It takes 7 hours to cook beef jellied meat, of which the net work time in the kitchen is 1.5 hours. Jellied meat is cooked in a saucepan for 5 hours.
Cook jellied meat in a slow cooker for 6 hours on the "Stew" mode.
Cook jellied meat in a pressure cooker for 3 hours.
Cook jellied meat in a multicooker pressure cooker for 1.5 hours on the "meat" mode.

How to cook beef jellied meat

How to cook
1. Wash thoroughly with a brush, beef meat and bones.
2. Pour water into a saucepan.
3. Put the beef meat and bones in the water.
4. Put the saucepan on a low heat.
5. Add salt, pepper, boil the jellied meat on low heat under the lid, removing the foam, 4.5 hours.
6. Add peeled onions and peeled carrots, bay leaves and peppercorns.
7. Cook the jellied meat for another half hour.
8. Remove the onion from the broth, carefully lay out the carrots - they will be needed for decoration.
9. Leave the jellied meat to cool for 2 hours in a cool place - and remove the top fat.
10. Put the meat and bones on a wide plate, let cool slightly (you can take it out to the balcony).
11. Strain the jellied meat broth through a sieve (very important, because during cooking the bone fragments can separate into broth) or cheesecloth.
12. Separate the meat and soft parts of the cartilage from the bones.
13. Divide the meat into fibers and put it in molds, taking into account: the larger the mold, the more meat should be put into it.
14. Finely chop the soft parts of the cartilage and put into molds.
15. Peel and chop the garlic, sprinkle on the meat.
16. Arrange the carrots, cut into circles, for decoration.
17. Pour the broth over the meat, leave to cool.
18. When the jellied meat has cooled, put it in the refrigerator for 4 hours.
Your beef jelly is cooked!

Fusofacts

Proportions of meat, bones and water
For jellied meat you need 4 liters of water, 1 kilogram of meat and 1 kilogram of bones. In this case, the jellied meat will solidify without the addition of edible gelatin. The meat and bones in the pot should be completely covered with water, for this some parts of the beef may need to be chopped up.

Adding other meat with gelatin
Chicken (legs, thighs) and pork (ears, legs) can be used in beef jellied meat.

Fire for boiling beef jellied meat
The fire during cooking should be minimal, but such that the water boils, bubbling a little.

Shelf life of beef jellied meat
Beef jellied meat is stored in the refrigerator for 4 days. To preserve the aroma, it is recommended to cover the jellied meat with lids or plastic. To increase the shelf life, jellied meat can be put in the freezer - there it is stored for up to a month. Then you can simply defrost the jellied meat or melt, boil for 10 minutes and let it harden again.

Seasonings for jellied meat
When cooking, you can add a cinnamon stick, a few clove buds, suneli hops.

What to serve aspic
Aspic is traditionally served with horseradish or mustard; additionally, you can serve adjika and horseradish.

Cartilage in jellied meat
Cartilage in jellied meat is a matter of taste. When pouring jellied meat, provide part of the forms for jellied meat with cartilages and part without them.

Products price
If you cook jellied meat from beef leg, the price of cooking products according to our recipe will be 330 rubles. (on average in Moscow as of June 2017).

Prepare a delicious beef jelly at home - an indispensable dish for a festive and everyday table!

• Beef (shank with bone) 1.8-2 kg
• Black peppercorns 10-15 pcs.
• Onion 300 g
• Dried roots (parsley, celery, parsnip) 2 tbsp
• Carrots 200 g
• Garlic cloves 6-8 pcs.
• Bay leaf 4 pcs.

We take a 5-liter saucepan, put the beef shank, chopped into pieces and thoroughly washed, there. Fill with clean water and put on fire. This is the basis for our beef jellied meat.

Bring to a boil, carefully remove the foam.

Then we put on the smallest fire and cook the beef jellied meat for 4 hours. Do not cover with a lid. After 4 hours, clean the vegetables.

