How to cook jellied meat at home: step-by-step recipe with photos

How to cook jellied meat. Adviсe:

1. The main thing is to correctly calculate the amount of water; if there is too much of it, the dish will not harden.
If there is not enough water, then most likely it will boil away during the cooking process. The meat should be covered with water to the thickness of your palm, no more and no less. 2. You can add water during the cooking process, but only during cooking; you cannot add water afterwards, otherwise the dish may not harden.

3. In order for the dish to be transparent, a whole onion should be boiled in the broth (some people add an unpeeled onion with peel, this gives a beautiful shade).

4. The meat must have a bone.

5. The dish needs to be cooked for at least four hours.

6. You can add salt only at the end of cooking.

7. Jellied meat should not be boiled; it should simmer over very low heat. Considering these rules, you can easily prepare delicious, rich jellied meat.

How to cook pork jellied meat. Ingredients

pork knuckle (leg)
garlic
bulb
carrot
ground black pepper
Bay leaf
salt.

Preparation:

We chop the pork knuckle (leg) into several parts. Soak the meat in cold water for 2 hours. Transfer the pork knuckle (leg) to the pan. Fill it with cold water no more than 5 cm. Place on high heat. After the water boils, remove the foam. Reduce the gas to a minimum and cook for 4-6 hours, add the whole peeled onion and peeled carrots.

We continue to remove the foam periodically. After 2 hours, add chopped garlic, salt, spices and bay leaf to the water. (Garlic in hot water partially loses its taste, so lovers of garlic flavor are advised to add it at the very last moment - before pouring into molds or immediately after).

pork knuckle (leg)

At the end of cooking, do not forget to taste the broth for the amount of salt. Remove it from the heat.

Remove the boiled pork knuckle (leg) from the jellied meat. Once cool, separate the meat from the bones with your fingers and place it on plates and dishes. Pour hot broth over the meat and leave it on the table for a while. After 30 minutes, place the dish in the refrigerator.

how to cook jellied meat

Divide the frozen jelly into portions, garnish with herbs and serve along with horseradish or mustard.

Chicken jellied meat with gelatin

This jelly is not only low-calorie, but also prepares much faster thanks to the addition of gelatin; the cooking process is as follows:

prepare 500 gr. chicken (you can buy a whole homemade chicken, separate the fillet and legs from it for other dishes, and use the remaining carcass for jellied meat, it works out quite economically), 2 liters. water, salt, peppercorns, 2 cloves of garlic, 2 carrots, 1 tbsp. l. gelatin
wash the meat, add water, heat, after a couple of minutes of boiling, drain the first broth, pour fresh water over the chicken
simmer for 15 minutes, adding salt, skimming off foam occasionally
add peeled carrots, spices, cook for another 20-30 minutes
take out the meat, carrots
strain the broth, select 50 g. and dilute gelatin in them, leaving it to swell for the prescribed time (for instant 5 minutes, for regular 30)
Season the remaining broth with chopped garlic and ground black pepper if necessary
Heat the gelatin not to a boil, add it to the broth
We separate the meat from the chicken skeleton, arrange it on plates, and decorate it with shaped carrots on top.
Fill everything with broth, and after a couple of hours the appetizer is ready.

How to cook jellied pork and beef - with separated meat

Many people know how to cook jellied pork and beef with separated meat, since this is almost a classic recipe for many housewives. But every recipe has its own twist. Let's look at the easiest way to prepare this dish.

Ingredients:

pork knuckle (leg) - small size - 1 pc.
pork hooves - 1 pc.
beef shank
a small piece of pure beef meat - 300g.
garlic
carrot
onion 1 pc.
Bay leaf
ground black pepper
salt

How to cook jellied meat

Clean and rinse the hooves, shanks and shanks thoroughly. Place all the meat ingredients in a large saucepan with water, peeled onions and carrots, also add a piece of beef immediately, the water should cover no more than 5 cm. Bring to a boil and reduce heat to very low. Cover the pan with a lid and cook until the meat comes off the bone, approximately 3-4 hours, skimming off the foam occasionally.

About 30 minutes before the end of cooking, add salt to the broth. Then separate the broth from the meat and bones. And once the meat has cooled from the bones, be sure to add fatty veins and subcutaneous layers to the meat. Diversify your menu and prepare beef rolls in the oven

After the meat is separated from the bones, it is necessary to cut it into small pieces.

Then add the chopped meat to the broth. And again, bring to a boil over medium heat and cook for 5-10 minutes, add ground black pepper and bay leaf, do not forget to check for salt.

Prepare a deep bowl for jellied meat. For beauty, cut the carrots into flowers, finely chop the dill and herbs and place on the bottom.

Pour hot jellied meat on top. Wait until it cools at room temperature, then put it in the refrigerator.

how to cook jellied meat

Once it has hardened, carefully remove the thin film of fat from the surface with a tablespoon and turn the jellied meat over.

