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.
Main Ingredients:
- 2 kg of beef (leg, tail, ears, meat);
- 1 carrot;
- 2 onions;
- 6 cloves of garlic;
- Bay leaf;
- salt;
- black allspice in the form of peas;
- 4.5 liters of water.
Procedure:
We process the meat, put it in water, cook after boiling for 15-20 minutes. Drain the broth, wash the beef under the tap, fill it with fresh water. When the liquid boils, remove the foam and fat, salt, reduce the fire as much as possible, cook. In this case, the lid must not be tightly closed. The next step is to add whole peeled onions and carrots. After that, the pan remains on fire for another 3 hours. In the last 5 minutes of cooking, lay the pepper and bay leaf. Next, let the meat cool, disassemble it and grind the pulp. We divide the beef into containers, sprinkle with crushed garlic, pour warm strained broth. Refrigerate and wait for the dish to harden.
How much to cook jelly beef
Most delicious aspic it turns out when the meat is sufficiently boiled, and the broth is saturated with vegetables and spices. First, beef should be boiled for 3-4 hours. And after adding carrots and onions, as we said, for another 3 hours. A jelly that has been cooked for less than 6 hours will most likely not harden, and then the snack will fail at all.
Advice! Some housewives recommend laying vegetables after 5 hours of boiling, because this way the broth turns out to be even more fragrant. And to give it a golden color, onions can be thoroughly washed and dipped in water right in the husk.
It is important to cook aspic all the time on the lowest heat, otherwise the water will quickly boil away and the broth will turn out to be too concentrated.
How to cook transparent beef jelly
Some chefs, having once prepared cloudy jelly, despair and no longer make this appetizer. And in vain, because a clear broth is quite easy to get! The basic rule is described in the recipe: you should drain the water after boiling, rinse the meat and then boil it in clean water. To neglect this moment means not only to make the dish unpresentable, but also to increase the calorie content of the jelly.
Important! Don't forget to properly prepare raw meat! Initially, it must be soaked in water for three hours or overnight to get rid of clotted blood. Then carefully scrape the skin from soot and dirt. These actions will also affect the transparency of the broth.
The freshness of products for jelly is important. Lying legs or heads will a priori give a little turbidity, so buy meat ingredients only from familiar sellers. Chilled goods should have a characteristic, slightly sweet smell, and frozen goods should have an even light color.
Recipe Ingredients:
- kilogram soft beef with veins;
- 5 pork legs;
- 2 onions;
- 3 heads of garlic and the same number of carrots;
- lavrushka, coriander, salt, cloves, black pepper.
How to cook aspic:
We put the prepared meat in a saucepan, fill it with water so that it covers the legs for a couple of centimeters. After boiling, we change the water, add carrots and onions, cook for another 4 hours, or longer. Next, lay finely chopped garlic (1 head) and spices. For an 8-liter cauldron, you will need three bay leaves, 20 peppercorns, 4 cloves, a teaspoon of coriander. Bring to readiness within 30-40 minutes. Check the meat for softness. We disassemble the beef and legs, filter the broth. On the meat, laid out in trays, pour the remaining chopped garlic and ground pepper, fill with liquid, send to the refrigerator.
Important! Do not cool homemade beef jelly on the balcony when the temperature is below zero. There, the liquid will not turn into jelly, but into “meat” ice.
Filling products:
- 1 kilogram of beef and chicken meat;
- 1 kilogram of chicken legs and necks or beef legs;
- bulb;
- garlic, salt;
- about 20 black peppercorns;
- 5-7 bay leaves.
Cooking method:
Those meat components that contain bones and cartilage, if possible, grind, put in a saucepan along with the pulp. Drain the water after the first boil, cook for 5-6 hours on minimum heat. An hour before cooking, add the onion and spices. If the broth turned out to be not sticky enough (a drop of liquid does not stick fingers at all), cook for another hour, opening the lid and slightly adding fire. Cool, take out the meat, remove from the bones and cut. We pass the broth through cheesecloth, pour it into molds with meat, leave to harden.
