How to cook jellied beef head. The benefits and harms of jelly

Kholodets is a traditional Russian dish of meat and frozen broth, which we love to cook for the holidays. Especially in the cold season. For many, jelly is just as important and a must-have dish at the New Year's table as Olivier. Each hostess has her own secrets of cooking jelly, recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Someone likes cold meat exclusively from pork, while someone adds chicken or beef meat to it. Often, all types of meat are found in one fragrant frozen aspic. The set of favorite spices is also individual.

Very often, jelly is cooked more than once, until the moment when there is the very recipe that will appeal to every member of the family. After all, you can cook with large pieces of meat, and with the addition of vegetables and herbs. You can grind the meat into minced meat and cook a very satisfying and meaty jelly, with a dense texture, or you can make a thin and transparent frozen broth that will melt on your tongue as if by magic.

Therefore, there is such a wide variety of recipes. But the most important thing that unites them is that in most cases the aspic is cooked without the addition of gelatin, but only on the basis of thick, rich broths of high concentration, which solidify on their own. This is due to the fact that the broth is cooked from pieces of carcasses that have a large amount of cartilage tissue, which gives such properties to the broth. Usually legs, tails, ears are used for jelly. All where there are bones, joints, cartilage and skin. In addition to richness, such a broth will also have a special taste. But for the full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, also gets into the finished dish.

If you want to make the aspic elegant and beautiful, then put beautifully chopped vegetables, olives, green leaves in it. This is done before the broth is poured into the mold so that when it hardens, all this elegant beauty remains inside.

Cooking jelly on your own is quite difficult and long, especially jelly from pork legs is cooked for a long time. Such jelly is prepared without the addition of gelatin, many housewives are concerned about the question of whether it will harden, but if you strictly follow the recipe, the cooking process will be successful. The result in the end is worth the effort and most importantly, properly cooked tender jelly from pork legs is a very tasty cold appetizer for the holiday or even for every day.

Ingredients:

pork neck - 1 kg;
pig legs - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 8 cloves;
bay leaf, peppercorns, salt - according to preferences.

Cooking:

1. We send pork legs, meat cut into large pieces, carrots and onions into a 5-liter saucepan. Pour all the ingredients with water and send to the fire. After the water starts to boil, the jelly needs to be salted, the emerging foam is removed with a slotted spoon, this is necessary so that the jelly turns out to be a transparent color.

2. Cook aspic for 5-6 hours over low heat. We take out the vegetables from the pan after one hour of cooking.

3. 30 minutes before readiness, add the remaining products. We take out the meat, cook the broth for another 15 minutes. We filter the broth.

4. We disassemble the meat into fibers, do it with our hands to feel and remove all the bones.

5. Put decorations on the bottom of the mold; chopped olives and greens can be used as decoration.

6. Put the meat into the mold, fill it with broth. In this form, leave until completely cooled, after which we put it in the refrigerator for several hours.

7. Before serving, put the jelly on a plate, turning the form upside down. If you followed all the points in the recipe, then the pork leg jelly will be elastic, keep its shape well and not melt at room temperature.

Delicious, fragrant, transparent jelly is ready, you can start the meal.

A hearty appetizer will be a great decoration for the festive table.

For cooking, you will need the following set of products:

beef - 0.5 kg;
processed pork legs - 1.3 kg;
bulb - 1 pc.;
carrot - 210 g;
garlic - 2 cloves;
laurel leaves, pepper, salt - optional;
greens - used for decoration.

Cooking steps:

1. We wash the meat with water, put it in a saucepan, fill it with water so that the water completely covers the meat. We turn on the fire, wait for the boil and remove the foam.

2. Reduce the heat, cover the pan with a lid, leave it in this position for 5 hours. Salt, pepper the broth, add vegetables and bay leaf, continue to cook for another 60 minutes.

3. Remove vegetables and meat from the broth and set aside on separate plates, leave the broth to cool. Strain the broth through a fine sieve.

4. We cut, sort and cut the meat, which will be added directly to the jelly. Use only the pieces that you are going to eat.

