All you need to do is wash the meat well and set it to cook. I run a knife over the skin, scratching it to scrape off any dirt. And in large saucepan to the fire.
I pour enough water to cover the knuckle and legs. About 3 - 3.5 liters. Most of the water will then evaporate anyway.

When the water boils, I descale the broth, add salt and let it cook further. The main thing is to adjust the heat so that it does not boil too much.
I boil the shank and legs for at least 3 hours, as I want the meat to just fall off the bones. Three hours is just enough.

When the meat is just cooked as needed, I remove it from the pan and let it cool a little.

And then I begin to separate the meat from the bones. I put the meat from the knuckle in one bowl and the skin in another. So that later it would be more convenient to distribute in approximately equal proportions into containers.

And that's it - I start putting it into bowls, where I will pour our jellied meat.
I'm posting everything in order, as is most convenient for me.
First the meat, then the chopped skins, seasoning for jellied meat, garlic, ground pepper and herbs.

And fill it with broth. I only taste it to know for sure if everything is enough. If necessary, add more salt and garlic.
All that remains is to wait for our dish to harden so that it becomes a full-fledged jellied meat. To do this, I put it in the refrigerator for several hours.
By the way, I took two forms for the jellied meat, but this amount of meat is enough for three such containers in which I made it - then there will simply be more shaking.

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 they will be filled with endless iron molds refrigerator shelves. 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 to cook 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 of the 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 pieces.)
• 
  (2 pcs.)
• 
  (8 cloves)
• 
  (140 g)
• 
  (10 pieces.)
• 
  (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.



Also suitable beef ribs, so we will prepare them too.



Let's select a large, capacious pan and fill it with meat and water. 3 liters will be enough cold water. 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 leaf. Salt the broth to taste.



From ready broth We take out the meat and carrots, and also 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!

1. Hip and pork feet Place in a saucepan and cover with water for 10 hours to make it easier to clean the legs and meat later.
2. After 10 hours, place the pan with meat and water over high heat and bring to a boil.
3. While the meat is cooking, skim off the foam until the broth becomes “clean” and transparent.
4. Wash the onion along with the peel.
5. Wash and peel the carrots.
6. Place the peeled onion in the pan to give the jelly a beautiful shade.
7. Add carrots, peppercorns and bay leaves to the pan.
8. After the broth boils, turn the heat to very low; do not allow the broth to boil.
9. Cook the broth for 8 hours over low heat, then add salt.
10. Remove the meat and cool, and cool the broth a little too.
11. Remove carrots from the broth and chop finely.
12. Peel the garlic and chop finely.
13. Place chopped carrots and garlic into deep plates.
14. Pass the broth through a sieve.
15. Separate the meat into fibers and cut into small pieces.
16. Remove the gelling substances from the legs and chop them finely.
17. Place the meat and gelling agents on plates where the garlic and carrots are already placed.
18. Pour the broth passed through a sieve into plates.
19. Place the jelly in a cool place for 8 hours until it hardens and gels.

Jelly is usually served with horseradish or mustard.

The great-grandfather of jellied meat was the most ordinary rich meat broth, which people have been brewing since time immemorial. When it cooled, it turned into a thick, viscous mass. The reason for this is special gelling substances found in the bones and meat of animals. But this feature was more of a minus than a plus. To get rid of this viscosity, the broth had to be heated each time.

The French came up with the idea of ​​turning this disadvantage into an advantage. They boiled poultry, game, pork, veal and rabbit together. Then they minced the meat and mixed it with spices and eggs. Lightly dilute the resulting broth (to the consistency thick sour cream) and exposed to the cold. Sometimes they even put it under a press. This dish was called "galantine", which translated from Old French meant "jelly". Galantine was the grandfather of our jellied meat.

During the time of the craze for “everything French,” Russia signed up not only pundits, but also chefs. So they brought the recipe for galantine. True, before this there was something similar in Russian cuisine. It was called jelly and was prepared in rich houses the day after the next feast or ball. The remaining food was crumbled almost into porridge, boiled in broth and refrigerated. The result was jelly. This dish was unappetizing and not very beautiful to look at, so it was mainly the servants who ate it.

