Studen is a classic beef recipe. For jelly, you need to take legs and meat

On winter holidays, it is customary to treat guests with delicious, rich jelly. It is prepared from different types meat: pork, chicken, turkey, but it is tastier and healthier to cook jelly from beef offal. Discover new recipes for this wonderful appetizer.

How to cook jelly beef

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

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

What is useful beef jelly

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

How much to cook beef jelly in a saucepan

Compared to chicken or turkey, which cook quickly, beef for jelly must be boiled for at least 6 hours. Only in this way the meat will turn out soft, tender, and the bones will give up the entire supply of gelatin. In this case, you must first boil the water, and only then place the soaked and peeled offal in it. After the broth boils again, it is necessary to cook beef jelly in a saucepan at a minimum heat under the lid so that the meat is well cooked.

Beef jelly in a slow cooker

Nowadays, you can cook beef jelly not only on the stove, but also in a pressure cooker or slow cooker. The advantage is that there is no need to monitor the water level, remove the foam and periodically stir the offal. Beef jelly is prepared in a slow cooker on the "Stew" mode from 5 to 6 hours. In the first 120 minutes, the meat is boiled in water without the addition of salt, spices and vegetables. Then the lid of the device is opened, other ingredients, spices are added to the by-products and cooking continues until the beep sounds.

Beef jelly recipe

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

How to cook jellied beef leg

Cooking time: 6 hours.
Servings: 5 persons.
Calorie content of the dish: 180 kcal.
Destination: for lunch.
Cuisine: Russian.

To cook beef leg jelly, you do not need to learn the secrets of cooking or have special skills. It only takes a few simple rules. Before sending the drumsticks to the pan, they need to be soaked for 10-12 hours. Chefs recommend changing the water every 60 minutes. Next, the jelly is boiled over low heat, avoiding a strong boil - this is the only way meat broth it will be nice and clear.

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

You need to start cooking by pre-soaking the legs in cool water.
Then they must be transferred to a saucepan, pour large quantity water and boil.
As soon as this happens, drain the water and replace it with fresh water (you need enough liquid to cover the bones by 2 fingers).
While the broth boils a second time, you can start preparing vegetables. Peel onions and carrots, cut into halves.
To make the broth rich, fry the vegetables in a pan without oil for 3-5 minutes on each side.
After 4 hours, add vegetables, put bay leaf, peppercorns and salt.
Boil the broth with vegetables for about 60 minutes, and then remove the meat.
Divide a piece of meat into small pieces, put on a plate and pour strained broth. It should be poured along the edge of the plate.
Leave the bowl to cool down room temperature and then refrigerate.

How to cook jelly beef

Cooking time: 6-7 hours.
Servings: 7 persons.
Calorie content of the dish: 210 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

To cook beef jelly, you can use a saucepan or a slow cooker. First, it will be necessary to remove all films and pieces of fat from the meat, which will not only affect the transparency of the broth, but also spoil the taste of the dish. If you like thick cold, then meat and bones should be taken in equal amounts. Lovers of a more transparent jelly can completely trust the following step-by-step recipe.

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

Boil the meat in two waters. Drain the first after boiling, boil the second for at least 3-4 hours.
Then add the peeled onions, garlic and carrots to the pan.
After 2 hours, remove the meat, cut into pieces.
Put the beef on a plate, pour strained broth.
take away beef jelly in cool place all night.

Jellied beef shank

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

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

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

Boil the soaked meat over low heat for 3 hours, periodically removing the foam.
Then add pepper, bay leaf and continue to cook for about 60 minutes more.
After the broth should put carrots, onions, chicken breast. Boil 3-4 hours.
Add chopped garlic to the pan and cook for another 2-3 minutes.
Disassemble the finished meat into pieces, put on a plate, pour the broth.
Leave the containers to cool completely on the table, and then take the jelly out of beef shank until completely solidified in a cool place.

Beef head jelly

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

In order to make a rich aspic from a beef head, in addition to it, you should take hooves or a shank. Jelly cooked on meat without tendons and bones simply will not freeze. For the vegetable component, in addition to the usual onions with carrots, a fragrant celery stalk, garlic, parsley and dill are suitable. Learn more about how to cook jelly from beef legs and heads from next recipe with photo.

beef head - 1 pc.;
hoof - 1 pc.;
chicken ham - 600 g;
onion - 1 pc.;
carrots - 1 pc.;
black peppercorns - 7 pcs.;
bay leaf - 3 pcs.

