1. You need to start preparing jellied meat two to three days before the expected date of its serving. First you need to soak the meat. Fold it in large saucepan or a basin, fill it cold water. For five hours, constantly drain the water and replace it with new, clean water. After this time, place the meat and bones in the pan in which you will cook the jellied meat, and fill everything with cold water. It is very important to maintain the proportions, so the meat should be packed quite tightly, and you need to pour enough water so that it is more than five centimeters above the meat. During the cooking process, do not add water, as the jellied meat will not harden well.

2.Now your jellied meat will cook. Please be patient right away, as this will take a long time. Bring the water to a boil over high heat and skim off the foam. Don’t miss the moment, as the transparency of the broth depends on it. If you wish, after boiling, you can drain the broth and refill with clean cold water. Wait until it boils again and only then reduce the heat to medium. At this stage, the broth needs to be salted. Calculate salt from what is in frozen jellied meat it is weakly felt, so more of it is required than usual. But if you are afraid of oversalting, then add a little, and at the end add salt to taste. Now cover the pan loosely with a lid (leave a gap of one centimeter) and cook for three hours.

3.After the specified time, add peppercorns and bay leaves into the broth and leave the jellied meat to cook for another hour. Prepare the onions and carrots - the latter needs to be peeled (leave the onions in the peel), and then make small cuts on them (this will allow the vegetables to release their juice better). After an hour, throw them into the broth without cutting them.

4.Look at your jellied meat after another hour and a half. Some of the water should already boil away and the bones should move away from the meat. If there are bones that have completely fallen off the meat (bare), then remove them and discard them.

5. The jellied meat will be ready after six to seven hours of cooking. The signal that it can be removed will be the bones coming away easily from the meat, less water than at the beginning, and saturated color broth. Then you can take it out Bay leaf and onion and discard them. Remove the carrots, but do not throw them away. Taste the broth for salt – it should taste good. If it’s still not enough, add more salt. Peel the garlic and pass it through a press, and then add it to the jellied meat. Let everything simmer for a minute and turn off the heat.

6. Remove the bones and meat from the hot broth. You can immediately throw away the bare bones - we no longer need them.

7.Next, take a sieve and another saucepan. You will also need a piece of gauze, folded in half. It needs to be placed on a sieve. Strain the broth until it is clear (you will still have peppercorns on the cheesecloth, small seeds, garlic).

8.Now place the meat on deep plates in which you will serve the jellied meat. For beauty, you can cut the boiled carrots into slices and put a few pieces on plates. When laying out the meat, remove everything that you do not eat (skins, fat, films, remaining bones). If you come across large pieces of meat, disassemble them into small fibers.

9. It remains to fill the jellied meat with strained broth. Wait until it cools completely and put it in the refrigerator. There is no need to put it in the freezer to harden; if it is cooked correctly, then in the cool it will begin to harden on its own. When the jellied meat has hardened, you can optionally remove a fatty film from the surface, if any has formed.

Delicious jellied meat is ready. Before serving, you can flip it flat and you will end up with a jelly mound. Decorate it with a sprig of greenery and place it on the table. Horseradish or mustard goes very well with this dish, so don’t forget to put it on the table. Bon appetit!

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

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

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

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

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

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

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

Refrigerate the cooked meat for jellied meat.

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

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

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

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

Slowly pour in the broth.

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

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

Tips for decorating jellied meat:

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

The secret to beautiful puff cold

Puff beautiful jellied meat is created in layers, with a different decoration placed in each layer. Meat is traditionally placed on the bottom layer and poured with a small amount of broth, let it harden. The next layer is carrot pieces and berries. We lay out the last layer of greens and quail egg rings. You can also make a layer of boiled or baked beets, cut into small cubes. For effective presentation you can also add it to jellied meat sweet corn V Not large quantities.

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

Secrets of transparent and tasty jellied meat

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

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

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

Beef jellied meat always turns out to be especially nutritious, aromatic and rich. Even economical ones are used for its preparation. soup sets, which allows you to make the dish on a budget. The main thing is not to skimp on seasonings for such a treat.

