Kholodets is a traditional Russian dish of meat and frozen broth that we love to cook for the holidays. Especially during the cold season. For many, jellied meat is as important and obligatory a dish at the New Year's table as Olivier. Each housewife has her own secrets for preparing jellied meat; recipes are passed down from generation to generation. Tastes and preferences for such a dish are also formed in families over the years. Some people like cold meats made exclusively from pork, while others add chicken or beef to it. Often all types of meat are found in one aromatic frozen jellied meat. The set of favorite spices is also individual.
Very often jellied meat is prepared more than once, until the moment when the very recipe is found that will appeal to every family member. After all, you can cook with large pieces of meat and with the addition of vegetables and herbs. You can grind the meat into minced meat and prepare a very nourishing meat jellied meat with a dense texture, or you can make a thin and transparent frozen broth that will melt on your tongue as if by magic.
That's why there is such a wide variety of recipes. But the most important thing that unites them is that in most cases jellied meat is cooked without adding gelatin, but only on the basis of thick, rich broths of high concentration, which harden on their own. This is due to the fact that the broth is cooked from pieces of carcasses that have a large amount of cartilage tissue, which gives such properties to the broth. Usually legs, tails, and ears are used for jellied meat. Everything where there are bones, joints, cartilage and skin. In addition to its richness, such a broth will also have a special taste. But for the full bouquet and richness of the dish, meat is best suited, which is added during the cooking process and, unlike bones and joints, ends up in the finished dish.
If you want to make the jellied meat elegant and beautiful, then put beautifully chopped vegetables, olives, and green leaves in it. This is done before the broth is poured into the mold, so that when it hardens, all this elegant beauty remains inside.
Cooking jellied meat yourself is quite difficult and takes a long time; jellied meat from pork feet takes a particularly long time to prepare. This jellied meat is prepared without adding gelatin; many housewives are concerned about whether it will harden, but if you strictly follow the recipe, the cooking process will be crowned with success. The result is ultimately worth the effort, and the most important thing is that properly cooked tender jellied pork legs are a very tasty cold appetizer for a holiday or even for every day.
1. Place pork legs, meat cut into large pieces, carrots and onions into a 5-liter saucepan. Pour all the ingredients with water and put on fire. After the water begins to boil, the jellied meat must be salted and the foam that appears is removed with a slotted spoon; this is necessary so that the jellied meat turns out to be transparent in color.
2. Cook the jellied meat for 5-6 hours over low heat. Remove the vegetables from the pan after one hour of cooking.
3. 30 minutes before readiness, add the remaining ingredients. We take out the meat and cook the broth for another 15 minutes. Strain the broth.
4. We separate the meat into fibers, do it with our hands to feel and remove all the bones.
5. Place decorations on the bottom of the mold; chopped olives and herbs can be used as decoration.
6. Place the meat in the mold and fill it with broth. Leave it like this until it cools completely, then put it in the refrigerator for several hours.
7. Before serving, place the jellied meat on a plate, turning the form upside down. If you followed all the steps in the recipe, the jellied pork legs will be elastic, hold their shape well and will not melt at room temperature.
The tasty, aromatic, transparent jellied meat is ready, you can start your meal.
A hearty snack will be an excellent decoration for the holiday table.
1. Rinse the meat with water, put it in a pan, fill it with water so that the water completely covers the meat. Turn on the heat, wait for it to boil and skim off the foam.
2. Reduce the heat, cover the pan with a lid, and leave in this position for 5 hours. Salt and pepper the broth, add vegetables and bay leaves, continue cooking for another 60 minutes.
3. Remove the vegetables and meat from the broth and set aside on separate plates, leaving the broth to cool. Strain the broth through a fine sieve.
4. We butcher, sort and cut the meat, which will be added directly to the jellied meat. Use only the pieces you intend to eat.