Wash the head and hoof thoroughly, clean with a knife. Cut into about 4 pieces, remove the patch.
Rinse the chicken thighs, cut along the joint into 2 parts. Clean the vegetables.
Fold up beef bones into a saucepan and boil in two waters for about 4 hours.
Add vegetables to the container, cover with a lid.
Boil the jelly from the beef head for 2 hours, periodically removing the foam.
Then put chicken thighs, spices and bay leaf. Cook for 4 more hours.
Cut the chicken into pieces, arrange on plates and pour over the broth.
Serve cold with mustard or horseradish.

Beef jelly with gelatin

Cooking time: 4 hours.
Servings: 4 persons.
Calorie content of the dish: 189 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

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

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

Cover the meat with water and bring everything to a boil.
Remove the foam with a slotted spoon, reduce the heat and cook for 3 hours.
Peel the vegetables, add to the broth along with a few grams of pepper and bay leaf after 3 hours.
After 45-50 minutes, salt everything, boil for 5-7 minutes and turn off the heat.
Dilute the gelatin with warm water, heat without boiling, and mix with the broth.
Grind the beef into fibers, put in plates, pour the broth.
Put the beef jelly with gelatin in the cold until completely solidified.

You can not throw away boiled carrots, but decorate the finished dish with it. Vegetable plates should be figuratively cut and put on top of the meat, and then poured with meat broth.
It is necessary to cook beef jelly on minimum heat, but so that the liquid gurgles slightly.
The salt content in the broth should be several times greater than when boiling soup. In order not to overdo it with this spice, add cold salt at the very end of cooking.
If fat has formed on the finished dish (it is not always pleasant), carefully remove it with a paper towel.

Video: Beef jelly

tvoi-detki.ru

Jellied beef and pork

Traditionally, with the onset of cold weather, we remember nutritious and fatty foods. And this is not surprising, because our body is looking for sources of energy familiar to it and prompts just when there is an urgent need for certain foods. For such a role of a well-fed dish, it will fit aspic recipe, which not only “throws up fuel”, but is also useful for our musculoskeletal system and mental activity.

First of all, it's important choose the right by-products for our jelly, so that it freezes and is aesthetic, and most importantly - useful. How to do it?

Give preference to by-products that have the largest number connective tissue. It is in the ears, lungs, hind legs, hooves, tails and other trimmings that collagen is most abundant. During cooking, glutin is released from collagen - a substance that acts like glue, making it possible for our jelly to solidify. Before aspic made only from beef. But now in cooking there are many variations of this dish from pork and chicken. There are some tricks when preparing the ingredients:

Firstly, if the bones are cut, then more gelatin will be released into our broth. To do this will be just a metal file.
Secondly, if jelly is supposed to be from a chicken, then give preference to old chickens.
Thirdly, be sure to soak clean offal in cold water for 2-3 hours so that all harmful substances come out of the bones and remain in the water that we will drain. To clean the chicken of dirt and feathers, simply rub it cornmeal. You will see the lap effect.
Fourth, we put meat products only in cold water! Don't let it boil or it will turn cloudy!

If you use more than one type of meat in one dish, first throw the meat on the bones and offal, and after 3 hours - boneless meat and chicken.

domreceptu.ru

Beef jelly - recipe with photo and video

How to cook jellied beef

Aspic or beef jelly has long occupied a special place on the festive tables of rich and ordinary people in Rus'. And not in vain. It contains useful material necessary for human body any age.

Classic jellied is considered independent cold snack, but it is great as an addition to various side dishes. There are many recipes for this dish, but every housewife has her own secrets.

Ingredients

Beef stick - 1 kg.

Garlic - 1 head

Bay leaf - 3 pcs.

Peppercorns - 10 pcs.

Step-by-step cooking recipe: Beef jelly

We lower the washed, peeled beef meat on the bone into water and cook for 5-6 hours, remove the foam for the first 15-20 minutes.

