Beef jellied recipe without gelatin. How to cook beef jellied meat with gelatin

17.10.2019

Jellied meat, or jelly, is one of the best traditional dishes. It can be prepared from pork, fish, lamb. Despite the fact that there is an opinion that jelly is prepared exclusively from pork legs, beef jellied meat is no less tasty. With the right approach, this dish will turn out to be rich, aromatic and very nutritious.

Beef jellied meat is also called a budget snack. The reason is that even an ordinary soup set is suitable for preparing it. Well, for a special delicacy, housewives add aromatic seasonings and spices to the jelly.

Such a homemade dish as jellied meat has many benefits for the human body. Our ancestors also tried to use it after festivities and holidays. Scientists today attribute it to its effectiveness at.

Jelly is no less useful for joints. Even doctors recommend it for the prevention of arthritis and arthrosis.

One more positive trait dishes – large number glycine, collagen, phosphorus, iron, calcium and sulfur. All these components improve well-being, relieve fatigue, and relieve depression. Collagen helps smooth the skin.

What kind of meat is better to take?

Understanding the question of how to prepare beef jellied meat is not enough. In order for the dish to be truly tasty, you need to choose the main ingredient - meat.

The choice of meat is the best important point. It is best to take it fresh, not frozen.

If possible, it is better to chop it into pieces directly at the market. If you buy meat in a store, you will have to chop it yourself. Otherwise, the motoski or shank will not fit into the pan.

When preparing jellied meat, it is advisable to strain the broth. This can be done through ordinary gauze. If you do not strain, a good jellied meat will be spoiled by bone fragments.

Preparing Ingredients

Depending on what type of jellied meat you plan to prepare, you need to prepare the ingredients in advance.

They can be:

meat;
dill;
carrot;
garlic;
bay leaf;
salt;
water;
pepper – both peppercorns and ground black.

If the dish is classic, you won’t need any other meat besides beef. You can prepare an appetizer from several types of meat, with pork knuckle or with chicken.

Due to all possible combinations of meat proportions, types of meat, types, the culinary imagination of every housewife allows you to prepare your favorite dish the way you want, and according to any recipe. Here are just a few of them.

Classic beef jellied meat

Ingredients:

leg and knuckle – approximately 3 kg;
onions– 2 heads;
carrots – 2 pcs;
bay leaf – 2 pcs;
garlic – 5-6 cloves;
salt;
water – 4 liters.

The prepared shank and leg are washed and scraped. There is no need to remove the film, only bone fragments. Next, it is placed in a deep pan, water is poured in. After boiling, it is necessary to remove the scale.

Beef jellied meat is cooked within 5 hours exclusively over low heat. At this time you need to prepare the carrots with onions. Vegetables are not cut because they are removed after cooking. You just need to wash it.

After 2-3 hours have passed, you need to put salt, onion and pepper in the container and continue cooking. Literally half an hour before cooking, add bay leaves and finely chopped garlic cloves to the pan. The bay leaf with onions, on the contrary, needs to be removed.

Now the pan with jellied meat is removed, the meat is removed from the bones and cooled. Carrots are cut into stars or with a curly die cut.

After this, the meat is placed in a container or molds and filled with broth, after straining it. Then the whole thing is covered and placed in a cool place, such as a refrigerator.

Jellied meat in a slow cooker

If you want to cook delicious transparent jellied meat, but don’t have much time, you can use it. This recipe calls for 2 types of meat, beef and pork. The result is fast, tasty and very healthy!

Ingredients:

a pair of pig's legs;
beef on the bone;
1.5 liters of water;
garlic;
salt;
3-4 pieces of bay leaf.

First, the pork legs are washed, placed in a pan, filled with water and kept in it for 4-5 hours. Afterwards, the water is drained and the feet are further washed. Then the beef is also washed and the carrots are peeled.

Place all the meat, carrots, pepper, salt, bay leaf in a container and fill it with water. All this is cooked in the “jellied” mode.

