Winter is ahead. This means jellied meat will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And every family, every housewife has their own secret recipes for jellied meat: some prefer thick meaty jellied meat, others like transparent jellied meat with bright accents of carrots and herbs, while the main thing in jellied meat is fresh sugar bone or shanks! Preparing jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jellied meat correctly, how long to cook jellied meat, what meat to choose for it and how to prepare a transparent, aromatic jelly.
How to cook jellied meat correctly
The golden rule is that jellied meat should harden without adding gelatin and agar-agar. If you follow simple rules: choose the right meat and bones and fill them with the right amount of water and cook for the required time, then your jellied meat will harden on its own. And, if you cook the jellied meat correctly, the broth will remain clear and appetizing!
How to choose meat for jellied meat
In the old days, jellied meat was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in jellied meat, but do not forget that it is the bony-cartilaginous component that is responsible for the hardening of jellied meat. So, in order to properly cook jellied meat, follow the rules:
- for the taste of jellied meat:
- choose the meat that you like best: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give the jellied meat a unique taste;
- the meat and legs must be fresh, in which case you will get a flavorful broth, and therefore a delicious jellied meat;
- Before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only then put it into molds.
- for freezing jellied meat:
- There shouldn’t be a lot of meat in the jellied meat recipe - follow the proportions: for one part of the legs, take about two parts of the rest of the meat;
- In order for the broth to solidify without gelatin, it is necessary to use legs, shanks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
- the water should cover the food by about two centimeters;
- cook the jellied meat for at least 6 hours.
- for the beauty of jellied meat:
- jellied meat from beef or lamb legs will be more transparent than jellied pork shanks;
- drain the first water;
- do not let it boil intensely;
- skim off foam;
- Before pouring into molds, strain the broth through 4 - 6 layers of gauze.
How to cook clear jellied meat
Before preparing jellied meat, legs, tails, etc. should be soaked, this will allow you to cook a more transparent broth, because soaking will remove blood clots and other small particles that can turn into rags. So, rinse the meat, scrape the legs, singe them if necessary, and rinse them too. The prepared products should be filled with cold water and left. Drain the water periodically. Usually it is enough to change it 2-3 times to stop blushing. Before preparing jellied meat, the water in which the meat and legs were soaked must be drained.
Some housewives, for greater transparency of the jellied meat, recommend draining the first water, which means: bring the food to a boil and drain the water, rinse the legs and meat again, pour in cold water again, bring to a boil, skim off the foam and simmer over low heat.
Be sure to skim off any foam throughout the cooking time. To ensure that the jellied meat is transparent, do not allow the contents of the pan to boil intensely. If you don't follow these rules, you will end up with cloudy jellied meat.
How much water to pour into jellied meat
An important rule that is often not included in jellied meat recipes is that meat and shanks are poured only with cold water and there should not be too much or too little of it! This is a very important point in preparing jellied meat. During the cooking process, water is no longer added, so initially pour the required amount of water into the pan. Different housewives give different ways to determine the amount of water for jellied meat, remember the simplest one: the water should be about two centimeters above the level of the meat.
How long to cook jellied meat
Recipes for jellied meat clearly say: jellied meat takes a long time to cook! Meat and bones should simmer over low heat, gradually imparting flavor and aroma to the broth. This is the only way you can properly prepare delicious jellied meat - aromatic, rich and perfectly frozen. So, pour cold water over the clean products, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Don't forget to skim off any foam or grease if you like. It is also recommended to cook jellied meat without a lid.
Important! Cooking time for jellied meat is at least 6-8 hours!
What to put in jellied meat
- onion, peeled from the first layer of husk - two hours before the end of cooking the jellied meat;
- carrots - an hour before the end of cooking the jellied meat;
- peppercorns - half an hour before the end of cooking the jellied meat;
- bay leaf - half an hour before the end of cooking the jellied meat.
How much salt to put in jellied meat
How to salt jellied meat depends on your taste. General recommendations advise salting the jelly no earlier than an hour before it is ready. Many people salt jellied meat after it has been cooked. Moreover, you need to add more salt than you are used to. The broth should become quite salty; some may even find it too salty. This is what will allow it to become a perfectly salt-balanced dish when frozen. Undersalted jellied meat will be tasteless and bland.
How to check if jellied meat is ready
After the cooking time has passed, housewives recommend checking whether the jellied meat has hardened in this way: scoop up a little broth, cool slightly and wet your fingers with it; if your fingers stick together when squeezed, then the broth is strong enough and the jellied meat can be considered ready for pouring.
How to disassemble and pour jellied meat
When the jellied meat is cooked, let it stand for about 20 minutes and proceed to disassembly: separate the meat from the bones and cartilage. The meat is removed from the broth with a slotted spoon. It is removed from the bones and separated from the cartilage and skin. The meat is cut or separated into small pieces with your fingers. It is often recommended to add finely chopped cartilage to the meat, so the jellied meat will be denser. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only then put it into molds. To decorate the jellied meat, you can cut out circles or stars from the carrots that were boiled in the jellied meat; you can also lay out leaves of fresh herbs and olives cut in half. Prepared meat and vegetables should be poured with strained broth. You can stir, or you can leave the meat and jelly in layers.
Freezing of jellied meat
First, the jellied meat is cooled at room temperature. After this you can put it in the refrigerator. Jellied meat cannot be frozen; it will lose its tenderness and softness, and it will also lose its taste.
