Beef jellied meat recipe. Recipe for delicious jellied meat. When to salt jellied meat and how to make it transparent

17.10.2019

Beef jellied meat always turns out to be especially nutritious, aromatic and rich. Even economical soup sets are used to prepare it, which allows you to make the dish on a budget. The main thing is not to skimp on seasonings for such a treat.

Classic beef jellied meat

Ingredients: beef joint with pulp, part of the shank and leg (weighing about 4 kg), 2 large onions, 2-3 medium carrots, a couple of bay leaves, 7-8 garlic cloves, salt, 4 liters of filtered water.

The meat components are coarsely chopped, freed from bone fragments, washed well and, if necessary, trimmed with a knife. Next, they are filled with water and cooked for 5.5-6.5 hours. The fire should be minimal so that the liquid does not boil away, since it cannot be added.
After about 2.5 hours, washed but not peeled vegetables, salt, and bay leaves are added to the pan. At this stage, you can add any spices. Peeled garlic cloves are also poured into the pan.
When the broth is cooked, you need to remove all the beef from it. The meat is removed from the bones and placed in suitable containers. The broth is carefully filtered through cheesecloth and poured over the meat pieces.

At the stage of straining the broth, you can add salt to it if necessary.

Festive recipe with three types of meat

Ingredients: a kilo of beef shank, a little more pork knuckle, half a kilo of pork and chicken legs, 2 large carrots, half a celery root, 3-4 small onions, 22-24 black peppercorns, table salt.

The meat is washed well and, if necessary, scraped with a knife. If you have time, you should soak pork and beef in a bowl of cold water for 3-4 hours to rid the pieces of blood and unpleasant odor.
All the meat will cook over low heat under the lid for about 5-7 hours. In order for the broth to ultimately turn out transparent, in the very first minutes after boiling, you will need to remove the foam flakes from it several times.
1.5 hours before readiness, add peeled carrots, celery or parsley roots, and onions to the container with meat parts. You can immediately salt the ingredients and add pepper.
All products are removed from the finished broth using a slotted spoon. Vegetables are thrown away. The meat is removed from the bones and placed on the bottom of wide salad bowls. Strained broth, salted if necessary, is poured on top of it.

The jellied meat is served to the table after it has completely hardened in the cold.

With pig's feet

Ingredients: a kilo of pork legs, approximately 1.8-1.9 liters of filtered water, 840 g of beef pulp, salt to taste, carrots and onions, 3-5 garlic cloves, table salt to taste, 2 pcs. cloves, a mixture of peppers.

The legs are soaked in cold water overnight and cleaned with a hard washcloth in the morning. It is necessary to remove contaminants even from hard-to-reach places so that they do not end up in the broth in the future.
The prepared legs are sent to the pan. Beef pulp is also placed there. The meat components are poured with water on top and cooked for 3 hours.
Next, vegetables, peeled garlic, salt, and spices are added to the meat. Cooking continues for a couple more hours. When a clearly visible film begins to form on the surface of the broth, it means it is completely ready.
The meat is removed from the bones and carefully separated into fibers. Together with thin slices of carrots, it is placed in containers.
Strained broth is poured over the ingredients. The food is left in the cold.

If you want to change the recipe for jellied pork legs with beef, you can experiment with spices.

How to cook in a slow cooker?

Ingredients: a liter of filtered water, a whole beef and pork leg, a large carrot, an onion, 1 teaspoon of table salt, dried herbs.

Water is poured into the bowl of the device, and pre-prepared meat parts are laid out. First, in the “Meat” program, they are cooked for 60-70 minutes.
Next, peeled vegetables and herbs are placed in the container and salt is added. If desired, you can add garlic cloves. Together, the ingredients are cooked for another 80-90 minutes.
The meat is then separated from the bones, torn into fibers and placed in small cups. The strained broth is poured on top.

If you want the garlic to be felt in ready dish, you can add it in pieces to the meat.

With gelatin

Ingredients: about 1.5 kilos of beef shank, 2 onions, carrots, 8-9 black peppercorns, 35 g gelatin (instant), any aromatic herbs to taste, rock salt.

To cook tasty beef jellied meat, first of all you need to cut the meat components into large pieces and soak in ice water from evening to morning. This will allow you to cook a perfectly transparent broth in the future.
In the morning, the meat is filled with water and brought to a boil. It is very important at this stage to remove all foam from the surface of the liquid.
Next, all peeled vegetables, black pepper, salt, and aromatic herbs are added to the dish.
The broth will cook for 7-9 hours. If you need to add water to the pan, it should not be more than 1 cup.
Gelatin is diluted in a small amount of water (according to the manufacturer's instructions).
The finished meat components are removed from the liquid and cut from the bones. It needs to be placed in deep plates.
The broth is well filtered, the gelatin dissolved in water dissolves in it. The resulting liquid is poured over the meat pieces.

