Jellied meat is not only a tasty and satisfying meat dish. It is also very useful for the body, as it contains a special protein - collagen, which is necessary for our cartilage, joints and skin. There are several secrets in the preparation of jellied meat. The frozen broth in the jelly should be transparent. How do you achieve this transparency and an attractive look in the finished dish?
It is necessary
-
- meat;
- water;
- salt;
- onion;
- Bay leaf;
- carrot;
- garlic;
- black peppercorns;
- 2 egg whites.
Instructions
Step 1
For cooking jellied meat, take pork, beef, poultry. The meat should be on the bone. Aspic from several types of meat will be tastier. Use pork legs, shank, shank in cooking.
Rinse the meat well and place in a saucepan.
Step 2
Pour water into a saucepan so that it completely covers the meat. Cover and place the pot over high heat.
Step 3
Bring water in a saucepan to a boil, remove the lid using oven mitts or a towel. Remove any foam that has risen to the surface of the water and collected around the edges of the pot. Skim off the foam during the entire boiling of the jellied meat.
Step 4
Reduce heat. Cook the jellied meat over low heat. The broth should boil very quietly. When boiled vigorously, the broth becomes cloudy.
Step 5
Put the peeled carrots and whole onion, a few black peppercorns, and bay leaves in a saucepan. Jellied meat should be salted half an hour before the end of cooking.
Step 6
Boil the jellied meat until the meat is tender. As soon as it is easy to separate from the bones, the jelly is ready.
Step 7
Remove the meat from the pan, separate it from the bones, chop it, put it on plates. Sprinkle finely chopped garlic over the meat. Cut the carrots and add to the meat if desired.
Step 8
The broth for the jellied meat needs to be clarified, that is, cleaned. To do this, bring it to a boil and pour in 2 egg whites, beaten with half a glass of cold water. When the foam flakes together with the curdled protein float to the surface, carefully remove them.
Step 9
The second way to clarify the broth is more laborious. It consists in the use of a so-called "guy". Pass 250 grams of third grade meat 2 times through a meat grinder. Mix the resulting minced meat with 1 egg white and a glass of cold broth. Mix everything thoroughly. Introduce the resulting mixture into a saucepan with broth cooled to 50 degrees. Bring everything to a boil and simmer for 40 minutes. During the cooking process, meat and protein will curl up and settle to the bottom. After that, carefully strain the broth and bring to a boil again.
Step 10
Pour the clarified broth into bowls of prepared meat. Set them to solidify in a cool place. After a few hours, the mouth-watering dish will be ready to eat.
Bon Appetit!
