How to cook beef leg jelly. Jellied meat: the best recipes and cooking tips

04.09.2019 Vegetable dishes

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:

treatment of diseases and increasing joint mobility;
improvement of hematopoiesis processes;
quick recovery from bone fractures;
increasing skin elasticity and slowing down the aging process;
strengthening the immune system;
improving the condition of the optic nerve;
reduced fatigue.

However, the dish should be consumed in moderation, as fat increases the level of "bad" cholesterol in the blood.

Step-by-step recipes for jellied meat from natural beef, with gelatin, tongue, chicken, pork legs

2018-04-16 Marina Vykhodtseva

Grade
recipe

3156

Time
(min)

Servings
(people)

In 100 grams of finished dish

11 gr.

8 gr.

Carbohydrates

1 gr.

117 kcal

Option 1: Classic beef jellied meat

You do not need to choose pulp or tenderloin for jellied meat. On the contrary, this dish is best prepared from pieces with bones, cartilage, tendons. We select all those parts that cannot be twisted into minced meat, use for chops and cutlets. Shins, tails, ribs are great.

Ingredients

3.5 kg of beef with bones;
1 carrot;
2 liters of water;
2 onions;
1 head of garlic;
2 laurels;
pepper, salt.

Step-by-step recipe for classic beef jellied meat

Thoroughly wash the pieces of meat, chop if necessary. Sometimes it is soaked in cold water for several hours to get rid of the ichor and get a clear broth. We put all the meat in a saucepan, add water. Fill in 2.5 liters, some will leave with foam and boil away.

Bring the meat to a boil over the highest heat, there is no need to delay the process. Then carefully catch all the foam, cover and cook for 3.5 hours over low heat.

We peel carrots and onions, do not chop, just throw them into a saucepan with meat. At the same stage, add a spoonful of salt, laurel, peppercorns. Cook the beef for another 1.5 hours. The total cooking time should be at least 5 hours. Then we take out the meat, cool it. Strain the broth. We discard the onion, and the carrots can be used in the jellied meat, cut into pieces.

We pick the beef from the bones, cut it or simply break it with our hands into small pieces. Peel the head of garlic, chop and add to the meat, stir. We transfer the beef to bowls, but do not fill it to the very top.

The strained broth should be tasted. Unsalted jellied meat is tasteless, it is even better to slightly oversalt it, as is the case with sausage. Fill all the meat with broth. Cool at room temperature, then put in the refrigerator for 7-8 hours. During this time, the jellied meat will freeze.

According to the rules, the ratio of liquid and main products is maximum 1: 1, you can add less water, it is no longer worth it, otherwise the jellied meat will not solidify.

Option 2: A quick recipe for beef jellied meat with gelatin

There is not always time to cook meat for 5-6 hours, and then wait the same amount of time for beef jellied meat to solidify. In this version, everything is prepared much faster. For beef jellied meat with gelatin, you can even take pitted pulp, in any case everything will work out.

Ingredients

1.2 kg of meat;
20 g gelatin;
onions, carrots;
5 cloves of garlic;
laurel;
4 peppercorns.

How to quickly cook

We make the simplest meat broth and you don't even need to limit the amount of liquid, but you don't need to pour too much. We wash the beef, fill it with water so that it covers two or three fingers. If time is short, then first cut the meat into pieces. Let it boil, removing the foam. We turn down the heat, cook for an hour.

After an hour of low boiling, start the carrots and onions, you can add some roots, often celery, parsley. Now we cook the beef until it is completely soft, it should easily separate from the bones. At the end, add salt, for about half an hour, add laurel and pepper. Then you need to scoop out 200 ml of broth.

We cool the broth, which we scooped up and combine with gelatin, leave to swell. While we take out the meat, grind, mix with garlic. Filter the remaining broth and measure out about 3-4 glasses for this amount of gelatin.

Either simply add gelatin to the hot broth and stir, or heat it separately, but do not boil it, add it to the broth. It would be useful to try salt pouring. We lay out the meat in bowls, send the broth to it and remove until it solidifies.

