Aspic from pork legs of beef and pork. Jellied beef, shank and chicken - a holiday recipe
Today I propose to cook beef jelly and pork feet. The recipe is a classic, time-tested. It sets perfectly, without gelatin powder. Legs and hooves contain enough collagen, necessary for the aspic to seize properly, be hard and cut with a knife. The broth is rich and transparent, like a tear, and the meat is tender and soft. In a word, jelly, well, very tasty.
The main thing is to observe the proportions and cooking time. The jellied meat will be prepared for 4 hours. Add to this time 8-10 hours for soaking the hooves and 6 hours for solidification. Of course, your constant presence in the kitchen is not required, but the cooking process is still long, so it is better to start cooking a day before the festive event. Shall we start?
Total time: 18 hours / Prep time: 4 hours / Yield: 5-6 servings
Ingredients
- pork legs - 1 kg
- beef - 800 g
- water - about 2 liters
- salt - to taste
- onion - 1 pc.
- Bay leaf- 1 PC.
- black peppercorns - 8 pcs.
- cloves - 2 pcs.
- carrots - 1 pc.
- garlic - 3 teeth
Cooking
For jelly, you will need a pair of pork legs (weight from 700 g to 1 kg, no less). To make it more convenient to place in a pan, I recommend cutting them into pieces - hooves and knee. But first, the pork legs need to be processed, cleaned of all contaminants from the surface and get rid of the characteristic smell. They should be tarnished over a fire to remove bristles and claws, and then soaked in cold water 8-10 hours (more convenient to leave overnight). In the morning, I thoroughly rinse the soaked legs, scrape with a knife and a hard washcloth, with force to clean out all the dirt, including in hard-to-reach places.
I spread the processed and soaked pork legs on the bottom of the pan. I send beef there - it will do rear end or pulp on the bone. It is not necessary to cut the meat, as a whole piece it will be perfectly cooked and will be very tasty, soft and non-rigid.
Pour the contents of the pot cold water and put the pot on the fire. As soon as it boils, I drain the first water - this way I will be able to get rid of the “noises”, the jelly will turn out to be crystal clear. I re-fill with clean cold water so that the liquid covers the meat by 3-4 centimeters. I bring it to a boil again, remove all the foam from the surface of the broth, add salt to taste. In parallel, I prepare vegetables and spices: carrots, onions, garlic, cloves, bay leaves, black peppercorns. You can add parsley root and parsnips, the taste of the dish will only benefit from this.
For the first 3 hours, jelly should be boiled over low heat, only with salt. After the specified time, I add vegetables and spices. I continue to cook for another 1 hour. The fire should be quiet, the pan is covered with a lid, then the water will not boil away so much. And do not forget at the very end to take a salt test again. The broth should be slightly salty, it can be right on the edge, then the jelly will have rich taste. If needed, add more garlic. When you remove the pan from the heat, a thin film will form on the surface as it cools, which means that the broth turned out to be excellent, it is already striving to freeze.
I take the meat out of the pot. I cool a little so as not to burn myself, and remove the pulp from the bones. I cut the beef finely or disassemble it into fibers, it is most convenient with my hands or a pair of table forks. I use only beef, but if you like a fatter jelly, you can remove the meat and boiled skin from pork legs. I throw away the onion and garlic, and leave the carrots to use for decoration.
I fill the containers in which the jelly will freeze, boiled meat- about half the volume (you can fill it by a third, then there will be more broth, respectively). On top I spread figured sliced \u200b\u200bcarrots.
Strain the broth to remove small bones and spices. If it turned out to be too greasy, then you can remove the top film right in the pan, carefully scooping it up with a ladle. I pour the broth into bowls, filling them to the top. I cool the finished jelly for about half an hour at room temperature(during this time, you can additionally decorate it with fresh herbs, boiled egg and other edible decorative elements), after which I put it in the refrigerator until completely solidified - for about 5-6 hours.
I serve jelly from pork legs and chilled beef, adding mustard or horseradish. It is very tasty, dense, not too greasy, freezes perfectly and keeps its shape when cut. Bon appetit to you and your dear guests!
There is a lot different recipes this popular snack. There are recipes for only one type of meat, it can be beef, pork or chicken. When cooking, you need to remember that the broth should boil slightly, and the meat must be used on the bone. You can serve aspic with grated horseradish or mustard. How to cook jelly from pork legs and beef, you will learn from our step by step recipe with photo.
This set of products will make 6-8 servings.
Pork leg jelly
We present you a recipe for pork legs and beef.
