In order for the chill to froze, traditional proportions must be observed, the meat should be twice as large as bones, and the water is twice the base of meat and bones. The root of parsley plays an important role here, thanks to it the unnecessary proteins turn off and rise upwards in the form of foam. We will share some more important secrets in the recipes and you will learn how to cook a cold beef from the beef.
We prepare a beef from beef and pork
To make the cold turned perfectly transparent and well-frozen it is necessary to choose its basis correctly. Beef must necessarily be on the bone, the shin is good for it, and the pork legs that we use due to their gelling effect are not fresh from frost, otherwise the collagen that we need to solidify will lose its properties.
Ingredients:
- beef - 1400 g;
- pork legs - 700 g;
- onion - 1 piece;
- carrots - 2 pieces;
- water - 4.2 liters;
- black pepper - 11 pcs .;
- parsley root - 1 piece;
- salt - 20 g;
- garlic - 3 teeth;
- bay leaf .
Preparation
We prepare the meat, the legs are well mine, if necessary, with an iron sponge (previously it was done with a corn cob), we make a longitudinal incision to the bone between the "fingers" and unfold (so it will be better to boil collagen), pour the milk for 30 minutes to remove the unpleasant odor. Beef well washed and poured water, too, for 30 minutes.
After this, the meat is drained, the legs are washed and cooked. As soon as the foam rises, the water is drained, the meat is washed, my pan and poured with water again in the correct proportion, add half the salt. Now we languish at a slow fire for about 3 hours, then we put the peeled vegetables and spices, salt and cook for another hour.
Important nuance, the lid when cooking should be slightly ajar. Then we take out the vegetables and meat, remove the excess fat with a napkin, add crushed garlic, and let the broth stand for 15-20 minutes, so that everything settles under the closed lid.
We sorted the meat and grind it with our hands, lay it on the bottom of the dish with a thickness of 2 cm, broth the filter through a fine sieve and pour into the molds to the meat.
The recipe for cooking a homemade cold beef
This recipe for beef tail is very successful, because they have everything for a real holodtsa and the basis for solidification and meat in the right amount. And this is a very affordable recipe that does not "hit the wallet."
Ingredients:
- beef tails - 5 pcs. (2.5 kg);
- carrots - 2 pieces;
- water - 5 l;
- parsley root - 1 piece;
- onion - 2 pieces;
- garlic - 4 teeth;
- pepper peas, bay leaves, salt.
Preparation
Tailings are washed and poured with water for 2 hours, then drain and set to cook on a quiet fire in 5 liters of water with vegetables (whole, but cleaned) and spices, do not forget to remove the foam as soon as the water begins to boil. How much to cook a jelly from beef you will understand on meat. As soon as it starts to move away from the bone, it's time to remove it from the plate, usually 4-5 hours. Meat and vegetables we extract, broth filter and add crushed garlic and salt. Meat is separated from the bone and laid out in the form, along with sliced carrots. Unnecessary fat is collected with a paper towel.