Beef leg jelly: recipe. How to cook jelly beef legs? How to cook jellied beef legs

Aspic is considered "winter" dish.

Great for appetizers and as an addition to side dishes.

There are many recipes for making beef jelly. But each housewife gets it "in her own way."

Today we share our own secrets of cooking beef jelly.

Beef jelly - general principles of preparation

The main ingredient is beef, always on the bone.

The real jellied meat is made from several varieties of meat.

Suitable as the most simple - bay leaf, allspice and peas, and oriental - ginger, thyme, cloves.

You will definitely need fresh onions, a few carrots, for decoration - fresh parsley, an egg.

To serve – irreplaceable mustard.

The meat and legs are put in a large saucepan and poured with water. The broth is boiled on slow gas, removing the foam for the first fifteen to twenty minutes. After five or six hours, fresh prepared vegetables, spices and seasoning are added to the broth. Let it boil.

The meat is taken out with a slotted spoon, laid out on a dish and allowed to cool. In the meantime, be sure to filter the broth through a sieve or cheesecloth.

Finely chopped or fiberized meat is placed in molds, sprinkled with garlic, decorated with carrots, herbs, eggs, peas, olives, and poured with broth.

Put in the refrigerator for several hours. Cold is ready!

Jellied beef "Sharp"

This is a recipe for jelly only from beef meat. The taste and wonderful aroma of the dish will give a variety of seasonings and spices.

Ingredients:

One kilogram of beef with bones;

Three carrots;

Bulb;

Two bay leaves;

Fifteen grams of thyme;

fresh parsley;

Peppercorns;

Carnation;

Three cloves of garlic;

Mustard;

One table. a spoonful of olive oil;

One tea. a spoonful of acetic acid.

Cooking method:

Beef on the bone, carrots, onions, lavrushka and other spices and seasonings are put in a large saucepan. Pour three liters of cold running water. Put on a slow fire for five hours. After boiling, the broth is filtered through a fine sieve. The meat is laid out on a dish, allowed to cool and finely chopped.

Chopped parsley, garlic, mustard, olive oil and vinegar are mixed with chopped beef.

A little broth is poured into a special form, the meat is laid out and the broth is poured again. Put in the refrigerator for six hours.

Beef jelly "Classic"

The combination of beef leg and tender veal pulp will make your jelly rich and delicate in taste.

Ingredients:

Beef leg weighing one and a half to two kilograms;

Two liters of water;

Half a kilo of veal;

One bulb;

One carrot:

Twenty peppercorns;

Three bay leaves;

head of garlic;

Cooking method:

Primary broth is cooked from beef leg. It is completely filled with water and brought to a boil on strong gas. After five minutes, the broth is drained, the leg is washed and again poured with running water.

The secondary broth on slow gas should boil for several hours. Boiling should not be seething, but should be a slow rising of small bubbles. The cooking process takes five to six hours.

Peel the onion and cut in half. Put the flat side into the pan and fry a little. Carrots are peeled and left whole. Pre-boil the meat in the broth in a separate pan. An hour before the end of the cooking process, veal and vegetables are added to the leg. The gas is increased and the broth is allowed to boil again. Throw spices and salt.

Meat and bones are taken out of the boiled broth. Strain through a saucepan. Boiled cartilage is separated from the bones, finely chopped along with meat or passed through a meat grinder.

Garlic is passed through a press or finely chopped, added to the meat and mixed. The veal is laid out on the bottom of the mold for jelly. Pour in broth. In order for the meat to be on the bottom and the broth on top, you need to pour it with a spoon without mixing the ingredients. The filled form is cleaned in a cool place, but not in the refrigerator.

Beef jelly in a slow cooker

Most fast way cooking jellied meat - this is jellied meat from a multicooker. Minimum time, maximum benefit.

Ingredients:

Two pork legs (700 grams);

One and a half kilograms of beef on the bone;

One and a half liters of water;

five bay leaves;

Salt and garlic - to taste.

Cooking method:

Pork legs are thoroughly washed. Place in a saucepan and fill with cold water. Leave in water for five hours. Then drain the water from the legs and rinse again. The beef is washed, the carrots are peeled. Pork legs, beef, whole carrots, bay leaf, peppercorns are put into a saucepan from a multicooker. Pour the meat with water. Add salt. Select the jellied mode.

The meat and legs are taken out of the broth, transferred to a bowl, cooled and the meat is separated from the bones. Carrots are taken out, they are no longer needed. The meat is laid out in forms in which the jelly will solidify. The broth is filtered and poured into molds. The garlic is peeled and finely chopped, added to the broth. The jelly is placed in the refrigerator until completely solidified. Bon appetit!

Beef jellied shank

You will need a beef leg and a knuckle. Usually such a jelly turns out to be quite fatty and “sticky”, which does not require the use of gelatin.

Ingredients:

Four kilograms of beef leg and shank;

Two large bulbs;

Three carrots;

head of garlic;

Four liters of water;

Lavrushka;

Black pepper (peas);

Cooking method:

The meat ingredients are poured with water and washed thoroughly, freeing them from bone fragments. The legs are pre-scraped with a knife and singeed.

