How to cook delicious beef leg jellied meat. Beef jelly

How to cook delicious beef leg jellied meat. Beef jelly - transparent yummy

01.10.2019 Soups

Not everyone likes to cook beef jellied meat. the beef dish turns out cloudy and does not freeze well. But if you do everything correctly and in accordance with good recipes, the jellied meat will turn out not only beautiful and transparent in appearance, but also very tasty.

It is preferable to choose beef legs for cooking jellied meat. And in order for the broth to freeze, be sure to use bones with cartilage in addition to meat, since they contain a lot of gelatin.

The best option for jellied meat is beef leg jellied meat.

Ingredients:

bay leaf;
2 carrots;
2 large onions;
4 kg of beef bones and meat;
a few peas of black pepper;
8 cloves of garlic;
4 liters of water.

Preparation:

Chop the legs into several pieces, otherwise they will not fit in the pan. Thoroughly wash the meat, bones and cartilage, cover with water and leave to simmer for 5 hours, covered with a lid.
Put the carrots and onions in the broth unpeeled and well washed or peeled.
After 5 hours of cooking, add vegetables, peppercorns, garlic and bay leaves to the broth. Do not forget to add salt and cook for another 2.5 hours. Cook beef jellied meat over medium heat.
Remove the vegetables from the broth; you will no longer need them. Put the meat and bones on a separate plate and carefully separate the meat from the bones. Use a knife to chop the meat or cut it into fibers with your hands.
Add garlic and ground pepper to the meat, stir.
Place the cooked pieces of meat in a mold. If you plan to decorate jellied meat, you can put beautifully chopped pieces of carrots, corn, peas, eggs or sprigs of fresh herbs on the bottom in front of the meat.
Strain the broth. For this, use gauze, complex in several layers. This way, there will be no small bones left in the broth, and the liquid will be clearer.
Pour the broth over the pieces of meat and leave to freeze overnight in a cold place.

Delicious homemade beef jelly is ready and will surely please guests and family.

Beef aspic with pork

If you cook jellied meat according to this recipe, take beef and pork in equal proportions. The recipe for beef jellied meat with pork legs will help you prepare an appetizing and very satisfying snack.

Required Ingredients:

2 kg of pork (leg and shank);
500 g of beef;
2 heads of garlic;
bay leaf and peppercorns;
bulb;
carrot.

Cooking steps:

Rinse the meat well and soak in water for 12 hours, changing the water every 3 hours.
Fill the meat with water and cook. After boiling, drain the first water. Simmer over low heat for 2 hours.
Chop the onion and garlic, grate the carrots.
Half an hour before cooking, add salt, vegetables, garlic, bay leaves and peppercorns to the broth.
Grind the finished meat, strain the broth.
Lay cling film at the bottom of the mold, so that later it will be easier to remove the frozen jellied meat from it.
Put the meat evenly in the mold, cover with broth and cover with foil. Leave the jellied meat in the refrigerator overnight to harden well.

Ready delicious jellied meat from beef can be cut into pieces, put on a dish and served with horseradish and mustard, garnished with fresh herbs. Make beef jelly and share the photo with your friends.

Beef jelly with gelatin

Despite the fact that the use of bones and cartilage in recipes helps the broth to solidify well, many prepare beef jelly with gelatin.

Required Ingredients:

45 g of gelatin;
600 g of beef;
a few peas of black pepper;
bay leaves;
2 liters of water;
bulb;
carrot;

Preparation:

Pour the washed meat with water and cook. It is important not to skip the boil of the broth, which can make it cloudy. After boiling, the broth should be cooked over low heat for 3 hours.
Peel the vegetables, after 3 hours add to the broth along with the peppercorns. Season with salt and leave to cook for an hour. Add bay leaves to broth 15 minutes before the end of cooking.
Remove the meat from the broth and strain the liquid. Divide the meat into pieces and arrange nicely into the shape.
Pour gelatin with 1.5 tbsp. boiled hot water. Stir well the already swollen gelatin and pour into the slightly cooled broth.
Pour the liquid into the pieces of meat in the mold and leave to harden.

You can also add other types of meat, such as chicken or turkey, to a beef jelly recipe.

Step 1: prepare the meat.

To prepare jellied meat, the meat must be on the bone. Rinse the beef and ribs well under warm running water. Then we transfer it to a cutting board and use a kitchen knife to thoroughly clean it of hymen and veins.

Step 2: prepare the onion.

Using a kitchen knife, peel the onion and rinse it well under running water. Then we transfer the whole peeled vegetable to a free plate.

Step 3: prepare the carrots.

Peel the carrots with a kitchen knife, and then rinse them under running water. Then we shift the carrots onto a cutting board and, using a kitchen knife, cut the vegetable along a 4 parts... Then we transfer to a plate with onions.

Step 4: prepare the garlic.

Put the garlic cloves on a cutting board and, pressing on them with the handle of a knife, remove the husk. Then, with the help of a garlic, chop the vegetable and transfer to a separate plate. Attention: the garlic can be finely chopped with a kitchen knife.

