Ingredients for Cooking Beef Jellied
- Beef (tenderloin) fresh 1 kilogram
- 1 medium carrot
- 1 medium onion
- Instant gelatin 30-40 grams
- Bay leaf to taste
- Black peppercorns to taste
- Pure cold cold water 1.5-2 liters
- Fresh parsley to taste
- Main Ingredients: Beef, Onion, Carrot
- Serving 6 servings
Deep bowl - 2 pieces, Medium bowl, Deep pan with a lid, Cutting board, Knife, Sieve, Deep bowl, Plate - 2 pieces, Deep plate or serving dish, Kitchen stove, Refrigerator, Fork, Tablespoon, Skimmer, Scoop
Cooking beef aspic:
Step 1: prepare the onion.
Using a knife, peel the onion from the husks and rinse under running water. We spread the ingredient in a free plate and set it aside for a while.
Step 2: prepare the carrots.
Using a knife, peel the carrots and rinse thoroughly under running water. We spread the ingredient in a free plate and temporarily set aside.
Step 3: prepare the beef.
We wash the beef under running water and put it on a cutting board. Using a knife, we clean the meat from veins, film and fat, which may contain bone fragments and dirt. We shift the prepared beef into a deep pan.
Step 4: prepare the broth.
Put peeled onions and carrots in a pot with beef. Fill the components with clean cold water and put the container on medium heat. When the liquid begins to boil, meat foam forms on its surface. Be sure to remove it with a slotted spoon! We make a small fire (only this way our aspic will turn out beautiful and transparent) and cook the broth for 2 hoursuntil the beef becomes almost soft (for this we check the readiness of the meat with a fork).
In 15 minutes until the broth is ready, add bay leaves, black peppercorns to the pan, and salt to taste. We mix everything well and after the allotted time we turn off the burner. Using a scoop, pour a little broth into a free bowl and set aside for a while to cool.
Step 5: prepare the gelatin.
Pour the gelatin into a clean bowl and fill it with a small amount of cold boiled water (literally enough so that the water slightly covers the gelatin and it can swell). We leave everything to insist for 1 hour.
Step 6: prepare the beef aspic.
In a bowl with gelatin, add a small amount of chilled beef broth and mix well with a tablespoon until smooth.
Using a slotted spoon, we get the beef with vegetables and transfer to a medium bowl. Filter the broth through a sieve into a deep pan. After this, pour the broth back into the pan, and also pour the diluted gelatin into this container. We mix everything well with a tablespoon and put the pan back on medium heat. Bring the liquid to a boil and turn off the burner.
Pour the hot broth (layer 1-2 centimeters) and leave for a while aside so that it cools down. After that we put the container in the refrigerator for 30 minutes freeze well.
In the meantime, prepare beef and carrots. Put the meat on a cutting board and cut into medium pieces. Attention: you can also tear beef with clean hands on fiber. Shredded component is transferred back to the bowl.
Throw the onion, as it will no longer be useful to us. We spread the carrots on a cutting board and cut into circles. Attention: You can also cut flowers from circles to decorate aspic. Shredded vegetable is transferred to a free plate.
When the broth in the mold solidifies, we take it out of the refrigerator. Spread evenly sliced beef and carrot slices on its surface. Pour all the remaining broth with gelatin and put back in the refrigerator to infuse for 4-5 hours. Everything beef aspic is ready!
Step 7: serve the beef aspic.
Beef jellied meat is a delicious holiday dish. When it hardens, we take it out of the refrigerator and serve it to the table. You can put it directly in a special form, or you can put it on a flat plate. To do this, dip the container with the filler for several minutes in hot water (the main thing is that the water does not get into the form itself). After that, we cover the form with a flat plate and with a quick movement of our hands we turn the container upside down. At the request of beef aspic we decorate with greens and surprise all guests with such a beautiful gourmet dish.
- If desired, chopped garlic can be added to the aspic. In this case, this should be done already after the broth with gelatin boils and cools to a temperature of 60 ° C.
- For preparing aspic, it is best to use chilled beef, not frozen. Then the broth will turn out more transparent and rich.
- Beef jellied meat can be immediately poured into a certain number of servings on plates, so that it would be more convenient to serve it to the dining table and not to cut it into pieces beforehand.