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How to cook delicious aspic- the basic rules for making good jelly. In order to prepare a transparent jelly, you need to remember a few simple rules, adhering to which it will be possible to easily create this culinary masterpiece.

Rule 1. The choice of the main ingredient - meat. You can cook jelly 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 aspic as meat on the market, because there it was guaranteed not to be frozen. Pork legs, which are the key to solidifying the dish, must be well cleaned of bristles, and, if necessary, burned on fire, then rinsed. You can add any meat of your choice. Will it be chicken, beef or all the same pork jelly - the hostess decides, but pork legs (to be more specific - the part that ends with hooves) is a must, then no gelatin is needed. If the meat is with a skin, then this will also play good role in the freezing of jelly. The size of the pieces of meat for jelly does not play a big role. The brisket and drumstick can be cut into several pieces, and the large and central bone can be left whole. In order to avoid small bones, pork legs must be cut in half lengthwise, and then again in half along the joint.

But, oddly enough, you can not overdo it with meat. Certain proportions must be observed, otherwise there is a risk that the dish will still not freeze: for several pork legs weighing approximately 700 grams, you can take no more than one and a half kilos of the rest of the meat components.

Rule 2. Meat must be soaked before cooking. This procedure is necessary in order to remove the remains of clotted blood from the meat. In addition, the skin after soaking will be much softer and more tender. Taking a pan and placing meat ingredients in it, you need to completely soak them in cold water, and leave for several hours (or better all night). In the morning, the meat can be washed again, carefully scrape the pork legs to remove the smoked places. Just peel the skin on the rest of the meat components. A small "vegetable" knife is suitable for this task like nothing else. Then you can put the meat in a cauldron and start cooking.

Rule 3. The first water must be drained! The belief of some housewives that descaling 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. Moreover, the appearance of such a jelly will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can also drain the second water, then the jelly will be clean and transparent, like a baby's tear. After draining the broth, it is necessary to rinse the contents of the cauldron under running water, which will remove small adherent remnants of coagulated protein. After that, you can put the meat back for the final cooking. The amount of water should be above the level of the meat by about 2 centimeters. If the amount of water is more, then 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 should also be taken into account that in order for the jelly to turn out transparent, the contents of the cauldron should not be allowed to boil. You need to cook the jelly over 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, a whole onion and carrot can be added to the broth. If you do this earlier, then all the "charms" from adding these ingredients will evaporate along with the boiled water.

Salt should also be added to the jelly after 4-5 hours, because in the process of boiling the water, the broth becomes more concentrated, and there is a chance of simply oversalting the dish.

It is better to add allspice, lavrushka and other spices to taste thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.

Rule 5

- pork jelly (pork legs, knuckles) 5-6 hours;
- jelly chicken 3-4 hours;
- jelly beef 7-8 hours.

But the best thing is to cook jelly from assorted meat, then it will turn out to be more tasty and rich.

Rule 6. The bones are removed by hand, not by a meat grinder. After the jelly has finished cooking, it is necessary to remove the meat from the pan. It is most convenient to do this with a slotted spoon. The broth must be filtered through a colander, and preferably through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.

Slightly cooled meat must be carefully sorted out with your hands, separating it from the bones (you can help yourself with a small knife). It is better to cut meat by hand, and not with a meat grinder, as this will be a guarantee that even the smallest bones, which are very easy to break teeth, will not fall into the plate of any of the guests. It is better not to throw away skins and cartilage, because they will give the jelly a fortress. At the bottom of the plate in which the jelly will solidify, you can put greens or cut out various figures from carrots - this will be a wonderful decoration for such interesting dish. After that, having decomposed the meat mass into the prepared container, you can fill it with broth.

Rule 7 Correct temperature- recipe for success. The best place for solidification of jelly, not a window sill and not even a cold balcony. The most “correct” temperature for jelly is on the middle shelf of the refrigerator. After all, if the jelly is not cold enough, then it will not freeze, and if, on the contrary, it freezes, it will lose all its beautiful taste qualities. This culinary masterpiece will harden within 5-6 hours.

Rule 8. If the jelly is not frozen (jelly with gelatin) If the jelly is not frozen, you should not worry. The dish can be easily salvaged by pouring it back into a clean pot and simmering for a few minutes. Next, you need to dilute the gelatin in a separate bowl according to the instructions on the package (the dosage should be seen there). Pour the gelatin into the jellied meat and mix well, pour into plates. After such a procedure, the jelly will harden for sure, there is no doubt.

jelly recipe

To prepare a delicious jelly, you will need the following products:

