Reviews (12)
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Prepared by: Vika Vasilenko
11/08/2016 Cooking time: 19 hours 0 minutes
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Gelatin is never added to jellied meat; it hardens due to the gelling properties of pork legs and ears. But for the meat part, I advise you to take chicken or beef. So let's get started!
How to cook “Classic jellied meat”
Prepare the ingredients for the jellied meat. Put the spices and vegetables aside for now; you will need them later. Soak the legs and ears in water with the addition of vinegar, a little is needed, just to remove the smell of the pig. Also, the water should not be icy, let it be warm or at room temperature, then the dirt will easily be cleaned off later. Leave them for an hour.
After an hour, use a sharp knife to clean the legs and ears from dirt and soot. Chop off your nails with a hatchet. Wash the ears very thoroughly in the folds. Everything must be perfectly clean. Wash the chicken, remove excess fat and butt, remaining entrails, and feathers. Place all the meat in a deep pan.
Fill with clean cold water and bring to a boil. The meat should be covered with 2 fingers. Cover the pan with a lid, not too tightly, and cook over very low heat for 6 hours. Check the pan periodically. If foam has formed, skim it off.
An hour before the end of cooking the meat, add peeled onions and carrots, salt, bay leaves and peppercorns to the broth. Continue cooking the jellied meat.
After 6 hours, the jellied meat is almost ready. Carefully remove carrots, bay leaves and onions from the broth. They won't be needed. I sometimes finely chop carrots into the broth for beauty, but this is not necessary. Let the jellied meat cool.
Carefully remove all the meat from the aspic and let it cool so you can handle it with clean hands. Separate the meat from the bones. Place all the meat in vases, deep plates, and small bowls. I usually put a little more than half the plate, because there will still be broth.
When all the meat is laid out on plates, move on to the broth. It must be strained, as there may be small seeds and peppercorns in there. Add a few cloves of crushed garlic, stir and fill all the plates with broth. Place in the refrigerator overnight.
In the morning the classic jellied meat will be ready! Carefully remove the top lard with a spoon and serve with mustard, pepper, bread, and vinegar. Enjoy!
How to cook delicious jellied meat
Delicious transparent jellied meat made from pork, beef or chicken, with horseradish or mustard - even those who count every calorie on their plate are unlikely to refuse this dish.
However, not every housewife will be able to cook delicious jellied meat. Some are afraid that it won't harden. Others have tried to cook jellied meat, but instead of being tasty, appetizing, and transparent, it turns out to be inconspicuous in appearance and inedible.
However, there are a number of rules, knowing and following which you can easily cook delicious homemade jellied meat. So let's get started!
Rule one. Choose the right meat.
One of the main ingredients of jellied meat is pork legs, and more specifically, their lowest part, the one that ends with the hooves. It is these nondescript pork “spare parts” that guarantee that your jellied meat will harden properly.
Add the rest of the meat according to your taste: it can be chicken, turkey, pork (knuck is an excellent option), beef on the bone. It is better that the meat has veins and skin - this will also help the jellied meat freeze better. But in any case, pork legs are a MUST!
In this case, certain proportions must be observed. For a pair of pork legs weighing approximately 700 grams, take no more than one and a half kilograms of other meat parts. Too much meat, oddly enough, can harm your jellied meat - it simply won’t harden.
Rule two. Be sure to soak the meat before cooking.
This procedure is necessary in order to remove any remaining coagulated blood from the meat. In addition, pre-soaking the meat softens the skin, which can then be easily peeled.
To soak the meat, take a pan in which you will cook your delicious jellied meat. Fill the meat with water so that it is completely covered with water and leave to soak for at least three hours, or even better, overnight.
After soaking the meat, carefully scrape the pork legs, removing any sooty areas. In the same way, clean the skin (if any) on the remaining meat parts. It is most convenient to use a small “vegetable” knife for this purpose.
Rule three. Drain the first water after the jellied meat boils.
Some housewives neglect this procedure, believing that removing scale with a slotted spoon is enough to obtain a clear broth. However, by draining the first broth, you will not only ensure the transparency of the jellied meat, but also reduce the number of calories in the finished dish and get rid of the specific greasy taste.
After draining the first broth, rinse the contents of the pan under running water - this will remove small adhering remnants of coagulated protein.
Pour water over the washed meat again. At the same time, pay attention to its quantity - it should be two centimeters above the meat level. If you pour more, the jellied meat will not have time to boil away during cooking, and accordingly, it may not harden. If you pour less, you will have to add additional water during the cooking process, which, again, will negatively affect the hardening of the jellied meat.
By the way, in order for the jellied meat to be transparent, do not allow the contents of the pan to boil intensely. You need to cook the jellied meat over low heat for six hours, no less, only in this case it will turn out tasty and will harden perfectly without adding gelatin.
Rule four. Add seasonings and spices correctly.
