Many people know how to cook beef jellied meat. After all, such a dish is considered traditional in our country. But if you have never done it, then we will present some simple and available recipes, which will allow you to feed tasty and satisfying great amount invited guests.

general information

Beef jellied meat, the recipe for which we will consider below, turns out very tasty and nutritious. However, most housewives know how to make such a dish only from pork feet. After all, aspic prepared from this part of the mentioned animal is much easier to prepare. Moreover, beef jellied meat is a little more expensive than pork jellied meat. But it turns out much tastier and healthier.

Details on how to cook beef jellied meat

To prepare such a dish, you need to be patient and put off all other things for later. After all, preparing aspic using beef takes quite a long time. For it we will need the following ingredients:

Component Processing

Tasty and satisfying jellied beef legs require careful processing of all components. First, you should wash the acquired shin well and clean it of all existing dirt using a sharp knife or brush. You also need to rinse beef ribs. Cut meat product should not, since cooking jellied meat requires the use of whole pieces.

After processing the beef, you should start peeling the vegetables. Onions and carrots also do not need to be cut into pieces.

Heat treatment

Before preparing beef jellied meat, you need to place pieces of meat on the bone in large saucepan, pour into them drinking water, bring to a strong boil and carefully remove all the foam that has formed on the surface. To do this, use a slotted spoon.

It is recommended to cook the ingredients over the lowest heat, because if the broth boils, the aspic will turn out cloudy and completely unappetizing. The lid should not be closed tightly. It takes about 6-6.5 hours to cook the meat product. During this time, the meat should be very boiled. One hour before turning off the stove, add bay leaf, onions, allspice, carrots and table salt to taste to the broth.

Preparing meat and broth

After all the ingredients become soft, you need to remove the meat from the pan and cool it completely. Next, you need to separate the pulpy part from the seeds and chop it into small pieces or simply tear it apart with your hands.

As for the broth, remove the carrots and onions from it, then strain and add grated cloves of garlic. If necessary, it can be additionally seasoned with pepper and salt.

Pour into plates

To form beef jellied meat, you should take a not very deep bowl and place the processed meat into it. Next, the product needs to be filled with aromatic garlic broth so that it covers the contents of the mold by 2-4 centimeters. After this, the dishes must be tightly closed and placed in the refrigerator for 4-6 hours. During this time, the beef jellied meat will completely harden and become suitable for consumption.

How should you serve it for a holiday dinner?

We talked about how to cook beef jellied meat. Now I would like to tell you about how to properly serve it to the table. To do this, you need to take a flat plate and with a sharp movement put the jellied meat on it by turning the dishes upside down. Next, the filler should be lubricated spicy mustard, cut into pieces and present to guests at common dish along with a fork and spatula.

Beef jellied meat: recipe with pork

If you want to get the most satisfying and high-calorie dish, then we recommend making jellied meat not only from beef, but also, for example, from pork. For this we need:

Preparing the Components

Pork and beef jellied meat is prepared according to the same principle as the dish described above. First, you should wash the meat product well. It is enough to rinse beef shins, but it is advisable to soak pork legs in cool water, and only then proceed to heat treatment.

As for vegetables, they should simply be peeled.

Cooking on the stove

After processing the ingredients, the meat on the bone, as well as the pork pulp, should be placed in a deep saucepan, filled with water and boiled. During this process, it is necessary to periodically remove the foam from the surface of the broth using a slotted spoon. After the liquid begins to boil, you need to set the heat to low and only lightly cover the pan with a lid.

How long to cook jellied beef and pork? So that you get a very tasty and aromatic dish, it is advisable to cook the contents of the pan for six hours. This is quite enough to make the broth strong and the meat completely soft. By the way, about 90 minutes before the food is cooked, you should definitely add whole carrots, onions, as well as pepper, salt and bay leaves.

Preliminary preparation of broth and meat

After all the described steps, you need to carefully remove vegetables and meat from the broth. Next, you need to separate the fleshy part from the legs and drumsticks of the animals, chop it finely, and discard the bones. As for pork, it should be chopped in the same way.

The remaining broth in the pan must be strained and seasoned with grated garlic cloves.

How to properly form jellied pork and beef?

There is nothing complicated in creating such a dish. To do this, take ordinary containers and place the chopped meat in them in an even layer. Next, you need to pour aromatic on top of the pieces. rich broth. You can adjust the thickness of the layer yourself, reducing or, conversely, increasing the amount of liquid. After this, the filled containers should be tightly closed and refrigerated. It is recommended to cool beef and pork aspic for about 6.5-7 hours. This time is enough for the broth to completely harden and take on a jelly-like consistency.

Properly served at the everyday table

The finished jellied meat must be cut into pieces and served for lunch directly in the container. If desired, you can first remove it from the dish onto a flat plate. It is advisable to serve this aromatic dish to guests along with bread and mustard. Bon appetit!