Meat on the bones and legs are put in a large pot or an enameled bucket, poured with water. When the broth boils, remove the foam and leave on low heat for five hours. Cover with a lid.

At the end of cooking, peeled onions, garlic and whole carrots are added to the broth. Salt, add spices. After that, the jelly should boil for another two hours.

After cooking, carrots and onions are taken out of the broth, boiled meat and bones are laid out on a dish. Allow to cool, separate the meat from the bone and finely chop. Prepared meat is placed in molds. To decorate the bottom of the molds, you can put bright pieces of boiled carrots, fresh herbs, an egg. Top with finely chopped garlic. Strained broth is poured into molds, closed and left in the cold.

Beef jelly with ribs

Beef ribs make an excellent broth for jelly. Add more onions, only whole heads.

Ingredients:

Beef shank with bone (one and a half kilograms);

One kilogram of beef ribs;

Two hundred grams of onion;

One or two carrots;

Allspice and peas;

Bay leaves;

Head of garlic.

Cooking method:

Place the fresh drumstick and ribs in a large saucepan and cover completely with cold water.

Bring the meat to a boil over high heat. Then the gas is reduced and the broth is left to boil for six hours. Periodically remove the resulting foam.

Meanwhile prepare the vegetables. Peel onions and carrots. An hour before the end of cooking, put them in the broth, also add pepper, parsley and salt.

Then vegetables, meat and spices are removed from the broth. Carrots are left to decorate the jellied meat. The meat is separated from the bones and finely chopped.

In special forms, spread the meat with a layer, sprinkle with garlic, passed through a press.

The broth is filtered through a sieve and the meat is poured over it. The jelly is placed in the refrigerator until it hardens. Before serving, remove fat from above.

Jellied beef and chicken

Chicken meat will give the jellied meat tenderness, and will also be a guarantee of a quick solidification of the jellied meat.

Ingredients:

Calf's tail;

Pork knuckle;

Two bulbs;

Ginger and salt - to taste.

Cooking method:

The meat is washed and placed in a large pot. Filled with tap water. Add a whole peeled onion, garlic, ginger and salt. Boil the broth over low heat for seven hours.

After the meat is cooked, the broth is filtered through a sieve. The meat is separated from the bones and finely chopped. Lay out in portioned forms, add fresh garlic and ginger. Pour in broth and refrigerate until set.

Beef jelly with gelatin

Consider the recipe for making beef jelly with the addition of gelatin. It does not affect the taste, but only contributes to the rapid solidification.

Ingredients:

Six hundred grams of beef meat;

A bag of gelatin;

One large onion;

One carrot;

Peppercorns;

Lavrushka;

Cooking method:

The meat is washed and lowered whole into a large pot or enameled bucket. Fill with water and put on a strong fire.

After boiling, the gas is reduced and the broth is left to boil for three to four hours. Take off the foam. It is most convenient to remove the foam with a slotted spoon.

After three hours, salt, onion, carrots and peppercorns are added to the jelly. Cook for another hour. Before the end of cooking put a bay leaf.

Then the meat is removed from the broth, allowed to cool and cut into small pieces.

Gelatin is poured into a glass of boiled water. Gelatin should swell and stand for half an hour. After that, it is stirred and poured into the broth.

The meat is laid out in molds or deep plates and poured with broth strained through gauze. Leave in a cold place until solidified.

Jellied beef and pork

Add some pork knuckles to the beef shank.

Ingredients:

Seven hundred grams of pork legs;

Half a kilogram of beef shank;

Bulb bulb;

Three carrots;

Four cloves of garlic;

Cooking method:

The meat is thoroughly washed. Peel onions and carrots. Fill a large pot with water and add meat and vegetables to it. Cook over low heat until the meat separates easily from the bone.

At the end of cooking, the broth is salted. The meat is taken out with a slotted spoon, allowed to cool and separated from the bones. Divided into fibers and laid out in shapes. Place chopped carrots and garlic on top. The broth is filtered and the meat is poured over it. Put in the refrigerator overnight.

It is better to take a leg for jelly that has already been processed and sawn into several parts. If necessary, the leg is singeed and soaked in water for five hours, then scraped.

If you cover the form for setting the jelly with cling film, before serving it can be easily pulled out and cut into pieces.

To harden the jelly, you can use a regular detachable baking dish. Then pre-lay it with foil so that it does not leak.

In order for the legs to fit in containers for cooking aspic, they are first cut into pieces.

The ratio of water and meat when cooking broth for jelly should be one to one.

To make the jelly freeze faster, edible gelatin is added to the broth.

Step-by-step recipes for making jelly from beef legs gelatin and without gelatin, in a slow cooker or pressure cooker

2018-04-16 Ekaterina Lyfar

Grade
prescription

7965

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

3 gr.

carbohydrates

1 gr.

60 kcal.

Option 1: Classic beef leg jelly recipe

If you cook jellied meat with bones, you can do without gelatin. Beef legs already contain enough of this component, you just need to boil it. Be sure to add a little horseradish or vinegar to the finished jelly before serving.

Ingredients:

• Beef legs - 1 kg;
• Veal pulp - 1.2 kg;
• Carrots - 75 g;
• Onion - 200 g;
• Garlic - 20 g;
• Water - 3 l;
• Salt, allspice, bay leaf.

