How to cook aspic? 10 recipes for jelly

Jellied meat is one of the most popular cold snacks on the Russian holiday table. You can serve it just for dinner, for example, with mashed potatoes instead of store sausages. Therefore, to know how to cook aspic, it will be useful to every housewife. The following are the most successful recipes for this dish.

How to cook classic jelly?

Several decades ago, exclusively tails, legs, ears, heads, and other parts of meat carcass were used to make jellied meat, which could not be prepared in any other way than prolonged cooking and gelling. But modern housewives improved the classic recipe by adding meat pulp, as well as a large number of spices.

Recipe ingredients

The classic recipe necessarily includes pork legs and ears. Without these components with gelling components, the jelly will not freeze. In addition to them, you can use other meat parts of pork carcasses. Many cooks add whole chicken to the ears and legs, with which you can cut a large amount of meat.

In addition to 2 ears, 2 legs and a large chicken, vegetables are taken for cooking the broth. It is enough to use 3 pieces of carrots and onions. Onions, when all the components are cooked, are always thrown out, but the carrots can be cut into pieces and nicely laid in jars with jellied meat.

Jelly complements chopped garlic (to taste), peppercorns and bay leaves. Ready broth is filtered from all these components and only then poured onto meat.The liquid is salted at the very beginning of cooking.

How to cook jellied meat?

It is difficult to say unequivocally how much to cook aspic. It depends on the size of the pieces of meat, the level of heating of the stove and some other factors. On average, the dish is prepared from 4 to 8 hours. In the process, you need to remove the foam from the surface of the broth.

If a pressure cooker is used, the meat will be cooked in 2 hours. True, in this device the broth will turn out more muddy. For transparency, it is recommended to drain the first liquid after boiling.

How to disassemble and serve the dish?

First of all, parts of the carcass are always removed from the broth, meat is removed from them, which must be cut into small pieces. Bones and veins are thrown away. The meat is placed in convenient jars for jellied meat, and from above it is poured with strained broth from the pan. When pouring, you can decorate with egg slices, boiled carrots.

Jellied meat is best left in the refrigerator to freeze overnight. Before serving to the table, the top layer of fat is removed from it. You can decorate the jelly with finely chopped greens. Separately served mustard or sauce of sour cream and horseradish.

From beef

For such a dish, it is necessary to take not only beef leg, but also pulp. 600 g will be enough for the fillet. Of the remaining ingredients, 2 l of purified water, onion, 12 black peppercorns, carrot, salt, a couple of laurel leaves, a head of garlic are used.

1. The first beef leg stock is drained. When new water appears in the pan, you can salt it and send the product to boil.
2. After 5-6 hours, vegetables are dropped into the broth (the onion is not previously peeled) and meat flesh. Together, the ingredients are boiled for about an hour. To taste, you can add broth and add pepper to it.
3. Meat is separated from the bones, finely chopped and placed in small bowls. Garlic and strained broth is added to the pieces of beef.
4. Filled molds are cleaned in a cold place, but not in the refrigerator.

So that the meat is at the bottom, when pouring the broth, the ingredients in the bowls are not mixed.

Chicken Jelly - A Step-by-Step Recipe

This is a lower-calorie version of aspic. It does not use pork - only parts of chicken carcass. Taken: 2 kg assorted wings, legs and necks, celery stalks, salt, 3 garlic cloves, 3 each. carrots and onions, 6 peas of black pepper.

1. All vegetables are cut large. Garlic can be chopped into thin slices. Celery is not chopped.
2. Vegetables and washed meat are poured with water, salted and sent to medium heat for 2.5 hours. It is important to constantly remove foam from the surface of the liquid.
3. When the meat begins to move away from the seeds, pepper and laurel leaves are added to the broth.
4. Chicken is extracted from the finished broth. The meat is separated from the bones and laid in shape.
5. Top chicken poured strained broth.
6. The dish goes cold until it solidifies.

Served chicken jellied with any spicy sauce.

Pork leg jellied

For this dish, the legs are used together with the hooves. There will be no other meat in the treat, so it will turn out economical. Taken: 2 kg of legs, onion, salt, 6 peppercorns, a couple of laurel leaves, carrots, half a head of garlic.

1. The legs are first soaked for 1.5 hours in cold water, after which they are thoroughly cleaned with a knife. The transparency and taste of the broth will depend on this.
2. Pure meat is chopped into 3 parts, placed in a pan, poured with water.
3. After 3 hours, peeled vegetables, peppers, bay leaves, salt are sent to the container.
4. The future jelly is cooked for another 4 hours until the meat begins to disintegrate into fibers.
5. Half an hour before readiness, garlic cloves, grated on a fine grater, are poured into the pan.
6. The cooled meat is separated from the bones and laid out in small plates.
7. Strained broth poured over.

Until completely cooled, the dish will be on the bottom shelf of the refrigerator.

Pork shank and chicken

According to this recipe, there will be a lot of meat in jelly. Therefore, he will especially like the strong half of the family.To prepare the dish you need to take: pork shank, salt, 2 chicken legs, 7 peppercorns, 2 onions, 1 large spoon of salt, carrot, a bunch of fresh herbs, celery root, 4 leaves of laurel.

