How to cook jellied meat step by step in a regular recipe. How to cook jellied meat so that the broth is clear: step-by-step recipes

How to cook jellied meat, what this dish can be made from and how to serve it beautifully, read right now. For those who want to try making meat jelly from pork shank or beef, but doesn’t know how - this article.

Jellied meat from pork feet- a dish without which it is difficult to imagine a traditional, primordially Russian feast, Christ’s and. With all this, it can act not only as holiday treat, but also as a hearty, nutritious meal for every day.

So let's cook transparent jellied meat — best recipes Russian cuisine.

Classic pork with pieces of meat

Classic jellied meat recipe. It is cooked from pork shank/knuckle, it turns out very satisfying, rich, aromatic, appetizing, retains its density for a long time, and does not melt.

To cook jellied meat you will need:

A kilogram of shank/knuckle (you can take a little less).
0.4 kg. pork legs (2 pcs.).
One carrot (we take a medium-sized one) and one onion.
10-12 black peppercorns.
Dill, celery root (a little).
Salt – 1 spoon (adjust according to your own preferences).

How to properly cook clear jellied jelly from pork feet - recipe step by step

1. Wash the pork thoroughly under warm water, dry, put in a large saucepan.

2. Pour enough water to cover the legs/knuckle a few centimeters from the top (for this amount of meat you need about 3-3.5 liters of liquid), set to cook, turning the heat to low. It will take 4-4.5 hours.

3. Peel the carrots, cut into beautiful patterns, or simply into circles or stripes.

4. An hour before the end of cooking, throw the onion into the pan along with the peel (don’t forget to wash it first; no need to cut it into pieces), chopped carrots, celery root, and peppercorns.

5. Prepare molds for pouring jelly, place boiled carrot mugs on the bottoms (remove from the pan).

6. Cool the meat, disassemble it into fibers, cut into pieces, without throwing away the skins and cartilage.

7. Place the product in molds, sprinkle finely chopped dill on top, lay out parsley leaves, pour over everything with the strained broth in which the pork was cooked.

8. Place the dish in the refrigerator to harden, after which you can serve it for a holiday or dining table. If desired, the forms with the treat can be turned over on a saucer before serving or served directly in the forms into which you poured your treat.

Delicate in taste, the most healthy, as it contains few calories compared to other recipes, an option that I am sure will appeal not only to adults, but also to children.

List of ingredients:

Chicken about 1.5 kg. (use with skin and seeds).
Classic legs from a pig – 4-5 pcs.
Onions – 2 heads.
Garlic – 6-7 cloves.
Bay leaf – 5 pieces.
Celery – 1 root.
Pepper and salt to your taste.

How to cook homemade jellied meat with the addition of chicken - algorithm of actions

- Wash the chicken, cut it into small pieces, as for frying, place it in a pan, and add the washed legs there.

- Add water so that all the meat is covered, add a little salt, and boil the food.

- Remove the foam from the boiling broth, set the heat to the lowest level, and cook for about three and a half hours.

- After 2 hours, add spices to the pan, a little more salt, peeled and cut onions in half, which will then need to be removed from the jelly, as well as celery, continue cooking.

— Remove the onion from the broth, discard it, take out the chicken and shanks, chop them, place them in deep bowls or molds, if you wish, you can add a little of any greenery to the plates.

- Strain the broth, pour it over the meat, let the dish cool to room temperature, and then put it in the refrigerator overnight. Cooking time (hardening) will be about 4 hours. You can serve it in portions or directly in the container where it froze.

This version of the dish will surely be appreciated by devotees healthy eating. The resulting jelly is transparent and hardens very quickly. It takes about a day to prepare the entire treat.

We prepare:

Beef shank with bone - approximately 2 kg.
Flavored peppercorns - 12-14 peas.
Dried parsnip root and celery, a little parsley for decoration.
4 onions (no need to cut into pieces, you don’t even need to peel them, just wash them).
One pickled cucumber.
2 carrots.
A head of garlic with 6-7 cloves.
Lavrusha - 4-5 leaves.
A little salt.

