For 8-12 servings we need:
- Pork hoof - 1 kg
- Chicken thighs - 5-8 pcs
- You can use any chicken meat with bone or beef tenderloin, as well as add pork knuckle (the part just above the hoof) - 500 g
- White onion - 2 pcs. (average)
- Carrots - 1 pc. (large)
- Garlic - 4-5 cloves (small)
- Celery stalk - 2 pcs. (not necessary)
- Bay leaf - 2 pcs.
- Black peppercorns - 5-8 pcs.
- Salt - 2 tsp + to taste
- Horseradish (or mustard) - to serve
Want even more jelly?
Stock up on a huge saucepan (from 8 liters) and multiply the components by 1.5-2 times.
Cooking time - about 7-7.5 hours. Time before and after cooking - 45-60 minutes.
The perfect deal is to pre-soak pork hooves in water, putting them in the fridge - from 3 to 8 hours (for example, at night).
Soaking or not, the hooves must be thoroughly washed - in running water, scraping the surface layer with a knife.
We use a large pot, where we will cook the meat. Compactly laid laundered hooves and chicken thighs and pour water - so that it covers the meat.
As soon as the first broth boils - pour it completely (!) - sure!
Wash the meat, put it in the pan again and fill it with a fresh portion of water.
The amount of water = Cover the meat with 2.5 fingers on top (4-5 cm, no more!).
Put it on the stove again, let it boil, reduce the heat and let the broth boil a little under the lid for 5 hours.
Then add the peeled vegetables (whole carrots and onions) and celery stalks. We continue to cook meat in the vegetable company for 40-45 minutes. Throw peppercorns, bay leaf and salt (2 tsp.). Cook another 15-20 minutes. Do not add water! Total - 1 hour after adding vegetables.
Our step by step recipe With a photo knowingly specifies time of a bookmark of ingredients. By adding spices at the end, we insure against bitterness that digested bay leaves and pepper can give.
Broth broth cooked. Remove from heat, remove the hoof, bow, bay leaf. We postpone boiled carrots and chicken meat for processing: they will be part of the aspic as solid ingredients.
We filter the saturated broth through a very fine sieve. Even better - through a paper towel or several layers of gauze. So we get the perfect composition for a transparent jelly miracle after solidification in the form.
Add the filtered garlic broth, pressed through a press, and try the liquid for salt. Without fanaticism, add saliva if too bland.
Separate the cold meat with the hands (make sure that cartilage and small fragments of bones are not worried!). Cut the carrot into thin circles.
Form the jelly portioned. Very nice feed option that always captivates guests. Deep bowls, small bowls or wide cups will do - the main thing is that the form should expand to the top.
Layers of brawn in each portion:
Circle of carrots - Slices of meat - Pour the broth 1-2 fingers above the meat.
We set to freeze - in the refrigerator, which will take from 3 hours and will require the next portion of patience. Serve with horseradish or mustard.
If we are worried, will the jelly freeze:
We put in the refrigerator 1-2 Art. broth spoons - in a small bowl. If it freezes, you do not need to add gelatin.The test is worth doing if you took other meat or water proportions, or topped up water in the broth due to boiling.
How to get jelly from the mold? For a couple of seconds, we dip the bottom of each bowl in hot water and knock on the plate. A little fuss, but what a spectacular result!
7 key secrets of success
Choosing meat for strong gelatin broth.
Always need pork or beef hooves. They give gelatin - the basis of brawn. Without them, the broth is unlikely to harden well - you need to add gelatin.
How to choose a good hooves? Smooth, light color, without defrost stains. Smelling before buying! Pleasant sweet smell fresh meat - the best landmark.
An interesting alternative to pure ungulate is adding knuckles to hoofs, taking it 2 times smaller than hooves. But consider that the knuckle will make the jelly even fatter. How long to cook? What to do when cooked?
On average, cook jelly 6-12 hours. Meat reach and separate what goes into the finished aspic. The broth itself is filtered, as we described above in a step-by-step recipe (a very fine sieve or gauze).
How best to disassemble the meat?
To cook a beautiful and transparent jelly at home, - to disassemble the meat by hand into small oblong pieces - along the fibers. The process itself can become a very nice family tradition to which the whole family, or at least the curious babies, are attracted. Another option on quick hand - chop or mince.
We conclude the story with a spectacular Georgian recipe - a snack of pork knuckles in cold meat.
- Soak 6 pcs. legs in water (put in the refrigerator overnight). In the morning we get, wash and scrape. Cook - as described in the recipe above, at least 5 hours. An hour before the end of the broth send 2 onions, 2 medium carrots, parsley root.
- Boiled feet give cool. We cut them in a special way: we cut along on one side and carefully get the bone. Our goal is to form tubes of skin and meat.
- We put these tubes in 1 row in a convenient form. Fill the tubes not just with strained broth, but with a mixture of broth + juice of 2 lemons + finely chopped parsley or cilantro. The dish freezes in the cold for 3-4 hours. When serving, add lemon slices and sprigs of greens.
We hope in our step-by-step recipe with photos you have found for yourself useful trickshow to cook brawn at home masterly - from any meat, truly transparent, easily retaining the shape without gelatin. Enjoy your meal and admiration of your favorite companions!
