6 recipes for the most delicious jellied meat

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Jellied meat from beef, pork, chicken or fish will turn out rich and transparent.

8 secrets of delicious jellied meat

1. In order for the appetizer to solidify well, for the broth it is better to take parts of the carcass, which have the most collagen: pork or beef legs, tails, pork ears, marrow bones or a whole fat chicken. Any meat without fat is suitable for the meat part.
2. To make the jelly transparent, it is necessary not only to rinse the meat, but also to soak it in cold water for several hours, not only to remove the foam with a slotted spoon, but also to drain the first water after boiling. The finished broth will have to be filtered several times. This applies to all types of meat - pork, beef, chicken, except for fish. If you are too lazy to bother, follow the simplified recipe scheme.
3. You do not need to peel the onions for the broth. If you leave the husks on, the broth will turn out to be golden. As a rule, carrots are peeled: the skin will not affect either color or taste.
4. Salt should be added a little more than usual: in the process of hardening, the taste will even out.
5. If you decide to lighten the broth, use egg white: one for 2 liters of liquid. Separate the white from the yolk, whisk lightly in a bowl and pour into the boiling broth after all ingredients have been removed. Cook for a few minutes, until the protein curdles. Remove from heat and strain well.
6. If you want, you can make the dish a little brighter, decorate it. Circles or figures of boiled carrots, halves or slices of eggs, parsley leaves, green peas and corn will look good. Put the selected ingredients in a mold, spread the meat on top, and then pour over the broth. Lemon wedges can be added to fish jellied meat.
7. If you do not observe the proportions, take low-quality or unsuitable ingredients, the jelly will either turn out to be not very strong or will not set at all. On average, jellied meat hardens in 2-4 hours. If this did not happen, add gelatin (however, instead of jellied meat, you will get aspic). Strain the broth, transfer to a saucepan and heat. Dissolve the required amount of gelatin in warm water, following the instructions on the package. Combine the gelatin and broth until the first is completely dissolved. Collect the jellied meat and refrigerate.
8. Store the finished dish in the refrigerator for no more than two days.

Pork shank aspic

Ingredients

• 1 kg pork shank;
• 500 g pork without bone and fat;
• 1 onion;
• 2-3 bay leaves;
• salt to taste;
• 5-6 peas of allspice;
• 2-4 cloves of garlic.

Preparation

Under running water, scrape off all excess from the skin of the shank with a knife: it should become smooth. Rinse the meat well. Pour 2.5 liters of water into a saucepan and put the shank and fillet in it. Bring to a boil over high heat, remove the foam and simmer over low heat for 5 hours.

Put the onion, bay leaf, salt and pepper in the broth and cook for another hour.

Remove the meat from the broth and discard in a colander to let the broth flow into the saucepan. Remove bones and skin from the pork, fiber and set aside on a plate. Pass the garlic through a press or grate on a fine grater and combine with the meat.

Strain the liquid through cheesecloth. Put the meat in one large mold or several small ones and cover it with broth. Cool and refrigerate to form jelly.

Beef jellied meat

Ingredients

• 2 beef drumsticks;
• 1 onion;
• 1 carrot;
• 1 parsley or parsnip root or celery stalk
• 3-4 sprigs of celery;
• 3-4 sprigs of parsley;
• a few peas of black and allspice;
• 1 kg beef fillet;
• salt, pepper - to taste;
• 1 head of garlic.

Preparation

Under running water, scrape off all excess from the beef drumsticks, rinse. Place in a large saucepan and cover with water (needs about 5 L). Bring to a boil over moderate heat, remove froth and reduce temperature to minimum.

Coarsely chop all vegetables and herbs (take only the stems from the parsley, set aside the leaves) and add to the broth. Toss the peppercorns into the saucepan. Cook without a lid for 3-4 hours, allowing a very low boil.

Rinse and cut the beef fillet into large pieces, pour boiling water over for 3-5 minutes. Remove the meat from the water and transfer to a saucepan with the rest of the ingredients. Cook for another 3-4 hours, skimming off if necessary. The water should evaporate by about half.

Salt half an hour before removing from heat. Strain the finished broth through cheesecloth, let it cool.