To make the dish look elegant, decorate it canned corn, greens, carrot slices, slices of quail eggs, and only then send them to the cold.

Jellied beef and pork knuckle

Ingredients: 2 pork legs, 1 beef shank and pork knuckle, each carrot and onion, parsley root, any seasonings, rock salt.

The washed and chopped meat is placed in a large container. It is poured with water on top and cooked for 4.5-5.5 hours.
Next, all other ingredients stated in the recipe are added to the meat, and cooking continues for another 1.5 hours.
The finished pork and beef are removed from the bones, finely chopped and poured into small bowls.
Broth passed through cheesecloth is poured on top of the components. If necessary, you can add salt to it.

It is more convenient to strain the jellied meat using gauze folded three times. After hardening, you can take a sample.

Chicken recipe

Ingredients: a kilo of chicken, half a kilo of beef, carrots and onions, garlic to taste, table salt, aromatic herbs, dried herbs.

Pre-cleaned and washed chicken and beef are filled with water and cooked at minimal heat on the stove for about 3-3.5 hours. Next, the selected seasonings, salt, vegetables, and herbs are added to the broth. It takes another hour to prepare.

Cook the meat, pre-washed and soaked in cold water, for about 4 hours. Next, unpeeled clean vegetables are laid out on it. Cooking continues for another 1.5 hours.
About half an hour before readiness, the broth is salted, a celery root is added to it, bay leaf glasses, peeled garlic.
The finished meat is divided into fibers and placed in a mold. The strained broth is poured on top.

Prepare delicious beef jellied meat at home - an indispensable dish for the festive and everyday table!

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

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

Bring to a boil, carefully skim off the foam.

Then put on the lowest heat and cook the beef jellied meat for 4 hours. Do not cover with a lid. After 4 hours, peel the vegetables.

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

We test to see if the broth is ready: drop a few drops onto your fingers from a spoon and wait for the broth to cool completely. We try to glue our fingers together; if they stick together, it means the broth is rich enough.
Remove the meat and leave it to cool on the board.

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

Strain the broth through 2-4 layers of gauze.

Place a layer of meat in the pan. We compact it. Pour broth on top. If you like a clear boundary between the meat layer and the jelly layer in your jellied meat, you can do this: pour some of the broth over the meat layer, then cool in the refrigerator until the meat sets. Then pour in the remaining broth to create a transparent layer of jelly. This is how I cook beef jellied meat.

Cool the beef jellied meat according to my recipe in the refrigerator for several hours ( better night) until completely hardened. Serve the jellied meat with mustard and horseradish sauce. Bon appetit!

Recipe 2: Homemade beef shank jellied meat

Beef shank – 1 kg
Carrots - 1-2 pcs.
Onion - 1 pc.
Parsley root - 1 pc.
Bay leaf - 1 pc.
Black peppercorns - 3-4 pcs.
Salt - 0.5-1 teaspoon
Greens when serving - 1-2 sprigs

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

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

Peel, wash and coarsely chop the vegetables.

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

After cooking, remove all fat from the surface, remove the bay leaf, separate the pulp from the bones, pass it through a meat grinder or finely chop it.

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

Before serving, dip the vessel in hot water, place the beef shank jellied meat on a plate and garnish it with parsley or dill.

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

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

To make the jellied meat transparent, you must soak the meat for 4-5 hours, constantly draining the water and filling it with clean cold water. The jellied meat should be cooked with the lid slightly open and at the lowest boil, in barely gurgling water. And yet...it is important to maintain the proportions of meat and water. I usually pour one finger's worth of tightly packed meat with water, taking into account that a third of the water will boil away. But you cannot add water to the boiling jellied meat, otherwise it will not harden well.

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

Meat for jellied meat and beef leg must be soaked for 5 hours, constantly changing the water and filling it with fresh cold water. Jellied meat loves bones, and therefore if you have bones with meat that are not really needed, then you can also use them for jellied meat. I have a pan from a mantyshnitsa. There are a lot of bones, but half of them will go to waste, but the broth will be rich and tasty. Pour fresh water over the jellied meat and cook. Do not add any more water.

Bring to a boil. Be sure to skim off all the foam and add salt well. Usually jellied meat needs to be salted much more than you always salt soup. Because when it hardens, the salt will feel weak and the jellied meat will seem under-salted. But since the water will still boil away, it’s enough to add medium salt, and then, at the end, add more salt if necessary. Cover with a lid, leaving a 1 cm gap, and cook for three hours.

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

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

After 6-7 hours of cooking, under a barely open lid, when the bones easily come away from the meat, you can discard the onion and bay leaves and pull out the carrots. Taste the broth for salt and add more salt if necessary. The taste should be well salted. Add crushed garlic and after a minute turn off the heat.

Remove all meat and bones from the broth. Immediately place the bones in a separate bowl, then discard.

Strain the broth through two layers of gauze and a sieve. Will leave excess fat, peppercorns, chopped garlic, and small seeds. I strain it through a bandage folded in several layers, and then throw it away.