How to cook a delicious jelly ... The basic rules for making a good jelly In order to cook a transparent jelly, you need to remember a few simple rules, adhering to which you can easily create this culinary masterpiece. Rule 1. The choice of the main ingredient - meat. You can cook jelly from any meat (from chicken, pork, beef, pork legs, etc.), most importantly, to choose the main product correctly. To buy such an important component in the jelly as meat is best on the market, because there it is guaranteed that it has not been subjected to freezing. Pork legs, which are the key to the solidification of the dish, must be well cleaned of bristles, and, if necessary, burned on the fire, then rinsed. You can add any meat, at its discretion. It will be chicken, beef or all the same pork jelly - the mistress decides, but pork legs (to be more specific - the part that ends with hoofs) are necessary, then no gelatin is needed. If the meat is with the skin, it will also play a good role in the freezing of the jelly. The size of pieces of meat for jelly does not play a big role. The brisket and shin can be cut into several parts, and the large and central bone can be left entirely. In order to avoid small bones, pig legs need to be cut along in half, and then again in half along the joint. But, oddly enough, you can not overdo it with meat. Some proportions must be observed, otherwise there is a risk that the dish will still not harden: you can take no more than one and a half kilograms of the remaining meat components for several pork legs weighing about 700 grams. Rule 2. Meat before cooking must be soaked. This procedure is necessary in order to remove the remains of coagulated blood from the meat. In addition, the skin after soaking will be much softer and more tender. Taking the pot and putting it in meat ingredients , you need to completely soak them in cold water, and leave for a few hours (or better all night). In the morning you can wash the meat again, carefully scrape the pork legs to remove the smoky places. Also clean the skin on the remaining meat compound. A small "vegetable" knife is suitable for this task like nothing else. Then you can put the meat in the pot and start cooking. Rule 3. The first water to drain! The conviction of some housewives that the descaling of a skimmer will completely solve all the tasks is not entirely correct. It is better to drain the first water after cooking meat, because along with it all excess fat and other undesirable components will be removed. Moreover, the look of such brawn will be much more attractive, its caloric content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can drain the second water, then the jelly will be clean and transparent, like a baby's tear. To drain the broth, it is necessary to rinse the contents of the cauldron under running water, which will remove small adhering residues of the coagulated protein. After that, you can put the meat back for final cooking. The amount of water should be above the level of meat by about 2 centimeters. If the amount of water is greater, then it does not boil away as it should be. Therefore, the jelly may not freeze. If the water is less, then in the process of cooking it will be necessary to add it from the kettle, which is also not very favorable effect on the final result. It should also be borne in mind that in order to get the jelly turned transparent, you should not allow the boiling contents of the cauldron to boil. Cook jelly need on low heat, about 6 hours, and then the result will exceed all expectations. Rule 4. Spices and seasonings also take their turn After 5 hours have passed since the start of cooking, you can add a whole onion and carrot to the broth. If you do it earlier, then all the "charms" from the addition of these ingredients will evaporate with boiled water. Salt in the jelly also needs to be added after 4-5 hours, because in the process of boiling water, the broth becomes more concentrated, and there is a chance to simply over-salt the dish. Allspice to taste is best added thirty minutes before the end of cooking, then a bouquet of aromas will win the hearts of even the most scrupulous critics. Rule 5. How much time you need to cook jelly. - jelly from pork (pork legs, knuckles) 5-6 hours; - jellied chicken 3-4 hours; - jelly from beef 7-8 hours. But the best thing to cook aspic from assorted meat, then it will turn out more delicious and rich. Rule 6. The stones are removed by hand, not by the meat grinder. After the jelly has finished boiling, it is necessary to remove the meat from the pan. The most convenient way to do this is skimmer. Broth must also be filtered through a colander, and preferably through a clean cloth, removing the onion, carrot, pea and bay leaf. Slightly cooled meat must be carefully picked with the hands, separating it from the bones (you can help yourself with a small knife). It is better to cut meat by hand, and not with the help of a meat grinder, since this will ensure that even the smallest bones, which are very easy to break your teeth, will not get into the bowl to any of the guests. Skins and cartilage are better not to throw away, because they will give the brawn a fortress. At the bottom of the plate, in which jelly will freeze, you can put greens or cut out various carrot figurines - this will be a wonderful decoration for such interesting dishes. After that, spreading the meat mass in the prepared container, you can pour it with broth. Rule 7. The right temperature - the key to success. The best place to freeze jelly is not a window sill or even a cold balcony. The most "correct" for the jelly temperature - on the middle shelf of the refrigerator. After all, if the bite is not enough cold, it will not freeze, and if, on the contrary, it freezes, it will lose all its excellent taste. This culinary masterpiece will be frozen for 5-6 hours. Rule 8. If the jelly is not frozen (Jelly with gelatin) If the jelly is not frozen, you should not worry. The dish can be easily saved by pouring it back into a clean pan and boiling for a few minutes. Next, you need to separate the gelatin in a separate container according to the instructions on the package (the dosage should be viewed there). Pour the gelatin into the jelly and mix well, pour into plates. After this procedure, the jelly hardens exactly, no doubt. Recipe for jelly To prepare a delicious jelly you will need the following products: • pork knuckle weighing about a kilogram; • 0.5 kg of pork; • one onion; • 2-3 bay leaves; • 5-6 peas allspice; • 2-4 cloves of garlic; • 2.5 liters of water; • salt. Preparation of aspic: 1. Prepare the meat: rinse and add water, soak for a couple of hours. After that, clean the knuckle well and cut it into two parts. 2. Pour into pan cold water and put all the meat into it. 3. After boiling, drain the first broth and add 2.5 liters of cold water to the meat. 4. Bring to a boil and lower the heat as much as possible (so that the broth barely boils). Cook jelly 5 hours. 5. Next in the broth should be put onions, peppers, salt and bay leaf. Give boil one more hour. 6. Remove the meat from the pan and put garlic crushed with a knife blade into the broth. 7. Divide the meat into small pieces. Strain the broth through a fine sieve or a clean cloth. 8. Put the meat into the jelly mold and pour over the broth. Let it freeze (better in the fridge on the middle shelf). 9. Serve jelly, pre-decorated with greens, mustard or horseradish. Blitz tips on cooking brawn Based on the foregoing, you can formulate a few basic tips that will help properly, and most importantly delicious, cook the jelly. 1. Meat must be fresh. 2. To make jelly better frozen, it is better to take a pig or animal legs for cooking. 3. To make the jelly pleasant to the taste, the meat must be soaked in cold water. 4. First broth is better to drain. 5. Spices and seasonings should be placed shortly before the end of cooking the jelly, to preserve their flavor. 6. Meat bones should be carefully selected by hand. 7. To cool the jelly should at the right temperature - on the middle shelf of the refrigerator. 8. If the jelly is not frozen, you can simply add the gelatin, pre-boiling the jelly. 9. Do not add too much water, as the jelly may not freeze. Too little water is also not the best option. 10. Salt jelly should be at the end of cooking, so as not to over-salt the dish. That's all, the jelly is ready, and there is nothing too complicated. It is only necessary to carefully select the meat, and carefully consider its cooking, and then the brawn is doomed to success!