What to serve jellied meat with
Jellied meat is usually served at the festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.
Simple jellied meat recipes
Now that you know how to cook jellied meat correctly, how long to cook jellied meat, how to prepare transparent, tasty jellied meat, it’s time to try to do it in practice. Simple jellied meat recipes have been selected for you.
Recipe Triple jellied meat or jellied meat made from three types of meat
1 beef shank2 pork shanks
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 cloves garlic
salt
Rinse the meat in cold water and soak overnight. Drain the water. Pour clean cold water over the meat and place over medium heat. Before boiling, skim off the foam and remove it regularly as it appears. After boiling, reduce the heat and cook over low heat at a barely noticeable boil for 8 hours. Do not cover the jellied meat with a lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, and onions into a pan with jellied meat. An hour before the end of cooking the jellied meat, add black and fragrant peppercorns and bay leaves into the broth. After 8 hours of cooking, remove the meat for disassembly, remove and discard the vegetables, add salt to the broth. Break the meat into small pieces and place in the pan. Pour in the strained broth and let cool at room temperature. To harden, place the jellied meat in the refrigerator.
Beef leg jellied recipe
2.2 kg beef leg
3 tablespoons salt
black peppercorns
Bay leaf
Rinse the bottom part of the beef leg, pour boiling water over it and let it boil. Drain the water and rinse again. Pour cold water over the meat and bones again. In this case, the water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, skim off the foam, reduce the heat and cook for about 6 hours. Until the meat easily separates from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the finished meat from the broth and separate from the bones. Strain the broth through a sieve, as small bones may be caught. Finely chop the meat, and if there is cartilage and skins boiled to a soft state. Place the cut meat evenly in trays or bowls. On top of the meat, you can add 2-3 slices of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour in the strained broth, distributing it evenly across all trays. Place trays of jellied meat in the refrigerator to harden.
Recipe for Jellied Pork Legs
1 kg pork feet
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt
Wash and scrape the pork legs, singe them and remove the hooves. Soak for 3-4 hours. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil. Drain the water and add new water, bring to a boil again, skim off the foam, and cook over low heat. Cook for about 8 hours. An hour and a half before the end of cooking, add peeled carrots and onions in their peels. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. Separate the meat from bones and cartilage and chop finely. Place into molds. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until set.
Jellied meat recipe in a slow cooker
2 pork feet
2 chicken legs
2.5 liters of water
1 onion
½ head of garlic
Salt
Peppercorns
Wash the legs, clean and soak for 2-3 hours. Chop the chicken into pieces (the leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt into the multicooker bowl, fill with water to the maximum. Set to simmer mode, the longer the better, it is convenient to leave the multicooker overnight. When the jellied meat is cooked, remove the meat, remove it from the bones and cut into small pieces. Add garlic cloves crushed with a knife to the broth. They will sit while we prepare the meat. Taste and add salt if necessary. Place the meat in the molds, filling them half or two-thirds full. Pour in strained broth. Cool at room temperature and then put in the refrigerator to harden.
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Jellied meat is rightfully considered an integral dish of the holiday table. It is often served on New Year's Eve, but many families eat the dish on weekdays. Let's look at the most delicious technologies in order, highlighting the main thing.
Jellied meat: classic recipe
- onions - 4 pcs.
- beef shin - 850-900 gr.
- chicken ham - 350-380 gr.
- pork knuckle - 1.1 kg.
- pork tenderloin - 350 gr.
- carrots - 2 pcs.
- chicken egg (pre-boiled) - 2 pcs.
- celery root - 40 gr.
- peppercorns - 18 pcs.
- ground black pepper - 5 gr.
- laurel leaf - 5 pcs.
- Prepare the meat before cooking. Light the existing hairs with a lighter and scrape off the dark area. Rinse the meat under the tap, place in a bowl and fill with cold water. Leave for 3-4 hours to release excess blood and foreign odors.
- Prepare a large saucepan and place the soaked meat into it. Pour in cold water until it just covers the contents. Place the container on the stove and wait until it boils. Remove the foam with a slotted spoon (required!).
- When the first bubbles appear, cook for 5 minutes, then reduce power to low. Remove the meat and rinse it, discard the liquid. Send the raw materials inside again, fill with clean cold water.
- Wait until it boils again, skim off the foam. When the first gurgling sound appears, reduce the burner power to minimum. If you skip reducing the heat, the broth will become cloudy.
- Cover the dish with a lid, allowing partial steam escape. Leave the dish to cook for 5-6 hours. In some cases, the jellied meat simmers longer. Readiness is easy to determine; the meat should separate from the bones.
- About 1 hour before final cooking, peel the carrots and send them whole to the jellied meat. Remove the skin from the celery root, peel the onion and chop it into 4 parts. Add all vegetables to the broth as well.
- Lightly salt the meat by adding half the salt. Leave the jellied meat to cook again, half an hour before it’s ready, add ground pepper, peppercorns, and bay.
- After 6 hours of simmering, evaluate the dish. To do this, dip 2 fingers into the jellied meat, wait a while, and connect the phalanges together. If they stick together, the broth is ready.
- To check if the meat is cooked, try to separate it from the bones. If the manipulations are difficult, add the remaining salt and continue cooking the jellied meat.