After cooking, all the meat is cooled and separated from the bone, then placed in molds into which the broth is poured. At the end, sprinkle finely chopped garlic on top and leave to set.

Their recipe three types meat is often called festive. There is no shame in serving such jellied meat both in the family circle on an ordinary day and on a holiday.

Ingredients:

1200 grams of pork knuckle;
1 kg of beef shin;
1 pork leg;
carrots – 2 pcs;
celery;
a pair of large onions;
salt;
peppercorns.

The meat is soaked for a couple of hours, then washed and scraped. Next, put it in a saucepan and cook for 4-6 hours. For maximum transparency, you need to remove the scale from time to time.

About 1 hour before cooking, add carrots, celery and onions to the pan. The jellied meat is salted and peppercorns are added.

As soon as the meat is cooked, it is laid out along with the vegetables. The meat is cleaned and placed into molds. After this, you need to carefully pour the broth into the molds and set it to cool.

With pig's feet

Although this recipe is called "Pig's Feet," it also includes beef. Because of this, it does not lose its piquancy and becomes even tastier.

Ingredients:

pork legs – 1 kg;
beef – 800 g;
water – 2 liters;
salt;
bulb;
1 carrot;
seasonings (ground black pepper and cloves).

The soaked and cleaned legs are placed in a saucepan along with the beef pulp. All this is filled with water, salted, peppered and put on fire for 3 hours. You need to cook the jellied meat until a film forms. Then the meat is cooled, cleaned and placed in containers into which rich broth is poured.

Like classic jelly, it needs to be placed in a cold place to set.

With gelatin

Usually jellied meat is prepared without, but there are many with it delicious recipes, here is one of them.

Ingredients

2 kg of offal;
400 grams of beef;
salt;
mustard;
chicken egg;
1 carrot;
– 10 grams;
onion – 1 piece;
parsley root;
3-4 cloves of garlic;
peppercorns and bay leaf.

First, the beef is chopped, then the bones and offal are soaked in water. The bones and offal are placed on the fire and cooked for about 3 hours, after which the meat is added.

About 30 minutes before cooking, add salt, pepper and other spices to the vegetables. At the same time, the meat, offal and bones are removed and cooled. After the pulp is finely chopped, it is sent back to the pan and garlic and gelatin mixture are added.

How to cook beef jellied meat with pork knuckle? Nothing could be easier!

Ingredients:

beef shank;
pork legs – 2 pcs.;
pork knuckle;
medium bulb;
large carrots;
spices to taste;
salt;
parsley root.

The soaked meat is sliced. Then you need to put it in a saucepan, add water and cook for about 4 hours. After this, you need to add the entire set of ingredients to the container and continue cooking for some more time, about an hour.

After cooking, all the meat is cleaned of bones, crumbled and placed in cups. You need to slowly pour the broth into them. Place the finished mixture in the refrigerator until completely cooled.

With chicken

Ingredients:

chicken – 1 kg;
beef – 500 g;
onion – 1 piece;
carrots – 1 piece;
salt;
garlic – 2-3 cloves;
herbs and spices to taste.

Chicken and beef are pre-cleaned and placed in a pan filled with water. It is necessary to cook the jellied meat within three hours, then add all the spices, vegetables and seasonings and cook for about another hour.

Afterwards the meat is cleaned, finely crumbled and placed in cups. Then finely chopped garlic is poured on top and broth is poured.

The freezing time for chicken jelly is 24 hours.

In Ukrainian

Cooking jellied meat in Ukrainian is similar to the classic recipe. The difference is only in the little things, but this makes the dish incredibly tasty.

Ingredients:

beef brisket – 1500 g;
pork legs – 2 pcs.;
carrots – 1 pc.;
bay leaf – 2-3 pcs.;
celery;
salt;
garlic – 3 cloves;
bulb.

The prepared meat is placed in a large container and filled with water. You need to cook the jelly for 4-5 hours, then add carrots and onions. Simmer over low heat for about another hour, add salt, garlic, celery and bay leaf.