Selection of dishes from beef Beef in a merchant's style with cheese and mushrooms Ingredients: Pulp of beef piece - 500 g Fresh champignons - 300 g Onion - 2 pcs. Dutch Cheese - 150 g Milk Mayonnaise - 125 g Black Ground Pepper Salt To decorate lettuce leaves - 0.00 g Preparations: 1. Wash fresh mushrooms, put them in a saucepan with water and heat to boiling. 2. Cook about 10-15 minutes, now cool and cut into pieces 3. Clean, wash and chop the onions 4. Wash my beef, dry and cut into medium-sized pieces 5. Beat each piece of meat from both sides, rub it with salt and pepper. We spread on a greased baking sheet evenly and not in a thick layer 6. From above lay out the sliced mushrooms, and lay the onions on the mushrooms. Sprinkle meat with grated cheese, generously lubricate with a layer of mayonnaise and set in a heated oven. 7. Bake at 180 degrees for about 50-60 minutes, until golden brown. We spread on a dish decorated with lettuce leaves and serve on the table //////////////////////////////////////// ////////////////////////////////////////////////// ///////////////////////////// ROLLERS FROM BEEF. Ingredients: 600-700 g of beef, 3-4 cloves of garlic, 1 onion, salt, pepper, 2 tablespoons of vinegar with vegetable oil. Preparation: 1. Cut the pulp of young beef across the fibers, slightly beat off, spread with a mixture of vinegar and vegetable oil and leave for 20 minutes. 2. Then salt, sprinkle each slice inside with pepper, finely chopped onion and garlic, roll up rolls, tie with thread. 3. Roasting in the oven on a grill ... \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ BEEF BOILED WITH SAUCE. Ingredients: 700 g of beef, 100 g of different vegetables for broth, 200 g of sauce. Preparation: 1. Fat beef (spatula, bacon) in boiling water, let it boil, remove the foam and cook on low heat for at least an hour. 2. Then add vegetables (onions, carrots, parsley root, celery), bay leaf, peppercorns, salt and cook until the meat is soft. 3. Remove the cooked meat from the broth, cut into portions and serve with any side dish - pasta, cereal, potatoes, legumes. 4. Sauce can be served sour cream, tomato, mushroom .. well, and with white or red wine ... ////////// ////////////////////////////////////////////////// //////////////////////////////////// BEEF BY BURGUNDS Ingredients: 1 kg of meat (from the back feet), 2-3 onions, 4 carrots, 200 g of fresh mushrooms, a clove of garlic, 50 g of lard, 1.5 glasses of dry wine, 80 g of brandy, 2 tablespoons of vegetable oil, 2 teaspoons of salt, a quarter teaspoon spoons of ground pepper. Preparation: 1. Serve portions of meat with garlic, salt and pepper. Pour the vegetable oil into the pan and put half the portion of fat, carrot, on top - a layer of meat. 2. Put a layer of sliced onions and mushrooms on the meat. Then put a second layer of meat, and on it a layer of onions and mushrooms, and, finally, a third layer of meat. 3. Cover the meat with slices of bacon. Pour wine, brandy and sprinkle with pepper. 4. Put in a well pre-heated oven (up to 200 °) for 30-40 minutes or until the meat is soft. \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ BEEF, STEAMED PROVENGERA Ingredients: 1 kg of meat from the back leg, 150 g of pork lard, 3 tablespoons of finely chopped parsley, 3 cloves of garlic, 2 cups dry white wine, 100 grams of cognac, 1 cup refined vegetable oil, salt and pepper to taste, 2 carrots, 1 large onion, 200 g sliced fresh mushrooms, 200 g sliced tomatoes, black olives (optional), caraway seeds or celery, bay leaf. Preparation: 1. Cut the meat into square pieces approximately 6 cm in size, stuffed with lard, sprinkled with finely chopped parsley and crushed garlic. Leave for a few hours in a marinade of dry white wine, brandy and vegetable oil. 2. Put a brushed piece of pork with skin on the bottom of the pan, add carrots, cut into slices. 3. Put the pieces of beef mixed with onions, sliced rings, mushrooms, tomatoes (without the skin) and black olives (seedless). Sprinkle with the salt, the remaining parsley and put the bay leaf. 4. Pour the marinade, 2 glasses of water into the pan, put the cumin. Close the lid, cover the edges of the lid with unleavened dough and keep in a medium-heated (up to 120-130 °) oven for 6-7 hours. ////////////////////////////////////////////////// ////////////////////////////////////////////////// ////////////////// BEEF ROLLS, FILLED WITH PORK. Ingredients: 1 kg of hind leg pulp, 400 g of minced pork, 2 tablespoons of red sweet wine, 2 teaspoons of salt, 0.5 teaspoon of freshly ground black pepper, 3 tablespoons of butter, 2 heads of finely chopped onion, 1 clove of garlic , 1 carrot, cut into thin slices, 1 bay leaf, 1 tablespoon of wheat flour, 1 cup of dry red wine. Preparation: 1. Cut the meat into pieces with a thickness of 1 cm, repel it so that the pieces are as thin as possible. Mix minced pork with sweet wine and distribute even layer over all the pieces of meat. 2. Roll each piece into a roll and carefully tighten the thread. Sprinkle with salt and pepper, lightly fry in a frying pan, adding one and a half tablespoons of warmed butter. 