Especially nutritious, aromatic and rich always beef jelly is obtained. For its preparation, even economical soup sets are used, which allows you to make the dish budget. The main thing is not to regret seasonings for such a treat.

Classic beef jellied meat

Ingredients: beef joint with pulp, part of the shank and leg (weighing about 4 kg), 2 large heads of onions, 2-3 medium carrots, a couple of bay leaves, 7-8 garlic cloves, salt, 4 l of filtered water.

  1. The meat components are coarsely chopped, freed from bone fragments, washed well and, if necessary, cleaned with a knife. Then they are filled with water, and it takes 5.5-6.5 hours to cook. The fire should be minimal so that the liquid does not boil away, since it can not be added.
  2. After about 2.5 hours, washed, but not peeled vegetables, salt, and parsley are sent to the pan. At this stage, you can add any spices. Peeled garlic cloves are also poured into the pan.
  3. When the broth is boiled, you need to extract all the beef from it. Meat is removed from the bones and placed in suitable pans. The broth is carefully filtered through cheesecloth and poured over the meat pieces.

At the stage of filtering the broth, you can add it if necessary.

Three Meat Holiday Recipe

Ingredients: a kilo of beef shank, a little more than pork shank, half a kilo of pork and chicken legs, 2 large carrots, half a celery root, 3-4 small onions, 22-24 peas of black pepper, salt.

  1. The meat is washed well, if necessary scraped with a knife. If there is time, it is worth soaking the pork and beef in a bowl of cold water for 3-4 hours to rid the pieces of blood and an unpleasant odor.
  2. On low heat under the lid, all the meat will cook for about 5-7 hours.In order for the broth to turn out to be transparent, in the very first minutes after boiling it will be necessary to remove foam flakes several times.
  3. 1.5 hours before readiness, peeled carrots, celery or parsley root, and onion are added to the container with meat parts. You can immediately salt the ingredients and add pepper.
  4. All products are extracted with a slotted spoon from the finished broth. Vegetables are thrown away. The meat is stripped and laid on the bottom of the wide salad bowls. From above, the broth is filtered and salted if necessary.

Jellied meat is served to the table after completely freezing in the cold.

With pork legs

Ingredients: a kilo of pork legs, about 1.8-1.9 liters of filtered water, 840 g of beef pulp, salt to taste, carrots and onions, 3-5 garlic cloves, table salt to taste, 2 pcs. cloves, a mixture of peppers.

  1. The legs are soaked in cold water all night, and in the morning they are cleaned with a hard washcloth. It is necessary to remove impurities even from hard-to-reach places so that they do not end up in the broth.
  2. Prepared legs are sent to the pan. Beef pulp is laid there. From above, the meat components are poured with water and boiled for 3 hours.
  3. Next, vegetables, peeled garlic, salt, spices are added to the meat. Cooking continues for a couple of hours. When a clearly visible film begins to form on the surface of the broth, it means that it is completely ready.
  4. The meat is stripped and carefully disassembled into fibers. Together with thin circles of carrots, it fits into the pans.
  5. Top ingredients are poured with strained broth. The food is left in the cold.

If you want to change the recipe for jelly from pork legs with beef, you can experiment with spices.

How to cook in a slow cooker?

Ingredients: a liter of filtered water, whole beef and pork legs, large carrots, onions, 1 teaspoon of salt, dried herbs.

  1. Water is poured into the appliance bowl, and pre-prepared meat pieces are laid out. First, in the Meat program, they cook 60-70 minutes.
  2. Next, peeled vegetables, greens are laid out in the container, salt is poured. If desired, add garlic cloves. Together, the ingredients are boiled for another 80-90 minutes.
  3. Then the meat is separated from the bones, torn into fibers and placed in small cups. Strained broth poured over.

If you want the garlic to feel in the finished dish, you can add it in slices to the meat.

With gelatin

Ingredients: about 1.5 kilograms of beef shank, 2 onions, carrots, 8-9 peas of black pepper, 35 g of gelatin (instant), any flavorful herbs to taste, rock salt.

  1. To cook beef jellied meat tasty, the first thing you need to cut the meat components into large pieces and soak in ice water from evening to morning. This will allow you to further weld a perfectly transparent broth.
  2. In the morning, the meat is poured with water, brought to a boil. It is very important at this stage to remove all foam from the surface of the liquid.
  3. Next, all peeled vegetables, black pepper, salt, aromatic herbs are added to the dish.
  4. Cooking broth will be 7-9 hours. If you need to add water to the pan, it should be no more than 1 cup.
  5. Gelatin is diluted in a small amount of water (according to the manufacturer's instructions).
  6. Finished meat components are extracted from the liquid and cut off from the bones. It must be laid in deep plates.
  7. The broth is well filtered, gelatin dissolved in water dissolves in it. The resulting liquid is poured over the meat pieces.

To make the dish look elegant, decorate it with canned corn, herbs, carrot slices, slices of quail eggs and only then send it to the cold.

Jellied beef and pork shank

Ingredients: 2 pork legs, 1 beef shank and pork shank, carrots and onions, parsley root, any seasonings, rock salt.

  1. Washed and chopped meat is placed in a large container. From above it is filled with water and takes 4.5-5.5 hours to cook.
  2. Next, all the other ingredients declared in the recipe are added to the meat, and cooking continues for another 1.5 hours.
  3. Finished pork and beef are pitted, chopped and sprinkled into small bowls.
  4. The broth passed through gauze is poured on top of the components. If necessary, it can be added.

It is more convenient to filter jellied meat with gauze folded three times. After solidification, you can take a sample.

Chicken Recipe

Ingredients: kilo chicken, half a kilogram of beef, carrots and onions, garlic to taste, salt, aromatic herbs, dried herbs.

  1. Pre-cleaned and washed chicken, beef is poured with water and boiled with minimal heating of the stove for about 3-3.5 hours. Next, the selected seasonings, salt, vegetables, greens are sent to the broth. Another hour is being prepared.
  2. It remains to remove the meat from the bones, lay in deep plates, sprinkle with chopped garlic and pour in strained broth.

The jellied meat will freeze for about a day on a frosty balcony or in the refrigerator.

In Ukrainian

Ingredients: 2 pork legs, 1.5 kilograms of beef brisket, carrots, celery root, garlic to taste, salt, onion, bay leaf.

  1. Pre-washed and soaked in cold water meat is cooked for about 4 hours. Next, untreated clean vegetables are laid out to him. Cooking continues for another 1.5 hours.
  2. About half an hour before cooking, the broth is salted, celery root, bay leaf, and peeled garlic are added to it.
  3. Finished meat is divided into fibers and placed in a mold. Strained broth poured over.

For the hardening of the dish will be enough 5-6 hours.

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