Kholodets is a traditional Russian dish of meat and frozen broth that we love to cook for the holidays. Especially during the cold season. For many, jellied meat is as important and obligatory a dish at the New Year's table as Olivier. Each housewife has her own secrets for preparing jellied meat; recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Some people like cold meats made exclusively from pork, while others add chicken or beef to it. Often all types of meat are found in one aromatic frozen jellied meat. The set of favorite spices is also individual.
Very often jellied meat is prepared more than once, until the moment when the very recipe is found that will appeal to every family member. After all, you can cook with large pieces of meat and with the addition of vegetables and herbs. You can grind the meat into minced meat and prepare a very nourishing meat jellied meat with a dense texture, or you can make a thin and transparent frozen broth that will melt on your tongue as if by magic.
That's why there is such a wide variety of recipes. But the most important thing that unites them is that in most cases jellied meat is cooked without adding gelatin, but only on the basis of thick, rich broths of high concentration, which harden on their own. This is due to the fact that the broth is cooked from pieces of carcasses that have a large amount of cartilage tissue, which gives such properties to the broth. Usually legs, tails, and ears are used for jellied meat. Everything where there are bones, joints, cartilage and skin. In addition to its richness, such a broth will also have a special taste. But for the full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, ends up in the finished dish.
If you want to make the jellied meat elegant and beautiful, then put beautifully chopped vegetables, olives, and green leaves in it. This is done before the broth is poured into the mold, so that when it hardens, all this elegant beauty remains inside.
Cooking jellied meat yourself is quite difficult and takes a long time; jellied meat from pork feet takes a particularly long time to prepare. This jellied meat is prepared without adding gelatin; many housewives are concerned about whether it will harden, but if you strictly follow the recipe, the cooking process will be crowned with success. The result is ultimately worth the effort, and the most important thing is that properly cooked tender jellied pork legs are a very tasty cold appetizer for a holiday or even for every day.
Ingredients:
- pork neck - 1 kg;
- pig legs - 2 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- garlic - 8 cloves;
- bay leaf, peppercorns, salt - according to preference.
Preparation:
1. Place pork legs, meat cut into large pieces, carrots and onions into a 5-liter saucepan. Pour all the ingredients with water and put on fire. After the water begins to boil, the jellied meat must be salted and the foam that appears is removed with a slotted spoon; this is necessary so that the jellied meat turns out to be transparent in color.
2. Cook the jellied meat for 5-6 hours over low heat. Remove the vegetables from the pan after one hour of cooking.
3. 30 minutes before readiness, add the remaining ingredients. We take out the meat and cook the broth for another 15 minutes. Strain the broth.
4. We separate the meat into fibers, do it with our hands to feel and remove all the bones.
5. Place decorations on the bottom of the mold; chopped olives and herbs can be used as decoration.
6. Place the meat in the mold and fill it with broth. Leave it like this until it cools completely, then put it in the refrigerator for several hours.
7. Before serving, place the jellied meat on a plate, turning the form upside down. If you followed all the steps in the recipe, the jellied pork legs will be elastic, hold their shape well and will not melt at room temperature.
The tasty, aromatic, transparent jellied meat is ready, you can start your meal.
A hearty snack will be an excellent decoration for the holiday table.
To prepare you will need the following set of products:
- beef - 0.5 kg;
- processed pork legs - 1.3 kg;
- onion - 1 pc.;
- carrots - 210 g;
- garlic - 2 cloves;
- bay laurel leaves, pepper, salt - optional;
- greens - used for decoration.
Cooking steps:
1. Rinse the meat with water, put it in a pan, fill it with water so that the water completely covers the meat. Turn on the heat, wait for it to boil and skim off the foam.
2. Reduce the heat, cover the pan with a lid, and leave in this position for 5 hours. Salt and pepper the broth, add vegetables and bay leaves, continue cooking for another 60 minutes.
3. Remove the vegetables and meat from the broth and set aside on separate plates, leaving the broth to cool. Strain the broth through a fine sieve.
4. We butcher, sort and cut the meat, which will be added directly to the jellied meat. Use only the pieces you intend to eat.
5. We see fat on the surface of the broth; it needs to be removed. If you leave it, then a thick white layer of frozen fat will form on the surface of the finished frozen jellied meat.
6. Combine the meat with the broth, leaving a small amount of meat for decoration. Stir and place back on the hot plate.
7. Let the broth boil and turn off the heat. Pass the garlic through a press.
8. Cut the carrots into thin circles or flowers, put them in a mold, and add the greens there too.
9. Use the remaining meat to secure the decoration so that it doesn’t run away.
10. Using a ladle, pour the meat and broth into the mold, let it cool and put it in the refrigerator overnight.
11. Before serving, the layer of fat that has formed on the surface must be removed. It not only spoils the appearance, but is also not very pleasant to the taste.
