At first glance, preparing jellied meat is a simple matter. But not every cook can please guests with delicious, rich jelly. Thanks to our article, you will learn how to prepare jellied meat from several types of meat, and also learn the intricacies of its proper preparation.
The main thing in the article
How to cook jellied meat correctly: basic rules
- The meat must be chosen correctly. The most important part of the jellied meat is With V other legs (calves) with hooves. This is the main condition for the jellied meat to turn out rich and eventually harden. Pork meat can be supplemented with any other meat; veins and skin are also welcome.
- Before cooking, the meat must be thoroughly soaked in water. This way, the coagulated blood will come out of it, and the fibers themselves will become softer, which will allow the jellied meat to cook faster. It is better to carry out this procedure in the evening, leaving the meat in water overnight. In the morning, thoroughly clean the meat, paying special attention to the hooves.
- Pour out the first broth. Rinse the meat and the pan with water to remove the “noise”. This way the jellied meat will be more transparent and will not have a pungent odor of the greasy layer.
- Fill the pan with water that will cover the meat a couple of centimeters . Additional addition of water or its excessive boiling can also negatively affect the density of the future jelly.
- The water in the aspic should boil over very low heat. , otherwise the dish will turn out cloudy.
- Season the jellied meat correctly with spices and vegetables. Dip the peeled carrots and onions into the broth at least an hour before the end of the process. There is no point in doing this in advance; all the flavor will disappear during prolonged cooking.
- Add salt at the end of cooking as well. Otherwise, you can over-salt it - because the liquid will boil away.
- About 30 minutes before turning off the stove, throw the selected spices .
- Separate the cooked meat well. Remove the meat from the pan, discard the vegetables, and pass the broth itself through cheesecloth or a sieve. Use your hands to loosen the meat to feel the small bones.
- The peel and cartilage will help the jellied meat to freeze better, but this is not for everyone.
- The jellied meat must freeze at the correct temperature. . Taking trays with contents out onto the balcony in freezing temperatures is not a suitable solution. Frozen jellied meat will lose all its taste. The best option is the middle shelf in the refrigerator compartment. First, cool it to room temperature, and then put it in the refrigerator.
- If the trays have lids, then cover them when the top of the jellied meat has hardened a little, otherwise you will damage the top layer of the dish.
What kind of meat is jellied meat made from?
Our ancestors They prepared jellied meat from beef head and legs. These are those parts of cow or veal meat that were no longer suitable for anything else. Nowadays you are free put any type of meat into the jelly .
Only for complete solidification you will still need meat drumsticks, cartilage, ears, tails, skin - they make the broth more viscous. Then you can remove these components from the jellied meat.
Can be cooked clean chicken jellied meat, in this case, be sure to stop cooking the legs, paws, and heads. Only give preference to yellow domestic chickens, Old roosters would be an excellent option.
White-skinned store-bought chickens will become overcooked after just a few hours of cooking, but will not give the desired fat.
How long does it take to cook jellied meat in a pan on gas?
Each type of meat has its own cooking time:
- beef meat - seven to eight hours;
- chicken - three to four hours;
- pork (with the addition of legs, knuckles) - five to six hours.
It is better to prepare jellied meat from assorted meats, gradually adding meat to the pan, based on its hardness.
What to cook jellied meat from so that it hardens?
To fully harden the jellied meat, you need to follow the basic rules for its preparation, which were discussed earlier.
Also, parts of the meat carcass should be rich in collagen, this will give greater stickiness to the broth. Suitable for this:
- It is necessary to maintain the proportions of water and meat - 2:1.
- Pre-soaked meat should be poured with cold water - this will make it tastier.
- Some types of meat can be cooked for up to 12 hours, for example, game.
If the jellied meat has not frozen, this means the following:
- There was too much water poured.
- Water was added while the broth was cooking.
- The meat was not cooked for enough time.
- The meat parts for the jellied meat were chosen not to be too rich.
In such cases, the jellied meat must be prepared or diluted with gelatin.
How long does it take to cook pork jellied meat?
As already mentioned, Pork jellied meat is cooked for 5-6 hours. This is a relative time, it all depends on the part of the pork carcass that is being cooked and its age. Young pigs cook faster and are not as fatty as older pigs.
The meat for jellied meat should be very soft and easily peel off the bones. If this does not happen, then you should increase the broth cooking time.