What is useful for chicken and beef jelly is dietary, if jelly can be attributed to light meals. When we use pork, the aspic immediately becomes more fatty, even unappetizing white fat collects on the surface of the finished snack. In the case of our meat, this does not happen, the jelly looks attractive and is eaten with pleasure!
Beef jelly video
Kholodets - traditional Russian dish from meat and frozen broth, which we love to cook for the holidays. Especially in the cold season. For many, aspic is an equally important and obligatory dish for New Year's table like Olivier. Each hostess has her own secrets of cooking jelly, recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Someone likes cold meat exclusively from pork, while someone adds chicken or beef meat to it. Often, all types of meat are found in one fragrant frozen aspic. The set of favorite spices is also individual.
Very often, jelly is cooked more than once, until the moment when there is the very recipe that will appeal to every member of the family. After all, you can cook with large pieces of meat, and with the addition of vegetables and herbs. You can grind the meat into minced meat and cook very satisfying and meat aspic, dense texture, or you can make a thin and transparent frozen broth that will melt on the tongue as if by magic.
Therefore, there is such a wide variety of recipes. But the most important thing that unites them is that in most cases the jelly is cooked without the addition of gelatin, but only on the basis of thick, rich broths of high concentration, which solidify on their own. This is due to the fact that the broth is cooked from pieces of carcasses that have a large amount of cartilage tissue, which gives such properties to the broth. Usually legs, tails, ears are used for jelly. All where there are bones, joints, cartilage and skin. In addition to richness, such a broth will also have a special taste. But for a full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, also gets into the finished dish.
If you want to make the aspic elegant and beautiful, then put beautifully chopped vegetables, olives, green leaves in it. This is done before the broth is poured into the mold so that when it hardens, all this elegant beauty remains inside.
Cooking jelly on your own is quite difficult and long, especially jelly from pork legs is cooked for a long time. Such jelly is prepared without the addition of gelatin, many housewives are concerned about the question of whether it will harden, but if you strictly follow the recipe, the cooking process will be successful. The result in the end is worth the effort and most importantly, properly cooked tender jelly from pork legs is a very tasty cold appetizer for the holiday or even for every day.
Ingredients:
- pork neck - 1 kg;
- pig legs - 2 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- garlic - 8 cloves;
- bay leaf, peppercorns, salt - according to preferences.
Cooking:
1. We send to a 5-liter saucepan pork legs, meat cut into large pieces, carrots and onions. Pour all the ingredients with water and send to the fire. After the water starts to boil, the jelly needs to be salted, the emerging foam is removed with a slotted spoon, this is necessary so that the jelly turns out to be a transparent color.
2. Cook aspic for 5-6 hours over low heat. We take out the vegetables from the pan after one hour of cooking.
3. 30 minutes before readiness, add the remaining products. We take out the meat, cook the broth for another 15 minutes. We filter the broth.
4. We disassemble the meat into fibers, do it with our hands to feel and remove all the bones.
5. Put decorations on the bottom of the mold; chopped olives and greens can be used as decoration.
6. Put the meat into the mold, fill it with broth. In this form, leave until completely cooled, after which we put it in the refrigerator for several hours.
7. Before serving, put the jelly on a plate, turning the form upside down. If you followed all the points in the recipe, then the pork leg jelly will be elastic, keep its shape well and not melt at room temperature.
Delicious, fragrant, transparent jelly is ready, you can start the meal.
A hearty appetizer will be a great decoration for the festive table.
For cooking, you will need the following set of products:
- beef - 0.5 kg;
- processed pork legs - 1.3 kg;
- bulb - 1 pc.;
- carrot - 210 g;
- garlic - 2 cloves;
- laurel leaves, pepper, salt - optional;
- greens - used for decoration.