The French refined, improved and perfected something, applying the principles of galantine. They introduced clarification of broths, came up with the idea of ​​slightly tinting them with turmeric, saffron and lemon zest. So the unsightly jelly became aspic, rightfully taking its place even on royal tables. As for the common people, they preferred jellied meat.

Firstly, because pork or beef (the basis of jellied meat) is much more affordable than sterlet or pike, which make the best jellied meat.

And secondly, it still takes less time to prepare even the most sophisticated jellied meat than it does to prepare an exquisite aspic. Today jellied meat is much more popular than its “close relatives” - jelly and aspic. Conquering another country, he received various national “additives”; recipes were “adjusted” to local characteristics and traditions. This is how jellied meat from lamb, turkey, chicken, rooster and carp appeared. Modern chefs have also made their contribution by introducing the world to jellied meats made from seafood, vegetables, and even dessert ones: chocolate, coffee, fruit.

Many call it jelly and vice versa, they argue among themselves about the technologies for preparing this dish. different nations, we propose to take as a basis time-tested classic recipes jelly and bring them to life. This dish will be a worthy start to a holiday meal or an excellent cold snack for every day, so stock up on time and meat products, and then start cooking.

Classic beef jelly recipe

Previously, we have already discussed the peculiarities of preparing jelly, and in this material we figured out that real jelly is necessarily prepared from beef alone. For the dish, meat is taken on the bone; it is thanks to the digestion of bone collagen that the broth will eventually harden.

Ingredients:

• beef shin - 3.4 kg;
• onion- 680 g;
• garlic - 8 cloves;
• carrots - 320 g;
• laurel leaves - 7 pcs.;
• peppercorns - 2 tbsp. spoons;
• water - 6 l.

Preparation

Rinse and dry the beef shank, place it in a pot of water and let it sit. high fire bring the liquid to a boil. Boil the meat for no more than 5 minutes, then drain the water, rinse the drumstick and pan, and fill everything with fresh water. This simple procedure will help us get rid of excess debris and provide transparency to the jelly.

After filling the meat with fresh water, leave it to cook for about an hour, periodically removing any noise from the surface of the water. After time has passed, add bay leaves, peppers and vegetables to the meat broth, along with coated garlic cloves. Reduce heat to low and leave the meat to simmer for 6 hours. After time has passed, the drumstick is removed from the broth, the vegetables are thrown away, and the liquid itself is filtered. Separate the disintegrating meat into fibers and place it in any dish in which you plan to serve the appetizer. Pour over the beef clear broth and place everything in the refrigerator overnight or until completely set.

Classic Russian jelly - recipe

Despite the fact that, according to world cuisine technologies, jelly is prepared from only beef, in the Russian tradition the recipe contains pork hooves and meat by-products, such as ears. Essentially, adding pork is an additional guarantee that the broth will thicken well, since both hooves and ears contain a lot of collagen.

Ingredients:

• pork drumstick with claw - 1 pc.;
• beef knee - 1.4 kg;
• pork pulp- 620 g;
• onions - 115 g;
• carrots - 65 g;
• peppercorns - 1 teaspoon;
• garlic - 1 head.

Preparation

Before you start cooking, prepare the meat well: rinse, dry and clean it, if necessary. Place everything meat products into a deep saucepan and add water to cover. Wait until it boils and immediately reduce the heat - active boiling of the broth can make the jellied meat cloudy, so make sure that it does not boil. Boil the meat for an hour, and after time, add vegetables, pepper and crushed garlic. Cover the container with the future jelly with a lid and leave the broth to cook for 5 hours. After the time has passed, remove and discard all the vegetables, rinse the meat and separate it into fibers, and strain the broth itself. Distribute the meat in a serving bowl and pour in the broth. Leave classic jelly in the cold until completely frozen.