A beautiful jellied meat is impossible without a transparent broth. A cloudy, with residual foam, opaque broth can spoil the appearance of the most delicious jelly, but from a perfectly transparent one you get that very magnificent jellied meat, which is called “mirror”.
Transparent broth for jellied meat. Recipe
How to cook broth for jellied meat
For a good broth, you will need the meat and bones of various animals, and you cannot do without spicy roots and aromatic spices. Take: – 4-5 beef brain bones;
– 2 skeletons of chicken or turkey; – 6 chicken legs; – 2 beef ribs; – 3 large carrots; – 3 stalks of celery; – ½ celery root; – 2-3 peas of allspice;
– 1 head of onion; – 2 stalks of leeks; – 2 cloves of garlic; – 1 teaspoon black peppercorns; – 4 bay leaves; – salt.
Chicken legs and marrow bones are rich in collagen, which will help the broth turn into jelly. Instead, you can also take heads, tails and ears from a calf or pig.
Rinse all meat and bones well under cold running water. Put in a wide deep saucepan, soak for 3-4 hours, then drain and pour in fresh water, bring to a boil, remove foam.
Peel the carrots and wash thoroughly, remove the skin from the celery root. Remove only dirty and dry leaves from the onion, leaving a golden husk. Rinse the leek stalk as well, note that the earth is often hidden between the fleshy leaves of the vegetable. Exfoliate the dry skin from the garlic. Add roots and vegetables to the pot along with the meat and bones. Bring the broth to a boil again, then remove the foam again.
Simmer the broth over low heat for 6-8 hours without covering, periodically skimming off the foam. Salt the broth two hours before cooking, add pepper and bay leaf an hour before. Excess fat spoils the appearance of jellied meat; you can remove it by cooling the broth. Cold fat will collect on the surface of the liquid and can be easily removed with a slotted spoon. Strain the broth through a fine sieve, remove vegetables and spices. Remove the meat from the bones and chop it if desired for the jellied meat. Heat the strained broth a little and pour the meat over it.
From such a broth, you can make not only jellied meat, but also a great aspic
How to make a cloudy jellied broth transparent
If something did not work out for you and the broth became cloudy – do not despair, because everything is fixable. The most famous way to lighten cloudy broth is to add egg white to it. The main mistake is to put the protein in a hot liquid, it will instantly coagulate, and the broth will remain cloudy. Place egg white in chilled broth and slowly bring to a boil, reduce heat to low, simmer for about 10-15 minutes uncovered. Suck and strain through a fine sieve or a colander lined with gauze.
To give the broth not only transparency, but also additional flavor, brighten it with minced veal. Put the minced meat in a gauze bag, and dip it into the chilled broth, also bring to a boil and cook for 10-15 minutes.