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In many cuisines of the world there are many variations of the recipe for making jellied meat. If you don’t know how to cook beef jellied meat correctly so that the broth comes out rich, transparent, tasty and aromatic, read the article.
Beef jellied meat with gelatin: recipe
Jellied, jelly and jellied meat are associated with New Year's holidays and ceremonial feasts. The main ingredient of the dish can be fish, poultry, pork, beef, lamb. Jellied meat rarely appears on the table, not so much because of its complexity, but because of the length of time it takes to prepare.
Beef jellied meat is not only tasty, but also healthy dish. It is lower in calories and fat than pork. Because of high content natural collagen, beef jelly is considered the first remedy for injuries and diseases of the musculoskeletal system.
To prepare beef jellied meat, prepare the following products:
- meat - 1 kg;
- water - 3 l.;
- onions, carrots - 1 pc.;
- gelatin - 20 g;
- garlic - 3 teeth;
- salt, spices - to taste.
To make the jellied meat rich, choose shank, ribs or tail. These parts of the carcass are rich in bones and cartilage. The pulp does not give fat. If you want the aspic to be with meat, use different parts of the carcass with bones and meat.
Each housewife prepares jelly based on her own taste preferences. This applies to the choice of meat, spices and how dense the jellied meat will be. The recipe assumes that meat and water are taken in a ratio of 1:3.
Some housewives act differently, calculating the amount of water based on the number of servings of jellied meat, and not on the weight of the meat. It turns out that 6 servings of aspic require 7 servings of water. Portions are measured using containers into which the jellied meat will be poured, such as serving plates.
There is a third opinion: there is never too much jellied meat. In this case, housewives take the largest saucepan that is in the house and pour as much water into it as will fit, adjusting the density of the jelly with gelatin.
Traditional spices for jellied meat are black and allspice, Bay leaf. Cumin, coriander and mustard seeds will not spoil the taste of the dish. In addition to carrots and onions, you can add celery, parsnips and other aromatic root vegetables to the broth.
Before adding food gelatin to the broth, it is important to check whether the natural gelatin from the seeds and tendons has been boiled down. Scoop a couple of spoons of broth into a container, dip two fingers into it, let cool slightly and check if your fingers stick together. If they stick together, it means that a sufficient amount of collagen has been released, which has turned into gelatin, and the jellied meat will harden on its own. This jelly will be soft.
Edible gelatin is added to make the jellied meat elastic, such that a spoon can stand in it. Gelatin is also added to broth, which does not stick, or broth from young beef, which has little collagen.
Many housewives, before daring to prepare aspic, wonder how to cook meat correctly so that the broth comes out clear and light. To prevent the jellied meat from being dark, the meat is cooked in a second broth, over low heat, without allowing the liquid to boil.
How to cook beef jellied meat with gelatin
Be prepared for the fact that jellied beef, like any other meat, will take about a day, or even more.
Before you start preparing the dish, it is important to prepare a pan in which the broth will be cooked, another pan or a large basin in which you will put the meat. In addition, you will need a sieve and a piece of gauze, and forms for pouring the broth in which the jellied meat will solidify.
The recipe for jellied meat is as follows:
- Soak the meat in cold water for 8–12 hours.
- Drain and rinse the meat. Cut pieces that are too large.
- Cover beef with cold water.
- Bring the broth to a boil.
- Let the broth simmer for 5-7 minutes.
- When noise is formed, drain the first broth.
- Rinse the meat and place it in a clean pan.
- Pour cold water over the meat again.
- Bring the water to a boil.
- Remove noise as it forms.
- Peel the onion and carrots.
- When the broth boils, put the vegetables in the pan and reduce the heat as much as possible.
- Cover the pan with a lid and leave the broth to simmer for 8–10 hours.
- When the meat begins to easily separate into fibers and falls away from the bones, remove it from the broth and leave to cool slightly.
- Leave the broth to simmer over low heat.
- Add spices and salt, chopped garlic to the broth.
- Disassemble the meat. Slice it and place it on the bottom of a dish to serve as jellied meat.
