How to cook jellied meat with beef. Beef jellied meat. What to serve with and what to eat jellied meat with

In many cuisines of the world there are many variations of the recipe for making jellied meat. If you don’t know how to cook beef jellied meat correctly so that the broth comes out rich, transparent, tasty and aromatic, read the article.

Beef jellied meat with gelatin: recipe

Jellied, jelly and jellied meat are associated with New Year's holidays and festive feasts. The main ingredient of the dish can be fish, poultry, pork, beef, lamb. Jellied meat rarely appears on the table, not so much because of its complexity, but because of the length of time it takes to prepare.

Beef jellied meat is not only a tasty, but also a healthy dish. It is lower in calories and fat than pork. Due to the high content of natural collagen, beef jelly is considered the first remedy for injuries and diseases of the musculoskeletal system.

To prepare beef jellied meat, prepare the following products:

• meat - 1 kg;
• water - 3 l.;
• onions, carrots - 1 pc.;
• gelatin - 20 g;
• garlic - 3 teeth;
• salt, spices - to taste.

To make the jellied meat rich, choose shank, ribs or tail. These parts of the carcass are rich in bones and cartilage. The pulp does not give fat. If you want the aspic to be with meat, use different parts of the carcass with bones and meat.

Each housewife prepares jelly based on her own taste preferences. This applies to the choice of meat, spices and how dense the jellied meat will be. The recipe assumes that meat and water are taken in a ratio of 1:3.

Some housewives act differently, calculating the amount of water based on the number of servings of jellied meat, and not on the weight of the meat. It turns out that 6 servings of aspic require 7 servings of water. Portions are measured using containers into which the jellied meat will be poured, for example, serving plates.

There is a third opinion: there is never too much jellied meat. In this case, housewives take the largest saucepan that is in the house and pour as much water into it as will fit, adjusting the density of the jelly with gelatin.

Traditional spices for jellied meat are black and allspice, bay leaf. Cumin, coriander and mustard seeds will not spoil the taste of the dish. In addition to carrots and onions, you can add celery, parsnips and other aromatic root vegetables to the broth.

Before adding food gelatin to the broth, it is important to check whether the natural gelatin from the seeds and tendons has been boiled down. Scoop a couple of spoons of broth into a container, dip two fingers into it, let cool slightly and check if your fingers stick together. If they stick together, it means that a sufficient amount of collagen has been released, which has turned into gelatin, and the jellied meat will harden on its own. This jelly will be soft.

Edible gelatin is added to make the jellied meat elastic, such that a spoon can stand in it. Gelatin is also added to broth, which does not stick, or broth from young beef, which has little collagen.

Many housewives, before daring to prepare aspic, wonder how to cook meat correctly so that the broth comes out clear and light. To prevent the jellied meat from being dark, the meat is cooked in a second broth, over the lowest heat, without allowing the liquid to boil.

How to cook beef jellied meat with gelatin

Be prepared for the fact that jellied beef, like any other meat, will take about a day, or even more.

Before you start preparing the dish, it is important to prepare a pan in which the broth will be cooked, another pan or a large basin in which you will put the meat. In addition, you will need a sieve and a piece of gauze, and forms for pouring the broth in which the jellied meat will solidify.

The recipe for jellied meat is as follows:

1. Soak the meat in cold water for 8–12 hours.
2. Drain and rinse the meat. Cut pieces that are too large.
3. Cover beef with cold water.
4. Bring the broth to a boil.
5. Let the broth simmer for 5-7 minutes.
6. When noise is formed, drain the first broth.
7. Rinse the meat and place it in a clean pan.
8. Pour cold water over the meat again.
9. Bring the water to a boil.
10. Remove noise as it forms.
11. Peel the onion and carrots.
12. When the broth boils, put the vegetables in the pan and reduce the heat as much as possible.
13. Cover the pan with a lid and leave the broth to simmer for 8–10 hours.
14. When the meat begins to easily separate into fibers and falls away from the bones, remove it from the broth and leave to cool slightly.
15. Leave the broth to simmer over low heat.
16. Add spices and salt, chopped garlic to the broth.
17. Disassemble the meat. Slice it and place it on the bottom of a dish to serve as jellied meat.
18. Dilute the gelatin as follows: pour boiling water into a separate container; gradually pour gelatin into hot water, stirring it in boiling water; Stir the gelatin until it dissolves in the water, but do not allow it to cool.
19. Pour the dissolved gelatin into the broth for jellied meat through a sieve with a gauze layer so that undissolved gelatin particles do not fall into the broth.
20. Stir gelatin into broth.
21. Prepare a sieve with a gauze layer.
22. Strain the broth through a sieve and pour into dishes for serving jellied meat.
23. Leave the jellied meat to cool at room temperature.
24. When a greasy film begins to form, carefully remove it.
25. Place the jellied meat that has cooled to room temperature in the refrigerator.

