How to cook jellied beef shank. How to cook delicious jelly: six important rules

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 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 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 the color, smell and appearance of the 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 is 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.

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.

Cooking process:

Before you start cooking beef jelly, you need to buy the right and fresh meat. Indeed, in order for the jelly to turn out not only tasty, but also beautiful, so that it retains its shape after solidification and does not spread over the dish, you need to choose the right meat parts. It is recommended to choose meat with joints, cartilage. Legs are considered obligatory for the preparation of jelly beef. 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.

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.

And now the 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.

Beef jelly is served with mustard or horseradish, which are a classic addition to this cold appetizer. Such homemade beef jelly will be a worthy decoration of any table, the main thing is to cook it with soul. I hope that the step-by-step recipe presented will help novice cooks, and remind experienced housewives how to diversify the table. After all, the dish is not only beautiful and tasty, the benefits of jelly have long been proven by doctors. When my daughter broke her arm, the doctor prescribed her a special diet, it always included jelly, which helped the bone tissue grow together.

How to cook jelly pork and chicken in a slow cooker we have posted on our website.

The classic recipe for jelly is rooted in antiquity. So deep that today no one will name the exact year and even the century. There is a widespread legend of its origin: someone cooked a steep broth, filled it with meat, and left one plate in the cold. So the world's first jellied meat turned out.

Indeed, this dish is very simple, even unpretentious. But at the same time, it's festive. That's how interesting psychology works. A tureen with borscht is unlikely to be on the table on New Year's holiday. And there will certainly be jelly. Although, if you think about it, jelly and soup are all meat broth with fillet pieces. Only the jelly froze. This means that you can “play” with it - serve it beautifully, and pour it into a beautiful mold to make it both tasty and beautiful.

The classic recipe for jelly is based on long-term cooking of pork legs, without the use of gelatin. There is enough collagen in this part of the pork meat for the broth to solidify and acquire the desired consistency. Can you do the same with beef? Of course you can, but only if you know some of the nuances.

So, let's take a step-by-step look at the beef jelly recipe with photos and comments. First, let's try the option without gelatin. You don’t have to worry - the jelly will certainly freeze. But there is one condition - you need to choose the right meat. More precisely - the correct part of the beef. If in the case of pork we were talking about legs, then for beef jelly we will take the same part - i.e. shin.

We take the following components:

beef shank - 2 kilograms;
veal fillet - 1 kg;
carrots and onions - 1 each;
garlic - 3 cloves;
salt, bay leaf and pepper - to your taste.

Kholodets is a frozen broth, so we will definitely focus on cooking our soup.

The classic beef jelly recipe looks like this step by step:

First, we prepare all the products. We will work especially carefully with meat. It is better to rinse the beef shank well under running water, and then chop it into pieces, then rinse again.
We put the leg and fillet in a pan with cold water. The water should completely cover the meat, and the level should be 2-3 fingers higher. Bring to a boil (high heat). As soon as it boils, immediately reduce to moderate. We remove all the foam.
Now comes the crucial stage. Over the next 4 hours, our broth will cook at a slow boil. Water should not boil at all - just fluctuate quite a bit, give weak bubbles. Keep the lid tightly closed, otherwise the water will evaporate a lot. And it is undesirable to add a new one - the taste of the broth inevitably deteriorates, and besides, it darkens.
Meanwhile, peel the onions and carrots. When 4 hours have passed, put them in a saucepan. And also - bay leaf, salt and pepper. We do everything to our liking. It is only important to consider that we salt at the end, and not at the beginning. Otherwise, you can oversalt - after all, the water will evaporate a little anyway.
An hour after laying vegetables, turn off the stove. We cut the meat, remove the bones and onions with carrots. Pass the meat through a meat grinder or cut into small pieces with a knife. We put the resulting minced meat on the bottom, and then vegetables for decoration. Pour broth on top. You can lay it out both in another pan, and in special figured molds - this way the dish will look especially beautiful.
And immediately after turning off the fire, do not forget to add finely chopped garlic - it is he who will give the appetizer a fragrant aroma.
This completes the beef jelly recipe. It remains only to wait until everything cools down (in the refrigerator or on the balcony), and this will take many hours. But the result is worth it! Serve with mustard and herbs (appetizing option in the photo).

