Jelly or jellied meat is a traditional dish on the New Year’s table. How to cook it properly and tasty? Tips will help.
The difference between jelly and jellied meat in the meat, on the basis of which the broth is cooked. Jellied meat is cooked from pork, and jelly from beef. Due to the minimum of fat, the jelly is more transparent and elastic, melts more slowly and is beautifully cut into portioned pieces.
Choose meat
Do not rush to grab onto the gelatin, fearing that the broth will not grab. If you approach the choice of meat correctly, then it will harden perfectly itself. For the jelly, choose a good beef shank, you can also veal. You should also buy chicken – whole or paws and necks with head.
Boil the broth
Take a wide, but low, heavy-bottomed saucepan. Chop the shank in half, the back part into 2 more parts, tamp the meat tightly in a saucepan and pour water so that it covers the meat. When cooked correctly, the broth should not boil over.
The jelly broth is cooked on average for about 4 hours. First, cover the pot with a lid and turn the fire up. After boiling, reduce the heat, salt the broth and open the lid.
To ensure the meat is evenly cooked, swap the top and bottom cuts every hour. An hour before full cooking, add vegetables and spices to the broth, but it is not recommended to heavily hammer the taste of the jelly. Use carrots, onions, celery, parsley. Bay leaf, black pepper, ginger root.
Procedures jelly
When the dish is cooked, take out all the meat, strain the broth through cheesecloth into a clean saucepan. Separate the meat from the bones, cut into equal pieces, put it on plates and cover with broth. The jelly hardens within 3-4 hours in the refrigerator.