3. Melt the remaining oil in a saucepan, put onions, garlic, carrots, and bay leaf into it. Put the rolls on top, sprinkle with flour. 4. Pour dry wine into the pan, on which the rolls were fried, and boil, pour into the pan, drain the rolls until soft ... \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ GOVYADA, STOUGHT IN THE ACID-SWEET Sauces. Ingredients: 500-600 g of beef, 3 tablespoons of butter, 2 tablespoons of tomato puree, 1 onion, 1 carrot and parsley, 2 tablespoons of sugar (no top), 1 tablespoon of wine vinegar, 60 g of bread rye custard or Borodino, bay leaf, pepper, 0.2 g of coriander. Preparation: 1. Cut the pulp of beef across the fibers into portions, slightly beat off, sprinkle with salt, breaded in wheat flour, fry in fat. Fry the fried pieces into a saucepan, add broth or water so that the meat is just covered, and simmer until almost ready. 2. Then add finely chopped and sautéed carrots, parsley or celery and onions, bay leaf, peppercorns, coriander, crushed rye bread, tomato puree, vinegar and sugar. 3. After that, continue stewing until meat and vegetables are fully cooked. 4. Submit to the table with the sauce, which stewed meat, sprinkle with herbs. On a side dish to cook beans, pasta or boiled or fried potatoes ... //////////////////////////////////// ////////////////////////////////////////////////// /////////////////////////////////// BEEF STAFFED IN GRAIN KVACE. Ingredients: 600 g of beef, 3 tablespoons of beef melted bacon, 0.5 l bread kvass, 400 g potatoes, 2 carrots, 2 onions, a turnip floor, 1 parsley root, 2 tablespoons of tomato puree, 1 tablespoon of flour (without top), salt, pepper, greens. Preparation: 1. Large pieces of beef (from the back leg) fry in fat, and then simmer with the addition of bread kvass and tomato puree 2. On the broth, which stewed meat, cook red sauce and drain. Cut potatoes, carrots, parsley, turnips and onions into small slices and fry each type of vegetable separately in fat. 3. Put the roasted vegetables in the same bowl, add red sauce and simmer with low boiling until ready. 4. When serving, cut the meat into portions, pour over the sauce with vegetables and sprinkle with greens ... \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ GULYASH 500 gr. beef meat (pulp) 2 onions 1 carrot 2 tbsp. spoons of tomato paste 1 tablespoon flour 2 tablespoons butter 2-3 cups broth 1-2 bay leaves Salt, pepper to taste Cut meat into cubes, salt and pepper. Heat the butter in a frying pan and fry the meat on it, then add onions, carrots and sprinkle with flour and fry for a little more. Add meat to the pan. tomato paste and pour all the broth, toss lavrushka. Stew on low heat for 1-1.5 hours \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Secrets of delicious meat! 1. Meat will become more tender if it is moistened with vodka an hour before cooking. 2. You can mix the meat with soy sauce, leave for the night, and tomorrow to fry, it will turn out very juicy. 3. Beef, lamb will turn out soft and juicy, if salt and pepper it before baking, you can still stuff it with garlic, then wrap the meat with a banana peel. 4. Secure the rind with a cooking thread so that it does not disperse. 5. Put the meat on a baking sheet and place in a preheated oven for 30-40 minutes. 6. The banana peel has unique properties and will make tough lean meat soft. The secret of turning tough beef into tender and soft meat. 1. Put the beef in a hot frying pan. Fry on high heat for 3-5 minutes. 2. Add some water, cover and reduce heat. Cut the ginger root and put it to stew along with the meat. 3. The composition of ginger juice includes a substance that decomposes proteins and makes hard meat soft. Beef is enough to stew with ginger for 30-40 minutes. Soften the old meat will help lemon peel. 1. Cut the meat into pieces across the fibers and place on a hot frying pan. 2. Add some lemon peels. 3. At the end of cooking, do not throw away the crusts. 4. Remove them, rub with a spoon and stir with meat juice, which stood out during frying. Put the beef on a plate, pour the juice and decorate with a branch of greenery and carrots. 5. Never salt the meat just before frying, it will lose a lot of juice and get tasteless. Salt must be put in time, and even better at the very end of cooking.
Hello, dear readers. Today, as promised earlier, I will tell you how to cook a delicious homemade jelly. I will have the recipe as always with step by step photos. Our jelly is cooked for everyone New Year. Of course, not only on the New Year, but always on new Year's table we have a plate of tasty brawn.
I do not remember when this tradition came to our family, but for as long as I can remember myself, there was always brawn on the New Year's table. We also always did jelly a few days after we slaughtered a pig. My parents always kept one two pigs per year.