ADVICE

After preparing the broth, it would be nice if we strained it. To do this, use a large sieve and another pan.

Option with gelatin

But what if the recipe for beef legs cannot be reproduced step by step, and the photos do not help? After all, beef drumsticks may simply not be at hand. Of course, this is no reason to refuse a delicious holiday snack. Here gelatin comes to the rescue - a completely harmless food additive that does not affect the taste in any way. And gelatin will certainly create the desired consistency!

This time we will need the following products:

beef fillet - 700 g;
gelatin - 50 g (2 sachets);
carrots and onions - 1 large each;
4 cloves of garlic;
salt, bay leaf and pepper - at your discretion.

In this case, we are essentially reproducing the classic jelly recipe step by step, which is described above. However, there will be one change:

The recipe for beef jelly begins, as usual, with boiling the broth. We put the fillet in a saucepan, bring to a boil, remove the foam and put on a slow fire.
All this time, we carefully monitor that excess liquid does not evaporate. And besides, we constantly remove the foam - it will certainly still stand out.
When 4 hours have passed since the boil, put onions, carrots and spices. We are waiting for another hour. Put finely chopped garlic into the broth.
And now the important stage begins. We dilute gelatin in hot water, let it swell a little. And pour into the broth. Let it cook for literally 5 minutes. Turn off the stove, grind the meat in a meat grinder and put it on the bottom of the mold.
Well, then, as usual - pour the broth, decorate with carrots and other vegetables (as fantasy tells).
You can cut the beef jelly into beautiful slices and serve with pickles and garnish with a sprig of rosemary (see photo below).

Festive jelly will be ready in a few hours. So it's better to start cooking ahead of time.

Kholodets (or jelly) - boiled meat under a frozen broth - for many years was a traditional decoration of the festive table among the Eastern European peoples: in Moldova, Ukraine, Bulgaria, Romania and Russia. There are analogues of this dish in other countries (China, Germany), and gelatin-based aspic is prepared in almost all cuisines of the world. In order for the jelly to freeze without the use of artificial gelling agents, it must be boiled with the addition of offal - the head, legs, ears, tails. Beef jelly has a rich meat taste, and the collagen and mucopolysaccharides it contains are useful in diseases of the musculoskeletal system.

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Classic cooking recipe

Ingredients:

a set of beef shank and shank - 3 kg;
onions - 2 pcs.;
carrots - 2 pcs.;
bay leaf - 2 pcs.;
garlic - 5-6 cloves;
salt - 1 tbsp. l.;
other seasonings and spices - to taste;
a piece of gauze for straining the broth.

Cooking:

1. Rinse and clean the beef legs with a knife. It is good to inspect them and remove bone fragments after chopping meat. The film must be left. If the legs are too big to fit in the pan, chop them into pieces or cut them with a hacksaw.
2. Put the meat in a deep pot or bucket, cover with water and soak for 2 hours so that the blood comes out and the broth is clear. This measure will also reduce the amount of foam that forms when the meat is cooked. Then rinse again.
3. Pour water into a bowl with beef, boil it. The ratio of water and meat in the pan should be 1:1 by volume. Cook for 5 hours under the lid, periodically removing the foam with a slotted spoon. You need to cook on low heat, because with strong boiling a lot of water evaporates, but you can’t add it, otherwise the jelly will not harden.
4. Wash and peel onions and carrots. You do not need to cut them (only large vegetables into 2-3 parts). You can not remove the onion peel, then the jelly will turn yellowish.
5. After 3 hours from the start of cooking, add vegetables, salt, spices, mix. The broth should be slightly salty when hot, as it will taste less salty when it hardens.
6. Peel the garlic cloves, finely chop with a knife. Half an hour before readiness, remove vegetables, put bay leaf and garlic. The bones with meat should be well boiled, so that the meat is easily separated.
7. Put the beef in a bowl, cool and remove the bones. Divide the pulp into pieces, carefully sorting out, cut large pieces and place in a jellied dish.
8. Fold the gauze in several layers, lay it in a colander. Strain the broth after boiling. Pour over meat and refrigerate overnight. The amount of broth can be different - those who love "trembling" jelly need to pour more. After hardening, serve on the table along with horseradish, bread and mustard.

