Beef aspic - 10 delicious step-by-step recipes

Beef jellied meat is a solidified strong broth cooked on bones and offal, with or without the addition of gelling agents. Step-by-step recipes will help you to sort out the knowledge of the cooking process in your head so that this tasty and satisfying dish is a success.

How to cook a delicious beef jelly at home?

Jellied meat is mainly a traditional winter dish that is often prepared around Christmas and New Years. It is very nutritious and contains a lot of protein. Jelly is prepared without the addition of gelatin, all the gelling properties give the broth to the bone of the beef leg.

Cooking time: 8 hours.

Servings: 16.

• 
  Prepare the beef leg. It is better to buy one that has already been cut into pieces, so that small bones do not fall into the dish when cutting. Burn the leg, soak it in cold water for 6-7 hours, then scrape it out.
• 
  For the first broth, pour water over the leg parts so that they are completely hidden.
• 
  Put the saucepan over high heat and bring to a boil, cook for 5 minutes.
• 
  Drain the curdled protein broth, rinse the food and the pan. Pour everything again with the same amount of cold water.
• 
  Bring the second broth to a boil over a low-medium heat. The water should not boil, boiling water bubbles should barely gurgle and rarely gurgle. Boiling should not stop. So cook the broth for about 6 hours, someone leaves it overnight.
• 
  In 90 minutes before the end of cooking, add vegetables and beef pulp to the broth. Boil the meat separately in advance.
• 
  Cut the peeled large onion in half. With the inside, place both halves in a hot dry frying pan so that they are lightly fried.
• 
  Peel large carrots (or 2 small ones) and add whole to the leg. An hour and a half before the end of cooking, put onion halves, whole carrots and meat into the broth.
• 
  Add the fire, bring the broth to a slow boil again after the vegetables and meat have been added. In 30 min. until the end of cooking, add salt and spices.
• 
  Remove meat and bones from the finished broth, pass the liquid through a sieve. Throw away vegetables and whole spices.
• 
  Remove boiled cartilage, tendons from the bones, chop them finely and beef pulp, or rotate everything in a meat grinder.
• 
  Finely chop the garlic cloves, add to the meat and mix.
• 
  Place the meat on the bottom of a one-piece baking dish or plates.
• 
  Pour the broth over the meat.
• 
  Remove to cool in a cold place, and then you can put it in the refrigerator until it solidifies completely. Before serving, carefully scrape off the fat from the jellied meat.

Bon Appetit!

Step-by-step recipe for making beef jellied meat without gelatin

To cook jellied meat without adding gelatin, you need to take not just meat pulp, but also bones, veins, tails and cartilage. It is these by-products that make it possible to obtain that very dense structure during prolonged cooking. If desired, beef can be combined with other types of meat.

Cooking time: 6 hours 20 minutes.

Servings: 10.

Ingredients:

• Meat beef set (shank, leg, shank) - 4 kg;
• Carrots - 3 pcs.;
• Onions - 3 pcs.;
• Bay leaf - 4 pcs.;
• Black peppercorns - 10 pcs.;
• Garlic - 7 cloves;
• Parsley and celery root - 1 pc.;
• Mix of spices for jellied meat - 7 g;
• Salt - to your liking;
• Water - 4 liters.

Cooking process:

1. You need to buy the legs that have already been chopped up or carefully cut them yourself with a hacksaw and rinse them from bone fragments. They need to be scraped and tarred. The ratio of water to meat components should be 1 to 1.
2. Prepare a wide saucepan, put meat, bones, etc. into it, add water. The meat should hide under water. It is advisable to pour boiling water immediately. Wait until it boils, remove the foam with a spoon and reduce the heat to low.
3. Boil the broth for 5 hours under a lid on minimal heat; at higher heat, the water will become cloudy, and most of it will quickly boil away.
4. Peel the vegetables and wash off the dust, after 5 hours of cooking, put the whole in the broth. Add washed roots and salt, add spice mixture. Salt can be added 1 tbsp. l. with a slide, and then try and, if necessary, add salt.
5. Cook the jellied meat for another 2.5 hours, increasing the heat to medium.
6. Discard carrots and onions, put meat and bones in a bowl.
7. Remove the cooled meat from the bone and take a good walk with your hands, touch the meat for the smallest bones and their fragments remaining in it. Finely chop the veins and meat and arrange them in the dishes into which the jellied meat will be poured. For beauty, before adding meat to the molds, you can put fresh clean greens, peas from a jar, halves of boiled quail eggs on the bottom.
8. Now you can put finely grated fresh garlic cloves, ground pepper, mixed with pieces of meat.
9. Strain the broth through cheesecloth folded in a couple of layers several times to remove the smallest details of the bones and give it maximum transparency.
10. Pour the strained broth over the meat preparations and put them in the cold to cool, then put them in the refrigerator until they cool completely.

