Jellied meat with gelatin

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   How to make aspic from meat with gelatin? Prepare the following ingredients. Meat for aspic should be boneless, lean, without fat, preferably fresh. If you have frozen meat, then defrost it first. Read about the intricacies of proper defrosting at the link at the end of the recipe. I use fresh green peas, but canned ones will do. Prepare a deep pan for cooking meat.

2. STEP 2

   

   Rinse the pork fillet under running cold water, place in a saucepan and fill completely with cold water. Place the pan over high heat and bring to a boil. After boiling, you can drain the water, rinse the meat, add cold water again and put on high heat. As soon as the water boils, remove the accumulated scale and reduce the heat.

3. STEP 3

   

   Peel and wash the carrots and onions. Without chopping, place the vegetables in the pan with the meat, add peppercorns (black and allspice), bay leaf, and a spoonful of salt. Cover the pan with a lid and cook the meat and vegetables over low heat for 1 - 1.5 hours. If necessary, remove any scale that has formed. To give the broth a golden color, some housewives put onions in their skins.

4. STEP 4

   

   After the specified time, add the washed chicken fillet to the pan and continue to cook both types of meat for another 30 - 40 minutes under the lid. Taste the broth for salt and add more salt if necessary.

5. STEP 5

   

   Remove the finished meat from the pan, cool and cut into pieces of any size. Strain the broth through a sieve. Leave the carrots and discard the onions.

6. STEP 6

   

   Prepare gelatin according to package instructions. My gelatin is pre-soaked. Read more about how to work with different types of gelatin in a separate article at the link at the end of the recipe. Mix the prepared gelatin with 500 ml of broth. Bring the broth with gelatin to a boil.

7. STEP 7

   

   Add peas to the chopped meat (I used fresh ones, boiled until tender), half of the carrots, cut into small cubes and mix. If necessary, this mixture can be salted.

8. STEP 8

   

   Grease the selected molds for aspic with broth. I made flowers from carrots using cutouts for canapés and placed them on the bottom of each mold - this step is optional.

9. STEP 9

   

   Place prepared meat into each ramekin and press down lightly.

10. STEP 10

    

    Pour the broth with gelatin into each mold to the very edge of each mold. Cool the aspic with meat to room temperature on the table, and then put it in the refrigerator for at least 6 hours.

11. STEP 11

    

    Remove the finished aspic with meat from the refrigerator. If desired, remove the aspic from the molds onto a plate and serve. You can also offer mustard or horseradish with the aspic. Bon appetit!

Comments on the recipe

Lesya

30.07.2023

5

The dish in the photo looks amazing. The recipe is good and clear, thanks to the author. I’ll offer another version of jellied chicken and pork legs, and no gelatin is needed.

tatyanochka2022

30.07.2023

5

I really love aspic, I cook it for the holidays and just when I want it. This time I took suitable pieces of pork (I didn’t have chicken, so I took 500 g of pork), put it on the stove along with onions, carrots, bay leaves, salt and peppercorns (I didn’t add allspice). The aroma while cooking was amazing! I cooked the meat for about two hours. Then I took it out of the pan, let it cool, cut it into pieces, and separated the pieces into fibers. At the bottom of a small form I placed a circle of boiled carrots and two sprigs of parsley, put all the meat on top, did not add green peas. I diluted gelatin in a glass in the cooled broth (it does not require pre-soaking), combined it with the remaining broth and poured the meat into the form. The broth was still quite hot, so I didn’t bring it to a boil. I left the meat aspic with gelatin in the refrigerator all night. I tried it this morning. The aspic froze well, the broth turned out transparent, and the aspic as a whole was not greasy, tasty, satisfying and elegant. Thanks a lot!