Salt the broth, add vegetables. Bring to a boil and cook for another 1.5-2 hours. Watch, the meat should be covered with broth, and the broth itself should be slowly boiled down.

We carry out a test for the readiness of the broth: we drip a few drops on our fingers from a spoon, wait for the broth to cool completely. We try to glue the fingers together, if they stick together, then the broth is rich enough.
We take out the meat and leave it on the board to cool.

Now the most dreary work: the meat needs to be disassembled from all excess and divided into fibers. It should look like this.

Strain the broth through 2-4 layers of gauze.

Put the meat in a layer in the form. We seal. Pour broth on top. If you like a clear boundary between the meat layer and the jelly layer in the jellied meat, then you can do this: pour a layer of meat with part of the broth, then cool in the refrigerator so that the meat grabs. Then pour out the rest of the broth to make a clear layer of jelly. This is how I cook beef jellied meat.

Cool the beef jellied meat according to my recipe in the refrigerator for several hours (preferably overnight) until it solidifies completely. Serve the mustard and horseradish sauce with the jellied meat. Bon Appetit!

Recipe 2: homemade beef shank jelly

• Beef shank - 1 kg
• Carrots - 1-2 pcs.
• Onions - 1 pc.
• Parsley root - 1 pc.
• Bay leaf - 1 pc.
• Black peppercorns - 3-4 pcs.
• Salt - 0.5-1 tsp
• Serving herbs - 1-2 sprigs

Cut the shank into pieces. Soak in cold water for 4-5 hours

Wash with a brush, rinse with cold water, put in a saucepan, fill with water at the rate of 2 liters per 1 kg. Close the pan with a lid, bring to a boil, cook over low heat for 6-7 hours, from time to time removing fat from the surface of the broth.

Peel, wash and chop the vegetables.

About an hour before the end of cooking, add carrots, parsley, onions, bay leaves to the broth and toss in a few peppercorns. Continue cooking. Cook until the meat is easily separated from the bones.

After cooking, remove all fat from the surface, remove the bay leaf, separate the pulp from the bones, mince it or finely chop it.

Mix the pulp with strained broth and boil. Season with salt, stir and pour into pots. Put beef jellied meat in the refrigerator for 10-12 hours.

Before serving, dip the pods in hot water, put the beef shank jellied meat on a dish and garnish it with parsley or dill.

Horseradish with vinegar, mustard, cucumbers, red cabbage or white cabbage salad are served with jellied meat.

Recipe 3: how to cook jellied meat from beef legs (photo)

To make the jelly transparent, it is imperative to soak the meat for 4-5 hours, constantly draining the water and pouring it with clean cold water. Jellied meat should be cooked under a slightly open lid and at the lowest boil, in barely gurgling water. And also ... it is important to observe the proportions of meat and water. Usually I pour water on tightly packed meat on one finger, taking into account that a third of the water will boil away. But you cannot add water to the boiled jellied meat, otherwise it will harden badly.

• Beef shank - 1200 grams (1.2 kg);
• Beef leg - 1 piece;
• Chicken breast - 1 pc;
• Beef meat - 300 grams;
• Beef bone with meat - 1 pc;
• Onions - 1 pc;
• Garlic - 3 cloves;
• Carrots - 1 pc;
• Peppercorns - 10 pcs;
• Bay leaf - 3 pcs;
• Salt to taste.

Meat for jellied meat and beef leg must be soaked for 5 hours, constantly changing the water and pouring it with fresh cold water. Jellied meat loves bones, and therefore if you have bones with meat that are not very necessary, then they can also be put on jellied meat. I have a mantle pot. There are a lot of bones, but half of them will go to waste, but the broth will be rich and tasty. Pour the meat for the jellied meat with fresh water and cook. Do not add water any more.