Step-by-step recipe for jellied beef legs without gelatin

Rinse the meat, soak it in cold water. It is better to leave the legs in the cold all night, but in extreme cases, you can do with 1-2 hours.

Carefully cut the beef legs. Cut the veal into large pieces.

Put the meat in a deep saucepan, cover with water. Boil 10 minutes after boiling. Remove foam, drain liquid.

Pour over the beef and veal clean water. When it boils, reduce the heat to low. Let the broth simmer under the ajar lid for another 4 hours.

Peel the onion and carrot. Cut these ingredients in half, fry for a few seconds on each side. This will give the broth a soft golden hue. Send the fried vegetables to the pan.

Boil the jelly for another 3 hours. Then you will need to salt it, add spices. After an hour, strain the broth, tear the meat with your hands.

Pour hot rich broth over meat. Pour it very carefully so as not to crush the rest of the ingredients. Wait for the jellied meat to cool, then move it to the refrigerator for at least four hours.

Pay attention to color, smell and appearance legs. Their shade should be uniform, without suspicious spots. If the beef gives off old fat or exudes a sharp "chyme" smell, it is better to refuse to buy it.

Option 2: A quick recipe for jellied beef legs without gelatin

In a slow cooker or pressure cooker, you can cook a dish much faster than on a stove. For a special flavor, we will add pork knuckle and ham to the jelly. Use the "Stewing" mode to cook delicious rich jelly.

Ingredients:

• Beef legs - 500 g;
• Pork knuckle - 500 g;
• Pork ham with bone - 500 g;
• 2 carrots;
• 2 onions;
• parsley root;
• head of garlic;
• Greens, bay leaf, peppercorns.

How to quickly cook jelly beef legs in a slow cooker (pressure cooker)

Soak the meat overnight in cold water. If there is no time for this, let him lie under water for at least three hours. After that, you will need to drain the liquid, carefully clean the beef and pork.

Put one type of meat in separate pans. Fill it with cool water, bring to a boil. Drain the liquid. Then you need to boil the meat twice more, renew the water.

Beef takes longer to cook than other ingredients. Therefore, it must be put into the pressure cooker in the first place. Fill the legs with water, bring to a boil with the lid open.

After an hour and a half, add the remaining ingredients to the pressure cooker. Put the chopped meat, peeled onion and bay leaf with pepper there.

Fill the contents of the pressure cooker with water. Salt and pepper, cook the broth under the valve for another hour and a half. First, it must come to a boil over high heat, then you need to reduce the power of the pressure cooker.

While the jelly is cooking, boil the carrots in their skins. Cool it down, clean it up. Cut into neat slices. Finely chop the washed herbs and garlic.

When the meat is cooked, it must be separated from the bones. Strain the broth to get rid of bones and cartilage.

Put the carrots, greens and garlic in the prepared dishes for the jelly. Spread the meat on top, pour the broth.

If there extra time, it is better to leave the jelly in the pressure cooker under the valve for several hours. During this time, it will completely cool down. You will only need to pour the liquid into prepared containers and send it to the refrigerator.

Option 3: Beef leg jelly with gelatin

Not all cooks approve of the use of gelatin during the preparation of jelly. But in this recipe it is appropriate, the jelly becomes more like a traditional aspic. Chicken drumsticks add a special piquancy to its taste.

Ingredients:

• Beef legs - 600 g;
• Carrots - 80 g;
• Chicken drumsticks - 300 g;
• Onion - 90 g;
• Gelatin - 25 g;
• Water - 2.5 l;
• Garlic - 4 cloves;
• Laurel leaf, ground pepper.

Step by step recipe

Rinse the meat well. Beef legs can be additionally brushed, and feathers and yellowish skin should be removed from chicken drumsticks.

Place all prepared meat in a large saucepan. Fill with cold water, put on the stove.

Cook the broth over high heat until it boils. Then you will need to get rid of the foam, cover the pan with a lid, leaving a small hole. Reduce the fire, continue to cook the future jellied meat.

After an hour, you need to peel the onions with carrots, put them in a saucepan. Salt, add pepper and bay leaf to the broth.

After another hour, you can carefully pull out the chicken with a slotted spoon. Cook the beef legs for another 2.5 hours, then you can put them on a plate. Let the meat cool down, strain the broth.

Pour the gelatin into the hot liquid left after cooking the meat. If you use the product in granules, it must first be diluted in cold water.

Slightly cooled meat free from bones, skin and cartilage. Finely chop it. Garlic also chop or grate, add to beef and chicken.

Put the meat with garlic in a deep bowl. Fill them with broth. Wait until the cold is completely frozen. It can be served with mustard and horseradish.

Such jelly from beef legs with gelatin turns out to be transparent, not too greasy. If an untidy fatty layer still forms on the surface of the jelly, carefully remove it with a wooden spatula.

Option 4: Fragrant jelly beef legs with pork

The jelly according to this recipe is especially rich due to the combination of pork and beef meat. It tastes like pressure cooker jelly, but there are certain nuances.

