It takes 7 hours to cook beef jellied meat, of which the net work time in the kitchen is 1,5 hours. Jellied meat is cooked in a saucepan for 5 hours.
Cook jellied meat in a slow cooker for 6 hours on the “Stew” mode.
Cook jellied meat in a pressure cooker for 3 hours.
Cook jellied meat in a multicooker pressure cooker for 1,5 hours on the “meat” mode.
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. Wash thoroughly 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, boil 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 the 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, let 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, 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!
Delicious facts
Meat and bones for beef
Meat for beef jellied meat must be chosen with bone, which will give its natural gelatin to solidify the jellied meat. For jellied meat, you can use 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 pan should 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 boiling beef jellied meat
The fire during cooking should be minimal, but such that the water boils, slightly bubbling.
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 harden again.
Condiments for the cold
When cooking, you can add a cinnamon stick, a few clove buds, suneli hops.
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. In order 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 jellied meat, the price of cooking products according to our recipe will be 330 rubles. (on average in Moscow as of June 2019).