It is considered a festive dish jelly. Its recipe will definitely come in handy for those housewives who like to gather guests in their home. Such a treat will perfectly complement any hot or side dish. A detailed step-by-step recipe will help even novice cooks to cope with it.
Material Content:
- 1 Classic jelly recipe step by step
- 2 Pork leg jellied
- 3 How to cook beef?
- 4 Original pork jelly in a bottle
- 5 Chicken Jellied
- 6 Pork shank
- 7 Jellied meat in a slow cooker - a step by step recipe
- 8 Three Meat Holiday Recipe
- 9 Jellied meat with gelatin
- 10 Cooking from a pork head
- 11 Vegetarian Jelly Recipe
- 12 How to cook a dish in a pressure cooker?
- 13 What to do if the jelly is not frozen?
Classic jelly recipe step by step
According to the classic recipe, various parts of meat carcass are used to prepare the dish under discussion. Also, gelatin is not added here, because components with gelling properties are in the ears and legs. From the products taken: 2 pcs. legs and ears, 1.8 kg of chicken, a pair of medium onions, 1 tbsp. salt, 3-4 garlic cloves, 4 leaves of laurel, 2 carrots, 7 peas of pepper.
- Parts of the carcass are soaked in warm water. It is advisable to add a little vinegar to it to remove the unpleasant odor of the skin. Next, the ears and legs are cleaned of dirt.
- Pork and chicken are sent to a pot of water and cooked for 5.5-6.5 hours. Periodically, foam must be removed from the surface.
- About 40 minutes before the end of cooking, vegetables (except garlic), salt, laurel and pepper are added.
- Ready vegetables along with lavrushka are thrown away. Ears and legs are also removed from the pan. Chicken meat is moved from bones and skins, cut into small pieces.
- The cooled ingredients, along with the broth, are laid out on a zucchini dish.
- Strain the liquid from small bones and pepper. Crushed garlic is sent to each container.
- Dish put to freeze in the cold at night.
Before serving, the top layer, lard, is removed from it with a spoon.
Pork leg jellied
You can cook delicious jelly only from pork legs.It will turn out no less tasty and rich. The recipe includes: 2 legs with hooves, onion head, 6 garlic cloves, carrot, salt, 5-6 peppercorns.
- Pork legs after soaking in water for a couple of hours are thoroughly cleaned with a coarse brush.
- The meat is chopped into 3-4 parts and cooked for about 3 hours. To constantly remove foam from the surface.
- Next, whole peeled vegetables are added to the broth. Together, the components are cooked for another 3 hours.
- Ready meat should soften as much as possible and when it breaks, it will break down into fibers. Cooking time can be increased.
- Salt to taste and pepper are added to the broth. After another half an hour, garlic passed through a press is poured into it. The stove turns off and the liquid cools.
- Meat is cut from the legs, and the broth is filtered.
- The meat pieces are laid out in pans and poured with aromatic broth. Tanks are sent to the cold.
If desired, slices of boiled carrots and greens can be added to the jellied pork legs before hardening.
How to cook beef?
For the dish, even the tail will be used. In total, about 2 kg of meat product is taken (including 2 legs and soup pulp), as well as: 4.5 l of water, 2 tbsp. salt, 2 white onions, 4 peas of pepper, carrot.
- After soaking, the meat components are thoroughly washed, placed in a large pan and set to cook for 15 minutes after boiling. Next, the first broth is drained and new water is poured.
- Meat will be cooked for 6-7 hours on low heat. Scum and excess fat are constantly removed from the broth.
- After about 4 hours, the mass can be salt, add peeled vegetables and pepper to it. The lid should be slightly open during cooking.
- Finished meat is removed from the slightly cooled broth and is separated by hand from the bones. You can cut it into cubes or scroll through a meat grinder.
- The meat is laid out, poured with strained broth and cleaned in the cold.
Served with mustard.
Original pork jelly in a bottle
To stain less dishes and give the dish an unusual shape, you can use a large plastic bottle when cooking. In addition to the capacity of 1.5 l, it is taken: 3 legs (2 pork and beef), onion, 560 g of chicken meat, carrot, salt, head of garlic, 6 bay leaves, 8 peas of allspice.
- The meat is thoroughly washed and cooked together for about 2 hours under a lid.
- Next to the components are added all peeled vegetables, peppers, parsley and salt to taste. Usually enough 2 tbsp.
- After another 3 hours, chopped garlic is added to the broth, after which it is filtered.
- The meat is separated from the bones, finely cut and placed in a bottle. Topped with broth.
- Freeze the jelly for about 8 hours.
Before serving, the bottle is cut.
Chicken Jellied
The diet will be jellied chicken. It consists of the following components: about 2.3 kg of meat (legs, wings, thighs), a pair of garlic teeth, 2 average. carrots, celery stalks, 2 average. bulbs, salt, a couple of laurel leaves.
- Vegetables are washed, peeled and minimally cut.
- All prepared ingredients are placed in a pan with washed meat parts. Products are poured with water, salted. Celery and lavrushka are sent to the container.
- After about 2.5 hours, the dish will be ready.
- Only broth and minced meat separated from the bones are left in the pan.
- The chicken is laid out in small bowls, poured with strained liquid from above, after which the dishes are sent to the cold.
You can serve aspic with any spicy sauce.
Pork shank
In addition to the shank, legs will be used. Pork should be as fresh as possible. Taken: 800 g of both of these ingredients, 2 onion turnips, salt, any aromatic herbs.
- Legs are cut along, get rid of hooves and soaked in water.
- Next, the meat blanks are washed and divided into pieces.
- The legs and knuckle are filled with water and brought to a boil.