5. We see fat on the surface of the broth, it must be removed. If you leave it, then a thick white layer of frozen fat forms on the surface of the finished frozen jelly.

6. Combine the meat with the broth, leave a small amount of meat for decoration. Stir and put back on the hot plate.

7. Let the broth boil and turn off the fire. Pass the garlic through a press.

8. Cut the carrots into thin circles or flowers, transfer it to the form, and the greens there too.

9. Fix the decoration with the remaining meat so that it does not run away anywhere.

10. Pour the meat with the broth into a mold with a ladle, let it cool and put it in the refrigerator overnight.

11. Before serving, the layer of fat formed on the surface must be removed. It not only spoils the appearance, but also does not taste very good.

12. We shift the jelly to the surface, decoration up.

Serve cold, garnished with fresh herbs and vegetables. Do not forget about mustard and horseradish, these two seasonings are the best friends of real homemade jelly.

Beef jelly prepared according to this recipe is an independent dish, in this case you do not need to add gelatin. The jelly will harden on its own if cooked from the right part of an animal carcass, such as pig ears, tails or legs. For beef jelly, most often a part of the leg is used, which is called a motolyga (motor ski). This is essentially a knee with a joint, it is the articular tissues that make it possible to make a thick, well-setting broth. After all, this is exactly what you need for jelly. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give the jelly its properties. The color of the jelly will also be darker, as is the case with beef broth. In my example, I will show how to make jelly with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.

Ingredients:

beef motor ski (part of the leg with the joint) - 1 kg;
beef - 300-500 g;
onions - 2 pcs;
carrots - 1 pc;
garlic - 1-3 cloves;
peppercorns, salt - to taste.

Recipe:

1. Pour the meat with water, after boiling, drain the water. Fill with new water, send the peeled vegetables there and cook the meat for 5 hours. Remove the foam when boiling, this will help keep the broth, and subsequently the jelly, transparent.

2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking meat. When ready, take out and separate the meat from the bones. We pass boiled meat and garlic through a meat grinder.

3. Pour the chopped meat with strained broth and mix, evenly distributing. Salt to taste and add ground black pepper.

4. Cool the beef jelly, put it in the refrigerator until completely solidified. The container in which it will solidify is best covered with a lid, and if not, then with cling film.

The jelly is ready, decorate it with greens and serve it to the table. Cut into portions and serve with spicy seasonings and sauces. Bon appetit!

People who have little time can cook jelly according to the "lazy recipe". The entire cooking process will take no more than 1 hour. Preparing such a jelly is very simple, the main difficulty is to find a really high-quality stew. Ideally, you need to use home-made stew; you should make sure in advance as store-bought products. Since the stew itself does not have the properties necessary for thickening the jelly, she will have to help with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.

Products:

beef stew - 300 g;
onion - 2 pcs;
carrots - 1 pc;
gelatin - 20 g;
water - 1 l;
peppercorns - ½ tsp;
salt - 1 tsp

Cooking:

1. Pour gelatin into a bowl and dilute it, as indicated in the instructions on the package. Set aside to swell.

2. Transfer carrots, peppers, onions to a saucepan and fill with water, it will take 500 milliliters. Turn on the burner, cook the vegetables for 10 minutes.

3. We take out large pieces of meat from the stew and cut them, put them in a mold. Pour the rest of the contents of the jar into the broth. Cook for 25 minutes.

4. We filter the broth through a sieve and combine it with swollen gelatin. Stir and pass through a sieve again.

5. Cut boiled carrots into circles. We take 3 circles, cut in half and send them to the meat, sprinkle with dried green onions.

6. Fill the stew with broth. Close the container with a lid, after complete cooling, put it in the refrigerator.

At first glance, the combination of stew and gelatin may seem unusual, but the simplicity of cooking is now appreciated. The taste of stew jelly prepared according to a quick recipe does not differ from the classic one.

Another decoration of the festive table can be a jellied meat that looks like ham. The taste of the ham is soft and tender, an excellent option for a cold snack, without the addition of preservatives.