Ingredients:
- 1 kg - pork legs
- 1 kg - beef on the bone
- 300 g - onion
- 300 g - carrots
- 2–3 pcs. - bay leaves
- 2–3 pcs. - garlic cloves
- 5 peas - allspice
Cooking:
- Pour the pork legs with 4 liters of water and close the lid. Cook for 5 hours on low heat, removing scale from time to time. We do not add water.
- Add beef and cook for another 3 hours. We also remove the scale and do not add water.
- Coarsely chop the onion.
- We also cut the carrots into large pieces.
- Add carrots, onions and peppers to the meat. Salt and cook with vegetables for another 1 hour.
- Next, add the bay leaf and cook for another 15 minutes.
- Finely chop the garlic.
- Now we take out the meat from the broth, cool it and finely chop it.
- Then strain the broth.
- We put the meat in the form.
- Put the garlic on top.
- Pour in the broth and refrigerate for 6-8 hours.
Beef jelly
Very tasty, transparent aspic from beef. Cooking meat takes quite a long time, so we advise you to start it in advance. Without cooking, the recipe is simple and does not require many ingredients and effort to prepare. How to cook beef jelly, you will learn from our step-by-step recipe with a photo.
Ingredients:
- 1.5 kg - beef shank with bone
- 1 kg - beef ribs
- 2 pcs. (100 g each) - onion
- 140 g - carrots
- 10 pieces. - black peppercorns
- 10 pieces. - allspice
- 2 pcs. - bay leaf
- 8 pcs. (cloves) - garlic
- 1 tsp - salt
Cooking time: 7 o'clock
Servings: 12
Calories: 368 kcal per serving
Cooking:
- We need fresh meat with bones.
- This time we are using drumsticks and ribs.
- We place the meat in a saucepan and pour 3 liters. water, the meat should completely hide. We bring the water to a boil over high heat, then put it on the smallest one and cook without a lid for 6 hours, removing the foam.
- At this time, we clean the carrots and onions.
- After 5 hours of cooking (an hour before the end), add onion, pepper, bay leaf, carrots and salt to the pan.
- After cooking, we extract spices and vegetables from the broth. Carrots are useful for decoration. Separate the meat from the bones and put it on a dish.
- Next, we divide the meat into fibers and lay it out in a mold.
- Finely chop the garlic and sprinkle over the meat.
- Now pour the strained broth over the beef. Cut the carrot into circles or figures, add to the meat.
- Put the cooled jelly to harden in the refrigerator for at least 2 hours. We remove the formed fat.
- Best served with mustard or horseradish.
Jellied chicken
This popular dish often cooked with chicken, and not just pork or beef. chicken jelly in no way inferior in taste to their meat counterparts. To make the broth rich, it is better to choose a fatter chicken. You can use parsley instead of cilantro. How to cook chicken jelly, you will learn from our step-by-step recipe with a photo.
Ingredients:
- 2 kg - chicken
- 140 g - carrots
- 5 pieces. (cloves) - garlic
- 2 pcs. - eggs
- 1 piece - onion
- 4 things. - bay leaves
- 5 g - cilantro (coriander)
- 1 tsp - salt
- 5 pieces. (peas) - black pepper
Cooking time: 5 o'clock
Servings: 6
Calories: 462 kcal per serving
Cooking:
Now you know how to cook jelly from pork legs, beef or chicken. Enjoy your meal!
If they ask me what kind of dish we certainly prepare in Rus' for the biggest and greatest holidays, then I will answer without hesitation - of course, jelly. And not only in Rus', it is being prepared in Ukraine, and in Belarus, and among many other Slavic peoples.
This dish has a different name, in addition to the main one, it is also called aspic, jelly. The names are different, but the dish is essentially the same. It is not difficult to prepare, but here's what's interesting - if you give each hostess the same standard set products, then all the same, each of them will get their own dish, unlike any other! There is no single dish!
This delicious dish is prepared as an appetizer for weddings, Christmas, Epiphany and, of course, it will be absolutely unthinkable without it. New Year! This big one is coming soon fun party. And if you don't know how to cook it yet, then there's time to learn!
One of my friends says that if New Year's table there is no jelly, then there is no need to celebrate the holiday! And at the same time he always cooks it very tasty! Believes that better appetizers under vodka it’s easy and you can’t think of it!
Recipes for this amazing meat dish there is quite a lot, it is prepared from pork, and from beef, and from chicken, and even from fish. But the most delicious it comes from different varieties meat. This is the so-called festive option. It is with him that we will begin our today's selection of recipes.