Ingredients:

• Beef legs - 600 g;
• Beef pulp - 1 kg;
• Pork legs - 400 g;
• large carrots;
• Bulb;
• parsley or celery root;
• head of garlic;
• Salt, spices.

How to cook

Rinse and clean the meat well. Cut the legs into several pieces. Beef pulp also needs to be chopped into large pieces.

Pour the meat with water, leave overnight in the refrigerator. The liquid should cover the pieces by about 5-7 cm.

In the morning, pour out the liquid, fill the beef and pork with fresh water. Put a bowl of meat on the fire, boil its contents.

Within 10 minutes after boiling, a large amount of foam will be released. Be sure to remove it with a slotted spoon. When the foam stops appearing, you can reduce the heat, cover the pan with a lid. Cook the meat over low heat for another 4-5 hours.

Add all the spices, herbs and vegetables to the pot. Don't brush them, just give them a good wash.

After an hour and a half, you can remove the pan from the stove. Cool the meat and sort through to get rid of the bones. Squeeze the garlic into the broth, salt it and leave for half an hour.

Strain the broth. Put the meat in prepared containers, fill it with liquid.

Sometimes cooks advise salting the broth only at the very end of cooking. The liquid constantly boils away, so it is very easy to miss. Be sure to taste the broth. It should appear slightly salty.

Option 5: Beef leg jelly with chicken in a slow cooker

Cooking jelly in a slow cooker is very simple. It will take a long time, but your efforts are minimal. You just need to prepare the products, send them to the bowl and turn on the desired mode.

Ingredients:

• Beef legs - 1 kg;
• Chicken thighs - 2 kg;
• Water - 3 l;
• Bulb;
• Garlic - 10 g.

Step by step recipe

Rinse the meat, scrape the bones with a knife. Fill with cold water, let stand for a couple of hours.

Chop thighs and beef legs into pieces. Clean the onion. Place all ingredients in a multicooker bowl.

Pour prepared water over meat and onions. Add salt and spices. Turn on the "Extinguishing" mode. Set the timer to the maximum, it is better to leave the jellied meat all night.

Crush the peeled garlic cloves with a knife, add them to the broth. Cool the meat and separate from the bones.

Divide the chicken and beef into small bowls and pour over the broth.

In restaurants, jelly is sometimes served with radishes and salted mushrooms. Finely chop these ingredients, add chopped herbs and garnish each serving.

Preparing beef leg jelly is quite simple, because it takes a long time to cook on its own, and you need some patience and at least minimal supervision. The jelly will harden without problems if you buy the right ingredients and fill them with the required amount of liquid. Our advice will help you.

When choosing ingredients for the future jelly, you first need to buy beef legs. It is they who will give the jelly viscosity, and it will solidify perfectly without the addition of gelatin. Put a small piece of meat in the jellied meat.

A large amount of pulp will not contribute to a good solidification of the meat broth. Keep proportions. Take beef legs - 1 part and about 2 parts of meat.

It is necessary to cook jellied meat for at least 7 hours. It is good to put onions in it, peeled from the top layer of the husk, carrots. A good addition is peppercorns, bay leaf. All these components will make the meat broth tastier.

But they should not be put immediately, but at the end of cooking. Carrots with onions for 2 hours, peppercorns and other spices for half an hour.

You can make a taste in a bag. To do this, fold the gauze in three layers and make a bag out of it. Inside, put a pinch of peppercorns and allspice, 3 cloves of garlic (you can not peel), 3 cloves, a small sprig of rosemary (fresh), a sprig of thyme, a good bunch of leaf parsley. Tie a bag with a thread, lower it into the broth. By the way, tie the free end of the thread to the handle of the pan, then it will be easier to get it out.

Salt not earlier than 60 minutes before the end of cooking. The fact is that the liquid boils away during the cooking process and there is a danger of salting the dish. You can season the already prepared jelly. In this case, salt a little more, given that the meat will also absorb salt.

Classic recipe

In short, classic recipe jellied meat - put beef legs and meat in a saucepan, cover with a lid, bring water to a boil, periodically removing foam and cook over low heat for at least 8 hours. An hour before the end of cooking, add vegetables, a little later bay leaf and peppercorns.

Step-by-step method of cooking jellied beef legs:

Step 1. Beef legs must be singeed, scraped and thoroughly washed with a brush, then cut into pieces. Soak beef bones in cool water. Enough 3-4 hours.

Step 2 Put the meat, legs in a saucepan, add water, it should be eight centimeters higher than the food. Cook over medium heat until water boils.

Step 3 The first water must be drained, the legs should be washed again, poured with clean water. When the foam appears in the pan, reduce the heat, carefully remove it.

Step 4 When the foam stops forming, you can do the taste of jelly. Two hours before the end of cooking, put peeled carrots and onions in it. When the jelly is almost cooked, you can throw a couple of bay leaves into it, but not more than 15 minutes. Taste for salt, adjust if necessary.

Step 5 Remove meat, legs, vegetables from the broth. Vegetables are no longer needed, they can be thrown away. Cut the meat into pieces, disassemble the legs, removing the bones from them. In suitable forms, lay out the meat base for the jellied meat.

Step 6 Strain the broth through cheesecloth. Pour it into the meat molds. First, cool on the table, then put in the refrigerator to solidify.