Classic beef jellied meat

Ingredients: beef joint with pulp, part of the shank and leg (weighing about 4 kg), 2 large heads onions, 2-3 medium carrots, a couple of bay leaves, 7-8 garlic cloves, salt, 4 liters of filtered water.

1. The meat components are coarsely chopped, freed from bone fragments, washed well and, if necessary, trimmed with a knife. Next, they are filled with water and cooked for 5.5-6.5 hours. The fire should be minimal so that the liquid does not boil away, since it cannot be added.
2. After about 2.5 hours, washed but not peeled vegetables, salt, and bay leaves are added to the pan. At this stage, you can add any spices. Peeled garlic cloves are also poured into the pan.
3. When the broth is cooked, you need to remove all the beef from it. The meat is removed from the bones and placed in suitable containers. The broth is carefully filtered through cheesecloth and poured over the meat pieces.

At the stage of straining the broth, you can add salt to it if necessary.

Festive recipe with three types of meat

Ingredients: a kilo of beef shank, a little more pork knuckle, half a kilo of pork and chicken legs, 2 large carrots, half a celery root, 3-4 small onions, 22-24 black peppercorns, salt.

1. The meat is washed well and, if necessary, scraped with a knife. If you have time, you should soak pork and beef in a bowl of cold water for 3-4 hours to rid the pieces of blood and unpleasant odor.
2. All the meat will cook over low heat under the lid for about 5-7 hours. In order for the broth to ultimately turn out transparent, in the very first minutes after boiling, you will need to remove the foam flakes from it several times.
3. 1.5 hours before readiness, add peeled carrots, celery or parsley roots, and onions to the container with meat parts. You can immediately salt the ingredients and add pepper.
4. All products are removed from the finished broth using a slotted spoon. Vegetables are thrown away. The meat is removed from the bones and placed on the bottom of wide salad bowls. Strained broth, salted if necessary, is poured on top of it.

The jellied meat is served to the table after it has completely hardened in the cold.

With pig's feet

Ingredients: a kilo of pork legs, approximately 1.8-1.9 liters of filtered water, 840 g of beef pulp, salt to taste, carrots and onions, 3-5 garlic cloves, table salt to taste, 2 pcs. cloves, a mixture of peppers.

1. Feet are soaked in cold water all night, and in the morning they clean with a hard washcloth. It is necessary to remove contaminants even from hard-to-reach places so that they do not end up in the broth in the future.
2. The prepared legs are sent to the pan. Beef pulp is also placed there. The meat components are poured with water on top and cooked for 3 hours.
3. Next, vegetables, peeled garlic, salt, and spices are added to the meat. Cooking continues for a couple more hours. When a clearly visible film begins to form on the surface of the broth, it means it is completely ready.
4. The meat is removed from the bones and carefully separated into fibers. Together with thin slices of carrots, it is placed in containers.
5. Strained broth is poured over the ingredients. The food is left in the cold.

If you want to change the recipe for jellied pork legs with beef, you can experiment with spices.

How to cook in a slow cooker?

Ingredients: a liter of filtered water, a whole beef and pork leg, a large carrot, an onion, 1 teaspoon of table salt, dried herbs.

1. Water is poured into the bowl of the device, and pre-prepared meat parts are laid out. First, in the “Meat” program, they are cooked for 60-70 minutes.
2. Next, peeled vegetables and herbs are placed in the container and salt is added. If desired, you can add garlic cloves. Together, the ingredients are cooked for another 80-90 minutes.
3. The meat is then separated from the bones, torn into fibers and placed in small cups. The strained broth is poured on top.

If you want the garlic to be felt in ready dish, you can add it in pieces to the meat.

With gelatin

Ingredients: about 1.5 kilos of beef shank, 2 onions, carrots, 8-9 black peppercorns, 35 g gelatin (instant), any aromatic herbs to taste, rock salt.

