Why soak meat for jelly. Pork jelly

The jelly is boiled - on a quiet fire until the meat begins to easily separate from the bone.
Cook jellied meat in a pressure cooker - depending on the meat used.

Easy jelly recipe

Products
for 5 liters of water
Pork leg - 1 piece, about 2 kilograms (or 2 pork legs and 1.5 kilograms of pork on the bone)
Beef or pork meat - 500 grams
Chicken legs - 3 pieces
Garlic - 5-6 pieces
Black pepper (peas) - 30 pieces
Carrots - 3 pieces
Onion - 2 heads
Bay leaf - 4-5 leaves

How to cook jelly
1. Put the pork leg in a large (7-10 liters) pot of boiling water, bring to a boil, cook for 5 hours on a very quiet fire under the lid.
Then put the meat and chicken legs, spices and vegetables, plus salt into the pan.

Boil jellied meat for another 1.5 hours. Drain through a colander, remove vegetables and spices. Separate the meat from the bones (it is important to check that small bones do not fall into the final dish), finely chop. Pour the broth into the chopped meat, rub the garlic and mix thoroughly.

How to cook jelly in a slow cooker
1. Put the meat in a slow cooker, add water, add salt and pepper, put a bay leaf.
2. Add peeled onions and carrots.
3. Close the multicooker lid.
4. Set the multicooker to the "Extinguishing" mode and time - 6 hours.
5. After 6 hours, open the lid, lay out the meat and cool, disassemble.
6. Strain the broth.
7. Arrange the meat in the forms, pour in the cooled broth.
8. Remove the forms with jellied meat in the refrigerator to harden.

Fkusnofakty

The classic proportions of products for a 5-liter jellied pot are - for 2 kilograms of fatty pork on the bone, 500 grams of lean meat, 3 chicken legs. Such jelly will harden without the addition of gelling products.

In order for the broth for jelly to be transparent, the meat can first be soaked for 8 hours. The skin of the pork leg can be scraped off the dirt. Aspic will turn out more transparent if you drain the first broth after boiling and replace it with fresh water.

Jellied until solidification is possible decorate boiled eggs and boiled carrots, herbs, green peas, canned corn.

If you want to cook "soft" in meat texture jelly, boiled meat can be passed through a meat grinder.

If you want to cook a "smooth" jelly, 1 hour before the final solidification, thoroughly mix the meat with the solidifying broth.

If you want to cook jelly in a pressure cooker, the cooking time of jellied meat will be 40-50 minutes.

To give piquant taste, you can add chopped garlic to the jelly before pouring.

- Serve jelly to the table should be with bread, horseradish and mustard.

To aspic froze without the addition of gelatin, it is necessary not to add water to the broth during cooking. Immediately pour more water and cook over low heat - so that the broth does not boil much.

If the broth turned out to be liquid or there is a need to cook jelly with a low-calorie broth, add 3-5 grams of gelatin (depending on the fat content of the broth) for each liter of strained broth. First, measure and cool 1 cup of broth, pour gelatin into it, mix and leave for 10 minutes. Then heat the mixture in a saucepan to 65 degrees with constant stirring, pour into the bulk of the broth, mix thoroughly and pour into bowls with meat. You need to wield quickly: the gelatinous broth will begin to solidify already at room temperature.

- Salt jellied meat half an hour before the end of cooking, so that both the broth and meat are salted. If you salt the jelly at the beginning of cooking, as a result, as the water evaporates, the jelly may turn out to be oversalted.

- Keep meat jelly can be stored in the refrigerator for no more than 10 days at a temperature of 0 - +1 degrees in the freshness zone. At the same time, it is important that meat for jelly is cut not with bare hands, but with gloves. If the jelly is planned to be stored for such a long time, the forms for the jelly should be poured over with boiling water before laying out the meat, and the forms themselves should be provided with tightly closed lids so that the jelly does not dry out. If there are no lids, then the jellied molds should be placed in plastic bags and tightly closed. If there is a lot of jelly, it is recommended to freeze it immediately after cooling, and if necessary, melt, boil and pour it again into clean forms. It is not recommended to store jellied meat decorated with eggs and vegetables for a long time.

The cost of products for jelly according to our recipe is about 700 rubles. (on average in Moscow as of October 2018).
The total cooking time of jellied meat from the beginning of cooking to solidification is about 12 hours. Net time in the kitchen - 2-3 hours.

