Jellied beef tails. Beef tail jelly: cooking recipe How to cook beef tail jelly

I make beef tail jelly with carrots. The tails are well boiled, which makes the broth very rich.

Servings: 3-4

A simple recipe for homemade beef tail jelly step by step with a photo. Easy to cook at home in 4 hours. Contains only 272 kilocalories. Author's recipe for home cooking.

• Preparation time: 17 minutes
• Cooking time: 4 h
• Amount of calories: 272 kilocalories
• Servings: 5 servings
• Reason: For lunch

• Complexity: simple recipe
• National cuisine: home kitchen
• Dish type: Snacks, Kholodets

Ingredients for four servings

• Beef tails - 2 Kilograms
• Onions - 1-2 Pieces
• Garlic - 3 Cloves
• Black peppercorns - 1 teaspoon
• A bunch of dill - 1 Piece (Small.)
• Carrots - 3 Pieces

Step by step cooking

1. For two kilograms of beef tails, five liters of water come out. I also advise you to take the whole tails, there is always more meat at the base of the tail.
2. So, wash and chop the tails. Put them in a saucepan and cover with water.
3. Throw peeled onions and carrots to the tails.
4. Boil beef tails for 9 hours, first on medium and then on low heat. Once the vegetables are cooked, take them out and reduce the heat. Make sure that the broth does not boil or boil. Otherwise it will turn out dark.
5. As you understand, beef tail jelly is best cooked on a day off. When you can spend 9 hours at home, keep an eye on how the broth is cooked. In 9 hours, cartilage almost dissolves in the broth, which makes it even thicker and richer. The broth for jellied meat should be sticky, so periodically check it for readiness.
6. Cut the carrots into slices and set aside in a separate plate. We will use it for jelly.
7. Separate the meat from the bones and remaining cartilage.
8. Grind the meat through a meat grinder or chop with a knife along with garlic. Pepper.
9. Put the meat in a jellied dish, put the carrots on top and pour the broth over.
10. Place in the refrigerator for at least 4 hours until completely set.
11. Your beef tail jelly is ready! Bon appetit!

Beef tail jelly is a rather unusual meat dish, and not all housewives know how to cook it. If you have never tried it, then we highly recommend doing it, it turns out to be very dense, fragrant, appetizing. And even if the table is bursting with other delicious dishes, the guests will sincerely approve of this treat.

Recipe for jellied beef tails:

Beef tails are washed well with cold water and cut into pieces 10-15 centimeters long. They are placed in a clean saucepan, filled with water and left overnight.

In the morning they are washed again, placed in a thick-walled dish, for example, in a cast-iron duckling, and filled with water so that it only covers the tails.

On a calm fire, the broth is brought to a boil, the foam is carefully removed.

Then the fire is made as small as possible, an onion in the husk, a whole carrot, a bay leaf and a few peas of allspice are added to the dishes. The jelly is left to boil under a closed lid for 5-6 hours, at the end of cooking it is salted to taste.

Boiled beef tails are removed from the broth, cooled, the meat is freed from bones and cut into small pieces or passed through a meat grinder. Then the meat mass is placed in a deep plate or container with a lid.

The broth is filtered through a strainer and poured into a bowl with meat. Finely chopped garlic is added. Dishes are placed in the refrigerator.

After a few hours, the liquid will turn into a dense jelly, and the jelly is ready. Bon appetit!

Beef tail jelly recipe presented by Marina (submarina14)

1 beef tail (1,200-1,500 gr)

200-300 gr of beef from shank, shank, etc. (not necessary)

1 bulb

1 carrot

1 celery stalk

2 garlic cloves

1. Trim excess fat from the tail.

2. Place the meat in a 4-liter pot, cover with cold water and bring to a boil. Boil 1 minute.

3. Pour out all the water from the pan. Rinse the meat thoroughly with cold water to remove clotted blood. Wash the pot too.

4. Return all the meat to the pot, cover with cold water and bring to a boil. Once the water boils, add 1 tsp. salt and begin to carefully remove all the foam and other "garbage" that appears on the surface. It is easier to do this if you move the pan so that the heating is only from one side, then boiling will also be on the side and all the noise will be collected at the opposite wall of the pan.

5. After the entire surface of the liquid has been cleaned, add carrots and onions, bring to a boil and put the pan on the smallest fire. There should be practically no boiling, only small “gurgles” that rise periodically from the bottom of the pan.

6. Cooking time depends on the feedstock, but usually it takes about 6 hours. A sign of readiness - the meat is very easily separated from the bones with a fork. The broth will remain about 1.5-2 liters.

