Beef jellied meat

Beef jellied meat is a congealed strong broth cooked on bones and offal, with or without the addition of gelling agents. Step-by-step recipes will help you sort out the knowledge about the cooking process in your head so that this tasty and satisfying dish is a success.

How to cook delicious beef jellied meat at home?

Jellied meat is basically a traditional winter dish, which is often prepared for Christmas and New Year. It is very nutritious and contains a lot of protein. The jelly is prepared without adding gelatin; all the gelling properties are given to the broth by the bones of the beef leg.

1. 
   To make delicious beef jellied meat, prepare a beef leg. It is better to buy it already sawn into pieces so that when cutting it, small bones do not get into the dish. Singe the leg, soak it in cold water for 6-7 hours, then scrape it out.
2. 
   For the first broth, pour water over the leg parts so that they are completely hidden.
3. 
   Place the pan over high heat and bring to a boil, cook for 5 minutes.
4. 
   Drain the broth with the coagulated protein, rinse the product and the pan. Fill everything with the same amount of cold water again.
5. 
   Bring the second broth to a boil over medium heat. The water should not boil, bubbles of boiling water should be barely noticeable and rarely gurgle. The boiling should not stop. Cook the broth like this for about 6 hours, some leave it overnight.
6. 
   In 90 min. Before the end of cooking, add vegetables and beef pulp to the broth. Boil the meat separately in advance.
7. 
   Cut a peeled large onion in half crosswise. Place both halves on the inside in a hot, dry frying pan until lightly fried.
8. 
   Peel a large carrot (or 2 small ones) and add it whole to the leg. An hour and a half before the end of cooking, add the onion halves, whole carrots and meat into the broth.
9. 
   Add heat, bring the broth to a slow boil again after adding vegetables and meat. In 30 min. Before the end of cooking, add salt and spices.
10. 
    Remove meat and bones from the finished broth and pass the liquid through a sieve. Discard vegetables and whole spices.
11. 
    Remove the boiled cartilage and tendons from the bones, finely chop them and beef pulp, or grind everything in a meat grinder.
12. 
    Finely chop the garlic cloves, add to the meat and stir.
13. 
    Place the meat on the bottom of a one-piece baking dish or plates.
14. 
    Pour broth over meat.
15. 
    Leave to cool in a cool place, and then put in the refrigerator until completely set. Before serving, carefully scrape off the fat from the jellied meat.

Bon appetit!

Step-by-step recipe for making beef jellied meat without gelatin

To prepare jellied meat without adding gelatin, you need to take not just meat pulp, but also bones, sinews, tails and cartilage. It is these by-products that make it possible to obtain that very dense structure during prolonged cooking. If desired, beef can be combined with other types of meat.

Cooking time: 6 hours 20 minutes.

Servings: 10.

Ingredients:

• Beef meat set (shank, leg, knuckle) – 4 kg;
• Carrots – 3 pcs.;
• Onions – 3 pcs.;
• Bay leaf – 4 pcs.;
• Black peppercorns – 10 pcs.;
• Garlic – 7 cloves;
• Parsley and celery root - 1 pc.;
• Spice mixture for jellied meat – 7 g;
• Salt - to your taste;
• Water – 4 l.

Cooking process:

1. You need to buy the legs already chopped or carefully cut them yourself with a hacksaw and wash them to remove bone fragments. They need to be scraped and tarred. The ratio of water and meat components should be 1 to 1.

2. Prepare a wide pan, put meat, bones, etc. in it, add water. The meat should disappear under water. It is advisable to fill it with boiling water immediately. Wait until it boils, remove the foam with a spoon and reduce the heat to low.

3. Cook the broth for 5 hours, covered, over low heat; with higher heat, the water will become cloudy and most of it will quickly boil away.

4. Peel the vegetables and wash off the dust, and after 5 hours of cooking, put them entirely into the broth. Add the washed roots and salt, add the spice mixture. You can add 1 tbsp salt. l. with a slide, and then taste and, if necessary, add salt.

5.Cook the jellied meat for another 2.5 hours, increasing the heat to medium.