Short notes about jelly reading no more than a minute.

What is the dish that almost no festive Russian feast can do without, especially in the cold winter period? That's right, no cold. This amazingly tasty and rich dish has been known to us since antiquity and is still loved by many. A descendant of a strong meat broth, jelly has always been a welcome guest both on the table of common people and on the festive tables of aristocrats. Only the set of products and methods of preparing and clarifying the broth for jelly differed. If in the homes of ordinary people jelly was cooked from meat leftovers and was valued primarily for ease of preparation and satiety, then in rich houses jelly and jelly were cooked from the best products with the addition of vegetables, seasonings and spices, and the broth was clarified and filtered. Such jellies modified by French culinary specialists were called galantines, from the French word galantine (jelly, jelly). And still well-cooked jelly is appreciated by gourmets all over the world.

How to cook jelly? The canonical jelly was prepared only from beef. For such a jellied meat, a beef head, brains and legs were used. However, over time, the set of products for jelly has undergone significant changes. Today, jelly is prepared from a variety of product sets. The recipes are countless. For the meat part of jelly beef, veal, pork, meat of domestic and wild poultry are used. Various vegetables (carrots, onions, garlic, celery), herbs and spices are used as flavoring additives. However, the most important component of meat jelly was and remains pork or beef legs, ears, heads. It is these ingredients that make it possible to prepare a real strong jellied meat without the addition of gelatin. After all, jelly prepared with the addition of gelatin turns into aspic, and this is a completely different dish!

In itself, the preparation of jelly is an activity, although quite time-consuming, but not at all difficult. However, even here there are little secrets that allow you to cook not just a satisfying, but incredibly tasty and fragrant dish. Today "Culinary Eden" has collected and prepared for you the most important tips on how to cook aspic.

1. In order for your jelly to turn out strong and harden well without adding gelatin, you will definitely need pork or beef heads or legs. It should be borne in mind here that pork jelly is somewhat more cloudy and fatty than beef jelly. When buying legs or heads for jelly, pay close attention to their freshness. Stale, not too fresh legs or meat from old animals can irreparably spoil the taste of your dish. If you buy frozen legs, then pay attention to their color. The legs should be even, light in color, without stains and traces of defrosting. When choosing chilled legs and heads, be sure to smell them. Fresh meat has a pleasant sweet smell. It is better to refuse to buy meat that has an unpleasant smell of ammonia or old fat, you cannot cook tasty jelly from such meat. Before cooking, the legs must be thawed and soaked in cool water for about an hour. After that, scrape the legs with a sharp knife and rinse thoroughly in running water.

2. As mentioned above, any type of meat or poultry can be used for the meat component of the jelly. The most delicious are aspics, in which various types of meat are combined. For example, if you use pork legs for a gelling effect, then for the meat part, take beef tenderloin and a little chicken or turkey meat. The meat of wild animals or birds can give a special piquancy to your jelly. If you have such an opportunity, try adding some venison or wild duck meat to your jelly, and you will be surprised how much more interesting and aromatic the taste of a familiar dish becomes. Whatever type of meat or poultry you decide to use in your jelly, it should not be too fatty, because the legs, heads, cheeks already contain a sufficient amount of fat. A thick layer of fat formed on the surface of the frozen aspic will not give your dish appetizing. Tenderloin or white meat is best for the meat part.

3. For the vegetable part of the jelly, onions, carrots, herbs and celery or parsley stalks are used. Vegetables are cooked with meat. There are two ways to bookmark vegetables. In the first method, vegetables are laid at the very beginning of cooking and removed after 1 - 1.5 hours. Otherwise, vegetables are laid 1.5 hours before the end of cooking. Due to the different ways of laying vegetables, the taste of the finished dish gets slight differences. Usually vegetables are laid whole and already peeled, but if you want to give your jellied meat a pleasant golden hue, then you can put onions without peeling, but only by cutting off the roots and getting rid of the topmost layer of the husk. When cooking vegetables, make sure that they do not boil and do not turn into gruel! You can use any spices for jelly, depending on your taste and desire. Most often, bay leaves, black, white and allspice peas, cloves, dill seeds are used to prepare jellied meat. It is best to lay all the spices at the very beginning of cooking aspic, along with the meat.