7. Carefully remove the meat from the pan. Separate it from the bones and chop into pieces as large as you like.

8. Crush the garlic and add it to the broth. Salt the broth and pepper to taste.

9. Put the meat in the form in which you will make the jelly. Strain the broth through a very fine sieve and add it to the meat.

10. Let the jelly cool to room temperature, then close the mold with a lid and refrigerate for 6-8 hours.

11. After a dense jelly has formed, its surface is usually covered with a layer of fat. This fat must be removed!
This is done as follows: dip a paper towel in very hot water (how much your hands can tolerate) and wipe the surface of the jelly. If there is a lot of fat, you can pour a little boiling water on the surface of the jelly. The fat will dissolve instantly and you can drain it off, then blot the surface of the jelly with a paper towel.

Aspic is one of the favorite dishes in many countries of the world. It is great for a festive feast in the cold season, and as a hearty and inexpensive meal for everyday work.

Beef tails - the best basis for meat jelly

Jellied meat from beef tails is one of the low-budget dishes in terms of cooking costs. Cooking is easy and enjoyable. The only difficulty: in order for the jelly to turn out sticky and harden well to a strong jelly, it must be boiled for at least 8 hours. In the presence of a pressure cooker or multicooker, the solution is quite simple, and the time is reduced by half. Beef tail jelly is distinguished by its transparency, good texture and excellent taste. Due to the content of a large amount of cartilaginous interarticular tissue, it freezes perfectly without the addition of gelatin.

Aspic is served on the table chilled to a temperature of 8-10 degrees and eaten with sauces of horseradish, mustard and garlic. If you want to treat yourself or your guests to jellied meat in the hot season, when there is a danger that it will melt on the table, then change the recipe a little. Classic jelly with beef tails is made without special gelling additives, but in some cases 1-2 tablespoons of gelatin will not interfere.

Broth preparation

To make a delicious culinary jelly, they unanimously warn: it is better to cook it on a day off, since it will take at least eight hours. First you have to monitor the cooking of the broth, then disassemble the bones, deal with meat, filling and decoration. Usually in the morning, early, they put the tails to boil. They prepare all day, and in the evening the main work begins, which is often done by the whole family.

The tails are soaked overnight in cold water. In the morning they are washed, cut along the vertebral discs, put in a large saucepan and boiled in a large amount of water. When the broth boils properly, it must be drained along with the foam, and the bones should be washed and, pouring four fingers of fresh water, that is, 7-8 cm above the level of the tails, put to cook again. The broth should be cooked at a low boil for 6-7 hours. After this time, it should be salted to taste and tossed with peppercorns. Next, the jelly from the beef tails should boil over low heat for about 2 more hours. About an hour before the end of cooking, marjoram, basil, celery, onion and carrots should be put in it. At the very end, about 10 minutes before turning off, throw a couple of bay leaves into the broth. The finished broth should be strained through cheesecloth, separate the meat from the bones and cut it with a knife. You don't need to grind too much. After that, return the boneless meat to the broth and bring to a boil.

Aspic decoration

The broth will boil down greatly in 8-9 hours, and you will get a very tasty, rich meat concentrate - the future jelly from beef tails. The culinary recipe does not involve the addition of any spices or seasonings, with the exception of a few cloves of garlic.

Take the meat out of the pan and arrange it in the forms to half their height, add a little broth, chop one or two cloves of garlic, put a few leaves of dill, parsley or celery, boil the egg, divide it lengthwise into two halves and also put in the meat. Carrots, which were boiled in broth, will also serve as an edible decoration. Most often, jelly from beef tails is decorated with carrot flowers, which are thinly cut and beautifully laid out on top. Put the forms in the cold: let them harden a little. When the jelly seizes, carefully pour the remaining broth into it. It should not be hot, so as not to melt the bottom layer.

Seasonings for jelly

Fans of jelly, aspic and jelly believe that they should be eaten with spicy seasonings, such as crushed garlic with sour cream or mayonnaise, vinegar, mustard and horseradish. If you make jelly from beef tails. Recipes for several sauces will be a good addition to this dish. Hot sauces based on horseradish and mustard harmonize perfectly with cold beef.

mustard sauce

Take two boiled egg yolks and grind with two tablespoons of ready-made table mustard, add salt and sugar to taste. Gradually, with constant stirring, add 100 g Bring the mass to a homogeneous state. Grate peeled boiled beets and about 150 g of both on a fine grater, chop 150 g as finely as possible, chop parsley and dill, grind a few green onion feathers in a mortar with salt, pass one clove of garlic through a press and add all this to the mustard mixture. Stir and bring to the desired consistency, pouring in a little natural 3% Try again if there is enough salt and sugar, add if necessary.

