Jellied - a cold appetizer, which, as a rule, is prepared for the holidays. However, it can be prepared not only on the festive table, but also on weekdays. The dish contains a minimum of calories, so it can be served even for dinner.
Beef fillet - basic cooking principles
Jellied meat is prepared from pork, poultry meat or fish, but the most delicious and healthy is obtained from beef. In addition to meat, gelatin is used for cooking.
First of all, the broth is cooked from beef. To do this, the meat is washed, cleaned from films, placed in a pan, poured with water and put on the stove. To make the broth saturated, add peeled carrots and onion whole, salt and spices to it. Prepare the broth for 1-2 hours over low heat.
While the broth is being cooked, gelatin is prepared. He is soaked in cold water for an hour and a half.
The beef broth is filtered, swollen gelatin is introduced into it and mixed. Again put on fire and languish, not bringing to a boil, until the gelatin is completely dispersed.
The meat is separated from the bones, torn with hands, or cut into small pieces. Beef is laid out on plates. Carrots, which were cooked in the broth, can be cut figuratively and laid in plates as a decoration.
The contents of the dishes are filled with broth, cooled and refrigerated.
Festive jellies can be prepared in a cake pan. Before serving, it is dipped for a couple of seconds in hot water and laid out on a dish.
Recipe 1. Beef Jellied
Ingredients
a kilogram of fresh beef tenderloin;
parsley greens;
carrot;
two liters of boiled water;
bulb;
black pepper peas;
40 g of instant gelatin;
Bay leaf.
Cooking method
1. Using a sharp knife, peel the onion and carrot and wash the vegetables under the tap.
2. Wash the beef, put it on a cutting board. With a sharp knife, strip away grease, films and veins. Place prepared beef in a deep saucepan. Put the onion and carrot here. Pour boiled water over everything and put on moderate heat. As soon as the liquid begins to boil, remove the foam, make a small fire and cook the broth for two hours. For a quarter of an hour, add peas and bay leaves to the broth.
3. Remove the meat, vegetables and spices from the pan. Filter the broth. Discard the spices and onion.
4. Put the gelatin in a clean bowl and fill it with cold water. Stir and leave for an hour. Enter the swollen gelatin into the broth and put it on moderate heat. Hold until all the gelatin has spread and remove from the stove.
5. Pour the broth into a deep form so that its height is two centimeters. Cool and refrigerate for half an hour to freeze. Disassemble the beef into slices, cut the carrots in circles. Put the meat and carrots on a frozen layer and fill everything with a barely warm broth. Put in the refrigerator for five hours
Recipe 2. Beef Jellied with Green Peas
Ingredients
two liters of beef broth;
three pods of bell pepper;
three tablespoons of gelatin;
five eggs;
boiled beef - 400 g;
four carrots;
fresh greens;
cranberry berries - 50 g;
canned green peas - 200 g.
Cooking method
1. Beef under the tap, we clean from veins and films. We put the meat in a pan and pour two liters of boiled water. We simmer the broth for about an hour and a half.
2. Hard-boiled eggs and cool under a stream of cold water. Clean and cut into quarters.
3. Peel the carrots and boil until soft.
4. Bulgarian pepper, we clean from seeds, remove the tail and cut into half rings or rings.
5. Rinse the greens and leave the branches.
6. Remove the beef from the broth and cut it into slices.
7. Put the gelatin in the bowl and pour a glass of chilled broth. Warm up in a water bath until completely dissolved.
8. At the bottom of the plates we put pieces of beef. We lay out chopped vegetables, green peas, cranberries and eggs on top. Last we put sprigs of greenery. Fill the contents of the plates with part of the broth. Send to the refrigerator. When this layer hardens, pour in the rest of the broth. Again, send to the refrigerator for an hour and a half.
Recipe 3. Beef Jellied with Mayonnaise
Ingredients
half a kilogram of beef pulp;
three cloves of garlic;
mayonnaise - 80 g;
salt;
gelatin - 75 g;
allspice peas;
broth - liter;
Bay leaf;
parsley greens;
two boiled eggs;
boiled carrot.
Cooking method
1. Wash the flesh of beef and strip it of films and veins. Place in a deep pan, add spices and salt. Cook until the meat begins to decay.
2. Remove the beef from the broth. Cool and tear it with your hands.
3. Pour gelatin with cold boiled water and leave to swell. Pour half a liter of warm broth into the swollen gelatin. Place the bowl with gelatin in a water bath and warm until the gelatin dissolves. Divide the mixture in half. Add one half to mayonnaise and mix.
4. Tear the meat into fibers. Peel the garlic and pass it through the press. Add to the beef. Shuffle. Put the beef in a deep bowl evenly. Pepper and pour the mayonnaise with gelatin.