5. We see fat on the surface of the broth; it needs to be removed. If you leave it, then a thick white layer of frozen fat will form on the surface of the finished frozen jellied meat.
6. Combine the meat with the broth, leaving a small amount of meat for decoration. Stir and place back on the hot plate.
7. Let the broth boil and turn off the heat. Pass the garlic through a press.
8. Cut the carrots into thin circles or flowers, put them in a mold, and add the greens there too.
9. Use the remaining meat to secure the decoration so that it doesn’t run away.
10. Using a ladle, pour the meat and broth into the mold, let it cool and put it in the refrigerator overnight.
11. Before serving, the layer of fat that has formed on the surface must be removed. It not only spoils the appearance, but is also not very pleasant to the taste.
12. Transfer the jellied meat to the surface, with the decoration on top.
Serve cold, garnished with fresh herbs and vegetables. Don't forget about mustard and horseradish, these two seasonings are the best friends of real homemade jellied meat.
Beef jellied meat prepared according to this recipe is a separate dish, in this case there is no need to add gelatin. The jelly will set on its own if you prepare it from the correct part of the animal carcass, for example, pig ears, tails or legs. For beef jellied meat, the most commonly used part of the leg is called the motolyga (motolyga). This is essentially a knee with a joint; it is the joint tissue that allows you to make a thick, well-hardened broth. After all, this is exactly what is needed for jellied meat. The taste of beef, of course, will be different from pork. The characteristic smell and taste of beef and veal will give jellied meat its own properties. The color of the jellied meat will also be darker, as happens with beef broth. In my example, I will show how to make jellied meat with meat ground in a meat grinder, but you can also make large pieces by cutting the meat with a knife or disassembling the pieces into fibers. Choose according to your taste.
1. Fill the meat with water, after boiling, drain the water. Fill with new water, add the peeled vegetables and cook the meat for 5 hours. Skim the foam when boiling, this will help keep the broth, and subsequently the jellied meat, transparent.
2. After an hour of cooking, remove the carrots and onions from the pan so that they do not overcook. Continue cooking the meat. When it is ready, take it out and separate the meat from the bones. Pass the boiled meat and garlic through a meat grinder.
3. Pour the strained broth over the chopped meat and mix, distributing evenly. Season to taste and add ground black pepper.
4. Cool the beef jellied meat, put it in the refrigerator until completely frozen. It is best to cover the container in which it will harden with a lid, or if there is none, then with cling film.
The jellied meat is ready, decorate it with herbs and serve. Cut into portions and serve with spicy seasonings and sauces. Bon appetit!
People who have little time can prepare jellied meat according to the “lazy recipe”. The entire cooking process will take no more than 1 hour. This kind of jelly is very simple to prepare; the main difficulty is to find a really high-quality stew. Ideally, you should use homemade stew; you should make sure in advance that it is a store-bought product. Since the stew itself does not have the properties necessary to thicken the jellied meat, it will have to be helped with this. Ordinary gelatin will come to the rescue, which will give the desired jelly-like consistency.
1. Pour gelatin into a bowl and dilute it as indicated in the instructions on the package. Set aside to swell.
2. Place the carrots, peppers, and onions in a saucepan and fill with water, you will need 500 milliliters. Turn on the burner and cook the vegetables for 10 minutes.
3. We take out large pieces of meat from the stew and cut them up, put them in a mold. Pour the rest of the jar into the broth. Cook for 25 minutes.
4. Strain the broth through a sieve and combine it with the swollen gelatin. Mix and pass through the sieve again.
5. Cut the boiled carrots into slices. Take 3 circles, cut them in half and send them to the meat, sprinkle with dried green onions.
6. Fill the stew with broth. Close the container with a lid, and after cooling completely, put it in the refrigerator.
At first glance, the combination of stew and gelatin may seem unusual, but nowadays the simplicity of cooking is valued. The taste of stewed jellied meat prepared according to a quick recipe is no different from the classic one.