Preparing a beautiful aspic for the holiday table

Beef jellied meat with gelatin is very popular among modern housewives. This is explained by the fact that to prepare such a dish there is no need to peel and then boil pork legs or beef shins for a long time. Moreover, aspic prepared with gelatin hardens in refrigeration chamber in just 4-5 hours. That is why, if you want to make something tasty and delicious very quickly hearty dish, we recommend that you use the following recipe.

So, we need:

• filtered water - about 3 l;
• beef pulp - approximately 2 kg;
• onions as bitter as possible - 2 pcs.;
• homemade chicken eggs- 2 pcs.;
• laurel - 2 pcs.;
• small juicy carrots - 2 pcs.;
• fresh greens - for decorating jellied meat;
• gelatin - 30 g;
• fresh garlic - about 8 medium cloves;
• allspice in the form of peas - about 10 pcs.;
• table salt - use to taste (about 1 dessert spoon)

Ingredient Processing

Before preparing the aspic, you should wash the beef flesh well. There is no need to cut the meat into pieces. You also need to boil chicken eggs, peel and cut them in half. As for vegetables, they need to be peeled and left whole.

Heat treatment on the stove

Making jellied meat using gelatin is quite easy. To do this, place the beef pulp in a pan, fill it with water and cook for 4 hours. In this case, 60 minutes before the end of cooking, you need to add bay leaf, carrots, salt, onions and pepper to the meat.

Preparing Boiled Ingredients and Broth

After fully cooked The meat should be cooled and cut into very small pieces. If desired, you can only tear it apart with your fingers along the fibers.

Correctly forming the filler

To form such a dish, we will need shallow but large-sized dishes. At the bottom you need to place pieces of meat, fresh herb petals, half boiled eggs and carrot slices. Next, all the ingredients need to be poured with aromatic broth.

After all the described steps, the container with jellied meat must be closed and placed in the refrigerator for 4 hours. During this time, the broth will harden, and the aspic can be safely served.

We present it correctly for dinner

The main advantage of such a treat is that it prepares much faster than traditional jellied meat from pork feet or beef shin. Moreover, the presented food turns out to be transparent. That is why it is recommended to decorate it various ingredients in the form of eggs, carrots, greens, etc.

Before serving, the jellied meat should be cut into small pieces. portioned pieces and offer it to guests along with horseradish, mustard and bread. By the way, there is no need to remove it from the container.

Let's sum it up

In this article, we told you about how you can easily and simply prepare delicious and satisfying jellied meat from beef, with pork legs and gelatin. Which option to use for serving? festive table- it's up to you to decide.

It should also be noted that this aspic can be prepared not only from beef or pork, but also with the addition of chicken and even lamb.

Step-by-step recipes for preparing jellied meat from beef legs with gelatin and without gelatin, in a slow cooker or pressure cooker

2018-04-16 Ekaterina Lyfar

Grade
recipe

7965

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

8 gr.

3 gr.

Carbohydrates

1 gr.

60 kcal.

Option 1: Classic recipe for jellied beef legs

If you prepare jellied meat with bones, you can do without gelatin. Beef legs already contain enough of this component; you just need to boil it. Be sure to add a little horseradish or vinegar to the finished jelly before serving.

Ingredients:

• Beef legs - 1 kg;
• Veal pulp - 1.2 kg;
• Carrots - 75 g;
• Onion - 200 g;
• Garlic - 20 g;
• Water - 3 l;
• Salt, allspice, Bay leaf.

Step-by-step recipe for jellied beef legs without gelatin

Rinse the meat, soak it in cold water. It is better to leave the legs in the cold overnight, but in extreme cases you can get by with 1-2 hours.

Carefully shred the beef legs. Cut the veal into large pieces.

Place the meat in a deep pan, cover with water. Boil for 10 minutes after boiling. Remove the foam, drain the liquid.

Pour over beef and veal clean water. When it boils, reduce the heat to low. Let the broth simmer with the lid slightly open for another 4 hours.

Peel the onion and carrots. Cut these ingredients in half and fry for a few seconds on each side. This will give the broth a soft golden hue. Place the fried vegetables in a saucepan.

Cook the jellied meat for another 3 hours. Then you will need to salt it and add spices. After an hour, strain the broth and tear the meat with your hands.

Pour hot, rich broth over the meat. Pour it very carefully so as not to crush the remaining ingredients. Wait for the jellied meat to cool, then place it in the refrigerator for at least four hours.

Pay attention to color, smell and appearance legs Their shade should be uniform, without suspicious spots. If the beef smells like old fat or gives off a strong “chemical” smell, it is better not to buy it.

Option 2: Quick recipe for jellied beef legs without gelatin

You can cook a dish much faster in a slow cooker or pressure cooker than on the stove. For a special aroma we will add to jellied meat pork knuckle and ham. Use the "Stew" mode to prepare a delicious, rich jelly.

