Today we will tell you how to prepare a delicious jelly from beef. This traditional dish of Russian cuisine is crazy for its stunning rich taste and intriguing presentation.
How to properly cook jelly from beef and pork legs - a classic recipe
Ingredients:
- pork legs - 2 pcs .;
- pork shank or beef - 1 pc .;
- beef - 1.2 kg;
- one medium carrot;
- parsley root of medium size;
- one large onion;
- one head of garlic;
- peas of black pepper - to taste;
- peas of sweet pepper - to taste;
- laurel leaves - 2-3 pcs. or to taste;
- fresh parsley;
- salt - to taste.
Preparation
To taste the chill was really excellent, choose only fresh beef, shin and pork legs. The latter, if necessary, is burned over the fire, carefully by means of a brush, cut along into two parts, and then across from the joint. We also wash beef, pork or beef shank and, together with the prepared legs, soak in cold water and place in the cold for several hours or overnight.
Then once more the meat is washed, we put it in a pan of the appropriate size, we fill it with filtered water so that it is above the meat products by seven to eight centimeters. After that, we place the container on the fire and heat it to a boil, removing the regularly formed foam. It is very important, even at the beginning, not to miss the moment and to reduce the fire to the minimum, not allowing a violent boil. During the entire cooking process, only light signs of fluid movement should be visible. The container must be covered with a lid.
After six hours, we put carefully washed root vegetables in a saucepan. There we send the bulb, just rinsing it thoroughly without cleaning it, throwing peas of black and sweet-scented peppers, a laurel and a teaspoon of large salt.
Cook jelly for about an hour and a half, and then extract the meat on a plate or a wide dish for cooling, and season the soup with ground pepper, throw it into grated grated or squeezed through the press garlic and let it brew under the lid for half an hour. After that, we filter the broth through a clean gauze or fabric cut, let it cool down and collect all the fat from the surface.
While the broth is cooling off, we separate the cooled meat from the bones, disassemble the fibers and lay them in a bowl for jelly design, having previously laid the parsley leaves on the bottom for beauty. You can also complete the picture
Before serving, lower the bottom of the dishes with jelly in a container with hot water for five seconds and turn it over to a suitable dish, decorated to your taste.
A beef from this beef can be cooked in a multivariate. In the "Quenching" device mode, the necessary subtle boiling is perfectly maintained, which is so necessary to obtain the most transparent result.