- Peeled vegetables, aromatic herbs, salt to taste are sent to the pan.
- The meat is boiled until soft for about 5 hours.
- Next, the pulp, separated from the bones, is cut, laid out in trays and filled with strained broth.
Frost treats in the cold will be at least 10 hours.
Jellied meat in a slow cooker - a step by step recipe
Such a device will greatly facilitate the task of the hostess. True, in the slow cooker, the jelly will be preparing for a little longer. Of the products taken: back pork knuckle, leg, three leaves of laurel, salt, 2 large onions, 6 peas of pepper.
- Pre-soaked meat pieces are washed and cleaned. The skin is removed from the shank and dirt is scraped off the leg.
- The meat is placed in the bowl of the device, filled with water.
- Lavrushka, pepper, whole onions, salt (2 tsp) or to taste are added to the container.
- In the “Extinguishing” program, the aspic in the slow cooker languishes for 8 hours.
- The boiled meat is cut into pieces, placed in silicone molds and filled with strained broth.
It is tasty to add to the hardening dish a small handful of canned peas.
Three Meat Holiday Recipe
This option will turn out not budget, but it will pleasantly surprise guests. The recipe includes: 800 g of beef shank, 1.1 kg of pork shank, 2 chicken and 1 pork leg, 1 pc. celery root, 17 pcs. black pepper, 3 small onions, 2 carrots, salt.
- All well-soaked and washed meat is cooked in one large pan for about 7 hours.
- Approximately 1.5 hours before the end of cooking, all vegetables and other components from the recipe are sent to the meat components. Onions can not be peeled, this will improve the color of the finished dish.
- When all the ingredients are cooked, the meat is cut off from the bones, and the carrot is figuratively cut. All other products are discarded.
- Meat slices with slices of vegetables are laid out in pans and filled with strained broth.
Before you send the jellied meat to harden, you can put in the container circles of hard-boiled eggs.
Jellied meat with gelatin
Gelatin is most often prepared from chicken. To do this, take: 5 legs, 3 white onions, 2 breasts, 3 parsley roots, 6-7 garlic cloves, 3 carrots, 2 chicken egg proteins, salt, gelatin (30 g per 1 liter of broth), a pinch of nutmeg.
- The meat, all peeled vegetables and parsley root are poured with water and boiled for 1.5 hours. About half an hour before the readiness, the components are salted, and nutmeg is added to them.
- The broth is filtered using chicken egg proteins.
- The meat is cut into small cubes.
- Chicken pieces are placed in suitable pans. Chopped garlic is added to them. You can leave slices of boiled carrots.
- Gelatin is introduced into the broth that has cooled down to body temperature. When it swells, the liquid is re-filtered and poured onto the meat. You can add salt to the liquid.
- Sudochki are cooled in the cold.
Pitted olives perfectly complement the jellied taste.
Cooking from a pork head
Pork head is used for jellied thrifty housewives. Indeed, in its composition, in addition to the head, it includes only: the head of garlic, salt, a couple of bay leaves, spices.
- The head is washed well, scrubbed with a knife, set to boil and after the first boil it is washed again.
- Next, pork is poured with clean liquid and cooked for about 3 hours. It is important to constantly remove foam.
- After adding salt, parsley and spices, cooking continues for another 40 minutes.
- The meat is removed from the bone. Its edible parts are crushed and laid out in containers. Strained broth poured over.
The jellied meat will freeze for 7-9 hours, after which the dish can be tasted.
Vegetarian Jelly Recipe
Surprisingly, even vegetarians can feast on jellies. Of course, in this version of the dish there will be no meat at all. But only: half the celery root, salt, a handful of sweet canned corn, 120 g of green beans, 2 carrots, spices, gelatin (30 g per 1 liter of broth). How to cook aspic from vegetables is described in detail below.
- Vegetables are washed, chopped coarsely and sent to cook along with celery root (except for corn). The mass is salted.You can add your favorite seasonings to it.
- When the vegetables are soft, they need to be removed from the pan and chopped with a blender.
- The resulting puree is laid out in a pan, sprinkled with corn and poured with broth.
- When the dish hardens in the cold, you can serve it to the table.
For jellied dishes, you can use turnips, cauliflower, green peas. Filtering vegetable broth is optional.
How to cook a dish in a pressure cooker?
And this mistress can use this assistant in the preparation of delicious jellied meat. The basis will be a combination of pork and chicken. The following components are included in the recipe: whole chicken carcass, salt, pork leg, a large spoon of gelatin, 3-4 garlic cloves, carrots, a bay leaf, onion, 5-6 peas of pepper.
- All meat is thoroughly washed, cut large and sent to a pressure cooker bowl for 3 hours. When the liquid boils, all peeled vegetables (except garlic), salt, pepper and any seasonings to taste are added to it. Next, the dishes are closed with a lid. When the valve hiss stops, you can safely go about your business.
- After 3 hours, all the steam comes out of the valve and the lid opens gently.
- The meat from the cooled broth is disassembled into fibers, which are laid out in suitable containers.
- You can add sliced boiled carrots.
- The broth is salted, mixed with gelatin and heated.
- After filtering, the liquid is poured onto the meat with carrots.
After about 6-7 hours in a cold place, you can try the dish.
What to do if the jelly is not frozen?
It happens that even properly cooked aspic remains liquid. There is an easy way to fix this situation.
You can add regular gelatin to the meat broth. For 2 cups of warm water, 20 g of gelling dry matter is added. When the mass swells, it can be heated in a water bath, stir, strain and mix with hot broth drained from jellied meat. If necessary, the liquid is salted and poured out again to the meat.