How to cook jellied meat with beef - step-by-step cooking process

Wash the beef shank, then chop it up in large pieces, put it in a five-liter or larger saucepan, pour about three and a half liters of water, and set it to cook. Boil beef meat low heat at least 4.5 hours. When boiling, be sure to remove the foam from the broth; if you do not remove it, the jelly will not acquire the proper transparency and will be cloudy.

We separate the peeled garlic into slices, and also peel the carrots and onions.

After 2 hours of cooking the beef, pour salt into the pan, add all the vegetables, onions and carrots without cutting them, lay them out whole. Add pepper and continue cooking.

How to check the broth useful advice! If, after dripping yushka onto your fingers, after it hardens, it does not spread, but sticks your fingers together, it means beef broth It’s quite rich and can be used to pour over prepared foods.

We take out the beef, let it cool so as not to burn ourselves, cut it into pieces or carefully break it into fibers.

Cut the carrots into circles or, as you like, place them on the bottom of the bowl where the liquid will be poured, and put a piece of parsley and chopped pickled cucumber next to it.

Throw the onion and garlic out of the pan, strain the yushka through cheesecloth. Now all that remains is to pour the broth over the beef and put it in the refrigerator until it hardens completely.

Before serving, turn the form with aspic into small bowls, garnish with parsley sprigs, serve with horseradish, mustard or any other favorite sauce, everything is ready.

Extraordinary delicious cooking festive Russian jellied meat. An excellent option for a festive table for the New Year or Christmas.

Large turkey drumstick.
Also one shank (pork).
Onion and salt.
Three bay leaves.
Two carrots.
Classic and allspice pepper - five or six peas each.
Coriander beans – 1⁄2 teaspoon.
Two tablespoons of canned corn (you can use either sweet or unsweetened).
Three or more cloves of garlic at your own discretion.
A few green onions for decoration.

Step by step steps:

1. Soak the drumsticks, soak them overnight in cold water, then scrape them, rinse them, and place them on slow fire, add water, cook until tender.

Water should be taken at the rate of 1.5 liters per 1 kilogram of meat on the bone. During the cooking process, you should not add water to the pan, otherwise the yushka may lose its gelling properties. If foam and fat appear on the surface, remove periodically with a spoon or slotted spoon.

2. Half an hour before the end of cooking, and the meat should be on the stove for at least 3 hours, add a set of spices and put in the unpeeled head onions, carrots and salt.

3. Shortly before turning off the stove, add the peeled garlic cloves; you can chop or grate the product.

4. We disassemble the cooled drumsticks, separating them from the bone, then cut them into small pieces.

5. Open the corn, drain it, and place the product beautifully on the bottom of the bowl.

6. Chop the green onion and add it to the corn along with chopped and diced carrots.

7. Next, lay out a layer of turkey and pork and fill everything with broth. There is no need to add gelatin; it will harden perfectly on its own in a cold place, where it will need to be placed after it has cooled to room temperature.

8. Turn the finished molds over beautiful plates so that their bottom is on top, serve with horseradish.

Assorted pork and beef tenderloin

Nourishing, tasty jellied meat with transparent dense jelly, great option dishes for all occasions. As a rule, men really like this version of jellied meat.

What products are needed:

About five piggy legs (the number of products can be reduced).
700 gr. beef.
2.5 liters of water.
Bulb.
Carrot.
Dried cloves – 2-3 buds.
It tastes like garlic, peppercorns, bay leaves and salt.
For decoration, a handful of cranberries, lingonberries or red currants.

How to make homemade jellied meat from pork legs and beef

How and for how long to cook homemade transparent jellied meat from ordinary pork knuckle you already know. Now we will make a dish with the addition of beef. To do this, the first thing you will need to do is wash all the prepared foods - wash the meat/vegetables, and then meat products place in a saucepan and pour cold water, leaving it for a couple of hours. What will we do next?

Scrap the legs. If there is any dirt on them, put them in a saucepan with the beef, pour in water, bring to a boil, drain, and refill with new water.
Add a whole onion to the meat, add salt and cook for as long as the classic version.
Season the broth with spices and garlic, remove the onion, place the carrots in the pan, continue cooking the dish for at least another hour, but preferably 1.5-2.
Remove the pork and beef, cool, separate the flesh from the bone, cut or separate into fibers with your hands, and place them in bowls.

Chop the carrots into circles, this will decorate our delicacy, place on top of the beef fibers. Pour jelly over everything, put it in a cold place to harden, on the balcony in winter, in the refrigerator in summer.

Hardening time is 5-6 hours, depending on the amount of products in bowls/moulds. It is best to refrigerate the jelly overnight, and you can safely eat it in the morning.

A rather interesting and simple cooking method, in which, in addition to the meat and spices, we will also use green peas.

Product List:

Legs - 2 pieces.
Pork tenderloin – 0.5 kg.
Onions – 2 small sizes.
Canned peas – 1 can (200-250 g).
Carrots, if desired, serve as decoration.
Garlic cloves – 6 pcs.
Greens to taste.
Allspice (several peas), salt, bay leaf.

How to very simply cook jellied legs from the legs in a slow cooker

- Soak your feet in cold water, then wash together with the pulp, place in the bowl of a household appliance.

— Send peeled but not cut onions, laurel, allspice to the food, pour in water to cover the ingredients, set the “Stew” mode and select a cooking time of 4.5 hours.

— Ready broth add salt, chopped garlic and dill. If you boiled carrots (prepare them separately), they will need to be nicely chopped and also added to the broth.

— Distribute the meat fibers into the molds, pour in the yushka, strained through double gauze, leave to cool, then transfer to the refrigerator until completely solidified.

Video recipe on how to properly cook jellied pork head

Yes, and this part of the pig is used to make rich meat jelly.

1. Many people are concerned about how long to cook jellied meat; this directly depends on the type of meat used in the recipe and its quantity. On average, pork jelly takes four or five hours to cook, chicken jelly takes 3 and a half hours, and beef jelly takes at least four and a half hours.

2. When choosing products, carefully check their freshness; a stale main ingredient can not only spoil the taste and aroma of the dish, but also lead to undesirable consequences - indigestion, nausea, etc.

3. The celery root added to the broth gives the jellied meat a special aroma. In addition to it, you can add any other greens to the yushka - parsley, dill, parsnips; they go well with boiled chicken, turkey, beef, pork.

4. The most acceptable combination of spices is a set of pepper, bay leaf, cloves, marjoram. In addition to them, they will help to add their own flavor nutmeg, ground red pepper.

5. To get a transparent jelly, you should remove the foam that forms from the surface of the water during cooking, plus at the end, strain the broth several times.

6. Be sure to cook meat on the bone; it is the bone that has properties that allow the product to quickly harden.

7. You can serve the yummy dish with boiled potatoes, bread, as well as adjika, ketchup, horseradish, and mustard.

8. You can prepare the treat in portions in small molds (you can present it like in this dish, or turn it upside down on a saucer) or in one large plate.

9. After hardening, a layer of fat always forms on the surface on top; it is best to remove it before serving.

So, all this may seem like a very troublesome task and the question of how to cook jellied meat may suddenly disappear. But it’s still worth getting together and cooking this culinary masterpiece of Russian cuisine.

Good luck and all the best!

Russian cuisine pampers its admirers with many delicious dishes that captivate with their delicate taste and fragrant aroma. However, Russian culinary delights are rich in more than just special relish and spicy aroma.

Masterpieces prepared according to old recipes from the “people's chest”, they amaze with the warmth and heartfelt flavor of the picturesque country. One of the favorite dishes of many people is jellied meat - the great-great-grandson of meat broth.

A dish with a lot of history

One fine day, a caring housewife decided to pamper her household with fragrant and tasty meat broth. She took a large cauldron, poured water into it, put meat and bones, added onions and carrots and put it on the stove.

The dinner was a great success! But in the morning the hostess discovered that the soup had frozen. Of course, this did not delight her, since she had to light the stove again to heat the broth. This is how a relative of modern jellied meat - jelly - appeared.

The jelly-like dish has undergone a number of changes since that time. At first it was intended exclusively for the poor. So, for example, at court the servants feasted on jelly. It was prepared from leftovers that remained on the table after dinner of noble people.

When Russia was “covered” by the fashion for everything French, jelly became an invited guest at feasts, since in the land of love the dish was in great demand. True, it was called galantine.

We can say that the current jellied meat is a colorful combination culinary traditions two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored “guest” on the holiday table.

Helpful or Harmful? Should you eat it often?

Melt-in-your-mouth jellied meat is known for a number of properties:

general strengthening;
invigorating;
tonic;
relaxing;
rejuvenating;
restorative;
nutritious;
stimulating;
protective;
cleansing.

Despite the mass useful properties, there is no need to include a jelly-like dish in your daily diet, since it contains harmful cholesterol, which contributes to the occurrence of serious diseases.

Calorie content of jellied meat

Jellied meat cannot be called very high-calorie dish. His energy value, of course, depends on the type of meat. 100 g of product contains 80–400 kcal.

Jellied pork legs - step-by-step photo recipe

Do you want to cook real jellied meat? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.

The presented recipe for jellied meat contains the most useful and most detailed recommendations that allow you to get excellent jelly in best traditions Russian cuisine.

Cooking jelly is not very difficult, but the cooking technology requires patient and careful attention. To make it tasty and at the same time healthy, several requirements should be taken into account.

All products should be purchased only of fresh quality.
The jellied meat must simmer, so it will take at least seven hours to cook with minimal heat.
Meat components of food must be placed in a certain order.

Cooking time: 10 hours 0 minutes

Quantity: 6 servings

Ingredients

Chicken drumsticks and thighs: 4 pcs.
Legs, drumsticks (pork): 2 pcs.
Large onion: 1 piece
Carrots: 1 pc.
Fresh herbs: 5-6 sprigs
Black pepper (peas): 15 pcs.
Laurel: 3-4 pcs.
Salt:

Cooking instructions

Chicken variation

To prepare fragrant and delicious dish, you need to stock up on the following components:

chicken weighing 2–3 kg – 1 piece;
chicken feet – 8–10 pcs.;
carrots – 1–2 pcs.;
fragrant laurel – 5–6 pcs.;
spicy pepper – 5–8 peas;
fine salt - 1 tbsp. l.;
water – 5–7 l.

For registration gourmet dish you will need:

chicken eggs– 5 pcs.;
curly cilantro - 5 sprigs.

Creation culinary masterpiece consists of three stages.

Stage 1- preparation of ingredients:

Wash the carcass under running water.
Remove the skin from the chicken.
Clean the paws: remove tough skin and claws.
Cut chicken carcass into four parts.
Peel the carrots, onions and garlic.
Wash the vegetables under running water.
Boil the eggs, peel them and cut them into rings.
Wash the cilantro and tear off the leaves.

Stage 2- cooking

Place the meat and legs in a large saucepan.
Cover the chicken carcass and legs with water.
When the liquid boils, reduce the heat.
Remove the foam using a slotted spoon.
Simmer the aromatic broth for 6–8 hours.
When the meat comes off the bone, add the onion and carrots.
After 30 minutes, remove the chicken and legs from the pan.
Add bay leaves, pepper, garlic and salt to the jellied meat.
Stir the ingredients and cook for another 30 minutes.

Stage 3- formation of the dish:

Strain the broth using a strainer.
Disassemble the meat: remove the bones and finely tear into fibers.
Place the chicken in deep plates.
Place egg rings and cilantro leaves on the meat.
Pour broth over ingredients.
Taste the work culinary arts after 12 hours.

If desired, you can cut out various figures from carrots - hearts, stars, squares, and make curls from onion feathers that will perfectly decorate the dish.

Chicken jellied meat is wonderful in a duet with mustard, sour cream or horseradish.

Can it be made from beef? Yes!

To prepare jellied meat you need to arm yourself with:

beef leg – 2 kg;
beef ribs – 2 kg;
beef tail – 1 pc.;
beef pulp – 1 kg;
large onions– 2–3 pcs.;
carrots – 2–3 pcs.;
fragrant garlic - 1 head;
reserve laurel – 5 pcs.;
aromatic pepper – 8–10 peas;
fine salt - 1 tbsp. l.;
water – 5–7 l.

For registration noble dish you will need:

curly parsley – 5–10 sprigs;
chicken eggs – 5 pcs.

To pamper your family members and guests with amazing jellied meat, you must strictly follow the recipe and carry out the work step by step.

