Beef aspic with nut sauce. Sunshet Agrosuccess - protects plants from sunburn and drought. Beef aspic: step-by-step recipe

Beef jellied meat with the addition of gelatin is a very tasty holiday dish, which in appearance and preparation technique resembles jellied meat. A distinctive feature is that the aspic is prepared from tenderloin, without adding bones or giblets. To make the appetizer look even more appetizing, add green peas (you can use fresh, frozen or canned), pomegranate seeds and carrots.

The result is a delicious and satisfying holiday dish that can be prepared in advance and stored in the refrigerator in anticipation of the celebration. If you don’t want to fuss with your tongue or remove the bones from pike perch, then this recipe’s jellied recipe using gelatin is an excellent alternative to traditional “jellied snacks.”

Required Ingredients

300 g beef
1.5 liters of water
30 g instant gelatin
100 g green peas
1 large carrot
1 onion
2-3 tbsp. l. pomegranate seeds
a few sprigs of fresh parsley
2 bay leaves
5 peas black allspice
2-3 large cloves of garlic
salt to taste

Cooking process

Wash the meat and remove any films. Transfer the piece of beef to a suitable size pan without cutting the fillet into pieces. To make the broth acquire a beautiful golden hue, add thoroughly washed carrots and peeled onions. For flavor, add a few sprigs of fresh parsley, black allspice and bay leaf to the pan.

Pour cold water over the ingredients. Cover the pan with a lid, put it on the fire and bring to a boil. Carefully remove the rising foam with a slotted spoon and continue cooking the broth for 1.5-2 hours.

Carefully remove a piece of beef and boiled carrots from the finished broth. Remove the remaining vegetables and spices. Add instant gelatin to the hot broth. Mix thoroughly until it is completely dissolved.

Salt the broth to taste, as required by the recipe for beef aspic with gelatin.

Then add the garlic cloves passed through a press to the beef broth. Stir the broth again and strain it through a sieve.

Cool the boiled beef to room temperature, then cut the meat into cubes.

Peel the boiled carrots and cut into quarters into rings.

Layout of aspic into molds

Now all that remains is to fill the aspic molds with the prepared ingredients. For convenience, I used small silicone molds to serve the aspic in portions. Alternating layers, place beef, carrots, green peas and pomegranate seeds into molds.

Pour the ingredients with beef broth mixed with gelatin.

Meat is a high-protein product, with a high content of fat and protein. Not everyone likes fried meat or barbecue, since such dishes seem very heavy on the stomach. This is true. However, this is not a reason to refuse such a healthy food! Try cooking jellied meat. Due to its special consistency, such a dish will seem light, and at the same time, will retain the beneficial qualities of the meat.

For aspic you will need meat (beef or pork), vegetables, gelatin. It is gelatin that is “responsible” for the aspic to thicken. If you plan to make aspic from poultry meat, such as chicken, then a huge amount of natural gelatin is contained in the wings and legs. Make broth from these parts, and you can do without store-bought powder.

Jellied meat - preparing food and utensils

Jellied meat is pieces of meat frozen in jelly. The dish is very tasty and seems light due to the fact that the meat is not fried in oil, but boiled. You can prepare a dish simply from meat, without burdening it with additives, or you can dilute the taste with vegetables and even fruits.

What is the best way to serve aspic? We recommend pouring the dish while it is still wet into small silicone muffin tins. The resulting dish will look extremely appetizing and will be convenient to eat. However, many housewives allow the aspic to harden in a large plate, and then cut it into portions with a knife.

Jellied meat recipes:

Recipe 1: Jellied meat

Let's prepare beef aspic without any additives or vegetables. We will tear the beef into thin fibers, so the finished dish will look like an exquisite paperweight.

Required ingredients:

Purified water - 2 liters
Beef (tenderloin) – 320-350 grams
Gelatin packet - 1 piece (20 grams)
Salt and spices
Fresh parsley

Cooking method:

Let's cook the meat for the aspic. To do this, wash it and cut out the films and tendons. Place the beef in boiling water, add salt and a couple of bay leaves. When the meat boils, remove the foam with a slotted spoon. To fully cook the meat, you need to cook it for at least seventy minutes.
Remove the meat from the broth, cool it completely and separate it into fibers with your hands.
The gelatin from the bag should be filled with water and allowed to swell.
The resulting broth must be strained twice until completely transparent. Place it on the fire and pour in the gelatin. As soon as the first bubbles appear on the surface of the broth, turn off the stove.
Cut the greens. Place a pinch of parsley and meat fibers into the molds where the aspic will harden. Pour the broth with gelatin over everything.