Another decoration for the holiday table can be jellied meat that looks like ham. The taste of the ham is soft and tender, an excellent option for a cold snack, without adding preservatives.
1. Place the pork in a pan, add water, and turn on the burner. If there is stubble on the shank and ears, shave it off with a disposable razor.
2. After boiling, place the pork in a colander and rinse with running water. This way we remove scale from the meat.
3. Place clean pork in a saucepan, add onion, celery, and fill with water. Turn on the heat and remove the scale with a slotted spoon.
4. Cover the pan with a lid and let the meat cook at a low simmer for 4-4.5 hours. An hour before the end of cooking, add chopped garlic, as well as salt and spices.
5. Remove the boiled pork from the broth and cool. We separate the pulp from the bones and ears.
6. Strain the broth through cheesecloth.
7. The form must be wrapped in cling film. Place the ears in the mold, followed by the prepared meat and rich broth.
8. Using a fork, distribute the broth throughout the pan. We wrap the ears up and wrap them with film. We put the form under pressure. We put it in the refrigerator to let our ham harden.
9. Before serving, cut into pieces like regular ham.
Place the pieces of prepared jellied meat beautifully on a plate. Decorate with vegetables and lettuce leaves and serve on the festive table with mustard and horseradish. Very tasty and appetizing to look at!
There is nothing complicated about preparing jellied meat in a multicooker; just put all the ingredients in a bowl, set the desired program and the dish will be cooked overnight. After this, you need to remove the dish from the mold and cool it.
1. Place the thoroughly washed and de-bristled parts of pork and chicken into a multicooker bowl. We cut very large pieces into pieces.
2. Cut the onion into two parts, no need to peel it, place it in a bowl. Onion peels will give the jellied meat a bright, beautiful color. Divide the carrots into 3 parts and move them to the meat.
3. Pour water into the bowl so that it completely covers the food. Salt the meat and close the lid of the multicooker. We turn on the “jelly” or “stew” mode; in this mode, by default, the meat is cooked for 6 hours.
4. After the time has passed, he takes the food out of the bowl. We separate the meat from the bones and pass it through a meat grinder.
5. Strain the broth through a fine sieve. Combine the chopped meat with the broth, add your favorite seasonings, and stir.
Turn on the “soup” program and bring the jelly to a boil. Then turn off the multicooker and add fresh garlic squeezed through a press.
6. Cool to room temperature, pour into molds and put in the refrigerator until completely set.
Even novice housewives can prepare delicious jellied meat in a slow cooker. The meat will not burn if all the water has boiled away and the cooking process will stop. While cooking is in progress, you can calmly go about your business or go to bed, setting it up for the night.
Ready-made jellied meat is perfect as an appetizer for the holiday table.
For tasty jellied meat, you need to use only fresh meat; meat that has been frozen will not work. If desired, the chicken can be replaced with turkey neck. The mixture of pork and chicken gives a very delicate and pleasant taste, the jellied meat will be light and transparent.
1. Place the meat and onions in a saucepan and pour in 4.5 liters of water.
2. Place the pan on the fire, cook over high heat until it boils, then reduce to low. After 3 hours, add salt, pepper and bay leaf. We take the chicken out of the broth; it will cook before the pork.
3. Take out the meat, when it is ready, let it cool, cut it into small pieces. We do the same with chicken.
4. Finely chop the garlic and place it on the bottom of the mold. Place the meat in the molds. If the meat is not salted, add additional salt.
5. Onion lovers can chop it and add it to the meat.
6. Fill the molds with broth, let cool and put in the refrigerator overnight.
The next day, the pork and chicken jellied meat is completely ready. It will become elastic and soft at the same time and at the same time very tasty. Bon appetit!
I suggest you look at another recipe for making jellied meat. This time the pork meat in the dish will be accompanied by turkey, from which we use a wing. And for a beautiful holiday presentation, we’ll make beautiful flowers on the surface of the jellied meat made from boiled eggs and carrots. It’s nice to put such jellied meat on the festive table for the New Year and hear praise from all guests and household members.
