Beef. The recipe and some tricks of this dish will be useful to every housewife. Jellied from beef legs useful and nutritious. It does not hurt to sometimes include it in the diet of your family.
History of the dish
Do you know how jelly or aspic appeared? His ancestor was rich. Cooling down, he turned into a thick mass. Cartilage and bones contain substances that replace gelatin. Previously, this was considered a drawback of the product, and the broth was constantly heated to get rid of the viscosity.
It was the French who were able to make this disadvantage a virtue. They boiled poultry, pork, game, veal and rabbit together. After that, minced meat was prepared from boiled meat, mixed with eggs and spices, poured with a small amount of broth and cleaned in the cold, sometimes put under pressure. This dish was called "galantine", translated from French - "jelly". That's it galantine was the ancestor of our aspic. The recipe was brought to us by French chefs. Using the example of galantine, they decided to improve Russian jelly: they clarified the broth, tinted it with turmeric, lemon, and saffron. So the usual jelly became the most delicious aspic.
Nowadays, jelly is a very popular dish. V different countries it is filled with new additions and recipes. There are many different kinds of meat, seafood, vegetables. There are even fruit jellies!
From beef legs allows you to cook the most delicious dish.
How to choose the right legs
- It is necessary to carefully examine the meat, it must be fresh. Not quite fresh legs can spoil the smell and taste of the dish.
- If you buy frozen feet, pay attention to their color. It should be pink, even, without spots that remain from multiple defrosting.
- Be sure to smell the meat. It should smell pleasant and light, slightly sweet.
- Before use, frozen legs must be thawed, scraped with a knife and rinsed.
Ingredients needed to make beef leg jelly:
- 0.5 kg of beef legs;
- 1 carrot;
- 1 onion;
- 3 cloves of garlic;
- 1 PC. bay leaf;
- peppercorns (to taste);
- salt (to taste);
- fresh greens.
Not without vegetables and spices
- Vegetables need to be peeled, washed and put at the beginning of cooking. Take them out after an hour and a half after the start of cooking.
- If you want your beef leg jelly to be a beautiful beige-golden hue, put a whole unpeeled onion in it, after washing it and removing one top layer of the husk.
- Vegetables should not be digested and turn into porridge.
- Spices in beef leg jelly will suit absolutely any, to your taste. Most often they use allspice, black and white, bay leaf, cloves, dill. Spices are best added at the same time as the meat.
from beef feet
So, for starters, let's take the beef legs, scald them with boiling water, singe them over the fire and clean them as best as possible from dirt and soot. Cut off the rough skin with a knife and remove the hooves. Cut or chop the legs into pieces.
Then soak them in cold water for a couple of hours. Then it is necessary to drain this water and pour fresh meat so that there is about 10 cm on top of the water. Uncut carrots and onions must be put in a saucepan with meat and water. The fire during cooking should be at the lowest level. It takes about eight hours to cook jelly on such a fire, and the lid should be half open. If foam appears, remove it with a slotted spoon. As water evaporates, it must be added. About half an hour before the end of cooking, remove the carrots and onions with a slotted spoon, salt the broth, put peppercorns and bay leaf.
After you turn off the heat, remove the legs from the broth. Leave them to cool down. Then you need to separate the meat from the bone. It is better, of course, to take it apart with your hands, since in this case you can be sure that not a single, even the smallest, bone fragment will fall into the dish. You can also cut or scroll the meat in a meat grinder, but not everyone likes this method.
Mince the garlic in a garlic maker. Then spread the meat on plates where the jelly will harden, pour it with broth and sprinkle with squeezed garlic. After your masterpiece is ready, it must be put in the refrigerator to solidify. Before serving, decorate, sprinkle with herbs.
How to cook jelly transparent
In order for the jelly to be transparent, the following conditions must be observed.
- Once the broth has boiled, reduce the heat to low.
- During cooking, the jelly should not boil, but slowly languish over low heat.
