and strain the broth.
Separate the meat from the bones and chop.
Divide the cold cuts into bowls.
Pour the broth over the ingredients.
When the jellied meat has cooled, place the plates in the refrigerator.
Taste "cold" after 12 hours.

If desired, the dish can be decorated with vegetables and herbs. Serve cold in a duet with herbs and mushrooms.

Gelatin to be! Diet option

To prepare an incomparable dish with low fat and calorie content, you should pay attention to turkey or chicken breast and gelatin.

chicken breasts - 3-4 pcs.;
turkey pulp - 1 pc .;
large carrots - 2 pcs.;
onion - 2 pcs.;
fragrant cloves - 2 stars;
spare bay leaves - 3-5 pcs .;
spirit garlic - 5–7 cloves;
fine salt - 1 tbsp. l .;
aromatic pepper - 5-7 peas;
water - 5–7 liters;
gelatin - per liter of broth - 50 g.

To decorate the dish, you can arm yourself with herbs.

To prepare “cold” with a breathtaking taste, you should break the work into three stages:

Preparation of ingredients:

Rinse the chicken and turkey breasts with running water.
Cut the fillets into small pieces.
Peel and wash vegetables.
Chop the garlic finely.

Preparation rich meat and vegetable broth:

Place the meat in a container and cover with some water.
Cover the cauldron with a lid and place on the stove.
When the future jelly boils, remove the foam and reduce the heat.
Boil the jellied meat for 1-2 hours.
Add vegetables and spices to the broth.
Stir the ingredients and simmer for 15-20 minutes.
Remove the container from the stove.

Formation dishes:

Strain the aromatic jellied meat using a sieve.
When the broth has cooled to 40 ° C, add the gelatin, stir and strain again.
Chop the meat and place in bowls.
Pour the broth over the ingredients.
When the jellied meat has cooled down, place the plates in the refrigerator.
Try the jelly after 12 hours.

If desired, decorate the signature dish with green tea. Serve with soy sauce or lemon juice.

How to cook delicious, transparent jellied meat - tried and tested tips

Jellied meat is a dish that will perfectly fit into the festive menu! To make the jelly tasty, aromatic, healthy, and most importantly transparent, famous chefs recommend:

use fresh meat on the bone;
soak meat products before preparing broth;

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

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.
We have never added chicken or poultry in general to jellied meat.
Historically, transparent jellied meat is considered not particularly honorable in our country.
It is better to buy meat at the bazaar. There it is guaranteed not to freeze.
Pork legs, drumstick and beef
Thoroughly clean the legs and shins from stubble, if necessary, grease over an open fire. Clean and rinse.
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.
Cut the drumstick into several parts, the large central bone can be left intact, not chopped.
Cut the brisket into several parts.
Strictly speaking, the size of pieces of meat for jellied meat is not important.
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
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.
Put the saucepan on the fire and bring to a boil.
Put the saucepan on the fire and bring to a boil
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.
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
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
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
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
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
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 like glass, let's say - the transparency of amber. And without clarification.
Salt the broth to taste and a little more. It should seem a little salty, just 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
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
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".
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.
Sort the cooled meat with your hands, separating and discarding all the bones. This is important, as 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.
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.
At the bottom of each plate, you can put parsley, a piece of hard-boiled egg, carrots extracted from the broth.

Basic rules for making good jellied meat In order to prepare transparent jellied meat, you need to remember a few simple rules, adhering to which you can easily create this culinary masterpiece.
Rule 1. The choice of the main ingredient - meat. You can cook jellied meat from any meat (chicken, pork, beef, pork legs, etc.), the most important thing is to choose the right main product. It is best to buy such an important component in jellied meat as meat on the market, because there it is guaranteed not to be frozen. Pork legs, which are the key to the solidification of the dish, must be well cleaned of bristles, and, if necessary, burned over a fire, then rinsed. You can add any meat you like. It will be chicken, beef or all the same pork aspic - the hostess decides, but pork legs (to be more specific, the part that ends with hooves) is necessary, then no gelatin is needed. If the meat is with a skin, then this will also play a good role in the solidification of the jelly. The size of the pieces of meat for jellied meat does not play a big role. The brisket and lower leg can be cut into several parts, and the large and central bone can be left intact. In order to avoid small bones, pork legs need to be cut in half lengthwise, and then again in half along the joint. But, oddly enough, you can't overdo it with meat. It is necessary to observe some proportions, otherwise there is a risk that the dish still does not solidify: for a few pork legs weighing about 700 grams, you can take no more than one and a half kilos of the remaining meat components.

