Beef jelly - delicious recipes with and without gelatin. Beef leg jelly (step by step recipe with photo)

Very tasty and rich jelly is obtained from beef legs. To prepare it, you do not need special culinary skills, you just need to follow a few basic rules. Before boiling cold, the beef leg should be soaked in cool clean water changing it every 2-3 hours. You need to cook aspic from beef legs on a very low heat, avoiding active boiling - then the broth will be transparent.

Prepare all the necessary ingredients: beef leg, vegetables, salt, spices and spices.

After soaking the meat, send it to the pan and pour an arbitrary amount of water. Put on fire and wait for it to boil.

While the water is boiling in the pan, you need to prepare the vegetables. Here we use two little tricks: bake onions and carrots in a pan. So the broth will turn out brighter and tastier. Rinse the carrots and cut lengthwise into 2-3 parts, and put the onion in a dry frying pan right in the husk. Bake for 4-5 minutes on low heat.

When the water in the pan boils, wait 5-7 minutes, then drain the water, rinse the meat and pour clean water 2 fingers above the level of the meat.

After boiling, cook on very low heat for at least 4 hours, cover the pan with a lid. If the water boils away, add a little warm boiled water. After 4 hours, salt the broth, add spices, herbs, bay leaf and vegetables. Boil for another hour.

Remove the meat from the broth, cool and disassemble into small pieces. Place the beef in a deep bowl.

Cool the broth and strain through a strainer or several layers of gauze, pour the meat in a bowl with it.

Put the bowl in a cool place so that the broth has completely cooled down. Then remove the jelly from the beef legs in the refrigerator to solidify.

Serve the finished jelly with mustard or horseradish. Bon appetit!

Kholodets (or jelly) is one of the most famous national dishes of Russian, Ukrainian and Belarusian cuisine. This dish has been known in these regions since the beginning of the 16th century and, as you may have noticed, it has been remarkably standing the test of time for six centuries, since almost every family loves jelly.

It is prepared on the basis of meat products; beef, pork, as well as their offal are perfect for this. Today we will consider with you the method of preparing delicious jelly based on beef legs and beef tenderloin. And also you will learn all the tricks and subtleties that will help you make your aspic transparent, like a tear!

How to cook jelly beef legs and beef

Used kitchen utensils and appliances: cutting board, stove, knife, saucepan, paper towels, bowl, ladle.

Ingredients

Preparatory stage

We cook jelly

1. Beef will need about one kilogram, we wash it in water, and then dry it a little with paper towels. If desired, you can get rid of excess fat, as well as various films on a piece of beef.
   
   
2. We put a whole piece of beef in a pan with a beef leg, after which the fire can be turned to maximum again and let the liquid boil.
   
   
3. As soon as the broth boils, let it boil open for about half an hour, after which we reduce the heat to a minimum and cover the pan again with a lid. We leave the beef to cook for another hour and a half or two.
   
   
4. In the meantime, prepare the rest of the ingredients. We peel one large onion from the husk, it is not necessary to chop it.
   
   
5. About 5-6 cloves of garlic are peeled. This is done very simply, you need to lay out the required number of cloves on a cutting board and press them well with the side surface of the knife. There is no need to worry about the integrity of the garlic, but it will be much easier to remove the husk. Cut each clove as small as possible.
   
   
6. After the time has elapsed, we remove the lid from the pan, we will not need it anymore, now we will cook the jelly in the open. Add a tablespoon of salt to the pot.
   
   
7. We put one large onion in the broth, as well as a couple of bay leaves. We control the fire so that the broth in the pan does not boil much, it is necessary that it only gurgle a little. We leave the jelly to cook in the open for another half hour.
   
   
8. In advance, prepare a bowl in which we spread the meat from the pan. Since we haven't cut the bone apart, we won't have many small pieces of bones in the broth, so the broth doesn't need to be strained.
   
   
9. We are filming upper layer fat in the broth, if left, it will solidify in the finished dish, and our jelly will be covered with a white solid layer of fat. We leave our broth with onion on low heat so that it does not cool down.
   
   

The final stage of preparation

Video recipe for cooking jellied beef legs

If you still have any questions about the preparation of this dish, then by all means pay attention to the video recipe below. It describes in as much detail as possible how easy it is to make jelly from a beef leg. You can use this video as visual aid directly during cooking.