Ingredients:

• Beef legs - 500 g;
• Pork knuckle - 500 g;
• Pork ham with bone - 500 g;
• 2 carrots;
• 2 onions;
• Parsley root;
• Head of garlic;
• Greens, bay leaf, peppercorns.

How to quickly cook jellied beef legs in a slow cooker (pressure cooker)

Soak the meat overnight in cold water. If you don’t have time for this, let him lie under water for at least three hours. After this, you will need to drain the liquid and thoroughly clean the beef and pork.

Place one type of meat at a time in separate pans. Fill it with cool water and bring to a boil. Drain the liquid. Then you need to boil the meat twice more and refresh the water.

Beef takes longer to cook than other ingredients. Therefore, it needs to be put into the pressure cooker first. Fill the legs with water and bring to a boil with the lid open.

After an hour and a half, add the remaining ingredients to the pressure cooker. Place chopped meat, peeled onion and bay leaf with pepper there.

Fill the contents of the pressure cooker with water. Add salt and pepper, cook the broth under the valve for another hour and a half. First it must come to a boil high fire, then you need to reduce the power of the pressure cooker.

While the jellied meat is cooking, boil the carrots in their skins. Cool it and clean it. Cut into neat circles. Finely chop the washed greens and garlic.

When the meat is cooked, it must be separated from the bones. Strain the broth to remove bones and cartilage.

Place carrots, herbs and garlic in the prepared bowl for jellied meat. Distribute the meat on top and pour in the broth.

If there extra time, it is better to leave the jelly in the pressure cooker under the valve for several hours. During this time it will cool completely. All you need to do is pour the liquid into prepared containers and put it in the refrigerator.

Option 3: Jellied beef legs with gelatin

Not all chefs approve of the use of gelatin when preparing jellied meat. But in this recipe it is appropriate; the jelly becomes more like traditional aspic. Chicken drumsticks add a special piquancy to its taste.

Ingredients:

• Beef legs - 600 g;
• Carrots - 80 g;
• Chicken drumsticks - 300 g;
• Onion - 90 g;
• Gelatin - 25 g;
• Water - 2.5 l;
• Garlic - 4 cloves;
• Bay leaf, ground pepper.

Step by step recipe

Rinse the meat well. Beef legs can be additionally cleaned with a brush, and with chicken drumsticks you need to remove the remaining feathers and yellowish skin.

Place all the prepared meat in a large saucepan. Fill in cold water, place on the stove.

Cook the broth over high heat until it boils. Then you will need to get rid of the foam, cover the pan with a lid, leaving a small hole. Reduce heat and continue cooking the future jellied meat.

After an hour, you need to peel the onions and carrots and put them in a pan. Season with salt, add pepper and bay leaf to the broth.

After another hour, you can carefully remove the chicken with a slotted spoon. Cook the beef legs for another 2.5 hours, then you can put them on a plate. Let the meat cool and strain the broth.

Pour gelatin into the hot liquid remaining after cooking the meat. If you use the product in granules, you must first dilute it in cold water.

Remove the slightly cooled meat from bones, skin and cartilage. Chop it finely. Also chop or grate the garlic and add to the beef and chicken.

Place the meat and garlic in a deep bowl. Fill them with broth. Wait until the jellied meat has completely hardened. It can be served with mustard and horseradish.

This jellied beef shank with gelatin turns out transparent and not too greasy. If an untidy layer of fat does form on the surface of the jelly, carefully remove it with a wooden spatula.

Option 4: Fragrant jellied beef legs with pork

Jellied meat according to this recipe is especially rich thanks to the combination of pork and beef meat. It tastes like jelly from a pressure cooker, but there are certain nuances.

Ingredients:

• Beef legs - 600 g;
• Beef pulp - 1 kg;
• Pork legs - 400 g;
• Large carrots;
• Bulb;
• Parsley or celery root;
• Head of garlic;
• Salt, spices.

How to cook

Rinse and clean the meat well. Cut the legs into several pieces. The beef pulp also needs to be chopped into large pieces.

Cover the meat with water and leave it in the refrigerator overnight. The liquid should cover the pieces by about 5-7 cm.

In the morning, pour out the liquid, pour fresh water over the beef and pork. Place the vessel with the meat on the fire and boil its contents.

Within 10 minutes after boiling it will release a large number of foam. Be sure to remove it with a slotted spoon. When the foam stops appearing, you can reduce the heat and cover the pan with a lid. Cook the meat over low heat for another 4-5 hours.

Add all the spices, roots and vegetables to the pan. Don't peel them, just wash them thoroughly.

After an hour and a half, you can remove the pan from the stove. Cool the meat and sort through to remove bones. Squeeze the garlic into the broth, salt it and leave for half an hour.