Rule 2. Meat must be soaked before cooking to remove clotted blood from the meat. In addition, the skin after soaking will be much softer and more tender. Taking a saucepan and placing meat ingredients in it, you need to completely soak them in cold water, and leave for several hours (or better overnight). In the morning, you can rinse the meat again, scrape the pork legs thoroughly to remove the smoked spots. Also peel the rest of the meat components. The little vegetable knife is like nothing else for this task. Then you can put the meat in the cauldron and start cooking.
Rule 3. The first water must be drained! The conviction of some housewives that descaling with a slotted spoon will completely solve all problems is not entirely correct. It is better to drain the first water after boiling meat, since all excess fat and other unwanted components will be removed with it. Moreover, the appearance of such a jellied meat will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can drain the second water, then the jelly will be clean and transparent, like a baby's tear. Having drained the broth, it is necessary to rinse the contents of the cauldron under running water, which will remove small adhering residues of coagulated protein. Then you can put the meat back for the final cooking. The amount of water should be about 2 centimeters above the meat level. If the amount of water is greater, then it will not boil off as expected. Consequently, the jelly may not harden. If there is less water, then during the cooking process it will be necessary to add it from the kettle, which will also not have a very favorable effect on the final result. It should also be taken into account that in order for the jellied meat to turn out transparent, the contents of the cauldron must not be allowed to boil. You need to cook the jelly on low heat, for about 6 hours, and then the result will exceed all expectations.
Rule 4. Spices and seasonings also have their turn After 5 hours have passed since the beginning of cooking, you can add a whole onion and carrots to the broth. If you do this earlier, then all the "delights" from the addition of these ingredients will evaporate along with the boiled water. Salt should also be added to the jellied meat after 4-5 hours, because in the process of boiling water, the broth becomes more concentrated, and there is a possibility of simply oversalting the dish. It is better to add allspice, lavrushka and other spices to taste thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.
Rule 5. How long does it take to cook jellied meat. - pork jellied meat (pork legs, knuckles) 5-6 hours; - chicken jelly 3-4 hours; - beef jellied meat 7-8 hours. But it is best to cook jellied meat from assorted meat, then it will turn out to be more tasty and rich.
Rule 6. The bones are removed by hand, and not with a meat grinder. After the jelly has finished boiling, it is necessary to remove the meat from the pan. It is most convenient to do this with a slotted spoon. The broth must be filtered through a colander, or better through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.

Slightly cooled meat must be carefully handled, separating it from the bones (you can help yourself with a small knife). It is better to cut meat by hand, and not using a meat grinder, as this will ensure that even the smallest bones, which are very easy to break teeth, will not fall into the plate of any of the guests. It is better not to throw away the skins and cartilage, because they will give the jellied meat strength. At the bottom of the plate, in which the jellied meat will freeze, you can put greens or cut various figures from carrots - this will be an excellent decoration for such an interesting dish. After that, having decomposed the meat mass into a prepared container, you can fill it with broth.
Rule 7. The right temperature is the key to success. The best place for jellied meat to freeze is not a windowsill or even a cold balcony. The most "correct" temperature for the jelly is on the middle shelf of the refrigerator. After all, if the jellied meat is not cold enough, then it will not freeze, and if, on the contrary, it freezes, it will lose all its excellent taste. This culinary masterpiece will freeze for 5-6 hours.
Rule 8... If the jelly is not frozen (Jellied meat with gelatin) If the jellied meat is not frozen, you should not worry. The dish can be easily salvaged by pouring it back into a clean pot and boiling it for a few minutes. Next, you need to dilute the gelatin in a separate bowl according to the instructions on the package (see the dosage there). Pour the gelatin into the jellied meat and mix well, pour into plates. After such a procedure, the jelly will harden for sure, there is no doubt.

Jellied meat recipe
To prepare delicious jellied meat, you will need the following products: pork knuckle weighing about a kilogram; 0.5 kg of pork; one onion; 2-3 bay leaves; 5-6 peas of allspice; 2-4 cloves of garlic; 2.5 liters of water; salt. Jellied meat preparation: 1. Prepare the meat: rinse and cover with water, soak for a couple of hours. After that, it is good to clean the shank and cut it in two. 2. Pour cold water into a saucepan and place all the meat in it. 3. After boiling, drain the first broth and add 2.5 liters of cold water to the meat. 4. Bring to a boil and reduce heat as much as possible (so that the broth barely boils). Cook jellied meat for 5 hours. 5. Next, add the onion, pepper, salt and bay leaf to the broth. Let it simmer for another hour. 6. Remove the meat from the pan, and put the garlic crushed by a knife blade into the broth. 7. Divide the meat into small pieces. Strain the broth through a fine sieve or clean cloth. 8. Put meat in molds for jellied meat and pour broth. Allow to harden (preferably in the refrigerator on the middle shelf). 9. Serve the jelly, pre-garnished with herbs, with mustard or horseradish.
Blitz tips for making jellied meat
Based on the foregoing, you can formulate several basic tips that will help you cook jelly correctly, and most importantly, tasty. 1. The meat must be fresh. 2. For the jellied meat to freeze better, it is better to take a pork knuckle or animal legs for cooking. 3. In order for the jelly to taste good, the meat must first be soaked in cold water. 4. It is better to drain the first broth. 5. Spices and seasonings should be added shortly before the end of boiling jellied meat to preserve their aroma. 6. Pits from meat must be carefully selected by hand. 7. Jellied meat should freeze at the correct temperature - on the middle shelf of the refrigerator. 8. If the jelly is not frozen, you can simply add the gelatin, after boiling the jelly. 9. Do not add too much water, as the jellied meat may not solidify. Too little water is also not the best option. 10. Jellied meat should be salted at the end of cooking so as not to oversalt the dish.
That's all, the jelly is ready, and there is nothing super complicated. You just need to carefully choose the meat, and carefully consider its cooking, and then the jellied meat is doomed to success!