And in the process of the story, I will share the main secrets that allow you to cook the most delicious one you can imagine, Kholodets, with a capital letter!
The festive dish is usually made with pork, beef and chicken. It is believed that what more meat different types, the taste and it will be richer and more saturated.
Sometimes they ask - “Why add chicken? Is it possible to cook just chicken then?” Of course you can! But if we are preparing a festive version of the dish, then chicken meat will make it softer and more tender. And of course more delicious!
When choosing meat, you need to choose one where there are a lot of bones - these are the so-called gelatinous parts. If the meat is chosen correctly, then you do not have to add gelatin to thicken. It is believed that this dish does not provide for its addition. And properly cooked, it will harden itself without any gelatin.
We will need:
- beef shank - 1 kg
- pork knuckle - 1.3 kg
- pork leg - 1 pc. — 400 gr
- chicken legs - 1-2 pieces
- carrots - 2 pcs
- celery root - 0.5 pcs, celery root
- onions - 3-4 (small heads)
- bay leaf - 3-4 pieces
- black peppercorns - 20 pcs
- ground black pepper, salt - to taste
- boiled egg - 1-2 for decoration
Cooking:
1. Before you start cooking meat, it must be prepared. Examine from all sides, and if bristles-hairs remain on it, they must be set on fire. Then scrape the darkened part with a knife, and then rinse the meat in cool water.
Sometimes when buying legs, you can see that they are dark and ugly. They were scorched from the bristles and not cleaned. It is better to refrain from buying such legs. When cooking such meat, the broth will turn out to be dark and not attractive, and it may also have the smell of burnt bristles.
Well, if you still didn’t inspect and bought, then they need to be carefully scraped off with a knife and washed in in large numbers water. And soak in water for 3 hours.
2. When the meat has been cleaned and washed, it must be put in a basin, or a large saucepan. And pour water at room temperature for 3 hours, no less. During this time, unnecessary blood will come out into the water, the water will turn into pink color. And the bad smell will go away.
When the meat begins to cook, less foam will stand out.
3. After the allotted time, take out the meat and transfer it to a prepared pan. It should be large enough, since the meat that we have cooked, plus a large amount of water, will not fit in the pan.
4. Fill with water. So that she only covered the meat. We bet on big fire. And until it boils, we don’t leave the kitchen anywhere. This important point. All the time, while the meat boils, remove the emerging foam. There won't be much, and that's good. Almost all the blood has already come out during the initial soaking.
5. As soon as the water boils, immediately reduce the heat and cook until it gurgles slightly for exactly 5 minutes. Then remove the meat with a slotted spoon and drain the water. Rinse the dishes in which it was cooked, and rinse the meat, and dial again right amount water.
Usually, water for cooking is poured at the rate of 1 kg of meat - 1.4 -1.5 liters of water. This is provided that during the entire cooking more water we will not add. And this condition is desirable to fulfill!
6. Now again you need to bring the water in the pan to a boil. And again, it is advisable not to leave the kitchen. Just remove the foam slowly, and wait until the water boils. It will happen much faster than the first time. The meat has already warmed up from the inside.
7. As soon as the water boils, immediately reduce the heat to a minimum.
If you skip this moment, and let the water boil violently even for 5-10 minutes, the broth will not be transparent. It will either turn white or cloudy.
And we need a transparent beautiful broth so that all the pieces of meat when pouring are visible at a glance!
8. That's it, they lowered the fire, covered it with a lid so that steam would come out, and you can forget about it for 4 hours, or even 5. From time to time, you can, of course, look to see if the water has boiled away. But if you have not forgotten about a small fire, then the broth will gurgle softly, and the meat will cook. And the water isn't going anywhere.
If the broth does not gurgle at all and does not boil slightly, then the meat will not cook. Follow it!
9. In this way, the meat will be cooked for at least 6 hours, and sometimes a little more is cooked. Its readiness is determined by the fact that the meat must completely move away from the bone.
10. An hour and a half before readiness, you need to add whole peeled carrots, celery root. I have it a little larger than a tennis ball, so I took half of it. You also need to add onions. I have small heads, and I put 4 of them, and I didn’t clean one, the largest one, but only took off the top “shirt” and put it together with the husk.
Such an onion must be especially thoroughly washed, and make sure that there is no mold or dirt under the husk layer.
Vegetables will give the broth the necessary aroma and color, which is important. Onions and carrots will give a golden hue, and celery root - a subtle subtle aroma.
11. Now, you can add a little salt to the broth, but not until cooked, but only so that the meat is saturated with taste. If you add salt right away, the water will boil away, and the broth may become too salty.
