No festive table can be imagined without an elastic and delicious jellied meat. Each family has its own tricks of preparing such a dish. Consider the most popular recipes and learn how to cook jelly yourself.

Classic recipe

The easiest way to cook jellied meat is with beef or pork without gelatin. This recipe is considered classic, and not by chance, because most housewives use it.

Jellied meat is a broth that is carefully and long cooked.

But for it to freeze, you need to know some tricks. To do this, along with ordinary meat, pork legs should be cooked - they are responsible for the "freezing" of the jelly.

For cooking:

  • pork legs (you can also take the ears) - 2 pcs.;
  • pork or beef meat - 800 g;
  • head of garlic;
  • several onions and carrots;
  • salt pepper.

Let's get started!

  1. First of all, you need to prepare the legs. They are usually soaked in water overnight. After this procedure, the meat becomes softer, and all excess dirt is easily removed.
  2. The next day, clean the legs with a brush, wash them thoroughly. If there is a hoof on them, we chop it off. The leg itself can be slightly cut along so that the maximum amount of components necessary for solidification gets into the broth.
  3. The pan in which the meat will be laid must have thick walls to keep warm. We put meat and legs in it, fill them with water for a couple of cm. Above their level.
  4. We put the container on the gas and wait until its contents boil.
  5. After, we reduce the fire to a minimum so that the broth does not bubble, but only slightly shakes, as if it was about to boil.
  6. We remove the foam so that the broth surface is clean, and make sure that it does not appear as it boils.
  7. Jellied meat is cooked from 4 to 6 hours, not more.
  8. One hour before the end of cooking, we clean the carrots, and my onions are straight with husk (it will be thrown out as a result). We put the vegetables in the broth, add salt and pepper, continue cooking for about an hour. Onions in husks will give a beautiful shade to the future aspic.
  9. 5 minutes before cooking, add the garlic to the broth. It can be finely chopped, grated, or put through a garlic press (depending on preference).
  10. We take the meat out of the broth. It must be cut and laid on the bottom of a deep container. Then, if desired, vegetables are cut, which can also be put in a container and filled with broth with meat.
  11. The jellied meat stiffens all night, but in the morning its incomparable garlic aroma and unforgettable taste will conquer the heart of every gourmet.

Beef based

In order for the beef jellied meat to turn out to be rich and well frozen, it is necessary to choose the “right” meat.

Beef on bones, with veins and cartilage, is best suited. It is they that, boiled over time, give the desired viscosity and allow the jelly to congeal.

Pure beef in its pure form is not suitable for cooking jellied meat.

Most often go to aspic: shank, tail, legs and ribs. Just these parts are rich in collagen, which is responsible for solidification.

For cooking, take:

  • beef on the bones (you can additionally take a couple of joints) - by the volume of the available cooking capacity;
  • salt;
  • several onions and 1 large carrot;
  • peppercorns;
  • garlic;
  • greenery;
  • boiled egg.

We will cook like this:

  1. The meat is cut into pieces, and the bones are chopped. All this is laid out in a saucepan in a dense layer on the bottom and poured with steep boiling water so that it covers the entire contents of the container.
  2. As soon as the liquid boils, drain it. Together with her, the rising "noise" will leave. Do not worry, nothing will happen to meat in these 5 minutes, and it will not lose its qualities.
  3. Fill it with water. Also a few fingers higher, but only already cold. We put the container on gas, bring its contents to a boil, make the fire slow. Next, the broth is cooked for about 5 hours, loosely covered with a lid.
  4. An hour before cooking, add vegetables, seasonings and herbs and continue cooking over medium heat. Meat is considered finished when it is divided into fibers and easily moves away from the bone.
  5. Prepare dishes for jellied meat in advance. At the bottom, lay the chopped eggs, herbs and vegetables. Then, chopped meat is placed, which fills the form for about three quarters.
  6. The broth is drawn through cheesecloth, folded several times, and then poured into dishes with meat. Zucchini are refrigerated.

Three Meat Holiday Recipe

A recipe of three types of meat is considered festive. Such jelly is rich and has rich taste.

When choosing meat, buy one in which there are bones and joints, then the jelly will freeze without gelatin.