After this, the meat is removed, cooled, finely chopped and laid out in molds. The resulting jellied meat will be tastier if the meat is not just cut, but divided into fibers.

Broth is poured into the laid out meat and left to cool for 6-7 hours in the refrigerator.

How to decorate jellied meat?

Every housewife wants her dish to be not only tasty, but also beautiful. For example, you can use lemon or lime slices as decoration.

A special delicacy can be achieved by adding capers and gherkins. Also create create beautiful view You can also use thin slices of bell pepper.

Aspic or aspic with cranberries, peas, beans or corn looks no less impressive on the table. When you want simplicity and elegance, you can simply sprinkle the appetizer with fresh herbs.

In order for the famous snack to exceed all expectations, it is recommended to follow some tips when preparing it.

The meat must be fresh.
It needs to be soaked for some time.
Descale regularly.
It is best to add salt, pepper and other seasonings before finishing cooking.
It is better to cool the dish in the refrigerator on the bottom shelf.
To ensure that the jelly hardens, you do not need to pour a lot of water.

Conclusion

You can choose any one for your table delicious jellied meat from beef. In any case, the main thing is to approach cooking with soul and imagination. The right approach, ingenuity and necessary ingredients will help make this dish a favorite for the whole family and for any occasion. Bon appetit!

Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Fragrant transparent jellied meat - frequent guest at many festive feasts and celebrations. For some, the main decoration festive table- exotic dishes and tropical fruits. But many people prefer traditional, but no less tasty food, which includes jellied meat. It is also often called jelly. However, not every young housewife will risk making jellied meat - the recipe is not as simple as it might seem at first glance. The process has its own nuances. In order for the jellied meat to turn out not only tasty, but also transparent, appetizing and simply beautiful, you must follow some rules for its preparation. Do not neglect these recommendations - and the jelly will definitely be yours signature dish, a real decoration for any festive feast.

How to choose the right meat for jellied meat?

The first rule for preparing clear and tasty jellied meat is choosing a base for the dish. To cook jelly, you can use almost any meat of your choice - pork, beef, chicken or turkey. However, many experienced housewives It is recommended to opt for beef. Since you can prepare beef jellied meat only from some, you need to take meat on the bone, a part of the drumstick that is located closer to the hoof, or a beef shank with veins, cartilage or skin. This choice is due to the fact that they contain special gelling agents that promote rapid solidification of the broth without the use of gelatin and do not make it cloudy in appearance. You can use one or several types of meat.

When purchasing a meat kit for preparing jellied meat, be sure to ensure its freshness. If the beef has a specific “stale” smell, small spots on the surface, visible traces of frequent freezing, defrosting or too much dark color- it is better to refuse to purchase such a product, since it will not be possible to cook delicious jellied meat from it. Be sure to ensure that the meat set has approximately the same content of pulp and bones. If there is too much beef pulp, the jellied meat simply will not harden. The same goes for too great content bones. Therefore, the most important thing is moderation in everything.

Food preparation

So, fresh meat has been selected for cooking jellied meat. Next, it needs to be properly prepared. The beef should be soaked - this helps get rid of traces of blood and provides a beautiful transparent base for the jellied meat. If the meat is not soaked, the broth will be cloudy and unappetizing. Place the beef in cold water and let it sit for a couple of hours before cooking the jellied meat. The recipe for any housewife is the same in that the meat must be completely covered with water, otherwise the remaining traces of blood and the hardness of the skin cannot be avoided. After soaking, you can safely start cutting. To do this, it is better to use a special butcher knife or a hacksaw with large sharp teeth - it can be used to saw through beef bones so that there are no small fragments. If you simply chop beef with a hatchet, you will definitely have sharp edges on the bones. Next, trim the meat with a knife, freeing it from bone fragments, and prepare other ingredients for preparing the dish.

Ingredients needed to make jelly

Beef or meat set weighing from 2 to 4 kg.
Clean cold water, preferably purified.
Salt to taste (see below for information on when to salt jellied meat).
2-3 large onions.
2-4 large carrots.
Garlic cloves - 6-8 pcs.
Spices and herbs of your choice - bay leaf, black peas, red pepper, celery, dill.

