Cold beef. Beef jelly - transparent yummy

Beef. The recipe and some tricks of this dish will be useful to every housewife. Beef leg jelly is healthy and nutritious. It does not hurt to sometimes include it in the diet of your family.

History of the dish

Do you know how jelly or aspic appeared? His ancestor was rich. Cooling down, he turned into a thick mass. Cartilage and bones contain substances that replace gelatin. Previously, this was considered a drawback of the product, and the broth was constantly heated to get rid of the viscosity.

It was the French who were able to make this disadvantage a virtue. They boiled poultry, pork, game, veal and rabbit together. After that, minced meat was prepared from boiled meat, mixed with eggs and spices, poured with a small amount of broth and cleaned in the cold, sometimes put under pressure. This dish was called "galantine", translated from French - "jelly". That's it galantine was the ancestor of our aspic. The recipe was brought to us by French chefs. Using the example of galantine, they decided to improve Russian jelly: they clarified the broth, tinted it with turmeric, lemon, and saffron. So the usual jelly became the most delicious aspic.

In our time, jelly is a very popular dish. In different countries, it is filled with new additives and recipes. There are many different kinds of meat, seafood, vegetables. There are even fruit jellies!

From beef legs allows you to cook the most delicious dish.

How to choose the right legs

• It is necessary to carefully examine the meat, it must be fresh. Not quite fresh legs can spoil the smell and taste of the dish.
• If you buy frozen feet, pay attention to their color. It should be pink, even, without spots that remain from multiple defrosting.
• Be sure to smell the meat. It should smell pleasant and light, slightly sweet.
• Before use, frozen legs must be thawed, scraped with a knife and rinsed.

Ingredients needed to make beef leg jelly:

• 0.5 kg of beef legs;
• 1 carrot;
• 1 onion;
• 3 cloves of garlic;
• 1 PC. bay leaf;
• peppercorns (to taste);
• salt (to taste);
• fresh greens.

Not without vegetables and spices

• Vegetables need to be peeled, washed and put at the beginning of cooking. Take them out after an hour and a half after the start of cooking.
• If you want your beef leg jelly to be a beautiful beige-golden hue, put a whole unpeeled onion in it, after washing it and removing one top layer of the husk.
• Vegetables should not be digested and turn into porridge.
• Spices in beef leg jelly will suit absolutely any, to your taste. Most often they use allspice, black and white, bay leaf, cloves, dill. Spices are best added at the same time as the meat.

from beef feet

So, for starters, let's take the beef legs, scald them with boiling water, singe them over the fire and clean them as best as possible from dirt and soot. Cut off the rough skin with a knife and remove the hooves. Cut or chop the legs into pieces.

Then soak them in cold water for a couple of hours. Then it is necessary to drain this water and pour fresh meat so that there is about 10 cm on top of the water. Uncut carrots and onions must be put in a saucepan with meat and water. The fire during cooking should be at the lowest level. It takes about eight hours to cook jelly on such a fire, and the lid should be half open. If foam appears, remove it with a slotted spoon. As water evaporates, it must be added. About half an hour before the end of cooking, remove the carrots and onions with a slotted spoon, salt the broth, put peppercorns and bay leaf.

After you turn off the heat, remove the legs from the broth. Leave them to cool down. Then you need to separate the meat from the bone. It is better, of course, to take it apart with your hands, since in this case you can be sure that not a single, even the smallest, bone fragment will fall into the dish. You can also cut or scroll the meat in a meat grinder, but not everyone likes this method.

Mince the garlic in a garlic maker. Then spread the meat on plates where the jelly will harden, pour it with broth and sprinkle with squeezed garlic. After your masterpiece is ready, it must be put in the refrigerator to solidify. Before serving, decorate, sprinkle with herbs.

How to cook jelly transparent

In order for the jelly to be transparent, the following conditions must be observed.

1. Once the broth has boiled, reduce the heat to low.
2. During cooking, the jelly should not boil, but slowly languish over low heat.
3. After the first boil, it is necessary to drain the water, rinse the pan, pour the food again with water and put everything to a boil. After the jelly has boiled, it must certainly be filtered through cheesecloth and brought to a boil again. Then it can be strained again through cheesecloth so that it is definitely transparent.

How much to cook jelly beef

It is obvious how long it takes to cook the broth for jelly - until the meat itself moves away from the bone, the cartilage becomes quite soft, about half of the water will remain in the pan. Whatever one may say, the broth should be very rich.

