How to properly cook beef jellied meat. How to cook beef jellied meat

First, rinse well and scrape the chopped parts into jellied meat. Remove bone fragments, if any. Do not remove fat and films from meat.

Place bones and meat tightly in a deep pan. Pour in water so that it barely covers the skis, let it boil, skim off the foam.

Housewives often face the question: how long to cook beef jellied meat? You need to cook for at least 4 hours, ideally 5. The meat should simmer, there should be no strong seething at all, otherwise the broth will simply boil away during this time. For gas stove you can use a divider.

Let's prepare the vegetables. Peel the onion and carrot, do not chop. After cooking, they are simply removed from the broth.

After 3-4 hours of cooking the jellied meat, add onion, both types of pepper, salt, and continue cooking for a few more hours.

Peel and chop the garlic, add some of it to the broth with bay leaf half an hour before the end of cooking. Sometimes I add all the spices at once.

The jellied meat is almost ready, remove the onion and bay leaves.

Refrigerate the cooked meat for jellied meat.

Boiled carrots can be cut into shapes or simply into stars. The meat must be removed from the bones. Visually check that small bones no on meat.

Finely chop large pieces of meat and softened veins. For a more delicate jellied structure, first cut the meat into cubes, and then separate it into fibers. Place in special bowls or deep plastic containers. At this stage, if you like, add grated garlic.

A thick crust on the broth indicates that the broth contains a lot of gelling substances and your jellied meat will definitely harden even without gelatin.

Before pouring broth over boiled meat, the liquid must be strained. You can place several layers of gauze directly into the strainer.

Slowly pour in the broth.

Place in a cool place until completely frozen. The most ideal place would be the middle shelf of the refrigerator.

Cover the container with a lid or film, as our dish is very aromatic.

Tips for decorating jellied meat:

For brighter colors, place a couple of viburnum berries, lingonberries or red currants on the bottom. You can also decorate the jellied meat with herbs; place them raw before pouring the broth. For added beauty, place circles of boiled quail or chicken eggs on the bottom.

The secret to beautiful puff cold

Puff beautiful jellied meat is created in layers, with a different decoration placed in each layer. Meat is traditionally placed on the bottom layer and poured a small amount broth, let it harden. The next layer is carrot pieces and berries. We lay out the last layer of greens and quail egg rings. You can also make a layer of boiled or baked beets, cut into small cubes. For effective presentation you can also add it to jellied meat sweet corn in small quantities.

To remove jellied meat from the mold, lower the container for a couple of seconds in hot water- this way the jellied meat will easily fall away from the walls. When serving portions, cut the jellied meat into large squares. And when you post it, meat part should be on top. In this case, you can decorate the dish boiled carrots, making a rose out of it, with fresh herbs. Jellied meat is traditionally served with white or red sauce with horseradish and mustard.

Secrets of transparent and tasty jellied meat

For more clear broth Many housewives prefer to drain the water after boiling the broth to avoid foam.

The amount of water, of course, depends on the container in which you will cook the meat, but the water level should be no higher than 2 cm from the edge of the meat, and the meat on the bone should be placed evenly and tightly.

To enhance the taste, crushed garlic should be added to the broth 5 minutes before the end of cooking, and there should be at least 1 clove per half liter of water, so the cold stuff will be very fragrant.

Basic rules for preparing good jellied meat

In order to cook transparent jellied meat, must be remembered
some simple rules, following which you can easily
create this cooking masterpiece.

Rule 1. Select the main ingredient - meat.

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

It is best to buy such an important component in jellied meat as meat at
market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to the solidification of the dish, must
clean the bristles well, and, if necessary, burn them on fire, then
Rinse. You can add any meat you like. Will it be
chicken, beef or the same pork jellied meat- the hostess decides, but
pork legs (to be more specific - the part that ends
hooves) are absolutely necessary, then no gelatin will be needed.
If the meat has skin on it, this will also play a good role in
hardening of the jelly. The size of the pieces of meat for jellied meat does not matter much
roles. The brisket and drumstick can be cut into several parts, and large and
Leave the central bone entirely. In order to avoid small
seeds, pork feet you need to cut it in half lengthwise, and then again
in half along the joint.

