Cooking jellied meat at home

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  Meat Dishes

• Cooking time:

  2-3 hours

Ingredients

• pork knuckles
• pork legs
• pork pulp
• garlic
• onion
• Bay leaf
• allspice peas
• ground black pepper
• black peppercorns
• salt
• water

Aspic is a primordially Russian appetizer, a step-by-step recipe for which almost all housewives know. And so that this treat is a success, we will tell you how to properly cook it at home from different types of meat.

Pork aspic

Jellied meat can be prepared from different meats, but it comes out of pork very appetizing and rich. We offer a step-by-step recipe with a photo of an appetizing snack, without which no festive feast is complete.

Ingredients:

• 2 pork knuckles;
• 2 pork legs;
• 500 g of pork pulp;
• 1 onion;
• 1-2 heads of garlic;
• 1-2 bay leaves;
• 5 peas of allspice;
• 10 black peppercorns;
• 1 tsp ground pepper;
• 3 tbsp. l. salt;
• 5-6 liters of water.

Preparation:

We clean the pork shanks and legs with a sharp knife, cut off the hooves at the joint

We put all the meat products into a large saucepan, pour in water and send it to the fire

After boiling, be sure to remove the foam. After we put the peeled onions, bay leaves, add dark and aromatic pepper

We cover the pan with a lid and cook on a small flame for at least 4, 5 hours. After 3 hours, salt the broth

Remove the husk from the cloves of the spicy vegetable and grind them on a small grater

We extract the meat from the broth, give it a little time to cool. Then we separate the meat from all the bones, cut it into pieces, put it in the molds, and sprinkle it with garlic on top

We taste the broth, salt it if necessary, it must be slightly salty

After filtering the broth and pour in the meat

We take the jellied meat to a cold place until it hardens completely

Interesting! Delicious and simple pink salmon dishes

Before cooking, the meat must be soaked in ice water. This will make it possible to clean the meat product from the remnants of clotted blood, as well as soften the skin, which will then be easy to peel.

Beef

At home, jellied meat can also be cooked from beef. Unlike pork, beef jellied meat has a rich meat taste. At the same time, it is more nutritious and is recommended for those who have diseases associated with the musculoskeletal system. Many housewives will like a step-by-step recipe with a photo of such a snack.

Ingredients:

• 2.5 kg of beef on the bone;
• 2 onions;
• 2 carrots;
• 5 cloves of garlic;
• 3 bay leaves;
• 5 black peppercorns;
• 5 peas of allspice;
• 40 g gelatin;
• salt to taste.

Preparation:

Put the prepared beef in a saucepan, fill it completely with water and send it to the fire

In the process of boiling, remove the foam, boil the meat for 1 hour

Then add peeled onions and carrots, cloves of garlic, peas of aromatic and dark pepper. Cook for another 5 hours. Further, the broth can be salted, add bay leaf. Cook the beef for another hour, so that the meat properly departs from the bone

After that, we extract the meat and all vegetables from the broth. We put the meat in a bowl, and discard the vegetables, they will no longer be needed

Strain the broth and dissolve the gelatin in it. Cut the beef into chunks, pepper, lay out in tins, and pour the broth on top

We transfer the jellied meat to a cold place and expect it to solidify completely

Skilled chefs recommend not just skimming off the foam, but pouring out the first water after boiling. This will make it possible to get a clear broth, relieve the dish of a specific flavor and reduce the number of calories in it.

Chicken

A delicious jelly at home can even be made from chicken, however, experienced housewives recommend opting for a rooster, since its meat is better suited for dense jelly broth. But if you choose chicken for a step-by-step recipe with a photo of an appetizer, then you should give preference to poultry, and not from the store.

Ingredients:

• 1 whole chicken carcass;
• 1 chicken leg;
• 1 onion;
• 1 carrot;
• 5-6 cloves of garlic;
• salt and pepper to taste;
• gelatin.