In order to properly prepare aspic, it is necessary to choose those parts of the beef carcass that contain bones, veins, joints and cartilage: shanks (the lower part of the back beef leg adjacent to the knee joint), knuckles (the same - only at the front leg), motorcycle skis - part of the leg above the knee joint. The knuckle, part of the drumstick, also has other names: lytka or broth. These parts contain gelling agents. On pure meat, classic jelly without the addition of gelatin will not work.

Those who love the sharp taste of fresh garlic should add it to the dish when cutting already cooked meat into fibers. As additional seasonings, parsley or celery root can be put in the broth. There are also ready-made sets of seasonings for jelly on sale.

Cooking jelly in the traditional way at home takes a lot of time, but the result is worth it: the jelly is tender, tasty and healthy. Below are the best step by step recipes for this dish with different ingredients.

From broth and pork leg

Ingredients:

pork leg - 1 pc.;
beef broth - 1 pc.;
beef meat - 0.5 kg;
carrots - 1 pc.;
onion - 2 pcs.;
bay leaf - 2 pcs.;
allspice peas - 5 pcs.;
salt - 1 tbsp. l.;
garlic - 3-4 cloves.

Cooking:

1. Cut the broth into 2-3 parts.
2. Soak beef and pork legs overnight in water.
3. Rinse them in the morning, put them in a large saucepan, pour water. Bring to a boil with the lid closed.
4. Wash and peel onions and carrots. Cut large carrots into 2 parts.
5. Remove foam. Reduce fire to minimum. Boil for 30-40 minutes, periodically removing the foam, then add salt, put pepper and bay leaf, vegetables.
6. Boil the legs for 5 hours with the lid closed.
7. Remove meat and vegetables. Put a colander or metal sieve on another pan, strain the broth through it from a large pan. Discard the spices left on the bottom.
8. Remove the meat from the bones, cut into pieces, sort with your hands, check for the absence of small bones.
9. Peel the garlic, chop with a knife, mix with meat.
10. Put the meat with garlic in a mold so that they take up 1/3-1/2 of the dish in height.
11. Pour the strained broth into containers. If it turned out to be greasy, then first remove the fat with a spoon.
12. Put in the refrigerator, closing the forms with lids. After 2-3 hours, the dish is ready to eat.

This recipe uses beef broth - the lower part of the hind leg, which has a lot of meat on it. The pork leg helps the jelly to “grab” better. The total weight of the legs is 2.5-3 kg, and you need to choose a seven-liter pot for cooking. In order for the beef jelly to turn out without fat, it must be constantly removed from the surface of the broth during cooking. Then it will be crystal clear and beautiful, and a cold appetizer can be served on the festive table.

Shank aspic with gelatin

Ingredients:

beef shank - 1.5 kg;
bay leaf - 6 pcs.;
allspice peas - 8 pcs.;
onions - 2 pcs.;
gelatin - 1 sachet (30 g);
spices - to taste.

Cooking:

1. Divide the shank in half, put the pieces in a saucepan, pour water. Boil over low heat. Remove any foam from the surface of the broth with a slotted spoon.
2. Wash the onion, free from the husk, put together with pepper and bay leaf to the meat.
3. Cook for 6-8 hours. At the end of cooking, the meat should be easily separated from the bone.
4. Remove the beef, divide into small slices. Strain the broth, as in the classic recipe.
5. Dilute gelatin as indicated in the instructions. Pour into broth, stir.
6. Arrange the meat in molds, pour in the broth and cool in the refrigerator. After 2-3 hours, the beef aspic is ready.

Shank with ribs

Ingredients:

beef shank on the bone - 1 pc.;
onions - 1 pc.;
carrots - 1 pc.;
beef ribs - 1 kg;
garlic - 3-4 cloves;
gelatin - 2 tbsp. l.;
spices and salt - to taste.

