How to cook beef jellied meat
Products
Beef on the bone - 2 kilograms
Onions - 2 large heads
Carrots - 2 pieces
Garlic - 2 pieces
Bay leaf - 2 leaves
Peppercorns - 15 pieces
Salt - 2 tablespoons
Water - 4 liters
How to cook
1. Thoroughly wash with a brush, beef meat and bones.
2. Pour water into a saucepan.
3. Put the beef meat and bones in the water.
4. Put the saucepan on a low heat.
5. Add salt, pepper, cook the jellied meat on low heat under the lid, removing the foam, 4.5 hours.
6. Add peeled onions and peeled carrots, bay leaves and peppercorns.
7. Cook jellied meat for another half hour.
8. Remove the onion from the broth, carefully lay out the carrots - they will be needed for decoration.
9. Leave the jellied meat to cool for 2 hours in a cool place - and remove the top fat.
10. Put the meat and bones on a wide plate, allow to cool slightly (you can take it out to the balcony).
11. Strain the jellied meat broth through a sieve (very important, because during cooking the bone fragments can separate into broth) or cheesecloth.
12. Separate the meat and soft parts of the cartilage from the bones.
13. Divide the meat into fibers and put into molds, taking into account: the larger the mold, the more meat should be put into it.
14. Finely chop the soft parts of the cartilage and put into molds.
15. Peel and chop the garlic and sprinkle on the meat.
16. Arrange the carrot slices for decoration.
17. Pour the broth over the meat, leave to cool.
18. When the jellied meat has cooled, put it in the refrigerator for 4 hours.
Your beef jelly is cooked!
Fusofacts
Meat and bones for beefMeat for beef jellied meat must be selected with bone, which will give its natural gelatin to solidify the jellied meat. For jellied meat, you can use the shank, shank, ribs, beef leg, beef tail, head, knee.
Proportions of meat, bones and water
For jellied meat you need 4 liters of water, 1 kilogram of meat and 1 kilogram of bones. In this case, the jellied meat will solidify without the addition of edible gelatin. The meat and bones in the saucepan must be completely covered with water, for this some parts of the beef may need to be chopped up.
Adding other meat with gelatin
Chicken (legs, thighs) and pork (ears, legs) can be used in beef jellied meat.
Fire for cooking beef jellied meat
The fire during cooking should be minimal, but such that the water boils, bubbling a little.
Shelf life of beef jellied meat
Beef jellied meat is stored in the refrigerator for 4 days. To preserve the aroma, it is recommended to cover the jellied meat with lids or plastic. To increase the shelf life, jellied meat can be put in the freezer - there it is stored for up to a month. Then you can simply defrost the jellied meat or melt, boil for 10 minutes and let it set again.
Seasonings for jellied meat
When cooking, you can add a cinnamon stick, a few clove buds, hops-suneli.
What to serve aspic
Aspic is traditionally served with horseradish or mustard; additionally, you can serve adjika and horseradish.
Aspic color
To preserve the transparency of the broth in the jellied meat, the first broth after 5 minutes of cooking should be drained and replaced with fresh water. For the broth to acquire a golden color, the onion must be left unpeeled during cooking.
Cartilage in jellied meat
Cartilage in jellied meat is a matter of taste. When pouring jellied meat, provide part of the forms for jellied meat with cartilages and part without them.
Products price
If you cook beef leg jelly, the price of cooking products according to our recipe will be 330 rubles.(on average in Moscow as of June 2019).