1. To cook beef jellied meat deliciously, the first thing you need to do is cut the meat components in large pieces and soak in ice water from evening to morning. This will allow you to cook a perfectly transparent broth in the future.
2. In the morning, the meat is filled with water and brought to a boil. It is very important at this stage to remove all foam from the surface of the liquid.
3. Next, all peeled vegetables, black pepper, salt, and aromatic herbs are added to the dish.
4. The broth will cook for 7-9 hours. If you need to add water to the pan, it should not be more than 1 cup.
5. Gelatin is diluted in a small amount of water (according to the manufacturer's instructions).
6. The finished meat components are removed from the liquid and cut from the bones. It needs to be placed in deep plates.
7. The broth is well filtered, the gelatin dissolved in water dissolves in it. The resulting liquid is poured over the meat pieces.

To make the dish look elegant, decorate it canned corn, greens, carrot slices, slices of quail eggs, and only then send them to the cold.

Jellied beef and pork knuckle

Ingredients: 2 pork feet, 1 beef shank and pork knuckle, carrots and onions, parsley root, any seasonings, rock salt.

1. The washed and chopped meat is placed in a large container. It is poured with water on top and cooked for 4.5-5.5 hours.
2. Next, all other ingredients stated in the recipe are added to the meat, and cooking continues for another 1.5 hours.
3. The finished pork and beef are removed from the bones, finely chopped and poured into small bowls.
4. Broth passed through cheesecloth is poured on top of the ingredients. If necessary, you can add salt to it.

It is more convenient to strain the jellied meat using gauze folded three times. After hardening, you can take a sample.

Chicken recipe

Ingredients: a kilo of chicken, half a kilo of beef, carrots and onions, garlic to taste, table salt, aromatic herbs, dried herbs.

1. Pre-cleaned and washed chicken and beef are poured with water and cooked at minimal heat on the stove for about 3-3.5 hours. Next, the selected seasonings, salt, vegetables, and herbs are added to the broth. It takes another hour to prepare.





1. Cook the meat, pre-washed and soaked in cold water, for about 4 hours. Next, unpeeled clean vegetables are laid out on it. Cooking continues for another 1.5 hours.
2. About half an hour before the broth is ready, the broth is salted, celery root, bay leaf, and peeled garlic are added to it.
3. The finished meat is divided into fibers and placed in a mold. The strained broth is poured on top.

Jellied meat is snack dish, without which it is difficult to imagine Russian festive table. Traditionally jellied meat was prepared for everything winter holidays and served with horseradish or mustard.

Gelatin is never added to real jellied beef or pork; the broth solidifies due to the presence of gelling substances in beef and pork bones. As a rule, the following are used for jellied meat: knuckle, head, legs. It is during the cooking of these products that a large amount of substances are released that contribute to the solidification of the broth.

Beef jellied meat can be prepared in different ways. Some people like jellied meat to have as much meat as possible and little jelly. Others, on the contrary, prefer frozen broth in jellied meat, while others choose “ golden mean", when there is approximately equal amount of meat and jelly in the jellied meat.

Inexperienced cooks, wondering about beef, often mistakenly believe that this dish is complex and requires considerable skill. Actually this is not true. Cooking jellied meat takes a lot of time, but there are no particular difficulties in cooking.

As a rule, beef jellied meat turns out transparent, but when used pork meat It is very difficult to get rid of the cloudiness of the broth. Besides, beef jellied meat less fatty than pork, this should be taken into account by those who are watching their figure. As an additive to beef legs when cooking jellied meat, you can simply take beef meat on the bone to increase the content of the meat component. If your family prefers assorted jellied meat, you can add chicken to the beef.

You should carefully consider the choice of meat intended for cooking. If you purchase a frozen product, then choose legs of a homogeneous light color without stains or signs that the meat has already been defrosted. When choosing refrigerated products, you should smell the selected product, and if there is a smell of old fat or ammonia, refuse to purchase.

Before making beef, you need to soak the legs in plenty of water. If the meat was frozen, then it needs to be soaked after preliminary thawing. The legs, soaked for two to three hours, should be scraped with a knife and rinsed well under the tap.

Beef jellied meat should be cooked in a large saucepan or pressure cooker. In the latter case, the cooking time will be slightly shorter. It is important to correctly calculate the amount of liquid so that the broth acquires sufficient stickiness. As a rule, two parts of water are poured onto one part of the meat.