On average, the duration of cooking the broth is approximately 6 to 12 hours. The more the broth for jelly is cooked, the richer its aroma and taste will be, and the consistency will be stronger. After everything is cooked, bones, spices and vegetables must be removed from the pan. Vegetables and spices can be thrown away, and bones can be separated from meat and cartilage.

How to decorate

You can cut, for example, various figures from carrots. To begin with, we put meat on the bottom of the dish, pour it with broth, put it on top. You can serve jelly in another way. Put in a bowl of the original form, first the decorations, then the meat, pour the broth. Before serving, take your dish, turn it upside down and put the frozen jelly on a dish. Get original.

And finally, one more beautiful decoration, truly spring. First, boil a couple of eggs. crumble, and cut the protein into long strips. Put the chopped meat on the bottom of the dish, fill it with broth. Then make a circle from the crumbled yolk, and lay the protein strips around the circle. So you get a beautiful chamomile from an egg. You can add greens, parsley leaves will look best. After that, carefully fill everything with broth and put in the refrigerator to harden. Now you know how to cook beef leg jelly and decorate it.

Bon appetit!

1. You need to start cooking aspic two to three days before the expected date of its submission. First, the meat must be soaked. Put it in a large saucepan or bowl, fill with cold water. For five hours, constantly drain the water and replace it with a new, clean one. After this time, put the meat and bones in the pan in which you will cook the jelly, and fill everything with cold water. It is very important to keep 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, water is not added, as the jelly will harden poorly.

2.Now your aspic will be cooked. Just be patient, as this is a long time. Bring the water to a boil over high heat and skim off the foam. Do not miss the moment, as the transparency of the broth depends on this. If you wish, after boiling, you can drain the broth and pour clean cold water again. 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 the fact that it is weakly felt in frozen aspic, so it needs more than usual. But if you are afraid to oversalt, then add it 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, throw peppercorns, lavrushka leaves into the broth and leave the jelly to cook for another hour. Prepare onions and carrots - the latter must be peeled (we leave the onion in the husk), and then make small cuts on them (this way the vegetables will give the juice better). After an hour, throw them into the broth without cutting.

4. Look at your jelly in 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 already completely fallen off the meat (naked), then pull them out and throw them away.

5. The jelly will be ready after six to seven hours of cooking. The signal that it can be removed will be bones easily moving away from the meat, less water than at the beginning, and a rich color of the broth. Then you can take out the bay leaf and onion and throw them away. Take out the carrots, but don't throw them away. Try the broth for salt - it should feel good. If it's still not enough, then add salt. Peel the garlic and run it through a press, then add to the jellied meat. Let it still 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 don't need them anymore.

7. Next, take a sieve and another saucepan. You will also need a piece of gauze folded in half. It must be put on a sieve. Strain the broth to make it clean (you will have peppercorns, small seeds, garlic on cheesecloth).

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

9. It remains to pour the jellied broth with strained broth. Wait until it cools down completely and put it in the refrigerator. It is not necessary to put it in the freezer for solidification, if it is cooked correctly, then in the cool it will begin to solidify itself. When the jelly hardens, then, if desired, you can remove the fatty film from the surface, if one has formed.

Delicious jelly is ready. Before serving, you can turn its flat plate over and you will end up with a jelly slide. Decorate it with a sprig of greenery and put it on the table. It is very good to serve horseradish or mustard with such a dish, so do not forget to put them on the table. Bon appetit!

On winter holidays, it is customary to treat guests with delicious, rich jelly. It is prepared from different types of meat: pork, chicken, turkey, but it is tastier and healthier to cook jelly from beef offal. Discover new recipes for this wonderful appetizer.

How to cook jelly beef

Cooking jelly is very simple - many will think, and they will be partially right. Indeed, there is nothing complicated in the process itself, but often inexperienced housewives are faced with such a problem as unfrozen broth. The reason is the inability to choose the right meat parts of a cow carcass. In order for the broth to freeze well,cook jelly beefis necessary from such by-products:

• the head is the hind leg, which contains the medulla;
• beef brothor knuckle - the lower part of the leg;
• ribs;
• head;
• brain;
• tail and ears.

What is useful beef jelly

Nutritionists advise patients with arthrosis to consume hearty jelly. This snack is very useful for joints, and all thanks to collagen - the substance that makes up human cartilage. ABOUTthe benefits of jelly beefshould be known to those people whose diet suffers from a lack of animal fats and vitamins. Do not forget that excess beef fat will be harmful to patients who suffer from acute diseases of the gastrointestinal tract, liver, pancreas and biliary tract.