In fact, quick jellied meat can be made even from broth for soup, just boil a little more meat.

Option 3: Beef jelly in a slow cooker

One of the easiest ways to cook jellied meat in a slow cooker. We take any meat with bones, as the recipe is without gelatin. There are no carrots in the list, but you can add them if necessary.

Ingredients

2.5 kg of boneless meat;
2 liters of water;
2 onions;
4 allspice peas;
1 small laurel;
7 cloves of garlic;
salt to taste.

How to cook

We put the washed beef in a multicooker bowl. Immediately throw in whole onions, peppercorns and a small laurel. Fill with water, pour in a tablespoon without a hill of salt. We close, set the extinguishing mode for 7 hours.

We take out the meat, it should already be cooked by this time. Cool, cut into small pieces, discard all excess, add garlic, stir and distribute in bowls.

Strain the broth, add salt, and pepper. Fill in the meat. First, leave at room temperature, cool, then put in the refrigerator for eight hours.

There is no need to try to speed up the freezing of jellied meat by placing it in the freezer, the quality of the dish suffers from low temperatures, and the gelling ability decreases.

Option 4: Beef aspic without gelatin (with pork legs)

Mixed beef jellied meat recipe without gelatin. But it still freezes perfectly, as pork legs are added. You can not put them later in the dish, but you need to cook them together. It is advisable to pre-soak the legs, if necessary, scrape with a knife.

Ingredients

1.5 kg of beef;
3 pork legs;
1.7 liters of water;
small onion;
1 tsp peppercorns;
20 g garlic;
salt.

Step by step recipe

Rinse the meat and transfer to a saucepan. Add washed (and soaked) legs to the beef, add water and cook. As usual, remove the foam and then reduce the heat to low. If the meat for the jellied meat actively boils and gurgles, then the broth will never turn out transparent, it will not please with beauty.

Cook the legs and meat for about four hours, add a small onion, salt and season with peppercorns, boil for another hour. Cool, filter the broth.

We disassemble the beef into small pieces. Pork legs (what is left of them) can also be added or simply removed. Add chopped garlic to the meat.

Fill the beef with saturated broth, stir a little so that the liquid soaks and holds all the pieces together. We remove until completely solidified in the refrigerator.

If you don't want to get a fatty jellied meat, then you can cool and keep the broth for several hours in the refrigerator, remove the frozen layer of fat, and then heat the broth and pour the prepared meat.

Option 5: Beef and chicken aspic (with gelatin)

We can say that this is a dietary version of aspic. The dish contains very little fat, it is simple and relatively quick to cook, you can add any boiled or canned vegetables to it during assembly.

Ingredients

1 kg of beef with bone;
2 legs;
2 tablespoons of gelatin;
1 carrot;
spices, garlic.

How to cook

We put the beef to cook, pour about 1.5 liters of water. Remove the foam, reduce the heat and simmer for an hour and a half.

Add washed chicken and carrots, salt, cook for another 1.5 hours. Pepper, laurel and other spices to taste. We take out the chicken and beef, filter the broth.

Soak gelatin in a glass of broth, prepare 3 more glasses, measure out. Chop beef and chicken, mix, season with garlic and pepper.

We heat the gelatin, you can do it in the microwave. Mix with the rest of the broth, pour in the poultry and meat, put away in the cold. After 4 hours, the jellied meat will freeze.

Gelatin should not be soaked in hot broth, it will set in lumps, but cold liquid should not be used either. We take a warm broth or room temperature.

Option 6: Beef aspic with gelatin and tongue

A chic version of jellied meat for a festive feast, we take meat with bones. In addition to beef, you need a tongue, one small piece is enough. We take regular or instant gelatin, this does not really matter.

Ingredients

2 kg of meat with bones;
1 language;
water;
20 g gelatin;
onions and carrots;
garlic, salt.

How to cook

We put chopped and washed beef in a saucepan, select parts with bones. Add the washed tongue, fill it with water and cook for two hours. Then we take out the tongue, it should already be prepared. Add onions, carrots to the meat, cook for another 1.5 hours, salt, add pepper towards the end. As soon as the meat begins to easily separate from the word, turn off the stove.