Strain the broth. Place the meat in prepared containers and fill it with liquid.

Sometimes cooks advise adding salt to the broth only at the very end of cooking. The liquid is constantly boiling away, so it is very easy to miss. Be sure to taste the broth. It should seem slightly salty.

Option 5: Jellied beef legs with chicken in a slow cooker

Making jelly in a slow cooker is very simple. This will take a long time, but your effort is minimal. You just need to prepare the products, place them in the bowl and turn on the desired mode.

Ingredients:

• Beef legs - 1 kg;
• Chicken thighs - 2 kg;
• Water - 3 l;
• Bulb;
• Garlic - 10 g.

Step by step recipe

Rinse the meat, scrape the bones with a knife. Fill with cold water and let stand for a couple of hours.

Chop the thighs and legs of beef into pieces. Peel the onion. Place all ingredients in the multicooker bowl.

Pour the prepared water over the meat and onions. Add salt and spices. Turn on the “Extinguishing” mode. Set the timer to maximum, it is better to leave the jellied meat all night.

Crush the peeled garlic cloves with a knife and add them to the broth. Cool the meat and separate from the bones.

Place chicken and beef in small containers and fill with broth.

In restaurants, jellied meat is sometimes served with radishes and pickled mushrooms. Chop these ingredients beautifully, add chopped herbs and garnish each serving.

Preparing jellied beef legs is quite simple, because it takes a long time to cook on its own, and you need some patience and at least minimal supervision. The jellied meat will harden without problems if you buy necessary ingredients and fill them up required quantity liquids. Our advice will help you.

When choosing ingredients for future jellied meat, first of all you need to buy beef legs. They will give the jellied meat viscosity, and it will harden perfectly without adding gelatin. You need to put a small piece of meat in the jellied meat.

A large amount of pulp will not contribute to good solidification of the meat broth. Maintain proportions. Take beef legs - 1 part and about 2 parts of meat.

The jellied meat must be cooked for at least 7 hours. It's good to put it in onion, peeled from the top layer of husk, carrots. Nice addition– peppercorns, bay leaf. All these components will make meat broth tastier.

But they should not be added immediately, but at the end of cooking. Carrots with onions in 2 hours, peppercorns and other spices in half an hour.

You can make a taste in a bag. To do this, fold the gauze in three layers and make a bag out of it. Inside, put a pinch of peppercorns and allspice, 3 cloves of garlic (you don’t need to peel them), 3 cloves, a small sprig of rosemary (fresh), a sprig of thyme, and a good bunch of leaf parsley. Tie a bag with a thread and lower it into the broth. By the way, tie the free end of the thread to the handle of the pan, then it will be easier to remove.

Add salt no earlier than 60 minutes before the end of cooking. The fact is that the liquid boils away during the cooking process and there is a danger of oversalting the dish. You can season it already ready-made jellied meat. In this case, add a little more salt, keeping in mind that the meat will also absorb salt.

Classic recipe

In short, classic recipe jellied meat - put beef legs and meat in a saucepan, cover with a lid, bring water to a boil, periodically removing the foam and cook over low heat for at least 8 hours. An hour before the end of cooking, add vegetables, a little later bay leaf and peppercorns.

Step-by-step method for preparing jellied beef legs:

Step 1. Beef legs must be singed, scraped and thoroughly washed with a brush, then cut into pieces. Soak beef bones in cool water. 3-4 hours is enough.

Step 2. Place the meat and legs in a pan, add water, it should be eight centimeters higher than the food. Cook over medium heat until the water boils.

Step 3. The first water must be drained, the legs should be rinsed again, and filled with clean water. When foam appears in the pan, reduce the heat and carefully remove it.

Step 4. When the foam stops forming, you can start tasting the jellied meat. Two hours before the end of cooking, add peeled carrots and onions. When the jellied meat is almost cooked, you can throw a couple of bay leaves into it, but for no more than 15 minutes. Taste for salt and add salt if necessary.

Step 5. Remove meat, legs, vegetables from the broth. Vegetables will no longer be needed; they can be thrown away. Cut the meat into pieces, disassemble the legs, removing the bones. Place into suitable forms meat base for jellied meat.

Step 6. Strain the broth through cheesecloth. Pour it into the molds with the meat. Cool on the counter first, then place in the refrigerator to set.

How to cook jellied beef legs with gelatin

If beef legs, which produce a viscous broth, are used for jellied meat, then the gelatin should be taken in half as much as indicated on the package.

You will need:

• 0.5 kg prepared beef legs;
• 1.5 kg of meat;
• package with gelatin – 1 piece;
• jellied mixture – 1 tbsp. spoon;
• garlic – 20 g;
• bay leaf, peppercorns, salt - add to taste.

You will need 7-8 hours. One serving contains from 150 to 200 kcal.

