Using a knife, peel the onion and rinse under running water. Place the ingredient on a free plate and set aside for a while.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Place the ingredient on a free plate and set aside for a while.

Step 3: Prepare the beef.

Rinse the beef under running water and place on cutting board. Using a knife, we clean the meat from veins, film and fat, which may contain bone fragments and dirt. Place the prepared beef into a deep pan.

Step 4: prepare the broth.

Place peeled onions and carrots in a saucepan with beef. Fill the components with clean cold water and place the container on medium heat. When the liquid begins to boil, foam from the meat will form on its surface. Be sure to remove it with a slotted spoon! Turn the heat on low (this is the only way our aspic will turn out beautiful and transparent) and cook the broth for 2 hours until the beef is almost soft (to do this, check the readiness of the meat with a fork).

In 15 minutes until the broth is ready, add bay leaves, black peppercorns, and salt to taste. Mix everything well and after the allotted time, turn off the burner. Using a ladle, pour a little broth into an empty bowl and set aside to cool for a while.

Step 5: prepare gelatin.

Pour the gelatin into a clean bowl and pour in a small amount of cold boiled water(literally enough water is needed to slightly cover the gelatin and it can swell). We leave everything to infuse for 1 hour.

Step 6: prepare beef aspic.

Do not add gelatin to the bowl a large number of chilled beef broth and mix everything well with a tablespoon until smooth.
Using a slotted spoon, remove the beef and vegetables and transfer to a medium bowl. Strain the broth through a sieve into a deep saucepan. After this, pour the broth back into the pan, and also pour the diluted gelatin into this container. Mix everything well with a tablespoon and put the pan back on medium heat. Bring the liquid to a boil and turn off the burner.

Pour hot broth into a special form or deep plate (layer 1-2 centimeters) and leave it aside for a while to cool. After this, put the container in the refrigerator for 30 minutes freeze well.

Meanwhile, prepare the beef and carrots. Place the meat on a cutting board and cut into medium pieces. Attention: You can also tear the beef into fibers with clean hands. Place the crushed component back into the bowl.

We throw away the onion, since we will no longer need it. Place the carrots on a cutting board and cut into circles. Attention: You can also cut out flowers from the circles to decorate the aspic. Transfer the chopped vegetable to an empty plate.

When the broth in the form has hardened, take it out of the refrigerator. Place pieces of beef and carrot slices in an even layer on its surface. Fill everything with the remaining broth with gelatin and put it back in the refrigerator to steep for 4-5 hours. That's it, the beef aspic is ready!

Step 7: serve beef aspic.

Beef jellied - very tasty holiday dish. When it hardens, take it out of the refrigerator and serve it to the table. You can put it directly in special form, or you can put it on a flat plate. To do this, dip the container with the filler for a few minutes in hot water(the main thing is that water does not get into the mold itself). After this, cover the mold with a flat plate and fast movement hands turn the container upside down. If desired, we decorate the beef aspic with herbs and surprise all guests with such a beautiful, delicious dish.
Enjoy your meal!

Step 1: prepare the onion.

Using a knife, peel the onion and rinse under running water. Place the ingredient on a free plate and set aside for a while.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Place the ingredient on a free plate and set aside for a while.

Step 3: Prepare the beef.

We rinse the beef under running water and place it on a cutting board. Using a knife, we clean the meat from veins, film and fat, which may contain bone fragments and dirt. Place the prepared beef into a deep pan.

Step 4: prepare the broth.

Place peeled onions and carrots in a saucepan with beef. Fill the ingredients with clean cold water and place the container on medium heat. When the liquid begins to boil, foam from the meat will form on its surface. Be sure to remove it with a slotted spoon! Turn the heat on low (this is the only way our aspic will turn out beautiful and transparent) and cook the broth for 2 hours until the beef is almost soft (to do this, check the readiness of the meat with a fork).

In 15 minutes until the broth is ready, add bay leaves, black peppercorns, and salt to taste. Mix everything well and after the allotted time, turn off the burner. Using a ladle, pour a little broth into an empty bowl and set aside to cool for a while.

Step 5: prepare gelatin.

Pour the gelatin into a clean bowl and pour in a small amount of cold boiled water (literally enough is needed so that the water slightly covers the gelatin so that it can swell). We leave everything to brew for 1 hour.

Step 6: prepare beef aspic.

Add to the bowl with gelatin a small amount of chilled beef broth and mix everything well with a tablespoon until smooth.
Using a slotted spoon, remove the beef and vegetables and transfer to a medium bowl. Strain the broth through a sieve into a deep saucepan. After this, pour the broth back into the pan, and also pour the diluted gelatin into this container. Mix everything well with a tablespoon and put the pan back on medium heat. Bring the liquid to a boil and turn off the burner.

Pour hot broth into a special form or deep plate (layer 1-2 centimeters) and leave it aside for a while to cool. After this, put the container in the refrigerator for 30 minutes freeze well.

Meanwhile, prepare the beef and carrots. Place the meat on a cutting board and cut into medium pieces. Attention: You can also tear the beef into fibers with clean hands. Place the crushed component back into the bowl.

We throw away the onion, since we will no longer need it. Place the carrots on a cutting board and cut into circles. Attention: You can also cut out flowers from the circles to decorate the aspic. Transfer the chopped vegetable to an empty plate.

When the broth in the form has hardened, take it out of the refrigerator. Place pieces of beef and carrot slices in an even layer on its surface. Fill everything with the remaining broth with gelatin and put it back in the refrigerator to steep for 4-5 hours. That's it, the beef aspic is ready!

Step 7: serve beef aspic.

Beef aspic is a very tasty holiday dish. When it hardens, take it out of the refrigerator and serve it to the table. You can put it directly in a special form, or you can put it on a flat plate. To do this, dip the container with the filling in hot water for a few minutes (the main thing is that the water does not get into the mold itself). After this, cover the mold with a flat plate and quickly turn the container upside down with a quick movement of your hands. If desired, we decorate the beef aspic with herbs and surprise all guests with such a beautiful, delicious dish.
Enjoy your meal!

If desired, you can add chopped garlic to the aspic. In this case, this should be done after the broth with gelatin has boiled and cooled to a temperature of 60°C.

To prepare aspic, it is best to use chilled beef rather than frozen. Then the broth will be more transparent and rich.

Beef aspic can be immediately poured into a certain number of servings on plates to make it more convenient to serve dining table and do not pre-cut into pieces.

Meat is a high protein product, with high content fat and protein. Not everyone likes fried meat or barbecue, since such dishes seem very heavy on the stomach. This is true. However, this is not a reason to refuse such healthy food! Try cooking jellied meat. Due to its special consistency, such a dish will seem light, and at the same time, will preserve useful qualities meat.

For aspic you will need meat (beef or pork), vegetables, gelatin. It is gelatin that is “responsible” for the aspic to thicken. If you plan to make aspic from poultry meat, for example from chicken, then great amount natural gelatin contained in wings and legs. Make broth from these parts, and you can do without store-bought powder.

Jellied meat - preparing food and utensils

Jellied meat is pieces of meat frozen in jelly. The dish is very tasty and seems light due to the fact that the meat is not fried in oil, but boiled. You can prepare a dish simply from meat, without burdening it with additives, or you can dilute the taste with vegetables and even fruits.

What is the best way to serve aspic? We recommend pouring the dish while it has not yet hardened into small Silicone forms for cupcakes. The resulting dish will look extremely appetizing and will be convenient to eat. However, many housewives allow the aspic to harden in a large plate, and then cut it into pieces with a knife. portioned pieces.

Jellied meat recipes:

Recipe 1: Jellied meat

Let's prepare beef aspic without any additives or vegetables. We will tear the beef into thin fibers, so ready dish it will look like an exquisite paperweight.

Required ingredients:

• Purified water - 2 liters
• Beef (tenderloin) – 320-350 grams
• Gelatin packet - 1 piece (20 grams)
• Salt and spices
• Fresh parsley

Cooking method:

1. Let's cook the meat for the aspic. To do this, wash it and cut out the films and tendons. Place the beef in boiling water, add salt and a couple of bay leaves. When the meat boils, remove the foam with a slotted spoon. For fully cooked The meat must be cooked for at least seventy minutes.
2. Remove the meat from the broth, cool it completely and separate it into fibers with your hands.
3. The gelatin from the bag should be filled with water and allowed to swell.
4. The resulting broth must be strained twice until completely transparent. Place it on the fire and pour in the gelatin. As soon as the first bubbles appear on the surface of the broth, turn off the stove.
5. Cut the greens. Place a pinch of parsley and meat fibers into the molds where the aspic will harden. Pour the broth with gelatin over everything.

Recipe 2: Jellied meat with carrots

This meat aspic will be special thanks to golden color broth and the presence of carrots, among other components.

Required ingredients:

• 1.8 liters of purified water
• Veal - 310-340 grams
• Carrots - 2 pieces
• Bay leaf
• Parsley

Cooking method:

1. Place the veal in water and add salt. As soon as the water boils, remove the foam with a slotted spoon and reduce the heat. Place a bay leaf in water and add salt.
2. Peel the carrots and place them whole in the pan. Cook the meat for about fifty minutes.
3. Take out the finished meat, carrots and cut the ingredients into cubes with a knife, after cooling them.
4. Gelatin needs to be poured hot water and let it swell.
5. Strain the broth twice, then put it on the fire and pour in the gelatin. As soon as the broth boils, remove it from the stove.
6. In the molds where the aspic will thicken, you need to put a pinch of herbs, meat and carrots, and then pour in the broth.

Recipe 3: Jellied meat with cranberries

Do you believe that meat can be deliciously combined with berries? Why not! A large number are known berry sauces, which are served with fried pork or lula kebab. We will prepare jellied meat with cranberries.

Required ingredients:

• Purified water for filler - 1.8 liters
• Pork – 320 grams
• Cranberries - 80 grams
• Fresh herbs (dill and parsley)
• Gelatin - 20 grams
• Bay leaf

Cooking method:

1. The meat needs to be washed and unnecessary films removed.
2. Place a pan filled with water on the fire and place the meat in it.
3. As soon as the liquid boils, salt it and skim off the foam. Add bay leaf to broth.
4. Cook the pork for about fifty minutes, after which the meat must be removed, cooled and cut into cubes.
5. Pour gelatin with water, stir and let it swell.
6. Strain the resulting broth, put it on the fire and pour gelatin into it. Heat but do not boil.
7. Chop the greens and wash the cranberries.
8. Distribute cranberries with herbs, pieces of meat into molds and fill with broth.

Recipe 4: Jellied meat (mix)

Let's prepare a delicious aspic by mixing different varieties meat. This can be beef and pork, rabbit and lamb, or an additive in the form of poultry meat. We will use veal and chicken for this aspic. We will use chicken broth for the filling.

Required ingredients:

• Purified water for meat aspic – 3.5 liters
• Chicken fillet – 220 grams
• Veal - 220 grams
• Gelatin – 1 sachet (20 grams)
• Fresh herbs

Cooking method:

1. Rinse the veal and chicken and put them to boil in different containers. The fillet needs to be boiled for twenty minutes, and the veal for about an hour.
2. We don't need the liquid from the beef, but strain the broth in which the chicken was cooked and put it on the fire. In a separate glass, you need to dilute gelatin with water and pour it into a saucepan with chicken broth. Heat but do not boil.
3. The meat needs to be divided into fibers, the greens should be chopped.
4. Place the meat and herbs in the molds and fill with chicken broth.

Recipe 5: Jellied meat with egg

Even from usual dish you can create something new and unusual. Try cooking jellied meat with egg white and vegetables.

Required ingredients:

• Purified water for filler - 2.2 liters
• Beef – 360 grams
• Egg - 3 pieces
• Carrot - 1 piece
• Broccoli - 200 grams
• Fresh parsley
• Gelatin – 20 grams (1 package)
• Bay leaf - 1 piece

Cooking method:

1. We wash the beef and set it to cook, adding bay leaves to the water and adding salt. The meat must be cooked for at least an hour.
2. As soon as the water in the pan boils, you need to remove the foam and put in the peeled whole carrots and broccoli. Remove the broccoli after 15 minutes and chop finely.
3. Boil the egg hard-boiled. We don't need the yolks, but cut the whites into cubes.
4. After an hour, remove the carrots and meat from the pan. Cool the meat and cut it into cubes together with the carrots. Finely chop the greens.
5. Dilute gelatin with water, add to broth and heat.
6. Place the ingredients in molds and fill with broth.

1. When a housewife prepares aspic, the question always arises: “Where should it harden?” Many people prefer the refrigerator as a simple and quick way, but chefs recommend letting the aspic harden in another cool place. The fact is that there is enough gelatin in the dish, and therefore it will inevitably thicken, just not so quickly. In addition, in the refrigerator, jellied meat will certainly absorb “unnecessary” odors.
2. A very strong aroma and suitable seasoning for meat is parsley root. We are used to using greens, but roots have an even more pleasant and unusual smell. Add it to the broth after it boils.
3. To make the jellied meat brownish, add the onion to the broth without removing the husk. The broth will turn out completely transparent if you cook the meat without additives, and then strain it twice.
4. The taste of jellied meat can be varied by adding fresh Bell pepper or an apple.
5. Serve the prepared jellied meat with mustard, mayonnaise or sour cream. You can also make the sauce yourself. For example, this: combine two raw egg yolks, a third of a glass olive oil, mustard powder and chopped black olives. Blend the sauce with a blender until smooth and creamy. If desired, you can add sun-dried tomatoes, capers, garlic, dry Provencal herbs. This sauce can be used as a seasoning for meat and fish. If you see that the sauce has separated, just stir it with a spoon. It is not recommended to store the sauce for more than two days.
6. How to serve jellied meat? Some housewives place pieces of aspic on cold croutons and pour white sauce on top.

Beef jellied meat with the addition of gelatin is a very tasty holiday dish that... appearance and the cooking technique is reminiscent of jellied meat. Distinctive feature is that the aspic is prepared from tenderloin, without adding bones and giblets. To make the appetizer look even more appetizing, add green pea(you can use fresh, frozen or canned), pomegranate seeds and carrots.

The result is a delicious and satisfying holiday dish that can be prepared in advance and stored in the refrigerator in anticipation of the celebration. If you don’t want to fuss with your tongue or take out the bones from the pike perch, then this recipe using gelatin is aspic - great alternative traditional “aspic snacks”.

Required Ingredients

• 300 g beef
• 1.5 liters of water
• 30 g instant gelatin
• 100 g green peas
• 1 large carrot
• 1 onion
• 2-3 tbsp. l. pomegranate seeds
• a few sprigs of fresh parsley
• 2 bay leaves
• 5 peas black allspice
• 2-3 large cloves of garlic
• salt to taste

Cooking process

Wash the meat and remove films. Transfer the piece of beef to a suitable size pan without cutting the fillet into pieces. To make the broth acquire a beautiful golden hue, add thoroughly washed carrots and peeled onions. For flavor, add a few sprigs of fresh parsley to the pan, black allspice and bay leaf.

Pour cold water over the ingredients. Cover the pan with a lid, put it on the fire and bring to a boil. Carefully remove the rising foam with a slotted spoon and continue cooking the broth for 1.5-2 hours.

Carefully remove from ready broth piece of beef and boiled carrots. Remove the remaining vegetables and spices. Add instant gelatin to the hot broth. Mix thoroughly until it is completely dissolved.

Salt the broth to taste, as required by the recipe for beef aspic with gelatin.

Then add the garlic cloves passed through a press to the beef broth. Stir the broth again and strain it through a sieve.

Let's cool it down boiled beef before room temperature, then cut the meat into cubes.

Peel the boiled carrots and cut into quarters into rings.

Layout of aspic into molds

Now all that remains is to fill the aspic molds with the prepared ingredients. For convenience I used silicone molds small size to serve the aspic in portions. Alternating layers, place beef, carrots, green peas and pomegranate seeds into molds.

Let's pour in the ingredients beef broth mixed with gelatin.