Pour a glass of broth, cool and soak gelatin in it. With the wordbook, we rob all the meat, chop finely, mix with grated garlic and put in bowls. We clean the tongue, cool it, it is best to send it to the refrigerator.

It is advisable to strain the broth. We mix it with melted gelatin, but not all. Add about 3.5-4 cups to this amount. Salt to taste and pour in the meat, but only according to its level. We do not add unnecessary ones. We remove the jellied meat for 2-3 hours to freeze.

Cut the tongue into thin slices, lay out on top. Heat the remaining broth with gelatin a little, just to melt. Stir, pour the pieces of the tongue on top. You can garnish with boiled carrots. We remove the freeze for another 4 hours.

Such jellied meat can be decorated with bright green peas, olives, lemon slices, all this is laid together with slices of boiled tongue.

Option 7: Beef jelly in a slow cooker

Another way to cook jellied meat in a slow cooker. In addition to the beef, you will need a pair of turkey wings. They have a lot of cartilage and fibers, which will contribute to the thickening and solidification of the broth.

Ingredients

2 wings (0.5-0.6 kg);
800 g beef drumstick (chopped);
1.7 liters of water;
3 cloves of garlic;
1 carrot;
0.5 onions.

How to cook

Fold the beef and wings into a slow cooker, add water, close, set the "Stew" mode for exactly five hours.

After two hours, add onion and carrots, salt. Close and cook until the end. Take out the meat, cool. Add chopped garlic to the hot broth.

Disassemble the meat into small pieces, the wings can also be crumbled. Pour the broth with garlic, put in the refrigerator to harden.

You can use chicken legs in this recipe instead of turkey wings. Jellied meat also freezes perfectly with them.

Option 8: Twisted beef jellied meat

Such jellied meat turns out to be small, uniform, somewhat similar to sausage. Very often it is bottled in plastic bottles to give it the shape of a loaf. If you do not use a lot of broth, then the jellied meat can even be cut into circles.

Ingredients

2.5 kg of beef with bones;
1 onion;
4 sprigs of dill;
laurel;
4 cloves of garlic;
5 peppercorns.

How to cook

Chop the meat, add water, which barely covers it. Put it on the stove, after boiling, boil for a couple of hours. Add onion and salt, pepper, boil for another three hours.

We take out the beef, remove the meat from the bones. We twist it through a meat grinder along with garlic. Add a little strained broth, salt more, if necessary.

We can bottle jellied meat at will or just use bowls. Cool at room temperature and put in the cold until it solidifies.

If you get a little beef, then you can boil and twist any other meat, poultry, liver or any other offal into the total mass.

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

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

Cooking steps:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients:

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

Recipe:

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

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

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

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

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

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

Products:

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

Preparation:

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

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

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

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

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

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

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

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

Products:

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

Preparation:

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

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

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

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

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

6. Strain the broth through cheesecloth.

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

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

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

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

How to cook delicious pork and chicken jellied meat

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

Ingredients:

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

Recipe:

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

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

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

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

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

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

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

Festive pork and turkey jellied meat - recipe video

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

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

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 aspic 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 servings of aspic, and not from the weight of the meat. It turns out that for 6 portioned dishes of aspic, you need 7 portions 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 housewives 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 been digested 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:

Soak the meat in cold water for 8-12 hours.
Drain and rinse the meat. Cut too large pieces.
Pour cold water over the beef.
Bring the broth to a boil.
Let the broth simmer for 5-7 minutes.
When noise is generated, drain the first broth.
Rinse the meat from noise and transfer to a clean saucepan.
Pour cold water over the meat again.
Bring water to a boil.
Remove noise as it builds up.
Peel the onion and carrots.
When the broth boils, put vegetables in a saucepan, reduce heat as much as possible.
Cover the pot with a lid and let the broth simmer for 8-10 hours.
When the meat begins to easily stratify into fibers and lags behind the bones, remove it from the broth and leave to cool slightly.
Leave the broth to simmer over low heat.
Add spices and salt, chopped garlic to the broth.
Take apart the meat. Cut it, put it on the bottom of the dish to serve aspic.
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.
Pour the dissolved gelatin into the broth for the jellied meat through a sieve with a gauze layer so that the undissolved particles of gelatin do not get into the broth.
Stir the gelatin into the broth.
Prepare a sieve with a gauze pad.
Strain the broth through a sieve and pour into the jellied meat serving dishes.
Leave the jellied meat to cool at room temperature.
When a greasy film begins to form, carefully peel it off.
Put 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 noise removed 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!