Step 5: prepare the parsley root.

In order for the meat broth to acquire a fragrant smell, you need to put parsley root in it. Using a kitchen knife, carefully peel it from the skin, and then rinse it well under warm running water. Attention: it is best to use fresh parsley root.

Step 6: prepare the broth.

We put the beef meat and ribs into a saucepan and fill it with cold water so that the liquid completely covers the meat. We put the container on high heat and bring to a boil, cook for 10-15 minutes... Then, using kitchen potholders, remove the container from the fire and drain all the liquid into the sink. We take the meat out of the pan and rinse it well again under running water. We also rinse the container well under water.

Then put the washed beef into the same dish and fill it with clean cold water. Attention: the container in which the broth will be cooked must be taken such that the meat is freely cooked in it, and is not pressed to the bottom or walls. Otherwise, the beef may burn. Again, on high heat, bring the liquid to a boil, and then make the fire very small.

After boiling, remove the foam from the surface of the broth until it stops forming. Salt and add parsley root. It is very important that the fire maintains a very small, barely noticeable boil, then the broth will be transparent, and, accordingly, the jellied meat will not be cloudy. Cover the saucepan with a lid, leaving a small crack for steam to escape, and cook the broth for 3-4 hours. During this time, using a tablespoon, periodically stir the meat in the broth. Attention: if you are covering the pan with a lid with a special hole for steam outlet, then the lid need not be slightly opened.

After this time, we spread the onions and carrots and continue to cook our future jellied meat for more 2-3 hours... It is very important not to add more water to the broth, since in this case the jellied meat may not completely solidify. Before the end of cooking the broth, add bay leaf and black peppercorns to the pan. When the broth is ready, turn off the burner and set the pan aside.

Holding the container with a kitchen oven mitt, use a slotted spoon to take out the meat, parsley root, bay leaf and vegetables from the broth. When the broth has cooled slightly, strain it through a sieve into a free saucepan. Throw away meat bones, rib spit, and allspice peas.

Step 7: prepare the boiled meat for the jellied meat.

We transfer the finished cooled meat to a flat plate and manually or with the help of a kitchen knife, fork, separate it from the bones and hymen. Then we cut into small pieces of the same size and transfer them to a free bowl. Although usually in a traditional dish, meat is sorted into fibers. In this case, it is desirable that the width of the meat fibers was no more than 0.5 centimeters, and the length – about 3-4 centimeters... If the fibers are long enough, then they must be cut across into shorter ones, since it is inconvenient to eat long meat "strings" in the jellied meat.

Step 8: prepare beef jellied meat.

We transfer the meat pieces to the glass tray. Sprinkle it with chopped garlic on top, and then, using a ladle, fill it with cooled meat broth. If desired, the jellied meat can be decorated with slices of boiled carrots or even cut out figures from it. Cover the container with a lid, cool to room temperature, and then put the tray in the refrigerator to solidify.

Across 3-4 hours the jellied meat will be ready. Attention: if you want to pour jellied meat into smaller containers: in bowls or plates, then before you put the meat in these containers, you need to calculate the volume of the resulting broth so that each dish contains approximately the same amount of liquid. We also visually divide the meat into equal portions. Cover the bowls on top with cling film or cling foil and put in the refrigerator.

Step 9: serve beef jellied meat.

We take the finished frozen beef jellied meat out of the refrigerator, cut into portions and serve on the festive table. Separately, in a saucer, you can put horseradish, mustard or vinegar, whoever likes what.

Enjoy your meal!

To prepare jellied meat, it is imperative to use meat with bones, cartilage and joints. It is these components that give the jellied meat the opportunity to freeze. The proportion of meat and bone should be 1: 1 in broth.

To prepare delicious jellied meat, you can take some kind of meat or cold cuts.

If the jellied meat does not freeze, then you are mistaken in the proportions of meat and liquid. Then you will have to add gelatin to the broth so that your dish hardens. But then the jellied meat will be called, rather, jelly or meat aspic.

The clarity of the jellied meat depends on the intensity of the boil of the broth: the more it boils, the more turbid the jellied meat will be. Therefore, cook the jellied broth over very low heat.

If you add raw garlic to the jellied meat, that is, not during the cooking of the broth, then the shelf life of your dish may be limited to 3-4 days. Do not eat sour jellied meat, you can get food poisoning.

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.

Aspic or, as it is also called, jelly is a fairly popular dish. There are many options for its preparation, but today we will look at how to cook beef leg jellied meat. Such a dish is not only tasty and nutritious, but also healthy, so it should be included in the diet at least sometimes.

Before telling you how to cook jellied meat deliciously, it is worth learning some features of how to choose the right beef legs, because the taste of the dish will depend on your purchase.

First of all, you should carefully consider the food, the legs should be fresh so that the taste and smell of the dish are not spoiled. Pay special attention to the color of the meat, it should be even, pink, without any spots. The presence of stains indicates that the products have been repeatedly thawed and frozen. Also, be sure to smell the meat, the smell should be pleasant, even slightly sweet. If you bought frozen products, then the legs must be defrosted, scraped with a knife and rinsed well.