- Dilute gelatin as follows: pour boiling water into a separate container; gradually pour gelatin into hot water, stirring it in boiling water; Stir the gelatin until it dissolves in the water, but do not allow it to cool.
- Pour the dissolved gelatin into the broth for jellied meat through a sieve with a gauze layer so that undissolved gelatin particles do not fall into the broth.
- Stir gelatin into broth.
- Prepare a sieve with a gauze layer.
- Strain the broth through a sieve and pour into dishes for serving jellied meat.
- Leave the jellied meat to cool at room temperature.
- When a greasy film begins to form, carefully remove it.
- Place the jellied meat that has cooled to room temperature in the refrigerator.
It happens that the broth turns out not light and transparent, but dark, even brownish. The reason for this is the noise not being removed in time or the meat being boiled over high heat. Protein will help clarify the broth. This procedure is called methanation, or pulling out the broth.
To clarify the broth, separate the whites of 2 eggs from the yolk. Beat the egg whites and add one part of the white foam to the broth first. Let the broth boil, then add the second part of the protein foam.
Continue cooking the broth until the whites rise to the surface of the liquid. Then strain it. When introducing protein for the first time, the temperature of the broth should be about 60 °C.
Jellied meat, like any dish, can be decorated. At the bottom of the mold into which you are going to pour the broth, place pre-cooked chicken or quail eggs, cut in half.
Won't ruin it appearance jellied sprig of parsley or dill. Greens poured with boiling water will not lose color and will remain juicy green.
Serve the jellied meat to the table in portions if you poured the hot broth into separate plates. The frozen jellied meat is easily separated from the mold.
If you originally poured the broth into a large dish, cut it into portions and transfer to a serving plate. Place horseradish and mustard on the table along with the jellied meat.
Knowing the basics of how to make jellied beef, you can make jellied meat from poultry, fish, other types of meat, and game. Stock up on time, patience and a good mood.
Spend a day preparing the dish and please your household with delicious jellied meat!
It takes 7 hours to prepare beef jellied meat, of which 1.5 hours is pure work time in the kitchen. Cook the jellied meat in a saucepan for 5 hours.
Cook the jellied meat in a slow cooker for 6 hours on the “Stew” mode.
Cook the jellied meat in a pressure cooker for 3 hours.
In a pressure cooker, cook the jellied meat for 1.5 hours on the “meat” setting.
How to cook beef jellied meat
ProductsBeef on the bone - 2 kilograms
Onions - 2 large heads
Carrots - 2 pieces
Garlic - 2 pieces
Bay leaf - 2 leaves
Peppercorns - 15 pieces
Salt - 2 tablespoons
Water - 4 liters
How to cook
1. Thoroughly wash the beef meat and bones using a brush.
2. Pour water into the pan.
3. Place beef meat and bones in water.
4. Place the pan on low heat.
5. Add salt and pepper, cook the jellied meat over low heat under the lid, skimming off the foam, for 4.5 hours.
6. Add peeled onions and peeled carrots, bay leaves and peppercorns.
7. Cook the jellied meat for another half hour.
8. Remove the onion from the broth, carefully lay out the carrots - they will be needed for decoration.
9. Leave the jellied meat to cool for 2 hours in a cool place - and remove the top fat.
10. Place the meat and bones on a wide plate and let cool slightly (you can take it out onto the balcony).
11. Strain the jellied broth through a sieve (very important, since bone fragments may separate into the broth during cooking) or cheesecloth.
12. Separate the meat and soft parts of cartilage from the bones.
13. Divide the meat into fibers and place in molds, taking into account: what bigger shape, the more meat you should put in it.
14. Finely chop the soft parts of the cartilage and place in molds.
15. Peel and finely chop the garlic, sprinkle it over the meat.
16. Place carrots cut into slices for decoration.
17. Pour broth over the meat and leave to cool.
18. When the jellied meat has cooled, put it in the refrigerator for 4 hours.
Your beef jellied meat is cooked!
