Beef jellied meat without gelatin

Jellied meat is a winter dish. In combination with boiled potatoes, pickles and horseradish, you will have a wonderful, delicious dinner according to all the traditions of Russian cuisine.

To make the jellied meat really tasty, it is desirable that it contains several types of meat. First, the beef. Secondly, the shank is not too greasy. Thirdly, pork legs - they guarantee a dense gelling. To make the jelly look attractive, we decorate it when serving with herbs.

Jellied meat, cooked from shank, pork legs and beef, turns out to be very rich in taste. A large amount of collagen passes into the broth during cooking - the jellied meat quickly solidifies, and after cooling it is easily cut with a knife. It is advisable to take beef on the bone, but it is also permissible to use the pulp - the shank and pork legs will still provide dense gelation.

Each housewife cooks jellied meat in her own way. Someone likes a certain meat composition, someone prefers specific spices, someone cannot imagine cooking this dish without gelatin. If you have not tried three types of meat jelly yet, we definitely recommend doing it. The taste of jellied meat turns out to be very rich, the meat texture immediately gives out the "richness" of the composition, and there are no guaranteed problems with solidification.

Jellied meat is not one of those dishes that are prepared quickly. First, the ingredients require careful preparation - thoroughly washing every bite and every bone. Secondly, the subsequent cooking of meat products takes at least five hours. And, thirdly, separating boiled meat from bones is also quite troublesome. But all these chores do not stop the housewives from cooking jellied meat - after all, it is very tasty and healthy! And with the use of a multicooker, the cooking process does not require additional control.

We offer a variant of chicken and beef leg jelly - an excellent alternative to jelly for those who do not eat pork. There is no need to add gelatine to the dish, as the leg of beef and chicken legs ensure that the broth solidifies well. Such jellied meat can also stand on the table for quite a long time at room temperature and retain its jelly texture well without melting.

To cook delicious jellied meat, you will have to be patient and have time in reserve. It is very important to cook the meat for a long time at a slow boil - this way the muscle fibers will soften well, and the gelling substances necessary for the dish will pass into the broth. For the aroma, be sure to use spices at the end of cooking - lavrushka and black peppercorns.

If you have a kitchen assistant - a pressure cooker, I suggest using it and preparing an incredibly delicious, aromatic and rich beef jelly. The snack dish turns out to be delicious and will look great at any feast.

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Appetizing homemade jellied meat can be prepared from beef and pork legs in a slow cooker. The dish will delight you with a simple culinary process. Serve a cold appetizer with pickles or aromatic herbs.

Aspic cooked in a slow cooker is somehow tastier than cooked in the usual way. It is important for him to take different varieties of meat products and a simple set of spices. A must-have ingredient for jellied meat is pork leg, and the rest are added in a 1: 2 ratio. Recipe for owners of the Polaris multicooker.