How to cook jellied meat step by step recipe in a regular saucepan. How to properly prepare jellied meat, jellied meat and jelly Jellied meat from chicken giblets and veal legs

Russian cuisine pampers its admirers with many delicious dishes that captivate with their delicate taste and fragrant aroma. However, Russian culinary delights are rich in more than just special relish and spicy aroma.

Masterpieces prepared according to ancient recipes from the “folk chest” amaze with the warmth and heartfelt flavor of the picturesque country. One of the favorite dishes of many people is jellied meat - the great-great-grandson of meat broth.

A dish with a lot of history

One fine day, a caring housewife decided to pamper her household with fragrant and tasty meat broth. She took a large cauldron, poured water into it, put meat and bones, added onions and carrots and put it on the stove.

The dinner was a great success! But in the morning the hostess discovered that the soup had frozen. Of course, this did not delight her, since she had to light the stove again to heat the broth. This is how a relative of modern jellied meat - jelly - appeared.

The jelly-like dish has undergone a number of changes since that time. At first it was intended exclusively for the poor. So, for example, at court the servants feasted on jelly. It was prepared from leftovers that remained on the table after dinner of noble people.

When Russia was “covered” by the fashion for everything French, jelly became an invited guest at feasts, since in the land of love the dish was in great demand. True, it was called galantine.

We can say that the current jellied meat is a colorful combination of culinary traditions of two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored “guest” on the holiday table.

Helpful or Harmful? Should you eat it often?

Melt-in-your-mouth jellied meat is known for a number of properties:

• general strengthening;
• invigorating;
• tonic;
• relaxing;
• rejuvenating;
• restorative;
• nutritious;
• stimulating;
• protective;
• cleansing.

Despite the many beneficial properties, there is no need to include a jelly-like dish in your daily diet, since it contains harmful cholesterol, which contributes to the occurrence of serious diseases.

Calorie content of jellied meat

Jellied meat cannot be called a very high-calorie dish. Its energy value, of course, depends on the type of meat. 100 g of product contains 80–400 kcal.

Jellied pork legs - step-by-step photo recipe

Do you want to cook real jellied meat? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.

The presented recipe for jellied meat contains the most useful and most detailed recommendations that allow you to get excellent jelly in the best traditions of Russian cuisine.

Cooking jelly is not very difficult, but the cooking technology requires patient and careful attention. To make it tasty and at the same time healthy, several requirements should be taken into account.

• All products should be purchased only of fresh quality.
• The jellied meat must simmer, so it will cook for at least seven hours with minimal heat.
• Meat components of food must be placed in a certain order.

Cooking time: 10 hours 0 minutes

Quantity: 6 servings

Ingredients

• Chicken drumsticks and thighs: 4 things.
• Legs, drumsticks (pork): 2 pcs.
• Large onion: 1 PC.
• Carrots: 1 pc.
• Fresh herbs: 5-6 sprigs
• Black pepper (peas): 15 pcs.
• Laurel: 3-4 pcs.
• Salt:

Cooking instructions

Chicken variation

To prepare a fragrant and tasty dish, you need to stock up on the following ingredients:

• chicken weighing 2–3 kg – 1 piece;
• chicken feet – 8–10 pcs.;
• carrots – 1–2 pcs.;
• fragrant laurel – 5–6 pcs.;
• spicy pepper – 5–8 peas;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration gourmet dish you will need:

• chicken eggs – 5 pcs.;
• curly cilantro - 5 sprigs.

Creating a culinary masterpiece consists of three stages.

Stage 1- preparation of ingredients:

1. Wash the carcass under running water.
2. Remove the skin from the chicken.
3. Clean the paws: remove tough skin and claws.
4. Cut the chicken carcass into four pieces.
5. Peel the carrots, onions and garlic.
6. Wash the vegetables under running water.
7. Boil the eggs, peel them and cut them into rings.
8. Wash the cilantro and tear off the leaves.

Stage 2- cooking

1. Place the meat and legs in a large saucepan.
2. Cover the chicken carcass and legs with water.
3. When the liquid boils, reduce the heat.
4. Remove the foam using a slotted spoon.
5. Simmer the aromatic broth for 6–8 hours.
6. When the meat comes off the bone, add the onion and carrots.
7. After 30 minutes, remove the chicken and legs from the pan.
8. Add bay leaves, pepper, garlic and salt to the jellied meat.
9. Stir the ingredients and cook for another 30 minutes.

Stage 3- formation of the dish:

1. Strain the broth using a strainer.
2. Disassemble the meat: remove the bones and finely tear into fibers.
3. Place the chicken in deep plates.
4. Place egg rings and cilantro leaves on the meat.
5. Pour broth over ingredients.
6. Taste the work of culinary art after 12 hours.

If desired, you can cut out various figures from carrots - hearts, stars, squares, and make curls from onion feathers that will perfectly decorate the dish.

Chicken jellied meat is wonderful in a duet with mustard, sour cream or horseradish.

Can it be made from beef? Yes!

To prepare jellied meat you need to arm yourself with:

• beef leg – 2 kg;
• beef ribs – 2 kg;
• beef tail – 1 pc.;
• beef pulp – 1 kg;
• large onions – 2–3 pcs.;
• carrots – 2–3 pcs.;
• fragrant garlic - 1 head;
• reserve laurel – 5 pcs.;
• aromatic pepper – 8–10 peas;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration noble dish you will need:

• curly parsley – 5–10 sprigs;
• chicken eggs – 5 pcs.

To pamper your family members and guests with amazing jellied meat, you must strictly follow the recipe and carry out the work step by step.

