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Beef jelly with gelatin

0
1809
Kitchen Russian
Calorie content 66.8 kcal
Portions 8 port.
Cooking time 15 h.
Proteins * 4.6 gr.
Fats * 6.6 gr.
Carbohydrates* 4.2 gr.
* per 100 gr. product
Beef jelly with gelatin
Content

It is with great pleasure that I want to share my favorite recipe for beef jellied meat using gelatin. Aspic is tasty and aromatic. A great option for a hearty family dinner. Cook and no one will remain indifferent!

Ingredients

Cooking process

step 1 out of 7
Wash the beef thoroughly, place in a deep saucepan with a thick bottom, and cover with cold water so that it completely covers the meat.
step 2 out of 7
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 3 hours.
step 3 out of 7
Peel the onions. Add bay leaf, black peppercorns, salt and peeled onions to the broth. Cover the pot with a lid and simmer over low heat for another 3 hours.
step 4 out of 7
Cool the cooked meat completely. Separate the cooled meat from the bones and finely chop or disassemble into fibers by hand.
step 5 out of 7
Strain the hot broth gently into a separate container. Add the required amount of gelatin to the cooled broth. Peel and chop the garlic. Stir the broth to dissolve the gelatin completely. Strain through a fine sieve and add chopped garlic.
step 6 out of 7
Prepare containers in which you will pour the jellied meat. Place the meat on the bottom of the containers and distribute it evenly. Pour the prepared broth over the meat so that the broth completely covers it.
step 7 out of 7
Cool the jellied meat completely, and then cover the containers with lids and place in the refrigerator to freeze for 6-8 hours, but better overnight. Serve beef jelly with gelatin in portions.

Bon Appetit!

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