It is a misconception that jellied meat is best left to cook overnight. This is a gross violation of fire safety rules. Jellied meat needs to be looked after from time to time. So don't take risks!
Cooking jellied pork legs and knuckles
- Selected clean the meat thoroughly, pour boiling water over it .
- If possible separate the pork knuckle and legs so that they fit in the pan.
- Pour water over the meat – it should cover it a little. The water will gradually boil away; there is no need to add it.
- In this recipe, do not discard the first broth, just XCarefully collect the foam after boiling.
- Peel the vegetables for jellied meat: carrots, onions, parsley root. Cut them into large pieces and lightly bake them in a dry, hot frying pan.
- Throw vegetables into broth , reduce the heat as much as possible and cook the jellied meat.
- At the end of cooking season the broth, throw in the bay leaf.
- When the meat is softened sufficiently - remove it from the broth, separate it from the bones, cut into pieces.
- Also remove vegetables , they have already done their job.
- Place the meat on trays, sprinkle with crushed garlic, and fill with broth.
- Cool the trays slightly, then place them in the refrigerator.
How to cook jellied pork head?
It is best to pick up the head of a young pig at the market. There, ask them to cut this head into pieces. It is quite difficult to do this at home, especially in an apartment.
- Fine clear your head , a metal dish brush is suitable for this.
- Place the head pieces into the pan, pressing them tightly together.
- Then pour water, it should cover the meat on your finger, boil it over high heat, skim off all the foam.
- Then add vegetables, peppercorns, bay leaf.
- On low heat cook jellied meat for 5-6 hours.
- Determine doneness by how easily the meat falls off the bone. Remove the meat from the pan, discard the onions and carrots.
- Strain the brothe , if necessary, add more salt.
- Leave the meat and tongue, discard the bones, cartilage, and skin.
- Clean boil the broth, season with garlic , and then pour the chopped meat into the trays.
- It will take 10-14 hours to harden.
- Serve jellied meat with mustard and horseradish.
Cooking jellied pork legs and chicken: recipe with photo
- Soak chopped pork legs (3 pieces) in tap water for a couple of hours, scrape off excess fat and dirt.
- Clean the chicken (1 piece) thoroughly, remove fat and skin.
- Wash the onion, but do not remove the skin from it; prepare the carrots.
- Next, place both types of meat in a saucepan and cook the broth according to the outlined scheme for 4 hours.
- Try the chicken; if it is completely cooked, remove it from the pan; if not, continue cooking along with the legs.
- Add vegetables, a few bay leaves, and black peppercorns to the broth - cook for another couple of hours, adding salt.
- Next, as always: cut the meat, put it in molds with garlic, strain the broth, pour it over the meat.
- Now that the cooking is complete, wait for the jelly to harden.
How to cook jellied pork and beef: a simple recipe with photos
- Pre-soak the meat. When it gets wet, use a knife to scrape off excess dirt, if any.
- Peel the vegetables, place them with the meat, and cover with water.
- When it boils, skim off the foam and cook over low heat for 6-8 hours.
- An hour before cooking, bring the meat and broth to the desired taste.
- Remove the meat with a slotted spoon and let it cool.
- Meanwhile, prepare containers for pouring jellied meat.
- Cut the separated meat with a knife and place on trays.
- Squeeze a few cloves of garlic into each tray.
- Pour the resulting broth over the meat, while straining it through a sieve.
- Leave the jellied meat to cool to room temperature, then place the trays in the refrigerator.
- Remove the top layer of fat from the frozen jellied meat. It can then easily be used to prepare other dishes.
- This is how the jellied meat turned out, try it with mustard and horseradish!
How to cook jellied beef leg: step-by-step recipe
- Buy a beef leg already sawn, if you dismember it yourself, make sure that bone fragments do not fall into the pan.
- Carefully scrape off any excess from the skin and hoof.
- Cook the “first” broth for about five minutes, then drain it.
- Re-fill the meat with water, after it boils, reduce the heat to low so that it barely simmers. So keep the pan on the fire for 6-8 hours.
- Separately, boil the veal (in a ratio of 1:2.5 to the weight of beef).
- Cut the onion in half and fry the cut area in a frying pan.
- An hour before the end of the process, combine both types of meat, onions, and carrots.
- Half an hour before it’s ready, salt and season the jellied meat.
- Strain the broth, scrape the meat from the bone, cut into small cubes.
- Finely chop the crushed garlic and mix with the meat.
- Place the meat in bowls, pour in broth, and set aside to cool.