Recipe 2: Jellied meat with carrots

This meat aspic will be special due to the golden color of the broth and the presence of carrots, among other ingredients.

Required ingredients:

1.8 liters of purified water
Veal - 310-340 grams
Carrots - 2 pieces
Bay leaf
Parsley

Cooking method:

Place the veal in water and add salt. As soon as the water boils, remove the foam with a slotted spoon and reduce the heat. Place a bay leaf in water and add salt.
Peel the carrots and place them whole in the pan. Cook the meat for about fifty minutes.
Take out the finished meat, carrots and cut the ingredients into cubes with a knife, after cooling them.
Gelatin needs to be poured with hot water and allowed to swell.
Strain the broth twice, then put it on the fire and pour in the gelatin. As soon as the broth boils, remove it from the stove.
In the molds where the aspic will thicken, you need to put a pinch of herbs, meat and carrots, and then pour in the broth.

Recipe 3: Jellied meat with cranberries

Do you believe that meat can be deliciously combined with berries? Why not! There are a large number of berry sauces that are served with fried pork or lula kebab. We will prepare jellied meat with cranberries.

Required ingredients:

Purified water for filler - 1.8 liters
Pork – 320 grams
Cranberries - 80 grams
Fresh herbs (dill and parsley)
Gelatin - 20 grams
Bay leaf

Cooking method:

The meat needs to be washed and unnecessary films removed.
Place a pan filled with water on the fire and place the meat in it.
As soon as the liquid boils, salt it and skim off the foam. Add bay leaf to broth.
Cook the pork for about fifty minutes, after which the meat must be removed, cooled and cut into cubes.
Pour gelatin with water, stir and let it swell.
Strain the resulting broth, put it on the fire and pour gelatin into it. Heat but do not boil.
Chop the greens and wash the cranberries.
Distribute cranberries with herbs, pieces of meat into molds and fill with broth.

Recipe 4: Jellied meat (mix)

Let's prepare a delicious aspic by mixing different types of meat. This can be beef and pork, rabbit and lamb, or an additive in the form of poultry meat. We will use veal and chicken for this aspic. We will use chicken broth for the filling.

Required ingredients:

Purified water for meat aspic – 3.5 liters
Chicken fillet – 220 grams
Veal - 220 grams
Gelatin – 1 sachet (20 grams)
Fresh herbs

Cooking method:

Rinse the veal and chicken and put them to boil in different containers. The fillet needs to be boiled for twenty minutes, and the veal for about an hour.
We don't need the liquid from the beef, but strain the broth in which the chicken was cooked and put it on the fire. In a separate glass, you need to dilute the gelatin with water and pour it into a pan with chicken broth. Heat but do not boil.
The meat needs to be divided into fibers, the greens should be chopped.
Place the meat and herbs in the molds and fill with chicken broth.

Recipe 5: Jellied meat with egg

Even from a familiar dish you can create something new and unusual. Try cooking jellied meat with egg whites and vegetables.

Required ingredients:

Purified water for filler - 2.2 liters
Beef – 360 grams
Egg - 3 pieces
Carrot - 1 piece
Broccoli - 200 grams
Fresh parsley
Gelatin – 20 grams (1 package)
Bay leaf - 1 piece

Cooking method:

We wash the beef and set it to cook, adding bay leaves to the water and adding salt. The meat must be cooked for at least an hour.
As soon as the water in the pan boils, you need to remove the foam and put in the peeled whole carrots and broccoli. Remove the broccoli after 15 minutes and chop finely.
Boil the egg hard-boiled. We don't need the yolks, but cut the whites into cubes.
After an hour, remove the carrots and meat from the pan. Cool the meat and cut it into cubes together with the carrots. Finely chop the greens.
Dilute gelatin with water, add to broth and heat.
Place the ingredients in molds and fill with broth.