Now you know how to prepare the most delicious jellied meat. In this matter, you do not need to have special culinary skills, the main thing is to have patience and time. Good luck with your culinary experiments!
Jellied meat is a snack dish, without which it is difficult to imagine a Russian holiday table. Traditionally, jellied meat was prepared for all winter holidays and served with horseradish or mustard.
Gelatin is never added to real jellied beef or pork; the broth hardens due to the presence of gelling substances in beef and pork bones. As a rule, the following are used for jellied meat: knuckle, head, legs. It is during the cooking of these products that a large amount of substances are released that contribute to the solidification of the broth.
Beef jellied meat can be prepared in different ways. Some people like jellied meat to have as much meat as possible and little jelly. Others, on the contrary, prefer frozen broth in jellied meat, while others choose the “golden mean”, when there is approximately equal amount of meat and jelly in jellied meat.
Inexperienced cooks, wondering about beef, often mistakenly believe that this dish is complex and requires considerable skill. Actually this is not true. Cooking jellied meat takes a lot of time, but there are no particular difficulties in cooking.
As a rule, beef jellied meat turns out transparent, but when using pork meat it is very difficult to get rid of the cloudiness of the broth. In addition, beef jellied meat is less fatty than pork, this should be taken into account by those who are watching their figure. As an additive to beef legs when cooking jellied meat, you can simply take beef meat on the bone to increase the content of the meat component. If your family prefers assorted jellied meat, you can add chicken to the beef.
You should carefully consider the choice of meat intended for cooking. If you purchase a frozen product, choose legs of a uniform light color without stains or signs that the meat has already been defrosted. When choosing refrigerated products, you should smell the selected product, and if there is a smell of old fat or ammonia, refuse to purchase.
Before making beef, you need to soak the legs in plenty of water. If the meat was frozen, then it needs to be soaked after preliminary thawing. The legs, soaked for two to three hours, should be scraped with a knife and rinsed well under the tap.
Beef jellied meat should be cooked in a large saucepan or pressure cooker. In the latter case, the cooking time will be slightly shorter. It is important to correctly calculate the amount of liquid so that the broth acquires sufficient stickiness. As a rule, two parts of water are poured onto one part of the meat.
From the boiling broth, you need to very carefully remove foam and floating fat, as they have a bad effect on the transparency of the jellied meat. It is also very important to adjust the heat correctly: the jellied meat should not boil too much, otherwise it will turn out too cloudy. But too low heat is not good either, as this will greatly increase the cooking time. Typically, jellied meat is cooked for 6 to 12 hours.
In addition to meat, vegetables and spices should be added to the broth. But they are not added immediately, but a couple of hours before the end of cooking. Typically, onions and carrots are used. And from spices - bay leaf, black peppercorns and allspice. If desired, you can use other spices, such as cloves or dill seeds. It is better to place the spices in a pan in a gauze bag, so it will be easier to remove them later.
The readiness of the broth can be checked experimentally: if you drop a little cooled broth on your fingers, you will feel that they have become sticky. Consequently, a sufficient amount of gelling substances has been released into the broth.
The cooled meat is removed from the broth, the bones are selected and cut into small pieces. The finished meat is laid out in trays or molds. Finely chopped garlic is also added there. The broth is filtered, excess fat is removed from it using a paper napkin, poured into trays and placed in the refrigerator until solidified.
For a special occasion, jellied meat can be decorated with flowers cut out of boiled carrots, as well as green peas, herbs or figures made from boiled eggs or vegetables.
Jellied meat or cold, as my friend calls it, is the most delicious and traditional snack on our table. Our grandmothers cooked it, and we cook it too, because the dish is not only tasty, but also healthy. Our menu includes beef jellied meat. There are now a great many recipes for jellied meat - pork, chicken, fish, and even seafood, although it should be noted that in the last of these it is necessary to add a gelling agent - agar or gelatin, since it will not harden on its own.