Products:

pork knuckle - 3 pcs.;
pig ears - 6 pcs.;
pork leg - 2600 g;
pork neck with bone - 1.8 kg;
onion - 250 g;
celery stalk - 600 g;
garlic, salt, laurel, peppercorns - according to preferences.

Cooking:

1. We put the pork in a saucepan, add water, turn on the burner. If there is stubble on the handlebar and ears, shave it off with a disposable razor.

2. After boiling, put the pork in a colander, rinse with running water. Thus, we remove the scale from the meat.

3. We shift the clean pork into a saucepan, add onion, celery to it, and fill it with water. Turn on the fire, remove the scale with a slotted spoon.

4. Cover the pan with a lid, let the meat cook at a slow boil for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.

5. Remove the boiled pork from the broth, cool. The pulp is separated from the bones, ears.

6. Strain the broth through cheesecloth.

7. The form must be wrapped with cling film. Put the ears in the form, followed by the prepared meat and rich broth.

8. Using a fork, distribute the broth throughout the form. Up we wrap the ears, wrap with a film. We put the form under pressure. We send it to the refrigerator so that our ham freezes.

9. Before serving, cut into slices like regular ham.

We lay out the pieces of the finished jelly beautifully on a plate. Decorate with vegetables and lettuce leaves and serve on the festive table with mustard and horseradish. Very tasty and appetizing looking!

There is nothing difficult in preparing jellied meat in a slow cooker, just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After that, you need to remove the dish from the mold and cool it.

You will need:

pig's ear - 1 pc.;
pork hoof - 1 pc.;
pork knuckle - 1 pc.;
chicken legs - 2 pcs.;
onion - 130 g;
carrots - 80 g;
salt - optional.

Cooking:

1. We put the parts of pork and chicken thoroughly washed and cleaned of bristles into the multicooker bowl. Very large pieces are cut into pieces.

2. Cut the onion into two parts, it is not necessary to peel it, send it to the bowl. Onion peel will give the jelly a bright beautiful color. We divide the carrot into 3 parts, move it to the meat.

3. Pour water into the bowl so that it completely covers the food. Salt the meat, close the lid of the multicooker. We turn on the “jelly” or “stewing” mode, in this mode, by default, the meat is cooked for 6 hours.

4. After the time has elapsed, he takes food out of the bowl. The meat is separated from the bones and passed through a meat grinder.

5. Strain the broth through a fine sieve. Combine the chopped meat with the broth, add your favorite seasonings, stir.

We turn on the "soup" program and bring the jelly to a boil. Then turn off the slow cooker and add the fresh garlic squeezed through the press.

6. Cool to room temperature, pour into molds and put in the refrigerator until completely solidified.

Even novice housewives can cook delicious jelly in a slow cooker. The meat will not burn, if all the water boils away the cooking process will stop. During the time while cooking is in progress, you can safely go about your business or go to bed, setting it up for the night.

Ready-made jelly is perfect as an appetizer for the festive table.

How to cook delicious jelly pork and chicken

For a delicious jellied meat, it is necessary to use only fresh meat, meat that has been frozen will not work. If desired, the chicken can be replaced with turkey neck. A mixture of pork and chicken gives a very delicate and pleasant taste, the jelly will turn out light and transparent.

Ingredients:

laurel leaf - 4 pcs.;
pork leg - 600 g;
pork on the bone - 0.5 kg;
chicken leg - 1 pc.;
salt - 2 tsp;
peppercorns - 13 pcs.;
onion - 140 g;
garlic - 25 g.

Recipe:

1. Put the meat and onions in a saucepan, pour 4.5 liters of water.

2. We send the pan to the fire, cook over high heat until boiling, then reduce to low. After 3 hours, salt, pepper and add bay leaf. We take out the chicken from the broth, it will cook before the pork.

3. We take out the meat when it is ready, let it cool down, cut it into small pieces. We do the same with chicken.

4. Finely chop the garlic and put it on the bottom of the mold. We lay out the meat in forms. If the meat is not salty, add salt to it.