4. The duration of cooking jellied meat is usually from 6 to 12 hours. The longer your jelly is cooked, the more saturated its taste and aroma will turn out, and the better and stronger its consistency will turn out. After the meat is cooked, take it out on a separate dish and let it cool slightly, and strain the remaining broth through cheesecloth or a fine sieve into a separate bowl. Now comes the most important moment in the preparation of jelly, to which you can involve the whole family. Disassembly of meat. It is best to disassemble the meat with your hands, gently rubbing the fibers between your fingers and tearing them. Thus, you can always be sure that even the smallest fragments of bones cannot get into your jelly, and the dish itself will turn out soft and tender. In case of lack of time, you can skip the boned meat through a meat grinder or grind it in a food processor, but you must admit that this is not the same! The most delicious is jelly, in the preparation of which all family members participated. Arrange the disassembled meat in pre-prepared shallow forms, decorate it with slices of boiled carrots, green peas, pieces of boiled eggs, herbs, then pour strained broth, cover the forms with lids and take out in the cold until completely solidified.

5. Serve aspic to the table on a large dish, decorated with fresh herbs and boiled vegetables. Take a wide shallow dish and cover it with fresh lettuce leaves. Dip the form with the prepared jellied meat for a couple of seconds in hot water, and then turn it over onto the prepared dish. With a very sharp knife, carefully cut your jelly into portions, being careful not to damage the overall shape. Along the edges of the dish, beautifully arrange circles of boiled carrots, sprigs of fresh herbs and thin slices of lemon. Serve with freshly prepared horseradish and good, spicy Russian mustard.

6. Let's try to cook aspic according to the recipe that V. Pokhlebkin offers us. Rinse one pork head and 4 veal legs, clean and cut into equal parts. Put everything in a large saucepan, fill with water at the rate of 1 liter per 1 kg. meat, bring to a boil, reduce the heat and cook for 6 - 8 hours on the lowest heat, without boiling, so that the volume of water is halved. An hour before the end of cooking, add 2 onions, 1 carrot, 1 parsley root. 20 minutes before cooking, add 5 bay leaves, 10 black peppercorns, 5 allspice peas, salt to taste. Remove the prepared meat from the broth, separate from the bones, chop finely and mix with 1 head of finely chopped garlic and a small amount of ground black pepper. Place the remaining bones back into the broth and cook for another 1 - 1.5 hours. Strain the finished broth thoroughly, and fill it with the meat prepared and laid out in forms. Cover the molds with a lid and refrigerate for 3-5 hours. Serve with mustard, horseradish and crushed garlic with sour cream.

7. Delicate and tender is jelly made from pork legs and chicken meat. In a deep saucepan, place two prepared pork legs and 400 gr. white chicken meat without skin, pour 2 liters of cold water, bring to a boil, remove the foam and cook at the lowest boil for 6 hours. An hour before the end of cooking, add 1 onion, 1 carrot, 2 bay leaves, 6 black peppercorns and salt to taste. Remove the meat and vegetables from the prepared broth. Separate the meat from the bones and finely crumble, strain the broth. Put the meat in a jellied dish, sprinkle with finely chopped fresh parsley and garlic on top, pour in the broth and take it out in the cold until completely solidified.

8. Russian jelly made from beef shank, chicken and pig ears is very tasty. Soak one kilogram of beef shank in cold water overnight, then carefully clean with a sharp knife and rinse. Place the shank in a saucepan, add 500 gr. chicken meat and two pork ears. Pour everything with hot water so that it covers the meat by 7 - 8 centimeters. Bring to a boil, remove foam and reduce heat to low. Add two onions with peel, one carrot, one parsley root, 2-3 bay leaves, 5 black peppercorns, salt to taste. Boil everything together for 1.5 hours, then remove the vegetables and cook for another 6 - 8 hours on the lowest heat. Remove the cooked meat from the broth, cool, separate from the bones and chop. Strain the broth thoroughly, add a head of finely chopped garlic to it. Arrange the meat in forms, sprinkle with ground black pepper and pour over the broth. Cover the forms with lids and take out in the cold until the jelly is completely solidified. Before serving, dip the mold in hot water and invert onto a serving platter. Garnish the jelly with slices of boiled carrots and slices of boiled eggs.

