Jellied beef legs is a nutritious and healthy snack dish that you need to be able to cook properly. There are many recipes for this dish: it is easy to make them at home, the main thing is to follow the cooking technology, and then the jelly will turn out transparent, tasty and rich.

Classic jelly beef jelly

Jellied meat made from beef legs is the most delicious. To keep the dish well in shape, it is recommended to choose the part of the legs that is closer to the hoof. It is also important to take a shank - it is meat with veins and joints. You should not take the “clean” meat portion, as it will not allow the dish to keep in shape.

Attention! Some cook jellied meat from the tail, from the head or ribs, because they contain cartilage and veins - they make it possible to get a rich broth, which, after pouring into bowls, is easily gelled (in this case you will not have to add gelatin to the recipe). If you take only the flesh, homemade jelly can not completely freeze.

To make jelly, you will need the following set of products:

  • shank (it should be a joint with enough meat);
  • beef leg;
  • small shank - meat ingredients should weigh 4 kilograms on average;
  • 2 large onions;
  • carrots (2 pieces);
  • garlic - 8 cloves;
  • Bay leaf;
  • a little black pepper (it is advisable to choose peppercorns);
  • water - on average, 4 liters will be needed;
  • salt.

It is not difficult to cook jellied beef legs - this is done as follows:

  1. First you need to choose the right beef - this will help make a rich jelly, which will keep its shape perfectly. The legs before cooking must be cut so that they fit into the pan.The correct ratio of beef to water is 1: 1.
  2. We take a suitable pan, put the bones and fill it with water. If the "components" of beef are laid tightly, water should only slightly cover them. As it boils, remove the foam and reduce the fire to a minimum. It takes 4-5 hours to cook the bones.
  3. Carrots and onions can be put in a broth with peel (they should be washed well in advance), and roots can be peeled. Garlic is minced at will and added to the broth - this can be done during the cooking of bones or add it to the molds for meat.
  4. After 4-5 hours, add meat, spices, roots and salt to the bones. For such an amount of broth, you need to take one large spoon of salt. Now we cook the jelly for another 2 hours on medium gas.
  5. We take out onions, carrots and boiled meat from jellied meat. We wait until it cools down, after which we cut the beef at will. At the same time, you need to carefully probe it so that there are no small stones inside.
  6. We lay out the chopped beef in bowls or forms, where the jelly will freeze.
  7. Before pouring the broth, it needs to be filtered 2-3 times - ordinary gauze will help with this.
  8. Pour crushed meat with broth - in total it should take 1/3 of the capacity.
  9. We put the bowls in the refrigerator and leave the jelly to freeze.

Serve beef jelly with mustard or horseradish, as they are considered a classic addition to the recipe.

Cooking in a slow cooker

Making jelly in modern kitchen appliances is easy.

To prepare 15 servings, you will need:

  • litere of water;
  • 1700 grams of beef drumsticks and as many legs;
  • 100 grams of carrots;
  • 100 grams of onion;
  • a pinch of salt;
  • favorite spices and herbs.

The method of preparation of jelly in kitchen appliances:

  1. Soak the legs and shanks well so that all the excess blood leaves them. As a result, the liquid must necessarily become transparent.
  2. When the main component is ready, we prepare the roots - we clean the onions and remove the tail, and remove the peel from the carrots and divide into 2 parts.
  3. We put all the products in a pan, pour the right amount of water and salt. Close the lid of the multicooker, set the mode to “Meat” and cook for an hour.
  4. After the time has passed, put the legs on a plate, and filter the broth several times. Cool the meat slightly and cut into small pieces. Then lay it in bowls and sprinkle with herbs and garlic.
  5. The last stage - fill the meat broth in the molds and put them in the refrigerator.

After solidification, the jelly can be brought to the table with any additives.

Gelatin technology

If the bones do not have enough gelling components, you can make jelly with gelatin.

Ingredients required for the preparation of the recipe:

  • beef (it is better to choose a knee bone where there will be a sufficient amount of meat);
  • a pack of gelatin;
  • one onion and one carrot;
  • cloves, garlic, salt;
  • a pair of bay leaves.

How to make jelly with gelatin:

  1. We wash the beef and put it in a suitable pan, fill it with the required amount of water and put on the stove. As the broth boils, keep it on the gas for 2 minutes, and then remove all the foam.
  2. Drain the water and refill the pan with water, put spices and salt.
  3. Peel the roots and put in the pan. These ingredients can give the jelly transparency.
  4. Cooking the jelly is required until the beef is ready - in the end, it should begin to exfoliate from the bones. As soon as the meat is cooked, let it cool and cut into small pieces.
  5. We filter the broth several times and try it with salt. We pour half a glass of liquid and let it cool. Then pour gelatin into a glass and wait until it swells.
  6. Boil the broth again and pour the gelatin there. We are waiting for boiling, constantly stirring it with a spoon so that the gelatin can completely dissolve.
  7. We spread the beef according to the molds, after which we fill it with slightly cooled broth.
  8. The last step is chopping the garlic and transferring it into bowls.

The jelly needs to be frozen in the refrigerator - it usually takes 3-5 hours.After that, the dish can be served with your favorite additives.

It is interesting:jellied meat in a slow cooker

Jellied beef legs in a pressure cooker

To make the jelly elastic after cooking, you need to choose the right ingredients. In addition to beef, you can also use turkey, pork or chicken. It is desirable that all the selected meat was with a skin - it contributes to the quick hardening of the jelly.

Necessary components:

  • legs - 700 grams;
  • 1.5 kilograms of beef meat;
  • one onion and one carrot;
  • salt and bay leaf.

The cooking process is as follows:

  1. First of all, we soak the meat well - it usually takes 3-5 hours.
  2. We put it in a pressure cooker, and then pour water (the liquid should completely cover the product - on average 2 liters of water should be taken).
  3. As the broth boils, drain it and pour the beef with clean water.
  4. Peel the onion and carrots, add to the pressure cooker to the meat and wait until it boils.
  5. Add salt to the pressure cooker, put the appliance on the "Extinguishing" mode and make the jelly for 45 minutes. It is important to close the steam valve.
  6. As you cook, leave the jelly for 5-6 hours in a closed pressure cooker.
  7. We disassemble the meat into small pieces and put it into molds. Then pour the broth into them and put the chopped garlic.

As it hardens, the dish can be presented to the table.

With pork legs

To cook pork jelly, you will need:

  • a pair of beef and pork legs;
  • two carrots;
  • a pair of onions;
  • pepper (peas or allspice);
  • bay leaf and salt.

Cooking Method:

  1. To start, the legs need to be washed, and then remove the hoof.
  2. We put them in a pan, pour water and boil. Then we drain the broth and fill in new water (this must be done so that the jelly is transparent).
  3. Cook the meat for 6-8 hours, sometimes removing the foam. An hour before the end of cooking, add onions and carrots to the broth. And 30 minutes before the end of cooking we put spices and salt.
  4. As soon as the meat is cooked, take it out, cool it and cut it. Then we filter the broth with gauze.
  5. We spread the pork and beef in small molds, pour the broth and sprinkle with chopped garlic.

Once the jelly has hardened, it can be served with your favorite additives.

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