6. You can throw away the carrots and onions, put the meat and bones in a bowl.

7. Remove the cooled meat from the bone and walk thoroughly with your hands, feeling the meat for the smallest bones and their fragments remaining in it. Finely chop the veins and meat and place them in a bowl into which the jellied meat will be poured. For beauty, before adding meat to the molds, you can put fresh, clean herbs, peas from a jar, and halves of boiled quail eggs on the bottom.

8. Now you can add finely grated fresh garlic cloves and ground pepper, mixing with pieces of meat.

9. Strain the broth through a couple of layers of gauze several times to remove the smallest details of the bones and give it maximum transparency.

10. Pour the strained broth over the meat preparations and take them out into the cold to cool, then put them in the refrigerator until they cool completely.

Bon appetit!

A very tasty recipe for beef jellied meat with the addition of gelatin

For a stronger jelly, some use gelatin when making jellied meat; this reduces the setting time and reduces the risk of failure. The jellied meat can be poured into portioned molds, for example for muffins, and then turned over to serve on separate saucers.

Cooking time: 9 hours 10 minutes.

Servings: 13.

Ingredients:

• Beef (shank, thigh, shoulder) – 1.6 kg;
• Onions – 1 pc.;
• Carrots – 4 pcs.;
• Garlic – 1 head;
• Parsnip or celery – 1 root;
• Parsley – 1 root;
• Parsley – 5 sprigs;
• Sunflower oil – 3 tbsp. l.;
• Dill – 3 sprigs;
• Black pepper – 10 peas;
• Allspice – 6 peas;
• Gelatin – 25 g;
• Ground black pepper – 0.3 tsp;
• Salt - to your taste;
• Mustard or horseradish - to serve.

Cooking process:

1. Preheat the oven (temperature – 210-220 degrees). Cut the meat into large pieces, chop the shank. Peel and rinse the onion and 2 carrots, cut in half. Wash the roots and herbs, peel the garlic.

2. Line a baking sheet with a non-stick mat or foil, lay out meat and vegetables in one layer. Drizzle with sunflower oil and bake for about 15 minutes until the vegetables are golden brown and fragrant.

3. Boil 3.5 liters of water in a deep saucepan. Carefully place the meat ingredients, vegetables and juice that has been released into the pan into boiling water. Bring to a boil again over medium heat, reduce it to low and cook without a lid for 2.5 hours, remember to periodically remove the foam.

4. An hour after boiling, add 2 more whole washed and peeled carrots, dill and parsley into the broth (leave 1 leg for decoration).

5. Strain the broth through a fine sieve lined with gauze and cool.

6. Remove the meat from the bones, finely chop or disassemble into fibers. Add salt and pepper, even with extra salt.

7. Weigh the broth. For 0.5 liters of broth, take 7 g of leaf gelatin, soak it in cold water. If powder is used, it is permissible to soak it in a certain amount of broth. Heat the broth, add squeezed gelatin sheets or a swollen mass of powdered gelatin. Stir gelatin in hot broth until completely dissolved.

8. Pour a thin layer of broth into small solid molds and place in the refrigerator for 1 hour.

9. Cut whole carrots from the broth into circles or cut out stars, place on a layer of frozen broth along with fresh herbs. Fill the molds 2/3 full with meat and pour more broth on top.Cool at room temperature, put in the refrigerator for 3 hours.

10. Before serving, turn out onto saucers, remove the molds and serve with mustard or horseradish.

Bon appetit!

Homemade jellied beef and pork feet

As a rule, various other types of meat are added to beef jellied meat, most often pork. The appetizer turns out to be very rich, fragrant, and filling. You need to set aside 1 day for preparation; it is better to prepare many portions at once. Jellied meat can be stored in the refrigerator without losing its taste for about a week.

Cooking time: 12 hours.

Servings: 19.

Ingredients:

• Beef – 1.6 kg;
• Pork legs – 1.1 kg;
• Onion – 1 head;
• Carrots – 1 pc.;
• Water – 3 l;
• Allspice peas – 12 pcs.;
• Black peppercorns – 8 pcs.;
• Garlic – 10 cloves;
• Bay leaf – 5 pcs.;
• Salt - to your taste.