From the boiling broth, you need to very carefully remove foam and floating fat, as they have a bad effect on the transparency of the jellied meat. It is also very important to adjust the heat correctly: the jellied meat should not boil too much, otherwise it will turn out too cloudy. But too low heat is not good either, as this will greatly increase the cooking time. Typically, jellied meat is cooked for 6 to 12 hours.

In addition to meat, vegetables and spices should be added to the broth. But they are not added immediately, but a couple of hours before the end of cooking. Typically, onions and carrots are used. And from spices - bay leaf, black peas and allspice. If desired, you can use other spices, such as cloves or dill seeds. It is better to place the spices in a pan in a gauze bag, so it will be easier to remove them later.

You can check the readiness of the broth empirically: If you drop a little cooled broth on your fingers, you will feel that they have become sticky. Consequently, a sufficient amount of gelling substances has been released into the broth.

The cooled meat is removed from the broth, bones are selected and cut small pieces. The finished meat is laid out in trays or molds. Finely chopped garlic is also added there. The broth is filtered and removed from it excess fat Using a paper napkin, pour into trays and place them in the refrigerator until solidified.

For special occasion, jellied meat can be decorated with flowers cut from boiled carrots, as well as green peas, greenery or figurines from boiled eggs or vegetables.

Jellied meat from beef legs– a nutritious and healthy snack dish that you need to know how to cook correctly. There are many recipes of this dish: It’s not difficult to make them at home, the main thing is to follow the preparation technology, and then the jelly will turn out transparent, tasty and rich.

Classic jellied beef legs

Jellied meat made from beef legs turns out to be the most delicious. To ensure that the dish holds its shape well, it is recommended to choose the part of the legs that is located closer to the hoof. It is also important to take the knuckle - it is meat with veins and joints. "Clean" meat part You should not take it, as it will not allow the dish to keep its shape.

Attention! Some people cook jellied meat from the tail, head or ribs, because they contain cartilage and veins - they allow you to get rich broth, which, after pouring into bowls, easily gels (in this case, you won’t have to add gelatin to the recipe). If you take only the pulp, homemade jellied meat will not be able to freeze completely.

To make jelly, you will need the following set of products:

• shank (this should be a joint with enough meat);
• beef leg;
• small knuckle - meat ingredients should weigh an average of 4 kilograms;
• 2 large onions;
• carrots (2 pieces);
• garlic – 8 cloves;
• Bay leaf;
• a little black pepper (preferably peppercorns);
• water - on average you will need 4 liters;
• salt.

It is not difficult to prepare jellied meat from beef legs - it is done as follows:

1. First you need to choose the right beef - this will help you rich jellied meat which will keep its shape perfectly. Before cooking, the legs need to be chopped so that they fit into the pan. The right ratio beef and water is considered 1:1.
2. Take a pan of suitable size, put in the bones and fill with water. If the beef “components” are packed tightly, the water should only lightly cover them. As it boils, remove the foam and reduce the heat to low. It takes 4-5 hours to cook the bones.
3. Carrots and onions can be put into the broth with their peels (rinse them well in advance), or you can peel the roots. Garlic is chopped as desired and added to the broth - this can be done while boiling the bones or added to the meat in ramekins.
4. After 4-5 hours, add meat, spices, roots and salt to the bones. For this amount of broth you need to take one large spoon of salt. Now cook the jelly for another 2 hours on medium gas.
5. We take out the onions, carrots and boiled meat from the jellied meat. We wait until it cools down, after which we cut the beef as desired. At the same time, you need to carefully feel it so that there are no small bones inside.
6. Place the shredded beef in bowls or molds where the jelly will harden.
7. Before pouring the broth, you need to strain it 2-3 times - ordinary gauze will help with this.
8. Fill the chopped meat with broth - in total it should occupy 1/3 of the container.
9. Place the bowls in the refrigerator and leave the jelly to harden.

You can serve beef leg jelly with mustard or horseradish, as they are considered a classic addition to the recipe.

