Step-by-step recipe for making classic jellied meat with photos. Video: Beef jellied meat

In Russia further south, the same version of the dish is known as jellied meat. Classic jelly, also known as jellied meat, cannot be classified as aspic. The main difference is only natural products, different-sized pieces of carcass and long cooking. The pulp includes tails, legs, ears, parts of heads that have gelling substances, which gives the desired effect. No agar-agar, gelatin, pectin and other gastronomy achievements.

Among the national varieties of jelly, you have probably heard and tried German brawn, Georgian mazhuzhi, and Ukrainian dragli. All of them are good with appetite-whetting mustard and grated horseradish, especially in cold season with its many holidays. Basic recipe, given below, sign for experienced housewives and will not be a discovery for them - rather, it is aimed at beginners as an aid, with explanations and a detailed step-by-step description.

Cooking time: 9 hours / Number of servings: 15

Ingredients

pork feet 500 g
pork pulp 550 g
chicken fillet 350 g
chicken drumsticks 300 g
chicken thigh 500 g
carrots 1-2 pcs.
onions 2-3 pcs.
½ head garlic
bay leaf 3-5 pcs.
black peppercorns to taste
salt to taste
½ bunch greens

How to make classic jelly

We thoroughly wash the meat preparations in cold water and place them in a saucepan. Once completely covered, add water, place on high heat and let it boil. Grayish foam collects on the surface - drain all the liquid along with the “flakes”, wash the scalded meat and the container again. Return the pieces to a clean pan, pour in the required volume of new water: 4 liters. It's very easy to calculate. For every kilogram of meat take 2 liters cold water. My total weight of poultry and pork is a little more than 2 kg - so I add 4 liters of water. Boil a second time, add onions, carrots, green branches, reduce the temperature and cook at low bubbling for the first 2-3 hours. Husk with onions I don’t remove it, it gives the broth a more saturated hue. Onion peel- great natural dye, remember Easter eggs?

Spicy hot spices - bay leaves and black peppercorns - some are thrown at the beginning of cooking, others - after a couple of hours, approximately in the middle or an hour before the end of the process. One hour is enough to flavor the broth. The same applies to salt. Out of habit, some salt immediately, but without salt, both vegetables and meat fibers soften faster. I recommend seasoning an hour and a half before removing from heat. Don't forget that the salt concentration should be higher than in usual broths/soups/borscht. As the jellied meat cools, the salinity will balance out.

Modern chefs, known from TV shows, have the following rule: “Cook the broth for jellied meat for 4 hours and cool until it sets, also 4 hours.” In practice, adjustments are possible. It all depends on the gelling substances in the connective tissue and bone. Lubricate your lips with a drop rich broth. If you feel a sticky, adhesive film, continue to the next step. My jelly took 5 hours to cook. Notice how the color has changed and how much liquid has evaporated.

Now, perhaps, the most time-consuming stage. Stock up on a colander, a fine sieve, another saucepan, and serving bowls - the broth must be strained at least two or three times, separating large and small fragments and excess fat. Boiled onions, throw away the greens and spices, leave the soft carrots for decoration.

We take out all the bones and cartilage from the pork legs and chicken. After prolonged cooking, the meat immediately disintegrates and there is no difficulty in removing the bones. Do not throw away the peel, chop it finely and mix with the rest of the boiled and aromatic pulp- it will come out juicy and tender.

Without skimping, we lay out the fibrous meat on the prepared deep forms and plates. We fill the entire perimeter of the bottom, leaving no gaps. For meat-eaters, the meat is, of course, important first, and the wobbly layer of jelly second. But be guided by personal preferences and set the meat-jelly proportions yourself.

Pour the still hot fragrant and concentrated broth - leave the meat under the liquid layer.

We arrange carrot figures and parsley branches in random order and add bright accents. We are waiting for final cooling. Then we throw on the film or install the lid, keep it on the refrigerator shelf until it sets (at least 4 hours).

If there is any broth left, pour it into convenient serving molds and freeze. Store meat concentrate in freezer and use in preparing gravy, first courses, and sauces.

After waiting for it to harden evenly, serve homemade jelly with horseradish and mustard. Turn small containers over and place jellied meat on flat plates. Bon appetit!

People began to consume dishes made from strong, frozen broth a long time ago. They are especially firmly entrenched in the cuisines of countries commonly called Eastern European. Of course, traditional Russian cuisine is also not complete without jellies, aspic, brawn and aspic. True, few people understand why such identical dishes are called differently. Let's try to figure it out. Frankly speaking, in pure form None of these dishes are currently being prepared. Therefore, you shouldn’t really think about what happened at the end.

What is the difference between jellied meat, jelly, aspic, brawn

If this is a fundamental matter, then the differences between these four cold appetizers are as follows:

meat ingredients - classic jelly is made from beef, and other snacks are made from any type of meat;
consistency – jelly and aspic are relatively soft, and brawn and jellied meat hold their shape better (brawn is traditionally formed in the form of sausage);
color - jelly has a darker shade, just like brawn, but jellied meat and aspic are always lighter.

That's all the differences. But on the other hand, is the essence really in the name? The main thing is that the snack turns out tasty, and this is a matter of technique.

Ingredients:

Meat on the bone (pork, beef), pork feet— 1-1.5 kg

Bulb onions- 1-2 heads

Garlic- 4-6 cloves

Seasoning for jellied meat

How to make homemade jelly

1 . Although classic jelly is made from beef, our family really loves this dish from different varieties meat. Therefore, in the recipe below you will see jellied meat boiled on pork knuckle, pork legs, also used beef strip (you can also throw in a couple of chicken legs, it will also turn out very tasty). Wash the meat, put it in a deep thick-walled pan, it’s better to fill the cauldron cold water and put on fire.

2 . Bring to a boil and reduce heat to the lowest level. In this form, the meat will cook for 6-8 hours. It is necessary to periodically remove the dirty foam from the surface of the rich broth.

3 . 10-20 minutes before the meat is ready, you can throw the onions into the cauldron. You can leave a thin layer of scales on them for flavor. Add seasoning and salt.

4 . When the meat is ready for jelly, it should fall right off the bone and disintegrate when you take it out of the dish.

5 . Remove the meat and leave to cool. Remove the onion; if desired, you can twist it into jellied meat. Strain the broth.

6 . Separate the meat from the bones and grind in a meat grinder.

7 . Mix the meat with the strained broth.

8. Add chopped garlic.

9 . Pour into cups and refrigerate until completely set, this will take about 4 hours.

10 . It is convenient to place cups with jelly on top of each other, placing them on cutting boards.

11 . Frozen jellied meat, cover with a plate of larger diameter, turn over. Place a warm, damp cloth on top so that the jelly melts a little and moves away from the plate more easily. Please note that jelly, without the addition of gelatin, holds its shape less well and begins to melt quickly, so lay out the dish immediately before serving and keep it in the refrigerator.

Delicious homemade twisted jelly is ready

Bon appetit!

very tasty with mustard :)

Tricks and subtleties

It is not difficult to cook jelly. However, in order for your household not only to like it, but to cause complete delight, you should adhere to certain rules. This will improve the taste and appearance it will turn out much more attractive. So:

for cooking it is better to take fresh meat, not ice cream;
You should not put too much meat in the pan, since it should be completely covered with water throughout the cooking process,
Water cannot be added to the broth during the cooking process, just like stirring the contents of the pan, but the foam must be skimmed off regularly;
The fat from the broth must also be removed; the easiest way to do this is after cooking, by placing the strained broth in cool place, and while the fat hardens, start disassembling the meat;
It is necessary to salt the jelly preparation at the very end, otherwise with a hundred percent probability the appetizer will turn out to be over-salted, but you should not put spices in the jelly; garlic, allspice and black pepper, dill and roots are enough.

Jelly recipe classic (from pork legs and beef)

Classic jelly is made from beef thigh. Usually the meat is taken with a bone, but it is possible without it - it’s not important. The main ingredient, thanks to which the jelly becomes jelly, is the legs. They don't have to be beef. You can also take pork ones.

Cooking begins classic jelly from soaking meat. It is advisable to keep it in water for at least 10 hours, and the water must be changed at least a couple of times. In this way, any remaining blood is removed from the meat.

After this, you can start preparing the decoction. Rinse the meat, peel if necessary, cover with cold water and add whole carrots, washed but unpeeled onions, peppercorns and bay leaves.

Place the pan on strong fire and bring to a boil. The boiling process must be monitored and the resulting foam must be constantly removed. After the boil begins, reduce the heat to a minimum and cook the broth for 7-8 hours. It is advisable not to allow it to boil.

Remove the meat from the finished broth and large vegetables. Strain the broth through cheesecloth or a sieve and leave to cool slightly. As for vegetables, you can throw away the onions and cut the carrots into slices to decorate the future jelly. The legs can also be thrown into the trash, but the meat can be freed from the bones, and then cut into pieces or disassembled into fibers.

Place the meat, carrots and finely chopped garlic in containers to harden, and then pour the broth into it. You should not immediately put the future jelly in the refrigerator. First it must cool to room temperature, and only then can it be moved to a cooler place. It's when it's cool. You shouldn’t put this snack in the freezer - it’s not ice cream.

Turkey jelly recipe without gelatin

Diet lovers will prefer not the classic version of jelly, but an appetizer made from turkey meat. This version of the dish contains approximately 100-130 kcal per 100 g. Plus, turkey jelly is much healthier for the body. And another undoubted advantage is that turkey bones contain quite a lot of substances that help harden the jelly, which means it can be prepared without gelatin.

You will need the same products for this jelly as for classic version: meat, carrots, onions, peppers, bay and garlic. As for meat, the wings and drumsticks of this large bird are best suited for a turkey dish. They have enough meat, and the bones contain a lot of “gelling” substances.

The process of cooking jelly differs from the previous one only in a couple of details. Firstly, the meat must also be soaked, but only for a couple of hours. Secondly, first, add water to the turkey parts, bring to a boil, and then drain all the liquid. This will rid the future jelly of excess fat. Only after this can the meat be filled with water again and now begin cooking the jelly. Thirdly, the onions should also be put in their peels, but not immediately, but a couple of hours after the start of cooking. Well, fourthly, it takes only 4-5 hours to prepare the broth for turkey jelly.

True, that's not all. The finished broth should be allowed to stand for a couple of hours. Only then should you remove vegetables and poultry from it. The meat must be disassembled and placed on trays. You can also put chopped carrots there. Add the garlic pressed through a crusher to the slightly cooled broth and let it brew for about 30 minutes. After this, strain the broth and pour it into trays.

Fish jelly

Despite its name fish jelly- This rather an option aspic. But don't pick on the name. For lovers fish dishes after all, it doesn’t matter what such a snack is called.

Well, fish jelly is prepared in the same way as the previous two. Will be needed for him fish heads and spinal bones or small fish. The optimal varieties of fish for jelly are:

pike;
zander;
sturgeon;
burbot;
sterlet.

There are no special requirements for small fish. It can be almost any fish. By the way, you can cook not only bones and small items. To make the jelly more “meaty”, you can add whole pieces of fish.

Essentially, to make jelly you just need to cook a very strong fish broth with the same vegetables and spices. When the broth is ready, remove the fish and vegetables from it. Place boneless fish meat on trays, garnish with vegetables, herbs and pour in strained broth.

Well, if you have doubts that the jelly will harden on its own, then you can add a little gelatin diluted in hot water to the cooling broth. The dish will not lose anything from this.

Video recipe for homemade jelly

10 servings

7 o'clock

94.8 kcal

5 /5 (1 )

Have you ever asked yourself the question, what is the difference between jelly and jellied meat? After all, their cooking principle is the same; both dishes achieve a gelling consistency, thanks to correctly selected meat products. And the whole point is that jellied meat is Ukrainian dish, which is made from pork, while jelly is from Russian cuisine, cow legs, heads and other fragments were added to this dish.

Previously, jelly was prepared for servants and scraps of meat were added to it; the broth was cloudy and unattractive. However, now the meat broth is lightened and tinted, the dish has a beautiful and appetizing appearance. Each housewife prepares jelly in her own way, adding a variety of meats. I will share my recipe for this dish.

How to cook jelly

Preparing jelly is simple. Despite the considerable cooking time, the process itself does not require constant monitoring. The main thing is to choose the right products. For those who do not know about the benefits beef broth, I will say that this is a source of iron for our body. It restores strength very well after heavy physical exertion, during pregnancy, and eliminates fatigue.

Kitchenware: pan, sieve, board, knife, jellied meat molds.

Ingredients

Cooking steps

For the jelly, I purchased a beef shank and a small piece of bone with a lot of ligaments and cartilage. Thanks to great content they contain collagen and elastin, the broth will harden well.
You need to take only fresh meat fragments, be careful when choosing. It is better to make sure that there is no foreign odor.
Wash thoroughly under running water and place in a small saucepan. I filled it with water and left it overnight. There is also a lot of debate about whether meat should be soaked. Personally, I cook differently. This time I decided to soak the bones in water and leave them in the refrigerator. In the morning the water turned pinkish. I drain the liquid and cook the meat in clean water.
I put 1.8 kg of meat ( beef shanks and knee joint) into a saucepan and fill with water.
As soon as it boils, I remove the foam.
I reduce the gas to a minimum and add 3-4 black peppercorns, 4-5 bay leaves.
I put a couple of sprigs of fresh dill and one medium peeled onion. I throw in 4-5 cloves of garlic.
Cover with a lid and cook for 5-6 hours.
After the specified time, I remove the bones and meat.
I strain the broth through a sieve, at the bottom of which I place gauze folded in several layers.
I separate the meat into fibers.
I add the chopped garlic clove directly to the meat and stir.
Salt the cooled broth to taste.
I put the meat in molds and fill it with the prepared broth.
I put it in the refrigerator.
In order to transfer the jelly to a plate, I lower the mold (bottom) into hot water literally for a few seconds. Cover with a plate and turn over.
I love this cold appetizer with mustard. Traditionally this dish is served with fresh or salted vegetables and black bread.

Video recipe for making classic jelly

All the intricacies of preparing this dish are well described in the video. This video will be especially useful for novice housewives.

You can decorate the dish in different ways. It all depends on your imagination and the products at hand.
Boil meat broth be sure to cook on low heat! You don’t need to take the most expensive meat, that’s why jelly was invented because all the waste was used in it. The main thing is that there is a sufficient amount of cartilage, ligaments, and veins.
I used basic spices, but you can add them to your taste. And what meat fragments to put in, you decide for yourself.

Beef jelly in a slow cooker, classic recipe

Jelly - a variety cold snack, which will appeal to everyone. It can be prepared not only in winter time. Nutrients, located in the broth, will perfectly restore strength, and various variations Its preparation will allow you to create a dish for every taste.

Looking through recipes with photos of pork jelly, I decided to cook jellied meat in a slow cooker. It is very simple to prepare: you put the ingredients in the evening, and in the morning you can pour them into molds. If you are the happy owner of such a wonderful technique, I will tell you how to prepare pork and beef jelly.

Cooking time: 7-8 hours.
Number of servings: 10-12.
Kitchenware: multicooker, cutting board and knife, jellied molds, sieve.

Ingredients

I wash the pork legs well and scrape off all excess from the skin. To make the jellied meat meaty, I add beef pulp and pork ankle. I soak the meat for several hours.

I will cook the onion in its husk. I wash and cut off the roots from the head. I peel the carrots and add them to the broth. Vegetables will add a beautiful golden color and aroma to the finished dish.

Cooking steps

I place the washed and soaked meat on the bottom of the multicooker. For me it’s 1 kg of beef, about 700 g of pork loin and 2 pork legs.
I put 3 carrots on top, 1 onion in the peel.
I add a couple of bay leaves. I pour out black pepper (peas) 8-10 pcs., 3 pcs. sweet pea.
Pour in cold water until the meat is completely covered. No more than 1.8 mark.
Now I add 1 tbsp. l. salt.
I lower the lid of the multicooker and set (manually) the “Stew” mode for 7 hours.
After the beep, I take out all the ingredients from the bowl.
While the meat is cooling, I leave the broth on the heat.
I leave the boiled carrots. I will use it to make decorations for my jellied meat. I cut it into circles.
The cooled meat can be disassembled by hand, or finely chopped with a knife.
I chop the garlic with a knife or put it through a press.
I place straightened parsley leaves on the bottom of the plastic mold.
I distribute several slices of carrots. I put the meat on top.
I strain the meat broth through a sieve. I add 3 cloves of chopped garlic to the broth. Carefully pour in the meat.
When everything has cooled down, cover with a lid and put it in the refrigerator.
After 5 hours my jellied meat is ready. I run a knife along the side of the mold so that the dish separates, cover it with a plate on top and turn everything over. I serve it with horseradish.

Video recipe for preparing classic jelly in a slow cooker

You can watch all the stages of preparation in the video. The jellied meat has frozen well and holds its shape. A decoration of carrots and parsley can be seen on top.

You can decorate both before and after pouring. If you have a layer of fat, carefully skim it off with a spoon before you start pouring into the molds. And if your broth is not frozen, add gelatin. will not change his taste qualities, and next time you will be more careful and put more pieces of meat with cartilage. And if you like jelly more than meat, prepare a jelly from pork legs and chicken, the recipe of which, I think, you will appreciate.

Chicken jelly, recipe with gelatin

If you want to quickly prepare jelly, I offer you a recipe for chicken jellied with gelatin. The dish is prepared quickly from the most available products. Tasty and simple, try it with me.

Cooking time: 1 hour 20 minutes.
Number of servings: 5.
Kitchenware: a saucepan, a board and a knife, a container for aspic, a sieve and gauze for straining.

Ingredients

For this recipe I took the most dietary product– chicken. I needed 1 fillet, 1 chicken thigh and 1 drumstick. To enhance the taste I add white dry wine. To make the jelly harden, I use gelatin, which I first fill with cold water and leave to swell.

When the chicken is cooked, I take out the meat.

I strain the broth by placing a piece of gauze on the bottom of the sieve.

While the broth and meat are cooling, I dilute 25 g of gelatin in cold water.

I add 2 tbsp to the meat broth. l. guilt.

I separate the meat from the bone and cut it into small pieces.

I dilute the swollen gelatin with hot broth.

I pour it into common pan. I bring it to a boil and immediately turn it off.

From boiled and fresh vegetables I make decorations and place them on the bottom of the dish for aspic.

I distribute the meat on top.

I carefully introduce the broth.

I put it in the refrigerator for 3 hours. I serve the finished jelly with herbs.

Video recipe for making chicken jelly

For those who are interested in fast and sufficient simple recipe chicken aspic, I suggest watching the video recipe. Look what amazing dish it turns out, worthy decoration every table!

This recipe will allow you to make jelly as often as you like. The dish is not only beautiful and tasty, but also healthy.

Both in the slow cooker and on the stove, the jelly turns out equally tasty and freezes well. Some people soak the meat, other housewives cook it right away. I haven’t come to the same opinion as to whether this should be done, so I cook differently. Do you soak meat to make jellied meat? Share your experience in the comments and also rate our recipes.

All you need to do is wash the meat well and set it to cook. I run a knife over the skin, scratching it to scrape off any dirt. And into a large saucepan on the fire.
I pour enough water to cover the knuckle and legs. About 3 - 3.5 liters. Most of the water will then evaporate anyway.

When the water boils, I descale the broth, add salt and let it cook further. The main thing is to adjust the heat so that it does not boil too much.
I boil the shank with legs for at least 3 hours, as I want the meat to just fall off the bones. Three hours is just enough.

When the meat is just cooked as needed, I remove it from the pan and let it cool a little.

And then I begin to separate the meat from the bones. I put the meat from the knuckle in one bowl and the skin in another. So that later it would be more convenient to distribute in approximately equal proportions into containers.

And that's it - I start putting it into bowls, where I will pour our jellied meat.
I'm posting everything in order, as is most convenient for me.
First the meat, then the chopped skins, seasoning for jellied meat, garlic, ground pepper and herbs.

