Very tasty and rich jellied meat is made from beef legs. To prepare it, you don’t need any special culinary skills, you just need to follow a few basic rules. Before cooking cold beef, the leg of beef should be soaked in cool, clean water, changing it every 2-3 hours. You need to cook jellied beef legs over very low heat, avoiding active boiling - then the broth will be clear.

Prepare all the necessary ingredients: beef leg, vegetables, salt, spices and spices.

After soaking the meat, place it in a saucepan and add an arbitrary amount of water. Place on the fire and wait until it boils.

While the water is boiling in the pan, you need to prepare the vegetables. Here we use two little tricks: bake onions and carrots in a frying pan. This will make the broth brighter and tastier. Rinse the carrots first and cut them lengthwise into 2-3 pieces, and place the onions in a dry frying pan right in the peels. Bake for 4-5 minutes over low heat.

When the water in the pan boils, wait 5-7 minutes, then drain the water, rinse the meat and fill it with clean water 2 fingers above the level of the meat.

After boiling, cook over very low heat for at least 4 hours, cover the pan with a lid. If the water boils away, add warm boiled water little by little. After 4 hours, salt the broth, add spices, herbs, bay leaves and vegetables. Cook for another hour.

Remove the meat from the broth, cool and disassemble into small pieces. Place the beef in a deep bowl.

Cool the broth and strain through a strainer or several layers of gauze, pour it over the meat in the bowl.

Place the bowl in a cool place so that the broth cools completely. Then put the beef leg jellied meat in the refrigerator to harden.

Serve the finished jellied meat with mustard or horseradish. Bon appetit!

If they ask me what dish is certainly prepared in Rus' for the biggest and greatest holidays, then I will answer without hesitation - of course, jellied meat. And not only in Rus', it is being prepared in Ukraine, and in Belarus, and among many other Slavic peoples.

This dish has different names; in addition to the main dish, it is also called aspic or jelly. The names are different, but the dish is essentially the same. It’s not difficult to prepare, but what’s interesting is that if you give each housewife the same standard set of products, then each of them will still get their own dish, unlike any other! No two dishes are the same!

This delicious dish is prepared as an appetizer for weddings, Christmas, Epiphany, and of course, the New Year would be absolutely unthinkable without it! This big and fun holiday is coming soon. And for those who don’t know how to cook it yet, now is the time to learn!

One of my friends says that if there is no jellied meat on the New Year's table, then there is no need to celebrate the holiday! And he always cooks it very tasty! He believes that it’s simply impossible to imagine a better snack to go with vodka!

There are quite a lot of recipes for this amazing meat dish; it is prepared from pork, beef, chicken, and even fish. But it turns out the most delicious from different types of meat. This is the so-called holiday option. This is where we will begin our selection of recipes today.

And in the process of telling the story, I will share the main secrets that allow you to prepare the most delicious jelly you can imagine, with a capital J!

The holiday dish is usually prepared from pork, beef and chicken. It is believed that the more meat of different types, the richer and more intense the taste.

Sometimes they ask, “Why add chicken? Surely you can just cook it with chicken then?” Of course you can! But if we are preparing a festive version of the dish, then chicken meat will make it softer and more tender. And of course, more delicious!

When choosing meat, you need to choose one with a lot of bones - these are the so-called gelatinous parts. If the meat is chosen correctly, you will not have to add gelatin to thicken it. It is believed that this dish does not require its addition. And if cooked correctly, it will harden on its own without any gelatin.

We will need:

• beef shank – 1 kg
• pork knuckle - 1.3 kg
• pork leg - 1 pc. — 400 gr
• chicken legs - 1-2 pcs
• carrots - 2 pcs.
• celery root - 0.5 pcs, celery root
• onion - 3-4 (small heads)
• bay leaf - 3-4 pcs
• black peppercorns - 20 pcs
• ground black pepper, salt - to taste
• boiled egg - 1-2 for decoration

Preparation:

1. Before you start cooking meat, you need to prepare it. Examine it from all sides, and if there are bristles or hairs left on it, they need to be set on fire. Then scrape off the darkened part with a knife, and then rinse the meat in cool water.

Sometimes when buying legs you may notice that they are dark and ugly. They were scorched with stubble and were not cleaned. It is better to refrain from buying such legs. When cooking such meat, the broth will turn out dark and unattractive, and may also have the smell of burnt bristles.

Well, if you still didn’t look at it and bought it, then you need to carefully scrape it off with a knife and rinse it in plenty of water. Yes, and soak it in water for 3 hours.

2. When the meat has been cleaned and washed, it should be placed in a basin or large pan. And fill with water at room temperature for at least 3 hours. During this time, unnecessary blood will be released into the water, and the water will turn pink. And the unnecessary smell will go away.

When the meat begins to cook, less foam will appear.

3. After the allotted time, remove the meat and transfer it to a pre-prepared pan. It should be large enough, since the meat that we cooked, plus a large volume of water, will not fit in the pan.

