Beef Steak

Beef does not contain a lot of fat and can be included in the diet of those who monitor health. It can be used to prepare not only soups and main dishes, but also cold appetizers. Beef jelly is a tasty, appetizing and not too high-calorie dish that almost everyone likes. This dish can be a festive table decoration.

Cooking Features

Cooking jelly from beef takes a lot of time, but the effort spent pays off with the result. It is only important to know all the subtleties of cooking technology beef jelly, so as not to suffer a fiasco.

A spatula or a leg is best suited for beef aspic. Be sure to be present in the meat set collected for the jelly and the pulp and bones. If the meat is not enough, the finished dish will look rather poor, it will not be enough nourishing. If you use few bones, the broth will not harden. Experienced chefs recommend taking the pulp and bones equally.
It is necessary to cook beef for brawn for a long time - at least 6 hours, otherwise the broth will not acquire the necessary gelling properties.
If you want to shorten the cooking time and do without beef bones, you can add pork leg to the set or add gelatin to the broth. However, this version of beef brawn can not be called a classic. Pork will increase the calorie content of the dish, gelatin will make it more dense and less tasty.
To make the broth clear, meat and bones are soaked in cool water for 30-60 minutes. Fat with pulp necessarily cut.
When cooking meat for brawn per 1 kg of meat and bone mass, take 2, 25 liters of water. Then, in the end, the broth will be enough to fill it with meat, and it will harden well.
Boil the broth on low heat, be sure to remove the foam protruding on the surface. If you allow it to boil violently or not to remove the flakes protruding on the surface, the broth will be cloudy, you will not be able to make beautiful brawn from it.
Salt the broth should be shortly before readiness, otherwise the beef will become dry and hard. By adding salt at the beginning of cooking, you run the risk of over-salting it, since in the end the liquid in the pan will remain much less than you poured it.
In order to make jelly tastier and more fragrant, spices, herbs, carrots and onions are added to the broth. Carrots can be put together with meat or immediately after boiling water in a saucepan, cutting the vegetable into 4 pieces. At this stage, you can add greens tied in a bunch. Onions and bay leaves are added about half an hour before the broth is ready.
The vegetables and greens used to make the broth are discarded.
The finished broth must be drained as soon as the meat is taken out of it, otherwise it may have a bitter taste due to black pepper and bay leaf.
Until the moment of use, broth is kept on a small fire so that it does not start to harden ahead of time.
Chicken is made in molds or plates, which are 4-5 cm in height. In larger containers, jelly may not freeze.
To make the jelly look more beautiful, on the meat, before pouring it with broth, you can put carved figurines cut out of boiled carrots, slices of boiled eggs, green peas, and greens.
If you are using garlic to make the savory taste more tasty, it should be added when the broth has become barely warm, otherwise the vegetable will lose its acuteness and become less fragrant.
If, after solidification, a layer of fat has formed on the surface of the jelly, remove it with a damp cloth so that it does not spoil the appearance of the dish and would not make it too high in calories.

Beef jelly is served cold as a separate snack. To this dish it is customary to offer horseradish, mustard, vinegar-based sauces.

The classic recipe for braised jelly from beef

Composition:

beef pulp (with scapula or leg) - 1 kg;
beef bones - 1 kg;
water - 4, 5 l;
carrots - 0, 2 kg for broth and 0, 2 kg for decoration;
onions - 100 g;
parsley - 3 sprigs;
celery greens - 3 sprigs;
fresh dill - 3 sprigs;
allspice - 4-5 pcs .;
black pepper peas - 4-5 pcs .;
bay leaf - 2-3 pcs .;
salt - to taste.

Preparation Method:

Wash the meat and bones well, put them in a container filled with clean cool water. After half an hour, remove, rinse again and put in a pan, in which you will cook the meat and broth in the aspic. When cooking beef for cooking, do not forget to clean it from films and cut off the fat.
Wash the greens, tie it in a bun, put it to the meat.
Peel the carrots, cut them into several large pieces, put them to the beef.
Fill the meat with clean water. It is important that the water completely covers the products in the pan, and that they are not too crowded, otherwise they will begin to stick to the edges of the dishes.
Put the pan on the fire. Over medium heat bring to a boil. Skimmer remove the foam. Turn down the heat.
Cover the pot with a lid, leaving a large slot for free steam. Boil for 5, 5 hours, periodically checking the contents of the pan, mixing it if necessary.
Peel the onion, put in the pan. Add salt, spices. Continue cooking for another half hour.
Remove meat, bones, vegetables, and greens from the pan.
Strain the broth through the gauze folded in several layers. Pour into a clean pan, leave to simmer over low heat.
Throw away the bones, vegetables and greens, cool the meat to a comfortable temperature for working with it.
Cut the beef into small pieces, spread on prepared forms. It’s up to you how much to fill them with meat, but you should leave some room for decoration and broth.
Spread the decorations on top - circles of eggs, carrots. It is not necessary to do this, but this decor makes the appetizer more appetizing, like in a restaurant.
Pour broth. Leave the jelly to cool to room temperature.

After that, the jelly can be removed in the cold and, when it hardens completely, serve to the table.

Beef jelly with gelatin

Composition:

beef tenderloin - 0, 6 kg;
water - 1, 5 kg;
carrots - 100 g;
onions - 50 g;
bay leaf - 2 pcs .;
gelatin - 20-40 g;
salt - to taste.

Preparation Method:

Beef tenderloin fill with water, add peeled and chopped carrots, cover with five cups of water.
Bring to a boil, remove the foam. Reduce the intensity of the flame and cook for 1, 5 hours.
Add the peeled onion and laurel leaves, salt to taste. Continue cooking for 20-30 minutes.
Remove meat and vegetables from the pan, strain the broth. Leave the saucepan on the broth over low heat.
Pour gelatin with a glass of cool boiled water, leave for 10 minutes. For 1 liter of broth, it is enough to take 20 g of gelatin, but if you want to get a more dense coating, like that of a fill, its amount can be increased by 1, 5-2 times.
Pour the water with gelatin into the pan with the broth. Once it is fully dissolved, remove the pan from the heat.
Cut the beef cut into plates or small pieces, arrange on plates.
Pour broth.
When the broth has cooled to room temperature, put the plates in the fridge so that the jelly is completely frozen.

This variant of cooking beef jelly is the easiest and fastest. The process will become even easier if you resort to the help of a multicooker.

Beef and pork jelly

Composition:

pork leg - 0, 7 kg;
beef (pulp) - 0, 7 kg;
water - 3 l;
carrots - 150 g;
onions - 75 g;
garlic - 5 cloves;
salt, spices - to taste.

Preparation Method:

Wash thoroughly and soak meat products in cold water for an hour.
Fill with fresh water, add carrots, chopped into large pieces.
After boiling, remove the foam and simmer for 3 hours.
Add peeled onions, garlic cloves and other spices, as well as salt. Cook for another half hour.
Take out the pork and beef. Strain the broth. Vegetables and spices throw out.
Place the broth on the stove, simmer over low heat.
Finely chop the pork and beef, mix.
Fill the meat cups with meat, fill it with broth.
When the broth has cooled slightly, put the molds with the jelly in the fridge.

The recipe for brawn is not complicated. It does not require gelatin. However, pork makes this food quite high in calories, it should not be eaten by those who follow a diet.

Beef jelly is cooked for a long time, but not difficult. If you know and follow all the technological details, the result will delight you and your guests.

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