Boil. Be sure to remove all the foam, salt well. Usually, jellied meat needs to be salted much more than you always salted soup. Because, when solidified, the salt is felt weakly and the jellied meat will seem undersalted. But since the water will still boil away, it is enough to add medium salt, and then, at the end, add salt if necessary. Cover, leaving a 1 cm crack and cook for three hours.

Then add peppercorns, bay leaves and cook for another hour. Then put the washed onion whole, making cuts in it with a knife, as if piercing, and carrots. Onions and carrots will give jellied meat a bright golden color and a pleasant taste.

After another hour and a half, everything looks like this. It can be seen that the water has already boiled away by a third. Some of the bones have fallen off the meat and can be removed and discarded.

After 6-7 hours of cooking, under a slightly open lid, when the bones easily come off the meat, the onion and bay leaves can be thrown away, and the carrots can be removed. Try the broth with salt and add salt if necessary. The taste should be well salty. Add the crushed garlic and turn off the heat after a minute.

Remove all meat and bones from the broth. Throw the bones immediately into a separate bowl, then discard.

Strain the broth through two layers of cheesecloth and a sieve. Excess fat, peppercorns, chopped garlic, and small bones will go away. I filter through a bandage folded in several layers, and then discard it.

Arrange the meat on plates and tins for jellied meat. When laying out meat, I remove everything that I don't like and everything that we don't eat - skins, films, fat, leaving only transparent jelly cartilage and clean meat.

Pour the broth over the meat plates and leave to cool completely on the table. Then refrigerate. Jellied meat does not like the freezer, so it should freeze only in a cold, but not frosty place. I stood at the half-open window, for airing and immediately began to freeze. Then I put it in the refrigerator.

Recipe 4: pork and beef jellied meat with gelatin

The most important thing in jellied meat is, of course, meat. I experimented a lot with meat proportions in jellied meat. If you cook it only on beef, then the broth itself turns out to be not very fatty and saturated, and therefore you have to put more gelatin in the jellied meat. If you put only pork, then the dish becomes too heavy (although then you can not put gelatin at all - the pork is perfectly gelatinous without it).

Therefore, by trial and error, I still found the golden mean - a recipe for jellied meat: beef and pork in equal proportions.

• pork leg (or any other pork part on the bone) - 500 g
• beef (better just pulp) - 500 g
• water - 3 liters
• 1 onion
• 1 carrot
• gelatin - 3 tablespoons
• garlic - 5 cloves salt,
• pepper

Boil the meat in a large saucepan. Salt the water during cooking. Cook the broth for about 3 hours - it should be strong and rich. And the longer we cook it, the better the jellied meat will freeze.

During the cooking process, put the onion head and carrots (peeled) whole in a saucepan. Then they can be thrown away (and carrots can be used for decoration). Also put peppercorns in the broth.

When the broth is ready, take out the meat. All veins and skin can not be thrown away, as well as put them on jellied meat.

We dilute gelatin in a small bowl at the rate of 1 tbsp. spoon - 1 glass of water. Let it swell - about 10 minutes.

Then pour the gelatin mixture into the broth. Here I follow the proportion - for 1 liter of liquid - 1 tablespoon of dry gelatin. But you may have other proportions, it all depends on how bold the broth itself turned out to be. Dissolve the gelatin in the broth, not letting it boil.

At this time, finely chop the meat.

Crush the garlic with a knife and also cut into pieces.

In a form for jellied meat, mix the meat with garlic.

For beauty, you can put slices of carrots on top of the meat.

Fill the meat with broth. Let it cool, and then we put it in the refrigerator for the whole night.

In the morning the jelly is ready!

Recipe 5, step by step: how to cook beef jelly

Very often, for cooking jellied meat, they use the foreleg or part of the cow's leg above the knee (motor legged). It is here that gelling agents are contained. You don't have to use additional gelatin with these meat ingredients. With it, you will already have a jellied one.

• Beef shank (joint with pulp), leg and part of the shank - the weight of the entire meat set came out by 4 kg,
• Onions - 2 heads (large),
• 2-3 carrots,
• Bay leaf,
• Black peppercorns,
• Garlic 7 - 8 cloves,
• Salt,
• Water - 4 liters.

