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“Another dish without which we can’t imagine New Year's table- jellied meat or jelly. I prepare it once a year on the eve of the main holiday. During this time, I have accumulated many tricks, which I share.

What is the difference between jellied meat and jelly and how did this dish appear?

I do not give specific recipes, since each housewife has her own recipe.

Meat

To prepare jellied meat you can use any meat: beef, pork, lamb, poultry, game.

It's better to use those cuts that are not suitable for other dishes: pork and beef legs, brain bones, heads, tails, pig ears. Veins, cartilage, bones, skin, muscles, chicken feet, wings, necks and heads are suitable.

The size of the pieces of meat does not affect the final result. But, if possible, it is better to cut or chop large pieces.

Doesn't matter will you use chilled or frozen meat. This does not affect the taste in any way.

Frozen the meat must be completely thawed.

Aspic pork freezes best, but he, very often the muddiest.

Collagen

The main thing in jellied meat is not the meat, but the collagen. Collagen is a type of dense protein that makes up tendons, cartilage and connective tissue. Collagen protein consists of spiral threads that twist together and form fairly hard tissue. Remember how hard cartilage is to chew.

The older the animal, the denser this tissue is. Therefore, to prepare jellied meat it is better to take beef or old chicken, which is called “soup”. And here Veal or chicken will not make jellied meat.

During the cooking process, collagen is destroyed and turns into gelatin. So if your jellied meat has not set, then calm you can add into it gelatin from a bag sold in the store. This gelatin is obtained from the same connective tissues of animals.

Collagen is destroyed very slowly at a temperature of 60-70 degrees, so Jellied meat must be cooked for a long time and on low heat.

Preparation

Meat as much as possible wash more thoroughly and remove dirt and hair. This is especially true for hooves. Let's not forget that it is with their hooves that animals walk on the ground.

Meat and bones for at least 3 hours, preferably overnight, need to be soaked in cold salted water, it is advisable to change the water several times.

It's easier after soaking clean off any remaining dirt.

Preferably cut from meat, especially from pork excess fat. Fat will prevent the jellied meat from congealing.

It is better to cut large pieces of meat into several parts, this will make it easier for collagen to come out of them.

Better don't cut bones so that there are no small pieces left.

Hooves same, better cut lengthwise to clean the dirt.

Dishes

Best for cooking jellied meat use the largest pan, which is in the house, as experience shows, there is never enough jellied meat.

It is believed that best dishes for jellied meat - cast iron or with a thick bottom. But you can use any which one is in the house.

Professional chefs recommend high and narrow pans for cooking broths, including jellied meat.

If you don't have a large saucepan, you can use several medium ones. And at the end, when you remove the bones and all the excess, pour the broth into one.

Water

Water for cooking jellied meat must be poured in all at once. If You will add water during the cooking process it is ruins the taste of jellied meat.

The ratio of water and meat should be 3:1. That is per kilogram of meat three liters of water.. If you have little cartilage and hooves, then you need to take less water.

Water should cover the meat with two fingers.

Cooking

First rule: pour meat cold water and bring to a boil high fire.

As soon as the foam begins to rise, collect it using a spoon with holes. The more thoroughly you collect the foam, the clearer the broth will be..

Drain the first water, rinse the meat under running water . This will not affect the taste of the finished dish in any way., but the broth will be clearer.

After boiling again, collect all the foam again.

After boiling add 1 teaspoon of salt to water. The rest of the salt will need to be added at the very end.

Boil meat uncovered over very low heat. This is the only way you will get a clear broth.

At a minimum, the jellied meat should be cooked for 3-4 hours. Optimally, cook jellied meat for 8 - 12 hours.

Jellied meat readiness indicator – meat comes off the bones easily. Cooking for too long is also contraindicated; the meat will become tasteless.

Vegetables

If put the onion in the peel, then the taste of the dish will be better and the color will be golden.

Carrots and onions better burn in a dry steel frying pan without non-stick coating.

Carrot can be cut the day before and let dry- it will taste better.

Parsley sprigs and celery that are not used in the salad can be collected in advance in a plastic bag and store in the freezer.

Parmesan crust added during cooking will give the dish a rich taste.

Vegetables best placed in broth 2-3 hours before the end of cooking. Otherwise, all the aromatic substances for which we add root vegetables to the dish will evaporate.

Spices are added in the end before the end of cooking.

Finally, add salt to the broth at the very end. When hot, it should be more salty than usual; in a cold dish, the salt is not so noticeable.

Improvement of broth

When the meat begins to fall off the bones, turn off the heat and let the pan cool slightly. Since the volume is quite large, then cooking will continue and after turning off the fire.

Use a slotted spoon to take everything out meat and vegetables. Most convenient put them in a colander set over an empty pan. The broth that drains into it must be returned back to the pan.

Pour the broth through a sieve into a clean saucepan. And a second time is necessary strain the broth through folded in several layers gauze.

If you succeed cloudy broth, it's possible lighten with protein chicken egg. Beat the whites until foamy, add to the boiling broth (without meat), let simmer for a few minutes, then filter the broth.

Extra fat you can use broth remove with half. Lower the ladle 1-2 mm below the liquid level; most of the fat will drain into the ladle.

Fat is possible put away with help paper napkins, it is better if it is a paper kitchen towel. Just place the napkin on the surface of the broth several times, and as soon as it is soaked, throw it away.

You can cool the broth the fat will solidify and it is necessary collect with a spoon from the surface.

After the broth has stood, then the dregs settle on him to the bottom, so you can carefully pour the broth into an empty bowl if you don’t have gauze.

Disassembling meat

All vegetables and root vegetables after cooking are thrown away, they gave everything they had.

If you want to decorate the jellied meat with slices of carrots, then it’s better boil fresh carrots V mineral water(this way it won’t lose color).

Meat Necessarily disassemble by hand, this way you will remove all the small bones.

The meat should be easily disassembled along the fibers with your hands; if desired, it should be cut across with a knife.

Do not use for grinding meat grinder or a combine.

If your hands are sticky, it means you have cooked the right jellied meat..

Ready dish

For decoration, you can use carrots and eggs cut into circles, and green leaves.

If you add to jellied meat garlic, That crush his using a press.

Allow the jellied meat in the mold to cool room temperature , then put it in the refrigerator. If you put jellied meat in the cold, the cart will freeze into crystals and spoil the taste.

Jellied meat hardens in 5-6 hours. There is no need to worry before.

It is better to cover forms with jellied meat with cling film rather than lids. The cover may stick.

If the jellied meat is not frozen, then heat it up and add gelatin dissolved in water.

To make the jellied meat come out of the mold easily, lower it into boiling water for a few seconds.

Jellied meat is stored in the refrigerator for no more than 5 days.

If you need to store it longer, freeze it already. frozen jellied meat, and then let it thaw, boil it and pour it into the molds again.

Jellied meat (jelly) is a dish made from meat or fish broth thickened by cooling with pieces of meat or fish.

When cooking jellied meat to obtain golden color It is advisable to add broth onion along with dry top scales and peeled whole carrots.

Jellied meat can be prepared from beef, lamb, pork, veal heads, legs, lips, as well as fish heads, bones, tails and fins. You can make jelly from offal poultry.

It is recommended to prepare jellied meat using aromatic seasonings, carrots, parsley roots, celery, parsnips, and spices. You can cook jelly with garlic. Jellied meat with the addition of poultry or rabbit meat is extremely good.

Jellied meat is considered a “winter” dish. Great for appetizers and as an addition to side dishes.
There are many recipes for making jellied meat. But each housewife does it “in her own way.”

Secrets of cooking beef jellied meat. General cooking principles

The main ingredient is beef, always on the bone.
Jellied meat made from several types of meat is considered real. Therefore, we recommend adding pork legs and beef pulp to the broth.

Jellied meat requires a lot of seasonings and spices. The simplest ones will do - Bay leaf, allspice and peas, as well as oriental ones - ginger, thyme, cloves. You will definitely need fresh onions, a few carrots, fresh parsley and an egg for decoration.

