Contents
- How to cook beef jellied meat: a recipe with a photo
- Beef jelly according to the recipe of the chef of the restaurant “Villa Pasta” Anatoly Malyshev
- Pork shank aspic
- Beef aspic according to the recipe of the brand-chef of the restaurants La Prima, La Provincia, La Taverna and La Panorama Vladimir Khokhlov
How to cook beef jellied meat: a recipe with a photo
We do not cook this dish very often: it takes a long time to make, it is dreary, and it hardens better in cold weather. But at least once a year it is still worth cooking. After all, jellied meat has long been a part of the New Year’s tradition.
Khododets, or the so-called jelly, is a delicious dish made from thickened chilled meat broth and pieces of meat. Very often Jellied meat is confused with aspic (or even calling it a type of aspic), but this is an absolutely independent dish. Jelly can be prepared from any type of meat: pork, chicken, turkey or duck. Beef jellied meat is considered the most delicious. However, tastes differ.
Beef jelly according to the recipe of the chef of the restaurant “Villa Pasta” Anatoly Malyshev
Ingredients (for 4 portions):
2 kg of beef shanks with meat,
500 g of beef pulp,
300 g carrots,
100 g celery stalk,
50 grams of garlic
20 g peppercorns,
Salt to taste
Horseradish or mustard to taste.
Recipe:
We wash the shafts well and put them in a deep saucepan. Next, fill with cold water so that the shanks are covered by 5-7 cm, and put the pan on medium heat.
Peel and cut the onions and carrots in half, then lightly fry in a pan without oil until brown.
When the broth boils, reduce heat to low and remove all foam, add lightly fried vegetables, celery and about 20 g of garlic, lightly salt and season with pepper. Cook for 7-9 hours on low heat and make sure not to boil too much. For this, you can add a little cold water.
Add the beef pulp to the pan 2–2,5 hours before the broth is ready and cook. We take out the finished meat, sort it out and arrange it into shapes.
We filter the broth itself through cheesecloth and again put on low heat, after adding the remaining garlic grated on a fine grater and a little more salt.
Pour the meat with broth, cool to room temperature and refrigerate for 4-6 hours to solidify completely. After the allotted time, we take out the dish, carefully remove the layer of fat formed on the surface with a silicone spatula or the blunt side of a knife – and you can serve it to the table.
It is better to cut the jellied meat into small portions and serve with horseradish or mustard.
Pork shank aspic
Ingredients:
pork knuckles – 2 pcs.;
beef shank – 1 pc .;
beef – 300-400 g;
onions – 1 pcs.;
garlic – 2-4 cloves;
Bay leaf;
allspice peas;
salt.
Recipe:
Scrape the shanks with a knife to keep the surface clean. If there are hairs, burn them over a fire. Rinse the shanks thoroughly under water, cut into small pieces. Place them in a deep saucepan, adding a piece of beef there. Peel the onions and carrots and place whole in a saucepan. Then add bay leaves and pepper.
Pour the contents of the pan with water so that it completely covers the meat, and put on fire. Bring to a boil, remove the foam. Reduce heat and cook for 3-4 hours, covering loosely. During cooking periodically check to see if the meat is sticking to the bottom of the pot. The water should boil slightly. If necessary, add boiling water to the previous level. Salt.
After cooking, place the meat in a colander over a saucepan. Wait for the broth to drain. Separate the meat from the bones, remove moss, cartilage, pieces of skin from it. Scroll clean meat through a meat grinder.
Strain the broth through cheesecloth folded several times, then the jelly will turn out transparent. Add the broth to the twisted meat, stir and let the mixture cool slightly.
Peel and chop the garlic, then add it to the cooled jellied meat.
Always add garlic to the cooled broth and meat mixture. If garlic is stirred in a hot broth, it can boil and lose its richness. Fresh garlic will make the jelly taste spicy.
Divide the meat-broth mixture into the tins, cover with lids and refrigerate for several hours.
Beef aspic according to the recipe of the brand-chef of the restaurants La Prima, La Provincia, La Taverna and La Panorama Vladimir Khokhlov
Ingredients (for 5 servings):
2 kg of beef joint,
700 g beef pulp,
200 g carrots,
200 g of onions,
10 g bay leaf,
5 g allspice black pepper,
15 g salt,
Dill optional.
Recipe:
We wash the beef joint part, add peeled carrots, onions, bay leaves and allspice and put everything in a saucepan. Fill the ingredients with cold water and cook over medium heat. Bring the broth to a boil and cook over low heat for another 5 hours.
While the broth is cooking, take the beef pulp and soak in cold water for about an hour so that the broth does not darken. Add the beef pulp to the broth and cook for another 1,5 hours.
The total cooking time for this dish is 6,5 hours.
We remove the bones from the broth, take out the pulp, cool and split along the fibers. Important: the fibers should not be long, therefore, if necessary, we cut the fibers into several parts so that they are shorter.
Strain the broth through cheesecloth or a sieve. We take out the boiled carrots and, having cut them into thin circles, put them on the bottom of the prepared form for jellied meat. To make the dish bright, you can add more dill sprigs to the carrots.
On top of the carrots, carefully lay out the meat fibers and fill everything with strained broth. After that, we place the mold in the refrigerator until the dish solidifies completely (this will take about 6 hours).
After complete solidification, the dish can be taken out and served.