TOP-3 recipes with photos of making jelly at home. Culinary tips and secrets. Video recipes.
Jelly, jellied meat or aspic is a traditional dish of Russian cuisine, which is a frozen broth with meat, fish, vegetables. It is especially popular in winter and during the New Year holidays. However, many housewives do not dare to cook it, fearing that the dish will not freeze. But with the tips and detailed step-by-step recipes that are described in this material, you can prepare the perfect jelly.
Culinary tips and secrets
- In order for the jelly to become well gelled, you need to take parts of the mascara with a high content of collagen. These are pure pork and beef legs, the front and lower parts are better. Chicken offal, beef tails and pork ears are suitable for this purpose. These foods will make the broth gooey, gooey, and jelly-like. Selected gelling products should be washed well, covered with cold water for soaking and left for 3 hours.
- Delicious meat component of the dish - pork knuckle, beef leg, turkey or chicken. Jelly can be cooked from one type of meat or from a combination of several types. It is better if the selected meat was not frozen, but fresh.
- Usually, 2 liters of cold water is taken for every kilogram of meat.
- After the broth has boiled, turn the heat to low and remove the foam. Always use a slotted spoon to select the foam all the time, otherwise the broth will be cloudy. For the same reason, do not add water during cooking, do not stir the contents of the pan, and do not let the broth boil and boil over too much.
- A couple of hours before readiness, you need to put a whole onion with carrots in the broth, add celery and parsley root if desired. And 30 minutes before the end of cooking, put a bay leaf with peppercorns and other spices.
- If the onions are not peeled from the husk, but the last layer is left, the broth will turn out to be a beautiful golden color. Onion hulls are an excellent natural coloring agent.
- You need to salt the broth at the very end, so as not to overdo it, because the broth will boil a little during cooking.
- Remove the fat as much as possible from the finished broth. To do this, you can strain it and put it in the cold while you take apart the meat. The fat will harden and can be easily removed with a spoon.
- Another way to remove fat from chilled broth is to place a paper napkin on top of the broth. It will quickly become covered with a film of fat. Then take it out and discard it. Repeat this action several times.
- You can decorate the jelly with slices of carrots, boiled egg, lemon, green onion feathers, pickled cucumber.
- If broth remains, pour it into portion molds, freeze and store in the freezer. Then use the meat concentrate to make gravy, first courses, sauces.
Homemade jelly with horseradish
Set a rich New Year's table with a variety of delicious dishes and cook traditional homemade delicious jelly with horseradish. The process of preparing a quality dish is long and laborious, but the result will not go unnoticed.
- Caloric content per 100 g - 205 kcal.
- Servings - 6-7
- Cooking time - 12 hours
Ingredients:
- Pork legs - 2 pcs.
- Beef - 1 kg
- Pork shank - 1 pc.
- Allspice peas - 5 pcs.
- Onions - 1 pc.
- Bay leaf - 3 pcs.
- Parsley root - 1 pc.
- Ground black pepper - to taste
- Carrots - 1 pc.
- Garlic - 1 head
- Salt to taste
Making homemade horseradish jelly:
- Clean the legs with shins from stubble, grease if necessary and wash. Cut the pork legs in half lengthwise, and cut the drumstick into several parts. Cover them with cold water and leave to soak for 3 hours at room temperature. Then rinse them again with running water.
- Fold the drumsticks with the legs and beef into a saucepan, and fill everything with water so that it is 5 cm higher than the level. Bring to a boil and remove the foam. Turn the heat on and continue skimming the foam as foaming stops only after 10 minutes.
- Then close the pot with a lid and cook the jelly for 5 hours, avoiding boiling. Then put the peeled carrots, parsley root, garlic cloves and onions, peppercorns, salt and pepper in a saucepan, and after another hour of cooking, lower the bay leaf. Continue cooking for another 45 minutes.
- Remove all the meat with a slotted spoon and leave to cool. Discard the vegetables and leave the carrots for garnish. Strain the broth through cheesecloth and leave to cool. After half an hour, remove excess fat from the surface of the broth, and sort the meat from the seeds and cut.
- Put the meat in the prepared molds and fill it with broth. At the bottom of the container, you can put chopped greens, boiled carrots or eggs. Send the jelly to freeze in the cold, about 3-5 hours.
Chicken jelly with garlic and herbs
Chicken jelly with garlic aroma and bright fresh herbs. The dish is especially tasty to serve with boiled potatoes and grated horseradish root.
Ingredients:
- Water - 2.5 l
- Pork or beef legs - 2 pcs.
- Chicken legs - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Garlic - 4 cloves
- Salt to taste
- Freshly ground pepper - to taste
Cooking chicken jelly with garlic and herbs:
- Rinse the processed pork legs and chicken legs well. Peel the onions and carrots.
- Put the legs and chicken legs in a saucepan, cover with cold water and bring to a boil.
- Skim off the foam, screw on the heat and simmer the meat at a low boil for 4 hours so that it separates freely from the bones and the broth becomes sticky.
- An hour before the end of cooking, salt the broth, put onions with carrots, pepper and bay leaf.
- Remove the cooked meat products from the finished broth, discard the vegetables, and strain the broth and, if necessary, add salt and pepper to taste.
- Separate the meat from the bones and chop finely.
- Arrange the meat in molds, sprinkle with chopped herbs and finely chopped garlic.
- Pour the broth over the food and refrigerate until it solidifies.
- Remove the fat from the surface of the frozen jelly with a spoon dipped in hot water.
Classic jelly
Classic jelly whets the appetite well with mustard and grated horseradish, especially in the cold season during the many holidays. Below is a basic recipe that is familiar to many experienced housewives, but it will be a good help for beginners.
Ingredients:
- Pork legs - 500 g
- Pork pulp - 550 g
- Chicken fillet - 350 g
- Chicken drumsticks - 300 g
- Chicken thigh - 500 g
- Carrots - 1-2 pcs.
- Onions - 2-3 pcs.
- Garlic - 0.5 heads
- Bay leaf - 3-5 pcs.
- Black peppercorns - to taste
- Salt to taste
- Greens - a few twigs
Preparation of classic jelly:
- Rinse all meat pieces with cold water, put them in a saucepan and cover with water. Set the pot to high heat and bring it to a boil. Collect the gray foam from the surface, drain the liquid and wash the scalded meat.
- Place the meat cuts in a clean saucepan and add new water (4 L). Bring to a boil and add the peeled onion, carrots and herbs. Reduce heat and simmer for at least 3 hours.
- Then add spices (bay leaf and black peppercorns) to the broth, salt and pepper. Continue cooking the jelly for another 3 hours.
- Remove all contents from the finished broth with a slotted spoon. Discard the boiled onions, herbs, spices, and leave the soft carrots for decoration. Calve the meat from the bones with cartilage and cut into pieces or disassemble into fibers, and strain the broth through a fine sieve.
- Divide the meat into deep molds, filling them completely, leaving no gaps, and pour over everything with hot concentrated broth.
- Arrange the carrots and sprigs of parsley, cut into figures, in random order, they will give a bright accent. Close the containers with a lid and keep in the refrigerator until completely set (at least 4 hours).
- After waiting for solidification, turn the containers over and put the jelly on flat plates. Serve with horseradish and mustard.