When a housewife prepares aspic, the question always arises: “Where should it harden?” Many people prefer the refrigerator as a simple and quick way, but chefs recommend letting the aspic harden in another cool place. The fact is that there is enough gelatin in the dish, and therefore it will inevitably thicken, just not so quickly. In addition, in the refrigerator, jellied meat will certainly absorb “unnecessary” odors.
A very strong aroma and suitable seasoning for meat is parsley root. We are used to using greens, but roots have an even more pleasant and unusual smell. Add it to the broth after it boils.
To make the jellied meat brownish, add the onion to the broth without removing the husk. The broth will turn out completely transparent if you cook the meat without additives, and then strain it twice.
The taste of jellied meat can be varied by adding fresh sweet pepper or apple.
Serve the prepared jellied meat with mustard, mayonnaise or sour cream. You can also make the sauce yourself. For example, this: combine two raw egg yolks, a third of a glass of olive oil, mustard powder and chopped black olives. Blend the sauce with a blender until smooth and creamy. If desired, you can add sun-dried tomatoes, capers, garlic, and dry Provençal herbs. This sauce can be used as a seasoning for meat and fish. If you see that the sauce has separated, just stir it with a spoon. It is not recommended to store the sauce for more than two days.
How to serve jellied meat? Some housewives place pieces of aspic on cold croutons and pour white sauce on top.

Using a knife, peel the onion and rinse under running water. Place the ingredient on a free plate and set aside for a while.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Place the ingredient on a free plate and set aside for a while.

Step 3: Prepare the beef.

We rinse the beef under running water and place it on a cutting board. Using a knife, we clean the meat from veins, film and fat, which may contain bone fragments and dirt. Place the prepared beef into a deep pan.

Step 4: prepare the broth.

Place peeled onions and carrots in a saucepan with beef. Fill the ingredients with clean cold water and place the container on medium heat. When the liquid begins to boil, foam from the meat will form on its surface. Be sure to remove it with a slotted spoon! Turn the heat on low (this is the only way our aspic will turn out beautiful and transparent) and cook the broth for 2 hours until the beef is almost soft (to do this, check the readiness of the meat with a fork).

In 15 minutes until the broth is ready, add bay leaves, black peppercorns, and salt to taste. Mix everything well and after the allotted time, turn off the burner. Using a ladle, pour a little broth into an empty bowl and set aside to cool for a while.

Step 5: prepare gelatin.

Pour the gelatin into a clean bowl and pour in a small amount of cold boiled water (literally enough is needed so that the water slightly covers the gelatin and it can swell). We leave everything to infuse for 1 hour.

Step 6: prepare beef aspic.

Add a small amount of chilled beef broth to the bowl with gelatin and mix everything well with a tablespoon until smooth.
Using a slotted spoon, remove the beef and vegetables and transfer to a medium bowl. Strain the broth through a sieve into a deep saucepan. After this, pour the broth back into the pan, and also pour the diluted gelatin into this container. Mix everything well with a tablespoon and put the pan back on medium heat. Bring the liquid to a boil and turn off the burner.

Pour hot broth into a special form or deep plate (layer 1-2 centimeters) and leave it aside for a while to cool. After this, put the container in the refrigerator for 30 minutes freeze well.

Meanwhile, prepare the beef and carrots. Place the meat on a cutting board and cut into medium pieces. Attention: You can also tear the beef into fibers with clean hands. Place the crushed component back into the bowl.

We throw away the onion, since we will no longer need it. Place the carrots on a cutting board and cut into circles. Attention: You can also cut out flowers from the circles to decorate the aspic. Transfer the chopped vegetable to an empty plate.

When the broth in the form has hardened, take it out of the refrigerator. Place pieces of beef and carrot slices in an even layer on its surface. Fill everything with the remaining broth with gelatin and put it back in the refrigerator to steep for 4-5 hours. That's it, the beef aspic is ready!

Step 7: serve beef aspic.