But, oddly enough, you can’t overdo it with meat. Necessary
maintain certain proportions, otherwise there is a risk that
the dish still won’t harden: several pig’s feet weigh
approximately 700 grams can be taken no more than one and a half kilos
other meat components.

Rule 2. Meat must be soaked before cooking.

This procedure is needed for
in order to remove any remaining coagulated blood from the meat. Besides
The skin will be much softer and more tender after soaking.
Taking a pan and placing it in meat ingredients, you need it completely
soak them in cold water and leave for several hours (or better yet,
all night long). In the morning, you can rinse the meat again and scrape it thoroughly.
pork legs to remove sooty areas. Also clean the skin
other meat components. A small paring knife is suitable for this
challenges like nothing else. Then you can place the meat in the cauldron and
start cooking.

Rule 3. The first water must be drained!

The conviction of some housewives that
that removing scale with a slotted spoon will completely solve all problems - not quite
Right.
It is better to drain the first water after cooking meat, because along with it
all will be removed excess fat and other unwanted components.
Moreover, the appearance of such jellied meat will be much more attractive, noticeably
its calorie content will decrease, and the smell will become much more pleasant. IN
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 the little stuck-on bits of coagulated protein. After that
You can put the meat back for final cooking. Amount of water
should be about 2 centimeters above the meat level. If quantity
If there is more water, it will not boil away as expected. Hence,
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 is also not very favorable
will affect the final result.

It is also necessary to take into account that in order for the jellied meat to turn out transparent,
Do not allow the contents of the cauldron to boil. Cook the jelly
need to be on low heat, 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
whole onion and carrot. If you do this earlier, then all the “delights” will come from
adding these ingredients will evaporate along with the boiled water.

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

It is better to add allspice, bay leaf and other spices to taste minutes
thirty 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, it is necessary to remove the meat from
pots. 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 meat by hand rather than using a meat grinder, as this will
guarantee that even the most small seeds, about which it is very easy
break teeth, 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.
You can put greens on the bottom of the plate in which the jellied meat will freeze.
or cut out various figures from carrots - it will be wonderful
decoration of such interesting dish. After this, spreading the meat mass into
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
refrigerator.
After all, if the jellied meat is not cold enough, it will not harden, but if,
on the contrary, if it freezes, it will lose all its wonderful taste
quality. 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
pouring it back into a clean pan and boiling for a few minutes. Further
It is necessary to dilute gelatin in a separate container according to the instructions on
packaging (dosage should be seen there). Pour the gelatin into the jellied meat and
mix well and pour into plates. After this procedure the jelly
It will harden for sure, there is no doubt about it.

Jellied meat recipe

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 to the meat
cold water.
4. Bring to a boil and reduce heat as much as possible (so that the broth is barely
was boiling). Cook the jellied meat for 5 hours.
5. Next, add onion, pepper, salt and bay to the broth
sheet. Let simmer for another hour.
6. Remove the meat from the pan, and put the meat crushed with a knife blade into the broth.
garlic.
7. Divide the meat into small pieces. Strain the broth through a fine sieve
or a 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.

Quick tips for preparing jellied meat

Based on the foregoing, we can formulate several main
tips that will help you cook correctly, and most importantly deliciously
jelly.
1. The meat must be fresh.
2. To make the jellied meat freeze better, it is better to use pork knuckle or
animal legs.
3. In order for the jelly to taste good, the meat must first be
soak 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.
jellied meat to preserve their flavor.
6. Meat bones must be carefully selected by hand.
7. Jellied meat should freeze at the right temperature - medium
refrigerator shelf.
8. If the jellied meat has not frozen, you can simply add gelatin, first
boiling the jelly.
9. Do not add too much water, as the jellied meat may not
freeze. 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. All you need is
carefully select the meat, and pay careful attention to its cooking, and then
jellied meat is doomed to success!

