How to cook beef jellied meat
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Making jelly is very simple - many will think and they will be partially right. Indeed, there is nothing complicated in the process itself, but often inexperienced housewives are faced with such a problem as uncongealed broth. The reason is the inability to choose the right meat parts of a cow carcass. In order for the broth to freeze well, it is necessary to cook beef jellied meat from the following offal:
- the lyt is the hind leg, which contains the medulla;
- beef broth or shank - lower leg;
- ribs;
- head;
- brain;
- tail and ears.
What are the benefits of beef jellied meat?
Nutritionists advise patients with arthrosis to consume hearty jelly. This snack is very good for joints, and all thanks to collagen, the substance that makes up human cartilage. Those people whose diet suffers from a lack of animal fats and vitamins should know about the benefits of beef jellied meat. Do not forget that excess beef fat will be harmful to patients who suffer from acute diseases of the gastrointestinal tract, liver, pancreas and biliary tract.
How long to cook beef jellied meat in a saucepan
Compared to chicken or turkey, which cook quickly, beef for jellied meat must be boiled for at least 6 hours. This is the only way the meat will turn out soft, tender, and the bones will give up all the gelatin. In this case, you must first boil the water, and then place the soaked and cleaned offal into it. After the broth has boiled again, cook the beef jellied meat in a saucepan over low heat under the lid so that the meat is thoroughly cooked.
Beef jellied meat in a slow cooker
These days, you can cook beef jelly not only on the stove, but also in a pressure cooker or slow cooker. The advantage is that there is no need to monitor the water level, skim off the foam and periodically stir the offal. Prepare beef jellied meat in a slow cooker on the “Stew” mode for 5 to 6 hours. In the first 120 minutes, the meat is boiled in water without adding salt, spices or vegetables. Then the lid of the device is opened, other ingredients and spices are added to the offal and cooking continues until the beep sounds.
Basic Recipes
Due to all possible combinations of meat proportions, types of meat, types, the culinary imagination of every housewife allows you to prepare your favorite dish the way you want, and according to any recipe. Here are just a few of them.
Classic beef jellied meat
Ingredients:
- leg and knuckle – approximately 3 kg;
- onions – 2 heads;
- carrots – 2 pcs;
- bay leaf – 2 pcs;
- garlic – 5-6 cloves;
- salt;
- water – 4 liters.
The prepared shank and leg are washed and scraped.
There is no need to remove the film, only bone fragments. Next, it is placed in a deep pan, water is poured in. After boiling, it is necessary to remove the scale. Beef jellied meat is cooked within 5 hours exclusively over low heat. At this time, you need to prepare the carrots and onions. Vegetables are not cut because they are removed after cooking. You just need to wash it.
After 2-3 hours have passed, you need to put salt, onion and pepper in the container and continue cooking. Literally half an hour before cooking, add bay leaves and finely chopped garlic cloves to the pan. The bay leaf with onions, on the contrary, needs to be removed.
Now the pan with jellied meat is removed, the meat is removed from the bones and cooled. Carrots are cut into stars or with a curly die cut.
After this, the meat is placed in a container or molds and filled with broth, after straining it. Then the whole thing is covered and placed in a cool place, such as a refrigerator.
Jellied meat in a slow cooker
If you want to cook delicious clear jellied meat, but don’t have much time, you can use a slow cooker. This recipe calls for 2 types of meat, beef and pork. The result is fast, tasty and very healthy!
Ingredients:
- a pair of pig legs;
- beef on the bone;
- 1.5 liters of water;
- garlic;
- salt;
- 3-4 pieces of bay leaf.
First, the pork legs are washed, placed in a pan, filled with water and kept in it for 4-5 hours. Afterwards, the water is drained and the feet are further washed. Then the beef is also washed and the carrots are peeled.
Place all the meat, carrots, pepper, salt, bay leaf in a multicooker container and fill it with water. All this is cooked in the “jellied” mode.
