Jellied meat is a good option for a cold holiday snack. You will be satisfied with the cooking result if you follow all the proportions exactly. And to make the dish more spectacular, original portioned molds will help.
It is necessary
-
- 600 grams of beef;
- salt;
- pepper;
- 1 carrot;
- parsley root;
- celery root;
- 1 onion;
- 50 grams of lard;
- bay leaves;
- 1 tablespoon of gelatin;
- 3 chicken eggs;
- lingonberry berries.
Instructions
Step 1
Take 600 grams of beef. Lean cuts are best for cooking jellied meat. Cut the beef into 4 pieces. Rub with salt and pepper. Peel one large carrot and cut into large enough cubes. Wash and dry the parsley and celery roots, cut into strips. If you can't get fresh roots, use dry ones. Then peel one large onion and chop into wide rings.
Step 2
Melt 50 grams of lard in a skillet. And put the pieces of meat, chopped vegetables in it and fry over medium heat for a few minutes. Then put all this in a saucepan, pour three glasses of water or broth, cover and put on low heat. Simmer for 40 minutes. Add a few bay leaves 10 minutes before cooking.
Step 3
Pour 150 ml of cold water into a separate bowl and dissolve one tablespoon of gelatin in it. Leave to swell for 40 minutes.
Step 4
After the meat has cooled, cut it into small cubes across the grain. Strain the juice in which the meat was stewed and divide it in half. Pour the swollen gelatin into one of them and mix. Add the second part of the juice and put on low heat until the gelatin is completely dissolved, but do not bring to a boil.
Step 5
Hard-boil three chicken eggs, cool. Peel and cut the protein into cubes. Yolk for cooking jellied meat is not needed.
Step 6
Pour 1/3 of the portioned jelly tins, chill a little. As soon as it hardens, place the slices of meat, cubes of carrots and eggs on top. And as a decoration, you can add a few lingonberries. Pour the remaining jelly and refrigerate until it solidifies. Then dip the molds in hot water for a few seconds and gently tip them over onto a flat dish.
