To cook delicious jellied meat, you just need to buy high-quality meat products and offal. The recipes for this dish are incredibly simple and don't take much time or effort!
1. Aspic - a classic recipe
This is a classic jellied meat that will not melt on the festive table for several hours.
You will need: 4-4.5 liters of water, 2 kg of different types of meat (beef, pork or chicken, turkey), 2 beef legs, 1 large onion, 3-4 bay leaves, 3-4 cloves of garlic, 0.5 tsp. peppercorns (assorted), 1.5 tbsp. l. salt.
Preparation:
1. Place the meat cut into large pieces in a large saucepan. The most important ingredient in this recipe is beef legs. The gelling agents they release will make the finished meal stable at room temperature. Pour the meat with bones in purified water, boil for three to four minutes, when the foam rises, pour the water into the sink, and thoroughly wash the meat and the pan.
2. Put the pieces back in the pan, fill with clean water and cook, remove the foam with a slotted spoon. Put an onion, cut lengthwise not to the end, peppercorns and a bay leaf to the meat. Boil on minimum heat for six hours, while the lid should be slightly open, and the broth should not boil, only slightly stir. Then turn off the stove and leave to infuse for another hour.
3. Remove the meat, salt broth, add garlic, remove excess fat with a special spoon, strain the liquid through a sieve.
4. Finely chop the meat, put it in tins, filling them about half. Pour in broth, cool.
5. Remove the jellied meat from the molds, decorate with mustard patterns, squeezing it through a small hole in a plastic bag, and herbs.
2. Homemade chicken aspic
From homemade chicken, you can cook amazingly tasty, aromatic and crystal clear jellied meat. This dish will decorate any table!
You will need: 0.5 chicken carcasses, 1 onion, 1 carrot, 2 pork legs, 3 cloves of garlic, 2 bay leaves, 4 allspice.
Preparation:
1. Chop the chicken carcass into large pieces, put it together with the pork legs in a saucepan, fill it with water and put it on the fire. After boiling, cook for three minutes, drain the liquid and wash each piece of meat well. Put in a clean saucepan, fill with water, cook for an hour on minimal heat.
2. Add whole onions and carrots, spices to the broth, cook for another hour and a half. The meat should become soft and easily separate from the bones, at this stage turn off the heat, add garlic, leave for an hour to infuse.
3. Remove the pork legs from the broth, separate the chicken meat, finely chop and spread on deep plates, fill with strained broth, garnish with slices of boiled carrots.
3. Chicken and vegetable aspic
Aspic according to this recipe turns out to be light, low-fat, spicy in taste.
You will need: 850 g of chicken drumsticks, 1 kg of chicken legs, 1 onion and carrots, 0.5 assorted peppercorns, 3-4 cloves of garlic, 3.2 liters of water, 2 bay leaves.
Preparation:
1. Fill chicken legs and drumsticks with water for an hour, then cut off all excess, clean and wash well. Put in a saucepan, cover with water, add all the spices and peeled whole vegetables.
2. After boiling, remove the foam, reduce heat to low, cook for 3-3.5 hours under a slightly open lid.
3. Add finely chopped garlic to the broth, cover tightly and turn off the stove.
4. Separate the meat from the drumsticks, put it in a deep mold, fill it with strained broth, spread the carrot figurines on top.
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4. Turkey meat aspic
The chef recommends adding green peas, dill and bell peppers to turkey jellied meat.
You will need: 1 turkey wing, 2 turkey drumsticks, 1 kg of chicken legs, 1 onion, 2 carrots, 1 tsp. mixture of peppercorns, 1 head of garlic, 1 bunch of celery, dill and parsley, 1 pod of sweet bell pepper, 0.3 cans of green peas.
Preparation:
one.Pour chicken legs with 1.5 liters of cold purified water, cook for 3.5-4 hours, strain the finished broth.
2. Fill the wing and legs of the turkey with water, add carrots and onions, spices, sprigs of herbs, cook for about an hour and a half, add salt and garlic at the very end.
3. Finely chop the meat, evenly distribute it in a form for jellied meat, fill it with a mixture of chicken and turkey broths, strain the liquid beforehand.
4. Decorate the dish with green peas, bell pepper rings and herbs and set to freeze in the cold.
5. Jellied meat in a slow cooker
Cooking jellied meat in a multicooker is much easier and faster, and the result will exceed all your expectations.
You will need: 2 pork legs, 500-600 g of any meat, 2.5 liters of water, 1 onion, 4 cloves of garlic, 5-7 peas of black and allspice.