Beef is low in fat and can be included in the diet of those looking for a healthy diet. It can be used to prepare not only soups and main courses, but also cold snacks. Beef jellied meat is a delicious, appetizing and not too high-calorie dish that almost everyone likes. This dish can become a festive table decoration.

Cooking features

Cooking jellied meat from beef takes a lot of time, but the effort spent pays off with the result. It is only important to know all the intricacies of the technology for preparing beef jelly, so as not to fail.

For beef jellied meat, a shoulder or leg is best. The presence of both pulp and bones in the meat set collected for the jelly is mandatory. If there is not enough meat, the finished dish will look poor and will not be satisfying enough. If you use few bones, the broth will not solidify. Experienced chefs recommend taking equal parts of pulp and bones.
It takes a long time to cook beef for jellied meat - at least 6 hours, otherwise the broth will not acquire the necessary gelling properties.
If you want to shorten the cooking time and do without beef bones, you can supplement the set with a pork leg or add gelatin to the broth. However, this version of beef jellied meat cannot be called classic. Pork will increase the calorie content of the dish, gelatin will make it denser and less tasty.
To make the broth clear, the meat and bones are soaked in cool water for 30-60 minutes. Fat from the pulp must be cut off.
When cooking meat for jellied meat, 2.25 liters of water are taken per 1 kg of meat and bone mass. Then, in the end, there will be enough broth for it to be enough to pour over the meat, and it will solidify well.
You need to cook the broth over low heat, be sure to remove the foam protruding on the surface. If you allow it to boil vigorously or do not remove the flakes protruding on the surface, the broth will be cloudy, and you will not get a beautiful jellied meat from it.
Salt the broth shortly before cooking, otherwise the beef will become dry and tough. By adding salt at the beginning of cooking, you run the risk of oversalting it, since as a result, the liquid in the pan will remain much less than you poured it.
To make the jellied meat tastier and more aromatic, spices, herbs, carrots, and onions are added to the broth. Carrots can be placed with meat or immediately after boiling water in a saucepan by cutting the vegetable into 4 pieces. At the same stage, you can add greens tied in a bunch. Onions and bay leaves are added about half an hour before the broth is ready.
The vegetables and herbs used to make the broth are thrown away.
The finished broth must be filtered as soon as the meat is removed from it, otherwise, due to black pepper and bay leaves, it may acquire a bitter taste.
Until the moment of use, the broth is kept on low heat so that it does not begin to freeze ahead of time.
Jellied meat is made in molds or plates, the height of which is 4-5 cm. Jellied meat may not solidify in larger containers.
To make the jellied meat look more beautiful, before pouring it with broth on the meat, you can put figurines cut from boiled carrots, slices of boiled eggs, green peas, greens.
If you use garlic to add a spicy taste to the jellied meat, you need to add it when the broth has become barely warm, otherwise the vegetable will lose its characteristic pungency and become less aromatic.
If, after solidification, a layer of fat has formed on the surface of the jellied meat, remove it with a damp cloth so that it does not spoil the appearance of the dish and does not make it too high in calories.

Beef jellied meat is served cold as a separate snack. It is customary to offer horseradish, mustard, vinegar-based sauces to this dish.

Classic beef jelly recipe

beef pulp (from the shoulder blade or leg) - 1 kg;
beef bones - 1 kg;
water - 4.5 l;
carrots - 0.2 kg for broth and 0.2 kg for decoration;
onions - 100 g;
parsley - 3 branches;
celery greens - 3 sprigs;
fresh dill - 3 branches;
allspice peas - 4-5 pcs.;
black peppercorns - 4-5 pcs.;
bay leaf - 2-3 pcs.;
salt to taste.