Preparation ingredients:

Wash the tail, ribs, fillet and drumstick under running water.
Place the meat products in a bowl, fill them with water, cover the container with a lid and go do other work.
When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, and flesh from the basin and wash again under running water.
Disassemble the meat products: cut the pulp, tail, ribs into small pieces, and carefully saw the leg with a hacksaw.
Peel and wash the onions, garlic and carrots.
Chop the fragrant garlic.
Boil the eggs, peel them and cut them into rings.
Wash the parsley (separate into individual leaves, if desired).

Preparation rich meat and vegetable broth:

Place the meat products in a saucepan and fill with water.
Cover the container with a lid and place it on the stove.
When the liquid boils, skim off the foam and reduce the heat.
Cook the broth for 5–7 hours.
When the meat comes off the bone, add the onion and carrots.
After 30 minutes, remove the meat products.
Add salt, pepper, garlic, and bay leaf to the jellied meat.
After 30 minutes, remove the pan from the stove.

Formation dishes:

Place the beef in deep plates.
Place egg rings and parsley leaves (sprigs) on the meat.
Pour warm broth over ingredients.
When the jellied meat has cooled, place the plates in the refrigerator.
Try the dish after 12 hours.

You can decorate it if you wish canned corn or green peas. The dish goes perfectly with hot mustard, fragrant horseradish and spicy tkemali.

Another version of beef jellied meat in the video.

How to prepare a noble dish from knuckle

To prepare a dish worthy royal table, you should stock up on the following components:

pork knuckle weighing 1.5–2 kg – 1 pc.;
carrots – 1–2 pcs.;
large onions – 1–2 pcs.;
stocked garlic - 1 head;
bay leaves – 3–5 pcs.;
fragrant cloves - 1-2 stars;
fine salt - 1 tbsp. l.;
water – 5–7 l.

For registration healthy dish you will need:

chicken eggs – 5 pcs.;
curly parsley – 5–6 sprigs;
green onions - 5 feathers.

Cooking on a budget, but very delicious jellied meat consists of three stages.

Preparation ingredients:

Rinse the pork leg under a thin stream of cold water.
Place the knuckle in the pan, add water, cover with a lid and start doing other work.
When the meat product is “soaked” (8-10 hours), remove it from the container and wash it thoroughly.
Remove any dark spots from the knuckle using a knife.
Cut the leg using a hacksaw.
Peel and wash the vegetables.
Boil chicken eggs, remove the shell and cut into rings.
Wash the greens.
Disassemble the parsley into leaves (you don’t have to do this if you wish).
Chop the garlic

Preparation rich meat and vegetable broth:

Place the shank in a large container and fill it with water.
Place the pan or cauldron on the stove and cover with a lid.
When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
Simmer the jellied meat for 5–7 hours.
When the meat and lard come off the bone, add the onions and carrots.
After half an hour, remove the leg.
Add salt, pepper, bay leaf, and cloves to the jellied meat.
Mix the ingredients thoroughly.
Simmer the jellied meat for another half hour.
Remove the container from the stove.

Formation dishes:

Strain the fragrant jellied meat through a strainer.
Separate the meat from the bone and chop.
Place the pork on the bottom of the plate.
Place egg rings, onion feathers and parsley on the meat.
Pour broth over ingredients.
When the jellied meat has cooled, place the plates in the refrigerator.
Taste the dish after 12 hours.

The aromatic jellied meat goes perfectly with lemon juice, horseradish and mustard.

Jellied meat from the head - how and how much to cook

For a culinary masterpiece you need to arm yourself with the following components:

pork head – ½ piece;
carrots – 2 pcs.;
large onions – 1–2 pcs.;
aromatic garlic - 1 head;
spicy cloves – 2–3 stars;
fragrant bay leaves – 3–5 pcs.;
fragrant pepper – 7–10 peas;
fine salt - 1 tbsp. l.;
water – 5–7 l.

For registration fragrant dish you will need:

chicken or sawn eggs – 6–8 pcs.;
green.

To prepare “cold” food with a mind-blowing taste, you should “split” the work into three stages:

Preparation ingredients:

Wash thoroughly pig's head under running cold water.
Place the pork head in a bowl, cover with water, cover and leave overnight.
In the morning, take out your head and rinse with running water.
Take a coarse bristle brush and run it over the skin.
Use a hacksaw to cut the head into 4 pieces.
Peel and wash the vegetables.
Chop the garlic.
Boil the eggs, peel them and cut into rings.
Wash the greens and separate them into leaves.