It happens that the broth turns out not light and transparent, but dark, even brownish. The reason for this is the noise not being removed in time or the meat being boiled over high heat. Protein will help clarify the broth. This procedure is called methanation, or pulling out the broth.

To clarify the broth, separate the whites of 2 eggs from the yolk. Beat the egg whites and add one part of the white foam to the broth first. Let the broth boil, then add the second part of the protein foam.

Continue cooking the broth until the whites rise to the surface of the liquid. Then strain it. When introducing protein for the first time, the temperature of the broth should be about 60 °C.

Jellied meat, like any dish, can be decorated. At the bottom of the mold into which you are going to pour the broth, place pre-cooked chicken or quail eggs, cut in half.

A sprig of parsley or dill will not spoil the appearance of the jellied meat. Greens poured with boiling water will not lose color and will remain juicy green.

Serve the jellied meat to the table in portions if you poured the hot broth into separate plates. The frozen jellied meat is easily separated from the mold.

If you originally poured the broth into a large dish, cut it into portions and transfer to a serving plate. Place horseradish and mustard on the table along with the jellied meat.

Knowing the basics of how to make jellied beef, you can make jellied meat from poultry, fish, other types of meat, and game. Stock up on time, patience and a good mood.

Spend a day preparing the dish and please your household with delicious jellied meat!

I really love jellied meat; for me this dish is always associated with the holiday. Even though the process itself takes considerable time, learning how to cook aspic is very simple. I’ll tell all readers how I prepare jellied meat from beef moth.

How to cook jellied beef leg

Beef contains vitamins A, D, group B, as well as macro- and microelements. The knee joint of cattle contains a lot of tendons, a source of gelatin, which makes the broth not only tasty, but also hardens well.

Kitchenware: 5-6 l saucepan; board and knife; skimmer; sieve; gauze or clean cloth; molds for jellied meat.

Ingredients

• All products must be fresh, so buy chilled beef. Take a closer look at its appearance: the meat should be pink, without spots or plaque.
• You cannot store it in the refrigerator for more than three days, otherwise the meat loses its beneficial properties and spoils.
• I always drain the first broth. I do this so that the aspic is transparent and clean.
• For aroma and spiciness, I add ginger root at the end of cooking.

Cooking steps

1. I put the meat on the bottom of the pan and fill it with water. The weight of my beef leg was 3.5 kg.
2. I put it on the fire and bring it to a boil.
   
   
3. As soon as the water boils, I drain the primary broth, and rinse the meat and dishes thoroughly.
   
   
4. I place the washed meat in a clean pan. I cut one large onion into pieces and add it to the meat. I also send one peeled carrot there. I cut it in half.
   
   
5. I fill it with water so that the entire contents are covered. I put it on fire. As soon as the water boils, carefully remove the foam with a slotted spoon and reduce the heat to low. I leave it to cook for 5-6 hours.
   
   
6. When there are 40 minutes left before the end of cooking, I add a couple of dry dill stalks and 5-6 pcs. black peppercorns. I peel the ginger, cut it off somewhere around 2 cm and, cutting it into thin slices, add it to the broth, add 1 tbsp. l. salt.
   
   
7. When the cooking time is over, remove the pan from the heat. I take out the meat and vegetables.
   
   
8. Using a sieve and a clean cloth, strain the broth.
   
   
9. When the meat has cooled a little, I begin to disassemble it. Separate from the bone and finely chop into strips.
   
   
10. Using a tablespoon, skim the fat from the broth. I taste it and add more salt.
    
    
11. I place the shredded beef in plastic molds. I level it with a spoon.
    
    
12. Carefully pour the broth over the meat.
    
    
13. When the jellied meat has cooled to room temperature, I put it in the refrigerator, covering it with a lid.

I serve the finished dish on the table, turning it out of the plastic. We use it with mustard or horseradish.

Video recipe

The entire process of preparing jellied meat is perfectly demonstrated in the video. The broth freezes well and tastes great. Take a look and see that making jelly at home is not at all difficult.

• Do not cook jellied meat over high heat under any circumstances. otherwise it will be cloudy and its appearance will deteriorate. Many housewives cook jellied meat with gelatin. I don’t add it to the dish; the broth freezes perfectly and does not require additional ingredients.

If desired, you can decorate the dish. Add a boiled egg, cut in half, to the bottom of the dish before pouring it, or make shapes from boiled vegetables, such as carrots. You can put fresh parsley or dill leaves on top.