- Before serving, scrape the fat from the top of the jellied meat.
How long does it take to cook beef jellied meat?
Average, it takes seven hours to prepare beef jellied meat , of them:
- Time for direct cooking broth A- approximately five o'clock V;
- Time for extra work in the kitchen - approximately two hours , including preparing meat before cooking and cutting it after it.
- This time does not include preliminary soaking beefYes, this will also take about two hours.
Use the following tips:
- For 4 liters of water, take a kilogram of meat and bones. The bones will give up their natural gelatin, which will not have to be added later. This is quite enough to freeze the jellied meat.
- You can add other meat to the beef: chicken legs, thighs, pork ears, drumsticks.
How long and how to cook turkey jellied meat?
Turkey is a dietary and low-calorie product. Turkey jellied meat is suitable for those on a diet.
- Cook the neck (2 pcs.) and wings (1 pc.), removing the foam, for half an hour.
- Then add peeled carrots, onions, a couple of bunches of stems and roots of greenery.
- Cook for another half hour, add salt and season, do not turn off the heat for another half hour.
- Dissolve gelatin in the chilled broth, but you don’t have to do this.
- When the gelatin swells, heat it in a water bath and mix with hot broth, then strain all this liquid.
- Cut the cooled meat and carrots into cubes, add chopped herbs to them.
- Divide into bowls and then pour in broth.
How to cook jellied meat so that the broth is clear?
Let's begin with jellied meat does not have to be very transparent . When viscous substances are released from bone and cartilage tissue, the fat irreversibly darkens. But you can still achieve maximum transparency:
- The broth should be simmered over low heat. , and not seethe. Occasionally remove coagulated blood and protein from the surface .
- It is better to drain the first (cloudy) broth by waiting five minutes after boiling.
- Vegetables give color to the broth . They must first be baked in a dry roasting pan (parsley root, celery, carrots, onions).
To obtain a more golden hue of jellied meat, use onion peels.
- saucepan when cooking jellied meat no need to cover with a lid .
- Water will evaporate over time, so its initial amount should be 2-2.5 times higher than expected.
- It is highly undesirable to add water during cooking. , the jellied meat may not freeze at all. If the water has boiled away too much, add boiling water in a small stream.
- At the end be sure to strain the broth , it is better to do this through several layers of folded gauze.
How to cook jellied meat with gelatin?
If you want to quickly prepare jellied meat, you can use gelatin. With the right proportions, it will not differ from simple rich jellied meat:
- Boil pork pulp and tongue for 1.5 hours , adding vegetables and spices to them.
- In another pan cook chicken fillet .
- Cool the meat and cut it nicely.
- Place on trays along with canned peas and slices of boiled quail eggs.
- Also squeeze some garlic into each tray , cut the carrots into shapes.
- Strain the broth and measure its volume well.
- The broth should be cooled down for 1 liter of jellied meat take 50 g of gelatin . Dissolve everything thoroughly and pour it over the meat in the trays.
- This jellied meat freezes faster than usual.
How long does it take to cook jellied meat in a pressure cooker?
The benefits of a pressure cooker are hidden in its name. Those products and dishes that need to be cooked for a very long time in a pan are transformed in a matter of hours/minutes. Moreover, the beneficial properties of the products do not disappear so significantly, but enrich the dishes.
To prepare jellied meat in a pressure cooker you need 2-3 hourssa , depending on the type of meat. Beef and pork take longer to cook, chicken - faster.
What mode should you use to cook jellied meat in a slow cooker?
- Due to the fact that the lid will be constantly closed in the multicooker, the jellied meat will cook 1-1.5 hours faster than on the stove. Under the influence of steam, cooking will occur faster, but it will take a little longer to boil.
- Multicookers from different companies use their own modes, according to the instructions.
- Most often this is the “stew”, “meat”, “soup” and others mode.
How to cook delicious jellied meat: video recipes
Jellied meat is one of the favorite dishes on the festive and everyday table. Try making cold turkey according to our recipes and you won’t regret it. And our tips will help you with this!
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 start disassembling it: separating 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 feet
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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That hostess is great for preparing jellied meat! Kholodets (jelly) is a traditional Russian dish, which is a frozen broth with pieces of meat. Not a single Russian feast is complete without jellied meat, and many housewives treat their relatives with it on weekends.
Unlike aspic, jellied meat does not require any gelling substances, such as gelatin and agar-agar.