How to cook beef leg jelly correctly?

First of all, we list the ingredients for a delicious, aromatic jellied meat: 1⁄2 kg of beef legs, 1 onion, 1 carrot, a few cloves of garlic, salt and spices of your choice, it is advisable to add bay leaf and allspice.

Now you need to prepare the beef legs. They must be doused with boiling water, scorched over a fire and well cleaned of dirt. Then with a knife you need to cut off the hooves and coarse skin, chop into pieces. Further, it is recommended to fill them with cold water and leave to soak for several hours.

Once all the ingredients are prepared, you can start the cooking process. To do this, take a container, put our chopped legs, peeled vegetables there and fill everything with cold water, leaving 10 cm to the surface. As soon as the broth begins to boil, reduce the heat, leave the lid half open and do not forget to remove the foam that will periodically appear on the surface of the broth. We cook our jelly for about 8 hours, 30 minutes before the end, you need to get the vegetables and add all the spices, including salt.

So, 8 hours have passed, you can turn off the heat and take out our legs, give them time to cool down a little. Next, we separate the meat from the seeds and, together with the chopped garlic, lay out in trays. Fill everything with broth and put in the refrigerator to solidify.

How to cook jellied meat from beef legs and pork shank?

We told you how to cook jellied meat from a beef leg, an even more delicious and rich jelly is obtained with the addition of pork shank. To prepare it, you will need: 3 beef legs, 1 pork shank, 1 onion, 1 carrot, spices, garlic, salt.

The cooking method is no different from the previous recipe. We also prepare all the ingredients, put them in a saucepan, fill them with water and put them on fire. Do not forget to remove the foam and get vegetables half an hour before the end and add spices of your choice. As always, we prefer allspice and bay leaves.

How to cook beef leg and chicken jellied meat?

Jellied meat with chicken is very tasty. There is nothing complicated in its preparation. You just take 2 beef legs, 1 chicken, all the same vegetables and spices. The chicken and legs need to be singed, peeled well, soaked for 3 hours in cold water. Put the peeled and soaked meat in a saucepan, pour water (for 1 kg of meat 2 liters of water) and put on fire.

Cook the jelly over low heat for 7-8 hours, periodically removing the fat and foam. 40 minutes before readiness, we take out the vegetables, salt the broth, season with spices.

How to cook a delicious dish in a slow cooker?

You can cook jelly not only on the stove, but also in a multicooker, especially since this way of cooking it is the simplest and most convenient. To do this, you take all the necessary ingredients, in our case, these are 2 beef legs, onions, carrots, spices. We put everything in the multicooker bowl, immediately add salt, all the spices, pour 1.5 liters of water, close it, turn on the "Stew" mode and forget about our jelly for 6.5 hours. At the end of the cooking process, we take out the meat, filter the broth, put chopped garlic and meat in the trays, pour the broth and wait for it to solidify in the refrigerator.

How to get a transparent jelly?

Many housewives are interested in the question: how to cook transparent jellied meat? In order for the jelly to turn out not only appetizing and aromatic, but also beautiful and transparent, it is worth observing some conditions:

as soon as the broth boils, the fire must be minimized;
during the cooking process, the brew should not boil, but only languish;
purified water should be poured, not from the tap;
do not forget to monitor the appearance of foam, it must be constantly removed, and it is better to drain the water after the first boil. Rinse the meat, pan and pour clean water;
before pouring the broth into trays, strain it through a sieve or ordinary cheesecloth.

Aspic (or jelly) - boiled meat under a frozen broth - has been a traditional decoration of the festive table among Eastern European peoples for many years: in Moldova, Ukraine, Bulgaria, Romania and Russia. There are analogues of this dish in other countries (China, Germany), and aspic based on gelatin is prepared in almost all cuisines of the world. In order for the jellied meat to freeze without the use of artificial gelling agents, it must be cooked with the addition of offal - head, legs, ears, tails. Beef jelly has a rich meaty taste, and the collagen and mucopolysaccharides contained in it are useful for diseases of the musculoskeletal system.

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Classic cooking recipe

Ingredients:

a set of beef shank and shank - 3 kg;
onions - 2 pcs.;
carrots - 2 pcs.;
bay leaf - 2 pcs.;
garlic - 5-6 cloves;
salt - 1 tbsp. l .;
other seasonings and spices to taste;
a piece of gauze for straining the broth.

