Beef leg jelly: cooking recipes and useful tips. Beef jelly: the best step-by-step recipes for the festive table

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

Description

Beef jelly, or just jelly, which we will cook today, is one of the most common holiday dishes. It is rarely prepared in portions. Rather, it will be the shelves of the refrigerator filled with endless iron molds. Cooking little jelly is simply irrational. It takes a long time to prepare, again, a lot of meat goes into the broth. Therefore, enterprising housewives stock up on this delicious dish for the week ahead.

If you do not know and have never tried cooking beef jelly, do not despair. Our step-by-step recipe with photos will help you learn everything quickly. We will share with you the intricacies of making broth. It is he who plays one of the most important roles in the future taste of jelly. Filling should be both meat and vegetable at the same time, none of the elements should clearly prevail. Only then will the jelly solidify correctly and will meet all the characteristics of the classic recipe. Ready to try cooking beef jelly with us? Then go for groceries.

Ingredients

• 
  (1.5 kg)
• 
  (1 kg)
• 
  (2 pcs.)
• 
  (10 pieces.)
• 
  (2 pcs.)
• 
  (8 cloves)
• 
  (140 g)
• 
  (10 pieces.)
• 
  (1 tsp)

Cooking steps

Extremely carefully you need to approach the choice of meat for jellied meat. To make the broth rich and satisfying, and then freeze well, we will use beef on the bone. Let's prepare the shank.



Beef ribs are also suitable, so we will prepare them too.



Pick up a voluminous capacious pan and fill it with meat and water. 3 liters of cold water will be enough. Make sure the pot is large enough to cover the meat completely. We bring our future broth to a boil. And then reduce the gas to a minimum and cook for 6 hours. The meat will produce foam, which must be removed from the surface of the water each time. The broth should be cooked without a lid.



While the meat is cooking, prepare the vegetables. We wash and clean the carrots, we do the same with onions.



When the broth is ready for 1 hour, put the carrots, onions, peppers and bay leaves in the pan. Salt the broth to taste.



We take out the meat and carrots from the finished broth, and also filter it through a sieve.



Separate the meat from the bone and tear it into small fibers. Lay them out in a wide suitable shape. Her sides should be low.



Peel and finely chop the garlic cloves. They sprinkle the meat in the form.



Fill the form with cooled strained broth.



Cut the carrots into small rings, cut out molds from them or add them whole to the jelly.



When the broth has completely cooled, send the form to the refrigerator until completely solidified and ready. It will take 2 to 3 hours. Serve the dish and serve it to the table. The beef jelly is ready.



Bon appetit!

Today I will tell you in detail how to cook beef jelly at home - step by step, a recipe with all the details and details so that you succeed the first time!

So, to cook a delicious and beautiful beef jelly, you need to follow only two rules. First, choose the right meat. And secondly, cook it for a long time, at least 5 hours, then the broth will turn out to be rich and will freeze perfectly.

What kind of meat is suitable?

Before you cook beef jelly, you need to choose the “right” and fresh meat. You will need beef on the bone, with cartilage and veins, which will give the broth the necessary richness and the ability to gel. Pure flesh, i.e. fillet, is not suitable. Most often they take for jelly: front drumstick, motorcycle league, ribs, beef tail and legs. It is in these parts that contains the largest amount of collagen, which will be responsible for the density and solidification of the jelly.

Total cooking time: 6 hours
Cooking time: 5 hours
Yield: 10 servings

Ingredients

• beef on the bone (shank, joints, ribs) - 3.5 kg
• water - 2-2.5 l
• salt - 1 tbsp. l. with a slide or to taste
• bay leaf - 2 pcs.
• cloves - 2 pcs.
• onions - 1-2 pcs.
• large carrots - 1 pc.
• black peppercorns - 10 pcs.
• allspice - 2 pcs.
• garlic - 1 head
• parsley, boiled eggs - for decoration

How to cook jelly beef

For jelly, this time I took a beef shank on the bone, a couple of joints, as well as ribs with meat. The total weight of the meat set was 3.5 kg.