For serving, mustard is indispensable.

The meat and legs are placed in a large pan and filled with water. The broth is simmered over low gas, skimming off the foam for the first fifteen to twenty minutes. After five to six hours, fresh prepared vegetables, spices and seasoning are added to the broth. Let it simmer.
Remove the meat with a slotted spoon, place it on a dish and let it cool. In the meantime, be sure to strain the broth through a sieve or cheesecloth.

Finely chopped or fiberized meat is placed in molds, sprinkled with garlic, decorated with carrots, herbs, eggs, maybe peas, olives, and poured with broth.
Place in the refrigerator for several hours. The jellied meat is ready!

Beef jellied meat “Ostrenkiy”

This is a recipe for jellied meat made only from beef. A variety of seasonings and spices will add flavor and wonderful aroma to the dish.

Ingredients:
One kilogram of beef with bones;
Three carrots;
Bulb;
Two bay leaves;
Fifteen grams of thyme;
Fresh parsley;
Peppercorns;
Carnation;
Three feathers of garlic;
Mustard;
One table. spoon of olive oil;
One tea spoon of acetic acid.

Cooking method:
Beef on the bone, carrots, onions, bay leaves and other spices and seasonings are placed in a large saucepan. Fill with three liters of cold running water. Place on low heat for five hours. After boiling, the broth is filtered through a fine sieve. The meat is placed on a dish, allowed to cool and finely chopped.
Chopped parsley, garlic, mustard, olive oil and vinegar are mixed with chopped beef.
A little broth is poured into a special form, the meat is laid out and the broth is poured again. Place in the refrigerator for six hours.

Beef jellied meat “Classic”

Combination beef leg and tender veal pulp will make your jellied meat rich and delicate in taste.

Ingredients:
Beef leg weighing one and a half to two kilograms;
Two liters of water;
Half a kilogram of veal;
One onion;
One carrot:
Twenty peppercorns;
Three bay leaves;
Head of garlic;
Salt.

Cooking method:
Primary broth is made from beef leg. It is completely filled with water and brought to a boil over high gas. After five minutes, the broth is drained, the leg is washed and again filled with running water.
Secondary broth It should simmer on low gas for several hours. The boiling should not be bubbling, but should be a slow rise of small bubbles. The cooking process takes five to six hours.
The onion is peeled and cut in half. Place the flat side in a frying pan and fry a little. The carrots are peeled and left whole. First, the meat is boiled in broth in a separate pan. An hour before the end of the cooking process, veal and vegetables are added to the leg. They make more gas and let the broth boil again. They throw in spices and salt.
Meat and bones are removed from the cooked broth. Strain through a saucepan. The boiled cartilages are separated from the bones, finely chopped along with the meat or passed through a meat grinder.
Garlic is passed through a press or finely chopped, added to the meat and mixed. The veal is placed on the bottom of the form for jellied meat. Pour in broth. So that the meat is on the bottom and the broth on top, you need to pour it with a spoon without stirring the ingredients. The filled form is placed in a cool place, but not in the refrigerator.

Beef jellied meat in a slow cooker

Most quick way preparing jellied meat is jellied meat from a slow cooker. Minimum time, maximum benefit.

Ingredients:
Two pork legs (700 grams);
One and a half kilograms of beef on the bone;
One and a half liters of water;
Five bay leaves;
Salt and garlic - to taste.

Cooking method:
Pork legs are thoroughly washed. Place in a saucepan and fill with cold water. Leave in water for five hours. Then drain the water from the legs and wash again. The beef is washed, the carrots are peeled. Place pork legs, beef, whole carrots, bay leaves, and peppercorns in a multicooker pan. Pour water over the meat. Add salt. Select the “jelly” mode.
Remove the meat and legs from the broth, transfer to a bowl, cool and separate the meat from the bones. The carrots are taken out; they will no longer be needed. Place the meat in molds in which the jellied meat will harden. The broth is filtered and poured into molds. The garlic is peeled and finely chopped, added to the broth. The jellied meat is placed in the refrigerator until completely frozen. Bon appetit!

Beef jellied shank

You will need beef leg and shank. Typically, such jellied meat turns out to be quite fatty and “sticky”, which does not require the use of gelatin.

Ingredients:
Four kilograms of beef leg and shank;
Two large onions;
Three carrots;
Head of garlic;
Four liters of water;
Lavrushka;
Black pepper (peas);
Salt.

Cooking method:
Meat ingredients fill with water and rinse thoroughly, freeing from bone fragments. The legs are first scraped with a knife and singed.
Meat with bones and legs are placed in a large saucepan or enamel bucket and filled with water. When the broth boils, remove the foam and leave on low heat for five hours. Cover with a lid.
At the end of cooking, peeled onions, garlic and whole carrots are added to the broth. Salt, add spices. After this, the jellied meat should simmer for another two hours.
After cooking, remove the carrots and onions from the broth, and place the boiled meat and bones on a dish. Allow to cool, separate the meat from the bone and chop finely. The prepared meat is placed in molds. For decoration, you can put bright pieces of boiled carrots, fresh herbs, and an egg on the bottom of the molds. You can sprinkle finely chopped garlic on top. The strained broth is poured into molds, closed and left in the cold.

Beef jellied meat with ribs

From beef ribs It makes an excellent broth for jellied meat. Add more onions, only whole heads.

Ingredients:
Beef shank with bone (one and a half kilograms);
One kilogram beef ribs;
Two hundred grams of onions;
One or two carrots;
Allspice and peas;
Bay leaves;
Salt;
Head of garlic.

Cooking method:
Place fresh drumsticks and ribs in a large saucepan and fill completely with cold water.
Bring the meat to a boil over high heat. Then the gas is reduced and the broth is left to simmer for six hours. Periodically remove the formed foam.
Meanwhile, prepare the vegetables. Peel onions and carrots. An hour before the end of cooking, put them in the broth, also add pepper, bay leaf and salt.
Then vegetables, meat and spices are removed from the broth. Carrots are left to decorate the jellied meat. The meat is separated from the bones and finely chopped.
IN special forms Lay out the meat in a layer, sprinkle with garlic passed through a press.
The broth is filtered through a sieve and poured over the meat. The jellied meat is placed in the refrigerator until it hardens. Skim off the fat from the top before serving.

Beef and chicken jellied meat

Chicken meat will give the jellied meat tenderness and will also guarantee that the jellied meat will harden quickly.

Ingredients:
Calf tail;
Pork knuckle;
Chicken;
Two onions;
Garlic;
Ginger and salt - to taste.

Cooking method:
The meat is washed and placed in a large saucepan. Fill with tap water. Add a whole peeled onion, garlic, ginger and salt. Cook the broth over low heat for seven hours.
After the meat is cooked, strain the broth through a sieve. The meat is separated from the bones and finely chopped. Divide into portion forms and add fresh garlic and ginger. Pour in the broth and put in the refrigerator until it hardens.

Beef jellied meat with gelatin

Consider a recipe for making beef jellied meat with the addition of gelatin. It does not affect the taste, but only promotes rapid hardening.

Ingredients:
Six hundred grams of beef meat;
A packet of gelatin;
One large onion;
One carrot;
Peppercorns;
Lavrushka;
Salt.

Cooking method:
The meat is washed and placed whole in a large saucepan or enamel bucket. Fill with water and place on high heat.
After boiling, the gas is reduced and the broth is left to simmer for three to four hours. Remove the foam. The most convenient way to remove the foam is with a slotted spoon.
After three hours, add salt, onion, carrots and peppercorns to the jellied meat. Cook for another hour. Before the end of cooking, add a bay leaf.
Then the meat is removed from the broth, allowed to cool and cut into finely chopped pieces.
Gelatin is poured into a glass boiled water. The gelatin should swell and stand for half an hour. After this, it is mixed and poured into the broth.
The meat is placed in molds or deep plates and filled with broth strained through cheesecloth. Leave in a cool place until hardened.

Beef and pork jellied meat

Add some to the beef shank pork feet.