Cooking steps:
1. We wash the meat with water, put it in a saucepan, fill it with water so that the water completely covers the meat. We turn on the fire, wait for the boil and remove the foam.
2. Reduce the heat, cover the pan with a lid, leave it in this position for 5 hours. Salt, pepper the broth, add vegetables and bay leaf, continue to cook for another 60 minutes.
3. Remove vegetables and meat from the broth and set aside on separate plates, leave the broth to cool. Strain the broth through a fine sieve.
4. We cut, sort and cut the meat, which will be added directly to the jelly. Use only the pieces that you are going to eat.
5. We see fat on the surface of the broth, it must be removed. If you leave it, then a thick white layer of frozen fat forms on the surface of the finished frozen jelly.
6. Combine the meat with the broth, leave a small amount of meat for decoration. Stir and put back on the hot plate.
7. Let the broth boil and turn off the fire. Pass the garlic through a press.
8. Cut the carrots into thin circles or flowers, transfer it to the form, and the greens there too.
9. Fix the decoration with the remaining meat so that it does not run away anywhere.
10. Pour the meat with the broth into a mold with a ladle, let it cool and put it in the refrigerator overnight.
11. Before serving, the layer of fat formed on the surface must be removed. It not only spoils appearance but not very palatable either.
12. We shift the jelly to the surface, decoration up.
Serve cold, garnished with fresh herbs and vegetables. Do not forget about mustard and horseradish, these two seasonings are the best friends of real homemade jelly.
Beef jelly prepared according to this recipe is an independent dish, in this case you do not need to add gelatin. The jelly will harden on its own if cooked from the right part of an animal carcass, such as pig ears, tails or legs. For beef jelly, most often a part of the leg is used, which is called a motolyga (motor ski). This is essentially a knee with a joint, it is the articular tissues that make it possible to make a thick, well-setting broth. After all, this is exactly what you need for jelly. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give the jelly its properties. The color of jelly will also be darker, as it happens with beef broth. In my example, I will show how to make jelly with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.
Ingredients:
- beef motor ski (part of the leg with the joint) - 1 kg;
- beef - 300-500 g;
- onions - 2 pcs;
- carrots - 1 pc;
- garlic - 1-3 cloves;
- peppercorns, salt - to taste.
Recipe:
1. Pour the meat with water, after boiling, drain the water. Fill with new water, send the peeled vegetables there and cook the meat for 5 hours. Remove the foam when boiling, this will help keep the broth, and subsequently the jelly, transparent.
2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking meat. When ready, take out and separate the meat from the bones. We pass boiled meat and garlic through a meat grinder.
3. Pour the chopped meat with strained broth and mix, evenly distributing. Salt to taste and add ground black pepper.
4. Cool the beef jelly, put it in the refrigerator until completely solidified. The container in which it will solidify is best covered with a lid, and if not, then with cling film.
The jelly is ready, decorate it with greens and serve it to the table. Cut into portions and serve with spicy seasonings and sauces. Bon Appetit!
People who have little time can cook jelly according to " lazy recipe". The entire cooking process will take no more than 1 hour. Preparing such a jelly is very simple, the main difficulty is to find a really high-quality stew. Ideally, you need to use stew home cooking, the quality of store products should be verified in advance. Since the stew itself does not have the properties necessary for thickening the jelly, she will have to help with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.
Products:
- beef stew - 300 g;
- onion - 2 pcs;
- carrots - 1 pc;
- gelatin - 20 g;
- water - 1 l;
- peppercorns - ½ tsp;
- salt - 1 tsp
Cooking:
1. Pour gelatin into a bowl and dilute it, as indicated in the instructions on the package. Set aside to swell.
2. Transfer carrots, peppers, onions to a saucepan and fill with water, it will take 500 milliliters. Turn on the burner, cook the vegetables for 10 minutes.
3. We take out large pieces of meat from the stew and cut them, put them in a mold. Pour the rest of the contents of the jar into the broth. Cook for 25 minutes.