Preparation:

Cut the whole chicken carcass and chicken leg into several parts, put them in a bowl, fill them with ice water and leave for 1 hour

Next, we send the meat to the fire and when the contents of the pan begins to boil, drain the water, rinse the chicken, fill it with clean water and return it to the stove

After re-boiling, remove the foam and boil the meat for 2.5 hours

After 40 minutes, add onions, carrots and peppercorns to the chicken. After an hour, you can get the vegetables - discard the onions, and leave the carrots, if desired, for decoration. After we take out the cooked meat, we give it a little time to cool down. We also let the broth stand for 20 minutes

In order not to think about whether the jellied meat will freeze or not, it is better to use gelatin. To do this, pour it into a bowl, pour 100 ml of cool boiled water, mix and leave for 20 minutes

After that, pour the garlic and salt passed through a press into the broth, mix and leave for 20 minutes so that the spicy vegetable shares its aroma with the broth

After that, we send the swollen gelatin to the base for the jellied meat and stir until it is completely dissolved

Separate the meat from the bones and peel, disassemble it into fibers and lay it out in molds, put cut flowers from the carrots, which were cooked together with the chicken, on top

Pour the forms with broth through a sieve

We leave the jelly until it cools completely to room temperature, and then we transfer it to a cold place

The broth should not boil too much, otherwise a lot of water will boil off, which cannot be added during cooking, this will affect the taste of the finished dish.

Pork legs and chicken

At home, you can cook delicious and rich jellied meat from pork and chicken. If the dish is prepared on a regular day, and not on a festive table, then you can pay attention to the budget option of a snack - from pork legs, a step-by-step recipe with a photo of which is worth taking note of.

Ingredients:

• 3 pork legs;
• 1 chicken;
• 1 onion;
• 1 carrot;
• 2 heads of garlic;
• salt to taste;
• Bay leaf;
• black pepper;
• zira, coriander;
• Red pepper.

Preparation:

We clean the pork legs properly. Cut the poultry carcass into several parts and rinse it under running water

We put all the meat products in a saucepan and fill it with cool water

After the broth boils and is completely free of foam, put onions with carrots, cook the meat for 4 hours

Half an hour before cooking, add salt, peppercorns, bay leaf, cumin, coriander and red pepper

After we take out the cooked meat, we pass the broth through a small sieve or cheesecloth

We disassemble the meat into pieces, immediately put it in tins, on top - chopped garlic

Fill everything with broth and send the jellied meat to freeze in a cold place

It is necessary to salt the broth exclusively at the end of cooking, otherwise the salt will stop gelling, and the jellied meat may simply not solidify. Also, the broth should be slightly salty, otherwise after hardening it will turn out tasteless.

Turkey

Turkey jellied meat is a variant of the lowest calorie snack. But how to cook such a dish at home will tell you a recipe with step by step photos.

Ingredients:

• 1 kg turkey (drumstick);
• 1 carrot;
• 1 onion;
• 3-4 cloves of garlic;
• 4 bay leaves;
• 4-5 peas of black pepper;
• 1, 5 tsp salt;
• 30 g gelatin;
• greens for decoration.

Preparation:

Put the turkey shank in a saucepan, pour in water and immediately put all the vegetables, peppercorns and bay leaf. Cook for 3, 5 hours

Then we take out the meat, and pass the broth through a sieve

Pour gelatin into a glass, fill it with cool water, stir and leave for 10 minutes

At this time, we separate the meat from the bones, disassemble it into fibers and distribute it into molds

Salt the meat, sprinkle with black pepper, finely chopped garlic

We send the swollen gelatin, salt to the broth and mix well

Cover the meat with broth, if desired, lay out the sprigs of herbs to decorate. We send the jellied meat to a cold place until it solidifies

When cutting meat, it is better not to throw out the skin and cartilage, but cut it into small pieces, they will give strength to the finished jellied meat.

As it turned out, cooking jellied meat at home is not so difficult, you just need a little patience. And all the proposed step-by-step recipes with photos will allow you to get an appetizer with a different taste, since it all depends on what kind of meat you use. The main thing is not to take the jellied meat out to the balcony in winter (with the exception of the glazed and insulated loggia), after hardening it will lose its delicate consistency.