Ingredients:
Seven hundred grams of pork legs;
Half a kilogram of beef shin;
Onion;
Three carrots;
Four cloves of garlic;
Salt.

Cooking method:
The meat is thoroughly washed. Peel onions and carrots. Large saucepan fill with water and put meat and vegetables in it. Cook over low heat until the meat comes off the bone easily.
At the end of cooking, the broth is salted. Remove the meat with a slotted spoon, let it cool and separate it from the bones. Divided into fibers and laid out in forms. Place chopped carrots and garlic on top. The broth is filtered and poured over the meat. Place in the refrigerator overnight.

Tricks and useful tips

It is better to take a leg for jellied meat that has already been processed and sawn into several parts. If necessary, the leg is singed and soaked in water for five hours, then scraped.
If you cover the form for freezing the jellied meat with cling film, you can easily pull it out and cut it into pieces before serving.
To harden the jellied meat, you can use a regular springform baking dish. Then it is first lined with foil so that it does not leak.
In order for the legs to fit into the container for cooking jellied meat, they are first chopped into pieces.
The ratio of water and meat when cooking broth for jellied meat should be one to one.
To make the jellied meat harden faster, food gelatin is added to the broth.

Jellied meat in a pressure cooker

Cooking jellied meat, at first glance, is a very labor-intensive procedure.
But this is only at first glance, and if you don’t have such a wonderful “pan” in the kitchen as a pressure cooker.
After all, it is precisely this that greatly simplifies the process, reducing the time required for boiling natural gelatin from bones, without which the broth will not be able to harden.
If jellied meat is cooked on the stove for ten hours, then using a pressure cooker such a dish can be prepared in literally 3-4 hours, and this includes the time spent on preparing the products.

Jellied meat in a pressure cooker - basic cooking principles

Any meat is suitable for preparing jellied meat in a pressure cooker: pork, beef, chicken; you can put poultry liver instead of meat or along with it.
From by-products, it is best to take parts of the carcass containing a large number of tendons and cartilaginous compounds: beef shanks, pork knuckles, legs, chicken feet; it is from these parts that most of the natural gelatin necessary for hardening is boiled.
All meat components must be fresh or chilled; it is best to buy meat at the market, where it is very easy to determine its freshness.
You don’t have to add onions and carrots if you don’t like them, but it’s worth noting that onions are added to make the broth more transparent, and carrots give it a slightly yellowish tint.
Spices can be taken according to taste preferences, but according to classic recipe It is recommended to add peppercorns and bay leaves.
And of course, the most important thing is how to properly cook jellied meat in a pressure cooker.
First of all, you should rinse the meat well in water, scraping off the scorched areas from the skin, and cutting off unnecessary rough areas: the skin in the area of ​​​​the hooves of pig legs, keratinized, yellow skin from chicken paws, and be sure to cut off the seals on the skin.
After processing, the meat pieces are placed in a pressure cooker, spices and peeled whole onions and carrots are added. Everything is filled with water, salt is added and put on fire.
After boiling, the resulting foam is removed from the surface of the broth, and the pressure cooker is hermetically sealed with a lid. After steam hisses from the valve, the heat is reduced to a minimum and the jellied meat is cooked for the time specified in the recipe.
Then the burner turns off and air is released through a slightly raised valve. When all the air is released, the “hissing” stops, the lid is opened, the broth is filtered, separating spices and meat, and proceed according to the recipe.

Jellied meat in a pressure cooker “Classic” from beef

Ingredients:
three kilograms meat set from beef: leg, shank, third part of the shank, tail;
2 carrots, medium size;
two onions;
eight cloves of garlic;
two laurel leaves;
a few black peppercorns;
water – 3, 200 l.

Cooking method:
1. Place the beef in a large bowl, cover with water and leave for 6 hours, preferably overnight.
2. Rinse the meat components soaked in water with water.
3. Carefully inspect for the presence of bone fragments, wood chips from chopping meat, and wool. If necessary, scrape with a knife and place in the pressure cooker.
4. Add peeled carrots, washed unpeeled onions, spices, herbs and salt.
5. Pour in the required amount of water and cook the jellied meat as described in the cooking principles for two and a half hours.
6. After removing the lid from the pressure cooker, place the meat in a separate bowl and leave it to cool, and strain the broth through a sieve, on the bottom of which place two layers of gauze.
7. Break the meat into pieces with your hands or cut it with a knife.
8. Place the chopped meat in prepared containers so that it occupies approximately a third of the container in height.
9. Add the tendons and garlic chopped with a knife, stir and pour in the cooled broth.
10. At the bottom of the containers you can place thinly sliced chicken eggs or quail halves, rings boiled carrots, sprigs of greenery.

Chicken jellied meat in a pressure cooker with gelatin

Ingredients:
one big chicken, weighing approximately 2.2 kg;
two cloves of garlic;
bulb;
three small bags of gelatin;
spices.

Cooking method:
1. Wash the chicken carcass with tap water, cut out the gland from the tail, cut it into pieces, and place it in a pressure cooker.
2. Fill with water, add spices: bay leaves, peppercorns and peeled onion, salt.
3. Place the pan on the fire and cook the jellied meat as described above in basic principles.
4. Cook chicken jellied meat In the pressure cooker, two hours is recommended.
5. Remove the chicken from the cooked broth with a slotted spoon and place the disassembled meat without bones, joints and skin into the prepared dish.
6. Dilute gelatin with a glass of hot broth and pour into a bowl with strained chicken broth stir well and leave to cool.
7. Pour the warm broth for jellied meat into the laid out chicken meat and let it harden.

Jellied meat in a pressure cooker in French

Ingredients:
3 kg of meat set for jellied meat: pork legs, chicken thighs, beef shank, lamb trimmings, can be replaced with pork;
three small onions;
four medium carrots;
one small celery root;
two cloves of garlic;
three bay leaves;
black and allspice peas, five pieces each;
four carnation umbrellas;
one hundred grams of baked sweet pepper;
six pickled gherkins;
a small bunch of parsley;
50 ml whiskey or cognac;
two small bags of gelatin.

Cooking method:
1. Bake the peppers in an oven preheated to two hundred degrees. Select the seeds, remove the skins and place in a bowl with olive oil mixed with vinegar for a couple of hours.
2. Place the bones, carrots, celery and onion cut into two parts on a large deep baking sheet and place in the oven to bake.
3. After fifteen minutes, take out the baking sheet and, pouring a glass of water into it, leave it on the table for ten minutes.
4. Transfer the bones and vegetables into a pressure cooker, add spices, add water, salt and let the jellied meat cook. How to properly cook jellied meat in a pressure cooker is described in the basic principles of cooking.
5. After two and a half hours, when the jellied meat is cooked, remove the meat from the pressure cooker, strain the broth into a clean saucepan and put on fire. Boil the broth until it is three times less.
6. Dilute gelatin in hot broth and leave to cool.
7. Fry finely chopped onion with a knife until golden brown. Add the meat with tendons separated from the bones and cut into pieces and fry over low heat for two minutes.
8. Pour in the cognac, add the chopped garlic with a knife and fry for another minute.
9. Finely chop the greens, cut small pieces gherkins, pickled baked pepper and carefully mix in a separate bowl with the fried meat.
10. Lay out cling film rectangular shape, leaving a margin of five centimeters on all sides.
11. Place the mixture of vegetables and meat into the mold, pour in the broth and lightly mix everything with a fork.
12. Wrap the hanging edges of the film and put the jellied meat in the refrigerator to harden.
13. Before serving, unroll the film, place the jellied meat on a large flat plate and, after removing the film, cut into small pieces.

Jellied meat in a pressure cooker with tongue

Ingredients:
one pork leg;
front knuckle, pork;
half a kilo of pulp, beef;
small size beef tongue;
large onion;
one heaped tablespoon of salt coarse grind;
head of garlic;
two bay leaves.