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

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Classic recipe

Ingredients:

a set of beef shank and shanks – 3 kg;
onion- 2 pcs.;
carrots – 2 pcs.;
bay leaf – 2 pcs.;
garlic – 5-6 cloves;
salt – 1 tbsp. l.;
other seasonings and spices - to taste;
a piece of gauze for straining the broth.

Preparation:

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

In order to properly prepare jellied meat, you need to select those parts beef carcass, in which there are bones, veins, joints and cartilage: shanks (the lower part of the rear leg of beef, adjacent to the knee joint), shanks (the same - only for the front leg), ankles - the part of the leg above the knee joint. The knuckle, part of the drumstick, also has other names: lytka or broth. These parts contain gelling agents. On clean meat classic jelly It won't work without adding gelatin.

To those who love pungent taste fresh garlic, you should add it to the dish when cutting ready-made meat into fibers. As additional seasonings, you can add parsley or celery root to the broth. Also available for sale ready-made kits seasonings for jellied meat.

Preparing jelly in the traditional way at home takes a lot of time, but the result is worth it: the jellied meat turns out tender, tasty and healthy. Below are the best step by step recipes this dish with various ingredients.

From broth and pork leg

Ingredients:

pork leg – 1 pc.;
beef broth – 1 pc.;
beef meat – 0.5 kg;
carrots – 1 pc.;
onions – 2 pcs.;
bay leaf – 2 pcs.;
allspice peas – 5 pcs.;
salt – 1 tbsp. l.;
garlic – 3-4 cloves.

Preparation:

1. Cut the broth into 2-3 parts.
2. Soak beef and pork legs in water overnight.
3. In the morning, wash them and put them in large saucepan, pour the water. Bring to a boil with the lid closed.
4. Wash and peel the onions and carrots. Cut large carrots into 2 parts.
5. Remove the foam. Reduce heat to low. Cook for 30-40 minutes, periodically removing the foam, then add salt, pepper, bay leaf, and vegetables.
6. Cook the legs for 5 hours with the lid closed.
7. Remove meat and vegetables. Place a colander or metal sieve on another pan and strain the broth from the large pan through it. Discard any spices remaining at the bottom.
8. Remove the meat from the bones, cut into pieces, sort through with your hands, check for the absence of small bones.
9. Peel the garlic, chop it with a knife, mix with the meat.
10. Place the meat and garlic in a mold so that they occupy 1/3-1/2 of the dish in height.
11. Pour the strained broth into containers. If it turns out to be greasy, first remove the fat with a spoon.
12. Place in the refrigerator, closing the molds with lids. After 2-3 hours, the dish is ready to eat.

This recipe uses beef stock - the lower part of the hind leg, which has a lot of meat on it. Pork leg helps the jellied meat to “grab” better. The total weight of the legs is 2.5-3 kg, and you need to choose a seven-liter pan for cooking. In order for the beef jellied meat to turn out without fat, it must be constantly removed from the surface of the broth during cooking. Then it will be crystal clear and beautiful, and cold snack can be served on the holiday table.

Shank jellied with gelatin

Ingredients:

beef shank – 1.5 kg;
bay leaf - 6 pcs.;
allspice peas - 8 pcs.;
onions - 2 pcs.;
gelatin – 1 sachet (30 g);
spices - to taste.

Preparation:

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

Shank with ribs

Ingredients:

beef shank on the bone – 1 piece;
onions – 1 pc.;
carrots – 1 pc.;
beef ribs – 1 kg;
garlic – 3-4 cloves;
gelatin – 2 tbsp. l.;
spices and salt - to taste.

