Beef jelly with gelatin

Jellied meat with the addition of beef turns out very tasty. Its meat fibers provide a rich flavor and a particularly dense texture to the dish. We also put the pork leg and knuckle. And to be sure that there will be no questions about the freezing of the jellied meat, we introduce a small amount of gelatin.

We offer to cook chicken and beef jellied meat. We use the whole chicken carcass for this. We also take a beef shank - a bone with a joint. It is important to boil the raw materials at a minimum boil so that the broth remains clean and transparent. We use boiled vegetables, herbs and eggs for decoration. Such jellied meat is well suited as a cold snack, as well as a hearty and healthy snack.

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!

Today I want to share a gorgeous recipe for pork and beef jellied meat with gelatin. The dish turns out to be aromatic, mouth-watering and satisfying. A great option for a delicious family dinner or a festive feast.

Jellied meat always requires a long cooking, so it is rarely cooked for an everyday table.This recipe provides you with a quicker method to prepare this delicious snack. Cook pork and beef jellied meat in a slow cooker and add a little gelatin. As a result, the dish will be ready in 6 hours. Of these, we cook 3 hours and it takes 3 hours to solidify.