To fit the legs more tightly into the cooking container, they need to be chopped into pieces. There are approximate proportions of water and meat when cooking jellied meat, the correct ratio will be 1: 1. If the beef is not divided into parts, then pouring them with less liquid will not work. If possible, it is better to cut the legs with a hacksaw. So the bones will be free of small fragments. Although, in any case, the broth will have to be filtered.

And now you can start preparing a wonderful holiday or weekend snack. The meat components should be freed from bone fragments, filled with water and rinsed thoroughly. Before this, scrape the legs with a knife and, if necessary, tar.

Take a large saucepan, transfer the boneless meat and legs into it and cover with water. When stacked tightly, the water should lightly coat the meat. I prefer to pour boiling water over the meat, although many people pour it with cold water. We wait until the contents of the pan boil, remove the foam and reduce the heat to minimum.

It is believed that the slower the boil, the clearer the broth. I cannot say this, since I have never cooked jellied meat over high heat. Yes, and with a strong boil, a lot of liquid boils away, but it is no longer possible to add a new portion of water, jellied meat will not work. Cook the meat for 4-5 hours over medium heat, covered.

Meanwhile, we are preparing the roots and spices. Onions and carrots can be put in whole, with their husks and skins, simply by rinsing them under water. Or, as I did, clean it up. How to use garlic is up to you. Someone likes to add it chopped already to boiled meat when cutting into fibers, someone does not tolerate fresh garlic in jellied meat. In addition to the proposed ingredients, you can add parsley and celery roots. Or use a mixture of ready-made spices for jellied meat.

After the specified time, add a pan with boiled meat, peeled onions, garlic cloves and carrots, we will not cut the vegetables. And don't forget about salt and spices. We choose spices to your taste. On this volume, approximately put a tablespoon of salt in a small slide. In order not to oversalt, we taste it. Now we boil the jellied meat for another 2.5 hours over medium heat.

We extract carrots and onions from the broth, we no longer need them.

We take out the boiled meat pieces and bones onto the dish.

The meat needs to be slightly cooled so that it is convenient to work with it and not to burn your hands.

But now an important point, you need to separate the meat from the bone, trying to feel all the small bones on it that could remain. The meat separated from the bone, together with the veins, must be cut immediately; determine the size of the pieces yourself. Chop randomly by dividing the pulp into fibers with your hands, or finely chop using a knife.

We lay out the prepared meat in molds into which we will pour the jellied meat. If desired, bright slices of boiled carrots, fresh herbs, canned peas and corn, boiled quail eggs can be placed on the bottom of the molds in front of the meat layer. At this stage, you can add chopped fresh garlic and ground black pepper, mix them with the pulp.

Beef broth, before being poured into molds, must be filtered through several layers of sterile medical gauze. So the small bones will not slip through, and the broth will be more transparent.

Pour delicious boiled beef with strained broth. If you like it when there are a lot of shivers in the jellied meat, as in my final photo, fill the form with meat by about a third of the volume.

We send the cups with the future beef jellied meat to the refrigerator. In winter, it can be a balcony or in a room where the temperature is below room temperature. Leave the jellied meat to freeze overnight.

Recipe 6, simple: jellied meat with beef gelatin

• Beef (shank) - 1.5 Kilograms
• Bay leaf - 6 pieces
• Allspice - 8 Pieces
• Onion - 2 Pieces
• Spices - To taste
• Gelatin - 30 Grams (diluted as indicated on the package)

The most delicious and popular dishes are not always those that are prepared using special technologies, using exotic and fantasy. Most often, simple treats with an unforgettable aroma and taste, for example, like beef jelly, become favorites on a festive or everyday table. It sounds simple, but how appetizing, it is not difficult to prepare, but with pleasure, and is eaten for a sweet soul, so that you cannot pull away from the dish by the ears.