Preparation:

1. Rinse the meat, put it in a deep pan, pour water into it. It will require about 3 liters.
2. Boil, remove the foam with a slotted spoon. Reduce heat, add salt and spices. Boil the meat for 4 hours. The broth should not actively boil, but only simmer.
3. Wash and peel the onions and carrots. Place together with bay leaf in water 1 hour after boiling.
4. When the meat is well cooked, take it out and cool.
5. Dilute gelatin in ½ tbsp. boiled warm water, leave it for 20 minutes to swell.
6. Pour the gelatin solution into the broth, keep it on low heat for a few more minutes and turn off the stove. Gelatin consumption is 2 tbsp. l. for 3 liters of broth.
7. Peel the garlic cloves and finely chop them with a knife.
8. Cut the meat into pieces and place in molds.
9. Pour in warm broth, add garlic and cool at room temperature. Then put it in the refrigerator.

Shank and beef ribs good for jellied meat. The meat from the ribs is soft and fatty. Thanks to slow simmering over the fire, the jelly turns out transparent and very tasty. Gelatin helps the broth harden faster, and finished form Beef jellied meat can be easily cut with a knife without falling apart.

In Ukrainian

Ingredients:

beef brisket – 1.5 kg;
pork legs – 2 pcs.;
carrots – 1 pc.;
bay leaf – 2-3 pcs.;
celery root – 1 pc.;
garlic – 3 cloves;
onions – 1 pc.;
salt, peppercorns, bay leaf, herbs - to taste.

Preparation:

1. Prepare the meat as in the classic recipe, place in a large saucepan with water.
2. Boil over medium heat, then reduce the gas, simmer the jelly, periodically removing foam from the surface of the broth.
3. Prepare vegetables: wash and peel onions and carrots.
4. After 4-5 hours, add vegetables, salt, spices and bay leaves to the meat, cook for another 1 hour, turn off the stove. Lay out the meat, divide it into fibers, and sort it out.
5. Peel and chop the garlic, add it to the broth, let stand for 20 minutes.
6. Strain ready broth through cheesecloth, cool.
7. Wash the greens and finely chop them with a knife.
8. Place the meat in deep plates or molds, sprinkle with herbs and pour in broth. Place in the refrigerator. After 3-4 hours, the beef jellied meat is ready.

Ukrainian-style jellied meat is prepared in almost the same way as the classic one. Celery adds a special flavor to the dish delicate aroma.

Festive jelly from three types of meat

Ingredients:

beef shank – 1 pc.;
pork knuckle – 1 pc.;
pork leg – 1 pc.;
chicken legs – 2 pcs.;
carrots – 2 pcs.;
celery root – 1 pc.;
onions – 3-4 pcs.;
bay leaf – 3-4 pcs.;
allspice peas – 20 pcs.;
egg – 2 pcs.;
black ground pepper, salt - to taste.

Preparation:

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

The more different meats are used when preparing jellied meat, the more intense its taste. Chicken makes the jelly softer and more tender.

Spicy

Ingredients:

beef shank – 1 kg;
carrots – 3 pcs.;
onions – 1 pc.;
bay leaf – 2 pcs.;
dried thyme – 15 g;
garlic – 3 cloves;
olive oil – 1 tbsp. l.;
9% table vinegar– 1 tsp;
allspice peas – 5 pcs.;
cloves, mustard, salt - to taste.

Preparation:

1. Prepare the legs as in the classic step-by-step recipe.
2. Boil the beef for 5 hours over low heat, skimming off the foam. An hour before it’s ready, add salt, peeled carrots, bay leaves, onions, pepper, and thyme.
3. Ready beef broth strain, separate the meat into pieces by hand, and place in a bowl.
4. Peel the garlic cloves, finely chop them with a knife or squeeze them through a press.
5. Mix meat with garlic, mustard, oil and vinegar.
6. First pour a little broth into the jellied meat molds, then put the meat and then the broth again. Chill in the refrigerator for 6 hours.

Gentle

Ingredients:

veal on the bone – 0.5 kg;
beef pulp – 0.5 kg;
beef shanks – 2 pcs.;
veal shin – 0.5 kg;
carrots – 1 pc.;
onions – 2 pcs.;
celery stalk – 1 pc.;
garlic – 3 cloves;
thyme, bay leaf, salt, pepper - to taste.