Cooking:

1. Rinse the meat, put it in a deep saucepan, pour water into it. It will take about 3 liters.
2. Boil, remove the foam with a slotted spoon. Reduce heat, add salt and spices. Boil the meat for 4 hours. The broth should not boil actively, but only languish.
3. Wash and peel the onion and carrot. Put together with bay leaf in water 1 hour after boiling.
4. When the meat is well boiled, take it out, cool it.
5. Dilute gelatin in ½ tbsp. boiled warm water, leave it for 20 minutes to swell.
6. Pour the gelatin solution into the broth, keep it on low heat for a few more minutes and turn off the stove. Gelatin consumption is 2 tbsp. l. for 3 liters of broth.
7. Peel the garlic cloves, finely chop with a knife.
8. Cut the meat into pieces, arrange in molds.
9. Pour warm broth, add garlic and cool at room temperature. Then put in the refrigerator.

Shank and beef ribs are good for aspic. The meat from the ribs is soft and fatty. Thanks to slow languishing on fire, the jelly turns out to be transparent and very tasty. Gelatin contributes to faster solidification of the broth, and when ready, beef jelly is easily cut with a knife without crumbling.

in Ukrainian

Ingredients:

beef brisket - 1.5 kg;
pork legs - 2 pcs.;
carrots - 1 pc.;
bay leaf - 2-3 pieces;
celery root - 1 pc.;
garlic - 3 cloves;
onions - 1 pc.;
salt, peppercorns, bay leaf, herbs - to taste.

Cooking:

1. Prepare the meat, as in the classic recipe, place in a large pot of water.
2. Boil over medium heat, then reduce the gas, simmer the jelly, periodically removing the foam from the surface of the broth.
3. Prepare vegetables: wash and peel onions and carrots.
4. After 4-5 hours, put vegetables, salt, spices and bay leaves to the meat, cook for another 1 hour, turn off the stove. Put the meat, divide it into fibers, sort it out.
5. Peel and chop the garlic, add it to the broth, let stand for 20 minutes.
6. Strain the finished broth through cheesecloth, cool.
7. Wash the greens, finely chop with a knife.
8. Arrange the meat in deep plates or forms, sprinkle with herbs and pour over the broth. Put in refrigerator. After 3-4 hours, beef jelly is ready.

Kholodets in Ukrainian is prepared in almost the same way as the classic one. Celery gives the dish a specific subtle flavor.

Festive jelly from three types of meat

Ingredients:

beef shank - 1 pc.;
pork knuckle - 1 pc.;
pork leg - 1 pc.;
chicken legs - 2 pcs.;
carrots - 2 pcs.;
celery root - 1 pc.;
onions - 3-4 pcs.;
bay leaf - 3-4 pieces;
allspice peas - 20 pcs.;
egg - 2 pcs.;
ground black pepper, salt - to taste.

Cooking:

1. Clean the legs with a knife, if there are hairs, then set them on fire. Rinse, soak for 3 hours in water to eliminate odor and blood.
2. Place the meat in a saucepan, pour water so that it completely covers the legs.
3. Boil, remove foam. Reduce fire to minimum. Boil 5 min. Remove the meat with a slotted spoon and place in a bowl. Replace the water in the pot with fresh water and rinse the meat.
4. Boil with the lid open, remove the foam. Reduce the heat to a minimum, close and simmer for 5-6 hours.
5. Peel and wash carrots, onions and celery root. 1.5 hours before turning off the stove, put them in a saucepan. Pour allspice peas, salt.
6. Boil hard-boiled eggs.
7. Put ground pepper and bay leaf in 10 minutes. until ready.
8. Take out the vegetables. Put the carrots aside, you will need it to decorate the dish.
9. Line a colander with gauze folded in 4-5 layers and strain the broth.
10. Divide the meat into fibers.
11. Cut the carrots into stars.
12. Peel the eggs, rinse and cut into slices. Put the eggs and carrots on the bottom of the form for jellied meat, put the meat, pour warm broth. If you want the meat to be evenly distributed in the finished jelly, then it must be cut into smaller pieces (or scroll in a meat grinder) and mixed with the broth before pouring.
13. Cool the jelly in the form first in the kitchen, and then put it in the refrigerator overnight until it hardens.

