Beef jellied meat turns out to be tender and rich, but at the same time not as fatty as pork. This is an excellent dish for a festive table, combining the satiety of the main course and the convenience of a snack. When starting to cook it, keep in mind that it will take several hours of your time, but the main thing is to remember about the proportions and constantly monitor the cooking of the meat.
It is necessary
- - 1.5 kg of beef on the bone;
- - 500 g of beef ribs;
- - 2 onions;
- - 2 carrots;
- - 6 cloves of garlic;
- - 3 roots of parsley;
- - 3 bay leaves;
- - 6 peas of black pepper;
- - salt.
Instructions
Step 1
Rinse a piece of meat and beef ribs well in warm water and cut off the films and veins from them. Pay attention to the proportions of bones and meat, they should be approximately equal. And it is also desirable that the meat set contains as many cartilage and joints as possible so that the jellied meat freezes without the use of gelatin.
Step 2
Peel the onions and carrots, leave the heads of the first vegetable intact, cut each root vegetable of the second into 2-3 cross pieces. Crush the garlic in a special press or chop very finely with a knife.
Step 3
Place all the meat in a saucepan large enough to cook freely in it without being pressed against the sides. Fill it with cold water so that it completely covers the pieces and put it on high heat. Bring the liquid to a boil, let it simmer for 10-15 minutes and drain completely into the sink.
Step 4
Wash the beef and the container it was in. Put the main ingredient of jellied meat in a saucepan again, pour clean water into it and boil, then reduce heat to the very minimum. Use a slotted spoon to remove all the fatty foam that forms on the surface of the broth for a few minutes until it stops appearing.
Step 5
Add the parsley roots to the broth. Cover the pan with a lid, leaving a slight crack to let the steam escape, and cook the meat for 3-4 hours until it becomes tender.
Step 6
After the indicated time, dip the onions and carrots into the hot brew and simmer for another 2-3 hours. 5-10 minutes before the end of cooking, season the broth with bay leaves, peppercorns and salt to taste.
Step 7
Use a slotted spoon to carefully remove the meat and spices. Cool the broth slightly and strain it through a fine mesh sieve or cheesecloth. Very carefully separate all the beef flesh from the bones, disassemble it with your fingers into fibers and spread it in an even layer on the bottom of 2-3 deep plates or containers, preferably glass.
Step 8
Sprinkle the jellied meat base with garlic evenly and cover with the cooled broth. Decorate the dish with slices of vegetables, if desired. Cover the containers with beef jellied meat with cling film or a lid and refrigerate overnight.