Preparation rich meat and vegetable broth:

Place the cut head into a saucepan and fill it with water.
Cover the container with a lid and place on the stove.
When the broth boils, skim off the foam and reduce the heat.
Simmer the rich meat broth for 5–6 hours.
When the meat comes off the bone, add carrots, garlic, onions, peppers, cloves, bay leaves, and salt.
Mix the ingredients thoroughly and cook for another hour.
Remove the pan from the stove.

Formation dishes:

Strain the fragrant broth through a strainer.
Divide the pork among plates.
Place egg rings and herbs on the meat.
Pour broth over ingredients.
When the jellied meat from the head has cooled, place the plates in the refrigerator.

If desired, you can form a flower from an egg, and grass from greenery. Serve the dish in combination with hot mustard, aromatic horseradish, spicy soy sauce or spicy adjika. The wild delight of household members and guests is guaranteed.

Recipe for a slow cooker - very quick and tasty

To prepare delicious “cold” food in a slow cooker, you need to take:

chicken leg – 1 pc.;
beef shin – 1 pc.;
pork shin – 1 pc.;
large carrots – 2 pcs.;
medium-sized onions - 2 pcs.;
chopped parsley root – ½ tsp;
fragrant cloves - 2 stars;
reserve bay leaves – 3–5 pcs.;
perfumed garlic – 5–10 cloves;
fine salt - 1 tbsp. l.;
aromatic pepper – 5–7 peas;
water – 4.5 l.

To decorate the dish, you can stock up on herbs.

Cooking tasty and healthy jellied meat in a slow cooker consists of the following steps.

Preparation ingredients:

Wash the meat products thoroughly, place them in a saucepan, cover with a lid and wait 4-6 hours.
Remove the meat from the water and wash again.
Cut the pork and beef shin into small pieces.
Peel the vegetables.

Preparation rich meat and vegetable broth:

Place the meat in a bowl.
Place vegetables and spices on the meat.
Pour cold water over the ingredients.
Place the bowl in the multicooker, cover with a lid, select the “Stew” mode and set the time to 6 hours.
Remove the bowl from the multicooker.

Formation dishes:

Remove the meat and strain the broth.
Separate the meat from the bones and chop.
Lay out cold cuts on plates.
Pour broth over ingredients.
When the jellied meat has cooled, place the plates in the refrigerator.
Taste the “cold” after 12 hours.

If desired, the dish can be decorated with vegetables and herbs. Serve “cold” in a duet with herbs and mushrooms.

There will be gelatin! Diet option

To prepare an incomparable dish with low fat and calorie content, you should turn your attention to turkey or chicken breast and gelatin.

chicken breasts – 3–4 pcs.;
turkey pulp - 1 pc.;
large carrots – 2 pcs.;
onions – 2 pcs.;
fragrant cloves - 2 stars;
reserved bay leaves – 3–5 pcs.;
perfumed garlic – 5–7 cloves;
fine salt - 1 tbsp. l.;
aromatic pepper – 5–7 peas;
water – 5–7 l.;
gelatin - per liter of broth - 50 g.

To decorate the dish, you can arm yourself with herbs.

To prepare “cold” with a mind-blowing taste, you should divide the work into three stages:

Preparing Ingredients:

Rinse chicken and turkey breasts under running water.
Cut the fillet into small pieces.
Peel and wash the vegetables.
Finely chop the garlic.

Preparation rich meat and vegetable broth:

Place the meat in a container and fill it with water.
Cover the cauldron with a lid and place on the stove.
When the future jellied meat boils, remove the foam and reduce the heat.
Cook the jellied meat for 1–2 hours.
Add vegetables and spices to the meat broth.
Mix the ingredients and simmer for 15–20 minutes.
Remove the container from the stove.

Formation dishes:

Strain the aromatic jellied meat using a sieve.
When the broth has cooled to 40°C, add gelatin, stir and strain again.
Grind the meat and place it on plates.
Pour broth over ingredients.
When the meat gelatin jellied meat has cooled, place the plates in the refrigerator.
Try the jellied meat after 12 hours.