12. Transfer the jellied meat to the surface, with the decoration on top.
Serve cold, garnished with fresh herbs and vegetables. Don't forget about mustard and horseradish, these two seasonings are the best friends of real homemade jellied meat.
Beef jellied meat prepared according to this recipe is a separate dish, in this case there is no need to add gelatin. The jelly will set on its own if you prepare it from the correct part of the animal carcass, for example, pig ears, tails or legs. For beef jellied meat, the most commonly used part of the leg is called the motolyga (motolyga). This is essentially a knee with a joint; it is the joint tissue that allows you to make a thick, well-hardened broth. After all, this is exactly what is needed for jellied meat. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give the jellied meat its own properties. The color of the jellied meat will also be darker, as happens with beef broth. In my example, I will show how to make jellied meat with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.
Ingredients:
- beef motoski (part of a leg with a joint) - 1 kg;
- beef - 300-500 g;
- onions - 2 pcs;
- carrots - 1 piece;
- garlic - 1-3 cloves;
- peppercorns, salt - to taste.
Recipe:
1. Fill the meat with water, after boiling, drain the water. Fill with new water, add the peeled vegetables and cook the meat for 5 hours. Skim the foam when boiling, this will help keep the broth, and subsequently the jellied meat, transparent.
2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking the meat. When it is ready, take it out and separate the meat from the bones. Pass the boiled meat and garlic through a meat grinder.
3. Pour the strained broth over the chopped meat and mix, distributing evenly. Season to taste and add ground black pepper.
4. Cool the beef jellied meat, put it in the refrigerator until completely frozen. It is best to cover the container in which it will harden with a lid, or if there is none, then with cling film.
The jellied meat is ready, decorate it with herbs and serve. Cut into portions and serve with spicy seasonings and sauces. Bon appetit!
People who have little time can prepare jellied meat according to the “lazy recipe”. The entire cooking process will take no more than 1 hour. This kind of jelly is very simple to prepare; the main difficulty is to find a really high-quality stew. Ideally, you should use homemade stew; you should make sure in advance that it is a store-bought product. Since the stew itself does not have the properties necessary to thicken the jellied meat, it will have to be helped with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.
Products:
- beef stew - 300 g;
- onion - 2 pcs;
- carrots - 1 piece;
- gelatin - 20 g;
- water - 1 l;
- peppercorns - ½ tsp;
- salt - 1 tsp.
Preparation:
1. Pour gelatin into a bowl and dilute it as indicated in the instructions on the package. Set aside to swell.
2. Place the carrots, peppers, and onions in a saucepan and fill with water, you will need 500 milliliters. Turn on the burner and cook the vegetables for 10 minutes.
3. We take out large pieces of meat from the stew and cut them up, put them in a mold. Pour the rest of the jar into the broth. Cook for 25 minutes.
4. Strain the broth through a sieve and combine it with the swollen gelatin. Mix and pass through the sieve again.
5. Cut the boiled carrots into slices. Take 3 circles, cut them in half and send them to the meat, sprinkle with dried green onions.
6. Fill the stew with broth. Close the container with a lid, and after cooling completely, put it in the refrigerator.
At first glance, the combination of stew and gelatin may seem unusual, but nowadays the simplicity of cooking is valued. The taste of stewed jellied meat prepared according to a quick recipe is no different from the classic one.
Another decoration for the holiday table can be jellied meat that looks like ham. The taste of the ham is soft and tender, an excellent option for a cold snack, without adding preservatives.
Products:
- pork knuckle - 3 pcs.;
- pig ears - 6 pcs.;
- pork leg - 2600 g;
- pork neck with bone - 1.8 kg;
- onion - 250 g;
- celery stalk - 600 g;
- garlic, salt, bay, peppercorns - according to preference.
Preparation:
1. Place the pork in a pan, add water, and turn on the burner. If there is stubble on the shank and ears, shave it off with a disposable razor.
2. After boiling, place the pork in a colander and rinse with running water. This way we remove scale from the meat.
3. Place clean pork in a saucepan, add onion, celery, and fill with water. Turn on the heat and remove the scale with a slotted spoon.
4. Cover the pan with a lid and let the meat cook at a low simmer for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.