- After the first boil, it is necessary to drain the water, rinse the pan, pour the food again with water and put everything to a boil. After the jelly has boiled, it must certainly be filtered through cheesecloth and brought to a boil again. Then it can be strained again through cheesecloth so that it is definitely transparent.
How much to cook jelly beef
It is obvious how long it takes to cook the broth for jelly - until the meat itself moves away from the bone, the cartilage becomes quite soft, about half of the water will remain in the pan. Whatever one may say, the broth should be very rich.
On average, the duration of cooking the broth is approximately 6 to 12 hours. The more the broth for jelly is cooked, the richer its aroma and taste will be, and the consistency will be stronger. After everything is cooked, bones, spices and vegetables must be removed from the pan. Vegetables and spices can be thrown away, and bones can be separated from meat and cartilage.
How to decorate
You can cut, for example, various figures from carrots. To begin with, we put meat on the bottom of the dish, pour it with broth, put it on top. You can serve jelly in another way. Put in a bowl of the original form, first the decorations, then the meat, pour the broth. Before serving, take your dish, turn it upside down and put the frozen jelly on a dish. Get original.
And finally, one more beautiful decoration, truly spring. First, boil a couple of eggs. crumble, and cut the protein into long strips. Put the chopped meat on the bottom of the dish, fill it with broth. Then make a circle from the crumbled yolk, and lay the protein strips around the circle. So you get a beautiful chamomile from an egg. You can add greens, parsley leaves will look best. After that, carefully fill everything with broth and put in the refrigerator to harden. Now you know how to cook beef leg jelly and decorate it.
Bon Appetit!
Beef jelly
Very tasty jelly
We cooked this delicious jelly on New Year together with Lamara Konstantinovna, skillful and experienced hostess. The composition of the jellied meat was advised to her by a friend, and I did technical and ideological work: I advised on the degree of boiling and cooking time, and sorted out the jellied meat. And numerous guests ate it with pleasure.
We took beef for jelly from the leg, in Abkhazia the housewives call this part of the cow - motolyga (or matalyga?). There was a lot of meat in it (the generous hand of the hostess) and 3-4 times less bones, while in our usual jellied meat bones predominate, and the meat is already - what you take from them - and rejoice at that.
Our Abkhaz jelly turned out to be very tasty, densely meaty. How lovely cold appetizer in a hospitable, rich house. Beef gives a lot delicious broth, and its meat, saturated with wonderful jelly juices, is perceived as very tasty food. I am not a fan of jelly, but, I confess, my hand reached out to break off another piece. Very tasty.
However, I would say that our beef jelly was a little lacking in bones and their sticky juice in the broth. He froze without problems. But the consistency of the jelly was tender, not rubbery. And I would prefer a stronger jelly. Therefore, in the composition-proportions, I will advise you to put more seeds in it.
What meat to take for jelly
Be sure to include bones, joints and cartilage in the composition of meat pieces. This is the most important condition, the key to freezing jelly. Shanks (whole pork feet), tails, spine, pork feet, or a whole chicken have a lot of bones and bones that secrete a jelly secretion. Therefore, chicken and the listed parts of meat are so popular among those who like to cook aspic.
It is desirable that the bone-meat ratio is 1:1. But if you're making cheap jelly, the bones may predominate in it.
If you cook (very tasty, by the way), then their cartilage and skin will release all the necessary amount of gelling substances. And a pig's ear supplement can make up for your lack of bones in aspic. By the way, the skin (on legs, ears or other pieces of meat) is remarkably boiled soft in jelly, softening to tenderness, and also becomes a source of stickiness. It must be cut along with the meat, jelly pieces of boiled skin will enrich the taste of your jellied meat with extra smoothness and amazing deliciousness (unless, of course, impatient homemade ones grab these chic pieces before you add them to the jellied meat).