The success of jellied meat largely depends on the correct choice of meat. In order for the dish to turn out to be truly tasty and festive, you need to know exactly which meat part is better to take, and which meat piece should be discarded.

Since our recipe for cooking "cold" involves the use of beef, then we will consider the rules for choosing exactly beef meat. So, what kind of meat is better to take for jelly?

• Experienced cooks for jellied meat are advised to take meat with cartilage, bones and joints.
• When buying a meat set for "cold" on the market, remember that the ratio of pulp and bones should be equal (1: 1).
• It is also very important that meat parts such as beef head and legs are also involved in the preparation of jellied meat.
• Often, noble housewives, using a beef recipe, take a cow's drumstick (front) and a motor legged (part of a cow's (or bull's) leg that is above the knees) for cooking jellied meat. Jelly-like substances are contained in the motorcycle sled and in the lower leg, therefore, using such meat parts in the preparation of "beef delicacy", no additional additives that create the stickiness of the broth are needed.

Checking the freshness of the meat

Do not forget about another important rule, without which a fragrant appetizing jelly will not work - this is the freshness of meat.

How to make the right choice in favor of a fresh meat set? Everything is very simple. You need to carefully study the color and smell of the beef. The aroma of fresh meat should be unobtrusively sweet and pleasant, and the color should be light and beautiful.

The same goes for frozen and chilled meats. They should smell good, be free of stains, without traces of frequent freezing and thawing. If the beef is not fresh, or as it is popularly called “old”, then it is by no means worth buying it, it will still not make a delicious jellied meat.

Secrets of a successful jellied meat

From the first days of its existence, jellied meat has become a favorite delicacy of adults and children. For many years, exquisite jelly has not lost its fame.

Moreover, every year, it becomes an occasion for the emergence of new culinary recipes for its preparation. There is so much: traditional technologies for creating a "cold king", and extraordinary approaches to the processing of dishes, there is also an extravagant recipe for cooking, according to the idea of ​​which several types of meat are added to the jellied meat, it turns out such a cold cold cuts.

We will try to pay attention to all kinds of cooking recipes, but for now we will focus on the classic creation of beef jelly.

Preparation of food

Beef

How to cook a type of meat like beef for the cooking process itself? Not everyone knows about this. However, without proper preparation, a good dish will not work. Therefore, we will pay attention to such an important culinary stage.

So, before directly processing the beef, it is necessary to thoroughly soak it in water so that all residual blood is washed off. Otherwise, the finished jelly will not acquire an aesthetic transparent appearance, but will be cloudy, which will ruin the overall impression of the dish, even if it is tasty.

As soon as the beef is soaked, you can begin to “disassemble” it. The pulp must be cut into medium pieces with a knife. You can do the same with the tail. But it is better to saw the leg with a hacksaw with large teeth. Because if you cut the leg, then sharp and very small fragments will remain from the bone, which you simply have to throw away.

Water

The taste of the future dish will also depend on the quality of the water. It is imperative to take water that does not contain additional impurities and does not have an off-odor or taste.

To keep the broth clean, almost transparent, it is advisable to use purified water, but not tap water.

Vegetables

All the necessary vegetable products must be thoroughly washed and cleaned in advance, so as not to be distracted from the "culinary witchcraft" directly in the cooking process.