5. Remove the boiled pork from the broth and cool. We separate the pulp from the bones and ears.
6. Strain the broth through cheesecloth.
7. The form must be wrapped in cling film. Place the ears in the mold, followed by the prepared meat and rich broth.
8. Using a fork, distribute the broth throughout the pan. We wrap the ears up and wrap them with film. We put the form under pressure. We put it in the refrigerator to let our ham harden.
9. Before serving, cut into pieces like regular ham.
Place the pieces of prepared jellied meat beautifully on a plate. Decorate with vegetables and lettuce leaves and serve on the festive table with mustard and horseradish. Very tasty and appetizing to look at!
There is nothing complicated about preparing jellied meat in a multicooker; just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After this, you need to remove the dish from the mold and cool it.
You will need:
- pig's ear - 1 pc.;
- pork hoof - 1 pc.;
- pork knuckle - 1 pc.;
- chicken legs - 2 pcs.;
- onion - 130 g;
- carrots - 80 g;
- salt - optional.
Preparation:
1. Place the thoroughly washed and de-bristled parts of pork and chicken into a multicooker bowl. We cut very large pieces into pieces.
2. Cut the onion into two parts, no need to peel it, place it in a bowl. Onion peels will give the jellied meat a bright, beautiful color. Divide the carrots into 3 parts and move them to the meat.
3. Pour water into the bowl so that it completely covers the food. Salt the meat and close the lid of the multicooker. We turn on the “jelly” or “stew” mode; in this mode, by default, the meat is cooked for 6 hours.
4. After the time has passed, he takes the food out of the bowl. We separate the meat from the bones and pass it through a meat grinder.
5. Strain the broth through a fine sieve. Combine the chopped meat with the broth, add your favorite seasonings, and stir.
Turn on the “soup” program and bring the jelly to a boil. Then turn off the multicooker and add fresh garlic squeezed through a press.
6. Cool to room temperature, pour into molds and put in the refrigerator until completely set.
Even novice housewives can prepare delicious jellied meat in a slow cooker. The meat will not burn if all the water has boiled away and the cooking process will stop. While cooking is in progress, you can calmly go about your business or go to bed, setting it up for the night.
Ready-made jellied meat is perfect as an appetizer for the holiday table.
How to cook delicious jellied pork and chicken
For tasty jellied meat, you need to use only fresh meat; meat that has been frozen will not work. If desired, the chicken can be replaced with turkey neck. The mixture of pork and chicken gives a very delicate and pleasant taste, the jellied meat will be light and transparent.
Ingredients:
- laurel leaf - 4 pcs.;
- pork leg - 600 g;
- pork on the bone - 0.5 kg;
- chicken leg - 1 pc.;
- salt - 2 tsp;
- peppercorns - 13 pcs.;
- onion - 140 g;
- garlic - 25 g.
Recipe:
1. Place the meat and onions in a saucepan, pour 4.5 liters of water.
2. Place the pan on the fire, cook over high heat until it boils, then reduce to low. After 3 hours, add salt, pepper and bay leaf. We take the chicken out of the broth; it will cook before the pork.
3. Take out the meat, when it is ready, let it cool, cut it into small pieces. We do the same with chicken.
4. Finely chop the garlic and place it on the bottom of the mold. Place the meat in the molds. If the meat is not salted, add additional salt.
5. Onion lovers can chop it and add it to the meat.
6. Fill the molds with broth, let cool and put in the refrigerator overnight.
The next day, the pork and chicken jellied meat is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon appetit!
Festive jellied pork and turkey - video recipe
I suggest you look at another recipe for making jellied meat. This time the pork meat in the dish will be accompanied by turkey, from which we use a wing. And for a beautiful holiday presentation, we’ll make beautiful flowers on the surface of the jellied meat made from boiled eggs and carrots. It’s nice to put such jellied meat on the festive table for the New Year and hear praise from all guests and household members.
Now you know how to prepare the most delicious jellied meat. In this matter, you do not need to have special culinary skills, the main thing is to have patience and time. Good luck with your culinary experiments!
Jellied meat is a cold appetizer prepared from jelly-forming substances contained in bones, cartilage and meat. This dish is very popular in Russia. Jellied meat recipes are well known to every housewife. But not everyone knows that this dish is not only tasty, but also healthy. Jellied meat is a source of collagen protein, which is necessary for the formation of connective tissues in the human body.
So, jellied meat recipes that every housewife should know:
,
,
,
,
,
.