Cooking process:

1. Clean the legs, wash them and soak them in cold water in advance to remove excess blood.

2. Then wash the product and cut it into pieces, if necessary.

3. In a large saucepan, cover the pork feet and beef with water and place on the stove.

4. Bring to a boil, skim off the foam with a slotted spoon, and cook over low heat for about 3 hours. Keep an eye on it all the time so that there is no active boiling; the dish should simmer.

5. After 3 hours, add peeled onions and carrots, add salt and cook for another 2 hours.

6. Add peppers, bay leaves and let cook for another quarter of an hour.

7. At the end, squeeze the garlic through a press and let the dish cook for 3 minutes. bring to a boil and remove from heat.

8. Remove the meat from the broth along with the legs, strain the broth through a couple of layers of gauze. Separate the meat into fibers.

9. Remove the pulp from the legs and cut into small pieces.

10.Mix all the meat, arrange in molds or deep plates, garnish, if desired, with pieces of boiled eggs, canned peas or corn, sprigs of fresh herbs or carrot slices.

11. Pour the stock with broth and put it in a cool place to cool, then move it to the refrigerator.

Bon appetit!

A simple and tasty recipe for beef jellied meat with chicken

Jellied meat has benefits for the human body, primarily for bones. When cooking this dish, substances are formed that have a good effect on the fusion of cartilage and periosteal tissue. Beef jellied meat with the addition of chicken turns out tender, the main thing is to carefully separate the meat into the smallest fibers.

Cooking time: 19 hours.

Servings: 15.

Ingredients:

• Beef shank – 3 kg;
• Chicken – 800 g;
• Onion – 1 head;
• Carrots – 2 pcs.;
• Garlic – 5 cloves;
• Black pepper – 7 peas;
• Allspice – 6 peas;
• Bay leaf – 2 pcs.;
• Salt - to your taste.

Cooking process:

1. Cut the shank into 3 parts and soak well in water for 5 hours. Wash and place the shank parts into a deep saucepan.

2. Place chicken meat there (the lower part of the carcass). Pour cold water over the meat to cover the chicken and beef.

3. Add peeled carrots and onions with peels to the meat, as well as a mixture of peppercorns and bay leaves.

4. Bring the broth to a boil, skimming off the foam all the time. Reduce heat to low, cover the pan with a lid. Leave to cook for about 10 hours. Add salt to the broth at the very end of cooking.

5. During the entire cooking time, half of the broth will boil away, the meat will boil and separate from the bones.

6.Using a slotted spoon, remove all ingredients from the pan, strain the broth through a fine sieve lined with gauze folded 4 times.

7. Remove the meat from the bones, sort through, setting aside fatty pieces, veins and skin, and feel with your hands for small bones and bone fragments.

8. Chop the peeled garlic very finely, cut the meat into pieces or disassemble into fibers. Add garlic to meat and stir.

9. Distribute the meat mixture along the bottom of the pan. Pour the broth into the pan, bring to a boil again and taste for salt.

10. Pour broth over the meat and garlic and let it set in the cold, then put it in the refrigerator.

11. Before serving, be sure to remove the layer of fat from the surface of the jellied meat.

Bon appetit!

Delicious homemade jellied beef and pork knuckle

A very nutritious and fragrant jellied meat is made from beef and pork knuckle. This dish can be safely offered to guests as a treat during a feast, if properly prepared, decorated and served. If possible, you should buy a shank from a domestic pig.

Cooking time: 10 hours.

Servings: 17.

Ingredients:

• Beef – 1 kg;
• Pork (knuckle) – 1 kg;
• Carrots – 1 pc.;
• Onions – 1 pc.;
• Bay leaf – 3 pcs.;
• Black pepper and allspice peas – 4 pcs.;
• Salt - to your taste;
• Water – 4 l.

Cooking process:

1. Chop the shank and meat into pieces, to prevent bone fragments from getting into the jellied meat (to do this, rinse everything thoroughly several times).