4. We filter the broth through a sieve and combine it with swollen gelatin. Stir and pass through a sieve again.
5. boiled carrot cut into circles. We take 3 circles, cut in half and send them to the meat, sprinkle with dried green onions.
6. Fill the stew with broth. Close the container with a lid, after complete cooling, put it in the refrigerator.
At first glance, the combination of stew and gelatin may seem unusual, but the simplicity of cooking is now appreciated. To taste jelly from stew, cooked according to quick recipe, does not differ from the classical one.
Another decoration of the festive table can be a jellied meat that looks like ham. The taste of ham is soft and tender, an excellent option cold appetizer, no added preservatives.
Products:
- pork knuckle - 3 pcs.;
- pig ears - 6 pcs.;
- pork leg - 2600 g;
- pork neck with bone - 1.8 kg;
- onion - 250 g;
- celery stalk - 600 g;
- garlic, salt, laurel, peppercorns - according to preference.
Cooking:
1. We put the pork in a saucepan, add water, turn on the burner. If there is stubble on the handlebar and ears, shave it off with a disposable razor.
2. After boiling, put the pork in a colander, rinse with running water. Thus, we remove the scale from the meat.
3. We shift the clean pork into a saucepan, add onion, celery to it, and fill it with water. Turn on the fire, remove the scale with a slotted spoon.
4. Cover the pan with a lid, let the meat cook at a slow boil for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.
5. Remove the boiled pork from the broth, cool. The pulp is separated from the bones, ears.
6. Strain the broth through cheesecloth.
7. The form must be wrapped with cling film. Put the ears in the form, followed by the prepared meat and rich broth.
8. Using a fork, distribute the broth throughout the form. Up we wrap the ears, wrap with a film. We put the form under pressure. We send it to the refrigerator so that our ham freezes.
9. Before serving, cut into slices like regular ham.
We lay out the pieces of the finished jelly beautifully on a plate. Garnish with vegetables and lettuce leaves and serve. festive table with mustard and horseradish. Very tasty and appetizing looking!
There is nothing difficult in preparing jellied meat in a slow cooker, just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After that, you need to remove the dish from the mold and cool it.
You will need:
- pig's ear - 1 pc.;
- pork hoof - 1 pc.;
- pork knuckle - 1 pc.;
- chicken legs - 2 pcs.;
- onion - 130 g;
- carrots - 80 g;
- salt - optional.
Cooking:
1. We put the parts of pork and chicken thoroughly washed and cleaned of bristles into the multicooker bowl. Very large pieces are cut into pieces.
2. Cut the onion into two parts, it is not necessary to peel it, send it to the bowl. Onion peel will give the jelly a bright beautiful color. We divide the carrot into 3 parts, move it to the meat.
3. Pour water into the bowl so that it completely covers the food. Salt the meat, close the lid of the multicooker. We turn on the “jelly” or “stewing” mode, in this mode, by default, the meat is cooked for 6 hours.
4. After the time has elapsed, he takes food out of the bowl. The meat is separated from the bones and passed through a meat grinder.
5. Strain the broth through a fine sieve. Combine the chopped meat with the broth, add your favorite seasonings, stir.
We turn on the "soup" program and bring the jelly to a boil. Then turn off the slow cooker and add fresh garlic squeezed through the press.
6. Cool down to room temperature, pour into molds and put in the refrigerator until completely solidified.
Even novice housewives can cook delicious jelly in a slow cooker. The meat will not burn, if all the water boils away the cooking process will stop. During the time while cooking is in progress, you can safely go about your business or go to bed, setting it up for the night.
Ready-made jelly is perfect as an appetizer for the festive table.
How to cook delicious jelly pork and chicken
For a delicious jellied meat, it is necessary to use only fresh meat, meat that has been frozen will not work. If desired, the chicken can be replaced with turkey neck. A mixture of pork and chicken gives a very delicate and pleasant taste, the jelly will turn out light and transparent.
