For many years, jellied meat or fish has been a traditional cold appetizer for any festive table. This dish is decorated in various ways: vegetable roses, green peas, slices of lime or boiled eggs, sprigs of herbs. In this form, jellied meat will look more solemn and appetizing. Let's learn how to cook it.
It is necessary
- vegetable oil;
- veal or beef - 550 g;
- boiled egg - 3 pcs;
- parsley and celery roots - 50 g each;
- salt and parsley;
- onions - 2 pcs;
- beef bones - 1 kg;
- gelatin - 50 g;
- carrot - 1 pc;
- carnation - 2 buds;
- bay leaf - 3 pcs;
- allspice peas - 8 pcs.
Instructions
Step 1
Chop the beef flesh into large pieces and season with salt. Fry it in a roasting pan with half the roots in any fat or oil.
Step 2
Place the frying pan with meat in a preheated oven, and then pour with the oil that was used for frying. Bring the beef until tender.
Step 3
In a saucepan, cook the broth made from carrots, bones, whole onion and the rest of the celery and parsley roots. To keep the broth clear, do not close the lid tightly.
Step 4
Soak gelatin in cold boiled water and let it swell. Cool the boiled broth and pour the swollen gelatin into it. Stir and add bay leaves, clove buds, peppercorns. Season with salt and bring to a boil again.
Step 5
Chill the broth and strain it through a fine strainer. Remove the cooked beef from the oven and cut into thin slices. Divide the meat into portions or place in one large dish.
Step 6
Place a wedge of boiled egg, parsley leaves and slices made from boiled carrots around. Then pour in the jelly and remove the aspic from the meat in the refrigerator for a while. Until the aspic has melted and is firm, serve it as one of the first courses.
