How to make jelly at home

Jelly is considered to be an integral dish of the holiday table. Often it is served on the New Year, but many families use food on weekdays. Consider the most delicious technology in order, select the main thing.

Aspic: A classic recipe

• onions - 4 pcs.
• beef leg - 850-900 gr.
• chicken leg - 350-380 gr.
• pork knuckle - 1.1 kg.
• pork tenderloin - 350 gr.
• carrots - 2 pcs.
• chicken egg (pre-boiled) - 2 pcs.
• celery root - 40 gr.
• peas - 18 pcs.
• ground black pepper - 5 gr.
• salt - quantity at the discretion
• laurel leaf - 5 pcs.

1. Prepare the meat before cooking. Singe the existing hairs with a lighter, scrape off the dark area. Rinse the meat under the tap, place it in a basin and fill it with cold water. Leave on for 3-4 hours to release excess blood and odor.
2. Prepare a large pot, move the soaked meat into it. Pour cold water so that it only covers the contents. Send the container to the stove, wait for boiling.Remove the foam skimmer (required!).
3. When the first bubbles appear, boil for 5 minutes, then reduce power to a minimum. Remove the meat and rinse it, pour out the liquid. Again, send the raw material inside, pour clean cold water.
4. Wait for the boil again, remove the foam. When the first gurgling appears, reduce the power of the burner to the minimum. If you skip the decline in fire, the broth will become cloudy.
5. Cover the dishes with a lid, providing a partial steam outlet. Leave the dish to cook for 5-6 hours. In some cases, brawn stew languishes longer. Readiness is easy to determine, the meat must be separated from the bones.
6. Approximately 1 hour before the final preparation, clean the carrots and send them whole to the brawn. Remove the skin from the celery root, peel the onion and chop it into 4 pieces. Add all the vegetables to the broth.
7. Lightly salt the meat, adding half the salt. Once again, leave the braised stew, half an hour before readiness, add ground and pea pepper, laurel.
8. After 6 hours of soaking, rate the dish. To do this, lower 2 fingers into the jelly, wait for time, connect the phalanges with each other. If they stick together, the broth is ready.
9. To check if the meat has cooked, try to separate it from the seed. If the manipulations are difficult, add the remnants of salt, continue to cook the jelly.
10. After a third of an hour, remove the onions and celery, they will not be needed. Pull the carrots out neatly. Get the meat, cool, divide into fibers, removing the bones. Place 5 layers of gauze in a sieve or colander, spill the broth through the filter.
11. Chop carrots with stars or rings / half rings. Chop the eggs beforehand boiled, put them inside the mold to freeze the jelly and serve it.
12. Lightly pour broth, leave in the cold for half an hour. Next, lay out the meat, refill with broth, cool. Add carrots and fill the container with broth to the top.
13. Cover with a lid, leave the dish for 5 hours (preferably overnight) in the refrigerator. You can serve aspic directly in the form itself or extract it from the dish.
14. In the latter case, send the container with the dish in a bowl of boiling water, wait half a minute. Prepare a beautiful flat plate for serving, turn the container with the jelly over.
15. Serve with sauce. It can be made from liquid mustard and lemon juice.An analogue is a sauce based on horseradish and garlic passed through a press.

Beef based jelly

• beef tenderloin - 900 gr.
• beef ribs - 900 gr.
• Beef tibia - 1.4 kg.
• laurel - 5 pcs.
• carrots - 230 gr.
• onion - 180 gr.
• celery root - 35 gr.
• pea pepper - 17 pcs.
• ground pepper (black) - 7 gr.
• salt - quantity at the discretion