But brawn was not just pork. In order for jelly to be delicious, it must be boiled from pork, beef, and be sure to chicken. It is these combinations of meat that give the brawn a unique taste. You can certainly replace the chicken duck or turkey, but I do not.
The chicken has its own unique taste, for good reason chicken broth watered weakened people after illness. But the chicken should be homemade. And beef can be replaced with veal.
For cooking homemade aspic, I take a pork calf, trimmed beef shank, and a whole homeless headless rooster. Instead of the head, I put another chicken leg. 
I lay all this in the freezer, so I soak it all in cold water. But I soak in the water not only because the meat and bones are frozen, but also because the blood comes out of our meat. I soak for 8 hours, my parents always soaked for the night, and in the morning they washed well and set to cook. I do the same.
I put our jelly cook in an 8 liter saucepan. After we washed the meat and set it on fire, we make sure that it boils. After boiling, we pour the first broth. Do not regret this broth, if you want the jelly to be transparent, you need to boil it on the second broth.
Believe me, the taste of brawn will not suffer from this, it will turn out rich and tasty. And the most basic rule of a beautiful and tasty brawn, it should languish. Jelly should not boil violently. If you cook on gas, for example, I cook jelly on a stand from the microwave. It raises the pan 15 centimeters from the flame, and I set it over the smallest burner, while making the gas flame to a minimum. 
To make the jelly look beautiful, we add a whole onion and one carrot to it. Cut off the root from the bulb so that the earth does not fall into our jelly from the roots. From this, our jelly will get a beautiful yellowish tint. For taste, I add two bay leaves and bell pepper to the jelly. Four pieces of allspice and peas eight black pepper.
I cook braised jelly until the meat starts to lag behind the bone, after about six hours of languishing. Only after that I salt it, add one tablespoon of salt with a hill. As can be seen in the photo, the fat was already over the broth, but the color of the broth itself remained a beautiful yellow-transparent color.
After that, our brawn stews for about two hours, until the meat is completely behind the bone. And only after that we can assume that our jelly cooked. In general, our jelly cooked for at least 8 hours. You can of course cook faster and faster, but I do as my parents did, and it’s convenient for me. 
When we are convinced that the meat has lagged behind the bone, we can already turn off our brawn. We gently drain our broth through gauze or sieve. This is to ensure that small bones do not accidentally fall into our plate.
As can be seen in the photo, we have lagged behind bone meat. Now we have the most labor-intensive process ahead of us, taking meat from bones and fat. I go over my hands so that the bones do not fall into the plate. I do not put the fat in plates, we do not like fatty aspic. This is the kind of meat I have after I finish sorting meat.
While we were sorting out the meat, the broth itself had cooled a little. I collect fat, pepper black pepper and salt to taste, if required. Then evenly lay our meat in trays or plates and pour it already cooled broth.
If desired, you can decorate our jelly. For example, the onion, which was boiled in our cold milk, we threw out, but we can use carrots for decoration. We can cut a flower from a carrot ring and use parsley as a leaf, as you can see in our photo.
Only I got the carrots earlier so that it would not become asleep. It certainly will not disintegrate, but you will not cut out a flower from it, if you don’t get it earlier.
You can also diversify our aspic with garlic. Our father-in-law loves with garlic, the rest without garlic, so they make half with garlic, and half don't. To do this, they squeeze the garlic through a garlic press, and add it to the plate with the aspic, while stirring it all into the still not frozen aspic.
When the jelly freezes, it is saturated with garlic, and it turns out pretty tasty. And we love jelly with mustard and ketchup. Just the other day did. I recommend making home the mustard itself. 
When we laid out and poured all our brawn, we set it to cool and freeze. In order for our brawn to stiffen we use legs. After all, for jelly, we take mostly the lower part of the leg of the pig, we take the beef leg, and even I put chicken legs for jelly.
Chicken legs contain a lot of gelatin, and if you are afraid that your jelly will not harden, add more chicken legs. Then you just throw them away and that's it. And if you have a question, what to do with fatty pieces and jelly joints, then this is everyone’s business.
For example, I am from the entire list that we had in cold meat, I throw chicken legs out, from fatty pieces and jelly joints, I form a separate plate of cold meat. I really like jelly joints, because they have a lot of calcium. I especially love with, in the summer we do it ourselves. 
So our jelly froze, now you can eat it even with horseradish, even with mustard, even with ketchup, and you can even with homemade adjika.
Now you know how to cook a delicious homemade aspic. The recipe I tried to paint in detail. Well, if you do not understand something, then feel free to ask in the comments, I try to read the comments every day under the article, a little less in contact.
Well, so that on the New Year's table jelly was not alone, you can still see how I salt the mackerel. If you take a good look at it, the last photo in the background also shows mackerel. As soon as autumn comes, we often.
Advice from me. Do not cook jelly from rabbit or nutria. Spoil and aspic, and dietary meat, and your mood.
If you see any inaccuracies or disagreements, or you just want to add some information from yourself, I’ll be only happy. Comments for you are always open. And the secrets of cooking jelly can be viewed.
Great music for you. Happy New Year. Fulfillment of dreams.
Hello, dear readers. Many of us love holidays, some for a weekend to relax, and others for a friendly feast where you can meet friends and have fun. And such holidays are approaching us, this is New Year and Christmas. On these holidays, everyone wants to not just relax, but also eat tasty food. As our friend, a gastroenterologist, said, the feeling is that people do not eat for a year for a special purpose, so that they can drown themselves on holidays. And if we already plan to eat deliciously, then we need to cook tasty. After all, there is nothing more delicious than homemade food, especially cooked with love. We associate the New Year with tangerines, Olivier, fur coat and of course aspic. This is a unique dish that can stand in the refrigerator for 3 - 4 days, without losing its taste. Today, I want to stop at this in more detail, namely, how to cook delicious jelly. What to take meat, vegetables. Yes, and share your cooking secrets. And believe me, we have a great experience in this.