2 hours before the end of cooking, add spices and seasonings to the broth: onion, bay leaf, pepper, carrots and salt.

To get rid of the pungent smell of garlic in the jelly, cook it separately: pour the garlic with hot broth and bring to a boil.

At the end of boiling, we take out the boiled meat with a slotted spoon into the prepared deep dish. We separate the cooled meat from the bone and everything that is superfluous.

To avoid the turbidity of the broth, we filter it twice through a sieve or gauze, add to it a mass with brewed garlic.

Grind or divide into fibers fragrant beef meat, after which we lay it out in portioned trays or leave it in one deep dish. Pour warm broth over beef. Mix well and place in the refrigerator to chill.

2 hours passed. The cold has frozen. We serve beef jelly with horseradish, mustard, pickled tomatoes, cucumbers, pickled mushrooms, even adjika or Chimichuri sauce, but always with fresh fragrant bread.

Inspiration to you, good luck and bon appetit!

December 15, 2016 No comments

Aspic, jelly and aspic - cold meat dishes. Many people think that these are one and the same, but from the point of view of cooking, these are different dishes.

Aspic is cooked in bone broth cold cuts. Jelly - from the bone part beef legs, tails and heads, supplement with beef. Aspic is lighter than jelly. Jellied is boiled
meat with spices, poured clear broth(or water) with gelatin. Now jelly is prepared from beef, veal, pork and poultry with the addition of vegetables (carrots, onions, garlic, celery) and herbs. But the most important components of jelly are pork or beef legs, ears, heads. It is they who allow you to cook a real strong jellied meat without gelatin.

Pour washed and chopped bones, joints, legs, lower leg with water (1-2 liters of water per 1 kg of food), bring to a boil, cook for 2 hours. Add the rest of the meat and cook for 6 hours. An hour before the end of cooking, put carrots, onions, spices and salt. Readiness to check the separation of meat from the bones. Cut the meat into slices, add chopped garlic, pour hot strained broth. Cool, keep in the cold for up to 8 hours. You can check the broth for viscosity as follows: cool a spoonful of the finished broth on a saucer, touch the liquid with your fingers. If they become sticky and are separated with some difficulty, then the jelly will be a success!

Do not listen to those who say that it takes a long time and difficult to cook jelly ... In fact, it is very simple, it only boils for a long time, and practically without our participation

Aspic "classic"

Products for cooking:

Pork, beef or poultry meat - 2 kg
Onions - 2-3 pcs.
Carrot - 2-3 pcs.
Bay leaf
Allspice, black peppercorns
Garlic
Gelatin - packaging.

Wash the meat, cut into equal pieces, pour cold water. After 2-3 hours, drain the water and pour fresh water at the rate of 2 liters of water per 1 kg of meat. Put to boil.

When the broth boils, remove the foam, reduce the heat to low and leave to cook for another 6-8 hours. In the process of cooking, add carrots, onions, parsley and pepper. For 10-20 min. salt the broth until ready.

When the broth is ready, remove the meat, add a few cloves of garlic to the broth, passed through a garlic press, and leave to infuse. Then carefully collect the fat with a ladle. Dissolve gelatin in 1 cup of hot broth, pour into the rest of the broth and bring to a boil.

Remove cartilage and bones from the cooked meat, cut into fibers and put in a mold in which the jelly will solidify. Pour the warm strained broth over the meat and leave to cool in the cold for about 6 hours.

Jellied pork knuckle

Products for cooking:

1-2 pork knuckles
500 g pork or beef meat
500 g chicken feet
bulb
1 carrot
5 garlic cloves
pepper

Rinse chicken legs and shank, pour 5-7 liters of water, salt and pepper. Simmer over low heat, removing foam, 5 hours. Add peeled carrots, onion in the husk and meat, cook for 2 hours. Remove the meat and shank from the broth. Onions, paws and carrots can be thrown away. Strain the broth.

Disassemble the meat into fibers, arrange in deep containers, top with chopped garlic, pour over the broth. Cool to room temperature and refrigerate until set.

When cooking, do not add water: the jelly may not freeze.