How to cook jellied beef legs with gelatin

If beef legs are used for jelly, giving a viscous broth, then gelatin should be taken half as much as indicated on the package.

You will need:

• 0.5 kg of prepared beef legs;
• 1.5 kg of meat;
• package with gelatin - 1 piece;
• jellied mixture - 1 tbsp. spoon;
• garlic - 20 g;
• bay leaf, peppercorns, salt - add to taste.

You will need 7-8 hours. In one portion - from 150 to 200 kcal.

Cooking:

1. If the legs are fully prepared for cooking, fill them with water anyway, leave for 30 minutes. After that, rinse again with a stiff brush;
2. Put the chopped beef legs into pieces in a saucepan, pour in water. After boiling, the first water must be drained;
3. Pour the legs again with water, bring to a boil, reduce the heat. Boil for 3 hours, then dip a piece of lean meat into the broth, add a little salt;
4. When the ingredients are ready, remove with a slotted spoon, cool and manually disassemble the meat into fibers, do not use a blender to grind. Disassemble the legs, remove the bones, chop. Combine with meat, mix, put in prepared containers;
5. Add gelatin, a mixture of spices for jellied meat, chopped garlic to the broth, salt to taste. Mix thoroughly, then pour over the meat pieces. In order for the jelly to freeze, it must be removed in the refrigerator;
6. Cut the finished dish into portioned squares. Separately serve gravy boats with mustard and horseradish.

Multicooker cooking method

In a slow cooker, jelly will not boil, but languish like in a Russian stove. With slow languishing, the legs and meat will give everything to the water, so the dish will turn out to be rich, fragrant and then freeze perfectly.

Required:

• beef legs - 1 kg;
• half pack with chicken thighs;
• 2.5 liters of cold water;
• peeled onion;
• a small head of garlic;
• peppercorns - 15 pieces;
• salt - to taste.

In a slow cooker, the dish is cooked for 8 hours. A serving contains 190 kcal.

How to cook jelly beef legs in a slow cooker:

Step 1. Burn the legs, scrape with a knife. Rinse thoroughly with a coarse brush.

Step 2 Put in a saucepan, pour clean water, leave for 2 hours.

Step 3 Chop the thighs into pieces;

Step 4 Peel the onion head. Put chopped beef legs and thighs, peeled onions, spices, salt into the multicooker bowl, pour water up to the maximum mark;

Step 5 Turn on the "extinguishing" mode, on long time, better for the whole night.

Step 6 In the morning, remove the meat from the multicooker, remove the bones, chop.

Step 7 Crush the garlic (clove) with the blunt side of the knife, add to the finished broth.

Step 8 While the broth is infused, decompose the meat into different forms, filling only half the volume, salt if necessary.

Step 9 Pour the meat with broth, filtered through a strainer or cheesecloth. Cool down on the kitchen table. Refrigerate for further hardening.

How to make jelly transparent

The jelly should be transparent. And the most transparent broth will turn out if you cook it from beef legs separately from other types of meat. Another principle: do not add water to the cooking broth, so it must be poured into the pot with a margin, given that cooking takes eight hours.

First of all, before cooking, soak the legs in water. Of course, they must first be washed, scraped, even singeed if necessary, then poured with chilled water and left untouched for three hours. This procedure will help remove blood clots. After 3 hours, drain the water from the container.

Put two pans on the stove, put beef legs in a large one, pour in cold water until salt is added. There should be a lot of liquid, but not to the very edge, but at least 10 cm below. Wait until it boils and drain the first water. This procedure will also help to prepare a transparent jellied meat.

Rinse the legs, pour water again. On medium mode, cook until boiling, not forgetting to remove the foam. Then turn the fire down to the bare minimum. The slower the jelly is cooked, the better.

It should quietly "gurgle" and not boil. Remove foam all the time. Place the prepared piece of meat in a smaller saucepan. Pour boiling water over it, immediately add salt. Wait until it boils, reduce the heat and let it cook.

So, summing up, we can briefly describe the whole process of preparing jelly: singe the beef legs, then cut them into pieces, soak in cold water. Cook in a large saucepan over low heat.

The jellied meat will be cooked for a long time until the cartilage becomes soft, and the meat can be easily removed from the bones. As for spices, everyone chooses them according to their taste. In addition to them, whole vegetables should be put in the broth. It can be carrots, onions. All!

Bon appetit!

If they ask me what kind of dish we certainly prepare in Rus' for the biggest and greatest holidays, then I will answer without hesitation - of course, jelly. And not only in Rus', it is being prepared in Ukraine, and in Belarus, and among many other Slavic peoples.

This dish has a different name, in addition to the main one, it is also called aspic, jelly. The names are different, but the dish is essentially the same. It is not difficult to prepare, but here's what's interesting - if you give each hostess the same standard set products, then all the same, each of them will get their own dish, unlike any other! There is no single dish!

This delicious dish is prepared as an appetizer for weddings, Christmas, Epiphany and, of course, it will be absolutely unthinkable without it. New Year! This big one is coming soon fun party. And if you don't know how to cook it yet, then there's time to learn!

