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How to learn how to cook delicious jelly according to a simple recipe 🥩

Here is a classic recipe for jellied meat, without the addition of gelatin or any other thickening additives. According to this recipe, the jelly was also prepared by our grandmothers and mothers. You will need a minimum of products that you find in the list of ingredients. To do everything right, use the description of step-by-step cooking - there you will find tips on how to make a transparent broth, what you need in order for the broth to freeze, and which meat to choose.

5 o'clock
230 kcal
10 servings
Medium difficulty
6
How to learn how to cook delicious jelly according to a simple recipe 🥩

Kitchen appliances and utensils:

  • plate;
  • large pan (5 l);
  • knife;
  • tablespoon;
  • cutting board;
  • skimmer;
  • jellies for jelly with lids;
  • refrigerator (or the presence of a cold place);
  • a pack of paper napkins;
  • sieve.

Ingredients

Product amount
Bone meat (beef tails, pork legs, rooster) 2 kg
Plain water about 4 l
Drinking water about 4 l
Bulb 1 PC.
Garlic 4 cloves
Salt 1.5 tbsp. l
Bay leaf 2 leaves
Peppercorns 12-15 pcs.

Step cooking

  1. Meat suitable for jellied meat must necessarily contain bones, cartilage, tendons - these are the “parts” that make the broth harden. However, pure meat itself is also needed, therefore, most often for jellied meat choose pork legs and shanks, beef tails, rooster meat with bones. Mistresses also often make assorted dishes. In this recipe, beef tails are selected as the basis. The meat needs to be prepared for further processing - soak the beef tails in water for an hour (the pork shanks can be washed just under water, just like chicken).
    Fill beef tails with water.
  2. On a stove put a large pot of five liters, put meat on its bottom and fill it all with water. Water should completely cover beef tails and rise above their edge by 2-3 cm. Depending on the pan, up to 4 liters of water can go. Water can be filled with ordinary water, because it will need to be drained after boiling. Rinse the meat again under running water. This step allows you to get rid of excess protein, which turns into foam and because of which the broth becomes cloudy.
    Bring the broth to a boil, drain and rinse all the meat.
  3. Pour meat now with drinking water according to the same principle as before. When the water begins to boil, remove the foam that forms on the surface with a slotted spoon or spoon.
    refill the meat with water, bring to a boil, remove all the foam.
  4. Peel the onion and add to the pan. Turn on a slow fire and cook the future aspic for about 5-6 hours. The lid should be slightly ajar. At the end of cooking (20-30 minutes) add 1.5 tbsp. l salt, peppercorns and a couple of pieces of bay leaf.
    Add onion, salt, pepper and bay leaf to the broth.
  5. To collect a greasy film on top of the broth, use ordinary napkins - just immerse one in water and immediately get out, the napkin will absorb excess fat. Try to spread it over the surface of the broth.
    Using conventional wipes, remove fat.
  6. Turn off the heat and squeeze 4 garlic cloves into the broth.
    Squeeze the garlic into the finished broth.
  7. Leave the broth at room temperature for 5-10 minutes to insist.
    Give the broth a little brew.
  8. Take out the meat. It cools down a bit and can be taken apart. Strain the broth through a sieve and pour it into prepared jellied jars.
    We filter the broth through a sieve into the pans, remove the meat in a separate bowl.
  9. Separate the meat from the bones and divide into small pieces. Distribute evenly over broths with broth.
    We disassemble the meat into pieces and put it in the future jelly.
  10. Leave to cool. Then cover with lids and refrigerate for 10 hours. Your jellied meat is ready! It's time to feast on!
    Here is such a simple jellied recipe.

Video recipe

Useful tips and tricks will be revealed to you if you take a little of your time to familiarize yourself with the contents of the jelly video review. You will learn that it’s actually very easy to cook broth for jelly, and anyone can do it!

Jellied meat is a great addition to the festive table and to any dinner or lunch. If you did not know how to cook it before, now you have a great opportunity to make it according to this recipe. And if you are an experienced housewife, then tell us how you cook jellied meat? What meat do you prefer to put in it? What vegetables and spices do you add?
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