Preparation:

1. Wash the meat, soak the shanks for 3 hours.
2. Place the veal and beef in a saucepan, add water and boil. Then change the water to fresh water and rinse the meat.
3. Cook over low heat for 5 hours.
4. Peel and wash carrots, onions, celery. Cut the last one into pieces. Place the vegetables with the meat, add thyme, salt, pepper, bay leaf and cook for another 1 hour.
5. Peel the garlic, chop it with a knife, put it in the broth and let it stand for a few minutes (turn off the stove). Strain the broth.
6. Grind the veal and beef meat with a knife or using a meat grinder, put in molds and pour in broth. After cooling, place in the refrigerator.

From the knuckle and hooves

Ingredients:

cow hooves – 1 pc.;
beef shank – 1 pc.;
carrots – 1 pc.;
onions – 2 pcs.;
parsley root – 1 pc.;
bay leaf – 2 pcs.;
garlic – 3 cloves;
salt, spices - to taste.

Preparation:

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

From ribs, shanks and necks

Ingredients:

beef shank – 1.5 kg;
beef ribs – 1 kg;
beef neck (pulp) – 1 kg;
onions – 3-4 pcs.;
carrots – 2 pcs.;
celery root – 1 pc.;
allspice peas – 10 pcs.;
bay leaf – 3 pcs.;
salt, ground black pepper - to taste.

Preparation:

1. Rinse the beef in water and soak for 3 hours.
2. Place the meat in a pan, add water so that it completely covers it.
3. Bring to a boil, remove the foam with a slotted spoon. Cook for 5 minutes, then change the water to fresh water (1.5 liters of water per 1 kg of meat).
4. Boil again and simmer over low heat for 5 hours, periodically removing the foam.
5. Peel the carrots, celery root and onions. Simply wash one onion without removing the peel, so that it gives golden color aspic.
6. Check the readiness of the meat (it should easily separate from the bone), if not ready, cook more.
7. Add vegetables, salt, continue cooking for 1 hour.
8. In 15 minutes. Before turning off the stove, add pepper and add bay leaf.
9. Place the meat, cool, and divide into small pieces.
10. Strain the broth to remove small bones, pieces of vegetables and spices.
11. Place the meat in a container for jellied meat, pour in the broth, cool and put in the refrigerator.

No bone gelatin

Ingredients:

beef brisket – 1 kg;
chicken – 2 kg;
beef shank (buldyzhka) – 1 pc.;
onions – 1 pc.;
carrots – 1 pc.;
salt – 1.5 tbsp. l.;
garlic – 5 cloves.

Preparation:

1. Rinse the beef and chicken, place in a 9-liter saucepan and add water.
2. Boil over medium heat, remove the foam, reduce the gas and simmer for 6 hours under a closed lid.
3. Peel the onions and carrots, add to the meat, add salt and cook for another 1 hour.
4. Remove the finished meat with a slotted spoon, cool, and divide into pieces. Throw away the vegetables.
5. Peel the garlic cloves, rinse and squeeze through a press. Place in hot broth and let it brew.
6. Strain the broth through cheesecloth folded in 4-5 layers or through a metal strainer.
7. Place the meat in a bowl for aspic, pour in the broth, cool, and put in the refrigerator overnight.

Beef head

Ingredients:

beef head – 1.5-2 kg;
salt – 1 tbsp. l.;
bay leaf - 2 pcs.;
garlic - 1 head;
allspice peas - 8 pcs.

Preparation:

1. Wash the beef head without tongue, chop into pieces, and place in a saucepan.
2. Pour water so that it is 3 fingers higher than the meat level.
3. Boil, skim off foam. Cook for 6-8 hours.
4. Add salt, pepper and bay leaf. Keep on fire for half an hour.
5. Remove the pieces of meat and let them cool.
6. Peel the garlic, press through a press, and put in the broth.
7. Separate the cooled meat from the bones, chop it, and place it on the bottom of the mold.
8. Pour in the broth, let it harden, and put it in the refrigerator.

IN beef head contains a lot of gelling substances, and traditional way The preparation involves using the head, brains and legs of a cow. This jellied meat freezes quickly and holds its shape well.