Cooking method:
1. B cold water Soak all meat components overnight.
2. Wash the pulp and place in a pressure cooker.
3. Remove the skin from the shank, scrape the legs and tongue with a knife and add to the pulp.
4. Fill the contents of the pan with water so that the water covers all the meat and its level is two centimeters higher.
5. Place the pressure cooker on the stove and leave it to boil, periodically removing the resulting “noise”.
6. When it boils, add peeled and water-washed vegetables to the broth, add spices, herbs and peeled garlic. Add salt and wait until it boils, cover with a lid, reduce the heat and cook the jellied meat for an hour and a half, using the recommendations described above for cooking jellied meat in a pressure cooker.
7. From ready-made jellied meat lay out the meat, strain the broth and cool.
8. Separate the cooled meat from the bones. Be especially careful when disassembling the legs; they contain the most small bones.
9. Scroll the skin removed from the legs, tendons and cartilaginous joints in a meat grinder with a large grid, cut the tongue with a knife into small thin slices. Disassemble the meat into fibers with your hands or chop finely with a knife and add to the twisted ingredients and mix well.
10. At the bottom of the containers prepared for pouring jellied meat, place carrots cut into thin slices, slices of tongue, meat and fill with broth.

Jellied meat in a pressure cooker with chicken liver

Ingredients:
two pork legs;
half a kilo of chicken liver;
half a large chicken;
large onion;
three laurel leaves.

Cooking method:
1. Rinse the liver and half under the tap chicken carcass. Scrape the legs under running water with a knife, especially the hooves, and place everything except the liver in a pressure cooker.
2. Add spices, bay leaf, peeled onion and, filling the pan with water, bring to a boil.
3. Skim the foam from the boiling broth, add salt to taste and, cover with a lid, cook the jellied meat for two hours. How to properly cook jellied meat in a pressure cooker is described in the cooking principles.
4. Boil in a separate pan until tender. chicken liver and leave to cool, draining the broth.
5. Release the steam from the pressure cooker, remove and cool the meat.
6. Place the cooled chicken liver into molds and sprinkle with canned peas.
7. Place the meat separated from the bones, cut into small pieces and the tendons minced in a meat grinder onto the liver.
8. Pour in the broth strained through cheesecloth and let it harden.

Jellied meat in a pressure cooker from a pig's head

Ingredients:
3 kg pig head;
one large carrot;
medium sized onion;
six peas allspice;
bay leaves – 2 pcs.;
head of garlic.

Cooking method:
1. Pour water over the pork head, cut into large pieces, and leave to soak overnight.
2. Take the brain out of your head, remove the fragments small bones and, placing it in a pressure cooker, add three liters of water.
3. Add carrots, onions and bring to a boil on the stove.
4. When it boils, add the bay leaf, add salt, cover and cook, following the principles described above, for two hours.
5. Place pieces of the boiled head in a suitable container, and strain the broth through a fine sieve.
6. Using your hands, separate the meat from the bones and separate the fibers into large pieces.
7. In a large plate, mix the meat with the broth, add chopped garlic and fill with the resulting meat mass. plastic bottles, which have the top cut off. Place the bottles of jellied meat in the refrigerator.
8. When it hardens, cut the bottle and release the jellied meat. Jellied meat prepared in this way can be cut thin slices and putting it on bread, eat it like saltison.

Dark jellied meat in a pressure cooker

Ingredients:
500 grams pork ribs;
400 grams of pulp;
two legs, pork;
small onion;
black peppercorns – 4 pcs.;
laurel leaves – 3 pcs.

Cooking method:
1. Rinse the meat components under the tap, if necessary, scrape the legs with a knife.
2. Place a piece of pulp and legs in a pressure cooker, and place the ribs on a baking sheet and place in a preheated oven for twenty minutes.
3. Transfer the baked ribs to the legs with the pulp and fill with water so that the water is three centimeters above the meat.
4. Add salt to taste, bay leaves and peppercorns.
5. Place the pressure cooker on the stove and leave it to boil.
6. Skim off the foam, seal it with a lid and cook the jellied meat in a pressure cooker for two and a half hours.
7. Using a slotted spoon, remove the meat with bones from the broth and, after cooling, disassemble the jellied meat, separating the meat from the bones.
8. Grind the meat with tendons and skin in a meat grinder.
9. Place the twisted mixture into the prepared molds.
10. Pour in the strained broth and put it in the refrigerator to harden.

Jellied meat in a pressure cooker - tricks and useful tips

Do not overload the pressure cooker, it must be filled to the maximum level, otherwise the valve will clog and the pressure cooker will explode. If there is no such mark, pay attention to the handle rivets located inside the pan; they will be the maximum mark.
To cool the pressure cooker faster, place it in a large container of cold water.

Recipes for jellied meat with gelatin: beef, vegetable, chicken

Jellied meat with gelatin is a unique dish for the holiday table.
Many housewives do not know how to properly cook this delicacy.
It is believed that preparing it requires a lot of effort and time.

Jellied meat with gelatin: general principles

For jellied meat with gelatin, you can use any type of meat, vegetables, fish. The main ingredient must be chosen correctly. It is better to use fresh rather than frozen products.

If the meat is skinned, this will have a positive effect on the solidification of the broth. The sizes of meat slices for jellied meat with gelatin can be different. The drumstick and brisket can be divided into several parts, but it is better to leave a large bone whole.

Before cooking, the meat must be soaked in clean cold water to rid the product of any remaining blood. Next, the meat pieces must be washed, placed in a pan and started cooking.

The liquid level should be several centimeters above the meat level. It is worth paying attention to the fact that a large amount of water contributes to poor solidification of the broth. In order for the jellied meat with gelatin to turn out transparent, you should not allow the broth to boil. It is necessary to cook the aromatic liquid mixture for about 6 hours, then the result will please you.

After 3.5 hours have passed since the start of cooking, vegetables can be added to the boiling mass. Salt should also be added to the broth after a few hours. After all, when the liquid boils away, the broth becomes concentrated, so there is a possibility of ruining the desired taste of the dish.

To make the bouquet of aromas surprise, laurel leaves, peppers and other spices need to be added 20 minutes before the end of cooking the jellied meat.

Remove the meat from the container, sort it with your hands, and separate it from the bones. Strain the broth through a thin cloth, removing vegetables and spices. Dissolve gelatin in a separate bowl and add to the broth. Stir the liquid mixture thoroughly.

Place herbs, slices of vegetables and meat on the bottom of the prepared molds. Pour in ingredients aromatic broth. Place the container in the refrigerator to set the broth for 5 hours.

Jellied chicken and beef with gelatin

Ingredients
beef shin – 520 g
chicken – 430 g
onion – 60 g
carrots – 90 g
leaf gelatin – 22 g
garlic cloves – 25 g
water – 2.4 l
laurel leaves – 3 g
salt
crushed black pepper - optional

Cooking method
1. Wash chicken and beef.
2. Place in a saucepan. Pour in cool water.
3. Cover the container with a lid.
4. Bring its contents to a boil. Get rid of foam.
5. Peel the top layer of onions and carrots. Rinse vegetables under water.
6. Add to meat.
7. Cover the pan with a lid. Reduce heat.
8. Sprinkle the broth with salt. Spice up. Cook for 25 minutes.
9. Remove the chicken.
10. Cook the broth for another 180 minutes.
11. Place bay leaf.
12. Remove the meat from the broth.
13. Remove the pan from the heat.
14. Boiled onions and remove the carrots.
15. Strain the broth using cheesecloth.
16. Place gelatin in a bowl.
17. Pour in cold water.
18. Leave for 8 minutes.
19. Remove gelatin from the liquid. Place into hot broth. Stir until completely dissolved.
20. Remove meat from bones, skin, fat and sinew.
21. Cut the pulp into small pieces. Divide into deep plates.
22. Remove scales from garlic. Grind in a convenient way. Divide among plates.
23. Pour in broth.
24. Place the plates of jellied meat in the refrigerator.
25. Serve the dish with horseradish as an appetizer.