This sauce can be made from dry mustard powder. Then the powder must first be brewed with boiling water or milk in a ratio of 1: 1, insist for three days and then make the sauce, as described above.

Horseradish sauce

There are a very large number of sauces for jelly based on horseradish. Here are two options:

1. You can put chicken in the jelly from beef tails. Beef and chicken meat are very well combined and perfectly complement each other.
2. Since the amount of liquid in the broth is significantly reduced during the cooking process, there is a danger of oversalting the dish. This must be taken into account and salt at the end of cooking. The broth should never be diluted with water. Excess salt can be removed by lowering a gauze bag with raw rice into a pot of boiling broth.
3. If you are afraid that the jelly will not harden, at the last stage of cooking, add gelatin soaked in water to it, bring it to a boil with the broth and then cook as described in the article.

Happy New Year, everyone! The New Year's table is always literally bursting with all sorts of goodies, and I want to remind you of one recipe that many people probably know. This is my husband's favorite dish - jellied meat.
The cooler is very helpful. Firstly, this is a meaty, hearty dish. It can be eaten with any side dish. The jellied meat is stored for about a week, which means that it can be made in advance before the holiday and free up time for yourself on a holiday. It contains many useful substances that are so necessary for our bones (after the accident, my husband ate it every day for several months in a row, as a medicine so that the bones grow together faster). My grandfather used to make jelly (it all started with a trip to the forest for an elk or a wild boar). This jelly, of course, was the most delicious. Then I tried jelly from my mother-in-law, she made it from beef shank. But the shank is expensive. And my mother-in-law suggested me a budget option, but at the same time just as tasty. Today we will make jelly from beef tails. There is a lot of cartilage in the tails, and there is enough meat, so our jelly will be rich and tasty.
So, we buy tails. On average, one kilogram costs 150 rubles. One tail is enough for us to feed a whole battalion of guests. I buy several tails at once, cut them into several pieces and arrange the large and small pieces evenly in bags. Here is the contents of one sachet.

Defrost the meat in advance (I shift it from the freezer to the refrigerator at night). My meat. To make things go faster, put the meat in a saucepan, pour boiling water and cook for 5 minutes.

In the soup, we all remove the foam, so why eat it in jelly? Put the meat in a colander and rinse.

See how much byaki does not get into our stomach.

Now we put the meat in a pressure cooker, pour boiling water over it so that the meat is covered, but the total volume does not take up more than two-thirds of the pressure cooker. Close the lid, twist and set the fire to maximum.

When the water boils, reduce the gas and leave to cook for 1.5 - 2 hours. It may be possible for less time, but I am afraid to apply more pressure in the pressure cooker. After 2 hours, we release the pressure, open the lid and see such beauty.

We catch the meat with a slotted spoon so that it cools down. Strain the broth to get rid of small bones. I put a small colander and cheesecloth on a new pan and filter it.

Now we cut the meat. The meat should be easily separated from the bones by hand.

There should be no meat left on the bones. Be sure to cut off all the cartilage from the bones - this is the most useful.

Finely cut the meat with a knife. Be sure to check all the pieces of meat with your fingers so that small bones do not get into the jelly (hardly anyone will trust the dentist on the first of January!). Many scroll it through a meat grinder, but then it loses its structure and does not look so attractive.

We spread the meat in a saucepan and fill it with broth flush with the meat. If you want your jelly to be fatter, then take the broth on top of the pan with a ladle. If you don’t like fatty jelly, then pour some of the broth into a separate pan (I then cook delicious soup on the remaining broth), and pour the jelly with the remaining broth.

We add spices to our jelly. I put 4-5 cloves of garlic (rub on a fine grater), ground black pepper, a few bay leaves and salt to taste. Do not forget to rub the parsley between each other, so it starts to smell stronger, because you peel off the protective film. We put the pan on the fire for 5 minutes so that the spices reveal their aroma. We take out the lavrushka, if you leave it in the cold, then after 10 minutes, it will start to taste bitter. Now we are looking for beautiful molds and pour our jelly into them.

When it cools down a bit, put it in the fridge until it hardens. Our jelly is ready.

I garnished a serving of jelly with pickled ginger, but my husband often eats it with horseradish or mustard. From my volume of meat, I got 10 servings of jellied meat.
It's hard for me to write the cooking time. He cooks himself for about 3 hours, but 2 of them he cooks, and you go about your business; then he needs to freeze, it can still take a couple of hours. Ideally, it should be prepared on the eve of the holiday, then you will have a men's favorite snack on the table, and you will not lose much time on the holiday. Bon appetit! I wish everyone a New Year's feast of guests who will appreciate your efforts!

Cooking time: PT03H00M 3 hours

Approximate cost per serving: 15 rub.