Cooking in a slow cooker

Make jelly in a modern way kitchen appliances not difficult.

To prepare 15 servings you will need:

• liter of water;
• 1700 grams beef shanks and the same number of legs;
• 100 grams of carrots;
• 100 grams of onion;
• a pinch of salt;
• favorite spices and herbs.

Method for preparing jelly using kitchen appliances:

1. We soak the legs and shins well so that all excess blood is removed from them. As a result, the liquid must become transparent.
2. When the main component is ready, prepare the roots - peel the onion and remove the tail, and remove the peel from the carrots and divide into 2 parts.
3. Place all the ingredients in a saucepan and pour required quantity water and salt. Close the lid of the multicooker, set the “Meat” mode and cook for an hour.
4. After the time has passed, place the legs on a plate and strain the broth several times. Cool the meat slightly and cut into small pieces. Then put it in bowls and sprinkle with herbs and garlic.
5. The last stage - fill meat broth into molds and put them in the refrigerator.

After hardening, the jelly can be brought to the table with any additives.

Cooking technology with gelatin

If the bones do not have enough gelling components, you can prepare jelly with gelatin.

Ingredients required to prepare the recipe:

• beef (it is better to choose the knee bone, where there will be a sufficient amount of meat);
• a pack of gelatin;
• one onion and one carrot each;
• cloves, garlic, salt;
• a couple of bay leaves.

How to make jelly with gelatin:

1. We wash the beef and place it in a pan of suitable size, pour required quantity water and put it on the stove. As the broth boils, keep it on the gas for 2 minutes, and then remove all the foam.
2. Drain the water and fill the pan with water again, add spices and salt.
3. We clean the roots and put them in a saucepan. These ingredients can give the jelly transparency.
4. It is necessary to cook the jellied meat until the beef is ready - eventually it should begin to flake off the bones. Once the meat is cooked, let it cool and cut into small pieces.
5. Strain the broth several times and taste for salt. Pour half a glass of liquid and let it cool. Then pour gelatin into a glass and wait for it to swell.
6. Boil the broth again and pour gelatin into it. We wait for it to boil, constantly stirring it with a spoon so that the gelatin can completely dissolve.
7. Place the beef in the molds, then fill it with slightly cooled broth.
8. The last step is chopping the garlic and transferring it into bowls.

The jelly needs to harden in the refrigerator - this usually takes 3-5 hours. After this, the dish can be served with your favorite toppings.

Jellied beef legs in a pressure cooker

In order for the jelly to be elastic after cooking, you need to choose the right ingredients. In addition to beef, you can also use turkey, pork or chicken. It is advisable that all selected meat have skin on it – it helps the jellied meat to quickly harden.

Required components:

• legs – 700 grams;
• 1.5 kilograms of beef meat;
• one onion and one carrot each;
• salt and bay leaf.

The cooking process is as follows:

1. First of all, soak the meat well - this usually takes 3-5 hours.
2. We put it in a pressure cooker, and then pour in water (the liquid should completely cover the product - on average you need to take 2 liters of water).
3. As the broth boils, drain it and fill the beef with clean water.
4. Peel the onions and carrots, add them to the pressure cooker with the meat and wait until they boil.
5. Add salt to the pressure cooker, set the device to the “Stew” mode and make the jelly for 45 minutes. It is important to close the steam valve.
6. As you prepare, leave the jelly for 5-6 hours in a closed pressure cooker.
7. We take the meat into small pieces and put it in molds. Then pour the broth into them and add chopped garlic.
8. Place them in a saucepan, add water and boil. Then drain the broth and add new water (this must be done so that the jelly is transparent).
9. Cook the meat for 6-8 hours, sometimes skimming off the foam. An hour before the end of cooking, add onions and carrots to the broth. And 30 minutes before the end of cooking, add spices and salt.
10. As soon as the meat is cooked, take it out, cool and cut it. Then strain the broth using gauze.
11. Place the pork and beef in small ramekins, pour in the broth and sprinkle with chopped garlic.

Once the jelly has hardened, it can be served with your favorite toppings.