9. Unusually transparent and appetizing meat galantir is obtained according to an old recipe. Rinse one veal head thoroughly, cut it into equal parts, remove the brains and tongue, and put the pieces of the head in a saucepan. Add 400 gr. lean beef and 400 gr. any other meat (and preferably game). Add one carrot, one each parsley and celery root, one onion, your favorite spices, a little saffron or turmeric, and salt. Pour in water so that it covers the meat by 5 - 7 cm, bring to a boil, remove the foam, reduce the heat and cook at the lowest boil for 6 - 8 hours. An hour after the start of cooking, remove vegetables and roots from the broth. When the meat is well boiled, remove it from the broth to a separate dish, free from the bones and cut into small pieces. Strain the broth through a thick napkin or towel, add two raw eggs to it, boil again and strain. To the resulting completely clean and transparent broth, add a few drops of lemon juice to clarify. Arrange the pieces of meat in deep dishes, garnish with circles of boiled carrots and boiled eggs, and then fill with galantir. Refrigerate until completely cold.

10. But jelly is prepared not only in Russia! Unusual, fragrant and very tasty aspic prepared according to the original Georgian recipe. Soak six pork legs overnight in cold water, carefully scrape with a sharp knife, separate the hoof. Put the legs in a deep saucepan, add the onion, parsley root and three bay leaves. Pour in water, bring to a boil, remove the foam and cook at a low boil for 4 hours. Remove the finished legs from the broth, cut along and carefully remove the bones so that the skin with meat forms a tube. Strain the broth thoroughly, mix with the juice of two lemons and a bunch of finely chopped cilantro. Arrange the prepared pork tubes in trays, fill with broth and leave to harden in the cold. Serve on a platter, garnished with cilantro and lemon slices. Do not forget to offer your guests real Georgian chacha!

Almost every family and every home has its own special recipe for this delicious and hearty winter dish - jellied meat. And our today's story could not contain even a hundredth of these recipes on how to cook jelly. However, we sincerely hope that our today's tips will help you to please your loved ones with new and interesting options for this delicious and satisfying dish. You can always find even more recipes on how to cook jelly and jelly on the pages of Culinary Eden.

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 what is interesting is that if you give each hostess the same standard set of 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, the New Year would be absolutely unthinkable without it! This big and cheerful holiday is coming soon. And if you don't know how to cook it yet, then there's time to learn!

One of my acquaintances says that if there is no jelly on the New Year's table, then there is no need to celebrate the holiday! And at the same time he always cooks it very tasty! He believes that it is simply impossible to come up with a better snack for vodka!

There are quite a few recipes for this amazing meat dish; it is prepared from pork, beef, chicken, and even fish. But the most delicious it is obtained from different varieties of meat. This is the so-called holiday 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 the more meat of different types, the taste and it will be richer and richer.

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 plenty of 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 pink. 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 put on a big fire. And until it boils, we don’t leave the kitchen anywhere. This is an 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, rinse the meat, and again draw the right amount of 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 process we will not add more water. 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 tender, add ground black 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. Small bones and the remains of onions will remain on the gauze.

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 fatty foods, and some people can't stand them at all. We are in the middle of our family. My husband loves when there is a small fat layer, but 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. Slide a 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, lightly pick it up with a 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, full-bodied, 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. Permissible cooking time 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

For the holidays, very often familiar and everyday dishes are prepared in some interesting way. 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 on the festive table looks painfully positive. 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. Cut the chicken legs 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
• the most delicious dish is obtained from different types of meat
• be sure to add a 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, 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 a beautiful color and aroma.
• 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 selection of recipes, you can easily cook a truly delicious jelly. 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!

Thinking about the menu for the New Year's celebration begins long before the long-awaited and, probably, the most magical day of the year. On the eve of the holiday, the housewives get on the phone and start calling all their friends and relatives to find out all the secrets of making delicious jelly. However, word-of-mouth information often threatens to turn into an unsuccessful aspic, liquid, cloudy and greasy, thereby ruining the whole lofty mood.

A similar dish was brought to the Russian lands by the French, who at one time were fashionable to write out for the education of noble children, as well as excellent cooks, which, by the way, they were. In those years, Napoleonic countrymen had in their cookbooks a recipe for an amazing dish called "galantine", which means "jelly" in translation.

This unknown "beast" was cooked from poultry and game, rabbit meat, pork or beef, after which the meat was separated from the bones and twisted with the addition of eggs and spices. The resulting pate was diluted with rich broth to the consistency of pancake dough and sent to the cold, where the most delicious product was obtained.