The beef was thoroughly washed and cut into pieces so that the pieces fit in the pan. Ask the butcher to cut large bones in the market or cut them with a hacksaw yourself - in the latter case there will be much fewer bone fragments. The tighter you pack the beef into the pot, the less water you will need to pour over the meat, which means the broth will end up being more concentrated.

I put the meat parts tightly, without gaps, in a large saucepan (volume 5 liters). Top with boiling water and set the pot to the highest heat. As soon as it starts to boil (do not allow active boiling!), I immediately drained all the water - along with the first broth, the “noise” will leave the pan, since we did not soak the meat, the protein particles will curl into large reddish-gray flakes. Do not worry, in 5-7 minutes the meat will not have time to boil and will not lose its gelling properties.

Having drained the first broth, I thoroughly washed the contents of the pan in cold water. I returned the pan back to the stove, filled it with clean cold water - it should cover the contents by 3 fingers (the ratio of water and meat products is 1: 1 or less, it took me 2.5 liters of water). Bring it back to a boil and cook the beef over low heat with the lid slightly open for 4 hours.

After the specified time, you need to add onion, garlic, carrots and spices to the pan: black and allspice, cloves, bay leaf. You can expand the list to include parsley root and celery. Also at this stage, I added salt - 1 tablespoon with a slide (orient according to your taste). She returned the pan to the fire and continued to cook the jelly for another 1 hour over medium heat.

As a result, the meat should be easily separated from the bones and divided into fibers, the broth should turn out clean and transparent, golden in color. I removed the beef from the broth to let it cool slightly.

In the meantime, I prepared dishes for jelly. Deep bowls, bowls, cupcake molds, etc. will do. If you plan to turn the jelly on a flat dish after hardening, then first place the decoration on the bottom of the molds. As a decor, you can use pieces of boiled carrots, eggs, greens, peas, corn, etc.

I divided the slightly cooled meat into small pieces (using a couple of forks). I filled the molds about 3/4 full.

The broth was filtered through cheesecloth, folded 4 times, to get rid of small fragments of bones. Filled the molds with clean broth so that the liquid completely covered their contents. Left at room temperature until cool, and then transferred to the refrigerator.

Beef jelly, cooked according to all the rules, freezes very quickly - after 3-4 hours it will become elastic and dense, but it is still better to wait until the morning so that it can be easily cut with a knife. It comes out of silicone molds very easily. Place dishes made of other materials for a few seconds in hot water, then the jelly will easily fall onto a plate with which you will cover it from above.

It is best to serve beef jelly to the table with mustard or horseradish. Happy holidays to you!

• Beef shank (joint with pulp), leg and part of the shank - the weight of the entire meat set came out by 4 kg,
• Onion - 2 heads (large),
• Carrots 2-3 pieces,
• Bay leaf,
• Black peppercorns,
• Garlic 7 - 8 cloves,
• Salt,
• Water - 4 liters.

Cooking process:

Before you start cooking beef jelly, you need to buy the right and fresh meat. Indeed, in order for the jelly to turn out not only tasty, but also beautiful, so that it retains its shape after solidification and does not spread over the dish, you need to choose the right meat parts. It is recommended to choose meat with joints, cartilage. Legs are considered obligatory for the preparation of jelly beef. Very often, for the preparation of jelly, they use the front shin or part of the cow's leg above the knee (motorbike). It is here that gelling substances are contained. With these meat components, you do not have to use additional gelatin. With it, you will already have a filling.

To fit the legs more tightly into the cooking container, they need to be chopped into pieces. There are approximate proportions of water and meat when cooking aspic, the correct ratio is 1:1. If the beef is not divided into parts, then pouring a smaller amount of liquid will not work. If possible, it is better to cut the legs with a hacksaw. So the bones will be without small fragments. Although, in any case, the broth will have to be filtered.

And now you can start preparing a wonderful holiday or weekend snack. Meat components should be freed from bone fragments, pour water and rinse thoroughly. Before this, scrape the legs with a knife and, if necessary, tar.