One of my friends says that if New Year's table there is no jelly, then there is no need to celebrate the holiday! And at the same time he always cooks it very tasty! 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 different types, the taste and it will be richer and more saturated.

Sometimes they ask - “Why add chicken? Is it possible to cook just chicken then?” Of course you can! But if we are preparing a festive version of the dish, then chicken meat will make it softer and more tender. And of course more delicious!

When choosing meat, you need to choose one where there are a lot of bones - these are the so-called gelatinous parts. If the meat is chosen correctly, then you do not have to add gelatin to thicken. It is believed that this dish does not provide for its addition. And properly cooked, it will harden itself without any gelatin.

We will need:

• beef shank - 1 kg
• pork knuckle - 1.3 kg
• pork leg - 1 pc. — 400 gr
• chicken legs - 1-2 pieces
• carrots - 2 pcs
• celery root - 0.5 pcs, celery root
• onions - 3-4 (small heads)
• bay leaf - 3-4 pieces
• black peppercorns - 20 pcs
• ground black pepper, salt - to taste
• boiled egg - 1-2 for decoration

Cooking:

1. Before you start cooking meat, it must be prepared. Examine from all sides, and if bristles-hairs remain on it, they must be set on fire. Then scrape the darkened part with a knife, and then rinse the meat in cool water.

Sometimes when buying legs, you can see that they are dark and ugly. They were scorched from the bristles and not cleaned. It is better to refrain from buying such legs. When cooking such meat, the broth will turn out to be dark and not attractive, and it may also have the smell of burnt bristles.

Well, if you still didn’t inspect and bought, then they need to be carefully scraped off with a knife and washed in 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 into pink color. And the bad smell will go away.

When the meat begins to cook, less foam will stand out.

3. After the allotted time, take out the meat and transfer it to a prepared pan. It should be large enough, since the meat that we have cooked, plus a large amount of water, will not fit in the pan.

4. Fill with water. So that she only covered the meat. We put on a big fire. And until it boils, we don’t leave the kitchen anywhere. This important point. All the time, while the meat boils, remove the emerging foam. There won't be much, and that's good. Almost all the blood has already come out during the initial soaking.

5. As soon as the water boils, immediately reduce the heat and cook until it gurgles slightly for exactly 5 minutes. Then remove the meat with a slotted spoon and drain the water. Rinse the dishes in which it was cooked, 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 more water we will not add. And this condition is desirable to fulfill!

6. Now again you need to bring the water in the pan to a boil. And again, it is advisable not to leave the kitchen. Just remove the foam slowly, and wait until the water boils. It will happen much faster than the first time. The meat has already warmed up from the inside.

7. As soon as the water boils, immediately reduce the heat to a minimum.

If you skip this moment, and let the water boil violently even for 5-10 minutes, the broth will not be transparent. It will either turn white or cloudy.

And we need a transparent beautiful broth so that all the pieces of meat when pouring are visible at a glance!

8. That's it, they lowered the fire, covered it with a lid so that steam would come out, and you can forget about it for 4 hours, or even 5. From time to time, you can, of course, look to see if the water has boiled away. But if you have not forgotten about a small fire, then the broth will gurgle softly, and the meat will cook. And the water isn't going anywhere.

If the broth does not gurgle at all and does not boil slightly, then the meat will not cook. Follow it!

9. In this way, the meat will be cooked for at least 6 hours, and sometimes a little more is cooked. Its readiness is determined by the fact that the meat must completely move away from the bone.

10. An hour and a half before readiness, you need to add whole peeled carrots, celery root. I have it a little larger than a tennis ball, so I took half of it. You also need to add onions. I have small heads, and I put 4 of them, and I didn’t clean one, the largest one, but only took off the top “shirt” and put it together with the husk.

Such an onion must be especially thoroughly washed, and make sure that there is no mold or dirt under the husk layer.

Vegetables will give the broth the necessary aroma and color, which is important. Onions and carrots will give a golden hue, and celery root - a subtle subtle aroma.

11. Now, you can add a little salt to the broth, but not until cooked, but only so that the meat is saturated with taste. If you add salt right away, the water will boil away, and the broth may become too salty.

12. An hour before readiness, put peppercorns in the broth. And cook again.

If the onion starts to boil, no big deal. Do not remove it from the broth ahead of time, then we will find a way to remove it.

13. After six hours of cooking, we check whether all the meat is moving away from the bone and whether the broth is ready. You can check this by carefully dipping a large and index fingers 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. Take out 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, ready meal serve 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, rich, savory, delicious, fragrant, simply amazing - these are just a few simple words to try to describe its taste.

It is not for nothing that our friend respects and appreciates him so much, and does not sit down at the festive table without this meat appetizer.

All subsequent recipes are prepared in the same way as the first option. The only difference is in the composition of the ingredients. Therefore, if you want to cook a dish according to the following recipes, then read the first one - because it describes all the secrets of cooking!

Delicious homemade beef recipe

Such a dish can also be prepared for the holiday, and on weekdays it is also good! What is called "we prepare both for a feast and for the world." Someone prefers to cook it, as in the previous version, while someone does not want to use pork. And then you can cook a dish of one beef.