Bon Appetit! If you have any questions, write in the comments (www.site).

According to Russian tradition, with vigorous horseradish and hot mustard. And this is exactly the dish that you want to treat your friends to.

An excellent combination of different types of meat, the lack of exact proportions, the ability to change the composition of the dish, gives scope for culinary imagination and a huge number of recipes for cooking jellied meat. Rustic version - from pork legs, head and ears, for joints - from beef legs, tails or horse meat. The dietary option is from chicken, crow's feet and tender turkey.

Do you know how to cook delicious jellied meat with jelly-like transparent amber broth? Join us! Let's cook together and learn all the cooking tricks!

The classic recipe for homemade jellied meat from pork legs and horseradish shank

Ingredients:

pork knuckle - 1 pc.
pork legs - 3 pcs.
chicken legs - 5 pcs. (optional)
carrots - 1 large
peeled onions - 1 pc.
garlic - 3 cloves
salt - 1.5 tbsp. l.
allspice peas - 5-6 pcs.
black peppercorns - 15 pcs.
greens - for decoration

Preparation:

1. Meat plays the main role in the preparation of delicious jellied meat. We select those parts of the carcass in which there are enough gelling substances. In our case, these are pork legs and a knuckle. They gel well when the broth is cooled without the addition of gelatin.

2. Legs must be well seared and cleaned, otherwise we risk getting a dark broth with a burnt smell. Soak the meat in cold water, leave overnight. In the morning we drain the water with the remnants of blood, carefully scrape the scorched places.

3. Rinses under running water and, without separating from the bone, put it in a 5 liter saucepan, fill it with cold water, so that its level is 3 cm higher than the meat.

4. We take into account that the water during the cooking process (about 6 hours) will boil away strongly and it is not advisable to add it.

Fill with cold water, at the rate of 2 liters of water per 1 kg of product and cook for 6-8 hours, periodically removing fat and foam

5. Continue to cook at a low boil.

6. 1 hour before the end of cooking, put in the broth, whole peeled juicy carrots, and an onion in the husk. After another 30 minutes add salt, bay leaves and spices.

7. Well-cleared of foam, the broth turns out to be transparent, and onion skins color it in a beautiful amber color.

8. Take out the finished meat and vegetables. The bulb and bay leaf will no longer be useful to us. Leave the carrots for decoration (optional).

9. Strain the broth through a sieve 2-3 times.

10. Slightly cool the boiled meat, pass it through a meat grinder. Add the garlic passed through a press and mix with the meat.

11. At the bottom of the mold, place carrots cut into small slices, top with meat and fill with broth.

12. We send to a cold place for solidification. Serve jellied meat with mustard and horseradish.

How to cook beef jellied meat at home

Delicious and rich jelly is obtained from beef meat, thigh, legs. And even a beef tail, in which there is a lot of cartilage and enough meat, will be used.

Ingredients:

veal with bone - 1 kg
beef legs - 1 pc. (1 kg)
butt beef joint - 500 g
carrots - 1 pc.
onions - 1 pc.
garlic - 5 cloves (optional)
slice of celery
spices, salt - to taste
bay leaf - 2 pcs.
vinegar 9% - 1 tbsp. l.

Preparation:

Put the processed, chopped fetlock joint, meat with bone, a leg into a 10-liter saucepan and pour 6 liters of cold water.
Bring to a boil over high heat and drain the first broth. We thoroughly rinse the sides and bottom of the pan from curdled protein and foam.
Thus, we kill three birds with one stone: we get rid of the smell and greasy taste, reduce the calorie content and get a transparent broth.
Rinse all the meat ingredients under running water and put them back in a clean pot of water.
Bring it to a boil again, now there is not much foam. We remove it and continue to cook the jellied meat at a low boil for 6-8 hours.
In the middle of cooking, put the roots, half an hour before the end of the salt, spices and vinegar.
Jelly can be cooked without garlic.
We take out the cooked meat, joint, leg, remove bones and tendons. Chop finely.
Put the chopped meat back into the strained broth, bring it to a boil again.
In the first layer, put beautifully chopped pieces of carrots and greens into the mold, on which meat. Fill with broth and leave to solidify in the cold.
Serve with hot potatoes, mustard or horseradish.