5. Onion lovers can cut it up and add it to the meat.

6. Fill the molds with broth, let it cool and put it in the refrigerator overnight.

The next day, pork and chicken jelly is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon appetit!

Festive pork and turkey jelly - video recipe

I suggest you look at another recipe for making jellied meat. This time, the pork meat in the dish will be accompanied by a turkey, from which we use a wing. And for a beautiful festive serving, we will make beautiful flowers on the surface of the jelly from boiled eggs and carrots. It is pleasant to put such a jellied meat on the festive table for the New Year and hear praises from all guests and households.

Now you know how to cook the most delicious jelly. In this case, you do not need to have special culinary skills, the main thing is to be patient and time. Good luck with your culinary experiments!

Not everyone likes to cook beef jelly, because. a beef dish turns cloudy and hardens poorly. But if you do everything right and in accordance with good recipes, the jelly will turn out not only beautiful and transparent in appearance, but also very tasty.

It is preferable to choose beef legs for cooking aspic. And in order for the broth to freeze, be sure to use bones with cartilage in addition to meat, as they contain a lot of gelatin.

The best variant of jelly is beef leg jelly.

Ingredients:

bay leaf;
2 carrots;
2 onions large;
4 kg of beef bones and meat;
a few peas of black pepper;
8 cloves of garlic;
4 liters of water.

Cooking:

Chop the legs into several pieces, otherwise they will not fit in the pan. Thoroughly wash the meat, bones and cartilage, cover with water and leave to cook for 5 hours, covered with a lid.
Put the carrots with onions in the broth, unpeeled and well washed, or peeled.
After 5 hours of cooking, add vegetables, peppercorns, garlic and bay leaves to the broth. Do not forget to salt and cook for another 2.5 hours. Cook beef jelly over medium heat.
Remove the vegetables from the broth, they are no longer needed. Put the meat and bones on a separate plate and carefully separate the meat from the bones. Use a knife to mince the meat or shred it with your hands.
Add garlic and ground pepper to the meat, mix.
Put the prepared pieces of meat in the form. If you plan to decorate aspic, before the meat, you can put beautifully chopped pieces of carrots, corn, peas, eggs or sprigs of fresh herbs on the bottom.
Strain the broth. Use gauze for this, complex in several layers. So in the broth there will be no small bones, and the liquid will be more transparent.
Pour the broth over the pieces of meat and leave to solidify overnight in a cold place.

Delicious homemade beef jelly is ready and will surely please guests and family.

Beef jelly with pork

If you are preparing jelly according to this recipe, take beef and pork in equal proportions. The recipe for beef jelly with pork legs will help you prepare an appetizing and very satisfying snack.

Required Ingredients:

2 kg pork (leg and shank);
500 g of beef;
2 heads of garlic;
bay leaf and peppercorns;
bulb;
carrot.

Cooking steps:

Rinse the meat well and soak in water for 12 hours, changing the water every 3 hours.
Cover the meat with water and boil. After boiling, drain the first water. Cook over low heat for 2 hours.
Chop the onion and garlic, grate the carrots.
Half an hour before readiness, add salt, vegetables, garlic, bay leaves and peppercorns to the broth.
Grind the finished meat, strain the broth.
Lay a cling film on the bottom of the mold to make it easier to remove the frozen jelly from it later.
Put the meat evenly in the form, pour the broth and cover with a film. Leave the jelly in the refrigerator for the night to harden well.

Ready delicious beef jelly can be cut into pieces, put on a dish and served with horseradish and mustard, garnished with fresh herbs. Prepare beef jelly and share photos with your friends.

Beef jelly with gelatin

Despite the fact that the use of bone and cartilage in recipes helps the broth to harden well, many people cook jellied beef with gelatin.