Beef tails

Ingredients:

beef tail - 2 kg;
onions - 1 pc.;
carrots - 1 pc.;
celery stalk - 2 pcs.;
cloves - 10 pcs.;
allspice peas - 10 pcs.;
vegetable oil- 50 ml;
bay leaf - 2 pcs.;
egg - 2 pcs.;
salt, table vinegar 9%, garlic - to taste.

Preparation:

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

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

In a slow cooker

Ingredients:

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

Preparation:

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

A multicooker is convenient for preparing beef jellied meat because it does not require direct participation in cooking and helps save time. Water practically does not evaporate from it, so the amount of product at the exit is known in advance.

In a pressure cooker

Ingredients:

beef meat set (shank, tail, 1/3 shank) – 3 kg;
carrots – 2 pcs.;
onions – 2 pcs.;
garlic – 7 cloves;
bay leaf – 2 pcs.;
allspice peas – 4-5 pcs.;
salt - to taste.

Preparation:

1. Rinse the meat, peel it, soak it in water for 3 hours. After that, wash it again.
2. Peel the carrots and onions.
3. Place beef, vegetables and spices in a pressure cooker, add water (about 3 liters). Put it on fire.
4. Boil, remove foam, close the pressure cooker lid.
5. Reduce heat to low once steam begins to escape from the valve.
6. Cook until done according to instructions (about 2.5 hours). Release the pressure.
7. Place the meat with a slotted spoon and let it cool. Grind into pieces.
8. Strain the broth through cheesecloth.
9. Place the meat in molds and pour in the broth. Cool until room temperature, then put it in the refrigerator.

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

There are the following tricks when preparing beef jellied meat:

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

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

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

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

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

The skimmed fat can be used to fry vegetables.

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

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

What to do if the jellied meat does not freeze?

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

The technology of its application is as follows:

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

How to lighten cloudy jellied meat?

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

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

IN egg white contains albumin, which is a good sorbent.

Meat selection

When choosing and cutting meat for jellied meat, the following tips will be useful:

The hind tibia (shinbone) contains more tendons, connective tissue and marrow in the bone. Therefore, for jellied meat it is preferable to use it rather than the front knuckle.
When purchasing meat kits, you need to choose ones in which the ratio of meat to bones is 1:1.
The drumstick adds richness to the broth yellow and contains more fat.
If you separate the meat from the bullock, it can be used to prepare cutlets and other dishes from minced beef.
Before cooking, it is necessary to scrape off the scorched areas from the legs, and it is advisable to cut off the rough skin in the area of the hooves and on the bird’s legs.
Fresh beef should be light in color, not deep red.
When choosing meat, you need to check whether it is spoiled by small bone fragments.
It is better to buy meat fresh rather than frozen, as this will help control its quality.
Most delicious jellied meat It is obtained from several types of meat, so it is recommended not to limit yourself to just beef.

Beef leg cutting

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

First, cut out the balyk (tenderloin) with a knife. After cleaning from fat and veins, this meat can be used as first-class meat for making goulash or soups.
Next, the leg is cut into pieces: the outer and inner sacrum, along the line of the knee, “cakes” (a cone-shaped cut with a bone in the middle), the tail part, the drumstick (you can immediately chop it into small pieces with an ax).
The layered meat with layers of fat is cut off from the back, and then cut into smaller pieces.
The calf is cut off from the lower part of the leg, then the drumstick is divided into the thigh and shank (or shank of the front leg).

Since this is hard work that requires a lot of physical effort, it is better to ask to cut up your leg immediately when purchasing it at the market or in a store. Otherwise beef legs They just won’t fit in the pan. Cutting meat using professional equipment also allows you to reduce the number of small bones in pieces of beef.

Ways to decorate jellied meat on the holiday table

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

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

You can decorate in the following ways:

placing figuratively chopped vegetables in the form of stars, daisies or other shapes on the bottom of the mold;
using for filling special forms, for example, in the form of a Christmas tree for the New Year;
laying out patterns of greens and vegetables.

