Jellied meat is a popular and even healthy winter dish. It has a lot of meat, the composition is 100% natural, any sausage is not even suitable for him. Or "nervously smokes on the sidelines," as they say now. Often jelly is called jelly. Is there any difference between these meat dishes, which is better to prepare for the holiday?
Strife meat
The main difference is the type of meat. Jelly is always prepared from beef, and this is not discussed. Shanks, various articular parts, tails, mosles with meat, ribs are used. Take those pieces that are rarely used in other dishes. They usually have a lot of cartilage. Jellied meat is predominantly prepared from pork, legs, shanks, heads go into business. They have many gelling agents that provide solidification. But the addition of other meat products is allowed.
What is added to the jelly:
- beef;
- lamb;
- a bird;
- game.
It all depends on personal taste. Pork chicken is introduced to reduce fat content. Beef gives its taste and aroma. Any other products diversify the dish.
The method of preparing meat products is also different. Pork, as legs and skin parts are used, must be soaked in cold water. Ingredients are poured, left for several hours or at night. It is advisable to put in the refrigerator or take out. If possible, change the water several times. Burnout, soot, sucrose and other pollution will go into it.
The beef is also steeped, but to remove the timbers. If the meat is not fresh, managed to lie down, then you can not do this, rinse well enough. But here we are talking about products without skin, it is always removed.
How much jelly and jelly are cooked
Many housewives claim that jelly should be cooked exactly six hours. But there is one amendment. During this time, the legs of the young piglet will boil over, fall apart, go into the broth. It will become cloudy, white, the amount of meat will decrease.
For pork jellied meat 4-5 hours are enough. As soon as the meat begins to lag behind the seeds, you can remove the pan from the stove.
Beef jelly in four hours just did not have time to prepare. The meat will be cooked during this time, but the gelling components will not go into the broth. It is advisable to cook beef for six or even eight hours. In ancient times, meat was left on the edge of the oven, where it slowly languished all night.
What freezes better
Pork jelly freezes much faster than beef jelly. It can be stronger, cut with a knife, like a sausage. It is from pork jelly that make various snacks in curly shapes and bottles. It can be turned from a bowl onto a flat dish, garnished with greens, and beautifully beat the serve.
Beef jelly is softer, more tender, sometimes there are problems with solidification.
But they can be in jellied meat, if you add a lot of other meat products or miss with the amount of liquid. If in doubt, then a thickener is immediately introduced into the broth. Usually it is gelatin. But there are options with agar-agar.
What is added to jelly and jelly
A classic jelly with garlic, it is also introduced into jelly, but in no case when cooking. It is wiser to use fresh chopped cloves when pouring. It is introduced to meat or to the broth. Garlic is combined with all types of meat and poultry gives the "same" taste of dishes from childhood.
What is added during cooking:
- bow;
- carrots;
- laurel;
- peppercorns;
- roots, greens.
It is important to lay this in the middle of the process when the foam has already been removed. You can choose additives to your liking, enter or exclude something, there are no strict rules.
By the way, boiled carrots, eggs, peas and other decorations are not added to the jellied meat. All this is introduced into the jelly and into the aspic. These dishes are distinguished by a transparent broth, the additives in them look really beautiful.
Conclusion
- Jelly is an exclusively beef dish. Jellied meat can be cooked with different types of meat, including beef or veal.
- Beef jelly in most cases is lighter and lower in calories; a layer of fat does not form on the surface.
- Jellied meat is usually light, dense, it is difficult to achieve a transparent broth. The top layer of jelly looks like golden jelly, pieces of meat shine through it.
- Both dishes are cooked for a long time, a limited amount of liquid is used.
- Cooking jelly less than beef jelly.
- Both gelatin and aspic can add gelatin or other thickeners.
- Types of spices and vegetables during cooking, you can choose at your discretion, there are no clear rules and differences.
Classic beef jelly
Jellied recipes an incredible amount, which can not be said about jelly. Here is a classic version of beef with carrots and eggs. The dish turns out incredibly tasty and beautiful, great for a festive table. If you do not like the additives, then you can exclude them, leave only meat and broth with spices.
Ingredients
- 3.5 kg of minced beef;
- 2.4 liters of water;
- 1 head of garlic;
- 2 laurels;
- 2-4 eggs;
- 1 onion head;
- 1 carrot;
- 5 peas of pepper;
- 1 clove;
- salt to taste;
- greens for decoration.
Cooking method
- Soak the meat for an hour in cold water, the liquid turns pink, after which we wash the beef. Pour prescription water, send to the stove to cook. When boiling, collect all the foam. Sometimes jelly is cooked in a second broth. You can drain the first water, refill.
- Cook the meat at low boil for 4 hours. Then we throw one onion, it is possible with husk, add laurel, cloves, peas of pepper, washed carrots. Tomim another 2-3 hours.
- At the end, add salt and meat to the broth. This is not recommended before.
- We take out the meat and cool. Filter the broth through gauze or cloth. Try, salt or pepper, make to your liking. Remove the meat from the stones, break it into pieces with your hands or chop.
- Grind the garlic, mix with the meat, put it in bowls, pour the broth so that it covers the meat a little. We put it in the refrigerator so that the top freezes a little.
- Cook the eggs, peel the carrots, cut. We put on the frozen meat, pour over the remaining broth. For beauty, you can let some greens, throw peas or corn.
- We put the jelly in the refrigerator, stand for at least eight hours.
Since the jelly is prepared exclusively from beef, it can be put on a Muslim table, it is safe to give children and those people who do not like fatty dishes. Jellied meat is much more caloric, but has its own advantages, different taste. In any case, both dishes are worthy of taking up space on the table.