We will need:

• beef shank - 1.5 kg
• beef ribs - 1 kg
• beef neck (pulp) - 1 kg
• onion - 3-4 pcs
• carrots - 2 pcs
• celery root
• pepper3 black peas - 20 pcs
• bay leaf - 3 pcs

Cooking:

1. Rinse the meat and soak in water for 3 hours. Then drain the water.

2. Put the meat in a large saucepan and fill it with water so that the water just covers all the meat.

3. Let it boil, removing the foam. After 5 minutes of boiling, drain the water. And pour fresh water per 1 kg of meat - 1.4-1.5 liters of water.

4. Wait until it boils, constantly removing the foam. After boiling, reduce the heat to a minimum and cook for 4-5 hours.

5. Salt, add whole carrots, half a celery root and onion. Leave one onion in the skin.

6. When 6 hours have passed, check if the meat is moving away from the bone. It should separate very easily. If not, cook some more. 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 so 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 technology of cooking, I have already told in the first recipe. Therefore, we cook and cook according to the same scheme.

The only thing I will focus on is cleaning the legs. Legs are not always sold clean and white. Sometimes you need to remove the bristles from them and then clean them. Most likely, everyone knows how to remove bristles, or they don’t know, but they have seen it. But still, I will remind you.

I light the gas and hold the leg right over the fire in the place where the bristles remained. The smell is certainly not pleasant, but you have to be patient. Then, scrape off the burn marks with a knife, and then rinse with water. You also need to remove or clean the hooves very well. They are usually very dark in color and just ask to be removed altogether.

If the legs themselves are also dark, then they should also be carefully scraped with a knife, and then rinsed with water. And do not forget to soak them in water for 3 hours.

The rest of the dish is prepared in exactly the same way as in the first recipe. There are no changes in the recipe, all the principles and steps are the same!

Ready jelly can be served in a tray, or you can turn it over and put it on a dish.

It turns out pretty nice! And how delicious, words can not even describe!

"Pig" in a bottle

On holidays, very often familiar and everyday dishes are prepared in some interesting form. And one of these forms is the “Piglet” jelly, which is poured into a plastic bottle.

Such a presentation invariably causes delight among all the guests. The pig 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
• most delicious dish obtained from different types of meat
• be sure to add chicken leg, or two. It will be so much tastier
• meat must be soaked in cool water for 3 hours before cooking
• the first water must be drained 5 minutes after boiling
• bring the second water to a boil, be sure to remove the foam, and then reduce the gas to a minimum. The meat should only gurgle slightly, but in no case should it boil. Otherwise, the broth will turn out dark and opaque.
• we take water in the ratio per 1 kg of meat - 1.4 -1.5 liters
• Try not to add water during the cooking process. But if it doesn't work, then add at least boiling water.
• sometimes the broth is clarified with egg white, but if you cook correctly, 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!

Many people know how to cook beef jelly. After all, such a dish is considered traditional in our country. But if you have never done it, then we will present some simple and affordable recipes that will allow you to feed a huge number of invited guests tasty and satisfying.

general information

Beef jelly, the recipe of which we will consider later, turns out to be very tasty and nutritious. However, most housewives know how to make such a dish only from pork legs. After all, aspic prepared from this part of the mentioned animal is prepared much easier. Moreover, beef jelly is a little more expensive than pork. But here it turns out much tastier and healthier.

Details on how to cook beef jelly

To prepare such a dish, you need to be patient and postpone all other things for later. After all, aspic is prepared using beef for quite a long time. For it we need the following ingredients:

Component processing

Delicious and satisfying aspic of beef legs requires careful processing of all components. To begin with, you should wash the acquired shin well and clean it of all existing dirt with a sharp knife or brush. You also need to rinse the beef ribs. You should not cut the meat product, since the preparation of jelly requires the use of whole pieces.

After processing the beef, you should start cleaning the vegetables. Bulbs and carrots also do not need to be cut into pieces.

Heat treatment

Before you cook beef jelly, you need to put the pieces of meat on the bone in a large saucepan, pour into them drinking water, bring to a strong boil and carefully remove all the foam formed on the surface. To do this, use a slotted spoon.

It is recommended to cook the ingredients on the lowest fire, because if the broth boils with a key, the aspic will turn out cloudy and completely unappetizing. The lid must not be closed tightly. It takes about 6-6.5 hours to cook the meat product. During this time, the meat should be very soft. One hour before turning off the stove, add lavrushka, onions, allspice, carrots and salt to taste to the broth.

Meat and broth preparation

After all the ingredients are soft, you need to remove the meat from the pan and cool it completely. Next, you need to separate the fleshy part from the bones and chop it medium-sized or simply tear it with your hands.

As for the broth, remove the carrots and onions from it, and then strain and add the grated garlic cloves. If necessary, it can be additionally flavored with pepper and salt.

Pouring into bowls

To form a beef jelly, you should take a not very deep dish and put the processed meat into it. Next, the product must be poured with fragrant garlic broth so that it covers the contents of the form by 2-4 centimeters. After that, the dishes must be tightly closed and placed in the refrigerator for 4-6 hours. During this time, the beef jelly will completely harden and become suitable for consumption.

How should it be served for a festive dinner?