Kholodets "Dietary"

From the recipe, pork meat and legs were removed from the composition, without which jelly from grandmothers and mothers could not do. As part of this jelly only chicken and turkey. Cooking time reduced to 4 hours! The most important point is that there is no incredible layer of frozen fat in the jelly.

Ingredients:

1 kg turkey drumstick
1 kg chicken thighs
500 g chicken wings
2.5 liters of water
2 onions
2 carrots
3 bay leaves
1 tsp mixture of peppercorns
2 sprigs thyme
a slice of parsnip roots, parsley, celery
head of garlic
20 boiled quail eggs

Pour the meat with cold water, bring to a boil over high heat, reduce. Be sure to remove the foam, otherwise the jelly will not be transparent, add a mixture of peppers. Cook on low heat for 2 hours. 1.5 hours before readiness, put vegetables and roots. Get the meat, strain the broth through several layers of gauze. Disassemble the meat into fibers and fill 1/3 of the form - you can use portion molds. Add finely chopped garlic, stir. Put circles of boiled carrots, halves of eggs, greens. Salt the broth, pour into molds, cool, cover with lids, refrigerate until firm. Garnish with thyme.

P.S. use only finely minced garlic, not minced garlic, so the broth doesn't become cloudy.

to be found in cookbooks very simple, most often prepared from meat offal. Only there are options when this dish is made from other ingredients. Owners can only choose between classic recipes and original.

Jelly. fish recipe

Delicious and unusual jelly is obtained from pike perch. To do this, take a kilogram of fish, a liter of water, onions (a couple of heads), 3 eggs, carrots, some olives, parsley, peppercorns. And for jelly you will need broth (1 liter), 2 tablespoons of gelatin, celery, onion, carrots and parsley.

From pike perch you need to make a fillet. To do this, it is cleaned from the skin and carefully separated from the bones. In turn, from the head, all the cartilage, fins, skin put to boil the broth. There also add onions and all kinds of roots. Hour 2 "ear" should stand on low heat. At the end, lavrushka, pepper and salt are already added to the broth.

The resulting broth is filtered and sent to a clean bowl. That's where the pieces go. fish fillet and the “ear” is allowed to boil, after which the pike perch is cooked over low heat until cooked. The pieces are pulled out of the broth and cool slightly.

Gelatin is poured with 3 tablespoons. It needs to stand for 10-15 minutes to swell well. The broth again falls on the stove, where it boils, and then gelatin is added there and everything is thoroughly mixed. With such a liquid, the fish, laid out in deep bowls, is poured and sent to the refrigerator. It is best to decorate the resulting dish with boiled eggs and herbs or slices of carrots.

Beef jelly

Without the use of gelatin, jelly is also made. The classic recipe implies the presence beef meat on the bone, half a kilogram of beef legs, carrots, root parsley, a few cloves of garlic and a sauce made from horseradish with sour cream (half a glass should turn out). All meat and legs are thoroughly washed and filled with water, boiled for several hours (5-6 is enough). About an hour before cooking, various spices and vegetables are added to the broth.

The meat is freed from the bones, divided into pieces. Also come with legs. The resulting broth is well filtered. Meat and fatty pieces are combined with the broth and heated again and boiled for 10-15 minutes. At the end, chopped garlic gets into the future jelly. Only after that, the broth is poured into separate containers and placed in the refrigerator to solidify. To ready meal serve original sauce horseradish with sour cream.

Pig's feet jelly

Another classic version Russian jelly implies that the hostess has pork legs, ears and heels. You will also need 2 carrots, parsley in the root, garlic (a few cloves), onions, 2 eggs, parsley, salt and pepper in the form of peas.

All legs and other offal are poured with water and boiled for 5 hours. Each time it is necessary to remove the resulting foam. Once everything is cooked, the meat and veins are separated from the bones, which are sent back to the broth and, together with carrots, onions, garlic, parsley and spices, another hour is cooked. Then ready broth filtered and mixed with minced meat and carrots, which are cut into circles. The mixture is brought to a boil and sent to deep molds. They are put in the fridge to chill. You can decorate the resulting jelly on the table with dill and parsley.

Jelly. mushroom recipe

To prepare the original mushroom variant jelly will require any mushrooms. They can be pickled, dried, salted, or even fresh. The main thing is that they should be about 150g. You also need gelatin, mushroom broth (250 ml), a head of garlic and salt.