• This dish will not leave anyone indifferent and will become the main decoration of any holiday table. Beef tongue aspic turns out very tasty.

Beef shank jellied meat

More often I cook jelly from beef meat. It seems to me that this way it turns out to be not very fatty, aromatic, and low in calories. The benefits of eating beef meat can hardly be overestimated - the active substances contained in meat are of vital importance for us. It has a high collagen content, and it, in turn, prevents the wear of cartilage in the human body and slows down the aging process.

I’ll tell you another recipe for beef jellied meat with the addition of shank (lower leg).

Cooking time: 6-7 hours.
Number of servings: 10-12.
Kitchenware:

Ingredients

• Of course, for jelly it is better to choose the meat of a young calf. It is of rich colors with light, almost white fatty layers. If the veal is dark red, it is most likely the meat of an older animal. I purchased a beef leg weighing approximately 1.5 kg.
• She washed and cleaned it thoroughly. To fill the future jelly, I took about 1.5-2 kg of beef meat. Jellied meat made from beef strips using the same recipe will be delicious.
• I add the onion in its husk, after rinsing it with water and cutting off the roots. Due to this, the future aspic will acquire a golden hue and a pleasant aroma.
• For spiciness, I add a few cloves of garlic.

Cooking steps

1. I put the washed meat in a pan and fill it with water.
   
   
2. I put it on the fire and bring it to a boil. I remove the foam and leave it on low heat for 6-7 hours.
   
   
3. After the specified time, I add 2 onions in the husk to the meat. I don't cut it all the way. I put 4-5 bay leaves, as well as 8-10 pcs. black peppercorns and 1.5 tbsp. l. salt.
   
   
4. After 30 minutes, remove the pan from the heat.
5. I lay out the meat and let it cool. I turn to the analysis of meat products. I separate the beef from the bone and cut it into small pieces.
   
   
6. Finely chop 5-6 cloves of garlic and mix with chopped beef.
   
   
7. I transfer everything into a container for jellied meat; I have plastic molds.
   
   
8. I strain the broth through a strainer into molds.
   
   
9. Let it cool and put it in the refrigerator.
   
   

After 2-3 hours, the jellied meat will harden and can be served. I cut it into portions and carefully place it on a plate. I serve mustard with jellied meat. I decorate with fresh herbs.

Video recipe

All stages of preparing this meat dish can be seen in the video. Look how incredibly beautiful the jellied meat looks, you'll lick your fingers!

• You can substitute pork shank for the beef shank, but the broth will be a little cloudier and oilier. Pig ears, tails and marrow bones are suitable. If you like poultry, add chicken legs, necks, wings. All these parts make the broth viscous and sticky.
• Choose meat according to your taste. If you love pork, prepare -pork knuckle jellied meat-. But the most delicious is jellied meat made from pork and beef; different types of meat make the dish richer and it solidifies without any gelatin.

Jellied beef leg, pork and chicken

For those who don’t really like beef, I offer a recipe for jellied chicken and pork. There are so many tendons and ligaments in the knuckle that they are quite enough to make the broth solidify. Chicken is considered a dietary meat; it contains a large amount of easily digestible protein.

Cooking time: 6-8 hours
Number of servings: 10-12.
Kitchenware: board and knife; pot; sieve; container for jellied meat.

Ingredients

• As I wrote above, the meat must be fresh. I took a pork knuckle, weighing about 1.5 kg.
• I added a leg of beef, which was enough for the jellied meat to freeze.
• I washed it thoroughly, cleaned the skin of mucus and trimmed off all excess. I did the same with chicken. If there are hairs on it, they need to be burned on a gas stove.

Cooking steps

1. I put pork and chicken meat, a leg of beef in a saucepan. I have about 1.5 kg each of pork and chicken. I cut the chicken to fit in the dish. Filled it with water and put it on fire.
   
   
2. I bring it to a boil and skim off the foam. I add a bay leaf and put one onion. I leave it on low heat for 6 hours.
   
   
3. An hour before the end of cooking, add salt to taste. Approximately 1 tbsp. l. with a slide.
   
   
4. I take the meat out after an hour, let it cool and remove the bones. I separate it into fibers.
   
   
5. Garlic, 2-3 cloves, chopped and added to the broth. I place the meat in a container and use a sieve to strain the broth.
   
   

Let it cool and put it in the refrigerator. The jellied meat is ready in 2-3 hours. Carefully cut into portions with a knife and serve.

Video recipe

You can see how the aspic is prepared in the video. The jellied meat turns out transparent and freezes well. It is very tasty due to the fact that I put three types of meat.

