If you love aspic since childhood, but still think that it is very difficult to cook it, we hasten to dispel this myth. Here are 8 beef jellied recipes that clearly show that everything ingenious is simple!
1. Beef aspic - a classic recipe
In order for the jellied meat to be really rich, it is recommended to use several different parts of beef. Therefore, we will start with just such a recipe!
You will need: 2 beef legs, 1 tail, 1.5 kg of ribs, 2 onions, 1 carrot, allspice, bay leaf, head of garlic, salt and sugar.
Preparation:
1. First of all, clean the legs and butcher all the meat. Put it in a saucepan.
2. Cut the onion into quarters and cut the carrots into large slices. Add bay leaves, pepper and salt to taste.
3. Pour cold water over the meat, bring to a boil and remove the foam. Boil on low heat for 4-5 hours. Add a little water if necessary.
4. Remove the skin, bones and other parts, and chop the meat and put in a mold. Taste it with salt, pepper and garlic.
5. Pour all the broth through a sieve or colander. Cover the jellied meat with foil and put it in the cold until it hardens completely.
2. Beef jelly with gelatin
Thanks to gelatin, the jellied meat hardens better, but very little is needed.
You will need: 1.5 kg beef with bones, 1 onion, 3 carrots, 1 parsnip root, 1 parsley root, 1 head of garlic, 2 tbsp. vegetable oil, spices, herbs, 20 g of gelatin, salt.
Preparation:
1. Cut meat and vegetables into large pieces, put on parchment, drizzle with oil and place in the oven at 220 degrees for 10 minutes.
2. Put them in 3.5 liters of boiling water along with juice. Bring to a boil, reduce heat and simmer for 2.5 hours over low heat, skimming off the foam. Add spices and salt an hour before the end.
3. Separate the meat from the bones and disassemble into fibers directly into the mold, and strain the broth.
4. Dilute the gelatin in a small amount of broth according to the instructions and combine it with the rest of the liquid. Pour in the jellied meat and refrigerate for 4-5 hours.
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3. Beef jellied meat on the bone
Any beef for bones and joints will work in this recipe. Focus on these proportions!
You will need: 3.5 kg of beef on the bone, 1 tbsp. salt, 2 cloves, 1 carrot, 4 allspice peas, 2.5 liters of water, 2 bay leaves, 1 parsley root, 2 onions, 10 black peppercorns, 1 head of garlic.
Preparation:
1. Rinse the meat, chop and place tightly in a saucepan. Pour water on top.
2. Bring to a boil over maximum heat and immediately drain the first water - so the new broth will be transparent and beautiful.
3. Rinse the meat again with cold water, fill it again, bring it to a boil again and cook for 4 hours on low heat with the lid ajar.
4. Add peeled onions, garlic, carrots, parsley root and spices to a saucepan. Boil for another hour.
5. Select all the meat, divide it into fibers, put it in a mold and pour over the strained broth. Put the jellied meat on the balcony or in the refrigerator until it solidifies.
4. Beef jelly with agar-agar
Agar-agar is a natural alternative to jellied gelatin.
You will need: 1 kg of beef on the bone, 1 onion, 1 carrot, 1 bay leaf, 5 cloves of garlic, salt, pepper, 12 g agar.
Preparation:
1. Rinse and chop the meat, put it in a saucepan, add water and bring to a boil. Skim off the foam, turn down the heat, and continue cooking.
2. After 2.5 hours, add spices and coarsely chopped vegetables, and boil for another hour.
3. Take out the meat and divide it into the fibers into molds, and strain the broth. Squeeze garlic on the meat, add spices to taste.
4. Stir agar-agar in a glass of warm broth, leave for 15 minutes and add to the stock liquid. The proportion is 5-7 grams per 500 ml.
5. Bring the broth to a boil so that the agar-agar is completely dissolved. Pour in the jellied meat, cool and leave to solidify.
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five.Beef aspic with egg
If you want to diversify the taste, add a boiled egg to the jellied meat.
You will need: 300 g of beef pulp, 1 onion, 4 eggs, 4 carrots, 20 g of gelatin, spices.
Preparation:
1. Put meat and chopped vegetables in a saucepan, add 1.5 liters of water and bring to a boil.
2. Remove the foam, add spices and cook the broth over low heat for 1.5-2 hours. After an hour, take out the carrots, and after 1.5 - onions.
3. Dilute gelatin in cold water according to the instructions and mix with strained broth.
4. Chop the meat and dice the boiled carrots and eggs. Arrange everything in tins, fill with broth and send overnight in the refrigerator.
6. Beef aspic with olives
Another interesting option for what can be added to the jellied meat.
You will need: 1 beef leg, 1 kg of meat, 30 g of olives, 2 onions, 1 bell pepper, 2 liters of water, salt, ground white pepper, oregano, bay leaf.
Preparation:
1. Cut the meat into medium pieces, chop the leg and put everything in a saucepan. Cover with water, bring to a boil, remove foam and reduce heat.
2. Boil the broth for 2.5 hours, then add the whole onions and spices, and leave for another hour.
3. Remove the meat, fiber and strain the broth. Taste everything with spices.
4. Cut the peppers and olives into rings, arrange them nicely into molds and pour the meat on top. Pour in broth and refrigerate until solid.
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7. Beef tongue aspic
Yes, for jellied meat they take not only meat on the bone. But then you have to cook a rich broth on the bones in advance!
You will need: 400 g tongue, 2 l beef broth, 4 tbsp. gelatin, herbs, lemon, vegetables and spices to taste.
Preparation:
1. Boil the tongue separately until cooked and cut into slices. For a tongue weighing about 1 kg, 2 hours are enough, and more - 3.
2. Dissolve the gelatin in a glass of broth, heat and dissolve completely, and then add to the rest of the liquid.
3. Arrange the lemon slices, herbs and vegetables to taste. Above - slices of tongue, sprinkled with spices.
4. Pour everything in broth with gelatin and refrigerate overnight.
8. Beef aspic with vegetables
Any vegetables that you like are suitable for this jellied meat recipe.
You will need: 1 kg of beef on the bone, 1 onion, 1 carrot, 1 bay leaf, 5 cloves of garlic, spices, colorful bell peppers, broccoli, cucumber, 2-3 tbsp. vinegar, 12 g gelatin.
Preparation:
1. Chop the beef, place in a saucepan and cover with water so that it covers the meat by about three fingers.
2. Bring the broth to a boil, remove the foam and continue to cook for 2 hours. Add whole onions and carrots, bay leaves and spices. Cook for another hour.
3. Dip broccoli inflorescences into the broth a couple of minutes before the end to soften them.
4. Strain the broth, separate 500 ml, cool a little, add vinegar and dissolve the gelatin according to the instructions. Stir all the broth again.
5. Put the randomly chopped vegetables and the grained meat into the molds and pour in. Leave the jelly until it hardens.