For delicious aspic you can take one meat with bones: beef, pork, chicken, turkey, or - cold cuts: meat with poultry (you can add both a whole chicken and its individual parts: breast, thighs, legs, chicken necks, spines - whatever). And you can cook jelly only, chicken paws - necks or beef tails, or add these inexpensive components of jelly to good pieces of meat or chicken (turkey, duck and other poultry).
In general, the composition of aspic depends on your gastronomic preferences and financial capabilities. The main thing is that the meat with bones or bones with meat that you put in the jellied meat should give a sticky juice that thickens the broth and then hardens into meat jelly.
If the jelly does not solidify and you are forced to add extraneous thickeners such as gelatin to it, then it is not cooked correctly, you missed the proportions and composition. And your dish is now called not meat jelly or jelly, and meat aspic.
Proportions for beef jelly
for 1 pot
- Meat with bones- takes up almost the entire pan, along with spice additives;
- Water- poured into the remaining cavities. At the same time, you should be able to mix this meat in a saucepan. If the whole space is tightly clogged and the meat is firmly pressed against the bottom and walls of the pan (does not turn when stirring with a spoon), the jelly will burn. So, the pan is small, take more.
Something like this should be filled with a saucepan with jelly. Little liquid, meat with bones - a lot
Spicy additives for broth for jelly
- Onion - 1-2 heads;
- Carrots (you can - parsley root) - 1 large;
- Black peppercorns - a generous handful (peas 15-20) - wonderful aroma and taste;
- Bay leaf - 4-5 pieces;
Garlic - 1 head (put in ready-made jelly).
jelly recipe
How to cook jelly beef
Rinse the meat well, scrape. It must be very clean so as not to cloud our jelly with adhering dirt.
Place the meat in a suitable casserole dish. Add pepper, bay leaf (lovers can put a few more clove buds and a cinnamon stick) + peeled: onion and carrot (cut the carrot into several pieces along or across, in thick pieces).
Boil. Remove foam. Reduce fire to low. The fire must maintain a very, very small, barely perceptible boil. Cook under the lid (with a small slit for steam to escape) 5-7 hours. Stir regularly and make sure that the pieces of meat do not stick to the walls.
The transparency of the jelly depends on the intensity of its boiling, the more the broth boils, the more cloudy the jelly will be.
Aspic is boiled under a closed lid, leaving a small crack for steam to escape. Our lid is closed because the design of the pan itself provides for ventilation.
Ready jelly has a viscous dense structure, and the meat that is boiled in it is easily separated (falls off) from the bones.
What to do when the jelly is cooked
Remove all the meat and bones from the jellied meat into a separate bowl. Spice roots can be thrown away immediately, they have already played their role.
Pass the remaining broth through a colander to filter it from bone fragments and peppercorns. In a clean hot broth, you can immediately squeeze the garlic.
How to disassemble ready-made jelly
Equip a workplace for disassembling the jelly
To disassemble the jelly, you need several bowls:
- for meat with bones from the broth;
- for unnecessary bones and debris;
- for defibrated meat for jellied meat
Large flat plate for disassembling jelly + fork and knife.
In addition, you will need containers for freezing jellied meat.
Disassemble jellied meat into fibers
Put the pieces of bones with meat on a clean flat plate. And, wielding a fork and knife, separate the meat from the bones. Immediately you need to disassemble this meat into fibers (width up to 0.5 cm, length - about 3 cm) and put in a separate bowl. If you come across a large piece of meat with long fibers, you need to cut it across these fibers - it is inconvenient to eat long meat strings.
We separate the meat from the bone and split it into fibers. It's very easy, the pieces of meat fall apart on their own. They melted well.
The meat can be cut into aspic and slices, but traditional recipe- disassemble the meat into jelly (jelly) into threads-fibers.
Choose a cold storage container
Estimate how much liquid you have and how many dishes for jelly will be required. Divide the disassembled meat into bowls and pour over the broth.
Evenly distribute the jelly in bowls and pour it with thick broth
Cover containers with future jelly with lids or tighten with foil.