A selection of beef dishes Merchant's beef with cheese and mushrooms Ingredients: Beef pulp - 500 g Fresh mushrooms - 300 g Bulb onion - 2 pcs. Dutch cheese - 150 g Table milk mayonnaise - 125 g Ground black pepper Salt To decorate lettuce leaves - 0.00 g Preparations: 1. Wash fresh mushrooms, put in a saucepan with water and heat to a boil. 2. Boil for about 10-15 minutes, now cool and cut into pieces 3. Clean, wash and chop the onion 4. Wash the beef, dry and cut into medium-sized pieces 5. Beat each piece of meat on both sides, rub with salt and pepper. Spread on a greased baking sheet in a uniform and not thick layer 6. Spread the chopped mushrooms on top, and spread the onions on the mushrooms. Sprinkle the meat with grated cheese, generously grease with a layer of mayonnaise and put in a heated oven 7. Bake at 180 degrees for about 50-60 minutes, until golden brown. Spread on a dish decorated with lettuce leaves and serve /////////////////////////////////////// ////////////////////////////////////////////////// ////////////////////////////// BEEF ROLLS. Ingredients: 600-700 g of beef, 3-4 cloves of garlic, 1 onion, salt, pepper, 2 tablespoons of vinegar with vegetable oil. Preparation: 1. Cut the pulp of young beef across the fibers, lightly beat off, grease with a mixture of vinegar and vegetable oil and leave for 20 minutes. 2. Then salt, sprinkle each slice from the inside with pepper, finely chopped onion and garlic, roll up, tie with a thread. 3. Roast in the oven on a wire rack... \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\ BOILED BEEF WITH SAUCE. Ingredients: 700 g of beef, 100 g of various vegetables for the broth, 200 g of sauce. Preparation: 1. Put fatty beef (shoulder, brisket) in boiling water, let it boil, remove the foam and cook over low heat for at least an hour. 2. Then add vegetables (onions, carrots, parsley root, celery), bay leaf, peppercorns, salt and cook until the meat becomes soft. 3. Remove the finished meat from the broth, cut into portions and serve with any side dish - pasta, porridge, potatoes, legumes. 4. The sauce can be served with sour cream, tomato, mushroom .. well, with white or red wine ... //////////////////////////// ////////////////////////////////////////////////// //////////////////////////////////// BURGUNDY BEEF. Ingredients: 1 kg of meat (from the back legs), 2-3 heads onion, 4 carrots, 200 g of fresh mushrooms, a clove of garlic, 50 g of lard, 1.5 cups of dry wine, 80 g of cognac, 2 tablespoons of vegetable oil, 2 teaspoons of salt, a quarter teaspoon of ground pepper. Preparation: 1. Rub portions of meat with garlic, salt and pepper. Pour into a saucepan vegetable oil and put half a serving of fat, carrots, on top - a layer of meat. 2. Put a layer of chopped onions and mushrooms on the meat. Then put the second layer of meat, and on it a layer of onions and mushrooms, and finally the third layer of meat. 3. Cover the meat with slices of lard. Pour wine, cognac and sprinkle with pepper. 4. Place in a pre-heated oven (up to 200°) for 30-40 minutes or until the meat is tender. \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\ BEEF STEW IN PROVENCAL. 2 cups dry white wine, 100 g cognac, 1 cup refined vegetable oil, salt and pepper to taste, 2 carrots, 1 large onion, 200 g chopped fresh mushrooms, 200 g sliced tomatoes, black olives (optional), cumin greens or celery, bay leaf. Preparation: 1. Cut the meat into square pieces about 6 cm in size, stuff lard sprinkled with finely chopped parsley and crushed garlic. Leave for several hours in a marinade of dry white wine, cognac and vegetable oil. 2. Put a peeled piece of pork with skin on the bottom of the pan, add carrots, cut into slices. 3. Put the pieces of beef mixed with onions, cut into rings, mushrooms, tomatoes (without skin) and black olives (without stones). Sprinkle with salt, the remaining parsley and put a bay leaf. 4. Pour the marinade into the pan, 2 cups of water, put cumin. Close the lid, cover the edges of the lid with unleavened dough and keep in a medium-heated (up to 120-130 °) oven for 6-7 hours. ////////////////////////////////////////////////// ////////////////////////////////////////////////// ////////////////// BEEF ROLLS STUFFED WITH PORK. Ingredients: 1 kg hind leg pulp, 400 g minced pork, 2 tablespoons red sweet wine, 2 teaspoons salt, 0.5 teaspoon freshly ground black pepper, 3 tablespoons butter, 2 heads finely chopped onion, 1 garlic clove , 1 thinly sliced carrot, 1 bay leaf, 1 tablespoon wheat flour, 1 cup dry red wine. Preparation: 1. Cut the meat into pieces 1 cm thick, beat off so that the pieces are as thin as possible. Mix the minced pork with the sweet wine and spread evenly over all the pieces of meat. 2. Roll each piece into a roll and carefully tighten with a thread. Sprinkle with salt and pepper, lightly fry in a pan, adding one and a half tablespoons of heated butter. 3. Melt the remaining butter in a saucepan, put onions, garlic, carrots, and bay leaves in it. Put the rolls on top, sprinkle with flour. 4. Dry wine pour into the frying pan on which the rolls were fried, and boil, pour into the pan, stew the rolls until soft ... \\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Eyes of the beef, stewed in a sweet and sour sauce. Ingredients: 500-600 g of beef, 3 tablespoons of butter, 2 tablespoons of tomato puree, 1 onion, 1 carrot and parsley each, 2 tablespoons of sugar (without top), 1 tablespoon of wine vinegar, 60 g of bread rye custard or Borodino, bay leaf, pepper, 0.2 g coriander. Preparation: 1. Cut the beef pulp across the fibers into portions, lightly beat off, sprinkle with salt, breaded in wheat flour, fry in fat. Put the fried pieces in a saucepan, pour in broth or water so that the meat is only covered, and simmer until almost cooked. 2. Then add finely chopped and browned carrots, parsley or celery and onions, bay leaf, peppercorns, coriander, crushed crackers rye bread, tomato puree, wine vinegar and sugar. 3. After that, continue extinguishing until fully prepared meat and vegetables. 4. Serve with the sauce in which the meat was stewed, sprinkle with herbs. For garnish, cook beans, pasta or boiled or fried potatoes ... //////////////////////////////////// ////////////////////////////////////////////////// /////////////////////////////////// BEEF STEWED IN BREAD KVASS. Ingredients: 600 g of beef, 3 tablespoons of baked beef lard, 0.5 l of bread kvass, 400 g of potatoes, 2 carrots, 2 onions, half a turnip, 1 parsley root, 2 tablespoons of tomato puree, 1 tablespoon of flour ( without top), salt, pepper, herbs. Preparation: 1. Fry large pieces of beef (from the back leg) in fat, and then stew with the addition of bread kvass and tomato puree 2. Prepare red sauce in the broth in which the meat was stewed and strain. Cut potatoes, carrots, parsley, turnips and onions into small slices and fry each type of vegetable separately in fat. 3. Put the fried vegetables in one bowl, pour over the red sauce and simmer at a low boil until tender. 4. When serving, cut the meat into portions, pour over the sauce with vegetables and sprinkle with herbs ... \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Goulash 500 gr. beef meat (pulp) 2 onions 1 carrot 2 tbsp. tablespoons of tomato paste 1 tablespoon of flour 2 tablespoons of butter 2-3 cups of broth 1-2 bay leaves Salt, pepper to taste Cut the meat into cubes, salt and pepper. Heat the oil in a frying pan and fry the meat in it, then add the onions, carrots and sprinkle with flour and fry a little more. Place meat in a bowl and add tomato paste and pour everything with broth, throw lavrushka. Simmer over low heat for 1-1.5 hours \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\ Secrets of delicious meat! 1. The meat will become more tender if moistened with vodka an hour before cooking. 2. You can mix the meat with soy sauce, leave overnight, and fry tomorrow, it will turn out very juicy. 3. Beef, lamb will turn out soft and juicy if you salt and pepper it before baking, you can still stuff it with garlic, then wrap the meat with a banana peel. 4. Secure the skin with kitchen string to keep it from coming apart. 5. Put the meat on a baking sheet and place in a preheated oven for 30-40 minutes. 6. Banana peel has unique properties and soften tough lean meats. The secret to turning tough beef into tender and soft meat. 1. Put the beef in a hot pan. Fry over high heat for 3-5 minutes. 2. Add some water, cover with a lid and reduce the heat. Cut the ginger root and put it in the stew along with the meat. 3. The composition of ginger juice contains a substance that decomposes proteins and makes tough meat soft. It is enough to stew beef with ginger for 30-40 minutes. Lemon rind will help soften old meat. 1. Cut the meat into pieces across the grain and place in a hot pan. 2. Add some lemon peels. 3. At the end of cooking, do not throw away the crusts. 4. Take them out, rub them with a spoon and stir with the meat juice that stood out during frying. Put the beef on a plate, pour over the juice and garnish with a branch of greens and carrots. 5. Never salt meat just before frying, it will lose a lot of juice and turn out tasteless. Salt should be put on time, and even better at the very end of cooking.