Preparation:

1. If the legs are fully prepared for cooking, still fill them with water and leave for 30 minutes. After this, rinse again with a stiff brush;
2. Place the chopped beef legs into a saucepan and add water. After boiling, the first water must be drained;
3. Pour water over the legs again, bring to a boil, reduce heat. Cook for 3 hours, then drop a piece into the broth lean meat, add a little salt;
4. When the ingredients are ready, remove with a slotted spoon, cool and manually separate the meat into fibers; do not use a blender for chopping. Disassemble the legs, remove the bones, cut into pieces. Combine with meat, mix, place in prepared containers;
5. Add gelatin to the broth, a mixture of spices for jellied meat, chopped garlic, add salt to taste. Mix thoroughly, then pour over the pieces of meat. In order for the jellied meat to freeze, it must be put in the refrigerator;
6. Cut the finished dish into portion squares. Serve gravy boats with mustard and horseradish separately.

Cooking method in a slow cooker

In a slow cooker, the jellied meat will not be cooked, but simmered like in a Russian stove. With slow simmering, the legs and meat will give up everything to the water, so the dish will turn out richer, more aromatic and will harden well later.

Required:

• beef legs – 1 kg;
• half pack of chicken thighs;
• 2.5 liters of cold water;
• peeled onions;
• a small head of garlic;
• peppercorns – 15 pieces;
• salt - to taste.

The dish takes 8 hours to cook in a slow cooker. A serving contains 190 kcal.

How to cook jellied beef legs in a slow cooker:

Step 1. Scorch the legs and scrape them with a knife. Rinse thoroughly with a coarse brush.

Step 2. Place in a saucepan, add clean water, leave for 2 hours.

Step 3. Chop the thighs into pieces;

Step 4. Peel the onion head. Place chopped beef legs and thighs, peeled onions, spices, salt into the multicooker bowl, pour water to the maximum mark;

Step 5. Turn on the “quenching” mode long time, better for the whole night.

Step 6. In the morning, remove the meat from the multicooker, remove the bones, and chop.

Step 7 Crush the garlic (clove) with the blunt side of a knife and add to the prepared broth.

Step 8 While the broth is infusing, place the meat in different shapes, filling only half the volume, add salt if necessary.

Step 9 Pour broth over the meat, strained through a strainer or cheesecloth. Cool on the kitchen counter. For further hardening, refrigerate.

How to make jellied meat transparent

The jellied meat should be transparent. And the most clear broth It will work if you cook it from beef legs separately from other types of meat. Another principle: do not add water to the broth being prepared, so it must be poured into the pan with a reserve, taking into account the fact that cooking takes eight hours.

First of all, soak the legs in water before cooking. Of course, they must first be washed, scraped, and if necessary even scorched, then filled with chilled water and left untouched for three hours. This procedure will help remove blood clots. After 3 hours, drain the water from the container.

Place two pans on the stove, put beef legs in the larger one, pour in cold water until adding salt. There should be a lot of liquid, but not to the very edge, but at least 10 cm below. Wait until it boils and drain the first water. This procedure will also help prepare clear jellied meat.

Rinse the legs and fill them with water again. Cook on medium until it boils, remembering to skim off the foam. Then turn the heat down to low. The slower the jellied meat is cooked, the better.

It should gurgle quietly and not boil. Always remove foam. Place the prepared piece of meat into a smaller pan. Pour boiling water over it and immediately add salt. Wait until it boils, reduce the heat and let it cook.

So, to summarize, we can briefly describe the entire process of preparing jellied meat: singe the beef legs, then chop them into pieces, soak in cold water. Cook in a large saucepan over low heat.

The jellied meat will cook for a long time until the cartilage becomes soft and the meat can be easily removed from the bones. As for spices, everyone chooses them according to their own taste. In addition to them, whole vegetables should be added to the broth. It could be carrots, onions. All!

Bon appetit!

Step-by-step recipes for natural beef jellied meat, with gelatin, tongue, chicken, pork legs

2018-04-16 Marina Vykhodtseva

Grade
recipe

3156

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

8 gr.

Carbohydrates

1 gr.

117 kcal.

Option 1: Classic beef jellied meat

There is no need to choose pulp or tenderloin for jellied meat. On the contrary, this dish is best prepared from pieces with bones, cartilage, and tendons. We select all those parts that cannot be twisted into minced meat and used for chops and cutlets. Drumsticks, tails, and ribs are great.

Ingredients

• 3.5 kg beef with bones;
• 1 carrot;
• 2 liters of water;
• 2 onions;
• 1 head of garlic;
• 2 laurels;
• pepper, salt.

Step-by-step recipe for classic beef jellied meat

Carefully wash the pieces of meat and chop if necessary. Sometimes it is soaked for several hours in cold water to get rid of the ichor and get a clear broth. Place all the meat in a saucepan and add water. Pour in 2.5 liters, some will foam and boil away.

