Beef jelly beef jellied meat - 12 cooking recipes

Choose wonderful, tested recipes for beef jellied meat on the culinary web service bestrecipes24.com. Try variations with different types of meat, meat by-products, aromatic spices, and garlic. There are a lot of recipes for beef jellied meat. But every cook comes up with his own twist.

Jellied meat can be made from any meat. The main feature of cooking this dish is that the meat must be on the bone. Most often, jellied meat is prepared from beef, pork and poultry. But the most appetizing dish will be obtained by combining several types of meat. They complement each other perfectly in the dish, and the jellied meat will turn out less fatty than, for example, from pork alone.

Interesting recipe: 1. Place the cleaned beef meat and legs (preferably the knee joint) in a large cooking container.2. Pour water in a ratio of 1:1.3 to meat. Cook over low heat for 5-6 hours.4. The first time, carefully remove the scale.5. Approximately an hour before readiness, add onions, carrots, and aromatic spices. Season with salt to taste.6. At the end of cooking, remove the meat. Cool. Select the seeds carefully.7. Separate the meat into fibers. Place on the bottom of the aspic molds.8. Strain the broth. Fill the prepared forms with meat.9. If desired, decorate with carrots, herbs, and boiled egg.10. Place in the refrigerator until completely set.

Helpful tips:• For food, it is better to choose those parts of the carcass where there is a lot of cartilage and joints. They contain a lot of gelling components, and the dish will always harden.• If there is a fear that the jellied meat will not harden, then you can add food gelatin to the broth.• Pour the remaining broth from the jellied meat into molds and store in the freezer. Then you will always have a delicious broth in stock that can be added to soup, sauce, puree, etc.