2. To make the jellied meat harden, the broth is cooked from pork or beef legs, ears, lips, tails and shanks. It is these parts of the carcass that contain collagen, which gives the broth its stickiness. And a chicken or turkey has legs and wings. But since there is little meat pulp in these parts, additional pieces of meat (soup pulp, tongue, chicken or turkey legs) are added.
3. It is best if the meat for jellied meat is not frozen, but fresh (even better - fresh).
4. Boil the meat in a large container, constantly removing the foam with a slotted spoon. The pan for jellied meat should not be filled too much with meat, since the meat increases in volume during cooking. The water should completely cover the meat.
5. In order for the jellied meat to be transparent and harden well, you cannot add water or stir during the cooking process, so it is better to immediately determine the amount of water and not let the broth boil away too much.
6. Cook jellied meat for 5 to 10 hours at a low simmer. It all depends on the amount of broth and the quality of the meat.
7. Salt the jellied meat only at the end of cooking; if you add salt at the beginning of cooking or even in the middle, the salt will stop the broth from gelling. You need to salt the jellied meat somewhat stronger than regular broth, otherwise after it hardens it will be tasteless.
8. Carrots and other roots (parsley or celery root) are added to the broth for jellied meat. Some throw them away, while others use them for decoration.
9. During cooking, add a whole onion to the broth for jellied meat. To give the broth a beautiful golden hue, rinse the onion with water, do not peel it, and throw it into the broth. After cooking, the onion can be discarded.
10. Traditionally, they don’t put a lot of spices into jellied meat, so as not to overwhelm the natural meat flavor. Usually, peppercorns are used for jellied meat (white or black, green is thrown in at the beginning and removed along with the scale at the end), bay leaf (you can put it in at the beginning of cooking for literally five minutes and then pull it out, and add a few more pieces along with salt shortly until the end of cooking - and be sure to remove). About 30 minutes before the end of cooking, it’s good to add dry dill umbrellas, which you then remove. This will give the jellied meat a special aroma.
11. It is very convenient and quick to cook jellied meat in a pressure cooker. To do this, wash the meat and vegetables and put them in a pressure cooker. Add peeled onions and carrots; add bay leaf, peppercorns and salt. From the moment it boils, cook the jellied meat for 40-50 minutes.
To begin with, you can prepare jellied meat according to the classic recipe, borrowed from V. Pokhlebkin.
1 pork head and 4 veal legs, washed, cleaned and cut into equal parts. Place everything in a large saucepan, add water at the rate of 1 liter per 1 kg of meat, and bring to a boil. Then reduce the heat and cook for 6-8 hours on the lowest 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 3-5 hours.
Serve jellied meat with mustard, horseradish and crushed garlic with sour cream.
Now that we have an idea of how to prepare this dish, it remains to add a few words about how to serve it.
1. To ensure that the finished jellied meat is not covered with a layer of fat, it must first be removed. The most convenient way to do this is with a wide flat spoon, or just a tablespoon. The fat can be poured out, or you can then use it to fry vegetables. You need to remove as much fat as possible from the broth. You can strain the broth into a wide bowl and put it in the cold. While you are working on the meat, the fat will solidify and can be easily removed with a spoon.
2. For jellied meat, it is best to use containers with lids, special trays, and ceramic containers. Trays with lids are easier to place in the refrigerator. You can also cook jellied meat in plates, but they must also be covered with lids or small plates so that the jellied meat does not spoil itself and does not share the smell with other products.
3. You can grind meat for jellied meat in several ways: you can take it apart by hand, finely chop it with a knife, or put it through a meat grinder (this method is especially applicable in families with small children).
4. Garlic is cut into circles or strips and placed directly into molds before pouring. If you don’t like garlic, you can add it to the broth immediately after cooking, and when you strain it, it will completely disappear. In addition, for combined jellied meat (shank + chicken), it is good to add old lard, ground with garlic.
5. You can decorate the jellied meat with slices of carrots, boiled eggs, lemon, green onions and thinly sliced pickles.
6. After the trays are filled, they must first be cooled at room temperature, and then put in the refrigerator for final hardening. Do not put them in the freezer under any circumstances!
7. During the primary cooling process, containers with jellied meat can be left without lids. But if you do cover them, you will need to remove the covers several times and wipe them with a clean cloth to remove condensation, which, if dripped onto the jellied meat, can ruin it.