Fkusnofacts
Meat and bones for beefMeat for beef jellied meat must be chosen with a bone, which will release its natural gelatin to harden the jellied meat. For jellied meat, you can use shank, shank, ribs, beef leg, beef tail, head, knee.
Proportions of meat, bones and water
For jellied meat you need 4 liters of water, 1 kilogram of meat and 1 kilogram of bones. In this case, the jellied meat will harden without adding edible gelatin. The meat and bones in the pan should be completely covered with water; some parts of the beef may need to be chopped to do this.
Adding other meats with gelatin
In beef jellied meat, chicken (legs, thighs) and pork (ears, legs) can be used.
Fire for cooking beef jellied meat
The heat during cooking should be minimal, but such that the water boils, gurgling a little.
Shelf life of beef jellied meat
Beef jellied meat can be stored in the refrigerator for 4 days. To preserve the aroma, it is recommended to cover the jellied meat with lids or polyethylene. To increase shelf life, jellied meat can be placed in the freezer - there it can be stored for up to a month. Then you can simply defrost the jellied meat or melt it, boil for 10 minutes and let it harden again.
Seasonings for jellied meat
When cooking, you can add a cinnamon stick, a few buds of cloves, and suneli hops.
What to serve jellied meat with
Jellied meat is traditionally served with horseradish or mustard; in addition, you can serve adjika and horseradish.
Cartilage in aspic
Cartilage in aspic is a matter of taste. When pouring jellied meat, provide some forms for jellied meat with cartilages and some without them.
Price of products
If you prepare jellied beef leg, the price of products for cooking according to our recipe will be 330 rubles. (average for Moscow as of June 2017).
Both agar-agar and jellied meat are independent dishes that do not require additives.
Jellied meat and jelly are, in general, the same thing. This dish is mainly called jelly in the northern and northwestern regions of Russia, while in the south and southeast the dish is more often called jellied meat. Additionally, sometimes the name "jellied meat" is applied to a dish made from pork or pork-beef broth, to distinguish it from a dish made solely from beef broth.
Ideally, jelly is prepared from a cow's head, brains and all four legs, however, it is quite acceptable to use only legs, adding pieces of meat, tails, etc. If we are talking about using pork in jelly, then it is good to use pig ears, tails, legs. In general, those parts of the carcass that contain sufficient gelling agents should be used for jelly.
There are national varieties of jellied meat, for example, the Georgian dish muzhuzhi, Moldavian rooster jelly, etc.
It is curious that from the German word Sulze(jelly) comes from the Russian “brawn”, which is not related to jellies and is a separate dish. In Poland, jelly is “galareta”, in Ukraine - “jelly”, “drigli”, in Latvia - “galerts”, in Romania - “piftie” or “rǎcituri”.
Very often jellied meat is served with horseradish or mustard.
Place the washed meat in a suitable pan (in my case it is a tall 7-liter pan)
Fill with filtered water...
So that the water covers the meat and put it on the fire. We do not remove the foam and after boiling let it simmer for a couple of minutes, and then drain the water along with the foam, wash the pan, rinse the meat again running water and place in a clean pan.
Pour clean water again almost to the edges of the vessel, leaving room for vegetables and put it on the fire.
Do not add vegetables until they boil. After the previous procedure, there should be no foam, but if suddenly a little of it forms, the vegetables will interfere with the collection of foam.
When the broth boils, we add a couple - three coarsely chopped carrots, a couple of onions, a coarsely chopped celery stalk, wait until it boils again and reduce the heat to a very low simmer under a closed lid. The meat will cook slowly for FOUR HOURS.
About two hours after the start of cooking, I added spices: allspice and cardamom. and salted it
Then I cooked the shanks under the lid for another two hours.
If you do not allow a violent boil and do not open once again lid - the amount of broth remains almost unchanged until the end of cooking. Do not add water to the broth during the cooking process - this will cause it to lose its stickiness. It’s better to get less jellied meat, and you can make a salad from the leftover meat. I hope this doesn't happen.