Required Ingredients:

45 g of gelatin;
600 g of beef;
a few peas of black pepper;
bay leaves;
2 liters of water;
bulb;
carrot;

Cooking:

Pour the washed meat with water and cook. It is important not to skip the boiling of the broth, which can make it cloudy. After boiling, the broth should be cooked over low heat for 3 hours.
Peel the vegetables, after 3 hours add to the broth along with the peppercorns. Salt and leave to cook for an hour. Add bay leaves to the broth 15 minutes before the end of cooking.
Remove the meat from the broth and strain the liquid. Divide the meat into pieces and lay out nicely in a dish.
Gelatin pour 1.5 tbsp. boiled hot water. Stir the already swollen gelatin well and pour into the slightly cooled broth.
Pour the liquid into the pieces of meat in the form and leave to harden.

You can also add other types of meat to the beef jelly recipe, such as chicken or turkey.

Basic rules for making good jelly

In order to prepare a transparent jelly, you must remember
a few simple rules, following which you can easily
create this culinary masterpiece.

Rule 1. The choice of the main ingredient - meat.

You can cook jelly from any meat (chicken, pork,
beef, pork legs, etc.), the most important thing is to choose the right
main product.

It is best to buy such an important component in aspic as meat on
market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to solidifying the dish, must be
clean well from the bristles, and, if necessary, burn on fire, then
Rinse. You can add any meat of your choice. Will it
chicken, beef or all the same pork jelly - the hostess decides, but
pork legs (to be more specific, the part that ends
hooves) are necessary, then no gelatin is needed.
If the meat is with a skin, then this will also play a good role in
freezing of jelly. The size of the pieces of meat for jelly does not play large
roles. The brisket and drumstick can be cut into several parts, and large and
leave the central bone intact. To avoid small
bones, pork legs need to be cut in half lengthwise, and then again
in half along the joint.

But, oddly enough, you can not overdo it with meat. Necessary
observe certain proportions, otherwise there is a risk that
the dish still does not freeze: for several pork legs weighing
approximately 700 grams can be taken no more than one and a half kilos
other meat components.

Rule 2. Meat must be soaked before cooking.

This procedure is needed for
in order to remove the remains of clotted blood from the meat. Besides
the skin after soaking will be much softer and more tender.
Taking a pan and placing meat ingredients in it, you need to completely
soak them in cold water, and leave for a few hours (or better for
all night long). In the morning, the meat can be washed again, carefully scraped
pork feet to remove sooty spots. Also peel the skin
other meat components. A small "vegetable" knife is suitable for this
tasks like nothing else. Then you can place the meat in a cauldron and
start cooking.

Rule 3. The first water must be drained!

The belief of some housewives that
that descaling with a slotted spoon will completely solve all problems - not really
Right.
It is better to drain the first water after cooking meat, because with it
all excess fat and other unwanted components will be removed.
Moreover, the appearance of such a jellied meat will be much more attractive, noticeably
its calorie content will decrease, and the smell will become much more pleasant. IN
ideally, you can drain the second water, then the jelly will be clean and transparent,
like a baby's tear.
After draining the broth, it is necessary to rinse the contents of the cauldron under running water,
which will remove the small stubborn remains of coagulated protein. After that
you can put the meat back for the final cooking. Amount of water
should be above the level of the meat by about 2 centimeters. If quantity
there will be more water, then it will not boil away, as it should be. Hence,
the jelly may not freeze. If there is less water, then during the cooking process
it will be necessary to add it from the kettle, which is also not very favorable
will affect the final result.

It should also be taken into account that in order for the jelly to turn out transparent,
it is impossible to allow a seething boil of the contents of the cauldron. Cook jelly
you need on a small fire, about 6 hours, and then the result will surpass
all expectations.

Rule 4. Spices and seasonings also have their turn

After 5 hours have passed since the start of cooking, you can add
whole onion and carrot. If you do this earlier, then all the "charms" from
additions of these ingredients will evaporate with the boiled water.

Salt in aspic also needs to be added after 4-5 hours, because in the process
boiling water, the broth becomes more concentrated, and there is
the likelihood of simply oversalting the dish.

Allspice, parsley and other spices to taste are better to add minutes
thirty before the end of cooking, then a bouquet of aromas will win the hearts of even
the most scrupulous critics.