Almost no festive Russian feast is complete without which dish, especially on a cold day? winter period? That's right, no cold. This amazingly tasty and rich dish has been known to us since antiquity and is still loved by many. Descendant of the strong meat broth, jelly has always been a welcome guest both on the table of ordinary people and on the festive tables of aristocrats. Only the set of products and methods of preparing and clarifying the broth for jelly differed. If in houses ordinary people jelly was cooked from meat leftovers and was valued, first of all, for ease of preparation and satiety, then in rich houses jelly and jelly were cooked from best products with the addition of vegetables, seasonings and spices, and the broth was clarified and filtered. Such jellies modified by French culinary specialists were called galantines, from the French word galantine (jelly, jelly). And still well-cooked jelly is appreciated by gourmets all over the world.

How to cook jelly? The canonical jelly was prepared only from beef. For such a jellied meat, a beef head, brains and legs were used. However, over time, the set of products for jelly has undergone significant changes. Today, jelly is prepared from a variety of product sets. The recipes are countless. For the meat part of jelly beef, veal, pork, homemade and wild bird. As flavor additives use a variety of vegetables (carrots, onions, garlic, celery), spices and spices. However, the most important component of meat jelly was and remains pork or beef legs, ears, heads. It is these ingredients that make it possible to prepare a real strong jellied meat without the addition of gelatin. After all, jelly prepared with the addition of gelatin turns into aspic, and this is a completely different dish!

In itself, the preparation of jelly is an activity, although quite time-consuming, but not at all difficult. However, even here there are little secrets that allow you to cook not just a satisfying, but incredibly tasty and fragrant dish. Today "Culinary Eden" has collected and prepared for you the most important tips how to cook jelly.

1. In order for your jelly to turn out 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 pork jelly is somewhat more cloudy and fatty than beef jelly. When buying legs or heads for jelly, pay close attention to their freshness. Stale, not too fresh legs or meat from old animals can irreparably spoil the taste of your dish. If you buy frozen legs, then pay attention to their color. Legs must be straight light color, without stains and traces of defrosting. When choosing chilled legs and heads, be sure to smell them. Fresh meat has a pleasant sweet smell. From buying meat that has bad smell ammonia or old fat, it is better to refuse, 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 that, 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 the jelly. The most delicious are jelly, in which are combined different kinds meat. For example, if you use pork legs for a gelling effect, then for the meat part, take beef tenderloin and a little chicken meat or turkey meat. The meat of wild animals or birds can give a special piquancy to your jelly. If you have the opportunity, try adding some venison or meat to your jelly. wild duck, and you will be surprised how much more interesting and fragrant the taste of a familiar dish will become. Whatever type of meat or poultry you decide to use in your aspic, it should not be too greasy, because the legs, heads, cheeks already contain enough fat. A thick layer of fat formed on the surface of the frozen aspic will not give your dish appetizing. Tenderloin or white meat is best for the meat part.