As you can see, the preparation of jelly according to this recipe is quite unpretentious and almost everyone can do it. The most important thing is to know some subtleties and tricks that will help you cook very tasty and transparent aspic that will delight you and your guests.

Also pay attention to the preparation and the method of preparing the most delicious. By the way, we prepared our dish without the use of gelatin, but nothing will stop you from preparing the next one, after which you can compare them to taste and choose your favorite recipe. Well, if you want to get acquainted with a truly special method of preparing this dish, then be sure to pay attention to the recipe.

That's all I have for you! I hope you liked this recipe very much, and soon you will use it in order to please your loved ones with a wonderful dish. Do not forget to cook with pleasure and love for the process, because these two ingredients are one of the most important in the preparation of absolutely any dish. Experiment, gain experience, draw conclusions after the mistakes made, and your personal culinary masterpiece will not be long in coming. Don't forget to share your comments and tips on the above recipe. All the best to you and bon appetit!

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 "Spicy"

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 cheesecloth. 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.

Cook at home a very tasty beef jelly - an indispensable dish for a festive and everyday table!

• Beef (shank with bone) 1.8–2 kg
• Black peppercorns 10–15 pcs.
• Bulb onion 300 g
• Dried roots (parsley, celery, parsnips) 2 tbsp
• Carrot 200 g
• Garlic cloves 6–8 pcs.
• Bay leaf 4 pcs.

We take a 5-liter pan, put the chopped into pieces and thoroughly washed beef shank there. Fill with clean water and put on fire. This is the basis for our beef jelly.

Bring to a boil, carefully remove the foam.

Then put on the smallest fire and cook beef jelly for 4 hours. Do not cover with a lid. After 4 hours, clean the vegetables.

Salt the broth, add vegetables. Bring to a boil and cook for another 1.5-2 hours. Watch, the meat should be covered with broth, and the broth itself should be slowly boiled down.

We carry out a test for the readiness of the broth: we drip a few drops on our fingers from a spoon, we wait for the broth to cool completely. We try to glue the fingers, if they stick together, then the broth is quite rich.
Take the meat out and let it cool on the board.

Now the most dreary work: the meat must be disassembled from all that is superfluous and divided into fibers. It should turn out like this.

We filter the broth through 2-4 layers of gauze.

Put a layer of meat into the mold. We seal. Top with broth. If you like a clear border between the meat layer and the jelly layer in jelly, then you can do this: pour a layer of meat with part of the broth, then cool in the refrigerator so that the meat seizes. Then pour the remaining broth to make a transparent layer of jelly. This is how I cook beef jelly.

We cool the beef jelly according to my recipe in the refrigerator for several hours ( better night) until completely dry. Serve with mustard and horseradish sauce. Bon appetit!

Recipe 2: homemade beef shank jelly

• Beef shank - 1 kg
• Carrots - 1-2 pcs.
• Onion - 1 pc.
• Parsley root - 1 pc.
• Bay leaf - 1 pc.
• Black peppercorns - 3-4 pcs.
• Salt - 0.5-1 teaspoon
• Greens when serving - 1-2 sprigs

Cut the shank into pieces. Soak in cold water for 4-5 hours

Wash with a brush, rinse with cold water, put in a saucepan, pour water at the rate of 2 liters per 1 kg. Close the pan with a lid, bring to a boil, cook over low heat for 6-7 hours, from time to time removing fat from the surface of the broth.

Peel, wash and chop vegetables.

About an hour before the end of cooking, add carrots, parsley, onions, bay leaves to the broth and throw in a few peppercorns. Continue cooking. It is necessary to cook until the meat is easily separated from the bones.

After cooking, remove all fat from the surface, remove the bay leaf, separate the pulp from the bones, pass it through a meat grinder or chop finely.

Mix the pulp with strained broth and boil. Salt, stir and pour into bowls. Put beef jelly in the refrigerator for 10-12 hours.

Before serving, dip the sudok into hot water, put the jelly beef shank on a dish and decorate it with parsley or dill.

Horseradish with vinegar, mustard, cucumbers, red or white cabbage salad are served with aspic.

Recipe 3: how to cook jelly beef legs (photo)

To make the jelly transparent, it is necessary to soak the meat for 4-5 hours, constantly draining the water and pouring it with clean cold water. The jellied meat should be cooked under the lid ajar and at the smallest boil, in barely gurgling water. And yet ... it is important to observe the proportions of meat and water. Usually I pour water on tightly packed meat on one finger, taking into account that a third of the water will boil away. But you can’t add water to the boiled jelly, otherwise it will harden badly.