Ingredients

• Beef legs, soup pulp and tail — the whole set weighs about 2 kg + -
• - 2 pcs. + -
• - 1 PC. + -
• - 6-7 teeth + -
• - 4.5 liters + -
• - 2 tbsp. l. + -
• Allspice peas- 2-3 pcs. + -
• - 1 PC. + -

How to cook beef jelly step by step

• We take a large saucepan to make a lot of jellied meat at a time, and put the chopped beef in it.
• Fill the meat pieces with water and put the pan on the fire.
• We are waiting for the meat to boil, and then cook it for another 15-20 minutes.
• After that, pour the liquid out of the pan, and rinse all the meat ingredients that have been cooked with clean water.
• Pour a new portion of fresh water into the pan, and put the meat pieces into it again.
• Now you need to understand how to cook meat correctly. Cooking generally takes 5 to 10 hours. According to our recipe, the jellied meat will be cooked for 6-7 hours. We start cooking by putting the container of meat on the fire and waiting for the moment when it starts to boil.
• At the first sign of boiling, take a slotted spoon and begin to carefully remove fat and scale from the broth.
• We reduce the flame, add some salt to the meat and cook it for 3-4 hours, while making sure to keep the lid slightly open.

• After a few hours of boiling, add vegetables peeled in advance to the future jellied meat, and leave the container with beef and vegetables over low heat for another 3 hours.
• When the "cold" is almost ready, you can throw one bay leaf and pepper into the pan. The amount of pepper is usually determined by taste, but still you should not overuse it so as not to interrupt the delicate taste of an already special dish.
• As soon as the meat pieces are boiled, we immediately take them out, cool a little and begin to separate them from the bone. How to do it right? You can separate the meat with your hands, or you can carefully cut it with a knife, the taste of the meat delicacy will not suffer from this at all.

The filling is ready, what to do next

As soon as we separate the meat from the bones, you can immediately begin to grind it. How to do this - everyone decides for himself.

Someone divides meat pieces into large (or medium) cubes, someone twists it through a meat grinder, but this option is good if there are small children in the house. In another case, it is better not to twist the meat in a meat grinder, since that special taste is lost.

But the most common method of chopping is the extraction of fine fibers from whole meat parts.

• Lay the meat fibers (or cubes) evenly on trays and bowls.
• Squeeze the chives in a garlic press and mix with chopped meat.
• Be sure to filter the cooked broth through double or triple gauze (you can use a fine sieve) and heat it over a fire.
• Pour the warm broth onto the aromatic beef, cool it, then cover the pan with a lid and take it to a place where the room temperature is much lower than room temperature. This is necessary in order for our meat dish to freeze and turn into a real jellied meat.

What to serve and what to eat aspic

The finished dish should be served in plates. Along with the "cold" one, you can put fresh bread, mustard, horseradish, pickled tomatoes, cucumbers, mushrooms, etc. on the table.

You can eat jelly with a green salad seasoned with vinegar and delicious sour cream, or you can "accompany" a meat dish with adjika or tkemali.

How beautiful to decorate "cold"

Many people think about how to cook jellied meat according to the classic recipe, but so that in the end you get a festive version of everyone's favorite meat dish? You don't really need to guess. To get a luxurious beef jelly for the festive table, you just need to decorate it beautifully. And then there is no need to invent and look for any intricate cooking technologies.

What can be portrayed in jellied meat, and what needs to be done for this? And you just need a couple of ordinary ingredients and a little culinary imagination, and then you can depict anything you want.

Stars or daisies

For example, you can cut stars out of carrots and turn the transparent surface of jellied meat into a "cloudless starry sky", or make chamomile from the same carrot and evenly distribute them on the surface of the jelly, so that you get the impression that you have a chamomile field in front of you.

Draw patterns

How to make other drawings on the "cold"? You can try to use olives, dill and celery sprigs for decoration. Any pattern can be recreated from such a natural set.

And, if you add eggs to the previous set, you can get a whole landscape, for example, you can make swans from eggs, reeds from greenery, and stones from olives. So you will get a small corner of nature on your festive table, created by your own hands.

If the dish will be prepared for the New Year's table, then you can safely depict the symbol of the coming year. In a word, no one is limited in creativity here. Create and delight yourself and your loved ones not only with taste, but also with an amazing type of meat dish.

Cooking jellied meat is not limited to using only beef. Very often, pork (ears, pulp, legs, shank) and poultry meat are put in the dish. How to cook jelly with this type of meat?