Preparation:

1. Rinse and peel the beef legs with a knife. It is good to examine them and remove the splinters of bones after cutting the meat. The film must be left. If the legs are too large to fit in the pot, chop them into pieces or saw them off with a hacksaw.
2. Put the meat in a deep saucepan or bucket, cover with water and soak for 2 hours, so that the blood comes out and the broth turns out to be transparent. This measure will also reduce the amount of foam generated when cooking meat. Then rinse again.
3. Pour water into a bowl with beef, boil it. The ratio of water to meat in the pot should be 1: 1 by volume. Cook for 5 hours under the lid, periodically skimming off the foam with a slotted spoon. You need to cook on low heat, since a lot of water evaporates during strong boiling, but you cannot add it, otherwise the jellied meat will not solidify.
4. Wash and peel onions and carrots. You do not need to cut them (only large vegetables into 2 - 3 parts). You don't need to remove the onion husk, then the jellied meat will turn out to be yellowish.
5. After 3 hours from the beginning of cooking, add vegetables, salt, spices, mix. The broth should be slightly salty when hot, as it will taste less salty when it hardens.
6. Peel the garlic cloves and chop finely with a knife. Half an hour before ready to take out vegetables, put bay leaf and garlic. Bones with meat should be well boiled, so that the meat separates easily.
7. Put the beef in a bowl, cool and remove the bones. Divide the pulp into pieces, carefully sorting, cut large pieces and place in a jellied meat dish.
8. Fold gauze in several layers, lay it in a colander. Strain the broth after boiling. Pour the meat over them and refrigerate overnight. The amount of broth can be different - those who like "trembling" jellied meat need to pour more. After hardening, serve with horseradish, bread and mustard.

In order to properly cook jellied meat, it is necessary to choose those parts of the beef carcass that contain bones, veins, joints and cartilage: shanks (the lower part of the back beef leg adjacent to the knee joint), shanks (the same - only at the front leg), motoski - part of the leg above the knee joint. The shank, part of the lower leg, also has other names: lytka or broth. These parts contain gelling agents. On pure meat, classic jelly without adding gelatin will not work.

Those who love the spicy taste of fresh garlic should add it to the dish when cutting ready-made meat into fibers. You can add parsley or celery root to the broth as an additional seasoning. Ready-made seasoning sets for jellied meat are also on sale.

Cooking jelly in the traditional way at home takes a lot of time, but the result is worth it: the jelly turns out to be tender, tasty and healthy. Below are the best step-by-step recipes for this dish with various ingredients.

From broth and pork leg

Ingredients:

pork leg - 1 pc.;
beef broth - 1 pc.;
beef meat - 0.5 kg;
carrots - 1 pc.;
onions - 2 pcs.;
bay leaf - 2 pcs.;
allspice peas - 5 pcs.;
salt - 1 tbsp. l .;
garlic - 3-4 cloves.

Preparation:

1. Cut the broth into 2-3 pieces.
2. Soak the beef and pork legs in water overnight.
3. Rinse them in the morning, put them in a large saucepan, pour water. Bring to a boil with the lid closed.
4. Wash and peel onions and carrots. Cut large carrots into 2 parts.
5. Remove the foam. Reduce heat to low. Cook for 30-40 minutes, periodically removing the foam, then add salt, pepper and bay leaves, vegetables.
6. Cook the legs for 5 hours with the lid closed.
7. Remove the meat and vegetables. Place a colander or metal sieve in another saucepan and strain the broth from a large saucepan through it. Throw away the spices remaining at the bottom.
8. Remove the meat from the bones, cut into pieces, sort out with your hands, check the absence of small bones.
9. Peel the garlic, chop with a knife, mix with the meat.
10. Put the meat with garlic in a mold so that they occupy 1 / 3-1 / 2 of the dishes in height.
11. Pour the strained broth into containers. If it turns out to be greasy, then first remove the fat with a spoon.
12. Put in the refrigerator, covering the forms with lids. After 2-3 hours, the dish is ready to eat.

This recipe uses beef broth - the bottom of the hind leg that has a lot of meat on it. The leg of pork helps the jellied meat to "grab" better. The total weight of the legs is 2.5-3 kg, and a seven-liter cooking pot should be chosen. In order for the beef jellied meat to turn out without fat, it must be constantly removed from the surface of the broth during cooking. Then it will be crystal clear and beautiful, and the cold appetizer can be served on the festive table.

Jellied shank with gelatin

Ingredients:

beef shank - 1.5 kg;
bay leaf - 6 pcs.;
allspice peas - 8 pcs.;
onions - 2 pcs.;
gelatin - 1 sachet (30 g);
spices to taste.

Preparation:

1. Divide the shank in half, put the pieces in a saucepan, pour water. Boil over low heat. Remove all foam from the broth surface with a slotted spoon.
2. Wash the onion, remove the husk, put it together with pepper and bay leaf to the meat.
3. Cook for 6-8 hours. At the end of cooking, the meat should easily separate from the bone.
4. Remove the beef, cut into small slices. Strain the broth as in the classic recipe.
5. Dilute the gelatin as indicated in the instructions. Pour into broth, stir.
6. Arrange the meat in molds, pour in the broth and chill in the refrigerator. After 2-3 hours the beef jellied is ready.

Shank with ribs

Ingredients:

beef shank on the bone - 1 pc .;
onions - 1 pc.;
carrots - 1 pc.;
beef ribs - 1 kg;
garlic - 3-4 cloves;
gelatin - 2 tbsp. l .;
spices and salt to taste.