The more different meats are used in the preparation of jelly, the more saturated its taste is. Chicken meat makes the jelly softer and more tender.

Spicy

Ingredients:

beef knuckle - 1 kg;
carrots - 3 pcs.;
onions - 1 pc.;
bay leaf - 2 pcs.;
dried thyme - 15 g;
garlic - 3 cloves;
olive oil - 1 tbsp. l.;
9% table vinegar - 1 tsp;
allspice peas - 5 pcs.;
cloves, mustard, salt - to taste.

Cooking:

1. Prepare the legs, as in the classic step-by-step recipe.
2. Boil the beef for 5 hours over low heat, removing the foam. An hour before readiness, salt, put peeled carrots, bay leaves and onions, pepper, thyme.
3. Strain the finished beef broth, disassemble the meat into pieces with your hands, put in a bowl.
4. Peel the garlic cloves, finely chop with a knife or squeeze through a press.
5. Mix meat with garlic, mustard, oil and vinegar.
6. First pour a little broth into the jelly molds, then put the meat and then the broth again. Chill in refrigerator for 6 hours.

Gentle

Ingredients:

veal on the bone - 0.5 kg;
beef pulp - 0.5 kg;
beef shank - 2 pcs.;
veal shank - 0.5 kg;
carrots - 1 pc.;
onions - 2 pcs.;
celery stalk - 1 pc.;
garlic - 3 cloves;
thyme, bay leaf, salt, pepper - to taste.

Cooking:

1. Wash the meat, soak the shank for 3 hours.
2. Place veal and beef in a saucepan, add water and boil. Then change the water to fresh, rinse the meat.
3. Simmer for 5 hours.
4. Peel and wash carrots, onions, celery. Cut the last one into pieces. Put the vegetables to the meat, add thyme, salt, pepper, bay leaf and cook for another 1 hour.
5. Peel the garlic, chop it with a knife, put it in the broth and let it stand for a few minutes (turn off the stove). Strain the broth.
6. Grind the meat of veal and beef with a knife or with a meat grinder, put into molds and pour over the broth. After cooling, put in the refrigerator.

From the shank and hooves

Ingredients:

cow hooves - 1 pc.;
beef knuckle - 1 pc.;
carrots - 1 pc.;
onions - 2 pcs.;
parsley root - 1 pc.;
bay leaf - 2 pcs.;
garlic - 3 cloves;
salt, spices - to taste.

Cooking:

1. Cut the shank into pieces, rinse in water.
2. Singe the hoof over the burner, clean it with a knife, cut it in half.
3. Put the beef legs in a saucepan, boil, remove the foam and simmer over low heat for 4 hours with the lid open. Periodically remove foam and excess fat. The finished broth should have fat in the form of small scattered drops. By the end of cooking, the liquid will be reduced by 2 times.
4. Peel and rinse bulbs, parsley root and carrots.
5. Put vegetables in a saucepan, add spices and bay leaf, salt. Boil for 1 hour, then remove the onions, carrots and parsley, discard.
6. Remove the meat from the pan, divide it into pieces, cut across the fibers.
7. Peel the garlic, chop and mix with meat.
8. Put the beef in a mold, pour in the broth. Leave for half an hour at room conditions, then put in the refrigerator until the final solidification.

From ribs, shank and neck

Ingredients:

beef shank - 1.5 kg;
beef ribs - 1 kg;
beef neck (pulp) - 1 kg;
onions - 3-4 pcs.;
carrots - 2 pcs.;
celery root - 1 pc.;
allspice peas - 10 pcs.;
bay leaf - 3 pcs.;
salt, black ground pepper - to taste.