5. Peel boiled eggs, and cut into circles. Put them on top of beef. Spread the stars and sprigs of parsley cut out of boiled carrots next to them. Refrigerate for 30 minutes.
6. Enter the second half of the gelatin into the broth, mix and fill the contents of the form. Soak in the refrigerator until completely solidified.
Recipe 4. Beef Jellied with Corn, Celery and Eggs
Ingredients
lean beef - 600 g;
common salt;
canned corn - 100 g;
three peas of black pepper;
boiled eggs - five pcs .;
Bay leaf;
gelatin - 20 g;
bulb;
carrot;
stem of petiole celery.
Cooking method
1. Peel the onion, celery and carrots, wash and chop coarsely. We wash the beef, cut the films and veins. Place the meat and vegetables in a saucepan, pour two liters of hot water. Bring to a boil, remove the foam, reduce the heat, salt and cook until the meat is completely soft.
2. Ten minutes before the end of cooking, put peas and bay leaves in the broth.
3. Remove the meat from the broth, cool and cut into thin slices. Filter the broth. We clean the boiled eggs and cut them into semicircular slices.
4. Pour gelatin with warm broth and mix. We put in a water bath and hold until it is completely dissolved. Combine the gelatin with the rest of the broth and mix.
5. Put a third of the corn on the bottom of the mold, pour in the broth so that it only covers the corn. We put in the refrigerator for 20 minutes. Then put the slices of beef in the center. At the edges we place the eggs. Fill this layer with broth and put in the refrigerator for ten minutes again. On top of the cooled layer, lay the remaining corn and fill with broth. Leave the form in the refrigerator until the contents harden completely.
6. Before serving, wrap the mold with a hot towel, then turn it over and put the aspic on the dish.
Recipe 5. Beef jellied with cranberry layer
Ingredients
a pound of lean beef;
black pepper peas;
5 ml of lemon juice;
carrot;
25 ml of berry sauce;
bulb;
30 g of gelatin;
three bay leaves;
sea salt.
Cooking method
1. Rinse the beef. Peel and wash the onion and carrot. Fill the whole meat and vegetables in a pan, fill with purified water. Salt, put bay leaf and cook for 60 minutes.
2. Soak gelatin in a small amount of cold water, mix and leave to swell for an hour.
3. Remove spices, beef and vegetables from the pan. Strain the broth. Discard the onion and spices. Crush carrots into cubes. Grind the meat in the same way as carrots.
4. Add three quarters of the whole gelatin to the broth and keep on low heat until it is completely dispersed.
5. Dilute the berry sauce with a small amount of water to make a thick fruit drink. Add lemon juice and gelatin. Shuffle.
6. Lay the carrots and beef in layers for cupcakes, leaving about half a centimeter to the edge of the mold. Pour the broth and refrigerate. As soon as the liquid is seized, add berry fruit to the edge and return to the refrigerator. Dip the tins for a few seconds in hot water and remove the filler.
Recipe 6. Beef jellied with liver pate
Ingredients
two bay leaves;
salt;
pieces of yellow and red pepper;
two carrots;
half a packet of butter;
half a kilogram of beef liver;
boneless beef - 500 g;
jelly seasoning packaging with gelatin;
bacon - 125 g;
celery root - 50 g;
two onions.
Cooking method
1. Peel the liver of the film and cut into cubes. Peel the vegetables and chop in small pieces. Grind the bacon into cubes.
2. Put the bacon in a preheated pan and melt it. Add chopped onion and carrot. Put the bay leaf and fry for seven minutes, stirring occasionally. Add the liver, pepper, salt and cook over low heat for another six minutes.
3. Remove the bay leaf, and roast the liver with vegetables twice through a meat grinder. Add ghee to the liver mixture, mix and refrigerate.
4. Put the beef in a pan, pour boiled water and bring to a boil. Remove the foam, put the bay leaf, chopped with celery bars, carrots and onions. Cook for two hours. Then take out the vegetables and meat, and strain the broth.
5. Dissolve in seasoning broth with gelatin and simmer for five minutes. Cool.
6. Pour the bottom of the dish with the broth into a centimeter. Put in the refrigerator for half an hour. From a liver paste, form a sausage, cut it into circles and put on a frozen layer of broth. Arrange the pieces of meat and garnish with slices of peppers. Pour in the remaining broth and return to the refrigerator for several hours.
Beef fillet - tips and tricks
To make the broth clear, remove foam from the broth on time, and strain it twice at the end of cooking.
Before adding gelatin, add egg white to the cooled broth, bring to a boil and strain.
The dish will turn out original if you fill it in curly molds.
It will be easier to remove the filler if you lower the mold for a couple of seconds in hot water.
