How to make aspic at home

Jellied meat is rightfully considered an integral dish of the festive table. Often it is served for the New Year, but many families eat food on weekdays. Consider the most delicious technology in order, highlight the main thing.

Jellied meat: classic recipe

• onions - 4 pcs.
• beef shank - 850-900 gr.
• chicken leg - 350-380 gr.
• pork shank - 1.1 kg.
• pork tenderloin - 350 gr.
• carrots - 2 pcs.
• chicken egg (previously boiled) - 2 pcs.
• celery root - 40 gr.
• peas - 18 pcs.
• ground black pepper - 5 g.
• salt - discretionary quantity
• laurel leaf - 5 pcs.

1. Prepare the meat before cooking. Scorch existing hairs with a lighter, scrape off the dark area. Rinse the meat under the tap, place in a basin and fill with cold water. Leave for 3-4 hours to release excess blood and odor.
2. Prepare a large pot, move the soaked meat into it. Pour cold water so that it only covers the contents. Send the container to the stove, wait for it to boil. Remove the foam with a slotted spoon (required!).
3. When the first bubbles appear, cook for 5 minutes, then reduce the power to a minimum. Remove the meat and wash it, pour out the liquid. Again, send the raw materials inside, fill with clean cold water.
4. Wait for boiling again, remove the foam. When the first gurgle appears, turn down the burner to a minimum. If you skip lowering the fire, the broth will become cloudy.
5. Cover the dishes with a partial steam outlet. Leave the dish to cook for 5-6 hours. In some cases, the jelly languishes longer. Willingness to determine is easy, the meat should be separated from the bones.
6. About 1 hour before the final cooking, peel the carrots and send them whole to the jellied meat. Peel the celery root, peel the onion and chop it into 4 pieces. Add all vegetables to the broth.
7. Lightly salt the meat by adding half the salt. Leave the jelly again to cook, half an hour before cooking, pour ground and peppercorns, laurel.
8. After 6 hours of languishing, evaluate the dish. To do this, lower 2 fingers into the jellied meat, wait for time, connect the phalanges to each other. If they stick together, the broth is ready.
9. To check if the meat is cooked, try to separate it from the bones. If the manipulations are difficult, add the rest of the salt, continue to cook the aspic.
10. After a third of an hour, remove the onions and celery, they will not be needed. Pull out the carrots carefully. Remove the meat, cool, divide into fibers, removing bones. Put 5 layers of gauze in a sieve or colander, pour the broth through the filter.
11. Chop the carrots with asterisks or rings / half rings. Grind the pre-cooked eggs in circles, put them inside the mold to solidify the jellied meat and serve it.
12. Lightly fill with broth, leave in the cold for half an hour. Next, lay the meat, pour over the broth again, cool. Add carrots and fill the bowl with broth to the top.
13. Cover, leave the food for 5 hours (preferably at night) in the refrigerator. You can serve the aspic directly in the form itself or remove it from the dishes.
14. In the latter case, send the container with the dish to a bowl of boiling water, wait half a minute. Prepare a beautiful flat serving plate, turn the container with jelly over.
15. Serve with the sauce. It can be made from liquid mustard and lemon juice. The sauce is based on horseradish and garlic passed through a press.

Beef jellied meat

• beef tenderloin - 900 gr.
• beef ribs - 900 gr.
• beef shank - 1.4 kg.
• laurel - 5 pcs.
• carrots - 230 gr.
• onions - 180 gr.
• celery root - 35 gr.
• peas - 17 pcs.
• ground pepper (black) - 7 gr.
• salt - discretionary quantity