Cooking:

1. Wash the beef in water and soak for 3 hours.
2. Put the meat in a saucepan, pour water so that it completely covers it.
3. Bring to a boil, remove the foam with a slotted spoon. Cook for 5 minutes, then change the water to fresh (1.5 liters of water per 1 kg of meat).
4. Boil again and simmer over low heat for 5 hours, periodically removing the foam.
5. Peel carrots, celery root and onions. Just wash one onion without removing the peel so that it gives a golden color to the jelly.
6. Check the readiness of the meat (it should be easily separated from the bone), if not ready, cook more.
7. Put vegetables, salt, continue cooking for 1 hour.
8. For 15 min. before turning off the stove, add pepper, put a bay leaf.
9. Lay out the meat, cool, divide into small pieces.
10. Strain the broth from small bones, pieces of vegetables and spices.
11. Arrange the meat in jellied containers, pour in the broth, cool and put in the refrigerator.

No gelatin from bones

Ingredients:

beef mosol - 1 kg;
chicken - 2 kg;
beef shank (buldy) - 1 pc.;
onions - 1 pc.;
carrots - 1 pc.;
salt - 1.5 tbsp. l.;
garlic - 5 cloves.

Cooking:

1. Rinse beef and chicken, put in a 9-liter saucepan, pour water.
2. Boil over medium heat, remove the foam, reduce the gas and simmer for 6 hours under a closed lid.
3. Peel onions and carrots, put in meat, salt and cook for another 1 hour.
4. Remove the finished meat with a slotted spoon, cool, divide into pieces. Throw out the vegetables.
5. Peel the garlic cloves, rinse and squeeze through a press. Put in hot broth, let it brew.
6. Strain the broth through cheesecloth, folded in 4-5 layers, or through a metal strainer.
7. Arrange the meat in a bowl for jelly, pour in the broth, cool, put in the refrigerator overnight.

from beef head

Ingredients:

beef head - 1.5-2 kg;
salt - 1 tbsp. l.;
bay leaf - 2 pcs.;
garlic - 1 head;
allspice peas - 8 pcs.

Cooking:

1. Rinse the beef head without a tongue, chop it into pieces, put it in a saucepan.
2. Pour in water so that it is 3 fingers above the level of the meat.
3. Boil, remove the foam. Boil 6-8 hours.
4. Salt, add pepper, bay leaf. Keep on fire for half an hour.
5. Take out the pieces of meat, let them cool.
6. Peel the garlic, push it through a press, put it in the broth.
7. Separate the cooled meat from the bones, chop, put on the bottom of the mold.
8. Pour in the broth, let it cool, put in the refrigerator.

The beef head contains many gelling agents, and the traditional way of cooking involves the use of the head, brains and legs of a cow. Such a jelly quickly hardens and holds its shape well.

From beef tails

Ingredients:

beef tail - 2 kg;
onions - 1 pc.;
carrots - 1 pc.;
celery stalk - 2 pcs.;
carnation - 10 pcs.;
allspice peas - 10 pcs.;
vegetable oil - 50 ml;
bay leaf - 2 pcs.;
egg - 2 pcs.;
salt, table 9% vinegar, garlic - to taste.

Cooking:

1. Chop beef tails into 15 cm pieces, peel, wash, soak in water for 3 hours (you can overnight).
2. Rinse again, dry with paper towels.
3. Pour vegetable oil into a frying pan, heat and fry the tails until a brown crust appears.
4. Put them in a saucepan, pour water to a level above the meat by 7 fingers.
5. Boil over medium heat, remove the foam with a slotted spoon.
6. Peel and wash onions and carrots. Wash celery.
7. Add vegetables to the meat, add cloves, pepper, bay leaf.
8. Boil again, then reduce the gas to a minimum and cook with the lid ajar for 5 hours.
9. Put the finished tails on a dish, let them cool slightly, separate the meat and cut it with a knife.
10. Remove vegetables from the pan, return the bones and boil with the lid open until the volume of liquid is halved. Then strain the broth.
11. Boil hard-boiled eggs, peel, cut into circles.
12. Grind the garlic with a press, add to the broth.
13. First put the beef in the jellied form, then the eggs, pour the broth.

Cow (ox) tail jelly is yellowish-brown in color, very rich and satisfying.

In a slow cooker

Ingredients:

pork knuckle - 1 pc.;
beef on the bone - 1 kg;
garlic - 3 cloves;
bay leaf - 3 pcs.;
salt - to taste.