Bon Appetit!

Delicious recipe for beef jellied meat with the addition of gelatin

For a stronger jelly, some use gelatin in the manufacture of jellied meat, this allows you to reduce the setting time and reduce the risk of failure. Aspic can be poured into portioned tins, such as muffins, and then turned over to serve on separate saucers.

Cooking time: 9 hours 10 minutes.

Servings: 13.

Ingredients:

• Beef (shank, hip, shoulder blade) - 1.6 kg;
• Onions - 1 pc.;
• Carrots - 4 pcs.;
• Garlic - 1 head;
• Parsnip or celery - 1 root;
• Parsley - 1 root;
• Parsley - 5 branches;
• Sunflower oil - 3 tbsp. l .;
• Dill - 3 branches;
• Black pepper - 10 peas;
• Allspice - 6 peas;
• Gelatin - 25 g;
• Ground black pepper - 0.3 tsp;
• Salt - to your liking;
• Mustard or horseradish - to serve.

Cooking process:

1. Preheat the oven (temperature - 210-220 degrees). Cut the meat into large pieces, chop the shank. Peel and rinse the onion and 2 carrots, cut in half. Wash the roots and herbs, peel the garlic.
2. Cover the baking sheet with a non-stick mat or foil, line the meat and vegetables in one layer. Drizzle with sunflower oil and bake for about 15 minutes, until vegetables are golden brown and aromatic.
3. Boil 3.5 liters of water in a deep saucepan. In boiling water, gently put the meat components, vegetables and juice, which is allocated in a baking sheet. Bring to a boil again over medium heat, reduce it to a minimum and cook without a lid for 2.5 hours, periodically do not forget to remove the foam.
4. An hour after boiling, throw 2 more whole washed and peeled carrots, dill and parsley into the broth (leave 1 foot for decoration).
5. Strain the broth through a fine sieve covered with gauze and cool.
6. Remove the meat from the bones, finely chop or disassemble into fibers. Salt and pepper, you can even with a margin.
7. Weigh the broth. For 0.5 l of broth, take 7 g of sheet gelatin, soak it in cold water.If powder is used, it is permissible to soak it in a certain amount of broth. Heat the broth, add squeezed sheets of gelatin or a swollen mass of powdered gelatin. Stir the gelatin in the hot broth until completely dissolved.
8. Pour a thin layer of broth into whole small molds, put in the refrigerator for 1 hour.
9. Cut whole carrots from the broth into circles or cut stars, put on a layer of frozen broth along with fresh herbs. Fill the molds 2/3 full with meat and pour more broth on top. Cool at room temperature, refrigerate for 3 hours.
10. Before serving, turn over onto saucers, remove the tins and serve with mustard or horseradish.

Bon Appetit!

Homemade beef and pork leg jelly

As a rule, various other types of meat are added to beef jellied meat, most often it is pork. The appetizer turns out to be very rich, fragrant, satisfying. You need to take 1 day for cooking, it is better to cook many portions at once. Jellied meat can be stored in the refrigerator without losing its taste for about a week.

Cooking time: 12 hours.

Servings: 19.

Ingredients:

• Beef - 1.6 kg;
• Pork legs - 1.1 kg;
• Onion - 1 head;
• Carrots - 1 pc.;
• Water - 3 liters;
• Allspice peas - 12 pcs.;
• Black peppercorns - 8 pcs.;
• Garlic - 10 cloves;
• Bay leaf - 5 pcs.;
• Salt to your liking.