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

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

Recipe 4: Pork and beef jellied meat with gelatin

The most important thing in jellied meat is, of course, the meat. I experimented a lot with meat proportions in jellied meat. If you cook it only with beef, then the broth itself is not very fatty and rich, and therefore you have to put more gelatin in the jellied meat. If you add only pork, then the dish becomes very heavy (although then you don’t have to add gelatin at all - the pork gels perfectly without it).

Therefore, through trial and error, I finally found a middle ground - a jellied meat recipe: beef and pork in equal proportions.

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

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

During the cooking process, put the whole onion and carrots (peeled) into the pan. Then you can throw them away (and the carrots can be used for decoration). We also add peppercorns to the broth.

When the broth is ready, take out the meat. You don’t have to throw away all the veins and skin, and you can also use them for jellied meat.

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

Then pour the gelatin mixture into the broth. Here I follow the proportion - for 1 liter of liquid - 1 tablespoon of dry gelatin. But you may have other proportions, it all depends on how fatty the broth itself is. Dissolve the gelatin in the broth without letting it boil.

At this time, chop the meat finely.

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

In a jellied dish, mix the meat with garlic.

You can put carrot pieces on top of the meat for beauty.

Pour broth over meat. Let it cool, and then put it in the refrigerator overnight.

The jellied meat is ready in the morning!

Recipe 5, step by step: how to cook beef jellied meat

Very often, the front shin or part of the cow’s leg above the knee (motoleg) is used to prepare jellied meat. This is where the gelling substances are contained. With these meat ingredients, you don't have to use additional gelatin. With it you will get aspic.

Beef shank (joint with pulp), leg and part of the shank - the weight of the entire meat set was 4 kg,
Onions – 2 heads (large),
Carrots 2-3 pieces,
bay leaf,
Black peppercorns,
Garlic 7 - 8 cloves,
Salt,
Water – 4 l.

To fit the legs more tightly into the cooking container, they need to be chopped into pieces. There are approximate proportions of water and meat when cooking jellied meat; the correct ratio would be 1:1. If the beef is not divided into parts, then it will not be possible to fill them with less liquid. If there is such a possibility, better legs cut with a hacksaw. So the bones will be without small fragments. Although, in any case, the broth will have to be filtered.

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

Take large saucepan, place the meat on the bones and legs into it and fill it with water. When packed tightly, the water should lightly cover the meat. I prefer to pour boiling water over the meat, although many people pour cold water over it. We wait for the contents of the pan to boil, remove the foam and reduce the heat to minimum.

It is believed that the slower the boil, the clearer the broth. I can’t say this, since I’ve never cooked jellied meat over high heat. Yes, and with strong boiling, a lot of liquid boils away, but you can’t add a new portion of water, it won’t make jellied meat. Cook the meat for 4-5 hours over medium heat under the lid.

Meanwhile, prepare the roots and spices. Onions and carrots can be placed whole with husks and skins, simply rinsed under water. Or, as I did, clean it. How to use garlic is up to you. Some people like to add it crushed to already boiled meat when cutting it into fibers, while others can’t stand fresh garlic in jellied meat. In addition to the suggested ingredients, you can add parsley and celery roots. Or use a mixture of ready-made seasonings for jellied meat.

After the specified time, add peeled onions, garlic cloves and carrots to the pan with boiled meat; we will not cut the vegetables. And don't forget about salt and spices. We choose spices to suit our taste. Approximately add a small heaping tablespoon of salt to this volume. To avoid oversalting, taste it. Now boil the jellied meat for another 2.5 hours over medium heat.

We remove carrots and onions from the broth; we will no longer need them.

Remove the boiled meat parts and bones to a plate.

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

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

Place the prepared meat into molds into which we will pour the jellied meat. If desired, you can place bright slices of boiled carrots, fresh herbs, canned peas and corn, boiled quail eggs. At this stage, you can add chopped fresh garlic and ground black pepper, mix them with the pulp.

Beef broth, before pouring into molds, must be strained through several layers of sterile medical gauze. This way, small bones will not slip through, and the broth will be clearer.

Pour the strained broth over the delicious boiled beef. If you like your jellied meat to have a lot of jellies, like in my final photo, fill the mold with meat to about a third of the volume.

We send the cups with the future beef jellied meat to the refrigerator. In winter, this can be on a balcony or in a room where the temperature is below room temperature. Let the jellied meat set overnight.

Recipe 6, simple: jellied meat with beef gelatin

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

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

Before I tell you how to cook tasty jellied meat, it’s 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 product; the legs must be fresh so that the taste and smell of the dish are not spoiled. Special attention pay attention to the color of the meat, it should be even, pink, without any spots. The presence of stains indicates that the product has been defrosted and frozen several times. 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 thawed, scraped with a knife and rinsed well.

How to properly cook jellied beef leg?