- After a third of an hour, remove the onion and celery; they will not be needed. Remove the carrots carefully. Remove the meat, cool, and separate into fibers, removing the bones. Place 5 layers of gauze in a sieve or colander, pour the broth through the filter.
- Chop the carrots into stars or rings/half rings. Chop the pre-boiled eggs into circles, place them inside the mold to harden the jellied meat and serve it.
- Pour lightly with broth and leave in the cold for half an hour. Next, lay out the meat, fill it with broth again, and cool. Add carrots and fill the container to the top with broth.
- Cover with a lid and leave the dish for 5 hours (preferably overnight) in the refrigerator. You can serve the jellied meat directly in the form itself or remove it from the container.
- In the latter case, place the container with the dish in a bowl of boiling water, wait half a minute. Prepare a nice flat serving plate and turn the container with the jellied meat over.
- Serve with sauce. It can be prepared from liquid mustard and lemon juice. An analogue is a sauce based on horseradish and garlic passed through a press.
- beef tenderloin - 900 gr.
- beef ribs - 900 gr.
- beef shin - 1.4 kg.
- laurel - 5 pcs.
- carrots - 230 gr.
- onions - 180 gr.
- celery root - 35 gr.
- peppercorns - 17 pcs.
- ground pepper (black) - 7 gr.
- salt - amount at your discretion
- Rinse the beef well under the tap, place in a bowl and fill with cold water. Leave to soak for 4 hours, after this period, drain the liquid.
- Prepare a large pan and place the meat in it. Add cold water until it covers the beef. Bring the mixture to a boil over high heat, skim off the foam.
- When the first bubbles appear, simmer the dish for 5 minutes. Remove from the burner, remove the meat with a slotted spoon, and drain the liquid. Place the beef back into the pan and cover with water.
- Place on the stove, wait until the liquid boils, then reduce the stove power to minimum. At the same time, remove the foam, do not move away from the pan.
- Cook over low heat for about 5 hours, the meat should separate well from the bone. 1.5 hours before readiness, add peeled carrots, peeled onions cut into 4 pieces, washed celery.
- After 6 hours from the start of cooking, try to separate the meat from the bone. If the fibers are difficult to separate, cook until the desired result is achieved, but no more than 8 hours.
- About 20 minutes before the end of simmering, add pepper, bay and salt. After this, remove the meat with a slotted spoon and cool, disassemble into fibers. Filter the broth through a gauze cloth.
- Prepare a mold, place jellied meat and boiled carrots, chopped into slices, on the bottom. Pour the broth over the contents and let cool at room temperature (about 2 hours). Then refrigerate for 8 hours.
- garlic - 10 cloves
- pork on the bone - 1.3 kg.
- laurel leaf - 5 pcs.
- peppercorns - 8 pcs.
- onion - 60 gr.
- salt - amount at your discretion
- Chop the pork into small pieces, rinse under the tap, and place in a bowl. Fill with cool water and leave to soak for 3 hours. During this time, the smell will disappear and blood will come out.
- When the specified time has elapsed, drain the liquid and rinse the meat. Scrape off the darkened parts, remove hairs if present. Prepare a pan and place the pork inside.
- Fill with water so that it covers the pieces and rises 1-2 cm above them. Place the dishes on the stove and wait until the first bubbles appear. Turn off the burner and drain the broth.
- Rinse the pan, put the meat inside again, and fill with cold water. Now put it back on the burner and wait until it boils. Reduce heat to low. Add salt to the broth and cook on low power for about 6 hours.
- 5 hours after the start of cooking, add the peeled onion, cut into 4 parts. Add peeled carrots, peppercorns, bay leaves and salt here. After 1 hour, catch the onion; you won’t need it.
- Remove the carrots and cut into cubes or stars. Filter the broth through several layers of gauze. Remove the meat from the bones and shred into fibers. Pass the garlic through a crush and add to the pork.
- Place the ingredients in jellied meat molds, pour in the broth, and let cool. Then transfer to the refrigerator to finish cooking for 6 hours.
- peppercorns - 15 pcs.
- pork leg - 1.4 kg.
- chicken ham - 600 gr.
- salt - to taste
- onions - 2 pcs.
- garlic - 9 cloves
- carrots - 1 pc.
- Rinse the chicken leg and chop it with a sharp knife along with the bones. Peel the pork legs, wash them, and leave them to soak for 3 hours in cold water.
- Peel the carrots and onions and place in the multicooker bowl. Add meat, salt and ground pepper (optional). Fill in 2.5 liters. purified water.
- Set the appliance to the “Extinguishing” program for 6 hours. When the meat begins to easily separate from the bone, the multicooker can be turned off. Otherwise, quenching continues for another 1 hour.
- When the timer indicates doneness, remove the meat. Cool it and remove it from the pit. Divide into fibers or cut with a knife, as you like.
- Crush the peeled garlic cloves with a pestle and place in a multi-bowl with broth. Cover with a lid and wait a third of an hour. Assess the taste of the dish, add salt and peppercorns.
- Pass the broth through a colander, after lining the dish with 4 layers of gauze. Chop the extracted carrots into slices and place them on the bottom of the container.
- Add meat fibers here, fill the contents with broth (strained). Cool at room temperature, then refrigerate overnight (balcony, refrigerator).