Cooking process:

1. Clean, wash and soak the legs in cold water to remove excess blood.
2. Then wash the product, cut it into pieces, if necessary.
3. In a large saucepan, pour the water over the pork legs and place on the stove.
4. Bring to a boil, remove the noise, cook over low heat for about 4 hours. Keep an eye on all the time so that there is no active boiling, the dish should languish.
5. After 4 hours, add the peeled onions and carrots, season with salt and cook for another 2 hours.
6. Add peppers, bay leaves and cook for another quarter of an hour.
7. At the end, squeeze the garlic through a press, leave the dish for 3 minutes. to a boil and remove from heat.
8. Pull the meat out of the broth along with the legs, strain the broth through a couple of layers of gauze. Disassemble the meat into fibers.
9. Remove the pulp from the legs and cut into small pieces.
10. Stir all the meat, arrange in shapes or deep plates, garnish, if desired, with pieces of boiled eggs, canned peas or corn, sprigs of fresh herbs or slices of carrots.
11. Pour the workpieces with broth and remove to a cold place to cool, then move to the refrigerator.

Bon Appetit!

A simple and delicious recipe for beef jellied meat with chicken

Aspic is beneficial for the human body, primarily for the bones. When cooking this dish, substances are formed that have a good effect on the fusion of cartilaginous and periosteal tissue. Beef jellied meat with the addition of chicken turns out to be tender, the main thing is to carefully disassemble the meat into the smallest fibers.

Cooking time: 19 hours.

Servings: 15.

Ingredients:

• Beef shank - 3 kg;
• Chicken - 800 g;
• Onion - 1 head;
• Carrots - 2 pcs.;
• Garlic - 5 cloves;
• Black pepper - 7 peas;
• Allspice - 6 peas;
• Bay leaf - 2 pcs.;
• Salt to your liking.

Cooking process:

1. Chop the shank into 3 parts and soak well in water for 5 hours. Rinse and place the shank parts in a deep saucepan.
2. Put the chicken there (the lower part of the carcass). Pour cold water over the meat so that it covers the chicken and beef.
3. Add peeled carrots and onions with husks to the meat in the water, as well as a mixture of peas and bay leaves.
4. Bring the broth to a boil, skimming off the foam all the time. Reduce the heat to the weakest, cover the pan with a lid. Leave to cook for about 10 hours. Salt the broth at the very end of cooking.
5. During the entire cooking time, half of the broth will boil away, the meat will boil and separate from the bones.
6. Remove all the ingredients from the pan with a slotted spoon, strain the broth through a fine sieve lined with cheesecloth folded 4 times.
7. Remove the meat from the bones, sort it out, setting aside fat pieces, veins and skin separately, and touch with your hands for small bones and bone fragments.
8. Chop the peeled garlic very finely, chop the meat into pieces or take apart into fibers. Add garlic to meat and stir.
9. Distribute the meat mass along the bottom of the mold. Pour the broth into a saucepan, bring to a boil again and taste with salt.
10. Pour the broth and garlic over the meat and remove to freeze in the cold, then refrigerate.
11. Before serving, be sure to remove the layer of fat from the surface of the jellied meat.

Bon Appetit!

Delicious homemade jellied beef and pork shank

Very nutritious and fragrant jellied meat is obtained from beef and pork shank. Such a dish can be safely offered to guests during a feast as a treat, properly prepared, decorated and served. If possible, you need to buy a shank of a domestic pig.

Cooking time: 10 hours.

Servings: 17.

Ingredients:

• Beef - 1 kg;
• Pork (shank) - 1 kg;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Bay leaf - 3 pcs.;
• Black pepper and sweet peas - 4 pcs.;
• Salt - to your liking;
• Water - 4 liters.