8. Jellied meat is served with mustard, horseradish, apple cider vinegar and fresh, or even better, warm bread; you can try it with tkemali or adjika. A good addition to this dish would also be fresh or pickled cucumbers, tomatoes, radishes, capers, paprika, green beans or a green salad dressed with sour cream and vinegar.
Basic rules for preparing good jellied meat
In order to prepare transparent jellied meat, you need to remember a few simple rules, following which you can easily create this culinary masterpiece.
Rule 1. Choosing the main ingredient - meat
You can prepare jellied meat from any meat (chicken, pork, beef, pork legs, etc.), the most important thing is to choose the right main product.
It is best to buy such an important component in jellied meat as meat at the market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to the solidification of the dish, must be thoroughly cleaned of bristles, and, if necessary, burned over a fire, then washed. You can add any meat you like. Whether it will be chicken, beef or the same pork jellied meat is up to the hostess to decide, but pork legs (to be more specific, the part that ends with the hooves) are absolutely necessary, then no gelatin will be needed.
If the meat is skinned, this will also play a good role in the hardening of the jelly. The size of the pieces of meat for jellied meat does not play a big role. The brisket and drumstick can be cut into several parts, leaving the large and central bones whole. In order to avoid small bones, the pork legs need to be cut in half lengthwise, and then again in half along the joint.
But, oddly enough, you can’t overdo it with meat. It is necessary to observe certain proportions, otherwise there is a risk that the dish will not harden: for several pork legs weighing approximately 700 grams, you can take no more than one and a half kilos of other meat ingredients.
Rule 2. Meat must be soaked before cooking.
This procedure is necessary in order to remove any remaining coagulated blood from the meat. In addition, the skin will be much softer and more tender after soaking.
Taking a pan and placing the meat ingredients in it, you need to completely soak them in cold water and leave them for several hours (or better yet, overnight). In the morning, you can rinse the meat again, carefully scrape the pork legs to remove sooty areas. Also peel the skin on the remaining meat components. A small “vegetable” knife is suitable for this task like nothing else. Then you can place the meat in the cauldron and start cooking.
Rule 3. The first water must be drained!
The belief of some housewives that removing scale with a slotted spoon will completely solve all problems is not entirely correct.
It is better to drain the first water after cooking meat, since all excess fat and other unwanted components will be removed along with it.
Moreover, the appearance of such jellied meat will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can drain the second water, then the jelly will be clean and transparent, like a baby’s tear.
After draining the broth, you need to rinse the contents of the cauldron under running water, which will remove small adhering remnants of coagulated protein. After this, you can put the meat back for final cooking. The amount of water should be about 2 centimeters above the meat level. If the amount of water is greater, it will not boil away as expected. Therefore, the jelly may not freeze. If there is less water, then during the cooking process it will be necessary to add it from the kettle, which will also not have a very favorable effect on the final result.
It is also necessary to take into account that in order for the jellied meat to turn out transparent, the contents of the cauldron should not be allowed to boil. You need to cook the jelly on low heat for about 6 hours, and then the result will exceed all expectations.
Rule 4. Spices and seasonings also have their turn
After 5 hours have passed since the start of cooking, you can add a whole onion and carrots to the broth. If you do this earlier, then all the “delights” from adding these ingredients will disappear along with the boiled water.
Salt should also be added to the jellied meat after 4-5 hours, because as the water boils away, the broth becomes more concentrated, and there is a possibility of simply over-salting the dish.
It is better to add allspice, bay leaf and other spices to taste about thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.
Rule 5. How long to cook jellied meat.
— jellied pork (pork legs, knuckles) 5-6 hours;
— chicken jellied meat 3-4 hours;
- beef jellied meat 7-8 hours.
But it’s best to cook jellied meat from assorted meats, then it will turn out more tasty and rich.
Rule 6. Bones are removed by hand, not with a meat grinder.
After the jelly has finished cooking, you need to remove the meat from the pan. The easiest way to do this is with a slotted spoon. The broth needs to be strained through a colander, or better yet, through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.
The slightly cooled meat must be carefully sorted with your hands, separating it from the bones (you can help yourself with a small knife).
It is better to cut the meat by hand rather than using a meat grinder, as this will ensure that even the smallest bones, which are very easy to break teeth on, will not end up on the plate of any of the guests.
It is better not to throw away the skins and cartilage, because they will give the jellied meat strength.