The main stages of preparing jellied meat

Read on to learn how to prepare delicious jellied meat. Place the prepared meat set in a saucepan and fill with clean cold water. It is better to choose purified or filtered water for preparing this dish. If you use regular tap water, there is a very high probability that the broth will appear cloudy. In addition, tap water has specific impurities that can give the finished jelly an unpleasant aftertaste. Water should be taken in a 1:2 ratio to meat - this means that for 1 kg of beef you will need 2 liters of purified cold water. Place the beef pieces very tightly so that the meat is completely covered with water. We put it on fire.

So, how to cook jellied meat correctly. After 20-30 minutes, as soon as the broth boils, you need to carefully collect all the foam on its surface. The foam will rise throughout the cooking process, so it is very important to carefully collect it regularly at all times. Thanks to this process, the broth will remain clear and beautiful to look at. Many famous chefs recommend not collecting the foam, but completely draining the first water in which the meat was cooked for jellied meat. Drain all the water, and rinse the beef thoroughly under clean running water - this will clean the meat of any remaining foam and bone fragments.

How to achieve a transparent color in the finished dish?

A question that torments not only novice housewives: how to make jellied meat transparent? Everything is simple here. Place the washed parts of the meat set back into the pan and fill with water, grinding again if necessary. After which the pan can be put back on low heat. Now, if foam or fat appears on the surface of the broth, you can simply remove it with a slotted spoon. As mentioned above, jellied meat is cooked over low heat - which is why the entire process of preparing this dish can take from 5 to 10 hours. You should not increase the heat in an attempt to speed up the long cooking process - the broth will become cloudy, and your jellied meat will turn out unattractive and unappetizing. In addition, long-term cooking over low heat helps the finished jellied meat harden perfectly - you do not need to use gelatin or other substances.

Rules for adding spices and herbs

After the jellied meat has been boiled under the lid for 4-5 hours, it is time to add spices and herbs. This happens until the moment when salting jellied meat (including beef) becomes necessary. These ingredients should not be added before the specified time - by the end of cooking they will lose their taste and characteristic spicy aroma. For jellied meat, it is recommended to use whole vegetables without chopping them. You can take carrots and other vegetables directly in their peels without peeling - just rinse them thoroughly under running water. If you don’t like this method, peel the vegetables, but don’t cut them into pieces. Many people add a whole, unpeeled onion to the jelly being prepared - this trick helps give the broth a light golden hue. Garlic cloves can be placed in any form convenient for you - whole or chopped. At the same time, add various spices to the future jellied meat according to your taste - black pepper, allspice, celery or parsley root, and bay leaf give the dish a special piquancy and incomparable taste. But in no case should you be too zealous with the amount of spices - the finished jellied meat has an incredibly delicate and refined taste, which can easily be spoiled by hot spices.

When should you salt beef jellied meat?

The basic rule for a tasty and appetizing dish is proper salting. When to salt jellied meat? Remember that the jellied meat must be salted 20-30 minutes before the end of its preparation. If you add salt to your dish earlier, the result will certainly disappoint you. Meat absorbs salt strongly. And even a small amount of it, poured at the beginning of cooking, can make your dish simply inedible. In addition, the broth must be simmered over low heat for at least 5 hours - during this time the water in the pan boils away greatly, so the concentration of salt in the broth becomes excessive. Best option The time to salt the jellied meat is half an hour before the end of cooking.

Grind cooked meat correctly

After the jellied meat is cooked, turn off the heat and carefully remove the cooked meat from the pan using a slotted spoon. Whole onions and carrots can also be harvested - they have already served their purpose. Cool the cooked meat slightly. Next, the cooked meat must be thoroughly chopped. This can be done simply with your hands or use a small knife, with which you carefully separate the pulp from the seeds and cartilage. Many people prefer to use a food processor or meat grinder to grind meat, but in the case of preparing jellied meat, it is better to avoid such methods, since with this method of grinding ready dish loses its unique refined taste. Make sure that in cooked meat there were no small bones, remains of skins or cartilage. Grind the garlic cloves through a press and mix them with the resulting meat. It’s better not to cut the garlic with a knife, but to crush it through a special press - this way it will mix better with the beef and there will be no large, sloppy pieces.