Preparation:

1. Rinse the meat, put it in a deep saucepan, pour water into it. It will take about 3 liters.
2. Boil, remove foam with a slotted spoon. Reduce heat, add salt and spices. Boil the meat for 4 hours. The broth should not boil actively, but only languish.
3. Wash and peel the onion and carrot. Put together with bay leaf in water 1 hour after boiling.
4. When the meat is cooked well, take it out, cool it down.
5. Dilute the gelatin in ½ tbsp. boiled warm water, leave it for 20 minutes to swell.
6. Pour the gelatin solution into the broth, keep it on low heat for a few more minutes and turn off the stove. The consumption of gelatin is 2 tbsp. l. for 3 liters of broth.
7. Peel the cloves of garlic, chop finely with a knife.
8. Cut the meat into pieces, put into molds.
9. Pour warm broth, add garlic and cool at room conditions. Then put it in the refrigerator.

Shank and beef ribs are good for jellied meat. The meat from the ribs is soft and fatty. Due to slow simmering on the fire, the jelly is transparent and very tasty. Gelatin contributes to a faster hardening of the broth, and in the finished form, the beef jellied meat is easily cut with a knife, without crumbling.

In Ukrainian

Ingredients:

beef brisket - 1.5 kg;
pork legs - 2 pcs.;
carrots - 1 pc.;
bay leaf - 2-3 pcs.;
celery root - 1 pc .;
garlic - 3 cloves;
onions - 1 pc.;
salt, peppercorns, bay leaves, herbs - to taste.

Preparation:

1. Prepare the meat as in the classic recipe, place in a large pot of water.
2. Boil over medium heat, then reduce the gas, simmer the jelly, periodically removing the foam from the surface of the broth.
3. Prepare vegetables: wash and peel onions and carrots.
4. After 4-5 hours, add vegetables, salt, spices and bay leaf to the meat, cook for 1 hour more, turn off the stove. Lay out the meat, divide it into fibers, sort out.
5. Peel and chop the garlic, add it to the broth, let stand for 20 minutes.
6. Strain the finished broth through cheesecloth and cool.
7. Wash greens, chop finely with a knife.
8. Arrange the meat in deep bowls or tins, sprinkle with herbs and pour over the broth. Put in the refrigerator. After 3-4 hours, the beef jelly is ready.

Ukrainian jellied meat is prepared in almost the same way as the classic one. Celery gives the dish a specific delicate aroma.

Festive jelly from three types of meat

Ingredients:

beef shank - 1 pc .;
pork knuckle - 1 pc.;
pork leg - 1 pc.;
chicken legs - 2 pcs.;
carrots - 2 pcs.;
celery root - 1 pc .;
onions - 3-4 pcs.;
bay leaf - 3-4 pcs.;
allspice peas - 20 pcs.;
egg - 2 pcs.;
ground black pepper, salt to taste.

Preparation:

1. Clean the legs with a knife, if there are hairs, then set them on fire. Rinse, soak for 3 hours in water to remove odor and blood.
2. Place the meat in a saucepan, pour water so that it completely covers the legs.
3. Boil, remove foam. Reduce heat to low. Cook for 5 minutes. Remove the meat with a slotted spoon, put in a bowl. Replace the water in the pan with fresh water, and rinse the meat.
4. Boil with the lid open, remove the foam. Reduce heat to low, cover and simmer for 5-6 hours.
5. Peel and wash carrots, onions and celery root. Put them in a saucepan 1.5 hours before turning off the stove. Add allspice peas, salt.
6. Boil hard-boiled eggs.
7. Put ground pepper and bay leaves in 10 minutes. until ready.
8. Take out the vegetables. Set the carrots aside, they will be needed to decorate the dish.
9. Cover the colander with gauze folded in 4-5 layers and strain the broth.
10. Divide the meat into fibers.
11. Cut the carrots into stars.
12. Peel the eggs, rinse and cut into slices. Put the eggs and carrots on the bottom of the jellied meat dish, put the meat, pour in warm broth. If you want the meat to be evenly distributed in the finished jellied meat, then it must be cut into smaller pieces (or scrolled in a meat grinder) and mixed with broth before pouring.
13. Chill the jellied meat in the form first in the kitchen, and then put in the refrigerator overnight until it solidifies.

The more different meats are used in the preparation of jellied meat, the more saturated its taste is. Chicken makes the jelly softer and more tender.

Spicy

Ingredients:

beef shank - 1 kg;
carrots - 3 pcs.;
onions - 1 pc.;
bay leaf - 2 pcs.;
dried thyme - 15 g;
garlic - 3 cloves;
olive oil - 1 tbsp l .;
9% table vinegar - 1 tsp;
allspice peas - 5 pcs.;
cloves, mustard, salt - to taste.