Preparation ingredients:

1. Wash the tail, ribs, fillet and drumstick under running water.
2. Place the meat products in a basin, fill them with water, cover the container with a lid and go do other work.
3. When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, and flesh from the basin and wash again under running water.
4. Disassemble the meat products: cut the pulp, tail, ribs into small pieces, and carefully saw the leg with a hacksaw.
5. Peel and wash the onions, garlic and carrots.
6. Chop the fragrant garlic.
7. Boil the eggs, peel them and cut them into rings.
8. Wash the parsley (separate into individual leaves, if desired).

Preparation rich meat and vegetable broth:

1. Place the meat products in a saucepan and fill with water.
2. Cover the container with a lid and place it on the stove.
3. When the liquid boils, skim off the foam and reduce the heat.
4. Cook the broth for 5–7 hours.
5. When the meat comes off the bone, add the onion and carrots.
6. After 30 minutes, remove the meat products.
7. Add salt, pepper, garlic, and bay leaf to the jellied meat.
8. After 30 minutes, remove the pan from the stove.

Formation dishes:

1. Place the beef in deep plates.
2. Place egg rings and parsley leaves (sprigs) on the meat.
3. Pour warm broth over ingredients.
4. When the jellied meat has cooled, place the plates in the refrigerator.
5. Try the dish after 12 hours.

If desired, it can be decorated with canned corn or green peas. The dish goes perfectly with hot mustard, fragrant horseradish and spicy tkemali.

Another version of beef jellied meat in the video.

How to prepare a noble dish from knuckle

To prepare a dish worthy of a royal table, you should stock up on the following ingredients:

• pork knuckle weighing 1.5–2 kg – 1 pc.;
• carrots – 1–2 pcs.;
• large onions – 1–2 pcs.;
• stocked garlic - 1 head;
• bay leaves – 3–5 pcs.;
• fragrant cloves - 1–2 stars;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration healthy dish you will need:

• chicken eggs – 5 pcs.;
• curly parsley – 5–6 sprigs;
• green onions - 5 feathers.

Cooking a budget-friendly but very tasty jellied meat consists of three stages.

Preparation ingredients:

1. Rinse the pork leg under a thin stream of cold water.
2. Place the knuckle in the pan, add water, cover with a lid and start doing other work.
3. When the meat product is “soaked” (8–10 hours), remove it from the container and wash it thoroughly.
4. Remove any dark spots from the shank using a knife.
5. Cut the leg using a hacksaw.
6. Peel and wash the vegetables.
7. Boil chicken eggs, remove the shell and cut into rings.
8. Wash the greens.
9. Disassemble the parsley into leaves (you don’t have to do this if you wish).
10. Chop the garlic

Preparation rich meat and vegetable broth:

1. Place the shank in a large container and fill it with water.
2. Place the pan or cauldron on the stove and cover with a lid.
3. When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
4. Simmer the jellied meat for 5–7 hours.
5. When the meat and lard come off the bone, add the onions and carrots.
6. After half an hour, remove the leg.
7. Add salt, pepper, bay leaf, and cloves to the jellied meat.
8. Mix the ingredients thoroughly.
9. Simmer the jellied meat for another half hour.
10. Remove the container from the stove.

Formation dishes:

1. Strain the fragrant jellied meat through a strainer.
2. Separate the meat from the bone and chop.
3. Place the pork on the bottom of the plate.
4. Place egg rings, onion feathers and parsley on the meat.
5. Pour broth over ingredients.
6. When the jellied meat has cooled, place the plates in the refrigerator.
7. Taste the dish after 12 hours.

The aromatic jellied meat goes perfectly with lemon juice, horseradish and mustard.

Jellied meat from the head - how and how much to cook

For a culinary masterpiece you need to arm yourself with the following components:

• pork head – ½ piece;
• carrots – 2 pcs.;
• large onions – 1–2 pcs.;
• aromatic garlic - 1 head;
• spicy cloves – 2–3 stars;
• fragrant bay leaves - 3–5 pcs.;
• fragrant pepper – 7–10 peas;
• fine salt - 1 tbsp. l.;
• water – 5–7 l.

For registration fragrant dish you will need:

• chicken or sawn eggs – 6–8 pcs.;
• greenery.

To prepare “cold” food with a mind-blowing taste, you should “split” the work into three stages:

Preparation ingredients:

1. Wash the pork head thoroughly under cold running water.
2. Place the pork head in a bowl, cover with water, cover and leave overnight.
3. In the morning, take out your head and rinse with running water.
4. Take a coarse bristle brush and run it over the skin.
5. Use a hacksaw to cut the head into 4 pieces.
6. Peel and wash the vegetables.
7. Chop the garlic.
8. Boil the eggs, peel them and cut into rings.
9. Wash the greens and separate them into leaves.

Preparation rich meat and vegetable broth:

1. Place the cut head into a saucepan and fill it with water.
2. Cover the container with a lid and place on the stove.
3. When the broth boils, skim off the foam and reduce the heat.
4. Simmer the rich meat broth for 5–6 hours.
5. When the meat comes off the bone, add carrots, garlic, onions, peppers, cloves, bay leaves, and salt.
6. Mix the ingredients thoroughly and cook for another hour.
7. Remove the pan from the stove.

Formation dishes:

1. Strain the fragrant broth through a strainer.
2. Divide the pork among plates.
3. Place egg rings and herbs on the meat.
4. Pour broth over ingredients.
5. When the jellied meat from the head has cooled, place the plates in the refrigerator.

If desired, you can form a flower from an egg, and grass from greenery. Serve the dish in combination with hot mustard, aromatic horseradish, spicy soy sauce or spicy adjika. The wild delight of household members and guests is guaranteed.

Recipe for a slow cooker - very quick and tasty

To prepare delicious “cold” food in a slow cooker, you need to take:

• chicken leg – 1 pc.;
• beef shin – 1 pc.;
• pork shin – 1 pc.;
• large carrots – 2 pcs.;
• medium-sized onions - 2 pcs.;
• chopped parsley root – ½ tsp;
• fragrant cloves - 2 stars;
• reserve bay leaves – 3–5 pcs.;
• perfumed garlic – 5–10 cloves;
• fine salt - 1 tbsp. l.;
• aromatic pepper – 5–7 peas;
• water – 4.5 l.