Separate the meat from the drumsticks from the skin and bones and, along with the rest, tear into fibers or cut into pieces. Combine them with finely chopped parsley leaves. Season generously with salt and pepper. Place the meat in a mold.

Line a colander with gauze or cloth, chop the garlic, and place on the cloth. Return to the broth: remove excess fat from the surface, heat and add salt. Strain the liquid through cheesecloth with garlic and pour over the meat. Cool and refrigerate until tender.

Chicken aspic

Ingredients

• 1 fatty chicken (about 2 kg);
• 1 onion;
• 1 carrot;
• 3 cloves of garlic;
• 1 teaspoon salt
• 5 black peppercorns;
• 4 bay leaves.

Preparation

Remove the skin from the chicken, rinse the carcass thoroughly. Place it in a saucepan and fill with water so that it covers the meat by about 5 centimeters. Bring water to a boil over high heat and remove the froth. Simmer for 4 hours. Remove limescale and grease if necessary.

When the broth has evaporated by half, and the meat begins to easily move away from the bones, add the onions, carrots and garlic and simmer for another 30 minutes. Put salt, pepper and bay leaf in a saucepan, leave for another half hour.

Remove the meat and vegetables, strain the broth and cool. Separate the meat from the bones, tear or cut into small pieces, which then place in a mold on top of the carrots (if desired) and pour over the cooled broth. Put it in the refrigerator.

Pork and chicken leg jellied meat

Ingredients:

• 500 g of pork legs;
• 550 g pork without bone and lard;
• 350 g chicken fillet;
• 300 g chicken drumsticks;
• 500 g chicken thighs;
• 1-2 carrots;
• 2-3 onions;
• ½ head of garlic;
• ½ bunch of greens;
• 3-5 bay leaves;
• black peppercorns - to taste;
• salt to taste.

Preparation

Thoroughly rinse all meat under cold water, scrape off excess from the legs and place in a saucepan. Pour in 4 liters of water, bring to a boil and remove the froth.

Add carrots, onions, garlic and all the herbs (you can leave a few leaves for garnish) and cook over low heat for 2-3 hours. Toss in the bay leaves, pepper, and salt and simmer over low heat for a few more hours, until the meat begins to come off the bones.

Remove all ingredients from broth and strain well several times. Separate chicken and pork from bones, skin and pick or cut into small pieces.

Place the meat in a mold, garnish with parsley leaves as desired and pour over the broth. Cool and put in the refrigerator to freeze the jellied meat.

Pork and beef jellied meat in a slow cooker

Ingredients

• 2 pork legs;
• 1¹⁄₂ kg of beef on the bone;
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• salt and pepper to taste;
• 3 cloves of garlic.

Preparation

Rinse the meat under cold water, clean the legs from dirt. Cut the onions and carrots into large pieces.

Put the meat and the rest of the ingredients in the multicooker bowl, season with salt, pepper and cover with water almost to the brim. Turn on the "Extinguishing" mode and set the timer for 6 hours. Cover with a lid.

When the multicooker signals readiness, remove the meat from the broth, separate from the skin and bones, cut or chop into small pieces.

Chop the garlic and add to the meat. Put in a mold, pour broth strained through cheesecloth and put in the refrigerator.

Fish aspic

Ingredients

• 1, 8 kg of fish (salmon, sturgeon, carp, pilengas, pike perch, trout, cod, chum salmon are suitable);
• 1 fish head;
• 1 fish tail;
• 2 onions;
• 2 carrots;
• salt to taste;
• 10 g of a mixture of spices for fish;
• 8 black peppercorns;
• 1 bay leaf.

Preparation

Rinse the fish well, remove the entrails and gills, but do not peel off the scales. Cut into large pieces. Transfer the fish and additional head and tail to a saucepan, add the onions and carrots and cover with water to completely cover the contents. Bring the water to a boil, remove the froth and salt. Cook for another 20 minutes.

Remove the pieces of meat from the broth, peel and set aside. Return the skin and ridges to the saucepan. Add fish spices, peppercorns and bay leaves. Continue simmering over the lowest heat.

After 40 minutes, remove all ingredients from the broth and strain it well. Place the fish fillets in a mold, garnish as desired and pour over the broth. Refrigerate until tender.

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