3. For the vegetable part of the jelly, onions, carrots, herbs and celery or parsley stalks are used. Vegetables are cooked with meat. There are two ways to bookmark vegetables. In the first method, vegetables are laid at the very beginning of cooking and removed after 1 - 1.5 hours. Otherwise, vegetables are laid 1.5 hours before the end of cooking. Thanks to different ways bookmarking vegetables taste of the finished dish gets a little difference. Usually vegetables are laid whole and already peeled, but if you want to give your jellied meat a pleasant golden hue, then you can put onions without peeling, but only by cutting off the roots and getting rid of the topmost layer of the husk. When cooking vegetables, make sure that they do not boil and do not turn into gruel! You can use any spices for jelly, depending on your taste and desire. Most often, bay leaves, black, white and allspice peas, cloves, dill seeds are used to prepare jellied meat. It is best to lay all the spices at the very beginning of cooking aspic, along with the meat.

4. The duration of cooking jellied meat is usually from 6 to 12 hours. The longer your jelly is cooked, the more saturated its taste and aroma will turn out, and the better and stronger its consistency will turn out. After the meat is cooked, take it out on 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 point in the preparation of jelly, to which you can involve the whole family. Disassembly of meat. It is best to disassemble the meat with your hands, gently rubbing the fibers between your fingers and tearing them. Thus, you can always be sure that even the smallest fragments of bones cannot get into your jelly, and the dish itself will turn out soft and tender. In case of lack of time, you can skip the boned meat through a meat grinder or grind it in a food processor, but you must admit that this is not the same! The most delicious is jelly, in the preparation of which all family members participated. Arrange the disassembled meat in pre-prepared shallow forms, decorate it with slices of boiled carrots, green peas, pieces boiled eggs, herbs, then pour strained broth, cover the molds with lids and take out in the cold until completely solidified.

5. Serve jelly to the table for big platter garnished with fresh herbs and boiled vegetables. Take a wide shallow dish and cover it fresh leaves lettuce. Lower the form with ready-made jelly for a couple of seconds in hot water and then invert onto the prepared dish. With a very sharp knife, carefully cut your jelly into portions, being careful not to damage general form. Along the edges of the dish, beautifully arrange circles of boiled carrots, sprigs of fresh herbs and thin slices of lemon. Serve with freshly prepared horseradish and good, spicy Russian mustard.

6. Let's try to cook aspic according to the recipe that V. Pokhlebkin offers us. one pig's head and 4 veal legs, rinse, clean and cut into equal parts. Put everything in a large saucepan, fill with water at the rate of 1 liter per 1 kg. meat, bring to a boil, reduce the heat and cook for 6 - 8 hours on the lowest heat, without boiling, so that the volume of water is halved. An hour before the end of cooking, add 2 onions, 1 carrot, 1 parsley root. 20 minutes before cooking, add 5 bay leaves, 10 black peppercorns, 5 allspice peas, salt to taste. Remove the prepared meat from the broth, separate from the bones, chop finely 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 fill it with the meat prepared and laid out in forms. Cover the molds with a lid and refrigerate for 3-5 hours. Serve with mustard, horseradish and crushed garlic with sour cream.

7. Delicate and tender is jelly made from pork legs and chicken meat. In a deep saucepan, place two prepared pork legs and 400 gr. white chicken meat without skin, fill with 2 liters cold water, bring to a boil, remove 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 the meat and vegetables from the prepared broth. Separate the meat from the bones and finely crumble, strain the broth. Put the meat in a jellied dish, sprinkle with finely chopped fresh parsley and garlic on top, pour in the broth and take it out in the cold until completely solidified.

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 clean with a sharp knife and rinse. Place the shank in a saucepan, add 500 gr. chicken meat and two pork ears. Pour everything hot water so that it covers the meat by 7 - 8 centimeters. Bring to a boil, remove 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. Boil everything together for 1.5 hours, then remove the vegetables and cook for another 6 - 8 hours on the lowest heat. Remove the cooked meat from the broth, cool, separate from the bones and chop. Strain the broth thoroughly, add a head of finely chopped garlic to it. Arrange the meat in forms, sprinkle with ground black pepper and pour over the broth. Cover the forms with lids and take out in the cold until the jelly is completely solidified. Before serving, dip the mold in hot water and invert onto a serving platter. Garnish the jelly with slices of boiled carrots and slices of boiled eggs.

9. Unusually transparent and appetizing meat galantir is obtained according to old recipe. Rinse one veal head thoroughly, cut it into equal parts, remove the brains and tongue, and put the pieces of the head in a saucepan. Add 400 gr. lean beef and 400 gr. any other meat (and preferably game). Add one carrot, one each parsley and celery root, one onion, your favorite spices, a little saffron or turmeric, and salt. Pour in water so that it covers the meat by 5 - 7 cm, bring to a boil, remove the foam, reduce the heat and cook at the lowest boil for 6 - 8 hours. An hour after the start of cooking, remove vegetables and roots from the broth. When the meat is well boiled, remove it from the broth to a separate dish, free from the bones and cut into small pieces. Strain the broth through a thick napkin or towel, add two raw eggs, boil again and strain. Add a few drops to the resulting completely clean and transparent broth. lemon juice for clarification. Arrange the pieces of meat in deep dishes, garnish with circles of boiled carrots and boiled eggs, and then fill with galantir. Refrigerate until completely cold.