Preparation:

1. Prepare the legs as in the classic step-by-step recipe.
2. Boil the beef for 5 hours over low heat, skimming off the foam. An hour before salt is ready, put peeled carrots, bay leaves and onions, pepper, thyme.
3. Strain the finished beef broth, disassemble the meat into pieces with your hands, put in a bowl.
4. Peel the garlic cloves, chop finely with a knife or squeeze through a press.
5. Mix the meat with garlic, mustard, oil and vinegar.
6. First pour a little broth into the jellied meat molds, then put the meat and then the broth again. Chill in the refrigerator for 6 hours.

Gentle

Ingredients:

veal on the bone - 0.5 kg;
beef pulp - 0.5 kg;
beef shanks - 2 pcs.;
veal shank - 0.5 kg;
carrots - 1 pc.;
onions - 2 pcs.;
celery stalk - 1 pc .;
garlic - 3 cloves;
thyme, bay leaf, salt, pepper - to taste.

Preparation:

1. Wash the meat, soak the knuckles for 3 hours.
2. Place veal and beef in a saucepan, add water and boil. Then change the water to fresh, rinse the meat.
3. Simmer for 5 hours.
4. Peel and wash carrots, onions, celery. Cut the last into pieces. Add vegetables to the meat, add thyme, salt, pepper, bay leaf and cook for 1 tsp.
5. Peel the garlic, chop with a knife, put in the broth and let it stand for a few minutes (turn off the stove). Strain the broth.
6. Chop veal and beef with a knife or a meat grinder, put in molds and pour broth. After cooling, put in the refrigerator.

From the shank and hooves

Ingredients:

cow hooves - 1 pc .;
beef shank - 1 pc.;
carrots - 1 pc.;
onions - 2 pcs.;
parsley root - 1 pc .;
bay leaf - 2 pcs.;
garlic - 3 cloves;
salt, spices - to taste.

Preparation:

1. Cut the shank into pieces, rinse in water.
2. Burn the hoof over the burner, clean with a knife, cut in half.
3. Put the beef legs in a saucepan, boil, remove the foam and simmer over low heat for 4 hours with the lid open. Periodically skim off foam and excess fat. In the finished broth, the fat should be in the form of small scattered drops. By the end of cooking, the liquid will boil down 2 times.
4. Peel and rinse the onions, parsley root and carrots.
5. Put vegetables in a saucepan, add spices and bay leaves, salt. Cook for 1 hour, then remove the onions, carrots and parsley, discard.
6. Remove the meat from the pan, divide it into pieces, cut across the grain.
7. Peel, chop and mix the garlic with the meat.
8. Put the beef in a mold, pour over the broth. Leave for half an hour at room conditions, then put in the refrigerator until it hardens completely.

From ribs, shanks and neck

Ingredients:

beef shank - 1.5 kg;
beef ribs - 1 kg;
beef neck (pulp) - 1 kg;
onions - 3-4 pcs.;
carrots - 2 pcs.;
celery root - 1 pc .;
allspice peas - 10 pcs.;
bay leaf - 3 pcs.;
salt, black pepper - to taste.

Preparation:

1. Rinse the beef in water and soak for 3 hours.
2. Put the meat in a saucepan, fill it with water so that it completely covers it.
3. Bring to a boil, remove foam with a slotted spoon. Cook for 5 minutes, then change the water to fresh (1.5 liters of water per 1 kg of meat).
4. Boil again and simmer over low heat for 5 hours, periodically removing the foam.
5. Peel carrots, celery root and onions. Just wash one onion without removing the peel so that it gives a golden color to the jellied meat.
6. Check the readiness of the meat (it should easily separate from the bone), if not ready - cook again.
7. Add vegetables, salt, continue cooking for 1 hour.
8. In 15 minutes. before turning off the stove, add pepper, put a bay leaf.
9. Put the meat, cool, divide into small pieces.
10. Strain the broth from small bones, pieces of vegetables and spices.
11. Arrange the meat in containers for jellied meat, add broth, cool and put in the refrigerator.

No Bone Gelatin

Ingredients:

beef grin - 1 kg;
chicken - 2 kg;
beef shank (buldyzhka) - 1 pc .;
onions - 1 pc.;
carrots - 1 pc.;
salt - 1.5 tbsp. l .;
garlic - 5 cloves.

Preparation:

1. Rinse the beef and chicken, put in a 9-liter saucepan, cover with water.
2. Boil over medium heat, remove foam, reduce gas and simmer for 6 hours under a closed lid.
3. Peel the onions and carrots, add to the meat, season with salt and cook for 1 tsp.
4. Remove the finished meat with a slotted spoon, cool, divide into pieces. Throw out the vegetables.
5. Peel the cloves of garlic, rinse and squeeze through a press. Put in hot broth, let it brew.
6. Strain the broth through cheesecloth folded in 4-5 layers, or through a metal strainer.
7. Arrange the meat in a bowl for jellied meat, add broth, cool, put in the refrigerator overnight.

Beef head

Ingredients:

beef head - 1.5-2 kg;
salt - 1 tbsp. l .;
bay leaf - 2 pcs.;
garlic - 1 head;
allspice peas - 8 pcs.