We talked about how to cook beef jelly. Now I want to tell you about how you need to properly serve it to the table. To do this, you need to take a flat plate and put the jelly on it with a sharp movement by turning the dishes upside down. Next, the aspic should be smeared with spicy mustard, cut into pieces and presented to guests on a common dish along with a fork and spatula.

Beef jelly: a recipe for cooking with the addition of pork

If you want to get the most satisfying and high-calorie dish, then we recommend making jelly not only from beef, but also, for example, from pork. For this we need:

Preparing the Components

Pork and beef jelly is prepared according to the same principle as the dish described above. First you need to wash the meat product well. It is enough to rinse the beef drumsticks, but it is advisable to soak the pork legs in cool water, and only then proceed to the heat treatment.

As for vegetables, they should simply be peeled.

Cooking on a kitchen stove

After processing the ingredients, the meat on the bone, as well as the pork pulp, should be put in a deep saucepan, pour water and boil. In the process of this, it is necessary to periodically remove the foam from the surface of the broth with a slotted spoon. After the liquid boils, you need to set the fire to a minimum, and only slightly cover the pan with a lid.

How much to cook jelly beef and pork? In order for you to get a very tasty and fragrant dish, it is advisable to cook the contents of the pan for six hours. This is enough to make the broth strong and the meat completely soft. By the way, about 90 minutes before the products are cooked, be sure to add whole carrots, onions, as well as pepper, salt and parsley to them.

Preparing stock and meat

After all the described actions, you need to carefully remove vegetables and meat from the broth. Further, it is necessary to separate the fleshy part from the legs and lower legs of animals, finely chop it, and discard the bones. As for pork, it should be chopped in the same way.

The broth remaining in the pan must be filtered and flavored with grated garlic cloves.

How to properly form the jelly of their pork and beef?

There is nothing complicated in the formation of such a dish. To do this, take ordinary containers and put chopped meat in them in an even layer. Next, over the pieces, you need to pour in a fragrant rich broth. You can adjust the thickness of the layer yourself, reducing or, conversely, increasing the amount of liquid. After that, the filled containers should be tightly closed and put in the refrigerator. It is recommended to cool beef and pork aspic for about 6.5-7 hours. This time is enough for the broth to completely freeze and take on a jelly-like consistency.

Properly served to the everyday table

Ready jelly must be cut into pieces and served for dinner right in the container. If desired, it can be preliminarily laid out of the dishes on a flat plate. It is advisable to serve such a fragrant dish to guests along with bread and mustard. Bon appetit!

Preparing a beautiful aspic for the festive table

Beef jelly with gelatin is very popular with modern housewives. This is due to the fact that for the preparation of such a dish there is no need to clean and then boil pork legs or beef drumsticks for a long time. Moreover, aspic prepared with gelatin hardens in the refrigerator in just 4-5 hours. That is why, if you want to make a tasty and satisfying dish very quickly, we recommend that you use the following recipe.

So, we need:

• filtered water - about 3 l;
• beef pulp - about 2 kg;
• bulbs as bitter as possible - 2 pcs.;
• homemade chicken eggs- 2 pcs.;
• lavrushka - 2 pcs.;
• small juicy carrot - 2 pcs.;
• fresh greens - to decorate aspic;
• gelatin - 30 g;
• fresh garlic - about 8 medium cloves;
• allspice in the form of peas - about 10 pcs.;
• table salt - apply to taste (about 1 dessert spoon)

Ingredient Processing

Before preparing the aspic, you should wash the beef pulp well. It is not necessary to cut the meat into pieces. You also need to boil chicken eggs, peel and cut them in half. As for vegetables, they need to be peeled and left as a whole.

Heat treatment on the plate

Cooking jelly with gelatin is quite easy. To do this, put the beef pulp in a saucepan, fill it with water and cook for 4 hours. At the same time, 60 minutes before the end of cooking for meat, it is necessary to lay out the parsley, carrots, salt, onions and pepper.

Preparation of boiled ingredients and broth

After the meat is fully cooked, it should be cooled and cut into very small pieces. If desired, it can only be torn apart with your fingers along the fibers.

Correctly form the filling

To form such a dish, we need a shallow, but large dish. On its bottom it is necessary to lay out pieces of meat, petals of fresh greens, halves of boiled eggs and circles of carrots. Next, all the ingredients need to be poured with fragrant broth.

After all the described actions, the dishes with jelly must be closed and placed in the refrigerator for 4 hours. During this time, the broth will harden, and the aspic can be safely served at the table.

Properly served for dinner

The main advantage of such a treat is that it cooks much faster than the traditional jelly from pork legs or beef shank. Moreover, the presented food is transparent. That is why it is recommended to decorate it with various ingredients in the form of eggs, carrots, herbs, etc.

Before serving, the jelly should be cut into small portions and offered to guests along with horseradish, mustard and bread. By the way, you do not need to take it out of the container.

Summing up

In this article, we told you about how you can easily and simply prepare a delicious and satisfying beef jelly with pork legs and gelatin. Which option to use for serving holiday table- it's up to you.

It should also be noted that such aspic can be prepared not only from beef or pork, but also with the addition of chicken and even lamb.