Our parents cooked aspic for every New Year, and not only. So we support this tradition, we also cook for the New Year holidays. And even more so we have one more holiday than most readers, and even the birthday of his son between holidays.
But it was a lyrical digression, let's move on to the aspic.
For the preparation we need meat, you have already decided for yourself what you will cook from. I will show by example whole chicken, pork knuckle and beef articular bones.
In the evening I got all this from the freezer and sent it to the stew with water to be soaked until morning. I'm trying to buy jelly all before. Just before the holidays themselves it is necessary to negotiate with the butchers, so that they leave the part you need. In the free sale of a set for jelly. Checked is not the first year.
In the morning, washed under running water and set on fire. Water must completely cover our ingredients.
After boiling, pour the first decoction and rinse the meat well under running water.
The second time we fill the water up 1.5 - 2 cm from our meat. And set on fire to boil.
After boiling we reduce the fire to a minimum, and make sure that our broth does not boil, but languish.
During languishing periodically we remove the appearing noise and fat, fat at will.
Hours through 5 - 6 can be toss vegetables. This is our onion in the husk, with trimmed roots. The earth should not get into broth. And one average carrot, peeled. It all goes on languishing. Make sure that the broth does not boil violently.
Together with vegetables, add two bay leaves, 4 pcs. fragrant and about 8 pcs. black pepper.
In hours 7 after the beginning of languor we look at the bones. If the meat from the bone begins to lag, the jelly is almost ready. Add one tablespoon of salt, and after a few minutes remove.
Now skimmer we catch the meat in a separate bowl. When all caught, then strain the broth through cheesecloth or a fine sieve. This is done in order to remove possible small bones.
I recommend to do it in the order described above. Instead of filtering first, and then pouring the meat into another container, or even leaving the meat in the same saucepan. At the bottom there are small bones, and then you will have to more carefully select them.
Now let's go through all the bones of the meat, doing it with the help of a fork and hands. Of course it is more convenient to do this with already cooled, at least a little, meat. We tear the meat into pieces that are comfortable for us.
While the meat is cooling, you can collect the fat from the broth and add black pepper to taste to taste, and salt to taste. So will the smell of fresh pepper in cold meat. Or you can add a mixture of peppers from the grinder. So it will turn out even more fragrant.
Put the meat in a bowl or trays and fill it with broth.
Now, if desired, you can decorate with carrots and parsley.
We put cool on the balcony or in a cold place. But not in the fridge. In the fridge we ship covered trays or plates only after the jelly is cold.
We usually get such transparent jelly. But not everyone likes this. For example, our grandmother loved exactly muddy, with collapsed pieces of meat on the fibers. And she is not alone in her preferences. We like more transparent.
You can serve aspic with homemade mustard or horseradish, whoever loves them. We have a good one, with step by step photos.
Well, now I will reveal to you some secrets of a beautiful, transparent and tasty brawn.
Initially jelly cooked from those parts of which nothing else can cook. And this is the head, tails, lower legs with hoofs. In general, you can call such a set of "horns and hooves."
Now we have a large selection of meat, and we approach the aspic not as the disposal of unnecessary parts, but as a tasty and satisfying dish. And often for the beauty and taste of the dish, we also add pieces of meat. But I want to warn you if you think that the more meat the tastier. Far from it.
In the chill must necessarily be part of the articular, and even the skin. They turn our dish from rich broth into aspic. There are no clear proportions here, the main thing is to understand that the greater the joints, the greater the chances of freezing the jelly. But do not overdo it, everything is good in moderation.
What meat is needed for jelly
Cooking begins with the selection of ingredients. Let's dwell on the choice of meat. Meat for jelly is better to buy fresher, and it is desirable to inspect and smell it well. How to choose the meat, now try to figure it out.
Beef
This is the type of meat that is desirable to add to the jelly. Beef "horns and hooves" have high gelling properties, and will help the brawn to harden well. Jelly from one beef has a "lean" taste, and it is better to add another meat. Usually use the head, legs and tail, and any trimmed bones. Prepare about 6 - 9 hours.
Pork
This is the second meat that I recommend adding to the aspic. With pork jelly tender, fatter, tastier, and even a little sweeter. Usually use the head, legs and tail. Especially popular is the lower part of the foot with the hoof and the ears, preferably with a part of the head. Prepare about 7 - 8 hours.
Chicken or turkey
This is the third component of delicious jelly. She, like pork, gives tenderness and taste, but not fat. It is better to use old chickens or roosters, since young chickens do not yet possess such gelling properties. Usually they take a whole rooster for aspic because it is no longer suitable except for noodles. 
But now you can use the neck, legs, and wings, and the soup set is also ideal for taste. But the legs that are the most useful for solidification of brawn are not the thighs, but the legs. They contain the maximum content of collagen (in a welded state), it helps us strengthen bones and hair.
Our grandmother loved to cook jelly from one paws to cook, she really liked him.
If you take a turkey, then now you can buy turkey necks separately, they are great for aspic, and will taste like chicken.
Prepare about 5 - 6 hours.
Duck or goose
This is the bird that is rarely used for aspic. Of course you can cook from this bird, but the taste of the jelly will be a bit with the taste of the grass, or if not even the grass, then an incomprehensible flavor is present. Especially this taste will be felt by those who have tried jelly without this bird. But everyone has their own taste, and our aunt likes it. She often cooks precisely from geese aspic. You can take the legs, neck, and you can take the whole, but with a set of additional bones, cook about 6 - 7 hours.