How much to cook beef jelly in a saucepan

Compared to chicken or turkey, which cook quickly, beef for jelly must be boiled for at least 6 hours. Only in this way the meat will turn out soft, tender, and the bones will give up the entire supply of gelatin. In this case, you must first boil the water, and only then place the soaked and peeled offal in it. After the broth boils again, cookjellied beef in a panit is necessary on a minimum fire under the lid so that the meat is well cooked.

Beef jelly in a slow cooker

Nowadays, you can cook beef jelly not only on the stove, but also in a pressure cooker or slow cooker. The advantage is that there is no need to monitor the water level, remove the foam and periodically stir the offal. Cookingjellied beef in a slow cookerin the "Extinguishing" mode from 5 to 6 hours. In the first 120 minutes, the meat is boiled in water without the addition of salt, spices and vegetables. Then the lid of the device is opened, other ingredients, spices are added to the by-products and cooking continues until the beep sounds.

Beef jelly recipe

There is an opinion that jelly is prepared only in Russia. However, this treat is present on festive tables in neighboring countries as well. For example, in Moldova, jelly is revered from the heads and legs of a rooster, and in Georgia, cold is made on the basis of pork legs, and this wonderful delicacy is called muzhuzhi. Classic culinarycold beef recipeinvolves the use of only bones to solidify the broth, but today housewives often add gelatin or agar-agar to the water. Try several options for the dish and choose the one that suits your taste.

How to cook jellied beef leg

• Cooking time: 6 hours.
• Servings: 5 persons.
• Calorie content of the dish: 180 kcal.
• Destination: for lunch.
• Cuisine: Russian.

To cook jelly beef leg, you do not need to learn the secrets of cooking or have special skills. It is necessary to follow only a few simple rules. Before sending the drumsticks to the pan, they need to be soaked for 10-12 hours. Chefs recommend changing the water every 60 minutes. Next, the jelly is boiled over low heat, avoiding a strong boil - this is the only way the meat broth will turn out beautiful and transparent.

Ingredients:

• beef leg - 1.5 kg;
• onion - 1 head;
• carrots - 1 pc.;
• bay leaf - 3 pcs.;
• peppercorns - 7-10 pcs.

Cooking method:

1. You need to start cooking by pre-soaking the legs in cool water.
2. Then they must be transferred to a saucepan, poured with plenty of water and boiled.
3. As soon as this happens, drain the water and replace it with fresh water (you need enough liquid to cover the bones by 2 fingers).
4. While the broth boils a second time, you can start preparing vegetables. Peel onions and carrots, cut into halves.
5. To make the broth rich, fry the vegetables in a pan without oil for 3-5 minutes on each side.
6. After 4 hours, add vegetables, put bay leaf, peppercorns and salt.
7. Boil the broth with vegetables for about 60 minutes, and then remove the meat.
8. Divide a piece of meat into small pieces, put on a plate and pour strained broth. It should be poured along the edge of the plate.
9. Leave the bowl to cool at room temperature, and then take it out to the cold.

How to cook jelly beef

• Cooking time: 6-7 hours.
• Servings: 7 persons.
• Calorie content of the dish: 210 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To cook beef jellyyou can use a saucepan or a slow cooker. First, it will be necessary to remove all films and pieces of fat from the meat, which will not only affect the transparency of the broth, but also spoil the taste of the dish. If you like thick cold, then meat and bones should be taken in equal amounts. Lovers of a more transparent jelly can completely trust the following step-by-step recipe.

Ingredients:

• beef shank - 2 kg;
• pulp (tenderloin) - 600 g;
• garlic - 2 heads;
• bay leaf and pepper - to taste;
• onion - 1 pc.;
• carrots - 1 pc.

Cooking method:

1. Boil the meat in two waters. Drain the first after boiling, boil the second for at least 3-4 hours.
2. Then add the peeled onions, garlic and carrots to the pan.
3. After 2 hours, remove the meat, cut into pieces.
4. Put the beef on a plate, pour strained broth.
5. take away beef jellyin a cool place all night.

Jellied beef shank

• Number of servings: 8 persons.
• Calorie content of the dish: 246 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The most appetizing is jelly made from a set of brain bones with the addition of another type of meat. For example, with chicken, as in this recipe. It is worth considering that chicken breast is cooked faster than beef and bones, so it should be added 60 minutes before the end of cooking. If you wish, you can add turkey, pork tenderloin, or unusual types of meat - venison, rabbit or lamb to the list of ingredients.