Rule 5

Pork jelly (pork legs, knuckles) 5-6 hours;
- jelly chicken 3-4 hours;
- jelly beef 7-8 hours.

But the best thing is to cook jelly from assorted meat, then it will turn out
more tasty and rich.

Rule 6. Bones are removed by hand, not by a meat grinder

After the jelly has finished cooking, it is necessary to remove the meat from
pots. It is most convenient to do this with a slotted spoon. The broth must be strained.
through a colander, and preferably through a clean cloth, removing the onion, carrot,
peppercorns and bay leaf.

Slightly cooled meat must be carefully sorted out with your hands, separating it
from bones (you can help yourself with a small knife).
It is better to cut the meat by hand, and not with a meat grinder, as this will
a guarantee that even the smallest bones, which are very easy to
break your teeth, do not fall into the plate of any of the guests.
It is better not to throw away skins and cartilage, because they will give the jelly a fortress.
At the bottom of the plate in which the jelly will solidify, you can put greens
or cut out various figures from carrots - this will be wonderful
decorating such an interesting dish. After that, spreading the meat mass in
prepared container, you can fill it with broth.

Rule 7. The right temperature is the key to success.

The best place to freeze aspic is not a window sill or even a cold balcony.
The most “correct” temperature for jelly is on the middle shelf
refrigerator.
After all, if the jelly is not cold enough, then it will not freeze, and if,
on the contrary, it will freeze, then it will lose all its wonderful taste
quality. This culinary masterpiece will harden within 5-6 hours.

Rule 8. If the jelly is not frozen (jelly with gelatin)

If the jelly has not frozen, you should not worry. The dish can be easily saved,
pouring it back into a clean saucepan and simmering for a few minutes. Further
it is necessary to dilute the gelatin in a separate bowl according to the instructions on
packaging (dosage should be seen there). Pour the gelatin into the jelly and
mix well, pour into bowls. After such a procedure, the student
will freeze for sure, no doubt.

jelly recipe

To prepare a delicious jelly, you will need the following products:
pork knuckle weighing about a kilogram;
0.5 kg of pork;
one bulb;
2-3 bay leaves;
5-6 peas of allspice;
2-4 cloves of garlic;
2.5 liters of water;
salt.

Cold preparation:

1. Prepare the meat: rinse and pour water, soak for a couple of hours.
After that, clean the shank well and cut it into two parts.
2. Pour cold water into a saucepan and place all the meat in it.
3. After boiling, drain the first broth and add 2.5 liters to the meat
cold water.
4. Bring to a boil and reduce the heat as much as possible (so that the broth barely
boiled). Cook jellied meat for 5 hours.
5. Next, put the onion, pepper, salt and bay into the broth
sheet. Let it boil for one more hour.
6. Remove the meat from the pan, and put crushed with a knife blade into the broth
garlic.
7. Divide the meat into small pieces. Strain the broth through a fine sieve
or a clean cloth.
8. Put the meat into the jellied molds and pour in the broth. Let it harden
(better in the refrigerator on the middle shelf).
9. Serve jelly, pre-garnished with herbs, with mustard or
fuck.

Blitz tips for cooking jelly

Based on the foregoing, it is possible to formulate several main
tips to help you cook correctly, and most importantly tasty
jelly.
1. Meat must be fresh.
2. In order for the jelly to freeze better, it is better to take pork knuckle for cooking or
animal legs.
3. To make the jelly taste good, the meat must first
soak in cold water.
4. It is better to drain the first broth.
5. Spices and seasonings should be put shortly before the end of cooking
jelly to keep their flavor.
6. Meat bones must be carefully selected by hand.
7. The jelly should solidify at the right temperature - at medium
refrigerator shelf.
8. If the jelly is not frozen, you can simply add gelatin, first
boiling the jelly.
9. Do not add too much water, as the jelly may not
freeze. Too little water is also not the best option.
10. You need to salt the jelly at the end of cooking, so as not to oversalt the dish.

That's all, the jelly is ready, and there is nothing super complicated. All you need is
carefully choose the meat, and carefully consider its cooking, and then
jelly is doomed to success!

