Cooking beef jelly at home

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

• Category:

  Aspic

• Cooking time:

  2-3 hours

Ingredients

• beef on the bone
• onion
• carrot
• garlic
• Bay leaf
• black peppercorns
• allspice
• gelatin
• salt

Aspic is a traditionally Russian dish that is often prepared at home for the holidays. It can be cooked from one type of meat or from a combination of several, but now let's talk about how to cook a beef dish.

Delicious beef jelly with gelatin

It is not difficult to cook beef jellied meat at home. The main thing is to choose fresh rather than frozen meat, and it is best to give preference to the parts on the bone, from which the broth is more rich. You can cook the jelly both with gelatin and without the addition of gelling agents.

Ingredients:

• 2.5 kg of beef on the bone;
• 2 onions;
• 1 carrot;
• 10 cloves of garlic;
• 3 bay leaves;
• 5 peppercorns;
• 5 peas of allspice;
• 60 g gelatin;
• salt to taste.

Preparation:

Put the meat in a deep saucepan, completely fill it with cold water and put on fire

As soon as the contents of the pan begins to boil, drain the water, rinse the meat, return it back to the container, pour in clean water and put it on the fire again

After boiling, cook the beef over low heat for an hour, then add the peeled onion, carrots and peppercorns. Simmer the broth for another 4 hours

Put the bay leaf, chopped garlic, add salt and cook the broth for another 1.5 hours

We remove the meat from the broth, it should easily come off the bone, as well as all the vegetables. Strain the broth from spices and small seeds

Since the broth was cooked without adding beef legs, we use gelatin, which we pour into the beef broth and mix well

Cut the meat into pieces, taste with salt. After pepper, if desired, add finely chopped garlic, pour in a couple of ladles of broth and mix

We lay out the beef in tins, put it in the cold so that the meat stiffens slightly

Then fill it with warm broth and transfer it to a cool place until it solidifies completely

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Before boiling, the meat must be soaked. This procedure clears it of any remaining blood clots. To do this, fill the beef with cold water, leave it for at least 3 hours, and preferably overnight.

Beef leg jelly without gelatin

You can cook delicious jellied meat without gelatin at home if you use parts of the carcass such as beef legs. But ideally, it is better to cook the jelly from the legs and pulp of beef.

Ingredients:

• beef leg;
• 1 kg of beef pulp;
• 1 onion;
• 2 bay leaves;
• 5-6 cloves of garlic;
• black pepper and salt to taste.

Preparation:

Let's start by cutting the leg of beef. It is better to do this with an ordinary knife, and not chop it off. Also, for the jelly, it is better to choose the front leg, it is tastier

We put the leg in a saucepan with cold water, put it on fire, in the process of boiling, remove the foam and cook until only one part of the carcass for 4 hours

After that, put the beef pulp on the leg and after boiling, cook for another 1.5 hours

Now salt the broth, put onions and bay leaves, cook for half an hour and remove from heat

We take out all the meat from the cooked broth, discard the onion and bay leaf

After that, pour the finely chopped garlic into the still hot broth, return the meat cut into pieces, mix

Let the broth with meat and garlic stand for a while, add ground pepper, taste it with salt, pour it into molds, transfer the jellied meat to a cool place and wait for it to solidify completely

The broth should be cooked on the lowest heat for at least 5-6 hours, it should not be allowed to boil intensively, this is the only way it will turn out transparent, tasty and rich.

Chicken and beef jellied meat

You can cook jellied meat at home either from beef alone or with the addition of chicken meat. Their combination makes the jelly tasty and not so high in calories. And adding greens will add juiciness and brightness to the dish.

Ingredients:

• 400 g of beef;
• 2 chicken legs;
• 2 carrots;
• 2 onions;
• 4 bay leaves;
• 6 peas of allspice;
• 2 heads of garlic;
• a bunch of dill;
• salt to taste;
• gelatin optional.