Pouring cooked meat correctly

Place chopped meat and mixed with garlic at the bottom of deep plates or trays. If you want to make your culinary creation brighter and more original, you can put pieces of boiled yolk or carrots, as well as any other products of your choice, on the bottom of the plates. The meat must be poured with the resulting salted broth (we have already mentioned when to salt jellied meat). To do this, it should be carefully strained through a fine sieve or gauze cloth folded in half. In this way, small pieces of cartilage and bones are removed from the broth, excess fat. As a result, it acquires an even, pure color and a pleasant shade. Heat the strained broth slightly in a saucepan over low heat and pour it into the molds with the cooked meat. If you use gelatin when preparing jellied meat, now is the time to add this ingredient to the broth. To do this, take a glass with already prepared and strained broth, dilute one packet of gelatin in it and add the resulting mixture to the rest of the broth before pouring it into the molds.

Freezing of jellied meat

It would seem that for housewives the most controversial issue- this is the question of when to salt jellied meat. But this is not entirely true. There is one more stage in the preparation of this dish, which raises quite a lot of questions - freezing.

For the jellied meat to completely harden, it takes quite a significant amount of time - from 4 to 10 hours. You can leave the molds with the aromatic meat dish for the whole night. In order for the cooked jellied meat to harden, it will need a cool temperature, which is below room temperature. You can leave the dish on the balcony or on the windowsill - but these places are completely unsuitable in the winter season. At low temperatures, delicate jelly left on the balcony will simply freeze and completely lose its unsurpassed delicate taste. The best option for quickly and efficiently freezing jellied meat is the refrigerator.

It is better not to place dishes with beef jellied meat on the top shelf of the refrigerator - as you know, this is the lowest temperature zone, and your meat delicacy will simply freeze. It is not recommended to place molds with beef jelly on the lower shelves of the refrigerator - here, on the contrary, it will not harden. Best choice there will be a middle shelf with optimal temperature conditions.

So, you have learned how to properly prepare and when to salt jellied meat. And everything was done according to the recipe. Now your culinary masterpiece is ready, but what to serve it with? The traditional answer to this question is various hot sauces, mustard, horseradish or adjika. Can be served delicate meat dish with a small amount soy sauce- it will give the jellied meat a special piquancy. A very tasty combination would be jelly served with pickled mushrooms or cucumbers, fresh or canned tomatoes, and a fresh vegetable salad with herbs of your choice.

The most important nuances

In order for the beef jellied meat to turn out really tasty and appetizing, follow a few simple rules its preparations.

The basic rule on how to make jellied meat transparent is to never add water to meat that is already being cooked. If you add a new portion of water to the broth during the cooking process, it will lose its beautiful transparent color and become cloudy. In addition, such a broth almost never hardens without the addition of gelatin. In this case, it is best to immediately pour a little more water into the pan with beef than you need - when it boils, there will be required quantity broth, and its color will not be affected at all.