First of all, we list the ingredients for a delicious, aromatic jellied meat: 1⁄2 kg of beef legs, 1 onion, 1 carrot, several 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 thoroughly cleaned of dirt. Then you need to cut off the hooves and rough skin with a knife and chop them into pieces. Next, it is recommended to fill them with cold water and leave to soak for several hours.

Once all the ingredients are prepared, you can begin 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 take out 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 a little. Next, separate the meat from the bones and place it in trays along with the chopped garlic. Fill everything with broth and put it in the refrigerator to harden.

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

We told you how to cook jellied beef leg; an even more tasty and rich jelly is obtained with the addition of pork knuckle. To prepare it you will need: 3 beef legs, 1 pork knuckle, 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 the fire. Don’t forget to remove the foam and half an hour before the end, take out the vegetables and add spices of your choice. As always, we give preference to allspice and bay leaf.

How to cook jellied meat from beef leg and chicken?

Jellied meat with chicken turns out 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 seared, cleaned well, and soaked for 3 hours in cold water. Place the cleaned and soaked meat in a saucepan, pour in water (2 liters of water per 1 kg of meat) and put on fire.

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

How to cook a delicious dish in a slow cooker?

You can prepare jelly not only on the stove, but also in a slow cooker, especially since this method of preparing it is the simplest and most convenient. To do this, you take all the necessary ingredients, in our case - 2 beef legs, onions, carrots, spices. We put everything in the multicooker bowl, immediately add salt and 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, take out the meat, strain the broth, put chopped garlic and meat in trays, pour in the broth and wait for it to harden in the refrigerator.

How to get transparent jellied meat?

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 certain conditions:

as soon as the broth boils, the fire should be reduced to minimum;
during the cooking process, the brew should not boil, but only simmer;
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, the pan and pour clean water;
Before pouring the broth into trays, you should strain it through a sieve or regular gauze.

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

Great combination different types meat, the lack of exact proportions, the ability to change the composition of the dish, gives scope for culinary imagination and huge amount recipes for making jellied meat. The rustic version is made from pork legs, heads and ears, for joints - from beef legs, tails or horse meat. Diet option- from chicken, goose legs 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!

A classic recipe for making homemade jellied pork from pork legs and knuckles with horseradish

Ingredients:

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

Preparation:

1. In preparation delicious jellied meat main role meat plays. We select those parts of the carcass that contain enough gelling substances. In our case, these are pork legs and knuckle. They gel perfectly when the meat broth is cooled without adding gelatin.

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

3. Rinse under running water and, without separating from the bone, place in a 5-liter saucepan, fill with cold water so that its level is 3 cm above the meat.

4. Keep in mind that the water will boil away greatly during the cooking process (about 6 hours) 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 skimming off fat and foam.

5. Continue cooking at low boil.

6. 1 hour before the end of cooking, add whole peeled juicy carrots and onions in the husk to the broth. After another 30 minutes, add salt, bay leaf and spices.

7. The broth, well cleared of foam, turns out transparent, and onion peel paints it a beautiful amber color.

8. Remove the finished meat and vegetables. The onion 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. Cool the boiled meat slightly and pass through a meat grinder. Add the garlic passed through a press and mix with the meat.

11. Place carrots cut into small slices on the bottom of the mold, meat on top and pour broth.

12. Send to a cold place to harden. Serve jellied meat to the table with mustard and horseradish.

How to cook beef jellied meat at home

A tasty and rich jelly is made from beef meat, thigh, and legs. And even a beef tail, which has a lot of cartilage and enough meat, will be used.

Ingredients:

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

Preparation:

In a 10-liter pan we place the processed, chopped fetlock joint, meat with bone, leg and pour 6 liters of cold water.
On big fire bring to a boil and pour off the first broth. We thoroughly wash the walls and bottom of the pan to remove any coagulated 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 clear broth.
Rinse all the meat ingredients under running water and put them back into a clean pan with water.
Bring to a boil again, now not much foam is formed. Remove it and continue to cook the jellied meat at low boil for 6-8 hours.
In the middle of cooking, add the roots, half an hour before the end, salt, spices and vinegar.
Jelly can be prepared without garlic.
We take out the cooked meat, the joint, the leg, remove the bones and tendons. Finely chop.
Add the chopped meat back into the strained broth and bring to a boil again.
In the mold, place the first layer of beautifully chopped pieces of carrots and greens, with meat on them. Pour in the broth and leave in the cold until it hardens.
Serve with hot potatoes, mustard or horseradish.

Assorted assorted 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:

Place all the meat ingredients in a saucepan, fill with cold water so that its level is 3 cm above the meat, and place 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, add vegetables and spices to the broth.
Remove the boiled meat from the bones and cut into small cubes.
Remove the film of fat from the broth and strain through a fine sieve. Season with crushed garlic, salt and pepper.
To decorate, beautifully chop the boiled carrots, egg whites, and add pomegranate seeds. Mix everything with meat cubes.
Fill the portion molds with the mixture and fill with clear broth. Leave in a cool 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.
Separately, in a gravy boat, serve horseradish sauce with vinegar. 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 traditional jellied meat and serve it at festive table in an original way, in the form of a pig.