Beef aspic is a very tasty holiday dish. When it hardens, take it out of the refrigerator and serve it to the table. You can put it directly in a special form, or you can put it on a flat plate. To do this, dip the container with the filling in hot water for a few minutes (the main thing is that the water does not get into the mold itself). After this, cover the mold with a flat plate and quickly turn the container upside down with a quick movement of your hands. If desired, we decorate the beef aspic with herbs and surprise all guests with such a beautiful, delicious dish.
Enjoy your meal!

Jellied meat - preparing food and utensils

Jellied meat recipes:

Recipe 1: Jellied meat

Let's prepare beef aspic without any additives or vegetables. We will tear the beef into thin fibers, so the finished dish will look like an exquisite paperweight.

Purified water - 2 liters
Beef (tenderloin) – 320-350 grams
Gelatin packet - 1 piece (20 grams)
Salt and spices
Fresh parsley

Let's cook the meat for the aspic. To do this, wash it and cut out the films and tendons. Place the beef in boiling water, add salt and a couple of bay leaves. When the meat boils, remove the foam with a slotted spoon. To fully cook the meat, you need to cook it for at least seventy minutes.
Remove the meat from the broth, cool it completely and separate it into fibers with your hands.
The gelatin from the bag should be filled with water and allowed to swell.
The resulting broth must be strained twice until completely transparent. Place it on the fire and pour in the gelatin. As soon as the first bubbles appear on the surface of the broth, turn off the stove.
Cut the greens. Place a pinch of parsley and meat fibers into the molds where the aspic will harden. Pour the broth with gelatin over everything.

Recipe 2: Jellied meat with carrots

This meat aspic will be special due to the golden color of the broth and the presence of carrots, among other ingredients.

1.8 liters of purified water
Veal - 310-340 grams
Carrots - 2 pieces
Bay leaf
Parsley

Place the veal in water and add salt. As soon as the water boils, remove the foam with a slotted spoon and reduce the heat. Place a bay leaf in water and add salt.
Peel the carrots and place them whole in the pan. Cook the meat for about fifty minutes.
Take out the finished meat, carrots and cut the ingredients into cubes with a knife, after cooling them.
Gelatin needs to be poured with hot water and allowed to swell.
Strain the broth twice, then put it on the fire and pour in the gelatin. As soon as the broth boils, remove it from the stove.
In the molds where the aspic will thicken, you need to put a pinch of herbs, meat and carrots, and then pour in the broth.

Recipe 3: Jellied meat with cranberries

Purified water for filler - 1.8 liters
Pork – 320 grams
Cranberries - 80 grams
Fresh herbs (dill and parsley)
Gelatin - 20 grams
Bay leaf

The meat needs to be washed and unnecessary films removed.
Place a pan filled with water on the fire and place the meat in it.
As soon as the liquid boils, salt it and skim off the foam. Add bay leaf to broth.
Cook the pork for about fifty minutes, after which the meat must be removed, cooled and cut into cubes.
Pour gelatin with water, stir and let it swell.
Strain the resulting broth, put it on the fire and pour gelatin into it. Heat but do not boil.
Chop the greens and wash the cranberries.
Distribute cranberries with herbs, pieces of meat into molds and fill with broth.

Recipe 4: Jellied meat (mix)

Purified water for meat aspic – 3.5 liters
Chicken fillet – 220 grams
Veal - 220 grams
Gelatin – 1 sachet (20 grams)
Fresh herbs

Rinse the veal and chicken and put them to boil in different containers. The fillet needs to be boiled for twenty minutes, and the veal for about an hour.
We don't need the liquid from the beef, but strain the broth in which the chicken was cooked and put it on the fire. In a separate glass, you need to dilute the gelatin with water and pour it into a pan with chicken broth. Heat but do not boil.
The meat needs to be divided into fibers, the greens should be chopped.
Place the meat and herbs in the molds and fill with chicken broth.

Recipe 5: Jellied meat with egg

Even from a familiar dish you can create something new and unusual. Try cooking jellied meat with egg whites and vegetables.