10. But jelly is cooked not only in Russia! Unusual, fragrant and very tasty aspic prepared according to the original Georgian recipe. Soak six pork legs overnight in cold water, carefully scrape with a sharp knife, separate the hoof. Put the legs in a deep saucepan, add the onion, parsley root and three bay leaves. Pour in water, bring to a boil, remove the foam and cook at a low boil for 4 hours. Remove the finished legs from the broth, cut along and carefully remove the bones so that the skin with meat forms a tube. Strain the broth thoroughly, mix with the juice of two lemons and a bunch of finely chopped cilantro. Arrange the prepared pork tubes in trays, fill with broth and leave to harden in the cold. Serve on a platter, garnished with cilantro and lemon slices. Do not forget to offer your guests real Georgian chacha!

Almost every family and every home has its own special recipe for this delicious and hearty winter dish - jellied meat. And our today's story could not contain even a hundredth of these recipes on how to cook jelly. However, we sincerely hope that our today's tips will help you to please your loved ones with new and interesting options for this delicious and satisfying dish. You can always find even more recipes on how to cook jelly and jelly on the pages of Culinary Eden.

According to Russian tradition, with vigorous horseradish and spicy mustard. And this is exactly the dish that you want to treat your friends to.

Great combination different types meat, the lack of exact proportions, the ability to change the composition of the dish, gives scope for culinary imagination and great amount cold recipes. The rustic version is from pork legs, head and ears, for joints - from beef legs, tails or horse meat. Diet option - from chicken, crow's feet and tender turkey.

Do you know how to cook delicious jelly with jelly-like transparent amber broth? Join now! Cook together and learn all the tricks of cooking!

A classic recipe for homemade jelly from pork legs and shank with horseradish

Ingredients:

pork knuckle - 1 pc.
pork legs - 3 pcs.
chicken legs - 5 pcs. (optional)
carrot - 1 large
onion in the husk - 1 pc.
garlic - 3 cloves
salt - 1.5 tbsp. l.
allspice peas - 5-6 pcs.
black peppercorns - 15 pcs.
greenery - for decoration

Cooking:

1. Meat plays the main role in the preparation of delicious jelly. We select those parts of the carcass in which there are enough gelling agents. In our case, these are pork legs and knuckle. They gel perfectly when the meat broth is cooled without the addition of gelatin.

2. The legs must be well scorched and cleaned, otherwise we risk getting a dark broth with a burnt smell. Soak the meat in cold water, leave overnight. In the morning, we drain the water with the remnants of blood, carefully scrape the scorched places.

3. Rinse under running water and, without separating from the bone, put it in a 5 liter saucepan, pour cold water so that its level is 3 cm above the meat.

4. We take into account that the water during the cooking process (approximately 6 hours) will boil away strongly and it is not advisable to add it.

Fill with cold water, at the rate of 2 liters of water per 1 kg of the product and cook for 6-8 hours, periodically removing fat and foam

5. We continue to cook at a low boil.

6. 1 hour before the end of cooking, put in the broth, a whole peeled juicy carrot, and an onion in the husk. After another 30 minutes, add salt, bay leaf and spices.

7. The broth well cleared of foam turns out transparent, and onion peel paints it in a beautiful amber color.

8. We take out the finished meat and vegetables. The onion and bay leaf will no longer be useful to us. Leave carrots for decoration (optional).

9. Strain the broth through a sieve 2-3 times.

10. Cool the boiled meat slightly, pass it through a meat grinder. Add the garlic passed through the press and mix with the meat.

11. At the bottom of the mold, put the carrots cut into small slices, meat on top and pour the broth.

12. We send to a cold place for solidification. Serve aspic to the table with mustard and horseradish.

How to cook beef jelly at home

Delicious and rich jelly is obtained from beef meat, podpoderka, legs. And even a beef tail, in which there is a lot of cartilage and enough meat will be used.

Ingredients:

veal with bone - 1 kg
beef legs - 1 pc. (1 kg)
putovy beef joint - 500 g
carrots - 1 pc.
onion - 1 pc.
garlic - 5 cloves (optional)
piece of celery
spices, salt - to taste
bay leaf - 2 pcs.
vinegar 9% - 1 tbsp. l.

Cooking:

In a 10-liter saucepan we put the processed, chopped fetlock, meat with bone, leg and pour 6 liters of cold water.
Bring to a boil over high heat and drain the first broth. We wash the walls and bottom of the pan well from curdled protein and foam.
Thus, we kill three birds with one stone: we get rid of the smell and greasy taste, reduce the calorie content and get a clear broth.
Rinse all the meat ingredients under running water and put them back into a clean pot of water.
Bring to a boil again, now there is not much foam formed. We remove it and continue to cook the jelly with a slight boil for 6-8 hours.
In the middle of cooking, put the roots, half an hour before the end, salt, spices and vinegar.
The jelly can be cooked without garlic.
We take out the cooked meat, the joint, the leg, remove the bones and tendons. Finely chop.
Put the chopped meat back into the strained broth, bring it to a boil again.
In the form of the first layer we put beautifully chopped pieces of carrots and greens, meat on them. Pour in the broth and leave to set in the cold.
Serve with hot potatoes, mustard or horseradish.

