How to cook beef from beef?

The chill is a snack dish, without which it is difficult to imagine a Russian holiday table. Traditionally, the jellyfish was prepared for all winter holidays and served with horseradish or mustard.

In a real jelly from beef or pork, never add gelatin, the broth stiffens due to the presence of gelling substances in beef and pork bones. As a rule, parts of the carcass are used for the holland, such as the shank, head, legs. It is during the cooking of these products that a large number of substances are released that contribute to the solidification of the broth.

Beef beef can be cooked in different ways. Some people like to have as much meat as possible in the cold and little jelly. Others, on the contrary, prefer the frozen broth in the cold, the third choose the "golden mean" when the meat and jelly in the chill are approximately equal.

Inexperienced cooks, wondering how to cook a beef jelly , often mistakenly believe that the dish is complex and requires considerable skill. In fact, this is not so. Cooking chill takes a long time, but there are no special difficulties in cooking.

As a rule, the beef from the beef turns out to be transparent, but when using pork meat it is very difficult to get rid of the turbidity of the broth. In addition, the beef jelly is less fatty than the pork, this must be taken into account by those who follow the figure. As an additive to beef legs when cooking a cold, you can simply take beef meat on the bone to increase the content of the meat component. If the family prefers cold-assorted, then you can add to the beef chicken.

You should carefully consider the selection of meat for cooking. If you buy a frozen product, then choose the legs of a homogeneous light color without stains and signs that the meat has already been defrosted. When choosing chilled products, it is worth sniffing the selected product, and, if there is a smell of old fat or ammonia, refuse to purchase.

Before cooking a cold beef, you need to soak the legs in a lot of water. If the meat was frozen, then soak it after pre-thawing. Soaked for two or three hours, the legs should be scraped with a knife and rinsed well under the tap.

Cook the beef from the beef in a large saucepan or pressure cooker. In the latter case, the cooking time will be somewhat less. It is important to correctly calculate the amount of liquid so that the broth acquires sufficient stickiness. As a rule, two parts of water are poured into one part of the meat.

With the boiling broth, you need to carefully remove the foam and the floating fat, since they have a bad effect on the transparency of the chill. It is very important and correct to adjust the heating: the chill must not boil strongly, otherwise it will turn out too cloudy. But too little heat is not good, as this will greatly increase the cooking time. Usually, the jellyfish is cooked from 6 to 12 hours.

In addition to meat in the broth should be added vegetables and spices. But they do not lay them down immediately, but a couple of hours before the end of cooking. As a rule, it uses onions and carrots. And from spices - a bay leaf, peas of black and fragrant pepper. If desired, you can use other spices, such as cloves or dill seeds. Spices should be placed in a saucepan in a gauze pouch, so they will be easier to extract later.

Readiness of the broth can be checked by experience: if you drop a bit of cooled broth on your fingers, you will feel that they have become sticky. Consequently, a sufficient amount of gelling substances was released into the broth.

The cooled meat is removed from the broth, the bones are selected and cut into small pieces. Ready meat is laid out on trays or forms. Add the finely chopped garlic. Broth filter, remove excess fat from it with a paper napkin, pour into trays and put them in the refrigerator until it freezes.

For the solemn occasion, the jelly can be decorated with carved carroted flowers, as well as green peas, greens or figurines of boiled eggs or vegetables.