And fill it with broth. I only taste it to know for sure if everything is enough. If necessary, add more salt and garlic.
All that remains is to wait for our dish to harden so that it becomes a full-fledged jellied meat. To do this, I put it in the refrigerator for several hours.
By the way, I took two forms for the jellied meat, but this amount of meat is enough for three such containers in which I made it - then there will simply be more shaking.

Which dish is hard to imagine without? New Year's table? Of course, without jellied meat. Of course, the process of preparing jellied meat is not very fast, but if you think that it is very difficult, then you are mistaken. It’s worth knowing a few secrets, and then everything will definitely work out. Today I will tell you the recipe classic jellied meat.

Classic jellied meat recipe

Kitchenware: pan, spoon, bowls, knife, sieve, garlic dish, ladle.

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

Preparing jellied meat

Peel 3 carrots and 180 g of onions. Using a vegetable peeler, remove the top layer from 4 celery stalks. We clean the pre-soaked legs again and rinse them with water. We cut them into several parts.
Place 1.5 kg of beef in a large saucepan. There is no need to cut it, this way the taste of the meat will be preserved. We also add 4 pcs. chopped pork legs and 4 pcs. pork cheeks. On top we place celery stalks cut into two parts, whole carrots and onions. Add 5 g peppercorns and 6 pcs. bay leaf.
Fill the pan with water so that it completely covers the meat and place 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, remove the vegetables from the broth. We discard the onion and celery, and reserve the carrots for decoration.
Cook the broth over low heat for about three hours.
After the time has passed, remove the meat from the broth.
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. This way you will be sure that the jellied meat will be seedless.
Divide the meat into bowls.
Peel the head of garlic and chop it with a garlic clove. Add chopped garlic to the broth and bring to a boil, then remove from heat.
Place carrot slices and parsley leaves on the meat.
Fill the meat containers with broth. Let the jellied meat cool first at room temperature. After it has cooled, put it in the refrigerator until completely hardened.

Classic jellied meat recipe video

In this video you will see everything important points preparing jellied meat.

Useful properties of jellied meat

The collagen contained in aspic makes our skin elastic and slows down aging, also slows down the process of cartilage wear 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 collagen. Do not forget that the calorie content of pork jellied meat 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 nervous system polyunsaturated acids have a positive effect.
Lysine improves the absorption of calcium in the body and has an antiviral effect.

Homemade jellied meat recipe

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

Ingredients

Making homemade jellied meat

Peel two onions and two carrots. We wash the knuckle and two pork legs with water several times and scrape the skin well.
Place pork legs, knuckle, half a chicken and two in a saucepan. pork tongue. Fill with water and put on fire.
After the first boil, drain the water and wash the pan to remove any 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 in all the ingredients clean water and put it on fire. After the water has boiled, reduce the heat to low. The broth should no longer boil. We add water every hour as it boils away. We take out the vegetables after 1.5 hours. Discard the onion and reserve the carrots for decoration.
Simmer the broth over very low heat for 5-6 hours. During cooking, skim off the foam.
After the time has passed, remove the meat from the broth. After the meat has cooled, remove the bones and separate it into fibers. Strain the broth through cheesecloth, this way we will get rid of spices and small bones.
Place carrots cut into slices on the bottom of the bowl.
Then lay out the meat and fill it with broth.
Leave the jellied meat to cool at room temperature and then put it in the refrigerator.

Video recipe

This video recipe will help you prepare delicious, homemade jellied meat.

How and with what to serve jellied meat

Jellied meat can be served in a large bowl or plate, but you can also serve it in portions. For this you will need small glass bowls. Place 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, then turn it over onto a plate, decorate with herbs and serve.

Jellied meat – independent and hearty dish. It is traditionally served with black bread, horseradish or mustard.

If you are worried that your jellied meat will not harden, then do it. For those who want less fatty dish, will do. Very quick and easy to do. Well, it is considered the most healthy and delicious.

Recipes great amount, all you have to do is choose the option you like and start cooking.