It is advisable to take fresh meat for homemade beef jellied meat, not frozen. The choice of meat and its preparation is the most crucial moment. Now, fortunately, for an additional fee, beef legs can be chopped directly in a butcher shop or pavilion - which is very convenient for the housewife, because both the shank and the moto are quite long and may not fit into the pan.
If such a service is not available, you will have to cut the bones yourself into acceptable pieces. It’s easier to do this with an axe, but then you will need to strain the broth for the jellied meat through cheesecloth, otherwise there will be fragments in the appetizer.
First, rinse well and scrape the chopped parts into jellied meat. Remove bone fragments, if any. Do not remove fat and films from meat.
Place bones and meat tightly in a deep pan. Pour in water so that it barely covers the skis, let it boil, skim off the foam.
Housewives often face the question: how long to cook beef jellied meat? You need to cook for at least 4 hours, ideally 5. The meat should simmer, there should be no strong seething at all, otherwise the broth will simply boil away during this time. For a gas stove, you can use a divider.
Let's prepare the vegetables. Peel the onion and carrot, do not chop. After cooking, they are simply removed from the broth.
After 3-4 hours of cooking the jellied meat, add onion, both types of pepper, salt, and continue cooking for a few more hours.
Peel and chop the garlic, add some of it to the broth with bay leaf half an hour before the end of cooking. Sometimes I add all the spices at once.
The jellied meat is almost ready, remove the onion and bay leaves.
Refrigerate the cooked meat for jellied meat.
Boiled carrots can be cut into shapes or simply into stars.
The meat must be removed from the bones. Visually check that there are no small bones on the meat.
Finely chop large pieces of meat and softened veins. For a more delicate jellied structure, first cut the meat into cubes, and then separate it into fibers. Place in special bowls or deep plastic containers. At this stage, if you like, add grated garlic.
A thick crust on the broth indicates that the broth contains a lot of gelling substances and your jellied meat will definitely harden even without gelatin.
Before pouring broth over boiled meat, the liquid must be strained. You can place several layers of gauze directly into the strainer.
Slowly pour in the broth.
Place in a cool place until completely frozen. The most ideal place would be the middle shelf of the refrigerator.
Cover the container with a lid or film, as our dish is very aromatic.
Tips for decorating jellied meat:
For brighter colors, place a couple of viburnum berries, lingonberries or red currants on the bottom.
You can also decorate the jellied meat with herbs; place them raw before pouring the broth.
For added beauty, place circles of boiled quail or chicken eggs on the bottom.
Layered beautiful jellied meat is created in layers, with a different decoration placed in each layer.
Meat is traditionally placed on the bottom layer and poured with a small amount of broth, let it harden.
The next layer is carrot pieces and berries.
We lay out the last layer of greens and quail egg rings.
You can also make a layer of boiled or baked beets, cut into small cubes.
For an impressive presentation, you can also add a small amount of sweet corn to the jellied meat.
To remove the jellied meat from the mold, lower the container into hot water for a couple of seconds - this way the jellied meat will easily come away from the walls.
When serving portions, cut the jellied meat into large squares. And when you lay it out, the meat part should be on top. In this case, you can decorate the dish with boiled carrots, making a rose out of it, and fresh herbs.
Jellied meat is traditionally served with white or red sauce with horseradish and mustard.
It’s hard to imagine a festive feast without jellied meat, because so many people love this dish. It is not only tasty, but also very healthy for the human body. Modern women are afraid that it takes a long time to cook jellied meat, and do not want to waste their time preparing it, but today I will tell you how to cook jellied beef, and after trying to cook this simple recipe once, you will not be afraid of the long cooking process.