12. An hour before readiness, put peppercorns in the broth. And cook again.
If the onion starts to boil, no big deal. Do not remove it from the broth ahead of time, then we will find a way to remove it.
13. After six hours of cooking, we check whether all the meat is moving away from the bone and whether the broth is ready. You can check this by gently dipping your thumb and forefinger into the broth. Then, when it cools down a little, connect them together and try to separate them. The fingers should become sticky and stick together.
In general, meat for a dish is cooked from 6 to 8 hours. In any case, look at the condition of the meat. Let me remind you once again that the meat should easily move away from the bone.
14. Salt the broth until cooked, add black ground pepper to taste and add bay leaf. Cook for another 10 minutes.
15. We remove the vegetables with a slotted spoon, take out the carrots carefully, we still need it. We will throw out the onion and celery root, so we get it as soon as we get it.
16. Remove the meat and bones with a slotted spoon into a large bowl. And wait for them to cool down a bit. We will disassemble them with our hands, so you need to wait for a comfortable temperature so that your fingers endure.
17. In the meantime, the meat is cooling, line a colander with three or four layers of gauze and strain the entire broth through it. Will remain on gauze small bones and leftover onions.
18. Determine in advance how you want to see the dish on your table. It is served either in small portioned salad bowls, or in one large container, a special tray. It is desirable that this container has a lid. Since the dish will be infused in the refrigerator all night, you will need to cover it so that it does not absorb unnecessary odors.
19. Another important point that I almost forgot about. Some people like to eat more fatty meals and some don't tolerate them at all. We are in the middle of our family. Husband loves when there is a small body fat And I can't eat fat at all.
Therefore, during cooking, I partially remove it. If you do not like fatty, then you can remove it all.
And then, when you already pour the broth into a tray or form and cool, all the fat will rise to the top. And then, when you eat, you can easily remove it with a knife, which I do. And so it turns out that no one is offended, everyone eats what they love more!
20. And so, the meat has cooled down and we will disassemble it now. It disassembles easily and simply, but the fingers will have to get dirty. We take one flat plate and two bowls deeper. On a plate with a knife, remove the meat from the bones and immediately divide it into fibers.
We put the bones in one bowl, and the meat removed and divided into parts - in another. Everything separates easily and quickly. So it won't take much time.
21. Cut carrots into curly stars. Peel the eggs and cut into slices. You can put them on the bottom if you later turn the form over. Or put the sliced \u200b\u200bpieces on top if you serve the dish in the form.
22. Pour in a little cooled by the time the broth. You can fill in two different ways -
- pour the broth into the meat and mix the contents. In this case, the meat and the broth will be, as it were, together. In this case, first mix, and only then lay out the carrots and eggs.
- put the meat in the first layer, then pour the broth. In this case, you will get two separated layers. The first is meat, and the second is in the form of jelly.
23. In both cases, wait until the dish has cooled completely. And only after that put it in the refrigerator. It will take 3-4 hours for complete solidification. But I usually leave it overnight.
Well, if you are preparing it for the New Year, then it is very convenient to make it in advance, on December 30th. The dish will be perfectly stored until 31, unless, of course, no one eats it ahead of time. The temptation is too great.
In such cases, I usually prepare additional portions, which we eat on December 31 in the morning for breakfast. And then, until the evening, no one else tries to cut off a piece from a festive piece!
24. As mentioned above, the finished dish is served either in a large common tray or in special trays. Or we turn it over on a dish and serve in all its glory.
It's really not easy to do this. You can't just take it and turn it over. But there is a way. Spend sharp knife along the side separating the frozen meat from the wall. Boil water in advance, pour it into a large container appropriate for the size of the tray. And lower the tray into the water for 30 seconds. Then put the dish on top of which you will turn over. And carefully flip over.
If the contents are capricious and do not want to be pulled out, slightly pick it up silicone spatula. Most importantly, give him momentum. And there he himself, under the influence of his gravity, will settle down on the dish offered to him.
25. The dish is served on the table, of course, with horseradish or mustard. Sometimes crushed garlic is mixed with mustard. And freshly squeezed lemon juice.
It should be noted that this is the so-called chopped jelly, but someone makes it ground. For this, the meat that was taken from the bones is twisted in a meat grinder. If desired, garlic is also added there. And only then all this is mixed with the broth and laid out in trays.
But I don't really like it in powdered form. I like it when the meat fibers are visible through the clear broth, and the meat is felt as whole pieces while eating. But here, of course, it's a matter of taste!