Leg jellied meat
Compound:
4 veal or pork legs
2 carrots
2 onions
5 eggs
2 bay leaves
7-8 black peppercorns
parsley
salt
water
Preparation:
Cut the legs lengthwise and wash. Cut the bones into several pieces. Cook the legs over low heat in a deep saucepan with a closed lid (the foam should be skimmed off periodically) for 4 hours. 2 hours before being ready, add sliced carrots, onions, chopped parsley, bay leaves, and pepper. At the end of cooking, remove the bay leaf and vegetables. Remove the meat from the bones and chop. Place the bones in a saucepan with broth and cook until about 5 cups of broth remain (a little less than 1.5 liters). At this time, boil the eggs and cut into slices. Strain the broth, add the meat, add salt, stir, and bring to a boil. Fill the molds 1/3 full, after some time add the eggs, fill the molds almost completely, and place another layer of eggs on top. Place in the refrigerator for 2 hours. Serve with sour cream sauce with horseradish or mustard.
Chicken jellied meat
Compound:
2 kg bone-in chicken (legs and wings)
2 carrots
1-2 onions
2 cloves garlic
6-7 black peppercorns
2-3 bay leaves
water
salt
Preparation:
Rinse the chicken and place in a saucepan. Peel the vegetables. Cut the onion in half, cut the carrots and garlic into slices. Place vegetables in a saucepan. Pour water over all ingredients (so that it completely covers the meat and vegetables), add pepper, salt, and bay leaf. Cook over low heat (foam should be skimmed off) for 2 hours 30 minutes. Half an hour before the end of cooking, remove the pepper and bay leaf. Cool the broth slightly and strain. Shred the chicken and discard the vegetables. Add the chicken to the broth and stir. Pour into molds and refrigerate for 2 hours. Serve with mustard or mayonnaise.
Beef jellied meat
Compound:
1 kg beef legs
1 onion
1-2 carrots
2-3 bay leaves
10-12 black peppercorns
parsley
salt
2 liters of water
Preparation:
Cut the beef legs into several pieces and soak them in cold water for 3 hours. Then rinse the pieces thoroughly with running water. Place in a saucepan and add water (so that it completely covers the meat). Bring to a boil, skim off the foam, and cover the pan with a lid. Then cook for 6-7 hours over low heat (the fat that forms on the surface of the broth should be skimmed off periodically. While the meat is cooking, cut the carrots into slices, onion into rings, chop the parsley. An hour before the end of cooking, put the prepared vegetables, herbs, bay leaves into the broth leaf, pepper. When the meat is cooked, remove all the resulting fat, remove the bay leaf, carrots. Chop the meat separated from the bones. Strain the broth, add the meat, carrots, salt, bring to a boil. Stir and pour into molds, cool, put in refrigerator You can decorate the jellied meat with fresh herbs.
There are also more original recipes for jellied meat: jellied fish and jellied eggs.
Jellied fish
Compound:
0.5 kg of fish (large and not very bony fish are good for jellied fish, for example, salmon, pink salmon, pike perch, salmon)
1 carrot
1 onion
2-3 bay leaves
25 g gelatin
4-5 black peppercorns
carnation
salt - to taste
1.2 liters of water
Preparation:
Wash the fish, remove the backbone, remove large bones (if possible, remove small ones). Cut the fillet into pieces and put in the refrigerator. Place the head (the gills must first be removed), the ridge and the remains of the fish (without fins) into a saucepan and add water. Place whole or halved carrots and onions there. Cook for another half hour, skimming off the foam. Then remove the head and ridge from the broth. Add spices, salt to the broth, throw in a bay leaf. Place the prepared fish fillet into the broth. Cook until done. Carefully place the fish on a plate and strain the broth. Dilute gelatin in half a glass of water and pour into fish broth. Put the broth on the fire, but do not bring it to a boil. Pour the resulting broth over the fish, garnish with pieces of boiled carrots and herbs. Place in the refrigerator for 2 hours. Garnish with lemon slices.
Jellied eggs
Compound:
7 eggs
100 g ham
100 g chicken fillet
100 g green peas
100 g corn
1 bell pepper (preferably red)
parsley
2 tablespoons gelatin
salt - to taste
Preparation:
Rinse the fillet, place in a saucepan and add water. Cook with the lid closed until done. Soak gelatin in cold water (100 ml). Wash the eggs thoroughly. Make a hole (2 cm) on one side of each egg. Pour the white and yolk into a plate. Soak the shells in water with added soda and rinse again. Dissolve gelatin in 1 cup of hot chicken broth. Cut the ham and pepper into cubes. First place pepper and chopped herbs on the bottom of each shell, then ham, corn, peas, pour in broth, and put in the refrigerator overnight. Before serving, eggs should be shelled.