2. Place the meat products in a deep saucepan, cover with cold water and add the peeled onions and carrots whole.

3. When the water boils, skim off the foam with a tablespoon. You need to simmer the broth with meat over low heat at a very low boiling point for several hours (6 to 7).You can tell that the meat is properly cooked by how easily it falls off the bones, and if you rub a drop of broth between your fingers, the area will remain sticky.

4. Add seasonings and salt; you can also add a special ready-made spice mix for jellied meat.

5. Strain the broth several times through the finest sieve, divide the meat into fibers and place it in a 1-2 cm layer on pre-prepared deep plates.

6. Carefully pour the broth over the meat mass, trying to prevent the meat fibers from floating to the top.

7. It is advisable to immediately remove all fat from the surface with a tablespoon, otherwise it will then harden on top with an ugly white layer, then you will still have to remove it.

8. Take all bowls of jellied meat to the refrigerator and leave to stabilize for several hours.

Bon appetit!

How to cook beef jellied meat in a slow cooker?

The good thing about cooking jellied meat in a slow cooker is that you don’t have to stand over the pan for hours and skim off the foam; you can set the optimal mode for simmering the meat in the broth, at which it will not boil too much. A nice bonus is that the cooking time is significantly reduced.

Cooking time: 4 hours 40 minutes.

Servings: 16.

Ingredients:

• Beef shank – 1.8 kg;
• Beef (pulp) – 1.4 kg;
• Water – 1.2 l;
• Onions – 120 g;
• Carrots – 80 g;
• Garlic – 21 g;
• Salt, seasonings - to your taste;
• Fresh greens - for decoration.

Cooking process:

1. Soak the legs, cut into several parts, in cold water to get rid of excess blood. From time to time, drain the water and add new water, repeat the process until the water remains clear.

2. Peel and wash the vegetables, cut the carrots in half.

3.Place the legs, beef pulp and prepared vegetables into the multicooker bowl, add water and salt. Add any spices, you can add dried garlic and herbs, a mixture of peppercorns, bay leaves, and cilantro.

4. Stir and close the multicooker lid. Set the “Meat” mode and cook for 90 minutes.

5. After finishing the program, carefully open the lid. Transfer the leg parts and meat to a plate, strain the broth through cheesecloth folded in 4 layers. Remove the meat from the bone along with the cartilage, divide the pulp into fibers.

6. Finely chop everything, mix with peeled cloves of garlic, passed through a press, and arrange into portioned forms. Place sprigs of washed greens on top; you can add decorations from boiled carrots that are left over from the broth.

7. Pour a layer of strained broth equal to the height of the meat layer.

8. Leave the jellied meat to cool in a cold place (hot dishes cannot be immediately placed in the refrigerator), and then transfer to the refrigerator and leave for 1.5-2 hours until completely stabilized. Use within 5 days.

Bon appetit!

A simple recipe for making jellied beef and turkey

For those who do not tolerate the presence of cartilage and offal in aspic, there is a delicious recipe for this dish, cooked with beef pulp and turkey fillet. Of course, in this case, the jellied meat is cooked using gelatin, because otherwise the mass will not harden.

Cooking time: 9 hours.

Servings: 8.

Ingredients:

• Beef pulp – 1 kg;
• Turkey fillet – 650 g;
• Water – 5 l;
• Gelatin – 1 pack (20 g);
• Garlic – 8 cloves;
• Bay leaf – 4 pcs.;
• Salt - to your taste.

Cooking process:

1. Fill a wide saucepan with water, add turkey fillet and beef.Place bay leaves in water and place over medium heat.

2. After the water comes to a boil, you need to remove the foam from the surface, reduce the heat to low, so that only a light, rare gurgling of boiling water remains.

3. Boil meat products for about 3 hours, not completely covering the pan with a lid. Be sure to skim off the foam occasionally with a spoon.

4. Remove the pan with the preparation from the stove, wrap it in a warm blanket and leave it to mature for 4 hours.

5. Leave about 1 cup of broth to soak the granulated gelatin.

6. Cool a glass of broth, add a packet of gelatin, stir and leave for an hour to swell.

7. Peel the garlic cloves and grate them on the finest grater.

8. Strain the broth through a sieve or cheesecloth (it will be hot). If the broth has cooled to a warm state, heat it again, without bringing it to a boil, and add the swollen gelatin mass along with salt, stir until the ingredients are completely dissolved.