Bring the meat to a boil over high heat; there is no need to delay the process. Then carefully catch all the foam, cover and cook for 3.5 hours over low heat.

We peel the carrots and onions, don’t chop them, just throw them into the pan with the meat. At the same stage, add a spoonful of salt, bay leaves, and peppercorns. Cook the beef for another 1.5 hours. The total cooking time should be at least 5 hours. Then remove the meat and cool. Strain the broth. Throw away the onion, and the carrots can be used in jellied meat, cut into pieces.

We remove the bones from the beef, cut it or simply break it into small pieces with our hands. Peel the head of garlic, chop it and add it to the meat, stir. Transfer the beef to bowls, but do not fill them all the way to the top.

You need to try the strained broth. Under-salted jellied meat is tasteless; it is better to even slightly over-salt it, as is the case with sausage. Pour broth over all the meat. Cool at room temperature, then put it in the refrigerator for 7-8 hours. During this time, the jellied meat will harden.

According to the rules, the ratio of liquid and main products is a maximum of 1:1, you can add less water, you shouldn’t add more, otherwise the jellied meat will not harden.

Option 2: Quick recipe for beef jellied meat with gelatin

You don’t always have time to cook meat for 5-6 hours and then wait the same amount of time for the beef jellied meat to harden. In this option, everything is prepared much faster. For jellied beef with gelatin, you can even use pitted pulp, in any case everything will work out.

Ingredients

• 1.2 kg of meat;
• 20 g gelatin;
• onions, carrots;
• 5 cloves of garlic;
• laurel;
• 4 peppercorns.

How to cook quickly

We make the simplest meat broth and you don’t even need to limit the amount of liquid, but you don’t need to add too much. We wash the beef and add water to cover two or three fingers. If time is short, first cut the meat into pieces. Let it boil, removing the foam. Reduce heat, cook for an hour.

After an hour of low boiling, add carrots and onions, you can add some roots, often celery and parsley. Now cook the beef until completely soft, it should easily separate from the bones. At the end, add salt, about half an hour later, add laurel and pepper. Then you need to scoop out 200 ml of broth.

Cool the broth that was scooped up and combine with gelatin, leaving to swell. While we take out the meat, chop it and mix it with garlic. We filter the remaining broth and measure out about 3-4 more glasses for this amount of gelatin.

Either simply add gelatin to the hot broth and stir, or heat it separately, but do not boil, and add it to the broth. It would be a good idea to try the salt mixture. Place the meat in bowls, add the broth to it and remove until completely frozen.

In fact quick jellied meat You can even make it from soup broth, you just need to cook a little more meat.

Option 3: Beef jellied meat in a slow cooker

One of the most simple ways cooking jellied meat in a slow cooker. We take any meat with bones, since the recipe does not contain gelatin. Carrots are not on the list, but you can add them if necessary.

Ingredients

• 2.5 kg of meat with bones;
• 2 liters of water;
• 2 onions;
• 4 allspice peas;
• 1 small laurel;
• 7 cloves of garlic;
• salt to taste.

How to cook

Place the washed beef in the multicooker bowl. Immediately throw in whole onions, peppercorns and a small laurel. Fill with water, add a level tablespoon of salt. Close and set the simmer mode for 7 hours.

We take out the meat; it should be cooked by now. Cool, cut small pieces, throw away all excess, add garlic, stir and distribute into bowls.

Strain the broth, add more salt and pepper. Pour in the meat. First leave at room temperature, cool, then put in the refrigerator for eight hours.

There is no need to try to speed up the hardening of the jellied meat by placing it in freezer, from low temperatures The quality of the dish suffers, and the gelling ability decreases.

Option 4: Beef jellied meat without gelatin (with pork legs)

Recipe for mixed beef jellied meat without gelatin. But it still freezes beautifully since the pork feet are added. You don’t have to put them in the dish later, but you need to cook them together. It is advisable to pre-soak the legs and, if necessary, scrape them with a knife.

Ingredients

• 1.5 kg beef;
• 3 pork legs;
• 1.7 liters of water;
• small onion;
• 1 tsp. peppercorns;
• 20 g garlic;
• salt.

Step by step recipe

Rinse the meat and place it in a saucepan. Add washed (and soaked) legs to the beef, add water and cook. As usual, remove the foam and then reduce the heat to low. If the meat for jellied meat actively boils and gurgles, then the broth will never turn out transparent and will not please you with its beauty.

Cook the legs and meat for about four hours, add a small onion, salt and season with peppercorns, boil for another hour. Cool, strain the broth.

Break the beef into small pieces. Pork legs (what's left of them) can also be added or simply removed. Add chopped garlic to the meat.

Pour the saturated broth over the beef, stir a little so that the liquid saturates and holds all the pieces together. Place in the refrigerator until completely frozen.

