Beef leg jellied meat: recipe. How to cook jellied beef legs?

We separate the beef legs from the hooves and clean them thoroughly. If possible, it is better to scorch them in a flame. We carefully examine the legs for the presence of hairs - they often get stuck in the sticky film and are not so noticeable. We thoroughly wash the cleaned legs under running water, fill them with water for 2 hours, after which you can start cooking jellied beef legs.

Place both legs and a piece of beef on the bottom of the pan. If you like jellied meats, then the pulp should be at least 400 grams, since there is practically no meat on the legs themselves. Fill the legs and meat with cold water so that it completely covers them and there is at least 3-5 centimeters on top. You need to cook jellied meat in a deep, capacious saucepan, since a lot of liquid evaporates during a long cooking time. A 5 liter pan is required for this amount of bones and meat.

Bring the water with the legs to a boil and remove from the stove. Be sure to drain the first water. There will be a lot of foam, so the legs, pulp and pan must be rinsed again under clean water. Place the meat back on the bottom of the pan and fill it with new water. Bring to a boil over high heat, cover the pan with a lid and cook for about 7-8 hours over very low heat. The broth should barely gurgle. To ensure that it remains transparent, we constantly remove the resulting foam.

Peel two or three carrot roots and one large onion.

Add onions, carrots, bay leaves and peppercorns to the broth. Cook after this for another 1-1.5 hours.

When the meat begins to separate into fibers and separate from the bone, remove the pulp from the broth and strain the liquid itself through a fine sieve, or better yet, through a sieve.

Cut the beef pulp into small pieces or disassemble it into fibers. You can also twist it through a meat grinder, but in this case it will be very fine. When working with meat, carefully inspect it for the presence of small bones and their fragments.

Chop the garlic into small cubes with a knife.

Place the required amount of meat on the bottom of each deep plate. Add garlic to taste.

Mix the still hot broth with a ladle and pour into prepared cups with meat.

Add salt and ground black pepper to taste to each plate of jellied meat. Stir everything again and leave to cool at room temperature. Then we transfer the jellied meat to the refrigerator for 4-5 hours or overnight.

Remove the top layer of fat from the frozen jellied meat and serve along with horseradish or mustard. Bon appetit!

Note to the owner:

For a festive table, you can add carrot slices, herbs or an egg to the jellied meat.
Do not salt the broth before or during cooking - the water will evaporate, and most likely the broth will be too salty.

↑ Jelly from beef and pork legs

A hearty and versatile meat dish - jellied pork and beef legs - belongs to Russian traditional cuisine. Its versatility lies in the fact that it is served both as an appetizer and as a main dish. Please note that the legs contain a sufficient amount of jelly-like substance, which will help the jellied meat to harden well; you can do without gelatin.

Ingredients

pork legs – 4 pcs.;
beef legs – 2 pcs.;
parsnip root – 1 pc.;
carrots – 1 pc.;
onions – 2 pcs.;
salt and pepper - to taste;
bay leaf – 3-4 pcs.;
garlic – 3-4 cloves.

Preparation

Prepare the legs: soak, clean, remove the hooves. Rinse thoroughly again and cut each into 2-3 pieces. Place in a large saucepan, cover with cold water and bring to a boil over high heat. To prevent the jellied meat from being cloudy, boil for 5 minutes and drain the water.

Now add cold water again, bring to a boil, turn the heat to medium and cook for 6-8 hours until the meat is well separated from the bones. Skim off the foam from the broth periodically.

1-1.5 hours before the end of cooking, place carrots, onions and parsnip root into the broth, whole, no need to cut. The bulbs can be placed either peeled or in the husk.

30-40 minutes before the broth is ready, salt and pepper it to your taste (you can use either ground pepper or peas), throw in bay leaves.

When the meat is already well separated from the bones, turn off the stove. Take everything out of the broth - the meat components into a separate bowl, you can immediately throw out the vegetables.

Let the meat cool, then separate it and chop it finely. Strain the broth. Peel the garlic cloves, rinse and pass through a press or chop with a knife. Transfer the sliced meat back into the broth, add chopped garlic, bring everything to a boil and pour into molds using a ladle.

Leave in room conditions until completely cooled, then put in the refrigerator to harden.

How long to cook beef jellied meat

How long to cook the broth for jellied meat is obvious - until the meat comes away from the bone on its own, the cartilage becomes quite soft, and about half the water remains in the pan. Whatever one may say, the broth should turn out very rich.