Cooking method:

Wash the meat and bones well, put them in a container filled with clean cool water. After half an hour, take out, rinse again and put in a saucepan in which you will cook meat and broth on jellied meat. When preparing beef for boiling, do not forget to peel it of films and cut off the fat.
Wash the greens, tie them in a bunch, put them on the meat.
Peel the carrots, cut into several large pieces, put on the beef.
Pour clean water over the meat. It is important that the water completely covers the food in the pan and that it is not too crowded, otherwise they will start to stick to the edges of the pan.
Put the pot on fire. Bring to a boil over medium heat. Remove foam with a slotted spoon. Reduce heat.
Place the lid on the pot, leaving a large gap for the steam to escape freely. Cook for 5.5 hours, periodically checking the contents of the pan, stirring if necessary.
Peel the onion, place in a saucepan. Add salt and spices. Continue cooking for another half hour.
Remove meat, bones, vegetables, and herbs from the pan.
Strain the broth through folded cheesecloth. Pour into a clean saucepan and simmer over low heat.
Discard the bones, vegetables and greens, cool the meat to a temperature comfortable for working with it.
Cut the beef into small pieces, arrange in the prepared forms. How much meat to fill is up to you, but leave some room for decoration and broth.
Place decorations on top - circles of eggs, carrots. This is not necessary, but the decor makes the appetizer more appetizing, like in a restaurant.
Pour in broth. Leave the jellied meat to cool down to room temperature.

After that, the jelly can be removed in the cold and, when it hardens completely, serve.

Beef jelly with gelatin

beef tenderloin - 0.6 kg;
water - 1.5 kg;
carrots - 100 g;
onions - 50 g;
bay leaf - 2 pcs.;
gelatin - 20-40 g;
salt to taste.

Cooking method:

Pour the beef tenderloin with water, add the carrots, peeled and chopped into large pieces, pour five glasses of water.
Bring to a boil, remove the foam. Reduce the intensity of the flame and cook for 1.5 hours.
Add the peeled onion and laurel leaves, and salt to taste. Continue cooking for 20-30 minutes.
Remove the meat and vegetables from the pan, strain the broth. Leave the pot with broth over low heat.
Pour gelatin with a glass of cool boiled water, leave for 10 minutes. For 1 liter of broth, it is enough to take 20 g of gelatin, but if you want to get a denser coating, like a jellied one, its amount can be increased by 1.5-2 times.
Pour the water and gelatin into a pot of broth. Once it is completely dissolved, remove the pan from the heat.
Cut the beef tenderloin into plates or small pieces, arrange on plates.
Pour in broth.
When the broth has cooled to room temperature, place the plates in the refrigerator to solidify the jelly.

This option for making beef jellied meat is the easiest and fastest. The process will become even easier if you resort to using a multicooker.

Beef and pork jellied meat

pork leg - 0.7 kg;
beef (pulp) - 0.7 kg;
water - 3 l;
carrots - 150 g;
onions - 75 g;
garlic - 5 cloves;
salt, spices - to taste.

Cooking method:

Wash thoroughly and soak meat products in cold water for an hour.
Pour in fresh water, adding coarsely chopped carrots.
After boiling, remove the foam and simmer for 3 hours.
Add peeled onions, cloves of garlic and other spices, and salt. Cook for another half hour.
Take out the pork and beef. Strain the broth. Throw out vegetables and spices.
Put the broth on the stove, simmer over low heat.
Chop pork and beef finely, stir.
Fill the molds with meat, fill it with broth.
When the broth has cooled down a little, put the forms with jellied meat in the refrigerator.

The given recipe for jellied meat is not complicated. It does not require gelatin. However, pork makes this food quite high in calories, it should not be eaten by those who follow a diet.

Beef jellied meat takes a long time to cook, but not difficult. If you know and follow all the technological subtleties, the result will delight you and your guests.