4. Fill with water. So that it only covers the meat. Place on high heat. And until it boils, we don’t leave the kitchen. This is an important point. While the meat is boiling, remove any foam that appears. There won't be much of it, and that's good. Almost all the blood has already come out during the initial soaking.

5. As soon as the water boils, immediately reduce the heat and simmer until gently bubbling for exactly 5 minutes. Then remove the meat with a slotted spoon and drain the water. Wash the dishes in which it was cooked, rinse the meat, and again add the required amount of water.

Typically, water for cooking is poured at the rate of 1.4 -1.5 liters of water per 1 kg of meat. This is provided that we will not add more water during the entire cooking process. And it is advisable to fulfill this condition!

6. Now you need to bring the water in the pan to a boil again. And again, it is advisable not to leave the kitchen. Also remove the foam slowly and wait until the water boils. This will happen much faster than the first time. The meat is already warmed up from the inside.

7. As soon as the water boils, immediately reduce the heat to low.

If you skip this moment and let the water boil vigorously for even 5-10 minutes, the broth will not be clear. It will either turn white or cloudy.

And we need a transparent, beautiful broth so that all the pieces of meat are clearly visible when pouring!

8. That’s it, turn down the heat, cover it with a lid so that steam is sure to escape, and you can forget about it for 4, or even 5 hours. From time to time, of course, you can check to see if the water has boiled away. But if you do not forget about a small fire, the broth will gurgle quietly, and the meat will cook. But the water is not going anywhere.

If the broth does not gurgle at all and does not boil slightly, then the meat will not cook. Keep an eye on this!

9. In this way, the meat will cook for at least 6 hours, and sometimes it takes a little longer. Its readiness is determined by the fact that the meat must completely move away from the bone.

10. An hour and a half before readiness, you need to add whole peeled carrots and celery root. I have it a little larger than a tennis ball, so I took half of it. You also need to add onions. I have small heads, and I put 4 of them, and I didn’t peel one, the largest one, but just removed the top “shirt” and put it along with the husk.

Such an onion must be washed especially thoroughly, and make sure that there is no mold or dirt under the layer of husk.

Vegetables will give the broth the necessary aroma and color, which is important. Onions and carrots will give a golden hue, and celery root will give a subtle subtle aroma.

11. Now, you can add a little salt to the broth, but not until cooked, but only so that the meat is saturated with flavor. If you add salt right away, the water will boil away and the broth may become oversalted.

12. An hour before it’s ready, add peppercorns to the broth. And cook again.

If the onion starts to boil, it's okay. Don't remove it from the broth ahead of time, we will find a way to remove it later.

13. After six hours of cooking, check whether all the meat comes off the bone and whether the broth is ready. You can check this by carefully dipping your thumb and forefinger into the broth. Then, when it cools down a little, connect them together and try to separate them. The fingers should become sticky and stick together.

In general, the meat for the dish is cooked for 6 to 8 hours. In any case, look at the condition of the meat. Let me remind you once again that the meat should easily come away from the bone.

14. Salt the broth until cooked, add ground black pepper to taste and add bay leaf. Cook for another 10 minutes.

15. Remove the vegetables with a slotted spoon, carefully remove the carrots; we will need them later. We will throw out the onion and celery root, so we will get it as soon as we can get it.

16. Remove the meat and bones with a slotted spoon into a large bowl. And wait for them to cool slightly. We will disassemble them with our hands, so we need to wait for a comfortable temperature so that our fingers can tolerate them.

17. While the meat is cooling, line a colander with three or four layers of gauze and strain all the broth through it. Small bones and onion remains will remain on the gauze.

18. Determine in advance how you want the dish to appear on your table. It is served either in small portioned salad bowls or in one large container, a special tray. It is advisable that this container have a lid. Since the dish will sit in the refrigerator overnight, you will need to cover it so that it does not absorb unnecessary odors.

19. Another important point that I almost forgot about. Some people like to eat fattier foods, and some people cannot tolerate them at all. In our family, we fall right in the middle. My husband likes it when there is a small layer of fat, but I can’t eat fat at all.

Therefore, during cooking, I partially remove it. If you don’t like fat, you can remove all of it.

And then, when you pour the broth into a tray or mold and cool, all the fat will rise to the top. And then, when you eat, you can easily remove it with a knife, which is what I do. And so it turns out that no one is offended, everyone eats what they like best!

20. And so, the meat has cooled down and we will now disassemble it. It can be disassembled easily and simply, but your fingers will get dirty. Take one flat plate and two deeper bowls. On a plate, use a knife to remove the meat from the bones and immediately separate it into fibers.

Place the bones in one bowl, and the removed and divided meat into another. Everything comes off easily and quickly. Therefore, this will not take much time.

21. Cut the carrots into curly stars. Peel the eggs and cut into slices. You can put them on the bottom if you subsequently turn the mold over. Or place the chopped pieces on top if you serve the dish in a mold.

