Many people call the jelly cold and vice versa, they argue among themselves about the technologies of cooking this dish from different peoples, we suggest that we take as a basis the time-tested classical jelly recipes and implement them. This dish will be a worthy start to a festive meal or a great cold snack for each day, and therefore stock up on time and meat products, and then start cooking.
Classic recipe jelly from beef
Previously, we have already discussed the features of the preparation of jelly and in this material we have understood that the real jelly is necessarily prepared from only beef. For the dish takes meat on the bone, it is thanks to the digestion of bone collagen broth will solidify in the end.
Ingredients:
- beef shank - 3.4 kg;
- onion - 680 g;
- garlic - 8 teeth;
- carrots - 320 g;
- laurel leaves - 7 pcs .;
- peas of pepper - 2 tbsp. spoons;
- water - 6 liters.
Preparation
Rinse and dry the beef drumstick, place it in a pot of water and on high heat bring the liquid to a boil. Cook the meat for no more than 5 minutes, then drain the water, rinse the shin and pan, pour all with fresh water. Such a simple procedure will help us get rid of excess litter and provide transparency for the jelly.
Fill the meat with fresh water, leave it to boil for about an hour, periodically removing any noise from the surface of the water. After a while, put the broth of leaves of laurel, pepper and vegetables, along with garlic cloves in the shell. Reduce heat to a minimum and leave the meat boiled for 6 hours. After a while, the calf is removed from the broth, the vegetables are thrown away, and the liquid itself is filtered. Divide the decaying meat into fibers and lay it in any dishes in which you plan to serve a snack. Pour the beef with a clear broth and place everything in the refrigerator for the night or until it is completely solidified.
Classic Russian jelly - recipe
Despite the fact that according to the technologies of world cuisine the jelly is prepared from only beef, in the Russian tradition the recipe contains pork claws and meat by-products, like ears. In fact, adding pork is an additional guarantee that the broth will thicken well, since both hoofs and ears contain a lot of collagen.
Ingredients:
- pork shank with a claw - 1 pc .;
- beef knee - 1.4 kg;
- Pork flesh - 620 g;
- onion - 115 g;
- carrots - 65 g;
- pepper peas - 1 teaspoon;
- garlic - 1 head.
Preparation
Before cooking, prepare the meat well: rinse, dry and peel it, if necessary. Place all the meat products in a deep saucepan and pour with water to cover. Wait for boiling and immediately reduce heat - active boiling broth can make the jelly cloudy, therefore, make sure that it does not boil. Cook the meat for an hour, and after the time add vegetables, pepper and crushed garlic. Cover the dishes with a future jelly cap and leave the broth to cook for 5 hours. After the time has elapsed, remove and discard all the vegetables, rinse the meat and disassemble the fibers, and strain the broth. Spread the meat in a serving dish and pour the broth. Leave the classic jelly in the cold until it is completely solidified.
Classic jelly recipe with gelatin
Ingredients:
- chicken meat on bone - 1,1 kg;
- onion - 115 g;
- carrots - 115 g;
- garlic - 3 teeth;
- laurel leaf - 1 pc .;
- gelatin leaf.
Preparation
Pour the chicken with water to cover, put vegetables and laurel to the meat, and then put on an hour. After a lapse of time, measure the volume of the remaining liquid and calculate the required amount of gelatin from it. Dissolve the gelatin, pour them chunks of chicken in the molds and leave everything to the full hardening.