Preparation:

1. Rinse the beef head without tongue, chop into pieces, put in a saucepan.
2. Pour water so that it is 3 fingers above the meat level.
3. Boil, remove the foam. Cook for 6-8 hours.
4. Season with salt, pepper, bay leaf. Keep on fire for half an hour.
5. Take out the pieces of meat, let them cool down.
6. Peel the garlic, press through a press, put in the broth.
7. Separate the cooled meat from the bones, chop, put on the bottom of the mold.
8. Pour with broth, allow to harden, refrigerate.

Beef head contains a lot of gelling substances, and the traditional method of cooking involves using the head, brains and legs of a cow. Such jellied meat quickly hardens and keeps its shape well.

Beef tails

Ingredients:

beef tail - 2 kg;
onions - 1 pc.;
carrots - 1 pc.;
celery stalk - 2 pcs.;
cloves - 10 pcs.;
allspice peas - 10 pcs.;
vegetable oil - 50 ml;
bay leaf - 2 pcs.;
egg - 2 pcs.;
salt, 9% table vinegar, garlic - to taste.

Preparation:

1. Chop the beef tails by 15 cm, peel, wash, soak in water for 3 hours (you can overnight).
2. Rinse again, pat dry with paper towels.
3. Pour vegetable oil into the pan, heat and fry the tails until a brown crust appears.
4. Put them in a saucepan, add water to a level 7 fingers above the meat.
5. Boil over medium heat, remove foam with a slotted spoon.
6. Peel and wash onions and carrots. Wash the celery.
7. Add vegetables to meat, add cloves, pepper, bay leaf.
8. Boil again, then reduce the gas to the minimum and cook under a slightly open lid for 5 hours.
9. Put the finished tails on a dish, let them cool slightly, separate the meat and cut it with a knife.
10. Remove the vegetables from the pan, and return the bones back and boil with the lid open until the volume of the liquid is halved. Then strain the broth.
11. Boil hard-boiled eggs, peel, cut into circles.
12. Chop the garlic using a press, add to the broth.
13. First put the beef in the jellied dish, then the eggs, pour the broth.

Jelly from cow's (bovine) tails turns out to be yellowish-brown in color, very rich and satisfying.

In a multicooker

Ingredients:

pork knuckle - 1 pc.;
beef on the bone - 1 kg;
garlic - 3 cloves;
bay leaf - 3 pcs.;
salt to taste.

Preparation:

1. Prepare the pork legs as in the second step-by-step recipe.
2. Rinse the beef.
3. Wash and peel the carrots.
4. Put the prepared ingredients in the multicooker bowl, pour water over it so that the meat is completely covered.
5. Add carrots, salt, pepper, bay leaves.
6. Cook in the "Jellied" mode.
7. Peel the garlic, rinse, chop with a knife.
8. After the meat is cooked, take it out of the broth, cool it, separate it from the bones, chop it and arrange it into molds.
9. Pour the broth, sprinkle with garlic on top and put in the cold to set.

The multicooker is convenient for cooking beef jellied meat in that it does not require direct participation in cooking and helps to save time. Water practically does not evaporate from it, so the amount of product at the outlet is known in advance.

In a pressure cooker

Ingredients:

beef meat set (shank, tail, 1/3 shank) - 3 kg;
carrots - 2 pcs.;
onions - 2 pcs.;
garlic - 7 cloves;
bay leaf - 2 pcs.;
allspice peas - 4-5 pcs.;
salt to taste.

Preparation:

1. Rinse the meat, peel it, soak it in water for 3 hours. Then wash it again.
2. Peel carrots and onions.
3. Fold the beef, vegetables and spices into the pressure cooker and add water (about 3 liters). Put to simmer on fire.
4. Boil, remove the foam, close the lid of the pressure cooker.
5. Reduce heat to minimum after steam begins to escape from the valve.
6. Cook until cooked according to the instructions (about 2.5 hours). Release the pressure.
7. Place the meat with a slotted spoon, let it cool. Grind into pieces.
8. Strain the broth through cheesecloth.
9. Arrange the meat in tins and pour over the broth. Cool to room temperature, then refrigerate.

The pressure cooker is an irreplaceable assistant in the preparation of jellied meat. It allows you to reduce the cooking time by 2-3 times.

There are the following tricks when cooking beef jellied meat:

If one of the family members does not like carrots or onions, then they can not be put in the broth. Bulbs are used to make the jellied meat more transparent, and carrots to give a golden hue.
The ratio of water to meat during cooking should be 1.5 liters per 1 kg.
To preserve the specific flavor of the garlic, it is best to put it directly into the containers before pouring the broth.
To give a special aroma to jellied meat in 5-10 minutes. before the end of cooking, you can put dill umbrellas in the broth.
To separate the jellied meat from the mold after it has solidified, you need to draw a sharp knife along the edge of the dish and lower the mold in boiling water for half a minute. Put a dish on top and turn the jelly over.