There are quite a lot of recipes for jellied meat based on pork, beef, chicken and even fish. Traditionally, the dish is cooked on the stove, but experienced housewives have adapted to the slow cooker.
Video: how to prepare delicious transparent jellied meat
What dish is almost no festive Russian feast complete without, especially in the cold winter? That's right, without jellied meat. This amazingly tasty and rich dish has been known to us since ancient times and is still loved by many. The descendant of a strong meat broth, jellied meat has always been a welcome guest both on the table of ordinary people and on the festive tables of aristocrats. The only difference was the set of products and the methods of preparing and clarifying the broth for jellied meat. If in the houses of ordinary people jellied meat was cooked from leftover meat and was valued primarily for its ease of preparation and satiety, then in rich houses jellied meat and jellied meat were cooked from the best products with the addition of vegetables, seasonings and spices, and the broth was clarified and filtered. Such jellied meats, modified by French chefs, were called galantines, from the French word galantine (jelly, jelly). And to this day, well-prepared jellied meat is appreciated by gourmets all over the world.
How to cook jellied meat? The canonical jellied meat was prepared only from beef. For this jellied meat we used beef head, brains and legs. However, over time, the set of products for jellied meat has undergone significant changes. Today jellied meat is prepared from a wide variety of products. There are countless recipes. For the meat part of jellied meat, beef, veal, pork, poultry and wild poultry are used. Various vegetables (carrots, onions, garlic, celery), herbs and spices are used as flavoring additives. However, the most important component of jellied meat was and remains pork or beef legs, ears, and heads. It is these ingredients that allow you to prepare real strong jellied meat without adding gelatin. After all, jellied meat prepared with the addition of gelatin turns into aspic, and this is a completely different dish!
Cooking jellied meat in itself is an activity, although quite time-consuming, but not at all difficult. However, there are also little secrets here that allow you to prepare not just a satisfying, but incredibly tasty and aromatic dish. Today “Culinary Eden” has collected and prepared for you the most important tips on how to prepare jellied meat.
1. In order for your jellied meat to be strong and harden well without adding gelatin, you will definitely need pork or beef heads or legs. It should be borne in mind here that jellied meat made from pork turns out to be somewhat cloudier and fattier than beef jellied meat. When buying legs or heads for jellied meat, pay close attention to their freshness. Stale, not very fresh legs or meat from old animals can irreparably spoil the taste of your dish. If you buy frozen legs, pay attention to their color. The legs should be even, light in color, without stains or signs of defrosting. When choosing chilled legs and heads, be sure to smell them. Fresh meat has a pleasant sweetish smell. It is better to avoid buying meat that has an unpleasant smell of ammonia or old fat; you cannot cook tasty jellied meat from such meat. Before cooking, the legs must be thawed and soaked in cool water for about an hour. After this, scrape the legs with a sharp knife and rinse thoroughly in running water.
2. As mentioned above, any type of meat or poultry can be used for the meat component of jellied meat. The most delicious are jellied meats that combine different types of meat. For example, if you use pork legs for the gelling effect, then for the meat part, take beef tenderloin and some chicken or turkey meat. The meat of wild animals or birds can give your jellied meat a special piquancy. If you have such an opportunity, try adding a little venison or wild duck meat to your jellied meat, and you will be surprised how much more interesting and aromatic the taste of your usual dish will become. Whatever type of meat or poultry you decide to use in your jellied meat, it should not be too fatty, because the legs, heads, and cheeks already contain a sufficient amount of fat. A thick layer of fat formed on the surface of frozen jellied meat will not make your dish appetizing. Tenderloin or white meat is best for the meat part.
3. For the vegetable part of the jellied meat, use onions, carrots, herbs and celery or parsley stalks. Vegetables are cooked together with meat. There are two ways to add vegetables. With the first method, vegetables are added at the very beginning of cooking and removed after 1 - 1.5 hours. Otherwise, vegetables are added 1.5 hours before the end of cooking. Thanks to different ways of adding vegetables, the taste of the finished dish receives slight differences. Usually the vegetables are added whole and already peeled, but if you want to give your jellied meat a pleasant golden hue, then you can add the onion head without peeling it, but only by cutting off the roots and getting rid of the very top layer of the husk. When cooking vegetables, be careful not to overcook them or turn into mush! You can use any spices for jellied meat, depending on your taste and desire. Most often, bay leaves, black, white and allspice peas, cloves, and dill seeds are used to prepare jellied meat. It is best to add all the spices at the very beginning of cooking the jellied meat, along with the meat.
4. The duration of cooking jellied meat is usually from 6 to 12 hours. The longer your jellied meat is cooked, the more intense its taste and aroma will be and the better and stronger its consistency will be. After the meat is cooked, remove it to a separate dish and let it cool slightly, and strain the remaining broth through cheesecloth or a fine sieve into a separate bowl. Now comes the most important moment in preparing jellied meat, in which you can involve the whole family. Disassembling meat. It is best to disassemble the meat with your hands, gently rubbing the fibers between your fingers and tearing them apart. This way, you can always be sure that even the smallest bone fragments will not be able to get into your jellied meat, and the dish itself will turn out soft and tender. If you don’t have enough time, you can pass the deboned meat through a meat grinder or grind it in a food processor, but you must admit, it’s not the same! The most delicious is jellied meat, in the preparation of which all family members participated. Place the disassembled meat in pre-prepared shallow molds, decorate it with slices of boiled carrots, green peas, pieces of boiled eggs, herbs, then pour in the strained broth, cover the molds with lids and place in the cold until completely frozen.