At the bottom of the plate in which the jellied meat will freeze, you can put greens or cut out various figures from carrots - this will be a wonderful decoration for such an interesting dish. After this, having laid out the meat mass in the prepared container, you can fill it with broth.
Rule 7. The right temperature is the key to success
The best place for freezing jellied meat is not a window sill or even a cold balcony.
The most “correct” temperature for jelly is on the middle shelf of the refrigerator.
After all, if the jellied meat is not cold enough, it will not harden, but if, on the contrary, it freezes, it will lose all its wonderful taste. This culinary masterpiece will harden within 5-6 hours.
Rule 8. If the jelly is not frozen (Jellied meat with gelatin)
If the jellied meat has not frozen, there is no need to worry. The dish can be easily saved by pouring it back into a clean pan and boiling for a few minutes. Next, you need to dilute the gelatin in a separate container according to the instructions on the package (the dosage should be found there). Pour gelatin into jellied meat and mix well, pour into plates. After this procedure, the jelly will definitely harden, there is no doubt about it.
To prepare delicious jellied meat you will need the following products:
pork knuckle weighing about a kilogram;
0.5 kg pork;
one onion;
2-3 bay leaves;
5-6 peas of allspice;
2-4 cloves of garlic;
2.5 liters of water;
salt.
Preparation of jellied meat:
1. Prepare the meat: rinse and add water, soak for a couple of hours. After this, clean the shank well and cut it into two parts.
2. Pour cold water into the pan and place all the meat in it.
3. After boiling, drain the first broth and add 2.5 liters of cold water to the meat.
4. Bring to a boil and reduce heat as much as possible (so that the broth is barely simmering). Cook the jellied meat for 5 hours.
5. Next, add onion, pepper, salt and bay leaf to the broth. Let simmer for another hour.
6. Remove the meat from the pan, and put the garlic crushed with a knife blade into the broth.
7. Divide the meat into small pieces. Strain the broth through a fine sieve or clean cloth.
8. Place meat in jellied meat molds and fill with broth. Let it harden (preferably in the refrigerator on the middle shelf).
9. Serve the jelly, first garnished with herbs, with mustard or horseradish.
Based on all of the above, we can formulate several basic tips that will help you prepare jelly correctly, and most importantly tasty.
1. The meat must be fresh.
2. To make the jellied meat freeze better, it is better to use pork knuckle or animal legs for cooking.
3. To make the jelly taste good, the meat must first be soaked in cold water.
4. It is better to drain the first broth.
5. Spices and seasonings should be added shortly before the end of cooking the jellied meat to preserve their aroma.
6. Meat bones must be carefully selected by hand.
7. The jellied meat should freeze at the correct temperature - on the middle shelf of the refrigerator.
8. If the jelly is not frozen, you can simply add gelatin after boiling the jelly.
9. Do not add too much water, as the jellied meat may not harden. Too little water is also not a good option.
10. You need to salt the jellied meat at the end of cooking so as not to oversalt the dish.
That's all, the jelly is ready, and there is nothing super complicated. You just need to carefully select the meat and pay attention to its cooking, and then the jellied meat is doomed to success!
How to cook jellied meat from beef, pork and chicken video recipe
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Jellied meat (jelly) is an original Russian dish, which is a frozen broth with pieces of meat and vegetables. Unlike aspic, it does not require gelling agents.
Jellied meat can be prepared from one type of meat (pork, beef, poultry) or cooked from offal: tails, ears, legs, beef and pig heads. Giblets are used for poultry jelly. Jellied meat is quite simple to prepare, but some subtleties on how to properly cook jellied meat still exist. They are not at all difficult to remember.
How to cook jellied meat correctly
Cooking homemade delicious jellied meat begins with the right choice of meat. It is best to buy the main ingredient for jelly at the market, take the meat fresh, without freezing.
Attention! Frozen legs when purchased in a store should be without traces of defrosting or stains, the color should be light and even. Be sure to check the cooled product for smell; it should be sweetish and pleasant. If there is a bite of ammonia or old fat, then it is better to pass by.
Beef and pork legs, tails, ears, shanks are thoroughly washed before hardening, scraping off the bristles with a knife. First soak the pork legs in cold water (without them, the jellied meat will not be able to acquire the desired thick consistency).
In order for the broth to remain clean after cooking, it is necessary to remove the foam each time it boils, and also remove excess fat so that less of it forms on the surface of the finished dish.