The following products are used as decoration elements:

canned or fresh green peas;
olives;
sprigs of dill, parsley, celery;
boiled eggs (white and yolk);
capers;
cooked beans;
bell pepper;
canned corn;
cranberries and others.

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

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

The benefits and harms of jellied meat

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

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

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

It’s hard to imagine a festive feast without jellied meat, because so many people love this dish. It is not only tasty, but also very healthy for human body. Modern women they are afraid that it takes a very long time to cook jellied meat, and do not want to waste their time on preparing it, but today I will tell you how to cook jellied beef from beef, and having tried to cook it once simple recipe, you will not be afraid of the long cooking process.

Beef jellied recipe with step-by-step photos

Kitchenware: large saucepan, smaller saucepan or bowl, knife, cutting board, colander, cloth napkin, trays or serving tins.

Ingredients

Choosing the right ingredients

To prepare beef jellied meat at home using our recipe, you will need to choose high-quality beef. I hope the following recommendations will help you with this.

Beef includes meat from bulls, cows and oxen. The quality of meat and its taste parameters depend on the breed, feed and age of the animal. It is advisable to choose beef no older than two years, and then it will not be inferior in tenderness to veal meat.

The freshness of meat is determined by the following parameters:

Color. The beef should be juicy red in color and the fat should be whitish-creamy. The meat should be shiny and moist.
Smell. The beef should smell nice. If you hear “stale” notes in the smell, it is better to pass it by.
Texture. Quality beef should have a tender and marbled texture. The meat should be elastic, and when pressed with a finger, the resulting hole should quickly level out.

To prepare beef jellied meat, select certain parts of the beef carcass. The following parts are suitable for preparing beef jellied meat according to the recipe:

Shank. A piece of meat with brain bone and tendons. Contains a lot of gelatin and is ideal for jellied meat. The meat, removed from the bone, turns out very tasty and aromatic after cooking.
Knuckle. This is part of the meat from the front leg of the animal. It has medullary bone, tendons and muscles with a layer of connective tissue. Contains gelatin.
Tail. Contains a large amount of collagen and has excellent gelling properties.
Pashina. The lining of the abdominal cavity, consisting of one-third cartilage and bone. It makes a rich broth.
Spatula. It produces very tasty and tender boiled meat.
Rump (mid-thigh). Lean, tender meat with fine fibers, has good taste qualities boiled.

Important! When buying a shank, tail or knuckle, ask that they immediately cut them into 5-8 cm pieces, otherwise you won’t be able to do it yourself at home.

Step-by-step preparation

Rinse the shanks under running water, wash the cut areas especially well to remove small chipped bones and place them in a large saucepan. Fill them with five liters clean water and place the pan over medium heat.
As soon as the water in the pan boils, reduce the heat to low. Skim any foam and fat that appears from the surface of the broth.
Peel one onion, carrot, parsley or parsnip root, and optionally a piece of celery.
When the foam stops forming, add one peeled onion, cut in half, and one whole, well-washed onion in the peel to the pan. Also add roots cut in half, celery sprigs, parsley stalks and carrots cut into three parts, as well as 5-7 pieces of allspice and ground pepper.
Cook without a lid at a barely noticeable boil for 3-4 hours.
Rinse the beef pulp (1 kg) well under running water and cut into pieces.
Place them in a bowl and pour boiling water, leave for 5-7 minutes.
Drain the water and transfer the meat to the pan with the boiling shanks. Continue cooking the jellied meat for another three hours, skimming off the foam as needed. About half of the water should boil away.
30 minutes before the end of cooking, lightly salt the broth.
Strain the finished broth through a cloth soaked in cold water.
Set the broth aside, let the meat cool slightly, separate it from the bone, disassemble all the meat into fibers or cut it with a knife.
Finely chop the fresh parsley leaves and add to the meat. Season the meat well with salt and pepper and stir.
Divide the meat into trays or serving tins.
Take one head of garlic into slices, peel them and chop them with a knife.
Place the garlic in a colander lined with a napkin.
Skim the fat from the cooled broth, reheat it, add salt if necessary, and strain through a colander with the garlic so that the broth absorbs the garlic flavor.
Pour broth over meat in molds or trays.
Cool everything to room temperature and put it in the refrigerator to harden.