If you don’t want to get a fatty jellied meat, you can cool and keep the broth in the refrigerator for several hours, remove the frozen layer of fat, and then heat the broth and pour over the prepared meat.

Option 5: Beef and chicken jellied meat (with gelatin)

You could say that this is dietary option aspic. The dish contains very little fat, is simple and relatively quick to prepare, and you can add any boiled or canned vegetables to it during assembly.

Ingredients

• 1 kg beef with bone;
• 2 legs;
• 2 spoons of gelatin;
• 1 carrot;
• spices, garlic.

How to cook

Let the beef cook and add about 1.5 liters of water. Remove the foam, reduce the heat and simmer for an hour and a half.

Add washed chicken and carrots, salt, cook for another 1.5 hours. Pepper, bay and other spices to taste. Remove the chicken and beef and strain the broth.

Soak gelatin in a glass of broth, prepare 3 more glasses, and measure. Chop the beef and chicken, mix, season with garlic and pepper.

We heat the gelatin, you can do this in the microwave. Mix with the rest of the broth, pour over the poultry and meat, and refrigerate. After 4 hours the jellied meat will harden.

Gelatin should not be soaked in hot broth, it will form lumps, but you should not use cold liquid either. Take a warm decoction or at room temperature.

Option 6: Beef jellied meat with gelatin and tongue

A great option for jellied meat festive feast, take meat with bones. In addition to beef, you need a tongue, one piece is enough small size. We take regular or instant gelatin, it doesn’t really matter.

Ingredients

• 2 kg of meat with bones;
• 1 language;
• water;
• 20 g gelatin;
• onions and carrots;
• garlic, salt.

How to cook

Place the chopped and washed beef in a saucepan and select the parts with bones. Add the washed tongue, fill the level with water and cook for two hours. Then we take out the tongue, it should be ready. Add onions and carrots to the meat, cook for another 1.5 hours, add salt and pepper towards the end. As soon as the meat begins to easily separate from the moslov, turn off the stove.

Pour a glass of broth, cool and soak the gelatin in it. We remove all the meat from the moslov, chop it finely, mix it with grated garlic and place it in bowls. We clean the tongue, cool it, it is best to put it in the refrigerator.

It is advisable to strain the broth. Mix it with melted gelatin, but not all of it. Add about 3.5-4 cups more to this amount. Salt to taste and fill the meat, but only according to its level. We don't add anything unnecessary. We remove the jellied meat to harden for 2-3 hours.

Cut the tongue into thin slices and place it on top. Heat the remaining broth with gelatin a little, just to melt it. Stir and pour the pieces of tongue on top. You can garnish with boiled carrots. Let it harden for another 4 hours.

Such jellied meat can be decorated with bright green peas, olives, lemon slices, all this is placed along with slices of boiled tongue.

Option 7: Beef jellied meat in a slow cooker

Another way to prepare jellied meat in a slow cooker. In addition to beef, you will need a pair of turkey wings. They contain a lot of cartilage and fiber, which will help thicken and solidify the broth.

Ingredients

• 2 wings (0.5-0.6 kg);
• 800 g beef shin (chopped);
• 1.7 liters of water;
• 3 cloves of garlic;
• 1 carrot;
• 0.5 onions.

How to cook

Place the beef and wings in the slow cooker, add water, close, and set the “Stew” mode for exactly five hours.

After two hours, add the onions and carrots and add salt. Close and cook until finished. Remove the meat and cool. Add chopped garlic to the hot broth.

Disassemble the meat into small pieces, the wings can also be chopped. Pour in the broth with garlic and place in the refrigerator to harden.

You can use turkey wings instead of turkey wings in this recipe. chicken legs. Jellied meat also freezes perfectly with them.

Option 8: Twisted beef jellied meat

This jellied meat turns out small, homogeneous, somewhat similar to sausage. Very often it is poured into plastic bottles to give the shape of a loaf. If you don’t use a lot of broth, you can even cut the jellied meat into slices.

Ingredients

• 2.5 kg beef with bones;
• 1 onion;
• 4 sprigs of dill;
• laurel;
• 4 cloves of garlic;
• 5 peppercorns.

How to cook

Chop the meat and pour in enough water to barely cover it. Place it on the stove, and after boiling, simmer for a couple of hours. Add the onion and salt, pepper, and simmer for another three hours.

Remove the beef and remove the meat from the bones. We twist it through a meat grinder along with the garlic. Add a little strained broth, add more salt if necessary.

If desired, we bottle the jellied meat or simply use bowls. Cool at room temperature and refrigerate until set.

If there is not enough beef, then you can boil and twist into a total mass any other meat, poultry, liver or any other offal.

The classic recipe for jellied meat goes back to ancient times. So deep that today no one can name the exact year or even century. There is a widespread legend of its origin: someone cooked a strong broth, poured it over the meat, and left one plate in the cold. This is how the world's first jellied meat turned out.

