Beef jellied meat; photo recipe

Beef jellied meat - photo recipe. Preparing a perfect aspic!

Beef jellied meat prepared at home can be called an example of culinary art. This cool appetizer takes a long time to prepare, but always has a rich taste. Due to the fact that beef legs contain a huge amount of gelling substances, jellied meat quickly hardens without gelatin. Even after serving, it retains its original density for a long time and does not melt.

The main highlight of the photo recipe is to maintain the indicated cooking time. After this, you can mix the broth with meat and garlic, as indicated below, or put the meat in containers and then pour them into the broth.

The average calorie content of beef jellied meat is 50 kcal. A huge part per 100 g of the finished product is occupied by proteins.

Ingredients

Beef pulp: 1 kg
Beef leg: 1 pc.
Vlda: 5.5 l
Onions: 1 pc.
Bay leaf: 2 pcs.
Garlic: 5-6 cloves
Salt, dark pepper: 1 tbsp. l.

{Instructions} manufacturing

We collect the products needed for the upcoming production.

We cut the leg into 3 parts and put it in a pan with cool water.

Bring the water to a boil, skim off the foam if necessary. Cook over low heat for 4 hours.

Place the beef shoulder in the pan, wait for it to boil again, skim off the foam and leave to cook for another couple of hours.

Half an hour before the end, add a tablespoon of salt to the broth, throw in a whole onion, bay leaf and dark pepper.

We take out the meat, onion and bay leaf. We separate the beef into small pieces with our hands and return it to the pan. We also send finely chopped garlic here. Then we put it on a slow fire and boil it a little.

Pour the warm jellied meat into deep plates or containers so that each contains an even amount of meat and water. Place in the refrigerator overnight (that is, in the dark) to harden.

The finished beef jellied meat comes out very filling and tasty. Be sure to serve it with some kind of spicy sauce, for example, mustard, horseradish.

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Article creator – LadyElena

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Beef jellied meat

What dish is it impossible to imagine a festive feast without? Naturally, without jellied meat! Each housewife has her own recipe for making this snack. Jellied meat can be cooked from rooster or chicken, pork or beef, or you can eat a number of types of meat.

Now I will carefully tell you how to prepare beef jellied meat at home - step by step, a recipe with all the details and details, so that you get it right the first time!

So, in order to prepare a delicious and wonderful beef jellied meat, you need to adhere to only two rules. Firstly, choose the right meat. And secondly, cook it for a long time, at least 5 hours, then the broth will turn out rich and will harden perfectly.

What kind of meat is suitable?

Before cooking beef jellied meat, you need to choose the “correct” and fresh meat. Beef on the bone, with cartilage and sinews, will be useful, which will give the broth the necessary richness and ability to gel. Unblemished flesh, in other words fillet, does not rise. Most often they take for jellied meat: front drumstick, motoleg, ribs, beef tail and legs. It is these parts that contain the largest amount of collagen, which will be responsible for the density and hardening of the jellied meat.

Ingredients

beef on the bone (shank, joints, ribs) – 3.5 kg
water – 2-2.5 l
salt – 1 tbsp. l. with a slide or to taste
bay leaf – 2 pcs.
cloves – 2 pcs.
onions – 1-2 pcs.
large carrots – 1 pc.
dark peppercorns – 10 pcs.
allspice – 2 pcs.
garlic – 1 head
parsley, boiled eggs - for decoration

Manufacturing

For jellied meat this time I took a beef shank on the bone, a couple of joints, and also ribs with meat. The total weight of the meat set was 3.5 kg.

I painstakingly washed the beef and cut it into pieces so that the pieces fit in the pan. For large bones, ask a butcher to chop them at the market, or cut them with a hacksaw without the help of others - in extreme cases, there will be even fewer bone fragments. The more tightly you pack the beef into the pan, the less water you will need to pour over the meat, which means the broth will end up being the most concentrated.

I placed the meat parts tightly, without gaps, in a huge saucepan (size 5 l). Pour boiling water over the top and place the pan on the highest heat. As soon as it starts to boil (do not allow active boiling!), I immediately drained all the water - together with the first broth, the “noise” will go away from the pan, because we did not soak the meat, the protein particles will curl up into large reddish-gray flakes. Don’t worry, in 5-7 minutes the meat will not have time to cook and will not lose its own gelling parameters.

After draining the first broth, I carefully washed the contents of the pan in cool water. I returned the pan back to the stove, filled it with clean, cool water - it should cover the contents by 3 fingers (the ratio of water and meat products is 1:1 or less, it took me 2.5 liters of water). Bring it to a boil again and cook the beef over low heat with the lid slightly ajar for 4 hours.