These bowls did not have lids and I covered the jellied meat with foil
Cool the finished jelly to room temperature and put it in the refrigerator or other cool place to solidify. After 3-4 hours (or earlier if you have a vigorous broth on a large number of bones), the jelly is ready!
Bon Appetit!
Homemade beef jelly poured into bowls
Shelf life of jelly
Any additives from unboiled (raw) products: garlic, herbs, dish decorations, all this reduces the shelf life of the jelly. We added fresh garlic (so the jelly is more fragrant and spicy). Although in hot broth, but did not boil it. Such jelly can stand for 3-4 days. At the end of 3-4 days there is a threat of souring.
You can’t eat sour or slightly sour jelly, poison yourself.
If you cooked jellied meat and added garlic immediately during cooking (this is also delicious, but the aroma and sharpness of garlic is less pronounced), then it turns out that all the components of the jellied meat were cooked, it will last a little longer, for 2 days. But more than 5-6 no jelly for days, even if it stays for a week and does not deteriorate, I would not store it.
Many housewives have noticed that the fragrant aroma and excellent taste of jelly lasts for the first couple of days, and then gradually disappears. Therefore, even based on these features of the dish, you should eat jelly immediately and quickly, without putting it off for a long time.
How to disassemble jelly
For disassembly of jelly, a clean, smooth and flat ordinary plate (without cracks and chips) is preferable.
It is convenient to deal with meat for jelly on a flat plate
If you disassemble the jelly on a wooden or plastic board, you run the risk of attaching various microorganisms to the meat, which are much more numerous on the not quite smooth surface of the cutting boards than on a simple and well-washed earthenware or porcelain plate.
What to do if the jelly is not frozen
Well, you understand that another simple and effective way for solidification of liquid jelly, except for adding gelatin to it, no.
Gelatin must be soaked or diluted according to the instructions on the package. Cooking method instant gelatin a high degree of purification and ordinary gelatin differs, therefore, follow the instructions, otherwise you have already done things.
Everything must be poured back into the pan. If you have a very fluid, liquid jellied meat, then you can drain the broth without meat. Just in case, I would boil everything again (both the broth and meat) for about 5 minutes, because the jelly had already stood for some time, while you hoped that it would harden.
Combine gelatin with broth in the manner described in the instructions. Pour the jellied meat into bowls again and wait for the result.
On winter holidays, it is customary to treat guests with delicious, rich jelly. It is prepared from different types meat: pork, chicken, turkey, but it is tastier and healthier to cook jelly from beef offal. Discover new recipes for this wonderful appetizer.
How to cook jelly beef
Cooking jelly is very simple - many will think, and they will be partially right. Indeed, there is nothing complicated in the process itself, but often inexperienced housewives are faced with such a problem as unfrozen broth. The reason is the inability to choose the right meat parts of a cow carcass. In order for the broth to freeze well,cook jelly beefis necessary from such by-products:
- the head is the hind leg, which contains the medulla;
- beef brothor knuckle - the lower part of the leg;
- ribs;
- head;
- brain;
- tail and ears.
What is useful beef jelly
Nutritionists advise patients with arthrosis to consume hearty jelly. This snack is very useful for joints, and all thanks to collagen - the substance that makes up human cartilage. Othe benefits of jelly beefshould be known to those people whose diet suffers from a lack of animal fats and vitamins. Do not forget that excess beef fat will be harmful to patients who suffer from acute diseases of the gastrointestinal tract, liver, pancreas and biliary tract.
How much to cook beef jelly in a saucepan
Compared to chicken or turkey, which cook quickly, beef for jelly must be boiled for at least 6 hours. Only in this way the meat will turn out soft, tender, and the bones will give up the entire supply of gelatin. In this case, you must first boil the water, and only then place the soaked and peeled offal in it. After the broth boils again, cookjellied beef in a panit is necessary on a minimum fire under the lid so that the meat is well cooked.