Rabbit jellied meat with gelatin

Ingredients
sweet pepper slices – 75 g
onion – 110 g
rabbit meat – 1.9 kg
allspice peas – 8 g
bay leaf – 4 g
dried parsley root – 40 g
gelatin – 30 g
carrots – 200 g

Cooking method
1. Divide the rabbit carcass into 8 parts.
2. Place them in a deep container.
3. Add onion, cut into rings.
4. Add slices of carrots, peppers and parsley root.
5. Add the required amount of salt.
6. Pour in cold water.
7. Place the container with the ingredients on the stove.
8. Wait until the mixture boils. Remove foam.
9. Add spices.
10. Cook the dish over low heat for 2.5 hours.
11. 45 minutes before the end of cooking, soak the gelatin in water.
12. Remove the meat. Cool. Break into pieces and remove bones.
13. Pour gelatin into the broth. Place the container with the broth on the stove.
14. Dissolve gelatin. Do not bring the broth to a boil.
15. Place the meat in containers in the desired quantity.
16. Pour broth through a strainer.
17. Leave to cool.
18. Store in a cool place.
19. Serve with horseradish, fresh black bread and boiled potatoes with dill.

Vegetable jellied meat with gelatin

Ingredients
vegetable broth – 485 ml
fleshy tomatoes – 220 g
chopped greens – 26 g
basil – 15 g
cucumbers – 80 g
gelatin granules – 14 g
vinegar – 35 ml

Cooking method
1. Chop the tomatoes into circles.
2. Place on a plate.
3. Sprinkle with salt.
4. Pepper.
5. Add chopped herbs. Mix.
6. Add basil.
7. Soak the gelatin granules.
8. Pour vinegar into the hot broth. Dissolve gelatin in it.
9. Mix part of the broth with tomatoes.
10. Add cucumber pieces to the remaining broth.
11. Place the dish in the molds.
12. Refrigerate in a cool place.
13. Serve vegetable jellied meat with gelatin for dinner.

Chicken jellied meat with gelatin

Ingredients
domestic chicken– 1.8 kg
onion – 140 g
black peppercorns – 10 g
animal gelatin – 12 g
Quail eggs – 8 pcs.
heads of garlic – 70 g
parsley – 110 g

Cooking method
1. Pluck, gut and rinse the chicken.
2. Cut into pieces.
3. Place in a casserole dish.
4. Pour in water.
5. Place the vessel on the fire.
6. Bring the liquid to a boil.
7. Reduce heat.
8. Remove the foam using a slotted spoon.
9. Remove the skins from the onion.
10. Add to the pan.
11. Add peppercorns.
12. Boil the broth for 4 hours.
13. Soak gelatin in a glass with 120 ml of warm water.
14. Leave to swell for 180 minutes.
15. Boil hard-boiled eggs.
16. Separate the garlic with cloves. Clear. Crush.
17. Wash the parsley. Disassemble into branches.
18. When the chicken meat is already cooked, remove it with a slotted spoon. Cool.
19. Throw away the onion.
20. Strain the broth using a gauze pad.
21. Add dissolved gelatin.
22. Mix the mixture well.
23. Use a fork to separate the bones from the meat.
24. Chop the meat pieces finely.
25. Place the meat on plates.
26. Sprinkle with garlic.
27. Cut the eggs into shapes. Decorate the meat on top.
28. Put a sprig of greenery.
29. Pour the mixture of gelatin and broth.
30. Let cool. Place in the refrigerator.
31. Garnish the dish with lemon slices.
32. Serve with mustard.
33. Eat cold jellied meat with gelatin.

Beef jellied meat with gelatin

Ingredients
mustard – 16 g
salt – 25 g
offal – 1900 g
beef – 380 g
egg – 1 pc.
peeled carrots – 245 g
gelatin powder – 11 g
peeled onion – 140 g
parsley root – 85 g
garlic cloves – 40 g
bay leaf – 4 g
peppercorns – 5 g

Cooking method
1. Finely chop the lean parts of the beef carcass.
2. Soak offal and bones in water.
3. Cook at low simmer for 4 hours, constantly skimming off fat.
4. After 2 hours, place the meat in the broth.
5. 50 minutes before the end of cooking, add spices.
6. Lay out the vegetables.
7. Remove offal and meat from the pan. Leave to cool.
8. Remove the seeds. Finely chop the pulp. Send into strained broth.
9. Sprinkle with salt.
10. At the end of cooking, add garlic.
11. Pour in the gelatin solution. Stir the mixture.
12. Cool the finished jellied meat with gelatin.
13. Place pieces into molds boiled eggs and star-shaped vegetable slices.
14. Pour broth with meat into molds.
15. Serve the dish with pickles.

Seafood jellied meat with gelatin

Ingredients
canned salmon– 270 g
crab meat – 190 g
pink salmon – 225 g
gelatin – 50 g
small pickled cucumbers – 45 g
parsley (greens) – 15 g
green peas – 80 g
dry white wine – 135 ml
boiled eggs – 2 pcs.
boiled carrots – 60 g
green onions- optional
mayonnaise – 30 g
red bell pepper without stalk and seed – 120 g
salt - a pinch
mustard – 14 g

Cooking method
1. Chop the green onions and parsley into medium-sized pieces.
2. Add salt.
3. Sprinkle with pepper.
4. Add mustard. Mash the mixture.
5. Cucumbers, Bell pepper and chop the carrots into small cubes.
6. Remove the shells from the eggs. Grind into strips.
7. Cut the crab meat into rectangular slices.
8. Mix ingredients.
9. Disassemble the red fish into small parts.
10. Soak in clean water gelatin. Leave for 25 minutes. Drain the liquid mass.
11. Place the swollen gelatin in a saucepan with boiling water. Dissolve.
12. Cool. Add liquid from red fish.
13. Pour in the wine.
14. Mix the chopped ingredients with mayonnaise.
15. Add gelatin mixture.
16. Pour the mixture into the mold.
17. Place in the refrigerator.
18. Before serving, lower the pan into a container with hot water for 25 seconds.
19. Cover with a dish. Turn over. Remove the form.
20. Appetizing jellied meat with seafood gelatin is ready to eat.

Jelly with gelatin: tricks and tips

-To make jellied meat with gelatin transparent, you need to boil the dish over low heat.

-Boiled carrots can be used to decorate jellied meat with gelatin.

-The gelatin solution must be introduced into the boiling broth in a thin continuous stream. The liquid mixture must be stirred to avoid the formation of lumps

-You should ensure that the gelatin does not stick to the bottom of the container during the preparation of the broth.
A large number of gelling ingredient will ruin the dish; jellied meat with gelatin will turn into a rubbery mass.

-Soak the gelatin in the powder for about an hour.

-To understand how much gelatin should be added for normal hardening, it is recommended to try the resulting mixture.Place a spoonful of melted gelatin in a container with a small amount of broth and dip your fingers in it. If they separate with little effort, there is enough of everything in the jellied meat.

-It is better not to chop meat with bones, but to cut it. When chopping, the bones are finely crushed and then found in the dish.

-So that jellied meat with gelatin has unique taste, it is better to use not just one type of meat, but assorted meats.

Jellied chicken giblets and veal legs

Ingredients:
Chicken giblets(liver, stomach, heart) - 500 g, veal legs - 500 g, carrots - 300 g, onions - 300 g, hard-boiled eggs - according to the amount of jellied meat obtained, garlic and salt - to taste.

When gutting poultry, be careful not to crush gallbladder. If this happens, the bitter bile will permeate the entire meat, rendering it inedible.

Cooking method
Rinse chicken giblets (you can use goose or turkey) well and cover with water. Sear the veal legs, thoroughly remove hair, chop into pieces, add to the giblets, add onions, carrots, salt and cook over medium heat until full readiness. Grind the pulp and giblets and arrange them into molds, add the garlic. Strain the broth, bring to a boil and pour over the meat. Decorate with egg slices and cool.

Resol (rooster jelly)

Compound
Rooster – 1 kg, gelatin – 1/ tablespoon, carrots – 1 pc., parsley root – 1 pc., onions – 2 pcs., garlic – 1/2 head, bay leaf – 4 pcs., black peppercorns – 6 pcs. ., salt.