Arriving in Russia, the French noticed that after the magnificent balls the local servants were fed a similar dish, but its appearance was extremely disgusting. It was nothing more than jelly, which was prepared from the crushed remains of the lord's feast, which could include meat and vegetable products, cooked in broth and chilled.

Taking note of such a brew and their signature recipe, European chefs began to experiment with spices and additives, getting various options for quite tasty jelly-like dishes: aspic, aspic and brawn.

To deal with all the questions in more detail and get comprehensive answers to them, we will deal with everything in order.

Question number 1: what is the difference between jelly and brawn from jelly, and jelly from aspic?

Often, all these concepts are unknowingly collected in one heap, and after all, many people still believe that this is the same dish, just under different names. Such culinary ignorance sometimes leads to an unexpected result in the process of preparing, for example, jelly, if a faithful girlfriend with an open heart gave a simple recipe for the same brawn. In order not to experience the bitterness of disappointment after the tedious boiling of a pig's snout for several hours, let's put everything in its place and justify who is who.

Jellied

This is a lighter version of the jelly. It is cooked, as a rule, from lean meats: chicken, rabbit, veal, tongue, and also from fish. Gelatin is often added to the broth to thicken it.

In the design of the dish, the name speaks for itself, meat slices, rather large, are placed on the bottom of the container, decorated with vegetables and other additives and poured with a light broth, after which it all goes into the cold to solidify.

brawn

This is pork or beef meat boiled in a broth under pressure, and often a peeled head is taken for cooking, with the addition of spices. A few hours later, the meat pieces are separated from the bones, mixed with a very rich broth and poured into a jar or natural casing.

Jelly

This is the closest relative of jelly and in most cases both of these terms are used as synonyms, however, these “brothers” also have their own differences and nuances in cooking.

Firstly, this version of the jelly-like snack takes much longer to cook, has a darker color and a somewhat soft texture. In addition, the jelly does not accept spices, with the exception of garlic.

What is jellied meat, be it from beef or pork, how many hours does it boil and harden with and without gelatin, and also how to cook it correctly to make the broth clear, and we will analyze many other questions more carefully. And then in the center of the New Year's table we will proudly stand the most ideal jelly-like meat dish.

Question number 2: in which pan to cook jellied meat?

If the theater begins with a hanger, then any culinary "performance" should start with the choice of the optimal dishes. As for the jelly, the question here, of course, is quite a large-scale one, since this dish is prepared for a long time, as a rule, it is made immediately and a lot, so this problem must be approached with all responsibility.

Of course, it won’t work to get rid of a 2-3 liter container, because for fat we usually take legs and oils, and these elements are quite large, and, plus everything, they still need to be completely filled with water. Therefore, when choosing a container, give preference to a 5 or even 7 liter pan.

If we figured out the volumes, now we need to find out from which material it is better to choose a vessel. Today, the assortment of these utensils literally overshadows not only the eyes, but also the mind, since it is difficult to determine the best saucepan.

Cast iron cauldrons

In general, many housewives advise choosing cast-iron cauldrons for cooking aspic. This material has an excellent property - to keep heat evenly over the entire area of ​​the vessel. Therefore, our broth will be heated not only from below, but also from all sides.

Enameled pots

Enameled saucepans, which are famous for their colorful appearance, have one important plus, there is no place for microbes in such dishes. However, such a container is suitable only for soups, compotes and other liquid foods.

We are increasingly stewing meat for making jelly, and for a long time, and our fillet threatens to simply burn. And all because such dishes are heated unevenly, and the main heat comes from below from the fire. So we reject such a tank, it does not suit us.

Steel saucepan

A steel pan is the most popular among hostesses. However, this cookware has its downsides. For example, the low thermal conductivity of this material significantly increases the cooking time, and if you remember that the jelly is already cooked for 1/3 of the day, then this option is simply not appropriate in our case.

However, now manufacturers have nevertheless solved this problem by reinforcing the design of the pans with a multi-layered bottom and equipping the walls with a copper, bronze or aluminum layer. Due to this innovation, such containers are now in no way inferior to cast irons in terms of their uniform heating. So modern steel containers will do an excellent job of cooking jellied meat.

Aluminum pans

Aluminum pots are a great help for express cooking, because the water in them boils instantly, but they are absolutely not suitable for cooking a jelly-like meat dish.

This is explained by the fact that aluminum tends to enter into chemical reactions with salt, acid and alkali, which will affect the taste characteristics of the dish.