After 4 hours, remove the meat and vegetables from the broth.
By that time, most of the bones had separated from the meat, and if the meat was not sawn, but chopped, then small bones would also end up in the broth.
.
Well, you see - no “crime” and my soul is calm...
The strained broth will be transparent and the jellied meat will look more elegant...
I poured part of the broth into a saucepan, and added crushed garlic (4 cloves) to the main part. You can boil it for another 5 minutes, or you don’t have to boil it - the garlic will still give off its flavor.
I did not add garlic to the saucepan due to the taste preferences of my eldest daughter. Instead, I boiled parsley stems in it. You too can be guided by the preferences of your eaters.
Black pepper can also be added to just part of the broth if you want.
Use a knife and fork to separate the boiled meat into short fibers.
I got a lot of it, almost a full deep plate.
In addition to meat, they add to jellied meat, green pea, canned corn, olives, boiled carrots, greens, boiled tongue, etc. To your taste.
I cut the olives and carrots. You can cut out simple decorations from disks of boiled carrots.
First, put a carrot flower in the center of the vessel and parsley leaves around it, press them down with a small amount of meat fibers...
...then add olives, carrots and cover with meat again...
Preparing jellied beef legs is quite simple, because it takes a long time to cook on its own, and you need some patience and at least minimal supervision. The jellied meat will harden without problems if you buy the right ingredients and pour them in required quantity liquids. Our advice will help you.
When choosing ingredients for future jellied meat, first of all you need to buy beef legs. They will give the jellied meat viscosity, and it will harden perfectly without adding gelatin. You need to put a small piece of meat in the jellied meat.
A large amount of pulp will not contribute to good solidification of the meat broth. Maintain proportions. Take beef legs - 1 part and about 2 parts of meat.
The jellied meat must be cooked for at least 7 hours. It's good to put it in onion, peeled from the top layer of husk, carrots. A good addition is peppercorns and bay leaves. All these components will make the meat broth tastier.
But they should not be added immediately, but at the end of cooking. Carrots with onions in 2 hours, peppercorns and other spices in half an hour.
You can make a taste in a bag. To do this, fold the gauze in three layers and make a bag out of it. Inside, put a pinch of peppercorns and allspice, 3 cloves of garlic (you don’t need to peel them), 3 cloves, a small sprig of rosemary (fresh), a sprig of thyme, a good bunch of leaf parsley. Tie a bag with a thread and lower it into the broth. By the way, tie the free end of the thread to the handle of the pan, then it will be easier to remove.
Add salt no earlier than 60 minutes before the end of cooking. The fact is that the liquid boils away during the cooking process and there is a danger of oversalting the dish. You can season ready-made jellied meat. In this case, add a little more salt, keeping in mind that the meat will also absorb salt.
Classic recipe
In short, classic recipe jellied meat - put beef legs and meat in a saucepan, cover with a lid, bring water to a boil, periodically removing the foam and cook over low heat for at least 8 hours. An hour before the end of cooking, add vegetables, a little later bay leaf and peppercorns.
Step-by-step method for preparing jellied beef legs:
Step 1. Beef legs must be singed, scraped and thoroughly washed with a brush, then cut into pieces. Soak beef bones in cool water. 3-4 hours is enough.
Step 2. Place the meat and legs in a pan, add water, it should be eight centimeters higher than the food. Cook over medium heat until the water boils.
Step 3. The first water must be drained, the legs should be rinsed again, and filled with clean water. When foam appears in the pan, reduce the heat and carefully remove it.
Step 4. When the foam stops forming, you can start tasting the jellied meat. Two hours before the end of cooking, add peeled carrots and onions. When the jellied meat is almost cooked, you can throw a couple of bay leaves into it, but for no more than 15 minutes. Taste for salt and add salt if necessary.
Step 5. Remove meat, legs, vegetables from the broth. Vegetables will no longer be needed; they can be thrown away. Cut the meat into pieces, disassemble the legs, removing the bones. Place the meat base for jellied meat into suitable forms.