22. Pour in the slightly cooled broth by then. You can pour in two different ways -

• Pour the broth into the meat and stir the contents. In this case, the meat and broth will seem to be together. In this case, mix first, and only then add carrots and eggs.
• Place the meat in the first layer, then pour in the broth. In this case, you will get two separated layers. The first is meat, and the second is in the form of jelly.

23. In both cases, wait until the dish has cooled completely. And only after that put it in the refrigerator. It will take 3-4 hours for complete hardening. But I usually leave it overnight.

Well, if you are preparing it for the New Year, then it is very convenient to make it in advance, on December 30th. The dish will be perfectly stored until 31, unless, of course, no one eats it ahead of time. The temptation is too great.

In such cases, I usually prepare extra portions, which we eat on the morning of December 31st for breakfast. And then, until the evening, no one else rushes to cut off a piece from the festive piece!

24. As mentioned above, we serve the finished dish either in a large common tray or in special trays. Or we turn it over onto a plate and serve it in all its glory.

True, this is not entirely easy to do. You can't just pick it up and turn it over. But there is a way. Run a sharp knife along the edge that separates the frozen meat from the wall. Boil water in advance and pour it into a large container that fits the tray. And lower the tray into the water for 30 seconds. Then place a dish on top of which you will turn it over. And carefully turn it over.

If the contents become capricious and do not want to be pulled out, lightly pry it up with a silicone spatula. The most important thing is to give it inertia. And there he himself, under the influence of his gravity, will sit on the dish offered to him.

25. The dish is served with horseradish or mustard, of course. Sometimes crushed garlic is added to mustard. And to hell with freshly squeezed lemon juice.

It should be noted that this is the so-called chopped jellied meat, but someone makes it ground. To do this, the meat that has been taken from the bones is twisted in a meat grinder. Garlic can be added if desired. And only then all this is mixed with the broth and laid out on trays.

But I don't really like it ground. I like it when the meat fibers are visible through the clear broth, and the meat feels like whole pieces while eating. But here, of course, it’s a matter of taste!

And of course you need to say a few words of praise for such jellied meat. However, to determine its characteristics, you can get by with just one thing - MIRACLE!

Miracle, how good! Tender, rich, piquant, delicious, aromatic, simply amazing - these are just a few simple words to try to describe its taste.

It’s not for nothing that our friend respects and appreciates him so much, and doesn’t sit down to the festive table without this meat snack.

All subsequent recipes are prepared according to the same scheme as the first option. The difference is only in the composition of the ingredients. Therefore, if you want to prepare a dish according to the following recipes, then read the first one - because it describes all the cooking secrets!

Delicious homemade beef recipe

This dish can also be prepared for a holiday, and it’s also good on weekdays! What is called “cooking for both the feast and the world.” Some people prefer to cook it as in the previous version, while others do not want to use pork. And then you can prepare a dish from just beef.

We will need:

• beef shank - 1.5 kg
• beef ribs – 1 kg
• beef neck (pulp) - 1 kg
• onions - 3-4 pcs.
• carrots - 2 pcs.
• celery root
• pepper3 black peas - 20 pcs
• bay leaf - 3 pcs

Preparation:

1. Rinse the meat and soak in water for 3 hours. Then drain the water.

2. Place the meat in a large saucepan and fill it with water so that the water just covers all the meat.

3. Let it boil, skimming off the foam. After 5 minutes of boiling, drain the water. And add fresh water at the rate of 1.4-1.5 liters of water per 1 kg of meat.

4. Wait until it boils, constantly skimming off the foam. After boiling, reduce heat to low and cook for 4-5 hours.

5. Salt, add whole carrots, half a celery root and onion. Leave one onion in its peel.

6. When 6 hours have passed, check whether the meat comes away from the bone. It should come off very easily. If not, then cook a little more. Allowable cooking time is up to 8 hours.

7. 10-15 minutes before the end of cooking, add ground black pepper and bay leaf to the broth.

8. Then remove the meat from the broth and disassemble it into fibers.

9. Strain the broth through 3-4 layers of gauze.

10. Place the meat in a tray and pour in the broth.

11. Cool at room temperature and refrigerate overnight to set.

As you can see, the recipe is exactly the same as in the first version. We serve it the same way as described above.

Another recipe according to which we, for example, always prepare an everyday dish - with pork legs.

Jelly from pork or pork feet

As you already understood, in this version we use only pork meat. Often I cook jelly only from pork legs. Of course, there is not as much meat in it as when you cook it with a shank, or with the addition of a piece of pork. But we really like this “Spartan” option!

We will need:

• pork legs - 4 pcs
• carrots - 1 pc.
• celery root - optional
• onion - 2 pcs
• peppercorns - 20 pcs
• bay leaf - 2-3 pcs
• salt, pepper - to taste

Or another option:

• pork knuckle -1.5 kg
• pork legs - 1 - 2 pcs
• pork neck - 500 gr
• carrots - 1 pc.
• celery root - optional
• onion - 2 pcs
• peppercorns - 20 pcs
• bay leaf - 2-3 pcs
• salt, pepper - to taste

Preparation:

I will not describe the entire cooking process, because I won’t tell you anything new. I have already told you everything about the secrets and cooking technology in the first recipe. Therefore, we cook and cook according to the same scheme.