After cooking, all the meat is cooled and separated from the bone, then placed in molds into which the broth is poured. At the end, sprinkle finely chopped garlic on top and leave to set.
Three types of meat
The recipe for their three types of meat is often called festive. There is no shame in serving such jellied meat both in the family circle on an ordinary day and on a holiday.
Ingredients:
- 1200 grams of pork knuckle;
- 1 kg of beef shin;
- 1 pork leg;
- carrots – 2 pcs;
- celery;
- a pair of large onions;
- salt;
- peppercorns.
The meat is soaked for a couple of hours, then washed and scraped. Next, put it in a saucepan and cook for 4-6 hours. For maximum transparency, you need to remove the scale from time to time.
About 1 hour before cooking, add carrots, celery and onions to the pan. The jellied meat is salted and peppercorns are added.
As soon as the meat is cooked, it is laid out along with the vegetables. The meat is cleaned and placed into molds. After this, you need to carefully pour the broth into the molds and set it to cool.
With pig's feet
Although this recipe is called "Pig's Feet," it also includes beef. Because of this, it does not lose its piquancy and becomes even tastier.
Ingredients:
- pork legs – 1 kg;
- beef – 800 g;
- water – 2 liters;
- salt;
- bulb;
- 1 carrot;
- seasonings (ground black pepper and cloves).
The soaked and cleaned legs are placed in a saucepan along with the beef pulp. All this is filled with water, salted, peppered and put on fire for 3 hours. You need to cook the jellied meat until a film forms. Then the meat is cooled, cleaned and placed in containers into which rich broth is poured.
Like classic jelly, it needs to be placed in a cold place to set.
With gelatin
Usually jellied meat is prepared without gelatin, but there are many delicious recipes with it, here is one of them.
Ingredients
- 2 kg of offal;
- 400 grams of beef;
- salt;
- mustard;
- egg;
- 1 carrot;
- gelatin – 10 grams;
- onion – 1 piece;
- parsley root;
- 3-4 cloves of garlic;
- peppercorns and bay leaf.
First, the beef is chopped, then the bones and offal are soaked in water. The bones and offal are placed on the fire and cooked for about 3 hours, after which the meat is added.
About 30 minutes before cooking, add salt, pepper and other spices to the vegetables. At the same time, the meat, offal and bones are removed and cooled. After the pulp is finely chopped, it is sent back to the pan and garlic and gelatin mixture are added.
Next, the finished mixture should be cooled and poured into molds. Boiled eggs and vegetables are first placed in the molds.
It is recommended to serve the finished dish on the table along with pickles.
With pork knuckle
How to cook beef jellied meat with pork knuckle? Nothing could be easier!
Ingredients:
- beef shank;
- pork legs – 2 pcs.;
- pork knuckle;
- medium bulb;
- large carrots;
- spices to taste;
- salt;
- parsley root.
The soaked meat is sliced. Then you need to put it in a pan, add water and cook for about 4 hours. After this, you need to add the entire set of ingredients to the container and continue cooking for some more time, about an hour.
After cooking, all the meat is cleaned of bones, crumbled and placed in cups. You need to slowly pour the broth into them. Place the finished mixture in the refrigerator until completely cooled.
With Chiken
Ingredients:
- chicken – 1 kg;
- beef – 500 g;
- onion – 1 piece;
- carrots – 1 piece;
- salt;
- garlic – 2-3 cloves;
- herbs and spices to taste.
Chicken and beef are pre-cleaned and placed in a pan filled with water. It is necessary to cook the jellied meat within three hours, then add all the spices, vegetables and seasonings and cook for about another hour.
Afterwards the meat is cleaned, finely crumbled and placed in cups. Then finely chopped garlic is poured on top and broth is poured.
The freezing time for chicken jelly is 24 hours.