Cooking process:

1. Chop the shank and meat into pieces, exclude bone fragments from getting into the jellied meat (for this, rinse everything thoroughly several times).
2. Place the meat products in a deep saucepan, cover with cold water and add the whole peeled onions and carrots.
3. When the water boils, remove the foam with a tablespoon. You need to simmer the broth with meat over low heat at a very low boil for several hours (6 to 7). You can tell if the meat is cooked properly by how easily it will fall off the bones, and if you rub a drop of broth between your fingers, this place will remain sticky.
4. Pour in seasonings and salt, you can also add a special ready-made mixture of spices for jellied meat.
5. Strain the broth several times through the finest sieve, divide the meat into fibers and lay it out in a 1-2 cm layer on deep plates prepared in advance.
6. Pour the broth on top of the meat carefully, taking care that the meat fibers do not float up.
7. It is advisable to immediately remove all fat from the surface with a tablespoon, otherwise it will then solidify on top with an ugly white layer, then it will still have to be removed.
8. Take all the jellied bowls to the refrigerator and leave to stabilize for a few hours.

Bon Appetit!

How to cook beef jellied meat in a slow cooker?

The good thing about cooking jellied meat in a slow cooker is that you do not have to stand over the pan for hours and remove the foam, you can set the optimal mode of simmering meat in broth, in which it will not boil too much. A pleasant bonus is that the cooking time is significantly reduced.

Cooking time: 4 hours 40 minutes.

Servings: 16.

Ingredients:

• Beef shank - 1.8 kg;
• Beef (pulp) - 1.4 kg;
• Water - 1.2 l;
• Onions - 120 g;
• Carrots - 80 g;
• Garlic - 21 g;
• Salt, spices - to your liking;
• Fresh greens - for decoration.

Cooking process:

1. Soak the legs, cut into several parts, in cold water to get rid of excess blood. From time to time, drain the water and fill it with new, repeat the process until the water remains clear.
2. Peel and wash the vegetables, cut the carrots in half.
3. Put the legs, beef pulp and prepared vegetables into the multicooker bowl, add water, salt. Pour in any spices, you can add dried garlic and herbs, a mixture of peppers, bay leaves, cilantro.
4. Stir and close the lid of the multicooker. Set the "Meat" mode and cook for 90 minutes.
5. After the end of the program, carefully open the cover. Transfer parts of the legs and meat to a plate, strain the broth through cheesecloth folded in 4 layers. Remove the meat from the bone along with the cartilage, divide the pulp into fibers.
6. Chop everything finely, mix with peeled garlic cloves, passed through a press, and arrange in portions.Spread the sprigs of washed greens on top, you can add decorations from boiled carrots, which remained from the broth.
7. Pour the strained broth into a layer equal to the height of the meat layer.
8. Leave the jellied meat to cool in a cold place (hot dishes cannot be immediately placed in the refrigerator), and then transfer to the refrigerator and leave for 1.5-2 hours until complete stabilization. Consume within 5 days.

Bon Appetit!

A simple recipe for making beef and turkey jellied meat

For those who do not tolerate the presence of cartilage and offal in jellied meat, there is a delicious recipe for this dish, cooked on the pulp of beef and turkey fillet. Of course, in this case, the jellied meat is cooked using gelatin, because otherwise the mass will not solidify.

Cooking time: 9 hours.

Servings: 8.

Ingredients:

• Beef pulp - 1 kg;
• Turkey fillet - 650 g;
• Water - 5 l;
• Gelatin - 1 pack (20 g);
• Garlic - 8 cloves;
• Bay leaf - 4 pcs.;
• Salt to your liking.

Cooking process:

1. Fill a wide saucepan with water, put the turkey fillet and beef there. Dip bay leaves in water and put on medium heat.
2. After the water comes to a boil, you need to remove the foam from the surface, reduce the heat to low so that only a slight rare gurgle of boiling water remains.
3. Boil meat products for about 3 hours, not completely covering the pan with a lid. Be sure to occasionally skim off the foam with a spoon.
4. Remove the pot with the workpiece from the stove, wrap it in a warm blanket and leave to ripen for 4 hours.
5. Leave about 1 cup of broth to soak the granulated gelatin.
6. Cool a glass of broth, pour a bag of gelatin there, stir and leave for an hour to swell.
7. Peel and grate the cloves of garlic on the finest grater.
8. Strain the broth through a sieve or cheesecloth (it will be hot). If the broth has cooled to a warm state, heat it again, without bringing it to a boil, and add the swollen gelatinous mass along with salt, stir until the ingredients are completely dissolved.
9. Divide the meat into fibers, spread in one layer along the bottom of the prepared forms.
10. Spread the smallest pieces of garlic over the meat layer and pour over the whole with gelatin-based broth.
11. Put the jellied meat in the refrigerator overnight so that it finally freezes. Serve with mustard or horseradish.