Let's repeat when to salt jellied meat during cooking. When preparing tender meat delicacies, you should not do this at the beginning or middle of the process. When cooking, the broth boils away and becomes richer, and the salt concentration increases significantly. That is why even a small pinch thrown into a pan of jelly at the beginning of cooking can make it over-salted and inedible.
Many people do not like the specific fatty taste that ready-made jellied beef or pork can have. A simple method helps to avoid such an unpleasant phenomenon - be sure to drain the first water in which the meat was cooked. This way you will not only remove excess fat from the meat broth, but also make the finished dish heavy on the stomach.
You should not try to put 10 kg of various meat products into a pan with broth. Remember that the water in the pan should cover the meat by at least 2-3 cm. This is necessary in order to end up with the required amount of clean and aromatic broth. If there is initially too much water in the pan, it will not boil away during the cooking process, and the broth will not solidify well. At the same time, if you add too little water, the opposite problem will arise - it will quickly boil away and you will have to add a new portion of water to the pan. In this case, you cannot avoid the appearance of an unpleasant cloudy tint in the finished meat dish.
5-10 hours - this is how much jellied meat needs to be cooked. The recipe does not tolerate haste and sloppiness.
Many experienced housewives recommend not throwing away the meat cartilage and skins that you take out after finishing cooking the beef. Grind these products thoroughly using a knife, meat grinder or food processor, then carefully mix the resulting mixture with the cooked beef. As you know, the cartilage and veins contain special substances that contribute to the rapid hardening of the finished jellied meat without the use of gelatin. At the same time, the taste of the delicate dish does not deteriorate at all.

And finally

Since cooking delicious jellied meat is a painstaking task and requires a certain skill, you should not be upset if your first jellied meat did not turn out quite as you expected. A little culinary practice and patience - and your dish will become the main decoration of any holiday table.

Beef. The recipe and some tricks of this dish will be useful to every housewife. Jellied beef legs are healthy and nutritious. It doesn’t hurt to include it in your family’s diet from time to time.

History of the dish

Do you know how jellied meat or aspic appeared? Its ancestor was rich. As it cooled, it turned into a thick mass. Cartilage and bones contain substances that replace gelatin. Previously, this was considered a drawback of the product, and to get rid of viscosity, the broth was constantly heated.

It was the French who were able to turn this disadvantage into an advantage. They cooked together poultry, pork, game, veal and rabbit. After this, minced meat was prepared from the boiled meat, mixed with eggs and spices, poured with a small amount of broth and put in the cold, sometimes put under a press. This dish was called “galantine”, translated from French as “jelly”. It was galantine that was the ancestor of our jellied meat. The recipe was brought to us by French chefs. Using galantine as an example, they decided to improve Russian jelly: they clarified the broth and colored it with turmeric, lemon, and saffron. This is how ordinary jelly became a delicious aspic.

Nowadays jellied meat is a very popular dish. IN different countries it is filled with new additives and recipes. There are many different kinds of meat, seafood, and vegetables. There are even fruit jellies!

Beef legs allow you to prepare the most delicious dish.

How to choose the right legs

It is necessary to carefully inspect the meat, it must be fresh. Legs that are not completely fresh can ruin the smell and taste of the dish.
If you buy frozen feet, pay attention to their color. It should be pink, smooth, without stains that remain from repeated defrosting.
Be sure to smell the meat. It should smell pleasant and light, slightly sweet.
Before use, frozen legs must be thawed, scraped with a knife and washed.

Ingredients needed to make beef leg jellied meat:

0.5 kg beef legs;
1 carrot;
1 onion;
3 cloves of garlic;
1 piece bay leaf;
peppercorns (to taste);
salt (to taste);
fresh greens.

You can’t do without vegetables and spices

Vegetables need to be peeled, washed and placed at the beginning of cooking. They should be removed an hour and a half after the start of cooking.
If you want your jellied beef legs to be a beautiful beige-golden hue, put a whole, unpeeled onion in it, after washing it and removing one top layer of husk.
Vegetables should not be overcooked and turn into mush.
Absolutely any spices for jellied beef legs will suit your taste. The most commonly used are allspice, black and white, bay leaf, cloves, and dill. It is better to add spices at the same time as the meat.

beef legs

So, first, let's take beef legs, scald them with boiling water, scorch them over the fire and clean them as best as possible from dirt and soot. We cut off the rough skin with a knife and remove the hooves. Cut or chop the legs into pieces.

Then soak them in cold water for a couple of hours. Then you need to drain this water and add fresh meat so that there is about 10 cm of water on top. You need to put uncut carrots and onions in a pan with meat and water. The heat during cooking should be at the lowest level. It takes about eight hours to cook the jellied meat over such a fire, and the lid should be half open. If foam appears, remove it with a slotted spoon. As water evaporates, it must be added. About half an hour before the end of cooking, remove the carrots and onions with a slotted spoon, add salt to the broth, add peppercorns and bay leaves.