To decorate the dish, you can stock up on herbs.

Cooking tasty and healthy jellied meat in a slow cooker consists of the following steps.

Preparation ingredients:

1. Wash the meat products thoroughly, place them in a saucepan, cover with a lid and wait 4-6 hours.
2. Remove the meat from the water and wash again.
3. Cut the pork and beef shin into small pieces.
4. Peel the vegetables.

Preparation rich meat and vegetable broth:

1. Place the meat in a bowl.
2. Place vegetables and spices on the meat.
3. Pour cold water over the ingredients.
4. Place the bowl in the multicooker, cover with a lid, select the “Stew” mode and set the time to 6 hours.
5. Remove the bowl from the multicooker.

Formation dishes:

1. Remove the meat and strain the broth.
2. Separate the meat from the bones and chop.
3. Divide the cold cuts among plates.
4. Pour broth over ingredients.
5. When the jellied meat has cooled, place the plates in the refrigerator.
6. Taste the “cold” after 12 hours.

If desired, the dish can be decorated with vegetables and herbs. Serve “cold” in a duet with herbs and mushrooms.

There will be gelatin! Diet option

To prepare an incomparable dish with low fat and calorie content, you should turn your attention to turkey or chicken breast and gelatin.

• chicken breasts – 3–4 pcs.;
• turkey pulp - 1 pc.;
• large carrots – 2 pcs.;
• onions – 2 pcs.;
• fragrant cloves - 2 stars;
• reserved bay leaves – 3–5 pcs.;
• perfumed garlic – 5–7 cloves;
• fine salt - 1 tbsp. l.;
• aromatic pepper – 5–7 peas;
• water – 5–7 l.;
• gelatin - per liter of broth - 50 g.

To decorate the dish, you can arm yourself with herbs.

To prepare “cold” with a mind-blowing taste, you should divide the work into three stages:

Preparing Ingredients:

1. Rinse chicken and turkey breasts under running water.
2. Cut the fillet into small pieces.
3. Peel and wash the vegetables.
4. Finely chop the garlic.

Preparation rich meat and vegetable broth:

1. Place the meat in a container and fill it with water.
2. Cover the cauldron with a lid and place on the stove.
3. When the future jellied meat boils, remove the foam and reduce the heat.
4. Cook the jellied meat for 1–2 hours.
5. Add vegetables and spices to the meat broth.
6. Mix the ingredients and simmer for 15–20 minutes.
7. Remove the container from the stove.

Formation dishes:

1. Strain the aromatic jellied meat using a sieve.
2. When the broth has cooled to 40°C, add gelatin, stir and strain again.
3. Grind the meat and place it on plates.
4. Pour broth over ingredients.
5. When the meat gelatin jellied meat has cooled, place the plates in the refrigerator.
6. Try the jellied meat after 12 hours.

If desired, decorate the main dish with greenfinch. Serve jellied meat with soy sauce or lemon juice.

How to cook delicious, transparent jellied meat - tips proven over the years

Jellied meat is a dish that will fit perfectly into the holiday menu! To make jellied meat tasty, aromatic, healthy, and most importantly – transparent, famous chefs recommend:

• use fresh meat on the bone;
• soak meat products before preparing broth;
• fill cold cuts and bones only with cold water;
• remove foam every 2–3 hours;
• cook the jellied meat over low heat (it should not boil);
• Do not under any circumstances add water to the broth;
• cook jellied meat for at least 4 hours (if gelatin is not added);
• add spices after the meat comes off the bone (if the jellied meat is not cooked in a slow cooker);
• be sure to strain the jellied meat;
• add 1 tsp. lemon juice if the broth is cloudy;
• Do not expose jellied meat to frost.

That's all the wisdom of preparing an incredibly tasty, healthy and fragrant dish.

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How we cook step by step with photos

For 8-12 servings we need:

• Pork claw - 1 kg
• Chicken thighs - 5-8 pcs.
• You can use any chicken meat with bone or beef tenderloin, and also add pork knuckle (the part just above the hoof) - 500 g

• White onion - 2 pcs. (average)
• Carrots - 1 pc. (large)
• Garlic - 4-5 cloves (small)
• Celery stalk - 2 pcs. (not necessary)

• Bay leaf - 2 pcs.
• Black peppercorns - 5-8 pcs.
• Salt - 2 teaspoons + to taste
• Horseradish (or mustard) - to serve

Want even more jelly?

Stock up on a huge saucepan (from 8 liters) and multiply the ingredients by 1.5-2 times.

• Cooking time is about 7-7.5 hours.
• The time before and after cooking is 45-60 minutes.

The ideal situation is to pre-soak the pork hooves in water and place them in the refrigerator for 3 to 8 hours (for example, overnight).

In any case, the hooves should always be washed thoroughly - in running water, scraping off the surface layer with a knife.

We use a large pan where we will cook the meat. We compactly place the washed hooves and chicken thighs and fill them with water so that it covers the meat.

As soon as the first broth boils, drain it completely (!) - be sure!

We wash the meat, put it in the pan again and fill it with a fresh portion of water.

Amount of water = Cover the meat by 2.5 fingers on top (4-5 cm, no more!).

Put it on the stove again, let it boil, reduce the heat and let the broth simmer slightly under the lid - 5 hours.

Then add the peeled vegetables (whole carrots and onions) and celery stalks. We continue to cook the meat in the vegetable company for 40-45 minutes. Add peppercorns, bay leaf and salt (2 teaspoons). Cook for another 15-20 minutes. Don't add water! Total - 1 hour after adding vegetables.

