Jellied meat is an old Russian dish that many families like to serve as a meat snack in the cold season. If you are the type of person who wants to learn how to prepare this wonderful meal at home, try to start with the classic recipe. The peculiarity of such jellied meat is that its main ingredient is beef.
It is necessary
- - beef leg (front) - 1 pc.;
- - beef pulp - 200 g;
- - onions - 1 pc.;
- - carrots - 1 pc.;
- - garlic - 1 head;
- - bay leaves - 3 pcs.;
- - ground black pepper;
- - salt.
Instructions
Step 1
Rinse the leg and pulp under running water. Cut the leg along the leg and place horizontally in a wide saucepan along with the meat. Pour in enough water so that it barely covers the leg and pulp, and then add another 1.5 liters.
Step 2
Bring the contents of the saucepan to a boil. Then reduce the temperature to medium and cover, leaving one side slightly open. Boil the broth for 8 hours. The water should bubble slightly during the cooking process.
Step 3
A couple of hours before the end of the time, add the onion and carrots to the broth. In order for our jellied meat to eventually acquire a beautiful golden hue, we do not remove the peel from vegetables. You just need to rinse them thoroughly under running water and cut off the roots. When the last hour is left, add bay leaves, black pepper and salt to taste.
Step 4
After the time has elapsed, remove the pan from the stove and use a slotted spoon to remove the beef leg and meat from the broth into a separate bowl. Peel the garlic, chop finely and place in the hot broth.
Step 5
Meanwhile, while the broth is soaked in the garlic flavor, trim off all the meat from the beef leg and chop it finely along with the pulp. Remove the carrots from the broth and cut them into small pieces too. Mix everything well. You can discard the onion and bay leaves.
Step 6
Place the chopped meat with carrots in containers, filling them halfway, and pour over the broth. When everything has cooled down, close the jelly containers with lids and put them in the refrigerator.
Step 7
The jellied meat will be ready in a few hours. It can be served directly in the container. And if the table is festive, then the jellied meat is transferred to a beautiful plate, decorated with a sprig of fresh herbs. And for lovers of piquant taste, offer mustard to jellied meat, which will give a special zest.