After the designated time, you need to add onions, garlic, carrots and spices to the pan: dark and aromatic peppers, cloves, bay leaves. You can expand the list to include parsley root and celery. Also at this step I added salt - 1 heaped tablespoon (use your own taste). Returned the pan to the heat and continued to cook the jellied meat for another 1 hour over medium heat.

How to cook jellied beef meat according to a step-by-step recipe with photos

It’s hard to imagine a festive feast without jellied meat, because almost everyone loves this dish. It is not only tasty, but also very useful for the human body. Modern ladies are afraid that jellied meat takes a very long time to prepare, and do not want to waste their time making it, but now I will tell you how to cook jellied beef, and after trying this easy recipe once, you will not be afraid of the long cooking process .

Beef jellied recipe with step-by-step photos

Ingredients

Beef shanks	2 pcs.
Beef pulp	1 kg
Water	5 l
Carrot	1 PC.
Bulb onions	2 pcs.
Parsley or parsnip root	1 PC.
Celery root (optional)	1 piece
Garlic	1 head
Celery sprigs (optional)	3-4 pieces
Fresh parsley	1 bunch
Dark and aromatic peppercorns	5-7 pcs.
Salt	taste
Ground dark pepper	taste

Choosing the right ingredients

To make beef jellied meat at home according to our recipe, you will need to choose good quality beef. I hope the following tips will help you with this.

Beef includes the meat of bulls, cattle and oxen. The properties of meat and its taste characteristics depend on the breed, feed and age of the animal. It is better to choose beef that is no older than 2 years , then it will not be inferior in tenderness to veal meat.

The freshness of meat is determined by the following characteristics:

Color. The beef should be juicy red in color, and the fat should be whitish-creamy. The meat should be shiny and moist.
Smell. Beef should smell good. If you hear “stale” notes in the smell, it is better to pass by.
Texture. High-quality beef should have a warm and marbled texture. The meat must be elastic, and when pressed with a finger, the resulting hole must quickly level out.

To prepare beef jellied meat, select certain parts of the beef carcass. To make beef jellied meat according to the recipe, the following parts are suitable:

Shank. A piece of meat with brain bone and tendons. Contains a lot of gelatin and is perfect for jellied meat. The meat, removed from the bone, comes out very tasty and fragrant after cooking.
Knuckle. This is part of the meat from the front leg of an animal. It has marrow bone, tendons and muscles with a layer of connective tissue (The structure of tissues of living organisms is studied by the science of histology) . Contains gelatin.
Tail. Contains a huge amount of collagen and has good gelling properties.
Pashina. The lining of the abdominal cavity, consisting of one third of cartilage and bone. A rich broth comes out of it.
Spatula. It produces very tasty and tender boiled meat.
Rump (middle of the leg). Lean, tender meat with fine fibers, has excellent taste when cooked.

Step-by-step production

Wash the shanks under running water, especially thoroughly wash the cut areas to remove small chipped bones and place them in a large saucepan. Fill them with five liters of clean water and place the pan on medium heat.
As the water in the pan boils, reduce the heat to low. Skim any foam and fat that appears from the surface of the broth.
Peel one onion, carrot, parsley or parsnip root, and optionally a piece of celery.
When the foam has finished creating, add one peeled onion, cut in half, and one whole, well-washed, peeled onion to the pan. Also add roots cut in half, celery branches, parsley trunks and carrots cut into three parts, also 5-7 pieces of aromatic and ground pepper.
Cook without a lid at a barely noticeable boil for 3-4 hours.
Wash the beef pulp (1 kg) well under running water and cut into pieces.
Place them in a bowl and pour boiling water over them and leave for 5-7 minutes.
Drain the water and transfer the meat to the pan with the bubbling shanks. Continue cooking the jellied meat for another three hours, skimming off the foam if necessary. Approximately half of the water should boil away.
30 minutes before the end of cooking, lightly salt the broth.
Strain the finished broth through a cloth soaked in cool water.
Set the broth aside, let the meat cool slightly, separate it from the bone, disassemble all the meat into fibers or cut it with a knife.
Finely chop the fresh parsley leaves and add to the meat. Season the meat well with salt and pepper and stir.
Place the meat on trays or portion forms.
Take one head of garlic into slices, peel them and chop them with a knife.
Place the garlic in a colander lined with a napkin.
Skim the fat from the cooled broth, heat it, add salt if necessary, and strain through a colander with the garlic so that the broth absorbs the smell of garlic.
Pour the broth into the meat in molds or trays.
Cool everything to room temperature and put it in the refrigerator to harden.

