Aspic - a diner dish, without which it is difficult to imagine a Russian holiday table.Traditionally jelly prepared all winter holidays, and served with horseradish or mustard.
Currently jellied beef or pork never add gelatin, soup freezes due to the presence of gelling agents in beef and pork bones.As a rule, such parts are used jellied meat carcasses as shank, head, legs.That's when cooking these foods, a large number of substances that promote congealed broth.
Jellied beef can be cooked in different ways.A people like that in aspic was as much part of the meat and a little jelly.Others, however, prefer it frozen in aspic broth, and others choose the "golden mean", when the meat in aspic jelly, and about equally.
Inexperienced cooks wondering how to make jelly from beef, often mistakenly believe that the dish is complex and requires a lot of skills.In fact it is not.Cooking aspic time consuming, but no special difficulties in the preparation there.
Typically, jellied beef turns transparent, but using pork meat is very difficult to get rid of the turbidity of the broth.In addition, beef aspic less fat than pork, it is necessary to take into account those who follow the figure.As a supplement to the legs when cooking beef aspic can take a beef on the bone, to increase the content of meat component.If you prefer a family-assorted jelly, you can add chicken to beef.
should carefully consider the choice of meat intended for cooking.If you purchased the frozen product, choose legs uniform light color without spots and signs that the meat has already defrosted.When selecting chilled products, worth a sniff selected items, and, if the smell of stale fat or ammonia, to cancel the purchase.
Before cooking jellied beef, you need to soak the feet in a large amount of water.If the meat has been frozen, then it must be soaked after prior thawing.Soaked for two or three hours legs should scrape a knife and rinse well under running water.
Cook jellied beef should be in a large pot or pressure cooker.In the latter case, the cooking time will be somewhat less.It is important to correctly calculate the amount of liquid to the stock acquired sufficient tack.Typically, one part of the meat is poured into two parts of water.
With the boiled broth need to very carefully remove the foam and fat pop, as they do not affect the transparency of the aspic.It is very important to properly adjust the heating: jelly should not be a rolling boil, otherwise it will be too muddy.But too weak heating is not necessary, as this will greatly increase the cooking time.Typically, cooked jelly from 6 to 12 hours.
addition to meat to the broth should be added vegetables and spices.But lay them not once, but a few hours before the end of cooking.As a rule, used onions and carrots.And of spices - bay leaf, peas black and allspice.Optionally, you can use other spices, such as cloves or fennel seeds.Spices better to put in a pan in a gauze bag, because then they will be easier to remove.
Ready broth can be verified empirically if drip a little lukewarm broth fingers, there is a feeling that they have become sticky.Consequently, the broth Sufficient gelling agents.
the cooled meat removed from the broth, choose the bone and cut into small pieces.Prepared meat laid out on trays or forms.There also add finely chopped garlic.Broth strain, it is removed from the excess fat using a paper towel, poured into trays and put them in the refrigerator before freezing.
for solemn occasion, jelly can be decorated with carved flowers boiled carrots and green peas, green or figures of boiled eggs or vegetables.