For cooking, we take three types of meat, among which should be:

  • beef (preferably shank) - 1 kg;
  • pork (shank) - 1.3 kg and a leg - 1 pc.;
  • a few chicken legs.

Decorate:

  • carrots - 2 pcs.;
  • onions - 4 pcs.;
  • bay leaf;
  • 5 celery root;
  • boiled egg.

We already know the technology approximately:

  1. We thoroughly wash the meat, remove the bristles (if any), brush it and soak it for a couple of hours so that the blood goes away.
  2. When everything is ready, take a larger pan, put the meat "spare parts" into it and fill them with water. It should be several fingers more than meat.
  3. We put the pan on gas, wait for boiling, remove the rising foam.
  4. We take out the meat, drain the primary broth, again fill the blanks with clean water and put on the stove.
  5. The composition boils, remove the foam again and reduce the heat.

It is important that the broth does not boil over. The extra couple of minutes of drilling will make it either cloudy or white.

  1. Cook it for 6 hours on the slowest fire. An hour before readiness, put carrots in it, celery and onions are added there.
  2. Now you can add salt and spices. An hour later - everything is ready.We remove the contents of the broth in separate containers, and filter it through cheesecloth.
  3. Prepare the dishes. If the finished jelly will be laid out from the container in which it solidified on a dish, then we lay the egg, greens, carrots at the bottom. If the snack will be in the container in which it was frozen, then first put the meat in a plate and only then the decorations.
  4. After the jelly is poured with broth, it needs to be removed in the refrigerator.

Of pork legs

The jelly pork leg recipe is very similar to the classic one. All that is needed is a pair of pork legs, several carrots and onions, pepper, salt, parsley and garlic.

Read also:how to cook aspic

  1. Pork legs are soaked in advance, somewhere for a couple of hours. Then thoroughly washed and brushed. This affects the transparency of the aspic.
  2. The washed legs are chopped across and placed in a pan. Water should cover the meat a couple of centimeters above its level.
  3. We put on the stove and wait for boiling. It is better not to leave the pan in order to remove the foam in time.
  4. Reduce the heat and cook the broth with meat for 3 hours. After, you can add vegetables and boil the composition for another 4 hours. When the meat begins to decay, the broth is almost ready. Put bay leaf in it, salt and pepper. Squeeze the garlic 15 minutes before cooking.
  5. After ready, we take out the meat separately from vegetables. It is cut into small pieces. Carrots can not be put in the jelly in general (everyone’s business), we remove the onions to the side.
  6. We spread the meat on plates, fill it with pre-cleaned broth and put the future jelly in the refrigerator until it hardens.

How to cook aspic in a slow cooker?

It’s easy to cook jellied meat in a slow cooker. It is very important only to observe the mode, sequence of bookmarking products and time.

  1. First, wash the meat, especially the pork legs.
  2. Next, put them in a slow cooker and pour water a couple of fingers above the meat.
  3. Cook for about 4 hours in the "stew" mode.
  4. After this time, add pork and boil it for about 2 hours.
  5. Before putting carrots and onions, they are peeled and chopped.
  6. Next, add salt, pepper and seasonings to taste. Cook for another hour. Before ready, put the garlic.

When everything is ready, in different containers we take out the meat and carrots. Throw the onion. We clean the broth using gauze. All ingredients are placed beautifully in a plate, poured and placed in the refrigerator.

With gelatin

Gelatin is known to have properties that help jelly freeze. Using it, you can cook such a dish according to any recipe, using only meat.

Before adding gelatin, it must be diluted. Depending on the amount of broth, we take the required amount of gelatin and dissolve it in a container of water. An hour later, when it swells, pour the composition into any container, put on a slow fire and heat until dissolved.

It is impossible to boil gelatin, otherwise it will lose its properties.

Before pouring it into the finished broth, filter. Such jellied meat freezes many times faster than cooked without gelatin.

In Ukrainian

The recipe is quite simple. He needs pork legs (2 pcs.) And beef breast (1.5 kg). It is also worth cooking a couple of onions, carrots, bay leaves, peppers, salt and seasonings to taste.