1. Rinse the beef meat well under the tap, transfer to a basin and fill it with cold water. Leave for 4 hours to soak; after this period, drain the liquid.
2. Cook a large pot, send the meat into it. Add cold water, it should cover the beef. Bring the composition to a boil over high heat, remove the foam.
3. When the first bubbles appear, simmer the dish for 5 minutes. Remove from the burner, remove the meat with a slotted spoon, drain the liquid. Re-send the beef to the pan, fill with water.
4. Put on the stove, wait for the liquid to boil, then reduce the power of the stove to a minimum. Remove foam at the same time, do not leave the pan.
5. Simmer for about 5 hours, the meat should be well separated from the bone. 1.5 hours before cooking, add peeled carrots, chopped onions into 4 parts without husks, washed with celery.
6. After 6 hours from the start of cooking, try to separate the meat from the bone. If the fibers are difficult to detach, cook until the desired result is obtained, but not more than 8 hours.
7. About 20 minutes before the end of the languor, add pepper, laurel and salt. After that, remove the meat with a slotted spoon and cool, disassemble into fibers. Filter the broth through gauze.
8. Prepare the mold, put the jelly on the bottom and boiled carrots, chopped in circles. Pour the contents with broth, allow to cool at room temperature (about 2 hours). Then put it in the cold for 8 hours.

Pork jelly

• garlic - 10 teeth
• pork on the bone - 1.3 kg.
• laurel leaf - 5 pcs.
• peas - 8 pcs.
• onions - 60 gr.
• salt - discretionary quantity

1. Chop the pork into small pieces, rinse it under the tap, move it into a bowl. Pour cool water, leave for 3 hours to soak. During this period, the smell disappears and blood comes out.
2. When the specified time is up, drain the liquid, rinse the meat. Scrape off the darkened parts, remove the hairs, if any. Cook the pan, send the pork inside.
3. Pour water so that it covers the pieces and rises 1-2 cm above them. Put the dishes on the stove, wait for the first bubbles to appear. Turn off the burner, drain the broth.
4. Rinse the pan, again send the meat inside, pour cold water. Now put it on the burner again, wait for it to boil. Reduce the heat to a minimum. Salt the broth, cook at low power for about 6 hours.
5. 5 hours after the start of cooking, add onion without husk, cut into 4 parts. Dip peeled carrots, peas with laurel and salt here. After 1 hour, catch the onion, it will not be needed.
6. Remove the carrots, cut into cubes or stars. Filter the broth through several layers of gauze. Remove the meat from the bones, chop the fibers. Pass the garlic through a crush, add to the pork.
7. Arrange the components in the jellied molds, fill with broth, let cool. Then move to the refrigerator for final cooking for 6 hours.

Jellied in a slow cooker

• peppercorns - 15 pcs.
• pork leg - 1.4 kg.
• chicken leg - 600 gr.
• salt to taste
• onions - 2 pcs.
• garlic - 9 teeth
• carrots - 1 pc.

1. Rinse the chicken leg, chop with a sharp knife along with the bones. Clean, wash the pork legs, leave to soak for 3 hours in cold water.
2. Peel the carrots and onions, send to the bowl of the multicooker. Add meat, salt and ground pepper (optional) here. Pour 2.5 liters. purified water.
3. Set the “Extinguishing” program on the appliance for 6 hours. When the meat begins to easily separate from the bone, the slow cooker is allowed to turn off. Otherwise, quenching continues for another 1 hour.
4. When the timer indicates ready, remove the meat. Cool it, disconnect from the bone. Divide with fibers or cut with a knife as you like.
5. Crush the peeled garlic teeth with a pestle, place in a multi-bowl with broth. Cover, wait a third of an hour.Evaluate the dish, salt and sprinkle peas.
6. Pass the broth through a colander, after lining the dishes with 4 layers of gauze. Chopped carrots in circles, put on the bottom of the container.
7. Add the meat fibers here, fill the contents with broth (strained). Cool at room temperature, then refrigerate all night (balcony, fridge).

There are many recipes for jelly based on pork, beef, chicken and even fish. Traditionally, the dish is cooked on the stove, but experienced housewives have adapted to the slow cooker.

Video: how to cook a delicious transparent jellied meat