Kitchenware: large saucepan, smaller saucepan or bowl, knife, cutting board, colander, cloth napkin, trays or serving tins.
To prepare beef jellied meat at home using our recipe, you will need to choose high-quality beef. I hope the following recommendations will help you with this.
Beef includes meat from bulls, cows and oxen. The quality of meat and its taste parameters depend on the breed, feed and age of the animal. It is advisable to choose beef no older than two years, and then it will not be inferior in tenderness to veal meat.
The freshness of meat is determined by the following parameters:
To prepare beef jellied meat, select certain parts of the beef carcass. The following parts are suitable for preparing beef jellied meat according to the recipe:
Important! When buying a shank, tail or knuckle, ask that they immediately cut them into 5-8 cm pieces, otherwise you won’t be able to do it yourself at home.
You will learn all the subtleties of preparation and how many hours to cook beef jellied meat from the proposed video.
Beef jellied meat, prepared according to the classic recipe, contains valuable substances and vitamins and has beneficial properties:
There are simple rules for preparing jellied meat:
If you don’t really like beef dishes, you can cook it, and if you add domestic rooster meat to the pork for better solidification, you will get a rich chicken and pork jellied meat. You can cook jellied meat from just one or replace the chicken with turkey and cook it delicious and healthy. There are a lot of options for preparing jellied meat, choose according to your taste.
I told you how to make beef jellied meat, and be sure to write what jellied meat is made from in your family, and share your cooking secrets.
The most delicious and popular dishes are not always considered to be those prepared using special technologies, using exoticism and imagination. Most often, simple treats, but with an unforgettable aroma and taste, such as beef jellied meat, become favorites on a festive or everyday table. It sounds simple, but it’s so appetizing, it’s not difficult to prepare, but it’s a pleasure, and it’s eaten like a sweet soul, so that you won’t be able to pull your ears away from the dish.
The success of jellied meat largely depends on the correct choice of meat. In order for the dish to turn out truly tasty and festive, you need to know exactly which part of the meat is best to take, and which piece of meat should be discarded.
Since our recipe for preparing “cold” involves the use of beef, we will consider the rules for choosing beef meat. So, what kind of meat is better to use for jelly?
Don’t forget about another important rule, without which you won’t get a fragrant, appetizing jelly - the freshness of the meat.
How to make the right choice in favor of a fresh meat set? Everything is very simple. You need to carefully study the color and smell of beef. The aroma of fresh meat should be unobtrusively sweet and pleasant, and the color should be light and beautiful.
The same applies to frozen and chilled meat parts. They should smell pleasant, be free of stains, and without signs of frequent freezing and thawing. If the beef is not fresh, or as it is popularly called “old”, then under no circumstances should you buy it; it will still not make a tasty jellied meat.
From the first days of its existence, jellied meat has become a favorite delicacy of adults and children. For many years, the exquisite jelly has not lost its popularity.
Moreover, every year it becomes an occasion for the emergence of new culinary recipes for its preparation. There is so much to choose from: traditional technologies for creating a “cold king”, and extraordinary approaches to processing the dish; there is also an extravagant cooking recipe, according to the idea of which several types of meat are added to the jellied meat, the result is a kind of cold assorted meat.
We will try to pay attention to all kinds of cooking recipes, but for now we will focus on the classic creation of beef jelly.
Beef
How to prepare a type of meat like beef for the cooking process itself? Not everyone knows about this. However, without proper preparation, a good dish will not turn out. Therefore, we will pay attention to such an important culinary stage.
So, before you directly process the beef, you need to thoroughly soak it in water to wash off all traces of blood. Otherwise, the finished jelly will not acquire an aesthetically pleasing transparent appearance, but will be cloudy, which will spoil the overall impression of the dish, even if it is tasty.
As soon as the beef is soaked, you can begin to “disassemble” it. The pulp must be cut into medium pieces with a knife. You can do the same with the tail. But it’s better to cut the leg with a hacksaw with large teeth. Because if you cut a leg, then the bone will remain sharp and very small fragments that you simply have to throw away.
