Kitchen appliances and utensils:
- meat grinder;
- deep pan with a lid;
- knife;
- cutting board;
- kitchen stove;
- a sieve (you can use gauze);
- tray or portioned forms.
Ingredients
| Beef Motolig | 1-2 pcs. |
| Beef pulp | 700 g |
| Carrot | 1 PC. |
| Bow | 2 pcs. |
| Garlic | 1 head |
| Salt | 0.5 tbsp. l |
| Black pepper peas | 7-8 pcs. |
| Bay leaf | 5-6 pcs. |
| Water | 2 l |
Did you know? To obtain a rich and transparent broth, it is very important to choose a suitable part of the carcass and carefully prepare it. I advise you to take meat parts with joints and cartilage. They are rich in collagen, which is necessary in order for the broth to freeze without the addition of gelatin, and not spread over the dish. If, in addition to the moto league, you use beef legs and tails, do not forget that they require special preparation. They need to be scraped with a knife and left to soak overnight. You can add milk to the water, which will help the meat to clear itself of the remnants of blood, hormones and toxins.
Step cooking
- Take the beef moto league, rinse it and soak for an hour in cold water. You can chop the motor-league into parts so that it is more convenient to put it in a pan. For a rich jelly, the ideal ratio of meat to bones is 2: 1. Pick a pot so that the water completely covers the meat. Bring water to a boil over high heat and drain it. Rinse your leg again, put it in a pan and again fill it with water in a ratio of 1: 1.
- Bring the broth to a boil over low heat. Make sure that water does not boil. If you cook the broth over high heat, the jellied meat will turn out cloudy and unappealing in appearance. Boil the broth for about six hours. An hour before the end of cooking, add peeled carrots, two onions, a few peas of black pepper, a bay leaf and half a tablespoon of salt to the pan.
- From the finished broth, get the meat and moto league. Wait for them to cool to separate the meat pieces from the bone. Pass the meat through a meat grinder along with garlic cloves. Then distribute the mass evenly along the bottom of the tray.
- Pour the broth into the tray, filtering it through a sieve, and leave the tray in the cold until the jellied meat completely hardens.
- To serve, aspic must be turned onto a dish and cut into pieces. You can serve to the table, decorated with greens. The dish goes well with a side dish of potatoes.
Video recipe
After watching the video, you will see that such a complicated, at first glance, dish can be prepared by everyone, if you follow the above recipe.
Transparent and rich jelly is one of the main traditional decorations of the feast, therefore you should always have at hand a proven recipe for its preparation. I'd love to know what the complexity of cooking was for you, and how often you cook jellied meat. Share your experiences in the comments.
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