The only thing I will focus on is cleaning the legs. The legs are not always sold clean and white. Sometimes you need to remove the bristles from them and then clean them. Most likely, everyone knows how to remove bristles, or they don’t know, but they have seen it. But still I will remind you.

I light the gas and hold the leg directly over the fire in the place where the bristles remain. The smell is certainly not pleasant, but you have to be patient. Then scrape off any scorch marks that appear with a knife and then rinse with water. You also need to remove or clean the hooves very well. They are usually very dark in color and just beg to be removed altogether.

If the legs themselves are also dark, then they also need to be thoroughly scraped with a knife and then rinsed with water. And don’t forget to soak them in water for 3 hours.

Otherwise, the dish is prepared exactly the same as in the first recipe. There are no changes in the recipe, all the principles and steps are the same!

The finished jelly can be served in a tray, or you can turn it over and place it on a dish.

It turns out quite beautiful! And how delicious it is, you can’t even describe it in words!

"Pig" in a bottle

On holidays, very often familiar and everyday dishes are prepared in some interesting form. And one of these forms is “Piglet” jelly, which is poured into a plastic bottle.

Such a presentation invariably causes delight among all guests. The pig on the festive table looks very positive. I think that such a dish could well decorate any New Year's table.

We will need:

• pork knuckle - 1 piece
• chicken legs - 2 pcs
• carrots - 1 pc.
• onion - 1 pc.
• celery root -0.5 pcs
• bay leaf - 2 pcs
• peppercorns - 7-10 pcs.
• salt, ground black pepper - to taste

For registration:

• ham or boiled sausage
• cloves - 4 pcs.

Preparation:

1. Wash the meat and soak in water for 3 hours. The legs do not need to be filled with water. Then drain the water.

2. Place the meat and legs in a saucepan and fill it with water until it just covers the top. Bring to a boil, skimming off the foam.

3. Drain the water and refill with fresh water. Bring to a boil and cook for 5 hours.

4. Add peeled whole carrots and celery root. Remove the outer jacket from the onion, wash it and put it in a saucepan along with the vegetables. Season with some salt and add peppercorns.

5. After another hour, check whether the meat comes off the bone well; we are primarily interested in the knuckle. If the meat comes off easily, add bay leaf, pepper to taste and taste the salt. Cook for another 20 minutes.

If the meat does not come out well, cook it until it reaches the desired state.

6. Remove the meat from the broth, cool slightly and separate the bones. Then we divide it into fibers or cut it into cubes.

7. Strain the broth through several layers of gauze.

8. For the “piggy” you can take 0.5 - 1 -1.5 liter plastic bottles. It all depends on the size you want to get.

9. Place the meat in the bottle, then pour in the warm broth. Shake the contents, let cool and place in the refrigerator until completely solidified, at least 3 hours, and preferably overnight.

10. Before serving, carefully cut the bottle on both sides with a sharp knife or scissors. Place the jelly on a dish.

11. Make ears and snouts from ham or boiled sausage. Make cuts on the top of the head and insert ears into them. Attach the patch with a toothpick. Make eyes and nostrils from cloves.

12. Serve with horseradish or mustard.

Such a “Piglet” will certainly be greeted with “Hurray!” So take note of the recipe. I think that you will definitely find it useful!

The meat for “Piglet” can also be cooked in a slow cooker. The same goes for any other recipe.

How to cook jellied meat in a slow cooker

We will need:

• pork legs - 2 pcs.
• chicken legs - 2 pcs
• onion - 1 pc.
• carrots - 1 pc.
• garlic - 0.5 heads
• salt, peppercorns
• water - 2.5 liters

Preparation:

1. Cut the chicken legs into pieces at the joints.

2. Clean the legs, wash and soak for 3 hours.

3. Place meat, peeled onions and carrots in a multicooker bowl. Add salt, pepper and water.

4. Set the “Extinguishing” mode and simmer for 6 hours. Check if the meat comes away from the bone, then you can turn off the multicooker. If not, you can wait another hour.

5. Remove the meat, remove the bones and separate into fibers.

6. Crush the garlic with a knife and add to the broth. Let stand for 15-20 minutes. Then remove the garlic. Taste to see if there is enough salt and pepper.

7. Place the meat in a tray or molds and pour in the strained broth.

8. Leave at room temperature until completely cooled, then put in the refrigerator for 3-4 hours or overnight.

9. Serve in portions or place the tray on the table.

These are the main types of meat dishes. It is also prepared from chicken. But we will not touch on this topic today. And if you are interested in a similar question, then you can ask where such dishes are prepared.