The jellied meat is cooked for about 8-10 hours on the stove at low simmer. In one and a half to two hours you can prepare the jelly in a pressure cooker. But the result will not be the same - tough meat, cloudy broth, uneven color of jellied meat.
You need to pour the required amount of water into the container to prepare jellied meat. It is easy to calculate the proportion: two parts water to one part meat. Do not add water during cooking. Thus, the liquid will harden worse and you won’t be able to do without gelatin.
Attention!When the broth boils, it is necessary to carefully collect all the foam that forms.
It is difficult to decide on the amount of salt, especially if the jellied meat is cooked in a pressure cooker. But there is a little secret here. You need to add enough salt so that the broth tastes a little too salty. When frozen, the amount of salt will be regulated.
It is advisable to drain the first water after cooking meat, since excess fat and other undesirable components will go away with it. Ideally, you can drain the second water, then the jellied meat will be clean and transparent.
On a note! It is important to avoid boiling in the cauldron; cook the jelly only over low heat for at least 5-6 hours, then the result will exceed all expectations.
An hour before the end of cooking the jellied meat, you need to add bay leaves, carrots, onions, hot and allspice, and other spices to the container. If you leave the skins on the onions, the color of the broth will turn golden. And the garlic is placed in crushed form when pouring into molds.
When forming the dish, the meat is removed from the broth and disassembled into pieces. When cooled, it is separated from the bones, finely cut or disassembled by hand. Afterwards it is laid out in a mold, garlic and allspice are added.
To decorate the jellied meat, you can add cut out figures of carrots, canned green peas, and pieces of sweet pepper. Strained broth is poured through cheesecloth or a fine sieve.
If you use a mold with a lid to cook the jelly, then the jellied meat cannot be closed immediately, you need to cool it to room temperature, and then, cover it with a lid, put it in the refrigerator.
For better hardening, you need to add the skin from the leg or shank to the mold. Cut it into small pieces and mix with meat. This way it won’t be felt in the finished dish and won’t spoil the taste.
The remains of the skin of the knuckle and legs, pork tails, ears can be minced through a meat grinder or chopped finely and poured into a separate container with broth, adding herbs, herbs and spices.
Jellied meat is served on the table with horseradish, homemade mustard or other seasoning according to individual taste. The culinary masterpiece will harden in a cool place for about 5-6 hours.
Mistakes when preparing jelly
If there is not enough time to cook the broth, then most likely the liquid will not harden well. You can protect yourself by preparing a gelatin solution, strictly following the instructions on the back of the package.
It is easy to correct under-salted broth. Just add fine iodized salt to the unstrained broth and taste the liquid. It is best to pre-dilute the salt in a small amount of hot broth.
Beef jelly (Moscow region)
To prepare this type of jellied meat you will need the following ingredients:
- 1 kg of various offal;
- 5-6 peas of allspice;
- a pinch of ground black pepper;
- parsley, onion pods, dill;
- 2-3 bay leaves;
- 2-3 cloves of garlic;
- carrots, onions - 1 pc. each;
- 2.5 liters of boiled water;
- salt to taste.
- The first step is to singe the beef legs, cut them into pieces, chop the bones and soak them in cold water for 3-4 hours.
- Dry the meat and place in a pan with cold water. One kilogram of offal requires 2.5 liters of water. The water level should be ten centimeters higher than the level of offal.
- Bring the water to a boil and continue cooking the broth over low heat for seven hours.
- It is important to remove excess fat from the surface of the broth with a slotted spoon from time to time. The meat should easily separate from the bone by the end of cooking.
- An hour before readiness, add chopped carrots, bay leaves, peas, parsley, and onions.
- After cooking, remove the bay leaf from the broth and separate the meat from the bones.
- Strain the broth and mix with the slices of meat.
- Then bring the mixture to a boil again, add salt and pepper to taste.
- Pour the broth into special forms. The dish can be decorated with herbs and eggs cut into halves.
Before serving the jelly, you need to immerse the form with jellied meat in hot water, then put the contents on plates and garnish with parsley leaves. It is customary to serve potatoes, cabbage salad, mustard, horseradish or vinegar along with jellied meat.
Jellied meat with poultry
To prepare this dish you will need the following ingredients:
- 1 kg of poultry;
- salt, spices to taste;
- half an egg;
- one hundred grams of onions;
- parsley for decoration;
- one carrot;
- 30 grams of gelatin.
Cooking method
It is best to take a rooster to prepare jelly, process it, wash it and cut it into portions of one hundred grams. Then place the meat in a saucepan and add water.