Water
The taste of the future dish will also depend on the quality of the water. It is imperative to take water that does not contain additional impurities and does not have any foreign smell or taste.
To keep the broth clean, almost transparent, it is advisable to use purified water, but not tap water.
Vegetables
All necessary vegetable products must be thoroughly washed and peeled in advance, so that during the cooking process itself you are not distracted from the “culinary witchcraft”.
As soon as we separate the meat from the bones, we can immediately start chopping it. How to do this is up to everyone to decide for themselves.
Some people divide the meat pieces into large (or medium) cubes, others grind them through a meat grinder, but this option is good if there are small children in the house. Otherwise, it is better not to grind the meat in a meat grinder, since its special taste is lost.
But the most common method of grinding is to separate fine fibers from whole meat parts.
The finished dish should be served in plates. Along with the “cold” food, you can put fresh bread, mustard, horseradish, pickled tomatoes, cucumbers, mushrooms, etc. on the table.
You can eat the jelly with a green salad seasoned with vinegar and delicious sour cream, or you can “accompany” the meat dish with adjika or tkemali.
Many people think about how to prepare jellied meat according to the classic recipe, but in such a way that the end result is a festive version of everyone’s favorite meat dish? There's no need to guess too much. To get a luxurious beef jellied meat for your holiday table, you just need to decorate it beautifully. And then you don’t need to invent or look for any intricate cooking technologies.
What can be depicted on jellied meat, and what needs to be done for this? All you need is a couple of ordinary ingredients and a little culinary imagination, and then you can depict anything you want.
For example, you can cut out stars from carrots and turn the transparent surface of the jellied meat into a “cloudless starry sky,” or make daisies from the same carrots and distribute them evenly on the surface of the jelly to create the impression that in front of you is a field of chamomiles.
How to make other drawings on the “cold”? You can try using olives, sprigs of dill and celery to decorate the dish. From such a natural set you can recreate any pattern.
And, if you add eggs to the previous set, you can get a whole landscape, for example, you can make swans from eggs, reeds from greenery, and stones from olives. So you get a small corner of nature on your holiday table, created by your own hands.
If the dish is being prepared for the New Year's table, then you can safely depict the symbol of the coming year. In a word, no one is limited in creativity here. Be creative and delight yourself and your loved ones not only with the taste, but also with the stunning appearance of the meat dish.
Cooking jellied meat is not limited to using only beef. Very often, pork (ears, pulp, legs, shank) and poultry are placed in the dish. How to prepare jelly with this type of meat?
To prepare it, you can easily use the above recipe. You can safely follow the technology, just replace the beef with pork or chicken. And, if you want to truly surprise yourself and your family, you can add several types of meat to the jelly at once. For example, if you add chicken or duck meat to beef, the resulting jellied meat will be very tender and especially aromatic.
There are often cases when the housewife makes a slight mistake in the proportions of the ingredients or chooses those meat parts that contain very little jelly-like substances.
All this negatively affects the freezing of jellied meat. However, don’t be upset if something doesn’t work out, the situation can always be corrected. Gelatin can come to the rescue. It is with gelatin that the recipe is often used to help the “cold” solidify to the required consistency.
In such cases, gelatin is poured into warm broth, but not into boiling water. This is provided that the gelatin is instant.
If gelatin dissolves slowly, then it must be prepared in advance.
It is the recipe with gelatin that will help you achieve the desired result and make your jellied meat the way you dreamed of.
Cooking “cold” is quite a troublesome task, but worth it. To please your family with a delicious dish, you can and even need to spend time and effort.
Having learned how to cook jelly, what ingredients to take for its preparation, how to decorate it and how to serve the dish on the table, you can safely take on jellied meat from delicious beef, in every sense of the word, turning it every minute into your own culinary creation for souls.