1. Rinse the beef meat well under the tap, move it to the basin and fill it with cold water. Leave for 4 hours to soak, after this period, drain the liquid.
2. Prepare a large pot, send meat to it. Add cold water, it should cover the beef. Bring the composition to a boil over high heat, remove the foam.
3. When the first bubbles appear, simmer the dish for 5 minutes. Remove from the burner, remove the meat with a skimmer, drain the liquid. Again, send the beef to the pan, cover with water.
4. Put on the stove, wait for the liquid to boil, then reduce the power of the stove to a minimum. In parallel, remove the foam, do not leave the pan.
5. Simmer for about 5 hours, the meat should be well separated from the bone. 1.5 hours before readiness add peeled carrots, chopped onion into 4 pieces without husks, washed celery.
6. After 6 hours from the start of cooking, try to separate the meat from the bone. If the fibers are not easily detached, boil until the desired result is obtained, but not more than 8 hours.
7. Approximately 20 minutes before the end of the stewing, add pepper, laurel and salt. After that, remove the meat with a skimmer and cool, disassemble into fibers. Filter the broth through gauze.
8. Prepare the form, lay the bottom of the jelly and boiled carrots, chopped into circles. Pour the contents of the broth, let cool at room temperature (about 2 hours). Then clean in the cold for 8 hours.

Pork jelly

• garlic - 10 teeth
• pork on the bone - 1.3 kg.
• laurel leaf - 5 pcs.
• pea pepper - 8 pcs.
• onion - 60 gr.
• salt - quantity at the discretion

1. Chop the pork in small pieces, rinse under the tap, move into a bowl. Fill with cool water, leave for 3 hours to soak. During this period, the smell will disappear and blood will be released.
2. When the specified time has elapsed, drain the liquid, rinse the meat. Scrape off the dark parts, remove hairs if present. Cook the pot, send the pork inside.
3. Fill with water so that it covers the pieces and towers over them by 1-2 cm. Put the dishes on the stove, wait until the first bubbles appear.Turn off the burner, pour out the broth.
4. Rinse the pan, send the meat back inside, cover with cold water. Now put it back on the hob, wait for it to boil. Reduce heat to low. Salt the broth, cook on low power for about 6 hours.
5. 5 hours after the start of cooking, add the onion without the husk, cut into 4 pieces. Drop peeled carrots and peas with laurel and salt. After 1 hour, catch the onion, it will not be needed.
6. Get carrots, cut into cubes or stars. Filter the broth through several layers of gauze. Remove the meat from the bones, chop fibers. Pass the garlic through the crush, add to the pork.
7. Spread the ingredients in forms for jelly, fill with broth, let cool. Then transfer to the refrigerator for final preparation for 6 hours.

Jelly in a multivariate

• pea pepper - 15 pcs.
• pork leg - 1.4 kg.
• Chicken Ham - 600 gr.
• salt - to taste
• onion - 2 pcs.
• garlic - 9 teeth
• carrots - 1 pc.

1. Rinse the chicken ham, chop with a sharp knife with bones. Clean the pork legs, wash, leave to soak for 3 hours in cold water.
2. Peel carrots and onions, send multicookers to the bowl. Add meat, salt and ground pepper (optional). Pour 2.5 liters. purified water.
3. Set on the device the program "Quenching" for 6 hours. When the meat starts to separate easily from the bone, the slow cooker can be turned off. Otherwise, the quenching continues for another 1 hour.
4. When the timer signals readiness, remove the meat. Cool it, disconnect from the bone. Split the fibers or cut with a knife, as you like.
5. Crush the peeled garlic teeth with a pestle, place in a multi-bowl with broth. Cover, wait a third of an hour. Rate the dish to taste, add salt and pour in pea pepper.
6. Pass the broth through a colander, pre-lined with 4 layers of gauze cloth. Chop the carrots chopped into circles, put on the bottom of the container.
7. Add meat fibers to it, fill the contents with broth (filtered). Cool at room temperature, then send in the cold overnight (balcony, fridge).

There are many recipes for brawn based on pork, beef, chicken and even fish. Traditionally, the dish is cooked on the stove,but experienced housewives adapted to the slow cooker.

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