Step 6. Strain the broth through cheesecloth. Pour it into the molds with the meat. Cool on the counter first, then place in the refrigerator to set.
How to cook jellied beef legs with gelatin
If beef legs, which produce a viscous broth, are used for jellied meat, then the gelatin should be taken in half as much as indicated on the package.
You will need:
- 0.5 kg prepared beef legs;
- 1.5 kg of meat;
- package with gelatin – 1 piece;
- jellied mixture – 1 tbsp. spoon;
- garlic – 20 g;
- bay leaf, peppercorns, salt - add to taste.
You will need 7-8 hours. One serving contains from 150 to 200 kcal.
Preparation:
- If the legs are fully prepared for cooking, still fill them with water and leave for 30 minutes. After this, rinse again with a stiff brush;
- Place the chopped beef legs into a saucepan and add water. After boiling, the first water must be drained;
- Pour water over the legs again, bring to a boil, reduce heat. Cook for 3 hours, then put a piece of lean meat into the broth, add a little salt;
- When the ingredients are ready, remove with a slotted spoon, cool and manually separate the meat into fibers; do not use a blender for chopping. Disassemble the legs, remove the bones, cut into pieces. Combine with meat, mix, place in prepared containers;
- Add gelatin to the broth, a mixture of spices for jellied meat, chopped garlic, and salt to taste. Mix thoroughly, then pour over the pieces of meat. In order for the jellied meat to freeze, it must be put in the refrigerator;
- Cut the finished dish into portion squares. Serve gravy boats with mustard and horseradish separately.
Cooking method in a slow cooker
In a slow cooker, the jellied meat will not be cooked, but simmered like in a Russian stove. With slow simmering, the legs and meat will give up everything to the water, so the dish will turn out richer, more aromatic and will harden well later.
Required:
- beef legs – 1 kg;
- half pack of chicken thighs;
- 2.5 liters of cold water;
- peeled onions;
- a small head of garlic;
- peppercorns – 15 pieces;
- salt - to taste.
The dish takes 8 hours to cook in a slow cooker. A serving contains 190 kcal.
How to cook jellied beef legs in a slow cooker:
Step 1. Scorch the legs and scrape them with a knife. Rinse thoroughly with a coarse brush.
Step 2. Place in a saucepan, add clean water, leave for 2 hours.
Step 3. Chop the thighs into pieces;
Step 4. Peel the onion head. Place chopped beef legs and thighs, peeled onions, spices, salt into the multicooker bowl, pour water to the maximum mark;
Step 5. Turn on the “quenching” mode, on long time, better for the whole night.
Step 6. In the morning, remove the meat from the slow cooker, remove the bones, and chop.
Step 7 Crush the garlic (clove) with the blunt side of a knife and add to the prepared broth.
Step 8 While the broth is infusing, place the meat in different shapes, filling only half the volume, add salt if necessary.
Step 9 Pour broth over the meat, strained through a strainer or cheesecloth. Cool for kitchen table. For further hardening, refrigerate.
How to make jellied meat transparent
The jellied meat should be transparent. And the most clear broth It will work if you cook it from beef legs separately from other types of meat. Another principle: do not add water to the broth being prepared, so it must be poured into the pan with a reserve, taking into account the fact that cooking takes eight hours.
First of all, soak the legs in water before cooking. Of course, they must first be washed, scraped, and if necessary even scorched, then filled with chilled water and left untouched for three hours. This procedure will help remove blood clots. After 3 hours, drain the water from the container.
Place two pans on the stove, put beef legs in the larger one, pour in cold water until adding salt. There should be a lot of liquid, but not to the very edge, but at least 10 cm below. Wait until it boils and drain the first water. This procedure will also help prepare clear jellied meat.
Rinse the legs and fill them with water again. Cook on medium until it boils, remembering to skim off the foam. Then turn the heat down to low. The slower the jellied meat is cooked, the better.
It should gurgle quietly and not boil. Always remove foam. Place the prepared piece of meat into a smaller pan. Pour boiling water over it and immediately add salt. Wait until it boils, reduce the heat and let it cook.