Cooking secrets

And now I propose to dwell once again on the most basic stages of preparation, thanks to which your dish will always be delicious. And such surprises will never happen to it, such as unfrozen jelly, overcooked or undercooked meat, or overly salty, or hard and not at all aromatic broth.

After all, they used to specifically check whether the housewife knew how to cook jellied meat, and if she couldn’t do it, then they put her in the category of incompetent. What can I say, and among my friends there are those who do not succeed in this dish at all. But I advise you not to give up, but rather read everything carefully and follow step by step. prepare a dish that will make everyone gasp!

• The first thing you need to do is buy the “right” meat. Good jelly is made from gelatinous parts, that is, the meat should have bones. Legs, shanks, shanks, ears, tails, heads - just what you need! No matter how much you would like it, you don’t need to add a lot of pulp. As a last resort, if you are in doubt about the choice of meat, ask the seller in the meat department to tell you which meat to choose.
• remember that veins, cartilage, skin, skin contribute to the solidification of the broth
• the most delicious dish comes from different types of meat
• be sure to add a chicken leg or two. It will be much tastier this way
• Before cooking, meat must be soaked in cool water for 3 hours
• the first water must be drained 5 minutes after boiling
• Bring the second water to a boil, being sure to remove the foam, and then reduce the gas to a minimum. The meat should only gurgle slightly, but under no circumstances boil. Otherwise the broth will turn out dark and opaque.
• We take water in the ratio per 1 kg of meat - 1.4 -1.5 liters
• We try not to add water during the cooking process. But if that doesn’t work, then at least add boiling water.
• Sometimes the broth is clarified using egg white, but if you cook it correctly, you won’t need this procedure.
• cook the meat for at least 6, but no more than 8 hours. Until the meat comes away from the bone freely
• adding vegetables during cooking is a must! Thanks to them, the broth acquires a beautiful color and aroma.
• add the onion in its peel, it will give a beautiful golden color
• adding spices is a must, otherwise the dish will turn out “bland”
• salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth
• after placing the meat in a mold and pouring broth over it, you need to let it cool at room temperature
• after which it needs to be cooled. Sometimes they think that you can keep jellied meat on a balcony or street with sub-zero temperatures, that it will freeze better this way. If it freezes, it may be better, but it will completely lose all its taste, aroma, delicate texture and softness.

• The dish should be served with horseradish or mustard. Whoever wants to use it, whoever doesn’t want to, will refuse. But these additional components must be supplied to it!

I hope that with today’s selection of recipes, you can easily prepare truly delicious jellied meat. I also hope that the article and cooking tips will be useful to you.

And if you want to look at other recipes, there are such recipes. And you can see them in the special article “How to cook jellied meat” http://kopilpremudrosti.ru/

After all, the New Year is very close! And what would New Year be without a real traditional Russian dish! Therefore, we have no need to break traditions - we will definitely prepare it!

After all, this dish turns out to be truly beautiful and festive, and we can’t even talk about the taste. Everyone already knows him very well!

Bon appetit!

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

It is preferable to choose beef legs for making jellied meat. And to make the broth harden, be sure to use bones with cartilage in addition to meat, as they contain a lot of gelatin.

The best version of jellied meat is jellied beef legs.

Ingredients:

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

Preparation:

1. Chop the legs into several pieces, otherwise they will not fit in the pan. Wash the meat, bones and cartilage thoroughly, add water and leave to cook for 5 hours, covering with a lid.
2. Place the carrots and onions into the broth, unpeeled and well washed or peeled.
3. When 5 hours of cooking have passed, add vegetables, peppercorns, garlic and bay leaves to the broth. Don't forget to add salt and cook for another 2.5 hours. Beef jellied meat should be cooked over medium heat.
4. Remove the vegetables from the broth; they will no longer be needed. Place the meat and bones on a separate plate and carefully separate the meat from the bones. Use a knife to shred the meat or shred it with your hands.
5. Add garlic and ground pepper to the meat, stir.
6. Place the prepared pieces of meat into the mold. If you plan to decorate the jellied meat, you can put beautifully cut pieces of carrots, corn, peas, eggs or sprigs of fresh herbs on the bottom before the meat.
7. Strain the broth. Use several layers of gauze for this. This way there will be no small bones left in the broth, and the liquid will be clearer.
8. Pour the broth over the pieces of meat and leave to harden in a cold place overnight.

Delicious homemade beef jellied meat is ready and will definitely please your guests and family.

Beef and pork jellied meat

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

Required ingredients:

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

Cooking steps:

1. Rinse the meat well and soak in water for 12 hours, changing the water every 3 hours.
2. Pour water over the meat and cook. After boiling, drain the first water. Cook over low heat for 2 hours.
3. Chop the onion and garlic, grate the carrots.
4. Half an hour before cooking, add salt, vegetables, garlic, bay leaves and peppercorns to the broth.
5. Grind the finished meat, strain the broth.
6. Place cling film on the bottom of the mold to make it easier to remove the frozen jellied meat from it later.
7. Place the meat evenly in the pan, pour in the broth and cover with film. Leave the jellied meat in the refrigerator overnight to harden well.