Ingredients:

• beef shank - 1.2 kg;
• leg - 1 pc.;
• beef tenderloin - 300 g;
• meat on the bone - 1 pc.;
• chicken breast - 300 g;
• onion - 1 head;
• carrots - 1 pc.;
• garlic - 3 cloves;
• peppercorns - 10 pcs.;
• bay leaf - 3 pcs.

Cooking method:

1. Boil the soaked meat over low heat for 3 hours, periodically removing the foam.
2. Then add pepper, bay leaf and continue to cook for about 60 minutes more.
3. After that, carrots, onions, chicken breast should be put in the broth. Boil 3-4 hours.
4. Add chopped garlic to the pan and cook for another 2-3 minutes.
5. Disassemble the finished meat into pieces, put on a plate, pour the broth.
6. Leave the containers to cool completely on the table, and then take outjellied beef shankuntil completely solidified in a cool place.

Beef head jelly

• Cooking time: 7 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 198 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In order to make a rich aspic from a beef head, in addition to it, you should take hooves or a shank. Jelly cooked on meat without tendons and bones simply will not freeze. For the vegetable component, in addition to the usual onions with carrots, a fragrant celery stalk, garlic, parsley and dill are suitable. Find out more abouthow to cook jellied beef legsand heads from the following recipe with a photo.

Ingredients:

• beef head - 1 pc.;
• hoof - 1 pc.;
• chicken ham - 600 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• black peppercorns - 7 pcs.;
• bay leaf - 3 pcs.

Cooking method:

1. Wash the head and hoof thoroughly, clean with a knife. Cut into about 4 pieces, remove the patch.
2. Rinse the chicken thighs, cut along the joint into 2 parts. Clean the vegetables.
3. Put the beef bones in a saucepan and boil in two waters for about 4 hours.
4. Add vegetables to the container, cover with a lid.
5. brew jellied beef headfor 2 hours, periodically removing the foam.
6. Then put the chicken thighs, spices and bay leaf. Cook for 4 more hours.
7. Cut the chicken into pieces, arrange on plates and pour over the broth.
8. Serve cold with mustard or horseradish.

Beef jelly with gelatin

• Cooking time: 4 hours.
• Servings: 4 persons.
• Calorie content of the dish: 189 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you are preparing cold food based on only pulp, one important point should be taken into account - after cooking, swollen gelatin must be added to the broth. It should be soaked in warm water in advance, at least 30 minutes before the end of cooking, and then slightly heated over low heat. Instead of gelatin, you can use agar-agar, then the dish will harden faster. Find out all abouthow to cook beef jerky with gelatin.

Ingredients:

• gelatin - 45 g;
• beef tenderloin - 600 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• bay leaf - 2 pcs.

Cooking method:

1. Cover the meat with water and bring everything to a boil.
2. Remove the foam with a slotted spoon, reduce the heat and cook for 3 hours.
3. Peel the vegetables, add to the broth along with a few grams of pepper and bay leaf after 3 hours.
4. After 45-50 minutes, salt everything, boil for 5-7 minutes and turn off the heat.
5. Dilute the gelatin with warm water, heat without boiling, and mix with the broth.
6. Grind the beef into fibers, put in plates, pour the broth.
7. Put beef jelly with gelatinin the cold until completely solidified.

• You can not throw away boiled carrots, but decorate the finished dish with it. Vegetable plates should be figuratively cut and put on top of the meat, and then poured with meat broth.
• Prepare beef jerkyit is necessary on minimum heat, but so that the liquid gurgles slightly.
• The salt content in the broth should be several times greater than when boiling soup. In order not to overdo it with this spice, add cold salt at the very end of cooking.
• If fat has formed on the finished dish (it is not always pleasant), carefully remove it with a paper towel.

Video: Beef jelly

Kholodets is a very tasty and traditional dish on our tables. We love it for its ease of preparation and few ingredients. For any holiday: New Year, Birthday or any holiday, we try to prepare it. After all, it is perfect in the form of a snack dish.

Aspic is also considered a very healthy dish. Doctors recommend that many of their patients eat this dish at least once a week, since the broth, which then turns into jelly when it solidifies, contains useful substances. It is the broth or jelly itself that is very useful for our bones.

Usually jelly is prepared from pork, beef or chicken meat. It all depends on your preferences, as well as on the time that you are willing to spend on cooking jellied meat. And since meat is the main ingredient in the dish, the rest is spices. Therefore, the result depends on what you buy.

