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Beef aspic without gelatin

0
1467
Kitchen Russian
Calorie content 57.7 kcal
Portions 10 port.
Cooking time 17 h.
Proteins * 7.8 g
Fats * 2.4 gr.
Carbohydrates* 5.9 gr.
* per 100 gr. product
Beef jellied meat without gelatin
Content

With all my heart I want to share a wonderful recipe for an incredibly tasty and mouth-watering beef jellied meat without gelatin. This jellied meat will appeal to both children and adults. Cook and you won't regret it!

Ingredients

Cooking process

step 1 out of 16
Clean the beef leg with a knife, chop with an ax and rinse thoroughly.
step 2 out of 16
Place in a deep saucepan and cover with cold water so that it completely covers the meat.
step 3 out of 16
Put on high heat and bring to a boil. Boil for 5-7 minutes.
step 4 out of 16
Then drain the water, rinse your leg well and refill it with cold water.
step 5 out of 16
Put on moderate heat and bring to a boil. Use a spoon or slotted spoon to remove the resulting foam, reduce heat to low and cook under the lid for 6 hours.
step 6 out of 16
Rinse the veal and place in a saucepan. Cover with water and put on fire. Bring to a boil, remove the foam with a slotted spoon. Reduce heat and cook meat for 2-2.5 hours on minimum heat.
step 7 out of 16
Peel the onions. Cut in half, place in a highly preheated skillet and brown until golden brown.
step 8 out of 16
Wash the carrots and peel them with a vegetable peeler. Remove the veal from the hot broth.
step 9 out of 16
About 1.5 hours before the beef leg is ready, add onions, carrots and veal to the broth. Bring to a boil again and cook over low heat.
step 10 out of 16
Then add bay leaves, dill seeds, salt and black peppercorns.
step 11 out of 16
Place the meat in a bowl and cool completely. Strain the hot broth gently into a separate container.
step 12 out of 16
Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand.
step 13 out of 16
Peel the garlic and rinse. Chop with a sharp knife.
step 14 out of 16
Add chopped garlic to the meat and stir. Prepare containers in which you will pour the jellied meat. Place the prepared meat on the bottom of the containers and distribute it evenly.
step 15 out of 16
Pour the strained broth over the meat so that the broth completely covers it.
step 16 out of 16
Cool the jellied meat at room temperature, and then cover and place in the refrigerator to set for 10 hours, but preferably overnight. Serve rich beef jelly without gelatin. Serve additionally tomato sauce or mustard.

Enjoy a cold snack!

 

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