Cooking:

1. Prepare pork legs as in the second step-by-step recipe.
2. Wash the beef.
3. Wash and peel carrots.
4. Fold the prepared ingredients into the multicooker bowl, pour water so that it completely covers the meat.
5. Add carrots, salt, pepper, bay leaf.
6. Cook in the "Jellied" mode.
7. Peel the garlic, rinse, chop with a knife.
8. After the meat is cooked, remove it from the broth, cool, separate from the bones, chop and arrange into shapes.
9. Pour in the broth, sprinkle with garlic on top and put in the cold to set.

A slow cooker is convenient for cooking beef jelly in that it does not require direct participation in cooking and helps save time. Water practically does not evaporate from it, so the amount of product at the outlet is known in advance.

In a pressure cooker

Ingredients:

beef meat set (shank, tail, 1/3 shank) - 3 kg;
carrots - 2 pcs.;
onions - 2 pcs.;
garlic - 7 cloves;
bay leaf - 2 pcs.;
allspice peas - 4-5 pcs.;
salt - to taste.

Cooking:

1. Rinse the meat, clean it, soak it in water for 3 hours. After that, wash it again.
2. Peel carrots and onions.
3. Put the beef, vegetables and spices in a pressure cooker, pour water (about 3 liters). Put to boil on fire.
4. Boil, remove foam, close pressure cooker lid.
5. Reduce heat to minimum after steam begins to come out of the valve.
6. Cook until cooked according to the instructions (about 2.5 hours). Release pressure.
7. Lay out the meat with a slotted spoon, let it cool. Chop into pieces.
8. Strain the broth through cheesecloth.
9. Arrange the meat in molds and pour over the broth. Cool to room temperature, then refrigerate.

A pressure cooker is an indispensable assistant in the preparation of jelly. It allows you to reduce the cooking time by 2-3 times.

There are the following tricks when preparing beef jelly:

If one of the family members does not like carrots or onions, then they can not be put in the broth. Bulbs are used to make the jelly more transparent, and carrots to give a golden hue.
The ratio of water and meat during cooking should be 1.5 liters per 1 kg.
To preserve the specific aroma of garlic, it is best to put it directly into the containers before pouring the broth.
To give a special flavor to jelly for 5-10 minutes. before the end of cooking, you can put dill umbrellas in the broth.
To separate the jellied meat from the mold after it has solidified, you need to draw a sharp knife along the edge of the dish and lower the mold into boiling water for half a minute. A dish is placed on top and the jellied meat is turned over.

To make the jelly perfectly transparent, the following rules must be observed:

Thoroughly rinse and soak the meat before cooking so that all the blood comes out.
Remove foam after boiling.
Place meat in cold water before cooking.
Cook over very low heat in a large saucepan. Do not overstuff the dishes with meat.
Salt an hour before turning off the stove.
Do not add water during the cooking process.
Avoid using very fatty parts of the carcass, as the broth becomes cloudy.
Skim fat often when cooking.
On the finished broth, after it cools down a bit, put 5 paper napkins. You don't need to expand them. Fat will be absorbed into the wipes. Then remove them.
You can also use paper towels (you will need about 3 of them, put them on the broth and clean them sequentially, one after the other).

Usually, excess fat is removed from the surface of the jelly after solidification with a spoon. In this case, its surface is damaged, and it loses its appearance. You can use other methods:

Skim fat often when cooking.
On the finished broth, after it cools down a bit, put 5 paper napkins. You don't need to expand them. Fat will be absorbed into the wipes. Then remove them.
You can also use paper towels (they will need about 3 pieces, put on the broth and remove

The skimmed fat can be used for frying vegetables.

As gelling ingredients, parts such as:

chicken feet (after cutting off the claws);
turkey or chicken wings;
pork or beef ears and lips.

What to do if the jelly does not freeze?

The jelly may not freeze in two cases: if meat was used for its preparation, in which there are few natural gelling substances, or if it was cooked a little. Instant gelatin will help to correct this situation.