Beef jelly in a slow cooker
Nowadays, you can cook beef jelly not only on the stove, but also in a pressure cooker or slow cooker. The advantage is that there is no need to monitor the water level, remove the foam and periodically stir the offal. Cookingjellied beef in a slow cookerin the "Extinguishing" mode from 5 to 6 hours. In the first 120 minutes, the meat is boiled in water without the addition of salt, spices and vegetables. Then the lid of the device is opened, other ingredients, spices are added to the by-products and cooking continues until the beep sounds.
Beef jelly recipe
There is an opinion that jelly is prepared only in Russia. However, this treat is present on festive tables in neighboring countries as well. For example, in Moldova, jelly is revered from the heads and legs of a rooster, and in Georgia, cold is made on the basis of pork feet, and this wonderful delicacy is called - husbands. Classic culinarycold beef recipeinvolves the use of only bones to solidify the broth, but today housewives often add gelatin or agar-agar to the water. Try several options for the dish and choose the one that suits your taste.
How to cook jellied beef leg
- Cooking time: 6 hours.
- Servings: 5 persons.
- Calorie content of the dish: 180 kcal.
- Destination: for lunch.
- Cuisine: Russian.
To cook jelly beef leg, you do not need to learn the secrets of cooking or have special skills. It is necessary to follow only a few simple rules. Before sending the drumsticks to the pan, they need to be soaked for 10-12 hours. Chefs recommend changing the water every 60 minutes. Next, the jelly is boiled over low heat, avoiding a strong boil - this is the only way meat broth it will be nice and clear.
Ingredients:
- beef leg - 1.5 kg;
- onion - 1 head;
- carrots - 1 pc.;
- bay leaf - 3 pcs.;
- peppercorns - 7-10 pcs.
Cooking method:
- You need to start cooking by pre-soaking the legs in cool water.
- Then they must be transferred to a saucepan, poured with plenty of water and boiled.
- As soon as this happens, drain the water and replace it with fresh water (you need enough liquid to cover the bones by 2 fingers).
- While the broth boils a second time, you can start preparing vegetables. Peel onions and carrots, cut into halves.
- To make the broth rich, fry the vegetables in a pan without oil for 3-5 minutes on each side.
- After 4 hours, add vegetables, put bay leaf, peppercorns and salt.
- Boil the broth with vegetables for about 60 minutes, and then remove the meat.
- Divide a piece of meat into small pieces, put on a plate and pour strained broth. It should be poured along the edge of the plate.
- Leave the bowl to cool down room temperature and then refrigerate.
How to cook jelly beef
- Cooking time: 6-7 hours.
- Servings: 7 persons.
- Calorie content of the dish: 210 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
To cook beef jellyyou can use a saucepan or a slow cooker. First, it will be necessary to remove all films and pieces of fat from the meat, which will not only affect the transparency of the broth, but also spoil the taste of the dish. If you like thick cold, then meat and bones should be taken in equal amounts. Lovers of a more transparent jelly can completely trust the following step-by-step recipe.
Ingredients:
- beef shank - 2 kg;
- pulp (tenderloin) - 600 g;
- garlic - 2 heads;
- bay leaf and pepper - to taste;
- onion - 1 pc.;
- carrots - 1 pc.
Cooking method:
- Boil the meat in two waters. Drain the first after boiling, boil the second for at least 3-4 hours.
- Then add the peeled onions, garlic and carrots to the pan.
- After 2 hours, remove the meat, cut into pieces.
- Put the beef on a plate, pour strained broth.
- take away beef jellyin a cool place all night.
Jellied beef shank
- Number of servings: 8 persons.
- Calorie content of the dish: 246 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The most appetizing is jelly made from a set of brain bones with the addition of another type of meat. For example, with chicken, as in this recipe. It is worth considering that the chicken breast is cooked faster than beef and bones, so it should be added 60 minutes before the end of cooking. If you wish, you can add turkey to the list of ingredients, pork tenderloin or unusual types of meat - venison, rabbit or lamb.