The finished delicious beef jellied meat can be cut into pieces, placed on a dish and served with horseradish and mustard, garnished with fresh herbs. Prepare beef jellied meat and share the photo with your friends.

Beef jellied meat with gelatin

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

Required ingredients:

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

Preparation:

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

You can add other types of meat, such as chicken or turkey, to the beef jellied recipe.

Basic rules for preparing good jellied meat

In order to prepare transparent jellied meat, you need to remember a few simple rules, following which you can easily create this culinary masterpiece.

Rule 1. Choosing the main ingredient - meat

You can prepare jellied meat from any meat (chicken, pork, beef, pork legs, etc.), the most important thing is to choose the right main product.

It is best to buy such an important component in jellied meat as meat at the market, because there it is guaranteed not to be frozen.

Pork legs, which are the key to the solidification of the dish, must be thoroughly cleaned of bristles, and, if necessary, burned over a fire, then washed. You can add any meat you like. Whether it will be chicken, beef or the same pork jellied meat is up to the hostess to decide, but pork legs (to be more specific, the part that ends with the hooves) are absolutely necessary, then no gelatin will be needed.

If the meat is skinned, this will also play a good role in the hardening of the jelly. The size of the pieces of meat for jellied meat does not play a big role. The brisket and drumstick can be cut into several parts, leaving the large and central bones whole. In order to avoid small bones, the pork legs need to be cut in half lengthwise, and then again in half along the joint.

But, oddly enough, you can’t overdo it with meat. It is necessary to observe certain proportions, otherwise there is a risk that the dish will not harden: for several pork legs weighing approximately 700 grams, you can take no more than one and a half kilos of other meat ingredients.

Rule 2. Meat must be soaked before cooking.

This procedure is necessary in order to remove any remaining coagulated blood from the meat. In addition, the skin will be much softer and more tender after soaking.

Taking a pan and placing the meat ingredients in it, you need to completely soak them in cold water and leave them for several hours (or better yet, overnight). In the morning, you can rinse the meat again, carefully scrape the pork legs to remove sooty areas. Also peel the skin on the remaining meat components. A small “vegetable” knife is suitable for this task like nothing else. Then you can place the meat in the cauldron and start cooking.

Rule 3. The first water must be drained!

The belief of some housewives that removing scale with a slotted spoon will completely solve all problems is not entirely correct.

It is better to drain the first water after cooking meat, since all excess fat and other unwanted components will be removed along with it.

Moreover, the appearance of such jellied meat will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can drain the second water, then the jelly will be clean and transparent, like a baby’s tear.

After draining the broth, you need to rinse the contents of the cauldron under running water, which will remove small adhering remnants of coagulated protein. After this, you can put the meat back for final cooking. The amount of water should be about 2 centimeters above the meat level. If the amount of water is greater, it will not boil away as expected. Therefore, the jelly may not freeze. If there is less water, then during the cooking process it will be necessary to add it from the kettle, which will also not have a very favorable effect on the final result.

It is also necessary to take into account that in order for the jellied meat to turn out transparent, the contents of the cauldron should not be allowed to boil. You need to cook the jelly on low heat for about 6 hours, and then the result will exceed all expectations.

Rule 4. Spices and seasonings also have their turn

After 5 hours have passed since the start of cooking, you can add a whole onion and carrots to the broth. If you do this earlier, then all the “delights” from adding these ingredients will disappear along with the boiled water.

Salt should also be added to the jellied meat after 4-5 hours, because as the water boils away, the broth becomes more concentrated, and there is a possibility of simply over-salting the dish.

It is better to add allspice, bay leaf and other spices to taste about thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.

Rule 5. How long to cook jellied meat.

— jellied pork (pork legs, knuckles) 5-6 hours;
— chicken jellied meat 3-4 hours;
- beef jellied meat 7-8 hours.

But it’s best to cook jellied meat from assorted meats, then it will turn out more tasty and rich.

Rule 6. Bones are removed by hand, not with a meat grinder.

After the jelly has finished cooking, you need to remove the meat from the pan. The easiest way to do this is with a slotted spoon. The broth needs to be strained through a colander, or better yet, through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.

The slightly cooled meat must be carefully sorted with your hands, separating it from the bones (you can help yourself with a small knife).

It is better to cut the meat by hand rather than using a meat grinder, as this will ensure that even the smallest bones, which are very easy to break teeth on, will not end up on the plate of any of the guests.

It is better not to throw away the skins and cartilage, because they will give the jellied meat strength.

At the bottom of the plate in which the jellied meat will freeze, you can put greens or cut out various figures from carrots - this will be a wonderful decoration for such an interesting dish. After this, having laid out the meat mass in the prepared container, you can fill it with broth.

Rule 7. The right temperature is the key to success

The best place for freezing jellied meat is not a window sill or even a cold balcony.

The most “correct” temperature for jelly is on the middle shelf of the refrigerator.