It is not for nothing that our step-by-step recipe with photos specifies the time for adding the ingredients. By adding spices at the end, we protect ourselves from the bitterness that overcooked bay leaves and pepper can give.

The broth for the jellied meat has been cooked. Remove from heat, remove hooves, onions, and bay leaves. We set aside boiled carrots and chicken meat for processing: they will be included in the jellied meat as solid ingredients.

Strain the rich broth itself through a very fine sieve. Even better - through a paper towel or several layers of gauze. This way we will get the ideal composition for a transparent jelly miracle after hardening in the mold.

Add garlic, pressed through a press, to the strained broth and taste the liquid for salt. Without fanaticism, add salt if it is too bland.

We separate the cooled meat from the bones with our hands (make sure that cartilage and small fragments of bones do not become entangled!). Cut the carrots into thin slices.

We form the jellied meat in portions. A very cute serving option that always captivates guests. Deep bowls, small bowls or wide cups are suitable - the main thing is that the shape expands towards the top.

Layers of jellied meat in each serving:

Circle of carrots - Pieces of meat - Pour broth 1-2 fingers above the meat.

Let it harden in the refrigerator, which will take 3 hours and require another portion of patience. Serve with horseradish or mustard.

If we are worried about whether the jellied meat will freeze:

We put in the refrigerator 1-2 tbsp. spoons of broth - in a small bowl. If it hardens, there is no need to add gelatin.It is worth checking if you used different meat or water proportions, or added water to the broth due to boiling over.

How to get jellied meat out of the mold? Dip the bottom of each bowl into hot water for a couple of seconds and tip it onto a plate. A little fiddling, but what a spectacular result!

Seven main secrets of success

We choose meat for a strong gelatin broth.

You always need pork or beef hooves. They provide gelatin - the basis of jellied meat. Without them, the broth is unlikely to harden well - you will need to add gelatin.

How to choose good hooves? Smooth, light color, without defrosting stains. Smell before you buy! The pleasant sweetish smell of fresh meat is the best guide.

An interesting alternative to pure hoof jelly is to add a shank to the hooves, taking it 2 times less than the hooves. But keep in mind that the knuckle will make the jellied meat even fattier.

We choose meat to include in the jellied meat.

Whatever your heart desires, taking into account the opportunity to chew. We love chicken, it's soft and perfect for both adults and children. A good option is turkey or beef tenderloin. Pork (hooves) + another type of meat - quite enough for a rich dish.

What vegetables and spices should I use?

Classics of the genre: onions and carrots - always, a stalk of celery and parsley root - optional. We do not cut vegetables when cooking. It is convenient to add them 1 hour before the end of the meat boiling. Spices - to taste. Traditionally we use black peppercorns, bay leaves, cloves, and dill seeds.

How long to cook? What to do when it's cooked?

On average, we cook jellied meat for 6-12 hours. They take out the meat and separate out what will go into the finished jellied meat. The broth itself is filtered, as we described above in the step-by-step recipe (a very fine sieve or gauze).

What's the best way to cut meat?

To prepare a beautiful and transparent jellied meat at home, the best choice is to disassemble the meat with your hands into small oblong pieces along the grain. The process itself can become a very sweet family tradition, in which the whole family, or at least a curious child, is involved. Another quick option is to chop it finely or put it through a meat grinder.

How to serve jellied meat?

Pour into plates, rectangular bowls or a large container with a textured bottom (for example, for a cupcake). Or do it as we showed above - portion molding into bowls. Decoration - slices of carrots and eggs, dill and parsley, green peas, strips of doctor's sausage.

Let’s finish the story with a spectacular Georgian recipe - appetizer of pork legs in jellied meat.

1. Soak 6 pcs. legs in water (put in the refrigerator overnight). In the morning we take it out, wash it and scrape it. Cook as described in the recipe above for at least 5 hours. An hour before the end, add 2 onions, 2 medium carrots, and parsley root to the broth.
2. Let the boiled legs cool. We cut them in a special way: we cut them lengthwise on one side and carefully remove the bone. Our goal is for tubes of skin and meat to form.
3. We place these tubes in 1 row in a convenient shape. Fill the tubes not with just strained broth, but with a mixture of broth + juice of 2 lemons + finely chopped parsley or cilantro. The dish freezes in the cold in 3-4 hours. When serving, add lemon slices and sprigs of herbs.

We hope that in our step-by-step recipe with photos you have found useful tricks on how to prepare jellied meat at home masterfully - from any meat, truly transparent, easily holding its shape without gelatin. Bon appetit and the admiration of your favorite diners!

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Winter is ahead. This means jellied meat will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And every family, every housewife has their own secret recipes for jellied meat: some prefer thick meaty jellied meat, others like transparent jellied meat with bright accents of carrots and herbs, while the main thing in jellied meat is fresh sugar bone or shanks! Preparing jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jellied meat correctly, how long to cook jellied meat, what meat to choose for it and how to prepare a transparent, aromatic jelly.

How to cook jellied meat correctly

The golden rule is that jellied meat should harden without adding gelatin and agar-agar. If you follow simple rules: choose the right meat and bones and fill them with the right amount of water and cook for the required time, then your jellied meat will harden on its own. And, if you cook the jellied meat correctly, the broth will remain clear and appetizing!

How to choose meat for jellied meat

In the old days, jellied meat was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in jellied meat, but do not forget that it is the bony-cartilaginous component that is responsible for the hardening of jellied meat. So, in order to properly cook jellied meat, follow the rules:

• for the taste of jellied meat:
  • choose the meat that you like best: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give the jellied meat a unique taste;
  • the meat and legs must be fresh, in which case you will get a flavorful broth, and therefore a delicious jellied meat;
  • Before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only then put it into molds.
• for freezing jellied meat:
  • There shouldn’t be a lot of meat in the jellied meat recipe - follow the proportions: for one part of the legs, take about two parts of the rest of the meat;
  • In order for the broth to solidify without gelatin, it is necessary to use legs, shanks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
  • the water should cover the food by about two centimeters;
  • cook the jellied meat for at least 6 hours.
• for the beauty of jellied meat:
  • jellied meat from beef or lamb legs will be more transparent than jellied pork shanks;
  • drain the first water;
  • do not let it boil intensely;
  • skim off foam;
  • Before pouring into molds, strain the broth through 4 - 6 layers of gauze.