Ingredients:
- beef shank - 1.2 kg;
- leg - 1 pc.;
- beef tenderloin - 300 g;
- meat on the bone - 1 pc.;
- chicken breast - 300 g;
- onion - 1 head;
- carrots - 1 pc.;
- garlic - 3 cloves;
- peppercorns - 10 pcs.;
- bay leaf - 3 pcs.
Cooking method:
- Boil the soaked meat over low heat for 3 hours, periodically removing the foam.
- Then add pepper, bay leaf and continue to cook for about 60 minutes more.
- After the broth should put carrots, onions, chicken breast. Boil 3-4 hours.
- Add chopped garlic to the pan and cook for another 2-3 minutes.
- Disassemble the finished meat into pieces, put on a plate, pour the broth.
- Leave the containers to cool completely on the table, and then take outjellied beef shankuntil completely solidified in a cool place.
Beef head jelly
- Cooking time: 7 hours.
- Number of servings: 8 persons.
- Calorie content of the dish: 198 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
In order to make a rich aspic from a beef head, in addition to it, you should take hooves or a shank. Jelly cooked on meat without tendons and bones simply will not freeze. For the vegetable component, in addition to the usual onions with carrots, a fragrant celery stalk, garlic, parsley and dill are suitable. Find out more abouthow to cook jellied beef legsand heads from the following recipe with a photo.
Ingredients:
- beef head - 1 pc.;
- hoof - 1 pc.;
- chicken ham - 600 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- black peppercorns - 7 pcs.;
- bay leaf - 3 pcs.
Cooking method:
- Wash the head and hoof thoroughly, clean with a knife. Cut into about 4 pieces, remove the patch.
- chicken thighs rinse, cut along the joint into 2 parts. Clean the vegetables.
- Put the beef bones in a saucepan and boil in two waters for about 4 hours.
- Add vegetables to the container, cover with a lid.
- brew jellied beef headfor 2 hours, periodically removing the foam.
- Then put the chicken thighs, spices and bay leaf. Cook for 4 more hours.
- Cut the chicken into pieces, arrange on plates and pour over the broth.
- Serve cold with mustard or horseradish.
Beef jelly with gelatin
- Cooking time: 4 hours.
- Servings: 4 persons.
- Calorie content of the dish: 189 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
If you are preparing cold food based on only pulp, one important point should be taken into account - after cooking, swollen gelatin must be added to the broth. It should be soaked in warm water in advance, at least 30 minutes before the end of cooking, and then slightly heated over low heat. Instead of gelatin, you can use agar-agar, then the dish will harden faster. Find out all abouthow to cook beef jerky with gelatin.
Ingredients:
- gelatin - 45 g;
- beef tenderloin - 600 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- bay leaf - 2 pcs.
Cooking method:
- Cover the meat with water and bring everything to a boil.
- Remove the foam with a slotted spoon, reduce the heat and cook for 3 hours.
- Peel the vegetables, add to the broth along with a few grams of pepper and bay leaf after 3 hours.
- After 45-50 minutes, salt everything, boil for 5-7 minutes and turn off the heat.
- Dilute the gelatin with warm water, heat without boiling, and mix with the broth.
- Grind the beef into fibers, put in plates, pour the broth.
- Put beef jelly with gelatinin the cold until completely solidified.
- boiled carrots you can not throw it away, but decorate the finished dish with it. Vegetable plates should be figuratively cut and put on top of the meat, and then poured with meat broth.
- Prepare beef jerkyit is necessary on minimum heat, but so that the liquid gurgles slightly.
- The salt content in the broth should be several times greater than when boiling soup. In order not to overdo it with this spice, add cold salt at the very end of cooking.
- If on ready dish grease has formed (it is not always pleasant), carefully remove it with a paper towel.