After your future delicious jellied meat has cooked for five hours, add whole peeled carrots and onions to it. There is no point in adding vegetables before - all their flavor will disappear during the cooking process. By the way, do not peel the outer husk of the onion, but simply rinse it thoroughly - this will give the finished broth a pleasant golden color.
You also need to salt the jellied meat after four to five hours of cooking, and never at the beginning. Otherwise, the jellied meat can easily be over-salted, since during the cooking process the broth boils away and becomes concentrated.
Add bay leaves and peppercorns to the jellied meat half an hour before the end of cooking.
Rule five. Properly cut the meat.
After you finish cooking your delicious jellied meat, remove the meat from the broth with a slotted spoon. Strain the broth itself through a colander. Throw away the onion and carrot.
Carefully separate the meat from the bones with your hands, helping yourself with a small knife. Cut the meat with a knife (do not use a meat grinder or food processor) - this way you will definitely not miss small bones. But it’s better not to cut the garlic, but to put it through a press. In this case, it will be distributed more evenly in the meat mass.
Do not throw away the skins and cartilage - they will add strength to the finished jellied meat, cut them finely and mix with the “good” meat.
Having laid out the meat mass in trays, fill it with broth. Stir very carefully so as not to muddy the broth.
Rule six. Ensure correct temperature.
In order for jellied meat to freeze well, it needs the “right” temperature. In the kitchen, even on a cool windowsill near the window, the jellied meat will not freeze. You can’t take it out onto the balcony/loggia in winter either - frozen jellied meat irrevocably loses its delicate consistency, as they say, “cuts short” (with the exception of a glazed, insulated loggia).
Taking into account the above, the best place to freeze jellied meat is the middle shelf of the refrigerator. Trays with jellied meat can be placed on top of each other to save space, of course, having first cooled them at room temperature and covered each tray with a cutting board. If you did everything correctly, the jellied meat will harden in four to five hours.
By the way, if you cover the jellied meat with a lid, wait until it begins to “set”, otherwise the lid will stick to the frozen jellied meat and it will be impossible to remove it without compromising the integrity of the finished dish.
And further. Do not remove all the melted lard from the surface of the finished jellied meat at once - it will protect the jellied meat from “weathering”.
In principle, these are all the basic rules, following which you will be able to cook delicious jellied meat. As you can see, there are few of them and they are all quite simple. Good luck in mastering this delicious dish!
Another classic recipe with dried herbs “Beef jelly with vegetables”
Products:
- 1 kg of meat (beef legs, meat with films, cartilage and tendons);
- 2 medium carrots;
- 2 medium onions;
- salt, pepper to taste;
- 1 tbsp. a spoonful of chopped dry herbs (raspberry leaves, rose hips, chamomile).
Preparing jellied meat with gelatin
Chop the processed beef legs. Cut cartilage, films and tendons as finely as possible. Then pour cold water over the meat (2 liters of water per 1 kg of meat), quickly bring to a boil and, without removing the foam and fat, cook for about 5 - 7 minutes. Leave for about an hour without heating, covered. Bring to a boil again, add herbs and spices, coarsely chopped onions and carrots. Leave for about 1 hour.
Repeat this until (pulsating heating method) until the meat can be easily separated from the bones.
Pass the finished meat products through a meat grinder and pour in the strained broth, keep in the cold until jelly forms.
Beef jellied meat: recipe, ingredients
A variety of meats are used for jellied meat: pork, beef, chicken, game. The most traditional are the first two types.
The main requirement for them is to choose pieces that are not as meaty as pieces on the bone. The thing is that the broth will turn out viscous only from products with a high collagen content. Therefore, the legs, head, tail, ears and all other usually not used parts are perfect for beef jellied meat.
Photo: aif.ru: UGC
Another aspect in choosing meat: it must be fresh. Thawed beef will make the broth cloudy, and it is unlikely that you will be able to achieve the desired transparency.
The jellied meat recipe includes the following ingredients:
- beef parts with bones (ribs, legs) - 2 kg;
- water - 4.5 l;
- carrots, onions - 2 pcs.;
- garlic - 2 heads;
- pepper, bay leaf, salt - to taste.
Photo: chudo-povar.com: UGC
To decorate the dish, use greens, olives, halves of boiled eggs.
Thus, the components for this wonderful dish are quite simple. The whole secret lies in how to cook jellied meat so that it is a success.
Jellied meat and poultry
Jellied pork legs, chicken and beef on the bone
This jellied meat (see recipe here ) is not only prepared from different meats, but also cooked in a slow cooker. As it turned out, the modern household appliance seems to be specially created for preparing jellied meat. It’s a pity that no device is yet capable of separating meat from bones, laying it out in molds, filling it with broth and putting it in the refrigerator, but the beauty of jellied meat can be found in the abundance of hand-made labor.
Jellied meat and chicken