So, to summarize, we can briefly describe the entire process of preparing jellied meat: singe the beef legs, then chop them into pieces, soak in cold water. Cook in a large saucepan over low heat.
The jellied meat will cook for a long time until the cartilage becomes soft and the meat can be easily removed from the bones. As for spices, everyone chooses them according to their own taste. In addition to them, whole vegetables should be added to the broth. It could be carrots, onions. All!
Bon appetit!
Many people know how to cook beef jellied meat. After all, such a dish is considered traditional in our country. But if you have never done it, then we will present some simple and available recipes, which will allow you to feed tasty and satisfying great amount invited guests.
general information
Beef jellied meat, the recipe for which we will consider below, turns out very tasty and nutritious. However, most housewives only know how to make such a dish from pork legs. After all, aspic prepared from this part of the mentioned animal is much easier to prepare. Moreover, beef jellied meat is slightly more expensive than pork jellied meat. But it turns out much tastier and healthier.
Details on how to cook beef jellied meat
To prepare such a dish, you need to be patient and put off all other things for later. After all, preparing aspic using beef takes quite a long time. For it we will need the following ingredients:
Component Processing
Tasty and satisfying jellied beef legs require careful processing of all components. First, you should wash the acquired shin well and clean it of all existing dirt using a sharp knife or brush. You also need to rinse the beef ribs. You should not cut the meat product, since preparing jellied meat requires the use of whole pieces.
After processing the beef, you should start peeling the vegetables. Onions and carrots also do not need to be cut into pieces.
Heat treatment
Before preparing beef jellied meat, you need to place the pieces of meat on the bone in a large saucepan and pour into them drinking water, bring to a strong boil and carefully remove all the foam that has formed on the surface. To do this, use a slotted spoon.
It is recommended to cook the ingredients over the lowest heat, because if the broth boils, the aspic will turn out cloudy and completely unappetizing. The lid should not be closed tightly. It takes about 6-6.5 hours to cook the meat product. During this time, the meat should be very boiled. One hour before turning off the stove, add bay leaf, onions, allspice, carrots and table salt to taste to the broth.
Preparing meat and broth
After all the ingredients become soft, you need to remove the meat from the pan and cool it completely. Next, you need to separate the pulpy part from the seeds and chop it into small pieces or simply tear it apart with your hands.
As for the broth, remove the carrots and onions from it, then strain and add grated cloves of garlic. If necessary, it can be additionally seasoned with pepper and salt.
Pour into plates
To form beef jellied meat, you should take a not very deep bowl and place the processed meat into it. Next, the product needs to be filled with aromatic garlic broth so that it covers the contents of the mold by 2-4 centimeters. After this, the dishes must be tightly closed and placed in the refrigerator for 4-6 hours. During this time, the beef jellied meat will completely harden and become suitable for consumption.
How should you serve it for a holiday dinner?
We talked about how to cook beef jellied meat. Now I would like to tell you about how to properly serve it to the table. To do this, you need to take a flat plate and with a sharp movement put the jellied meat on it by turning the dishes upside down. Next, the aspic should be coated with spicy mustard, cut into pieces and presented to guests on a common platter along with a fork and spatula.
Beef jellied meat: recipe with pork
If you want to get the most satisfying and high-calorie dish, we recommend making jellied meat not only from beef, but also, for example, from pork. For this we need:
Preparing the Components
Pork and beef jellied meat is prepared according to the same principle as the dish described above. First, you should wash the meat product well. It is enough to rinse beef shins, but it is advisable to soak pork legs in cool water, and only then proceed to heat treatment.
As for vegetables, they should simply be peeled.
Cooking on the stove
After processing the ingredients, the meat on the bone, as well as the pork pulp, should be placed in a deep saucepan, filled with water and boiled. During this process, it is necessary to periodically remove the foam from the surface of the broth using a slotted spoon. After the liquid begins to boil, you need to set the heat to low and only lightly cover the pan with a lid.