How to cook clear jellied meat

Before preparing jellied meat, legs, tails, etc. should be soaked, this will allow you to cook a more transparent broth, because soaking will remove blood clots and other small particles that can turn into rags. So, rinse the meat, scrape the legs, singe them if necessary, and rinse them too. The prepared products should be filled with cold water and left. Drain the water periodically. Usually it is enough to change it 2-3 times to stop blushing. Before preparing jellied meat, the water in which the meat and legs were soaked must be drained.

Some housewives, for greater transparency of the jellied meat, recommend draining the first water, which means: bring the food to a boil and drain the water, rinse the legs and meat again, pour in cold water again, bring to a boil, skim off the foam and simmer over low heat.

Be sure to skim off any foam throughout the cooking time. To ensure that the jellied meat is transparent, do not allow the contents of the pan to boil intensely. If you don't follow these rules, you will end up with cloudy jellied meat.

How much water to pour into jellied meat

An important rule that is often not included in jellied meat recipes is that meat and shanks are poured only with cold water and there should not be too much or too little of it! This is a very important point in preparing jellied meat. During the cooking process, water is no longer added, so initially pour the required amount of water into the pan. Different housewives give different ways to determine the amount of water for jellied meat, remember the simplest one: the water should be about two centimeters above the level of the meat.

How long to cook jellied meat

Recipes for jellied meat clearly say: jellied meat takes a long time to cook! Meat and bones should simmer over low heat, gradually imparting flavor and aroma to the broth. This is the only way you can properly prepare delicious jellied meat - aromatic, rich and perfectly frozen. So, pour cold water over the clean products, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Don't forget to skim off any foam or grease if you like. It is also recommended to cook jellied meat without a lid.

Important! Cooking time for jellied meat is at least 6-8 hours!

What to put in jellied meat

• onion, peeled from the first layer of husk - two hours before the end of cooking the jellied meat;
• carrots - an hour before the end of cooking the jellied meat;
• peppercorns - half an hour before the end of cooking the jellied meat;
• bay leaf - half an hour before the end of cooking the jellied meat.

It is also better to add greens, which will give the dish not only taste, but also a pleasant appearance, 5-10 minutes before the end of cooking. If you want the taste of fresh herbs to be felt in the dish, then add the herbs when you pour the jellied meat into the molds.

How much salt to put in jellied meat

How to salt jellied meat depends on your taste. General recommendations advise salting the jelly no earlier than an hour before it is ready. Many people salt jellied meat after it has been cooked. Moreover, you need to add more salt than you are used to. The broth should become quite salty; some may even find it too salty. This is what will allow it to become a perfectly salt-balanced dish when frozen. Undersalted jellied meat will be tasteless and bland.

How to check if jellied meat is ready

After the cooking time has passed, housewives recommend checking whether the jellied meat has hardened in this way: scoop up a little broth, cool slightly and wet your fingers with it; if your fingers stick together when squeezed, then the broth is strong enough and the jellied meat can be considered ready for pouring.

How to disassemble and pour jellied meat

When the jellied meat is cooked, let it stand for about 20 minutes and proceed to disassembly: separate the meat from the bones and cartilage. The meat is removed from the broth with a slotted spoon. It is removed from the bones and separated from the cartilage and skin. The meat is cut or separated into small pieces with your fingers. It is often recommended to add finely chopped cartilage to the meat, so the jellied meat will be denser. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only then put it into molds. To decorate the jellied meat, you can cut out circles or stars from the carrots that were boiled in the jellied meat; you can also lay out leaves of fresh herbs and olives cut in half. Prepared meat and vegetables should be poured with strained broth. You can stir, or you can leave the meat and jelly in layers.

Freezing of jellied meat

First, the jellied meat is cooled at room temperature. After this you can put it in the refrigerator. Jellied meat cannot be frozen; it will lose its tenderness and softness, and it will also lose its taste.

What to serve jellied meat with

Jellied meat is usually served at the festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.

Simple jellied meat recipes

Now that you know how to cook jellied meat correctly, how long to cook jellied meat, how to prepare transparent, tasty jellied meat, it’s time to try to do it in practice. Simple jellied meat recipes have been selected for you.

Recipe Triple jellied meat or jellied meat made from three types of meat

1 beef shank
2 pork shanks
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 cloves garlic
salt

Rinse the meat in cold water and soak overnight. Drain the water. Pour clean cold water over the meat and place over medium heat. Before boiling, skim off the foam and remove it regularly as it appears. After boiling, reduce the heat and cook over low heat at a barely noticeable boil for 8 hours. Do not cover the jellied meat with a lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, and onions into a pan with jellied meat. An hour before the end of cooking the jellied meat, add black and fragrant peppercorns and bay leaves into the broth. After 8 hours of cooking, remove the meat for disassembly, remove and discard the vegetables, add salt to the broth. Break the meat into small pieces and place in the pan. Pour in the strained broth and let cool at room temperature. To harden, place the jellied meat in the refrigerator.

Beef leg jellied recipe

2.2 kg beef leg
3 tablespoons salt
black peppercorns
Bay leaf

Rinse the bottom part of the beef leg, pour boiling water over it and let it boil. Drain the water and rinse again. Pour cold water over the meat and bones again. In this case, the water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, skim off the foam, reduce the heat and cook for about 6 hours. Until the meat easily separates from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the finished meat from the broth and separate from the bones. Strain the broth through a sieve, as small bones may be caught. Finely chop the meat, and if there is cartilage and skins boiled to a soft state. Place the cut meat evenly in trays or bowls. On top of the meat, you can add 2-3 slices of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour in the strained broth, distributing it evenly across all trays. Place trays of jellied meat in the refrigerator to harden.