Assorted pork, beef and chicken

Ingredients:

pork knuckle - 800 g
beef meat - 300 g
chicken - 1.5 kg
carrots - 3 pcs.
onions - 3 pcs.
garlic - 3 cloves
salt - to taste
horseradish sauce
celery root
black peppercorns - 15-20 pcs.
bay leaf - 4 pcs.
ground black pepper - to taste

For decoration:

egg white
pomegranate seeds
parsley

Cooking:

We put all the meat ingredients in a saucepan, pour cold water so that its level is 3 cm higher than the meat, and put it on fire.
When boiling, it removes the foam, and cook over low heat until the meat begins to separate from the bones.
30 minutes before the end of cooking, put vegetables and spices in the broth.
We free the boiled meat from the bones and cut into small cubes.
Remove the film of fat from the broth and filter through a fine sieve. Season with crushed garlic, salt, pepper.
For decoration, beautifully cut boiled carrots, egg white, add pomegranate seeds. Mix everything with meat cubes.
Fill the portion molds with the mixture and fill with clear broth. We leave in a cold place.
Before serving, carefully circle the jelly in molds with a sharp knife and turn it over onto a flat plate.
Aspic can be poured into a beautiful deep plate and served directly into them, and cut into portions at the table.
Separately, in a gravy boat, serve horseradish sauce with vinegar. Bon appetit!

Piglet in a bottle for the New Year

Very little time is left before the New Year and it's time to start preparing dishes for the festive table. If you want to surprise your guests, cook a traditional jellied meat and serve it on the festive table. original way, in the form of a pig.

We will need:

pork legs - 2 pcs.
chicken - 1/4 of the carcass
carrots - 1 pc.
onion - 1 pc.
celery root - 1/2
bay leaf - 2 pcs.
peppercorns - 10 pcs.
salt, ground black pepper - to taste

For registration:

boiled sausage
carnation - 4 pcs.

Cooking:

How to properly prepare the broth and boil the meat was described above. We immediately proceed to the design of the pig.
We will need a 1 liter plastic bottle with a wide neck. Usually in such bottles they sell milk in a grocery store.
Boiled, chilled meat is cut into small pieces and disassembled into fibers.
We put it in a bottle, pour the broth through a funnel. Close the lid and send to the refrigerator.
When the broth hardens, we cut the bottle across, free our “pig” and put it on a dish, on lettuce leaves.
From the boiled sausage we cut out the ears and the piglet. Piglet and eyes are decorated with carnations. Let's not forget about the tail.
Look what a magnificent good-natured pig we have turned out. He's just great!

Jellied turkey without gelatin

Such a jelly will harden well even without the addition of gelatin, but if it sits on the table for some time, it will begin to melt. The added gelatin will keep the jelly shape well. Therefore, decide for yourself whether you need it or not.

Ingredients:

turkey drumstick - 600 g
turkey meat - 1.5 kg
carrots - 2 pcs.
onion - 1 head
peppercorns - 4-5 pcs.
parsley root - 1 pc.
bay leaf - 1 pc.
salt - to taste
gelatin - 1 1/2 tbsp. l. (optional)
Cooking:

For cooking meat, it is better to use a large pot of 5 liters.
Put the turkey meat and drumstick in cold water, bring to a boil.
We remove the foam.
Add seasonings and cook over low heat until fully cooked.
We take out the finished meat from the broth, cool and cut into cubes.
We filter the broth through three layers of gauze.
We take instant gelatin. It does not require pre-soaking. Dilute in a small amount of warm broth, pour in and boil together with the main broth.
Pour broth 1 cm high into the bottom of the mold and let it harden. We spread the meat, make decorations from carrots, green sprigs. Optionally add green pea, corn, chopped eggs. We fill everything with broth and keep it in the cold.
The same jelly can be prepared from chicken.

Chicken jelly in a slow cooker

The main advantage of the multicooker is that it allows the hostess to do other household chores or relax while cooking.

Ingredients:

chicken - 1300 g
chicken legs - 500 g
bulb - 1 pc.
carrots - 1 pc.
bay leaf -2-3 pcs.
carnation - 5 pcs.
allspice peas - 4 pcs.
black peppercorns - 4 pcs.
garlic - 2-3 cloves
salt - to taste

That's all. I tried to write in sufficient detail how to cook delicious homemade jelly. If you have any questions during the cooking process, write in the comments. I will answer with pleasure.

Fragrant transparent jelly is a frequent guest at many festive feasts and celebrations. For some, the main decoration holiday table- exotic dishes and tropical fruits. But many prefer the traditional, but no less delicious food, to which jelly can be attributed.

It is also often referred to as jelly. However, not every young housewife dares to cook jelly - the recipe is not as simple as it might seem at first glance. The process has its own nuances. In order for the jelly to turn out not only tasty, but also transparent, appetizing and simply beautiful, you must follow some rules for its preparation. Do not neglect these recommendations - and the jelly will definitely become your signature dish, a real decoration of any festive feast.