You can pour the jelly into beautiful grooved molds, after placing green peas on the bottom. Make decorations in the form of flowers from boiled eggs, inside which put a ring of boiled carrots. Or make flowers from lemon slices. If you know how to make figures, cut out piglets or swans from eggs. Place them on top of the jellied meat. Give free rein to your imagination and decorate the jelly to your taste.

The most delicious and popular dishes are not always considered to be those prepared using special technologies, using exoticism and imagination. Most often, simple treats, but with an unforgettable aroma and taste, such as beef jellied meat, become favorites on a festive or everyday table. It sounds simple, but it’s so appetizing, it’s not difficult to prepare, but it’s a pleasure, and it’s eaten like a sweet soul, so that you won’t be able to pull your ears away from the dish.

The success of jellied meat largely depends on the correct choice of meat. In order for the dish to turn out truly tasty and festive, you need to know exactly which part of the meat is best to take, and which piece of meat should be discarded.

Since our recipe for preparing “cold” involves the use of beef, we will consider the rules for choosing beef meat. So, what kind of meat is better to use for jelly?

• Experienced cooks for jellied meat advise using meat with cartilage, bones and joints.
• When buying a cold meat set on the market, remember that the ratio of pulp and bones should be equal (1:1).
• It is also very important that meat parts such as beef head and legs also participate in the preparation of jellied meat.
• Often, noble housewives, using a beef recipe, take a cow's shin (front) and motoleg (part of the cow's (or bull's) leg located above the knees) to cook jellied meat. The motoliga and drumstick contain jelly-like substances, therefore, when using such meat parts when preparing “beef delicacy”, no additional additives that create the stickiness of the broth will be needed.

Checking the freshness of meat

Don’t forget about another important rule, without which you won’t get a fragrant, appetizing jelly - the freshness of the meat.

How to make the right choice in favor of a fresh meat set? Everything is very simple. You need to carefully study the color and smell of beef. The aroma of fresh meat should be unobtrusively sweet and pleasant, and the color should be light and beautiful.

The same applies to frozen and chilled meat parts. They should smell pleasant, be free of stains, and without signs of frequent freezing and thawing. If the beef is not fresh, or as it is popularly called “old”, then under no circumstances should you buy it; it will still not make a tasty jellied meat.

Secrets of successful jellied meat

From the first days of its existence, jellied meat has become a favorite delicacy of adults and children. For many years, the exquisite jelly has not lost its popularity.

Moreover, every year it becomes an occasion for the emergence of new culinary recipes for its preparation. There is so much to choose from: traditional technologies for creating a “cold king”, and extraordinary approaches to processing the dish; there is also an extravagant cooking recipe, according to the idea of ​​which several types of meat are added to the jellied meat, the result is a kind of cold assorted meat.

We will try to pay attention to all kinds of cooking recipes, but for now we will focus on the classic creation of beef jelly.

Food preparation

Beef

How to prepare a type of meat like beef for the cooking process itself? Not everyone knows about this. However, without proper preparation, a good dish will not turn out. Therefore, we will pay attention to such an important culinary stage.

So, before you directly process the beef, you need to thoroughly soak it in water to wash off all traces of blood. Otherwise, the finished jelly will not acquire an aesthetically pleasing transparent appearance, but will be cloudy, which will spoil the overall impression of the dish, even if it is tasty.

As soon as the beef is soaked, you can begin to “disassemble” it. The pulp must be cut into medium pieces with a knife. You can do the same with the tail. But it’s better to cut the leg with a hacksaw with large teeth. Because if you cut a leg, then the bone will remain sharp and very small fragments that you simply have to throw away.

Water

The taste of the future dish will also depend on the quality of the water. It is imperative to take water that does not contain additional impurities and does not have any foreign smell or taste.

To keep the broth clean, almost transparent, it is advisable to use purified water, but not tap water.

Vegetables

All necessary vegetable products must be thoroughly washed and peeled in advance, so that during the cooking process itself you are not distracted from the “culinary witchcraft”.

Ingredients

• Beef legs, soup pulp and tail — the whole set weighs about 2 kg + -
• - 2 pcs. + -
• - 1 PC. + -
• — 6-7 cloves + -
• — 4.5 liters + -
• - 2 tbsp. l. + -
• Allspice— 2-3 pcs. + -
• - 1 PC. + -

How to cook beef jellied meat step by step

• We take a large saucepan so that we can get a lot of jellied meat at once, and put the cut beef into it.
• Fill the meat pieces with water and put the pan on the fire.
• We wait until the meat boils, and then cook it for another 15-20 minutes.
• After this, pour the liquid from the pan, and rinse all the meat ingredients that were cooked with clean water.
• Pour a new portion of fresh water into the pan and put the meat pieces into it again.
• Now you need to understand how to cook meat correctly. Typically, the overall cooking time takes between 5 and 10 hours. According to our recipe, the jellied meat will cook for 6-7 hours. We start cooking by putting the container with meat on the fire and waiting for the moment when it starts to boil.
• At the first signs of boiling, take a slotted spoon and begin to carefully remove fat and scale from the broth.
• Reduce the flame, add some salt to the meat and cook it for 3-4 hours, making sure to keep the lid slightly ajar.