Purified water for filler - 2.2 liters
Beef – 360 grams
Egg - 3 pieces
Carrot - 1 piece
Broccoli - 200 grams
Fresh parsley
Gelatin – 20 grams (1 package)
Bay leaf - 1 piece

We wash the beef and set it to cook, adding bay leaves to the water and adding salt. The meat must be cooked for at least an hour.
As soon as the water in the pan boils, you need to remove the foam and put in the peeled whole carrots and broccoli. Remove the broccoli after 15 minutes and chop finely.
Boil the egg hard-boiled. We don't need the yolks, but cut the whites into cubes.
After an hour, remove the carrots and meat from the pan. Cool the meat and cut it into cubes together with the carrots. Finely chop the greens.
Dilute gelatin with water, add to broth and heat.
Place the ingredients in molds and fill with broth.

When a housewife prepares aspic, the question always arises: “Where should it harden?” Many people prefer the refrigerator as a simple and quick way, but chefs recommend letting the aspic harden in another cool place. The fact is that there is enough gelatin in the dish, and therefore it will inevitably thicken, just not so quickly. In addition, in the refrigerator, jellied meat will certainly absorb “unnecessary” odors.
A very strong aroma and suitable seasoning for meat is parsley root. We are used to using greens, but roots have an even more pleasant and unusual smell. Add it to the broth after it boils.
To make the jellied meat brownish, add the onion to the broth without removing the husk. The broth will turn out completely transparent if you cook the meat without additives, and then strain it twice.
The taste of jellied meat can be varied by adding fresh sweet pepper or apple.
Serve the prepared jellied meat with mustard, mayonnaise or sour cream. You can also make the sauce yourself. For example, this: combine two raw egg yolks, a third of a glass of olive oil, mustard powder and chopped black olives. Blend the sauce with a blender until smooth and creamy. If desired, you can add sun-dried tomatoes, capers, garlic, and dry Provençal herbs. This sauce can be used as a seasoning for meat and fish. If you see that the sauce has separated, just stir it with a spoon. It is not recommended to store the sauce for more than two days.
How to serve jellied meat? Some housewives place pieces of aspic on cold croutons and pour white sauce on top.

Meat and fish aspic is usually prepared for the festive table, since this dish serves as the main decoration. The picture can be “painted” with carrots, bell peppers, herbs, canned peas and other tasty ingredients.

Several recipes with photos describe step by step the process of preparing jellied meat with gelatin.

To prepare this dish, lean meat varieties are usually chosen. The reason is not only the dietary aspect, but also because the fat significantly reduces the clarity of the broth. And the essence of aspic is precisely to get a clean, almost completely transparent broth, which can then be decorated with all kinds of vegetables.

Speaking of calories. Various aspics can be considered dietary products. For example, a dish made from lean beef will provide only 80-85 kcal per 100 g.

To prepare this dish we will take the following products:

beef fillet (preferably tenderloin) – 300 g (enough for 6 servings);
a little more than a liter of water (in total you should get a liter of broth);
carrots and onions – 1 piece each;
30 g gelatin (if less, the consistency will be shaky, if more, dense);
2 chicken or 4 quail eggs, hard-boiled (for decoration);
2 tablespoons of green peas;
several cranberries - also for decoration;
salt, spices and herbs - at your discretion.

To prepare meat aspic according to this recipe, follow the descriptions with photos presented below.

Preparation progress:

Step 1. Prepare all the components: wash the meat and remove the films from it. We peel the onions and carrots and leave them whole - this is how they will cook in the broth.

Step 2. Place the meat and vegetables in cold water and quickly bring to a boil. After this, remove all the foam and cook over low heat for another 1-1.5 hours. The water should not boil at this time: only a slightly noticeable bubbling on the surface is allowed.

Step 3. At the very beginning of cooking, you can add a little salt, but there should be a little salt at first - after all, the water will still have time to boil away. And 15-20 minutes before readiness, add all the spices: bay leaf, pepper. You can also add salt to the final level.

Step 4. While the broth is preparing, let's make gelatin. Take 30 g of powder (that’s 1.5 tablespoons) and soak it in half a glass of cool boiled water. Stir thoroughly and leave for 30-40 minutes. You can also soak it in broth, but to do this you will need to wait until it has cooled completely.

Step 5. As soon as the broth is cooked, remove all components and strain, draining through cheesecloth or a sieve. Let it cool completely.

Step 6. While it cools, cut all the components into beautiful pieces. The meat is simply placed at the bottom of the container where the aspic will be.

