Kitchen appliances and utensils:
- plate;
- large pan (5 l);
- knife;
- tablespoon;
- cutting board;
- skimmer;
- jellies for jelly with lids;
- refrigerator (or the presence of a cold place);
- a pack of paper napkins;
- sieve.
Ingredients
| Product | amount |
| Bone meat (beef tails, pork legs, rooster) | 2 kg |
| Plain water | about 4 l |
| Drinking water | about 4 l |
| Bulb | 1 PC. |
| Garlic | 4 cloves |
| Salt | 1.5 tbsp. l |
| Bay leaf | 2 leaves |
| Peppercorns | 12-15 pcs. |
Step cooking
- Meat suitable for jellied meat must necessarily contain bones, cartilage, tendons - these are the “parts” that make the broth harden. However, pure meat itself is also needed, therefore, most often for jellied meat choose pork legs and shanks, beef tails, rooster meat with bones. Mistresses also often make assorted dishes. In this recipe, beef tails are selected as the basis. The meat needs to be prepared for further processing - soak the beef tails in water for an hour (the pork shanks can be washed just under water, just like chicken).
- On a stove put a large pot of five liters, put meat on its bottom and fill it all with water. Water should completely cover beef tails and rise above their edge by 2-3 cm. Depending on the pan, up to 4 liters of water can go. Water can be filled with ordinary water, because it will need to be drained after boiling. Rinse the meat again under running water. This step allows you to get rid of excess protein, which turns into foam and because of which the broth becomes cloudy.
- Pour meat now with drinking water according to the same principle as before. When the water begins to boil, remove the foam that forms on the surface with a slotted spoon or spoon.
- Peel the onion and add to the pan. Turn on a slow fire and cook the future aspic for about 5-6 hours. The lid should be slightly ajar. At the end of cooking (20-30 minutes) add 1.5 tbsp. l salt, peppercorns and a couple of pieces of bay leaf.
- To collect a greasy film on top of the broth, use ordinary napkins - just immerse one in water and immediately get out, the napkin will absorb excess fat. Try to spread it over the surface of the broth.
- Turn off the heat and squeeze 4 garlic cloves into the broth.
- Leave the broth at room temperature for 5-10 minutes to insist.
- Take out the meat. It cools down a bit and can be taken apart. Strain the broth through a sieve and pour it into prepared jellied jars.
- Separate the meat from the bones and divide into small pieces. Distribute evenly over broths with broth.
- Leave to cool. Then cover with lids and refrigerate for 10 hours. Your jellied meat is ready! It's time to feast on!
Video recipe
Useful tips and tricks will be revealed to you if you take a little of your time to familiarize yourself with the contents of the jelly video review. You will learn that it’s actually very easy to cook broth for jelly, and anyone can do it!
Jellied meat is a great addition to the festive table and to any dinner or lunch. If you did not know how to cook it before, now you have a great opportunity to make it according to this recipe. And if you are an experienced housewife, then tell us how you cook jellied meat? What meat do you prefer to put in it? What vegetables and spices do you add?
Loading...