For some people, making homemade jellied meat turns into a whole problem: the dish does not turn out as we would like. To prevent this from happening, you need to know six basic rules, which boil down to the correct preparation of jellied meat.
Rule # 1. Choosing the right meat for jellied meat
The main ingredient for rich, transparent and jelly-like jellied meat is beef or pork legs. For filling jellied meat, you can additionally use poultry or beef meat. It should be noted that when using only pork ingredients, good and, most importantly, the correct jellied meat will not work, and you will have to add gelatin. When preparing this delicious dish, you should adhere to the following proportion: for 700-800 g of pork or beef legs, there are 1.5 kg of any other meat.
Rule # 2. Processing meat and starting cooking
Before starting cooking, beef or pork legs must be thoroughly rinsed and immersed in cold water for at least 3 hours, after which they must be thoroughly scraped with a knife and rinsed again under water. Then the finished pork or beef legs are placed in a saucepan and filled with water. Important! The water should cover the meat by 5-6 centimeters. The saucepan is placed on high heat, which must be reduced after boiling. An important point should be noted: jellied meat should not be mixed and water added to the pan.
Rule # 3. Aspic clarity
At the first boil and during the subsequent cooking time, it is necessary to constantly remove the foam and fat that appear on the surface from time to time. Boil the jellied meat for 5-6 hours and over low heat. It is highly discouraged to boil jellied meat intensively. The correct approach to cooking this dish will allow its broth to be transparent and appetizing.
Rule # 4. Adding extra meat and spices
1, 5 hours before the end of the jellied meat cooking process, pre-prepared meat should be added to the pan, which will serve as an additional flavoring filling of the jellied meat, as well as peeled carrots and onions along with the husk. The dish needs to be salted. 5-10 minutes before turning off the stove, you can add peppercorns and bay leaves.
Rule # 5. Butchering meat
The broth must be filtered through a sieve or cheesecloth. Then you should separate the meat from the bones and chop it with a grater or meat grinder. Pre-chopped garlic must be added to the finished meat mass. After the completion of this process, the finished and cut meat is folded into a prepared container and filled with boiled broth.
Rule # 6. Jellied meat freezing
When the finished mass has cooled down, you need to put the tray with jellied meat in the refrigerator. There, the broth will set in about 6 hours, and the jellied meat will be ready for use.