After all, if the jellied meat is not cold enough, it will not harden, but if, on the contrary, it freezes, it will lose all its wonderful taste. This culinary masterpiece will harden within 5-6 hours.

Rule 8. If the jelly is not frozen (Jellied meat with gelatin)

If the jellied meat has not frozen, there is no need to worry. The dish can be easily saved by pouring it back into a clean pan and boiling for a few minutes. Next, you need to dilute the gelatin in a separate container according to the instructions on the package (the dosage should be found there). Pour gelatin into jellied meat and mix well, pour into plates. After this procedure, the jelly will definitely harden, there is no doubt about it.

To prepare delicious jellied meat you will need the following products:
pork knuckle weighing about a kilogram;
0.5 kg pork;
one onion;
2-3 bay leaves;
5-6 peas of allspice;
2-4 cloves of garlic;
2.5 liters of water;
salt.

Preparation of jellied meat:
1. Prepare the meat: rinse and add water, soak for a couple of hours. After this, clean the shank well and cut it into two parts.
2. Pour cold water into the pan and place all the meat in it.
3. After boiling, drain the first broth and add 2.5 liters of cold water to the meat.
4. Bring to a boil and reduce heat as much as possible (so that the broth is barely simmering). Cook the jellied meat for 5 hours.
5. Next, add onion, pepper, salt and bay leaf to the broth. Let simmer for another hour.
6. Remove the meat from the pan, and put the garlic crushed with a knife blade into the broth.
7. Divide the meat into small pieces. Strain the broth through a fine sieve or clean cloth.
8. Place meat in jellied meat molds and fill with broth. Let it harden (preferably in the refrigerator on the middle shelf).
9. Serve the jelly, first garnished with herbs, with mustard or horseradish.

Based on all of the above, we can formulate several basic tips that will help you prepare jelly correctly, and most importantly tasty.
1. The meat must be fresh.
2. To make the jellied meat freeze better, it is better to use pork knuckle or animal legs for cooking.
3. To make the jelly taste good, the meat must first be soaked in cold water.
4. It is better to drain the first broth.
5. Spices and seasonings should be added shortly before the end of cooking the jellied meat to preserve their aroma.
6. Meat bones must be carefully selected by hand.
7. The jellied meat should freeze at the correct temperature - on the middle shelf of the refrigerator.
8. If the jelly is not frozen, you can simply add gelatin after boiling the jelly.
9. Do not add too much water, as the jellied meat may not harden. Too little water is also not a good option.
10. You need to salt the jellied meat at the end of cooking so as not to oversalt the dish.

That's all, the jelly is ready, and there is nothing super complicated. You just need to carefully select the meat and pay attention to its cooking, and then the jellied meat is doomed to success!

How to cook jellied meat from beef, pork and chicken video recipe

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Kholodets is a traditional Russian dish of meat and frozen broth that we love to cook for the holidays. Especially during the cold season. For many, jellied meat is as important and obligatory a dish at the New Year's table as Olivier. Each housewife has her own secrets for preparing jellied meat; recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Some people like cold meats made exclusively from pork, while others add chicken or beef to it. Often all types of meat are found in one aromatic frozen jellied meat. The set of favorite spices is also individual.

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

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

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

Cooking jellied meat yourself is quite difficult and takes a long time; jellied meat from pork feet takes a particularly long time to prepare. This jellied meat is prepared without adding gelatin; many housewives are concerned about whether it will harden, but if you strictly follow the recipe, the cooking process will be crowned with success. The result is ultimately worth the effort, and the most important thing is that properly cooked tender jellied pork legs are a very tasty cold appetizer for a holiday or even for every day.

Ingredients:

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

Preparation:

1. Place pork legs, meat cut into large pieces, carrots and onions into a 5-liter saucepan. Pour all the ingredients with water and put on fire. After the water begins to boil, the jellied meat must be salted and the foam that appears is removed with a slotted spoon; this is necessary so that the jellied meat turns out to be transparent in color.

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

3. 30 minutes before readiness, add the remaining ingredients. We take out the meat and cook the broth for another 15 minutes. Strain the broth.

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

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

6. Place the meat in the mold and fill it with broth. Leave it like this until it cools completely, then put it in the refrigerator for several hours.

7. Before serving, place the jellied meat on a plate, turning the form upside down. If you followed all the steps in the recipe, the jellied pork legs will be elastic, hold their shape well and will not melt at room temperature.

The tasty, aromatic, transparent jellied meat is ready, you can start your meal.

A hearty snack will be an excellent decoration for the holiday table.

To prepare you will need the following set of products:

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

Cooking steps:

1. Rinse the meat with water, put it in a pan, fill it with water so that the water completely covers the meat. Turn on the heat, wait for it to boil and skim off the foam.

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

3. Remove the vegetables and meat from the broth and set aside on separate plates, leaving the broth to cool. Strain the broth through a fine sieve.

4. We butcher, sort and cut the meat, which will be added directly to the jellied meat. Use only the pieces you intend to eat.