To make the jelly perfectly transparent, the following rules must be observed:

Rinse and soak the meat thoroughly before cooking so that all the blood comes out.
Skim off the foam after boiling.
Place the meat in cold water before cooking.
Simmer in a large saucepan over the lowest heat. Do not stuff the dishes with meat too much.
Salt one hour before turning off the stove.
Do not add water during cooking.
Avoid using very fatty parts of the carcass, as the broth becomes cloudy.
Skim fat frequently when cooking.
After it has cooled down a little, put 5 paper napkins on the finished broth. You don't need to expand them. The fat will be absorbed into the wipes. Then remove them.
You can also use paper towels (you need about 3 of them, put them on the broth and remove one by one).

Usually, excess fat is removed from the surface of the jellied meat after hardening with a spoon. At the same time, its surface is damaged, and it loses its appearance. You can use other methods:

Skim fat frequently when cooking.
On the finished broth, after it has cooled down a little, put 5 paper napkins. You don't need to expand them. The fat will be absorbed into the wipes. Then remove them.
You can also use paper towels (you need about 3 of them, put on the broth and remove

The skimmed fat can be used for frying vegetables.

As gelling ingredients, parts such as are added to beef jellied meat:

chicken legs (after cutting off the claws);
turkey or chicken wings;
pork or beef ears and lips.

What if the jellied meat does not freeze?

The jelly may not solidify in two cases: if meat was used for its preparation, in which there are few natural gelling substances, or if it was cooked a little. Instant gelatin will help to correct this situation.

The technology of its application is as follows:

1. Dissolve a packet of gelatin (30-45 g) in 1 tbsp. boiled water.
2. Leave at room temperature to swell in water.
3. Pour into hot broth, stirring constantly. After that, you can pour it into molds.

How to lighten cloudy jellied meat?

If the jelly turned out to be cloudy, you can apply the following method:

1. Remove meat and vegetables from the boiling broth.
2. Separate the protein of the raw chicken egg.
3. Beat it with a whisk.
4. Slowly pour the protein into the broth, stirring vigorously.
5. Turn off the heat, let the broth stand to settle out.
6. Strain the broth, cook again, put meat and vegetables in a saucepan.

Egg white contains albumin, which is a good sorbent.

Meat selection

When choosing and cutting meat for jellied meat, the following tips will be useful:

The hind tibia (shank) contains more tendons, connective tissue, and bone marrow. Therefore, for jellied meat it is preferable to use it, rather than the front shank.
When buying meat sets, you need to choose those in which the ratio of meat to bones is 1: 1.
The drumstick gives the broth a richer yellow color and contains more fat.
If you separate the meat from the buldyzhka, then it can be used to make cutlets and other ground beef dishes.
Before cooking, it is necessary to scrape off the singed places from the legs, and it is advisable to cut off the coarse skin in the area of the hooves and on the bird's feet.
For fresh beef, the color of the meat should be light, not deep red.
When choosing meat, you need to check whether it is spoiled by small bone fragments.
It is better to buy meat fresh rather than frozen, as this will help control its quality.
The most delicious jellied meat is obtained from several types of meat, so it is recommended not to be limited to one beef.

Butchering a beef leg

If you need to cut a whole beef leg at home, then proceed as follows:

First, a balyk (tenderloin) is cut with a knife. After cleaning from fat and veins, this meat can be used as first-class meat for making goulash or soups.
Next, the leg is cut into pieces: the outer and inner sacrum, along the knee, "cakes" (a cone-shaped notch with a bone in the middle), the tail, the lower leg (you can immediately chop it into small pieces with an ax).
From the back, the meat with layers of fat is cut off, and then chopped into smaller pieces.
The calf is chopped off from the lower part of the leg, then the shin is divided into the thigh and the shank (or the shin of the front leg).

Since this is hard work that requires a lot of physical effort, it is better to ask to cut your leg right away when buying in the market or in a store. Otherwise, the beef legs simply will not fit in the pan. Cutting meat on professional equipment also allows you to reduce the amount of small bones in beef cuts.

Methods for decorating jellied meat on a festive table

To make a beautiful festive jelly meat, you need to think over its "decoration" before pouring the broth into the mold.

Bookmark "patterns" before pouring broth into the mold

You can decorate in the following ways:

putting figuredly chopped vegetables in the form of stars, daisies or other figures on the bottom of the form;
using special forms for filling, for example, in the form of a Christmas tree for the New Year;
laying out patterns of greens and vegetables.

The following products are used as decoration elements:

canned or fresh green peas;
olives;
sprigs of dill, parsley, celery;
boiled eggs (white and yolk);
capers;
boiled beans;
bell pepper;
canned corn;
cranberries and others.

By combining these products of various colors, you can lay out whole compositions: swans in the reeds, a chamomile field, as well as symbols of the coming New Year. It all depends only on the imagination of the hostess.

You can also use another original method: rinse the eggshells, put boiled meat, chopped carrots, onions, peas in it and pour the broth. After the jellied meat has solidified in the refrigerator, carefully remove the shell.

The benefits and harms of aspic

Jellied meat contains a large amount of substances such as collagen, phosphorus, selenium, iron, calcium, sulfur, vitamin B, which have a beneficial effect on the human body: