What to put in jelly to make it freeze. How to cook jelly step by step recipe in a regular saucepan

Encyclopedia of Plants 20.10.2019

Encyclopedia of Plants

The jelly is boiled - on a quiet fire until the meat begins to easily separate from the bone.
Cook jellied meat in a pressure cooker - depending on the meat used.

Easy jelly recipe

Products
for 5 liters of water
Pork leg - 1 piece, about 2 kilograms (or 2 pork legs and 1.5 kilograms of pork on the bone)
Beef or pork meat - 500 grams
Chicken legs - 3 pieces
Garlic - 5-6 pieces
Black pepper (peas) - 30 pieces
Carrots - 3 pieces
Onion - 2 heads
Bay leaf - 4-5 leaves

How to cook jelly
1. Put the pork leg in a large (7-10 liters) pot of boiling water, bring to a boil, cook for 5 hours on a very quiet fire under the lid.
Then put the meat and chicken legs, spices and vegetables, plus salt into the pan.

Boil jellied meat for another 1.5 hours. Drain through a colander, remove vegetables and spices. Separate the meat from the bones (it is important to check that small bones do not fall into the final dish), finely chop. Pour the broth into the chopped meat, rub the garlic and mix thoroughly.

How to cook jelly in a slow cooker
1. Put the meat in a slow cooker, add water, add salt and pepper, put a bay leaf.
2. Add peeled onions and carrots.
3. Close the multicooker lid.
4. Set the multicooker to the "Extinguishing" mode and time - 6 hours.
5. After 6 hours, open the lid, lay out the meat and cool, disassemble.
6. Strain the broth.
7. Arrange the meat in the forms, pour in the cooled broth.
8. Remove the forms with jellied meat in the refrigerator to harden.

Fkusnofakty

The classic proportions of products for a 5-liter jellied pot are - for 2 kilograms of fatty pork on the bone, 500 grams of lean meat, 3 chicken legs. Such jelly will harden without the addition of gelling products.

In order for the broth for jelly to be transparent, the meat can first be soaked for 8 hours. The skin of the pork leg can be scraped off the dirt. Aspic will turn out more transparent if you drain the first broth after boiling and replace it with fresh water.

Jellied until solidification is possible decorate boiled eggs and boiled carrots, herbs, green peas, canned corn.

If you want to cook "soft" in meat texture jelly, boiled meat can be passed through a meat grinder.

If you want to cook a "smooth" jelly, 1 hour before the final solidification, thoroughly mix the meat with the solidifying broth.

If you want to cook jelly in a pressure cooker, the cooking time of jellied meat will be 40-50 minutes.

To give piquant taste, you can add chopped garlic to the jelly before pouring.

- Serve jelly to the table should be with bread, horseradish and mustard.

To aspic froze without the addition of gelatin, it is necessary not to add water to the broth during cooking. Immediately pour more water and cook over low heat - so that the broth does not boil much.

If the broth turned out to be liquid or there is a need to cook jelly with a low-calorie broth, add 3-5 grams of gelatin (depending on the fat content of the broth) for each liter of strained broth. First, measure and cool 1 cup of broth, pour gelatin into it, mix and leave for 10 minutes. Then heat the mixture in a saucepan to 65 degrees with constant stirring, pour into the bulk of the broth, mix thoroughly and pour into bowls with meat. You need to wield quickly: the gelatinous broth will begin to solidify already at room temperature.

- Salt jellied meat half an hour before the end of cooking, so that both the broth and meat are salted. If you salt the jelly at the beginning of cooking, as a result, as the water evaporates, the jelly may turn out to be oversalted.

- Keep meat jelly can be stored in the refrigerator for no more than 10 days at a temperature of 0 - +1 degrees in the freshness zone. At the same time, it is important that meat for jelly is cut not with bare hands, but with gloves. If the jelly is planned to be stored for such a long time, the forms for the jelly should be poured over with boiling water before laying out the meat, and the forms themselves should be provided with tightly closed lids so that the jelly does not dry out. If there are no lids, then the jellied molds should be placed in plastic bags and tightly closed. If there is a lot of jelly, it is recommended to freeze it immediately after cooling, and if necessary, melt, boil and pour it again into clean forms. It is not recommended to store jellied meat decorated with eggs and vegetables for a long time.

The cost of products for jelly according to our recipe is about 700 rubles. (on average in Moscow as of October 2018).
The total cooking time of jellied meat from the beginning of cooking to solidification is about 12 hours. Net time in the kitchen - 2-3 hours.

Short notes about jelly reading no more than a minute.

Europeans do not understand how you can adore jelly, but we know that nothing will warm you better than jelly with horseradish under a glass of vodka if you have just walked in the cold.

Kholodets is a rather simple dish, although it requires some patience. The convenience of jelly is that it will cook for a long, long time on its own. Nevertheless, he still requires, albeit minimal, but supervision, so it is better not to leave the house. The most important point is that the aspic should solidify without the addition of gelatin and agar-agar. He will do it, no problem, but only if you follow a few simple rules, choose the right meat and fill it with the right amount of water. That's actually all.

What meat to take for jelly

In the old days, jelly was cooked from beef legs and head. It was a method of disposing of those parts of a cow/veal carcass that are completely unsuitable for other dishes. Now we have the opportunity to put anything in the jelly. But in order for the broth to solidify without gelatin, you still need to use legs, drumsticks, tails - they impart viscosity and stickiness to the liquid. The veins, cartilage, skin, and skin contribute to the solidification of the broth.

In addition to the legs, you can use almost any meat that is not a pity to cook for a long time. Pork knuckle, chicken, beef edge are good. They make jelly and completely from poultry, but then it is necessary that there must be legs, chicken legs, and also that the chicken is not store-bought young and white (the broth will not freeze with it), but homemade, nondescript, bony. Old roosters are good for chicken aspic.

There shouldn't be too much meat.

If there is a lot of meat, then this will not contribute to the solidification of the broth. You need to keep the proportions. For one part of the legs, about two parts of the rest of the meat.

Soaking is a must

Before cooking jelly, meat, and especially legs and tails, must be soaked. That is, they must first be washed, the legs scraped, if necessary, singe, and then pour cold water and leave for several hours. This procedure will remove blood clots from the meat.

How much water to pour

After soaking, drain the water and pour cold water over the meat again. But it shouldn't be too much. Water should be above the level of the meat by about the width of the palm. And the fact that it is cold is also important. This will make the broth taste better.

Drain the first water

Bring everything to a boil and drain the water. With this procedure, the broth will become transparent. Then rinse the legs and everything else again. Pour cold water again and bring to a boil over medium heat. Remove the foam, turn the fire to a minimum.

The slower the better

No wonder jelly used to be cooked in the oven. At a temperature of about 90 degrees, the meat slowly languished and gave everything to the water, so the jelly turned out to be fragrant, rich, and perfectly solidified. Now we cook jelly on the stove (you can cook jelly in a slow cooker, where it languishes like in an oven), but on the smallest fire. So that he only gurgles quietly. And all the time we remove the foam. Fat can also be removed if you do not like a thin white fatty layer on the surface of the finished jelly. By the way, it can also be removed from a ready-made frozen jelly.

Important! Jellied meat is cooked for at least 6 hours, and better - 8 hours.

What else to put

Onion, peeled from the first layer of husk, a couple of carrots. Of course, peppercorns and bay leaf. All those products that make meat broths tastier. But we do not put them immediately, but towards the end of cooking. Carrots and onions - two hours, and pepper and other spices - about half an hour.

When to salt

Not earlier than an hour before the jelly is ready, because the water is slowly boiling away and there is a danger of oversalting the jelly. Many salt jelly after it is cooked. In this case, you need to put a little more salt, taking into account the fact that the meat will absorb it.

After cooking

When the jellied meat is turned off, you can salt it, add crushed garlic to the broth and let it stand and rest for about 20 minutes. And then start parsing the jellied meat: separate the meat from bones and cartilage.

Analysis of jellied meat and bottling in forms

When the jelly is cooked, the meat is removed from the broth with a slotted spoon. It is removed from the bones, separated from the cartilage, and the skin is selected. All meat is cut into small pieces. It is often recommended to add finely chopped cartilage to the meat, so the jelly will be more dense.

Try to choose peppercorns and bay leaves from the meat.

Arrange the meat in forms and trays, and strain the broth and pour over the meat. You can mix, or you can leave the meat below so that there is a layer of jelly above it.

Registration

Aspic looks great on the festive table, served in portions - for each guest. Meat and broth for such a jelly is poured and laid out in small portion molds, and it’s nice to put decorations on the bottom of the mold: sprigs of greens, circles of carrots, half an egg, etc. When you take out the jelly on a plate, the decorations will be on top.

The jelly looks great, frozen in a bottle, it can be cut into large circles, like a roll. To get such a round jelly, you need to pour the meat and broth into a plastic bottle with a cut off top and let the dish harden. Then pour over the bottle with hot water and take out the jellied meat.

You can also use molds for cakes and pastries with ribbed walls for jelly - it will turn out beautifully and in an original way.

If you want to decorate the jelly, then you can separately boil carrots and other vegetables, those that were cooked with meat, most likely lost their marketable appearance.

The last step is freezing

First, the jelly is cooled at room temperature. And then he needs a very low positive - about 1-2 degrees. It is impossible to freeze jellied meat, it will lose its tenderness and softness, and it will lose its taste. So to solidify the jelly is sent to the refrigerator, approximately in the middle.

Escort

The classic sauce for serving jelly is grated horseradish. You can buy it in the store, or you can make it yourself if you have horseradish root on hand (grate, add a little sugar, salt and vinegar, quite often this sauce is also diluted with water). Table horseradish can be with the addition of beets, very fragrant horseradish is obtained with sour grated apples, and if you add pureed tomatoes to horseradish, you get Siberian horseradish.

Also, an indispensable companion of jellied meat is mustard. Of course, Russian, strong, not sweetish French.

Pork leg jelly

1 kg pork legs
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Step 1. Wash and scrape pork legs, singe, remove hooves. Soak 3-4 hours.
Step 2. Pour the legs with water so that it covers them by 5 cm and put on a strong fire, bring to a boil.
Step 3. Drain and pour new water, bring to a boil again, remove the foam, put on a slow fire. Boil for about 8 hours.
Step 4. An hour and a half before the end of cooking, put peeled carrots and onions in their skins. After another 40 minutes, add pepper and bay leaf.
Step 5. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. And the meat is separated from the bones and cartilage, finely chopped. Arrange in forms.
Step 6. Strain the broth and pour the meat into the molds. Cool to room temperature, then refrigerate for a few hours until set.

Jellied meat in a multicooker

2 pork legs
2 chicken legs
2.5 liters of water
1 bulb
½ head of garlic
Salt
peppercorns

Step 1. Rinse, clean and soak the legs for 2-3 hours.
Step 2. Cut the chicken into pieces (the leg can be cut into three parts).
Step 3. Peel the onion, put meat and onions, spices and salt into the multicooker bowl, pour water to the maximum.
Step 4. Put on the extinguishing mode, the longer the better, it is convenient to leave the multicooker for the night.
Step 5. When the jelly is cooked, take out the meat, remove it from the bones and cut into small pieces.
Step 6. Add garlic cloves crushed with a knife to the broth. They insist while we are engaged in meat. Taste and salt if needed.
Step 7. Put the meat into molds, filling them in half or two thirds. Pour in strained broth. Cool at room temperature and then place in the refrigerator to chill.

Winter ahead. This means that jelly will appear on the tables - one of the best winter meat snacks. Delicious amber-clear with the taste of strong broth - jelly is considered a national Russian dish. And every family, every housewife has her own secret recipes for jelly: someone prefers thick meat, someone likes transparent with bright accents of carrots and greens, while the main thing in jelly is fresh sugar bone or shank! Cooking jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jelly correctly, how much to cook jelly, what meat to choose for it and how to cook a transparent fragrant jelly.

How to cook jelly

The golden rule is that jelly should harden without the addition of gelatin and agar-agar. If you follow simple rules: choose the right meat and bones and fill them with the right amount of water and cook for the required time, then your jelly will harden by itself. And, if, moreover, the jelly is cooked correctly, the broth will remain transparent and appetizing!

How to choose meat for jelly

In the old days, jelly was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in the jelly, but do not forget that it is the bony-cartilaginous component that is responsible for the freezing of the jelly. So, in order to properly cook jelly, follow the rules:

for the taste of jelly:
- choose the meat that you like best: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give the jelly a unique taste;
- meat and legs must be fresh, in which case you will get a fragrant broth, and therefore a delicious jellied meat;
- before pouring, you can add finely chopped garlic to the boiled meat, pepper, mix well and only then lay it out in the forms.
to freeze cold:
- there should not be a lot of meat in the jelly recipe - keep the proportions: for one part of the legs, take about two parts of the rest of the meat;
- in order for the broth to solidify without gelatin, it is imperative to use legs, drumsticks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
- water should cover the products by about two centimeters;
- cook jellied meat for at least 6 hours.
for the beauty of jelly:
- jelly from beef or lamb legs will be more transparent than jelly from pork shank;
- drain the first water;
- do not let it boil intensively;
- remove foam;
- before pouring into molds, strain the broth through 4 - 6 layers of gauze.

How to cook transparent jelly

Before cooking jellied meat, legs, tails and so on should be soaked, this will allow you to cook a more transparent broth, because soaking will remove blood clots and other small particles that can turn into tatters. So, rinse the meat, scrape the legs, singe if necessary, and rinse too. Prepared products should be poured with cold water and left. Drain the water periodically. Usually it is enough to change 2-3 times to stop blushing. Before preparing the jelly, the water in which the meat and legs were soaked must be drained.

For greater transparency, some housewives recommend draining the first water, which means: bring the food to a boil and drain the water, rinse the legs and meat again, pour cold water again, bring to a boil, remove the foam and cook over low heat.

Be sure to skim off the foam during the entire cooking time. To keep the jellied meat transparent, do not allow the contents of the pan to boil intensively. If you do not follow these rules, you will get cloudy jelly.

How much water to pour into jelly

An important rule that often does not fall into the jelly recipe is that meat and shanks are poured only with cold water and it should not be too much or too little! This is a very important point in the preparation of jelly. During the cooking process, water is no longer added, so initially pour the right amount of water into the pan. Different housewives give different ways to determine the amount of water for jelly, remember the simplest one: the water should be about two centimeters above the level of the meat.

How much to cook jelly

Aspic recipes clearly say: aspic is cooked for a long time! Meat and bones should languish over low heat, gradually giving the broth taste and aroma. Only in this way will you be able to properly prepare a delicious jelly - fragrant, rich and perfectly solidified. So, pouring clean products with cold water, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Don't forget to skim off any foam and grease if you like. It is also recommended to cook jellied meat without a lid.

Important! Jellied meat cooking time - at least 6-8 hours!

What to put in jelly

an onion peeled from the first layer of husk - two hours before the end of cooking aspic;
carrots - an hour before the end of cooking jellied meat;
peppercorns - half an hour before the end of cooking jellied meat;
bay leaf - half an hour before the end of cooking jellied meat.

Greens, which will give the dish not only taste, but also a pleasant appearance, are also better to put 5-10 minutes before the end of cooking. If you want the taste of fresh herbs to be felt in the dish, then add the herbs when you pour the jelly into molds.

How much salt to put in jelly

How to salt aspic - depends on your taste. In general recommendations, it is advised to salt the jelly no earlier than an hour before readiness. Many salt jelly after it is cooked. And you need to add more salt than you are used to. The broth should become quite salty, it may even seem salty to some. This is what will allow him, when solidified, to become a dish perfectly balanced in salt. Undersalted jellied meat will be tasteless and insipid.

How to check if the jelly is ready

After the cooking time has elapsed, the housewives recommend checking whether the jelly has solidified, in this way: scoop up a little broth, cool slightly and moisten your fingers with it, if the fingers stick together when squeezed, then the broth is strong enough and the jelly can be considered ready for pouring.

How to disassemble and pour jelly

When the jellied meat is cooked, let it stand for about 20 minutes and proceed to the analysis: to separate the meat from the bones and cartilage. The meat is removed from the broth with a slotted spoon. It is removed from the bones and separated from the cartilage, skin. The meat is cut or disassembled with fingers into small pieces. It is often recommended to add finely chopped cartilage to the meat, so the jelly will be more dense. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only then lay it out in forms. To decorate the jelly, you can cut out circles or stars from carrots that were boiled in jelly, you can lay out leaves of fresh herbs and olives, cut in half. Prepared meat and vegetables should be poured with strained broth. You can mix, or you can leave the meat and jelly in layers.

Aspic freezing

First, the jelly is cooled at room temperature. After that, it can be put in the refrigerator. It is impossible to freeze jellied meat, it will lose its tenderness and softness, and it will lose its taste.

What to serve with jelly

Kholodets is usually served at the festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.

Simple jelly recipes

Now that you know how to cook jellied meat correctly, how much to cook jellied meat, how to cook a transparent tasty jellied meat, it's time to try to do it in practice. Simple recipes for jellied meat have been selected for you.

Recipe Triple aspic or Aspic from three types of meat

1 beef knuckle
2 pork knuckles
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 garlic cloves
salt

Rinse the meat in cold water and soak overnight. Drain the water. Pour the meat with clean cold water and put on medium heat. Before boiling, remove the foam and remove it regularly as it appears. After boiling, reduce the fire and cook over low heat with a barely noticeable boil for 8 hours. Do not close the jellied lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, onions into a saucepan with aspic. An hour before the end of cooking aspic, throw peppercorns into the broth - black and fragrant, bay leaf. After 8 hours of cooking, remove the meat for parsing, and remove and discard the vegetables, salt the broth. Cut the meat into small pieces and place in a bowl. Pour in strained broth and let cool to room temperature. To harden, remove the jellied meat in the refrigerator.

Beef leg jelly recipe

2.2 kg beef leg
3 tablespoons of salt
black peppercorns
Bay leaf

Rinse the lower part of the beef leg, pour boiling water over it and let it boil. Drain the water and rinse again. Pour the meat on the bones again with cold water. The water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, remove the foam, reduce the heat and cook for about 6 hours. Until the meat separates easily from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the cooked meat from the broth, separate from the bones. Strain the broth through a sieve, as small bones can be caught. Meat, and if available, cartilage and skins that have boiled to a soft state, finely chop. Divide the chopped meat evenly into trays or bowls. On top of the meat, you can add 2-3 circles of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour strained broth, distributing it evenly over all trays. Put trays with jellied meat in the refrigerator to harden.

Recipe Pork leg jelly

1 kg pork legs
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Wash and scrape pork legs, singe, remove hooves. Soak 3-4 hours. Pour the legs with water so that it covers them by 5 cm and put on a strong fire, bring to a boil. Drain and pour new water, bring to a boil again, remove the foam, put to cook on a slow fire. Boil for about 8 hours. An hour and a half before the end of cooking, put the peeled carrots and onions in the peel. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. And the meat is separated from the bones and cartilage, finely chopped. Arrange in forms. Strain the broth and pour the meat into molds. Cool to room temperature, then refrigerate for a few hours until set.

Recipe Kholodets in a slow cooker

2 pork legs
2 chicken legs
2.5 liters of water
1 bulb
½ head of garlic
Salt
peppercorns

Rinse the legs, peel and soak for 2-3 hours. Chop the chicken into pieces (the leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt into the bowl of the multicooker, pour water to the maximum. When the aspic is cooked, remove the meat, remove it from the bones and cut into small pieces. Add crushed garlic cloves to the broth. They insist while we are engaged in meat. Taste and salt if needed. Put the meat in molds, filling them half or two-thirds. Pour in strained broth. Cool at room temperature and then place in the refrigerator to chill.

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Kholodets is a traditional Russian dish without which no important family holiday or event can be imagined. Each experienced housewife has her own “secret” recipe for preparing this product, because not all cooks can cook a transparent and fragrant jelly. A particular difficulty for beginner "cooks" is the question: how much to cook aspic? And the answer to it, as well as to many others, you will receive in this material.

How much to cook jelly?

pork dish – 6 hours;
beef -7 hours;
chicken - 4 hours.

Aspic- a meat dish, and the quality of the cooked product largely depends on the choice of this ingredient. This delicacy is prepared from almost any type of meat: pork, beef, chicken. But it is worth choosing carefully.

The best option would be fresh meat bought at the trade market, because in this case there is a guarantee that the ingredient has not been frozen. And this process has an extremely negative effect on the solidification of the product.

Fundamental rules:

Particular attention should be paid to the preparation of pork legs, or rather “hooves”, because this ingredient is the main guarantee of solidification of the delicacy, of course, if you want to prepare a natural product without adding gelatin. They must be carefully scraped off the hard bristles, if necessary, burned on fire, and then rinsed well.
It is not necessary to remove the skins from the meat ingredients, because they also play a role in the curing process.
Meat for jelly does not need to be cut into small pieces. The size of the ingredients does not really matter, and their grinding only complicates the straining of the product.
The proportion between meat ingredients and pork legs should be observed, because if you overdo it, then the jelly may not freeze. The correct ratio of products is 1 to 2. That is, no more than a kilogram of meat can be put on 500 grams of legs.

This process will help get rid of gore and other excess elements. Moreover, soaking is useful for the skins, because thanks to it they become tender and soft.

Take a bowl of the right size and put all the meat ingredients there, then fill everything with water and leave to stand for several hours. Then drain the resulting "broth" and rinse the ingredients well. Scrap the pig's hooves again to remove the "smoked" places. Next, transfer the meat to the pan and start the cooking process.

Many novice housewives believe that by removing the foam with a slotted spoon, you can get rid of all problems. This opinion is fundamentally wrong, because such an approach does little.

As soon as the water boils, remove the pan from the heat and pour the first broth. This will help remove excess fat and other unnecessary components, as well as add attractiveness to the dish and make it cleaner and more transparent.

After pouring the broth, do not forget to rinse the meat - this will help get rid of the small remnants of the “noise”. Return the ingredients to the pot and fill them with fresh water, which should cover the meat by 2 centimeters, after which you can put the cauldron on the fire and start cooking.

Spices and seasonings will give the finished dish an exquisite taste and appetizing aroma. But in order for everything to turn out “perfectly”, these ingredients should be added at a certain time:

Onions and carrots must be put to the meat after five hours of cooking, when the dish is almost ready. And you need to cook them for no more than an hour, because from this the aroma from seasonings will simply disappear. If you want to give the finished dish a golden color, then do not peel the onion from the outer husk, but simply rinse it well.
Salting the delicacy should be the last thing, because in the process the water boils away and you can “overdo it” with this ingredient.
Pepper, bay leaf and other seasonings should be added to the dish half an hour before cooking.

After our jelly is finally cooked, you need to get the meat, and the easiest way to do this is with an ordinary slotted spoon. After that, the broth is filtered through a colander or gauze, due to which all unnecessary components are removed: onions, carrots, peppers, bay leaves. Wait until the meat has cooled down a bit, and separate it from the bones. At the same time, you do not need to throw away the skins and cartilage, because they will give the jelly a fortress.

It is better to cut meat by hand - this approach will help to avoid even small bones getting into the finished dish.

At the bottom of the molds lay out green leaves or curly cuts of boiled carrots, which will be a wonderful decoration for the finished dish. Next, spread the meat mixture and fill it with broth. At this point, you can add half a boiled egg - such a jelly will take on a festive and appetizing look.

Best of all, jelly freezes on the middle shelf of the refrigerator, and not in the freezer or on the windowsill. The fact is that at an insufficiently low temperature, the finished dish may not freeze, and, conversely, if the delicacy freezes, it will lose all its taste. So do not rush, because ideally the jelly should harden within 4-5 hours.

What to do dish did not work

This dish is quite finicky, and if you make some mistake, then the finished jelly may not freeze after the set time. Do not despair, because this matter is quite fixable. In order to save the delicacy, pour it into a saucepan and boil for a few minutes. After that, add pre-diluted gelatin to the jelly (see the dosage and method of preparation on the package) and mix well, pour again into portioned plates and the dish will definitely harden.

Festive jelly "Assorted"

To prepare this dish you will need the following ingredients:

3 pork hooves;
1 kg beef brisket;
Half a kilo of lean pork;
Chicken weighing approximately 1.2 kg;
2 large carrots;
3 onion heads;
A few cloves of garlic;
Salt, pepper, laurel to taste.

Cooking process:

Take a ten-liter saucepan and, putting the meat into it, cut into large pieces, fill it with water. Leave it all overnight, and in the morning replace the settled water with fresh water. Put the pot on the fire and wait for it to boil. After that, drain the first water and rinse the meat, pour a new portion. Wait for the broth to boil and reduce the flame, it is necessary that the dish languishes, and does not boil. After three to four hours of cooking, we heat the pan and bake coarsely chopped vegetables on it, then add them to the broth, and continue to cook until the meat begins to lag behind the bones (approximately 5–6 hours). Next, put the garlic in the broth, and after 20 -30 minutes other spices. After that, boil the broth for another half an hour, and then turn off the flame and take out the meat ingredients.

After the meat has cooled slightly, separate it from the bones and cut into small pieces. Next, lay out the minced meat in molds and fill it with warm broth. It remains only to put the finished dish in the refrigerator and wait for it to completely solidify, which will occur in 3-4 hours. You can serve the finished delicacy with herbs, horseradish and garlic sauce.

Kholodets is the second dish of jelly-like meat broth with pieces of meat. Sometimes pieces of vegetables, boiled eggs, canned peas and other ingredients that decorate the jelly are added to the jelly. As a rule, when cooking homemade jelly, we add pork legs, ears and other parts containing a gelling base for making jelly. And if you ask any housewife what she cooks for the festive table? I think it will be - jelly. For the upcoming New Year, it seems to me that jelly will also be the first dish that many people want to see and eat. Aspic can be made from poultry (which is not recommended for New Year's Eve, as the coming year will be the year of the Red Rooster!), Pork, beef, lamb and other meat.

Today we will have a delicious homemade beef and pork jelly. In my opinion, if we compare purely pork jelly, it turns out to be more fat. And with the addition of beef, it even tastes completely different, some kind of insanely tasty, unique, well, very tasty. And in ancient times, jelly was used exclusively by servants of the king, serfs. Aspic is also called jelly, because properly prepared jelly should solidify perfectly and without the addition of gelling agents to it. It is better to choose meat for jellied meat that is with cartilage, and also use legs and a shank with veins and joints, bones for its preparation, sometimes tails are used. If you cook jellied meat exclusively from one pulp, it will not freeze at all and you will have to add gelatin to the broth. Aspic should be served with spicy mustard (you can make it at home) and sometimes it is served with grated horseradish. They give an even brighter taste to the jelly. Today we cook homemade pork and beef jelly without the addition of gelling agents.

Would need:

Pork on the bone (trimmings), knuckle, hoof, a little pulp - about 2-2.5 kg.
Beef on the bone (trimmings), neck and a little pulp - about 2 kg.
Salt - 2-3 tbsp. (taste)
Bay leaf - 2-3 pcs.
Dried horseradish - 1 tbsp
Black peppercorns - 5-7 pcs.
Bulb - 1-2 pcs.
Carrot - 1 pc. - optional
Water - to the top of the pan (we have a pan with a volume of 10 liters.)
Garlic - 10-15 cloves - to add in the process of sorting jellied meat into bowls
Gauze and sieve - for straining the broth

How to cook homemade pork and beef jelly:

Sometimes we buy a part of a carcass of pork and beef, and there all those trimmings, cartilage, motor skis, bones with the remains of meat are found there, from which it is great to cook jelly. Today is just such a day for me. Having cut off everything I needed (meat, ribs and bacon), I still had excellent meaty pieces with bones, which we use for homemade jelly. We put everything on the bottom of a large saucepan, after rinsing under running water.

We add salt, bay leaves, peppercorns to taste, and I wanted to add a little dried horseradish for taste.

Pour meat and bones with water. It should be in a ratio with the meat part of about 1:1. That is, there should be at least as much water as meat. Maybe a little more. And the jelly should be cooked so that the broth does not boil much, on the contrary, you can put the boiled pan on a slow fire, cover with a lid and let it simmer for 5-6 hours. I always cook pork and beef jelly for 6 hours.

As soon as the broth boils, immediately carefully remove the foam so that the broth is as transparent as possible. As soon as the meat has stopped scaling, add a peeled whole onion to the broth and, if desired, peeled carrots. Vegetables after cooking, we just extract. But carrots can be used to decorate and serve the finished jellied meat on the table. When cooking, you should definitely taste the broth for salt so that it is not undersalted or vice versa ...

When 5-6 hours have passed after cooking the jelly, turn off the heat and let the broth cool down a bit. Usually I take the pan with “liquid” jelly to the balcony, where it is cool and let it cool down a bit.

Then, using a slotted spoon, I remove the meat along with the bones onto a large deep plate.

I am preparing dishes for storing jellied meat. I like to use metal bowls with lids or plastic containers, which are also very convenient for laying out meat and storing it in the refrigerator. Separate the meat from the bones and chop lightly with a sharp knife. Some housewives like to pass meat for jelly through a meat grinder. I don’t do this, I love it when the meat is whole, with fibers, but a little crushed. Divide the meat into bowls.