Perhaps, among students and in the company of hipsters, jellied meat is not the most popular dish, but for everyone else it is still practically the king of the home feast. Study this material carefully and perhaps one of the 11, in our opinion, the best recipes for jellied meat will become your signature.
Let’s start with the accuracy of the wording. We have designated this selection as a collection of selected recipes jellied meat… “Why jellied meat and not jelly?” You ask. We answer: in our opinion, a popular Russian cold appetizer in Russia is most often called jellied meat (with the exception of some regions and regions where the word “jelly” still prevails).
Before the revolution, we certainly would not have been understood. In Russia, a dish made from meat, filled with lanspik (frozen broth), was called “jelly”. Aspic was a berry or fruit dish, similar in meaning to jelly. Already at the beginning of the 19th century, French chefs who arrived in the capital put a gloss on it: they clarified (pulled) the broth, added peas, carrots, boiled eggs and got galantine. In the XX century, in Soviet times, it turned into our usual, beloved and traditional jellied meat for winter holidays.
IN cooking jellied meat there are several important points that must be taken into account before proceeding directly to cooking.
Selection of products. In addition to beef, jellied meat is cooked from pork, lamb, chicken, turkey or duck. You can cook from two types of meat at once – from pork and beef or from pork and chicken. The main thing is that the broth should turn out with good gelling properties and transparent (this can be achieved in several ways, read about them at the very end of this material, after the recipes). Therefore, if jellied meat, for example, from chicken, chicken legs are boiled along with chicken meat.
Choosing the right pot. If it is too small, water will “run off” over the edge. Using a saucepan that is too wide to coat the meat and bones will require more water and the broth will be less concentrated. In this case, you will have to use gelatin – soak it in cold water, dilute it in hot broth, filter the liquid and only then pour the boiled meat. And finally, the choice of containers for molding jellied meat. Ceramic, as for making pates, or ordinary earthenware plates are best suited. Inspect the enamelware carefully: if the enamel is chipped off, it cannot be used.
Jellied pork legs, beef shoulder and vegetables
If the meat is chopped too finely, then the jellied meat will be very dense, almost opaque. We recommend chopping the meat into pieces of 0.5–0.7 cm. The final appearance depends on how the meat is chopped. jellied pork legs and beef…
Pork leg and beef jellied meat
Jellied lamb and pearl barley
You can call this dish aspic or jelly – there is no difference. Most importantly, lamb is used here, which is not chosen as often for such dishes as beef and pork. Do not be intimidated by cold lamb and, if you like jellies and jellies, check our recipe (see here) on practice.
Beef shank and pork hoof aspic – step by step in detail
Probably, it is simply impossible to describe the preparation of jellied meat in more detail and thoroughly (see the recipe here). You can use this recipe as an alphabet if you have never prepared a popular Russian appetizer. And do not be intimidated by the ingredient “pork hoof” – now there are no problems with such parts of pork, they are sold in markets and in large supermarkets.
Jellied beef shank and pork hoof
Jellied pork legs and pork pulp
For many, this is one of the most traditional recipes for jellied meat. This is how grandmothers and mothers prepare it, and it turns out from excellent, tasty and satisfying with transparent jelly (or jerk, as some comrades call the transparent part of the jellied meat).
Beef jelly with gelatin
Usually jellied meat consists of two parts: meat and broth. Vegetables, spices and condiments only complement them. To make the broth gelatinous, they almost always use the natural properties of some parts of meat, filled with collagen. But there are exceptions, for example, jellied meat cooked with gelatin… To consider it a real jellied meat or not, your will.
Jellied meat with gelatin
What is so special about an oxtail to spend time and energy on preparing it? There is no meat at all, only cartilage! So this is its undeniable advantage. The oxtail broth is so rich that it is simply impossible to forget its taste. It gells naturally and remains clear during cooking. What else do you need to make jellied meat? And the amount of meat can always be increased by adding the pulp of beef or pork. Recipe see here…
Beef jellied meat
The recipe for this jellied meat is ordinary, but the serving is non-standard. As it turned out, nothing is impossible. We wanted grace and serving beef jellied meat in glasses.
Beef jellied meat in glasses
Turkey jellied meat in chicken leg broth
Now in supermarkets, among the usual legs, thighs and chicken liver, chicken legs are also found. Now we will all know why they are there and who are waiting for. Us – lovers of poultry aspic! Chicken feet gell the broth miraculously and no gelatin to make this turkey jellied meat don’t need to use.
Turkey jellied meat
Chicken stomachs and hearts aspic
Chicken stomachs and hearts have recently won a place in the chicken sky, since many have tasted how tasty and easy to prepare kebabs from them can be. But the summer is over and what: should we give up chicken offal? Not! Cook jellied meat with them. Just be sure to add wings or other pieces of chicken. Still, everyone is used to the abundance of meat in jellied meat, even in jellied chicken offal…
Chicken giblets jelly
Aspic meat and poultry
Jellied pork legs, chicken and beef on the bone
This is jellied meat (see recipe here) is not only prepared from different meats, but also cooked in a slow cooker. As it turned out, a modern household appliance seems to be specially created for making jellied meat. It’s a pity that no device is yet capable of separating meat from bones, arranging it in shapes, pouring it with broth and putting it in the refrigerator, but all the charm of jellied meat can be found in the abundance of hand-made labor.
Aspic meat and chicken
Serving options for any jellied meat
Due to its consistency, jellied meat can take different forms when solidified – this can be used wonderfully. And its presentation can be very original and elegant. For example, with colorful additional ingredients in a deep ceramic bowl, usually serving cream soup, pasta or risotto.
Author’s presentation of jellied meat in the style of modern cuisine
Here’s another option for serving. Here the jelly is cut into small cubes that simulate ice and laid out on a cake stand. Nearby – jellied meat cooked in small tins. With such a serving, we raise the status of a cold snack, because usually – on ice – delicacies are served, for example, oysters.
Serving jellied meat “on ice”
Here, no special words are needed: the next 2019 according to the eastern horoscope will be the year of the Pig. You can treat horoscopes and predictions in different ways, but many will like cute pigs. Especially children.
Jellied meat serving for the New 2019 – Year of the Pig