We will need:

pork legs - 2 pcs.
chicken - 1/4 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 prepare the broth and boil the meat was described above. Let's move on to the design of the piglet.
We need 1 liter plastic bottle with a wide neck. Usually these bottles are used to sell milk in grocery stores.
Cut the boiled, cooled meat into small pieces and separate into fibers.
Place it in a bottle and pour the broth through a funnel. Cover with a lid and place in the refrigerator.
When the broth has hardened, cut the bottle crosswise, free our “pig” and place it on a dish, on lettuce leaves.
Cut out the ears and snout from the boiled sausage. We decorate the piglet and eyes with carnations. Don't forget about the ponytail.
Look what a magnificent, good-natured little pig we have made. He's just great!

Turkey jellied meat without gelatin

This jellied meat will harden well even without adding gelatin, but if it sits on the table for some time, it will begin to melt. Added gelatin will keep the jelly shape well. Therefore, decide for yourself whether it is needed or not.

Ingredients:

turkey drumstick - 600 g
turkey meat - 1.5 kg
carrots - 2 pcs.
onion - 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 cooking meat, it is better to use a large 5 liter pan.
Place the turkey meat and drumstick in cold water, bring to a boil.
Remove the foam.
Add seasonings and cook over low heat until fully cooked.
Remove the finished meat from the broth, cool and cut into cubes.
Strain the broth through three layers of gauze.
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 broth 1 cm high into the bottom of the mold and let it harden. We lay out the meat, make decorations from carrots and sprigs of herbs. If desired, we add green peas, corn, chopped eggs. Fill everything with broth and keep in the cold.
The same jelly can be prepared from chicken.

Chicken jellied meat in a slow cooker

The main advantage of a multicooker is that it allows the housewife to do other household chores or relax while preparing food.

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 prepare delicious homemade jellied meat. If you have any questions during the cooking process, write in the comments. I will answer with pleasure.

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

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Classic recipe

Ingredients:

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 the beef legs and peel them with a knife. It is good to inspect them and remove bone fragments after chopping the meat. The film must be left. If the legs are too large to fit in the pan, chop them into pieces or saw them with a hacksaw.
2. Place the meat in a deep pan or bucket, add water and soak for 2 hours until the blood comes out and the broth turns clear. This measure will also reduce the amount of foam formed when cooking meat. Then rinse again.
3. Pour water into a bowl with beef and boil it. The ratio of water and meat in the pan should be 1:1 by volume. Cook for 5 hours covered, periodically removing the foam with a slotted spoon. You need to cook over low heat, since high boiling evaporates a lot of water, and you cannot add it, otherwise the jellied meat will not harden.
4. Wash and peel the onions and carrots. There is no need to cut them (only large vegetables into 2 - 3 parts). You don’t have to remove the onion skins, otherwise the jellied meat will turn yellowish.
5. After 3 hours from the start of cooking, add vegetables, salt, spices, stir. When hot, the broth should be slightly salted, as when it freezes, its taste will become less salty.
6. Peel the garlic cloves and finely chop with a knife. Half an hour before cooking, remove the vegetables, add bay leaf and garlic. The bones and meat should be well boiled so that the meat can be easily separated.
7. Place the beef in a bowl, cool and remove the bones. Divide the pulp into pieces, carefully sorting out large pieces cut and place in a jellied dish.
8. Fold the gauze in several layers and place it in a colander. Strain the broth after cooking. Pour over the meat and refrigerate overnight. The amount of broth may vary - those who like “quivering” jellied meat need to add more. Once set, serve with horseradish, bread and mustard.

In order to properly prepare jellied meat, it is necessary to select those parts of the beef carcass that contain bones, veins, joints and cartilage: shanks (the lower part of the rear leg of beef adjacent to the knee joint), shanks (the same - only the front leg), motoskis – part of the leg above knee joint. The knuckle, part of the drumstick, also has other names: lytka or broth. These parts contain gelling agents. Classic jelly without adding gelatin will not work on pure meat.

Those who love the pungent taste of fresh garlic should add it to the dish when cutting already cooked meat on fibers. As additional seasonings, you can add parsley or celery root to the broth. Ready-made sets of seasonings for jellied meat are also available for sale.

Preparing jelly in the traditional way at home takes a lot of time, but the result is worth it: the jellied meat turns out tender, tasty and healthy. Below are the best step by step recipes 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 parts.
2. Soak beef and pork legs in water overnight.
3. In the morning, rinse them, put them in a large saucepan, and add water. Bring to a boil with the lid closed.
4. Wash and peel the 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, bay leaf, and vegetables.
6. Cook the legs for 5 hours with the lid closed.
7. Remove meat and vegetables. Place a colander or metal sieve on another pan and strain the broth from the large pan through it. Discard any spices remaining at the bottom.
8. Remove the meat from the bones, cut into pieces, sort through with your hands, check for the absence of small bones.
9. Peel the garlic, chop it with a knife, mix with the meat.
10. Place the meat and garlic in a mold so that they occupy 1/3-1/2 of the dish in height.
11. Pour the strained broth into containers. If it turns out to be greasy, first remove the fat with a spoon.
12. Place in the refrigerator, closing the molds with lids. After 2-3 hours, the dish is ready to eat.