After you turn off the heat, remove the legs from the broth. Leave them to cool. Then you need to separate the meat from the bone. It is better, of course, to disassemble it by hand, since in this case you can be sure that not a single, even the smallest, fragment of bone will fall into the dish. You can also cut the meat or mince it in a meat grinder, but not everyone likes this method.

Chop the garlic in a garlic press. Then place the meat on plates where the jellied meat will harden, fill it with broth and sprinkle with squeezed garlic. Once your masterpiece is ready, you need to put it in the refrigerator to harden. Before serving, decorate and sprinkle with herbs.

How to cook clear jellied meat

In order for the jellied meat to be transparent, the following conditions must be met.

Once the broth has boiled, turn the heat to low.
During cooking, the jellied meat should not boil, but simmer slowly over low heat.
After the first boil, you need to drain the water, rinse the pan, add water to the food again and bring everything to a boil. After the jellied meat has boiled, it must be strained through cheesecloth and brought to a boil again. Then you can strain it again through cheesecloth so that it is definitely transparent.

How long to cook beef jellied meat

How long to cook the broth for jellied meat is obvious - until the meat comes away from the bone on its own, the cartilage becomes quite soft, and about half the water remains in the pan. Whatever one may say, the broth should turn out very rich.

On average, the duration of broth cooking is approximately 6 to 12 hours. The more the broth for jellied meat is cooked, the richer its aroma and taste will be, and the consistency will be stronger. After everything is cooked, you need to remove the bones, spices and vegetables from the pan. Vegetables and spices can be discarded, and bones can be separated from meat and cartilage.

How to decorate

You can cut, for example, various figures from carrots. To begin with, put the meat at the bottom of the dish, fill it with broth, and put it on top. You can serve jellied meat in another way. Place the decorations first in the original shaped vessel, then the meat, and fill with broth. Before serving, take your vessel, turn the top upside down and place the frozen jellied meat on a plate. It will turn out original.

And finally, one more beautiful decoration, truly spring. First, boil a couple of eggs. crumble and cut the protein into long strips. Place the chopped meat on the bottom of the vessel and fill it with broth. Then make a circle from the crumbled yolk, and lay out white strips around the circle. This way you will get a wonderful daisy from an egg. You can add some greenery; parsley leaves will look best. After this, carefully pour the broth over everything and put it in the refrigerator to harden. Now you know how to cook jellied beef legs and decorate it.

Bon appetit!

Main ingredients:

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

Procedure:

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

How long to cook beef jellied meat

The most delicious jellied meat is obtained when the meat is sufficiently boiled and the broth is rich in vegetables and spices. First, the beef should be cooked for 3-4 hours. And after adding carrots and onions, as we already said, for another 3 hours. Jelly that has been cooked for less than 6 hours will most likely not harden, and then the appetizer will not be a success at all.

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

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

How to cook clear beef jellied meat

Some cooks, having once prepared cloudy jelly, despair and no longer make this appetizer. And in vain, because it’s quite easy to get a clear broth! The basic rule is described in the recipe: drain the water after boiling, rinse the meat and then cook it in clean water. Neglecting this point means not only making the dish unpresentable, but also increasing the calorie content of the jellied meat.

Important! Don't forget to properly prepare raw meat! Initially, it needs to be soaked in water for three hours or overnight to get rid of the clotted blood. Then thoroughly scrape the skin to remove soot and dirt. These steps will also affect the clarity of the broth.

The freshness of the products for jellied meat is important. Stale legs or heads will a priori give a little cloudiness, so buy meat components only from familiar sellers. Refrigerated goods should have a characteristic, slightly sweetish odor, and frozen ones should have a smooth odor. light color.

Recipe ingredients:

kilogram soft beef with veins;
5 pork legs;
2 onions;
3 heads of garlic and the same amount of carrots;
bay leaf, coriander, salt, cloves, black pepper.