In Ukrainian
Cooking jellied meat in Ukrainian is similar to the classic recipe. The difference is only in the little things, but this makes the dish incredibly tasty.
Ingredients:
- beef brisket – 1500 g;
- pork legs – 2 pcs.;
- carrots – 1 pc.;
- bay leaf – 2-3 pcs.;
- celery;
- salt;
- garlic – 3 cloves;
- bulb.
The prepared meat is placed in a large container and filled with water. You need to cook the jelly for 4-5 hours, then add carrots and onions. Simmer over low heat for about another hour, add salt, garlic, celery and bay leaf.
After this, the meat is removed, cooled, finely chopped and laid out in molds. The resulting jellied meat will be tastier if the meat is not just cut, but divided into fibers.
Broth is poured into the laid out meat and left to cool for 6-7 hours in the refrigerator.
Beef jellied meat recipe
There is an opinion that jellied meat is prepared only in Russia. However, this treat is present on holiday tables in neighboring countries. For example, in Moldova, jelly made from the heads and legs of roosters is revered, and in Georgia, cold jelly is made from pork legs, and this wonderful delicacy is called muzhuzhi. The classic culinary recipe for beef jellied meat involves using only bones to solidify the broth, but today housewives often add gelatin or agar-agar to the water. Try several dish options and choose the one that suits your taste.
Point No. 1 – What to cook jellied meat from?
There are many options. Jellied meats and jellies are cooked from any protein material rich in connective tissue with collagen - it is this that will give us the gelatin necessary for hardening. This:
- the lower extremities of beef and pork carcasses (as well as large game) - which in different regions of our vast country are called shanks and broths, lytkas, bullocks, and stumps; pig's hooves; - ears, lips and snouts of the same carcasses (and from game especially the lips and ears of elk); - beef and veal tails; - bird necks (especially turkey necks); - bird feet - those with a pedicure; beef, poultry and pork skin (without lard).
In addition, jellied meat requires meat - and here you can put whatever your heart desires. My favorite is beef brisket on the bone - the bone further enhances the flavor of the broth. But any other cut of beef, game, lamb, turkey/chicken/duck/goose, and even quail will do!
You can put any meat in the jellied meat - beef, game, lamb, turkey/chicken/duck/goose pulp
How to cook jellied beef leg
- Cooking time: 6 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 180 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
To cook jellied beef leg, you do not need to study the secrets of cooking or have special skills. You only need to follow a few simple rules. Before putting the drumsticks into the pan, they need to be soaked for 10-12 hours. Chefs recommend changing the water every 60 minutes. Next, the jelly is boiled over low heat, avoiding strong boiling - this is the only way the meat broth will turn out beautiful and transparent.
Ingredients:
- beef leg – 1.5 kg;
- onion - 1 head;
- carrots – 1 pc.;
- bay leaf – 3 pcs.;
- peppercorns – 7-10 pcs.
Cooking method:
- You need to start cooking by first soaking the legs in cool water.
- Then they need to be transferred to a saucepan, filled with plenty of water and boiled.
- As soon as this happens, drain the water and replace with fresh water (you need enough liquid to cover the bones by 2 fingers).
- While the broth boils a second time, you can start preparing the vegetables. Peel the onion and carrots, cut into halves.
- To make the broth rich, fry the vegetables in a frying pan without oil for 3-5 minutes on each side.
- After 4 hours, add vegetables, add bay leaf, peppercorns and salt.
- Boil the broth with vegetables for about 60 minutes, and then remove the meat.
- Divide a piece of meat into small parts, place it on a plate and pour the strained broth over it. It should be poured over the edge of the plate.
- Leave the bowl to cool at room temperature, and then take it out into the cold.
Beef jellied meat - step-by-step recipe with gelatin
Delicious beef jellied meat with gelatin can be prepared easily, simply and quickly. When cooked for a long time, meat releases a lot of gelling components. Why any supplements? However, there is a small “but” here! It will take a very long time to cook.