If desired, decorate the main dish with greenfinch. Serve jellied meat with soy sauce or lemon juice.

How to cook delicious, transparent jellied meat - tips proven over the years

Jellied meat is a dish that fits perfectly into holiday menu! To make jellied meat tasty, aromatic, healthy, and most importantly – transparent, famous chefs recommend:

use fresh meat on the bone;
soak meat products before preparing broth;

Prepare the ingredients for the jellied meat. Put the spices and vegetables aside for now; you will need them later. Soak the legs and ears in water with the addition of vinegar, a little is needed, just to remove the smell of the pig. Also, the water should not be icy, let it be warm or at room temperature, then the dirt will easily be cleaned off later. Leave them for an hour.

After an hour, use a sharp knife to clean the legs and ears from dirt and soot. Chop off your nails with a hatchet. Wash the ears very thoroughly in the folds. Everything must be perfectly clean. Wash the chicken, remove excess fat and butt, remaining entrails, and feathers. Place all the meat in a deep pan.

Fill with clean cold water and bring to a boil. The meat should be covered by 2 fingers. Cover the pan with a lid, not too tightly, and cook over very low heat for 6 hours. Check the pan periodically. If foam has formed, skim it off.

An hour before the end of cooking the meat, add peeled onions and carrots, salt, bay leaves and peppercorns to the broth. Continue cooking the jellied meat.

After 6 hours, the jellied meat is almost ready. Carefully remove carrots, bay leaves and onions from the broth. They won't be needed. I sometimes finely chop carrots into the broth for beauty, but this is not necessary. Let the jellied meat cool.

Carefully remove all the meat from the aspic and let it cool so you can handle it with clean hands. Separate the meat from the bones. Place all the meat in vases, deep plates, and small bowls. I usually put a little more than half the plate, because there will still be broth.

Ingredients for jellied meat recipe

Pork leg with hoof – 2 kg;
Onion – 1 head;
Carrots – 1 piece;
Bay leaf – 2-3 leaves;
Garlic – 5-6 cloves;
Black peppercorns – 5-6 peas;
Salt - to taste.

Cooking time – 2 hours + 2 hours + 6 hours + 2 hours.
The number of servings depends on the size of the plate.

How to make jellied pork feet

Before preparing the jellied meat, pork legs should be soaked in cold water. One or two hours is enough, after that we take a sharp knife and thoroughly scrape the top layer from the skin. The more thoroughly you clean pork feet, the more pleasant the broth will be later.

Wash the meat again and chop it into 2-3 parts. We take a large pan (7-10 liters), put the prepared parts of the legs there and fill it with water so that it covers the contents of the pan by 6-8 centimeters.

During the boiling process, foam will accumulate on the surface of the broth - it must be collected. Don't be distracted - the water will boil unexpectedly and if there is foam in the pan by that time, it will settle and turn into unappetizing flakes.

Reduce the heat to low and cook the jellied meat for 2-3 hours. Add peeled whole carrots and onions. By the way, you don’t need to peel the onion, just wash it well - then the peel will give the broth a pleasant golden color.

Cook for another 4-5 hours, periodically checking for foam and removing it if necessary.

The readiness of jellied pork legs is determined by the degree of cooking of the meat (it should be very, very soft and break down into fibers). In addition, there is another secret: take a drop of broth, rub it between your thumb and forefinger, and then, squeezing them, try to slowly open them: the broth in ready-made jellied meat should be sticky, your fingers will feel like they are glued together.

After about 5 hours, add bay leaf and black peppercorns, cook for another 30 minutes. Pass the garlic through a press and add to the meat broth. Turn off the heat and let the broth cool.

We take out the meat, wait for it to cool to a comfortable temperature, then remove it from the bones, separate it from the skin, and remove cartilage and excess fat if desired.

We divide the meat into small pieces and place on plates or portion forms.

Be sure to filter the finished broth through a fine sieve or cheesecloth: remaining bones, peas allspice and there is simply no need for sediment in the jellied meat!

If desired, add beautifully chopped carrots and herbs to each plate.

Fill with broth.

Place in the refrigerator until completely frozen.