On average, the duration of broth cooking is approximately 6 to 12 hours. The more the broth for jellied meat is cooked, the richer its aroma and taste will be, and the consistency will be stronger. After everything is cooked, you need to remove the bones, spices and vegetables from the pan. Vegetables and spices can be discarded, and bones can be separated from meat and cartilage.

↑ Jellied meat from beef legs, beef and chicken in a slow cooker

This meat dish can be prepared all year round: in winter, a New Year's feast is not complete without it, and in the heat of summer, it's time to serve something cool, for example, jellied meat with okroshka. The main thing is that cooking in a slow cooker will eliminate the heat in the kitchen that would be present when cooking in a saucepan on the stove. You can take either a whole chicken or a couple of legs separately. It is also very good to use chicken legs, necks, and back.

Ingredients

beef legs – 2 pcs.;
chicken – 1 kg;
beef shank – 700 g;
onion – 1 pc.;
carrots – 2 pcs.;
bay leaf – 3-4 pcs.;
allspice and black peppercorns - 5 pcs.;
salt – 1 tbsp. l. (without slide);
garlic – 3-4 cloves.

Preparation

Place all meat components in a bowl, cover with cold water and soak for 3 hours. After this, carefully clean the legs from traces of opalities and dirt using a sharp knife.

Peel the carrots and wash. There is no need to remove the skin from the onion, just rinse it under running cold water.

Chop the meat ingredients into manageable pieces and place them in the multicooker bowl (place the legs at the bottom). Pour in enough cold water so that the liquid is 1.5-2 fingers higher than the meat.

Immediately add the onion and carrots, throw in the bay leaves and peppercorns. Add salt, close the multicooker lid and turn on the “Stew” mode, setting the timer for 7 hours. It is very convenient to put all the products in the evening and set the program for the night. Even if you oversleep for a little while, the multicooker will keep the finished broth in warm mode.

When the program ends, remove all food from the bowl. Separate the meat from the bones, tear or cut into small pieces.

Strain the broth from the multicooker bowl.

Peel the garlic, wash and pass through a press. Add to broth and stir. Place the meat in molds, pour in the broth and leave on the table until it cools. Now put it in the refrigerator for 5-6 hours until the jellied meat has completely hardened.

How to decorate

You can cut, for example, various figures from carrots. To begin with, put the meat at the bottom of the dish, fill it with broth, and put vegetable figures on top. You can serve jellied meat in another way. Place the decorations first in the original shaped vessel, then the meat, and fill with broth. Before serving, take your vessel, turn the top upside down and place the frozen jellied meat on a plate. It will turn out original.

And finally, one more beautiful decoration, truly spring. First, boil a couple of eggs. Separate the yolk from the white. Crumble the yolk and cut the white into long strips. Place the chopped meat on the bottom of the vessel and fill it with broth. Then make a circle from the crumbled yolk, and lay out white strips around the circle. This way you will get a wonderful daisy from an egg. You can add some greenery; parsley leaves will look best. After this, carefully pour the broth over everything and put it in the refrigerator to harden. Now you know how to cook jellied beef legs and decorate it.

Bon appetit!

↑ Beef jellied meat for the holiday table

In ancient times, jellied meat in Rus' was called beef jelly, because it froze perfectly when prepared from the legs; even hunters in the cold season could take it with them in birch bark boxes. The specified amount of products yields approximately 2.5 liters of jellied meat; if you need more, double the ingredients. There is never too much jellied meat, especially on a holiday.

Ingredients

beef leg – 1 pc.;
beef on the bone – 1 kg;
large onion – 1 pc.;
medium carrots – 2 pcs.;
garlic cloves – 5-6 pcs.;
bay leaf – 1-2 pcs.;
black peppercorns – 6-7 pcs.;
salt - to your taste;
water – 3.5-4 l.

Preparation

Cut the prepared leg into three parts and place in a pan with cold water. Add peeled carrots and a whole onion there.

Place on the stove and bring to a boil. Collect the foam, this will have to be done several times until it stops forming and the broth is clear. Now reduce the heat to low, cover the pan with a lid and leave to simmer for 4 hours.

Wash the meat, cut into a couple of pieces and dip into the broth with the legs. Continue cooking for another 2 hours.

Now add salt to your taste, throw in a bay leaf and peppercorns. Cook for another 1-1.5 hours.

Remove the finished meat from the pan and transfer it to a bowl, let it cool. Discard everything else (onion, carrots, spices) and strain the broth.

Peel the garlic, wash, chop and add to the strained broth. Place it on low heat so that it is warmed up and does not start to harden.