Rabbit
From the rabbit you can cook jelly, but it will not be rational. Firstly, the rabbit is more expensive than chicken twice, and secondly, to taste it loses to poultry. He also has a taste of grass. For jelly, you can use the whole carcass or cook separately from the heads. Boil for about 6 - 8 hours.
Nutria
Even with nutria, you can cook jelly. But this is also an amateur. For example, our father even now cooks jelly from the heads and tails of nutria. They hold them, and collect heads and tails for the jelly in the freezer. Mom does not like the taste, but her father extols. Cook for about 6 - 8 hours.
Lamb or goat meat
Mutton, as in principle and goat meat, has a specific smell, and here the jelly is an amateur. Who tried cold mutton, he remembers this unpleasant taste, especially if the part was fat. There is no such obvious taste in the cold. You can take the head and legs. Cook as usual, about 6 - 8 hours. It is necessary to soak it and to mask the taste add crushed garlic to the finished dish.
Meat of wild birds and animals
In addition to domestic animals and birds, you can cook from wild. But most will have to mask the smell of garlic. But the hunters cook, they told me. The truth is no longer possible to contact that hunter. And so the recipe would tell. Although the principle is the same.
A little bit with the meat figured out, and now we turn to the various issues that may arise during the preparation of aspic.
Why soak meat for aspic
First of all, the meat is soaked in order to leave the blood, which remained in the bones and capillaries. And to remove possible dirt and odor. Soaking helps remove excess odor.
Our parents were always soaking meat for the night before cooking. But they partially got the meat from the freezer. If your meat is fresh, then dunk for 2 to 3 hours is still recommended. But if the meat already has an extra odor, then a tablespoon of vinegar is added to the water. But then be sure to drain the first water in which the meat boils.
Which pot to cook aspic
Here the main thing is to understand that with a long stay on the fire, the pan can spoil. No matter how wild it may sound, but in my practice it was like that, the enamel burst. Though he knew well that it was necessary to cook in an aluminum or stainless pan. But then there was not such a large pot at hand, I thought that nothing would happen at once. As a result, burst enamel on the pan.
Enamelware is not suitable for cooking aspic.
After boiling boil the jelly at a temperature of about 90 degrees. This is an average. But more important here is not the temperature of the stove, but the absence of a boiling point. Jelly should languish, not stew. Rare small air bubbles rise. To do this, you can open the lid, put it on the stove, or lift the pot over the fire. We use just such a stand for this. She calmly maintains an 8 liter pot. We put it above the smallest gas burner, on the base of the pot and weed it.
What water to take for aspic
Water should be taken only cold. Well, it is not advisable to take chlorinated water. The smell of chlorine in the jelly you will not hear, it will digest. But the taste will make itself felt. So I recommend to take clean and cold water. It is not worth while adding water during cooking. Jelly does not freeze.
Do I need or why to drain the water after boiling jelly
To drain or not to drain water, this is already judging you. For what the water is drained. First, blood remains in the water, and secondly, excess odors and debris, which may not have been washed, are digested. Well, when you change the water in the future you will have a clear broth.
Only you need to rinse each piece of meat with your hands under running water. And when using chicken meat, it is recommended to do it. So we boil out of it the extra chemical compounds that got into the carcass with feed.
Be sure to remove the noise that appears during the cooking process.
I think that brawn is just that dish, which has its own set of spices and vegetables that should not be changed. You can certainly add, but it will distort the taste of this brawn.
From vegetables we put only onions and carrots, and from spices bay leaf and pepper. Pepper can be used fragrant, black, or even take a mixture of peppers. In the plate itself, for taste, squeeze a clove of garlic. I do not recommend cooking with garlic. When you add garlic to a plate, you can add not to everything, but only a few. Jelly with garlic will not be stored. This plate should be eaten first.
When vegetables are put into broth
Vegetables in broth are laid for 1 - 1.5 hours before readiness. This is done for the taste and color of the finished broth. Carrots make broth more transparent, it is even noticeable when you cook aspic. Onions give a light aroma and yellowish color, which also has a very good effect on the finished dish.
You can of course quit after boiling the broth, but then you have to watch the vegetables and get them in time. Otherwise they will fall apart. Boiled carrots are then decorated with jelly or simply thrown away.
How much time cooked aspic
There is no definite answer. Each meat is cooked differently, for example, chicken can be cooked for 4 - 5, pork for 7 - 8, and beef for 8 - 9 hours. But these are average indicators.
The hen may turn out to be an old rooster, and he will cook longer than young beef. The main thing to look at the bones. Aspic is considered to be cooked when meat begins to lag behind the bone. And not in one place, but completely from the bone. This is necessary not for the convenience of removing meat, but for collagen.
How to remove fat from broth for jelly
Fat from the broth is good to remove during cooking, during the disassembly of the aspic, or even already from the plate. During cooking, along with the noise (coagulated boiled blood) can be removed and fat, gently with a spoon.
The second option is to remove the meat, from the strained broth to collect fat, also with a spoon. So will not interfere with meat and pop-up parts.
And you can cool, as pure broth, and already in plates with brawn, and remove frozen fat. But then, if you remove from the plates, it will turn out not quite smooth surface. On the other hand, so the jelly during storage will not be weathered. Fat protects jelly from airing.
How to disassemble boiled meat for aspic
It is best to disassemble the meat with your hands, or with a fork and hand. So you will remove all possible small bones that you can skip disassembling forks. Meat can be torn into pieces that you will then be comfortable to eat.