Recipe for Jellied Pork Legs

1 kg pork feet
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Wash and scrape the pork legs, singe them and remove the hooves. Soak for 3-4 hours. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil. Drain the water and add new water, bring to a boil again, skim off the foam, and cook over low heat. Cook for about 8 hours. An hour and a half before the end of cooking, add peeled carrots and onions in their peels. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. Separate the meat from bones and cartilage and chop finely. Place into molds. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until set.

Jellied meat recipe in a slow cooker

2 pork feet
2 chicken legs
2.5 liters of water
1 onion
½ head of garlic
Salt
Peppercorns

Wash the legs, clean and soak for 2-3 hours. Chop the chicken into pieces (the leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt into the multicooker bowl, fill with water to the maximum. Set to simmer mode, the longer the better, it is convenient to leave the multicooker overnight. When the jellied meat is cooked, remove the meat, remove it from the bones and cut into small pieces. Add garlic cloves crushed with a knife to the broth. They will sit while we prepare the meat. Taste and add salt if necessary. Place the meat in the molds, filling them half or two-thirds full. Pour in strained broth. Cool at room temperature and then put in the refrigerator to harden.

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According to Russian tradition, with vigorous horseradish and spicy mustard. And this is exactly the dish that you will want to treat your friends to.

An excellent combination of different types of meat, the lack of exact proportions, the ability to change the composition of the dish, gives scope for culinary imagination and a huge number of recipes for preparing jellied meat. The rustic version is made from pork legs, heads and ears, for joints - from beef legs, tails or horse meat. Dietary option - from chicken, goose feet and tender turkey.

Do you know how to cook delicious jellied meat with jelly-like transparent amber broth? Join us! Let's cook together and learn all the cooking tricks!

A classic recipe for making homemade jellied pork from pork legs and knuckles with horseradish

Ingredients:

• pork knuckle - 1 pc.
• pork legs - 3 pcs.
• chicken legs - 5 pcs. (optional)
• carrots - 1 large
• onion in peel - 1 pc.
• garlic - 3 cloves
• salt - 1.5 tbsp. l.
• allspice peas - 5-6 pcs.
• black peppercorns - 15 pcs.
• greens - for decoration

Preparation:

1. Meat plays the main role in preparing delicious jellied meat. We select those parts of the carcass that contain enough gelling substances. In our case, these are pork legs and knuckle. They gel perfectly when the meat broth is cooled without adding gelatin.

2. The legs must be well seared and cleaned, otherwise we risk getting a dark broth with a burnt smell. Soak the meat in cold water and leave overnight. In the morning, drain the water with the remaining blood and carefully scrape the scorched areas.

3. Rinse under running water and, without separating from the bone, place in a 5-liter saucepan, fill with cold water so that its level is 3 cm above the meat.

4. Keep in mind that the water will boil away greatly during the cooking process (about 6 hours) and it is not advisable to add it.

Fill with cold water at the rate of 2 liters of water per 1 kg of product and cook for 6-8 hours, periodically skimming off fat and foam.

5. Continue cooking at low boil.

6. 1 hour before the end of cooking, add whole peeled juicy carrots and onions in the husk to the broth. After another 30 minutes, add salt, bay leaf and spices.

7. The broth, well cleared of foam, turns out transparent, and the onion peels color it a beautiful amber color.

8. Remove the finished meat and vegetables. The onion and bay leaf will no longer be useful to us. Leave the carrots for decoration (optional).

9. Strain the broth through a sieve 2-3 times.

10. Cool the boiled meat slightly and pass through a meat grinder. Add the garlic passed through a press and mix with the meat.

11. Place carrots cut into small slices on the bottom of the mold, meat on top and pour broth.

12. Send to a cold place to harden. Serve jellied meat to the table with mustard and horseradish.

How to cook beef jellied meat at home

A tasty and rich jelly is made from beef meat, thigh, and legs. And even a beef tail, which has a lot of cartilage and enough meat, will be used.

Ingredients:

• veal with bone - 1 kg
• beef legs - 1 pc. (1 kg)
• fetlock beef joint - 500 g
• carrots - 1 pc.
• onions - 1 pc.
• garlic - 5 cloves (optional)
• piece of celery
• spices, salt - to taste
• bay leaf - 2 pcs.
• vinegar 9% - 1 tbsp. l.

Preparation:

1. In a 10-liter pan we place the processed, chopped fetlock joint, meat with bone, leg and pour 6 liters of cold water.
2. Bring to a boil over high heat and pour off the first broth. We thoroughly rinse the walls and bottom of the pan to remove any coagulated protein and foam.
3. Thus, we kill three birds with one stone: we get rid of the smell and greasy taste, reduce the calorie content and get a clear broth.
4. Rinse all the meat ingredients under running water and put them back into a clean pan with water.
5. Bring to a boil again, now not much foam is formed. Remove it and continue to cook the jellied meat at low boil for 6-8 hours.
6. In the middle of cooking, add the roots, half an hour before the end, salt, spices and vinegar.
7. Jelly can be prepared without garlic.
8. We take out the cooked meat, the joint, the leg, remove the bones and tendons. Finely chop.
9. Add the chopped meat back into the strained broth and bring to a boil again.
10. In the mold, place the first layer of beautifully chopped pieces of carrots and greens, with meat on them. Pour in the broth and leave in the cold until it hardens.
11. Serve with hot potatoes, mustard or horseradish.