Jellied meat in a slow cooker
Today, household appliances come to the aid of housewives in cooking. Already, many families have multicookers. How to cook jellied meat in a slow cooker?
Compound:
1.2 kg pork feet
2 onions
2 cloves garlic
1-2 carrots
water
salt, spices - to taste
Preparation:
Peel the vegetables. Cut the onion into rings and carrots into slices. Wash the pork legs and place them in a multicooker bowl. Add prepared carrots and onions. Add salt. Add spices. Fill with water to the maximum mark. Cook in the “Stew” program for 8 hours (periodically remove the foam from the broth). After the program is completed, remove the meat from the bones and cut into pieces. Strain the broth. Place the meat in molds and pour in the broth. Let cool slightly, put in the refrigerator for 2 hours.
Jellied meat is a very tasty and also healthy dish, which is suitable for dinner with the family and for a festive feast.
Kistanova Tatyana Sergeevna for the Women's magazine "Prelest"
Jellied is a popular New Year's dish. Everyone has probably tried this delicious dish at least once in their life. However, not everyone tried to create such a transparent magical treat. Today we are preparing jellied beef legs.
- The main ingredient of jelly is veal or pork legs, or more precisely, their very lower part is the hooves. Only these components will give complete confidence that our dish will harden as it should.
- Other types of meat can be added as desired. These can be chicken parts with all skins and veins, beef, pork.
- The main thing is to maintain the ratio of products. For two veal legs you need to take the same amount of another type of meat by weight.
- The ratio of liquid to meat when cooking broth should be 1:1. This is a very important point. Pour in more water, the liquid will not have time to evaporate, which will not allow your favorite aspic to harden. A smaller amount of water will require additional addition of life-giving moisture, and this is also undesirable.
- To obtain a transparent, appetizing jellied meat, do not neglect to follow an important rule - be sure to drain the first broth. Thus, we will reduce the calorie content of the dish and achieve a chic aesthetic appearance.
- When cooking, we try to avoid strong boiling: the broth should simmer on a low burner for at least 6-7 hours.
- Add salt and seasoning mixture to the jelly correctly. Salt, pepper, add onions and carrots 1 hour before the end of cooking.
- The best place to freeze the aspic is in the refrigerator.
- Experienced housewives do not recommend immediately removing the top layer of fat on jellied meat; it is advisable to carry out this process just before serving.
- You can decorate the jellied meat with chopped carrots, peas, sprigs of herbs, and boiled eggs.
Classic recipe
Here is a recipe for jellied beef legs without adding gelatin. Veal will add tenderness and richness of flavor to the dish.
Compound:
- beef legs - 2 pcs.;
- veal - 500 g (pulp);
- onions - 3-4 pcs.;
- garlic - 1 large head;
- bay leaf - 4-7 pcs.;
- salt;
- allspice peas - 4-5 pcs.;
- carrots - 1 pc.;
- purified water.
Preparation:
- You need to be very careful when processing beef meat and legs. The transparency of our jelly will depend on how we process such important ingredients. So let’s begin to thoroughly examine each step of how to prepare jellied beef legs.
- The beef should be poured with cold water and left to soak for 40-60 minutes. If possible, this time can be increased to 4-5 hours. And the meat will be cleaned, and the skin will become softer, which will only be a plus for preparing the dish. This way, the remaining blood from the meat will go away, and this will make our dish truly beautiful and tasty.
- It is recommended not to chop the beef legs, but to saw them using a hacksaw with large teeth to avoid small fragmented bones getting into the broth. Before cooking, the skin must be thoroughly cleaned with a knife.
- Place the pulp, cut into medium pieces, and prepared veal legs into a large container.
- Fill with clean cold water 6-8 cm above the level of the components.
- From the moment it boils, simmer over low heat for 7-10 minutes and drain the primary broth.
- Rinse the meat pieces under running water and place them again in a pan with clean liquid.
- Now you need to provide all the details of cooking the secondary broth for a clear, rich jellied meat.
- We try not to miss the moment of boiling. As soon as small bubbling bubbles begin to appear, remove the foam and fat with a slotted spoon.
- We set the stove to low and leave the meat broth to simmer for 3-4 hours. The liquid should not boil too much. The lid on the pan remains slightly open.
- Let's prepare the vegetables for the rich jelly. You can do a little trick to make the broth acquire a golden, warm hue.
- The peeled onion is cut in half, the flat cut is fried in a hot frying pan. Peel the carrots, rinse them and add them whole to the meat broth.
- Place the prepared vegetables into a container with boiling meat mixture.
- Bring the broth to a boil over high heat. Then we reduce the power of the stove and simmer the broth for the future jellied meat for another 3-4 hours.