In addition, long-term cooking in such a container threatens to reward food with toxins, and food will burn mercilessly in such a bowl. This option is clearly not for jelly.

Ceramic and glass pan

Ceramic and glass containers for cooking jelly - this is what the doctor ordered. There is nothing better than this type of pots. Despite the rather low thermal conductivity, this material can retain heat for a long time, food in such a container will be cooked as sparingly as possible, heating evenly, which is especially important for our product.

Pressure cooker or slow cooker

Another great assistant in the matter of cooking jelly is a pressure cooker or slow cooker. . In these automatic containers with the setting program, you can also cook a wonderful rich broth.

Question number 3: what is better to cook jellied meat from?

This question is probably becoming one of the controversial ones, since each family has trump card recipes in their “sleeves” using one or another type of meat.

However, most often, for some reason, pork is chosen for the broth. Such a broth “grasps” better, and the jelly from it turns out to be quite strong.

But ... it was not without pitfalls. Pork broth turns out to be mostly cloudy and greasy, which threatens to spoil the whole festive look of the finished dish.

For those who prefer crystal-clear meat jelly, which is in no way inferior in terms of the quality of solidification, we advise you to pay special attention to beef or turkey.

For the strength of the broth and as a guarantee of excellent solidification of jelly without gelatin, you need to choose bone and cartilage pieces: legs, shank, tails and ears, large oils, head and naturally meat, but not fatty, since it is fat that is the worst enemy of jelly, not giving him to take on a gelatinous consistency.

Also, chicken aspic plays a significant role in all this festive splendor, but in this case it is better to take more bird legs, necks and heads, and also, if possible, cook the broth on rooster. In this comrade, there are still more gelling substances than in his girlfriends. In addition, game jelly freezes perfectly, so that wood ducks and partridges also have a place in a huge saucepan.

Question number 4: how many hours do you need to cook jellied meat?

On the night of December 29-30, magic happens in all the kitchens of the country: everyone is asleep, and only in a huge pot on the stove “life” continues to boil - this is jelly.

This method of night cooking has taken root in the hearts of housewives for decades, during which their mothers cooked this way, and before them their grandmothers. However, a reasonable question arises: how much jelly should be boiled?

Even the most experienced chef in the world will definitely not undertake to answer this riddle, since the time regime directly depends on the type of meat that was chosen for this important mission, as well as on the type of unit in which the whole process takes place. Therefore, in order to still give comprehensive information, we will consider all possible options.

How long to cook chicken jelly?

For those who are a fan of white meat and decided to cook a jelly-like chicken appetizer, we are in a hurry to convey the happy news. Your dish will cook the fastest - 3 hours, according to experts.

However, housewives, as independent experts, but whose opinion is very important, nevertheless assure that, due to the small number of gelling components in birds, it should take at least 5 hours to cook excellent chicken jelly, and in order for the jelly to turn out noble, it is better to cook a rooster with chickens .

How long to cook pork jelly?

Most culinary specialists give more preference to this dish made from pork knuckle. Like, it freezes better, and tastier.

But for every jelly, there is a good fellow, with their own taste preferences and gastronomic wishes. But for those who still opted for cooking a “shaking” snack on legs, you need to be patient, since the brew will take 6-7 hours to prepare.

How long to cook beef jelly?

In principle, beef broth is prepared no more and no less than pork, it will take the same 7 hours to cook.

In general, for any aspic, in addition to time, there is a readiness indicator. When the meat begins to separate from the bones on its own, the process can be considered almost complete.

How long does jelly cook in a pressure cooker?

The kitchens of many home cooks today are more like a space station, where everything is packed with strange appliances with lights and buttons. A pressure cooker today is one of the most popular units that can greatly facilitate cooking, saving a lot of time and useful substances in the prepared product.

So, you can cook meat jelly in this miracle pot under high pressure much faster than in the usual old-fashioned way. Pork and beef jelly will take no more than 3 hours, while chicken - 1-1.5 hours.

How long should you cook jelly in a slow cooker?

However, now there is an even more nimble kitchen assistant, a hybrid of a pressure cooker and a slow cooker. If you often wonder how to quickly cook jelly, then this device is simply vital for you, because only with its help you can really cook excellent jelly in a short time, where our dish will reach the desired condition in a matter of 1.5 - 2 hours in the “ meat".

