Jellied meat in Russia is called a frozen food, consisting of broth, boiled meat and vegetables, independently or with the help of gelatin. Most often, jellied meat is called the dish for which pork was used. But not only pork meat can be jellied, beef, chicken and even fish are also used, and then the jellied meat automatically turns into jelly or aspic.
It is necessary
- - 0.5 kg each of different meat (pork, chicken, beef)
- - 1 beef leg
- - 1, 5 Art. dry white wine
- - 3-4 sprigs of dill and parsley
- - 1 carrot
- - 1 onion
- - 4 cloves of garlic
- - black peppercorns, salt
Instructions
Step 1
Wash the leg of beef well, clean it with a knife from the skin hairs and, pouring plenty of water into a saucepan, put it to boil. Cook the shank over low heat with the addition of onions, carrots, bay leaves for 5 hours, stirring occasionally and removing the foam and the resulting fat from the surface.
Step 2
Add the rest of the meat to the pan, add the required amount of water if necessary and continue to boil for another 1.5 hours. Half an hour before the end of cooking, pour dry wine and herbs into the broth. Remove the meat with a slotted spoon, placing it on a large, spacious dish, and strain the broth.
Step 3
Disassemble the cooked meat, remove from the bones and cut into small pieces. Chop the peeled garlic. In bowls or specially prepared for the jellied form, spread the chopped meat, add garlic to it and pour the broth so that it is 1, 5-2 fingers higher than the meat level. Cool the jellied meat a little and send it to the refrigerator for complete solidification.
