Jellied meat is a frozen meat broth. Transparency and jelly give it special substances that are found in beef, chicken or pork bones. How to cook jelly - the topic of this article. We suggest you familiarize yourself with the recipe.
How to cook aspic: choose meat
For cooking, you need to choose the right meat. Initially, you should decide what the jelly will be from: pork, beef or poultry. The most transparent broth is obtained from beef. From pork, the dish will be more muddy. This can be corrected by removing the fat that forms during cooking. Jellied meat will turn out to be good and rich if you cook it from various varieties of meat.
How to cook jellied chicken, beef and pork
We suggest considering the most delicious cooking option - prefabricated. You can cook jellied meat in a large pot or pressure cooker. At the same time, if you use a pressure cooker, then put the bones, meat and vegetables immediately, so as not to open it hot during cooking. Consider the technology of cooking in stages.
Stage 1
How to cook jellied meat that will freeze without gelatin? The main secret is the right slices of meat. Take pork, chicken and beef legs (you can also take chicken heads or beef tails) soak for how many hours, and preferably at night. After that, clean the top coat properly. Approximate calculation: for 1 kg of meat, about 2 liters of water will be required. In this case, the broth will not boil too quickly. It is better not to add liquid during the cooking process, this will cause the broth to cloud.
2 stage
After boiling, put some boneless meat in the pan. This can not be done if you use shanks (there is a lot of meat). As soon as the foam has appeared, remove it and reduce the heat to a minimum. Jellied meat should not boil too much. After 2-3 hours of cooking, put a few bay leaves, about 10 peas of black pepper, a couple of unpeeled onions and 2 medium carrots (unpeeled, but thoroughly washed).
3 stage
Cook the jelly for about 3-4 hours. The meat should be easily separated from the bones. One hour before the end of time salt. Salt must be added in such an amount that the broth is slightly salted. After hardening, the taste will become exactly as it should. After the time is up, cool the broth. Remove bones and meat. Strain the liquid. Disassemble the cooled meat into pieces, remove all the bones. In order to determine whether the broth is rich or not, you need to moisten your fingers in it and see: if they stick together, then the desired consistency is reached and the jelly will freeze without using gelatin.
4th stage
Cooking meat is half the battle. It needs to be beautifully designed. How to cook jelly for the festive table? To make the dish spectacular, it should be poured in parts. First, pour some broth into the mold. Put it in a cold place. While the jelly is setting, prepare the vegetables. You can take boiled carrots, celery. From herbs - parsley, dill. From spices - cloves. Boiled eggs look good in the finished dish. Dip the beautifully sliced products into the broth and lay them on a frozen layer.
5 stage
Fill the jelly form with finely chopped meat by one third. Sprinkle it with chopped garlic cloves. Pour food into a warm broth. Put in the cold. After a few hours, the dish will solidify. Now you know how to cook jelly beef, chicken and pork. Serve with horseradish or mustard. Enjoy your meal!