For cooking, it is quite possible to use the above recipe. The technology can be safely followed, only replace beef with pork or chicken. And, if you want to truly surprise yourself and your family, then you can add several types of meat to the jelly at once. For example, if you add chicken or duck meat to beef, then as a result the jellied meat will turn out to be very tender and especially fragrant.

The jelly does not freeze, what to do

Often there are times when the hostess is a little mistaken in the proportions of ingredients or chooses those meat parts that contain very few jelly-like substances.

All this negatively affects the freezing of the jellied meat. However, do not be upset if something did not work out, the situation can always be corrected. Gelatin can come to the rescue. It is with gelatin that the recipe is often used to help the "cold" harden to the desired consistency.

In such cases, gelatin is poured into a warm broth, but not into boiling water. This is provided that the gelatin is instant.

If gelatin dissolves slowly, then it must be prepared in advance.

• To do this, take 45 g of gelatin and fill it with 1.5 tbsp. boiled water.
• Leave it for 30 minutes so that it can swell.
• Then mix it well and pour it into a warm, but not hot, broth.

It is the recipe with gelatin that will help achieve the desired result and make your jellied meat the way you dreamed of.

Cooking "cold" is quite troublesome, but worthwhile. To pleasantly please your family with an exquisite dish, you can and even need to spend time and effort.

Having learned how to cook jelly, what ingredients to take for its preparation, how to decorate and how to serve the dish on the table, you can safely take, in every sense of the word, for appetizing beef jellied meat, turning it every minute into your own culinary creation for souls.

In many cuisines of the world, there are many variations of the recipe for making jellied meat. If you do not know how to cook beef jellied meat correctly, so that the broth comes out rich, transparent, tasty and aromatic, read the article.

Beef jelly with gelatin: recipe

Jellied, jelly and jellied meat are associated with New Year's holidays and solemn feasts. The main ingredient in the dish can be fish, poultry, pork, beef, lamb. Jellied meat rarely appears on the table, not so much because of the complexity, but because of the duration of preparation.

Beef jellied meat is not only a tasty, but also a healthy dish. It is less high in calories and fatty than pork. Due to the high content of natural collagen, beef jelly is considered the first remedy for injuries and diseases of the musculoskeletal system.

To make beef jelly, prepare foods such as:

• meat - 1 kg;
• water - 3 l.;
• onions, carrots - 1 pc.;
• gelatin - 20 g;
• garlic - 3 teeth.;
• salt, spices - to taste.

For a rich jelly, choose a shank, ribs or tail. These parts of the carcass are rich in bones and cartilage. The pulp does not give fat. If you want aspic with meat, use different parts of the carcass with bones and meat.

Each housewife prepares jelly based on her own taste preferences. This applies to the choice of meat, spices and how dense the jellied meat will turn out. The recipe assumes that meat and water are taken in a 1: 3 ratio.

Some housewives act differently, calculating the amount of water from the number of portions of aspic, and not from the weight of the meat. It turns out that 6 portioned dishes jellied need 7 servings of water. Portions are measured in containers into which the jellied meat will be poured, for example, serving plates.

There is also a third opinion: there is never too much jellied meat. In this case, the hostesses take the largest pot that is in the house and pour as much water into it as they can, adjusting the density of the jelly with gelatin.

Traditional spices for jellied meat are black and allspice, bay leaves. Caraway seeds, coriander and mustard seeds will not spoil the taste of the dish. In addition to carrots and onions, you can add celery, parsnips and other aromatic root vegetables to the broth.

Before adding edible gelatin to the broth, it is important to check if the natural gelatin has boiled down from the bones and tendons. Put a couple of spoons of broth in a container, dip two fingers in it, let it cool slightly and check if your fingers stick together. If they stick together, then a sufficient amount of collagen has been released, which has turned into gelatin, and the jellied meat will freeze on its own. Such jelly will be soft.

