Recipe for jelly pork and beef

A stool, or a jellyfish, is an appetizer known since ancient times. Traditionally it is prepared for a festive table and served with horseradish and mustard. Prepare a dish from parts that contain gelling agents. For example, the most suitable for the holodtsa are the legs, the head, the lips. The recipe for jelly includes various aromatic roots - parsnip, celery, carrots, parsley. Add spices, garlic and other condiments to it.

The recipe for jelly from pork

We need:

• Several pork legs (3-4 pieces);
• Pork ears (2-3 pieces);
• pork knuckle;
• A small carrot;
• salt pepper;
• Onion head;
• Dry roots;
• Black pepper, peas, lavrushka, garlic cloves;
• Water at the rate of 1 liter per 1 kg.

Technology of preparation

1st step

Rinse thoroughly all the meat parts. Fold them in a large saucepan. Fill with cold water. Put on a fire and bring to a boil. Remove foam, reduce the fire level to a minimum.

Step 2

Put the peeled vegetables into the pan. It is possible entirely. Do not salt. The recipe for jelly is cooking at low heat for 6-7 hours. One hour before the preparation, the broth is well seasoned.

Step 3

After cooking, put all the meat on a plate. Let it cool down. Broth the broth. Remove the bones. Cut the meat pieces into small pieces.

Step 4

Finely chop the garlic. In pre-prepared molds lay out the meat, garlic and pour the broth. For a spectacular feed to the table, you can use carrots from jelly. It must be rubbed and put into the mold first layer. After lay out the meat pieces.

Step 5

Prepare the molds in the cold for the night, then gently turn over on a plate and serve to the table. The dish can be decorated with greenery. As a sauce, offer mustard or table horseradish.

Bean jelly. Recipe

Ingredients:

• Beef bones for the cold (you can take the knees) - weighing 1 kg;
• Meat beef - weighing 500 grams;
• Two carrots;
• Two onions;
• Several laurel leaves, black pepper, salt.

Technology of preparation

The recipe for jelly from beef meat is similar to the previous one. You should start with the preparation of meat.

1st step

Soak the bones for several hours in cold water. Rinse and put into a saucepan. Add the meat. Fill with water. Its level should be above the products by 10 cm.

Step 2

Set the average level of fire and watch the broth until the formation of foam. Remove it, then lower the fire to a minimum (you can put it on the dissector), lay spices, laurel. Cover and cook for about 7 hours.

Step 3

For an hour before cooking, put whole onions and carrots. When the cooking time is over, take out the meat and vegetables, chop the onions, cut the carrots into circles. Add the chopped garlic, ground black pepper to the broth . Insists for 10 minutes.

Step 4

Cut the meat. Put it in broth and salt properly. Bring to a boil. Now you can pour on the molds.

Step 5

You can cook jelly with gelatin. The recipe is supplemented with a package of dry matter, which must be diluted according to the instructions and poured into meat broth. But usually, when using bones, there is no need for it. Adhesives allow the broth to freeze without additional ingredients. Cool the molds gently flip onto a plate, decorate with fresh vegetables and herbs. Serve with horseradish and mustard.