Mushrooms should be boiled and finely chopped. Gelatin, meanwhile, is diluted in mushroom broth. Salt and chopped garlic are also added there. Pieces of mushrooms should be placed on the bottom of the molds and pour gelatin water. The dish should be cooled until fully formed, and after a few hours, serve.

The jelly is always great Without this dish, not a single feast can do.

What food is hard to imagine without? New Year's table? Of course, no cold. Of course, the process of preparing jellied meat is not very fast, but if you think that it is very complicated, then you are mistaken. It is worth knowing a few secrets, and then everything will definitely work out. Today I will tell you a recipe for making a classic jellied meat.

classic jellied recipe

Kitchenware: pan, spoon, vessels, knife, sieve, spade, ladle.

When choosing pork legs, pay attention to their appearance. They must be clean, without visible damage, have natural pink color and nice smell. The cut on the legs should be wet, if it is already dry, then you should not buy such a product. The quality of the leg can be checked in this way - press the fleshy part with your finger, if the hole is quickly restored, then the offal is fresh and good quality. The legs should not have too dense bristles.
Please wash thoroughly before use pork legs warm water, clean thoroughly and rinse again.
Soak offal in equal proportions of milk and water and leave overnight. After that, rinse thoroughly and blot with a napkin and proceed to cooking.
To quickly cook the pork legs, cut them into several pieces.
To achieve transparency of the broth, after the first boil, drain the water, rinse the pan from curdled protein.
After the broth has boiled, skim off any fat that has risen to the surface. So we get rid of the fatty layer on the finished jelly.

Aspic cooking

Peel 3 carrots and 180 g onion. Remove the top layer from 4 stalks of celery with a vegetable peeler. We clean the pre-soaked legs again and rinse with water. We cut them into several parts.
We send 1.5 kg of beef to a large saucepan. You do not need to cut it, so the taste of meat will be preserved. We also add 4 pcs. chopped pork legs and 4 pcs. pork cheeks. Top with celery stalks cut into two parts, whole carrots and onions. Add 5 g of peppercorns and 6 pcs. bay leaf.
We fill the pan with water so that it completely covers the meat, and put it on the stove. During cooking, be sure to remove the foam from the broth. After the first boil, add salt and reduce the heat. After 1.5 hours of cooking, we take out vegetables from the broth. Discard the onion and celery, and keep the carrots for garnish.
Boil the broth over low heat for about three hours.
After the time has elapsed, we take the meat out of the broth.
We pass the broth through a sieve. We collect all the fat from the surface of the broth.
We disassemble the meat into small fibers, it is best to do this with your hands. So you will be sure that the jelly will be pitted.
The meat is divided into bowls.
We clean the head of garlic and chop the garlic. Add chopped garlic to the broth and bring to a boil, then remove from heat.
Spread the carrot slices and parsley leaves over the meat.
We fill the vessels with meat with broth. We leave the jelly to cool first at room temperature. After it has cooled, put it in the refrigerator until completely solidified.

Classic jelly recipe video

In this video you will see everything important points cold preparation.

Useful properties of jelly

The collagen contained in jelly makes our skin supple and slows down aging, also slows down the process of cartilage erasure in the joints and has a beneficial effect on muscles, making them strong and elastic. Pork collagen is absorbed by the body better than beef. Do not forget that the calorie content of pork jelly is much higher than that of chicken or beef.
Gelatin is also very beneficial for our joints, hair and skin.
B vitamins are involved in the structure of hemoglobin in the body. On the nervous system polyunsaturated acids have a positive effect.
Lysine improves the absorption of calcium in the body and has an antiviral effect.

homemade jellied recipe

Cooking time: 7 o'clock.
Output of the finished dish: 7-8 liters.
Kitchenware: pan, knife, vessels, gauze or sieve, ladle, spoon.

Ingredients

Preparing homemade ice cream

Peel two onions and two carrots. We wash the knuckle and two pork legs several times with water and scrape the skin well.
Put the pork legs, knuckle, half a chicken and two swine tongue. Fill with water and put on fire.
After the first boil, drain the water and wash the pan from the coagulated protein. Return the meat to the pan and add half a teaspoon of cardamom and mustard seeds, 5 g black pepper and 3 pcs. bay leaf.
We also put two whole onions and two carrots there. Add 60 g of salt.
Pour all the ingredients clean water and put on fire. After the water boils, reduce the heat to a minimum. The broth should no longer boil. Every hour we add water, as it boils away. We get vegetables after 1.5 hours. Discard the onion and keep the carrots for garnish.
Simmer the broth over very low heat for 5-6 hours. During cooking, remove the foam.
After the time has elapsed, we take the meat out of the broth. After the meat has cooled, we clean it from the bones and disassemble it into fibers. We filter the broth through cheesecloth, so we get rid of spices and small bones.
At the bottom of the vessel lay out the carrots cut into circles.
Then lay out the meat and pour the broth.
Leave the jelly to cool at room temperature, and then put it in the refrigerator.

video recipe

This video recipe will help you prepare delicious, homemade jelly.

How and with what to serve jelly

The jelly can be served at the table in a large bowl or plate, but you can also serve it in portions. To do this, you will need small glass bowls. We spread the carrots on the bottom of the bowl, fill it with jellied meat and put it in the refrigerator until it hardens. Before serving, dip the bottom of the bowl into boiling water and hold for a few seconds, and then turn it over onto a plate, decorate with herbs and serve.

Kholodets - independent and hearty meal. It is traditionally served with black bread, horseradish or mustard.

If you are worried that your jelly will not freeze, then do it. For those who want less fatty dish, fit . Very fast and easy to do. Well, it is considered the most useful and tasty.

Recipes great amount, you just have to choose the option you like and start cooking.

Aspic (or in other words jelly) a traditional dish for holiday table. Someone prepares it from poultry meat and decorates it with vegetables, someone prefers jelly from offal or beef, our version of jelly is mixed - from two types of meat. Kholodets is a dish that does not endure fuss and requires quite a long time to cook, but the result is definitely worth it.

Publication author

Recipe author: Natalia Vinogradova
After cooking, you will receive 20
Cooking time: 10 hours

Ingredients

500 gr. pork leg
500 gr. pork carbonate
200 gr. pork brisket
300 gr. beef on ribs
100 gr. carrot
50 gr. onion
7 cloves garlic
3 pcs. allspice
3 pcs. black pepper
1 PC. Bay leaf
2 tsp salt

Cooking method

First you need to prepare the meat. For jelly, those parts of the carcass are used in which there are enough gelling agents. Wash the meat well, cut into large pieces, cut the leg into pieces. Pour cold water over and leave to soak for at least 3 hours, preferably overnight.

Rinse onions and carrots (without peeling) and put them together with meat and bones in a cauldron, or cast iron, or in any other thick-walled pan. Pour cold water, 3-5 cm above the meat level. Add black and allspice. Salt and put on medium fire until boiling. Let it boil for about 10 minutes, remove the resulting foam, reduce the heat, cover with a lid and leave to cook for 4 hours. Add bay leaf, stir and leave for another hour. Do not add water!

After 5 hours, check the readiness of the jelly. The bones should soften slightly and easily move away from the meat. Put the bones and meat in a separate bowl with a slotted spoon. Strain the broth through a double layer of cheesecloth. Taste the broth for salt and adjust if necessary.

Disassemble the meat into fibers, separating it from the bones and carefully sorting it out.

Then put the meat on plates or forms, filling 2/3 of the volume. Peel the garlic, pass through a press, distributing about 2 cloves per plate. Then pour the meat with broth and put in a cool place to cool. After aspic cool, put in the refrigerator for 6-8 hours.

Before serving, run a sharp knife along the edge of the jelly, cover with a plate, turn over and decorate as desired. Serve with horseradish or mustard. Enjoy your meal!

Why jelly does not freeze:
1. Reduction of cooking time. It will take about 5-6 hours for the meat to boil and the gluten to pass into the broth. Therefore, do not try to speed up the process.
2. Too a large number of water. Before starting cooking, make sure that the water covers all the meat and add enough water so that it is 3 cm higher than it. During cooking, do not add water and cook the jelly over low heat after boiling.