Take a large saucepan, put the meat on the bones and legs into it and fill it with water. When packed tightly, the water should lightly cover the meat. I prefer to pour boiling water over the meat, although many people pour it with cold water. We wait until the contents of the pan boil, remove the foam and reduce the heat to a minimum.

It is believed that the slower the boil, the clearer the broth. I can’t say this, because I have never cooked jelly on high heat. Yes, and with a strong boil, a lot of liquid boils away, but it is no longer possible to add a new portion of water, aspic will not work. Cook the meat for 4-5 hours over medium heat under the lid.

Meanwhile, prepare the roots and spices. Onions and carrots can be put whole with husks and peel, simply rinsing under water. Or, as I did, clean it up. How to use garlic is up to you. Someone likes to add it chopped already to boiled meat when cutting into fibers, someone can’t stand fresh garlic in jelly. In addition to the proposed ingredients, you can add parsley and celery roots. Or use a mixture of ready-made seasonings for jelly.

After the specified time, add the pan with boiled meat, peeled onions, garlic cloves and carrots, we will not cut the vegetables. And don't forget the salt and spices. We choose spices according to your taste. On this volume, approximately put a tablespoon of salt in a small slide. In order not to oversalt, we taste. Now boil the jelly for another 2.5 hours over medium heat.

We extract carrots and onions from the broth, we will no longer need them.

We take out the boiled meat parts and bones on a dish.

The meat needs to be slightly cooled so that it is convenient to work with it and not burn your hands.

And now the important point, you need to separate the meat from the bone, trying to feel all the small bones on it that could remain. The meat separated from the bone, together with the veins, must be immediately cut, determine the size of the pieces yourself. Grind freely, dividing the pulp into fibers with your hands, or finely chop using a knife.

We lay out the prepared meat in molds into which we will pour the jelly. If desired, bright slices of boiled carrots, fresh herbs, canned peas and corn, boiled quail eggs can be placed on the bottom of the forms in front of the meat layer. At this stage, you can add chopped fresh garlic and ground black pepper, mix them with the pulp.

Beef broth, before pouring into molds, must be filtered through several layers of sterile medical gauze. So the small bones will not slip through, and the broth will be more transparent.

Strained broth pour delicious boiled beef. If you like it when there is a lot of shake in the jelly, as in my final photo, fill the form with meat about a third of the volume.

We send cups with future beef jelly to the refrigerator. In winter, this can be a balcony or a room where the temperature is below room temperature. We leave the jelly to harden all night.

Beef jelly is served with mustard or horseradish, which are a classic addition to this cold appetizer. Such homemade beef jelly will be a worthy decoration of any table, the main thing is to cook it with soul. I hope that the step-by-step recipe presented will help novice cooks, and remind experienced housewives how to diversify the table. After all, the dish is not only beautiful and tasty, the benefits of jelly have long been proven by doctors. When my daughter broke her arm, the doctor prescribed her a special diet, it always included jelly, which helped the bone tissue grow together.

How to cook jelly pork and chicken in a slow cooker we have posted on our website.

The classic recipe for jelly is rooted in antiquity. So deep that today no one will name the exact year and even the century. There is a widespread legend of its origin: someone cooked a steep broth, filled it with meat, and left one plate in the cold. So the world's first jellied meat turned out.

Indeed, this dish is very simple, even unpretentious. But at the same time, it's festive. That's how interesting psychology works. A tureen with borscht is unlikely to be on the table on New Year's holiday. And there will certainly be jelly. Although, if you think about it, jelly and soup are all meat broth with fillet pieces. Only the jelly froze. So, you can “play” with it - serve it beautifully, and pour it into a beautiful mold to make it both tasty and beautiful.

The classic recipe for jelly is based on long-term cooking of pork legs, without the use of gelatin. There is enough collagen in this part of the pork meat for the broth to solidify and acquire the desired consistency. Can you do the same with beef? Of course you can, but only if you know some of the nuances.

