TOP-4 recipes with photos of Ukrainian dredgli cooking at home. Secrets and tips for making the right jellied meat. Video recipes.
Ukrainian dredgli is nothing more than jellied meat. Aspic meat exists in many national cuisines in different varieties, with different tastes, different sizes and textures. For example, such a jelly-like mass in Georgia is called muzhuzha, in Bulgaria - pacha, in Belarus - halodnae, in Poland - galareta, in Latvia - galerts, in Romania - piftie. How our ancestors cooked real jellied meat or dredged in Ukraine, we learn in this material.
Chefs tips and secrets
- Dragli is a jelly-like chilled meat broth dish with pieces of meat. Usually it was cooked only when the cattle were slaughtered: at Christmas, Easter, weddings, christenings, funerals. It was a must-have for a festive meal.
- Additives are required for a jelly-like consistency. Ideally, this is a cow's or pork's head, brains and four legs (drumsticks). But it is perfectly acceptable to use only one of some parts: legs, tails, pork ears, with the addition of pieces of meat. In general, parts of the carcass that contain a sufficient amount of gelling agents should be used for jellied meat.
- For every kilogram of meat, take 2 liters of cold water. The broth is cooked until the meat is loose from the bones. This process can take 4 to 6 hours.
- By the end of cooking, carrots, onions, parsley and parsnip roots, as well as salt and pepper are added to the broth.
- You can not remove the husk from the onion, with it the broth will turn into a more saturated shade. Onion hulls are an excellent natural coloring agent.
- Season the broth with salt 1-1.5 hours before removing from heat. At the same time, remember that the concentration of salt should be higher than in the usual broths and soups. When the jellied meat cools, the salinity will balance.
- For juiciness and tenderness, do not throw away the skin from meat products. Chop it very finely and mix with the rest of the boiled meat.
- Before pouring broth on the meat, season it with grated garlic. Also, for the pungency of the dish, for serving the dragali, a spicy horseradish sauce was necessarily prepared. The horseradish roots were peeled, grated on a fine grater, added sugar, salt and fresh grated beets with vinegar or grated sauerkraut.
- Water must not be added during cooking, because the broth will become cloudy.
- If any unused broth remains, pour it into portion molds and freeze. Store meat concentrate in the freezer and use for gravy and first courses.
Calf tails dredge
Among the national varieties of jellied meat, homemade veal tails dredge with horseradish and mustard is a delicious and satisfying snack. After complete uniform solidification, serve the jelly by turning the containers over and placing the jelly on flat plates.
- Caloric content per 100 g - 149 kcal.
- Servings - 6-10
- Cooking time - 30 hours
Ingredients:
- Veal tails, cheeks, brisket - 1.5 kg total weight
- Cow hooves - 1.5 kg
- Celery - 100 g
- Salt to taste
- Ground black pepper - to taste
- Beef drumstick - 1.5 kg
- Garlic - 3 cloves
- Onions - 1 pc.
- Black peppercorns - 4 pcs.
- Water - 10 l
- Carrots - 1 pc.
- Bay leaf - 3 pcs.
Preparation of veal tails dredge:
- Fill the hooves with water, add salt and soak for a day. Then treat them over a fire to remove excess hair.
- Rinse hooves, shins, cheeks and brisket. Cover them with fresh water and simmer for 5 hours after simmering. Lose fat constantly.
- After 5 hours, add the peeled celery root, carrots, onions, garlic, bay leaf, black peppercorns to the pan and continue cooking for another 1-2 hours.
- Then remove the meat from the broth and take it apart from the bones. Disassemble the selected meat into fibers. Knead the interosseous tissue and add to the meat.
- Strain the broth through a fine sieve and add chopped or minced garlic clove if desired.
- Put the meat in a tray, without tamping tightly, and cover with a layer of broth.
- Place the veal tails dredge in the refrigerator.
- When the top layer hardens a little, remove the fat from the surface and send it to the refrigerator to harden further.
Draghi classic
Ukrainian classic dredgers whet your appetite well in the cold season with numerous holidays, especially with mustard and grated horseradish. Below is a basic recipe that many housewives are familiar with, but for beginners, it will be a good help.
Ingredients:
- Pork legs - 500 g
- Chicken drumsticks - 300 g
- Pork pulp - 550 g
- Chicken fillet - 350 g
- Chicken thigh - 500 g
- Carrots - 1-2 pcs.
- Onions - 2-3 pcs.