Ingredients:
- laurel leaf - 4 pcs.;
- pork leg - 600 g;
- pork on the bone - 0.5 kg;
- chicken leg - 1 pc.;
- salt - 2 tsp;
- peppercorns - 13 pcs.;
- onion - 140 g;
- garlic - 25 g.
Recipe:
1. Put the meat and onions in a saucepan, pour 4.5 liters of water.
2. We send the pan to the fire, cook over high heat until boiling, then reduce to low. After 3 hours, salt, pepper and add bay leaf. We take out the chicken from the broth, it will cook before the pork.
3. We take out the meat when it is ready, let it cool down, cut it into small pieces. We do the same with chicken.
4. Finely chop the garlic and put it on the bottom of the mold. We lay out the meat in forms. If the meat is not salty, add salt to it.
5. Onion lovers can cut it up and add it to the meat.
6. Fill the molds with broth, let it cool and put it in the refrigerator overnight.
The next day, pork and chicken jelly is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon Appetit!
Festive pork and turkey jelly - video recipe
I suggest you look at another recipe for making jellied meat. This time the company pork meat in the dish will be a turkey, from which we use a wing. And for a beautiful festive serving, we will make beautiful flowers on the surface of the jelly from boiled eggs and carrots. It is pleasant to put such a jellied meat on a festive table on New Year and hear praise from all the guests and household members.
Now you know how to cook the most delicious jelly. In this case, you do not need to have special culinary skills, the main thing is to be patient and time. Good luck with your culinary experiments!
Beef jelly always turns out to be especially nutritious, fragrant and rich. For its preparation, even economical soup sets are used, which allows you to make the dish budget. The main thing is not to spare seasonings for such a treat.
Classic beef jelly
Ingredients: beef joint with pulp, part of the shank and leg (weighing about 4 kg), 2 large onions, 2-3 medium carrots, a couple of bay leaves, 7-8 garlic cloves, salt, 4 liters of filtered water.
- The meat components are coarsely chopped, freed from bone fragments, washed well and, if necessary, cleaned with a knife. Then they are poured with water, and it takes 5.5-6.5 hours to cook. The fire should be minimal so that the liquid does not boil away, since it cannot be topped up.
- After about 2.5 hours, washed, but not peeled vegetables, salt, and lavrushka are sent to the pan. At this stage, you can add any spices. Peeled garlic cloves are also poured into the pan.
- When the broth is cooked, you need to remove all the beef from it. The meat is removed from the bones and placed in suitable vessels. The broth is carefully filtered through cheesecloth and poured over the meat pieces.
At the stage of straining the broth, you can add salt if necessary.
Festive recipe of three types of meat
Ingredients: a kilo of beef shank, a little more pork knuckle, half a kilo of pork and chicken legs, 2 large carrots, half a celery root, 3-4 small onions, 22-24 black peppercorns, salt.
- The meat is well washed, if necessary, scraped with a knife. If you have time, it is worth soaking pork and beef in a bowl with cold water for 3-4 hours to rid the pieces of blood and unpleasant odors.
- On low heat under the lid, all the meat will be cooked for about 5-7 hours. In order for the broth to eventually turn out to be transparent, in the very first minutes after boiling, it will be necessary to remove foam flakes from it several times.
- 1.5 hours before readiness, peeled carrots, celery or parsley root, and onions are added to the container with meat parts. You can immediately salt the ingredients and add pepper.
- From ready broth all products are removed with a slotted spoon. Vegetables are thrown away. The meat is removed from the bones and laid out on the bottom of wide salad bowls. Strained and salted, if necessary, broth is poured on top of it.