Bon appetit.

Jellied pork feet

Pork legs are traditionally used to create jellied meat in almost all of Russia. However, there is too little meat on them. Therefore, we add everything we consider necessary. It can be any type of meat, but today we will prepare jellied meat from pork, beef and chicken (chicken meat will make our jellied meat softer and more tender).

The more different types of meat, the richer and more intense the taste. When choosing meat, you need to choose one with a lot of bones - these are the so-called gelatinous parts.

Useful tips for those who cook jellied meat 1. Many people worry about how much to cook jellied meat; this directly depends on the type of meat used in the recipe and its quantity. On average, pork jelly takes four or five hours to cook, chicken jelly at least three to four hours, and beef jelly at least seven hours. 2. When choosing products, carefully check their freshness; an ingredient that is not fresh can spoil the taste and aroma of the dish (and mood), but also lead to undesirable consequences. 3. The aroma of jellied meat is given by the spices added to the broth: celery root, parsley, dill, all this is combined with boiled chicken, turkey, beef, pork. 4. To get a transparent jelly, you should remove the foam from the surface during cooking, and at the end strain the broth through cheesecloth. 5. Be sure to cook meat on the bone; it is the bone that has properties that allow the product to quickly harden. 6. You can serve the yummy dish with any dish with adjika, ketchup, horseradish, and mustard. 7. You can prepare the treat in portions or in one large plate. 8. After hardening, a layer of fat always forms on the surface; it can be removed (but not necessarily). Cooking jellied meat is a troublesome task, but it's worth it.

Ingredients:

1 kilogram pork tails
1 kilogram of beef (pulp)
1 kilogram of chicken
1 piece pork leg
0.5 kilograms of chicken feet
1 large carrot
two dozen cloves of garlic
salt to taste
Black allspice, peas
Several bay leaves
1 onion
five liters of water

Step 1: All meat must be washed and soaked in cold water for at least 2-3 hours, or better yet, left overnight in a cold place. Carefully clean the legs with a knife. Wash with a hard sponge and place in a wide, large saucepan.

The meat is poured only with cold water and there should not be too much or too little (the water should be about 2 centimeters above the level of the meat).

Step 2: Place all ingredients in a large saucepan, add water and bring to a boil over high heat. Boil for about five minutes and drain this water. This is done so that the jellied meat does not turn out cloudy. Then fill everything with water again, bring to a boil and cook, covered, with a lid over low heat for at least five hours.

Step 3: About two hours after boiling, add peeled but not chopped carrots and onions into the broth (vegetables will give the broth a unique aroma and color), salt to taste and add pepper and bay leaves.

The onion can be added in its skin (be sure to rinse it thoroughly), it will give a beautiful golden color (but you must make sure that there is no mold under the skin and that the onion is not diseased)

The broth will boil away, but it is not advisable to add water. Of course, if it boils too much (or you are worried that there won’t be enough broth), add hot boiled water.

Step 4:

When ready, when the meat begins to separate well from the bones, turn off the stove and remove the carrots, onions, and legs from the broth, leaving the carrots for decoration. Throwing away the onions.

If you want to check whether the jellied meat has solidified, scoop out a little broth, cool slightly and wet your fingers with it; if your fingers stick together when squeezed, then the broth is strong enough (veins, cartilage, skin, and skin contribute to solidification).

Step 5: The broth can be strained for greater transparency and to filter out small seeds, peppercorns, garlic, and bay leaves. All this is superfluous in jellied meat.

Step 6:

Place decorations for the future jellied meat on the bottom of the mold.

Place the finely chopped meat evenly into molds (you can twist it through a meat grinder). Salt the broth to taste, but it should be slightly salty.

Sprinkle garlic on top (passed through a garlic press) and pour warm rich broth.

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Place the jellied meat that has cooled to room temperature in the refrigerator until it cools completely. The jellied meat will be ready the next day. Can be served with horseradish, adjika, mustard. Bon appetit.

Festive recipe with three types of meat

A recipe with three types of meat is considered festive. This jellied meat is rich and has a rich taste.

When choosing meat, buy one that contains bones and joints, then the jellied meat will harden without gelatin.

For cooking, we take three types of meat, among which should be:

beef (shank is better) – 1 kg;
pork (knuckle) – 1.3 kg and leg – 1 pc.;
several chicken legs.

Decorate:

carrots – 2 pcs.;
onions – 4 pcs.;
bay leaf;
celery root – 5 pcs.;
boiled egg.

The technology is already approximately known to us:

We thoroughly wash the meat, remove the bristles (if any), brush it and soak it for a couple of hours to remove the blood.
When everything is ready, take a larger pan, put the meat “spare parts” in it and fill them with water. There should be a few fingers more of it than meat.
Place the pan on the gas, wait for it to boil, and skim off the foam that rises.
We take out the meat, drain the primary broth, fill the workpieces again with clean water and put them on the stove.
The composition boils, remove the foam again and reduce the heat.

