How To Cook Jellied Meat: Simple And Understandable Instructions

If you still do not know how to cook jelly, use this simple and understandable instruction, and you will definitely succeed.

Studen, and as the people say aspic, is adored by representatives of many peoples of the world. In Russia, the tradition of preparing this dish on New Year's holidays has especially taken root, and it seems that the recipe has become truly Russian. If you still do not know how to cook jelly, use this simple and understandable instruction, and you will definitely succeed.

At the end of the article, links are provided to step-by-step recipes for preparing aspic: classic meat, beef and chicken, chicken legs with agar-agar, pork legs.

 

This recipe is good because you do not need gelatin to prepare the dish, since the broth is very fatty and rich, and all the meat is used, and nothing but the bones is utilized. We will cook jellied meat in a regular saucepan. We note right away that in a pressure cooker, jelly is cooked for no more than 1.5 hours, but otherwise cooking in a pressure cooker is no different from cooking in a saucepan.

Ingredients:

2 pork legs; beef shank; pork shank; pork meat - 1 kg; beef meat - 1 kg; 1 head of onion; 2 heads of garlic (about 15 cloves); salt, pepper, bay leaf to taste.

To begin with, we collect water in a large saucepan, put all the meat, onion in it, and put it on a slow fire, wait for it to boil. When the water boils for the first time, a foam from the meat will appear, which will need to be removed, and it will not bother you anymore. So the meat should be cooked for about 8 hours, all also over low heat. An hour before readiness, salt, pepper, bay leaf should be added, the amount of spices depends solely on personal preferences.

 

After 8 hours, we take out the meat and cut it. Tear the pork and beef fillet into fibers, set aside. We remove all skin, cartilage, meat from the lower leg and legs, pass through a meat grinder with a medium nozzle.

We put the meat and the minced meat in the bowl in a ratio of 1 to 1, add half a teaspoon of garlic, pour everything with broth and stir. Close the jellied meat with a lid and send it to the refrigerator until completely solidified, about 12 hours. If desired, you can also add boiled carrots, sliced ​​\u200b\u200bin slices or greens, such as parsley or dill, to the jelly.

 

Step-by-step recipe for classic jellied meat with photos and videos >>>

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Recipe for jellied chicken legs with agar-agar >>>

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Recipe for pork leg jelly (with video) >>>