Edible gelatin is added to make the jellied meat elastic, such as the spoon is in. Gelatin is also added to non-sticky broth or young beef broth, which is low in collagen.

Many housewives, before daring to cook aspic, wonder how to cook the meat correctly so that the broth comes out transparent and light. So that the jellied meat is not dark, the meat is cooked in the second broth, over the slowest heat, not allowing the liquid to boil.

How to cook beef jelly with gelatin

Be prepared for the fact that beef jellied meat, like any other meat, will take about a day, or even more.

Before you start preparing the dish, it is important to prepare a pan in which the broth will be cooked, another pan or a large bowl where you will put the meat. In addition, you will need a sieve and a gauze cut, molds for pouring broth, in which the jellied meat will freeze.

The recipe for jellied meat is as follows:

1. Soak the meat in cold water for 8-12 hours.
2. Drain and rinse the meat. Cut too large pieces.
3. Pour cold water over the beef.
4. Bring the broth to a boil.
5. Let the broth simmer for 5-7 minutes.
6. When noise is generated, drain the first broth.
7. Rinse the meat from noise and transfer to a clean saucepan.
8. Pour cold water over the meat again.
9. Bring water to a boil.
10. Remove noise as it builds.
11. Peel the onion and carrots.
12. When the broth boils, put vegetables in a saucepan, reduce heat as much as possible.
13. Cover the pot with a lid and let the broth simmer for 8-10 hours.
14. When the meat begins to easily stratify into fibers and lags behind the bones, remove it from the broth and leave to cool slightly.
15. Leave the broth to simmer over low heat.
16. Add spices and salt, chopped garlic to the broth.
17. Take apart the meat. Cut it, put it on the bottom of the dish to serve aspic.
18. Dissolve the gelatin as follows: pour boiling water into a separate container; gradually pour the gelatin into hot water, stirring it in boiling water; stir the gelatin until it dissolves in the water, but do not let it cool.
19. Pour the dissolved gelatin into the jellied broth through a sieve with a gauze layer so that the undissolved gelatin does not get into the broth.
20. Stir the gelatin into the broth.
21. Prepare a sieve with a gauze pad.
22. Strain the broth through a sieve and pour into the jellied dishes.
23. Leave the jellied meat to cool at room temperature.
24. When a greasy film begins to form, carefully peel it off.
25. Send the jellied meat cooled to room temperature in the refrigerator.

It happens that the broth is not light and transparent, but dark, even brownish. The reason for this is not the timed noise or the boiling of meat over high heat. Protein will help to lighten the broth. This procedure is called methanation, or broth pulling.

To lighten the broth, separate the white of 2 eggs from the yolk. Beat the protein and first add one part of the protein foam to the broth. Let the broth boil, then add the second part of the protein foam.

Continue cooking the broth until the protein rises to the surface of the liquid. Then strain it. When the protein is introduced for the first time, the broth temperature should be around 60 ° C.

Aspic, like any dish, can be decorated. At the bottom of the mold into which you are going to pour the broth, place the pre-cooked, halved chicken or quail eggs.

A sprig of parsley or dill will not spoil the appearance of jellied meat. Greens filled with boiling water will not lose their color and remain juicy green.

Serve the jellied meat to the table in portions if the hot broth was poured into separate plates. The frozen jellied meat is easily separated from the mold.

If you originally put the stock into a large dish, cut it into portions and transfer to a serving plate. Along with the jellied meat, put horseradish and mustard on the table.

Knowing the basics of how to cook beef jellied meat, you can make aspic from poultry, fish, other types of meat, game. Stock up on time, patience and good mood.

Spend a day preparing a dish and delight your household with delicious jellied meat!

Main Ingredients:

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

Procedure:

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

How much to cook beef jellied meat

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

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

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

How to cook transparent beef jelly

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

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

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

Ingredients of the recipe:

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

How to cook jellied meat correctly:

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

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

Jellied products:

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

Cooking method:

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

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

Beef aspic video