Beef cold beef: cooking recipe. How to cook a cold beef from beef legs?

The article is devoted to how to prepare a coldbeef. The recipe and some tricks of this dish will be useful to each mistress. Beef from beef legs is healthy and nutritious. It does not hurt to include it in the diet of your family.

History of the dish

Do you know how the jelly or the jellied appeared? His ancestor was a rich meat broth. Cooling down, it turned into a thick mass. In the cartilage and bones are substances that replace gelatin. Previously, this was considered a defect of the product, and to get rid of the viscosity, the broth was constantly heated.

It was the French who were able to make this shortcomingdignity. They cooked together poultry, pork, game, veal and rabbit. After that, cooked meat from boiled meat, mixed with eggs and spices, poured a small amount of broth and cleaned in the cold, sometimes put under a press. This dish was called "galantine", in translation from the French - "jelly". That's it, galantine was the ancestor of our holodtsa. The recipe was brought to us by French chefs. On the example of galantine, they decided to improve the Russian jelly: clarified broth, tinted with turmeric, lemon, saffron. So the usual jelly became the tastiest jellied.

In our time, the cold is a very popular dish. In different countries it is filled with new additives and recipes. There are a lot of recipes for the holland of different kinds of meat, seafood, vegetables. There are even fruit chillers!

The recipe for a cold beef knife allows you to cook the most delicious dish.

How to choose the right legs

• It is necessary to carefully inspect the meat, it must be fresh. Not quite fresh legs can spoil the smell and taste of the dish.
• If you buy frozen feet, pay attention to their color. It should be pink, even, without spots, which remain from reusable defrosting.
• Be sure to smell the meat. It should smell nice and easy, a little sweet.
• Before use, the frozen legs should be thawed, scraped with a knife and rinsed.

Ingredients necessary to prepare the beef from the beef legs:

• 0,5 kg of beef legs;
• 1 carrot;
• 1 onion;
• 3 cloves of garlic;
• 1 PC. bay leaf;
• pepper-peas (to taste);
• salt (to taste);
• fresh greens.

Without vegetables and spices can not do

• Vegetables need to be cleaned, washed and put in the beginning of cooking. Remove them should be an hour and a half after the start of cooking.
• If you want your beef from the beef legs to be a beautiful beige-golden hue, put a whole unpeeled bulb in it, after washing it and removing one upper layer of the husk.
• Vegetables should not be digested and turned into porridge.
• Spices in the cold of beef legs will suitabsolutely any, to your taste. Most often used pepper fragrant, black and white, bay leaf, cloves, dill. Spices should be added simultaneously with meat.

How to boil a beef jelly

So, first we take the beef legs, we scaldsteep boiling water, we sing them over the fire and clean it as best as possible of dirt and soot. Cut off the rough skin with the knife and remove the hooves. Cut or cut the legs into pieces.

After soak them in a cold water for a couple of hours. Then it is necessary to drain this water and pour the meat fresh so that there is approximately 10 cm on top of the water. In a pan with meat and water, uncut carrots and onions should be put. Fire during cooking should be at the lowest level. Cook on this fire, the cold is needed about eight hours, and the lid should be half open. When foam appears, remove it with a noise. As the water evaporates, it must be added. Approximately half an hour before the end of cooking, take the carrots and onion with a sieve, add the broth, put pepper-peas and bay leaf.

After you turn off the fire, remove from thestock broth. Leave them to cool. Then you need to separate the meat from the bone. It is better, of course, to disassemble it with your hands, because in this case you can be sure that in the dish will not get any, even the smallest, splinter of bone. You can also cut the meat or roll in a meat grinder, but not everyone likes this method.

Grind the garlic in the garlic. Then lay the meat on plates where the jelly will solidify, fill it with broth and sprinkle with squeezed garlic. After your masterpiece is ready, it must be put in the refrigerator for freezing. Before serving, decorate, sprinkle with herbs.

How to cook a jelly transparent

In order for the jelly to be transparent, the following conditions must be observed.

1. After the broth has boiled, make the fire minimal.
2. During cooking, the jelly must not boil, but slowly languish on a small fire.
3. After the first boil it is necessary to drain the water,rinse the pan, pour the products again with water and put everything to a boil. After the cold has begun to boil, it must certainly be filtered through gauze and brought back to a boil. Then it can be filtered once more through gauze, so that it is exactly transparent.

How much to cook a beef jelly

How long to cook for the cold broth,obviously - until the meat will not by itself move away from the bone, the cartilage will not become quite soft, about half the water in the pan will remain. Whatever one may say, the broth should be very saturated.

On average, the broth cooking timeapproximately from 6 to 12 hours. The more broth for the cold will be brewed, the more rich will its aroma and taste, and the consistency will be stronger. Once everything is cooked, you need to get the bones, spices and vegetables out of the pot. Vegetables and spices can be thrown away, and bones separated from meat and cartilage.

How to decorate

You can cut, for example, from carrots differentfigurines. To begin with, we put meat on the bottom of the dish, fill it with broth, put figurines of vegetables on top. You can serve the cold in another way. Place the decorations in the container of the original form first, then the meat, fill with broth. Before serving, take your vessel, turn the top upside down and put the frozen jelly on the dish. It will be original.

Well and at last one more fine ornament,truly spring. First, cook a couple of eggs. Separate the yolk from the protein. Yolk rasproshite, and cut the protein with long strips. At the bottom of the vessel lay the sliced ​​meat, fill it with broth. After make a circle from the crumbled yolk, and around the mug lay out the protein strips. So you will get a beautiful daisy from the egg. You can add greens, the best look will be a piece of parsley. After that pour neatly all the broth and put in the refrigerator to freeze. Now you know how to boil a beef from beef legs and decorate it.

Bon Appetit!