Meanwhile, disassemble the cooled meat into small pieces and transfer it to the broth. Mix everything well. Let the meat simmer in the hot broth for a few minutes and pour the mixture into molds. Leave on the counter at room temperature until it cools completely, then put it in the refrigerator for 5-6 hours to allow the jellied meat to harden.

Recipes

Classic beef jellied meat

One of the most popular, “standard” recipes for delicious beef jellied meat. To prepare it, you need the following ingredients:

water 5 l.;
6-8 cloves of garlic;
2-3 large carrots;
2-3 large onions;
3-5 black peppercorns;
bay leaf 4-5 pcs.;
ground black pepper;
5 kilograms of beef bones with meat and cartilage.

How to cook:

First you need to connect men's hands. Chopping bones into several pieces is the most difficult task in the cooking process. It requires considerable physical strength. However, you can ask the butchers to do this when purchasing meat.
When the bones are ready, rinse them well under running water. There is no need to separate the meat and cartilage. Just rinse and cook in a large saucepan in 5 liters of water. Close the pan with a lid, turn the gas to low, and you can go about your business.
When the broth boils, remove the foam and cover again.
After 4-5 hours, peel the carrots and onions and send them to the meat. Add peppercorns, 4 cloves of peeled garlic and bay leaves. Be sure to add salt to taste and cover again. This time, leave the broth to simmer for 2-2.5 hours.
After this time, remove the vegetables (there is no need to use them anywhere else, all the beneficial substances from them have been boiled into the broth).
Remove the bones and place them in a separate large plate. Separate meat from bones. To chop it, you can use a knife. You can also tear the meat into small fibers with your hands.
Crush the remaining garlic and add it to the meat, lightly pepper and stir.
Place the meat on the bottom of the molds in which we will serve the jellied meat. The broth must be strained through cheesecloth folded in 3-4 layers to get rid of turbidity. Then pour it over the meat and put it in the refrigerator to harden. If there is no room in the refrigerator, you can put it on the balcony overnight (if it’s winter outside).

Video: recipe for jellied beef and pork knuckles in a slow cooker

The classic combination of pork and beef makes jellied meat especially tasty. And a multicooker greatly simplifies the cooking process: we don’t have to worry that the water will boil away, a smart saucepan will not allow this to happen!

We will need (for a multicooker with a 4-5 liter bowl):

1.5-2 kg of beef and pork shanks (the ratio is arbitrary, but it is better to take approximately equal parts);
2 large carrots;
2 large onions;
1 head of garlic;
3 bay leaves;
5 peas of allspice;
10-15 black peppercorns;
3 buds of cloves (optional);
1.5 heaped tablespoons of salt.

Preparation:

Rinse the meat, then soak in cold water for 1-2 hours.
Boil the meat in the first water, just for a short time, literally 5 minutes after boiling, while removing the foam as thoroughly as possible. This can be done not in a slow cooker, but in a regular pan on the stove.
Drain the broth, rinse the meat again and transfer it to the multicooker bowl.
While the meat is boiling and cooking in the first water, you can prepare the vegetables:
peel and finely chop the garlic;
You don’t need to peel the onion: the peel will give the jellied meat a beautiful orange hue.
Place the carrots and onions into the bowl with the meat.
Bay leaf, spices and salt can be added immediately, or later, 1-2 hours before cooking.
Pour cold water into the bowl up to the top line.
Close the lid, set the “quenching” mode, time 5 hours.
10 minutes before cooking, open the lid, add garlic to the bowl, close and continue cooking.
After the signal, remove the vegetables and meat and strain the broth.
Separate the meat into fibers.
At the bottom of the mold, if desired, place various decorations for the jellied meat: parsley leaves, green peas, canned corn, beautifully chopped boiled carrots and eggs (you can use the same carrots with which you cooked the jellied meat).
Then lay out the disassembled meat and pour in the broth.
Place in the refrigerator for 10-12 hours.
Before serving, remove the jellied meat from the mold, turning it over. If the jellied meat does not come out, you can dip the bottom of the mold in hot water for a few seconds or hold it over steam.

For all the details of preparing jellied meat according to this recipe, watch the video:

Country pork and beef jellied meat with tongue

Another recipe for jellied meat, which our grandmothers usually prepared in the village. It will definitely not leave anyone indifferent and will be very familiar to many. To prepare pork and beef jellied meat we will need:

1 pork tongue;
beef hoof;
1 pork knuckle from the front leg;
a piece of beef shin;
garlic 8 cloves;
black peppercorns;
onion 3 pcs.;
bay leaf 3 pcs.;
salt 2 tbsp.