Cooking method
Cut the rooster: singe it, remove the giblets, chop off the neck, wings and legs, remove the skin from them, after scalding them with boiling water, and then beat them with a wooden mallet. Cut the remaining carcass into 4 parts. Place all the products in a pan so that the legs and other offal are at the bottom, and large pieces of rooster are on top. Add finely chopped parsley root, onion, carrots, add water so that it covers the meat by at least 5 cm, and cook over very low heat for 2.5 hours.

Then remove large pieces of rooster from the broth, and continue to cook the offal for another 60–80 minutes, adding bay leaves and peppercorns 10 minutes before readiness. After this, add salt to the hot broth, then strain, add chopped garlic, gelatin and pour it over the pieces of rooster with offal laid out on a plate. Place in the refrigerator for several hours.

Sterlet jelly

Compound
Sterlet – 1 kg, gelatin – 15–20 g (for 4 cups of jelly), caviar (to lighten the jelly) – 25 g, celery and parsley roots and onion – 1 piece each, parsley, pieces of crab or crayfish tails for decorations.

Cooking method
Wipe the cleaned and washed sterlet dry with a napkin, cut into pieces and cook together with roots and onions. After cooking, place the pieces of sterlet in a deep dish or salad bowl and cover with a napkin. Add soaked gelatin to the strained broth and stir until dissolved. Lighten the jelly with pressed or granular caviar, strain it, cool and pour it over the sterlet. Decorate the sterlet pieces with parsley leaves, cancerous cervixes or pieces of crab.

Mushroom jelly

Compound
Fresh, salted or pickled mushrooms - 150 g or dried - 40 g, gelatin - 10 g, mushroom broth - 250 g, garlic - 1 head, salt - to taste.

Cooking method
Fresh mushrooms boil and chop finely. Dried mushrooms soak, boil and chop, rinse and chop the salted ones, separate the pickled ones from the marinade and chop.

Soak gelatin in water and, heating, dissolve in a decoction of fresh or dried mushrooms with added salt and chopped garlic. For jelly from pickled and salted mushrooms, dissolve gelatin in water with the addition of brine or marinade. Place the chopped mushrooms in molds, pour in the jelly and cool.

Jellied meat “Not for the lazy”

Compound
Pork legs – 2 pcs. (or part of a pork head), turkey leg - 1 pc., carrots - 1 pc., onion - 1 pc., garlic, ground black pepper, salt - to taste.

10 months ago

Jellied meat is rightfully considered a traditional Russian dish. Indeed, it is very difficult to imagine a holiday table without jellied meat. The presence of this dish on the table of men is especially pleasing. This is explained by the fact that jellied meat is very filling and nutritious. So, after all, how many hours should you cook jellied meat?

How to choose meat for jellied meat?

Before you start preparing the dish, you need to choose good meat, thanks to which the jellied meat will turn out truly tasty. How to do it?

• Almost any meat is suitable for jellied meat. It can be pork, beef, chicken and even turkey!
• A prerequisite is that the meat must be on the bone. Under no circumstances should fillets be separated from them before cooking.
• When choosing a shank, pay attention to the presence of veins and cartilage. There should be enough of them.
• Fresh meat that has never been frozen is most suitable for jellied meat. That is why it is recommended to purchase it at the market and not in the supermarket.
• The ratio of bones and meat in jellied meat should be approximately equal. Don't overdo it with either one or the other.
• If you are going to cook pork jellied meat, you should definitely buy a shank or legs; a head, tail and ears are also suitable.
• For chicken jellied meat, select pieces with skin and bones, for example, wings and necks. You can also add paws, they will help the jellied meat harden faster. Best choice for chicken jellied meat, an older rooster is considered.
• For beef jellied meat Legs are best suited.

Preparing meat for cooking

Before you start cooking the meat, it should be processed. To do this, it must be soaked in cool water for at least 2 hours, and best of all overnight.

The soaked meat should be divided into pieces using a special knife.

The cooking time for jellied meat will directly depend on the meat from which it is cooked, as well as on the cooking method.

• In a regular saucepan on gas, the jellied meat should be cooked over low heat for at least 5 hours. After that, the necessary spices are added to the broth with meat, and cooking continues for another 1.5 - 2 hours.
• In a pressure cooker the jellied meat will cook much faster. To do this, the meat is poured with one and a half liters of water, and spices are added right there. The valve closes, the Jellied mode is set, and the dish is cooked for an hour and a half.
• It is also possible to cook jellied meat in a slow cooker. To do this, water is poured into the pieces of meat, all the spices are immediately added, and in the stewing mode the jellied meat is cooked for 6-7 hours.
• Beef jellied meat should be boiled for about 5 - 6 hours without adding spices, and another hour after they are added to the broth.
• Chicken jellied meat cooks the fastest. Over medium heat, only 2.5 hours are enough for it to be ready.
• How long does it take to cook jellied pork feet? The meat is first cooked without spices for about three hours, and then another 4 hours after all the spices have been added to the broth.
• For jellied pork knuckle with the addition of chicken, the cooking time will be 3 hours before adding spices, and another 3 hours after.
• Jellied pork legs and ears will be cooked in 4 hours over low heat.
• You can cook jellied meat from goose or duck. In this case, the cooking time will be 6-7 hours.

What do you need to know in order for the jellied meat to freeze and turn out very tasty?

• The first water in which the meat boils must be drained. This way you can get rid of the foam, not really remove it nice smell lard, and also make ready dish slightly less caloric.
• All spices and salt are added to the jellied meat after it has been boiled for at least 5 hours. This rule does not apply only to chicken jellied meat.
• It is better not to peel the onions that you will put in the broth. Its presence will give the broth a rich golden hue.
• It is best to disassemble meat that has already cooled down into pieces.
• In order for the broth, and then the jellied meat, to turn out transparent, the meat for the jellied meat must be soaked overnight in water.
• In order to be sure that the jellied meat will harden 100%, you should not add water to it during the cooking process. To avoid this need, immediately pour in more water and cook the jellied meat over low heat.
• Approximate proportions of products for jellied meat - for 4 liters of water you will need about 2 kg of fatty pork on the bone, as well as 0.5 kg of less fatty meat.
• For more delicate taste finished dish, you can pass the boiled meat through a meat grinder.

• If, despite all efforts, the broth for jellied meat turns out to be too liquid and does not harden, you can add gelatin to it. This should be done at the rate of 1 10 gram package of gelatin per 1 liter of broth.
• You can make the broth clear by adding a small pinch of it. citric acid.
• In order for the frozen jellied meat to be moderately salty, the broth itself should taste a little salty.
• In the event that you still have to add water during the cooking of jellied meat, use only boiling water for this.
• To check whether the broth has solidified or not, rub a drop of broth between your fingers. If your fingers begin to stick together, the jellied meat will definitely harden.
• Be sure to add carrots to the broth, along with the spices. It will give a beautiful shade and pleasant taste to the jellied meat.
• Use a small amount of spices when cooking the broth for jellied meat. Bay leaves, peppercorns and dill umbrellas will be quite sufficient.
• Do not use jellied meat for cooking enamel pan. Long-term exposure to temperature may cause the dishes to deteriorate.
• After the jellied meat is poured into the molds, add a little crushed garlic to each. The dish will become even tastier.
• You can decorate the jellied meat by cutting it into circles boiled eggs, canned corn or peas, shaped carrots and herbs.
• The jellied meat will harden better and faster on the middle shelf of the refrigerator.
• Serve frozen jellied meat with mustard and horseradish.
• The finished dish should be stored on the top shelf of the refrigerator for no more than a week.