5. Serve the jellied meat to the table on a large platter, decorated with fresh herbs and boiled vegetables. Take a wide, shallow dish and line it with fresh lettuce leaves. Dip the form with the prepared jellied meat into hot water for a couple of seconds, and then turn it over onto the prepared dish. Using a very sharp knife, carefully cut your jellied meat into portions, being careful not to damage the overall shape. Along the edges of the dish, beautifully arrange circles of boiled carrots, sprigs of fresh herbs and thin slices of lemon. Serve freshly prepared horseradish and good, spicy Russian mustard with jellied meat.
6. Let's try to prepare jellied meat according to the recipe that V. Pokhlebkin offers us. Wash, clean and chop 1 pork head and 4 veal legs into equal parts. Place everything in a large saucepan, add water at the rate of 1 liter per 1 kg. meat, bring to a boil, reduce heat and cook for 6 - 8 hours over low heat, without boiling, so that the volume of water is reduced by half. An hour before the end of cooking, add 2 onions, 1 carrot, 1 parsley root. 20 minutes before readiness, add 5 bay leaves, 10 black peppercorns, 5 allspice peas, salt to taste. Remove the finished meat from the broth, separate from the bones, finely chop and mix with 1 head of finely chopped garlic and a small amount of ground black pepper. Place the remaining bones back into the broth and cook for another 1 - 1.5 hours. Strain the finished broth thoroughly and pour it over the prepared and laid out meat. Cover the molds with a lid and refrigerate for 3 to 5 hours. Serve with mustard, horseradish and crushed garlic with sour cream.
7. Jellied meat made from pork legs and chicken meat is delicate and tender. Place two prepared pork legs and 400 gr. in a deep saucepan. white chicken meat without skin, pour 2 liters of cold water, bring to a boil, skim off the foam and cook at the lowest boil for 6 hours. An hour before the end of cooking, add 1 onion, 1 carrot, 2 bay leaves, 6 black peppercorns and salt to taste. Remove meat and vegetables from the finished broth. Separate the meat from the bones and finely chop, strain the broth. Place the meat in a form for jellied meat, sprinkle finely chopped fresh parsley and garlic on top, pour in the broth and place in the cold until completely frozen.
8. Russian jelly made from beef shank, chicken and pig ears is very tasty. Soak one kilogram of beef shank in cold water overnight, then carefully peel and rinse with a sharp knife. Place the shank in a pan, add 500 g to it. chicken meat and two pig ears. Fill everything with hot water so that it covers the meat by 7 - 8 centimeters. Bring to a boil, skim off the foam and reduce heat to low. Add two onions with peel, one carrot, one parsley root, 2 - 3 bay leaves, 5 black peppercorns, salt to taste. Cook everything together for 1.5 hours, then remove the vegetables and cook for another 6 - 8 hours on the lowest heat. Remove the finished meat from the broth, cool, separate from the bones and chop. Strain the broth thoroughly, add a head of finely chopped garlic to it. Place the meat in molds, sprinkle with ground black pepper and pour in the broth. Cover the molds with lids and place in the cold until the jellied meat has completely hardened. Before serving, dip the pan in hot water and invert onto a plate. Decorate the jellied meat with slices of boiled carrots and slices of boiled eggs.
9. Meat galantir according to an old recipe turns out to be unusually transparent and appetizing. Wash one veal head thoroughly, chop it into equal parts, remove the brains and tongue, and place the head pieces in a saucepan. Add 400 gr. lean beef and 400 gr. any other meat (preferably game). Add one carrot, one parsley and celery root, one onion, your favorite spices, a little saffron or turmeric, and salt. Fill with water so that it covers the meat by 5 - 7 cm, bring to a boil, skim off the foam, reduce the heat and cook at the lowest simmer for 6 - 8 hours. An hour after the start of cooking, remove the vegetables and roots from the broth. When the meat is well cooked, remove it from the broth onto a separate dish, remove it from the bones and cut into small pieces. Strain the broth through a thick napkin or towel, add two raw eggs to it, boil again and strain. To the resulting completely clean and transparent broth, add a few drops of lemon juice to clarify. Place the pieces of meat in deep dishes, garnish with slices of boiled carrots and boiled eggs, and then fill with galantir. Place in the cold until completely frozen.
10. But jellied meat is prepared not only in Russia! Unusual, aromatic and very tasty jellied meat, prepared according to the original Georgian recipe. Soak six pork legs overnight in cold water, carefully scrape them with a sharp knife, and remove the hoof. Place the legs in a deep saucepan, add the onion, parsley root and three bay leaves. Fill with water, bring to a boil, skim off the foam and cook at low simmer for 4 hours. Remove the finished legs from the broth, cut lengthwise and carefully remove the bones so that the skin and meat form a tube. Strain the broth thoroughly, mix with the juice of two lemons and a bunch of finely chopped cilantro. Place the prepared pork tubes on trays, fill with broth and leave to harden in the cold. Serve on a platter, garnished with cilantro and lemon slices. Don't forget to offer your guests real Georgian chacha!