Tips for preparing jellied pork and other meats

- Choosing meat for jellied meat, special attention pay attention to its freshness: stale legs give an unpleasant aftertaste.

If the drumstick was chosen poorly, and the jellied meat risks remaining regular meat in cold broth, resort to the help of gelatin: just a teaspoon of the secret ingredient can save your snack from an embarrassing failure.

A few stalks of celery will give the broth a special aroma - subtle, harmonious and very appropriate. Don’t neglect the advice, try it once and don’t stop. In addition to celery, try adding parsley or parsnip root to the broth - the result will delight you with freshness and originality.

Another option on how to make jellied pork legs unusual and original dish, - spices. In addition to the traditional allspice and bay leaf, try adding cinnamon. It sounds unexpected, but the risk in this matter is completely justified. In addition, cloves, marjoram, chili pepper, and nutmeg sound good in aspic.

To make the finished dish not only tasty, but also “elegant”, when pouring the broth, you can decorate the jellied meat with beautifully cut vegetables (it looks especially festive bright carrots), egg slices (of course homemade - with bright orange yolks), compositions of greens.

When preparing jellied pork, you should expect that the finished dish will be covered with a thick layer of white fat. Some people don’t mind it and even like it, while others have an extremely negative attitude. For the second category of eaters, it is recommended that when cooking broth, periodically remove fat from the surface of the liquid, removing it with a spoon. Another option - before serving with already frozen jellied meat Carefully remove the fat, while trying not to damage the gelled layer of the broth.

If you prefer the meat component of jellied meat, it makes sense to put a piece of fillet into the pan along with the shin: of course, it will not impart gelling properties, but it will ready dish it will “look” very, very good.

Jellied meat is a great way to recycle old chicken, which at usual options It is impossible to chew through the preparation: the long cooking period makes the meat tender and melting in the mouth.

The classic serving of jellied meat is with horseradish. Try adding mustard - maybe you'll like this option better? Ketchup? Adjika? Don’t be afraid to experiment; in such experiments new and new recipes are born.

Jellied meat can be poured into portioned forms, serving each person a plate. usual dish in an unusual form - a heart, a flower, and even just a triangle-circle.

Veal leg jellied meat

Recipe ingredients

Veal legs – 4 pieces;
Onions – 3 heads;
Carrots – 2 pieces;
Parsley root – 1 piece;
Celery root – 1 piece;
Garlic – 4-5 cloves;
Salt, pepper, to taste.

How to cook

Fill the prepared veal legs (washed, peeled and chopped into several small pieces) with cold water and put on fire. After boiling, reduce the heat to low and cook for 3-4 hours, remembering to periodically remove the fat.

Add onions, carrots, parsley root and celery. Salt and add a little black pepper. Cook for another 1-2 hours, after which we disassemble the meat, strain the broth and pour everything into plates.

Squeeze a few cloves of garlic into each plate of jellied meat.
If desired, the meat can be passed through a meat grinder.

From the history of jellied meat

Surprisingly, what we are used to betting on festive table and considered a native Russian dish, in fact it is not such at all. The homeland of jellied meat is France, and it came to us during the period of the Russian people’s passion for everything French: along with the fashion for language and literature, clothing and etiquette, fashion for cooking also appeared in the culture of Tsarist Russia.

It was then that a dish of frozen, jellied broth with pieces of meat and vegetables took its rightful place on our table. Having gained popularity, it has not lost popularity, and for many decades now New Year Christmas, Easter and family holidays are not complete without a plate of delicious, hearty jellied meat. Especially - jellied pork feet.

Like many popular and beloved dishes, the predecessor of jellied meat arose from a mistake and unfortunate misunderstanding. They say that a long time ago in France, shepherds and simple peasants prepared rich meat broths. They cooked for a long time - simmered over low heat, without being distracted by the cooking process, doing more important things - livestock, farming, gardening. The result was a dish that was pleasant and tasty to eat, however, with one significant drawback: as it cooled, the broth turned into a rather dense jelly, which had to be reheated over low heat again and again to serve. Over time, it was the French who decided to use this property as the main advantage of the new dish: adding vegetables and spices to the broth and a piece of delicious meat, they cooked the same broth, which they then allowed to harden well. It turned out cold appetizer, called “galantine” - “jelly” translated from French.