A selection of beef dishes Merchant style beef with cheese and mushrooms Ingredients: Beef pulp in pieces - 500 g Fresh champignons - 300 g Onions - 2 pcs. Dutch cheese - 150 g Table milk mayonnaise - 125 g Ground black pepper Salt For decoration, lettuce leaves - 0.00 g Preparations: 1. Wash fresh champignons, place in a saucepan with water and heat to a boil. 2. Boil for about 10-15 minutes, now cool and cut into pieces 3. Peel the onion, wash and chop 4. Wash the beef, dry and cut into medium-sized pieces 5. Beat each piece of meat on both sides, rub with salt and pepper. Place on a greased baking sheet in an even and not thick layer. 6. Place sliced ​​mushrooms on top, and place onions on top of the mushrooms. Sprinkle the meat with grated cheese, generously coat with a layer of mayonnaise and place in a heated oven 7. Bake at 180 degrees for about 50-60 minutes, until golden crust. Place on a plate decorated with lettuce leaves and serve /////////////////////////////////////// //////////////////////////////////////////////// //////////////////////////// BEEF ROLLS. ​ Ingredients: 600-700 g of beef, 3-4 cloves of garlic, 1 onion, salt, pepper, 2 tablespoons of vinegar with vegetable oil. Preparation: 1. Cut the young beef flesh across the grain, lightly beat it, brush with a mixture of vinegar and vegetable oil and leave for 20 minutes. 2. Then add salt, sprinkle the inside of each slice with pepper, finely chopped onion and garlic, roll into rolls and tie with thread. 3. Fry in the oven on a wire rack... \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ BOILED BEEF WITH SAUCE. ​ Ingredients: 700 g beef, 100 g different vegetables for broth, 200 g sauce. Preparation: 1. Place fatty beef (shoulder, brisket) in boiling water, let it boil, skim off the foam and cook over low heat for at least an hour. 2. Then add vegetables (onions, carrots, parsley root, celery), bay leaf, peppercorns, salt and cook until the meat is soft. 3. Remove the finished meat from the broth, cut into portioned pieces and serve with any side dish - pasta, porridge, potatoes, legumes. 4. The sauce can be served with sour cream, tomato, mushroom... and with white or red wine... //////////////////////////// //////////////////////////////////////////////// ////////////////////////////////// BURGUNDY BEEF Ingredients: 1 kg of meat (from the back legs), 2-3 heads of onions, 4 carrots, 200 g of fresh mushrooms, a clove of garlic, 50 g of lard, 1.5 cups of dry wine, 80 g of cognac, 2 tablespoons of vegetable oil, 2 teaspoons of salt, a quarter of a teaspoon spoons of ground pepper. Preparation: 1. Rub portions of meat with garlic, salt and pepper. Pour into the pan vegetable oil and put half a portion of lard, carrots, and a layer of meat on top. 2. Place a layer of chopped onions and mushrooms on the meat. Then put a second layer of meat, and on it a layer of onions and mushrooms and, finally, a third layer of meat. 3. Cover the meat with slices of lard. Pour wine, cognac and sprinkle with pepper. 4. Place in a preheated oven (up to 200°) for 30-40 minutes or until the meat is soft. \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\ BEEF STEW IN PROVENCEAL Ingredients: 1 kg of meat from the hind leg, 150 g of lard, 3 tablespoons of finely chopped parsley, 3 cloves of garlic, 2 glasses of dry white wine, 100 g of cognac, 1 glass of refined vegetable oil, salt and pepper to taste, 2 carrots, 1 large onion, 200 g of chopped fresh mushrooms, 200 g of sliced ​​tomatoes, black olives (optional), cumin greens or celery, bay leaf. Preparation: 1. Cut the meat into square pieces approximately 6 cm in size, stuffed with lard, sprinkled with finely chopped parsley and crushed garlic. Leave for several hours in a marinade of dry white wine, cognac and vegetable oil. 2. Place a peeled piece of pork with skin on the bottom of the pan, add sliced ​​carrots. 3. Place pieces of beef mixed with onions, cut into rings, mushrooms, tomatoes (without skin) and black olives (without pits). Sprinkle with salt, the remaining parsley and add a bay leaf. 4. Pour the marinade into the pan, 2 cups of water, add cumin. Close the lid, seal the edges of the lid unleavened dough and keep in a medium-heated (up to 120-130°) oven for 6-7 hours. //////////////////////////////////////////////// //////////////////////////////////////////////// ////////////////// BEEF ROLLS STUFFED WITH PORK. ​ Ingredients: 1 kg of hind leg pulp, 400 g of minced pork, 2 tablespoons of sweet red wine, 2 teaspoons of salt, 0.5 teaspoon of freshly ground black pepper, 3 tablespoons of butter, 2 heads of finely chopped onion, 1 clove of garlic , 1 carrot, cut into thin slices, 1 bay leaf, 1 tablespoon wheat flour, 1 glass of dry red wine. Preparation: 1. Cut the meat into pieces 1 cm thick, beat so that the pieces are as thin as possible. Mix minced pork with sweet wine and spread evenly over all pieces of meat. 2. Roll each piece into a roll and carefully tighten it with thread. Sprinkle with salt and pepper, lightly fry in a frying pan, adding one and a half tablespoons of heated butter. 3. Melt the remaining butter in a saucepan, put onions, garlic, carrots, and bay leaves in it. Place the rolls on top and sprinkle with flour. 4. Dry wine pour into the frying pan in which the rolls were fried, and boil, pour into a saucepan, simmer the rolls until soft... \\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ BEEF STEWED IN SWEET AND SOUR SAUCE. ​Ingredients: 500-600 g beef, 3 tablespoons butter, 2 tablespoons tomato puree, 1 onion, 1 carrot and parsley, 2 tablespoons sugar (without top), 1 tablespoon wine vinegar, 60 g bread rye custard or Borodino, bay leaf, pepper, 0.2 g coriander. Preparation: 1. Cut the beef flesh across the grain into portions, lightly beat, sprinkle with salt, bread in wheat flour, fry in fat. Place the fried pieces in a saucepan, add broth or water so that the meat is just covered, and simmer until almost done. 2. Then add finely chopped and sauteed carrots, parsley or celery and onions, bay leaves, peppercorns, coriander, crushed crackers rye bread, tomato puree, vinegar and sugar. 3. After this, continue stewing until the meat and vegetables are completely cooked. 4. Serve with the sauce in which the meat was stewed, sprinkle with herbs. For a side dish, prepare beans, pasta or boiled or fried potatoes... /////////////////////////////////// //////////////////////////////////////////////// ///////////////////////////////// BEEF STEWED IN BREAD KVASS. ​ Ingredients: 600 g beef, 3 tablespoons rendered beef lard, 0.5 l bread kvass, 400 g potatoes, 2 carrots, 2 onions, half a turnip, 1 parsley root, 2 tablespoons of tomato puree, 1 tablespoon flour (without top), salt, pepper, herbs. Preparation: 1. Large pieces fry beef (from the hind leg) in fat, and then simmer with the addition of bread kvass and tomato puree 2. Prepare red sauce in the broth in which the meat was stewed and strain. Cut potatoes, carrots, parsley, turnips and onions into small slices and fry each type of vegetable separately in fat. 3. Place the fried vegetables in one bowl, pour over the red sauce and simmer over low heat until cooked. 4. When serving, cut the meat into portions, pour sauce over vegetables and sprinkle with herbs... \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ GOULASH 500 gr. beef meat (pulp) 2 onions 1 carrot 2 tbsp. spoons of tomato paste 1 spoon of flour 2 spoons of butter 2-3 cups of broth 1-2 bay leaves Salt and pepper to taste Cut the meat into cubes, add salt and pepper. Heat oil in a frying pan and fry the meat in it, then add onions, carrots and sprinkle with flour and fry a little more. Place the meat in a saucepan and add tomato paste and pour the broth over everything, throw in the bay leaves. Simmer over low heat for 1-1.5 hours \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\ Secrets of delicious meat! 1. The meat will become more tender if you moisten it with vodka an hour before cooking. 2. You can mix the meat with soy sauce, leave it overnight and fry it tomorrow, it will turn out very juicy. 3. Beef or lamb will turn out soft and juicy if you salt and pepper it before baking, you can also stuff it with garlic, then wrap the meat in banana peel. 4. Secure the peel with cooking string to prevent it from coming apart. 5. Place the meat on a baking sheet and place in a preheated oven for 30-40 minutes. 6. Banana peel has unique properties and will make tough lean meat soft. The secret to turning tough beef into tender, soft meat. 1. Place the beef in a hot frying pan. Fry over high heat for 3-5 minutes. 2. Add some water, cover with a lid and reduce heat. Chop the ginger root and put it in the stew along with the meat. 3. Ginger juice contains a substance that decomposes proteins and makes tough meat soft. It is enough to simmer the beef with ginger for 30-40 minutes. Lemon peel will help soften old meat. 1. Cut the meat into pieces across the grain and place in a hot frying pan. 2. Add a few lemon peels. 3. At the end of cooking, do not throw away the crusts. 4. Take them out, mash them with a spoon and mix with the meat juice that was released during frying. Place the beef on a plate, pour over the juice and garnish with a sprig of herbs and carrots. 5. Never salt meat immediately before frying, it will lose a lot of juice and turn out tasteless. Salt should be added during, or even better at, the very end of cooking.