And of course, you need to say a few laudatory words for such a jellied meat. Yes, however, you can get by to determine its characteristics and one - MIRACLE!
Wonder how good! Delicate, rich, savory, delicious, fragrant, simply amazing - these are just a few simple words to try to describe its taste.
It is not for nothing that our friend respects and appreciates him so much, and does not sit down at the festive table without this meat appetizer.
All subsequent recipes are prepared in the same way as the first option. The only difference is in the composition of the ingredients. Therefore, if you want to cook a dish according to the following recipes, then read the first one - because it describes all the secrets of cooking!
Delicious homemade beef recipe
Such a dish can also be prepared for the holiday, and on weekdays it is also good! What is called "we prepare both for a feast and for the world." Someone prefers to cook it, as in the previous version, while someone does not want to use pork. And then you can cook a dish of one beef.
We will need:
- beef shank - 1.5 kg
- beef ribs - 1 kg
- beef neck (pulp) - 1 kg
- onion - 3-4 pcs
- carrots - 2 pcs
- celery root
- pepper3 black peas - 20 pcs
- bay leaf - 3 pcs
Cooking:
1. Rinse the meat and soak in water for 3 hours. Then drain the water.
2. Put the meat in a large saucepan and fill it with water so that the water just covers all the meat.
3. Let it boil, removing the foam. After 5 minutes of boiling, drain the water. And pour fresh water per 1 kg of meat - 1.4-1.5 liters of water.
4. Wait until it boils, constantly removing the foam. After boiling, reduce the heat to a minimum and cook for 4-5 hours.
5. Salt, add whole carrots, half a celery root and onion. Leave one onion in the skin.
6. When 6 hours have passed, check if the meat is moving away from the bone. It should separate very easily. If not, cook some more. Valid time cooking up to 8 hours.
7. 10-15 minutes before the end of cooking, add ground black pepper and bay leaf to the broth.
8. Then take the meat out of the broth and disassemble it into fibers.
9. Strain the broth through 3-4 layers of gauze.
10. Put the meat in the tray and pour the broth.
11. Cool at room temperature and refrigerate overnight - solidify.
As you can see, the recipe is exactly the same as in the first version. We serve it in the same way as described above.
Another recipe, according to which, for example, we always prepare an everyday dish is with pork legs.
Pork or pork leg jelly
As you already understood, in this version we use only pork meat. Often I cook jelly only from pork legs. Of course, there is not as much meat in it as when you cook it with a knuckle, or with the addition of a piece of pork. But we really like this "Spartan" version!
We will need:
- pork legs - 4 pcs
- carrots - 1 pc.
- celery root - optional
- onion - 2 pcs
- peppercorns - 20 pcs
- bay leaf - 2-3 pieces
- salt, pepper - to taste
Or another option:
- pork knuckle -1.5 kg
- pork legs - 1 - 2 pcs
- pork neck - 500 gr
- carrots - 1 pc.
- celery root - optional
- onion - 2 pcs
- peppercorns - 20 pcs
- bay leaf - 2-3 pieces
- salt, pepper - to taste
Cooking:
I will not describe the entire cooking process, because I will not tell you anything new. Everything related to the secrets and cooking technology, I have already told in the first recipe. Therefore, we cook and cook according to the same scheme.
The only thing I will focus on is cleaning the legs. Legs are not always sold clean and white. Sometimes you need to remove the bristles from them and then clean them. Most likely, everyone knows how to remove bristles, or they don’t know, but they have seen it. But still, I will remind you.
I light the gas and hold the leg right over the fire in the place where the bristles remained. The smell is certainly not pleasant, but you have to be patient. Then, scrape off the burn marks with a knife, and then rinse with water. You also need to remove or clean the hooves very well. They are usually very dark in color and just ask to be removed altogether.
If the legs themselves are also dark, then they should also be carefully scraped with a knife, and then rinsed with water. And do not forget to soak them in water for 3 hours.
The rest of the dish is prepared in exactly the same way as in the first recipe. There are no changes in the recipe, all the principles and steps are the same!
Ready jelly can be served in a tray, or you can turn it over and put it on a dish.
It turns out pretty nice! And how delicious, words can not even describe!
"Pig" in a bottle
On holidays, very often familiar and everyday dishes are prepared in some interesting form. And one of these forms is the “Piglet” jelly, which is poured into a plastic bottle.
Such a presentation invariably causes delight among all the guests. The pig looks painfully positive on holiday table. I think that such a dish may well decorate any New Year's table.