• After a few hours of cooking, add pre-peeled vegetables to the future jellied meat, and leave the container with beef and vegetables on low heat for another 3 hours.
• When the “cold” is almost ready, you can throw one bay leaf and pepper into the pan. The amount of pepper is usually determined by taste, but you still shouldn’t overuse it so as not to interrupt the delicate taste of an already special dish.
• As soon as the meat pieces are boiled, we immediately take them out, cool them a little and begin to separate them from the bone. How to do it right? You can separate the meat with your hands, or you can carefully cut it with a knife, the taste of the meat delicacy will not suffer at all.

The aspic is ready, what to do next?

As soon as we separate the meat from the bones, we can immediately start chopping it. How to do this is up to everyone to decide for themselves.

Some people divide the meat pieces into large (or medium) cubes, others grind them through a meat grinder, but this option is good if there are small children in the house. Otherwise, it is better not to grind the meat in a meat grinder, since its special taste is lost.

But the most common method of grinding is to separate fine fibers from whole meat parts.

• Evenly distribute the meat fibers (or cubes) into trays and bowls.
• Press the garlic cloves in a garlic press and mix with the chopped meat.
• Be sure to filter the cooked broth through double or triple cheesecloth (or through a fine sieve) and heat it over the fire.
• Pour the warm broth over the aromatic beef, cool it, then cover the pan with a lid and take it to a place where the room temperature is much lower than room temperature. This is necessary so that our meat dish freezes and turns into real jellied meat.

What to serve with and what to eat jellied meat with

The finished dish should be served in plates. Along with the “cold” food, you can put fresh bread, mustard, horseradish, pickled tomatoes, cucumbers, mushrooms, etc. on the table.

You can eat the jelly with a green salad seasoned with vinegar and delicious sour cream, or you can “accompany” the meat dish with adjika or tkemali.

How to beautifully decorate “cold”

Many people think about how to prepare jellied meat according to the classic recipe, but in such a way that the end result is a festive version of everyone’s favorite meat dish? There's no need to guess too much. To get a luxurious beef jellied meat for your holiday table, you just need to decorate it beautifully. And then you don’t need to invent or look for any intricate cooking technologies.

What can be depicted on jellied meat, and what needs to be done for this? All you need is a couple of ordinary ingredients and a little culinary imagination, and then you can depict anything you want.

Stars or daisies

For example, you can cut out stars from carrots and turn the transparent surface of the jellied meat into a “cloudless starry sky,” or make daisies from the same carrots and distribute them evenly on the surface of the jelly to create the impression that in front of you is a field of chamomiles.

Drawing patterns

How to make other drawings on the “cold”? You can try using olives, sprigs of dill and celery to decorate the dish. From such a natural set you can recreate any pattern.

And, if you add eggs to the previous set, you can get a whole landscape, for example, you can make swans from eggs, reeds from greenery, and stones from olives. So you get a small corner of nature on your holiday table, created by your own hands.

If the dish is being prepared for the New Year's table, then you can safely depict the symbol of the coming year. In a word, no one is limited in creativity here. Be creative and delight yourself and your loved ones not only with the taste, but also with the stunning appearance of the meat dish.

Cooking jellied meat is not limited to using only beef. Very often, pork (ears, pulp, legs, shank) and poultry are placed in the dish. How to prepare jelly with this type of meat?

To prepare it, you can easily use the above recipe. You can safely follow the technology, just replace the beef with pork or chicken. And, if you want to truly surprise yourself and your family, you can add several types of meat to the jelly at once. For example, if you add chicken or duck meat to beef, the resulting jellied meat will be very tender and especially aromatic.

The jelly does not freeze, what to do?

There are often cases when the housewife makes a slight mistake in the proportions of the ingredients or chooses those meat parts that contain very little jelly-like substances.

All this negatively affects the freezing of jellied meat. However, don’t be upset if something doesn’t work out, the situation can always be corrected. Gelatin can come to the rescue. It is with gelatin that the recipe is often used to help the “cold” solidify to the required consistency.

In such cases, gelatin is poured into warm broth, but not into boiling water. This is provided that the gelatin is instant.

If gelatin dissolves slowly, then it must be prepared in advance.