Kholodets or cold, as my friend calls it, is the most delicious and traditional snack on our table. Our grandmothers cooked it, and we cook it, because the dish is not only tasty, but also healthy. Beef jelly is on our menu. There are a lot of jelly recipes now - both pork, and chicken, and with fish, and even with seafood, although it should be noted that in the last of the listed it is necessary to add a gelling agent - agar or gelatin, since it will not harden by itself.
Beef jelly
It is advisable to take meat for homemade beef jelly fresh, not frozen. The choice of meat and its preparation is the most crucial moment. Now, fortunately, for an additional fee, beef legs can be chopped right in a butcher's shop or pavilion - which is very convenient for the hostess, because both the knuckle and the motorbike are long enough and may not fit in the pan.
If such a service is not available, you will have to cut the bones into acceptable pieces yourself. It’s easier to do this with an ax, but then it will be necessary to strain the broth for jelly through cheesecloth, otherwise there will be fragments in the appetizer.
how to cook beef jerky
step by step photo recipe
Ingredients:
- beef (leg and joint with pulp) - about 4 kg,
- water - about 3 liters,
- salt,
- potted black pepper,
- sweet peppercorns,
- 2 bulbs
- 2 carrots
- 4-6 garlic cloves,
- bay leaves,
- dill umbrellas - optional.
Cooking process:
To begin with, rinse well and scrape the chopped parts for jelly. Remove bone fragments, if any. Do not remove fat and films from meat.
Place the bones and meat tightly in a deep pan. Pour in water so that it slightly covers the skis, let it boil, remove the foam.
Often the housewives are faced with the question: how long does it take to cook beef jelly? You need to cook for at least 4 hours, ideally - 5. The meat should languish, there should not be strong seething at all, otherwise the broth will simply boil away during this time. For a gas stove, you can use a divider.
Let's prepare the vegetables. Peel the onion and carrot, do not chop. After cooking, they are simply removed from the broth.
After 3-4 hours of cooking aspic, add onion, both types of pepper, salt, continue to cook for a few more hours.
We clean and chop the garlic, put part of it in the broth with bay leaf half an hour before the end of cooking. Sometimes I put all the spices at once.
The jelly is almost ready, remove the onion and bay leaves.
Refrigerate boiled meat for jelly.
Boiled carrots can be cut into curly cuts or just asterisks.
The meat must be removed from the bones. Visually check that there are no small bones on the meat.
Finely chop large pieces of meat and softened veins. For a more delicate structure of jelly, first cut the meat into cubes, and then disassemble it into fibers. Arrange in special vessels or deep plastic containers. At this stage, if you like, add the grated garlic.
A dense crust on the broth indicates that there are a lot of gelling substances in the broth and your jelly will definitely harden even without gelatin.
Before pouring boiled meat with broth, the liquid must be filtered. You can put several layers of gauze directly into the strainer.
Slowly pour in the broth.
We put in a cold place until completely solidified. The most ideal place would be the middle shelf of the refrigerator.
Cover the container with a lid or film, as our dish is very fragrant.
Jellied Decorating Tips:
For brighter colors, place a couple of viburnum, lingonberry or red currant berries on the bottom.
You can also decorate the jelly with greens, lay it raw before pouring the broth.
For beauty, lay circles of boiled quail or chicken eggs on the bottom.
The secret of a beautiful puff cold
A layered beautiful aspic is created in layers, with a different decoration in each layer.
Meat is traditionally laid out on the bottom layer and poured with a small amount of broth, let it harden.
The next layer is carrot slices and berries.
Lay out the last layer of greens and quail egg rings.
You can also make a layer of boiled or baked beets, cut into small cubes.
For a spectacular serving, you can also add a small amount of sweet corn to the jelly.
To remove the jelly from the mold, lower the container for a couple of seconds in hot water- so the jelly easily lags behind the walls.
When serving in portions, cut the jelly into large squares. And when laying out, the meat part should be on top. In this case, you can decorate the dish with boiled carrots, folding a rose from it, fresh herbs.
Aspic is traditionally served with white or red sauce with horseradish, mustard.