- An hour before the end of cooking, add bay leaf and allspice. And only now can you add salt to the dish.
- Carefully remove the meat pieces from the rich broth.
- We begin to work with the cooled product. Separate the pulp from the veal legs. Cut the pulp into small pieces. Ideally, use your hands to tear the meat into small fibers.
- Pass the peeled garlic through a press and mix with the disassembled boiled meat.
- Place the meat pieces into beautiful deep pans in an even layer.
- Place the containers in the refrigerator and serve the already frozen jellied meat to the table.
- The aromatic dish will be ideally combined with mustard, spicy horseradish and fragrant homemade bread.
Tender jelly
Jellied meat can be made from beef, lamb, and pork. You should not neglect such ingredients as hooves, tail, head, veins and skins. These are ideal products that can improve the solidification of broth.
We looked at the classic recipe for making jellied meat. By the way, it is very convenient to cook jelly in a slow cooker with the addition of poultry and rabbit meat. All the main steps are indicated, now we’ll give another version of the recipe, where we’ll just play with the ingredients.
Compound:
- veal on the bone - 0.5 kg;
- beef, pulp - 0.5 kg;
- 2 beef legs;
- veal shin - 0.5 kg;
- carrots - 1 pc.;
- 2 onions;
- celery stalk - 1 pc.;
- 3 garlic cloves;
- thyme, parsley, bay leaf;
- salt, pepper - to taste;
- green leek leaves.
Preparation:
The process is similar to the description of the classic recipe. The main thing is to follow all the rules. The jellied meat is cooked for at least 6-7 hours. However, it all depends on the freshness of the meat. Young meat requires less time, and if we come across pieces of mature animals, we can safely increase the cooking process to 12 hours.
Serve with mustard and your favorite creamy sauces.
Kholodets, cold or jelly is one of the most popular dishes in Russia. They cook it for winter holidays and in the spring for Easter. And weddings and anniversaries are never complete without several types of jellied meat. Although this dish is considered an appetizer, it is richer and more nutritious than many main courses.
In cold weather, jellied meat warms you up, as it is very high in calories and fat. But on a hot summer day, when you don’t want anything hot, jellied meat will fill you up and cool you down. The collagen substances contained in jellied meat are certainly beneficial for joints and bones. When my husband broke his leg, the doctor told him that he needed to eat jellied meat with beef so that the bones would heal faster.
Our favorite holiday is approaching - New Year. On the New Year's table, as usual, we have all our favorite family dishes, including jellied pork feet. In our family, it is cooked two days before the holiday and is perfectly preserved in the refrigerator.
I cannot describe all the features of this Russian national dish in one article. I will only share the main secrets that I use myself. I invite everyone to cook with me today. And then write to me in the comments if you liked the dish according to the recipes given here.
Although the food will take a long time to prepare, it will not require any special labor. All you need to do is prepare the pork feet and meat. And in a saucepan or slow cooker, the dish cooks itself, without your participation. Once cooked, place the meat in ramekins and pour in the broth.
Jellied meat is traditionally served with horseradish or mustard.
Gelatin, agar-agar or other thickeners are not needed at all in real jellied meat. After all, gelatin is made from bones, and we take meat with bones, cartilage, muscles, and even legs with hooves. If you follow the simple recommendations below, the jellied meat will harden so much that you can cut it with a knife. And it will also be transparent, tasty and aromatic.
Features of preparing aspic
- As I already said, for the jellied meat to freeze well, you need to take pork legs, shanks, beef shanks, turkey or chicken legs. It is in the legs that the highest content of collagen substances is found. And also in pork skin. For the meat part of the jellied meat, you can use any meat you like.
- But it’s even more important that the legs are fresh and well-seared and cleaned. When purchasing, pay attention to the color of the meat. And also, of course, the smell. Poorly scraped legs, with traces of soot, can absorb a burning smell, which will subsequently be transferred to the finished dish.
- Before cooking, the meat and legs should be chopped into pieces up to 10 cm in size. Rinse, add water and leave to soak for 3-4 hours.
- After boiling, drain the first water, add new meat and cook until done.
- Pour excess water into the pan. So that you don’t have to add more later when the liquid evaporates during the cooking process.
- When cooking the broth, it is advisable to immediately bring it to a boil, and then cook it over low heat. Within 4-6 hours it will be ready even in the largest pan.
- Take spices to your taste, but be sure to include allspice and black peppercorns, a few cloves of garlic and one unpeeled onion. Of course, you need to wash it thoroughly first.