  1. As in any other recipe, the meat must be washed and soaked for a while. So, all excess blood will be soaked, and the flesh will become cleaner and softer.
  2. Next, the meat is laid out in a pan and poured with water.
  3. The broth is brought to a boil, the foam is removed, and the fire is reduced to the very minimum. The broth is languishing for 4 hours.
  4. After an hour and a half from the start of the cooking process, remove the container from the gas and remove the contents of the broth. The liquid itself is filtered.
  5. We cut meat, onions will not come in handy, and from the carrots we cut stars / flowers.
  6. All ingredients are placed in a container in which they will solidify. The dish is decorated with greens and filled with broth. The jellied meat will freeze for about 5 hours.

Homemade pork shank jelly

Below is a simple and understandable recipe known to almost every housewife. To execute it, you need to buy a couple of shanks, several carrots and prepare salt, pepper and bay leaf.

  1. It is better to prepare the knuckle in advance and soak for at least several hours in water. We cut the meat from the bones, but leave the skin and veins, wash mine again and put in the pan, pouring everything with water just above the meat level.
  2. Cook like a simple broth, remove the foam, reduce the gas and cook for 5 hours. After, vegetables are put.
  3. Half an hour before the end of cooking, pour out the spices, add salt. The optimal cooking time is 8 hours.
  4. After finishing, turn off the gas, remove the contents of the pan into a separate container. The broth will need to be filtered through gauze.
  5. We lay out the meat and carrots in sudoku or deep plates and fill in the broth.
  6. The jellied meat freezes for 4 to 5 hours in the refrigerator.

Chicken Legs with Chicken

Cooking jellied chicken is easy. He will need shanks and chicken legs.

  1. Chicken legs need to be presoaked for at least 3 hours. After that, they are very easy to clean. We remove the film from them. Rinse the chicken drumsticks thoroughly.
  2. Next, chop coarsely carrots and peel the onions. Fill it with water so that all the ingredients are covered a few centimeters above it.
  3. Bring the products to a boil, remove the foam and reduce the heat. Cook for a couple of hours.
  4. After 2 - 3 hours, the heating is turned off, the meat and vegetables are removed, and the liquid is filtered.
  5. The paws are thrown out, and the shanks are disassembled into pieces and again placed in the broth.
  6. We put it on gas, put salt, pepper, bay leaf and cook for about an hour. About ten minutes before being ready, we introduce chopped garlic and parsley. Let the liquid boil for a couple of minutes, then turn it off.
  7. We pour the broth into forms, put meat, carrots and greens in them. When the composition has cooled to room temperature, put the containers in the refrigerator.

Jelly in a plastic bottle

This is a wonderful table decoration! The bottle will give the jelly a pig-like shape. For cooking, you can take any meat, but it is better to have pork legs in the composition.

  1. We wash any meat (or you can do a little of everything at the same time), put it in a pan, fill it with water, remove the foam.
  2. Reducing the heat, cook for about another three hours.
  3. We put vegetables. Ten minutes before cooking, salt, pour pepper and lavrushka.
  4. This recipe contains gelatin. Therefore, we breed it in a familiar pattern.
  5. Ready and strained broth is mixed with a gelling composition.
  6. At the same time, garlic pre-chopped or grated is added.
  7. Separate the meat from the bone, finely chop it and carefully lay it in a 1.5-liter bottle.
  8. Fill everything with broth and put in the refrigerator for about 8 hours.
  9. Before serving, cut the plastic container and decorate our "pig". The ears and stigma can be made from sausage, and the olives will become the eyes.

Some secrets of delicious jellied meat

  1. Check if the broth is ready for aspic, you can in a simple way. Pour a little liquid from the pan into a spoon, then dip the tips of your index and thumb into it. Wait 10 seconds, and then bring your fingers together. If stickiness is felt - the broth is ready.
  2. Fresh meat for jellied meat is always better than frozen meat.
  3. In order for the jelly to freeze, you can not add water when it is boiled.
  4. To avoid the appearance of fat on the finished dish, the fat must be removed at the stage of cooking the broth.

Kholodets is a classic of the Slavic cuisine genre. It is hearty, fragrant, delicate and incredibly tasty. Every self-respecting housewife should have her own cooking recipe, and we hope that our recommendations will help you decide on the best.

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