So, let's take a step-by-step look at the beef jelly recipe with photos and comments. First, let's try the option without gelatin. You don’t have to worry - the jelly will certainly freeze. But there is one condition - you need to choose the right meat. More precisely - the correct part of the beef. If in the case of pork we were talking about legs, then for beef jelly we will take the same part - i.e. shin.

We take the following components:

• beef shank - 2 kilograms;
• veal fillet - 1 kg;
• carrots and onions - 1 each;
• garlic - 3 cloves;
• salt, bay leaf and pepper - to your taste.

Kholodets is a frozen broth, so we will definitely focus on cooking our soup.

The classic beef jelly recipe looks like this step by step:

1. First, we prepare all the products. We will work especially carefully with meat. It is better to rinse the beef shank well under running water, and then chop it into pieces, then rinse again.
2. We lay the leg and fillet in a pan with cold water. The water should completely cover the meat, and the level should be 2-3 fingers higher. Bring to a boil (high heat). As soon as it boils, immediately reduce to moderate. We remove all the foam.
3. Now comes the crucial stage. Over the next 4 hours, our broth will cook at a slow boil. Water should not boil at all - just fluctuate quite a bit, give weak bubbles. Keep the lid tightly closed, otherwise the water will evaporate a lot. And it is undesirable to add a new one - the taste of the broth inevitably deteriorates, and besides, it darkens.
4. Meanwhile, peel the onions and carrots. When 4 hours have passed, put them in a saucepan. And also - bay leaf, salt and pepper. We do everything to our liking. It is only important to consider that we salt at the end, and not at the beginning. Otherwise, you can oversalt - after all, the water will evaporate a little anyway.
5. An hour after laying vegetables, turn off the stove. We cut the meat, remove the bones and onions with carrots. Pass the meat through a meat grinder or cut into small pieces with a knife. We put the resulting minced meat on the bottom, and then vegetables for decoration. Pour broth on top. You can lay it out both in another pan, and in special figured molds - this way the dish will look especially beautiful.
6. And immediately after turning off the fire, do not forget to add finely chopped garlic - it is he who will give the appetizer a fragrant aroma.
7. This completes the beef jelly recipe. It remains only to wait until everything cools down (in the refrigerator or on the balcony), and this will take many hours. But the result is worth it! Serve with mustard and herbs (appetizing option in the photo).

ADVICE

After preparing the broth, it would be nice if we strained it. To do this, use a large sieve and another pan.

Option with gelatin

But what if the recipe for beef legs cannot be reproduced step by step, and the photos do not help? After all, beef drumsticks may simply not be at hand. Of course, this is no reason to refuse a delicious holiday snack. Here gelatin comes to the rescue - a completely harmless food additive that does not affect the taste in any way. And gelatin will certainly create the desired consistency!

This time we will need the following products:

• beef fillet - 700 g;
• gelatin - 50 g (2 sachets);
• carrots and onions - 1 large each;
• 4 cloves of garlic;
• salt, bay leaf and pepper - at your discretion.

In this case, we are essentially reproducing the classic jelly recipe step by step, which is described above. However, there will be one change:

1. The recipe for beef jelly begins, as usual, with boiling the broth. We put the fillet in a saucepan, bring to a boil, remove the foam and put on a slow fire.
2. All this time, we carefully monitor that excess liquid does not evaporate. And besides, we constantly remove the foam - it will certainly still stand out.
3. When 4 hours have passed since the boil, put onions, carrots and spices. We are waiting for another hour. Put finely chopped garlic into the broth.
4. And now the important stage begins. We dilute gelatin in hot water, let it swell a little. And pour into the broth. Let it cook for literally 5 minutes. Turn off the stove, grind the meat in a meat grinder and put it on the bottom of the mold.
5. Well, then, as usual - pour the broth, decorate with carrots and other vegetables (as fantasy tells).
6. You can cut the beef jelly into beautiful slices and serve with pickles and garnish with a sprig of rosemary (see photo below).

Festive jelly will be ready in a few hours. So it's better to start cooking ahead of time.