- Garlic - 0.5 heads
- Bay leaf - 3-5 pcs.
- Black peppercorns - to taste
- Salt to taste
- Greens - a bunch
Cooking dredge according to the classic recipe:
- Rinse all meat pieces with cold water, put them in a saucepan and cover with water so that the products are completely covered.
- Place the pot on high heat and bring it to a boil. Collect the foam from the surface, drain all the liquid along with the "flakes", rinse the scalded meat with cold water and return the pieces to a clean saucepan.
- Pour in new clean water (4 L) and boil a second time. Reduce heat to low and cook meat for 4 hours.
- Then put the peeled onion, carrots, branches of herbs in a saucepan and reduce the temperature after boiling. With low boil, cook the broth for 2-3 hours.
- Then remove the meat from the finished broth and put it in a colander to drain all the broth. And strain the broth remaining in the pan 2-3 times through a fine sieve. Throw away boiled onions, herbs and spices, and leave soft carrots for decoration.
- Remove all bones and cartilage from the meat. It breaks down well and separates from the bones. Divide the meat into deep tins so that there are no gaps, and pour the hot, fragrant and concentrated broth over the food.
- If you want to decorate the dish, arrange the carrots, figuratively cut, in random order on top.
- Cover everything with foil or a lid and send to the refrigerator to freeze.
Dredgli platter recipe
Rarely in any Ukrainian family dredli or jellied meat will not be served for a solemn feast. Moreover, there are no strict recommendations regarding the pulp. You can make a snack with beef, pork, chicken, turkey, or a combination.
Ingredients:
- Pork leg - 1 pc.
- Veal leg - 1 pc.
- Low-fat pork - 600 g
- Veal - 300 g
- Turkey wing - 1 pc.
- Chicken thighs - 2 pcs.
- Bulbs - 2 pcs.
- Garlic - 2-3 cloves
- Ground black pepper - to taste
- Bay leaf - 4 pcs.
- Salt to taste
Cooking dredge platter:
- Soak the legs (pork and veal) in cold water for 4 hours. Then drain the water, fill it with fresh water and put it on fire. Boil, remove the pan from heat, peel the legs with a knife and chop them in half.
- Soak meat (pork and veal) in cold water for 1 hour. Then cut into pieces and rinse with warm water.
- Burn the turkey wing and chicken thighs over the fire and peel them with a knife.
- Put all the meat in a 5-liter saucepan and pour in water so that it covers everything by 2 cm. Put on the fire, bring to a boil, collect the foam with a slotted spoon and reduce the temperature to a minimum.
- Cook for 4 hours and toss the onions, peppercorns, bay leaves, and garlic cloves into a saucepan. Boil again and reduce heat to low.
- After an hour, add salt to keep the broth slightly salty.
- Remove the meat from the finished broth, and squeeze the peeled garlic cloves into the broth. Then cool the broth a little and strain through several layers of cheesecloth.
- Disassemble the meat into small pieces, removing the skin, veins and bones. Spread it evenly on plates and cover with broth.
- Be sure to cover the plates with a lid and remove the containers to a cool place.
Rooster dragged
Rooster dragli can be made no less tasty than pork, beef and other meats. However, such jellied meat is cooked in a slightly different way.
Ingredients:
- Rooster - 1 pc.
- Goat meat - 1 kg
- Beef knee - 1 pc.
- Bay leaf - 3 pcs.
- Carrots - 1 pc.
- Salt to taste
- Ground black pepper - to taste
Cooking dredged rooster:
- Wash the beef knee, scrape it with an iron brush, fill it with cold water and leave to soak for 6 hours. Then drain the water, add fresh water and boil. Boil for 3-5 minutes and drain the water along with the foam. Wash your knee and scrape the skin.
- Wash the rooster and chop it into convenient pieces.
- Cut the washed goat meat into medium pieces.
- Put all the meat products in a saucepan and fill with water so that they are covered above their level by 5 cm.
- After boiling, remove the foam, turn on the heat and cook the food for 4 hours under the lid.
- Then add the onions, carrots, bay leaves, salt and pepper and turn on high heat to boil faster. Then return the temperature to the previous setting and continue cooking for another 2 hours.
- Remove all the meat from the finished broth, cool slightly so as not to burn yourself and take it apart from the bones. Cut it into pieces or tear it in the fibers.
- Strain the broth through fine filtration.
- Spread the meat on the bowls and pour the broth over it. Close the lid and send to freeze in the refrigerator for 3-4 hours.