It is important that the broth does not boil over. An extra couple of minutes of boiling will make it either cloudy or white.

You need to cook it for 6 hours on the lowest heat. An hour before it’s ready, put carrots in it, add celery and onions.
Now you can add salt and spices. An hour later, everything is ready. We remove the contents of the broth into separate containers and filter it through cheesecloth.
We prepare the dishes. If the finished jellied meat is laid out from the container in which it froze onto a dish, then place the egg, herbs, and carrots on the bottom. If the appetizer will stand in the container in which it froze, then first put the meat on the plate and only then the decorations.
After the jellied meat is filled with broth, it needs to be put in the refrigerator.

How to cook in a slow cooker?

The miracle pan will also help out the housewife when cooking jellied meat. A model from any brand will do. The recipe will include: pork leg, onion, salt, 9 peppercorns, approximately 800 g of beef shin, 450 g of chicken legs, bay leaf, 4 garlic cloves, 2 carrots.

In the evening, the cleaned meat components are chopped into large pieces and placed in the bowl of the device. In the “Soup” program, the mixture is brought to a boil. At this point it is important to remove the foam from it.
Whole carrots, bay leaves, peppers, onions, and salt are added to the boiling broth. The “Quenching” program and automatic heating are turned on. The device cover closes. After this, you can safely go to bed.
In the morning, chopped garlic is added to the broth, after which the liquid is brought to a boil.
The cooled meat is removed from the bones and finely chopped, and then placed in convenient containers.
The pieces are filled with strained broth.

The containers are placed in the cold for several hours.

Beef based

To make beef jellied meat rich and well-frozen, you need to choose the “right” meat.

Beef on the bone, with sinew and cartilage, is best suited. It is they that, when boiled for a long time, give the desired viscosity and allow the jellied meat to harden.

Beef pulp in its pure form is not suitable for making jellied meat.

Most often, the following are used for jellied meat: drumstick, tail, legs and ribs. These parts are rich in collagen, which is responsible for hardening.

To prepare we take:

beef on the bone (you can additionally take a couple of joints) - according to the volume of the existing cooking container;
salt;
several onions and 1 large carrot;
peppercorns;
garlic;
greenery;
boiled egg.

We will prepare it like this:

The meat is cut into pieces and the bones are chopped. All this is laid out in a pan in a dense layer on the bottom and poured with boiling water so that it covers the entire contents of the container.
As soon as the liquid boils, drain it. The “noise” that has arisen will go away with it. Don’t worry, during these 5 minutes nothing will happen to the meat and it will not lose its quality.
Fill it with water. Also a few fingers higher, but only colder. Place the container on gas, bring its contents to a boil, and turn the heat to low. Next, the broth is cooked for about 5 hours, loosely covered with a lid.
An hour before readiness, add vegetables, seasonings and herbs and continue cooking over medium heat. Meat is considered ready when it is divided into fibers and easily comes away from the bone.
We prepare the dishes for jellied meat in advance. Place chopped eggs, herbs and vegetables on the bottom. Then the chopped meat is placed, which fills the mold about three-quarters.
The broth is strained through cheesecloth, folded several times, and then poured into a bowl with meat. The boats are placed in the refrigerator.

In Ukrainian

The recipe is quite simple. It requires pork legs (2 pcs.) and beef breast (1.5 kg). It is also worth preparing a couple of onions, carrots, bay leaves, pepper, salt and seasonings to taste.

As with any other recipe, the meat needs to be washed and soaked for a while. This way, all the excess blood will be soaked out, and the flesh will become cleaner and softer.
Next, the meat is placed in a pan and filled with water.
The broth is brought to a boil, the foam is removed, and the heat is reduced to the very minimum. The broth simmers for 4 hours.
After an hour and a half from the start of the cooking process, remove the container from the gas and take out the contents of the broth. We filter the liquid itself.
We cut the meat, the onions are not useful, and we cut out stars/flowers from the carrots.
All ingredients are placed in a container in which they will harden. The dish is decorated with herbs and filled with broth. It will take about 5 hours for the jellied meat to freeze.

A few secrets of delicious jellied meat

There are several ways to make jellied meat especially tasty and rich:

To make the broth clear, you cannot cook frozen ingredients.
It is better to drain the first water after boiling, rinse the meat and put it back into the pan.
A small pinch of citric acid will allow the broth to become perfectly clear.
The onion in the husk, which is cooked along with the meat, will add a golden color to the jelly.
The taste will be improved by a variety of spices: coriander, nutmeg, Italian herbs, ground black pepper and others. You can add one or combine them together.

In order for the jellied meat to always be sufficiently salty, when tasting, the broth should seem over-salted.