Bon Appetit!

Beef head aspic recipe

A tasty strong jellied meat is obtained from a beef head with the addition of a part of a beef leg (joint). Here the broth is cooked without adding vegetables, only on meat and bones.

Cooking time: 9 hours.

Servings: 13.

Ingredients:

• Beef head - 2.5-3 kg;
• Water - 4 l;
• Salt - 2 tsp;
• Bay leaf - 3 pcs.;
• Garlic - 5 cloves.

Cooking process:

1. Ask a beef head in the market to chop it or do it yourself at home, make sure that small pieces of bones do not get to the bulk. Rinse food in cold water, put in a bowl, add water and leave to soak for a couple of hours. Drain the water periodically.
2. Then rinse the beef bones again, put in a deep saucepan and cover with water, put on medium heat.
3. When the boil starts, you need to remove the foam, reduce the heat to minimum. Cover the pot and cook for 7 hours.
4. An hour before the end of cooking, put bay leaf in the broth and add salt.
5. At the end of cooking, approximately 1/3 of the original liquid should remain in the pot. If there is more broth, you need to add fire so that some more moisture evaporates, otherwise the jellied meat will not solidify well.
6. When everything is ready, remove the meat and bones from the broth, free the bones from pieces of meat.
7. Disassemble the meat into fibers, cut large long fibers. On the bottom of the forms for jellied meat, lay out pieces of peeled and passed through a press of garlic, cover it with a layer of meat.
8. Strain the broth several times through a fine sieve and pour over the meat into molds on top.
9. Leave in the refrigerator overnight to freeze. Cut into portions and serve with horseradish to the table.

Bon Appetit!

How to cook delicious homemade jellied meat in a pressure cooker?

Everyone knows that the most difficult thing in cooking jellied meat is the long waiting time when cooking broth. Sometimes the cooking time takes up to 10-12 hours. A pressure cooker will help out here, helping to digest natural gelling substances from cartilage into broth much faster.

Cooking time: 3 hours.

Servings: 18.

Ingredients:

• Beef meat set - 3 kg;
• Garlic - 8 cloves;
• Onions - 2 pcs.;
• Carrots - 3 pcs.;
• Bay leaf - 3 pcs.;
• Water - 3.2 liters;
• Allspice and black peppercorns - 4 pcs.;
• Salt and spices to your liking;
• Canned corn, fresh herbs, peas - for decoration.

Cooking process:

1. Buy a meat set of beef leg, tail, drumstick and 1/3 part of the shank. Pour these parts with water in a basin, leave to soak off excess blood for a couple of hours or even overnight.
2. In the morning, rinse all meat components with clean water, make sure there are no sharp small fragments of bones. If necessary, scrape and place in a pressure cooker.
3. Place peeled carrots, onions, peppers, spices to taste and salt there.
4. Pour in water so that it covers the bones a little, cover and leave to simmer for 2.5 hours.
5. Transfer the meat with a slotted spoon to a separate bowl, remove to cool. Strain the broth through a fine sieve covered with 4 layers of gauze.
6. Remove the meat from the bones and disassemble it into fibers with your hands, something can be finely chopped with a knife, especially if it is medium-sized cartilage.
7. Put the meat mass in a container where the jellied meat will be poured. It should take up no more than 1/3 of the crockery.
8. After peeling the garlic, chop it with a sharp knife, sprinkle it on the meat.
9. Arrange sprigs of fresh washed greens, canned peas or corn grains over the meat. You can cut carrot decorations.
10. Pour all the blanks with meat broth, allow to cool and store and fully stabilize in the refrigerator.

Bon Appetit!