In this smart machine, the time for boiling meat and broth will take much longer than its predecessor. Still, you will have to wait 5-6 tedious hours in the “stewing” program, and this temporary regime applies to all types of meat products, whether it be poultry or crocodile.

Question number 5: when do you need to salt the jelly when cooking?

Salting the broth is one of the most important secrets of making the most delicious jelly. Flavor the jelly with salt literally half an hour or an hour before the end of cooking. Previously, this should not be done due to the fact that the liquid evaporates during the languishing process, and as a result, we can get an inedible salted dish.

In order for the jelly to be tastiest after hardening, you need to slightly salt the hot broth, then after cooling we will get the perfect product with excellent taste.

Question number 6: how to cook aspic to make it transparent?

Very often, housewives make mistakes when cooking jelly in the form of a cloudy broth. And all because the production technology was violated during the preparation process. In order to avoid the “muddy” shame in the future and achieve a mirror-like purity of jelly, take note of the following rules:

How to lighten cloudy jelly

However, force majeure situations still sometimes occur, when even with strict observance of all the rules, the dish being prepared still suffers an evil fate in the form of turbidity. There is no place for despair in the kitchen, drive it away, away and away. Now we will tell you how to lighten the muddy jelly. To do this, we need fresh eggs, or rather their proteins, at the rate of 1 protein per 1 liter of fat.

1. We extract all the meat from the broth, and catch the flakes with a strainer;
2. We need to beat the egg protein mass to a stable foam and carefully introduce it into the meat broth, so that the proteins are distributed evenly throughout the volume of the liquid;
3. Now we remove the pan from the heat and pass the broth through a fine mesh, which can be taken as a chiffon fabric or gauze folded several times. Our goal is to clean the liquid from unnecessary impurities as much as possible;
4. Proteins pull together excess turbidity, and at the output we get a light and beautiful jellied meat.

If desired, at the end of cooking, you can tint the broth with turmeric or saffron. These spices will give it a beautiful golden hue.

Question number 7: how to remove fat from jelly?

After an infinitely long process of cooking jellied meat, we can find a rather impressive oily layer on the surface of the sticky broth, which must be removed so that our dish does not come out too greasy.

Question number 8: why does the jelly not freeze and what can be done to make it freeze?

Very often, inexperienced, and sometimes even seasoned housewives, experience an unexpected and far from positive result of all their Kholodtsov activities. It seems that you are doing everything strictly according to the recipe, observing all the technology and cooking time, salting and removing fat in time, bleaching and filtering the broth.

Having abandoned the family for the whole day, killing a good half of the day to prepare the ungrateful jelly, in the end you encounter such a problem that the jelly did not corny freeze or did it badly.

Immediately a new round of questions arises, why did this happen? How to fix it now? And what, in fact, to do?

• The first thing that can affect this behavior of a snack is an excess of liquid. If during the cooking process the broth was repeatedly added and in the end it turned out to be liquid, and not sticky, then this is the whole snag. Ideally, the proportions of water and meat should be 2/1, then your dish will turn out great.
• The second failure factor may be insufficient cooking time. If they cooked a little, then the liquid simply did not have time to draw out all the “juices” from the bones and cartilage.

To correct such a nuisance, you need to heat the jelly again and add gelatin diluted in cold water to the liquid and then decorate the finished brew and pour it into molds.

The jelly should harden as much as it was cooked, namely 6-7 hours. So if in just an hour or two you raised the alarm that the jelly did not set and the liquid did not gel, then your nerves just give up from hard work. Sit down, relax and after a while you will enjoy a wonderful New Year's surprise.

Question number 10: how long does jelly keep in the refrigerator?

Aspic is such a delicious thing that it is eaten much faster than it is cooked. However, due to our mentality, we always cook a lot, so that relatives, guests, and neighbors have enough. And it doesn't matter that they all cooked on the same scale.

That is why often a gelatinous snack can cuckoo in the refrigerator for several days in anticipation of its finest hour. However, this yummy also has its own period, which expires 5 days after its preparation.

But there is an opportunity to extend the Kholodtsov existence for a couple of days. You just need to put the appetizer in a saucepan, heat it, slightly sweat over low heat and pour it into the molds again. Voila, a new life for the jelly is provided.

Using our secrets of cooking delicious jelly, you can achieve excellent results in the culinary field, even if you are planning to cook a gelatinous snack for the first time. And if you turn on your wild imagination and decorate this meat splendor to your liking, then believe me, this dish will become a crown on your holiday.