Video recipe for making beef jellied meat

You will learn all the subtleties of production and how many hours to cook beef jellied meat from the proposed video.

Useful characteristics of beef jellied meat

Beef jellied meat, prepared according to a traditional recipe, contains valuable substances and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and has useful qualities:

The presence of collagen provides the body with building protein - material for connective tissues and cartilage, which can wear out over the years. Collagen is responsible for healthy joints, elastic skin and the absence of wrinkles.
The presence of all B vitamins determines the process of hematopoiesis and hemoglobin formation, improves the characteristics of blood (the internal environment of the human and animal body) , and also ensures the normal functioning of the nervous system.
Retinol, which is one of the main antioxidants present in jellied meat, removes harmful radicals from the body, helps strengthen the immune system and improve vision.
Amino acids (lysine and glycine) are also found in aspic . Lysine has antiviral properties and promotes the absorption of calcium in the body, and glycine reduces the feeling of lethargy, restores brain function, relieves tension and eliminates long-term depression.

Tips and tricks for making

There are easy rules for making jellied meat:

It is necessary to cook the jellied meat over very low heat, so that it does not boil so much as simmer.
Don’t be lazy to collect the foam, the transparency of the jellied meat depends on this.
Adding water to boiled jellied meat is prohibited under any circumstances..
You can add salt to the broth only at the end because it always boils over.

If you don’t really like beef dishes, you can make jellied meat from pork, and if you add the meat of a domestic cockerel to the pork for better hardening, you will get a rich chicken and pork jellied meat. You can cook jellied meat from just one chicken in a slow cooker, or replace the chicken with turkey and cook a tasty and desirable turkey jellied meat. There are a lot of options for making jellied meat, choose according to your own taste.

Beef jellied meat

Beef does not contain much fat and can be included in the diet of those who are looking for health. It can be used to make not only soups and main courses, but also cold appetizers. Beef jellied meat is a savory, appetizing and not very nutritious dish that almost everyone likes. This dish can become a decoration for a festive table.

Individual manufacturing

Making beef jellied meat takes a lot of time, but the effort spent is paid off by the resulting result. It’s only important to know all the intricacies of the technology for making beef jelly, so as not to fail.

For beef jellied meat, the best choice is the shoulder blade or leg. The meat set assembled for jelly must contain both pulp and bones. If there is not a lot of meat, the finished dish will look poor and will not be quite satisfying. If you don't use a lot of bones, the broth won't harden. Experienced chefs advise using equal parts pulp and bones.
It is necessary to cook beef for jellied meat for a long time - at least 6 hours, otherwise the broth will not acquire the necessary gelling parameters.
If you want to reduce the cooking time and do without beef bones, you can supplement the set with pork leg or add gelatin to the broth. But this version of beef jellied meat cannot be called traditional. Pork will increase the calorie content of the dish, gelatin will make it the densest and least savory.
To keep the broth clear, soak the meat and bones in cold water for 30-60 minutes. The fat from the pulp must be cut off.
When cooking meat for jellied meat, take 2.25 liters of water per 1 kg of meat and bone mass. Then in the end there will be enough broth left to pour over the meat, and it will freeze perfectly.
It is necessary to cook the broth over low heat, making sure to skim off any foam that appears on the surface. If you allow it to boil violently or do not remove the flakes protruding from the surface, the broth will be cloudy and you won’t get a wonderful jellied meat out of it.
The broth should be salted shortly before it is ready, otherwise the beef will become dry and hard. By adding salt before preparing a dish, you risk oversalting it, because as a result there will be much less water left in the pan than you poured it into.
To make the jellied meat tastier and more aromatic, spices, herbs, carrots, and onions are added to the broth. Carrots can be placed together with the meat or immediately after boiling water in the pan, cutting the vegetable into 4 parts. At the same step, you can add greenery tied into a bunch. Onions and bay leaves are added about half an hour before the broth is ready.
Vegetables and herbs used to make the broth are thrown away.
The finished broth must be strained as soon as the meat is removed from it; otherwise, due to the dark pepper and bay leaf, it may acquire a bitter taste.
Until the time of use, the broth is kept on low heat so that it does not begin to harden ahead of time.
Jellied meat is made in molds or plates, the height of which is 4-5 cm. In larger containers, jellied meat may not freeze.
To make the jellied meat look more attractive, before pouring the broth into the meat, you can place figures cut out of boiled carrots, slices of boiled eggs, green peas, and herbs.
If you use garlic to give jellied meat a special taste, it must be added when the broth has become barely warm, otherwise the vegetable will lose its characteristic pungency and become less fragrant.
If, after hardening, a layer of fat has formed on the surface of the jellied meat, remove it with a dampened napkin so that it does not spoil the appearance of the dish and does not make it extra high in calories.