Almost every family and every home has its own special recipe for preparing this tasty and satisfying winter dish - jellied meat. And our story today could not contain even a hundredth of these recipes for how to cook jellied meat. However, we sincerely hope that our tips today will more than once help you please your family with new and interesting options for this tasty and satisfying dish. You can always find even more recipes on how to prepare jellied meat and jellies on the pages of Culinary Eden.
The jellied meat appeared completely by accident. People once noticed that if you cook meat broth for a very long time, it hardens in the cold. The French immediately appreciated the new snack, and gradually the dish took root in other countries. At first, jellied meat and jelly were different dishes. Jellied meat was prepared from pork or pork-beef broth with pieces of meat and poultry, and jelly was cooked exclusively from beef. Now this is practically the same dish, which is called jelly in the north and north-west of Russia and jellied meat in the southern and south-eastern regions. Jellied is a separate dish, since it is prepared differently from jellied meat and jelly. Let's talk about how to properly prepare jellied meat and aspic so that they turn out tasty, beautiful and appetizing.
How to cook jelly: choose meat and cook delicious broth
All housewives know how to properly prepare jellied meat from beef and pork so that it hardens well without gelatin - you need to take pork and beef legs, marrow bones, heads, tails, pig ears and parts of the carcass that are not suitable for other dishes. Suitable sinews, cartilage, bones, skin, muscles, chicken feet, wings, necks and heads, which, due to their high collagen content, make the meat broth sticky, viscous and jelly-like.
If you prepare jelly from chicken, it should not be store-bought, but homemade - not very meaty and bony. They gel rooster broth and game perfectly. In addition, pork knuckle, beef tenderloin, turkey and chicken can be added to the dish as a meat base. The meat should not be too fatty, as fat prevents the jellied meat from congealing.
Naturally, the meat products are of high quality and fresh. Legs, shanks, and paws are thoroughly washed, cleaned and soaked for at least one hour. After this, the legs are poured with cold water, brought to a boil, then drained and the pan with meat is filled with water again. This is done to make the broth clear and less greasy.
The ideal ratio of water and meat is 2:1, and the water should be cold - this will make the broth even tastier and more appetizing. As soon as the broth boils, reduce the heat to low and cook for 5–7 hours, in some cases up to 12 hours. The cooking time depends on the meat used, the required amount of jellied meat and the recipe. How long to cook is a significant question, because the longer it is cooked, the richer, thicker and richer the jelly will be. If the jellied meat does not freeze well, it means there was too much liquid or you added it to the pan during cooking. In this case, the jelly will have to be cooked or gelatin added.
How to cook beef, pork and chicken jellied meat: the following steps
2 hours before the end of cooking, add onion, carrots, celery root and parsley, and 40 minutes before the end of cooking - bay leaf, cloves, peppercorns, dill umbrellas and other spices. Or you can add spices along with the meat to make the jelly more flavorful. When peeling onions, sometimes leave the middle and bottom layer of skin on so that the broth is nice and golden.
Salt the jellied meat after the broth is ready, otherwise there is a high probability of over-salting the dish - the water constantly boils away. In addition, salt inhibits the gelling process. You need to salt the hot broth so that it seems slightly salted, otherwise it will turn out to be too bland when frozen. Add chopped garlic to the prepared broth and let the dish brew for about 20 minutes. After this, the meat is carefully separated from bones and cartilage, vegetables are removed from the broth, and the liquid is filtered. Some housewives add crushed cartilage to the meat to make the jelly denser and more satisfying.
The pieces of meat are placed in a large mold, filled with broth and left for some time at room temperature. You can pour the liquid into small portion molds - they look very impressive on the holiday table. Place pieces of carrots, slices of pickled cucumber, green leaves or half an egg on the bottom of the molds - the decoration will end up on top and will look very impressive.
It is better to cool and bring the dish to readiness on the middle shelf of the refrigerator, and the jelly usually hardens for the same amount of time as it took to cook. It is best to remove frozen fat from the finished jellied meat if you have not removed it before. Before serving the dish, the molds with the jelly are dipped in hot water for a few seconds and turned over onto a plate, and this savory appetizer is served with grated horseradish and spicy mustard.
How to properly prepare jellied meat with gelatin
Sometimes there is no time to cook according to all the rules, and beef and chicken jelly does not always release enough gelling substances, so many want to know how to proceed so that the dish still hardens. Gelatin comes to the rescue, which is made from the bones, tendons and hooves of cattle, so with the help of this unique product you can get delicious jellied meat with less time.
Per liter of liquid, usually take 30 g of gelatin, which is pre-soaked and then dissolved in a small amount of warm or cold broth after filtering. Pour the liquid into the pan in a thin stream and heat it slightly, without bringing it to a boil. In all other respects, the technology for preparing jellied meat does not differ from the classic recipe.
Clear broth - easy!
Never cook broth from frozen meat - it will turn out too cloudy, no amount of egg white will help. First, the meat and bones are thawed, washed well, and then boiled. The first water is drained for the same reason - so that the jellied meat turns out light and without impurities.
To obtain a clear broth, do not let it boil too much, do not stir it during the cooking process, and be sure to skim off the foam. The broth should be filtered well, as it often turns out cloudy due to the fact that it has not been sufficiently purified from all kinds of impurities. There is another secret to clear jellied meat - add a pinch of citric acid to the broth before it boils.