We will need:
- pork knuckle - 1 pc
- chicken legs - 2 pcs
- carrots - 1 pc.
- onion - 1 pc.
- celery root -0.5 pcs
- bay leaf - 2 pcs
- peppercorns - 7-10 pcs
- salt, ground black pepper - to taste
For registration:
- ham or boiled sausage
- cloves - 4 pcs
Cooking:
1. Wash the meat and pour water for 3 hours. Legs can not be filled with water. Then drain the water.
2. Put the meat and legs in a saucepan and fill it with water, so that it just covers the top. Bring to a boil, skimming off the foam.
3. Drain the water and refill with fresh water. Bring to a boil and cook for 5 hours.
4. Add peeled whole carrots and celery root. Remove the top shirt from the onion, wash and put in a saucepan, along with vegetables. Salt partially, add peppercorns.
5. After another hour, check whether the meat is moving away from the bone well, we are primarily interested in the shank. If the meat comes off easily, add the bay leaf, pepper to taste and taste the salt. Cook for another 20 minutes.
If the meat goes badly, cook even to the state we need.
6. We take out the meat from the broth, cool a little and separate the bones. Then we divide into fibers, or cut into cubes.
7. Strain the broth through several layers of gauze.
8. For the "pig" you can take 0.5 - 1 -1.5 liter plastic bottles. It all depends on the size you want.
9. Put the meat into the bottle, then pour the warm broth. Shake the contents, let cool and place in the refrigerator until completely solidified, at least 3 hours, and preferably overnight.
10. Before serving, carefully cut the bottle with a sharp knife or scissors on both sides. Put the jelly on a dish.
11. From ham, or boiled sausage, make ears and a patch. Make incisions on the crown and insert the ears into them. Attach the patch with a toothpick. Make eyes and nostrils out of cloves.
12. Serve with horseradish or mustard.
Such a "Piglet" will certainly be met at "Hurrah!" So take note of the recipe. I think it will definitely come in handy for you!
Meat for the "Piglet" can also be cooked in a slow cooker. The same goes for any other recipe.
How to cook jelly in a slow cooker
We will need:
- pork legs - 2 pcs
- chicken legs - 2 pcs
- onion - 1 pc.
- carrots - 1 pc.
- garlic - 0.5 heads
- salt, peppercorns
- water - 2.5 liters
Cooking:
1. Chicken legs cut into pieces at the joints.
2. Clean the legs, wash and soak for 3 hours.
3. Put the meat, peeled onions and carrots into the multicooker bowl. Salt, put pepper and pour water.
4. Set the "Extinguishing" mode and extinguish for 6 hours. Check if the meat moves away from the bone, then the slow cooker can be turned off. If not, then you can wait another hour.
5. Remove the meat, remove the bones and divide into fibers.
6. Crush the garlic with a knife and add to the broth. Let stand 15-20 minutes. Then remove the garlic. Try to see if there is enough salt and pepper.
7. Put the meat in a tray or in molds and pour strained broth.
8. Leave at room temperature until completely cool, then refrigerate for 3-4 hours or overnight.
9. Serve in portions or put the tray on the table.
These are the main types of meat dishes. It is also prepared from chicken. But we will not touch on this topic today. And if you are interested in a similar issue, then you can where such dishes are prepared.
cooking secrets
And now I propose once again to dwell on the most basic stages of preparation, thanks to which your dish will always be delicious. And such surprises will never happen to him, such as, for example, unhardened jelly, overcooked or undercooked meat, or excessively salty, or hard and not at all fragrant broth.
After all, before they specifically checked whether the hostess knew how to cook jelly, and if she didn’t succeed, then they put her in the category of clumsy. What can I say, and among my friends there are those who do not have this dish at all. But I advise you not to give up, but rather read everything carefully, and following step by step. cook a dish that will make everyone gasp!
- the first thing to do is to buy the “right” meat. A good jelly is obtained from gelatinous parts, that is, the meat should be with bones. Legs, shank, shank, ears, tails, heads - just what you need! No matter how much you want, you don’t need to add a lot of pulp. As a last resort, if in doubt about the choice of meat, ask the seller in the meat department to tell you which meat to choose
- remember that veins, cartilage, skin, skin contribute to the solidification of the broth
- most delicious dish obtained from different types of meat
- be sure to add chicken leg, or two. It will be so much tastier
- meat must be soaked in cool water for 3 hours before cooking
- the first water must be drained 5 minutes after boiling
- bring the second water to a boil, be sure to remove the foam, and then reduce the gas to a minimum. The meat should only gurgle slightly, but in no case should it boil. Otherwise, the broth will turn out dark and opaque.