• Beef knuckle - 1200 grams (1.2 kg);
• Beef leg - 1 pc;
• Chicken breast - 1 pc;
• Beef meat - 300 grams;
• Beef bone with meat - 1 pc;
• Onion - 1 pc;
• Garlic - 3 cloves;
• Carrots - 1 pc;
• Peppercorns - 10 pcs;
• Bay leaf - 3 pcs;
• Salt - to taste.

Meat for aspic and beef leg should be soaked for 5 hours, constantly changing the water and pouring fresh cold water. Aspic loves bones, and therefore if you have bones with meat that are not very necessary, then they can also be put into jelly. I have a pan from the mantle. There are a lot of bones, but half here will go to waste, but the broth will be rich and tasty. Pour meat for jelly with fresh water and put to boil. Do not add more water.

Boil. Be sure to remove all the foam, salt well. Usually jelly needs to be salted much more than you always salt soup. Because, when solidifying, the salt is felt weakly and the jelly will seem undersalted. But since the water will still boil away, it is enough to add medium salt, and then, at the end, add salt if necessary. Cover with a lid, leaving a gap of 1 cm and cook for three hours.

Then add peppercorns, bay leaf and cook for another hour. Then put the washed onion as a whole, making cuts in it with a knife, as if piercing, and carrots. Onions and carrots will give the jelly a bright golden color and a pleasant taste.

After another hour and a half everything looks like this. It can be seen that the water has already boiled away by a third. Some of the bones have fallen off the meat and can be pulled out and discarded.

After 6-7 hours of cooking, under a barely open lid, when the bones easily move away from the meat, the onion and bay leaves can be thrown away, and the carrots can be pulled out. Taste the broth for salt and adjust if necessary. The taste should be well salted. Add crushed garlic and turn off the heat after a minute.

Remove all meat and bones from the broth. Discard the bones immediately in a separate bowl, then discard.

Strain the broth through two layers of gauze and a sieve. will leave excess fat, peppercorns, chopped garlic, and small seeds. I strain through a bandage folded in several layers, and then throw it away.

Arrange the meat on plates and molds for jellied meat. During the laying out of meat, I remove everything that I don’t like and everything that we don’t eat - skins, membranes, fat, leaving only transparent jelly cartilage and clean meat.

Pour the broth over the meat bowls and leave to cool completely on the counter. Then put in the refrigerator. Aspic does not like the freezer, so it should freeze only in a cold, but not frosty place. I stood at the ajar window, for airing and immediately began to freeze. Then I put it in the refrigerator.

Recipe 4: pork and beef jelly with gelatin

The most important thing in jelly is, of course, meat. I experimented a lot with meat proportions in jelly. If you cook it only on beef, then the broth itself turns out to be not very fatty and saturated, and therefore you have to put more gelatin in the jelly. If you put only pork, then the dish becomes very heavy (although then you can not put gelatin at all - pork gels perfectly without it).

Therefore, by trial and error, I nevertheless found the golden mean - a recipe for jelly: beef and pork in equal proportions.

• pork leg (or any other pork part on the bone) - 500 g
• beef (better just pulp) - 500 g
• water - 3 liters
• 1 bulb
• 1 carrot
• gelatin - 3 tablespoons
• garlic - 5 cloves salt,
• pepper

Boil the meat in a large saucepan. Salt the water during the cooking process. Cook the broth for about 3 hours - it should turn out strong and saturated. And the longer we cook it, the better the jelly will solidify.

In the process of cooking, put the whole onion head and carrots (peeled) into the pan. Then they can be thrown away (and carrots can be used for decoration). We also put peppercorns in the broth.

When the broth is ready, take out the meat. You can not throw away all the veins and skin, but also put them on jelly.

Dilute gelatin in a small bowl at the rate of 1 tbsp. spoon - 1 glass of water. Let it swell - 10 minutes.

Then pour the gelatin mixture into the broth. Here I follow the proportion - for 1 liter of liquid - 1 tablespoon of dry gelatin. But you may have other proportions, it all depends on how fat the broth itself turned out to be. We dissolve the gelatin in the broth, not letting it boil.