- Distribute the finished meat over the bottom of the molds, pour in the strained broth and let cool completely. Then you can put it in the refrigerator.
Recipe for homemade pork jelly with beef and chicken
I have a carcass of a domestic cockerel. I use it to make jellied meat. I also took a pork leg and a pork knuckle, as well as a piece of beef on the bone. You can use other types of meat and offal. I myself sometimes add tongue or heart to jellied meat.
It is believed that the more types of meat there are in jellied meat, the richer and tastier it is.
Also use spices according to your taste. Just be sure to add allspice and black peppercorns and garlic. One onion is placed in the broth directly in the husk, unpeeled.
What you will need:
Preparation of broth:
1. Place the thoroughly washed meat in a large basin and fill it with water at room temperature. I will soak it for three hours. To get rid of any remaining blood clots and odor.
2. Place the soaked and washed pieces of meat into a large saucepan and fill with clean water. I put it on the stove and wait for it to boil. I don’t close the lid all the way so it doesn’t escape. All this time I remove the foam that forms.
3. After boiling, cook for about five minutes on low heat and turn off. Now I drain this broth and rinse the meat and the pan thoroughly.
This is done so that excess fat is boiled out of the meat and the broth is completely clear.
And again I put the pork, beef and chicken in the pan and add the last of the cooking water. The pan must be very large so that everything goes in and does not splash out when boiling. I pour about one and a half liters of water per kilo of meat.
4. If you take large beef bones, then add more water. After all, they will take a long time to cook and the liquid will evaporate.
It is unacceptable to add raw water during the cooking process. This can cause the entire broth to darken.
Why do I fight so hard for broth clarity? Because jellied meat is a holiday here and I don’t want to lose face. Let it be light through and through, so that you can see the meat and carrot flowers and every sprig of greenery in it. And let all the guests praise me!
5. So, again I wait for the water to boil and again remove the foam with a slotted spoon. As soon as the boil begins, I immediately reduce the heat to low and cover with a lid. Close loosely to allow steam to escape. Our jellied meat will be cooked for 5-8 hours. Depending on what kind of meat and bones you use. We check the readiness of the meat with a long knife.
6. When there is still an hour left until the dish is ready, you can add whole peeled carrots, celery and onions.
Don't forget to put one onion in the peel. It is the husk that will give the finished dish an appetizing, golden color.
7. At this stage, the broth should be salted and spices added. I have black pepper and allspice, bay leaves and a sprig of rosemary. Let it cook for another hour.
8. When the meat is almost ready and falling off the bones, turn off the heat and take the meat and vegetables into separate plates. You just need to throw out the onion, rosemary, and celery, but leave the carrots. It will make flowers for decoration. Let everything cool down a little. And the broth needs to be strained.
9. Strain the broth twice. Once through a metal sieve, small seeds and debris from spices are removed. And the second time through two layers of gauze, and here all the cooked foam particles that were not removed with a slotted spoon are removed.
Design and decoration:
10. I disassemble the cooled pieces of meat with my hands. I throw away all the pork and chicken skins and bones. I use a fork to break the meat into small fibers. I finely chop the garlic or press it through a press. I mix everything with garlic and pepper with ground black pepper.
11. Select dishes for decorating jellied meat. Do you need small, portioned molds or, on the contrary, large ones, of which there will be one or two for the whole table - decide for yourself. I have small trays, but there are also quite spacious ones. And everything is so clearly visible in them, both meat and flowers. I make both simple carrot stars and large roses. For roses, I cut the carrots into thin slices.
12. I begin to collect an artistic composition. In each tray I place a layer of meat on the bottom. Decide for yourself whether it will be a large layer. Do you want more meat or more jelly broth?
I decorate the top with flowers made from carrot “petals.” For decoration, you can use cucumber slices and hard-boiled eggs, in a word, whatever your imagination tells you. And the finishing touch is a couple of sprigs of greenery. You can use dill, rosemary or parsley.
There is also a nuance to be taken into account here. If you serve jellied meat inverted from a container onto a dish, then flowers and herbs should be placed at the bottom of the bowl, and pieces of meat on top. In large trays, flowers are on top of meat, and broth is on top of flowers.
13. All trays are filled with meat and decorated. The broth has already cooled down enough. Carefully, using a holey spoon, pour broth into all containers. I leave them until they cool completely. Then I put it away in the cold.
14. In the refrigerator, containers must be kept tightly closed. Jellied meat has the ability to absorb odors. And we don't need it. The next day you can try. I try to have as little fat on top as possible, but it is still present. I remove this layer of fat with a long, sharp knife.