Preparation:
1. Put the pre-soaked and peeled pork legs into a multicooker container, add the meat cut into pieces, whole vegetables, water, spices and salt there.
2. Cook in the "Stew" mode for 5-6 hours, then remove the meat and vegetables, add chopped garlic, leave for 25 minutes. Pour the meat in the tins with the strained broth.
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6. Baked beef jellied meat
Aspic from baked beef turns out to be crystal clear and appetizing, pour it into cocktail or cognac glasses, then the dish will look very elegant on the festive table!
You will need: 2 kg of back beef shank, 500 g of beef, 2 onions and 2 carrots, 5-7 cloves of garlic, 12 black peppercorns, 5 allspice peas, 2 bay leaves.
Preparation:
1. Grease pieces of shank, pulp, onion halves and large slices of carrots with sunflower oil, bake in the oven with maximum heating for about half an hour.
2. Transfer the baked food to a saucepan, add 7 liters of water, quickly bring to a boil, remove foam, add spices. Remove the carrots from the broth one hour after boiling.
3. Boil the jellied meat for 8 hours on the lowest heat. Put the meat in glasses, pour it mixed with garlic and strained broth, garnish with carrot slices.
7. Fish jelly
Aspic from fish is prepared much faster than meat, it solidifies perfectly and does not require large expenses.
You will need: 1 kg of fish steak, 1.2 kg of fish heads, ridges, fins, tails, 2 onions, 1 carrot, 1 parsley root, 1 tsp. mixture of peppers, 4 cloves (seasonings), 3-4 bay leaves, 1 fresh egg white, 600 g fresh tomatoes, 3 tbsp. l. tomato paste, 2-3 cloves of garlic, 1 tbsp. l. gelatin, 1 tsp. sugar, 1.5 tsp. ground spices.
Preparation:
1. Stick the clove buds into the onion, put in a saucepan, add fish offal, roots and half of the remaining onion, peppercorns there. Salt and boil, removing the resulting foam, for about an hour.
2. Set aside the carrots from the broth, continue to cook for 40-45 minutes, then strain the liquid and pour into a clean saucepan. Add bay leaves, fish steak, beaten egg white with a pinch of salt. After 10 minutes, remove from the stove, disassemble the fish into pieces.
3. Mix 1 glass of fish broth with tomato paste and spices, salt, boil for 25 minutes. Chop tomatoes, garlic and half an onion in a blender, mix with tomato liquid and swollen gelatin. Pour into shapes, wait for solidification.
4. Spread the pieces of fish steak on top of the tomato jelly, pour over the rich fish broth, put it in the cold again to freeze.
8. Oxtail aspic
This recipe goes back to the days of hoary antiquity. Oxtail jellied meat turns out to be transparent, aromatic and very tasty, while it can be safely attributed to cheap dishes.
You will need: 1.5 kg of oxtail, 3 liters of water, 1 onion, 2 carrots, 1 parsnip or parsley root, 2 hard-boiled eggs, herbs.
Preparation:
1. Boil the beef tail, cut into pieces, for three hours over medium heat, add the onion and roots, and salt. Boil for another hour without a lid, so that the liquid evaporates, by the end of cooking, about half of it should remain.
2.Separate the meat from the bones, put it on plates, garnish with egg slices and sprigs of herbs, pour over the strained broth.
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9. Lamb aspic
Unusual, but no less tasty lamb jelly. The jelly also contains pearl barley and spices.
You will need: 2 lamb legs, 600-700 g lamb shoulder, 4 tbsp. l. pearl barley, 1 onion, 2 bay leaves, 3 black peppercorns, 2 allspice peas.
Preparation:
1. Cook the lamb with onion for 4 hours at a very low boil, then remove the meat, separate from the bones, finely chop and put in a form suitable for jellied meat.
2. Pour pearl barley, salt and spices into the strained broth, cook for about an hour. Remove the spices, and pour the meat with the liquid along with the cereals.
10. Rustic aspic
In the villages, it is customary to cook rich and very aromatic jellied meat, to which beef tongue, pork shank and legs are added.
You will need: 1 beef shank, 1 beef tongue, 2 pork legs, 1 meaty pork shank, 2 onions, 2-3 bay leaves, 1 head of garlic, 10 peppers.
Preparation:
1. Clean meat products, wash, cover with water, bring to a boil over medium heat. Remove the foam, reduce the heat to a minimum, cook for 8-8.5 hours under the lid, an hour before salting, add spices and a whole onion.
2. Add garlic to the broth, leave for half an hour and strain. Separate the meat from the bones, remove the fat and unappetizing pieces, finely chop, put on plates, pour the broth.