Jellied assortment of pork, beef and chicken

Ingredients:

pork knuckle - 800 g
beef meat - 300 g
chicken - 1.5 kg
carrots - 3 pcs.
onions - 3 pcs.
garlic - 3 cloves
salt to taste
horseradish sauce
celery root
black peppercorns - 15-20 pcs.
bay leaf - 4 pcs.
ground black pepper - to taste

for decoration:

egg white
pomegranate seeds
parsley

Preparation:

We put all the meat ingredients in a saucepan, fill it with cold water so that its level is 3 cm higher than the meat, and put it on the fire.
When boiling, removes the foam, and cook over low heat until the meat begins to separate from the bones.
30 minutes before the end of cooking, put vegetables and spices in the broth.
Free the boiled meat from the bones and cut into small cubes.
Remove the fat film from the broth and filter through a fine sieve. Season with crushed garlic, salt and pepper.
For decoration, beautifully chop boiled carrots, egg white, add pomegranate seeds. Mix everything with meat cubes.
Fill the portion molds with the mixture and fill them with clear broth. We leave in a cold place.
Before serving, carefully circle the jelly in the molds with a sharp knife and turn it over onto a flat plate.
Jellied meat can be poured into a beautiful deep plate and served directly into them, and cut into portions at the table.
Serve horseradish sauce with vinegar separately in a gravy boat. Bon Appetit!

Pig in a bottle for New Year

There is very little time left until the New Year and it's time to start preparing dishes for the festive table. If you want to surprise your guests, prepare a traditional jellied meat and serve it on the festive table in an original way, in the form of a pig.

We need:

pork legs - 2 pcs.
chicken - 1/4 part of the carcass
carrots - 1 pc.
onion - 1 pc.
celery root - 1/2
bay leaf - 2 pcs.
peppercorns - 10 pcs.
salt, ground black pepper - to taste

For registration:

boiled sausage
cloves - 4 pcs.

Preparation:

How to properly cook the broth and boil the meat has been described above. Let's move on to the design of the piglet.
We need a 1 liter plastic bottle with a wide mouth. Usually they sell milk in such bottles in a grocery store.
We cut the boiled, cooled meat into small pieces and disassemble into fibers.
We put it in a bottle, pour the broth through the funnel. We close the lid and send it to the refrigerator.
When the broth hardens, cut the bottle across, free our "pig" and put it on a dish on lettuce leaves.
Cut out ears and a patch of boiled sausage. We decorate the piglet and eyes with carnations. Don't forget about the ponytail.
Look what a great good-natured pig we have turned out. He's just super!

Turkey jellied meat without gelatin

Such jellied meat will harden well without adding gelatin, but if it stands for some time on the table, it will begin to melt. The added gelatin will hold the jelly well. Therefore, decide for yourself whether you need it or not.

Ingredients:

turkey drumstick - 600 g
turkey meat - 1.5 kg
carrots - 2 pcs.
onions - 1 head
peppercorns - 4-5 pcs.
parsley root - 1 pc.
bay leaf - 1 pc.
salt to taste
gelatin - 1 1/2 tbsp. l. (optional)
Preparation:

For boiling meat, it is better to use a large saucepan of 5 liters.
Put the turkey meat and drumstick in cold water, bring to a boil.
We remove the foam.
Add seasonings and cook over low heat until cooked.
Remove the finished meat from the broth, cool and cut into cubes.
Strain the broth through three layers of gauze.
We take instant gelatin. It does not require pre-soaking. Dilute in a small amount of warm broth, pour in and boil along with the main broth.
Pour 1 cm high broth on the bottom of the mold and let it harden. We spread the meat, make decorations from carrots, sprigs of herbs. Add green peas, corn, chopped eggs if desired. Pour everything with broth and keep in the cold.
The same jelly can be made from chicken.

Chicken jelly in a slow cooker

The main advantage of the multicooker is that it allows the hostess to do other household chores or relax while cooking.

Ingredients:

chicken - 1300 g
chicken legs - 500 g
onion - 1 pc.
carrots - 1 pc.
bay leaf -2-3 pcs.
cloves - 5 pcs.
allspice peas - 4 pcs.
black peppercorns - 4 pcs.
garlic - 2-3 cloves
salt to taste

That's all. I tried to write in sufficient detail how to cook delicious homemade jellied meat. If you have any questions during the cooking process, write in the comments. I will answer with pleasure.