Assorted assorted pork, beef and chicken

Ingredients:

• pork knuckle - 800 g
• beef meat - 300 g
• chicken - 1.5 kg
• carrots - 3 pcs.
• onions - 3 pcs.
• garlic - 3 cloves
• salt - to taste
• horseradish sauce
• celery root
• black peppercorns - 15-20 pcs.
• bay leaf - 4 pcs.
• ground black pepper - to taste

For decoration:

• egg white
• pomegranate seeds
• parsley

Preparation:

1. Place all the meat ingredients in a saucepan, fill with cold water so that its level is 3 cm above the meat, and place on the fire.
2. When boiling, removes the foam and cook over low heat until the meat begins to separate from the bones.
3. 30 minutes before the end of cooking, add vegetables and spices to the broth.
4. Remove the boiled meat from the bones and cut into small cubes.
5. Remove the film of fat from the broth and strain through a fine sieve. Season with crushed garlic, salt and pepper.
6. To decorate, beautifully chop the boiled carrots, egg whites, and add pomegranate seeds. Mix everything with meat cubes.
7. Fill the portion molds with the mixture and fill with clear broth. Leave in a cool place.
8. Before serving, carefully circle the jelly in the molds with a sharp knife and turn it over onto a flat plate.
9. Jellied meat can be poured into a beautiful deep plate and served directly into them, and cut into portions at the table.
10. Separately, in a gravy boat, serve horseradish sauce with vinegar. Bon appetit!

Pig in a bottle for New Year

There is very little time left until the New Year and it’s time to start preparing dishes for the festive table. If you want to surprise your guests, prepare traditional jellied meat and serve it on the festive table in an original way, in the form of a pig.

We will need:

• pork legs - 2 pcs.
• chicken - 1/4 of the carcass
• carrots - 1 pc.
• onion - 1 pc.
• celery root - 1/2
• bay leaf - 2 pcs.
• peppercorns - 10 pcs.
• salt, ground black pepper - to taste

For registration:

• boiled sausage
• cloves - 4 pcs.

Preparation:

1. How to properly prepare the broth and boil the meat was described above. Let's move on to the design of the piglet.
2. We will need a 1 liter plastic bottle with a wide neck. Usually these bottles are used to sell milk in grocery stores.
3. Cut the boiled, cooled meat into small pieces and separate into fibers.
4. Place it in a bottle and pour the broth through a funnel. Cover with a lid and place in the refrigerator.
5. When the broth has hardened, cut the bottle crosswise, free our “pig” and place it on a dish, on lettuce leaves.
6. Cut out the ears and snout from the boiled sausage. We decorate the piglet and eyes with carnations. Don't forget about the ponytail.
7. Look what a magnificent, good-natured little pig we have made. He's just great!

Turkey jellied meat without gelatin

This jellied meat will harden well even without adding gelatin, but if it sits on the table for some time, it will begin to melt. Added gelatin will keep the jelly shape well. Therefore, decide for yourself whether it is needed or not.

Ingredients:

• turkey drumstick - 600 g
• turkey meat - 1.5 kg
• carrots - 2 pcs.
• onion - 1 head
• peppercorns - 4-5 pcs.
• parsley root - 1 pc.
• bay leaf - 1 pc.
• salt - to taste
• gelatin - 1 1/2 tbsp. l. (optional)

  Preparation:

1. For cooking meat, it is better to use a large 5 liter pan.
2. Place the turkey meat and drumstick in cold water and bring to a boil.
3. Remove the foam.
4. Add seasonings and cook over low heat until fully cooked.
5. Remove the finished meat from the broth, cool and cut into cubes.
6. Strain the broth through three layers of gauze.
7. Take instant gelatin. It does not require pre-soaking. Dilute in a small amount of warm broth, pour in and boil along with the main broth.
8. Pour broth 1 cm high into the bottom of the mold and let it harden. We lay out the meat, make decorations from carrots and sprigs of herbs. If desired, add green peas, corn, chopped eggs. Fill everything with broth and keep in the cold.
9. The same jelly can be prepared from chicken.

Chicken jellied meat in a slow cooker

The main advantage of a multicooker is that it allows the housewife to do other household chores or relax while preparing food.

Ingredients:

• chicken - 1300 g
• chicken legs - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• bay leaf -2-3 pcs.
• cloves - 5 pcs.
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• garlic - 2-3 cloves
• salt - to taste

That's all. I tried to write in sufficient detail how to prepare delicious homemade jellied meat. If you have any questions during the cooking process, write in the comments. I will answer with pleasure.

The jellied meat appeared completely by accident. People once noticed that if you cook meat broth for a very long time, it hardens in the cold. The French immediately appreciated the new snack, and gradually the dish took root in other countries. At first, jellied meat and jelly were different dishes. Jellied meat was prepared from pork or pork-beef broth with pieces of meat and poultry, and jelly was cooked exclusively from beef. Now this is practically the same dish, which is called jelly in the north and north-west of Russia and jellied meat in the southern and south-eastern regions. Jellied is a separate dish, since it is prepared differently from jellied meat and jelly. Let's talk about how to properly prepare jellied meat and aspic so that they turn out tasty, beautiful and appetizing.

How to cook jelly: choose meat and cook delicious broth

All housewives know how to properly prepare jellied meat from beef and pork so that it hardens well without gelatin - you need to take pork and beef legs, marrow bones, heads, tails, pig ears and parts of the carcass that are not suitable for other dishes. Suitable sinews, cartilage, bones, skin, muscles, chicken feet, wings, necks and heads, which, due to their high collagen content, make the meat broth sticky, viscous and jelly-like.

If you prepare jelly from chicken, it should not be store-bought, but homemade - not very meaty and bony. They gel rooster broth and game perfectly. In addition, pork knuckle, beef tenderloin, turkey and chicken can be added to the dish as a meat base. The meat should not be too fatty, as fat prevents the jellied meat from congealing.