How long to cook jellied beef and pork? In order for you to get a very tasty and aromatic dish, it is advisable to cook the contents of the pan for six hours. This is quite enough to make the broth strong and the meat completely soft. By the way, about 90 minutes before the food is cooked, you should definitely add whole carrots, onions, as well as pepper, salt and bay leaves.
Preliminary preparation of broth and meat
After all the described steps, you need to carefully remove vegetables and meat from the broth. Next, you need to separate the fleshy part from the legs and drumsticks of the animals, chop it finely, and discard the bones. As for pork, it should be the same way chop.
The remaining broth in the pan must be strained and seasoned with grated garlic cloves.
How to properly form jellied pork and beef?
There is nothing complicated in creating such a dish. To do this, take ordinary containers and place the chopped meat in them in an even layer. Next, you need to pour aromatic rich broth on top of the pieces. You can adjust the thickness of the layer yourself, reducing or, conversely, increasing the amount of liquid. After this, the filled containers should be tightly closed and refrigerated. It is recommended to cool beef and pork aspic for about 6.5-7 hours. This time is enough for the broth to completely harden and take on a jelly-like consistency.
Properly served at the everyday table
The finished jellied meat must be cut into pieces and served for lunch directly in the container. If desired, you can first remove it from the dish onto a flat plate. It is advisable to serve this aromatic dish to guests along with bread and mustard. Bon appetit!
Preparing a beautiful aspic for the holiday table
Beef jellied meat with gelatin is very popular among modern housewives. This is explained by the fact that to prepare such a dish there is no need to peel and then boil pork legs or beef shins for a long time. Moreover, aspic prepared with gelatin hardens in refrigeration chamber in just 4-5 hours. That is why, if you want to make a tasty and satisfying dish very quickly, we recommend that you use the following recipe.
So, we need:
- filtered water - about 3 l;
- beef pulp - approximately 2 kg;
- onions as bitter as possible - 2 pcs.;
- homemade chicken eggs- 2 pcs.;
- laurel - 2 pcs.;
- small juicy carrots - 2 pcs.;
- fresh greens - for decorating jellied meat;
- gelatin - 30 g;
- fresh garlic - about 8 medium cloves;
- allspice in the form of peas - about 10 pcs.;
- table salt - use to taste (about 1 dessert spoon)
Ingredient Processing
Before preparing the aspic, you should wash the beef flesh well. There is no need to cut the meat into pieces. You also need to boil chicken eggs, peel and cut them in half. As for vegetables, they need to be peeled and left whole.
Heat treatment on the stove
Making jellied meat using gelatin is quite easy. To do this, place the beef pulp in a pan, fill it with water and cook for 4 hours. In this case, 60 minutes before the end of cooking, you need to add bay leaf, carrots, salt, onions and pepper to the meat.
Preparing Boiled Ingredients and Broth
After the meat is completely cooked, it should be cooled and cut into very small pieces. If desired, you can only tear it apart with your fingers along the fibers.
Correctly forming the filler
To form such a dish, we need shallow but large-sized dishes. At the bottom you need to place pieces of meat, fresh herb petals, half boiled eggs and carrot slices. Next, all the ingredients need to be poured with aromatic broth.
After all the described steps, the container with jellied meat must be closed and placed in the refrigerator for 4 hours. During this time, the broth will harden, and the aspic can be safely served.
We present it correctly for dinner
The main advantage of this treat is that it cooks much faster than the traditional jellied meat made from pork feet or beef shin. Moreover, the presented food turns out to be transparent. That is why it is recommended to decorate it with various ingredients in the form of eggs, carrots, herbs, etc.
Before serving, the jellied meat should be cut into small portions and offered to guests along with horseradish, mustard and bread. By the way, there is no need to remove it from the container.
Let's sum it up
In this article, we told you about how you can easily and simply prepare delicious and satisfying jellied meat from beef, with pork legs and gelatin. Which option to use for serving? festive table- it's up to you to decide.
It should also be noted that this aspic can be prepared not only from beef or pork, but also with the addition of chicken and even lamb.