Preparation:

In a large pan, preferably with a thick bottom, we shift all meat products and fill with water

Add peeled whole onions, carrots, bay leaves and put on fire

In the process of boiling, do not forget to remove the foam, and after the contents of the pan have completely boiled, add salt, reduce the heat to a minimum and cook the broth under the lid for 6-8 hours

We take out all the vegetables from the finished broth, they are no longer needed. Put the meat in a separate bowl, and filter the broth

Separate the meat from the bone, cut into pieces or pass through a meat grinder

Finely chop the dill and chop the garlic in any convenient way

We lay out the meat on the molds, sprinkle with dill and garlic on top. Those who like it sharper can sprinkle with black pepper

Now fill the contents of the molds with broth and take them to a cool place. If there are fears that the jellied meat will not solidify, then add gelatin to the broth

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For jellied meat, you can use chicken legs, but some housewives advise to cook the back of a chicken carcass with beef. It is fatty, and the broth from it turns out rich and beautiful.

Beef and pork jellied meat

Some housewives prefer to cook jellied meat at home from beef and pork. You can prepare jelly from different parts of the carcass, but if you do not want to add a substance such as gelatin to the broth, then it is better to use beef on the bone and pork legs.

Ingredients:

• 1.5 kg of beef;
• 2, 3 kg of pork;
• 1 onion;
• 1-2 carrots;
• 2 bay leaves;
• 4-5 peppercorns;
• 1 tsp ground black pepper;
• 3 tbsp. l. salt;
• 3 heads of garlic.

Preparation:

We wash all meat products well. If pork legs are used, then be sure to scrape off all dirt from their surface with a knife

We put it in a large saucepan, then pour in water, put it on the fire and make sure not to miss the moment of boiling and remove all the foam. Then we cook the broth for 4, 5-5 hours

At this time, we prepare other ingredients, namely: peel a large onion, carrots, garlic cloves and measure out the required amount of spices and seasonings. After 3, 5 hours, we send it all to the pan

As soon as the broth is completely ready, remove the vegetables and all the meat from it. Throw away the carrots and onions, let the meat cool down a little, and filter the broth

We pass the garlic through a press or a meat grinder and proceed to cutting the meat: we put it in one bowl, and all the gelling particles and skin in another. We throw away all excess fat and unnecessary cartilage

Cut the meat into pieces, grind other parts in a meat grinder

We send the meat into the pan and everything that has been twisted in a meat grinder, pour in the broth and add salt. Bring to a boil. Remove fat from the surface of the broth

After boiling, fill in the cloves of a spicy vegetable and ground pepper. Stir, remove from heat and pour the contents of the pan into molds

We remove the jellied meat in a cool place for 3-4 hours

In order for the jelly to freeze well, during the cooking process, do not add water and interfere with the contents of the pan, so the water level should be 2 cm above the level of the meat.

Beef jelly in a slow cooker

Some housewives prefer to cook jellied meat at home using a multicooker, because it is thanks to such a kitchen appliance that the broth will languish. You can cook jelly both from beef alone, and with the addition of other types of meat.

Ingredients:

• 1 kg of beef on the bone;
• 700 g pork legs;
• 700 g pork shank;
• 1 onion;
• 3 carrots;
• 2 bay leaves;
• parsley;
• 3-4 cloves of garlic;
• peas of black and allspice;
• 1 tbsp. l. salt.

Preparation:

We send pork legs and pork shank to the multicooker bowl, put beef on the bone

We also add the onion directly in the husk, peeled carrots, black and allspice peas to taste

Fill the contents of the bowl with cold water up to the mark 1, 8, then fill in the salt, close the lid and set the "Extinguishing" mode for 7 hours

After the signal, we remove all meat, vegetables and spices from the broth, set aside one carrot for decoration, discard the rest

We sort the pork and beef, cut into pieces. Cut the carrots into slices

We put parsley leaves, carrot circles on the bottom of the molds, and cover everything with a layer of meat on top

Pour the broth from the bowl into another container through a fine sieve, squeeze the cloves of garlic into it, stir and fill the contents of the molds. We keep the jelly in the cold until it hardens completely

You need to salt the broth a little harder than when cooking the soup, otherwise, after hardening, the jellied meat will be tasteless.

Making beef jellied meat at home is quite simple, the main thing is not to let the broth boil and cook the meat for at least 5-6 hours. Also, do not add a lot of spices to the jellied meat, so you can kill the meat aroma. In addition to peppercorns and bay leaves, you can put parsley or celery root and a spice such as dry dill, which will give the jellied meat a special aroma.