The jellied meat appeared completely by accident. People once noticed that if you cook meat broth for a very long time, it hardens in the cold. New snack The French immediately appreciated it, and gradually the dish took root in other countries. At first there was jellied meat and jelly different dishes. Jellied meat was prepared from pork or pork-beef broth with pieces of meat and poultry, and jelly was cooked exclusively from beef. Now this is practically the same dish, which is called jelly in the north and north-west of Russia and jellied meat in the southern and south-eastern regions. Jellied is a separate dish, since it is prepared differently from jellied meat and jelly. Let's talk about how to properly prepare jellied meat and aspic so that they turn out tasty, beautiful and appetizing.

How to cook jelly: choose meat and cook delicious broth

All housewives know how to properly prepare jellied meat from beef and pork so that it hardens well without gelatin - you need to take pork and beef legs, marrow bones, heads, tails, pig ears and parts of the carcass that are not suitable for other dishes. Suitable sinews, cartilage, bones, skin, muscles, chicken feet, wings, necks and heads, which, due to their high collagen content, make the meat broth sticky, viscous and jelly-like.

If you prepare jelly from chicken, it should not be store-bought, but homemade - not very meaty and bony. They gel rooster broth and game perfectly. In addition, in the dish as meat base can be put pork knuckle, beef tenderloin, turkey and chicken. The meat should not be too fatty, as fat prevents the jellied meat from congealing.

Naturally, meat products They take quality and fresh ones. Legs, shanks, and paws are thoroughly washed, cleaned and soaked for at least one hour. After this, the legs are poured with cold water, brought to a boil, then drained and the pan with meat is filled with water again. This is done to make the broth clear and less greasy.

The ideal ratio of water and meat is 2:1, and the water should be cold - this will make the broth even tastier and more appetizing. As soon as the broth boils, reduce the heat to low and cook for 5–7 hours, in some cases up to 12 hours. Cooking time depends on the meat used, required quantity jellied meat and recipes. How long to cook is a significant question, because the longer it is cooked, the richer, thicker and richer the jelly will be. If the jellied meat does not freeze well, it means there was too much liquid or you added it to the pan during cooking. In this case, the jelly will have to be cooked or gelatin added.

How to cook beef, pork and chicken jellied meat: the following steps

2 hours before the end of cooking, add onion, carrots, celery root and parsley, and 40 minutes before the end of cooking - bay leaf, cloves, peppercorns, dill umbrellas and other spices. Or you can add spices along with the meat to make the jelly more flavorful. When peeling onions, sometimes leave the middle and bottom layer of skin on so that the broth is nice and golden.

Salt the jellied meat after the broth is ready, otherwise there is a high probability of over-salting the dish - the water constantly boils away. In addition, salt inhibits the gelling process. You need to salt the hot broth so that it seems slightly salted, otherwise it will turn out to be too bland when frozen. Add chopped garlic to the prepared broth and let the dish brew for about 20 minutes. After this, the meat is carefully separated from bones and cartilage, vegetables are removed from the broth, and the liquid is filtered. Some housewives add crushed cartilage to the meat to make the jelly denser and more satisfying.

Pieces of meat are placed in big shape, pour in broth and leave for some time at room temperature. You can pour the liquid into small portion molds - they look very impressive on festive table. Place pieces of carrots, slices of pickled cucumber, green leaves or half an egg on the bottom of the molds - the decoration will end up on top and will look very impressive.

It is better to cool and bring the dish to readiness on the middle shelf of the refrigerator, and the jelly usually hardens for the same amount of time as it took to cook. It is best to remove frozen fat from the finished jellied meat if you have not removed it before. Before serving the dish, lower the molds with the jelly for a few seconds. hot water and turn it over onto a plate, and serve this savory snack with grated horseradish and spicy mustard.

How to properly prepare jellied meat with gelatin

Sometimes there is no time to cook according to all the rules, and not always beef and chicken jelly They release enough gelling substances, so many people want to know how to act so that the dish still hardens. Gelatin comes to the rescue, which is made from the bones, tendons and hooves of cattle, so with the help of this unique product available delicious jellied meat with less time.

Per liter of liquid, usually take 30 g of gelatin, which is pre-soaked and then dissolved in small quantity warm or cold broth after straining. Pour the liquid into the pan in a thin stream and heat it slightly, without bringing it to a boil. In all other respects, the technology for preparing jellied meat does not differ from the classic recipe.

Clear broth - easy!

Never cook broth from frozen meat - it will turn out too cloudy, no good egg white will not help. First, the meat and bones are thawed, washed well, and then boiled. The first water is drained for the same reason - so that the jellied meat turns out light and without impurities.

For getting clear broth it is not allowed to boil too much, it is not stirred during the cooking process, and the foam must be skimmed off. The broth should be filtered well, as it often turns out cloudy due to the fact that it has not been sufficiently purified from all kinds of impurities. There is another secret clear jellied meat- add a pinch of citric acid to the broth until it boils.

If preventive measures do not help, the strained broth is clarified lemon juice(½ tsp) or egg white. For a liter of finished broth, one whipped egg white is enough, which is added to the broth, after which the liquid is thoroughly cleaned through several layers of gauze.

How to cook aspic from meat and fish

Jellied is a lighter version of jelly and jellied meat, since it is prepared from lean types of meat (beef, veal, tongue, chicken, turkey) and fish. Preparing aspic is simple and easy, and gelatin is used to set the broth.

Meat or poultry is boiled according to all cooking rules meat broth. Next, the dish is cooled, the meat is separated from the bones, disassembled into fibers or cut into pieces. The broth is filtered, and the gelatin is poured with water to swell - the proportions of broth and gelatin depend on the amount of meat. It is recommended to adhere to the ratio specified in the recipe. Gelatin is poured into the broth and heated, but do not boil, otherwise the aspic will not thicken.

For fish aspic, any types of fish are used, the most important thing is to carefully remove the bones so that there are no unpleasant surprises during the tasting process. And of course, aspic is unlikely to please the eye if instead of beautiful pieces it contains minced fish. Therefore, they usually use denser fish that does not fall apart during cooking - pollock, mackerel, pike, pink salmon and representatives of the salmon family. Place in the broth fish heads, tails and fins, they are what make it thick and rich, but it is better to remove the gills because of the bitterness. Boiled fish broth with the addition of vegetables and spices, remove the bones, filter and add gelatin. Pieces of bright vegetables are laid out in a container for aspic and filled with liquid.

Recipe: jellied meat in a slow cooker

Rinse two pork legs and soak for 3 hours. Two chicken legs chop into pieces, place the meat in a slow cooker along with one peeled onion, half a head of garlic and peppercorns. Pour water to the maximum level and leave overnight in the “quenching” mode. In the morning, cool the broth and, having separated the meat from the bones, cut it into pieces, mash the garlic, return it to the broth and add salt. Fill the molds with meat, add broth, let it brew and put it in the refrigerator.

It is not difficult to understand how to prepare jelly from beef or pork legs, aspic from chicken, tongue and fish. These delicious dishes very good for health due to high content collagen. Take care of your family's health and prepare jelly not only for the holidays!