If preventive measures do not help, the strained broth is clarified with lemon juice (½ tsp) or egg white. For a liter of finished broth, one whipped egg white is enough, which is added to the broth, after which the liquid is thoroughly cleaned through several layers of gauze.
How to cook aspic from meat and fish
Jellied is a lighter version of jelly and jellied meat, since it is prepared from lean types of meat (beef, veal, tongue, chicken, turkey) and fish. Preparing aspic is simple and easy, and gelatin is used to set the broth.
Meat or poultry is boiled according to all the rules for preparing meat broth. Next, the dish is cooled, the meat is separated from the bones, disassembled into fibers or cut into pieces. The broth is filtered, and the gelatin is poured with water to swell - the proportions of broth and gelatin depend on the amount of meat. It is recommended to adhere to the ratio specified in the recipe. Gelatin is poured into the broth and heated, but do not boil, otherwise the aspic will not thicken.
For fish aspic, any types of fish are used, the most important thing is to carefully remove the bones so that there are no unpleasant surprises during the tasting process. And of course, aspic is unlikely to please the eye if instead of beautiful pieces it contains minced fish. Therefore, they usually use denser fish that does not fall apart during cooking - pollock, mackerel, pike, pink salmon and representatives of the salmon family. Fish heads, tails and fins are placed in the broth; they are what make it thick and rich, but it is better to remove the gills because of the bitterness. Boil fish broth with the addition of vegetables and spices, remove the bones, strain and add gelatin. Pieces of bright vegetables are laid out in a container for aspic and filled with liquid.
Recipe: jellied meat in a slow cooker
Rinse two pork legs and soak for 3 hours. Chop two chicken legs into pieces, place the meat in a slow cooker along with one peeled onion, half a head of garlic and peppercorns. Pour water to the maximum level and leave overnight in the “quenching” mode. In the morning, cool the broth and, having separated the meat from the bones, cut it into pieces, mash the garlic, return it to the broth and add salt. Fill the molds with meat, add broth, let it brew and put it in the refrigerator.
It is not difficult to understand how to prepare jelly from beef or pork legs, aspic from chicken, tongue and fish. These delicious dishes are very healthy due to their high collagen content. Take care of your family's health and prepare jelly not only for the holidays!
Winter is ahead. This means jellied meat will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And every family, every housewife has their own secret recipes for jellied meat: some prefer thick meaty jellied meat, others like transparent jellied meat with bright accents of carrots and herbs, while the main thing in jellied meat is fresh sugar bone or shanks! Preparing jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jellied meat correctly, how long to cook jellied meat, what meat to choose for it and how to prepare a transparent, aromatic jelly.
How to cook jellied meat correctly
The golden rule is that jellied meat should harden without adding gelatin and agar-agar. If you follow simple rules: choose the right meat and bones and fill them with the right amount of water and cook for the required time, then your jellied meat will harden on its own. And, if you cook the jellied meat correctly, the broth will remain clear and appetizing!
How to choose meat for jellied meat
In the old days, jellied meat was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in jellied meat, but do not forget that it is the bony-cartilaginous component that is responsible for the hardening of jellied meat. So, in order to properly cook jellied meat, follow the rules:
- for the taste of jellied meat:
- choose the meat that you like best: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give the jellied meat a unique taste;
- the meat and legs must be fresh, in which case you will get a flavorful broth, and therefore a delicious jellied meat;
- Before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only then put it into molds.
- for freezing jellied meat:
- There shouldn’t be a lot of meat in the jellied meat recipe - follow the proportions: for one part of the legs, take about two parts of the rest of the meat;
- In order for the broth to solidify without gelatin, it is necessary to use legs, shanks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
- the water should cover the food by about two centimeters;
- cook the jellied meat for at least 6 hours.
- for the beauty of jellied meat:
- jellied meat from beef or lamb legs will be more transparent than jellied pork shanks;
- drain the first water;
- do not let it boil intensely;
- skim off foam;
- Before pouring into molds, strain the broth through 4 - 6 layers of gauze.
How to cook clear jellied meat
Before preparing jellied meat, legs, tails, etc. should be soaked, this will allow you to cook a more transparent broth, because soaking will remove blood clots and other small particles that can turn into rags. So, rinse the meat, scrape the legs, singe them if necessary, and rinse them too. The prepared products should be filled with cold water and left. Drain the water periodically. Usually it is enough to change it 2-3 times to stop blushing. Before preparing jellied meat, the water in which the meat and legs were soaked must be drained.
Some housewives, for greater transparency of the jellied meat, recommend draining the first water, which means: bring the food to a boil and drain the water, rinse the legs and meat again, pour in cold water again, bring to a boil, skim off the foam and simmer over low heat.
Be sure to skim off any foam throughout the cooking time. To ensure that the jellied meat is transparent, do not allow the contents of the pan to boil intensely. If you don't follow these rules, you will end up with cloudy jellied meat.
How much water to pour into jellied meat
An important rule that is often not included in jellied meat recipes is that meat and shanks are poured only with cold water and there should not be too much or too little of it! This is a very important point in preparing jellied meat. During the cooking process, water is no longer added, so initially pour the required amount of water into the pan. Different housewives give different ways to determine the amount of water for jellied meat, remember the simplest one: the water should be about two centimeters above the level of the meat.