Step 1: prepare the meat.

To prepare jellied meat, the meat must be on the bone. Rinse beef meat and ribs well under warm running water. After we shift it to a cutting board and with the help of a kitchen knife we carefully clean it from the hymen and veins.

Step 2: prepare the bow.

Using a kitchen knife, peel the onion from the husk and rinse well under running water. Then we shift the whole peeled vegetable to a free plate.

Step 3: prepare the carrots.

Carrots, using a kitchen knife, peel, and then rinse under running water. After we shift the carrots to a cutting board and, using a kitchen knife, cut the vegetable along the n a 4 parts. Then transfer to a plate with onions.

Step 4: Prepare the garlic.

We shift the garlic cloves to a cutting board and, pressing on them with the handle of a knife, remove the husk. Then, with the help of garlic, chop the vegetable and transfer it to a separate plate. Attention: Garlic can be finely minced with a kitchen knife.

Step 5: prepare the parsley root.

In order for the meat broth to acquire a fragrant smell, you need to put parsley root in it. Using a kitchen knife, carefully clean it from the skin, and then rinse well under warm running water. Attention: It is best to use fresh parsley root.

Step 6: Prepare the broth.

We put the beef meat and ribs in a saucepan and fill it with cold water so that the liquid completely covers the meat. We put the container on a large fire and bring to a boil, cook for 10-15 minutes. Remove the pot from the heat using kitchen mitts and drain all the liquid into the sink. We take the meat out of the pan and again rinse well under running water. We also rinse the container well under water.

Then we shift the washed beef into the same bowl and fill it with clean cold water. Attention: the container in which the broth will be cooked must be taken so that the meat is cooked freely in it, and is not pressed against the bottom or walls. Otherwise, the beef may burn. Again, over high heat, bring the liquid to a boil, and then make the fire very small.

After boiling, remove the foam from the surface of the broth until it stops forming. Salt and add parsley root. It is very important that the fire maintains a very small, barely noticeable boil, then the broth will be transparent, and, accordingly, the jelly will not be cloudy. We cover the pan with a lid, leaving a small crack for steam to escape, and cook the broth for 3-4 hours. During this time, with the help of a tablespoon, periodically stir the meat in the broth. Attention: if you cover the pan with a lid with a special hole for steam to escape, then the lid does not need to be opened slightly.

After this time, spread the onions and carrots and continue to cook our future aspic for another 2-3 hours. It is very important not to add more water to the broth, as in this case the jelly may not completely freeze. Before the end of cooking the broth, add the bay leaf and black peppercorns to the pan. When the broth is ready, turn off the burner and set the pan aside.

Holding the container with a kitchen tack, use a slotted spoon to remove meat, parsley root, bay leaf and vegetables from the broth. When the broth has cooled slightly, strain it through a sieve into a free pan. Meat bones, rib spit, and allspice peas can be thrown away.

Step 7: prepare boiled meat for jelly.

We transfer the finished cooled meat to a flat plate and manually or with the help of a kitchen knife, fork, separate it from the bones and chaff. Then cut into small pieces of the same size and transfer them to a free bowl. Although usually in a traditional dish, the meat is sorted into fibers. In this case, it is desirable that the width of the meat fibers be no more than 0.5 centimeters, and the length – near 3-4 centimeters. If the fibers are long enough, then they must be cut across into shorter ones, since it is inconvenient to eat long meat “strings” in jelly.

Step 8: Prepare the beef jelly.

We shift the meat pieces into a glass tray. Sprinkle it with chopped garlic on top, and then, using a ladle, pour the cooled meat broth. If desired, the jellied meat can be decorated with circles of boiled carrots or even cut out figures from it. We cover the container with a lid, cool to room temperature, and then put the tray in the refrigerator to solidify.

Through 3-4 hours jellied meat will be ready. Attention: if you want to pour jellied meat into smaller containers: into bowls or plates, then before you put the meat into these containers, you need to calculate the volume of the resulting broth so that there is approximately the same amount of liquid in each dish. The meat is also visually divided into equal portions. Cover bowls with cling film or cling film and place in the refrigerator.