1. Washed and peeled meat is lowered into a large pot and cooked for 3 hours. Next, salt and all other components are added to the container. The greens are finely chopped, the celery root is cut into large pieces.
2. After another 3.5 hours, the meat is finely cut and laid in a bowl, after which it is poured with carefully filtered broth.
3. The treat is served to the table only after it has completely hardened in the refrigerator.

If there is too much meat, boiled pork can be used on another dish, and add only chicken to the jellied meat.

How to cook in a slow cooker?

The miracle pan will help the hostess out when cooking jellied meat. A model from any brand will do. The recipe will include: pork leg, onion, salt, 9 peppercorns, about 800 g beef drumstick, 450 g chicken legs, lavrushka, 4 garlic cloves, 2 carrots.

1. In the evening, peeled meat components are chopped into large pieces and stacked in a bowl of the device. In the “Soup” program, the mass is brought to a boil. At this point, it is important to remove foam from it.
2. A whole carrot, lavrushka, pepper, onion, salt is added to the boiling broth. The Extinguishing program and auto-heating are turned on. The device cover closes. After that, you can safely go to sleep.
3. In the morning, chopped garlic is sent to the broth, after which the liquid is brought to a boil.
4. The cooled meat is removed from the bones and finely chopped, and then placed in convenient containers.
5. Pieces are poured into strained broth.

Capacities are carried out for several hours in the cold.

Festive jellied meat of three kinds of meat

A dish cooked according to such a recipe will have a particularly rich meat taste. It consists of the following products: 3 pork shanks, 2 onions, salt, whole chicken, head of garlic, 2 carrots, 1.8 kg of mutton on the bone, a bunch of greens, 4 leaves of laurel.

1. Pork, lamb is washed, chopped in large pieces and sent to cook for 3 hours.
2. Next, the chicken, half-sliced ​​vegetables, whole vegetables are laid in the broth.
3. The mass is cooked for another 3 hours and salted almost before completion.
4. Shredded greens are added to the finished broth, garlic cloves passed through the press, as well as lavrushka, after which it is left to infuse.
5. Meat is extracted from the cooled liquid, removed from the bones and cut into pieces, after which it is placed in salad bowls.
6. Strained broth poured over.
7. The dish will freeze in the refrigerator all night.

In the morning, treats are served with French mustard.

From pork legs and ears

This is a very simple recipe for pork legs and ears. In addition to the listed parts of the carcass (1 pc.), The following is used: onion, salt, carrot, 5-6 garlic cloves.

1. After washing and cleaning, the meat components and vegetables are placed in a pan, poured with water, and then cooked over low heat for 4 hours. It is necessary to constantly remove foam from the mass.
2. At the end of the recommended time, the meat is separated from the bones and finely chopped. Carrot is chopped figuratively.
3. Meat slices, vegetable slices and finely chopped garlic are placed in bowls and poured with strained broth.

After hardening, aspic can be served to the table.

How to cook jellied meat with gelatin?

In order not to worry whether the jelly will harden from natural gelling components, gelatin can be used. Such a dish can be cooked even with rabbit meat (1.7 kg). Also taken: large onion, bay leaf, 4 peas of pepper, 20 g of dried parsley root, 35 g of gelatin, carrot.

1. The rabbit carcass is cut into 8 parts, placed in a pan and filled with water. All other ingredients are added there.
2. The dish is cooked for 3.5 hours.
3. 45 minutes before the end of cooking, the gelatin is soaked in water.
4. Ready slightly cooled meat is separated from the bones and disassembled into pieces.
5. Gelatin is added to the broth, after which the latter is heated, but not brought to a boil.
6. The filtered liquid is poured into containers with meat, the containers are cleaned in the cold.

Jellied meat goes well with boiled potatoes and brown bread.

Vegetarian recipe

There is an option for aspic, even for vegetarians. Of course, there will be a lot of vegetables in it. The recipe includes: 140 g soy asparagus, vegetable broth, 180 g soy meat, 2 garlic cloves, a bunch of fresh herbs, 3 small tablespoons of olive oil, hot pepper pod, a pinch of coriander and nutmeg, 2 small tablespoons of gelatin.

1. Asparagus is soaked in cold water and then finely chopped.
2. Pepper finely chopped, greens washed.
3. Soy meat is boiled for 12 minutes in salt water, after which it is divided into parts by hand.
4. Asparagus and oil are combined in the form, vegetables are added.
5. Gelatin is diluted in half a glass of warm broth. It will swell for 25 minutes. Then the rest of the broth is poured into the mixture, and together the components are boiled 3-4 minutes to a boil.
6. Vegetables, asparagus and meat are poured with hot liquid, and after cooling, the container goes to the refrigerator overnight.

Before serving, the dish is cut into portions.

Some secrets of delicious jellied meat

There are several ways to make jellied meat especially tasty and rich:

• To make the broth transparent, do not cook frozen ingredients.
• It is better to drain the first water after boiling, rinse the meat and send it back to the pan.
• A small pinch of citric acid will allow the broth to become perfectly transparent.
• The onion in the husk, which is boiled with meat, will add a golden jelly.
• A variety of spices will improve the taste: coriander, nutmeg, Italian herbs, black pepper and others. You can add one or put them together.

In order for the jelly to always turn out to be quite salty, during the test the broth should appear to be salty.