The first rule for preparing a transparent and tasty jellied meat is the choice of the basis for the dish. For cooking jelly, you can take almost any meat of your choice - pork, beef, chicken or turkey. However, many experienced housewives recommend opting for beef.
Since you can cook beef jelly only from some parts of the carcass, you need to take meat on the bone, the part of the lower leg that is closer to the hoof, or beef shank with veins, cartilage or skin. This choice is due to the fact that they contain special gelling agents that contribute to the rapid solidification of the broth without the use of gelatin and do not make it cloudy in appearance. You can use one or more types of meat.
When buying a meat set for making jelly, be sure to make sure it is fresh. If the beef has a specific "old" smell, small spots on the surface, visible traces of frequent frosts, defrosting or too dark color- it is better to refuse to purchase such a product, since it will not work to cook delicious jelly from it.
Be sure to ensure that the meat set has approximately the same content of pulp and bones. If there is too much beef pulp, the jelly simply will not freeze. The same goes for too great content bones. Therefore, the most important thing is the measure in everything.

Food preparation

So, fresh meat for cooking aspic is chosen. Next, it must be properly prepared.
Beef should be soaked - this helps to get rid of traces of blood and provides a beautiful transparent base of the jelly. If the meat is not soaked, the broth will be cloudy and unappetizing. Put the beef in cold water and leave for a couple of hours before boiling the jelly.
The recipe of any housewife is the same in that the meat must be completely covered with water, otherwise the remaining blood marks and stiffness of the skin cannot be avoided. After soaking, you can safely proceed to cutting. To do this, it is better to use a special meat knife or a hacksaw with large sharp teeth - you can use it to cut beef bones so that there are no small fragments.
If you just chop the beef with a hatchet, then there will definitely be sharp edges on the bones. Next, clean the meat with a knife, freeing it from bone fragments, prepare other ingredients for cooking.

Ingredients needed to make jelly

Beef or meat set weighing from 2 to 4 kg.
Pure cold water, better purified.
Salt to taste (about when to salt the jelly, below).
2-3 large onions.
2-4 large carrots.
Garlic cloves - 6-8 pcs.
Spices and herbs of your choice - bay leaf, black pepper, allspice peas, red pepper, parsley and celery root, dill.

The main stages of cooking jelly

Place the cooked meat set in a saucepan and cover with clean cold water. It is better to choose purified or filtered water for cooking this dish. If you use ordinary tap water, then there will be a very high probability of a cloudy shade of the broth. Besides, tap water has specific impurities that can give bad taste ready stud.
Water should be taken in a ratio of 1:2 to meat - this means that for 1 kg of beef you will need 2 liters of purified cold water. Lay the pieces of beef very tightly so that the meat is completely covered with water. We put on fire.
Many experienced housewives recommend cooking aspic exclusively on low heat - this way you can get a crystal clear and transparent broth. If you cook on high heat, there is a risk that it will become cloudy.
After 20-30 minutes, as soon as the broth boils, it is necessary to carefully collect all the foam on its surface. The foam will rise during the entire cooking process, so it is very important to collect it carefully and regularly at all times. Thanks to this process, the broth will remain transparent and beautiful in appearance. Many well-known chefs recommend not collecting foam, but completely draining the first water in which meat was cooked for jelly. Drain all the water, and thoroughly rinse the beef itself under clean running water - this way the meat will be cleaned of the remnants of foam and bone fragments.

How to achieve a transparent color of the finished dish?

A question that torments not only novice housewives: how to make jelly transparent? Everything is simple here.

Put the washed parts of the meat set back into the pan and fill with water, chop again if necessary. After that, the pan can be put on a small fire again. Now, when foam or fat appears on the surface of the broth, you can simply remove them with a slotted spoon.
As mentioned above, jelly is cooked over low heat - which is why the entire cooking process of this dish can take from 5 to 10 hours. You should not increase the heat in an attempt to speed up the long cooking process - the broth will become cloudy, and your jelly will turn out to be unattractive and unappetizing. Besides, long cooking over low heat contributes to the excellent solidification of the finished jelly - you do not need to use gelatin or other substances.

Rules for adding spices and herbs

After the jelly is boiled under the lid for 4-5 hours, it's time to add spices and herbs. This happens until the moment when it will be necessary to salt the jelly (including beef). These ingredients should not be added before the specified time - by the end of cooking they will lose their taste and characteristic spicy aroma.
For jelly, it is recommended to use whole vegetables without chopping them. You can take carrots and other vegetables directly in their skins without peeling them, just rinse them well under running water. If you do not like this method, peel the vegetables, but do not cut them into pieces. Many people put a whole unpeeled onion into the jelly that is being prepared - this trick helps to give the broth a light golden hue.
Garlic cloves can be put in any form convenient for you - whole or chopped. At the same time, add various spices to the future jelly to your liking - black pepper, allspice, celery root or parsley, bay leaf give a special piquancy and incomparable taste to the dish. But in no case should you be too zealous with the amount of spices - the finished jelly has an incredibly delicate and refined taste, which can be easily spoiled with hot spices.

When should beef jelly be salted?

The basic rule of a tasty and appetizing dish is proper salting. When to salt aspic?

Remember that jelly must be salted 20-30 minutes before the end of its preparation. If you salt the dish earlier, the result will certainly disappoint you. Meat absorbs a lot of salt. And even a small amount of it, sprinkled at the beginning of cooking, can make your dish simply inedible.
In addition, the broth must be simmered for at least 5 hours - during this time the water in the pan boils away strongly, so the concentration of salt in the broth becomes excessive. Best Option when to salt the jelly is half an hour before the end of cooking.