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

6. Combine the meat with the broth, leaving a small amount of meat for decoration. Stir and place back on the hot plate.

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

8. Cut the carrots into thin circles or flowers, put them in a mold, and add the greens there too.

9. Use the remaining meat to secure the decoration so that it doesn’t run away.

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

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

12. Transfer the jellied meat to the surface, with the decoration on top.

Serve cold, garnished with fresh herbs and vegetables. Don't forget about mustard and horseradish, these two seasonings are the best friends of real homemade jellied meat.

Beef jellied meat prepared according to this recipe is a separate dish, in this case there is no need to add gelatin. The jelly will set on its own if you prepare it from the correct part of the animal carcass, for example, pig ears, tails or legs. For beef jellied meat, the most commonly used part of the leg is called the motolyga (motolyga). This is essentially a knee with a joint; it is the joint tissue that allows you to make a thick, well-hardened broth. After all, this is exactly what is needed for jellied meat. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give the jellied meat its own properties. The color of the jellied meat will also be darker, as happens with beef broth. In my example, I will show how to make jellied meat with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.

Ingredients:

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

Recipe:

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

2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking the meat. When it is ready, take it out and separate the meat from the bones. Pass the boiled meat and garlic through a meat grinder.

3. Pour the strained broth over the chopped meat and mix, distributing evenly. Season to taste and add ground black pepper.

4. Cool the beef jellied meat, put it in the refrigerator until completely frozen. It is best to cover the container in which it will harden with a lid, or if there is none, then with cling film.

The jellied meat is ready, decorate it with herbs and serve. Cut into portions and serve with spicy seasonings and sauces. Bon appetit!

People who have little time can prepare jellied meat according to the “lazy recipe”. The entire cooking process will take no more than 1 hour. This kind of jelly is very simple to prepare; the main difficulty is to find a really high-quality stew. Ideally, you should use homemade stew; you should make sure in advance that it is a store-bought product. Since the stew itself does not have the properties necessary to thicken the jellied meat, it will have to be helped with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.

Products:

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

Preparation:

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

2. Place the carrots, peppers, and onions in a saucepan and fill with water, you will need 500 milliliters. Turn on the burner and cook the vegetables for 10 minutes.

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

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

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

6. Fill the stew with broth. Close the container with a lid, and after cooling completely, put it in the refrigerator.

At first glance, the combination of stew and gelatin may seem unusual, but nowadays the simplicity of cooking is valued. The taste of stewed jellied meat prepared according to a quick recipe is no different from the classic one.

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

Products:

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

Preparation:

1. Place the pork in a pan, add water, and turn on the burner. If there is stubble on the shank and ears, shave it off with a disposable razor.

2. After boiling, place the pork in a colander and rinse with running water. This way we remove scale from the meat.

3. Place clean pork in a saucepan, add onion, celery, and fill with water. Turn on the heat and remove the scale with a slotted spoon.

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

5. Remove the boiled pork from the broth and cool. We separate the pulp from the bones and ears.

6. Strain the broth through cheesecloth.

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

8. Using a fork, distribute the broth throughout the pan. We wrap the ears up and wrap them with film. We put the form under pressure. We put it in the refrigerator to let our ham harden.

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

Place the pieces of prepared jellied meat beautifully on a plate. Decorate with vegetables and lettuce leaves and serve on the festive table with mustard and horseradish. Very tasty and appetizing to look at!

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

You will need:

• pig's ear - 1 pc.;
• pork hoof - 1 pc.;
• pork knuckle - 1 pc.;
• chicken legs - 2 pcs.;
• onion - 130 g;
• carrots - 80 g;
• salt - optional.

Preparation:

1. Place the thoroughly washed and de-bristled parts of pork and chicken into a multicooker bowl. We cut very large pieces into pieces.

2. Cut the onion into two parts, no need to peel it, place it in a bowl. Onion peels will give the jellied meat a bright, beautiful color. Divide the carrots into 3 parts and move them to the meat.

3. Pour water into the bowl so that it completely covers the food. Salt the meat and close the lid of the multicooker. We turn on the “jelly” or “stew” mode; in this mode, by default, the meat is cooked for 6 hours.

4. After the time has passed, he takes the food out of the bowl. We separate the meat from the bones and pass it through a meat grinder.

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

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

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

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

Ready-made jellied meat is perfect as an appetizer for the holiday table.

How to cook delicious jellied pork and chicken

For tasty jellied meat, you need to use only fresh meat; meat that has been frozen will not work. If desired, the chicken can be replaced with turkey neck. The mixture of pork and chicken gives a very delicate and pleasant taste, the jellied meat will be light and transparent.

Ingredients:

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

Recipe:

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

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

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

4. Finely chop the garlic and place it on the bottom of the mold. Place the meat in the molds. If the meat is not salted, add additional salt.

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

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

The next day, the pork and chicken jellied meat is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon appetit!

Festive jellied pork and turkey - video recipe

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

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