15. You can serve it directly in a tray or cut it into portions. Or you can serve it beautifully on a platter. Only here it must first be thawed by lowering the form with jellied meat into hot water.
16 Jellied meat is placed on the table next to horseradish and mustard. They are inseparable friends. You can also cut lemon into slices for it.
The jellied meat turned out to be excellent. It is as strong as brawn and very meaty. I can say for the taste - eat, eat, eat... and you want more! And how happy I am with the transparency of the jelly layer, words cannot describe!
Pork knuckle jelly with chicken in a bottle in the shape of a pig
Here is another very original way to decorate jelly for the holidays. It’s easy to prepare and the ingredients are all ordinary. It is the presentation of this dish that touches the guests. A very cheerful pig on a platter among lettuce leaves.
Bottles of 1 and 1.5 liters or more are suitable. Whatever container you take, that size will be the size of the piglet.
I took one pork knuckle and chicken parts. For decoration: 4 cloves and three circles of boiled sausage. The jellied meat will be very meaty.
This pig with horseradish and mustard will be a good decoration for the holiday table. And it will delight all guests.
Delicious jellied pork legs in a slow cooker
A detailed video from Marina Petrushenko’s channel is also interesting for those who like to cook in a slow cooker. As you know, everything is prepared tasty, quickly and without any problems.
This is how simple and amazingly tasty you can serve jellied meat for the New Year’s table. If my recipes were useful to someone, please write in the comments, I will be very pleased.
Thank you to everyone who cooked with me today! If you liked these simple recipes, click the social media buttons to save them on your page!
Delicious beef and chicken jellied meat with delicate transparent jelly is not greasy, with a slight aroma of garlic. It is not necessary to add gelatin for it to freeze well.
- 1 kg beef
- 1 kg chicken (legs, breasts)
- 1 kg chicken feet and necks or 1 kg beef legs (butter)
- 1 onion, peeled (remove only the top layer)
- salt, garlic (to taste)
- bay leaf (about 5-7 leaves)
- peppercorns (about 20 peas)
- 2-3 liters of water
Jellied meat with gelatin, more like jellied meat. The jelly turns out to be too stiff, so I don’t add it, but cook the jellied meat using meat products, which during cooking add stickiness to the broth (natural gelatin). These are either sinewy beef legs with large oils, or chicken legs and necks, although the latter are a bit of a hassle. You can cook jellied meat from pork legs and tails, but it turns out fatty and looks more like brawn.
We wash the meat products well and soak them in cold water for several hours. If you are using beef legs, when purchasing, ask them to chop them into small pieces in order to fit them into a large pan as compactly as possible.
Wash the meat products again and fill with cold water. The water should only slightly cover the meat. Cover with a lid and bring to a boil. If necessary, remove the foam. Reduce the heat to low and leave the meat to cook for 6-7 hours (the broth should only gurgle slightly). An hour before the end of cooking, salt the broth, add the onion (remove only the top layer of husk and cut off the dried roots, rinse well), bay leaf and pepper. The onion skins give the broth a nice flavor.
At the end of cooking, the meat should be almost completely separated from the bones. If you drop a little broth on your fingers, you should feel sticky (if you squeeze your fingers, they “stick together”). If there is too much broth and not enough gluten, cook the jellied meat for another hour, but without a lid, slightly increasing the heat so that excess moisture evaporates. Turn off and let cool slightly to room temperature.
Remove the pieces of meat from the broth. The broth itself must be strained well. I put gauze in a large sieve (it needs to be rinsed very well), folded 2-3 times. Strain the broth into another pan. If you get any pieces of meat while straining, then also remove them and put them in a bowl with meat. Gently squeeze the gauze and its contents into the pan with the broth and then throw it away.
We prepare the forms in which the jellied meat will harden (we wash it and dry it well). Now you need to disassemble the meat. Separate the pulp from the bones, divide into small pieces and place on the bottom of the molds. It is necessary that chicken and beef meat be mixed. There should be no seeds left in the mold. Be careful. I don’t put films, cartilages and veins in jellied meat. If the jellied meat was cooked with the addition of chicken paws and necks, you need to sort the meat more carefully.
We taste the cooled broth, if there is not enough salt, then add some salt (hot broth always seems saltier than cold broth). Squeeze out 1-3 cloves of garlic (as you like). Mix well. Pour the broth into the molds with the meat using a ladle. Mix lightly with a spoon so that the meat is evenly distributed, and leave the molds on the table until they cool completely. Then we put it in the refrigerator. A good jellied meat will begin to solidify on the table.
Bon appetit!
Loading...