9. Divide the meat into fibers and spread in one layer along the bottom of the prepared pans.

10. Spread the smallest pieces of garlic over the meat layer and pour gelatin-based broth over everything.

11. Place the jellied meat in the refrigerator overnight so that it completely hardens. Serve with mustard or horseradish.

Bon appetit!

Beef head jellied recipe

A tasty, strong jellied meat is made from a beef head with the addition of a part of a beef leg (joint). Here the broth is cooked without adding vegetables, only with meat and bones.

Cooking time: 9 hours.

Servings: 13.

Ingredients:

• Beef head – 2.5-3 kg;
• Water – 4 l;
• Salt – 2 tsp;
• Bay leaf – 3 pcs.;
• Garlic – 5 cloves.

Cooking process:

1.Ask for a beef head to be chopped at the market or do it at home yourself, making sure that small pieces of bones do not get into the main mass. Rinse the food in cold water, put it in a bowl, add water and leave to soak for a couple of hours. Drain the water periodically.

2. Then rinse the beef bones again, put them in a deep saucepan and add water, put on medium heat.

3. When boiling begins, you need to remove the foam and reduce the heat to minimum. Cover the pan with a lid and cook for 7 hours.

4. An hour before the end of cooking, put a bay leaf into the broth and add salt.

5. At the end of cooking, approximately 1/3 of the original liquid volume should remain in the pan. If there is more broth, you need to add heat so that some more moisture evaporates, otherwise the jellied meat will not harden well.

6. When everything is ready, remove the meat and bones from the broth, free the bones from pieces of meat.

7. Separate the meat into fibers, cut large long fibers. Place pieces of peeled and pressed garlic along the bottom of the jellied meat molds, cover it with a layer of meat.

8. Strain the broth several times through a fine sieve and pour on top of the meat into molds.

9. Leave in the refrigerator overnight to allow the dish to set. Cut into portions and serve with horseradish.

Bon appetit!

How to cook delicious homemade jellied meat in a pressure cooker?

Everyone knows that the most difficult thing in preparing jellied meat is the long waiting time when cooking the broth. Sometimes the cooking time takes up to 10-12 hours. A pressure cooker will help out here, helping to boil the natural gelling substances from the cartilage into the broth much faster.

Cooking time: 3 hours.

Servings: 18.

Ingredients:

• Beef meat set – 3 kg;
• Garlic – 8 cloves;
• Onions – 2 pcs.;
• Carrots – 3 pcs.;
• Bay leaf – 3 pcs.;
• Water – 3.2 l;
• Allspice and black peppercorns – 4 pcs.;
• Salt and spices - to your taste;
• Canned corn, fresh herbs, peas - for decoration.

Cooking process:

1. Buy a meat set of beef leg, tail, drumstick and 1/3 of the shank. Fill these parts with water in a basin and leave to soak away excess blood for a couple of hours or even overnight.

2. In the morning, rinse all meat components with clean water, make sure there are no sharp small bone fragments. If necessary, scrape and place in a pressure cooker.

3. Place peeled carrots, onions, peppers, spices to taste and salt there.

4. Pour in water so that it slightly covers the bones, cover with a lid and leave to cook for 2.5 hours.

5. Using a slotted spoon, transfer the meat to a separate bowl and set aside to cool. Strain the broth through a fine sieve lined with 4 layers of gauze.

6. Remove the meat from the bones and separate it into fibers with your hands; you can finely chop something with a knife, especially if it is small cartilage.

7. Place the meat mass in containers into which the jellied meat will be poured. It should occupy no more than 1/3 of the dishes.

8. After peeling the garlic in advance, chop it with a sharp knife and sprinkle it over the meat.

9. Place sprigs of fresh washed herbs, canned peas or corn kernels over the meat. You can cut decorations out of carrots.

10. Pour meat broth over all the preparations, let cool and store and completely stabilize in the refrigerator.

Bon appetit!