At this time, finely chop the meat.

Crush the garlic with a knife and also cut into pieces.

In a jellied dish, mix the meat with garlic.

On top of the meat for beauty, you can put pieces of carrots.

Pour the broth over the meat. Let cool, and then put in the refrigerator for the whole night.

In the morning the jelly is ready!

Recipe 5, step by step: how to cook beef jelly

Very often, for the preparation of jelly, they use the front shin or part of the cow's leg above the knee (motorbike). It is here that gelling substances are contained. With these meat components, you do not have to use additional gelatin. With it, you will already have a filling.

• Beef shank (joint with pulp), leg and part of the shank - the weight of the entire meat set came out by 4 kg,
• Onion - 2 heads (large),
• Carrots 2-3 pieces,
• Bay leaf,
• Black peppercorns,
• Garlic 7 - 8 cloves,
• Salt,
• Water - 4 liters.

To fit the legs more tightly into the cooking container, they need to be chopped into pieces. There are approximate proportions of water and meat when cooking aspic, the correct ratio is 1:1. If the beef is not divided into parts, then pouring a smaller amount of liquid will not work. If possible, it is better to cut the legs with a hacksaw. So the bones will be without small fragments. Although, in any case, the broth will have to be filtered.

And now you can start preparing a wonderful holiday or weekend snack. Meat components should be freed from bone fragments, pour water and rinse thoroughly. Before this, scrape the legs with a knife and, if necessary, tar.

Take a large saucepan, put the meat on the bones and legs into it and fill it with water. When packed tightly, the water should lightly cover the meat. I prefer to pour boiling water over the meat, although many people pour it with cold water. We wait until the contents of the pan boil, remove the foam and reduce the heat to a minimum.

It is believed that the slower the boil, the clearer the broth. I can’t say this, because I have never cooked jelly on high heat. Yes, and with a strong boil, a lot of liquid boils away, but it is no longer possible to add a new portion of water, aspic will not work. Cook the meat for 4-5 hours over medium heat under the lid.

Meanwhile, prepare the roots and spices. Onions and carrots can be put whole with husks and peel, simply rinsing under water. Or, as I did, clean it up. How to use garlic is up to you. Someone likes to add it chopped already to boiled meat when cutting into fibers, someone can’t stand fresh garlic in jelly. In addition to the proposed ingredients, you can add parsley and celery roots. Or use a mixture of ready-made seasonings for jelly.

After the specified time, add the pan with boiled meat, peeled onions, garlic cloves and carrots, we will not cut the vegetables. And don't forget the salt and spices. We choose spices according to your taste. On this volume, approximately put a tablespoon of salt in a small slide. In order not to oversalt, we taste. Now boil the jelly for another 2.5 hours over medium heat.

We extract carrots and onions from the broth, we will no longer need them.

We take out the boiled meat parts and bones on a dish.

The meat needs to be slightly cooled so that it is convenient to work with it and not burn your hands.

But now important point, you need to separate the meat from the bone, trying to feel all the small bones on it that could remain. The meat separated from the bone, together with the veins, must be immediately cut, determine the size of the pieces yourself. Grind freely, dividing the pulp into fibers with your hands, or finely chop using a knife.

We lay out the prepared meat in molds into which we will pour the jelly. If desired, bright slices of boiled carrots, fresh herbs, canned peas and corn, boiled quail eggs can be placed on the bottom of the forms in front of the meat layer. At this stage, you can add chopped fresh garlic and ground black pepper, mix them with the pulp.

Beef broth, before pouring into molds, must be filtered through several layers of sterile medical gauze. So the small bones will not slip through, and the broth will be more transparent.

Strained broth pour delicious boiled beef. If you like it when there is a lot of shake in the jelly, as in my final photo, fill the form with meat about a third of the volume.

We send cups with future beef jelly to the refrigerator. In winter, this can be a balcony or a room where the temperature is below room temperature. We leave the jelly to harden all night.

Recipe 6, simple: jelly with beef gelatin

• Beef (shank) - 1.5 Kilograms
• Bay leaf - 6 Pieces
• Allspice - 8 Pieces
• Onion - 2 Pieces
• Spices - to taste
• Gelatin - 30 Grams (we dilute as indicated on the package)

Step-by-step recipes for making jelly beef legs with 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 ready meal

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.

Saw carefully 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 beef and veal with 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.