TOP-4 recipes with photos of making jellied meat at home. Cooking tips and secrets. Video recipes.
Delicious transparent jellied meat from pork, beef, chicken, shank, pork legs, with horseradish or mustard - no one will refuse such a cold snack. Jellied meat is a frozen broth with pieces of meat. However, unlike aspic, it does not require jelly-forming substances. It is not difficult to prepare, but it takes quite a lot of time. To make jellied meat tasty, aromatic and satisfying, it is important to know some of the subtleties and secrets of its preparation.
Culinary tips and secrets
- Take meat for jellied meat, not frozen.
- To freeze the broth without gelatin, use products with viscosity and stickiness: legs, shanks, tails. Veins, skin, cartilage, and skin also contribute to the solidification of the broth.
- There should not be a lot of meat, otherwise the broth will harden badly. It is necessary to observe proportions: one part of products with viscosity and stickiness, and two parts of the rest of the meat.
- The water should cover the meat and be palm-width above its level.
- Cook the jellied meat on the lowest heat so that the meat slowly languishes. Then it will turn out fragrant, rich and harden well.
- Skim off any foam and fat during cooking. Although fat can be removed from ready-made and frozen jellied meat.
- The cooking time is 6 to 12 hours. The longer it is cooked, the more intense the taste and aroma will be.
- Salt the broth after 5 hours of cooking. Otherwise, the jellied meat can be oversalted, because during the cooking process, the broth boils away and becomes more concentrated.
- At the end of cooking, put peeled carrots, onions, peppercorns, bay leaves into the broth. Add carrots and onions in two hours, and pepper and spices in half an hour. To make the broth golden brown, cook the onion in the husk.
- When the jellied meat is off, you can add salt to it, add the crushed garlic and let it stand for 20 minutes.
- Remove the cooked meat from the broth with a slotted spoon, remove it from the bones, separate the cartilage, select the skin and cut into small pieces, and strain the broth through fine filtration.
Chicken aspic
Chicken asp is a healthy dish. It is saturated with cartilage tissue useful for humans. In addition, it is in the cartilage, ligaments and bones that gelling components are found, thanks to which the dish becomes viscous and thick. You can also take a rooster instead of chicken, it is believed that it contains more gelling substances.
- Caloric content per 100 g - 184 kcal.
- Servings - 4
- Cooking time - 10 hours
Ingredients:
- Chicken wings, thighs and drumsticks - 2 pcs.
- Salt to taste
- Chicken necks - 3 pcs.
- Garlic to taste
- Carrots - 1 pc.
- Onion - 1 pc.
- Allspice and black peppers - to taste
- Chicken feet - 4 pcs.
- Bay leaf - 1 pc.
Cooking chicken jellied meat:
- Rinse chicken parts and offal, and remove fat, so that later you do not remove fat from the broth.
- Pour cold water over the chicken and place on the stove to simmer.
- After boiling, cook the jellied meat under a lid over low heat for 6 hours.
- Peel the onions and carrots and add to the broth one hour before the end of cooking.
- 30 minutes after laying the vegetables, season the broth with salt and pepper and add the bay leaf with allspice peas.
- Peel the garlic, pass through a press and place in the broth when you turn off the pan. Let the broth sit for half an hour.
- Remove the meat from the pan, separate from the bones and chop.
- Arrange the chicken in the containers in which you will serve the dish and pour over the strained broth.
- Send the chicken jellied meat to the refrigerator to solidify.
Shank aspic
Pork shank jellied meat is a safe option for a festive meal, especially in the winter season. Its classic serving is with horseradish, but try experimenting and add mustard, ketchup, adjika. Indeed, in experiments, new recipes are born.
Ingredients:
- Pork shank - 1 kg
- Carrots - 1 pc.
- Onion - 1 pc.
- Dill - bunch
- Boiled water - 1 tbsp.
- Bay leaf - 2-3 pcs.
- Allspice peas - 3-5 pcs.
- Salt to taste
Cooking jellied meat from a shank:
- Rinse the shank and peel the vegetables.
- Pour the shank with water and cook over low heat for 5 hours after boiling.
- Add vegetables, bay leaves, allspice to the pan, salt and pepper. Continue cooking for 1 hour.
- Strain the finished broth, separate the meat from the bones.
- Put the meat in a container, add finely chopped dill and fill everything with broth.
- Remove the jellied meat from the shank in the cold for 6-7 hours.
- Turn the finished dish onto a plate and serve.
Pork leg aspic
Pork leg jellied meat is simple, appetizing and very tasty. It will look especially festive if served in portions for each guest separately. If desired, decorate the appetizer and put decorations on the bottom of the molds: greens, half an egg, carrot mugs …
Ingredients:
- Pork leg with hoof - 2 kg
- Bow - 1 head
- Carrots - 1 pc.
- Bay leaf - 2-3 leaves
- Garlic - 5-6 teeth
- Black peppercorns - 5-6 peas
- Salt to taste
Cooking pork leg jellied meat:
- Soak pork legs in cold water for 2 hours. Then, with a knife, scrape off the top layer from the skin, wash it again and chop it into 2-3 pieces.
- Place the pork legs in a saucepan and fill with water so that it covers all the contents by 6 cm.
- Boil broth, reduce heat to low and cook jellied meat for 3 hours. Collect foam from the surface of the broth during cooking.
- Then add the peeled carrots and onions and cook for another 4-5 hours.
- After this time, add bay leaves, black peppercorns and cook for 30 minutes.
- Pass the garlic through a press and add to the broth. Turn off the heat and leave to cool.
- Remove the meat from the broth, separate it from the bones and cut into pieces.
- Divide the meat into portions, and pour the broth strained through a fine sieve.
- Remove the pork leg jellied meat in the refrigerator to set.
Beef jellied meat
Beef jellied meat is prepared for a large festive feast, for example, on New Year's and Christmas. When buying a shank, ask the seller to cut the bones into small pieces, because it will be difficult to do this at home.
Ingredients:
- Beef shanks - 2 pcs.
- Beef pulp - 1 kg
- Carrots - 1 pc.
- Onion - 1 pc.
- Parsley root - 1 pc.
- Celery - 3-4 sprigs
- Black peppercorns - 4 pcs.
- Allspice peas - 4 pcs.
- Salt to taste
- Ground black pepper - to taste
Cooking beef jellied meat:
- Scrape the shafts, rinse, put in a saucepan, cover with water and put on moderate heat.
- After boiling, reduce heat to low, skim off the fat and add onion, parsley roots, celery sprigs, black peppercorns and allspice.
- Boil the jellied broth under the lid for 3 hours.
- Cut the beef pulp into chunks, wash and transfer to a saucepan with shanks. Continue cooking the jellied meat for 3-4 hours, skimming off the foam.
- Season with salt and pepper half an hour before the end of cooking.
- Strain the broth through a napkin, and separate the meat from the shank and cut it together with the beef pulp.
- Arrange the beef in bowls and cover with broth.
- Cool the beef jellied meat to room temperature and refrigerate until it solidifies.