Grinding cooked meat properly

After the jelly is cooked, turn off the heat and carefully remove the cooked meat from the pan with a slotted spoon. Whole onions and carrots can also be removed - they have already fulfilled their purpose. Let the cooked meat cool slightly.
Next, the cooked meat must be carefully chopped. This can be done simply with your hands or use a small knife, with which you can carefully separate the pulp from the bones and cartilage. Many people prefer to use a food processor or a meat grinder to grind meat, but in the case of cooking jellied meat, it is better to avoid such methods, since with such a method of grinding, the finished dish loses its unique exquisite taste.
Make sure that there are no small bones, remnants of skins or cartilage in the finished meat. Grind garlic cloves through a press and mix them with the resulting meat. It is better not to cut the garlic with a knife, but to press it through a special press - this way it mixes better with beef, there will be no large sloppy pieces.

Pour cooked meat properly

At the bottom of deep plates or trays, place chopped meat and mixed with garlic. If you want to make your culinary creation brighter and more original, you can put pieces of boiled yolk or carrots on the bottom of the plates, as well as any other products of your choice.
The meat must be poured with the resulting salty broth (we have already mentioned when to salt the jelly). To do this, it should be carefully filtered through a fine sieve or gauze folded in half. Thus, small pieces of cartilage and bones, excess fat are removed from the broth. As a result, it acquires an even, pure color and a pleasant shade.
Heat the strained broth a little in a saucepan over low heat and pour it into the molds with cooked meat. If you are using gelatin when preparing jellied meat, it's time to add this ingredient to the broth as well. To do this, take a glass with already prepared and strained broth, dilute one bag of gelatin in it and add the resulting mixture to the rest of the broth before pouring it into molds.

Aspic freezing

It would seem that for housewives the most controversial issue- this is a question about when you need to salt the jelly. But it is not so. There is another stage in the preparation of this dish, which raises a lot of questions - freezing.

For complete solidification, jelly requires quite significant amount time - from 4 to 10 hours. You can leave the molds with a fragrant meat dish for the whole night. In order for the cooked jelly to freeze, it will need a cool temperature, which is below room temperature. You can leave the dish on the balcony or on the windowsill - but these places are completely unsuitable for winter time of the year. At low temperatures, the delicate jelly left on the balcony will simply freeze and completely lose its unsurpassed delicate taste. The best option for quick and high-quality solidification of jelly - a refrigerator.
It is better not to put dishes with beef jelly on the top shelf of the refrigerator - as you know, here is the lowest temperature zone, and your meat delicacy will simply freeze. It is not recommended to place molds with beef jelly on the lower shelves of the refrigerator - here, on the contrary, it will not harden. The best choice will become the middle shelf with optimal temperature conditions.

So, you have learned how to cook and when to salt the jelly. And everything was done according to the recipe. Now your culinary masterpiece is ready, but what to serve it with? The traditional answer to this question is various hot sauces, mustard, horseradish or adjika. You can serve a delicate meat dish with a little soy sauce - it will add a special piquancy to the jelly. A very tasty combination will be jelly served with pickled mushrooms or cucumbers, fresh or canned tomatoes, salad from fresh vegetables with herbs to your taste.

The most important nuances

To make beef jelly really tasty and appetizing, follow a few simple rules for its preparation.

The basic rule of how to make jelly transparent - in any case, do not add water to meat that is already being cooked. If a new portion of water is added to the broth during the cooking process, it will lose its beautiful transparent color and become cloudy. In addition, such a broth almost never freezes without the addition of gelatin. In this case, it is best to immediately pour a little into the beef pan. more water than you need - when boiled, it will remain required amount broth, and its color will not suffer at all.
Let's repeat when to salt the jelly when cooking. During the preparation of a delicate meat delicacy, you should not do this at the beginning or middle of the process. When cooking, the broth boils away and becomes more saturated, the salt concentration increases significantly. That is why even a small pinch thrown into a pan with jelly at the beginning of cooking can make it salty and inedible.
Many people do not like the specific fatty taste that ready-made beef or pork jelly can have. A simple way to avoid such an unpleasant phenomenon is to drain the first water in which the meat was cooked. So you will not only remove excess fat from the meat broth, but also make the finished dish less high-calorie and heavy on the stomach.
Do not try to put 10 kg of various meat products in a pot with broth. Remember that the water in the pan should cover the meat by at least 2-3 cm. This is necessary in order to get the required amount of clean and aromatic broth as a result. If initially there is too much water in the pan, it will not boil away during the cooking process, and the broth will harden poorly. At the same time, if you add too little water, the opposite problem will arise - it will quickly boil away and you will have to add a new portion of water to the pan. In this case, the appearance of an unpleasant cloudy shade in the finished meat dish cannot be avoided.
5-10 hours - so much you need to cook aspic. The recipe does not tolerate haste and sloppiness.
Many experienced housewives recommend not throwing away meat cartilage and skins that you get after you finish cooking beef. Finely chop these foods with a knife, meat grinder or food processor, then gently mix the mixture into the cooked beef. As you know, cartilage and veins contain special gelling substances that contribute to the rapid solidification of the finished jelly without the use of gelatin. At the same time, the taste of a delicate dish does not worsen at all.

And finally

Since cooking delicious jelly is a painstaking task and requires a certain skill, you should not be upset if your first jelly turned out not quite the way you expected. A little culinary practice and patience - and your dish will become the main decoration of any holiday table.

How to cook jelly step by step recipe in a regular pot

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