The technology of its application is as follows:

1. Dissolve a packet of gelatin (30-45 g) in 1 tbsp. boiled water.
2. Leave at room temperature to swell in water.
3. Pour into hot broth, stirring constantly. After that, you can pour it into molds.

How to lighten cloudy jelly?

If the jelly turned out to be cloudy, you can apply the following method:

1. Remove meat and vegetables from the boiling broth.
2. Separate the protein of a raw chicken egg.
3. Beat it with a whisk.
4. Slowly pour the protein into the broth, stirring vigorously.
5. Turn off the fire, let the broth stand to settle.
6. Strain the broth, put it back to boil, put the meat and vegetables in the pan.

Egg white contains albumin, which is a good sorbent.

Meat selection

When choosing and cutting meat for jelly, the following tips will be useful:

The hind tibia (shank) contains more tendons, connective tissues, and marrow in the bone. Therefore, for jelly, it is preferable to use it, rather than the front knuckle.
When buying meat sets, you need to choose those in which the ratio of meat to bones is 1: 1.
The drumstick gives the broth a richer yellow color and contains more fat.
If you separate the meat from the bulldozer, then it can be used to cook meatballs and other ground beef dishes.
Before cooking, it is necessary to scrape off the scorched places from the legs, and it is advisable to cut off the rough skin in the area of \u200b\u200bthe hooves and on the bird's paws.
In fresh beef, the color of the meat should be light, not rich red.
When choosing meat, you need to check whether it is spoiled by small bone fragments.
It is better to buy meat fresh rather than frozen, as this will help control its quality.
The most delicious jelly is obtained from several varieties of meat, so it is recommended not to be limited to one beef.

Beef leg cutting

If you need to cut a whole beef leg at home, then proceed as follows:

First, a balyk (tenderloin) is cut with a knife. After cleaning from fat and veins, this meat can be used as first-class meat, for cooking goulash or soups.
Next, the leg is cut into pieces: the outer and inner sacrum, along the knee line, “cakes” (a cone-shaped tenderloin with a bone in the middle), the tail, the lower leg (you can immediately chop it with an ax into small pieces).
Plast meat with layers of fat is cut off from the back, and then cut into smaller pieces.
Caviar is cut off from the lower part of the leg, then the shin is divided into the thigh and shank (or the shank of the front leg).

Since this is hard work that requires great physical effort, it is better to ask for a butchered leg immediately upon purchase in the market or in the store. Otherwise, the beef legs simply will not fit in the pan. Sawing meat on professional equipment also allows you to reduce the number of small bones in beef cuts.

Ways to decorate aspic on the festive table

To make a beautiful festive jelly, you need to think about its “decoration” before pouring the broth into a mold.

Bookmark "patterns" before pouring the broth into the mold

You can decorate in the following ways:

laying figuredly cut vegetables in the form of stars, daisies or other figures at the bottom of the form;
using special forms for filling, for example, in the form of a Christmas tree for the New Year;
laying out patterns of greens and vegetables.

The following products are used as decoration elements:

canned or fresh green peas;
olives;
sprigs of dill, parsley, celery;
boiled eggs (white and yolk);
capers;
boiled beans;
bell pepper;
canned corn;
cranberries and others.

Combining these products of various colors, you can lay out whole compositions: swans in the reeds, a chamomile field, as well as symbols of the upcoming New Year. It all depends on the imagination of the hostess.

You can also use another original method: rinse the eggshell, put boiled meat, chopped carrots, onions, peas into it and pour the broth. After the jelly has hardened in the refrigerator, carefully remove the shell.

The benefits and harms of jelly

Jelly contains a large amount of substances such as collagen, phosphorus, selenium, iron, calcium, sulfur, vitamin B, which have a beneficial effect on the human body:

treatment of diseases and increased joint mobility;
improvement of hematopoietic processes;
rapid recovery after bone fractures;
increase skin elasticity and slow down the aging process;
strengthening immunity;
improvement of the condition of the optic nerve;
reduction in fatigue.

However, the dish should be consumed in moderation, as fat contributes to an increase in the level of "bad" cholesterol in the blood.

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 fill it with 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. Enjoy your meal!