• To do this, take 45 g of gelatin and fill it with 1.5 tbsp. boiled water.
• We leave it for 30 minutes so that it can swell.
• Then mix it thoroughly and pour it into a warm, but not hot, broth.

It is the recipe with gelatin that will help you achieve the desired result and make your jellied meat the way you dreamed of.

Cooking “cold” is quite a troublesome task, but worth it. To please your family with a delicious dish, you can and even need to spend time and effort.

Having learned how to cook jelly, what ingredients to take for its preparation, how to decorate it and how to serve the dish on the table, you can safely take on jellied meat from delicious beef, in every sense of the word, turning it every minute into your own culinary creation for souls.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

On winter holidays, it is customary to treat guests to delicious, rich jelly. It is prepared from different types of meat: pork, chicken, turkey, but the tastiest and healthiest jelly is made from beef offal. Discover new recipes for this delicious snack.

How to cook beef jellied meat

Making jelly is very simple - many will think and they will be partially right. Indeed, there is nothing complicated in the process itself, but often inexperienced housewives are faced with such a problem as uncongealed broth. The reason is the inability to choose the right meat parts of a cow carcass. In order for the broth to freeze well, it is necessary to cook beef jellied meat from the following offal:

• the lyt is the hind leg, which contains the medulla;
• beef broth or shank - lower leg;
• ribs;
• head;
• brain;
• tail and ears.

What are the benefits of beef jellied meat?

Nutritionists advise patients with arthrosis to consume hearty jelly. This snack is very good for joints, and all thanks to collagen, the substance that makes up human cartilage. Those people whose diet suffers from a lack of animal fats and vitamins should know about the benefits of beef jellied meat. Do not forget that excess beef fat will be harmful to patients who suffer from acute diseases of the gastrointestinal tract, liver, pancreas and biliary tract.

How long to cook beef jellied meat in a saucepan

Compared to chicken or turkey, which cook quickly, beef for jellied meat must be boiled for at least 6 hours. This is the only way the meat will turn out soft, tender, and the bones will give up all the gelatin. In this case, you must first boil the water, and then place the soaked and cleaned offal into it. After the broth has boiled again, cook the beef jellied meat in a saucepan over low heat under the lid so that the meat is thoroughly cooked.

Beef jellied meat in a slow cooker

These days, you can cook beef jelly not only on the stove, but also in a pressure cooker or slow cooker. The advantage is that there is no need to monitor the water level, skim off the foam and periodically stir the offal. Prepare beef jellied meat in a slow cooker on the “Stew” mode for 5 to 6 hours. In the first 120 minutes, the meat is boiled in water without adding salt, spices or vegetables. Then the lid of the device is opened, other ingredients and spices are added to the offal and cooking continues until the beep sounds.

Beef jellied meat recipe

There is an opinion that jellied meat is prepared only in Russia. However, this treat is present on holiday tables in neighboring countries. For example, in Moldova, jelly made from the heads and legs of roosters is revered, and in Georgia, cold jelly is made from pork legs, and this wonderful delicacy is called muzhuzhi. The classic culinary recipe for beef jellied meat involves using only bones to solidify the broth, but today housewives often add gelatin or agar-agar to the water. Try several dish options and choose the one that suits your taste.

How to cook jellied beef leg

• Cooking time: 6 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 180 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

To cook jellied beef leg, you do not need to study the secrets of cooking or have special skills. You only need to follow a few simple rules. Before putting the drumsticks into the pan, they need to be soaked for 10-12 hours. Chefs recommend changing the water every 60 minutes. Next, the jelly is boiled over low heat, avoiding strong boiling - this is the only way the meat broth will turn out beautiful and transparent.

Ingredients:

• beef leg – 1.5 kg;
• onion - 1 head;
• carrots – 1 pc.;
• bay leaf – 3 pcs.;
• peppercorns – 7-10 pcs.

Cooking method:

1. You need to start cooking by first soaking the legs in cool water.
2. Then they need to be transferred to a saucepan, filled with plenty of water and boiled.
3. As soon as this happens, drain the water and replace with fresh water (you need enough liquid to cover the bones by 2 fingers).
4. While the broth boils a second time, you can start preparing the vegetables. Peel the onion and carrots, cut into halves.
5. To make the broth rich, fry the vegetables in a frying pan without oil for 3-5 minutes on each side.
6. After 4 hours, add vegetables, add bay leaf, peppercorns and salt.
7. Boil the broth with vegetables for about 60 minutes, and then remove the meat.
8. Divide a piece of meat into small parts, place it on a plate and pour the strained broth over it. It should be poured over the edge of the plate.
9. Leave the bowl to cool at room temperature, and then take it out into the cold.