This recipe uses beef stock, the lower part of the hind leg that has a lot of meat on it. The pork leg helps the jellied meat to “grab” better. The total weight of the legs is 2.5-3 kg, and you need to choose a seven-liter pan for cooking. 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 a cold appetizer can be served on the festive table.

Shank jellied 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, place the pieces in a pan, pour water. Boil over low heat. Remove all foam from the surface of the broth with a slotted spoon.
2. Wash the onion, remove the peel, and add it to the meat along with the pepper and bay leaf.
3. Cook for 6-8 hours. At the end of cooking, the meat should easily separate from the bone.
4. Remove the beef and divide into small slices. Strain the broth as in classic recipe.
5. Dilute gelatin as indicated in the instructions. Pour into the broth, stir.
6. Place the meat in molds, pour in the broth and cool in the refrigerator. After 2-3 hours, the beef aspic is ready.

Shank with ribs

Ingredients:

beef shank on the bone – 1 piece;
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 pan, pour water into it. It will require about 3 liters.
2. Boil, remove the foam with a slotted spoon. Reduce heat, add salt and spices. Boil the meat for 4 hours. The broth should not actively boil, but only simmer.
3. Wash and peel the onions and carrots. Place together with bay leaf in water 1 hour after boiling.
4. When the meat is well cooked, take it out and cool.
5. Dilute 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. Gelatin consumption is 2 tbsp. l. for 3 liters of broth.
7. Peel the garlic cloves and finely chop them with a knife.
8. Cut the meat into pieces and place in molds.
9. Pour in warm broth, add garlic and cool in 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. Thanks to slow simmering over the fire, the jelly turns out transparent and very tasty. Gelatin helps the broth harden faster, and the finished beef jellied meat can be 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 leaf, herbs - to taste.

Preparation:

1. Prepare the meat as in the classic recipe, place in a large saucepan with water.
2. Boil over medium heat, then reduce the gas, simmer the jelly, periodically removing 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 leaves to the meat, cook for another 1 hour, turn off the stove. Lay out the meat, divide it into fibers, and sort it 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 the greens and finely chop them with a knife.
8. Place the meat in deep plates or molds, sprinkle with herbs and pour in broth. Place in the refrigerator. After 3-4 hours, the beef jellied meat is ready.

Ukrainian-style jellied meat is prepared in almost the same way as the classic one. Celery adds a special flavor to the dish 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.;
black ground pepper, salt - to taste.

Preparation:

1. Clean the legs with a knife; if there are hairs, burn them. Rinse, soak for 3 hours in water to remove odor and blood.
2. Place the meat in a pan, 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 and place in a bowl. Replace the water in the pan with fresh water and rinse the meat.
4. Boil with the lid open, skim off the foam. Reduce heat to low, close and simmer for 5-6 hours.
5. Peel and wash the carrots, onions and celery root. 1.5 hours before turning off the stove, put them in a pan. Add allspice peas and salt.
6. Boil hard-boiled eggs.
7. Add ground pepper and bay leaf for 10 minutes. until ready.
8. Remove the vegetables. Set the carrots aside; they will be needed to decorate the dish.
9. Line a 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. Place eggs and carrots on the bottom of the form for jellied meat, add meat, pour warm broth. If you want the meat to be evenly distributed in the prepared jellied meat, then it must be cut into smaller pieces (or minced in a meat grinder) and mixed with the broth before pouring.
13. Cool the jellied meat in the mold first in the kitchen, and then put it in the refrigerator overnight until it hardens.

The more different meats are used when preparing jellied meat, the more intense its taste. 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 it’s ready, add salt, peeled carrots, bay leaves, onions, pepper, and thyme.
3. Strain the finished beef broth, separate the meat into pieces with your hands, and place in a bowl.
4. Peel the garlic cloves, finely chop them with a knife or squeeze them through a press.
5. Mix 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 shin – 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 shanks for 3 hours.
2. Place the veal and beef in a saucepan, add water and boil. Then change the water to fresh water and rinse the meat.
3. Cook over low heat for 5 hours.
4. Peel and wash carrots, onions, celery. Cut the last one into pieces. Place the vegetables with the meat, add thyme, salt, pepper, bay leaf and cook for another 1 hour.
5. Peel the garlic, chop it with a knife, put it in the broth and let it stand for a few minutes (turn off the stove). Strain the broth.
6. Grind the veal and beef meat with a knife or using a meat grinder, put in molds and pour in broth. After cooling, place in the refrigerator.