For example, our parents tear large pieces, and the sister-in-law tears into small pieces. We personally also like pieces, not fibers. So this is up to you.
Do I need to strain the broth
I personally recommend filtering the broth. Since when chopping meat, especially chicken parts, there are small bones that can remain in the broth. And indeed in the chicken a lot of small bones, and not only in the chicken. When filtering, we throw out all the garbage.
Why did not stiffen jelly - what to do
Aspic does not usually freeze for just one reason, lacking collagen, or, to put it simply, articular bones and cartilage. This usually comes from more meat in relation to the bones. For example, one pork leg can help to freeze 1.5 - 2 liters of water. If you doubt that the jelly will harden, buy chicken legs. They are not expensive, but they help to freeze well.
If you are already prepared aspic, and does not freeze, then gelatin will come to your aid. Take one pack of gelatin, and dissolve it in parts of the selected hot broth. Then pour everything into a common container and mix well.
It is difficult to say the exact amount of gelatin required, because we do not know how much water you have and the number of articular bones relative to water.
And the question of whether it is necessary to add gelatin to jelly no longer even sounds like a question, but rather is paraphrased into another, how much gelatin is added to the broth. But it is not necessary to add a lot of gelatin, then the jelly will be like rubber.
Can I cook jelly with one type of meat
Attentive readers have already seen the answer to this question, a little higher in the article. Sure you may. The main thing here is to understand that in order to make the jelly freeze, you need to take a greater number of articular bones rich in collagen.
For example, from a chicken or other bird - for freezing, you need to take the legs and neck. This jelly is not fatty and easier for the stomach. From pork or beef need to take the legs and head. From nutria head and tails.
Jelly from one carcass does not work, whether it be chicken, duck or nutria. In such a jelly need will add gelatin.
How to decorate jelly
Chicken is usually decorated before it hardens. Usually carrots boiled in the same broth, parsley or dill leaves are used for this. I saw in the jelly and cucumber, and egg. Your imagination is already included here.
But be sure to decorate before solidification of the broth. Then fancy patterns are visible in clear broth, from carved carrots or other handy products.
In the refrigerator in the closed container the jelly can be stored up to 5 days. However, aspic, this is one of the dishes that can not only be stored in the refrigerator. I will tell from my own experience how we stored.
The longest option is to roll it up like a can. This can be done immediately after cooking, or after a few days, when you realize that you cannot eat everything. 
This is done by these simple devices. Just roll the jelly in jars, and fixing the cover with a clip or a special press, boil for 30 minutes. It will be stored in this form for up to 6 months, then loses its taste and is no longer recommended to eat it. But this is the deadline.
Is it possible to store jelly in the freezer
The next option, in sealed trays in the freezer. Here you can store for several weeks. Then get out of the freezer, hold at room temperature from 30 minutes to an hour. At parting water is formed, it is drained. But the rest is boiled again and put on freezing, but already in a cold place, but not in the freezer.
The main thing in this storage is that the tray is airtight, otherwise it will be saturated with the smell of the freezer, and you can safely blow out the brawn. This smell is not even kill the garlic.
You have already learned some subtleties and secrets, now you can safely make brawn jelly yourself. If you can add something on the topic, I will be grateful to you. I wish you good mood and all the best!
Calorie: Not specified
Time for preparing: Not specified
Jelly is an integral snack holiday table during the winter feast. The dish is so nourishing, tasty, simple and at the same time with the original savory tastethat I want to cook it not only on the occasion of a holiday, but also for a homemade dinner. True, you can’t cook broth in 10 minutes, then you need to be patient, because according to the technology, it first boils for about 6-8 hours and then freezes for a couple of hours.
For jelly, it is preferable to take the pork drumsticks (knuckles), ears and tail, as well as chicken meat (better than a rooster). It turns out very tasty, if you cook it from cold cuts, because then we have a more delicate, tender and less fatty snack than pork jelly.
In order for it to better harden, it is good to add gelatin diluted in water to the ready strained broth, but, in principle, the pork shank contains enough gelling substances, so the jelly freezes well itself. I think you will enjoy this delicious too.
It is possible to pour broth both in big dishes, and portion, and for taste - submit hot saucessuch as horseradish, mustard or wasabi. Read a simple step-by-step recipe with a photo of how to cook aspic at home and treat your family to a tasty and nourishing snack.
- meat (chicken, pork),
- turnip onions - 1 pc.,
- carrots - 1-2 pcs.,
- a leaf of laurel, allspice - 2-3 pieces,
- salt (sea, finely ground) - to taste,
- garlic to taste
- gelatin (if necessary) -10 gr.
Cooking
First, thoroughly wash the meat from dirt and blood clots. Then fill it up cold water and soak a couple of hours so that the broth is clear. I used rooster meat. But you can combine - pork with a bird. 
Next, put the meat in a saucepan and pour water in the ratio of 2 liters of water per 1 kg of meat. 
As soon as the water boils, we will certainly remove the foam with a skimmer and remove the fire to the minimum. 
After a couple of hours, put the whole onion and carrot into the pan. Add salt, bay leaf and pea allspice. 
Cook the broth for 6-8 hours so that the meat is completely boiled. 
Then take out the meat and disassemble it from the bones, cartilage and skin.
Lay out the pieces of meat on the bottom of the dish.
I cut the same carrot. 
Squeeze garlic into the broth (4 -5 cloves), add salt to taste.
Pre-soak gelatin. 
After the already swollen gelatin we enter into the hot broth and mix until it is completely dissolved. 
Strain the broth through a fine sieve and fill it with meat. 
Give the brawn frost and serve to the table. 
Enjoy your meal!