Indeed, this dish is very simple, even unpretentious. But at the same time, it’s festive. This is how interesting psychology works. The tureen with borscht is unlikely to end up in New Year's celebration on the table. And there will certainly be jellied meat. Although, if you think about it, jelly and soup are all meat broth with pieces of fillet. Only the jellied meat froze. This means you can “play” with it – serve it beautifully, and even pour it into a beautiful mold so that it turns out both tasty and beautiful.

The classic recipe for making jelly is based on long-term cooking of pork legs, without the use of gelatin. In this part pork meat there is enough collagen for the broth to harden and acquire the desired consistency. But can the same thing be repeated with beef? Of course you can, but only if you know some nuances.

So, let's look at the beef jellied recipe step by step with photos and comments. First, let's try the version without gelatin. Don't worry - the jelly will certainly harden. But there is one condition - you need to choose the right meat. More precisely - correct part beef. If in the case of pork we were talking about legs, then for beef jellied meat we will take the same part - i.e. shin.

We take the following components:

• beef shin - 2 kilograms;
• veal fillet – 1 kg;
• carrots and onions – 1 piece each;
• garlic – 3 cloves;
• salt, bay leaf and pepper - to your taste.

Jellied meat is a frozen broth, so we will definitely pay the main attention to cooking our soup.

The classic recipe for beef jellied meat looks like this step by step:

1. First we prepare all the products. We will work especially carefully with meat. It is better to rinse the beef shin well under running water, and then chop it into pieces, and then rinse again.
2. Place the leg and fillet in a pan with cold water. The water should completely cover the meat, and the level will be 2-3 fingers higher. Cook until boiling (over high heat). As soon as it begins to boil, immediately reduce it to moderate. We remove all the foam.
3. Now comes the crucial stage. Over the next 4 hours, our broth will cook at a low simmer. The water shouldn’t boil at all – just fluctuate a little and produce weak bubbles. Keep the lid tightly closed, otherwise the water will evaporate too much. But adding a new one is undesirable - the taste of the broth inevitably deteriorates, and besides, it darkens.
4. Meanwhile, peel the onions and carrots. When 4 hours have passed, put them in the pan. And also bay leaf, salt and pepper. We do everything according to our taste. It’s just important to take into account that we add salt at the end, not at the beginning. Otherwise, you can over-salt - after all, the water will evaporate a little anyway.
5. An hour after adding the vegetables, turn off the stove. Cut the meat, remove the bones and onions and carrots. We pass the meat through a meat grinder or cut it into small pieces using a knife. Place the resulting minced meat on the bottom, and then vegetables for decoration. Pour broth on top. You can lay it out either in another pan or in special shaped molds - this way the dish will look especially beautiful.
6. And immediately after turning off the heat, don’t forget to add finely chopped garlic - it will give the appetizer a fragrant aroma.
7. This completes the beef jellied recipe. All you have to do is wait until everything cools down (in the refrigerator or on the balcony), and this will take many hours. But the result is worth it! Serve with mustard and herbs ( delicious option on the picture).

ADVICE

After preparing the broth, it would be nice if we strained it. To do this, use a large sieve and another pan.

Option with gelatin

But what if the recipe for beef legs cannot be reproduced step by step, and the photos do not help? After all, beef shanks may simply not be on hand. Of course, this is not a reason to refuse delicious food. holiday snack. Here we need help will come gelatin is completely harmless food supplement, which does not affect the taste in any way. And gelatin will certainly create the desired consistency!

This time we will need the following products:

• beef fillet – 700 g;
• gelatin – 50 g (2 sachets);
• carrots and onions - 1 large piece each;
• 4 cloves of garlic;
• salt, bay leaf and pepper - at your discretion.

In this case, we reproduce essentially the classic jelly recipe step by step, which is described above. However there will be one change:

1. The recipe for beef jellied meat begins, as usual, with cooking the broth. Place the fillet in a saucepan, bring to a boil, remove the foam and place on low heat.
2. All this time we are closely monitoring that excess liquid did not evaporate. And besides, we constantly remove the foam - it will probably still stand out.
3. When 4 hours have passed since boiling, add onions, carrots and spices. We wait another hour. Add finely chopped garlic to the broth.
4. And now it begins important stage. We breed in hot water gelatin, let it swell a little. And pour it into the broth. Let it cook for literally 5 minutes. Turn off the stove, grind the meat in a meat grinder and place it on the bottom of the mold.
5. Well, then as usual - pour the broth, decorate with carrots and other vegetables (as your imagination dictates).
6. You can cut the beef jelly into beautiful slices and serve with pickles and garnish with a sprig of rosemary (see photo below).

The festive jellied meat will be ready in a few hours. So it's better to start preparing in advance.