Step 9: serve the beef jelly.

Ready frozen beef jelly is taken out of the refrigerator, cut into portioned pieces and served on the festive table. Separately, in a saucer, you can put horseradish, mustard or vinegar, whatever you like.

Enjoy your meal!

To prepare jellied meat, it is imperative to use meat with bones, cartilage and joints. It is these components that give the jelly the opportunity to freeze. The proportion of meat-bones in the broth should be 1:1.

To prepare a delicious jellied meat, you can take any one meat or cold cuts.

If the jelly does not freeze, then you made a mistake in the proportions of meat and liquid. Then you have to add gelatin to the broth so that your dish freezes. But then the jelly will be called, rather, jelly or meat aspic.

The transparency of the jelly depends on the intensity of the boiling of the broth: the more it boils, the more cloudy the jelly will be. Therefore, cook the broth for jelly on a very low heat.

If you add raw garlic to the jelly, that is, not while cooking the broth, then the shelf life of your dish may be limited to 3-4 days. Do not eat sour jelly, you can get food poisoning.

And agar-agar, and jelly is an independent dish that does not require additives.

Jelly and jelly, in general, are one and the same. Basically, this dish is called jelly in the northern and northwestern regions of Russia, while in the south and southeast, the dish is more often called jelly. In addition, sometimes the name "jelly" is applied to a dish derived from pork or pork-beef broth to distinguish it from a dish derived solely from beef broth.

Ideally, the jelly is prepared from a cow's head, brains and all four legs, however, it is quite acceptable to use only the legs, adding pieces of meat, tails, etc. tails, legs. In general, those parts of the carcass that have enough gelling agents should be used for jelly.

There are national varieties of jelly, for example, Georgian dish muzhuzha, Moldavian rooster jelly, etc.

Curiously, from the German word Sulze(jelly) the Russian “brawn” occurs, which is not related to jelly and is a separate dish. In Poland, jelly is “galareta”, in Ukraine it is “jelly”, “drigli”, in Latvia it is “galerts”, in Romania it is “piftie” or “rǎcituri”.

Very often jelly is served to the table with horseradish or mustard.

We put the washed meat in a suitable pan (in my case it is a tall 7-liter pan)

Fill with filtered water...

So that the water covers the meat and put on fire. We do not remove the foam and, after boiling, let it boil for a couple of minutes, and then drain the water together with the foam, wash the pan, rinse the meat again with running water and put it in a clean pan.

Again, pour clean water almost to the edges of the vessel, leaving room for vegetables and put on fire.

Do not add vegetables until boiling. After the previous procedure, there should be no foam, but if it suddenly forms a little, vegetables will interfere with the collection of foam.

When the broth boils, we add a couple - three coarsely chopped carrots, a couple of onions, a coarsely chopped celery stalk, wait until it boils again and reduce the fire to the smallest boil under a closed lid. The meat will be slowly cooked for FOUR HOURS.

About two hours after the start of cooking, I added spices: allspice and cardamom. and salted

Then I cooked the shank under the lid for another two hours.

If you do not allow rapid boiling and do not open the lid once again, the amount of broth almost does not change until the end of cooking. Do not add water to the broth during the cooking process - it loses its stickiness from this. It is better to let it turn out less aspic, and you can make a salad from the leftover meat. I hope this doesn't happen.

After 4 hours, take out the meat and vegetables from the broth.

Most of the bones had separated from the meat by that time, and if the meat is not sawn, but chopped, then small bones will also end up in the broth.
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Well, you see - no "crime" and peace of mind ...

The strained broth will be transparent and the jelly will make it more elegant ...

I poured part of the broth into a saucepan, and added crushed garlic (4 cloves) to the main part. You can boil for another 5 minutes, or you can not boil - the garlic will give its taste anyway.

I did not add garlic to the stewpan according to the taste preferences of the eldest daughter. Instead, I boiled parsley stalks in it. You, too, can be guided by the addictions of your eaters.