Attention! For one kilogram of poultry, approximately 1.5-2 liters of water. After the liquid boils, set the heat to low and continue cooking, regularly skimming foam and fat so that the broth is clear.
Half an hour before the end of cooking, add fried onions to the container. And in the finished broth - pre-soaked gelatin. Carefully place the meat in a serving dish and pour in the broth.
Place a sliced egg on the bottom. Decorate the jelly with parsley and place the container in a cool place to harden. After 4-5 hours, the dish can be served.
Jellied meat with chicken
To prepare the jelly you will need the following ingredients:
- two kilograms of chicken legs and wings;
- one parsley root;
- one carrot and onion;
- salt to taste;
- six cloves of garlic;
- ground black pepper;
- 2-3 bay leaves.
Cooking method
- Carefully rinse the chicken legs and wings, place in a saucepan, add water and put on fire.
- After the water boils, reduce the heat to low and skim off the foam using a slotted spoon.
- Wash and chop the onion, carrots and parsley root, fry thoroughly in a dry frying pan for several minutes. Add vegetables to the pan with the chicken.
- Cook the jelly for 4-5 hours.
- At the end of cooking, remove chicken legs, wings and vegetables using a slotted spoon. Strain the broth thoroughly. Thinly slice the chicken meat (along with the skin) and place in a special form for jellied meat.
- Finely chop the garlic and place thin slices on top of the chicken. Pour the broth into the mold and place the container in the refrigerator to harden.
After 2 hours, you can safely serve, garnished with green leaves and chopped carrots.
Moldovan jellied meat
- one chicken carcass;
- salt, bay leaf, pepper, herbs;
- egg;
- onions, garlic;
- parsley root;
- two carrots.
Cooking method
First you need to process the chicken, remove damaged areas and lint, rinse in salted water and cut into portions (one hundred grams each). Place the meat in a saucepan and cover with cold water.
Add onion, carrots and parsley root to the water. Cook the broth over low heat for three hours. Use a slotted spoon to periodically skim off fat and foam. Then remove the meat from the broth and boil the rest of the contents for another hour.
At the end of cooking, add bay leaf, ground black pepper, peppercorns, and salt to the broth. After the broth has settled, strain it and season with grated garlic. Place the meat on plates and garnish with boiled carrots, egg halves, and parsley. Pour the resulting mixture with chilled broth and refrigerate the dish. Serve with horseradish.
Prefabricated jellied meat
To prepare the dish you will need the following ingredients:
- five chicken wings;
- one pork leg;
- one beef shin;
- garlic, herbs, salt;
- carrots, onions - 1 pc.
Cooking method
Wash the pork skin, peel and scrape it, remove the hoof. Cut the legs in half. Chop the beef shank. Clean the wings of lint and pads. Place meat (pork and beef) in a six-liter saucepan and fill with cold water to the very top.
Place the pan on the fire and wait for the first boil. Drain the water. Then boil the meat in the second broth. Reduce heat after boiling, skim off foam. Cover the pan with a lid and cook the broth for seven hours.
Three hours before the end of cooking, place the chicken wings in a container. An hour and a half before the broth is ready, add peeled carrots and onions.
Once the jelly is cooked, remove the meat from the broth and separate it from the bones. Salt and pepper the broth, add chopped garlic. Grind the cartilage, meat and skin for display in a festive form.
Carefully pour the strained broth over the meat. Cut the carrots into thin slices and decorate the dish. Place the molds in the refrigerator to harden for several hours. It is recommended to serve the jelly with adjika, horseradish or mustard.
Before pouring the strained broth over the meat, garnish the dish with slices of pepper, lemon, onion, thin slices of garlic, egg slices, dill, parsley, and other herbs.
If you want to lighten the jellied meat, then you should remove the meat from it and strain the liquid. You can also add a sharp taste to the broth using various ingredients - seasoning, vegetables.
It is best to salt the jelly at the end of cooking, so as to accurately guess the amount of salt and not over-salt the finished dish. Even if the jellied meat has not frozen, you need to add soluble gelatin to it, after boiling all the liquid.
Well, that’s all the secrets of cooking the dish. It is important to choose the right main ingredient - meat, thoroughly clean and boil to the desired consistency, separate from the bone and place in prepared forms. Be sure to strain the broth and garnish the finished product with herbs, vegetables, canned peas, etc.
Cook with pleasure and enjoy the results!