Preparation:

First, thoroughly rinse all the meat with running water.
Take a 15 liter pan. You can use any other container in which you can cook meat. We put tongue, shank, hoof and beef shin there. Fill with water and place on low heat. You need to cook the meat for at least 8 hours.
30-40 minutes before readiness, add peeled onions, bay leaves, peppercorns and salt to taste into the broth. When the meat begins to pull away from the bones, turn off the gas and remove the meat to a large plate. Let cool completely and separate from bones.
Cut the tongue into thin strips. We put the knuckle and hoof aside (you can treat your pets). Separate the meat from the drumstick and tear it into small fibers. Place on plates.
The broth must be strained through cheesecloth into another container, heat it, add crushed garlic. Then we pour it into plates with the meat and send it to a cold place where the jellied meat will harden.
When serving, decorate the jellied meat with sprigs of parsley or dill.

Beef jellied meat with horseradish

A very tasty and aromatic jellied meat that everyone will love without exception. To prepare it you need to take:

1 kg. beef on the bone;
1 kg. veal;
hooves 0.5 kg;
2 large onions;
2 large carrots;
garlic 3-4 pcs.;
horseradish root 1 pc.;
bay leaf 2 pcs.;
salt;
peppercorns 5-6 pcs.

How to cook:

First you need to boil the meat and hooves in 5 liters. water for 8-9 hours on low heat.
After this, add peeled onions, carrots, peppercorns, bay leaves and salt to taste. Cook for another hour.
Remove the meat, wait until it cools completely and separate it from the bones. Carefully transfer to plates.
Strain the broth through cheesecloth twice, squeeze the garlic into it.
Peel the horseradish and grind it in a blender, add it to the broth.
Pour over the meat and put it in a cool place. Usually, for such jellied meat to freeze completely, it needs at least 8-9 hours.

↑ Jellied beef legs and tails

Having prepared aromatic jellied meat using beef tails, you will forever become a fan of this dish. It is this product that gives the broth a fragrant richness and a special taste. Both the tails and the legs contain a sufficient amount of natural gelatin, which will turn into the broth when cooked. So no additional gelling components are required.

Ingredients

beef legs – 800 g;
beef tails – 1.5 kg;
carrots – 2 pcs.;
onions (medium) – 3 pcs.;
allspice peas – 15 pcs.;
black peppercorns – 10 pcs.;
bay leaf – 4 pcs.;
dried parsnip or parsley root - 1 tbsp. l.;
salt - to your taste;
garlic – 5-6 cloves.

Preparation

Prepare the meat components thoroughly: soak, clean, cut into several pieces.

Place everything in a large saucepan, pour in 5.5-6 liters of water, and add the peeled carrots and peeled onions there. Set over high heat and bring to a boil.

Now reduce the heat to low and use a slotted spoon to remove the foam that forms on the surface. Do this until it stops appearing.

When there is no foam left at all, cover the pan with a lid, leaving a gap, and cook for 6.5-7 hours.

1 hour before the end of cooking, remove from the broth and discard the onions and carrots, add all the spices except garlic, and add salt.

When the cooking time is up, turn off the heat and let the meat components cool directly in the broth, this will take 1.5-2 hours.

Now remove the meat and separate it from the bones. Cut it and put it in molds. Strain the broth, squeeze the peeled garlic cloves into it through a press, mix and pour into molds.

Let the jellied meat cool on the counter, then put it in the refrigerator to harden.

How to choose beef legs?

Before I tell you how to cook tasty jellied meat, it’s worth learning some features of how to choose the right beef legs, because the taste of the dish will depend on your purchase.

First of all, you should carefully consider the product; the legs must be fresh so that the taste and smell of the dish are not spoiled. Pay special attention to the color of the meat; it should be even, pink, without any spots. The presence of stains indicates that the product has been defrosted and frozen several times. Also, be sure to smell the meat; the smell should be pleasant, even slightly sweet. If you bought frozen products, then the legs must be thawed, scraped with a knife and rinsed well.

How to get transparent jellied meat?

Many housewives are interested in the question: how to cook transparent jellied meat? In order for the jelly to turn out not only appetizing and aromatic, but also beautiful and transparent, it is worth observing certain conditions:

as soon as the broth boils, the fire should be reduced to minimum;
during the cooking process, the brew should not boil, but only simmer;
Purified water should be poured, not from the tap;
Do not forget to monitor the appearance of foam, it must be constantly removed, and it is better to drain the water after the first boil. Rinse the meat, the pan and pour clean water;
Before pouring the broth into trays, you should strain it through a sieve or regular gauze.