Pouring beef is a dish, definitely festive. In a hurry, you can not cook it, it requires a culinary inspiration and a little patience. But the result of the kitchen watch is a few hours long, your relatives, we are absolutely sure of it, will appreciate it!
How to cook beef with gelatin?
Ingredients:
- beef - 500 g;
- eggs - 2 pieces;
- celery root - 1/2 pcs .;
- parsley root - 1/2 pcs .;
- parsley - 1 bunch;
- vegetable oil - for frying;
- salt - to taste.
For meat jelly:
- Bones of beef - 1 kg;
- gelatin - 40 g;
- onion - 1 piece;
- carrots - 1 piece;
- laurel leaf - 2 pcs .;
- pepper fragrant (peas) - 10 pcs .;
- cloves - 2 pcs .;
- salt - to taste.
Preparation
We chop the beef large. Prisalivaem and fry in the brazier in the company of half rootlets, crumbled circles. Then put in the oven, heated to 200 degrees, and bring the meat to readiness, periodically watering the accumulated in the brazier juice. We cook beef broth from bones, roots, carrots and a whole bulb. Do not forget to salt and add spices. And to make the broth transparent, we remove the scum from time to time. Gelatin fill with water and leave to swell according to the instructions on the package. Then pour it into the ready and slightly cooled broth, and warm it over low heat until it dissolves completely. Cool the broth filter through a sieve.
Beef we cut in equal slices and portioned on plates. We add slices of boiled eggs and carrot circles, parsley leaves. Fill all this beauty with jelly and send it to the refrigerator to freeze.
The recipe for jellied beef in the multivark
Ingredients:
- beef - 500 g;
- tongue of beef - 500 g;
- bone marrow (beef) - 300 g;
- gelatin - 2 tbsp. spoons;
- onion - 1 piece;
- carrots - 1 piece;
- laurel leaf - 2 pcs .;
- black pepper (peas) - 10 pcs .;
- parsley curly - 1 bunch;
- salt - 3,5 tsp.
Preparation
A piece of beef and tongue we put in a multiquark entirely. There we send peeled onions and carrots. Fill with water a couple of centimeters above the level of meat. Solim, throw the pepper and bay leaf. Close the lid and turn on the "Quenching" mode for 3.5 hours. Approximately 40 minutes before the gelatin is ready to pour half a glass of cold boiled water, mix and leave to swell. The multivarker is not opened right away, but only 15 minutes after the signal. We take out meat and tongue. When it cools down, we remove the skin and cut it into thin slices, like beef. We lay out on a bottom of the deep form. We decorate figuratively chopped boiled carrots. In the cooled broth, add gelatin, stir and pour our beef. And when it is sufficiently frozen in the refrigerator, we cut it portion by section and lay it out on plates. We decorate with parsley sprigs and immediately, while the jellied does not begin to melt, we serve to the table.
How to make jellied meat from beef and chicken?
Ingredients:
- beef - 1 kg;
- chicken - 1 piece;
- pork legs - 2 pcs .;
- onion - 2 pieces;
- carrots - 2 pieces;
- garlic - 1 piece;
- black pepper (peas) - 10 pcs .;
- dill, parsley - 1 bunch;
- salt - to taste.
Preparation
Pork legs 5 minutes soak in steep boiling water. Then still warm properly scraped. We put in a saucepan and fill it with clean water (it should be about 2 times more than you plan to get broth). Bring to a boil, remove the foam and screw the fire to a minimum. In half an hour we put in the same chicken and chopped beef. Bird preferably preliminarily obsmalit and, if it is large enough, cut into 2 parts. Onions and garlic whole, unclean, tied in cheesecloth and dipped in boiling broth. We also send carrots cut into large circles. Solim. Cook the jellied over low heat, periodically removing the scum until the meat begins to easily separate from the bones. This will take 3-4 hours. Approximately one hour before the readiness, we add pepper.
We catch the meat. When it cools down, cut the beef into small cubes, and in the chicken we separate the pulp from the bones and skins and disassemble them into small fibers. Broth filter.
Cooked onions can be discarded or cleaned at will, finely crumbled and added to a jellied bow. While everything is cooling down, we will prepare the molds. These can be ordinary salad bowls, kremanki or silicone bakeware. But the jellied looks especially effective if you use empty egg shells. In any case, the choice is yours, the technology does not change from this. At the bottom of the molds spread
Fill all the broth, and when it has cooled to room temperature, we send it to the refrigerator. For a painless extraction of pouring from the mold, we immerse them for a short time (but not completely!) In hot water. A student in a shell takes only a few seconds of such "warming up". Then gently clean, like normal eggs, and lay out on a dish lined with fresh salad leaves.