Traditional beef jellied recipe

beef pulp (from the shoulder or leg) – 1 kg;
beef bones – 1 kg;
water – 4.5 l;
carrots - 0.2 kg for broth and 0.2 kg for decoration;
onions – 100 g;
parsley - 3 sprigs;
celery greens - 3 sprigs;
fresh dill - 3 sprigs;
aromatic peppercorns – 4-5 pcs.;
dark peppercorns – 4-5 pcs.;
bay leaf – 2-3 pcs.;
salt - to taste.

Rinse the meat and bones thoroughly and place them in a container filled with clean, cold water. After half an hour, take it out, wash it again and put it in a saucepan in which you will cook the meat and broth for jellied meat. When preparing beef for cooking, do not forget to remove films and trim off fat.
Wash the greens, tie them into a bunch, and place them with the meat.
Peel the carrots, cut into several large pieces, and add to the beef.
Pour clean water over the meat. It is important that the water completely covers the food in the pan, and that it is not too crowded, otherwise they will begin to stick to the edges of the dish.
Place the pan on the fire. Bring to a boil over medium heat. Remove the foam with a slotted spoon. Turn down the heat.
Cover the pan with a lid, leaving a huge gap for steam to escape freely. Cook for 5.5 hours, checking the contents of the pan from time to time, stirring as necessary.
Peel the onion and place in a saucepan. Add salt and spices. Continue cooking for another half hour.
Remove meat, bones, vegetables and herbs from the pan.
Strain the broth through several layers of cheesecloth. Pour into a clean saucepan and leave to simmer over low heat.
Discard bones, vegetables and herbs, cool the meat to a temperature convenient for working with it.
Cut the beef into small pieces and place in the prepared pans. How you fill them with meat is up to you, but it's worth leaving a little room for decoration and broth.
Place decorations on top - circles of eggs, carrots. It is not necessary to create this, but such decor makes the appetizer more appetizing, just like in a restaurant.
Pour in broth. Leave the jellied meat to cool to room temperature.

After this, the jelly can be put into the cold and, when it has completely hardened, served.

Beef jellied meat with gelatin

beef slices – 0.6 kg;
water – 1.5 kg;
carrots – 100 g;
onions – 50 g;
bay leaf – 2 pcs.;
gelatin – 20-40 g;
salt - to taste.

Fill the beef slices with water, add peeled and cut into large pieces carrots, add five glasses of water.
Bring to a boil, skim off the foam. Reduce the flame intensity and cook for 1.5 hours.
Add the peeled onion and bay leaves and add salt to taste. Continue cooking for 20-30 minutes.
Remove the meat and vegetables from the pan and strain the broth. Leave the pan with the broth on low heat.
Pour a glass of cold boiled water over the gelatin and leave for 10 minutes. For 1 liter of broth, it is enough to take 20 g of gelatin, but if you want to get the densest coating, like aspic, its amount can be increased by 1.5-2 times.
Pour the water and gelatin into the pan with the broth. Once it has completely blossomed, remove the pan from the heat.
Cut the beef into slices or small pieces and place on plates.
Pour in broth.
When the broth has cooled to room temperature, place the plates in the refrigerator so that the jelly is completely frozen.

This version of making beef jellied meat is the lightest and fastest. The process will become even more common if you use a multicooker.

Beef and pork jellied meat

pork leg – 0.7 kg;
beef (pulp) – 0.7 kg;
water – 3 l;
carrots – 150 g;
onion – 75 g;
garlic – 5 cloves;
salt, spices - to taste.

Thoroughly wash and soak the meat products in cool water for an hour.
Fill with fresh water, adding coarsely chopped carrots.
After boiling, skim off the foam and cook over low heat for 3 hours.
Add the peeled onion, garlic cloves and other spices, as well as salt. Cook for another half hour.
Remove pork and beef. Strain the broth. Throw away vegetables and spices.
Place the broth on the stove and simmer over low heat.
Finely chop the pork and beef and stir.
Fill the molds with meat and fill it with broth.
When the broth has cooled slightly, put the forms with jellied meat in the refrigerator.

The given recipe for jellied meat is not complicated. It does not require gelatin. But pork makes this dish quite high in calories; it should not be eaten by those who are on a diet.

Beef jellied meat takes a long time to prepare, but is easy. If you know and follow all the technological subtleties, the result will amuse you and your guests.