Video recipe for making beef jellied meat

You will learn all the subtleties of preparation and how many hours to cook beef jellied meat from the proposed video.

Useful properties of beef jellied meat

Beef jellied meat prepared according to classic recipe, contains valuable substances and vitamins and has beneficial properties:

The presence of collagen provides the body with building protein– material for connective tissues, cartilage, which can wear out with age. Collagen is responsible for healthy joints, elastic skin and the absence of wrinkles.
The presence of all B vitamins determines the process of hematopoiesis and hemoglobin formation, improves blood counts, and also ensures the normal functioning of the nervous system.
Retinol, which is one of the main antioxidants present in jellied meat, removes harmful radicals from the body, helps strengthen the immune system and improve vision.
Amino acids (lysine and glycine) are also found in jellied meat. Lysine has antiviral properties and promotes the absorption of calcium in the body, and glycine reduces the feeling of fatigue, normalizes brain function, relieves tension and relieves long-term depression.

There are simple rules for preparing jellied meat:

You need to cook the jellied meat on the lowest heat so that it does not boil so much as simmer.
Don’t be lazy to collect the foam, the transparency of the jellied meat depends on this.
Under no circumstances should you add water to boiled jellied meat..
You can add salt to the broth only at the end because it constantly boils over.

If you don't really like beef dishes, you can cook, and if you add meat to pork domestic rooster for better hardening, you will get a rich chicken and pork jellied meat. You can cook jellied meat from just one or replace the chicken with turkey and cook it delicious and healthy. There are a lot of options for preparing jellied meat, choose according to your taste.

I told you how to make beef jellied meat, and be sure to write what jellied meat is made from in your family, and share your cooking secrets.

Fragrant transparent jellied meat is a frequent guest at many festive feasts and celebrations. For some, the main decoration of the holiday table is exotic dishes And tropical fruits. But many people prefer the traditional one, but no less delicious 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. So how to cook beef jellied meat you can only take meat from some of them on the bone, the part of the drumstick that is located closer to the hoof, or beef knuckle 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 much bone content. 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. Beef should be soaked - this helps get rid of traces of blood and ensures beautiful transparent base aspic. 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 just chop the beef with a hatchet, you will definitely have some leftovers. 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. Better choice for cooking of this dish purified or filtered water. If you use plain water from the tap, there will be a very high probability that the broth will appear cloudy. In addition, tap water contains specific impurities that can cause bad taste ready-made jelly. 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 It is recommended not to collect the foam, but to completely drain 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. Besides, long cooking over low heat promotes excellent hardening ready-made jellied meat- you don't 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 be easily spoiled by hot spices.

When should you salt beef jellied meat?

The basic rule of tasty and delicious dish - 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 exquisite 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 is better not to cut the garlic with a knife, but to press 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 and excess fat are removed from the broth. 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 is the question of when to salt jellied meat. But it is not so. 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 unrivaled 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 and on lower shelves refrigerator - here it, on the contrary, will not freeze. 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. Very delicious combination will become jelly, served with pickled mushrooms or cucumbers, fresh or canned tomatoes, salad from fresh vegetables with herbs of your choice.

The most important nuances

To make beef jellied meat truly tasty and appetizing, follow a few simple rules for its preparation.

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, than you need - when it boils, it will remain required amount broth, and its color will not be affected at all.

Let's repeat when to salt jellied meat during cooking. While preparing tender deli meat 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 meat broth, but you will also make the finished dish heavy on the stomach.
You shouldn’t try to put 10 kg of various types of food into a pan with broth. meat products. Remember that the water in the pan must cover the meat by at least 2-3 cm. This is necessary in order to obtain 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, when adding too small quantity 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 gently mix the mixture into 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.