How to cook beef jellied meat

• Cooking time: 6-7 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 210 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To cook beef jellied meat, you can use a saucepan or a slow cooker. First, you will need to remove all films and pieces of fat from the meat, which will not only affect the transparency of the broth, but also spoil the taste of the dish. If you like thick cold meats, then you should take equal quantities of meat and bones. Fans of clearer jelly can completely trust the following step-by-step recipe.

Ingredients:

• beef shanks – 2 kg;
• pulp (tenderloin) – 600 g;
• garlic – 2 heads;
• bay leaf and pepper - to taste;
• onion – 1 pc.;
• carrots – 1 pc.

Cooking method:

1. Boil the meat in two waters. Drain the first one after boiling, boil the second one for at least 3-4 hours.
2. Then add the peeled onions, garlic and carrots to the pan.
3. After 2 hours, remove the meat and cut into pieces.
4. Place the beef on a plate and pour in the strained broth.
5. Place the beef jellied meat in a cool place overnight.

Beef shank jellied meat

• Cooking time: 7 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 246 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The most appetizing is considered to be jelly made from a set of marrow bones with the addition of another type of meat. For example, with chicken, as in this recipe. It is worth considering that chicken breast cooks faster than beef and bones, so it should be added 60 minutes before the end of cooking. If you wish, you can add turkey, pork tenderloin or unusual types of meat to the list of ingredients - venison, rabbit or lamb.

Ingredients:

• beef shank – 1.2 kg;
• leg – 1 pc.;
• beef tenderloin – 300 g;
• meat on the bone – 1 piece;
• chicken breast – 300 g;
• onion – 1 head;
• carrots – 1 pc.;
• garlic – 3 cloves;
• peppercorns – 10 pcs.;
• bay leaf – 3 pcs.

Cooking method:

1. Boil the soaked meat over low heat for 3 hours, periodically removing the foam.
2. Then add pepper, bay leaf and continue cooking for about 60 minutes.
3. Then add carrots, onions, and chicken breast to the broth. Cook for 3-4 hours.
4. Add chopped garlic to the pan and cook for another 2-3 minutes.
5. Take the finished meat apart, place it on a plate, and pour in the broth.
6. Leave the containers on the counter until they cool completely, and then take the beef shank jellied meat out to a cool place until it completely hardens.

Beef head jellied meat

• Cooking time: 7 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In order to make rich jellied meat from a beef head, in addition to it, you should take hooves or shanks. Jelly prepared with meat without tendons and bones simply will not harden. For the vegetable component, in addition to the usual onions and carrots, aromatic celery stalk, garlic, parsley and dill are suitable. Find out more about how to cook jellied meat from beef legs and heads from the following recipe with photos.

Ingredients:

• beef head – 1 pc.;
• hoof – 1 pc.;
• chicken leg – 600 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• black peppercorns – 7 pcs.;
• bay leaf – 3 pcs.

Cooking method:

1. Wash the head and hoof thoroughly and trim with a knife. Cut into about 4 pieces, remove the patch.
2. Wash the chicken thighs and cut them into 2 pieces at the joint. Peel the vegetables.
3. Place the beef bones in a saucepan and cook in two waters for about 4 hours.
4. Add vegetables to the container and cover with a lid.
5. Cook the jellied beef head for 2 hours, periodically skimming off the foam.
6. Then add chicken legs, spices and bay leaf. Cook for another 4 hours.
7. Cut the chicken into pieces, place on plates and pour in the broth.
8. Serve cold with mustard or horseradish.

Beef jellied meat with gelatin

• Cooking time: 4 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 189 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you are preparing cold meat based only on pulp, it is worth considering one important point - after cooking, you need to add swollen gelatin to the broth. It should be soaked in warm water in advance, at least 30 minutes before the end of cooking, and then slightly heated over low heat. Instead of gelatin, you can use agar-agar, then the dish will harden faster. Learn all about how to cook beef jelly with gelatin.

Ingredients:

• gelatin – 45 g;
• beef tenderloin – 600 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• bay leaf – 2 pcs.

Cooking method:

1. Pour water over the meat and bring everything to a boil.
2. Skim off the foam with a slotted spoon, reduce heat and cook for 3 hours.
3. Peel the vegetables, add to the broth along with a few grams of pepper and bay leaf after 3 hours.
4. After 45-50 minutes, salt everything, boil for 5-7 minutes and turn off the heat.
5. Dilute the gelatin with warm water, heat without boiling, and mix with the broth.
6. Grind the beef into fibers, place in plates, and fill with broth.
7. Place the beef jellied meat with gelatin in the cold until completely solidified.