How to cook jellied meat correctly:

Place the prepared meat in a pan, add water so that it covers the legs by a couple of centimeters. After boiling, change the water, add carrots and onions, cook for another 4 hours, or longer if possible. Next, add finely chopped garlic (1 head) and spices. For an 8-liter cauldron you will need three bay leaves, 20 peppercorns, 4 cloves, a teaspoon of coriander. Bring to readiness for 30-40 minutes. Check the meat for tenderness. We disassemble the beef and legs, strain the broth. Pour the remaining chopped garlic onto the meat, laid out on trays and ground pepper, fill with liquid, put in the refrigerator.

Important! Do not cool homemade beef jellied meat on the balcony when the temperature outside is sub-zero. There the liquid will not turn into jelly, but into “meat” ice.

Products for aspic:

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

Cooking method:

If possible, chop those meat components that contain bones and cartilage and place them in a saucepan along with the pulp. Drain the water after the first boil, cook for 5-6 hours on low heat. An hour before readiness, add the onion and spices. If the broth is not sticky enough (a drop of liquid does not stick your fingers together at all), cook for another hour, opening the lid and adding a little heat. Cool, remove the meat, remove from the bones and cut. Pass the broth through cheesecloth, pour into molds with meat, and leave to harden.

What is useful about jellied chicken and beef is that it is dietary, if jellied meat can even be classified as light dishes. When we use pork, the aspic immediately becomes fattier, even on the surface of the finished snack unappetizing white fat accumulates. In the case of our meat, this does not happen; the jellied meat looks attractive and is eaten with pleasure!

Beef jellied video

Description

Beef jelly, or just jellied meat, which we will prepare today, is one of the most common holiday dishes. It is rarely prepared in portions. Most likely, these will be refrigerator shelves lined with endless iron molds. It is simply irrational to cook little jellied meat. It takes quite a long time to prepare; again, a lot of meat goes into the broth. That's why enterprising housewives stock up on this delicious dish a week in advance.

If you don't know and have never tried cooking beef jelly, don't despair. Our step by step recipe with a photo will help you quickly learn everything. We will share with you the intricacies of making broth. It is he who plays one of the most important roles in the future taste of jellied meat. The filling should be both meat and vegetable; neither element should clearly predominate. Only then will the jelly harden correctly and meet all the characteristics classic recipe. Are you ready to try making beef jelly with us? Then go get some groceries.

Ingredients

(1.5 kg)
(1 kg)
(2 pcs.)
(10 pcs.)
(2 pcs.)
(8 cloves)
(140 g)
(10 pcs.)
(1 tsp)

Cooking steps

You need to be extremely careful when choosing meat for jellied meat. To make the broth rich and satisfying, and then freeze well, we will use beef on the bone. Let's prepare the shank.

Beef ribs will also work, so we'll prepare those too.

Let's select a large, capacious pan and fill it with meat and water. 3 liters of cold water will be enough. Make sure the pot is big enough and the water completely covers the meat. Bring our future broth to a boil. And then reduce the gas to a minimum and cook for 6 hours. The meat will produce foam, which must be removed from the surface of the water each time. You need to cook the broth without a lid.

While the meat is cooking, prepare the vegetables. We wash and peel the carrots, and do the same with the onions.

When there is 1 hour left until the broth is ready, add carrots, onions, peppers and bay leaves to the pan. Salt the broth to taste.

Remove the meat and carrots from the finished broth and strain it through a sieve.

Remove the meat from the bone and tear it into small fibers. Place them in a wide suitable form. Its sides should be low.

Peel and finely chop the garlic cloves. Sprinkle them over the meat in the pan.

Fill the mold with the cooled, strained broth.

Cut the carrots into small rings, cut them into molds or add them whole to the jellied meat.

When the broth has cooled completely, place the pan in the refrigerator until completely set and ready. It will take 2 to 3 hours. Serve the dish and serve. Beef jelly is ready.

Bon appetit!