From the knuckle 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 knuckle into pieces, rinse in water.
2. Singe the hoof over the burner, clean it with a knife, and cut it in half.
3. Place beef legs in a saucepan, boil, remove foam and simmer over low heat for 4 hours with the lid open. Periodically remove foam and excess fat. The finished broth should have fat in the form of small scattered drops. By the end of cooking, the liquid will have reduced by half.
4. Peel and rinse the onions, parsley root and carrots.
5. Place vegetables in a pan, add spices and bay leaf, salt. Cook for 1 hour, then remove the onion, carrots and parsley and discard.
6. Remove the meat from the pan, divide it into pieces, cut across the grain.
7. Peel the garlic, chop and mix with meat.
8. Place the beef in a mold and pour in the broth. Leave for half an hour at room conditions, then put in the refrigerator until completely hardened.

From ribs, shanks and necks

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, ground black pepper - to taste.

Preparation:

1. Rinse the beef in water and soak for 3 hours.
2. Place the meat in a pan, add water so that it completely covers it.
3. Bring to a boil, remove the foam with a slotted spoon. Cook for 5 minutes, then change the water to fresh water (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 the 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 more.
7. Add vegetables, salt, continue cooking for 1 hour.
8. In 15 minutes. Before turning off the stove, add pepper and add bay leaf.
9. Place the meat, cool, and divide into small pieces.
10. Strain the broth to remove small bones, pieces of vegetables and spices.
11. Place the meat in a container for jellied meat, pour in the broth, cool and put in the refrigerator.

No bone gelatin

Ingredients:

beef brisket – 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, place in a 9-liter saucepan and add water.
2. Boil over medium heat, remove the foam, reduce the gas and simmer for 6 hours under a closed lid.
3. Peel the onions and carrots, add to the meat, add salt and cook for another 1 hour.
4. Remove the finished meat with a slotted spoon, cool, and divide into pieces. Throw away the vegetables.
5. Peel the garlic cloves, rinse and squeeze through a press. Place in hot broth and let it brew.
6. Strain the broth through cheesecloth folded in 4-5 layers or through a metal strainer.
7. Place the meat in a bowl for aspic, pour in the broth, cool, and 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. Wash the beef head without tongue, chop into pieces, and place in a saucepan.
2. Pour water so that it is 3 fingers higher than the meat level.
3. Boil, skim off foam. Cook for 6-8 hours.
4. Add salt, pepper and bay leaf. Keep on fire for half an hour.
5. Remove the pieces of meat and let them cool.
6. Peel the garlic, press through a press, and put in the broth.
7. Separate the cooled meat from the bones, chop it, and place it on the bottom of the mold.
8. Pour in the broth, let it harden, and put it in the refrigerator.

Beef head contains a lot of gelling substances, and the traditional method of preparation involves using the head, brains and legs of a cow. This jellied meat freezes quickly and holds 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, table vinegar 9%, garlic - to taste.

Preparation:

1. Chop beef tails into 15 cm pieces, peel, wash, and soak in water for 3 hours (can be overnight).
2. Rinse again, dry with paper towels.
3. Pour vegetable oil into a frying pan, heat and fry the tails until a brown crust appears.
4. Place them in a saucepan and fill with water to a level 7 fingers higher than the meat.
5. Boil over medium heat, remove the foam with a slotted spoon.
6. Peel and wash the onions and carrots. Wash the celery.
7. Add vegetables to the meat, add cloves, pepper, bay leaf.
8. Boil again, then reduce the gas to minimum and cook with the lid slightly open for 5 hours.
9. Place 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, return the bones and simmer with the lid open until the volume of liquid is reduced by half. Then strain the broth.
11. Boil hard-boiled eggs, peel and cut into circles.
12. Grind the garlic using a press and add to the broth.
13. First put the beef in the aspic form, then the eggs, pour in the broth.

Jelly from cow (ox) tails is yellowish-brown in color, very rich and satisfying.

In a slow cooker

Ingredients:

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

Preparation:

1. Prepare pork legs as in the second step-by-step recipe.
2. Rinse the beef.
3. Wash and peel the carrots.
4. Place the prepared ingredients in the multicooker bowl, add water so that the meat is completely covered.
5. Add carrots, salt, pepper, bay leaf.
6. Cook in the “Jellied” mode.
7. Peel the garlic, rinse, chop with a knife.
8. After the meat is cooked, remove it from the broth, cool, separate from the bones, chop and arrange in molds.
9. Pour in the broth, sprinkle garlic on top and refrigerate to set.