We have prepared for you several recipes for cooking jelly, which you will definitely want to try. And some will even become your favorite.

The secret of cooking jellied beef legs:

This recipe is pretty easy to make. Our family loves it for its simplicity. It will seem banal, but my grandmother really cooked according to this recipe, since jelly was my grandfather's favorite dish.

Ingredients:

• Beef leg - 2 pieces;
• Onion - 3 pieces;
• Garlic - 1 head;
• Bay leaf - 3 pieces;
• Salt - 1 tablespoon;
• Ground black pepper - to taste.

Cooking:

1. Thoroughly wash purchased beef legs under running water, clean with a metal brush, and where it is not peeled off, cut with a knife.

2. We cut the leg at the joints into small pieces so that it can fit into the pan. This is done quite easily. And put in a pressure cooker or in a saucepan. Fill with cold running water. It should hide the meat by about 5 centimeters. We put on fire for about 4 hours. When the water boils, gently remove the foam and reduce the heat. Cover tightly with a lid.

3. After about 2.5 - 3 hours, salt our legs and continue cooking.

4. While our legs are cooking, we will prepare the onion and garlic. They must be peeled and very finely cut into cubes.

5. When the legs are cooked, the meat will easily move away from the bones, we will get it into some cup. Using a fork and knife, separate the meat from the bones and chop finely.

6. Strain the broth into another pan, add bay leaf and ground black pepper. Put on fire and bring to a boil.

7. In the meantime, the broth is boiling, we put chopped garlic and onions at the bottom of our forms (it can be any cup or plate, if there are no special ones). Put the meat on top.

8. When our broth boils, pour our forms with it. Let cool and refrigerate.

The jelly is frozen and ready to eat!

How to cook jelly beef head?

Aspic can be made from any meat, but it is best to use the head. This recipe is pretty simple. And many enjoy it. We decided to try it too.

Ingredients:

• Beef head - 1.5 - 2 kg;
• Salt - 1 - 1.5 tablespoons;
• Bay leaf - 2 pieces;
• Garlic - 1 head;
• Black peppercorns - 8 pieces.

Cooking:

1. Finely chop the head and place in a saucepan. Add water so that it covers the bones about three fingers higher. We put on fire and cook for 6-8 hours. But when it boils, be sure to remove the foam.

2. Salt and add black peppercorns, bay leaf.

Readiness is defined as follows: the meat is easily separated from the bones.

3. Remove the head from the pan and let cool slightly.

4. Separate the meat from the bones and chop it, laying it out in shapes.

5. Spread the chopped garlic on the meat.

6. We filter the broth through a sieve and pour into our forms. We let him freeze. after about six hours it can be eaten.

Cooking delicious jelly beef tails:

From what only I did not cook jellied meat. Only never used tails, and even beef. Decided to try it and it worked. It got very thick. Such jelly leaves in one sitting. And most importantly, it's very cheap. Try it too!

Ingredients:

• Beef tail - 2 pieces;
• Onion - 1 piece;
• Garlic - 1 head;
• Salt - 1 tablespoon;
• Black peppercorns - 8 pieces;
• Bay leaf - 2 pieces

Cooking:

Wash the beef tails and cut so that they can enter the pan. Pour water about 5 centimeters above the meat and put on fire. After boiling, remove the foam, salt and put the unpeeled onion. It will give the jelly color and aroma. We also put bay leaves and black peppercorns. After 5-6 hours, the meat will be cooked, but you still need to add garlic grated on a fine grater. We take out the meat and let it cool. When it cools, we separate from the bones, while laying it out in shapes. We filter our broth and form bays. After cooling, we clean in the cold until completely frozen. Our jelly is ready to serve.

I hope you enjoyed this appetizer like jelly. Then eat to your health!

Beef jelly always turns out to be especially nutritious, fragrant and rich. For its preparation, even economical soup sets are used, which allows you to make the dish budget. The main thing is not to spare seasonings for such a treat.

Classic beef jelly

Ingredients: beef joint with pulp, part of the shank and leg (weighing about 4 kg), 2 large 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, cleaned with a knife. Then they are poured with water, and it takes 5.5-6.5 hours to cook. The fire must be minimal so that the liquid does not boil away, since it cannot be topped up.
2. After about 2.5 hours, washed, but not peeled vegetables, salt, and lavrushka are sent 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 vessels. The broth is carefully filtered through cheesecloth and poured over the meat pieces.

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

Festive recipe of three types of meat

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

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