Холодец на праздничный стол! Подробный рецепт в описании.
2.8 هزار بار بازدید -
3 سال پیش
-
Jellied meat or jelly is
Jellied meat or jelly is a hearty dish made from a thickened to a jelly-like mass from cooling meat broth with pieces of meat. In Russian cuisine, it is a popular cold appetizer on the festive table. Many are afraid to start cooking jellied meat, but in vain! After all, it is not only very tasty, but also healthy. ☝️ Thanks to the large amounts of collagen and gelatin contained in the jelly, your skin and joints will retain their youth for a long time, without expensive procedures.
Ingredients: 1. Beef shank
2. Pork knuckle
3. Onion 1 pc.
4. Carrots 1 pc.
5. Garlic 3-4 cloves
6. Salt and pepper to taste
7. Bay leaf
8. Water 2 liters.
1. Pre-soak the meat for 3 hours. This way, there will be less noise during cooking.
2. Then rinse it well, put it in a large saucepan, fill it with cold water.
3. Bring to a boil over medium heat. Cook for about five minutes and drain the water. Rinse the meat well. Fill with fresh water. This will make the broth clearer and with less fat.
4. As soon as the second water starts to boil, we begin to remove the resulting foam. The transparency of the broth also depends on this.
5. Once the foam has been skimmed, reduce heat to low to simmer slowly. And leave it for 6-7 hours, no less.
6. An hour before readiness, send vegetables, salt, pepper, bay leaf to the pan.
7. After the allotted time, take out the meat. We leave to cool.
8. In the meantime, filter the broth through several layers of cheesecloth.
9. Disassemble the meat into fibers or cut into small pieces. Put in a bowl for jellied meat.
10. Pour over the strained broth. Allow to cool to room temperature. Then cover with a lid or foil and put in the refrigerator until it solidifies.
Bon Appetit!
Ingredients: 1. Beef shank
2. Pork knuckle
3. Onion 1 pc.
4. Carrots 1 pc.
5. Garlic 3-4 cloves
6. Salt and pepper to taste
7. Bay leaf
8. Water 2 liters.
1. Pre-soak the meat for 3 hours. This way, there will be less noise during cooking.
2. Then rinse it well, put it in a large saucepan, fill it with cold water.
3. Bring to a boil over medium heat. Cook for about five minutes and drain the water. Rinse the meat well. Fill with fresh water. This will make the broth clearer and with less fat.
4. As soon as the second water starts to boil, we begin to remove the resulting foam. The transparency of the broth also depends on this.
5. Once the foam has been skimmed, reduce heat to low to simmer slowly. And leave it for 6-7 hours, no less.
6. An hour before readiness, send vegetables, salt, pepper, bay leaf to the pan.
7. After the allotted time, take out the meat. We leave to cool.
8. In the meantime, filter the broth through several layers of cheesecloth.
9. Disassemble the meat into fibers or cut into small pieces. Put in a bowl for jellied meat.
10. Pour over the strained broth. Allow to cool to room temperature. Then cover with a lid or foil and put in the refrigerator until it solidifies.
Bon Appetit!
3 سال پیش
در تاریخ 1400/10/04 منتشر شده
است.
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