- we take water in the ratio per 1 kg of meat - 1.4 -1.5 liters
- Try not to add water during the cooking process. But if it doesn't work, then add at least boiling water.
- sometimes the broth is clarified with egg white, but if you cook correctly, then you will not need this procedure.
- cook meat for at least 6, but not more than 8 hours. Until the meat is free from the bone
- adding vegetables when cooking is a must! Thanks to them, the broth acquires beautiful colour and flavor
- add the onion in the peel, it will give a beautiful golden color
- adding spices is a must, otherwise the dish will turn out “fresh”
- salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth
- after putting the meat into a mold and pouring it with broth, it must be allowed to cool at room temperature
- after which it must be cooled. It is sometimes believed that you can keep aspic on a balcony or street with sub-zero temperatures, so that it will freeze better. If it freezes, it may be better, but it will completely lose all its taste, aroma, delicate texture and softness.
- serve the dish with horseradish or mustard. Who wants to take advantage, who does not want to refuse. But these additional components must be supplied to it!
I hope that with today's collection of recipes, you can easily cook for real delicious aspic. I also hope that the article and cooking tips will be useful to you.
And if you want to see more and other recipes, then there are such recipes. And you can see them in a special article "How to cook jelly" http://kopilpremudrosti.ru/
After all, the New Year is just around the corner! And what is the New Year without a real traditional Russian dish! Therefore, we do not need to break traditions - we will definitely cook it!
After all, this dish turns out to be truly beautiful and festive, and you can’t even talk about the taste. Everyone knows him so well!
Bon appetit!
How to cook delicious jelly: six important rules.Delicious transparent jelly from pork, beef or chicken, with horseradish or mustard - even those who count every calorie on the plate are unlikely to refuse such a dish.
However, not every housewife will be able to cook a delicious jellied meat. Some are afraid that it will not freeze. Others tried to cook jelly, but instead of tasty, appetizing, transparent, it turns out to be inconspicuous in appearance and inedible.
However, there are a number of rules, knowing and following which, you can easily cook delicious homemade aspic. So let's get started
Rule one. Choose the right meat
One of the main ingredients of jelly is pork legs, and more specifically, their lowest part, the one that ends with hooves. It is these nondescript pork "spare parts" that serve as a guarantee that your jelly will harden properly.
Add the rest of the meat to your liking: it can be chicken, turkey, pork ( great option- knuckle), beef on the bone. It is better that the meat is with veins and with a skin - this will also contribute to a better solidification of the jelly. But pork legs are a MUST anyway!
In this case, certain proportions must be observed. For a pair of pork legs weighing about 700 grams, take no more than one and a half kilograms of other meat parts. Too much meat, oddly enough, can harm your jelly - it simply will not freeze.
Rule Two.Before cooking, be sure to soak the meat
This procedure is necessary in order to remove the remains of coagulated blood from the meat. Besides, pre-soak meat softens the skin, which can then be easily peeled.
To soak the meat, take a pot in which you will cook your delicious jellied meat. Pour the meat with water so that it is completely hidden by water and leave to soak for at least three hours, and even better overnight.
After soaking the meat, carefully scrape the pork legs, removing the sooty spots. In the same way, clean the skin (if any) on the rest meat parts. It is most convenient to use a small "vegetable" knife for this purpose.
Rule Three. Drain the first water after boiling the jelly
Some housewives neglect this procedure, believing that descaling with a slotted spoon is enough to get clear broth. However, draining the first broth, you will not only ensure the transparency of the jelly, but also reduce the number of calories in the finished dish and get rid of the specific greasy taste.
After pouring the first broth, rinse the contents of the pan under running water- this will remove the small sticky residues of coagulated protein.
Pour the washed meat again with water. At the same time, pay attention to its quantity - it should be two centimeters above the level of meat. Pour more - the jelly will not have time to boil away during cooking, respectively, it may not freeze. Pour less - you will have to add additional water during the cooking process, which, again, will adversely affect the solidification of the jelly.
By the way, in order for the jelly to be transparent, do not allow the contents of the pan to boil intensively. You need to cook aspic on a quiet fire for six hours, no less, only in this case it will turn out delicious and freeze perfectly without adding gelatin.
Rule four. Add herbs and spices the right way
After your future delicious jelly has been cooked for five hours, add a whole peeled carrot and onion to it. It makes no sense to add vegetables before - all their flavor will disappear during the cooking process. By the way, do not peel the onion from the outer husk, but simply rinse it thoroughly - this will add ready broth nice golden color.