• You don’t have to throw away the boiled carrots, but decorate the finished dish with it. Vegetable slices should be cut into shapes and placed on top of the meat, and then poured with meat broth.
• Beef jellied meat should be cooked over low heat, but so that the liquid gurgles slightly.
• The salt content in the broth should be several times higher than when cooking soup. To avoid overdoing it with this spice, add cold salt at the very end of cooking.
• If fat has formed on the finished dish (it is not always pleasant), carefully remove it with a paper napkin.

Video: Beef jellied meat

Jellied meat or cold, as my friend calls it, is the most delicious and traditional snack on our table. Our grandmothers cooked it, and we cook it too, because the dish is not only tasty, but also healthy. Our menu includes beef jellied meat. There are now a great many recipes for jellied meat - pork, chicken, fish, and even seafood, although it should be noted that in the last of these it is necessary to add a gelling agent - agar or gelatin, since it will not harden on its own.

Beef jellied meat

It is advisable to take fresh meat for homemade beef jellied meat, not frozen. The choice of meat and its preparation is the most crucial moment. Now, fortunately, for an additional fee, beef legs can be chopped directly in a butcher shop or pavilion - which is very convenient for the housewife, because both the shank and the moto are quite long and may not fit into the pan.

If such a service is not available, you will have to cut the bones yourself into acceptable pieces. It’s easier to do this with an axe, but then you will need to strain the broth for the jellied meat through cheesecloth, otherwise there will be fragments in the appetizer.

how to cook beef jellied meat

step by step photo recipe

Ingredients:

• beef (leg and joint with pulp) – approximately 4 kg,
• water - approximately 3 liters,
• salt,
• black pepper in a pot,
• allspice peas,
• 2 onions,
• 2 carrots,
• 4-6 cloves of garlic,
• bay leaves,
• dill umbrellas - optional.

Cooking process:

First, rinse well and scrape the chopped parts into jellied meat. Remove bone fragments, if any. Do not remove fat and films from meat.

Place bones and meat tightly in a deep pan. Pour in water so that it barely covers the skis, let it boil, skim off the foam.

Housewives often face the question: how long to cook beef jellied meat? You need to cook for at least 4 hours, ideally 5. The meat should simmer, there should be no strong seething at all, otherwise the broth will simply boil away during this time. For a gas stove, you can use a divider.

Let's prepare the vegetables. Peel the onion and carrot, do not chop. After cooking, they are simply removed from the broth.

After 3-4 hours of cooking the jellied meat, add onion, both types of pepper, salt, and continue cooking for a few more hours.

Peel and chop the garlic, add some of it to the broth with bay leaf half an hour before the end of cooking. Sometimes I add all the spices at once.

The jellied meat is almost ready, remove the onion and bay leaves.

Refrigerate the cooked meat for jellied meat.

Boiled carrots can be cut into shapes or simply into stars.
The meat must be removed from the bones. Visually check that there are no small bones on the meat.

Finely chop large pieces of meat and softened veins. For a more delicate jellied structure, first cut the meat into cubes, and then separate it into fibers. Place in special bowls or deep plastic containers. At this stage, if you like, add grated garlic.

A thick crust on the broth indicates that the broth contains a lot of gelling substances and your jellied meat will definitely harden even without gelatin.

Before pouring broth over boiled meat, the liquid must be strained. You can place several layers of gauze directly into the strainer.

Slowly pour in the broth.

Place in a cool place until completely frozen. The most ideal place would be the middle shelf of the refrigerator.

Cover the container with a lid or film, as our dish is very aromatic.

Tips for decorating jellied meat:

For brighter colors, place a couple of viburnum berries, lingonberries or red currants on the bottom.
You can also decorate the jellied meat with herbs; place them raw before pouring the broth.
For added beauty, place circles of boiled quail or chicken eggs on the bottom.

The secret to beautiful puff cold

Layered beautiful jellied meat is created in layers, with a different decoration placed in each layer.
Meat is traditionally placed on the bottom layer and poured with a small amount of broth, let it harden.
The next layer is carrot pieces and berries.
We lay out the last layer of greens and quail egg rings.
You can also make a layer of boiled or baked beets, cut into small cubes.
For an impressive presentation, you can also add a small amount of sweet corn to the jellied meat.

To remove the jellied meat from the mold, lower the container into hot water for a couple of seconds - this way the jellied meat will easily come away from the walls.
When serving portions, cut the jellied meat into large squares. And when you lay it out, the meat part should be on top. In this case, you can decorate the dish with boiled carrots, making a rose out of it, and fresh herbs.
Jellied meat is traditionally served with white or red sauce with horseradish and mustard.

Secrets of transparent and tasty jellied meat