How long to cook jellied meat
Recipes for jellied meat clearly say: jellied meat takes a long time to cook! Meat and bones should simmer over low heat, gradually imparting flavor and aroma to the broth. This is the only way you can properly prepare delicious jellied meat - aromatic, rich and perfectly frozen. So, pour cold water over the clean products, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Don't forget to skim off any foam or grease if you like. It is also recommended to cook jellied meat without a lid.
Important! Cooking time for jellied meat is at least 6-8 hours!
What to put in jellied meat
- onion, peeled from the first layer of husk - two hours before the end of cooking the jellied meat;
- carrots - an hour before the end of cooking the jellied meat;
- peppercorns - half an hour before the end of cooking the jellied meat;
- bay leaf - half an hour before the end of cooking the jellied meat.
How much salt to put in jellied meat
How to salt jellied meat depends on your taste. General recommendations advise salting the jelly no earlier than an hour before it is ready. Many people salt jellied meat after it has been cooked. Moreover, you need to add more salt than you are used to. The broth should become quite salty; some may even find it too salty. This is what will allow it to become a perfectly salt-balanced dish when frozen. Undersalted jellied meat will be tasteless and bland.
How to check if jellied meat is ready
After the cooking time has passed, housewives recommend checking whether the jellied meat has hardened in this way: scoop up a little broth, cool slightly and wet your fingers with it; if your fingers stick together when squeezed, then the broth is strong enough and the jellied meat can be considered ready for pouring.
How to disassemble and pour jellied meat
When the jellied meat is cooked, let it stand for about 20 minutes and proceed to disassembly: separate the meat from the bones and cartilage. The meat is removed from the broth with a slotted spoon. It is removed from the bones and separated from the cartilage and skin. The meat is cut or separated into small pieces with your fingers. It is often recommended to add finely chopped cartilage to the meat, so the jellied meat will be denser. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only then put it into molds. To decorate the jellied meat, you can cut out circles or stars from the carrots that were boiled in the jellied meat; you can also lay out leaves of fresh herbs and olives cut in half. Prepared meat and vegetables should be poured with strained broth. You can stir, or you can leave the meat and jelly in layers.
Freezing of jellied meat
First, the jellied meat is cooled at room temperature. After this you can put it in the refrigerator. Jellied meat cannot be frozen; it will lose its tenderness and softness, and it will also lose its taste.
What to serve jellied meat with
Jellied meat is usually served at the festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.
Simple jellied meat recipes
Now that you know how to cook jellied meat correctly, how long to cook jellied meat, how to prepare transparent, tasty jellied meat, it’s time to try to do it in practice. Simple jellied meat recipes have been selected for you.
Recipe Triple jellied meat or jellied meat made from three types of meat
1 beef shank2 pork shanks
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 cloves garlic
salt
Rinse the meat in cold water and soak overnight. Drain the water. Pour clean cold water over the meat and place over medium heat. Before boiling, skim off the foam and remove it regularly as it appears. After boiling, reduce the heat and cook over low heat at a barely noticeable boil for 8 hours. Do not cover the jellied meat with a lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, and onions into a pan with jellied meat. An hour before the end of cooking the jellied meat, add black and fragrant peppercorns and bay leaves into the broth. After 8 hours of cooking, remove the meat for disassembly, remove and discard the vegetables, add salt to the broth. Break the meat into small pieces and place in the pan. Pour in the strained broth and let cool at room temperature. To harden, place the jellied meat in the refrigerator.
Beef leg jellied recipe
2.2 kg beef leg
3 tablespoons salt
black peppercorns
Bay leaf
Rinse the bottom part of the beef leg, pour boiling water over it and let it boil. Drain the water and rinse again. Pour cold water over the meat and bones again. In this case, the water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, skim off the foam, reduce the heat and cook for about 6 hours. Until the meat easily separates from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the finished meat from the broth and separate from the bones. Strain the broth through a sieve, as small bones may be caught. Finely chop the meat, and if there is cartilage and skins boiled to a soft state. Place the cut meat evenly in trays or bowls. On top of the meat, you can add 2-3 slices of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour in the strained broth, distributing it evenly across all trays. Place trays of jellied meat in the refrigerator to harden.
Recipe for Jellied Pork Legs
1 kg pork feet
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt
Wash and scrape the pork legs, singe them and remove the hooves. Soak for 3-4 hours. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil. Drain the water and add new water, bring to a boil again, skim off the foam, and cook over low heat. Cook for about 8 hours. An hour and a half before the end of cooking, add peeled carrots and onions in their peels. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. Separate the meat from bones and cartilage and chop finely. Place into molds. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until set.
Jellied meat recipe in a slow cooker
2 pork feet
2 chicken legs
2.5 liters of water
1 onion
½ head of garlic
Salt
Peppercorns
Wash the legs, clean and soak for 2-3 hours. Chop the chicken into pieces (the leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt into the multicooker bowl, fill with water to the maximum. Set to simmer mode, the longer the better, it is convenient to leave the multicooker overnight. When the jellied meat is cooked, remove the meat, remove it from the bones and cut into small pieces. Add garlic cloves crushed with a knife to the broth. They will sit while we prepare the meat. Taste and add salt if necessary. Place the meat in the molds, filling them half or two-thirds full. Pour in strained broth. Cool at room temperature and then put in the refrigerator to harden.
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