You also need to salt the jelly after four to five hours of cooking, in no case at the beginning. Otherwise, the jelly can easily be salted, because during the cooking process the broth boils away and becomes concentrated.
Add bay leaf and peppercorns to the jellied meat half an hour before the end of cooking.
Rule five. Cut meat properly
After you finish cooking your delicious aspic, remove the meat from the broth with a slotted spoon. Strain the broth itself through a colander. Throw out the onion, carrot.
Carefully separate the meat from the bones with your hands, helping yourself with a small knife. Cut the meat with a knife (do not use a meat grinder or food processor) - this way you will definitely not miss the small bones. But the garlic is better not to cut, but to pass through the press. In this case, it will be distributed in the meat mass more evenly.
Do not throw away the skins and cartilage - they will give strength to the finished jelly, cut them finely and mix with "good" meat.
Having decomposed meat mass into trays, fill it with broth. Stir very gently so as not to stir up the broth.
Rule six. Ensure the right temperature
In order for the jelly to freeze well, it needs the “correct” temperature. In the kitchen, even on a cool windowsill near the window, the jelly will not freeze. To the balcony / loggia winter time it is also impossible to endure it - frozen jelly irrevocably loses its delicate texture, as they say, “stops off” (an exception is a glazed insulated loggia).
In view of the above the best place for solidification of jelly - the middle shelf of the refrigerator. Trays with jellied meat can be stacked on top of each other to save space, of course, having previously cooled them at room temperature and covered each tray with a cutting board. If you did everything right, the jelly will harden in four to five hours.
By the way, if you cover the jellied meat with a lid, wait until it starts to "seize", otherwise the lid will stick to frozen aspic and remove it without violating the integrity ready meal, will be impossible.
And further. Do not immediately remove everything from the surface of the finished jelly melted lard- it will protect the jelly from "weathering".
In principle, these are all the basic rules, following which you will be able to cook delicious jelly. As you can see, there are few of them and they are all quite simple. Good luck with this delicious dish!
I propose to cook jelly from beef and pork legs. Such a jelly freezes perfectly, without gelatin powder. The legs and hooves contain a sufficient amount of collagen, which is necessary for the jelly to be properly seized, hard and cut with a knife. The broth is very rich and transparent, and the meat is tender and soft.
The main thing is to observe the proportions and cooking time. The jelly will be ready for 7-8 hours. Add to this time 8-10 hours for soaking the hooves and 5-6 hours for solidification. Of course, your constant presence in the kitchen is not required, but the cooking process is still lengthy ...
INGREDIENTS
- pork legs - 1.8-2 kg
- beef - 1.8 kg
- water - 3 l
- salt - to taste
- onion - 1 pc.
- carrots - 1 pc.
- allspice- 10-15 pcs.
- bay leaf - to taste
- black peppercorns - to taste
- garlic - 10-12 tooth.
- Pot 6 liters or more
COOKING METHOD
1. To begin with, pork legs and meat should be soaked in cold salt water 8-10 hours.
2. In the morning, I thoroughly rinse the soaked legs and scrape with a knife and a hard washcloth to clean out all the dirt, including in hard-to-reach places.
3. I spread the processed and soaked pork legs on the bottom of the pan.
4. I wash the beef again.
5. I send beef there. It is not necessary to cut the meat, it will be perfectly cooked as a whole piece and will be very tasty, soft and not hard.
6. I fill the contents of the pan with cold water and put the pan on the fire.
7. As soon as it boils, I drain the first water - this way I will be able to get rid of the “noises” and the jelly will turn out to be transparent.
8. Re-fill with clean cold water. The amount of water is individual, it took me 3 liters)
9. Bring it to a boil again, remove all the foam from the surface of the broth.
10. I cook on the very, very weak fire for 4 hours. I constantly make sure that the jelly does not boil, but only languishes.
11. In parallel, I prepare vegetables and spices: allspice and black peppercorns, bay leaf, carrots, onions, garlic.
12. Periodically remove the fat that forms during the cooking process
13. After 4 hours, add salt, vegetables and spices (except garlic). I continue to cook for another 2-3 hours.
14. At the very end, I take a sample for salt again.
15. I take the meat out of the pan and disassemble it into fibers.
16. I fill the containers in which the jelly will solidify with boiled meat
17. I filter the broth to remove small bones and spices.
18. I pour the broth into bowls.
19. I put the jelly in the refrigerator until completely solidified - for about 5-6 hours.
Other important details You can watch the preparation in my short video below.
Bon appetit!
Loading...