A multicooker is convenient for preparing beef jellied meat because it does not require direct participation in cooking and helps save time. Water practically does not evaporate from it, so the amount of product at the exit 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. After that, wash it again.
2. Peel the carrots and onions.
3. Place beef, vegetables and spices in a pressure cooker, add water (about 3 liters). Put it on fire.
4. Boil, remove foam, close the pressure cooker lid.
5. Reduce heat to low once steam begins to escape from the valve.
6. Cook until done according to instructions (about 2.5 hours). Release the pressure.
7. Place the meat with a slotted spoon and let it cool. Grind into pieces.
8. Strain the broth through cheesecloth.
9. Place the meat in molds and pour in the broth. Cool to room temperature, then refrigerate.

Pressure cooker – indispensable assistant in preparing jellied meat. It allows you to reduce cooking time by 2-3 times.

There are the following tricks when preparing beef jellied meat:

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

To make the jelly perfectly transparent, you must follow the following rules:

Thoroughly rinse and soak the meat before cooking so that all the blood comes out.
Skim off foam after boiling.
Place the meat in cold water before cooking.
Cook over low heat in a large saucepan. Do not overcrowd the dishes with meat.
Salt an hour before turning off the stove.
Do not add water during cooking.
Avoid using very fatty parts of the carcass, as the broth will become cloudy.
Skim off fat frequently during cooking.
After it has cooled a little, place 5 paper napkins on the finished broth. There is no need to unfold them. The fat will be absorbed into the napkins. Then remove them.
You can also use paper towels (you will need about 3 of them, place them on the broth and remove them sequentially, one after the other).

Usually, excess fat is removed from the surface of the jellied meat after hardening using a spoon. In this case, its surface is damaged and it loses its appearance. You can use other methods:

Skim off fat frequently during cooking.
After it has cooled a little, place 5 paper napkins on the finished broth. There is no need to unfold them. The fat will be absorbed into the napkins. Then remove them.
You can also use paper towels (you will need about 3 of them, place them on the broth and remove

The skimmed fat can be used to fry vegetables.

The following parts are added to beef jellied meat as gelling ingredients:

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

What to do if the jellied meat does not freeze?

The jelly may not harden in two cases: if meat was used to prepare it, which has few natural gelling substances, or if it was not cooked for long. Instant gelatin will help correct this situation.

The technology of its application is as follows:

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

How to lighten cloudy jellied meat?

If the jellied meat turns out cloudy, you can use the following method:

1. Remove meat and vegetables from the boiling broth.
2. Separate the white of a raw chicken egg.
3. Beat it with a whisk.
4. Slowly pour the protein into the broth, stirring vigorously.
5. Turn off the heat and let the broth settle until sediment settles.
6. Strain the broth, return to simmer, and add meat and vegetables to the pan.

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 (shinbone) contains more tendons, connective tissue, and marrow in the bone. Therefore, for jellied meat it is preferable to use it rather than the front knuckle.
When purchasing meat kits, you need to choose ones in which the ratio of meat to bones is 1:1.
The drumstick adds richness to the broth yellow and contains more fat.
If you separate the meat from the bullock, it can be used to prepare cutlets and other dishes from ground beef.
Before cooking, it is necessary to scrape off the scorched areas from the legs, and it is advisable to cut off the rough skin in the area of the hooves and on the bird’s legs.
Fresh beef should be light in color, 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 limit yourself to just beef.

Beef leg cutting

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

First, cut out the balyk (tenderloin) 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 line of the knee, “cakes” (a cone-shaped cut with a bone in the middle), the tail part, the drumstick (you can immediately chop it into small pieces with an ax).
The layered meat with layers of fat is cut off from the back, and then cut into smaller pieces.
The calf is cut off from the lower part of the leg, then the drumstick is divided into the thigh and shank (or shank 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 immediately when purchasing it at the market or in a store. Otherwise, the beef legs simply won’t fit in the pan. Cutting meat using professional equipment also allows you to reduce the number of small bones in pieces of beef.

Ways to decorate jellied meat on the holiday table

To make a beautiful holiday jellied meat, you need to think about “decorating” it before pouring the broth into the mold.

Laying out the “patterns” before pouring the broth into the mold

You can decorate in the following ways:

placing figuratively chopped vegetables in the form of stars, daisies or other shapes on the bottom of the mold;
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;
olive;
sprigs of dill, parsley, celery;
boiled eggs (white and yolk);
capers;
cooked beans;
bell pepper;
canned corn;
cranberries and others.

By combining these products of different colors, you can lay out entire compositions: swans in the reeds, a chamomile field, as well as symbols of the upcoming New Year. Everything depends only on the imagination of the hostess.

You can also use another original way: wash the eggshells, put boiled meat, chopped carrots, onions, peas in it and pour in broth. After the jellied meat has hardened in the refrigerator, carefully remove the shells.

The benefits and harms of jellied meat

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

treating diseases and increasing joint mobility;
improvement of hematopoietic processes;
rapid recovery after bone fractures;
increasing skin elasticity and slowing down the aging process;
strengthening the immune system;
improvement of the condition of the optic nerve;
reduction of fatigue.

However, the dish should be consumed in moderation, since fat helps to increase the level of “bad” cholesterol in the blood.