Video: Beef jelly
In my opinion, this is exactly the dish that is worth preparing for a big feast. I especially love to cook. jellied beef legs. I think many housewives will agree with me. Firstly, if they cook jelly, then they immediately boil it a lot. Secondly, this dish is hearty, nutritious and very beautiful. On the one hand, it seems strange how meat drenched in broth can be a masterpiece of culinary art and cooking skills. On the other hand, even those housewives who do not really conjure over appearance plates with jelly, the dish turns out beautiful and pleasing to the eye.
Although it is very simple to cook beef leg jelly (just pour water over the meat, add spices in time, add salt to taste and cook for a long time), I want to give a few of my own recommendations. To make the broth light and transparent, you should not miss the moment of boiling. Also, a lot depends on how scrupulously the foam is collected.
Personally, I do not like it when the frozen jelly is covered with a layer of white fat. To avoid this, after the jelly is cooked, it is necessary to collect all the fat from the surface of the brew.
Cooking steps:
2) Put the pot with the future aspic on the fire. Until it boils, cook over high heat. Foam will begin to form, it should be removed immediately as it appears. As soon as the brew boils, the fire must be reduced to a minimum. It's time to add pepper, bay leaf, spices, salt to taste. Additionally, in the jelly, you need to put a whole uncut onion and carrots, cut into thick bars. Next, cover the jelly with a lid and cook for about 6 - 8 hours.
Ingredients:
Beef leg, beef tail, water, black peppercorns (15-20 pieces), allspice (10-12 pieces), bay leaf (5 pieces), onion (2 pieces), carrots (1 large piece)
Beef leg jelly is a nutritious and healthy snack dish that you need to know how to cook properly. There are many recipes for this dish: it is not difficult to make them at home, the main thing is to follow the cooking technology, and then the jelly will turn out to be transparent, tasty and rich.
Classic beef leg jelly
Aspic made from beef legs is the most delicious. In order for the dish to keep its shape well, it is recommended to choose the part of the legs that is located closer to the hoof. It is also important to take the knuckle - it is meat with veins and joints. You should not take the “clean” meat part, as it will not allow the dish to keep its shape.
Attention! Some cook jelly from the tail, from the head or ribs, because they contain cartilage and veins - it is they that make it possible to obtain a rich broth, which, after pouring into bowls, is easily gelled (in this case, you do not have to add gelatin to the recipe). If you take only the pulp, homemade aspic cannot freeze completely.
To make jelly, you will need the following set of products:
- shank (it should be a joint with enough meat);
- beef leg;
- small shank - meat ingredients should weigh an average of 4 kilograms;
- 2 large onions;
- carrots (2 pieces);
- garlic - 8 cloves;
- Bay leaf;
- a little black pepper (it is advisable to choose peppercorns);
- water - an average of 4 liters will be needed;
- salt.
It is not difficult to prepare jelly from beef legs - this is done as follows:
- First you need to choose the right beef - this will help to make a rich aspic that will keep its shape perfectly. Before cooking, the legs must be chopped so that they fit into the pan. The correct ratio of beef and water is 1:1.
- We take a pan of a suitable size, put the bones and fill it with water. If the "components" of the beef are packed tightly, the water should only lightly cover them. As it boils, remove the foam and reduce the fire to a minimum. It takes 4-5 hours to cook the bones.
- Carrots and onions can be put in a broth with a peel (they are well washed in advance), or you can peel the roots. Garlic is crushed as desired and added to the broth - this can be done while cooking the bones or you can add it to the meat molds.
- After 4-5 hours, add meat, spices, roots and salt to the bones. For this amount of broth, you need to take one large spoonful of salt. Now cook the jelly for another 2 hours on medium gas.
- We take out onions, carrots and boiled meat from the jelly. We wait until it cools down, after which we cut the beef as desired. In this case, you need to carefully probe it so that there are no small bones inside.
- We lay out the chopped beef in bowls or forms where the jelly will harden.
- Before pouring the broth, it needs to be filtered 2-3 times - ordinary gauze will help with this.
- Pour the chopped meat with broth - in total it should take 1/3 of the container.
- Place the bowls in the refrigerator and leave the jelly to harden.
