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Beef jellied meat


Beef Jellied Ingredients

  1. Beef on the bone 1.5 kilograms
  2. Beef Ribs 500 grams
  3. Onions medium size 2 pieces
  4. Medium-sized carrots 1-2 pieces
  5. Medium-sized garlic 6-7 cloves
  6. Bay leaf medium size 2-3 pieces
  7. 4-6 black peppercorns
  8. Parsley root of medium size 2-3 pieces
  9. Salt to taste
  • Main Ingredients
  • Serving 8 servings

Inventory:

Cutting board, Knife, Plate - 2 pieces, Garlic, Casserole - 2 pieces, Cooker, Kitchen gloves, Lid, Tablespoon, Skimmer, Sieve, Fork, Glass tray, Soup ladle, Tray lid, Refrigerator

Cooking beef jellied meat:

Step 1: prepare the meat.


For cooking jellied meat must be on the bone. Rinse beef and ribs well under warm running water. After we shift it onto a cutting board and with the help of a kitchen knife, thoroughly clean it from the hymen and veins.

Step 2: prepare the onion.


Using a kitchen knife, peel the onion from the husk and rinse well under running water. Then we shift the whole peeled vegetable into a free plate.

Step 3: prepare the carrots.


Peel the carrots with a kitchen knife, and then rinse under running water. After we shift the carrots onto a cutting board and, using a kitchen knife, cut the vegetable along nand 4 parts. Then transfer to a plate with onions.

Step 4: prepare the garlic.


We shift the garlic cloves onto a cutting board and, pressing on them with the handle of a knife, remove the husk. Then, using the garlic, grind the vegetable and transfer to a separate plate. Attention: garlic can be finely chopped with a kitchen knife.

Step 5: prepare the parsley root.


In order for the meat broth to acquire a fragrant smell, you need to put parsley root in it. Using a kitchen knife, thoroughly clean it from the skin, and then rinse well under warm running water. Attention: it is best to use fresh parsley root.

Step 6: prepare the broth.


We transfer the beef meat and ribs to the pan and fill it with cold water so that the liquid completely covers the meat. We put the capacity on a large fire and bring to a boil, cook for 10-15 minutes. After using kitchen tackles, remove the container from the fire and drain all the liquid into the sink. We take the meat out of the pan and wash it well again under running water. The tank is also well washed under water.
Then in the same dishes we transfer the washed beef and pour it with clean cold water. Attention: the container in which the broth will be cooked must be taken so that the meat is cooked freely in it, and is not pressed to the bottom or walls. Otherwise, the beef may burn. Again, on a large fire, bring the liquid to a boil, and then make the fire very small.
After boiling, remove the foam from the broth surface until it ceases to form. Salt and add the parsley root. It is very important that the fire maintains a very small, barely noticeable boil, then the broth will be transparent, and accordingly the jelly will not be cloudy. We cover the pan with a lid, leaving a small click for steam to escape, and cook the broth for 3-4 hours. During this time, with the help of a tablespoon, periodically stir the meat in the broth. Attention: if you cover the pan with a lid with a special hole for the exit of steam, then you can not open the lid.

After this time, lay out the onions and carrots and continue to cook our future aspic 2-3 hours. It is very important not to add more water to the broth, as in this case the aspic may not completely freeze. Before cooking the broth, add bay leaf and peas of black pepper to the pan. When the broth is ready, turn off the burner, and set the pan aside.
Holding the container with a kitchen tack, using a slotted spoon we get meat, parsley root, bay leaf and vegetables from the broth. When the broth cools slightly, filter it through a sieve into a free pan. Meat bones, spit from ribs and peas of allspice can be thrown away.

Step 7: prepare boiled meat for jelly.


We put the finished cooled meat on a flat plate and manually or with the help of a kitchen knife, forks we separate it from the bones and hymen. Then cut into small pieces of equal size and transfer them to a free bowl. Although usually in a traditional dish, the meat is sorted into fibers. In this case, it is desirable that the width of the meat fibers be no more than 0.5 centimeters, and the length - about 3-4 centimeters. If the fibers are long enough, then they must be cut across into shorter ones, since long meat "strings" in jellied meat are inconvenient.

Step 8: prepare beef jellied meat.


We shift the meat pieces into a glass tray. Sprinkle it with chopped garlic on top, and then, using the ladle, pour the cooled meat broth. At will, the aspic can be decorated with slices of boiled carrots or even cut figures out of it. We cover the container with a lid, cool to room temperature, and then put the tray in the refrigerator for solidification.
Across 3-4 hours the jelly will be ready. Attention: if you want to pour jellied meat into smaller containers: in bowls or plates, then before you put the meat in these containers, you need to calculate the volume of the resulting broth so that in each dish there is approximately the same amount of liquid. We also visually divide the meat into equal portions. We cover the bowls with cling film or cling film and put in the refrigerator.

Step 9: serve beef jellied meat.


We take the ready frozen beef jelly out of the refrigerator, cut into portioned slices and serve on the festive table. Separately, in a saucer, you can put horseradish, mustard or vinegar, anyone who likes it.
Good appetite!

Recipe Tips:

- For cooking jellied meat, it is necessary to use meat with bones, cartilage and joints. It is these components that give jelly the opportunity to freeze. The proportion of meat and bone should be in the broth 1: 1.

- To prepare a delicious jelly, you can take any one meat or cold cuts.

- If the jelly does not freeze, then you are mistaken in the proportions of meat and liquid. Then you have to add gelatin to the broth to freeze your dish. But then the jelly will be called, rather, as gelatin or meat aspic.

- The transparency of the jelly depends on the boiling intensity of the broth: the stronger it boils, the more cloudy the jelly will be. Therefore, cook the jelly broth over a very low heat.

- If you add raw garlic to the jellied meat, that is, not during the cooking of the broth, then the shelf life of your dish may be limited to 3-4 days. Do not eat sour jelly, you can get food poisoning.