But carrots can be cut into slices or flowers. Let's not forget about the greens - parsley leaves look especially beautiful. Eggs can be cut in half or cubes.

Step 7. When the broth has completely cooled down, dissolve a glass of swollen gelatin in it and heat it on the stove until completely dissolved. However, there is no need to bring it to a boil - just heat it well, but no more.

After this, the broth must be strained again. In the meantime, place the chopped pieces of meat and vegetables in molds or in a large common dish.

Step 8. Pour in the broth, let cool to room temperature and place in the refrigerator overnight (at least 4 hours). After this, you can invite everyone to the table - the result is a very beautiful, healthy and truly festive dish.

Pork jellied meat: step-by-step recipe with photos

Now let's get to the pork. This is more juicy meat, which, however, is slightly more high in calories - the finished product will give 100-120 kcal per 100 g, or even more (depending on the fat content of the meat).

For lovers of dietary dishes, you can take half-fat pork - for example, the same tenderloin or carb, as well as a shoulder blade. This fillet has a pleasant light pink color, and there are almost no layers of fat in it.

Very often, beginners and even experienced cooks wonder how to make aspic from meat - with or without gelatin. The answer here depends on which ingredients of the dish you choose.

If, in addition to the fillet, you take pork legs and ears (a standard set for jellied meat), of course, you can do without gelatin. But we have aspic, not jellied meat, so we definitely use gelatin - otherwise we definitely won’t get the right consistency.

To prepare pork aspic, we will use the following products.

Ingredients (this is for 12-15 servings):

1 kg pork;
2 carrots and onions;
several cloves of garlic;
water – a little more than 2 liters;
gelatin – 60 g (i.e. 3 tablespoons);
peas, cranberries and other bright ingredients for decoration;
salt and spices, as well as herbs - at your discretion.

This recipe for jellied meat is largely the same as the previous one. Cook the broth, dissolve the gelatin and place the mold in the refrigerator.

Cooking method step by step:

Step 1. Cook the broth, remove the foam. After boiling, cook over low heat for 1.5 hours.

Step 2. Strain through a sieve and remove all components.

Step 3. Leave the gelatin to swell in 1.5 cups of cool boiled water. Meanwhile, chop all the ingredients and place them in the dish. You can place carrot slices at the very bottom of the bowl - they will then end up on top.

Step 4. Dissolve the swollen gelatin in the broth, heat and stir. Pour the broth with gelatin over the chopped meat and vegetables, then put it in the refrigerator overnight - the jellied meat is ready.

NOTE

When serving, you need to immerse the dish in boiling water for literally 3-4 seconds so that the product comes away from the walls. Then carefully turn the bowl over and place it on a festive dish.

Aspic from various meats: recipe with photos step by step

Of course, such a dish can also be prepared from cold cuts. For example, take pork and beef at once, and also add lamb. Jellied meat is also prepared from chicken, and it can also be mixed with beef fillet, alternating light fibers with dark ones.

For this recipe we will take:

chicken breast – 500 g;
beef fillet – 500 g;
a little more than 2 liters of water;
60 g gelatin;
onions and carrots – 2 pieces each;
ingredients for decoration (peas, cranberries, etc.);
salt, spices and herbs.

We will act like this:

Step 1. Wash the meat and put it in cold water along with peeled onions and carrots - cook until boiling, skim off the foam.

Step 2. While the broth is cooking, soak the gelatin. And when it swells, add it to the cooled broth. Heat, stir and strain.

Step 3. Cut the meat into portions and place in a dish.

Step 4. Add garlic passed through a crush.

Step 5. Lay out the other components for decoration and pour in the cooled broth with gelatin. Place in the refrigerator overnight and you're done.

Jellied meat can be prepared according to different recipes with photos, but the principle of the technology is the same: the broth is boiled, in which gelatin is then dissolved and decorated with vegetables.

You can serve this dish with herbs, horseradish or mustard - essentially the same tasty additions that are often served with jellied meat - the “big brother” of aspic. And you won’t need a side dish as such; perhaps only fresh vegetables and beautiful Yalta onions.

Jellied meat has long been a worthy decoration for the New Year's table - along with and.

Bon appetit!