Naturally, the meat products are of high quality and fresh. Legs, shanks, and paws are thoroughly washed, cleaned and soaked for at least one hour. After this, the legs are poured with cold water, brought to a boil, then drained and the pan with meat is filled with water again. This is done to make the broth clear and less greasy.

The ideal ratio of water and meat is 2:1, and the water should be cold - this will make the broth even tastier and more appetizing. As soon as the broth boils, reduce the heat to low and cook for 5–7 hours, in some cases up to 12 hours. The cooking time depends on the meat used, the required amount of jellied meat and the recipe. How long to cook is a significant question, because the longer it is cooked, the richer, thicker and richer the jelly will be. If the jellied meat does not freeze well, it means there was too much liquid or you added it to the pan during cooking. In this case, the jelly will have to be cooked or gelatin added.

How to cook beef, pork and chicken jellied meat: the following steps

2 hours before the end of cooking, add onion, carrots, celery root and parsley, and 40 minutes before the end of cooking - bay leaf, cloves, peppercorns, dill umbrellas and other spices. Or you can add spices along with the meat to make the jelly more flavorful. When peeling onions, sometimes leave the middle and bottom layer of skin on so that the broth is nice and golden.

Salt the jellied meat after the broth is ready, otherwise there is a high probability of over-salting the dish - the water constantly boils away. In addition, salt inhibits the gelling process. You need to salt the hot broth so that it seems slightly salted, otherwise it will turn out to be too bland when frozen. Add chopped garlic to the prepared broth and let the dish brew for about 20 minutes. After this, the meat is carefully separated from bones and cartilage, vegetables are removed from the broth, and the liquid is filtered. Some housewives add crushed cartilage to the meat to make the jelly denser and more satisfying.

The pieces of meat are placed in a large mold, filled with broth and left for some time at room temperature. You can pour the liquid into small portion molds - they look very impressive on the holiday table. Place pieces of carrots, slices of pickled cucumber, green leaves or half an egg on the bottom of the molds - the decoration will end up on top and will look very impressive.

It is better to cool and bring the dish to readiness on the middle shelf of the refrigerator, and the jelly usually hardens for the same amount of time as it took to cook. It is best to remove frozen fat from the finished jellied meat if you have not removed it before. Before serving the dish, the molds with the jelly are dipped in hot water for a few seconds and turned over onto a plate, and this savory appetizer is served with grated horseradish and spicy mustard.

How to properly prepare jellied meat with gelatin

Sometimes there is no time to cook according to all the rules, and beef and chicken jelly does not always release enough gelling substances, so many want to know how to proceed so that the dish still hardens. Gelatin comes to the rescue, which is made from the bones, tendons and hooves of cattle, so with the help of this unique product you can get delicious jellied meat with less time.

Per liter of liquid, usually take 30 g of gelatin, which is pre-soaked and then dissolved in a small amount of warm or cold broth after filtering. Pour the liquid into the pan in a thin stream and heat it slightly, without bringing it to a boil. In all other respects, the technology for preparing jellied meat does not differ from the classic recipe.

Clear broth - easy!

Never cook broth from frozen meat - it will turn out too cloudy, no amount of egg white will help. First, the meat and bones are thawed, washed well, and then boiled. The first water is drained for the same reason - so that the jellied meat turns out light and without impurities.

To obtain a clear broth, do not let it boil too much, do not stir it during the cooking process, and be sure to skim off the foam. The broth should be filtered well, as it often turns out cloudy due to the fact that it has not been sufficiently purified from all kinds of impurities. There is another secret to clear jellied meat - add a pinch of citric acid to the broth before it boils.

If preventive measures do not help, the strained broth is clarified with lemon juice (½ tsp) or egg white. For a liter of finished broth, one whipped egg white is enough, which is added to the broth, after which the liquid is thoroughly cleaned through several layers of gauze.

How to cook aspic from meat and fish

Jellied is a lighter version of jelly and jellied meat, since it is prepared from lean types of meat (beef, veal, tongue, chicken, turkey) and fish. Preparing aspic is simple and easy, and gelatin is used to set the broth.

Meat or poultry is boiled according to all the rules for preparing meat broth. Next, the dish is cooled, the meat is separated from the bones, disassembled into fibers or cut into pieces. The broth is filtered, and the gelatin is poured with water to swell - the proportions of broth and gelatin depend on the amount of meat. It is recommended to adhere to the ratio specified in the recipe. Gelatin is poured into the broth and heated, but do not boil, otherwise the aspic will not thicken.

For fish aspic, any types of fish are used, the most important thing is to carefully remove the bones so that there are no unpleasant surprises during the tasting process. And of course, aspic is unlikely to please the eye if instead of beautiful pieces it contains minced fish. Therefore, they usually use denser fish that does not fall apart during cooking - pollock, mackerel, pike, pink salmon and representatives of the salmon family. Fish heads, tails and fins are placed in the broth; they are what make it thick and rich, but it is better to remove the gills because of the bitterness. Boil fish broth with the addition of vegetables and spices, remove the bones, strain and add gelatin. Pieces of bright vegetables are laid out in a container for aspic and filled with liquid.

Recipe: jellied meat in a slow cooker

Rinse two pork legs and soak for 3 hours. Chop two chicken legs into pieces, place the meat in a slow cooker along with one peeled onion, half a head of garlic and peppercorns. Pour water to the maximum level and leave overnight in the “quenching” mode. In the morning, cool the broth and, having separated the meat from the bones, cut it into pieces, mash the garlic, return it to the broth and add salt. Fill the molds with meat, add broth, let it brew and put it in the refrigerator.

It is not difficult to understand how to prepare jelly from beef or pork legs, aspic from chicken, tongue and fish. These delicious dishes are very healthy due to their high collagen content. Take care of your family's health and prepare jelly not only for the holidays!